Restaurant Buzz
Vagabond Restaurant & Bar now open for lunch, MIMO PDF Print E-mail
Written by Simone Zarmati Diament   
Saturday, 23 May 2015 20:16

  

Starting  Tuesday, May 26th, Vagabond Restaurant & Bar will serve lunch, Tuesdays to Fridays  from 11:30am to 2:30pm.

Executive Chef Alex Chang’s menu lists a variety of lunch options, from the classics, such as the turkey sandwich with provolone, lettuce, tomato, green goddess, and country bread  ($12), and light bites such as the Chinese chicken salad with herbs, avocado, citrus, and almonds ($14) to the more adventurous flavors of  pork tonkatsu sandwich with yuzu kosho, sauerkraut, and spicy mustard ($12), and of course the infamous Vagabond cheeseburger, featuring dry-aged beef, B&B pickle, and remoulade on a potato bun ($15).

Vagabond Restaurant & Bar, 7301 Biscayne Blvd, Miami Modern (MiMo) historical district,  Miami, FL 33132. Reservations   (786) 409-5635;  www.vagabondrestaurant.com

 
Vegetarian Pop Up lunch at The Federal, Biscayne Blvd. PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 21 May 2015 22:49

From May through July, The Federal is offering a pop-up vegetarian lunch served exclusively on Thursdays and Fridays from 12pm - 3:00pm.

“We’d been wanting to open for lunch for some time now and saw an opportunity to showcase Chef Cesar Zapata’s versatility with a vegetarian menu,” said GM/owner Aniece Meinhold.

Chef Cesar Zapata’s vegetarian menu changes weekly according to the produce – mostly organic – available. On the menu there are plenty of dishes big enough for sharing: from Avocado tostada and blistered edamame to Crispy Cauliflower tacos ($8) as starters. Then come salads like Brussels sprout salad and chickpea and corn cake topped with greens and dressed in cilantro yogurt ($10) and mains like Black bean mushroom veggie sliders ($12) and cauliflower steak ($12). If everything else is liable to change, The Federal's famous biscuits are a staple and there to stay!. Desserts also change weekly; ours was a lemon curd panna cotta with berries. 

THE FEDERAL FOOD, DRINK & PROVISIONS, 5132 Biscayne Blvd, MIMO, Miami, FL 33137 305-758-9559 is open for lunch Thursdays and Fridays from 12pm - 3:00pm; for dinner: Tuesday – Thursday 6 to 10 p.m., till 11 p.m. on Fridays and Saturdays and till 9 p.m. on Sundays. Brunch is served Saturday and Sunday from 10: 30 a.m. to 3:45 p.m.

 

   

 

   

 

 

 

 

Last Updated on Saturday, 23 May 2015 20:39
 
New Summer Menu through August at RA Sushi, Pembroke Pines & South Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 13 May 2015 21:00

New Sushi, Salads, img_3063Sake and Cocktails will be available through August at both RA Sushi locations, in Pembroke Pines & Southimg_3070 Miami.

In addition to the vast regular menu of fresh sushi, distinctive Japanese-inspired dishes and creative cocktails at the snazzy Japanese fusion chain known for its inventive sushi, cocktails & happy-hour deals at the bar, RA Sushi  in Pembroke Pines and South Miami are offering nine new items for the summer:

Red Sea bream Carpaccio ($11) finely sliced red seabream and lemon topped with a spicy yuzu dressing, organic micro greens, truffle salt and touch of lemon zest ;  Red Sea bream Nigiri ($4.50) topped with spicy yuzu dressing and truffle salt. Tuna California Roll ($9): classic California Roll topped with a mix of tuna, avocado, cucumber, bell pepper and cilantro, and finished with togarashi, garlic chips and black pepper soy sauce. Langostino Strawberry Salad ($12): langostino, strawberries, cucumber and avocado over arugula then tossed in citrusimg_3075vinaigrette  and served with a tangy kiwi wasabi sauce and truffle salt.

 img_3073The new cocktails: Peach Basil Sour ($8.50) with Bacardi Peach Red, St. Germain Elderflower Liqueur, fresh basil and lemon sour. Hot Tropics Margarita ($8.50): a chili-salted rim glass with savory and spicy flavors of Tanteo Tropical Tequila and Combier Liqueur d’Orange, mango purée, lime juice and agave nectar; and  Pear & Lemon Blossom ($8.50): a pear-infused lemonade made with Absolute Pears, St. Germain Elderflower Liqueur, lemon sour and pear purée.

