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DECEMBER BLUES: CHEF MICHAEL JACOBS NO LONGER AT GRASS, NOR IS CHEF GUY GATEAU AT THE BILTMORE
This December is marking changes in the Design District where Michael Jacobs is no longer executive chef at Grass, and in Coral Gables were Guy Gateau is no longer Executive Chef at The Biltmore Hotel HYATT RESORT & SPA FIRST “GREEN CERTIFIED” RESORT IN KEY WEST Hyatt Key West Resort & Spa has been officially designated first “Green Certified” resort complex on Key West by The Florida Green Lodging Program. The One Palm award arrives on the heels of a recently completed $11 million renovation. “Our One Palm status is just the beginning of our campaign for continual improvement in energy and water conservation, re-cycling and clean air practices as we ultimately acquire the Three Palm designation," said Susan Santiago, General Manager for Hyatt Key West. The Florida Green Lodging Program (www.FloridaGreenLodging.org ) was established in 2004 by the Florida Department of Environmental Protection (DEP) to recognize environmentally conscientious hotels and resorts throughout the state. The resort must maintain its One Palm status for 12 consecutive months and continue to improve on environmentally friendly practices in order to obtain the Two Palm designation, and along the road the coveted Three Palm distinction . Hyatt Key West Resort & Spa’s new design includes a refurbished pool area, new Blue Mojito Bar & Grill, re-conceived guestrooms and lobby, and the new Jala Spa. High Season/Winter Rates for 2007 start at $425. For reservations please call (305) 809-1234 or visit www.keywest.hyatt.com MIAMI BEACH 5TH AND 6TH OF THE NYTIMES 53 PLACES TO GO IN 2008: (http://www.nytimes.com/2007/12/09/travel/09where.html) 5. MID-BEACH, MIAMI Move over South Beach. The iconic Eden Roc Resort (www.edenrocresort.com) and Fontainebleau Miami Beach (www.fontainebleau.com) — faded glitterati hangouts designed by Morris Lapidus — will reopen in 2008 after multimillion-dollar renovations, returning Mid-Beach to its former glory. Future neighbors include Gansevoort South, a W Hotel and a Mid-Beach outpost of the members-only Soho House. 6. SOUTH BEACH, MIAMI Not to be outdone, South Beach will also welcome a red carpet of designer hotels: the Angler's Boutique Resort (www.theanglersresort.com) by Gianni Versace's former decorator Wallace Tutt; the Tides South Beach (www.tidessouthbeach.com), revamped by the design star Kelly Wearstler; and the Mondrian South Beach (www.mondriansouthbeach.com) by the Dutch design superstar Marcel Wanders. Meanwhile, Nicky Hilton's much-hyped dreams of running a hotel has ended up in bankruptcy court — and the auction block. PETER LERPERGER RETURNS AS GENERAL MANAGER TO FRITZ & FRANZ, CORAL GABLES Harald Neuweg, the owner of Fritz & Franz Bierhaus and the organizer of the annual street fairs Oktoberfest and Bluesfest in Coral Gables announced that former Restaurant Manager, Peter Lerperger, of Salzburg, Austria, has rejoined the Fritz & Franz Bierhaus team as General Manager. Peter Lerperger, a graduate of the College for Tourism and Management, at Klessheim Palace in Salzburg, Austria, was Manager at Mozart Stube and at Fritz and Franz Bierhaus before joining Miami SkyLift. Fritz & Franz Bierhaus, 60 Merrick Way, Coral gables, 305-774-1883, 305-774-1883. www.bierhaus.cc 
TO ALL CHEFS: FIRST ANNUAL ‘URBANI TRUFFLES ACADEMYGRANT’ CONTEST
Chefs, enter the first annual ‘Urbani Truffles AcademyGrant’ contest before December 15th and win a trip to Umbria, Italy, the heartland of truffles. To enter, simply submit an original recipe using Urbani truffles and answer a brief questionnaire online www.urbanigrant.com. All submissions must be received by December 15, 2007, and Winners will be announced in January 2008.. To enter log onto www.urbanigrant.com or send entries by mail to: Colangelo and Partners, Attn: Benjamin Wang, 26 West 23rd Street, 4th Floor, New York, NY 10010 Founded over 150 years ago in Umbria, Italy, Urbani Tartufi is a major supplier in the rarefied world of truffle production controlling well more than half of the global truffle business for both fresh truffles and preserved truffle products. The Urbani Grant Program created to inspire creativity in the use of truffles by U.S. based chefs offers the following prizes:
