Biltmore Boot Camp: From Novice Nosher to Culinary Expert
Yesterday, we introduced you to Biltmore Culinary Academy’s raison d’etre. Today we’re gonna break down what we learned. Yeah, buddy, we got mad skillz now…
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Hawa Fusion’s Secret Ingredient: Crack?
Overheard during the lunch hour at Hawa Fusion on a random Thursday afternoon: “There must be crack in these things. I can’t stop eating them!” Considering it our obligation to investigate, we asked the server what the outspoken gentleman nearby was devouring so enthusiastically. We were told the focus of…
Biltmore Boot Camp Teaches You To Cook
Atten-tion! Okay you lily-livered landlubbers! Stand up and listen! This here is Boot Camp, see, and it’s high time you learned some kitchen basics.Yeah, so Biltmore’s Culinary Boot Camp is hardly militant, but it will get you slicing, dicing, and cooking better than you currently do… even if you still…
Brasel Beats the Tofu Out of Pagano in Whole Foods’ Culinary Clash
The kind folks at Whole Foods in Coral Gables asked me to judge a cooking competition between Meat Market’s Sean Brasel and STK’s Ralph Pagano last night and I–one of the city’s most outspoken carnivores–quickly agreed to participate. Little did I know I’d be mawing on heaping helpings of soy…
Rosa Mexicano’s Big Chocolate Taunt & Demo
Sorry to be a tease, but the folks at Rosa Mexicano didn’t want to give you the recipe for the whole enchilada… uh, we mean pork belly taco, because they would rather you stop over tomorrow at 10 a.m. to watch the whole process so you do it the right…
Lentil Soup Recipe From The Original Daily Bread Marketplace
This is part three of our interview with Antoinette Jreij from The Original Daily Bread Marketplace. Read part one of the interview here and part two here.You already appreciate lentils because they are incredible source of iron, but if you really want to worship the spongy, round pod inhabitants with…
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LeBron James Eats No Meat, Dwyane Wade Pounds the Cow
Yep, we Miami New Times folks get answers to dining dilemmas. Even if you are the hottest dudes in town. We’ve learned that Dwyane Wade and LeBron James are often found at Red the Steakhouse. LeBron, insiders tell us, has been there three times and even recently celebrated his girlfriend’s…
Antoinette Jreij of The Original Daily Bread Marketplace Dishes on Raw Meat and Religion
This is part two of our interview Antoinette Jreij from The Original Daily Bread Marketplace. Read the first part of the interview here.New Times: Any ingredient you don’t like working with? Why?Antoinette Jreij: I don’t like cumin. I cook with it, but I try not to put too much in…
Antoinette Jreij from The Original Daily Bread Marketplace Shares a Piece of the Middle East
It’s a good thing Antoinette Jreij wears pink and gray chef coats; it’s the only way someone could fathom that someone so demure and adorned by a sparkly hair clip, diamond earrings, and full make up would be the hardworking head cook at one of the city’s longstanding favorite restaurants,…
Free Dessert Day Tomorrow!
Photo by Scott Schafer/BravoThe judges of Top Chef Just Desserts: Johnny Iuzzini, Gail Simmons, Hubert Keller, and Dannielle Kyrillos.This just in: Tomorrow is Free Dessert Day, sponsored by Bravo and OpenTable in honor of the show Top Chef Just Desserts premiering at 11 p.m. What does this mean to you,…
Tequila Tri-Tip Recipe for Mexican Independence Day
If you still happen to have a few droplets of tequila left from Cinco de Mayo, you can always try this recipe for your Mexican Independence Day celebration tomorrow.The professionals advise you be prepared for flare-ups by keeping an open beer by the grill for use as a fire extinguisher…
Ten Things Dewey LoSasso Needs to Know Before Visiting The James Beard House
Chef Dewey LoSassoWe got word that Forge chef and former North 110 owner Dewey LoSasso will be doing his thing at the James Beard House on October 30 for the first time, so we thought we could share some tips we learned from our visit there with Biltmore’s Philippe Ruiz…
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BBQ Recipe for Labor Day: Smoked Brisket, Asiago, and Jalapeno Pizza
Try this twist on traditional barbecue fare from John Rivers, pit master and owner of 4 Rivers Smokehouse BBQ, the Orlando-based brand that makes some of our favorite super smoky sauces. (Find ’em at Epicure in Sunny Isles if you are out and about this weekend.) Directions: 1) Prepare pizza dough for…
Creamed Corn Recipe from Red the Steakhouse
This is part three of our interview with Red, the Steakhouse’s chef/partner Peter Vauthy. Read part one of the interview here and part two here.”I remember creamed corn as a kid being an awful thing,” Vauthy said. So perhaps that was the impetus behind his creation of a rich, delicious…
Pickin’ More Bones With Red the Steakhouse’s Chef/Partner Peter Vauthy
This is Part 2 of our interview. Read the first part with Red the Steakhouse’s chef/partner Peter Vauthy here.New Times: Describe your food in five words.Peter Vauthy: Continental, classic steakhouse cuisine.That’s only four.Sorry.Describe yourself in a few words.Passionate, dedicated… intense.What do you believe is the most important advice to impart…
Getting to the Meat of Peter Vauthy, Chef/Partner at Red, the Steakhouse
It’s pretty common to hear people say things like, “He couldn’t figure out what else to do, so he became a chef,” or “She hated school and figured cooking was her only way out.” Those overly chatty Cathy’s should meet Peter Vauthy, Red, the Steakhouse’s chef/partner. Born in New York…
Celebrate Alligator Hunting Season With Crocked Gator Recipe
Every summer since 1988, the state of Florida has opened many of its lakes, rivers and swamps to a limited-time public alligator hunt. This year’s hunt began August 15 and continues through September 12.Also, since it is the start of football season and all, and because I’m an FSU grad…
Recipe for Michael D’Andrea’s Peas & Macaroni
Read parts one and two of our interview with Michael D’Andrea here.As promised, here is Michael D’Andrea’s recipe for peas and macaroni. Now don’t get all pissy that he’s making you use his particular ingredients; he’s entitled (and you can find the pasta and sauce any time at Macaluso &…
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Macaluso’s Chef/Owner Michael D’Andrea Talks About His Future Plans
Read part one of our interview with Michael D’Andrea here.New Times: Most unusual food combination you’ve ever created or been served?Michael D’Andrea: My Macaluso’s meatball salad: the hot meatball and marinara sauce with the cold romaine and my mom’s dressing. The combinations are amazing!If you could have one last meal,…
Breaking ‘Balls with Macaluso’s Chef/Owner Michael D’Andrea
If the Staten Island accent and amber peepers don’t get you, Michael D’Andrea’s meatballs certainly will. And then there’s his unyielding appreciation for his mama. “My Mom, our last meal was my food,” he’ll tell you with a glint in his eye. Macaluso, by the way, is his mother’s maiden…
Interview with Chefs Justin and Norman Van Aken, Part Two
Here’s Part Three of our interview with the Van Akens. You can read the first part of the interview here and get Norman’s recipe for sea bass ceviche here.New Times: Was the farm-to-table concept totally absent from your consciousness, Chef Norman?Norman Van Aken (NVA): Hardly. My paternal grandmother ran a…
Chefs Justin and Norman Van Aken Dish on Norman’s 180
When we hit up chef Norman Van Aken for an interview a few months ago, he mentioned he’d soon open a new restaurant in Miami, but he neglected to say his son, Justin, would fan the flames at his side. But there Justin was at the preview. Eventually, we learned there’s a third chef in…