On Saturday, June 23, 1:00pm & 3:30pm, as part of  “Macy’s Great American Chefs Tour” pairing the celebrity chefs of Macy’s Culinary Council with live cooking demonstrations, food tastings and a celebration of local culinary talent, Chef Michelle Bernstein will be joined by local culinary talent including chefs Sean Brasel (Meat Market), Angelo Elia (Casa D’Angelo Ristorante) and Douglas Rodriguez (D Rodriguez) and tour host Devin Alexander (celebrity chef and The New York Times best-selling author) as she leads live cooking demonstrations teaching the audience how to pick, prepare and serve signature dishes.

Macy’s Dadeland, Home Department, 2nd Level, 7675 Kendall Drive, Miami, FL 33156  To reserve a seat RSVP to: (305)577-1818, Free 

Through June 2012, outbound U.S. Business and First Class Lufthansa passengers from the airline’s 17 U.S. gateways to Germany are consuming menus inspired by Azul, Mandarin Oriental, Miami, a restaurant that has been described as the “Magic City’s” top dining destination.

“We began serving the earlier this month, and passenger response to the Azul-inspired culinary experiences has been outstanding,” said Jürgen Siebenrock, Lufthansa Vice President of The Americas.

The four course First Class menu features a selection of three appetizers, among them Jumbo Shrimp Cocktail with Thai Chili Jam, and Arugula and Panzanella Salad; and four entrees, including Braised Lamb Shank with Papardelle, and Miso Bass with Shiitake Mushrooms and Udon Noodles.  Hazelnut Crunch Bar and Berry Short Cake complete the primary menu.  First Class passengers may also select from a light-menu later in the flight which features cold and hot selections, including Poached Salmon, Curley Endive, Toasted Almonds and Orange segment, or Roasted Tomato and Sweet Onion Soup with Tahini Chicken Salad.

The three course Business Class menu features Tataki Albacore Tuna with red wine vinaigrette, Serrano Ham-wrapped Melon and Roasted Asparagus with Baby Mozzarella and Watercress Dressing for starters. Among the selection of three entrees are Confit of Arctic Char with Wild Rice, and Hazelnut Gnocchi with Broccolini.

“The chefs at our luxury hotels around the world are known for culinary excellence and innovation, and we are delighted to extend that dining experience to Lufthansa’s onboard menus in 2012,” said David Nicholls, Mandarin Oriental Hotel Group’s Director of Food & Beverage. The Mandarin Oriental Star Chef menus will be available onboard all Lufthansa long-haul flights from the U.S. to Germany until February 2013.

 

The Caribbean Hotel and Tourism Association (CHTA) is inviting the public to savor Caribbean cuisine at this year's annual Taste of the Caribbean competition. Consumers can sample the exciting combination of flavors in multiple taste testing opportunities as Caribbean culinary experts from 11 different teams converge in an all out food and beverage battle from June 20 - 24, 2012 at the Hyatt Regency in Miami, Florida.

The consumer aspect of the four-day event will commence with Taste of the Islands on Friday, June 22 from 7 - 9 pm. The event will take guests to the Caribbean with a variety of gourmet appetizers, a dessert and a rum-based island signature cocktail. Tickets are $35 per person.

On Saturday, June 23, the public can attend Taste of the Caribbean events per the following schedule:

12 noon - 1:30 pm: International Caribbean Culinary Team Challenge (Lunch) - A three-course meal prepared for guests and paired with wine for $60 per person. Competing teams include Barbados, British Virgin Islands, Curacao, Haiti and Jamaica.

1:30 - 6:30 pm: Bartender competition - rum & vodka - Sample the creations of 11 Caribbean bartenders as they prepare, shake and stir their Vodka creations for judging.

7:30 - 9:30 pm: International Caribbean Culinary Team Challenge (Dinner) - A three-course meal prepared for guests and paired with wine for $60 per person. Competing Teams includeAnguilla, Bahamas, Puerto Rico, St. Lucia, Trinidad & Tobago and United States Virgin Islands.

Teams competing in the Taste of the Caribbean International Caribbean Culinary Team Challenge Luncheon and Dinner are given a "mystery basket" of ingredients (the provisions for the competition consisting of a meat, fish, poultry or game) which they must use to develop a three-course menu. The chefs have one hour to create and submit the menu and three hours to prepare and serve an appetizer, entrée and dessert for attendees at the luncheon or dinner.

