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The Miami Branch schedules events throughout the year, normally excluding summer months.  As events are planned, they are posted to this event calendar.  As plans are firmed, more information is added.  Following events, photos and reviews are posted.                

The Miami Branch's historical files include reports, photos and menus from many past events.  These are reproduced for your enjoyment on our Event History page. 


April Events

April 07, 2021
Theme Volo Chocolate, Cheese, and Pinot Noir
Venue Zoom
Date Apr 07, 2021
Time 7:00 - 9:00

Volo Chocolate, Cheese, and Pinot Noir

 

On April 7th the Miami Branch had a Zoom Chocolate, Cheese and Pinot Noir evening. We teamed up with chocolate makers Jeff and Susan Mall of Volo Chocolate of Sonoma County to host the meeting and walk us through pairings of their exquisite chocolates along with Pinots from Sonoma and cheeses.

 
Jeff and Susan ran the Zin Restaurant and Wine Bar in Healdsburg for almost 15 years before they accepted a job as Co-Chefs for a boutique resort in Baja California Sur, Mexico, Rancho Pescadero. It was while working there that they learned to make chocolate from the readily available cocoa beans. Eighteen months later they returned to Sonoma and launched Volo Chocolates in March 2017. They are now producing over a 1,000 bars a week. All made with locally sourced ingredients other than the cocoa beans which are sourced from Haiti and Guatemala. They source the highest quality sustainable cocoa  beans to make delicious  dark chocolate. 
 
The Malls suggested three different chocolate bars that members had shipped directly to their homes. 1) 60% Dark milk chocolate with Figs & Hazelnuts; 2) 70% Mexicali with Chiles & dried cherries; 3) 73% Deep Dark Chocolate. They also suggested various cheeses that we could source from our local Whole Foods store that would be readily available. Cheeses such as a Triple Cream Brie, Mt. Tam from Cowgirl Creamery, Comte, and Cave Aged Gruyere to name a few. Wines were members choice from their own cellars. But, it was suggested to try and have a selection from Sonoma since the chocolate and cheeses recommended were available in Sonoma.
 
Though we only intended to keep the Malls on Zoom with us for an hour time got away with questions from members about the various chocolates and their story of going from chefs by night to chocolatiers by day. It turned out to be a fine evening and though we planned a dinner with vaccinated friends at the house, I believe we were all pretty satisfied after trying all the chocolate and cheeses. Covid has interfered with our getting together in groups but as they say when you have lemons you can make lemonade. In our case we made a meal of cheese, chocolate and wine.
Phil Lyons
April 14, 2021
Theme Big Burg Stag by the Bay
Venue Coral Reef Yacht Club
Date Apr 14, 2021
Time 7:00 AM - 10:00 PM

Big Burg Stag by the Bay

Wednesday April 14th

Hosts Dennis Campbell and Ted Evans

 

   Coral Reef Yacht Club built a stunning rooftop terrace for dining and entertaining atop their new building, with fabulous views of the bay and balmy breezes, and the freshest seafood in town to pair with our Burgs. This was our ideal outdoor venue with a view as we emerged from virtual Zoom isolation. The evening was magical as well, and as the sun set the air was crystal clear, the breeze was gentle and the humidity low, and we could not have enjoyed the wines with all our senses better anywhere -even a fine French restaurant could not have topped this atmosphere. We started with vintage Champagne, the delicate and dazzling 2007 Delamotte Champagne Blanc de Blancs Millésimé, the sister property to the house of Salon, with three of CRYC's savory appetizers.  Our first seafood course was their CRYC Classic Grouper Meuniere served with Potato Confit, Green Asparagus and Lemon Butter Sauce which we paired with a recent addition to our cellar just for this event, the beautifully balanced 2017 Chassagne-Montrachet 1er Cru La Boudriotte, which was a beacon that shown through the lemon butter sauce like a lighthouse and guided our palates to a lively and lingering finish. We followed with the two red courses and three Burgs,  Miso Marinated Salmon, which gave the dish a subtle hint of sweetness, served with Cauliflower Puree, Wild Mushroom Fricassee and Toasted Almonds with our 2005 Chanson Père & Fils Charmes-Chambertin.  The '05 Chanson needed no additional air after a short decant, and opened in our glasses at its peak receiving easily half of the votes for the wine of the night.  The following main course paired Chef's gourmet Lamb Chop prepared with a light coffee rub that turned to a hint of chocolate when grilled, served with Faro & Kale Salad and Pomegranate Gastrique paired with side-by-side reds, the truly Big Burg 2006 Bouchard Père et Fils Chambertin-Clos de Bèze which needed 3 hours in air in the decanter to show well, next to the hedonistic 2012 Faiveley Mazis-Chambertin in an early drinking window that had needed a bit longer than that to come to life, but both were ready by the main course.  Dessert was Vanilla Custard with Bourbon Compressed Berries and Blueberry Crumb perfectly paired with magnums of 2003 Suduiraut Sauternes.  We extended our thanks and congratulations to Chef Eduardo Sandoval for sustaining us in fabulous style throughout our escape from isolation. 

 

MENU:

Appetizers: Vintage 2007 Delamotte Champagne Blanc de Blancs Millésimé

 

Compressed Watermelon, Limoncello, Mint and Feta Cheese

Bacon Wrapped Dates with Blue Cheese and Light Honey Glaze

Tuna Carpaccio with Romesco and Fresh Shallots

 

 

1st Plated Course: White Burgundy:  2017 Chassagne-Montrachet 1er Cru La Boudriotte 

CRYC Classic Grouper Meuniere served with Potato Confit, Green Asparagus and Lemon Butter Sauce

 

 

2nd Plated Course: Red Burgundy:  2005 Chanson Père & Fils Charmes-Chambertin

 

Miso Marinated Salmon served with Cauliflower Puree, Wild Mushroom Fricassee and Toasted Almonds

 

 

3rd Plated Course:  Side by side red Burgundies: 2006 Bouchard Père et Fils Chambertin-Clos de Bèze and 2012 Faiveley Mazis-Chambertin

 

Lamb chop with coffee rub served with Faro & Kale Salad and Pomegranate Gastrique

  

Dessert:   Sauternes:  2003 Suduiraut

 

Vanilla Custard with Bourbon Compressed Berries and Blueberry Crumb