Each Plugrá® Gourmet Club menu will focus on a specific type of cuisine. This month we are exploring Miami-Fusion Cuisine. As its name suggests, Miami-Fusion takes cues from several different styles of cuisine—the two most prominent being Creole and Cuban.
Creole is synonymous with the Deep South, combining the tastes and ingredients that followed the trade routes from Europe, Africa, the Caribbean, and South America to Louisiana and throughout the south. The Creole Roux is used prominently as the base of many dishes served in Miami. Building off the traditional French version, Creole Roux involves browning the flour and adding more elements of spiciness.
Cuban cuisine is distinguished by influences from European, Asian, and African cultures. It's a bold approach that relies on basic spices, root vegetables, and marinated meats. One of the ingredients in Chef Dewey's main entrée is a staple of Cuban cuisine—the yucca.
Chef Dewey embraces the fusion of different cultures and local, fresh ingredients to create a global community of food gathered at one table. One example is Himalayan salt blocks, which Chef Dewey utilizes to enhance the flavor of dishes such as sashimi. Himalayan salt also makes a dramatic presentation with its translucent pink color.
Selecting ingredients based on where they're from and how they are grown is becoming an increasingly important aspect of menu selection. Dewey looks to the Redlands, an area in southern Miami-Dade County that has long been a source of agriculture in Florida, for inspiration regarding locally sourced ingredients.
It is the pairing of these local, fresh ingredients with culturally influenced flavors and techniques that create Chef Dewey's Miami-Fusion cuisine.