18th Annual Mango Brunch

18th Annual Mango Brunch

When: Sunday, July 2, 2017 11:00 AM to Sunday, July 2, 2017 1:00 PM

Add to Calendar 7/2/2017 11:00:00 AM 7/2/2017 1:00:00 PM 18th Annual Mango Brunch

Fairchild's 17th Annual Mango Brunch is a tasty tribute to the most delicious of tropical fruits and is held in conjunction with the 24th Annual International Mango Festival. Join some of South Florida's greatest chefs as they prepare their best mango dishes for you!

Fairchild Tropical Botanics Gardens contactus@fairchildgarden.org MM/DD/YYYY axDaZzWwrzTRZGFqimyP24857

Fairchild's 18th Annual Mango Brunch is a tasty tribute to the most delicious of tropical fruits and is held in conjunction with the 25th Annual International Mango Festival. Join some of South Florida's greatest chefs as they prepare their best mango dishes for you!

This year participating chefs and dishes are: 

Chef Mark Militello, Consultant, Josie's Restaurant - Mangomisu 
Le Basque - Torrija with Mango and Grape Macedonia 
Sarah Davidoff & Executive Chef Hendrik Cornelissen, Fare to Remember Catering - dish coming soon
Devon Seafood & Steak - dish coming soon! 
Shaw-Ross Importers - serving a surprise mixed drink! 

Tickets

Ticket price is per person.  Ticket includes day-of entry to the festival. Rain or Shine.
$100 Fairchild Member
$125 Non-Member

Buy Tickets Now

For more information, please call Lauren Waller at 305-663-8044.

Look what we served up last year!

 

2016 Mango Brunch Menu

Tropical Mango & Salmon Poke Pork Tenderloin with Caramelized Mango BBQ Sauce & Mango Jalapeno Cornbread
Chris Bulgarin, Delicious Catering Services

Island Spiced Chorizo Stuffed Roast Pork with a Mango & Summer Corn Bread Pudding
Mark Militello, Consulting Chef, Josie’s Ristorante

Eggs Benedict with Spicy Mango & Jam Toast
Kris Wessel, Wessel’s Tropical BBQ

Roasted Tomato-Mango Gazpacho with Mojo Mango-Shrimp Panzanella & Florida Citrus
Frank and Andrea Randazzo, Creative Tastes Catering

Toledo Mango and Wild Shrimp Mojo
Allen Susser, Chef Allen’s Consulting

"Steak and grits" Florida grits,smoked mango BBQ Topped with mango , cotton candy fruit and Dewey grown Okinawa spinach salad
Dewey Losasso, RedLander Restaurant

Mango Ricotta Cheesecake with Truffle Honey
Gaetano Ascione, Spasso Italian Restaurant & Bar

 

Featured Celebrity Chefs During 2016 Mango Brunch

Chef Chris Bulgarin had his first Culinary Job at the age of 14.  With many years of working in some of the trendiest restaurants in Coral Gables, Miami Beach, and Miami, he finally decided to go on his own and start Delicious Catering Services Event and Design. Chef Chris Bulgarin has participated in many Food shows, Festivals, TV Cooking demo's like channel 7 (WSVN) morning show, and channel 20 "De Todo Un Poco".  He has taught Gourmet cooking classes for several years in Miami Dade College, Fairchild Tropical Botanic Garden and Pinecrest Gardens.  He loved to share his expertise and experience with people. 


Chefs Andrea Curto Randazzo and Frank Randazzo Anyone who believes the old adage that “too many chefs spoil the broth” hasn’t met Frank Randazzo and Andrea Curto-Randazzo, the wildly-talented husband and wife chef team behind Creative Tastes Catering & Event Production, Randazzo Management and formerly Talula Restaurant, Miami Beach. In addition, they are the owner/operators of the Garden & Lakeside Café Locations.


Chef Allen Susser is a James Beard Award-Winning Chef. His landmark restaurant changed the way people ate in Miami forever, and effected how we all eat today. He believes in creating restaurants and relationships that endure and get better over time. Chef Allen's Sustainable Consulting is about Fooding: the art of cooking and eating and feeling.


Chef Kris Wessel is the Chef and owner of Wessel's Tropical BarBQ. For more than two decades, Wessel has created the dialogue between the bounties of the Southeast Hemisphere of North America (Indigenous product and culture).  He has always delivered quality results through this dialogue and continually maintains a healthy component to every concept he creates. 


Chef Dewey LoSasso, is known for combining his creative vision with a pitch perfect palate and a hefty dose of whimsy, LoSasso was recently tapped to be the driving force behind the Culinary program at Schnebly Winery and Miami Beer Company.  With more than 30 years of culinary experience, LoSasso was the natural choice to spearhead the new restaurant/ catering venture at Schnebly's Redland's Winery and the Miami Brewery Company The Redlander Restaurant has received various accolades such as:  Top Five Most Romantic Restaurants in Miami, Best New Restaurant to take Out of Towner's. 


Chef Ascione Gaetano from Spasso in Coconut Grove is a native of Naples, Italy. Chef Gaetano has worked around the world. Some his career highlights include serving two U.S. Presidents, Jimmy Carter and Ronald Reagan as Chef de Cuisine at the Georgetown Club in Washington DC. Chef Gaetano has been affiliated with two Two-star Michelin restaurants in Cannes, France. Known for dubbing his cuisine "brutally honest," Chef Gaetano uses only pristine ingredients, and lets them speak for themselves.  


Chef Mark Militello James Beard Award-Winning Chef Mark Militello is often credited with putting South Florida on America’s culinary map. Locally, Militello is revered as one of the “Mango Gang” - a group of Miami area chefs who revolutionized the South Florida dining landscape in the late 1980s. They featured flavor-forward food sensibility that married modern and classic cooking with chef-driven menus that changed daily and showcased tropical fruit, regional vegetables and fresh local seafood. Currently, Militello is a restaurant consultant and is providing his expertise to Josie’s Ristorante in Boynton Beach.  


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