During the 6-week program taught by Professor Patrick Alexander, every Monday from 6 to 7:45 p.m. from January 7 through February 11, you will sample 24 different wines from around the world; learn about wine in a relaxed atmosphere and enjoy food and wine pairings prepared by Chef Allen Susser.
Four different wines will be tasted during each evening session during which students will learn How to use all the senses to taste and appreciate wine; how wine is grown and made; wine history; how to distinguish between 30 different varieties of grapes; the basic facts of French terroirs; the wines of Germany, Spain, Portugal, California, chile, Argetina, south Africa, New Zealand and Australia. Students will also learn about buying wines, reading wine labels, storing and serviving wine.
Following the final class on February 11, students will be treated to a special 4-course meal prepared by Chef allen Susser, paired with the wines the class has voted to be the most enjoyable. Graduates are automatically enrolled in the Books and Books' Wine club.
The cost: $299 per person, all-included.
The program is limited to 16 students. To register contact cristina Nosti at  Cristina@booksandbooks.com no later than Friday December 28. For addition information: www.Gableswine.com. Books & Books:  265 Aragon Avenue, Coral Gables, Florida 33134, 305.442.4408
Vermilion and the James Beard Foundation (JBF) announced an open call for aspiring female culinary leaders to enter the Women in Culinary Leadership Cookoff. As part of the James Beard Foundation Vermilion Women in Culinary Leadership Program launched this fall, the contest will identify driven women chefs and restaurateurs and help them develop their leadership and culinary skills through internship and mentorship opportunities.
Entrants must submit a resume, an essay, and a recipe for one contemporary Indian-Latin dish through Vermilion’s online entry form by Monday, January 14. A selection committee composed of chefs and culinary influencers will determine eight finalists to participate in the cookoff at Vermilion restaurant in New York City in February, where each competitor will execute her recipe for a signature Indian-Latin dish and conduct a brief interview with a panel of judges. “The goal of the cookoff in conjunction with the Women in Culinary Leadership Program is not only to elevate the conversation about leadership roles for women in the food world, but to create real, tangible opportunities that will help ignite change,” said Rohini Dey, the founder of the Indian-Latin restaurants Vermilion in New York City and Chicago, who is spearheading these efforts.
Two winners will participate in a one-year leadership intern program at Vermilion in New York and Chicago, where they will be personally mentored by Dey and experience culinary rotation across all stations to learn about kitchen leadership, front of the house management, and get a crash course in restaurant start-up. Winners will also receive a weekly $500 internship grant from the Women in Culinary Leadership Scholarship and participate in a one-week internship at the James Beard House. They will also have the opportunity to work with one of the Chefs for Women participating celebrity chefs including Aarón Sanchez, Emily Luchetti, Michelle Bernstein, Lorena Garcia, Douglas Rodriguez, Patricio Sandoval, Sue Torres, Carmen Gonzalez, Anthony Lamas, and Susan Weaver. For more information about the program or to apply for the Cookoff, visit www.thevermilionrestaurant.com/wicl.
While most high school students take advantage of Veterans Day to sleep in a little later and enjoy a day off from school, others take the chance to thank the veterans who also happen to be their math and science teachers.
For the past 5 years, journalism students at G. Holmes Braddock Senior High School have celebrated Veterans Day by organizing a lunch for the teachers and school staff who are military veterans.
This year, they teamed up with the Culinary Arts students and their teacher Chef Jay Greenberg to honor the special guests with a lunch of Thai noodles with Thai sauce, potato pierogies, strudels and sushi.
The lunch was held in the media center decked up with red, white and blue flags and banners for the occasion. “The decorations were put together by members of Quill and Scroll, we all volunteered our  time,” said Louis Pichardo, 17, Senior, Vice President of the honor society. “It’s important to make the veterans feel special because they have put their lives on the line for us and this country. This is the least we can do for people who have sacrificed so much for us.”
The 8 veterans were each presented with a special place mat featuring their name and the branch they served.
After lunch, which was served by the students, the veterans all shared stories about combat, places they were stationed and other interesting stories that thrilled the students.
“Hearing what they’ve gone through in life made me take back all judgment I’ve made before and see them as strong and amazing individuals,” said Vanessa Barrera, 18, Senior and secretary of Quill and Scroll.
The event is meant to honor the special teachers.  “It’s important that students know that these people are more than just teachers,” said Claudia Solis, journalism teacher. “They need to know that they proudly wore a uniform to defend our country and liberty.”
The students get it. And the teachers feel the love.
“I felt blessed, the kids appreciate my 22 years of service, when they honor you, it gives you pride,” said NJROTC Instructor and Navy Veteran John Martinez.
G. Holmes Braddock Senior High
3601 SW 147th Avenue
Miami, FL 33185

