It’s July 4 and you’re already feeling especially patriotic. As you don your favorite Uncle Sam hat and straighten up your star-spangled apron, perhaps you’re wondering, “Hmm… What recipe I can make to show my friends and family just how much I love my country?” Ah! Fret no more. Linda…
Yesterday we dished about the Mercadito Group’s culinary tour of Spain, and discussed how Executive Chef Ryan Poli is using said trip to inspire the menu at his new restaurant, Tavernita, opening on SoBe. Today we bring you a sneak peek of what is to come; a recipe from Chef…
In our opinion there are two South Beaches: the one that tourists see, marked by flyer-ridden dirty sidewalks, $400 Grey Goose bottles, and fly-by-night restaurants attended by stoned waiters; and the one that locals enjoy, marked by eccentricity, health- and body-consciousness, and solid, “take care of our own” business practices…
Richard Hales, chef and owner of Midtown hotspot Sakaya Kitchen, spoke with Short Order about his love for Thailand and about the trials of food trucks. He then was kind enough to share with all of us a recipe for a dish worth trying to make at home. Dae Ji Grilled Baby…
Last week we published our interview with Andrew Balick, the chef at the relatively new Pied a Terre at the Cadet Hotel. In parts one and two, Balick talked about his menu, how he came to Pied a Terre after six years at Azul, and how he began cooking professionally.Today…
Hans Viertl is not only a savvy restauranteur, he also was a chef for many years with Club Med with more than a few good recipes under his belt. Soup is the best seller at his four restaurant locations Fountain Bistro, La Ficelle Cafe, Fountain Deli, and Sacha’s Cafe in…
In conjunction with LGBT Pride month, Bloomingdale’s Aventura this Saturday will host Cooking with Pride, a demonstration featuring Victor Cardenas Pasos, executive chef at the Palace in South Beach.Victor will be sporting a fabulous accessory — a tall, fully made up, six-inch heel wearing accessory. Noel Leon, the Palace’s Sunday…
After speaking with the extremely interesting, environmentally conscious, pisco expert Johnny Schuler, we were just dying to get a taste of a pisco cocktail. Schuler mentioned that the drink Grapes and Roses was created for the South Beach Wine and Food Festival using his new Portón as the spirit ingredient. Apparently,…
After meeting with Chef Richard Ingraham we learned in our first interview what it’s like to cook for basketball star Dwyane Wade, and in our second interview, about the balancing act it takes to feed a successful athlete on the road and still hang out with your kids’ new puppy…
Chef Norman Van Aken and his son, Justin, will teach the first series of classes for “enthusiasts” at the Miami Culinary Institute. The two-part series kicks off on June 7 and continues the following Tuesday, June 14. Classes begin with a champagne toast and talk with the chefs. Students then…
It’s not Elvis Presley’s birthday, nor is it even the anniversary of his death, but we decided there’s no need for any Elvis-related reason to enjoy this amazing creation. Chef Gonzalo Rivera boasted about it on his Facebook page, claiming it’s a favorite around his kitchen table at home, so…
After learning about Chef Scott Fredel of Pilar Restaurant and Bar, in parts one and two of our interview with the environmentally responsible and ocean savvy seafood lover, you’re probably ready to see what this fisherman has to offer the palette.Fredel kindly offered us the recipe for a menu item…
Today is the big Cinco and the culmination of our recipes. Yesterday you got a taste of grasshopper guacamole, so now we’ll share something a little more tame and lacking legs: the tinga. It sounds like a dirty word, but in truth it’s just a delicious recipe that will surely…
Since we’re all about Mexico this week, here’s a recipe from the luxurious Maroma Resort and Spa near Cancun to consider. What I call “grasshopper guac,” the resort’s chef, Juan Pablo Loza, refers to it as Marona-style guacamole. It’s deeeelicious, even the insect part. Those critters added a nice lemony…
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…
