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since every plate is concocted using fresh produce that come from the island farms, local artisans, and fresh markets. The short and drastically-changing seasons on Prince Edward Island are Chef Cobey's general source of inspiration. The constant exploration to find new and unique products when visiting farmer's markets are often the focal point for a new dish. The creative process involves reacting to what's in season, bouncing around ideas with the sous chefs, and building from there to produce simple, hearty dishes. This season's menu at The Pearl Eatery featured cucumber gazpacho with pistachio, fried capers, mint, and garlic oil as a refreshing summer appetizer as well as the caprese salad with tomatoes, torched sheep milk soft cheese arugula, and basil. As for main courses, there was the Braised Lamb Shoulder and Apple Cured Halibut. For dessert, The Beet and Chocolate Brownie and the Carrot Cake with sheep butter icing and candied pecans were featured. Each plate brings a medley of local f lavors and textures that bring joy to your palate.