Chef Bradley Kilgore has had quite a remarkable career and he’s not even 30 yet! The 28 year old chef moved to Miami a handful of years back to become Sous Chef at Azul. He helped it become one of only 48 restaurants in the country to boast a 5 star rating from Forbes.  He then took the helm as Chef de Cuisine at  J&G Grill at the St. Regis Bal Harbour and earned rave reviews across the board from writers, foodies and bloggers who went gaga over his culinary mastery. With his upcoming Wynwood restaurant ALTER, Chef Bradley Kilgore is now embarking on a more casual style eatery with an intense commitment to quality ingredients, organic, local and no rules fare. He loves it when food looks likes it just grew out of the plate, like in the picture above.

This pop-up dinner series will serve as a preview for Alter. It will consist of a 4-course fixed menu with an optional wine pairing ($59 for food and $29 for pairing) Tickets bought at http://www.altermiami.com are for the food menu only, pairing tickets and other beverages are purchased on-site. The dinners will take place at new Miami Cafe & Boutique in Wynwood, located at 2750 NW 3rd Ave Suite 21, Miami, FL 33127. There will be two seatings one at 7pm and one at 9.30pm. For more information email [email protected]

king crab, warm ghee vinaigrette, african spices

A.O.C Beaujolais “L’Ancien” 2013

bruleed scallop mousse, chive, truffle pearls

Domaine Thierry et Pascale Matrot Bourgogne Chardonnay 2012

nori and dill, grains, celeriac, shoyu hollandaise

Honig Sauvignon Blanc Napa Valley 2013

miso sabayon, cider caramel, savory, poppy seed croquant

Terres Dorees Jean-Paul Brun FRV 100 Rose NV

The week of Art Basel  he will be doing a guest series with Local Chefs: William Crandall, Giorgio Rapicavoli, Artist Austyn Weiner, Chef Bee and Brett Pelaggi (in that order starting Dec.1) The guest Chef menus will be different everyday and 5 courses rather than the 4 courses of the other nights.

smoked mushrooms, creamed cheese, spicy japanese mustard

chitarra noodles, lemon verbena, aromatic herbs coulis, Burrata puree

tamarind, kumquat, different radishes, duck broth and black cardamom

tamari-milk chocolate sorbet, candied nori, dried apricot