Juan Rochaix

  • Blogs

    February 25, 2014

    Ali Lauria and Chris Padin: Miami's Professional Foragers

    Ali Lauria thought everything would arrive unscathed. It was not long before rush hour on a sunny January evening when she stacked 30 dozen eggs on the passenger seat of a silver Dodge Ram and drove north from Homestead on Florida's Turnpike. Filled with strawberries and tomatoes, the pickup truck's ... More >>

  • Blogs

    June 13, 2013

    Soi Chinese Kitchen: Duck Buns, Short-Rib Dumplings, and a Chinese Prayer

    Imagine you want to open a Chinese restaurant. The idea is to take standard, Americanized Chinese food; add a few epicurean ingredients like foie gras, pork belly (a Chinese favorite for centuries), and yuzu; and offer it all in a graffiti-covered, mostly take-away building that straddles Wynwood, ... More >>

  • Blogs

    May 7, 2012

    Local Food in Miami: Phonies, Freeloaders, and the Real Deal

    Flickr CCJeff McInnis grew up among a family of farmers. As the chef and partner at Yardbird Southern Table & Bar, he strongly advocates a farm-to-table ethic."People should know where the food they are eating is coming from," he says. "It's the responsibility of all chefs to know as well, and t ... More >>

  • Blogs

    March 29, 2011

    Tonight: Seriously Organic Brings Florida Meat, Cheese & Produce To BTTR

    ‚ÄčThis evening at the Biscayne Triangle Truck Round-up look for a different kind of vehicle. Seriously Organic, a foraging company that launched last summer with the mission of connecting farmers to chefs and consumers, will bring its refrigerated truck to the gathering. It will be packed with fres ... More >>

  • Dining

    April 10, 2003

    Greek for the Meek

    Too bad this Greek restaurant is a lesson in underachievement

  • Dining

    February 6, 2003

    Changing Rooms

    Where, oh where have all the chefs gone?

  • News

    May 6, 1992