For the Sake lovers a Discovery Sake Flight ($9) of three 2 oz. pours: MIO Sparkling, Kizakura Pure and Saturi “Little Lily” Nigori; and TY KU Coconut Nigori Sake ($8/$16 *330ML Bottle): premium nigori sake infused with the refreshing taste of coconut and aromatic hints of vanilla.

 

RA Sushi South Miami: 5829 SW 73rd St, Miami, FL 33143 (305) 341-0092 www.RAsushi.com

RA Sushi,  The Shops At Pembroke Gardens, 201 SW 145th Terrace, Pembroke Pines, FL 33027 954) 342-5454 www.RAsushi.com

11th Annual Nicky’s Week from May 25-31

From Monday, May 25, through Sunday, May 31, RA Sushi will host its 11th annual, “Nicky’s Week” fundraiser to help kids battling cancer and other life-threatening diseases.  During Nicky’s Week, RA Sushi will donate 100 percent of sales from a variety of menu items and beverages to St. Jude Children’s Research Hospital. The special Nicky’s Week menu includes: Edamame, Tootsy Maki, Shrimp Nigiri, Pork Gyoza, Sesame Garlic Chicken, Garlic Citrus Yellowtail, plus a variety of select beverages.

At St. Jude Children’s Research Hospital,   thanks to community support, no family ever receives a bill from St. Jude for anything including treatment, travel, housing or food, so that they can focus on helping their child live.

Since its inception, Nicky’s Week has raised more than $1.5 million because unlike any other hospital, the majority of funding for St. Jude Children’s Research Hospital comes from individual contributions.

 
Chef Daniel Boulud’s DBGB Kitchen and Bar pops up at db Bistro Moderne Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 13 May 2015 20:15

 

db bistro imageFrom May 26 through July 31, from 4-8pm, Chef Daniel Boulud’s New York City and Washington DC outpost DBGB Kitchen and Bar will pop up at db Bistro Moderne Miami, where Executive Chef Jason Pringle will re-create some of DBGB restaurants’ favorites.

db bistro image4Menu highlights include: Iceberg & Blue with tomato, walnuts, bacon bits, herbs; Thai Sausage with pork, lemongrass, red curry, green papaya, basil fried rice, chili sauce, quail egg; The Piggie Burger, a 7oz beef patty topped with BBQ pulled pork, jalapeño mayonnaise, lettuce & brioche bun; and the Peach Melba Sundae with raspberry coulis. Chef Jason Pringle and his talented culinary team will be making all sausages and charcuterie in house.

DBGB pop up includes a tap takeover by J. Wakefield Brewery with three beers:  Dragonfruit Passion Fruit made exclusively for db Bistro Moderne Miami; Desperado, a Russian imperial stout aged in bourbon barrels; and Hop for Teacher IPA, deep orange Indian Pale Ale infused with citrus and tropical fruits.

Whole Hog Feasts in the wine cellar for up to eight guests will start with traditional Tarte Flambée and Charcuterie, followed by a Slow-Roasted Suckling Pig presented tableside and stuffed with pork loin, Swiss chard, confit tomato, and olives, accompanied by Swank Farms seasonal vegetables, and finished with Baked Alaska, flambé with Grand Marnier.

The DBGB menu will be available daily in the bar and lounge from 4-8pm through July 31st. Diners in the main dining room can choose from either the DBGB specialties or the regular db Bistro Moderne menu during lunch and dinner.

db Bistro Moderne Miami, 255 Biscayne Boulevard Way, Downtown Miami, 305.421.8800. www.dbbistro.com/miami

 

 
Piripi launches Mediodía, $25 Prix-Fixe Lunch Menu, Coral Gables PDF Print E-mail
Written by SFG   
Tuesday, 05 May 2015 23:39

 Piripi, the recently opened Basque/Spanish restaurant helmed by Chef Najat Kaanache in the Village of Merrick Park in Coral Gables, has introduced Mediodía, a $25 daily 3-course prix-fixe lunch menu.

Choices of appetizers include Andalusian Gazpacho with sweet and sour watermelon and spicy garlic or Ensalada Donostiarra with Verde Farms greens and txakoli vinaigrette.  Main plates list Atún Cola Amarilla, seared tuna with white asparagus and shishito peppers; Andalusian Forager chicken with eggplant and PX sherry or Arroz del Dia, a rice dish changing daily based on the freshest ingredients available.  End lunch on a sweet note with Chef Najat’s take on Crema Catalana with a touch of elderflower.

