modernist cuisine bookHere's the recipe for the most astonishing cookbook of our time: Take one multimillionaire computer genius, a team of 36 researchers, chefs and editors and a laboratory specially built for cooking experiments. After nearly four years of obsessive research, assemble 2,400 pages of results into a 47-pound, six-volume collection that costs $625 and requires four pounds of ink to print.

To call inventor Nathan Myhrvold's "Modernist Cuisine: The Art & Science of Cooking," on sale next month, a "cookbook" is akin to calling James Joyce's "Ulysses" "a story."

The book is a large-scale investigation into the math, science and physics behind cooking tasks from making juicy and crisp beer-can chicken to coating a foie-gras bonbon in sour cherry gel. There is precedent in this genre—science writer Harold McGee has published popular books explaining kitchen science, and chefs Thomas Keller and Ferran Adrià have written about sous vide and other techniques of avant-garde gastronomy—but nothing reaches the scope and magnitude of Mr. Myhrvold's book. While it will likely appeal to professional chefs, within its pages are insights that even the humblest home cooks can use to improve their meals. The book puts traditional cooking wisdom under scientific scrutiny, destroying old assumptions and creating new cooking approaches.   Click to read more  


Wine, the niche category in the alcoholic beverages market is headed towards a healthy future with a steady growth forecast over the review period. The underlying health benefits of wine would also enable the segment to encroach the markets of beer and spirit, the other two segments.

New markets. Developing countries like Russia, China, Australia and India, to name a few, are expected to drive future growth in the market. Changing lifestyles in these countries, which mostly mimic Western lifestyles, is proving to be a major win for the growth in wine consumption. Previously, interest in wines was confined to middle-aged customers, today a growing base of younger consumers are exhibiting a marked preference for wine over other alcoholic beverages.

New players entering the market and greater focus and investments in advertising and marketing campaigns intensified competition in the market place. The market has witnessed an unprecedented increase in wine sales through the Internet over the past few years.

Stiff competition. While conventional wine producing European countries such as France, Spain and Italy still dominate the global market, they are facing stiff competition from new world wine regions like China and Australia, to name a few, which are progressing at a rapid pace with large-scale production, clever marketing strategies and competitive pricing. Regions including the US, Australia, Chile, New Zealand, South Africa and Argentina increased their combined share in the world market from 23% in 2005 to 30% by the end of 2008. With the availability of improved, latest technical know-how and equipment the new world regions are able to consistently produce good quality wines. Presently, the market is reeling under intense price pressures, triggered by rising competition and global oversupply.

The global market for wine witnessed a slowdown in growth during the recessionary years 2008 and 2009. The economic crisis and the subsequent deceleration in consumption, which added to the already existing problem of over production, adversely affected the global wine industry. The sharp decline was primarily attributed to a drastic reduction in consumption in the European Union, the largest market for wines worldwide. Maximum declines were witnessed in Spain and France while outside Europe, it was the US that recorded the highest decline. Developed markets of the US and Europe were more affected than the emerging markets of Asia-Pacific, Latin America, Eastern Europe and Australasia. During 2009, global grape production also fell. Segment wise, Champagne recorded the highest decline in volume as well as value sales in 2009. Champagne exports declined by 45% in terms of value and 40% in terms of volume during 2009. While the world's major wine consuming region, Europe takes a back seat with consumption in major countries, such as France, slowing down, Asia-Pacific, driven by China is poised to grab large chunk of Europe's share in the foreseeable future. The economic downturn also led to the trend of consumers readily trading down to cheaper wine varieties, shunning the more exclusive, expensive wines.

The wine industry reverted back on the path of gradual recovery, beginning 2010, with improved revival trends reported by global suppliers. Despite poor harvests in some of the major supplying nations, the average per bottle price managed to show improvement. The year 2010 also witnessed improvements in the export and import scenario in line with the improving global economy.

