Spring brings fresh culinary news to both Pao and Los Fuegos at Faena Hotel Miami Beach
Pao. Spring to Something New
Feast your senses on some of the world’s most unique modern Asian fare this spring at Pao, where Chef de Cuisine Benjamin Murray cooked up an inventive menu as vibrant in color as it is in flavor.
A graduate of Johnson & Wales University’s culinary arts program with positions at Miami’s Zuma, Area 31, and Azul under his belt, Chef Murray’s dynamic and globally inspired approach—heavily influenced by his mother’s Japanese heritage—made him a natural fit to helm Pao’s innovative kitchen.
The restaurant’s new spring menu is awash in Murray’s artful culinary creations and features six new dishes, including the zesty Honeydew Aguachile crudo. “The melon, flavored with a spicy sauce, mimics the texture of tender raw fish and is paired with avocado, serrano chili, sea cress and green strawberry, which is locally sourced,” he says. Other additions to Pao’s lineup include a rich, risotto-style bamboo rice with black truffles, burrata, five variations of peas and shitake, and a Binchotan-grilled toro served with shiso and green strawberry gazpacho. Chef Murray reveals:
I’m really excited about what farms in Florida are producing right now, especially unique finds like Australian finger limes, strains of Hawaiian ginger and fermented honey. Spring is my favorite season, abundant with vibrant produce and delicious vegetables, all of which were a major inspiration for the new dishes.
Los Fuegos. A grilling masterclass
Introducing Chef de Cuisine Cristian Menendez
This spring and summer, guests of Faena Miami Beach can channel their inner culinary master with outdoor grilling classes helmed by Argentine Chef de Cuisine Cristian Menendez. During the epicurean experience, a small group of culinary enthusiasts will learn the time-honored techniques that have made Los Fuegos a celebrated asado eatery serving sophisticated wood-fire cuisine.
Using fresh, seasonal ingredients, Chef Menendez will guide participants step-by-step on how to prepare the restaurant’s signature fiery fare in the style of James Beard Award-wining Executive Chef Francis Mallmann. As guests face off with the flame, they’ll learn how to cook with a la parrilla (wood-fire grill) and a la plancha (flat griddle), infuse food with a smoky flavor by grilling directly over embers, and even salt-crust a whole fish.
Along the way, chefs-in-training will enjoy handpicked wine pairings and learn how to prepare healthy and flavorful vegetable dishes perfect for any occasion. Students will also enjoy a never-before-seen look at how to create the distinctive flavors and dishes that guests around the world have come to expect from this grilling mecca. However, it’s not just his technical skills Chef Menendez hopes to impart. His wish for his students is simple: to leave “with a fully belly and a happy heart.”
Reservations for both Pao and Los Fuegos can be mabe by calling 786 655 5600
Grilling Master Class at Los Fuegos by Francis Mallmann