“My duck and waffle dish is an ode to my upbringing. I grew up in an urban environment and I have French culinary training,” says chef Timon Balloo of Miami’s Sugarcane Raw Bar & Grill. “It’s a play on chicken and waffles but we use a French confited duck leg, a beautiful fried duck egg and an herb-and-mustard seed maple sauce. That’s all on top of a buttermilk waffle. It’s a whimsical dish—crispy, salty and sweet. I’m a fat boy at heart, and this is fat boy food.”
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.