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,…
It’s easy to coax a brother out to lunch when meat is involved. Especially if it’s the organic sirloin served up a new way every Friday at Whisk Gourmet in Coral Gables.That was my trick when I asked bro Kevin, back from Babson College for the summer, to meet me…
Johnny Vinczencz is a Broward star these days. His Johnny V and Smith and Jones restaurants (respectively established 2003 and 2008) both dish the chefs’ robust American cuisine from behind glossy storefronts on E. Las Olas Boulevard. But it was in 1995, at the Astor Place hotel on Miami Beach,…
I used to work doin’ video production stuff up in North Miami next door to The Hit Factory for a dude by the name of David Haylock. When I’d get to the job around 11 every morning, I’d see these rectangle planters with green stuff growing out of em’ sittin…
Paradise Farms is a fully organic South Dade operation serving the tri-county restaurant industry. Owner Gabriele Marewski’s top notch produce goes farm-to-table at restaurants all over South Florida, Michael’s, Wish, and 1 Bleu just to name a few. But Gabrielle wants to encourage YOU to try your hand at homegrown…
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…
