Every Wednesday night Tokyo Blue Restaurant and Ultra Lounge in Fort Lauderdale  offering All You Can Eat Two Pound Live Maine Lobsters for only $39.95 per person.  On Sunday nights, Stone Crab lovers can feast in All You Can Eat (Medium to Large) Stone Crabs for only $49.95 per person.  These special prices do not include tax or gratuity.
 
Tokyo Blue Restaurant and Ultra Lounge is the only Asian/Sushi/ Peruvian restaurant on 200 feet of private beach .  Executive Chef Mai, formerly of Nobu, oversees the Asian kitchen specializing in Thai, Japanese and Peruvian fare. 
 
Tokyo Blue Restaurant and Ultra Lounge in the Ocean Manor Resort, is located at 4040 Galt Ocean Drive in Fort Lauderdale and is open seven days a week for dinner from 5:00 p.m. to midnight and a late night menu is available until 2:00 a.m.  Happy Hour is daily from 5:00 p.m. to 7:00 p.m. 954-566-2122 www.TokyoBlueOnTheBeach.com.

Cantina Beach, the outdoor ocean front Mexican restaurant with a thatched palapa roof — built by the Miccosukee Tribe of Indians — tiki torches and a fire pit at the Ritz Carlton Key biscayne , reopens November 15 with a new menu by Chiapas, Mexico-native Chef de Cuisine, Andres Parlange.  

The new menu includes favorites such as Queso Fundido, melted Chihuahua cheese topped with spiced chorizo and accompanied by fresh mini corn tortillas; Pork Rib Carnitas, slow braised ribs accompanied with cactus salad and salsa verde; mixed with innovative newcomers including Huachinango, grilled Yellow Tail Snapper, accompanied by salsa Veracruz Ana, Cilantro, Lime & Garlic, Chile Moulato or Avocado Salsa; Flautitas and anchiote rubbed chicken in crispy tortillas; plus daily specialty items native to regions throughout Mexico and the En Molcajete Series: a choice of three types of Vegetable Salsa or Guacamole (Traditional, Chicharrón, Fruit Flight), prepared tableside by the restaurant’s Guacamolier.

Tequilier (tequila specialist trained in Mexico’s Agave growing regions) Heriberto Oliviedo remains the authoritative voice on more than 85 premium tequilas carried at Cantina Beach which he pairs with the meals, if asked. Each day at 6:00 p.m. the Tequilier presents resort guests with complimentary tequila tastings.  

Cantina Beach at The Ritz-Carlton, Key Biscayne, is open from 11 a.m. to 10 p.m. Friday and Saturday and 11 a.m. to 9 p.m. Sunday through Thursday.   (305) 365-4286. www.ritzcarlton.com.

On November 15th at 7 p.m.   “Brown Bag” Monday gets a twist on the usual! This time, we are hitting the rice wine with Sake Tastings paired with foods. Cost: It’s $10 to participate; $5 when you bring your own brown bagged bottle of sake to share.

And on November 22nd, 7 p.m., it is Bubbles Galore with  sparkling wines, Champagne-style wines and Champagne. $10 to participate; $5 if you bring your own brown bagged bottle to share.

Il Mercato Café & Wine Shop, 1454 Hallandale Beach Blvd., Hallandale Beach, 954.457.3700   www.ilmercatocafe.com

 Beginning this Sunday, Nov. 7th Essensia, The Palms Hotel and Spa’s signature restaurant and lounge, is introducing organic cocktails and smoothies to their popular Sunday Brunch menu by Executive Chef Frank Jeannetti and Pastry Chef Gail Goetsch.

Made-to-order with fresh organic ingredients, smoothies will be offered at $6 by the glass or, if you just can’t get enough, order as many as you’d like for only $10.  Natural brunch cocktails, made with premium, mostly organic or artisanal spirits include a variety of signature Mojitos, fresh fruit Caipirinhas, exotic Rose and Island Bellinis, The Palms secret blend Bloody Mary’s and more, and are featured at $12 per cocktail or unlimited refills for $20.  Of course, no brunch is complete without the bubbly.  Chandon Rose and Perrier Jouet Grand Brut are available by the glass or bottle, and POP Earth Champagne is available by the bottle.   

