Seaspice to Host Chef’s Table Supper Series

Executive chef Angel Leon prepares four courses with champagne pairings

Tempura Squash Blossoms at the Chef’s Table Supper Series at Seaspice

Seaspice executive chef Angel Leon


Moet Chandon’s decor at Seaspice

Seaspice – the waterfront restaurant serving Miami’s discerning crowd its St. Tropez moments — is entering the new season with an inspired supper. Beyond the restaurant’s critically acclaimed seafood specialties – such as Chilean Sea Bass and Florida Yellowtail Casserole — the Chef’s Table Supper Series gives executive chef Angel Leon a culinary canvas he uses to create four, delicious courses.

Each is served with a pairing from series partner Moët & Chandon, meaning before even taking a bite you are met at your table with magnificent, golden touches. Greeting guests are oversized goblets to take home and small, gem-shaped cases filled with velvet pouches golden charms. The pillows, the place settings and the dramatic river backdrop – all which you’ll have to leave there – make this occasion one of great glamour.

The meal begins with an amuse bouche, which on one occasion was a robust gazpacho with almonds and caviar. The second course is paired with a Moët Riviera Spritz and offers a choice of oxtail dumplings with foie gras and grilled corn, a velvety and flavorful dish, or tempura squash blossoms with Alaskan King Crab and mustard espuma, proving there’s a fresh and perfect fall compliment for shellfish. For the third course, paired with Moët Imperial Brut, Chef Leon shows he’s skilled at middle eastern flavors, providing a choice of monk fish escabeche with an eggplant puree, fire roasted peppers and Castelvetrano olives or slow roasted Colorado lamb shank with cous cous tabbouleh, candied lemon yogurt. The forth course is dessert appearing to be art but is too delicious to appreciate any place but the palate. Paired with Moët Ice Imperial Rose, there’s a strawberry Pavlova wth dulce de leche, walnuts and mascarpone cream or a Hazelnut Chocolate Bar with caramel, candied hazelnuts served along coconut lime sorbet.

Oversized champagne goblets and other golden table adornments at the Seaspice Chef’s Table Supper Series.