Europe positions itself as the single largest consumer and producer of wines, amassing a lion's share of the worldwide market, as stated by the new research report on Wine. European countries including France, Spain and Italy capture the majority share of wine production in the region. Next to Europe, the US and Asia-Pacific rank as the other most significant wine consumers and producers worldwide. Wine industry in Asia-Pacific remained buoyant even during the volatile economic recession, and is projected to register the overall fastest growth both in terms of volume and value terms through 2015. The rapidly emerging economy in the region, China, is slated to witness an unprecedented increase in wine consumption and is poised to become a major contender in the global wine industry in future. By product group, the Still Wine category completely dominates the wine market in terms of sheer size. However, with respect to growth pace, Fortified Wine segment is expected to lead the way for the assessment period 2007-2015.

Read more    and  for more details about the research report titled "Wine: A Global Strategic Business Report" announced by Global Industry Analysts, Inc., visit -


According to an e-mail sent by sommelier Charlie Arturaola, The film "El Camino del Vino" will be presented at the 5th "Culinary Cinema edition at the Berlin Film Festival from February 13 – 18.  The protagonists are oenologist Michel Rolland, Argentine wine maker Susana Balbo, Jean Bousquet among other players in the world of wines. The film narrates how Uruguayan sommelier Charlie Arturaola loses his “palate ” as he is getting ready for the Mendoza Masters of Food & Wine Awards. Written and directed by Argentine film maker Nicolas Carreras, the film won a prize at the Mar del Plata Film Festival this past November 2010 and will also be presented at the London International Wine Fair  2011.


From April 25 to May 1, the Miami Rum Renaissance Festival presents a celebration of the fine arts of distillation, maturing and blending fine cane spirits during a full week of exclusive VIP parties, a grand two-day exhibition of the best rum brands, celebrity seminars and workshops, an opportunity to rub shoulders with dignitaries and notable experts, the annual RumXP awards, tiki cocktail competitions and more.

Participants can book rooms at the Deauville Beach Resort, starting at $150 a day using the following group reservations link special code QTN2011  

 Exhibitors details:



China's booming wine market has created an astounding demand for empty bottles of famous wines, with fraudsters paying up to £300 for a good bottle that can be filled with a less celebrated vintage.   

Shanghai  -- Counterfeiters have begun collecting empty bottles and then refilling them to scam rich Chinese. A particular favourite is Chateau Lafite Rothschild 1982, which sells for over US& 3,325.00 an intact bottle at auction.

"We only collect Lafite and Maotai [China's most famous spirit]," said one Beijing-based bottle dealer, who gave his name was Mr Huang. "We pay in cash and can collect from the seller. We're offering 2,900 yuan (US$ 442.00) for a good vintage bottle of Lafite Rothschild. We'll offer 100 yuan less for the Carruades de Lafite," he added.

Mr Huang said his firm collected empties from bars and restaurants in Shanghai and Beijing and that the run-up to Chinese New Year, in February, was peak season, as counterfeiters targeted wine lovers looking to celebrate in style.

"The bottles need to be in the best condition possible," said another dealer, called Mr Ye, at a Shanghai company. "It is very important.

And I only want genuine bottles, no fakes," he added.

In the past year China has become the world's fastest-growing wine market with legions of millionaires anxious to appear sophisticated.

Last year, a case of Chateau Lafite 2009 sold for US$ 69,250.00 in Hong Kong – three times more than it would have cost in London.

"This is always going to be a danger when people are drinking not out of passion but because they think that fine wine is what they think they should be seen drinking," said Adam Bilbey at the Hong Kong offices of Berry Bros and Rudd. The wine dealer estimates that China now accounts for 65 per cent of its sales.

"We have definitely opened a bottle that was a fake," said Mr Bilbey. "Inside, there was a big hefty red from the south of France. Not a bad wine, actually, but not what it was supposed to be." He predicted that the increasing prevalence of wine forgeries would "come to a head" with a scandal. "All the dealers are out here, because Hong Kong and China are seen as the major market at the moment, and not everyone is as strict as they should be. Someone will get stung badly and the weeds will get drawn out," he said.

René Bouldoires, head of operations at Mr & Mrs Bund, one of Shanghai's top restaurants, said some of his clients inspected their bottles for up to 20 minutes before deciding to take the plunge.

"What makes it even more dangerous is that older wines tend to be re-corked. All of our wines from 1965 and before have been given new corks and that makes it even more difficult to spot the fake," he said.