 On Monday, December 10, Book signing: 5:30 pm to 6:30 pm.  Chef Norman Van Aken of TUYO will be  at Whole Foods Market – Coral Gables signing copies of his new cookbook, My Key West Kitchen: Recipes and Stories* – available for purchase at $29.95 each.

Cooking class: 7 pm – 8 pm Following the book signing, chef Van Aken will host an intimate cooking class inside the Lifestyle Center of Whole Foods Market – Coral Gables.   Guests will watch the chef cook a meal while sampling his dishes, paired with wines provided by Whole Foods Market – Coral Gables. The cost:  $10 donation per guest to Lotus House, a local residential shelter and resource center for homeless and disadvantaged women and children. Space is limited; pre-register by visiting the Customer Service desk to make your $10 donation. Reservations cannot be accepted over the phone. Space permitting, your $10 donation will also be accepted at the door. Whole Foods Market – Coral Gables,6701 Red Road, Coral Gables,

Click to listen to an interview with chefs Norman and Justin Van Aken on FOOD & WINE TALK WSFG -- James Beard Award-winning chef Norman Van Aken’s new cookbook, My Key West Kitchen: Recipes and Stories, co-written by his son, chef Justin Van Aken is part cookbook, part travelogue, part memoir, the father-and-son team give their ode to Key West as they document their journey through the island, recreating dishes from “little joints,” established restaurants and from the kitchens of friends and family.

Click to listen to an interview with chefs Norman and Justin Van Aken on FOOD & WINE TALK WSFG


Give the gift of lasting wine knowledge to yourself and your loved ones: FIU Wine Academy is offering a 13-week course  taught by industry-renowed experts Professor Patrick "Chip" Cassidy (FIU Chaplin School of Hospitality and Tourism Management), Bill Hebrank (FIU Chaplin School of Hospitality and Tourism Management), and  Eric Hemer (Southern Wine & Spirits).

The courses, taught every Monday, 6:15 to 8:45 p.m., from January 7 through April 15, 2013, in Pembroke Pines, explore the famous wine regions of the world including tasting, identifying and evaluating in a blind tasting format, wine and food pairing; buying, storage and serving wine and more…. Graduates will receive a certification of completion. Cost $695 ($1295 for two), includes all course materials, book, food pairing/tastings and parking permit for the entire semester.

To register, visit : https://hospitality.fiu.edu/Wine%20Masters%20Certificate%20Registration%20Form.pdf     Classes are conducted at FIU Broward Pines Center, 17195 Sheridan Street, Pembroke Pines, FL 33331

The annual St. Croix Food & Wine Experience has announced its line-up for the 2013 St. Croix Food & Wine Experience April 14-20, 2013. From Wine Dinners to Cooking Classes the decadent and dynamic fund-raising events will be hosted by celebrated and celebrity chefs — including Josef DeSimone, Paula DaSilva, Todd Gray, Mike Lata and Simon Stojanovic — and renowned wine makers on the Caribbean island of St. Croix.

,    (http://www.stxfoundation.org), a non-profit community foundation that supports educational, community and economic development programs and directs resources toward high impact initiatives in the areas of public education reform, public safety and island beautification.

