AZUL – Miami, FL

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Before posting the visit to Capri, I must share an amazing find from Miami.  Yes, I finally decided to share one of my best kept secretes – – the cuisine of Chef Benjamin Murray.  For months I’ve been quietly indulging in what I can best describe as a combination of passion, fun and adventure when it comes to the cuisine of Chef Benjamin.  He keeps finding ways to wow my palate and I keep coming back for more.  After a very special dinner and finally getting my much requested frog legs, I promised Chef Benjamin I’d post the next dinner – – the following post is that dinner.  But the first two pics below are from an earlier dinner at AZUL which prompted the post.

frog legs
Cuisses De Grenouille

 

Sagacious Palate Dessert - with my little green friend
Sagacious Palate Dessert – with my little green friend

 

Caleb & Chef Benjamin
Caleb & Chef Benjamin

 

And now my visit with Chef Benjamin at Azul……

 

Azul - Miami
Azul – Miami

 

Entrance
Entrance

 

The Bar
The Bar

 

Azul
Azul

 

Azul
Azul

 

Sunset before dinner
Sunset before dinner

The anticipation of another incredible meal from Chef Benjamin was building as I watched an incredible sunset light up the Miami skyline.  Having been in touch with Chef and discussing the menu for the evening, we all were excited as it was totally his call as to what was to come from the kitchen.  We told him to surprise us, and surprise us he did.  Chef invited me to visit the kitchen between courses for a quick overview of each dish for the evening and to impart his philosophy on his approach to life, food, cooking and enjoying cuisine.

 

Chef Benjamin Murray
Chef Benjamin Murray

 

Bread
Bread

 

Amuse-bouche
Amuse-bouche

 

The Kitchen
The Kitchen

 

 Columna Albariño
Columna Albariño

 

Salt roasted beets, strawberry, peanut, goat feta, roasted shallot-mustard
Salt roasted beets, strawberry, peanut, goat feta, roasted shallot-mustard

 

Chablis
Moillard-Grivot Chablis

 

Summer Corn Risotto, egg yolk, thai basil, chevre
Summer Corn Risotto, egg yolk, thai basil, chevre

 

Sea Scallop, brown butter, bacon-orange dashi, rainier cherry, dried pineapple
Sea Scallop, brown butter, bacon-orange dashi, rainier cherry, dried pineapple

 

The Kitchen
The Kitchen

 

The Kitchen
The Kitchen

 

Chef Benjamin Murray
Chef Benjamin Murray

 

Chef Benjamin Murray
Chef Benjamin Murray

 

Chef Benjamin Murray
Chef Benjamin Murray

 

Pompano and summer squash
Pompano and summer squash

 

2012 Meursault "Les Narvaux" Vincent Girardin
2012 Meursault “Les Narvaux” Vincent Girardin

 

Pompano, dehydrated caper meringue, summer squash, yuzu-brown butter
Pompano, dehydrated caper meringue, summer squash, yuzu-brown butter

 

Pompano, dehydrated caper meringue, summer squash, yuzu-brown butter
Pompano, dehydrated caper meringue, summer squash, yuzu-brown butter

 

 2013 Ortas Cave de Rasteau Rasteau Les Peyrières
2013 Ortas Cave de Rasteau Rasteau Les Peyrières

 

Amish Chicken, heirloom carrot, Sicilian pistachio, miso, celery, beer
Amish Chicken, heirloom carrot, Sicilian pistachio, miso, celery, beer

 

2011 Massolino Barolo - Serralunga d'Alba
2011 Massolino Barolo – Serralunga d’Alba

 

Japanese Worcestershire glazed Shortrib, English pea, coffee, blackberry ketchup, midnight moon
Japanese Worcestershire glazed Shortrib, English pea, coffee, blackberry ketchup, midnight moon

 

Beet Cloud Cake, muscavado sugar, blood orange sorbet
Beet Cloud Cake, muscavado sugar, blood orange sorbet

 

Chef Benjamin Murray
Chef Benjamin Murray

Chef’s effortless ability to create magic always entices and excites.  His take on contemporary American cuisine inspired by Asian influences is refreshing and pleasing to the senses and leaves the palate wanting more.  To engage him is always a treat as his willingness to interact and explain his passion and philosophy behind his cuisine never tires – – do engage him when you visit.  The experience will surpass your expectations at least that’s always the case with me, as I’ certain it will be yours as well.

 

 

AZUL