Sunday Brunch from 11:30 a.m. to 3:00 p.m. Cover charge is $39.00++ per person.  Kids 10 and under are $19.00++.  Valet parking is discounted to $9 for brunch patrons.  RSVP 305.908.5458 or visit www.essensiarestaurant.com   

CHICAGO (November 3, 2010)  The Food Channel® ( www.foodchannel.com  ) has released its top ten side dish trends, the latest in its regular trend reports prepared in conjunction with CultureWaves, Mintel International, and the International Food Futurists.
 
“Side dishes used to be one of those things you could ignore,” said Kay Logsdon, editor in chief of The Food Channel. “They were just ‘there.’ But lately we’ve noticed that side dishes are a prominent part of the meal—to the point of overtaking the center-of-the-plate.”  Logsdon added, “In a hurting economy, anything that stretches the meal is in high favor. The rise in ethnic influences, regional dishes, and fresh seasonal availability has all influenced this trend.”
 
The side dish trends, sponsored by McCain® Harvest Splendor® Sweet Potato Selections, include:
 
Intentionally Seasonal . Lately we’ve become more intentional about eating with the seasons. We think it’s because we recognize the sheer joy that comes from freshly picked vegetables and fruits shining up from a side dish.
Grow Your Own . Whether it’s a back yard affair, a community garden, or produce from a Community Supported Agriculture farm, gardens are big. A Toast to Roasted . Roasted is the new grilled, the new fried, the “why didn’t we think of this before” preparation that adds a depth of flavor to side dishes.
You Say Potato . In fact, say it over and over again, because potatoes are creeping back onto our plates. But, they are healthier and more interesting, and—if you’ve noticed—more likely to be sweet potatoes than anything else.
Rice is Nice . The new whole grain rice blends are shaking up the side of the plate with fancy risottos and new strains. Black rice, red rice, all of a sudden, it seems, there is a plethora of new varieties.
The New American Regional . It may be nostalgia, it may be wanderlust—whatever the reason, people love to know the food’s history. And side dishes are just full of great stories and regional influences.
Taking Root. No longer relegated to cold-weather-only status, root veggies are now available year-round and appreciated for their hearty flavor, versatility--and, oh yeah, the price is right for these tough economic times.
Ethnic Side Lines. Over the years we’ve embraced ethnic main dishes to the point of fully acclimating them into the American menu. Well, now we’re beginning to notice those things on the side.
The Incredible Shrinking Protein. We’ve pushed protein to the side and elevated, well, the side. As that happens, the side dishes grow in variety and stature.
Color Is Hot. These days it's all about purple cauliflower, purple potatoes, and corn. Consumers are learning that brightly colored fruits and vegetables are often the healthiest--loaded with antioxidants and phytonutrients. .
 
Read the full article on The Food Channel or Food Channel PRO™. And check out the video here. 
For additional food news, trends, recipes, professional tips, and reviews visit www.foodchannel.com .

meadowoodkostow-600x432The Restaurant at Meadowood in St. Helena, California, has won a third star in Michelin's 5th annual San Francisco Bay Area & Wine Country Restaurant Guide 2011. It is one of only two United States restaurants outside New York to hold the distinction.

Chef Christopher Kostow, 34, joined The Restaurant at Meadowood in 2008,  earned two Michelin stars in the 2009 and 2010 editions of the Guide, and has now become only the second American-born chef to receive a three-star ranking.

About what's next after receiving Michelin's ultimate ranking Kostow commented, “I don't feel that I’m even close to being the chef I want to be. I want to continue to present our guests with a dynamic, evocative, even playful experience."

