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…
Green Garden Organics Inc. supplies all Florida Whole Foods Markets with wheatgrass they grow themselves, certified organically, on their indoor farm in an industrial warehouse in a strip of others like it near Miami International Airport. Louis Duncanson says “I grew my first tray of grass 31 years ago.” Duncanson,…
The Cascata Grille at The Fairmont Turnberry Isle Resort (19999 West Country Club Drive, Aventura) serves an Italian menu that infuses every dish with ingredients direct from its on site rare fruit and herb garden. Resort Chef Daniel Buss and restaurant chef Devin Broo showed us around and introduced us…
If there ever was a po’ boy rich enough for our girl Gwen Stefani, this is the one. Not too fancy, but with a sizable amount of midriff-bearing sass.”We had this po’ boy on the Miami Spice Menu last year,” explains Benack. “I think we’re going to bring it back…
Short Order recently overheard two line cooks trading stories in the kitchen of the Bancroft Supper Club. Cook 1 told the story of learning the careful what you touch after working with hot peppers lesson the hard way after a post chile trip to the bathroom left him burning for…
Last Friday we brought you the first installment of Burton Dale’s response to a few emailed questions regarding organic farming. Here’s part II, where Burton explains how you can do it yourself.”How can the average working person get in on the action? Most working people do not own land of…
It’s the height of summer, ladies and gentlemen. And whether you like it or not, our local growing season is all about the tropical fruits. The dragon fruit is one of the more beautiful and unusual tropical treats that nature makes. So, why we don’t see it on more menus, especially…
Burton Dale is a frequent and insightful commenter and Short Order so I emailed him some questions. Check out this awesome story, the first in a series.”What is my experience with organic foods? I worked as a chemist for Space Science Services that used to be in Philips Park in…
You know a guy means business about desserts when he signs his emails “Confectionarily.” That’s Exec. Pastry Chef Charles Froke for you, and he’s giving us a sneak peak of his unique creation for this Sunday’s Mango Brunch at Fairchild (which now appears to be sold out according to its…
Be Organic is a catering operation on a mission to spread the gospel of healthy food that tastes good. Founding members Chad Cherry, Roosevelt Desir, Kirk Nelson, and Andre Walker are on what they call a “takeover tour to go into places and educate people about the organic lifestyle.” In…
Last week, Mario Batali unveiled a new recipe at an event to benefit his equally new charity, The Mario Batali Foundation.The recipe was for machaca, which comes from the Mexican word machacado — ‘pounded’ or ‘crushed’. The preparation originated with the ranchers and cowboys of northern Mexico, who would air-dry…
Malka Espinel started working with pastries at Grove Isle, back in the day when Mark Militello was running the restaurant there. The Colombian-born chef went on to work at a couple of other notable spots (such as 1220 at The Tides) and then teamed with Johnny Vinczencz at his original…
It starts with one innocent dunk. You select a tasty victim from the basket of assorted toasted pita chips, fried green plantains and blue corn chips on the table and go in for the kill. Scooping up just enough salsa to coat half of the delivery vehicle, you’re like a…
The main claim to fame for Yard House, the new 12,000-square-feet Coral Gables resto-pub (Yard House, Village of Merrick Park; 305-447-9273) has been its’ peerless beer selection — 130 on tap, with a glass-enclosed keg room housing up to 5,000 gallons at a time. But executive chef and partner Carlito…
Rival NBA Finals cities may be embroiled in a pizza war, but Orlando’s pride extends beyond the court and oven this time of year, into the corn fields. Sweet and delicious Zellwood corn is in season now, grown and harvested just a few hours north to the delight of chefs…
We can’t seem to get enough of the vermicomposting wormies here on Short Order… If you’ve got food waste to share or an urban garden that needs soiil, The only thing that might turn your stomach is that there may be a Bush involved. And no, we’re not talking the lowercase…
This distinctive pasta dish from Alex Pinero, chef de cuisine at Fratelli Lyon, blends chestnut pasta with mushroooms, mascarpone and truffle to a distinctively rich, woodsy effect. The Design District restaurant uses chanterelles, piopini and chiodini mushrooms (the equivalent of honshimeji whites/browns), which you won’t find at Publix, but buttons,…
