Kick Back, Eat Well, Stay Awhile: Chef Dinner at SUGARCANE Raw Bar Grill for 10; Midtown Miami

10 Guests will enjoy a special chef dinner at SUGARCANE and have the opportunity to meet and greet with Chef Timon Balloo

From the creators of SUSHISAMBA, SUGARCANE is rooted in the spirit of sharing and the pleasure of “eating well.” Three distinct kitchens — robata (meaning “by the fireside,” a centuries-old method for cooking meats), hot kitchen and a raw bar — create a simple, but sublime platform for Balloo to marry flavors. The philosophy of sharing transcends throughout, with conceptual tapas such as Lamb Sweet Bread with fricassee, pumpkin purée and sage; robata-grilled Japanese Eggplant in sweet soy; Bacon Wrapped Dates with linguiça and manchego; and scallop crudo with apple, black truffle, lime and jalapeño. What’s more, SUGARCANE’s emphasis on seasonal, local ingredients and the industry’s sustainability efforts have given rise to Balloo’s Blackboard Specials — dishes crafted from his daily inspirations and the market’s freshest offerings. Of these spotlight selections, Balloo’s Whole Roasted Chicken, served with truffle fingerling potatoes and shiitake mushrooms, has become an instant favorite.

To complement the tradition of sharing on the beverage side, SUGARCANE offers freshly muddled libations in pitcher portions, from white sangria to mint mojitos. But for those who prefer their own drink of choice, the list offers Bubbles by the glass, inventive cocktails, and a wide selection of imported beers, wines and rums.

Paying homage to its namesake, SUGARCANE is inspired by the continent’s “sweet gold,” which attracted emigrants from around the world, uniting them in a quest for a new and better life. The resulting cultural merger was both spontaneous and natural — the braiding of global music, faith, food, art and tradition. At its core,SUGARCANE comes to represent the experience of kicking back, eating well and enjoying life with friends from all different walks of life.