This weeks recipe comes from one of Miami’s elite chefs, Pascal Oudin of Pascal’s On Ponce. Oudin has trained under Ducasse, Vergé, and Jean-Louis Palladin, who mentored the young Frenchman when he first came to the States in 1982. After a lengthy stint as executive chef of Grand Café in…
Eggplant: Zucchini, I am green with envy over your pleasing crunch.Zucchini: Oh eggplant, how your porous, ivory flesh melts on the tongue when grilled. Who needs these two and their little spat? Dudhi, a.k.a. bottle gourd or calabash, combines the best qualities of both and has been a favorite of…
This week’s NT review is of Petit Rouge, a charming 24-seat French bistro in North Miami. Chef/owner is Neal Cooper (formerly of Neal’s and Il Migliore); chef de cuisine is Daniel Small. In keeping with our recent theme of light, summertime recipes, here’s one for Petit’s delicious Frisee lardon salad…
This light and zesty crab dip is a favorite among Chef Allen’s clientele, and when scooped up with fresh, crisp chips of yuca, boniato, potato and green plantain…well, let’s just say you’ll wonder why you wasted all those years with potato chips and onion dip…
You asked, we fetched. Mercy wrote in: “I tried making Michy’s croquetas and matched up the ingredients well — but what breading is used? Can you give me the receipe for the croquetas and fig marmalade? It is one of my favorites.”The recipe for croquetas with blue cheese and jamón…
Cinco de Mayo, like Independence Day, Labor Day, Memorial Day, St. Patrick’s Day — heck, like most of our holidays — means little to Americans other than an excuse to congregate in large groups and get shit-faced on booze. Sad, really, but I’ll leave that as fodder for social scientists…
The first entry in our new Great Chef Recipe Files comes from Marco Ferraro, the talented top toque at Wish at The Hotel in South Beach. Ferraro was born in Italy, tutored at The French Culinary Institute in New York, trained at Michelin two-star Le Muscandin in Mougins, and followed…
For most people, tax season is a time of near crippling depression accompanied by a vow to tighten the belt. Short Order is here to help by showing you some incredible recipes you can use to save money without sacrificing taste.Triple Pork Sandwich? Yes pleaseIs it too early to start…
It may seem counterintuitive to dine on six-hour osso buco and goat milk ice cream so that the hungry of Darfur might eat, but Slow Food Miami and the Sagamore Art Hotel in South Beach are inviting you to do just that Wednesday, April 29. The new Whitehall Restaurant at…
Susan Loomis is an American chef who has been living as an expat in France for more than 15 years. She runs a cooking school at her renovated 15th century home in Louviers, Normandy, France where she lives with her husband and two kids. Susan is the award-winning author of…
There are cooking instructors and then there are cooking instructors. Executive Chef Edgar Leal of Cacao Restaurant, 2009 James Beard Foundation Award semifinalist for Best Chef in the South falls into the latter group. This coming Saturday, March 28, from 11:30 a.m. to 2 p.m., Leal will demonstrate how to…
I’ve been meaning to write something for quite a while about the new Cook’s Inc. at Abacoa Town Center. Abacoa, located in Jupiter in northern Palm Beach County, may be a long drive north for many of us, but Cook’s Inc. is doing something unique — it’s part gourmet market,…
Truluck’s seafood restaurant got its start in Texas, but its appearance in Florida is reason for stone-crab lovers to rejoice: The company keeps its own crab fishing fleet of 16 boats outside of Naples, Florida, where it hauls in enough crab to provide the chain with seriously fresh claws during…
Goodness gracious, another Friday the 13th rolling around — that makes two this year. But we have a plan to help you beat back bad luck this week: On Friday, March 13, Slow Foods Glades to Coast is teaming up with the Cheese Course in Weston to demonstrate the art…
1. ChocolateTwo words: Flavonoids. Antioxidants. Dark chocolate, more than 70 percent cocoa, has both of them, and they destroy evil free radicals, lower blood pressure, and balance hormones. The folks at Galler Chocolate, a candymaker from Belgium, will be happy to consult with you about the optimal mix for good…
Mark Tuesday, March 10th in indelible ink and reserve now if you fancy the chance to cook with Miami star chef Michelle Bernstein: Bernstein will be demonstrating recipes from her new book Cuisine a Latina that night for a Miami Slow Food event sponsored by Whole Foods. In case you’ve…
Tonight (Tuesday Feb. 17) from 5:30 to 7:30, Chef Michael Wagner and Slow Foods Glades to Coast team up for A Slow Winter’s Night at Lola’s on Harrison, where they’ll be hosting a mini mixology workshop (and yes, you get to drink the exhibits). Wagner and his team will be…
Meghan “The Forager” Tanner is a South Florida organics dealer. She provides the freshest produce and ingredients, local, exotic and otherwise, to forward thinking, quality-minded chefs. She’s an Allapattah-market mainstay, a Homestead hustler, a Redland raider, a South Dade trafficker pushing heavy weight up the interstate. I recently rode out…
Teena’s Pride is a farm deep in South Dade that grows heirloom tomatoes, which means the seeds have been passed down for generations and no genetic modification has taken place. Pictured above is Michael Borek, he runs the place. The farm was passed down to him from his mother and…
Margie Pikarsky is the organic farming guru behind Bee Heaven Farms located deep in the Redland in South Dade County Florida. She has hit the New Times radar before: Click here to read what we’ve written about her in the past…
Robert Barnum of Possum Trot Tropical Fruit Nursery is an expert in rare and exotic tropical fruits. I met him through Meghan “The Forager” Tanner, an organics dealer serving the restaurant industry, I rode down south with her one day as she picked up Dade County’s freshest produce for Michael…
A hail of darts to the Peanut Corporation of America, which it now turns out KNOWINGLY shipped products that had tested positive for salmonella. The worst of it is, so many of these peanut-infested foods went to schools and nursing homes — they couldn’t have done a better job targeting…
