Miami's Top Chefs Collaborate for an Epic Wood-Fired Feast with Mark Wiens & Guga Foods

A Culinary Collaboration in Miami

• 💡 Two of Miami's top chefs, Chef Erhan Kostepen (Doya Restaurant) and Chef Guillermo Eleicegui (Ossobuco Miami), joined forces to create an unforgettable meal for Mark Wiens and Guga Foods.
• 🎯 The event took place at Ossobuco Miami, a restaurant specializing in wood-fire grilled foods with South American influences.

Ossobuco Miami's Signature Dishes

• 🇦🇷 Chef Guillermo presented an Ossobuco empanada, featuring slow-cooked ossobuco shank, prepared using a unique charcoal oven.
• 🥩 The bone marrow with ossobuco marmalade was a standout, grilled over wood fire and finished with herb butter and chimichurri, offering a rich, sensory experience.
• 🇦🇷 A tribute to Argentinian asado, a bone-in short rib was slow-cooked for 14 hours and finished on the grill, served as a lettuce wrap with smoked aioli and pickled elements.

Chef Erhan Kostepen's Aegean-Inspired Creations

• 🇹🇷 Chef Erhan showcased a short rib baklava, a surprising yet delicious combination of slow-cooked short rib encased in flaky baklava layers, enhanced with pistachios and strained garlic yogurt.
• 🎣 The fisherman's stew, inspired by Aegean coastal traditions, featured a medley of seafood including shrimp, octopus, and mussels, simmered with tomatoes, peppers, and a hint of spice.
• 🐙 A signature dish, the mastic octopus, was expertly steamed and served in a creamy, buttery sauce infused with mastic, creating a delicate and tender seafood experience.

Unique Fusion and Textural Delights

• 🥩 The dry-aged tallow cowboy steak was a highlight, triple-coated in ossobuco fat and dry-aged for 21 days, resulting in an incredibly tender steak with a unique crust.
• 🌮 Chef Guga's original batty kebab was prepared with lamb, yogurt, and tomato sauce, wrapped in lavash bread and cooked over fire, offering a complex blend of flavors and textures.
• 🍰 The meal concluded with an ube cheesecake empanada, featuring a coconut dulce de leche, vanilla ice cream, and lime zest, providing a sweet and satisfying finish.

The Art of Fire and Flavor

• 🔥 The chefs emphasized the use of wood fire grilling and traditional techniques, highlighting how fire cooking enhances the natural flavors of the ingredients.
• 🤝 The collaboration showcased the passion and energy of both chefs, reflecting the diverse culinary landscape of Miami.