For more information visit www.stcroixfoodandwine.com ,  www.tasteofstcroix.com or

Thursday, November 29th, 7-10pm, is the last installment of the Steak 954 War of the Wines dinner series 2012, pitting Champagne against Sparkling Wine. A five-course meal prepared by Chef Jason Landon Smith paired with each type of bubbly includes Kumamoto oysters with apple; Chorizo Empanadas; Mini tuna tacos with foie gras;  Pan Roasted Striped Bass; Wagyu Flat Iron with Mushroom Jus and Meyer Lemon Pavlova. Steak 954 will present one Champagne and one Sparkling Wine with each course, leaving the guests-turned-judges to decide which pleases their palate the most Steak 954 at W Fort Lauderdale, 401 N Fort Lauderdale Beach Blvd., Fort Lauderdale FL 33304, RSVP 954.414.8333 | www. Steak954.com .   $100 per person tax and tip not included.

In an effort to provide relief for the victims of ‘Sandy’, Chef Andrew Carmellini will host a five-course dinner and silent auction on Sunday, November 18 at 7:00 p.m.. The special evening will bring together notable chefs including Antonio Bachour, Michelle Bernstein, Aaron Brooks, Jeremiah Bullfrog, Richard Gras, Brad Kilgore and Andrew Zimmern’s AZ Canteen joined by The Dutch’s stellar culinary team, chef de cuisine Conor Hanlon, pastry chef Josh Gripper and head bartender Rob Ferrara. Guests can expect signature dishes and chef favorites for each course, expertly paired with wine and cocktails.

Priced at $250 per person all-inclusive, All Proceeds from the dinner and silent auction will go directly to NYC Food Flood, started in concert by Carmellini and fellow New York chefs.  Reservations are limited and can be made by visiting http://thedutchsandyrelief.eventbrite.com or calling (305) 938-3111.   The Dutch is located inside W South Beach Hotel & Residences, 2201 Collins Avenue, in Miami Beach, Florida, 33139

book fairSunday, Nov. 11 - Sunday, Nov. 18 Miami Book Fair International  presented and produced by The Center for Literature and Theatre at Miami Dade College.

Festival of Authors 2012 : Each year more than 400 authors from around the globe come to Miami to take part in the fair's international Festival of Authors.

This year on Saturday November 17 and sunday November 18:  The Kitchen: Learn, Eat, Cook! a unique gastro-literary experience as cookbook authors discuss their culinary philosophies, and demonstrate their recipes at demos in the Miami Culinary Institute’s state-of-the-art Wine Theatre. The great chef/cookbook lineup includes local favorites Hedy Goldsmith and Norman Van Aken.  Check http://miamibookfair.com/events/thekitchen/the_chefs_the_cookbooks.aspx  for updates and schedules.

Burger King® brand has expanded its BK® Delivers program into Miami with over 35 participating BK restaurants by end of year, serving both Miami-Dade and Broward counties. BK® Delivers is also available in the Washington, D.C. area, as well as internationally in Turkey, Mexico, Colombia, Peru and Brazil.

To place an order for delivery — minimum order of $10 for all items except fountain drinks —    from a participating BK® restaurant located within the delivery radius log on to  www.BKDelivers.com or call  toll-free at 1-855-ORDER-BK (1-855-673-7325).  Delivery hours vary according to location.

Tickets are now on sale for the upcoming SoBe Wine & Food Festival - February 21-24, 2013

For  information on events and part6icipants:  http://www.sobefest.com/

WASHINGTON – The Washington, DC area’s top chefs, including four James Beard Award winners, will join prominent food columnist and cookbook author David Hagedorn and the Human Rights Campaign, the nation’s largest lesbian, gay, bisexual and transgender (LGBT) civil rights organization, for Chefs for Equality, an evening of food, cocktails, fashion, music and an extraordinary auction to benefit marriage equality in Maryland. The area’s top restaurants will be represented at the star-studded event which will raise critical funds and awareness just two weeks before voters decide the fate of marriage equality in Maryland.

In addition to the numerous celebrity chefs, the event will be emceed by fashion icon and television personality Tim Gunn.  Maryland Gov. Martin O’Malley, who signed marriage equality into law earlier this year, will be the featured guest.  Chefs for Equality will be held at the Ritz-Carlton, Washington, DC on Wednesday, October 24, 2012 beginning at 6:30 p.m. Music will be provided by DJ Shea Van Horn. www.chefsforequality.org

Tickets are $150 and can be purchased at www.chefsforequality.org.  All proceeds will benefit the Human Rights Campaign Political Action Committee’s fight for marriage equality in Maryland.


