SONY Open Tennis Tournament brings the world’s best tennis players to Miami every
March, presenting two full weeks of highly anticipated matches. For the 10th year in a row, we will trek to Miami to oversee the comprehensive culinary program that will feed athletes, fans, and members of the press. At 8
bars, 4 stadium concession stands, 6 fast casual venues, 4 full-service restaurants,
a terrace hospitality lounge, 26 full service stadium suites, two private
dining rooms and a players’ restaurant and lounge, we will serve over 315,000 guests throughout the tournament.
“The SONY Open is an incredible event, and we are honored and excited to be back again,” said Liz Neumark, CEO. “Our team has been looking forward to collaborating with the talented Miami chefs participating this year to present the tournament’s best culinary offerings to-date.”
year’s exciting highlights will include a guest chef program featuring Peter
Vauthy of Red, The Steakhouse; Michelle Bernstein of Michy’s; Cindy Hutson of Ortanique;
and Rifka Meier of Oysters XO. The Great Performances team will be joining
forces with each of these guest chefs to bring their signature culinary styles
exclusively to The Chateau Group Collectors Club and in the Luxury Suites at
the SONY Open.
The culinary experience at Sony Tennis is true Miami: a lot of flavor with no shortage of spice. We are happy to share these highlight recipes from the Collectors Club.
Jumbo Lump Crab Cake
Grilled Corn Salsa
16 oz jumbo lump crab meat
1 cup chopped red onion
1 red bell pepper, minced
1/2 cup mayonaise
1 cup panko bread crumbs
1 pinch cayenne pepper
zest and juice of 1 lemon
1. Combine all ingredients except bread crumbs and season with salt and pepper. Add about half the breadcrumbs and then shaped into 4 crab cakes. Apply the rest of the breadcrumbs to the outside of the crab cakes.
2. Pan fry until golden brown and finish warming the cakes through in a low oven. (300 degrees F)
Grilled Corn Salsa
2 ear of corn, roasted or grilled and cut off of the cob
1/2 cup red onion, minced
1 bunch scallions, sliced
1 red bell pepper, small diced
1 handful cilantro, chopped
Juice of 1 lime
Combine all of the ingredients and adjust seasoning with salt and pepper.
Red Lentil Salad with Tomato, Cilantro & Mint
Salmon (4 Each 5 oz pieces of Scottish or Wild Atlantic Salmon Fillet, Skin and any pin bones removed)
Red Lentil Salad
8 oz Red Lentils
2 each Plum Tomato, Seeded and Diced
2 Shallots, Minced
5 Mint leaves, Chopped
1 handful Cilantro, Chopped
1 cup olive oil
1 cup white wine
1 cup rice wine vinegar
1. Season the salmon fillets with salt and pepper and set aside.
2. In a stockpot, bring salted water to a rolling boil.
3. Drop in the red lentils, stirring all the while. The red lentils cook very rapidly, approximately 4-5 minutes at the longest. Keep checking the lentils every minute or so, taking them off the stove before they are fully soft or cooked.
4. Drain lentils immediately and run cool water over them to prevent them overcooking.
5. Spread thinly and refrigerate.
6. In a saucepan, heat a little olive oil in a pan. Add the shallots and cook until just starting to color.
7. Deglaze with white wine and vinegar, and cook for a few minutes.
7. Turn of heat and add the tomatoes. Refrigerate.
8. Combine the lentils and the tomato and wine mixture, seasoning them with salt, pepper and the remaining olive oil. Add the chopped cilantro and mint to taste.
9. In a nonstick pan, sear the Salmon on a little olive oil, turning carefully when it is halfway done. Serve immediately with Red Lentil Salad.
Green Beans, Lemon Wheels & Spicy Remoulade
2 Cups Flour
3 Tbsp Cajun/Creole Seasoning
1 1/4 cups cornmeal
3 cups Buttermilk
1 lemon, sliced
6 oz green beans, fresh
12 oz Calamari, Tubes and Tenticles
2 Tbsp salt
oil for deep frying
1. Clean the calamari tubes, taking care to remove the plastic like strip inside. Slice the tubes into bite size pieces.
2. Heat oil to 365 degrees F.
3. Mix the flour, cornmeal, spices, Buttermilk, lemon, green beans and calamari in a bowl. It should make a thick batter.
4. Straining the mixture with your fingers, drop the green beans, calamari and lemon in to the oil in batches. Depending on amount of oil you are using, this recipe could take 2-4 batches to cook. Take care not to try to cook to much at once.
5. When a batch is finished cooking (2-4 minutes until crispy and light golden brown), remove from the oil and put onto a paper towel to drain.
6. After all batches are done cooking, serve immediately with dipping sauce of your choice.