Currently there are 11 registered teams hailing from Anguilla, The Islands Of The Bahamas, Barbados, British Virgin Islands, Curacao, Haiti, Jamaica, Puerto Rico, St. Lucia, Trinidad and Tobago, and United States Virgin Islands. The teams are vying for top honors including Caribbean Culinary Team of the Year, Caribbean Chef of the Year, Caribbean Pastry Chef of the Year, Caribbean Bartender of the Year and Caribbean Junior Chef of the Year.

Thisannual Caribbean food and beverage event is designed for culinary professionals to network, polish professional skills and cheer on colleagues in competition, before a large audience of industry peers and enthusiasts. Taste of the Caribbean also provides education through seminars, workshops, tastings and demonstrations, created to enhance performance, style and profitability in food and beverage operations.

Taste of the Caribbean also features a unique trade show which provides a one-stop forum for gathering practical information, sampling, purchasing, strengthening established supplier relationships and meeting new vendors who are on hand to help registrants build their food and beverage business as well as yield benefits for their bottom line.

For more information on the Taste of the Caribbean visit http://www.caribbeanhotelandtourism.com/events-taste/event-taste-about.php or contact CHTA at (305) 443-3040.

 

The official results of the International Wine and Spirits Competition were released on Tuesday May 22nd, during the London International Wine Fair. Gold for Cru Cartizze 2011 Bisol, Silver Outstanding for Eliseo Bisol Millesimato Talento Metodo Classico, Silver for Bel Star and Cru Crede Bisol, bronze for Jeio Valdobbiadene Brut and Pas Dosé 2002.

Bisol and Jeio also won Silver for Crede and Bronze for Jeio Cuvée Extra Dry, Jeio Cuvée Brut and Jeio Colmei. at Decanter World Wine Awards 2012, the renowned oenology competition held in London with 14,119 wines from 47 different wine producing countries.

The Sommelier Wine Awards 2012, one of the most important competitions in the United Kingdom, which took place in London under the watchful eye of an international jury, has just wound up with the following results: Gold for Crede, considered to be superlative in the category “Sparkling wine & Champagne Under £14”; Cru Cartizze 2010 took the bronze award in the category “Sparkling wine & Champagne: £20+.” International Wine Challenge 2012 presented Jeio Colmei with a Silver medal while Cru Crede, Cartizze and Jeio Valdobbiadene Brut all took Bronze.

Love will be in the air at Schnebly Redland’s Winery & Brewery on Sunday, June 10th, 2012. Adoptable pets from Miami-Dade Animal Services will be showcased by their matchmakers, a.k.a., and Animal Services volunteers while they are courted by participants.

Guests will participate in Pet Speed Dating, spending a brief, allotted amount of time with each adoptable pet. Then the excitement and anticipation builds as Celebrity Designer Kiki Hamann, the number one name in the Dog Fashion Industry,  supports the cause and participants   bid on their potential lifelong companions at a silent auction while enjoying  Schnebly Redland’s Winery & Brewery’s   wine, craft beers and  the scenery.

Each year, Animal Services receives over 30,000 pets. The goal of this event, as with

any event in which the department participates, is to increase pet adoptions and

community awareness and involvement with the shelter. Schnebly Redland’s Winery and Brewery, 30205 SW 207th Ave., Homestead, FL 33030 Schneblywinery.com

 

The Ben & Jerry’s Scoop Truck will be touring Miami  till  June 15,  offering Miami-dwellers FREE scoops of their new “Greekin” good Greek Frozen Yogurt Flavors. Ben & Jerry’s will let people determine the Scoop Truck’s  path.  Locals can plug into the tour via Twitter and tweet the truck @BenJerrysTruck for the chance to direct the truck  to its next destination.