A story in potato prints.

Christoph Niemann — Potato

This year marks the 300th birthday of King Frederick II of Prussia, also know as Frederick the Great or, locally, Old Fritz, who is remembered for his feats of guile on both the battlefield and the potato field.

Christoph Niemann — Potato

There once was a king called Fritz. One day he heard about a new wonder plant from South America: The potato.

Christoph Niemann — Potato

He planted a big field in a nearby village and preached to his subjects about the potato’s nutritional and economic virtues.

Christoph Niemann — Potato

The subjects did not want to be told what to eat and rejected Fritz’s potato endorsement.

Christoph Niemann — Potato

The king had an idea. He ordered his soldiers to march to the village and guard the potato field.

Christoph Niemann — Potato

The fortified field piqued the villagers’ curiosity.

Christoph Niemann — Potato

The king ordered the guards to go easy on the vigilance at night, allowing baited locals to steal the crop for their own gardens.

Christoph Niemann — Potato

The potato flourished and has lived on as a staple of the local cuisine ever since.

Christoph Niemann — Potato

The story may be just a myth. But to this day, people commemorate Fritz by putting potatoes on his tombstone.

To Read Story go to:  http://www.nytimes.com/2012/10/14/magazine/californias-central-valley-land-of-a-billion-vegetables.html?ref=magazine


Drink Pink at The Office Delray through October 31, 2012.  The Office Delray will donate a portion of the proceeds from its “Pink Slip” martini to the Florida Breast Cancer Foundation in honor of Breast Cancer Awareness Month.   No RSVP needed.  The Office Delray,  201 East Atlantic Avenue Delray Beach, FL 33444. http://theofficedelrayfl.com,

Quantum Leap will become Orlando’s first winery when owners — Friends Jill Ramsier, a former food and beverage executive and David Forrester, a successful CEO and environmental industry pioneer — introduce their innovative business concept blending their love and knowledge of wine with sustainable practices.

The Quantum Leap Winery model is to search for good quality, sustainably grown wine, wherever it is around the world and transport it in large vessels to the Orlando winery where wine will be stored, finished, blended and packaged in low carbon footprint vessels such as kegs, pouches or boxes.

In addition to blending wines from the world’s premier wine-growing regions, Quantum Leap will bottle, package and sell wine directly to consumers. The venue, which is nestled in the Mills 50 district off Virginia Drive will host wine tastings, serve as an event venue as well as offer retail sales of their wines, wine-related merchandise and provide wine to restaurants. “This is unique concept in that our winery provides quality, yet affordable wines in an environmentally friendly way,”   says Jill Ramsier.

Quantum Leap is located at 1312 Wilfred Drive, Orlando FL  32803. Hours are 2 to 7 p.m., Thursdays and Fridays, noon to 6 p.m. on Saturdays. For more information call 407-730-3082 or email us at info@quantumleapwinery.com.

On Sunday, Oct. 28, The Biltmore Hotel will bring the sounds and flavors of France to Miami with two events in honor of the Miami Nice Festival, one of Europe’s most significant jazz event.  

The Sunday Afternoon Jazz Garden Party (4 to 5:30 p.m. for members, 5:30 to 7 p.m. for non-members of the Biltmore Cellar club), sponsored by Veuve Clicquot and hosted on the lawn at the Biltmore with the tastes of Southern French wines and special tasting items such as quiches, sandwiches and French cheeses, paired with live music by Brazilian/American singer Mônica de Silva. The event is $25 for guests and free for Premier Members.

The 8 Hands Culinary Experience (8 to 11 p.m.), at the Biltmore’s flagship fine dining restaurant, Palme d’Or where prize-winning guest chefs Christophe Dufau and Noemie Honiat, both from the south of France, will participate in the first edition of the highly anticipated Miami Nice Jazz Festival.

The Biltmore Hotel, 1200 Anastasia Ave., Coral Gables FL 33134.  www.biltmorehotel.com.

Food & Wine Talk Radio

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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