Just say, “Penthouse please,” and present your ticket to ride. You’re invited to a private dinner hosted by Chef Michael R. Shikany and esteemed Champagne producer Laurent-Perrier.
Gilt City members will be astonished at the view from 67 stories up when they attend the launch of the SHIKANY Winemaker Dinner Series, featuring Champagne pairings courtesy of the estimable French house. The soiree will begin with canapés and a seminar on everything you ever wanted to know about bubbly. You’ll then experience a ten-course tasting menu that includes a terrine of foie gras and morel mushrooms, and an indulgent mac ’n’ cheese with vanilla butter-poached lobster.
You’ll leave with your Champagne flute as a memento, along with a gift bag that sweetens the deal. Inside you’ll find a personalized menu, more info on The Marquis, the “SHIKANY: Volume 1” CD mixed by DJ Vidal, and a $25 Gilt City gift card.
Get ready for an evening that promises to be truly sparkling.
Lesley Elliott, Gilt City Editor
SHIKANY :: Laurent-Perrier Champagne Experience :: September 24th, 2011
Amuse
Cherrywood Smoked Fanny Bay Oyster Shooters
Lemongrass White Truffle L-P Mignonette
Heirloom Tomato Finger Lime Concasse
Laurent-Perrier Ultra Brut N/V
First Course
Hawaiian Kona Kampachi Tartare
Lychee Molecular Caviar, Pink Himalayan Salt
Quail Egg, Pancetta Butter Brûlée
Laurent-Perrier Cuvée Rosé N/V
Second Course
Smoked Wahoo Tataki
Grated Wasabi Root Panna Cotta
Crispy Daikon, Sweet Soy, Chili Oil
Laurent-Perrier Cuvée Rosé N/V
Third Course
“Sous Vide” Baby Octopus
Grilled Green & White Asparagus Slaw
Crispy Chorizo, Watercress Béarnaise
Laurent-Perrier Brut Millésimé 2000
Fourth Course
Chili Ginger Steak Tartare Napoleon
Smoked Wild Golden Char Caviar
Roasted Yellow Pepper Lime Coulis,
Wilted Rainbow Chard, Bacon Honey Gastrique
Laurent-Perrier Brut N/V
Fifth Course
Terrine of Foie Gras & Morels
Shaved Oregon Black Summer Truffle
80-year Balsamic
Laurent-Perrier Demi Sec
Sixth Course
Vanilla-Scented Seared Diver Scallop
Parsnip Puree, Candied Meyer Lemon
Navan Lemon Grass Buerre Blanc
Laurent-Perrier Brut N/V
Seventh Course
“SHIKANY Mac & Cheese”
Vanilla Butter-Poached Maine Lobster
Mascarpone Teleggio Truffled Orzo
Coral Oil, Parmesan Crisp
Laurent-Perrier Brut Millésimé 2000
Eighth Course
Crispy Skin Duck Breast
Duck Confit Gruyere Gratin
Sour Blood Orange Sabayon
Laurent-Perrier Grand Siècle
Dessert Course
“Chocolate, Salt & Olive Oil”
Manjari Chocolate Cremeux
Extra Virgin Olive Oil Gelée
Marcona Financier Crisp, Maldon Salt
Laurent-Perrier Alexandra Rosé 1998
“For serious gastronomes who revel in new and exciting culinary conquests, Chef Michael Shikany of Sushi Samba and La Cofradia fame brings an exclusive opportunity for foodies with his new Interactive Dinner Series, an extraordinary new dining club. The membership will entitle those who make it past the approval process to a series of innovative and positively divine dinners and events to take place at Miami’s hautest locales, such as gorgeous penthouses and waterfront homes, art galleries, and luxurious yachts.” (Haute Living)
“As culinary culture continues to break new ground in Miami, exclusive dining clubs are sprouting up. The long running Algonquin and foodie-centric Cobaya dinner clubs have had underground success and now chef Michael Shikany is adding a layer of luxury to the concept with Shikany, an invitation-only, five-star nomadic culinary series.” (Ocean Drive)
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