Kostow adds, "One of the great things about cooking in the Napa Valley is that the bar is set at such a high level. The local vintner community has maintained an unparalleled commitment to entrepreneurialism and excellence in winemaking. The culinary community has followed suit and Napa Valley is now one of the most exciting places in the world to visit if you love food as well as wine. It’s a great place to be as I look toward the future.”

Asked what he felt contributed to the elevation from two to three stars Kostow said, “As a kitchen team we are, by nature, passionate and relentless. We’re never completely satisfied with a particular dish and are constantly trying to improve what we do. I believe the fact that we have a young team contributes to the energy in the kitchen and the dynamism of the food. And, I believe we’ve been successful in communicating our joy and our passion to our guests.”

Kostow emphasized the importance of service to achieving a three-star rating: “The service in The Restaurant both compliments and completes the experience. I view service as the pivotal element allowing elegant food to be approachable and fun. Our Restaurant Director, Nathaniel Dorn, has run the front of the house since The Restaurant re-opened in 2006 and he has set a tone for service that is at once professional, warm and generous. He is an invaluable partner."

A Chicago native, Kostow cooked in kitchens throughout the United States and abroad after finishing a degree in philosophy from Hamilton College in upstate New York. He didn’t attend culinary school, instead learning on the job. He credits his mentors with helping to shape his skills and develop his philosophy. And, he holds his mentors in high esteem, reiterating often that being a mentor himself is now very important to him.

Kostow already feels the additional pressure that goes hand-in-hand with a three star award. “It’s important for me and my team to continue to live by the values we’ve established over the last two-and-a-half years. We must continue to strive and evolve in a way that’s innovative and relevant. As many chefs will tell you, we’re only as good as our last meal.”  

The Restaurant at Meadowood, St. Helena, Napa Valley is a member of Relais & Châteaux.

Meadowood
900 Meadowood Lane
St. Helena, CA 94574
For information and reservations: (800) 458-8080
www.meadowood.com

Michelin Rankings
One Star: A very good restaurant in its own category.
Two Stars: Excellent cooking, worth a detour.
Three Stars: Exceptional cuisine, worth a special journey. One always eats extremely well here, sometimes superbly.

 

In a new awards initiative to begin in fall 2011,  The James Beard Foundation will name five to ten honorees who create a more healthful, sustainable and safe food world annually in the following areas:
·         Efforts to improve the nutrition of young people and end childhood obesity, from changes to school lunch programs to school garden initiatives and more;
·         Initiatives that promote culinary literacy and more informed food choices;
·         Communications, advocacy and policy change on behalf of healthier food choices and more sustainable food systems;
·         Actions that bring urban families and rural farm communities closer together, from expanding farmer’s markets and farm-restaurant connections to community supported agriculture;
·         Academic research to advance our understanding of health & wellness and sustainable agriculture and fisheries;
·         Improvements in food safety, from agriculture to food processing, and the humane treatment of animals;
·         Advancement of fair food trade practices;
·         Alleviating hunger in the United States by improving access and affordability of good quality  foods;
·         Leadership in the areas of fostering and preserving biodiversity, farming for flavor and bringing added value to the work of small and middle-sized family farms;
·         Institutional, foundation and corporate leadership on behalf of food-related social responsibility.

The announcement was made from the Foundation’s first national food conference, The System on Our Plates, in Washington, D.C.  For more information, please visit www.jamesbeard.org .

The list of films presented at the 25th Mar del Plata International Film Festival in Argentina  includes  Charlie Arturaola’s  Por Los Caminos del Vino, The Ways of Wine, a film in which he participated  with Michel Rolland and other luminaries in Mendoza Argentina. Click here to watch a trailer of the film.    http://www.youtube.com/watch?v=7xrq3BCWakQ

  

 
whiskeyThe first bottle of whisky in the world to break the six figure price barrier was revealed by The Dalmore distillery which has sold two bottles for $160,000 (£100,000) each.
 