The restaurant’s full lunch menu is also available with à la carte options including the signature Piripikoteos – Piripi’s take on small bites – such as Pa Amb Oli ($6), crusty bread, crushed tomato, olive oil or Oliba Politak ($8), marinated mountain olives, perfect to share at the start of the meal.

Piripi, Village of Merrick Park, 320 San Lorenzo in Coral Gables is open Monday – Wednesday from 11:30 a.m. with final seating at 11 p.m.; Thursday – Saturday from 11:30 a.m. with final seating at midnight. and on Sunday from 11:30 a.m. – 8 p.m. 305-448-2423. www.piripimiami.com

Last Updated on Tuesday, 05 May 2015 23:40
 
New appointments at the Fontainebleau: VP of Food & Beverage, Executive chef and VP of Operations. PDF Print E-mail
Written by SFG   
Monday, 04 May 2015 19:18

Fontainebleau Miami Beach’s President and COO Philip Goldfarb has announced the appointment of Joshua Summers to Vice President of Operations, Food and Beverage and the promotion of Executive Chef Thomas Connell to the position of Vice President of Operations, Culinary and Chef Ryan Wilson to the position of Executive Chef. The three are longtime industry veterans with robust experience well-suited for the multi-million dollar operation and will work in concert to oversee various aspects of the hotel’s 1200+ food and beverage employees; 12 outlets including fine dining, casual restaurants, bars and lounges; in room-dining and more than 200,000 square feet of meeting and convention space.

Prior to joining the Fontainbleau in 2015, Joshua Summers  directed the Southeast Region for Stephen Starr Restaurants including the W Hotel Fort Lauderdale as well as Makoto in Bal Harbour Shops and Verde at the PAMM in Miami. He also served as Director of Beverage for the Mandalay Bay Resort at MGM Mirage in Las Vegas and worked several years with Starwood Hotels and Resorts. Mr. Summers will oversee the Italian restaurant Scarpetta, Hakkasan, the contemporary steakhouse StripSteak by Michael Mina and the nightclub Michael Mina 74.

Newly promoted Vice President of Operations,Culinary  Chef Connell has been with Fontainebleau Miami Beach for nearly five years. Before joining as Executive Chef in 2010, Chef Connell -a graduate of the Culinary Institute of America in New York as well as the Institute of Culinary Arts in Palm Springs - began his career in Los Angeles and worked for several independent restaurants as well as The Grand Hyatt L.A. and the Beverly Hilton in Beverly Hills. He went on to The Ritz Carlton Hotel Company for nearly 20 years and served as Executive Chef for the South Beach Ritz Carlton as well as the Hotel Arts in Barcelona, Spain.

Chef Ryan Wilson, the newly promoted Executive Chef of the 1500+ room hotel, has been with Fontainebleau for the past six years, first as Chef de Cuisine of La Côte in 2009, then as Executive Sous Chef of the hotel since 2010.  Chef Wilson, a graduate of the Culinary Institute of America in New York, honed his skills at two of Las Vegas’ most esteemed hotels – The Wynn and The Bellagio.

Fontainebleau Miami Beach is located at 4411 Collins Avenue on Miami Beach.  305-538-2000 or visit www.fontainebleau.com

Last Updated on Monday, 04 May 2015 19:19
 
Chef Norman Van Aken and Vagabond Restaurant & Bar’s Chef Alex Chang present “Four Corners Of The World” dinner series PDF Print E-mail
Written by SFG   
Thursday, 30 April 2015 02:04

 Executive Chef Alex Chang of MiMo’s Vagabond Restaurant & Bar is teaming up with chef Norman Van Aken to host a “Four Corners of the World” series of dinners at Vagabond Restaurant & Bar. The series kicks off on Cinco de Mayo (May 5th), showcasing signature dishes from Mexico (future events will showcase Japan, Peru and India).

Seatings are at 7:00 and 9:30 pm; prix-fixe menus are $130 each (food only) or $190 (food and wine pairing).  To reserve, call 786-409-5635 or visit http://bit.ly/4CornersOfTheWorld-CincodeMayo

For more information please call the Vagabond Restaurant & Bar at 786.409.5635 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it . www.vagabondrestaurant.com

 
Matador Room launches al fresco Sunday brunch on May 10, Miami Beach PDF Print E-mail
Written by Press Release   
Thursday, 30 April 2015 00:28

 Starting May 10 – Mothers’ Day - Matador Room’s by Michelin Star Chef Jean-Georges Vongerichten will launch its first al fresco Sunday brunch at  Matador Terrace, at the Miami Beach EDITION.