Chinese premium spirits, such as Maotai, are even more frequently faked. Original bottles of Maotai from the 1950s now fetch up to £600.

"We have spent tens of millions of yuan fighting the forgers," said a spokesman for Maotai. "We use holograms, physical seals, light-sensitive ink and watermarks. We have an office of 80 people working on it. But it is impossible to eliminate the fake spirits," he added.





 Are You Up to the Challenge? We spend more than $5 on lunch or the morning coffee run, according to the Florida Heart Institute.

“How about putting that $5 towards saving lives?” they ask and then give us the solution: “By donating $5 or more, you can help screen 1000 Florida Residents by raising $19,000 before February 28.” To donate log on to:


Do you love mangos? Do you have a well-tested recipe(s), from drinks to desserts, that includes mangos?

If so,  send your recipe(s) and a formal bio or description of your background to Dining Critic at MIAMI Magazine and Creative Writing Director at Miami Arts Charter School Jen Karetnick, at , for consideration in Romancing the Mango: Recipes from the Obsessed , forthcoming from University Press of Florida.  

Participants must be, or have been, a Miami chef or resident with a love of cooking who know his or her way around a mango. Expertise required! Request additional guidelines from


The International Chefs Congress (ICC) is a three-day culinary symposium entitled The Sixth Sense: Intuition, Emotion, and Experiential Evolution in Dining to be held in New York City  from Sunday October 2nd through Tuesday, October 4th, 2011. More than 90 of the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers will  present the latest techniques and culinary concepts to their peers.
Participants will attend chef demonstrations and hands-on savory, pastry, and mixology workshops, in addition to wine and business seminars, career counseling sessions, and expert panels on current industry topics. They can also source cutting-edge culinary products and equipment from around the world at the Chef Product Fair. 
The list of presenters now includes Jean-Georges Vongerichten (Jean Georges Management) as well as François Chartier(author of Taste Buds and Molecules), Curtis Duffy (Avenues at the Peninsula Chicago\), Bill Kim (UrbanBelly and Belly Shack), Paul Liebrandt (Corton), Tony Maws (Craigie on Main), and Ron Paprocki (Gordon Ramsay at the London). 
Admission to 2011 ICC is limited to chefs, pastry chefs, mixologists, sommeliers, food and beverage managers, restaurant owners (Working Restaurant Pass), and other foodservice professionals, including food and equipment manufacturers, consultants, purveyors, publicists, architects, manufacturer representatives, and dealers (Industry Pass). 
3-Day Early Bird Working Restaurant Pass: $199; 3-Day Industry Pass: $495.  Past February 7th, the following rates will apply:Working Restaurant Pass: $250 until March 1st, $395 until June 30th, $450 starting July 1st .  For more information on the International Chefs Congress go to: To purchase Early Bird Passes until February 7th, 2011 contact customer service at 212-966-7575.






















"The Birth of Coffee," a photographic exhibition and documentary chronicling the people, culture and economics of coffee-producing nations, debuts on the East Coast after a three month run at The Craft and Folk Art Museum (CAFAM) in Los Angeles.

 Created by husband and wife team, Daniel and Linda Rice Lorenzetti, the exhibit is part of a larger, multi-platform project consisting of a photography book, website and an international tour. It celebrates the distant landscapes, cultural vitality and hard work that fuel the coffee trade. In completing the project, the author and photographer traveled a quarter of a million miles to five continents and eight countries documenting and recording the world's coffee cultures.

The sponsors; F. Gaviña & Sons, Inc., makers of Don Francisco’s Coffee and Café La Llave;  donated coffee from seven of the eight countries represented in the exhibit, including Ethiopia, Indonesia, Brazil, Colombia, Costa Rica, Guatemala, and Kenya.  The beans will be displayed throughout the exhibit so visitors can see and smell the similarities and differences of beans from these coffee-growing countries.  F. Gavina & Sons, Inc. will also be serving its Café La Llave espresso at the opening reception on Tuesday, February 15, 2011. To learn more F. Gaviña & Sons, Inc. please visit .

 Birth of Coffee Exhibit runs from Thursday, February 3, 2011 through Saturday, April 9, 2011, Tuesday through Friday, Noon to 5 pm.  Closed on Mondays and weekends.

