Home News Worthy Matthew Kenney to Host Pop-Up Dinners at Plnthouse this Month

Matthew Kenney to Host Pop-Up Dinners at Plnthouse this Month

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© Matthew Kenney Cuisine

Craving a once-in-a-lifetime plant-based dining experience? Head on over to Miami, where vegan chef Matthew Kenney will be hosting pop-up dinners at Plnthouse.

This limited-time event will take place at the 1 Hotel South Beach restaurant, Tuesday through Sunday, from 6:00 pm to 9:00 pm, until October 31. Kenney will be serving dishes from his latest cookbook, Plantlab, in addition to Plnthouse favourites.

“The pop-up dinner will give guests a chance to explore a new delicious plant-based menu outside of our regular breakfast and lunch hours,” said Gabriel Rivera, director of food and beverage at the hotel. “The menu features recipes from Kenney’s newest cookbooks and will showcase inventive techniques in dishes that look beautiful and taste divine.”

The menu will include appetizers, mains, and desserts that are meant to please both vegans and meat eaters.

Plnthouse’s airy feel welcomes both vegans and meat eaters.
© Matthew Kenney Cuisine

“Of course, since the opening of Plnthouse, the response from omnivores has been very positive with how unique and robust the plates taste,” Rivera continued. “We are committed to consistently delivering rich flavours in every dish, and in order to attract a wide range of consumers, we offer a plant-based cuisine that is refined, healthful, and savoury.”

Here is a list of items on the menu (via Matthew Kenney Cuisine):

Appetizers

  • Heart of Palm Ceviche – Avocado, Leche de Tigre, Red Pepper Oil
  • Watermelon Poke – Ponzu – Lime Marinade, Pickled Ginger, Kale, Macadamia, Mint
  • Sprouted Garbanzo Hummus – Za’atar Crackers, Harissa
  • Green Papaya Salad – Daikon, Sesame – Ginger Dressing, Crushed Almonds, Radish Sprouts
  • Chickpea Curry – Kaffir Lime Leave Cream, Frilled Flatbread

Mains

  • Miso Ramen – Miso Broth, Roasted Carrots, Fermented Chili Oil, Pressed Tofu
  • Zucchini noodles – Pistachio Pesto, Cashew Ricotta, Slow Roasted Tomato
  • Butternut Squash Gnocchi – with Faro Bolognese
  • Green Herb Tacos – Roasted Chayote Squash, King Oysters Barbacoa, Pepita Cream, Guacamole puree, Salsa
  • Kale Polenta – Almond Ricotta, Roasted Fennel, Creamy Polenta, Kale Pesto, Spigarello, Cherry Tomatoes
  • Beet and Mushroom Burger – Sesame buns, Carrots + Beet Ketchup, Dill Pickles, Sunflower Cheddar

Sweets

  • Hibiscus Cheesecake – Lime Curd, Sorrel Gel
  • Gianduja Cake – Hazelnut Chocolate Cake, Ganche Frosting, Hazelnut Sorbet
  • Banana Cream Pie – Macadamia Crush, Coconut Cream

Plnthouse is located at 2341 Collins Ave., Miami Beach. Reservations are recommended and can be made via OpenTable, the Hotel website, or by phone at 305.604.6881.

#matthewkenney #plantlab

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