When have you had Chili King Crab with torrejitas de choclo in Miami?! Well when two of Miami’s best, ITAMAE x BALLOO, both led by James Beard-nominated chefs, and also 2 of my personal favorites, come together, it is MAGIC.
For their first Studio Sessions, all dishes were a collaboration between Timon Balloo and Nando Chang and their teams, which is basically an amalgamation of their respective cultures and heritage: Trinidadian, Chinese, Indian, and Peruvian. That means gorgeous curry calabaza tiradito, mussels escabeche served with naan, smoked jerk kampachi, and a halo-halo that features pandan-huacatay ice cream, cancha and sweet potato!💥💥💥 It was my first time to try Peruvian natural wines— Peru’s 1st orange and red— specially curated by wine director Karina Iglesias.
Stay tuned for more Itamae Studio Sessions collaborations, and Balloo 2.0!😎😎😎 Congratulations teams— it was truly one of the best collaborations we’ve attended!👏👏👏🌟🌟🌟
SWIPE! 👉
#itamaestudiosessions #itamae #changgang #cheftimon #timonballoo #cheryltiumiami #cheryltiutravels