Beatriz Bajares, who for the past ten years was manager at La Dorada in Coral Gables, is now restaurant Manager at Ideas Restaurant in Coconut Grove. Ideas, a two-story 60-seat restaurant sleekly decorated in light beiges and warm yellows, with a Chef’s table and an open kitchen, is the creation of Jose Luis Esteve. The menu is traditional and contemporary Spanish. The chef, Alvaro Beade, a native of Valladolid, Spain, is keen on using modern culinary techniques and technology. In addition to an a la carte menu with products specially brought in from Spain eand seafood imported from the Mediterranean, the restaurant offers a monthly Gastronomic Week. A chef from Spain is invited to cook with products from his regions. In November, after a three-day tasting of wines from Castilla y Leon with degustation and seminars held on the second floor of the restaurant, it was Chef Jose Ignacio Castrodeza of Restaurant Villa Parameza in Valladolid, Spain, who was chosen to cook with products from Castilla y Leon, paired with wines from the same region. The contemporary yet classic Spanish menu included a cream of lentils with foie gras and roasted quail; Scallops with caramelized onions and truffled egg yolk; Glazed codfish over “Pan de Valladolid” and fried chickpeas; Duck and liquorice sauce with chestnut purée. Ideas is open for lunch from Monday through Friday from 12pm – 3pm, and dinner from Monday through Thursday from 7pm – 10:30pm and Friday through Saturday from 7pm – 11:30pm. Ideas Restaurant, 2833 Bird Rd., Coconut Grove. 305. 567. 9074. CHEF MICHAEL BLUM REOPENS MICHAEL’ S KITCHEN IN SUNNY ISLES Executive Chef and owner Michael Blum has closed Michael’s Kitchen in Hollywood where it’s been operating for three years and has reopened the new Michael’s Kitchen at the Newport Beachside Resort in Sunny Isles. The eclectic American bistro with a contemporary feel and a friendly atmosphere features Chef Blum’s signature dishes such as Movie Theatre Popcorn Rock Shrimp ($14), fried and tossed with in lemon infused sea salt over a movie real; Corned Beef Reuben Spring Rolls ($11) a crispy spring roll wrap filled with the traditional makings of a Reuben; juicy corned beef, creamy thousand island dressing, sauerkraut and melted Swiss cheese, and the NYC Curbside Sabrett Hotdog served on pretzel bread with homemade sauerkraut, a side of chips and can of Dr. Brown’s soda ($12). For entrees there’s Southern Fried Boneless Half Chicken with buttermilk-scallion biscuits ($23); “Chimichurri” Skirt Steak ($24) wrapped around grilled corn on the cob and served with Yucca fries or Black Truffle Oil Lobster Mac & Cheese with mascarpone, smoked gouda and parmesan penne ($28). Among meat and poultry dishes on the list: Slow Roasted Short Rib Tacos with roasted corn, peppers, fresh tomatoes, nacho cheese and sour cream-cilantro slaw ($28); and Painted Peking Crispy Half Duck with chilled sticky sake rice and vegetable salad ($29). Vegetarian options include Wild Forest Mushroom and Brie Flatbread ($13) and The Very Veggie Penne served with tofu skewers and seasonal vegetables. The dessert menu includes a selection of boasting six mini selections ($5), of Down-Home Key Lime Pie, Nawlin’s Bananas Foster, Lady Finger Tiramisu, Over-the-Top Baked Alaska and the Milky Way Chocolate Malt. Michael’s Kitchen at the Newport Beachside Resort 16701 Collins Avenue in Sunny Isles Beach,305.749.2110. www.michaels-kitchen.com THE TIDES HOTELS REOPENS AFTER CHIC TRANSFORMATION IN SOUTH BEACH The Tides South Beach, an icon of Art Deco architecture of the 1930s, has just reopened under the ownership of Kor Hotel Group with Brad Korzen as CEO and founder. Interior designer Kelly Wearstler has redesigned the hotel’s 45 ocean-view guest suites and grand public spaces with applications of stone, gold-leaf and leather, including the Martini Bar , the lobby lounge area and the indoor/outdoor La Marea restaurant. Executive Chef Pietro Rota has built his menu around seasonal ingredients and Italian-Mediterranean seafood, and the restaurant is open for breakfast, lunch, tapas and dinner. “In re-designing The Tides South Beach, I paid homage to the history of this amazing landmark, carefully respecting Miami’s culture and Art Deco roots. My inspiration was 21st-century luxury juxtaposed with casual elegance, while honoring the city’s inherent beach front spirit,” said designer Kelly Wearstler. The Tides is located at 1220 Ocean Drive, Miami Beach, FL. (866) 891-0950 or visit tidessouthbeach.com. 
