It was a typical Miami-super hot-summer afternoon and the bay view was fantastic. The real challenge was to grill under the sun a six course “asado” for a table of #12 people. The “Pamplonas” (stuffed roll fank with mozzarella cheese, olives, tomatoes and bacon) were the signature dish and the most celebrated appetizer. Organic pork sausages and morcillas were served as appetizers as well, with our hot chimichurri. We started to serve the meats with the boneless short ribs (to add juiciness and flavor we marinated it in chimichurri sauce for 2 hrs) , then flap meat, and then a whole ribeye roast (one hour and half slow cooking on the grill :). Thanks Charlie for trusting us for your special gathering.