The InterContinental Miami offers you a tantalizing selection of Miami fine dining options. Savor a gourmet meal, with harp or jazz music in the background, in our Indigo Restaurant and Bar. Whether you dine in the sycamore-paneled lounge, the aquamarine-tiled bar, or the glass-enclosed wine room, be sure to consult the extensive wine list, which includes libations from France, Spain, and Chile.
Executive Chef Alexander Feher at the InterContinental Hotel Miami is an internationally recognized expert in culinary arts. Chef Alex has been Executive Chef at the IC-Miami since 2000, coming to his post from InterContinental properties ranging from New York and Montreal to Frankfurt and Dubai. Throughout his distinguished career, Chef Alex has received numerous awards and honors including an Olympic gold medal in culinary skill in 1978 at the culinary Olympics in Frankfurt, Germany. In 1993, he won first prize for Chef of the Americas Award, for the American Harvest Competition. A member of the Chaîne de Rôtisseurs and Vatel Club of New York, he was awarded the “Chef of the Year Award” for New York’s tri-state area in 1995 and 1999. In 1990 Chef Alex received his Certificate in Spa and Health Resort Management and Cuisine from Cornell University. He also holds a Master’s Degree in Culinary Skills.
Jason Deville, Beverage Manager at the InterContinental Miami, came to the hotel from Sandestin Golf and Beach resort almost 3 years ago. Since coming to IC-Miami, Jason has worked as Assistant Restaurant Manager and currently holds the position of Beverage Manager. He is responsible for beverage service throughout the hotel, from cocktail offerings and wine lists to beverages for room service and banquets. Jason holds a first level certification from the Court of Master Sommeliers as well as a Bachelor’s Degree in Hospitality, Recreation and Resort Management from the University of West Florida.
Joey Scorza, a 25-year veteran of the InterContinental Miami and heart and soul of the hotel’s Indigo Bar, holds the title of Head Bartender. Known for her “crazy” but inspired concoctions and the ability to create perfect, individualized drinks for anyone on the spot after a brief conversation, Joey has won a loyal following of both guests and Miami locals. Joey gets her abundance of energy from seeing the expression on a person’s face when they taste their very own drink. She is extremely passionate about bartending and it always shows in her specially developed cocktails.
Paring: The entrée is a Yuca Blini, Topped with Sautéed Shrimps and Drizzled with a Mango Syrup. Accompanying the entrée is a jalapeño-infused tequila martini with a stuffed jalapeño pepper as garnish (Lemon-Pepper Martini).
Recipe serves 4
12 shrimps, peeled and de-veined with tail on
2 yuca, peeled and boiled
4 Yukon potatoes, boiled in salt water
¼ cup sour cream
1tsp Old Bay Seasoning
¼ cup olive oil
12 asparagus tips, blanched in salt water
salt and pepper
- Peel mango and puree in blender. Season with salt and pepper, lime juice, and a touch of olive juice. Set aside.
- Season shrimp with Old Bay Seasoning and sauté in olive oil until tender.
- Press yuca and potatoes through a sieve into a bowl. Add egg, dash of salt and pepper, and a touch of flour. Mix well. Form mix into pancakes and deep fry until crisp.
- Place yuca blini on decorated plate.
- Bundle shrimp with chives and place on top of blini.
- Dress plate with mango syrup to your liking.
- Use asparagus tips as decoration.
1 ½ oz Sauza Hornitos Reposado Tequila
½ oz agave nectar
Juice of ½ lemon
1 red jalapeño pepper
1 tsp Montrachet goat cheese
1/2 tsp chopped prosciutto
1/2 tsp chopped cilantro
- Slice jalapeño pepper lengthwise in half. Remove pith and seeds from both halves. Save one half for garnish and use one half for drink.
- For garnish, fold goat cheese together with prosciutto and cilantro. Stuff half the pepper with mixture.
- Slice the other half pepper into approximately four slices and muddle vigorously with lemon juice.
- Combine muddled pepper with agave nectar and tequila, add ice, and shake well.
- Pour into chilled martini glass.
- Slice stuffed pepper approximately halfway lengthwise and place on side of martini glass.