The scoops of new flavors offered by the Vermont-base company this month are: Strawberry Shortcake: Strawberry Greek frozen yogurt with shortbread pieces ; Raspberry Fudge Chunk: Raspberry Greek frozen yogurt with fudge chunks; Banana Peanut Butter: Banana Greek frozen yogurt with peanut buttery swirls; Blueberry Vanilla Graham: Blueberry and vanilla Greek frozen yogurts with graham cracker swirls. For additional information:       www.benjerry.com

Leading chefs from South Florida and around the country will judge the Association for Healthcare Foodservice (AHF) Culinary Competition on June 21 at the Doral Golf Resort and Spa, Miami. Five competing teams will demonstrate their exceptional culinary talent and creativity, representative of the healthcare industry. Each team will utilize ProPortion® chicken provided by conference sponsor Tyson™ Food Service and create an appealing and nutritious entrée complete with side dishes, sauces and garnishes.

The roster of judges includes Norman Van Aken, Chief and Director of Restaurants, of the Miami Culinary Institute and Chef-Owner of Norman’s at the Ritz-Carleton Grand Lakes, Orlando;  Paula DaSilva, Executive Chef at  1500 Degrees  and Runner-up  of Hell's Kitchen season 5;    Josef Zimmerman, Executive Chef at Lexington Country Club;    Rene Marquis, Military Regional Director, American Academy of Chefs, US Army, and Denis Picard Regional Corporate Chef of Advantage Waypoint

The winning dish must fit within the nutritional guidelines supplied to the finalists — cost under $7 to produce, and of course be delicious. These teams and their dishes will be judged on organization, culinary skills, taste and presentation. The top three winners will be awarded prizes by Tyson™ Food Service and medals from AHF.

For more information about the Culinary Competition and the dishes entered log on to     www.healthcarefoodserve.org

Elizabeth SmithWine News — will serve as Wine Chair for the Educate Tomorrow  9th annual Wine Tasting taking place June 1st from 5:30 to 8:30 p.m. in the Miami Tower on Brickell (formerly the Bank of America Tower).

The  Miami Tower will light up the Miami skyline with ET’s gold and red colors in celebration of the organization’s signature tasting event, which annually attracts approximately 300 wine enthusiasts and ET patrons.

In addition to a wide sampling of exceptional wine and food pairings, the event will also feature a lavish Silent Auction, with a selection of restaurant gift certificates, rare wines, spa and beauty treatments and much more. Net event proceeds will directly benefit ET’s mentoring efforts.

Educate Tomorrow provides one-on-one education mentors for foster care youth between the ages of 14 and 23 who are transitioning out of the foster care system without the emotional and financial advantages of being welcomed into an adoptive family.

For  sponsorship information : 305-374-3751. Miami Tower Sky Lobby, 100 SE 2nd Street, Miami, FL 33131 (corner of Brickell and S.E. 2nd Street). Tickets: $75; to purchase: www.educatetomorrow.org.

From June 21 until August 31, Monday to Friday from 10 am to 7 pm, Schakolad Chocolate Factory offers $1.00 special treats for children and children at heart: Monday – 12 oz Latte;  Tuesday – a Chocolate-covered Pretzel;  Wednesday – a Chocolate covered Strawberry;  Thursday - one scoop of Ice Cream; Friday - a chunk of frozen Banana covered in Chocolate; all for $1.00.

Check for special children activities.

Schakolad Chocolate Factory - 7740 Nova Dr. – Davie, Fl 33324 (East Of University Drive), 954-472-6155. http://schakolad.com/store20

On Thursday, May 31 and July 12, 8:00 – 9:00 pm, Whole Foods Market invites the public to Taste & Tweet Online Chats as it shares its top 10 favorite warm-weather wines – from crisp, fragrant whites to earthy, spicy reds that stand up to grilled foods– selected by Doug Bell, Whole Foods Market global wine buyer, and all priced between $7.99 and $14.99. Go to wholefoodsmarket.com/wine for more information about the Twitter Tastings and use the hashtag #WFMwine  to follow the conversation.

