Bright and airy, the South Florida outpost of Helene Henderson’s Californian restaurant is the epitome of laid-back luxury. Directly overlooking the Atlantic Ocean, Malibu Farm Miami Beach boasts simple farm-to-table dining that is fresh, organic and locally sourced whenever possible.
EVERY SATURDAY JULY 7 - AUGUST 4 | 5:30 - 6:30 PM
Join us this summer for the Red, White and Sparkling wine series at Malibu Farm. We will explore and develop a deeper knowledge of notable and highly acclaimed summer wines to pair with your favorite culinary delights while taking in the ocean view.
SATURDAY, JULY 7, 2018 | 5:30 - 6:30 PM
Copper Cane Wines & Provisions Wine Tour
SATURDAY, JULY 14, 2018 | 5:30 - 6:30 PM
A Sparkling Wine Tour
SATURDAY, JULY 21, 2018 | 5:30 - 6:30 PM
White Wine Tour
SATURDAY, JULY 28, 2018 | 5:30 - 6:30 PM
A Newton & Cloudy Bay Wine Tour
SATURDAY, AUGUST 4, 2018 | 5:30 - 6:30 PM
Red Wine Tour | Red, White & Sparkling Wine Consumer Challenge Blind Tasting – You Be the Judge!
Individual | $50 per person
Individual Wine Tasting + $10 validation for valet parking
Chef's Table | $85 per person
Individual Wine Tasting followed by exclusive Malibu Farm Chef's Table dining experience + $10 validation for valet parking
Wine Tasting Series | $225 per person | (5-week series) | 10% discount
5 Weekly Wine Tastings + $10 validation for valet parking (weekly)
Wine Tasting Series at the Chef’s Table | $382 per person | (5-week series) | 10% discount
Complete Wine Tasting Series (5 Wine tastings) followed by exclusive Malibu Farm Chef's Table dining experience + $10 validation for valet parking (weekly)
Disclaimer: Ages 21+. ID must be presented at time of arrival. Event tickets are non- transferable.
Presented By: Malibu Farm Miami Beach
Supported By Affiliates: SOBEWFF, Cloudy Bay, Copper Cane, MMD, Newton Vineyards.
Try This Recipe at Home
This is a great salad. In the summer, I make it with nectarines or peaches; in the fall, I make it with figs or persimmons. In the winter, I use black grapes. It should be enjoyed all year round.
Makes 6 servings
To make the dressing, whisk together all of the ingredients in a large bowl.
Toss the arugula and the nectarines in the sweet pomegranate dressing, then scatter shreds of burrata cheese on top. (Pouring the dressing over the burrata would give the burrata an unappetizing color, and we don’t want that.)
Garnish with sesame seed candy and mint. When they’re in season, pomegranate seeds are a great addition, too.
To make sesame seed candy, you just need more seeds than sugar. In a small, dry skillet over medium heat, add ¹⁄ ³ cup sugar. No need to stir or do anything. Just sit back and wait for it to melt. If it is starting to burn, turn down the heat. Just when the sugar begins to melt, stir in ½ cup toasted sesame seeds. Once the sugar is fully melted and the sesame seeds are incorporated into it, pour the mixture onto a lightly greased sheet pan and set aside to cool. Once cool, break or cut into little candy pieces. If you have a hard-as-rock mass of sugar and seeds, you used too much sugar. Toss it out and start again.
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Eden Roc Miami Beach Resort Website
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Eden Roc Miami Beach Website