As the Miami-Dade County Homeless Trust distributed water to those experiencing homelessness on the streets during record-breaking heat this summer, Camillus House was busy partnering with the Greater Miami Convention & Visitors Bureau (GMCVB) to organize its own contribution last month.
Roughly 400 unhoused individuals received the white-glove treatment when Miami Spice – now in its 22nd year of offering special prix-fixe menus to locals and tourists at restaurants across the county – made its way to the nonprofit housing and support facility Aug. 15, 2023. Many Camillus residents woke up that day thinking it was just another Tuesday, unaware that a three-course lunch from two of Miami’s renowned chefs would be presented to them just hours later.
Residents and visitors living on the county’s streets were wined and dined with meals prepared by Jimmy De Almeida, executive chef of Miami Beach’s Bagatelle, and Carlos Garcia, executive chef of the Michelin-recognized Leku at the Rubell Museum in Allapattah.
(Alex Dixon)
People experiencing homelessness currently sheltered at Camillus House received enjoyed a special Miami Spice experience Aug. 15, 2023, with the help of the Greater Miami Convention & Visitors Bureau.
“I’m very humbled by the fact that these amazing chefs will take the time to come in here and prepare a meal and expose people to perhaps a new palate of foods that they otherwise would have never been exposed to or haven’t been exposed to in a very long time,” said Hilda Fernandez, CEO of Camillus House.
“It’s very important for us,” said De Almeida. “Our core values are sharing and taking care of people in need, and we don’t have much opportunity to do that during the year because we are super busy. As soon as we have a chance, we do it.”
Diners enjoyed Bagatelle’s signature tuna tartare dish with avocado and tamarind dressing, as well as a black angus beef chuck roll marinated for two days and slowly braised for one. The meals were paired with roasted potatoes, onions and garlic and, for dessert, a tres leches cake soaked in coconut milk and coconut meringue.
(Alex Dixon)
Bagatelle executive chef Jimmy De Almeida, Greater Miami Conventions & Visitors Bureau CEO David Whitaker and Leku executive chef Carlos Garcia (L-R) at Camillus House Aug. 15.
Residents waiting in an outdoor hall just moments before the lunch began peered through the facility’s window as volunteers with GMCVB and its Miami Spice program transformed Camillus’ dining hall into a restaurant of its own. Guests didn’t have to wait in line with their trays to be served as they usually do. Instead, they were served directly at their tables, spread with tablecloths and centerpieces to complete the high-end dining experience.
“We all were looking in the window and we were excited,” said resident Roblyn T. Woods Scott. “We were like, ‘Dang, we’re going out to dinner.’”
Woods Scott has been living at Camillus House for a few months after surviving a suicide attempt following the back-to-back deaths of her two siblings and three children. She used to volunteer at Camillus House and never thought she’d see the day that she, too, would face homelessness and need its services.
(Alex Dixon)
Camillus House residents were served meals that included a slowly marinated and braised beef chuck roll and a side of potatoes, garlic and onions during Miami Spice last month.
“Since I’ve been in Camillus House, I’m smiling again,” she said. “I’ll never think about taking an overdose of pills and killing myself again. And today, when I saw the tablecloths with the flowers, I said, ‘Go ahead Camillus House!’”
This year, Miami Spice has more than 300 participating restaurants, each serving three-course meals for brunch, lunch or dinner at just $30-$60 per meal. The annual program brings affordability to locals and tourists looking to enjoy a wider array of Miami’s high-end culinary options.
Bringing Miami Spice to those experiencing homelessness, however, is an entirely new thing. The idea came shortly after GMCVB CEO David Whitaker joined the board for Camillus House just months ago.
“Everything great about Miami and Miami Beach can be found in the culinary experience,” said Whitaker. “Having said that, this is a chance to do something to bring some exposure to Camillus House and the amazing program they have that is obviously helping people who are not in a place to go experience fine dining.”
(Alex Dixon)
For dessert, residents were served a tres leches cake soaked in coconut milk and merengue.
“A lot of the folks that we serve here have been so isolated from regular society for so long for many reasons, and they’re here because they want to reintegrate into our community,” said Fernandez. “So the opportunity to give them an exposure to something that hopefully someday they’ll be able to do on their own – the best thing that could happen is that a year or two from now, they say, ‘Hey, it’s Miami Spice month. Let me go try out one of these restaurants.’ What a success this would be if they would be in a position to do that.”
The collaborative event was reminiscent of Camillus’ social gastronomy program that took place up unt
(David Whitaker via LinkedIn)
David Whitaker, Greater Miami Conventions & Visitors Bureau
il three years ago, when Miami’s restaurants took a hard hit from the COVID-19 pandemic. Local foundation Recipes for Change had taken it upon itself to organize restaurants across the city that would partner up to prepare a new meal for the homeless residents once a month. Garcia was a part of that effort, and he says the organization is looking to bring it back.
“I think that the most important part of our service is the dignity that it brings to them,” he said.
“People come together over a dinner table – families, business travelers, colleagues, lovers, friends,” said Whitaker. “People have a yearning to be part of society, and when you’ve been detached, unfortunately, because of homelessness, or whatever has been your reason, this is a chance to get them plugged back in and feeling like a part of our community, and that’s so important for their rehabilitation.”
GMCVB and Camillus House will work together once again Sept. 19 for a charity dinner in the facility’s boardroom. Phuc Yea chef Cesar Zapata will prepare a $60 meal that consists of tostones served with chili lemongrass oil and edamame hummus, fish sauce caramel smoked short rib with a side of watermelon salad, and croissant bread pudding for dessert. All proceeds will go toward the organization’s efforts to support those in need.