A Fowl Feast in Wynwood

As we all know by now, Miami has been really coming into its own over the past few years, with a community that is coming together more and more over a collective love and desire for cultural and culinary creativity. On the food front we’ve seen a new crop of restaurants opening up, concepts are highlighting local ingredients and flavors, and our food festivals are focusing less on celebrity and more on local talent. Leading that charge for years now, has been Chef Jeremiah Bullfrog, chef/owner of gastroPod Miami and creator of the popular PIG (Pork is Good) events that for the past six years has brought together some of Miami’s most exciting chefs to showcase the power of the mighty pig. But now, he’s set his sights on a different protein: fowl. And, this past Saturday this group of hungry gourmands gathered together for a delicious game of Duck Duck Goose in Wynwood.

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Duck Duck Goose brought together 12 top area chefs showing off their creativity and skill with locally raised and pastured fowl from Lake Meadows Naturals in Ocoee, Florida. For its inaugural run, DDG featured a star-studded lineup of South Florida’s most inventive purveyors of haute cuisine, gourmet street food, and craft cocktails, with familiar faces from PIG, new additions, and lots of live fire cooking of poultry on strings.

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While the crowd enjoyed Miami’s early summer heat, Sweet Liberty’s John Lermayer provided some extremely refreshing cocktails in addition to cool, crisp craft beers from Concrete Beach Brewery. In between drinks, we tasted a mouthwatering selection of all-you-can-sample food, that included the following:

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Rabbit Foie Pave, Fermented Sunchoke Yogurt, Mushroom Dashi Gelee
(Brad Kilgore, Alter)

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Duck Croquette with Oyster Sauce, Whipped Chevre, Lemon Oil & Shisho
(Will Crandall, Izzy’s Fish & Oyster)

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Tea Soaked Duck Egg
Korean Smoked Duck Blood Sausage
(James Strine, Cafe Boulud WPB)

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Kung Pao Duck Lollipops with Black Garlic Schmaltz Aioli
Duckdouille Dogs with Ramp Chimmichurri
(Patrick Rebholz, Quality Meats)

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12 Spice Duck Noodle with Bitter Melon & Roasted Chili
(Phuket Thongsodchaveondee [Cake], Cake Thai Kitchen)

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Duck Consomme with Pressed Confit Leg & Goose Liver-Rhubarb Mousse
(Gabriel Ask, Faena)

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Arroz con Pato
(Aaron Brooks, Edge Steak & Bar)

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Tamal Colado de Pato
(Steve Santana, Taquiza)

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Duck Confit Mac N Cheese with Duck Fat Gouda Mornay & Duck Speck Crumble
(Brian Mullins, Ms. Cheezious)

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Scotch Duck Egg with Duck Sausage, Cracklings & Mustard Sauce
(Babe Froman, Babe Froman Fine Sausages)

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Duck Fat French Toast with Compressed Honeydew, Duck Prosciutto & Mint Chantilly
(Josh Gripper, The Dutch)

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Ma.Po’utine with House Made Tofu, Mapo Gravy & Duck Fat Fries
(Jeremiah Bullfrog, gastroPod)

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Mitch’s take: What a great event! We so often go to burger and pork events like these, and while we love them, it was so refreshing to sample such creative and scrumptious takes on this underutilized protein. We hope Chef Bullfrog keeps it up and gives us some more unique and interesting feature ingredients to try.

Standout dishes: There was honestly not one bad dish amongst the bunch, but if I had to choose one (OK, fine two), I’d have to pick Ms. Cheezious’ Grilled Cheese and gastroPod’s Poutine as my ultimate favorites.

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