This weekend Jill created a can’t-be-missed Melting Dulce de Leche Cake with port marshmallows, passion fruit gelee and lucuma ice cream. After 14 sold – we’d like to officially petition another round.

Melting Dulce de Leche Cake = Melted Will Power

We’ve been excited for spring’s arrival, and with it,  all of the wonderful new products to work with! We received fresh rhubarb and I was inspired to create a Coconut Manjar Blanco with poached rhubarb, shiso coulis, raspberry meringue and a tart rhubarb sorbet.

The flavors and colors are our welcoming party to spring….

- from Jill @ SS dromo in Miami

We’ve been excited for spring to come, new products to work with. We got fresh rhubarb and got inspired with it. It’s coconut Manjar blanco, sous vide rhubarb, shiso coulis, raspberry meringue and tart rhubarb sorbet.

The flavors and colors are our welcoming party to spring….

Jill recently launched some great new desserts at our Miami location, including this Avocado Mousse with crispy rice, black sesame sponge and candied citrus. As she describes it….

A Salmon Confit special from Michael in Miami:

“I wanted to utilize the salmon belly in a way that is shareable and different. I confit it in its own fat, sous vide. The belly is chopped and mixed with wasabi, lemon and lime zest, and chives. The combination is cooked sous vide for an hour and then seared a la plancha.”

A little somethin’-somethin’ to kick off the evening affair at SUSHISAMBA dromo. Michael’s green apple tuna tartar with truffled tofu crema and American caviar.

Now say that five times fast.

Green apple tuna tartar with truffled tofu crema and American caviar.

Michael launched Miami’s new menu last week – with an exciting response. Here’s a shot of his Braised Veal Osso Buco…. a 16oz center-cut, braised veal shank served with cauliflower purée and a smoked fuji apple-parsley salad dressed with apple cider vinegar.

Ah, winter in Miami!