Issue link: http://digital.copcomm.com/i/457084
{ SOMMjournal.com } 77 IN MIAMI from Chef Conor Hanlon and Sommelier Philip Fuentes at The Dutch TO START Shellfish Platter East & West Coast oysters, peel n' eat shrimp, littleneck clams, lobster salad APPETIZERS Sheep's milk ricotta, sea salt & grilled ciabatta Steak tartare, creamy truffle dressing, quail egg Yellowtail crudo, spicy watermelon, avocado mousse, jalapeño Roasted beets, horseradish, rye, smoked maple syrup MAINS Maine sea scallops, carrot-coconut purée, English peas Roast chicken, wild rice, dill yogurt, arugula Grilled petite filet mignon, watercress salad, tomato DESSERTS Dark chocolate mousse Dehydrated fruits, crunchy meringue, yuzu ice cream Maine sea scallops, carrot- coconut purée, English peas. Roasted beets, horseradish, rye, smoked maple syrup. Left to right: Jose Poyatos, VinAmericas; Sylvana Acosta, Winebow; Harley Demyers, 50 Eggs; Margaret Shugart, Eten Wines; Garrett Koolman, MONARG Group; Daniel Toral, independent consulting wine director; Mary O'Connor, Epicure Sunny Isles; Maud Lerayer, Sopexa; and Philip Fuentes, The Dutch. Sylvana Acosta, South Florida District Manager with Winebow. The Food and Wine Pairings