The Top 10 Summer Wines include:
Mionetto Prosecco (Italy): With golden apple and elderflower flavors, this lively and delicate sparkling wine has a clean, lingering finish – perfect to sip or pair with seafood. Made with organically-grown grapes.
Recipe pairing: Mussels Vinaigrette Cheese pairing: Fromager d’Affinois
Kyklos Moschofilero (Greece): This light straw-colored white has melon, white rose, and citrus flavors with some fresh vegetable notes, providing a zingy, pleasant finish. A great pairing with seafood; a fun substitute for chardonnay or pinot grigio.
Recipe pairing: Calamari Pasta Cheese pairing: Mahón
Bolla Soave Classico (Italy) – What is old is new again with this classic Italian white with aromas of flowers and fresh stone fruit and a clean, fresh finish. This is an easy-drinking white that pairs well with fish. With a new vintage label created for Whole Foods Market, this is the perfect summer porch wine.
Recipe pairing: Shrimp and Mango Ceviche Cheese pairing: Wellspring Creamery Cranberry Orange Goat Cheese
Louis Latour Ardèche Chardonnay (France) – With a toasty bouquet, this white has delicious apple notes and a crisp acidity and round finish. A bargain for a French chardonnay from one of the most innovative producers in Burgundy.
Recipe pairing: Waldorf Salad with Honey-Yogurt Dressing and Fresh Mint Cheese pairing: Mons Camembert
Pratsch Grüner Veltliner (Austria) – Made with organically grown grapes, this fruit-forward fragrant white offers apple, citrus and white pepper notes paired with great acidity for a crisp finish.
Recipe pairing: Lemony Angel Hair with Crème Fraîche, Parmesan and Artichoke Hearts Cheese pairing: Morbier
Yalumba Christobel’s Eden Valley Riesling (Australia) – With aromas of nectarine and white peach, citrus zest, tropical fruits, and some minerality, this white offers a touch of sweetness; perfectly paired with apple pie and cheddar cheese.
Recipe Pairing: Sesame-Peanut Noodles Cheese Pairing: Cypress Grove Humboldt Fog
Hogue Late Harvest Riesling (Washington) – This dessert wine offers zesty aromas of sweet tangerine, honeysuckle and apricot flavors, with hints of mint on the finish.
Recipe pairing: Grilled Fruit with Caramelized Orange Sauce Cheese pairing: Rogue Creamery Oregon Blue Cheese
Vinum Cellars Pinot Noir (California) – With classic earthy, cola and ripe cherry flavors, this full-bodied red has soft tannins and drinks like a gem. It is a perfect pairing with grilled salmon and pork loin with fruit.
Recipe pairing: Firecracker Grilled Salmon Cheese pairing: Borough Market Cheddar
Pallas Tempranillo by Jorge Ordonez (Spain) – This lush, ripe red has aromas of red and dark berries, smoky herbs and spices – the perfect pairing with barbecue, shish kabobs, and Spanish chorizo.
Recipe pairing: Spanish Chickpeas and Chorizo Cheese pairing: Solé Gran Queso
Tormaresca Neprica (Italy) – A blend of negroamaro, primitivo and cabernet sauvignon, this lean red has dusty aromas, black raspberry and pepper flavors, and silky tannins; a top-notch pick for pepper steak.
Recipe pairing: Skillet Fajitas with Jicama Salsa Cheese pairing: Drunken Goat
Columbia Winery Merlot (Washington) – With black cherry and plum flavors, and mint and smoky undertones, this merlot is the perfect “go to” wine for burgers and eggplant parmesan.
Recipe pairing: Eggplant Bolognese Cheese pairing: Parrano
Bubo Cabernet Sauvignon (California) – Rich layers of black cherry, blackberry, spice and cedar create a jammy red for pizza, barbecue and sangria with berries.
Recipe pairing: Grilled Vegetable Pizza Quaint Cheese pairing: Grafton Classic Reserve Cheddar Aged Two Years

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With six locations – Weston, Midtown Miami, Boca Raton, Hallandale, Coral Springs and Pinecrest – and more on the way, The Cheese Course, a European-style store for cheese aficionados offering an array of over 150 cheeses with direct connection to farmers and cheesemongers, has launched an online store  www.thecheesecourse.com/store

For more information on The Cheese Course, visit www.thecheesecourse.com

 

Every Thursday through Saturday, beginning at 8 pm, Wynwood Kitchen & Bar offers a new music series curated by Grammy Award-winning Jazz flutist Nestor Torres. The May and June roster includes appearances by notable local musicians, such as folk artist Jesse Jackson, 17-year-old prodigy and pianist Tony Madruga of the Tony Madruga Trio; cool spins by DJ ZOEL, and soulful crooner Big Brooklyn Red, among others as diners sip cocktails or nibble on global- Latino small plates by executive chef Miguel Aguilar.