At Matador Terrace, guests are led to a lush verdant oasis with custom trellis and climbing bougainvillea  with beachfront and beautifully landscaped pool areas.  For Sunday brunch at Matador, Chef Jean-Georges with Executive Chef Jeremy Ford offer a distinct, modern interpretation of Latin cuisine influenced by Spanish, Caribbean and South American flavors prepared with locally-sourced and sustainable ingredients.

The seasonal menu will offer savory brunch items such as Huevos Rancheros and Poached Eggs with Roasted Mushrooms, as well as sweet variations like Coconut Pancakes with Grapefruit and Lavender Maple Syrup, and Crunchy Mexican-Spiced French Toast with Apples. There is a carefully curated selection of smoked meats and fish, pastries baked in-house, and Matador’s signature tacos. Brunch libations include the ‘Bloody Matador’ featuring Elyx vodka, basil, and tomato juice, Bellinis with Perrier Jouët Grand Brut and fresh peach juice, Mimosas with fresh squeezed orange juice, and a selection of rosé wines.

A few favorites lunch and dinner menu items will be available for Sunday brunch, including: Spicy Tuna Tartare with Black Olive, Cucumber and Avocado, Black Truffle and Fontina Cheese Pizza, Grilled Salmon Salad with Radishes, Toasted Sesame and Carrot Ginger Dressing, and Crispy BBQ Pork Tacos with Red Onion Pickles and Cilantro.

Brunch at Matador Terrace will officially launch Sunday, May 10th for Mother’s Day, and continue to run every Sunday from 11am-4pm. Matador Terrace is located at The Miami Beach EDITION, at 2901 Collins Avenue in Miami Beach, Florida. For reservations:  786-257-4600 or visit http://www.matadorroom.com/ .

 

Last Updated on Thursday, 30 April 2015 00:31
 
Coya Miami offers $29 prix-fixe lunch, Brickell PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 29 April 2015 23:55

Coya Miami  is now open during lunch hours (Monday through Friday from 12 to 3 p.m.) and has recently introduced a special prix-fixe lunch ($29) to enable professionals to get back to their office on time.

The menu features nine different Peruvian-style dishes including the Dorada Clasico (seabream, red unions, sweet potato, white corn), Salmon (aji mirasol, quinoa, onion escabeche), Calamares Fritos con Ocopa (Baby squid, Peruvian marigold, quinoa), tiraditos and  Pollo al Josper (Free range chicken breast, Aji panca, cilantro).

Lunch can be complemented with signature cocktails, wines or spirits from Coya’s Bar menu  curated by mixologist, Maria Pottage. 

Coya Miami,   999 Brickell Avenue, Miami,  Reservations:   This e-mail address is being protected from spambots. You need JavaScript enabled to view it (305)-415-9990

Last Updated on Thursday, 30 April 2015 00:01
 
¡Pura Vida! “Urban Jungle Meets Costa Rican Jungle” culinary experience at EDGE Steak & Bar, May 11 to 17, Brickell PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 29 April 2015 20:10

Aaron Brooks, Executive Chef of EDGE Steak & Bar at Four Seasons Hotel Miami has invited Mario Alcocer, Executive Chef of Sol y Sombra, at Four Seasons Resort Costa Rica at Peninsula Papagayo, to collaborate with him on an "Urban Jungle Meets Costa Rican Jungle" Culinary Experience, from May 11-17, 2015.

Throughout the week both chefs will prepare authenticTico flavors in the three-course Lunch Break ($23), three-course Dinner ($59) , Bar Bites  and Sunday Brunch complete with chorreadas and huevos a caballo ($75 adults, $32 children).

The Sol y Sombra and EDGE collaborative menu will introduce diners to Costa Rican specialties including the Cartago Salad, an homage to Cartago, located near Costa Rica’s capital San Jose, prepared with kale, cashews, radishes and served with a 'Tapa de Dulce' vinaigrette and the Plantain-crusted Pacific Sea Bass served with avocado quinoa cannelon, corn purée and citrus sauce.

Sol y Sombra’s ocean-to-table and sustainable sourcing vision complement that of EDGE Steak & Bar – a modern steak “light” concept offering smaller, premium cuts of meat with creative vegetable sides and locally sourced products.

The 'Urban Jungle Meets Costa Rican Jungle' culinary experience is available for a limited time from May 11th to 17th at EDGE Steak & Bar Four Seasons Hotel Miami, 1435 Brickell Avenue, Miami, FL 33131. www.edgerestaurantmiami.com .  Reservations not required, but recommended:  (305) 381-3190 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 
Apeiro Kitchen & Bar now open for Weekend Brunch in Delray Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 20 April 2015 21:42

Chef/owner David Blonsky and partner Burt Rapoport Apeiro have opened Apeiro Kitchen & Bar for brunch on Saturday and Sunday, 11 AM to 3 PM.

