Stiltsville Fish Bar Presents: Cooking With Friends

It’s time to break out the guayaberas and linen pants because the month of May just got a little hotter at Stiltsville Fish Bar! Every month and beginning in May, Chef/Partners Jeff McInnis and Janine Booth will be inviting a chef to feature a special at Stiltsville. Janine said the idea began simply from eating and enjoying the company of their peers. “We are blessed with lots of talented culinary friends, colleagues, and mentors.  Jeff and I learn so much not only from reading their cookbooks but also from just hanging out, eating and drinking at our friends’ restaurant. The idea is to bring a new dish from a chef/friend every month.  It will be fun for not only our guests but also our cooks.” To kick off the first month they’ve invited the biggest name in South Florida, Chef Norman Van Aken, who will be featuring his Cumin Rubbed & Roasted Pork Tenderloin “Havana” with Smoky Plantain Crema, Blistered Peppers & Sweet Corn Salsa ($30). When asked why he selected this dish McInnis replied, “When I moved to Miami nearly two decades ago, Norman was the first chef I had the pleasure of working for.  He let me work the wood oven station in the center of the dining room, and this was one of his signature dishes that I was so proud to make daily.  The Smoky plantain crema is like nothing I’ve ever cooked before and needless to say inspirational. The dish perfectly complements Stiltsville.”

Diners can enjoy Chef Van Aken’s special dish during dinner for the entire month of May. Future collaborations to be announced. Stiltsville Fish Bar is located at 1787 Purdy Avenue on Miami Beach. Open for Lunch Monday through Friday from 11:30 AM to 4 PM. Dinner is served Sunday through Thursday from 5 PM to 11 PM, Friday and Saturday from 5 PM to midnight. Brunch served Saturday & Sunday from 11 AM to 4 PM. Crawfish Eddie’s Happy Hour on offer Monday through Friday from 5 PM – 7 PM. Daily fish market with grab n’ go options available. Telephone: (786) 353-0477;









Zulma Torres

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