Holland America invited Short Order aboard the ms Noordam a few weeks ago to meet its new Culinary Council. We nearly plotzed after discovering that meant having lunch with David Burke, Charlie Trotter, Jacques Torres, Jonnie Boer, and council chairman Rudi Sodamin, also the cruise line’s consulting master chef. Holland…
We can’t imagine the only female member of the Globe of Fire/Steel/Death–whatever they’re calling it now–motorcycle act (below) needs more heat in her body, but we hear the Ringling Bros. performers and crew really dig Chef Michael Vaughn’s gumbo. He also gave us recipes for moussaka and the Brazilian chicken…
This is the second part of our chat with Michael Vaughn, the Ringling Bros. and Barnum & Bailey Blue Unit chef. If you missed part one, well, we’ll just have to throw you to the lions.What’s your biggest challenge?Keeping a large variety. I don’t use a cycle menu. That gets…
Yes, dining with the Ringling Bros. and Barnum & Bailey Circus cast and crew was a once-in-a-lifetime experience, so we totally understand if you are seething with jealousy. It was awesome! But instead of keeping our observations to ourselves, we thought we’d let you in on some of the more…
Want to celebrate a successful day in the kitchen? After downing some ceviche and your avocado reina with rocoto pepper aioli — you know, that recipe we shared yesterday?–you will probably be ready for a few sips of a pisco sour. Here’s Javier Angeles-Beron’s version of how to make this…
We spotted this glorious dish being served at El Gran Inka and just had to ask for the recipe from yesterday’s interviewee, director of culinary operations Javier Angeles-Beron. This “avocado queen” is colorful, light, fresh and not too fattening, plus it’s so easy to make that you can do it…
Did you miss our gunea pig and chifa talk with El Gran Inka’s director of culinary operations Javier Angeles-Beron last week? If so, read the first part of this interview here.How would you define Peruvian cuisine now?New Peruvian cuisine is always an evolution. We’re always bringing new flavors in. The…
You’ve undoubtedly heard the expression, “Things aren’t always as they seem,” and in the case of my latest date — the second one filmed for the viewing pleasure of some major television network executives–no truer words could’ve fit the experience.Producers came to town yet again to film their Miami dating…
You might recall a while back we interviewed Chef Christopher Cramer at Panorama about Peruvian cuisine and, for an Irishman, he did seem to know a lot about it. But this time we wanted to chat with the genuine article, Lima-born Javier Angeles-Beron. Don’t let his white collared shirt with…
As reported last month, the new Spartico opened in Mayfair Hotel & Spa in Coconut Grove. The menu is influenced by Jonathan Eismann. We didn’t love the pies here as much as Pizza Volante’s, but perhaps in time this resto will find its groove…
For you slackers who decided to throw impromptu New Year’s Eve parties at the last possible minute, we’ve got an awesome recipe that’s quick, easy to make, and totally appropriate for the holiday from the “Godfather of Nuevo Latino cuisine,” Chef Doug Rodriguez. Of course, if you change your mind about…
Check out yesterday’s blog for the first part of our interview with horticultural therapist Robert Bornstein.New Times: What other topics do you cover?Robert Bornstein: Today I did a class on old fashioned home remedies.Was it for seniors?Yeah.Can you tell me a tip you shared?Mangos and starfruit have great fiber. It…
We can’t quite remember how we heard of horticultural therapy but we’ll admit we had no freaking idea what it was. Did these people talk to plants about their issues?Horticultural Therapist: “So plant, how are you feeling today?”Plant: “Well, doc, this lack-of-rain thing is really bringing me down. Plus I…
Today marks the grand opening of Cha Cha Rooster at Lords South Beach at Nash. Now there’s a mouthful, huh?Speaking of full mouths, Cha Cha invited us to preview their menu so we took a few pics for ya last week.Adora greeted guests at the bar and helped them get…
Now that you’ve pounded down more fruitcake, egg nog, and sugar cookies than you care to remember, try eating something good for you, like Icebox Café’s gado gado. Robert Siegmann and Andrea Landini–whom we interviewed last week, remember?–discovered this dish while traveling through Indonesia, and they altered it slightly to…
Read the first part of this interview with Icebox Café’s owner Robert Siegmann and chef Andrea Landini here. C’mon–surely you have time. We know you aren’t really working today, anyhow.So how did Icebox Café at MIA come about?I always felt, as a traveler and a foodie, that good food at…
Yesterday we promised you a recipe from Jayne Rockmill’s new hardcover book I Love Bacon! ($19.99) so, yet again, we’re delivering. Chef Andrea Curto-Randazzo, now at The Water Club and formerly of Talula and Top Chef fame, contributed her recipe for roasted tomato and smoked bacon bisque. It’s pretty involved,…
Let’s take time this week to laugh at all those Northerners shivering and bemoaning the excessive dirty white stuff requiring them to wear ugly boots, down-filled clothing, and hats that either make them look like bank robbers or members of the Russian military. Down here, while we saunter around in…
Still on the hunt for a gift to appease your favorite foodie? We’ve got you covered. I Love Bacon! ($19.99) by Jayne Rockmill is not only a fun tribute to our favorite, flavorful fatty food, but it’s also a compilation of 50 amazing pork-enhanced recipes and a means for giving…
Yeah we promised you in our interview with Marc Randazzo last week that this recipe would be delivered yesterday but it just didn’t come in on time. What were we supposed to do–threaten a former pro boxer? Hardly. We love ya, but not that much.Regardless, here it is. Now take…
Were you knocked out by yesterday’s interview? If not, read part one again… or we’ll beat you up.New Times: You’ve got tons of photos of celebrities on your walls. Who’s the most famous you’ve cooked for?Marc Randazzo: I cooked for President Clinton and his wife. And a lot of fighters…
Short Order will be hosting a column that combines dating and culinary reviews. The author, Riki Altman is an expert on both.Let’s talk about balls, shall we? Not testicles, per se, but cohones, huevos, grit, moxie, pluck… you know, that magical thing it takes to really get a job done…
