We recently interviewed Chef Josh Becker at the Ritz-Carlton South Beach’s DiLido Beach Club restaurant. If you missed the interview, catch it here and here.Chef Becker shared his recipe for crispy halloumi caprese with charred tomato sauce. Enjoy.Crispy Halloumi “Caprese” with Charred Tomato Sauce Serves 2 Ingredients8 oz. halloumi cheese,…
Yesterday we wrote about how Miami native Naylet LaRochelle took first prize in the Crisco Innovation category of the 17th annual American Pie Counci/Crisco National Pie Championships. Her winning entry, “My Big Fat Italian Strawberry-Basil Wedding Pie,” borrows the elegance and color of a traditional wedding cake and translates it…
We have a whopper of a two-part interview with Chef Jonathan Eismann next week, where we’ll discuss everything from what happened to his mini Miami restaurant empire to what he’s up to next. But since it’s Friday, we thought we should kick off your weekend with pizza!…
Chef Giovanni Arias promised us a delicious, healthful recipe, and he delivered. Wait — you don’t know who the guy is? Read the first part of his interview here and the second part here.You can get to know him even better if you take one of his cooking classes, one…
There’s a perception in the vegan/vegetarian community that beekeepers are perpetrators of animal abuse. They mishandle bees, stealing from them and working them into the ground by harvesting their hard-earned product. David Rukin, one of Florida’s most prolific beekeepers, thinks otherwise. Rukin has been in the bzzzness since 1975, and…
For the past year, Ali Lauria has been the “forager” at Michael’s Genuine Food & Drink. She doesn’t like the word. She describes herself more as a good buyer. “It’s not like I’m out there hunting for mushrooms,” she says. Lauria, a 30-year-old native of Argentina, began working at Michael’s…
Last week, the Roots in the City Farmers Market in Overtown announced it would close owing to a code enforcement violation notice. Now the sponsors say they will resume business tomorrow. It seems the permit issues with the city have been smoothed over, and the market will likely continue to operate through…
Can you wait a few more weeks for City Hall to open? We’re champing at the bit. In the meantime, after reading Parts 1 and 2 of last week’s interview with owner Steve Haas and executive chef Tom Azar, you can whip up some of this smoky, spicy, sweet, and…
A lot of farmers’ markets display beautiful fruits and vegetables, but look closely and you might see boxes marked “grown in Colombia” or anywhere else that’s not local. If you want to shop for produce that was still in the ground or on the vine as of this morning, the…
This evening at the Biscayne Triangle Truck Round-up look for a different kind of vehicle. Seriously Organic, a foraging company that launched last summer with the mission of connecting farmers to chefs and consumers, will bring its refrigerated truck to the gathering. It will be packed with fresh Florida organic…
About a dozen women have gathered in a loft house along Miami’s New River to attend Eleanor Hoh’s Wok Star cooking class. Hoh is a cooking instructor, actress, author of the Wok Star blog, and wok evangelist. Her mission is to spread the gospel of this technologically backward cooking tool that,…
Even foodies can find love during this week’s Sony Ericsson Open. Sure folks can still put their paws around a gourmet hot dog, crepes, or empanadas or something like that, but this year Great Performances, the New York-based caterers responsible for feeding fans, are putting some of Miami’s finest to…
If you missed last week’s interview with Kareem Anguin, the new executive chef at Oceanaire, click here for Part 1 and here for Part 2. Then you can get cookin’ on this Southern-style entrée.Shrimp and GritsServes 14 jumbo shrimp2 Tbsp fresh tomatoes, diced1 Tbsp lemon juice1 tsp unsalted butter2 Tbsp…
So Joel Huff was a little late getting this recipe to us. Forgive the guy! After all, he just arrived in Miami a few weeks ago to start at Azul. Don’t know who we’re talking about? Read the first part of our interview here and the second part here; then get to…
Burlesque, that sexy, sultry, but not-quite-so-naked performance, has seen a resurgence in the past few years. The literary definition of burlesque is “a dramatic or musical work intended to cause laughter by caricaturing serious work.” In the 1940s however, popular variety shows that featured risque comedy and female striptease in…
Did you ever wonder when the day would finally come when you, yes you, would be able to make kimchi from scratch, by yourself? Perhaps not, but for some foodies and aspiring chefs, the spicy Korean condiment sounds like a welcome challenge in the kitchen.Spring Break, the nomadic culture project…
The following recipe is from Frank Jeannetti at Essensia. If you missed the first part of our interview with him last week, click here. If you missed the second part, all is forgiven if you click here, too.Essensia’s Organic Orchid Petal Salad Serves 2Salad2 oz. organic nasturtium leaves (may be substituted…
As Lee Klein reported last week, tonight the Miami Film Festival is holding a paella-off, so we’re giving you a sneak peek at one of the selections being offered. Check out what Xixon’s Jon Gonzalez is stirring up (especially since Klein considers him a top contender): Paella Melosa Mar Y…
I love Google Recipes, the new search engine for cooks. Instead of Googling “pizza” and getting 300,000 places that deliver, the results will only include ways to actually make a pizza. Great idea! Hmmmm, I thought, If it works for “pizza,” would it work for “penis”? Sure enough, Google came back with nine penis…
Chef Christopher Lee, executive chef at Eden South Beach, has been kind enough to share the recipe for Eden’s Hamachi Sashimi with us. We promise we only had to twist his arm a little bit during our interview the other day.This refreshing and light course is perfect to impress dinner…
Last week, we talked about all sorts of things with Jan Jorgensen of Two Chefs (the interview: Part 1 and Part 2). His signature soufflés have become so popular that customers stopped ordering the other desserts. “I had to throw a lot of them away,” Jorgensen laments. So now soufflés are the…
We haven’t heard back from Bongos’ Chef Alex Otero verifying that we got all these steps right, so fufu at your own risk. Before you ask, yes, this dish is typically African fare but check out how Otero Cuba-fies it.To make the process a really connected experience, regardless, read about…
