From Friday August 13 to Sunday August 15,  the 1st annual Boogie Woogie Piano Festival in Coral Gables  hosted by owner Harald Neuweg and Miami’s own “Piano Bob” Wilder  will take place on the Stage inside Fritz & Franz Bierhaus in the Gables.  In addition to the regular menu the Bierhaus will serve New Orleans dishes like Jambalaya and Louisianan fish fry to the sound of  performers like Ann Rabson, Mike Wood, Joe Krown and John Gros all of New Orleans Louisiana, Eden Brent of Jackson, Mississippi as well as South Florida’s Motel Mel and Miami’s own Boogie Woogie Legend, Piano Bob.  

Admission is $ 10 per evening or $ 25 for the entire weekend. Tickets are available at Fritz & Franz Bierhaus  60 Merrick Way just north of Miracle Mile and west of 37th Ave. in Coral Gables. For more Information :     305-774-1883

gold medal tourThe Gold Medal Wine Tour is a series of dinners featuring the Gold Medal winning wines from the American Fine Wine Competition.  The GMWT is an opportunity to taste the best wines produced in America paired with a very special dinner specially created to pair with these wines by award-winning Chefs - all while supporting local charities and having a great time.

Dinners begin with a one hour “Sparkling Reception" featuring Mumm Napa Brut Rosé followed by a four course dinner paired with four Gold Medal winning wines, a silent auction benefiting the charity, door prizes, and a whole lot of fun. To make your reservations for the dinners, call 561.504.VINE (8463). As follows the schedule of dinners:

- September 30, Benefiting Tomorrow’s Rainbow $125. At Henry’s 16850 Jog Road, Delray Beach, 561.638.1949

- October 14, Benefiting Miami Coalition for the Homeless $110. At Two Chefs, 8287 South Dixie  Highway, Miami, 305.663.2100

- October 28, Benefiting The Hope Center $125. At Ortanique on the Mile, 278 Miracle Mile, Coral Gables, 305.446.7710

- November 10,  Benefiting YNoCure $125. At Area 31, 270 Biscayne Boulevard Way, on the 16th floor at EPIC Hotel, Miami, 305.424.5234

- November 11, 2010    Benefiting Deliver the Dream $111. At Lola’s on Harrison, 2032 Harrison Street, Hollywood, 954.927.9851

Also share your culinary talents and enter your Salsa or Gazpacho in the people's choice competition. Return your entry form  and get $10 compesos and a free drink. The Napa Valley Tomato Festival,  September 4, 2010, 3 to 6 p.m. will be followed by a Farm Fresh Dinner 6:30-9:30pm    General Festival admission 3-6pm: $20 per person and includes a free drink and a $10 compesos redeemable at Compadres Rio Grille, $25 at the door. $10 for children 11-18. Children under 11 will be admitted without charge.  "Farm Fresh Dinner": $100 per seat, includes all festival activities earlier in the day and a family style dinner with beer and wine prepared by Silverado Brewing Company featuring grass fed beef provided by Long Meadow Ranch and fresh organic produce.  Call 707.224.5403 or log on to  to purchase   tickets.

 "Letters to Juliet ", the new film directed by Gary Winick  starring Amanda Seyfried, Chris Egan, Vanessa Redgrave, Gael García Bernal, and Franco Nero is not just about love, it is about wine, it’s also about oil,  cheeses, truffles and their terroir: the lovely Italian country side . See trailers, click here.

An American girl on vacation in Italy Sophie (Amanda Seyfried), finds an unanswered "letter to Juliet" in the House of Giulietta in Verona. She answers it as she is one of Juliet’s  "Secretary"  - hired to answer thousands of missives left at the fictional lover's Verona courtyard. The letter was written fifty years earlier by Claire (Vanessa Redgrave) who, when gets the response,  embarks on a fun journey with her grandson Charlie (Christopher Egan) and Sophie. The film is woven with the colors, the scents and flavors of the Tuscan countryside and a friendship sparked around their  passion for the wine Tenuta Caparzo Brunello di Montalcino turns into a modern-time love affair.

For a preview of the movie go to: or .

Cacique and Food Network Celebrity Chef Aarón Sánchez, will be launching its first-ever Go Auténtico Mexican Cook-Off Challenge on September 16 for the Mexican Independence Day Bicentennial.

Amateur chefs and food enthusiasts can submit their own original Mexican dish using Cacique’s  Hispanic products for a chance to compete in a final-four cook-off at Chef Sánchez’s restaurant, Centrico, in New York City that will be filmed, and broadcast over national television.

