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Veritage Miami

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Dishes served at Veritage Miami Dishes served at Veritage Miami
Giorgio Rapicavoli, Eating House Giorgio Rapicavoli, Eating House
Todd Erickson, Haven and Huahuas Todd Erickson, Haven and Huahuas
Cesar Zapata (left), The Federal Cesar Zapata (left), The Federal

Hungry? Get ready for more wine and food. The United Way's Veritage Miami Festival kicks off next week. One of the biggest tickets: a fun, interactive dinner that lets you play and eat with the hottest young chefs in town.

They're three of the baddest chefs bringing the heat to South Florida. Fresh off the cover of Indulge Magazine, Giorgio Rapicavoli from Eating House, Cesar Zapata from The Federal and Todd Erickson from Haven and Huahuas hook up with Jose Mendin from Pubbelly and Albert Cabrera from Bread and Butter for one decadent dinner benefiting the United Way of Miami-Dade.

Sandra Rodriguez, United Way of Miami-Dade: "So this year we're lucky enough to not get one, not get two, but five."

Louis Aguirre: "And five of the best."

Sandra Rodriguez: "Oh, absolutely."

Here's how it works: each chef creates a course and shows you how to make it right at your table. I hooked up with three of the Fab Five at the InterContinental Hotel in Downtown Miami, where the dinner will go down next Friday Night.

Louis Aguirre: "So you guys are going to teach the crowd what it is you guys are coming up with."

Giorgio Rapicavoli: "That's right, yeah. It's gonna be half cooking demonstration, half dinner. It's gonna be an awesome time. Most importantly, it's going to a good cause."

First course will be helmed by Chef Todd, known for his global fusion.

Todd Erickson: "Fried artichoke asparagus with a little soft boiled egg, and just some nice garnishes and a truffle aioli."

Now this won't be the exact dish Todd prepares for the big dinner, but it will be just as tasty and just as easy. An aioli is made up of sour cream mayonnaise, shallots, finely chopped canned sardines, chives, fresh lemon juice and some black truffle shaves. Yeah, baby!

Todd Erickson: "We'll be generous with that."

Louis Aguirre: "Yes."

So while I whisk that up, Chef fries up some blanched artichoke hearts and asparagus that have been battered and dipped in a spicy cayenne cornmeal flour concoction. Yummy.

Todd Erickson: "That's pretty tasty."

Louis Aguirre: "Really good stuff."

Cesar's got the main course. He can't give up what he's cooking, but he is known for his innovative take on comfort food.

Cesar Zapata: "Today we're going to cook a burger. I'm sure you have cooked burger before.

Louis Aguirre: "But not like this."

Cesar Zapata: "Exactly."

Louie Aguirre: "We're gonna federalize this burger."

Cesar Zapata: "This is what we call a fat burger."

Obviously, I took that name a little too seriously.

Cesar Zapata: "That's massive, man." (laughs)

The more meat, the better. That's what I always say. My baby cow gets put on the grill.

Cesar Zapata: "There you go."

And while that cooks, we fry up a couple of eggs, throw some fresh brioche buns on the grill, some homemade thick-sliced bacon and then assemble it all by slathering it with a spicy chipotle mayo.

Louie Aguirre: "Good job, man."

Cesar Zapata: "Thank you. Good job, too."

Louis Aguirre: "Am I messy?"

Cesar Zapata: "Nah, you're good."

Sweet Giorgio's got dessert. Known for his whimsical fantastical creations, Giorgio reinvents the classics in a way you've never imagined.

Giorgio Rapicavoli: "So we're gonna take a classic breakfast staple of coffee and doughnuts, turn it into a dessert. So we're gonna make torrejas with doughnuts.

Louis Aguirre: "Torrejas with doughnuts? Now we're talking."

Giorgio Rapicavoli: "Now we're talking."

The doughnuts need to be a little stale, so you don't want fresh. Slice them in half, dip them in a simple batter of eggs and half and half, no sugar, fry them in a pan till golden brown, then top with coffee ice cream, powdered sugar and boom, you got a party in your mouth.

Giorgio Rapicavoli: "Easy as pie."

Louis Aguirre: "That's good stuff."

And I know a certain Deco anchor whose mouth is watering right about now.

Louis Aguirre: "This is for you, pumpkin. This bite's for you."

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