Mi Zã Plaz Dining Experience

https://mizaplaz.com/new-events-2/2023/10/23/cooking-class-jamaican-jerk-classic

"Master the Art of Authentic Jamaican Jerk: Join Our Sizzling Cooking Class Now!" — Mi Zã Plaz "Immerse yourself in the vibrant flavors of Jamaica with our traditional Jerk cooking class. Uncover the secrets of authentic spice blends, grilling techniques, and cultural richness. Join us for a culinary journey that transforms your kitchen into a Caribbean haven. Book now and spice up your

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Mi Zã Plaz Dining Experience updated their business hours.

Diwali; A dish derived in honor of its holiday & traditions.

Masala spiced Rubbed Chicken w/ Shallot, Garlic, Ginger Chutney & Honey Ghee Roasted Veggies.

Diwali, or Dipawali, is India's biggest and most important holiday of the year. The festival gets its name from the row (avali) of clay lamps (deepa) that Indians light outside their homes to symbolize the inner light that protects from spiritual darkness. This festival is as important to Hindus as the Christmas holiday is to Christians.

In northern India, they celebrate the story of King Rama's return to Ayodhya after he defeated Ravana by lighting rows of clay lamps.
Southern India celebrates it as the day that Lord Krishna defeated the demon Narakasura.
In western India the festival marks the day that Lord Vishnu, the Preserver (one of the main gods of the Hindu trinity) sent the demon King Bali to rule the nether world.

Butter chicken originated from Northern India in 1948. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala.

Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture. Most restaurants are known to add in copious amounts of butter, which as a result can leave you feeling bloated or ill from the slick of grease.

However, we found while recipe testing that we prefer to start the sauce off in Ghee (clarified butter, or you can use a combination of half regular butter and half oil).

THE PEOPLES BRUNCH.
brings you The Grit Shop Pop Up. Every Saturday & Sunday from 12-5pm
Join Us to Feast & Dance the weekday blues away” on Saturdays We turn up w/ music by & then join us on Sunday as we unwind with a few classics by
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There’s something magically alluring♨️✨ today we’re getting Cozy w/ 😮‍💨

Available for all events.

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Over Dinner”

We gather round the table
To discuss and digest the day
with plates of steaming goodnéss
Chasing hunger Pangs away.
We eat until we're satisfied
Our tummies have been filled
Our highLights have been highlighted
And the beans have been spilled.

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No Caption Needed.

We just do it different around here.

Have you tuned into our first episode of the brunch. In this episode we get in the kitchen w/ & our Chef and cooked up a heart warming delight & chopped it up w/ our host about all things past, present & to come. Click the Link in Our Bio for full Video.

Please view and share with friends and family: your feedback is welcome and appreciated !Thank you in advance.

Fresh dressed, Fresh ingredients, Freshly plated.

It’s all in the details. ✨👌🏿

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The Table has been Set* The Only thing missing is You*

Link in Bio.

We’ve been rolling w/ this 2 yrs strong unfortunately this year we’re sitting it out as we’ll be in Atlanta cooking up something special for one of our clients See you on the next. 🖤💫

Evening Dinner service w/ A skyline only heightens the senses.
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// Grilled Octo, Romesco sauce w/ herb confit crispy potatoes & sea bean.
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Loving. Living. Breathing. Creating.
Releasing. Receiving. Focusing. Affirming. Being Intentional also methodical with every ingredient & Soooul much more!
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// Smoked scallop, lobster poached in Niter Kibbeh ( Ethiopian spiced butter) Torched fatty tuna w/ Aji mango reduction & Kiwano melon.
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// Kiwano melon is an exotic, peculiar-looking fruit from the central and southern regions of Africa.

It’s formally known as Cucumis metuliferus but informally also goes by horned melonand African horned cucumber.

When ripe, the thick outer skin of a kiwano melon is bright orange and covered in small spiny projections or horns. The inner flesh consists of a gelatinous, lime-green or yellow substance that houses a multitude of edible seeds.
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Cooking allows us to exercise our culinary imagination & the conversation of food and that’s a beautiful thing✨
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• Oxtails dusted w/ an espresso spice blend then seared & braised for 8 hrs in & Malta , Served w/ Diri Djon Djon (black rice) & wild roasted Mushrooms.
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The appreciation for Food, the magic that occurs by the deliberate motion of a spoon ✨🥄almost wand like” or that of a paint brush every intentional stroke one after the other The thrust of its power, influence, the sorcery that is invoked wielding the power of my ancestors. 🖤✨
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•📸; O.D Fritters / Oil Down Fritters~ we’ve taken Grenada’s National Dish a placed it in one flavorful bite.

Baby Scallops, Smoked herring Roasted bread fruit, Callaloo w/ Coconut foam.

•Oil down is a stew of breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables, all stewed in coconut milk, herbs, and spices to make a hearty and flavorful one-pot meal. It is called oil down because the coconut milk simmers down and releases its rich flavored oil into the pot. All of the liquid is cooked down (dried out), hence the name oil down.
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The magical
transformation that occurs when thoughtfully inspired
dishes...prepared food ignites and excites our existence...
The cause and affect of good food on the human
engagement..condition..palate!
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• Reserve Your Seat At Our Table
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It's Always The Season For "Black Love & History. - mizaplaz.com

Have you ever tried Elk meat...? it is one of those rare foods that is very healthy for you and still tastes great! - Elk is naturally low in fat, low in cholesterol and high in protein. Elk is lean, with only 22% of the meat energy derived from fat, as compared with 35% to 47% for lamb and 33% for beef, Not gamey like venison. It’s a very dark red and lean meat. It tastes like nothing else I’ve had and there were no leftovers at all.
• Rare or medium rare is recommended. 130 to 145 degrees Fahrenheit. If you overcook it, it will taste gamey. You can slow roast it, grill it or cut it into individual portions and pan-fry.

Seared Elk w/ Wild Cherry & Current Juś

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