BENJAMIN M. ROTTKAMP NEW CHEF AT TUSCAN STEAK, SOUTH BEACH
Tuscan Steak, the 10-year-old family-style Florentine grill in Miami Beach operated by Jeffrey Chodorow’s China Grill Management group, has appointed Benjamin M. Rottkamp as its new executive chef. Chef Rottkamp, a graduate of the CIA, Culinary Institute of America in Hyde Park in New York has worked at Remi Ristorante in Santa Monica, at Zucca Ristorante with the renowned Chef Joachim Splichal, and recently at Talula Restaurant in Miami Beach as Chef de Cuisine. The traditional sharing menu specials may start with appetizers such as the special Tuscan House Salad with pepperoni, salami, garbanzo beans, green beans and roasted peppers and olive & house made mozzarella with Florentine vinaigrette; Ahi Tuna Carpaccio in extra virgin olive oil, balsamic reduction & tomato bruschetta or the Grilled Stuffed Portobello Mushroom with house-made mozzarella, basil & balsamic drizzle. A second of course of sharing-sized portions of pasta or risotto such as the Three Mushroom Risotto-finished with white truffle oil & shaved parmegiano-reggiano or the Gnocchi with Gorgonzola cream sauce or fresh tomato basil, are followed by a a wide variety of meats --Tuscan Steak’s signature Grilled Florentine T-Bone is served in three sizes (piccolo-20 oz, grande-28 oz. or piu grande-50 oz) -- fish and fowl, all prepared in a Florentine manner. Tuscan Steak, 431 Washington Avenue in Miami Beach, is open seven days a week for dinner only from 5:30 pm to 11:00 p.m from Sunday trhogh Thursday and till midnight on Friday and Saturday. (305) 534-2233. ANDREW ROTHSCHILD NAMED EXECUTIVE CHEF AT BOURBON STEAK, A MICHAEL MINA RESTAURANTTO OPEN AT FAIRMONT TURNBERRY ISLE RESORT & CLUB James Beard award-winning chef Michael Mina has appointed Andrew Rothschild as executive chef and John Riccardo as GM for the soon to open Bourbon Steak at the Fairmont Turnberry Isle Resort & Club in Aventura. Bourbon Steak, is part of the resort’s $100 million upgrade, and will be the first time a restaurant at The Fairmont Turnberry Isle is open to the general public. Chef Rothschild is the former executive chef at The Forge in Miami Beach and at Tsunami Restaurant in Palm Beach. GM Riccardo was director of operations for the Norman Van Aken Companies. Michael Mina, a Bon Appetit Chef of the Year (2005), is founder of Mina Group with Andre Agassi. He currently operates Michael Mina in San Francisco, Arcadia in San Jose, Stonehill Tavern in Dana Point, Seablue at MGM Grand in Las Vegas and in Atlantic City as well as Stripsteak at Mandalay Bay in Las Vegas. Mina also remains Managing Chef of Mobil four star winner Michael Mina Bellagio (formerly Aqua Bellagio) and Nobhill at MGM Grand, both in Las Vegas Bourbon Steak and Saltwater at the MGM Grand Detroit are both slated to open in winter 2007. Bourbon Steak, A Michael Mina Restaurant at The Fairmont Turnberry Isle Resort & Club, 19999 West Country Club Drive in Aventura |
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