Pictured above: The MK Bowl with mixed greens, shaved fennel, sprouts, avocado, dulse, hemp seeds, sunflower chia croutons, and lemongrass tahini
We were in Miami recently and went to dinner one night at a restaurant called Plant Food + Wine.
What an experience!
It is hidden away in a section of town known as the Wynwood Arts District. Basically you have to know where the restaurant is, as there is no sign on the street. You drive into a dark, gravel parking area – thinking you are in the wrong place.
Getting out of the car and walking towards the light you come upon the scene above – a large patio area with a pool and lighted trees. To the left is the restaurant – totally open to the patio.
After we were seated and had placed our orders, the general manager, Juan Rivera, Jr. asked us if we would like a tour of the kitchen.
Of course we would!
Everything is clean, non-cluttered and white.
The chef below was putting together plates of Banana Leaf Tamales which consist of sweet corn, shiitake mushroom, cacao mole and roasted pepper puree.
Next we watched the pastry chef putting together some dessert plates.
Below is a dish called Cacio e Pepe which is made with kelp noodles, watercress, green olive puree and sundried olives.
The picture below gives another look at the Cacio e Pepe and the Banana Leaf Tamale.
Our dessert was a “special” for the night consisting of tiny slices of the Banana Split Pie, each topped with goji, hemp, maca, chocolate and strawberry plus heart shaped pieces of banana.
The whole evening was spent exclaiming about the beautiful plates of food and then exclaiming some more about the taste of the food.
Such a magical night!