Kitchen Aid Dinner at Tap Tap

From the minute Lesley Abravanel tweeted Kitchen Aid as the name of a special Haiti Relief Event to kick off Sobewff, I had to find a way to attend. This might have been a bigger challange than my reservation for El Bulli but I had faith.Then Lee Schrager announced the Celebrity Chefs: Boulud,Morimoto,Garces, and our own Kris Wessel,I knew we had to be there.How do I get an opportunity to  get tickets? and  thanks to  Lee again for rewarding the long time supporters of the Festival, I received my invitation for Foodichic and I.

after much anticipation,the Event night is here and as Foodiechic and I walk to Tap Tap,we see the Latinburger Truck,shown above, Jim the owner in front but whose in the kitchen,it is Morimoto himself working in there ,see picture.We keep walking and there is  Ingrid Hoffmann ,shown.making Belevedere Tinis for the crowd and so graciously sharing her recipe , we try the Tinis and  the Mojitos passed around by Tap Tap servers along with Haitian appetizers all show, Malanga and Herring Accra,Basil Sauce, Goat on Skewers,and Spicy Pork with  Avacado,wow.We were also served Domaine Chandon Rose with these stunning appetizers.

We are now seated,and Gagit and Foodichic, are seated close to the great Manno Charlemagne entertainers,shown,the best seat to get in the photo’s,:).The first course is served,prepared by one of Miami’s Beard Nominees,Kris Wessel,owner /chef Red Light,”Mirilton Blanche” White Shrimp Stuffed Chayotte,served with Epis Bread and Lemon Lime-Butter Dipping Sauce,shown of course. I have had this dish before at his restaurant but was amazed that serving 120 at once,it was so flavorful and perfectly prepared.It was paired with a Domaine Chandon Etoile Brut that was perfect for this dish.

The next course was from my Chef Hero, an original Japanese Iron Chef, Morimoto.Working with his staff in the Latinburger truck,shown before,Morimoto prepared a Iron Chef  dish, Morimoto Yellowtail Pastrami with Panzanella,shown of course.Every bite of the flavored yellowtail, every bite of the salad was so indicative of the skill and taste of  Masaharu,I felt like I was a judge on Iron Chef giving out a perfect score.The dish was served with Casa Lapostolle Sauvignon Blanc, crisp enough to balance the dish.

The main course of the night ,prepared by Daniel Boulud and staff for us tonight, his signature ,Red Wine Braised Shortribs served with Winter Root Vegetables and Chanterelles. ,shown,and paired with Domaine Chandon Pinot Meunier .This dish is perfection ,a 10,of taste,flavor,and presence.

It is now time for dessert, and the newest  Iron Chef ,Jose Garcas is the man. Foodalogue and I ,chose him as winner from the beginning and here he is preparing dessert for me.The dessert is typically Jose and deserving a higher rating than 10 if possible,Coconut Tapioca with Passion Fruit, Semisweet Chocolate Cremeux and Quinoa Chicharrones ,each bite of Tapioca was so flavorful but the excitement knowing the chocolate was next made it a  race to get to it. The good news others at our table left leaving extra desserts and I finshed off two, both shown,lol.The dessert was served with Moet et Chandon Cuvee Nectar  and the dessert was  Nectar from the Gods.And, then the Gods,appeared to greet all,shown of course.

Let the Truth be Told,I have been to the so called Number 1 rated Restaurant in the world,El Bulli,after obtaining the toughest reservation in the world,up until Kitchen-Aid. This meal was a once in a lifetime food experience for any foodie and food  blogger.. After the first bite of Kris’s dish , I could not wait to experience the rest of the  food  from the hands of all these great chefs,  and I was not dissapointed. So,now it is Official,you cannot rate any Chef or Restaurant over this dinner, it was truly Number 1 and for Haitian relief.

[rating:5.0]