To view the Multimedia News Release, click:  http://multivu.prnewswire.com/mnr/prne/dalmore/46291/  
 
The 64-year -old Trinitas, named because there were three bottles produced, was acquired by a luxury whisky lover in the US and a renowned whisky investor in the UK.
 The third bottle of the record-breaking spirit will be sold at the Whisky Show in London at the end of October. But organizers are keeping the exact details of the exclusive sale under wraps for the moment. (For information about the Whisky Show contact Charlie Bell on +44 (0) 7977 518 613).
Industry experts claim that if the bottle was sold by the glass in exclusive restaurants and clubs, it could fetch up to $31,994.88 (£20,000) for a typical 50ml dram.
Trinitas is believed to contain some of the rarest and oldest stocks of whisky in the world, some of which have been maturing in the distillery on the shores of the Cromarty Firth for more than 140 years.
The Dalmore’s renowned master distiller Richard Paterson used his unrivalled expertise to fuse a range of these exclusive malts together. He claimed this was not about breaking world records but about making the best whisky money can buy. “The hand of time has been generous and rewarding with the malts I chose to use. They allowed me to create a taste sensation which will never be repeated again and will only ever be available to those that own these bottles. You cannot put a price on that,”  he said.

cigar 101To celebrate the launch of its new cigar menu, BOURBON STEAK invites the public to Cigar 101 & Bourbon pairing class, the first  of a monthly interactive series to be held at Chef Michael Mina’s Miami restaurant on Monday, November 1, 6 p.m.

Classes are led by Robert Caldwell, president of The Hotel Humidor Co., South Florida’s leading hospitality cigar services provider. During the educational class, attendees will learn everything from the history of cigars, etiquette, selecting, cutting and handling cigars to lighting and smoking them, as well as accompaniments and flavor profiles. 

The restaurant’s new Sommelier Justin Hall will conduct a Bourbon pairing tasting . The cost: $20 per person includes a cigar, a complimentary cocktail and a 10 percent savings on any cigars purchased that evening. Participants will also be entered into a contest to win a 150ct lacquered ebony humidor valued at $250.

Stay  for dinner and enjoy half-priced bottles of wine and complimentary valet parking. RSVP (786) 279-6600. BOURBON STEAK Miami, main lobby, Fairmont Turnberry Isle, 19999 West Country Club Drive in Aventura.  

From  Friday October 15 – Monday, November 15, Meat Market will offer Pastry Chef Vincent Pantoliano’s winning goat cheese cheesecake ($10) as a featured dessert.  Pantoliano’s other desserts includes pistachio crème brûlée with pistachio cream, candied pistachios and caramelized pistachio tuile; strawberry popover with tart strawberry, cream cheese ice cream, basil gel sauce and streusel topping; and the Coffee Bavarian – Southern chocolate “Kit Kat’” coffee mousse, espresso caviar, caramel ice cream, nutmeg foam and coated truffle.

Meat Market, 915 Lincoln Road,  South Beach,  is open  from 6 p.m. – 11 p.m., Sunday – Thursday, and 6 p.m. – midnight, Saturday and Sunday.  The Crudo bar opens nightly at 5 p.m (305) 532-0088.  www.meatmarketmiami.com

 

Every Monday on “Brown Bag Mondays,” from  7 to 10 PM,  bring a bottle of wine in a brown bag (or any bag that will conceal your wine’s identity) for a blind tasting at Il Mercato Café & Wine Shop as the chef pairs  little plates for tasting purposes.   The cost: $10, $5 with a BYOB

For those who prefer cigars, there’s “Cigar and Port Wine Pairing” every Monday night from 7PM – 10PM.  Specialty cigars can be purchased and enjoyed in Il Mercato’s outdoor oasis and guests have the option to bring their own bottle of Port to share, or just enjoy a selection of the best aged tawny and ruby ports paired with little plates for tasting purposes.  Pricing: $10 for port; $5 with BYOB ; Cigars range in price

 Il Mercato Café & Wine Shop, 1454 Hallandale Beach Blvd., Hallandale Beach,  (954) 457-3700 www.ilmercatocafe.com 

From: http://www.guardian.co.uk/world/2010/sep/21/paris-park-fizzy-water-tap

French capital gets first public fountain dispensing carbonated water in attempt to wean public off bottles. To read the full story click here

carbonated-water-on-tap-i-006

Photograph: Patrick Kovarik/AFP/Getty Images
 Fizzy water: carbonated water went on tap today in a Paris park
and was welcomed by the public. The fountain cost the city €75,000 (£63,500).