The grand prize winner will receive an all-expense-paid trip for two to Napa Valley, California and a five day Culinary Boot Camp Vacation at the Culinary Institute of America. The contest begins on September 16, 2010 and all recipes must be submitted by November 15, 2010.

For more information about the Go Auténtico Cook-Off Challenge, go to .

meatlessmonday As grassroots Meatless Monday initiatives continue to spread through communities and households across the country, the trend is being embraced by some of the nation’s greatest chefs.  

Celebrity chef Mario Batali has implemented Meatless Mondays in all 14 of his renowned restaurants, such as Babbo, Esca, Casa Mono and Carnevino Italian Steakhouse. Yes, even a steakhouse! Every Monday, Chef Batali’s menus feature delicious meatless alternatives for those customers looking to get healthy and help the environment by eliminating 15% of their saturated fat intake by making Monday… meatless. 

Wolfgang Puck has introduced Meatless Mondays in Puck Pizzeria & Cucina at Crystals at CityCenter in Las Vegas  and Chef John Frazer of  New York City’s Dovetail restaurant says business is up significantly on Mondays since he instituted the program.  “People are looking for healthy alternatives in increasing numbers so it just makes sense,” he says.

Meatless Monday ( ) is an initiative of The Monday Campaigns, a nonprofit organization working in association with the Johns Hopkins Bloomberg School of Public Health.


Sonoma Wine Country Weekend combines the elegance, sophistication, and style of Taste of Sonoma at at McMurray Ranch , with winemakers lunches and dinners and the festivity, frivolity and fundraising of the Sonoma Valley Harvest Wine Auction for three unforgettable days of celebration: Setember 3 to 5. For additional information:  or 800-939-7666
michael schwartz 2This year’s James Beard Award winner for Best Chef: South, Chef Michael Schwartz has been appointed chef ambassador in the United States for Blue Star Foods; an eco-friendly South Florida based company that processes and distributes crab meat throughout the United States and Europe.
Schwartz created four crabmeat recipes using four of Blue Star’s most popular varieties of meats -- jumbo, super lump, regular and claw : Blue Star Crab and Lychee Summer Rolls,   Blue Star Crab Cake with Carrot Butter Sauce,   Garlic Chile Blue Star Crab Dip and Blue Star Crab and Calabaza Soup with Toasted Pumpkin Seeds.
According to Blue Star CEO and CSO (Chief Sustainability Officer), John R. Keeler, the Miami based company is known for its increasingly green profile. “I am very particular about the products I use,” said Chef Schwartz. “Sharing common values with my producers is essential.  Blue Star not only produces fresh, high quality crab meat; the company’s core values are based on eco-friendly tenets.”  
In the coming months, last year’s James Beard Award winner Michelle Bernstein, of Michy’s and SRA. Martinez in Miami as well as Michelle Bernstein at the Omphoy in Palm Beach, will also create recipes for Blue Star.  Both chefs creating their dishes in easy to follow steps will be featured on Blue Star TV on their website  

This is the fourth consecutive year that the JW Marriott Hotel Miami’s The Trapiche Room has been awarded the  Wine Spectator’s Award of Excellence for their wine list and their cuisine. “We are honored to have The Trapiche Room recognized once again with the Wine Spectator’s Award of Excellence,” said General Manager Florencia Rotemberg. “For us, fine wine is a passion,” added Carlos Rodriguez, JW Marriott’s Director of Food and Beverage. “To understand the relationship of food to wine is an art that we are committed to share with our guests.”

 Most recently, the JW Marriott  was selected by Great Hotels magazine “Connoisseur’s Choice” and One of the World’s Best Business Hotel by Travel + Leisure magazine.  The Trapiche Room is located in the JW Marriott Hotel Miami, 1109 Brickell Avenue, Downtown.  (305) 329-3500,

Dean James Max, executive chef of 3030 Ocean restaurant in Fort Lauderdale, will represent Florida seafood at the annual Great American Seafood Cook-Off in New Orleans on August 7.  Featuring his recipe using white water clams from Florida's Sebastian Inlet, Chef Dean Max will challenge other national chefs for the title of "King/Queen of American Seafood 2010."
"I chose to feature clams because they are harvested right up the beach from our restaurant," said Chef Dean Max,  a James Beard Best Chef Award Nominee in 2007, 2008 and 2009.  "The clams come from water to my table in four hours.  Now that's fresh!"
 Now in its seventh year, the Great American Seafood Cook-Off emphasizes the importance of cooking with domestic seafood and encourages the use of products from sustainable fisheries.

