— at Picante, Saturday, October 29

When this Best New Chef in America, an accolade ascribed by Food & Wine Magazine, is not at the helm of his internationally acclaimed restaurant Alter in Wynwood or the culinary director for the Adrienne Arsht Center, where he recently opened his signature restaurant Brava by Brad Kilgore, you can find Kilgore working as a mentor for a food truck staffed by underprivileged teenagers in Wynwood.

In an uncanny twist of fate Brad Kilgore, rising chef and restaurateur, got wind of a little known Food Festival in its second year of being. His expressed interest in participating in the Jamaica Food and Drink Festival was derived partially because of his love for the Jamaican culture and, more tangibly, from his professional ties.  His sous chef, Leah Jones, is Jamaican … and the rest, as they say, is history.

The story, of course, does not end there, as Kilgore is yet to showcase the stuff his numerous accolades are made from;  he will do at the Jamaica Food & Drink Festival event, Picante on October 28.  Picante is a celebration of exotic spices and seasonings, unlikely blends that conjure up unexpected but oh so delicious, melt-in-your-mouth flavours. Consider Thai curries from regions in Asia, cocktail sauces and chutneys, grilled pimento-flavoured meats, Mexican concoctions with a side of ghost pepper, Scotch bonnet-infused desserts, … all washed down with our favourite rums.  The first gourmet spicy food fest celebrating exotic spice blends will certainly be one for the books!

Picante… Come for Brad Kilgore’s Chili Marinated Pork Tenderloin, Green Papaya Slaw, Thai Peanut Emulsion and Local Fruit “Umemboshi”, but stay for the 11 other chefs who will channel their creative juices to satisfy your quest for ‘heat’ on a plate:

Picante Chefs

Alexa Von Strolley

Tamarind Intercontinental

Suzanne Couch

Fromage Gourmet Market

Anna Kay Tomlinson

Smoked Marlin

Christina Simonitsch

International Chef Brad Kilgore

National Baking Co. featuring Christian Sweeney

GASPRO featuring Banyan Caterers

Nadine Hoballah-Burie

Dawn Mitchell

2016  Culinary Director for the Adrienne Arsht Center where he recently opened his signature restaurant Brava by Brad Kilgore.

2016  Named Best New Chef in America by Food & Wine Magazine

2016 Semi-finalist for the prestigious James Beard awards in the category Best New Restaurant, and Chef Kilgore in the category Rising Star Chef of the Year.

2015 Alter received 4 stars from the Miami Herald making it the only restaurant to obtain this rating in 2015

2015 Alter was named Restaurant of the Year by Eater and Chef Kilgore Chef of the Year by the same publication.

2015 Chef Kilgore opened Alter in the art-focused Wynwood district of Miami offering Progressive American cuisine, highlighting indigenous Floridian ingredients as well as a 5 and a 7 Chef’s table tasting menu experience.

What’s on the menu?

ENTRÉES

“Arepa De Pabellón” Achiote Shredded Beef, Black Beans, Fried Plantains, Rice, Fried Egg, Chimichurri

Arepa La Catira” Shredded Curried Chicken, Ghost Pepper and Avocado Crema Coleslaw with Tomatoes

Dynamite Shrimps cooked with Thai Spices and Chilli with a Touch of Honey served on a Bed of Spaghetti Pesto Pasta

Pepper Shrimp, Lobster and Scallop Koftas served with Cocktail Sauce, Pineapple Passion and Pepper Jelly Glaze and Cilantro Basil Mayo

Lamb Chops Trois Poivre served atop Carrot Tarragon Puree and Apple Mint Pea Puree with a Pomegranate Reduction

Chili Marinated Pork Tenderloin, Green Papaya Slaw, Thai Peanut Emulsion, Local Fruit “Umemboshi”,

“Memba Mi Tell Yuh” Succulent “Off Di Bone” Bites of Miss T’s Famous Oxtail, combining flavours of Jamaica and New Orleans. Sop up di Savoury Juices with Herb Grotto Bread.

Candied Pork Belly with Crispy Coconut Rice and Plantain Papaya Salad

Adult Cracker Jack with Jerk Bacon

Pulled Spicy Jerk Chicken Vol-au-Vent with Plantain Puree, Pickled Shallots and Scotch Bonnet Oil

Samosas with Assorted Spicy Condiments

Spicy Black Bean, Pulled Pork and Sausage Panade made with National Hardough Bread, served with Grilled Corn off the Cob, Guacamole and Chipotle Cream

DESSERTS

Sweet and Spicy National Hardough French Toast Sticks served with Scotch Bonnet Guava Drizzle and Fresh Cream

Mini Chocolate Tarts and Salty Caramel Coulis with Chocolate Ganache

Mini Lemon/Basil Tarts with Strawberry Coulis

Mini Spicy Chocolate Mousse (Chocolate Cake and Chocolate Ganache Infused with Spices, Dark Chocolate Mousse with a Glossy Shiny Glaze)

Mini Éclairs (Coffee/Rum Cream with A Madagascar Vanilla Bean Whipped Cream)

Raspberry Mousse with Litchi

Spicy Honeyed June Plum Crêpes

Hot Chocolate Mocha Mousse Shots

Picante Pecan Praline Cheesecake