Here's how to open a bottle wine when you don't have a cork screw.  http://www.wimp.com/wineshoe

Try to do it with a clean shoe or wrap the shoe in a kitchen towel not to leave unseemly marks on the wall!

anthony dias bluedsc08410dsc08412dsc08413

Tasting Panel Magazine, with editor-in-chief Anthony Dias Blue at hand, and HARLEM Kruiden Liqueur challenged 12 of Miami’s most talented mixologists gathered at Philippe Chow to create an inspired 2oz. cocktail using HARLEM combined with innovative ingredients of their choosing.   The winners were: Judges' choice —  Richie Petronzi from Burger and Beer Joint , and Fan favorite — Nick Nistico from JB's on the Beach

Richie Petronzi ‘s Harlem Night

1oz. Apple Smoked Bacon Fat Washed
1/2oz. Fresh pressed apple juice
1/4 oz. Fresh lemon juice
1/4 oz. Grade a maple syrup
Fresh terragon
Add all liquids to a mixing glass, add a few terragon leaves and stir cocktail for 20 seconds. Double strain and garnish with terragon leaves and a slice of honey smoked bacon.
 
Nick Nistico’s Harlem Night Nurse
 
HARLEMTanqueray 10 Gin
White creme de cacao
Homemade orange cacao syrup
Orange oil
In a small shaker tin, add the first 4 ingredients. Add ice and shake thoroughly. Twist an orange peek over the shot glass, allowing the natural oils to flavor the inside of the glass. Strain the shot and pour into the glass.
 

From La Prima di Wine News, Italy -- It is Italian products that are set on Europe’s tables and Italy that seeks to unify rules and standards of safety of food and beverages.

According to the Forum of Young Entrepreneurs of Federalimentare in Savelletri di Fasano (Brindisi),  the numbers speak for themselves: in 2009, 66% of foods Made in Italy were exported to the rest of European countries for a turnover of EUR 12.4 billion. The prospects for 2010 are even better, claims the Forum,  with revenue growth of 11.6% thanks to beer (+ 170%), milk and cheese (+ 29.3%), distillates (+ 10.0%), sweet (+ 14.2%) and meat (+ 11.8%).

Wine is firmly in the lead on volumes, In relation to other products, representing  17% of total Italian food exports, or  € 2.1 billion.  While Europeans prefer reds, around the holidays the export of sparkling or spumante exceeds  €190 million.

These figures reflect the quality of Italian food and wine and are a tribute to the high standards of security guaranteed by the Italian food industry, in step with the Italian Certification System The Federalimentare,  CSQA - a leading certification of agri-food enterprises in Italy, and the European initiative "Global Safety2” — a sort of "global" safe-conduct for companies that want to operate without problems in international markets.   

 

 

First lady Michelle Obama encouraged the restaurant industry to lead the effort against childhood obesity in remarks made to the National Restaurant Association’s board of directors last week. Mrs. Obama met with industry leaders to praise them for the work already done and to stress that the fight is far from over.  

“Research shows that kids consume more saturated fat and less fiber and calcium when they eat out, and the meals in restaurants have twice as many calories as the meals they eat at home,” said Mrs. Obama. She added that restaurants are responsible for one-third of the calories kids consume and that the decisions restaurateurs make can have a real impact on the way America’s children eat.

In March of 2010 the first lady launched her “Let’s Move” campaign to knock out childhood obesity within a generation. Many observers have called Mrs. Obama’s goal highly ambitious, as one out of three children in the U.S. are obese.

Photo and video coverage of the First Lady’s remarks is available on www.foodchannelpro.com  .

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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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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