The contemporary Mediterranean selections include the Yogurt Parfait ($9) with raspberry and blueberry compote, local honey, and granola crumble; Ricotta Pancakes($10) –-honey-whipped butter with candied walnuts and maple syrup; Gravlax Salmon Flatbread ($14) topped with pickled cucumber and onion salad, and cream cheese; Sweet Potato & Chorizo Hash ($9) with charred pepper, egg, and caramelized onion; and Frittata of the Day ($9) served with avocado salsa, petite salad, and crispy potatoes.

In addition to Apeiro Classics featuring the ‘French Dip’ Gyro ($18), packed with prime rib, tzatziki sauce, onion, fresh tomato and shredded romaine and a Chicken Pita ($15) drizzled in yogurt and filled with hummus, roasted peppers, onions and baby greens; plus soups ($8-$9), salads ($12-$16), small plates ($9-$16), flatbreads ($12-$15) and burgers ($15-$16), the menu also offers Build-Your-Own-Omelets (starting at $10) and original twists on Eggs Benedict – The Italian ($12) with red wine-poached eggs, prosciutto sausage, smothered in béarnaise sauce on a spinach focaccia; The Classic ($9) – poached egg, maple-cured Canadian bacon, hollandaise sauce on a toasted English muffin; and The Vegetable ($12) – poached eggs, spinach, roasted mushrooms on a toasted English muffin topped with a roasted tomato hollandaise sauce.

Through the month of April, brunch guests will receive one complimentary mimosa or Bellini with additional rounds priced at $10 per glass and a choice of  Apeiro Signature Cocktails.

Apeiro Kitchen & Bar is open for dinner and Happy Hour nightly. Brunch is served on Saturday and Sunday from 11 AM to 3 PM. Located at 14917 Lyons Road in Delray Beach. Telephone: (561) 501-4443;www.apeirorestaurants.com. A second location for Apeiro Kitchen & Bar is in development for a 2015 opening in Midtown Miami.

 

 
Tuesday, March 31, is National Oysters On The Half Shell Day at top Restaurants PDF Print E-mail
Written by SFG Staff   
Friday, 27 March 2015 20:02

 

Devon Seafood + Steak: During Happy Hour  diners can indulge in Devon’s One Buck Shuck, a daily selection of oysters on the half shell for just $1 each from 4PM-8PM. Hand-picked by Executive Chef Rod Chitikov, an array of six different types of East and West Coast oysters on the half shell will be featured including Beau Soleil; Naked Cowboy; Katama Bay; and Malpeques. Devon Seafood + Steak is located at 11715 Sherri Lane, inside The Palms at Town & Country Mall, in Kendall. (305) 275-0226; www.devonseafood.com .

Lure Fishbar: Celebrate with a shellfish plateau of East and West Coast varieties or Lure’s popular dressed oyster selection such as Wiannos with pineapple salsa; Blue Points with shallot mignonette; Kusshi with jalapeno ponzu; or Kumamotos with fresh wasabi leaf and lemon. Lure Fishbar is located in the historic St. Moritz Hotel building at the Loews Miami Beach Hotel at 1601 Collins Avenue. The restaurant is open for dinner at 6PM. Valet parking is available. (305) 695-4550; www.lurefishbar.com .

Mignonette Miami: The charming, restaurant from chef/restauranteur Danny Serfer and business partner, Ryan Roman, in the heart of Miami’s up-and-coming Edgewater neighborhood offers a rotating variety of hand-shucked half-shells. Guests can sidle up to the oyster counter and mix and match East and West Coast varieties ranging from Kumamoto and Marin Miyagi to Standish Shore and Riptides. Mignonette Miami is located at 210 NE 18th Street. The restaurant is open for dinner nightly; lunch is served Monday through Friday along with Happy Hour from 5:30 to 7PM.  Weekend brunch is served from 11:30AM to 3PM. Reservations strongly suggested. (305) 374-4635; http://www.mignonettemiami.com .

Wild Sea Oyster Bar & Grille: James Beard acknowledged Chef Tony Joseph’s seafood destination on buzzing Las Olas Boulevard will offer a tasty all-day oyster special featuring seven unique varieties of East and West Coast oysters each served with cocktail sauce, Florida citrus and a red wine mignonette for a $1 each. While enjoying the oyster special, guests can also treat themselves to the restaurant’s seasonal raw bar. Wild Sea Oyster Bar & Grille is located in the Riverside Hotel at 620 East Las Olas Blvd. in Fort Lauderdale. (954) 467-2555; www.wildsealasolas.com .

