Have you ever messed up cooking ramen noodles? If you answered yes, like we did, you could probably use some professional help of the cooking variety.Give thanks for South Florida’s bounty of highly touted, greatly revered, very experienced, mostly trained, and overall excellent chefs and for Whole Foods harnessing its…
There’s room for more than just one stone crab delivery outfit in this town, but don’t expect Strickly Stone Crabs to remove the hard shell. “We won’t do it. The second the meat hits the air, it begins breaking down and losing freshness.”So said Strickly’s owner, Nancy Davis, when we…
James Beard Award-nominated Chef Michael Schwartz of Michael’s Genuine Food & Drink brings his knowledge to your home cooking with a new column, The Genuine Kitchen. A guest blogger for this installment, Michael’s Genuine Executive Pastry Chef Hedy Goldsmith shares a recipe and thoughts on basil, one of her favorite…
Hedy Goldsmith, executive pastry chef of Michael’s Genuine Food and Drink, has been recognized by Pear Bureau Northwest as its December “Pear Panache” chef of the month for her Pear and Cardamom Granita with Pistachio Pomegranate Biscotti.”Chef Goldsmith’s granita is a showstopper,” said Kevin Moffitt, president and CEO of Pear…
Big, fat, oven-roasted turkey – check. Stuffing, gravy, cranberry sauce – check. Grilled leg of lamb with cranberry salsa verde? Oh yes! Check please! Whether it’s Thanksgiving, or a big family get-together, this twist on a traditional staple will wow ’em. Bone-in leg of lamb has marvelous flavor and is…
James Beard Award nominee Chef Michael Schwartz of Michael’s Genuine Food & Drink brings his knowledge to your home cooking with a new column, The Genuine Kitchen. With each installment, he’ll discuss an ingredient or theme and then deliver a recipe. Questions or comments? Email thegenuinekitchen@michaelsgenuine.com or follow Chef on…
Mayor Manny Diaz is like the Bill Clinton of Miami, people just like the guy. Well, maybe not everybody, but here he is at the Roots in the City urban farm in Overtown (NW Third Avenue and Ninth Street, Miami) talking collard greens with South Florida historian Marvin Dunn, who…
A placita, or little plaza, is a fortified central patio or courtyard found in buildings all over the world, but especially Spanish style ones in Mexico and the Southwest U.S. Placita Los Girasoles (15970 SW 177 Avenue), of sunflowers, is a fruit and produce market and nursery in the Redlands…
Last night in an Upper East Side event space called the Coverings Showroom, Slow Food Miami’s membership met for its annual conference. With a musical booth buffet orchestrated by Chef Kris Wessel of nearby Red Light Little River, the evening was less structured meeting and more pre-Thanksgiving pause. It was…
What’s a Design District exhibition space got to do with liquid nitrogen aided cooking?Everybody has to eat; especially starving artists, moreso ones with money. Food is universal.Last night, Chef Jeff McInnis from the DiLido Beach Club at the Ritz-Carlton South Beach held a cooking demo and Q&A at Locust Projects…
College isn’t all about beer bongs, orgies and smoking like the Everglades. It’s also about learning stuff. Miami-Dade College’s School of Community Education is all about advancing your knowledge. Anybody can sign up, and you don’t need any stupid high school diploma either.Wolfson Campus (300 NE Second Avenue, Miami) has…
James Beard Award nominee Chef Michael Schwartz of Michael’s Genuine Food & Drink brings his knowledge to your home cooking with a new column, The Genuine Kitchen. With each installment, he’ll discuss an ingredient or theme and then deliver a recipe. Questions or comments? Email thegenuinekitchen@michaelsgenuine.com.Like most of my food,…
Shashank Agtey is the Sidewalk Chef, a wacky South Florida entrepreneur with over twenty years experience in professional kitchens starting at The Forge on Miami Beach back when it was still owned by gansgta gangsta Meyer Lansky.We’ve written about the Sidewalk Chef before, click here and here to follow the…
Thursday, October 22, at Locust Projects (155 NE 38 Street) Jeff McInnis, executive chef of DiLido Beach Club restaurant at the Ritz Carlton South Beach will cook for and talk to a crowd in the Design District.Jeff McInnis was a contestant on season five of the hit Bravo TV show…
What do you call a cow on a unicycle, a pig stuck in rush hour, or a potato calling an insurance company? Slow food.Others seem to think the term refers to an internationally renowned “member supported organization that was founded in 1989 to counteract fast food and fast life.”Either way,…
During a complimentary press dinner Tuesday night at Solea, we were treated to a dip in humidity and a pistachio semifreddo that signaled talent was making pastries in the W South Beach Hotel kitchen. The man behind this cooling and creamy lime green mound, topped with olive oil ice cream…
How can you not fall in love with her? Besides the fact that she is smart and talented, she happens to be one of the kindest chefs in the business. Always professional and always charming, Michelle also has serious cooking clout. She has used her expansive experience to create food…
Many people in Miami pronounce Winn-Dixie como Ween Deehee, but the supermarket chain is down with Latinos so they’re celebrating Hispanic Heritage Month in our city by bringing in Food Network celebrity chef Aarón Sánchez to do some cooking demos.Aarón stars in the show Chef vs. City, a food race…
Paradise Farms is a premiere South Florida grower of specialty produce, certified organic micro-greens and edible flowers for the local restaurant industry. Gabriele Marewski is the head of the farm and is hosting a series of “lazy Sunday” lunches based around green themes related to the fields of work or…
Chef John Critchley has attracted plenty of notice and praise for his sustainable fish dishes at Area 31. Rightly so, as few chefs have made sustainability so inherent to their cuisine. Plus his simply adorned and pristine seafood preparations taste great. We asked for a recipe and got one for…
If you like eating Indian food and don’t know how to prepare it, I highly recommend Ayesha D’Mello’s cooking class. Ayesha is really good at teaching this, the meal at the end of the class is delectable, and you will actually be able to recreate the dishes at home with…
What do three accountants, two food bloggers, a planning director at Macy’s, a college student and his mom, and a special events associate at United Way have in common? Don’t feel bad if you’re stumped, because last week, the answer would be not much. Not even comparable cooking experience. What…