Opening Reception Feb 15, 2011 from 6:00 pm to 8:00 pm at the Centre Gallery, Wolfson Campus, 300 NE 2 Ave.,  Miami, FL 33132                Admission is free and open to the public.     For more information on the exhibit, visit


The Spring Session of the Sommelier Certificate — starting March 5  through April 23, 2011 — offered by the USSA Wine School will be held on Saturdays from 9:00am to 4:00pm.

Classes will take place at Le Cordon Bleu College of Culinary Arts, Miramar, FL

Tuition -   Non Members $650 inclusive. For Members & Full Time Students Email  or call 954-437-0449. Register on line at              


scotch in a can It's cool to swig from a silver flask... but to drink Scottish whisky from a can?  Scotland and Scotch whisky lovers are in an uproar since the Glasgow-based company, Scottish Spirits, launched a can of whisky that contains eight shots of the spirit and is testing it out on its Caribbean and South American markets. 

This is the first time ever straight Scottish whisky has been sold in a can.

The company’s CEO, Manish Panshal, was thrilled; “it’s going to be a part of every lifestyle and occasion,” he said.  The can is lightweight and recyclable: “It will be one of the hot picks for any outdoor activities,’ he declared.

But how will people know what they’re drinking? The Scotch Whisky Association said it would try to ban the cans for breaching international labeling rules and expressed their concern that “consumers may be confused whether or not the product is real Scotch.”  

Another concern:  It's like with a can of Coke, once the can is open you can't close it back up and you’re bound to drink all of the eight shots of whisky.

Jim Murray – author of The Whisky Bible –   was intrigued by the novelty:  ‘It will certainly be cheaper than buying a big bottle,” he said.  He also remarked that while Scotch spends time in metal containers during the distillation process anyway “you probably wouldn’t want it in aluminium cans for too long, because it would affect the taste.”

Scotch whisky exports are big business, whatever container it comes in and the UK is the third biggest market for Scotch, after the US and France. However in the UK whisky sales slipped by 11 per cent between 2005 and 2009, according to the International Wine and Spirits Research institute and sales will be static until 2014    

Read more:




6000 year old wineA 6,000-year-old stone vat in which to press the grapes, jars for fermentation and drinking bowls were found by a team of archaeologists in the cave system in the south-east of the Caucasus country, near the Armenian village of Areni.

After analyzing  the remains of pressed grape skins and grape seeds found in the cave, The team of archaeologists found  them to be from Vitis vinifera, the same type of grapes that are still used to make wine today. It seems that the Copper Age inhabitants of the area crushed wine grapes with their feet in a clay basin and the juice was channeled into a two foot deep stone vat, where it fermented before being drained into jars, not unlike how wine was made not too long ago, and is still made is many villages in Europe.

"This is the earliest, most reliable evidence of wine production," said Gregory Areshian of the University of California, Los Angeles, the co-director of the project.


Eos, the Michael Psilakis Restautant at Viceroy Miami, on the hotel’s  15th floor dining room  is encouraging guests to “Bring Your Own Bottle” on Mondays. The usual $25.00 corkage fee will be waived Monday evenings for those ordering dinner, from 7:00 p.m. to 10:00 p.m.

 Eos is open Monday through Wednesday, serving dinner nightly from 7 PM to 10 PM and Thursday through Saturday from  7 PM to 11 PM. The $5 After 5pm Sushi and Sake Happy Hour is offered from 5 PM-7 PM, Monday through Friday. Valet parking is $5 with validation sticker.   Viceroy Miami, 485 Brickell Avenue, downtown Miami.  305-503-0373

02-second-bottle_628x434Read More

1. The sommerlier pours. You sip. You hesitate. Good move. Never say yes to a wine until you're sure it's sound. Try it a second time. A third, minutes later, if you still have doubts. Like sex on a first date, you'll regret it if you're not sure.

2. So much should not be asked of a waiter: Stock market tips. Medical advice. What wine to drink with your meal.

3. With most wine-by-the-glass programs, restaurants try to recoup the price they paid for the bottle on the first glass they sell. Try to order a half-bottle instead. The virtue of ordering wine by the glass is that the restaurant should allow you a complimentary taste.

