010. Miami Christmas

Hosted at the height of the holidays, this December dinner was designed as a celebration of sauce — with dishes built to highlight SABE dressings as the foundation for seasoning and finish. Appetizers leaned fresh and unexpected for the season, including tomato tonnato (because it’s basically summer in Miami) and savory mushroom tarts. The table shifted to family-style ribeyes with a spicy chipotle aioli, a lemon-mustard farro pilaf, and roasted rainbow vegetables finished with a miso tahini yogurt sauce — all developed using SABE’s bold, layered flavors. Dessert stayed true to a Miami Christmas: coquitos and cookies passed around the table, warm, nostalgic, and meant to be shared.