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Schedule:
3:45pm - Chef Michael Pirolo
4:30pm - Chef Giorgio Rapicavoli
5:15pm - Chef Michael Jacobs
6:00pm - Chef Jacob Anaya

The Milam's Kitchen Lab @ Grovetoberfest is exactly what you'd imagine. A place where culinary expertise and great beer are fused together. At the Milam's Kitchen Lab five of Miami's top chefs will have cooking demos and talk about beer/food pairing. This is your opportunity to meet and talk one-on-one with some of the best chefs in the country.  And if you get lucky, maybe you'll get called on stage to assist! While you're here, learn more about the featured chefs.

 

We've also thrown in a few of the Rag Tag Crew's favorite recipes. Make sure to check them out below.

Smokin' Turkey Chili | Beer Battered Fish | Arroz Con Pollo | Beer & Brown Sugar Steak Marinade | Porter Chocolate Layer Cake

Chef Giorgio Rapicavoli
Chef/Partner, Eating House

Chef Giorgio Rapicavoli (27) has accomplished an impressive lot for his age. The passionate young talent has led at a handful of respected restaurants, rubbed elbows with world-famous chefs, was Miami’s first winner of Food Network’s Chopped, owned, operated and killed it at the city’s favorite pop-up restaurant Eating House, and has most recently fulfilled his dream of opening Eating House as a permanent fixture on Miami’s evolving culinary scene.  An avid artist both in and out of the kitchen, Rapicavoli demonstrates his passion for street art and love of music through his work with stencils and spray paints, as well as his occasional dabble into the world of sampling and mixing various beats and songs. On any given evening at Eating House the crowd may be privy to the sounds of one of Rapicavoli’s very own deejay mixes.

Chef Michael Pirolo
Chef/Owner, Macchialina

Opened late June 2012, Macchialina Taverna Rustica, located at 820 Alton Road in the heart of South Beach’s residential west side, has quickly become a favorite among critics, locals and in-the-know tourists who flock to the casual neighborhood eatery to indulge in chef/owner Michael Pirolo’s rustic Italian fare. Less than a year under his belt, and already racking up accolades such as a 3½ star Excellent rating from The Miami Herald, a stellar review in the Miami New Times and a nod as one of “Seven Best Restaurants of 2012 in Miami” by the same paper, Pirolo is equipped to take the city by storm. 

Chef Michael Jacobs
Chef/Owner, Strategic Hospitality Group/Hidden Kitchen

A veteran chef of Michelin-starred restaurants, caterer to high-profile celebrity clients and the current food-service provider for The Miami Heat, Michael B. Jacobs began his illustrious culinary career at the ripe age of 13. It was then that he joined his father's Boston-based catering company, where one of his first tasks was catering his own bar mitzvah. He soon fell in love with the cooking world, leading him to enroll in Johnson & Wales University in Rhode Island, where he graduated with honors in 1993. Jacobs apprenticed under legendary chefs, including Terrence Brennan of Picholine in New York City, and traveled extensively through Europe, where he worked at some of the world's best Michelin-starred restaurants. His European kitchen experience includes stints at the Auberge du Pont Rouge in Le Mans, France, Bacon in Cap d’Antibes in southeastern France, Le Gavroche in London, and the world-renowned Ecole Ritz Escoffier in Paris. 

Chef Jacob Anaya
Executive Chef, OTC Restaurants

At the age of 38, Chef Jacob Anaya brings 15 years of experience honed at top culinary temples across the globe to OTC in Miami. He most recently worked at Azul at the Mandarin Oriental, which was awarded the prestigious Forbes Travel Guide Five-Star rating for 2013 during his tenure. Chef Anaya’s cuisine is sophisticated and eclectic, combining New American flavors with Asian and European influences all under the “California Cuisine” label. His menu features creations that are stunning both visually and in taste. OTC’s menu is Anaya’s representation of cooking with love, passion and excitement. In OTC’s casual dining setting, Anaya has created a menu that entices sharing, experimenting and socializing while pairing the food items with OTC’s extensive craft beer offering. 

 

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