Raspberry, pink grapefruit, bubble gum and now “wild cherri” will be joining the flavored vodka market. Vodka withs something odd mixed in reminds us of the steak and potatoes ice cream we once chowed on in a little mountain place in Venezuela. But that’s a story for another day. When…
Frodnesor, a damn good food blogger whose work I respect, published a lengthy response to a post of ours yesterday. He accused of us of censorship because his comment wasn’t published.Note to Frodnesor: We don’t censor. Never. No how. Unless something is libelous an ad hominem attack, of course. What…
There are cheeses galore to choose from at The Cheese Course-some 150 from around the globe. At lunchtime the place fills up indoors and out, as people munch on cheese-adorned sandwiches and salads, or go purist and order a platter of fromage. For $7.95, you can pick any cheese you’d…
The Palms Hotel & Spa is once again touting a basketful of Thursday deals and steals:DEALS: From 6 to 10 p.m., guests at the Essensia Lounge will receive half-off all drinks and cocktails, and half-off all appetizers from chef Frank Jeannetti’s luscious Lounge menu. And from 4 to 9 p.m.,…
Gigi: Midtown Miami ingenuity
You didn’t think Cooking Channel would stay Rachel Ray-less, did you?When it started, we gave the Cooking Channel one year — two year, tops — before Scripps Network would decide it wasn’t a big cash cow. Not because we don’t relish the though of a high-end version from the Food…
The coolest thing I heard this week is that Bill Clinton is now eating a mainly vegan diet. Not only that but he’s doing it right — vegan protein shakes in the morning and a eating well-balanced, colorful range of foods. You go, Bill, the whole vegan community is rooting…
David SamayoaThe logo at Paleteria La Michoacana in Homestead”It’s a chain,” someone told me when I began researching Paleteria La Michoacana for last week’s post. However, according to the staff, the Homestead store is independently owned by Jesus Miguel Andrades Fernandez.An online search reveals a number of images for Paleterias…
Catch 10 has been open for a while, but it celebrated its “grand opening” last night, so we checked in early for a complimentary lunch prior at the invitation of someone helping with press relations. (It was pretty obvious our server had no idea who we were, so I suspect…
Yesterday evening my wife and I checked out the brand new Wine Depot & Bistro 555, which opened last week at 555 Jefferson Ave. in South Beach (just up the block from the Meridian Market). The portion is a lofty, industrial space divided into a wine market to the left…
Yesterday we highlighted the Two Fat Ladies: Full Thottle cookbook that was first published in 1998 by the irrepressible Brits. Today we offer a recipe from the book for Lobster with Latkas — one of Clarissa’s offerings. “I have an unlimited passion for lobsters which I do very well with,…
Less than one year since he left Por Fin for Solea at the W Hotel, Spanish chef Marc Vidal is heading to Boqueria, a Spanish tapas restaurant with two locations in New York. Vidal will take the place of chef Seamus Mullen, who left the restaurant in July.Solea’s menu will…
Courtesy of KRELwearKarelle Levy is the woman behind the KRELwear Knits, a line of eclectic clothing based on what Levy calls “toobular” design. She sells both made to order and custom designs, which are sometimes created right on the spot at her Krel-2-Go events. According to the KRELwear website, toobular…
It’s getting annoying, this habit of naming days, weeks, and months after foods in order to promote sales. Every week I get some email proclaiming National Popcorn Day or National Fig Newton Month or the one coming up next: National Pasta Week. This will occur the second week in October…
Sunny AndersonThis is part two of our interview with Sunny Anderson from the Food Network’s Cooking for Real. Read the first part of our interview with Sunny Anderson here.Your dad was in the military, right? How did all those moves influence your cooking style?The cool thing about being a military…
Prost! Oktoberfest in Germany came to a close this past weekend but here in Miami we’ve the holiday. The beer keeps flowing at Fritz & Franz Bierhaus right through next weekend in the restaurant and adjacent plaza. This Austrian-run beerhouse located in the heart of Coral Gables continues the tradition…
Last week, Short Order featured a list of tweeting, or twittering (whatever your pleasure) Miami chefs. This week’s focus is on the numerous food trucks roaming the “M-I-A.” There are well over 20 decked-out chariots dishing out delicious grub with menus ranging from burgers and tacos, to seafood and ceviche,…
“Let’s eat what God gave us.” – Jennifer Paterson”Never trust a thin cook.” – Clarissa Dickson WrightTwo Fat Ladies was my favorite cooking show of all time, which is probably why my wife bought copies of two of their books for me while she was in London. Full Throttle was…
This interview with Nobu Matsuhisa, as told to Maggie Overfelt for Fortune Small Business, just came to my attention. It was first published back in 2009, but is so interesting as to be worth repeating for the many who missed it first time around. We’ve become accustomed to seeing freakish…
Courtesy of Sugarcane Raw Bar Grill and South Florida FoodiesMiami’s First Annual Ceviche Throwdown is Sunday, October 17, from 3 to 6 p.m. Participating chefs include Timon Balloo (Sugarcane Raw Bar Grill), Clay Conley (formerly of Azul), Jonathan Eismann (Fin), Douglas Rodriguez (Ocean/De Rodriguez Cuba), Andrea Randazzo (Water Club), and…
Adam LarkyClaudio Giordano, owner of AltaMare restaurant on Lincoln Road, is a vivacious Italian who’s been in Miami for over 25 years. Recently he brought back the wine pairing dinners that have always been part of his restaurant repertoire…
There are days when we wish that time machines were more than just fictional plot devices in sci-fi movies. One of the reasons is the 50-year-old building at the corner of NW Seventh Street and 25th Avenue. The original Morro Castle, not to be confused with its unrelated namesake in…
