Chef Wheeler del Torro will take on Luther "Uncle Luke" Campbell in an Iron Chef-style battle. It all goes down March 16 at 7 p.m. (smack dab in the middle of Winter Music Conference) at the Shore Club. The event is part of chef del Torro's daylong business boot camp where he teaches budding entrepr ... More >>
See also: "Miami Spice 2012: The Good"This three-part look at Miami Spice comes just as the dining program gets set to begin on August 1. There has been a split in price categories this year, meaning there is now a "fine dining" grouping as well as a "luxury" grouping. The fine dining price point dr ... More >>
Quick Football Snacks for the Clueless CookIf you weren't so clueless you would have looked up fun easy recipes and bought the ingredients for Super Bowl Sunday snacks by now. But since you're reading this, you didn't, did ya?
Quickies: Chickpea Salad with a Fresh Herb Vinaigrette and Last Min ... More >>
The students at Johnson & Wales University's culinary arts program got a taste of what it's going to be like in the real world when Sugarcane executive chef and JWU graduate Timon Balloo took over the kitchen as part of the school's Distinguished Visiting Chef dinner series.The event, held la ... More >>
In this series, the Beet Reporter aims to see whether Miami's tastiest restaurants are prepared to feed vegans with something more than boring garden salads.Barceloneta, the Pubbelly crew's newest gastro-enterprise on 20th Street in South Beach, opened its doors less than a month ago. So, perhaps ... More >>
Food, chef, and celebrity all in one tomato sauce.Celebrity food products are all over the shelves of supermarkets these days. Some bear labels with Hollywood names such as Paul Newman and Paul Sorvino; others derive from TV chefs like Lidia Bastianich, Emeril Lagasse, and Giada de Laurentiis. Ce ... More >>
Last week we published our interview with Andrew Balick, the chef at the relatively new Pied a Terre at the Cadet Hotel. In parts one and two, Balick talked about his menu, how he came to Pied a Terre after six years at Azul, and how he began cooking professionally.Today we bring you Balick's rec ... More >>