Get away from sultry Miami for a weekend of food, wine, music  and  fun.

This fall, September 23 to 26, Greenville, SC,  will celebrate its growing culinary experience with the 5th annual Euphoria- food, wine and music festival,  as chefs from all over the country join the local chefs for a weekend full of culinary delights paired with wines from the world, educational seminars by some of the premier Master Sommeliers in the country – including Wayne Belding, Member of the Court of Master Sommeliers since 1990; Prestigious Krug Cup winner; Owner of “The Wine Merchant” in Boulder, CO and Laura Williamson , Member of the Court of Master Sommeliers since 2003; Certified Wine Educator; Co-owner of “Vin Tabla”, Tuscon, AZ -,  wine tastings, and all set to a musical backdrop starring hometown hero, Edwin McCain.You can see the full event schedule, guest chefs, and musical talent scheduled to perform all at

The first few years of Euphoria, in the small-town setting of one of the South’s most celebrated downtowns, have been filled with big names:   from Thomas Keller to Frank Stitt, and  from Branford Marsalis to Drivin N Cryin. Find out about  this year’s  guest chef lineup , seminars and events, musical performances and tickets  by going to:


strange carafes is a site about sculptured wine decanters.  This one looks like the roots of a vine. They're curios, lovely to look at.  But, Do they make the wine any better?  You'll have to ask the creators of the site...

Throughout July, Whole Foods Market – Fort Lauderdale is celebrating its ninth anniversary and the reopening of the refurbished Lifestyle Center with a month full of activities includin celebrity chef cooking classes, and a slew of fun, educational and green activities and events.

 The stellar line-up for the celebrity chef cooking classes includes Chef Mark Militello of Trina Restaurant & Lounge at the Atlantic Hotel on Fort Lauderdale Beach; Carlos Fernandez of Top Chef fame and Hi-Life Café in Fort Lauderdale; Jeremy Ford, sous chef at 3030 Ocean at the Marriot Harbor Beach, Fort Lauderdale Beach and Chris Miracolo, executive chef at Himmarshee Bar & Grille

Taking place during lunch and dinner in the new Lifestyle Center on Thursday, July 29 and Friday, July 30, the one hour lunch classes and one and a half hour dinner classes will be followed by the chance to learn the chefs’ tricks of the trade and feast on their creations. 

Classes are limited to eight people and are priced at $10 per person for lunch and $25 per person for dinner. Customers who attend ten Lunch Club classes, receive a $10 Whole Foods Market gift card.   Pre-registration is required and can be made by calling the customer service desk at (954) 565-5655 or online .   

Whole Foods Market – Fort Lauderdale’s Lifestyle Center is located inside the store at 2000 N. Federal Highway, between Oakland Park Blvd. and Sunrise Blvd. (954) 565-5655

villaantinori_1Since 1385, twenty-six generations of Antinori have devoted their lives to winemaking, taking innovative and pioneering steps, but always maintaining a profound link to tradition and to the land.  While ancient roots have played (and still do) an important role in the Antinori winemaking philosophy, every vintage is a new beginning.

The three new wines from the producer of iconic Tignanello, are now available in the U.S. market. They classic Antinori wines made for the table and will complement a broad range of foods.

2009 Villa Antinori Bianco Toscana IGT $14.  Villa Antinori Bianco was first released with the 1931 vintage by Niccolò Antinori, Piero Antinori’s father.  This is a pale straw-yellow color wine, fresh, well-balanced and crispy.  The 2009 offering is a blend of 70% Trebbiano and Malvasia with 30% Pinot Bianco and Pinot Grigio with 12% alcohol content.  

2006 Villa Antinori Rosso Toscana IGT $23. Villa Antinori Rosso was first introduced in 1928 as the first Chianti specifically produced to improve with age.  Each varietal in this wine is grown in the best terroir for it and is then vinified separately: 12 months in wood and eight months in bottle.  The Sangiovese (55%) comes from the family’s estates in Chianti Classico and Montalcino, while the Cabernet Sauvignon (25%), Merlot (15%) and Syrah (5%) are from the estate vineyards in Bolgheri.  Elegant and refined in style, this wine is great with any kind of food, from pastas -  namely pasta with wild boar sauce the Tuscans are so well-known for -  to meats and venison.