The series continues through the summer; for updated schedule visit: www.wynwoodkitchenandbar.com.

Wynwood Kitchen & Bar, 2550 N.W. 2nd Avenue and Wynwood Walls. Street parking and valet available.  305-722-8959. www.wynwoodkitchenandbar.com.

 

Flavors of the Florida Keys hosted by radio talk show and cookbook author Linda Gassenheimer  is one part cooking show blended with travelogue, sprinkled liberally with quirky characters, funky locales and other tropical delights.  Viewers can watch  the first episode: Key Largo Fisheries, Key Largo Conch House, Mrs. Mac’s Kitchen, Bob’s Bunz and Sundowners, on www.wpbt2.org/flavorstv.


 

From June 3 to 9, most of Palm Beach County hottest restaurants — more than 55 eateries —  participate in the specialty menu, prix-fixe Restaurant Week plan. For $20.12 for lunch and $30.12 for dinner, guests can choose from several options for each course at the dozens of participating restaurants.

 To participate, diners simply pick a restaurant from www.PalmBeachesRestaurantWeek.com Reservations are strongly recommended.

 

On Friday, May 4 at 6 p.m., the Michael Mina restaurant is offering a special horse betting workshop with Ron Nicoletti, who is the track handicapper and TV host for Gulfstream Park Racing & Casino.

Then from 5 to 7 p.m. on Saturday, May 5, enjoy complimentary canapés and reduced-priced cocktails at the chic bar while watching history be made on the restaurant’s flat-screen televisions. Both nights, Bourbon Steak will feature $5 mint juleps. The race goes off at approximately 6:24 p.m. on May 5. For more information, call (786) 279-6600. Located in the Turnberry Isle Miami resort at 19999 West Country Club Drive in Aventura.

The Market Company has opened a new market in South Miami, bringing to the neighborhood the fun and commodity of a farmer’s market .

Every Saturday from 10 a.m. to 7 p.m. The Sunset Market Place features a wide variety of fresh local and organic produce. In addition, it offers freshly prepared foods, Mozzarella, Pappardelle pasta, baked goods, tropical fruit smoothies, and a diverse selection of items that may also include cut flowers, tropical plants, orchids, fresh mushrooms, and local honey. For more information click here . 

The Sunset Market Place at the Shops at Sunset Place, 5701 SW 72nd Street, South Miami, FL 33143

 Wine and Polo

More than 12,000 people attended the Maserati Miami Beach Polo World Cup from Friday, April 27th through Sunday, April 29th.  Each year the tournament attracts professional polo players from all over the world who try their hooves at beach polo.  And of course from Argentina stands out for its team ranking among the world’s top-ranked players.

Argentina also stands out for its wines. And Don Miguel Gascón Winery from Mendoza is a sponsor of both men’s and women’s teams in the the Maserati Miami Beach Polo World Cup.

Ernesto Catena, the son of famed Nicolas Catena, makes wines as expected from the scion of Argentina’s first wine making family. But he also plays polo and raises polo horses at his winery.     Click here to listen to Ernesto Catena talk about Ponies and Wine on Food & Wine Talk WSFG. 

 

Rugby and Food

After three decades of playing, coaching, and officiating rugby, Rugby player David Martin says he's discovered that post-match get togethers are as much a part of the game of rugby as the ball.

David began playing rugby while a student at Florida State University in 1980 with the university's Rugby Club. After college he went on to play all over the world with the Miami Tridents and the Mystic River Hombres. Today he plays for The Gentlemen of New York, an affiliate of the New York Rugby Club. He also coaches and referees.

In Hooligan’s Table, The Ruby Player’s Cookbook—How to Eat, Drink, Think and Entertain Like a Rugby Player David Martin has put out a collection of more than 80 recipes from Rugby players, fans, pubs and restaurants.

Click here to listen to an interview with David Martin on Food & Wine Talk WSFG 

Food & Wine Talk Radio

 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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The House of Mandela Wines from South Africa

 
 

Chef Scott Conant: Scarpetta

 
 

Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

 
 

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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