SOBEWFF 2024: Two-in-One Chef Lunch Hosted by Tyson Cole and Tim Cushman at Uchi
Sat Feb 24, 12:00 PM - Sat Feb 24, 2:00 PM

Get ready for an extraordinary South Beach Wine & Food Festival dining experience that transcends tradition and takes Japanese cuisine to a whole new level! Join us at Uchi Miami as we bring together two culinary maestros, Tyson Cole and Tim Cushman, to craft a chic and unique lunch that will leave your taste buds spellbound.

Prepare to be wowed by the culinary artistry of award-winning chefs Tyson Cole and Tim Cushman. Those who can’t snag a reservation at either of the chefs’ popular restaurants get the chance for a two-in-one experience. Chef Cole is the founder and executive chef of multiple highly acclaimed Uchi restaurants, including in Miami, where this lunch will take place. Chef Cole has racked up coveted accolades from the James Beard Foundation, Food & Wine and more, cementing him as one of the most distinguished chefs on the scene. Chef Cushman helms the kitchen of Boston’s rock-and-roll Japanese tavern Hojoko. He is also the creative mind behind Cushman Concepts, a hospitality group known for Boston’s innovative Japanese restaurant O Ya.

Tradition meets innovation at this reception and lunch combination. Taste 72-Hour Gyutoro Gunkan with caper relish, Fresno and micro-cilantro, and Oyster with ponzu-marinated watermelon pearls to name a few. Lunch further explores a trio of sashimi from Chef Cushman: Suzuki with spicy cucumber vinaigrette, Bluefin Toro with “lots of green onion,” and binchotan-seared Sawara with grapefruit ponzu and Black River Osetra caviar. From Chef Cole, indulge in Keru Wagyu, an Australian wagyu strip flavored with kale chimichurri and miso garlic, and the decadent Pineapple Okashi for a sweet conclusion.

Wine pairings will be available.

Tickets are $175 per person. Dress code: Smart casual. 21+