Seriously Organic About Connecting Chefs and Farmers

Trina Sargalski​Seriously Organic is a new foraging company that specializes in hard-to-find specialty produce. Partners Juan Rochaix and Elke Zabinski distribute to Gigi, the River Oyster Bar, and Red Light, among other local restaurants. They’ve been quietly preparing, but they plan to go full speed ahead when the Florida harvest…

Stone Crab Season Begins Today!

​Stone crab lovers, get ready: The season officially begins today and runs through May 15, 2011.The sweet and succulent claw meat of stone crabs is one of Florida’s famous delicacies. The crustaceans live in waters off North Carolina to the Yucatan Peninsula, and 2.4 million claws were harvested commercially last…

Slow Food Miami Nominates Hua Moa Banana for Ark of Taste

Noel Ramos​Slow Food Miami has nominated the rare hua moa banana for the Slow Food USA Ark of Taste. Just as the Bible’s Noah preserved and protected the animals in the tale of the flood, Slow Food seeks to save disappearing foods. Fruits, vegetables, seafood, legumes, and rare heritage breeds…

Making Your Own Bacon Is Easy

Paula NiñoRuhlman loves his bacon.​Last weekend, on a visit to San Francisco, I witnessed cookbook author and food writer Michael Ruhlman show a roomful of bloggers at the California Culinary Academy how to cure bacon. Yup, at home. And yes, it’s surprisingly easy. Since I know bacon lovers abound (who…

Chef Perre Sudre’s Seared Roasted Chilean Sea Bass Recipe

Feeling French after reading parts one and two of our interview with Chef Pierre Sudre from the Sofitel’s La Riviera? Give this recipe a go!Seared Roasted Chilean Sea Bass with Espelette Pepper and Grilled Artichoke Hearts Over Kalamata TapenadeServes 44 six-ounce pieces of fresh Chilean sea bassground Espelette pepperextra virgin…

Two Fat Ladies: Recipe For Lobster with Latkas

Yesterday we highlighted the Two Fat Ladies: Full Thottle cookbook that was first published in 1998 by the irrepressible Brits. Today we offer a recipe from the book for Lobster with Latkas — one of Clarissa’s offerings. “I have an unlimited passion for lobsters which I do very well with,…

Bourbon Steak’s Recipe For Fiery Jerk Chicken Wings

On Friday, we spoke with Bourbon Steak Miami’s executive chef Gabriel Fenton about his fiery jerk chicken wings that will hit the Bourbon Steak bar bites menu tomorrow — coinciding with the first Miami Heat preseason game. Some heat with the Heat, so to speak.The folks at Bourbon encourage you…

Biltmore Boot Camp Teaches You To Cook

Atten-tion! Okay you lily-livered landlubbers! Stand up and listen! This here is Boot Camp, see, and it’s high time you learned some kitchen basics.Yeah, so Biltmore’s Culinary Boot Camp is hardly militant, but it will get you slicing, dicing, and cooking better than you currently do… even if you still…

La Suiza Bakery Nails Starbucks

In the innocence of youth, we could be duped into believing that a pastelito is a pastelito, is a pastelito. But once our taste buds evolved past Little Debbie Snacks and 7-Eleven nachos, we could no longer be satisfied with mediocre gastronomic experiments.Then one day while strolling down the rows…

Rosa Mexicano’s Big Chocolate Taunt & Demo

Sorry to be a tease, but the folks at Rosa Mexicano didn’t want to give you the recipe for the whole enchilada… uh, we mean pork belly taco, because they would rather you stop over tomorrow at 10 a.m. to watch the whole process so you do it the right…

Chef Cindy Hutson’s Classes: Too Much Fun

While some may enjoy going out to eat, others love cooking. This second group is in luck. They can be taught by one of the best in Miami. Chef Cindy Hutson is offering cooking classes on Saturdays at her restaurant, Ortanique on the Mile.At $90, people will be able to…

Grow Your Own Food with Ready-Made Gardens

courtesy of Miami Kitchen Gardens​It seems that with all the talk of knowing where your food comes from, the rising concern about obesity and a move toward healthier eating, more people are flirting with the idea of growing their own fruits and veggies. But for people who know nothing about…

Lentil Soup Recipe From The Original Daily Bread Marketplace

This is part three of our interview with Antoinette Jreij from The Original Daily Bread Marketplace. Read part one of the interview here and part two here.You already appreciate lentils because they are incredible source of iron, but if you really want to worship the spongy, round pod inhabitants with…

National Avocado Day: An Exotic Drink Recipe

It’s national avocado day and what better way to celebrate this unique fruit than with some fast fat facts…or just fat.  The “ahuactl”, as it was known by the Aztec of Mexico, was considered an aphrodisiac. Hence the name, which translates to “testicle,” also a reference to the shape of…

Horchata Recipe From Authentic Mexican Cookbook

Yesterday we praised the 1987 cookbook Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless. At the end of the exciting column, we promised a recipe for horchata from its pages. It follows this preface about the beverage:”This recipe is based on the…

Tequila Tri-Tip Recipe for Mexican Independence Day

​If you still happen to have a few droplets of tequila left from Cinco de Mayo, you can always try this recipe for your Mexican Independence Day celebration tomorrow.The professionals advise you be prepared for flare-ups by keeping an open beer by the grill for use as a fire extinguisher…