Chef Janine Booth

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Wow.

That's pretty amazing. So a Malanga root taco with the smoked fish dip.

With pickles. Our house made pickles from Stiltsville Fish Bar. We have pickled cucumbers, pickled Fresnos for a little bit of heat, and pickled red onions. So you guys nailed it. I'm so proud of you.

You're Malanga free? This is going to be available Saturday at the event.

It is very fresh. Yeah, everything we do, especially, you know, Stillsville Fish Bar is all about fresh seafood. And, yeah, so thank you. I'm glad that you were able to dissect all the different flavors.

There's no cassava, no. It's just the malanga itself. We just slice them super thin, and then we put them in these little taco fryers and fry them.

Okay, I'm going to grab one of these. Look, I'm from Australia, so there's a lot of weird American things that I've never heard of. This one's uniquely Miami. Okay.

I'm going to have to try that today.

I'm actually shocked that you were able to fit that in your mouth. You must have a wide mouth.

Wow, guys. I am really impressed. For a radio host, I mean... For slobs. This is awesome. You did really well. So this is a dish from Sunny Side Up. It is in Regatta Grove. And it's an Australian cafe concept. And so these are from my home country. They're Australian sausage rolls using Australian lamb. They're merguez spiced, curry spiced. And then a little mango chutney on there, which you got.

And some micro cilantro.

I mean, the palate. The palate on you. It's amazing.

Is that pasta? What are we eating? Is that a gnocchi?

It's like a creamy parmesan gnocchi with truffle on top.

It was a true privilege. Thank you guys so much.

Now your room is forever going to smell like truffles.

Thank you so much for having me.

They are all the same. Okay, great. They're all the same, so there's little bite-sized pieces for you there. This is one of the dishes that we'll be serving at the Sunset Feast event.

Yeah, I mean, I think you both had really interesting takes on what the dish is. I love the chicharron idea. It's actually not chicharron. It's actually a shrimp chip. So rather than pork skin, yeah, it's. It does have that salty umami kind of flavor and definitely a really nice crunch. And then it is a tuna tartare. You had the spicy aioli, right? The burnt sesame seeds.

No, they're black sesame seeds. They come in two colors. These ones just happen to be black. And there's a little sesame dressing inside.

That's fine. I mean, the dog is really, really cute, so I'm happy to share.

Chef Jose has another dish. It's actually in – well, you'll see. I can't tell you anything. Don't tell us. Do not tell us. I'll go tell him you guys are ready for him. All right.

You can do a little sprinkle of the citrus on there.

Which is better? A little couturement for you.

There's lemon and lime. A little mini Tabasco if you like.

The only ones are banana peppers? That's the only pepper you can eat?

Oh, wow.

A little bit of pickle.

You were like 99% right. And then you coming in with the Malanga. Thank you. It was actually Malanga. So it was a Malanga root taco.