3030 Ocean: Fort Lauderdale’s critically-acclaimed oceanfront dining destination will be toasting National Oyster on the Half Shell Day with Sebastian Salts oysters straight from the nearby Sebastian inlet (half dozen $15/dozen $29). 3030 Ocean is located at 3030 Holiday Drive, at the Marriott’s Harbor Beach Resort and Spa in Fort Lauderdale. (954) 765-3030; www.3030ocean.com .

Sea Level Restaurant + Ocean Bar: will feature an exclusive special from March 31st to April 14th on Executive Chef Jason Connelly’s massive chalkboard of locally-sourced specials. Diners can enjoy grilled oysters served with black garlic compound butter and grilled bread (half dozen $12/dozen $20). Sea Level Restaurant + Ocean Bar is located at 3030 Holiday Drive, at the Marriott’s Harbor Beach Resort and Spa in Fort Lauderdale. (954) 765-3041

 
West Kendall Baptist Hospital names Chef Adrianne Calvo “Culinary Ambassador” PDF Print E-mail
Written by SFG staff   
Friday, 27 March 2015 19:54

 West Kendall Baptist Hospital has appointed chef, restaurateur, television personality and author Adrianne Calvo its Culinary Ambassador. Calvo is proprietor of Chef Adrianne’s Vineyard Restaurant and Wine Bar, in West Kendall.

Working in collaboration with Chef Edgardo Llopiz, executive chef of West Kendall Baptist Hospital and the Bamboo Café, Calvo will create signature dishes and special seasonal menus for hospital patients, employees and visitors that exemplify her quest for Maximum Flavor. She will also conduct on-site cooking demonstrations at the hospital and spread Baptist Health’s philosophy that nutritious food can delight the palate. “ Good nutrition is a cornerstone of a healthy lifestyle, and Chef Adrianne will inspire us all to make wise food choices,” said Javier Hernández-Lichtl, CEO of West Kendall Baptist Hospital.

Ms. Calvo is chef/owner of  Chef Adrianne’s Vineyard Restaurant and Wine Bar, in West Kendall, hosts a weekly cooking segment, “Maximum Flavor Live,” on NBC 6’s lifestyle and entertainment show, 6 in the Mix, and is the ccokbook author of  Maximum Flavor, Driven by Flavor Fueled by Fire, and her newest book, #MaximumFlavor Social. A graduate  of Johnson & Wales University’s Miami campus, after which she honed her skills at Mandarin Oriental Hotel in Miami, under the tutelage of executive chef Patrick Lassaque, and in California under Chef Thomas Keller and Chef Cindy Pawlcyn.

For additional information, visit: www.WestKendallBaptistHospital.com and www.chefadriannes.com

Last Updated on Friday, 27 March 2015 19:55
 
Cochon 555 all-star chef lineup for 2015 event and festive dinners PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 27 March 2015 19:13

 Who will compete for the title of Prince or Princess of Porc in 2015?

The five competing chefs in this one-of-a-kind culinary competition featuring over 36 dishes prepared from locally-raised whole heritage breed pigs are:  Lindsay Autry of Fin & Feather, Xavier Torres of Drunken Dragon, Todd Erickson of Haven South Beach, Jason Pringle of db Bistro Moderne and Richard Hales of Blackbrick.

Each will prepare a maximum of six dishes with hopes to win votes from a crowd of hungry gourmands and celebrated judges led by last year’s Prince of Porc, Jose Mendin, and including Aaron Brooks of Edge Steakhouse, Daniel Serfer of Mignonette, Bradley Herron of Michael’s Genuine and Norman Van Aken of Norman’s .

The winner, Miami’s “Prince or Princess of Porc,” will go on to compete for the title of "King or Queen of Porc” at the tour finale, Grand Cochon at Snowmass/Aspen in June. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region.

On Friday, April 17, the weekend takeover commences with two epic nights of dinners hosted by last year’s winner of Cochon 555 Miami, Jose MendinThe Chefs Five-Course dinner is prepared by five guest chefs : Aaron Brooks, Cesar Zapata, Danny Smiles and Timon Balloo with each course paired with the Wines of Germany at Pubbelly.

On Saturday, the festivities continue with Jose Mendin and Big Beef versus Heritage Pork in a “Large Format Feast” Dinner at Pubbelly paired with St. Francis Winery, Hirsch, Reserve, Old Potrero 18th Century and Creekstone Farms.

