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…
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…
