5 Reasons Why You Can’t Miss Wednesday’s Miami.com Dinner at Pisco y Nazca

On Wednesday, March 16 Pisco y Nazca will host a Miami.com Experience Dinner, our first in Kendall. Here are 5 reasons you can’t miss this one-night-only dining event.

 

1. Two Chefs Named Miguel

There is nothing like a collaboration between two great Miami chefs named Miguel to the get the taste buds racing. Pisco y Nazca chef Miguel Antonio Gomez Fernandez will collaborate with Chef Miguel Robolledo from Bulla Gastropub in Coral Gables for a 7-course meal.

 

2. Welcome Cocktail

It’s always great to know that when you arrive your drink is waiting for you. For this event it’s your choice of a Pisco Sour or a Red Sangria.

 

3. Skewers of Goodness

Pisco y Nazca is gaining a reputation for it’s amazing variety of skewers. The one we tasted at Carnival on the Mile was out of this world. (And who are we kidding, we had like three skewers, not just one.) For dinner the jumbo shrimp skewer with ahi amarillo mashed potato and grilled asparagus has had us salivating for weeks!

 

4. Seven course menu

How many times have you had a seven course meal for an average of $10 per plate? Sounds like one of the best deals we’ve seen in Miami in recent memory. (Complete menu listed below)

 

5. Kendall’s Dining Scene

If you think Miami’s dining scene is limited to Miami Beach, Brickell and Wynwood, think again. Kendall is becoming a trendy spot for creatively successful restaurants, and Pisco y Nazca  has become a hot Peruvian powerhouse. So go discover something new in Miami – your tastebuds will thank you for it.

Dinner is $70 per person (all inclusive of tax and tip) and can be purchased at the event. 

The complete menu for the night, including your choice of welcome drink, is below. Seats are selling quickly, so don’t miss out! We look forward to sharing this exclusive night with you.

WELCOME COCKTAIL CHOICE
PISCO SOUR

Pisco Cuatro Gallos, fever- tree ginger beer, fresh lime juice
or
RED SANGRÍA
Red wine, brandy, triple sec, sprite, chopped orange

FIRST COURSE
TIRADITO

Sliced Cobia, passion fruit cremosa, leche de tigre foam , crushed cancha

SECOND COURSE
CALDO DE JAMÓN Y TOMATE ORGÁNICO

Black foot ibérico ham heirloom broth, Idiazábal cheese spheres, wild fennel

THIRD COURSE
ANTICUCHO DE CAMARÓN

Jumbo shrimp skewer, ají amarillo mashed potato, grilled asparagus

FOURTH COURSE
BOMBONES DE MERLUZA Y CARABINEROS

Spanish hake and carabineros “bombom” au jus, seasonal vegetables

FIFTH COURSE
CARAPULCRA

Braised pork belly, dried potato stew, huacatay criolla

SIXTH COURSE
MCFOIE CON SALSA XO IBÉRICA

45 days dry aged beef with foie gras, XO sauce, homemade steam bun, French fries in duck fat

SEVENTH COURSE
GIANDUJA CHOCOLATE BAR

Almond meringue, hazelnut chocolate, whipped white chocolate ganache

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