Sunday, Apr. 19,  VIP 4PM, General 5 PM.  Heritage Pork event includes more than 36 chef-prepared dishes in an all-inclusive stand up reception with notable tastings from Wines of Germany and St. Francis Winery..  Loews Miami Beach Hotel,1601 Collins Ave.,  Miami Beach, FL 33139. VIP Admission $200;General Admission $125 Purchase tickets at www.cochon555.com

 
Miami Herald comes up with new restaurant site PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 18 March 2015 16:43

Eating out?  The Miami Herald has come up with www.dine.miami.com Miami.com 's Dining Adviser; a database of restaurants with directions, phone numbers, hours and more that will help you make a decision as to where (and where not) to dine in South Florida.

 
La Mar by Gaston Acurio at Mandarin Oriental Miami celebrates first anniversary PDF Print E-mail
Written by SFG staff   
Tuesday, 17 March 2015 22:01

terraceLa Mar by Gaston Acurio at the Mandarin Oriental Miami is  celebrating its first year anniversary on Thursday, March 19, 2015 with a complimentary champagne cocktail with Peruvian flavors and a new menu including 3lb. Osso Bucco slowly cooked in chicha morada purple corn juice; Quinotto - quinoa "risotto" with poached egg and prawns; Lomito - lomo saltado grilled cheese with rocoto pepper aioli; Black Grouper Anticuchero from the live-action Anticucho Grill.

The new items will complement La Mar's all-time favorites remaining on the menu including Chaufa Aeropuerto - pan fried rice, Fideos Machos -squid-ink pasta and Whole Fish Nikkei - Peruvian-Japanese fresh catch.

For reservations:  email This e-mail address is being protected from spambots. You need JavaScript enabled to view it or call +1 (305) 913 8358.

Social media contest: share your #lamarmemories as a public photo and tag them for a chance to win Sunday Brunch for two, with stations of seafood and grill items, individual entrees, desserts and unlimited brunch cocktails.

 

 

Last Updated on Tuesday, 17 March 2015 22:05
 
Fontainebleau Celebrates Miami Beach 100 Year anniversary with $100 prix-fixe menus and more PDF Print E-mail
Written by Press Release   
Tuesday, 10 March 2015 21:20

 March 2015 marks the City of Miami Beach’s 100th anniversary and to honor this monumental milestone, the Fontainebleau Miami Beach has created special celebratory offerings available throughout the month of March: a $100.prix-fixe dinner for two at the hotel’s critically acclaimed restaurant, Michael Mina 74;  lavish cocktails at the iconic Bleau Bar featuring some of the world’s finest liquors.   Also available during the month of March is a three-course dinner for two ($100) at Michael Mina 74 prepared by Chef de Cuisine, Thomas Griese – recently named one of Zagat’s “30 under 30”  

Michael Mina 74 is located in the lobby level of the Fontainebleau Miami Beach at 4441 Collins Avenue in Miami Beach. For information or reservations, please call (877) 326-7412 or visit fontainebleau.com/100miamibeach

 
The Vagabond Restaurant & Bar is now open for Sunday brunch, MiMo PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 10 March 2015 21:12

 Starting Sunday, March 15, from 11am-3pm The Vagabond Restaurant & Bar is offering a brunch prepared by  chef Alex Chang, with items such as Quesadilla of Oaxacan string cheese, squash blossoms, epazote, two eggs, and salsa tatemada, Yeasted waffles, plantain butter, mascarpone, maple, and Shakshouka, merguez sausage, Lebni, fermented potato flatbread and more.  Signature drinks will be served, and from 1-5pm, guests can head over to the hotel pool bar to enjoy live music from Vinyl Boulevard. Vagabond Hotel in the Miami Modern (MiMo) www.vagabondrestaurant.com 786.409.5635

 
Pastry Chef Hedy Goldsmith leaving The Genuine Hospitality Group, relocating to LA PDF Print E-mail
Written by Lesley Abravanel, miami.com   
Thursday, 15 January 2015 20:24

 

hedy_photo.previewBy Lesley Abravanel  - Read full story in: http://www.miami.com/breaking-hedy-goldsmith-leaving-genuine-hospitality-group-relocating-la-article

It's the end of an era at the Genuine Hospitality Group, where it has been just announced that pastry chef Hedy Goldsmith will be leaving the empire she helped build with chef Michael Schwartz to relocate to Los Angeles with her wife, Heidi Ladell, who is expanding her events branding company out there.