4. Here's what you do with a cork when it's presented to you: Nothing. No sniffing, please. If it has printing on it and the bottle is expensive, check to see that the information on the cork coincides with what's on the label. If not, you might have a counterfeit.

5. Save the slurping and gargling for Napa Valley tasting rooms and morning mouthwash. Try not to turn the stomachs of your guests with primitive rituals.

6. If you're ordering in advance for an important business dinner, don't forget to make certain the wines you select are in stock and available in sufficient quantities.

7. Make sure the wine you order gets to the table before the food. Wine without food is fine; food without wine is a disaster.

8. Don't be intimidated by huge, clunky, leather (okay, naugahyde) wine lists. They're your friends. If they've been around awhile, and most have, they almost always have beautifully aged bargains hidden away.

9. Decide if you love vintages or producers. Sommeliers love producers. They've met them. They dined with them. They consider them infallable, even in terrible years. I love good years, full of surprises from unknown winemakers. You get wines that taste of a moment in time, not of a high-tech cellar.

10. When tasting, don't allow the server to pour so little that it barely wets your mustache. This advice applies to men and women alike. When drinking, beware of servers who fill your glass to the brim, then announce that your bottle is empty and you need another one. That's not service; that's hard-sell.

11. If you've been brought the wrong vintage and you accept it after a taste, you have to pay, even if you believe the restaurant has done you wrong. If the server accidentally brings a more expensive wine than the one you ordered, you should be charged the price of the bottle you requested. Warning: Not everybody agrees.

12. If you call and get permission to bring your own wine to a restaurant, always ask the amount of the corkage fee. In a few Manhattan restaurants, it has soared past $100.

13. I don't care if the restaurant is pouring Chateau Latour into Minnie Mouse mugs, don't walk into a restaurant carrying your own wine glasses. It's more pretentious than wearing a monocle and spats.

14. Don't be a big shot. Nobody can get everything right when it comes to detecting problems in wine. Can you identify sulphur, volative acidity, brettanomyces, and/or T.C.A.? That's why sommeliers exist. If you hate the wine you've ordered and can't articulate why, don't be afraid to ask for help.

Read More


dsc08772Marky's Purveyors of Fine Foods, one of the largest distributors of caviar in the US, launched its new star product: Karat Caviar, at a presentation this weekend at C-Lounge in North Miami Beach.
Karat Caviar is harvested from Russian Osetra sturgeons by Caviar Galilee, located at the foot of the Golan Heights. One of the longest running fish farms in Israel since 1939, at Kibbutz Dan, it receives pristine waters from the Dan Springs which receive snow melts from nearby  Mount Hermon. 
Golden and buttery, the caviar is produced from ten- to eleven-year-old fish. The caviar from each single fish is produced and packed separately  to ensure purity, depth of taste and quality.
(in the photo: co-owner Mark Gellman)

The highly anticipated Ortanique in Grand Cayman, Delius Shirley’s and Chef Cindy Hutson’s newest venture,  is finally ready for service! Soft Opening will be November 24th, 2010. For more information: 345-640-7710 or 305-446-7710


Elin and Andy Trousdale of Le Bistro in Fort Lauderdale will be selling Certified Organic Produce - : bananas, sweet potatoes, red potatoes, apples, zucchini, lemons, onions, beets, celery, carrots, cauliflower at reasonable prices -   and their homemade freshly prepared crêpes  at the New Deerfield Beach Green Market when it  opens on Sunday.  

The weekly market with vendors selling fresh produce, flowers, food, and arts and crafts items is scheduled to run through May 1 from from 9 a.m. until 2 p.m.,

Parking on the east side of the Cove Shopping Center parking lot, with access to the park along a walkway under the Hillsboro Bridge.   New Deerfield Beach Green Market at Sullivan Park on the north side of Hillsboro Boulevard next to the Intracoastal Waterway. 954-480-4317   

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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Wine On Harvest Moon-Spirits, Spells & American Lore, Sat 10/24, with Veronica Litton,Crown Wine & Spirits, Chef Julia Ning, Station 5 Table and Bar  


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.  


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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