 2007 Pèppoli Chianti Classico DOCG $27   2007 was a great year for wine in Italy.  Pèppoli represents modern Chianti Classico. The wine combines the complexity and structure of a well-aged Riserva with the rich fruit and fragrance of a young wine.   A blend of 90% Sangiovese and 10% Merlot and Syrah, the wine is produced on the Antinori’s Pèppoli Estate, is aged 9 months in oak and  spends time in boittle before being released.  With intense aromas of red berries and hints of chocolate, this full-bodied wine has soft tannings and a long and lingering finish.  It is best to drink young.


Cheese for dessert is a winning idea. Judges at the 2010 Wisconsin State Fair Cheese and Butter contest awarded First Place honors to Crave Brothers Farmstead Classics Cheese in the Open Class/Soft and Spreadable Cheeses category for its Mascarpone. Crave Brothers Mascarpone is a creamy, fresh cheese that lends itself to a variety of dessert ideas. Pair it with chocolate or berries, spread it on cookies, use it as a fruit dip, or showcase it in chilled creamy pies.

            The First Place Award to Crave Brothers will be presented on August 5, 2010 during the Wisconsin State Fair. Crave Brothers award-winning Mascarpone, prized for its texture, freshness and flavor, is just one of four cheese varieties produced in Wisconsin by Crave Brothers Farmstead Classics Cheese. Others include Fresh Mozzarella, Farmer’s Rope handmade string cheese, and the signature Les Freres and Petit Frere washed-rind cheeses.

            Mascarpone is a versatile cheese that originated in Italy. Its rich, creamy texture allows it to be blended with whipped cream or butter, and its flavor makes it ideal for sweet or savory recipe ideas ranging from appetizers to desserts. Crave Brothers Farmstead Classics Mascarpone is made with sweet cream, and blends well with savory flavors, such as mushrooms or spices, as well as with fruit. Chocolate Mascarpone Pie, a Crave Brothers’ signature dish, is served to editors, cheese buyers and tour groups. In the fall and winter, another favorite is Mascapone Mushroom Soup. Both recipes get rave reviews from all that taste them.

For more mascarpone recipe ideas and to learn more about Crave Brothers Farmstead Classics, visit the website at .

The Crave family farms 1700 acres of rich land in south-central Wisconsin, growing soybeans, corn and alfalfa to use as nutritious feed for their one-thousand Holstein cows. Every pound of cheese made by George Crave, a licensed cheese maker, is made with milk from the family’s herd. Crave Brothers Farmstead Cheese also produces Fresh Mozzarella, Les Frères and Petit Frère French-style cheeses, Farmer’s Rope Part-Skim Mozzarella String Cheese and Oaxaca.


Every Thursday night is Bouillabaisse night at The Palme d'Or at The Biltmore. Chef Philippe Ruiz  adds his culinary touch to the classic Provençal Bouillabaisse for $39 or $59 with wines. Call 305-913-3201.

american summits
Philippe Lajaunie CEO, of American Summits , whose name is forever associated with Brasserie Les Halles and its bad boy chef Anthony Bourdain, is now producing and marketing American Summits, a still and sparkling mineral water from the peaks of Wyoming's Beartooth Mountain Range, for hotels and restaurants.
“ 98% of glass bottled water sold in America is imported from Europe,” says Mr. Lajaunie. This fact coupled with growing concerns over imported water's carbon footprint and quality, compelled American Summits to undertake the arduous quest of locating a superior source for American mineral water.  
According to Mr.  Lajaunie (Listen to an interview with Philippe Lajaunie on FOOD & WINE TALK WSFG)  most glass bottled water is drawn from aquifers in the ground, which absorb pesticides, animal waste, industrial runoff and other environmental pollutants. European springs, which in ancient times were isolated and frequented for medicinal purposes, are now surrounded by cities and towns. American Summits has chosen as its first source high altitude snowy peaks in Northwest Wyoming, with a point of origination between 10,500 and 12,000 feet. Water that streams off the peaks is filtered organically through the mountain's granite, yielding elements of potassium, calcium and magnesium.
"We claimed the remotest mountain springs for our water – above the timberline at high altitudes, naturally sheltered from people, cities and industrial influences," said "Because the source is pristine, American Summits made a commitment to preserve that purity. Our sustainable bottling process ensures that no impact is felt on the mountainside. We bottle without leaving a trace."
For information on American Summits: (877) 643-4455,, or email  

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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