The announcement, pun perhaps intended, was most definitely a bittersweet one. As for where, specifically Goldsmith is landing in LA, that's to be determined.  A rep for Goldsmith tells us that "she wants to learn the market as LA is a huge, burgeoning food town." An official Genuine Hospitality email said "While we all wish Hedy and Heidi the very best in California, we want them to know that they will be dearly missed here in Miami and specifically at The Genuine Hospitality Group."

"We're all jealous because we all love LA, " Schwartz told us. "I personally as a chef would not be where I am today without Hedy Goldsmith. She pushed me, inspired me and motivated me. I just tried to keep up with her. We're gonna miss her to death.

Last Updated on Thursday, 15 January 2015 20:30
 
Trophée Passion winter menu by Executive Chef Luke Bergman at 1826 Restaurant & Lounge, South Beach PDF Print E-mail
Written by SFG Staff   
Thursday, 15 January 2015 19:34

Chef Luke Bergman became, in 2010,  the first American to win gold at the prestigious International Trophée Passion culinary competition at the Académie Culinaire de France, widely regarded as the culinary version of the Olympics.

As Executive Chef at 1826 Restaurant & Lounge, he is now offering a Trophée Passion winter menu.

“The new menu features both hot and cold appetizers, as well as a selection of pastas and risotto“.says Bergman who divides it into three sections “introducing unique, delicious ingredients that guests don’t commonly see on menus,” he says: The Harvest (vegetable dishes), The Hook (seafood dishes), and The Hunt (meat dishes). Vegetarian options include Zucchini Blossoms with whipped ricotta, tomato and basil; the Florida Avocado Salad with grapefruit, hearts of palm, and citrus emulsion; Garganelli Pasta with kabocha squash, miatake mushrooms, sage, and black truffle essence; and a Vegetable Plate with grilled avocado, roasted endive, carrots and spinach walnut spread. For the seafood enthusiast, the menu boasts items such as the Yukon Gold Potato “Cloud” Baerli Black Sturgeon Caviar with vodka cream and egg jam; Chilled Cucumber Soup with king crab, almond and mint snow; Lobster Stracciatella Risotto with leeks parsley and tomato confit, and Key West Snapper with trumpet royal mushrooms, citrus puree, grilled leeks and herbs. For the meat lovers, choose from an array of dishes such as Beef Tartare with grilled focaccia and smoked gribiche; Hudson Valley Foie Gras with amaretti cookie, guava pineapple, citrus and brioche; Long Island Peking Duck Duo roasted and confit with Tokyo turnips, black trumpets honey and almonds; and a 24 oz. Prime Akaushi Wagyu Strip with fingerling potatoes, charred onion madeira and foie gras foam, designed for sharing.

Following dinner, the multi-level 8,200 square ft. structure transitions into an ultra-lounge on the third and fourth levels where late night menus are offered to pair with cocktails and drinks.

1826 Restaurant & Lounge at Eighteen Hundred Twenty Six Collins Ave, Miami Beach, Florida 33139. 305.763.8860 / www.1826Collins.com The hours of operation: Main Dining Room: 6:00 p.m. – 1:00 a.m. Tuesday -Thursday / 6:00 p.m. -3:00 a.m. Friday & Saturday / 6:00 p.m. – 1:00 am Sunday (beginning December 1).  Bar/Lounge: 6:00 p.m. - 1:00 a.m.  Tuesday-Thursday / 6:00 p.m. – 3:00 a.m. Friday & Saturday /6:00 p.m. – 1:00 am Sunday (beginning December 1)

 
Taste of Argentina all-day prix-fixe menu at La Terraza, Brickell, Downtown Miami PDF Print E-mail
Written by Press Release   
Wednesday, 14 January 2015 16:21

Starting January 19 through January 31, 11:00 a.m to 11:00 p.m., La Terraza, at the JW Marriott Miami, is offering a “Taste of Argentina” menu ($ 21.) On the menu,  Deep fried beef empanadas with “salsa criolla” and Grilled Skirt with mashed potatoes, seasonal vegetables and chimichurri sauce. For dessert  Churros with chocolate sauce or Flan with Dulce de Leche.

La Terraza is located at 1109 Brickell Avenue in Miami.   (305) 329-3500.

Last Updated on Wednesday, 14 January 2015 16:23
 
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 GELATO WORLD TOUR, RIMINI 2014, ITALY
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
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Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

David Downie, author of A Passion for Paris, Romanticism and Romance in the City of Light

Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  

James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine

Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue

Lidia Batianich, celebrity chef, TV host, author and restaurateur 

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