(To the tune of Irving Berlin’s “God Bless America”)God Bless BLT Steak,Inside The Betsy Hotel.Paying homage, to its patriot.A menu to delight one and all.Four special courses, it’s a prix fixe, “Ocean Drive” cocktail, spiked with rum! God bless BLT Steak, your home meat home.Who: Chef Laurent Tourondel (well, probably…
Peter Boulukos, chef/owner of YOLO Restaurant and Tarpon Bend restaurantsThe best fried food I ever had wasn’t from a restaurant. When I was a kid my uncle owned a marina that was about 10 minutes from our house. One night he showed up after work with a bucket overflowing with…
Juan Carlos Lopategui is the private chef and caterer behind the Ceviche Parlor brand. He’s also a sales rep for Mozzarita, the maker of New Times’ Best Mozzarella 2008. “I do corporate events, and I specialize in hordeurves parties. I went to the Culinary Institute of America at 19 years…
Be Organic is a catering operation on a mission to spread the gospel of healthy food that tastes good. Founding members Chad Cherry, Roosevelt Desir, Kirk Nelson, and Andre Walker are on what they call a “takeover tour to go into places and educate people about the organic lifestyle.” In…
Short Order is always on the look out for Dade County voices talking food and drink. Here are some recent posts from other food blogs around town.Mango&Lime pulls public records info after seeing a “coming soon” sign in Coral Gables.The South Florida Punch serves up BBQ wine pairings for the…
The “City of Progress” will finally live up to its moniker if Julio Robaina has anything to do with it. But don’t expect him to go behind the line if it involves more than a photo op! Trust us; we tried to cajole him into an apron ourselves last week…
Last week, Mario Batali unveiled a new recipe at an event to benefit his equally new charity, The Mario Batali Foundation.The recipe was for machaca, which comes from the Mexican word machacado — ‘pounded’ or ‘crushed’. The preparation originated with the ranchers and cowboys of northern Mexico, who would air-dry…
In the kitchen, my role has always tended to be chef rather than baker. The whole “measuring ingredients” thing was always way less my forte than licking the spoon to see which spices the dish needs more of. That said, when I heard Fort Lauderdale vegan mecca Sublime was having…
Chef Kurtis Jantz, Executive Chef, Trump International Beach ResortBarbecue… well, that’s easy. I remember moving to Kansas City as a boy, and everyone kept talking about Arthur Bryant’s. It was located in a poverty-stricken area in K.C. round 18th and Brooklyn. I had to try it! I remember the small…
From the strip mall outposts of our suburban wastelands to the grimy corners in the heart of the city, our fast-food bread lines form their motorized queues and serve our doom 99 cents at a time. While our president shills for Five Guys, real mom-and-pops shut down for good, and…
Norman Van Aken, chef/owner of Norman’s at the Ritz-Carlton, Orlando (and soon-to-be Norman’s 180 in Coral Gables) A war might break out in the family if I decided on…
Dunkin Donuts breakfast deals. [MiamiCheap] Canned potatoes leave Alicia Ross naked. [DesperationDinners] 4th of July specials at Red The Steakhouse. [Kavetchnik] Regent Bal Harbour bankrupt, 1 Bleu may stay, or everything may change. [ChowHound] Basil in the Grove is no longer open, meaning they are closed, for good. [Yelp] The…
Giada, Guy, Bobby and friends are sounding off on the favorite things they’ve eaten — EVER, EVER — on a new Food Network special called “The Best Thing I Ever Ate.” This week’s episodes are about fried food and BBQ. So it got us thinking… What unmatched edible memories made…
Chef Jeremiah Bullfrog is a professional caterer and personal chef to the Boss, Rick Ross. Short Order recently spoke to Bullfrog via email and asked him a few questions.New Times: What’s your name, where you from, what do you do, how did you get started?Chef Jeremiah: Chef Jeremiah, a.k.a Bullfrog…
Michelle Bernstein knows not to mess with a good thing. But it’s nice to see that a busy bee who juggles ownership of three restaurants, her own TV show, a consultancy with Delta, and a leadership role with nonprofit Common Threads is still able to direct the necessary attention to…
Hotcakes are hotter than ever, but we at Flip-Off Headquarters humbly refrain from taking all the credit; we’re probably only 80 percent responsible, 90 tops. Of course there are those who attribute the palpable surge in pancake popularity to it being one of the few foods that working class Americans…
The new Chicago’s Bakery & Deli has only been open one week, but its performance has already received rave reviews and even a few regulars. There was such a fuss brewing on the Cracktwit and Faceboring, initiated by neighborhood insider Tom Falco (@GroveGrapevine), I just had to stop by to…
The Daily Creative Food Co. is a newspaper-themed joint on 20th and Biscayne. They’re a lunch rush type sandwich shop open seven days a week. Had breakfast there this morning, a bacon egg and cheese on a bagel sandwich and a coffee. Total came to $7.06.Let it be known, most…
It ain’t easy being sleazy. Well, actually it is. Thanks to the internet, finding events you have nothin’ to do with that are serving free refreshments is easier than ever. Freeloader will occasionally drop the dime on various functions crashed for the sake of complimentaries. Hey, a blogger gotta eat.Last…
Wednesday, Wednesday, Wednesday, some people think of her as the little gothic girl from the Addams Family. Others call her “hump day.” But in the living heat of Summer in Miami, this Wednesday means free beer, er lager, Red Stripe to be exact.It also means you have to RSVP to…
If you missed last Friday’s tasting with Aussie superstar winemaker, Chris Ringland, you still have a chance to enjoy the fruits of his labor gratis!For this giveaway, we ask:After whom or what is the Darby & Joan label named? Be the first to guess correctly in the comment thread below,…
The Taurus started out on Main Highway in Coconut Grove in 1926. Back then it was a little cottage that served as a gathering place for locals, and remained the Grove’s favorite spot to hoist brews and munch burgers until 2002 — when the one-acre site was developed into Grove…
