Chef Andrew Carmellini’s The Dutch at W South Beach Hotel & Residences has appointed Adonay Tafur as its new executive chef.
Tafur (29), started as sous chef in March 2014. “Adonay has been a part of the family at The Dutch for a while and we are thrilled that he has taken over as executive chef,” said Carmellini. The Brazilian born Tafur moved to Colombia before coming to the United States as a teenager. He began his culinary career in Spain before working at Gotham Steak House at Fontainebleau Miami Beach and later Gotham Bar and Grill in New York City under James Beard award-winning Chef Alfred Portale.
Joining Tafur in the kitchen is the newly appointed Executive Sous Chef David Robbins.
The Dutch is located inside W South Beach Hotel & Residences, 2201 Collins Avenue, in Miami Beach, Florida, 33139. Telephone: (305) 938-3111; www.thedutchmiami.com.
Now through Wednesday, September 30, 2015, gelato aficionados can pick up a “Friends & Family” 1 kg. or 2 lbs. to-go pack with four signature flavors of mixed berries, milk chocolate with almonds, peanut butter and traditional semifreddo for $16, a 35% discount off the regular kilo price. The back-to-school offer will be available while flavors last; no substitutions available.
Guests can pick up the packs at Freddo’s flagship store on 610 Lincoln Road, Miami Beach or via delivery by calling (305) 604-0065. Delivery rates apply.
The Roca Brothers at KLIMA with (center) owner Pablo Fernandez-Valdes and wife Vanessa
Josep Roca (left) and Joan Roca w/ KLIMa chef Rustarazo and owner Pablo Fernandez-Valdes
The newly opened KLIMA Restaurant and Bar in Miami Beach held a private dinner for the world top ranked chefs Joan, Josep and Jordi Roca Brothers, owners of the #1 restaurant in the world El Celler de Can Roca in Girona, Catalonia, Spain.
Pablo Fernández-Valdés, KLIMA co-owner and close friend of the brothers welcomed the trio along with other family members and friends to a menu specially created by KLIMA’s Executive Chef, David “Rusti” Rustarazo, including Fennel carpaccio with burrata, kalamata & sundried tomato; Tempura King Crab with mustard; Hake Kokotxas in green sauce, chickpea and egg yolk; Wild boar, potato parmentier, garlic and sweet onion, squab and American Red Snapper with lobster suquet. For dessert: White chocolate sponge cake, macadamia, orange, yogurt ice-cream and raspberry ice-cream