The Angler’s Boutique Resort has opened a comfortable and cozy sidewalk café with lush landscape and colorful umbrellas on Washington Avenue.
Owners Marc and Eric Lawrence have also expanded bar and lounge areas and introduced a new menu by Chef Giorgio Rapicavoli, to celebrate his one year anniversary at 660 Mediterranean Kitchen.   On the menu there are items such as  crispy braised pork belly maple, sweet potato, pecans, smoked oil, sea salt; olive oil poached piquillo peppers goat cheese, crispy baguette, and sea salt; frito misto calamari, shrimp, scallop, lemon, asparagus, lemon aioli and twelve hour braised short ribs with porcini & truffle risotto, and port wine reduction. Prices range from $4 to $29.  www.theanglersresort.com
Some of South Florida’s most well-known chefs will conduct live cooking demos at the store Thursday, February 11 – Saturday, February 13, 2010. The demos are free and open to the public. The line up:
Thursday, February 11, 10 a.m. to noon,  Chef Sean Brasel of Meat Market
Friday, February 12, 10 a.m. to noon Chef Jeff O’Neill of Gibraltar at Grove Isle
Saturday, February 13, noon to 1 p.m. – Chef Michael Schwartz of Michael’s Genuine Food & Drink
Williams-Sonoma is located at The Village of Gulfstream, 501 South Federal Highway in Hallandale Beach.  Telephone: (954) 454-9261.  www.williams-sonoma.com

                       

chinese new year lion mandarinMandarin Oriental, Miami is hosting an authentic Chinese New Year celebration on February 22, 2010 from 7 p.m. to 10 p.m., at its Asian waterfront restaurant Café Sambal to honor the Chinese lunar calendar and usher in the Year of the Tiger.  Among the celebrations, a complimentary fortune telling reading.  lion dance performances on the waterfront terrace of Café Sambal amidst  authentic red and gold lanterns, ornate candles and other traditional Chinese decorations. 

The Mandarin Oriental culinary team will prepare an array of Chinese specialties including Peking Duck, Grilled Shrimp with Miso-Mustard Sauce, Pad Thai Wok Station, Chinese Five-Spice Baby Ribs and an assortment of delectable dim sum selections such as Pork Shu Mai, Shrimp Dumplings and Edamame Potstickers.  All guests will receive a ‘red packet’ filled with wishes of good health and good fortune. The cost for the event is $65 per person plus tax and gratuity.  For more information or to make reservations: (305) 913-8358.  Café Sambal is open for breakfast from 7:00 a.m. to 11:00 a.m., lunch from 11:00 a.m. to 5:00 p.m. and dinner from 5:00 p.m. to 11:00 p.m. daily.   Mandarin Oriental, Miami, 500 Brickell Key Drive. 

chinese new yearFebruary 14, 2010 marks The Year of The Tiger and Hakkasan at Fontainebleau Miami Beach celebrates with eight days of menu specials and a limited edition menu of six specialty dishes beginning February 11th through February 18th to celebrate the New Year

On February 14, there will be a night of entertainment and auspicious traditions such as the colorful  lion dance performed by local Kung Fu experts, in the traditional style with jumps and quick, acrobatic maneuvers accompanied by drum, gong and cymbal players.  Guests will receive red envelopes at the end of the night for a bit of added luck and filled with enticing offers to return. Reservations are recommended:   1.877.326.7412.

Hakkasan is open for dinner daily from 6:00pm onward and offers traditional Dim Sum on the weekends from 12:00pm – 3:00pm. For more information visit www.fontainebleau.com .

 

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Valentine's Day 2010: Where to Find Romance and Fall in Love in Miami,
 Fort Lauderdale, Palm Beach  and the Keys

Hundreds of romantic restaurants and luxurious hotels with skyline views or waterside are ready to make you and your sweetie fall in love all over again with fabulous menus.

CLICK HERE for a list that www.southfloridagourmet.com  recommends,

  
 

 From Monday, February 1 to Sunday, February 7, more than 20 top restaurants are joining forces to aid Haiti, on Monday, February 1 through Sunday, February 7, 2010.  On these dates, patrons at participating restaurants will be given the option of donating $1 or more on their bills, to go to the U.S. Fund for UNICEF, which will donate 100% of those funds to Haitian relief efforts. 

Participating restaurants include Azul at Mandarin Oriental Miami, Café Sambal at Mandarin Oriental Miami, Eos at the Viceroy, The Grill at The Setai, The Grill on the Alley, Jaguar Ceviche, La Marea at The Tides, Lime Fresh Mexican Grill®, Luna Corner Pizza, Michael’s Genuine Food & Drink, Michy’s, Ortanique, Perricone’s, Red the Steakhouse, Quattro, The Restaurant at The Setai, Solea at W South Beach, SRA. Martinez, Talavera Cocina Mexicana, Talula, Two Chefs and Wish at The Hotel restaurants. 

Ishq is offering a daily Happy Hour from 5 p.m. to 7 p.m. with small plates of the delicate Indian cuisine menu, ranging from $3 to $6 with selected wines and beer, 2 for the price of one. Ishq, 532 Ocean Dr., South Beach, 305-532-4747 To view the menu: www.ishqsouthbeach.com

 

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BLT Steak, Laurent Tourondel’s contemporary steakhouse at The Betsy-South Beach is now offering the BLT Express.   Priced at $18, exclusive of tax and gratuity, the menu includes any two items from three categories: soup, salad and half sandwiches, served simultaneously. On the list dishes such as Tomato gazpacho with goat cheese crostini or butternut squash soup with sage croutons Caesar salad with parmesan crouton; endive salad with gorgonzola, walnuts and pears; half sandwiches of prime steak and fontina cheese panini; Cuban sandwich and provolone;  organic chicken and sundried tomato sandwich. The Betsy Hotel and BLT Steak at The Betsy are located at 1440 Ocean Drive. 305-673-0044 or www.thebetsyhotel.com .

the setaiThe 50-seat Grill at The Setai  and executive chef Jonathan Wright are offering  a special seven course tapas style black truffle tasting menu through the end of truffle season – until the end of February.
 On the menu: Truffled Scrambled Eggs on Toasted Brioche;  truffle foie gras  with confit duck, haricot vert, mâche and truffle vinaigrette;  Maine scallops with Ibérico ham, baked in puff pastry  and black truffle butter ; Serrano ham consommé  with tagliatelle, a slow cooked hen egg and shaved Alba truffle.
Those dishes are followed by  Black truffle risotto with parmesan foam and white truffle ice cream ; surf & turf: 2 oz. Kobe tenderloin, seared langoustine, cauliflower with black truffle and  white truffle; and for dessert,  apple Tarte Tatin with  green apple sorbet and black truffle crème fraîche
The   tasting menu is priced at $360 per couple, exclusive of tax and gratuity.   À la carte items also available and truffles can be added to any dish on the regular menu for a supplement of $6.50 per gram for black truffle and $21.00 per gram for white truffle.   
The Grill at The Setai, 2001 Collins Avenue on South Beach, is open for dinner Wednesday through Sunday from 7:00 p.m. to midnight.  Reduced valet parking is available for diners. Reservations:  (305)520-6400 or setaidining@ghmamericas.com ; www.setai.com .
psilakisTuesday February 2nd, 7 p.m. kicks off the 2010 wine dinners at the Viceroy Hotel's EOS restaurant with the Greek fine wines of Boutari.
The Boutari Winery, founded in 1879 by Yiannis Boutari with 124-acres in Naoussa, is now a modern winery with vineyards in choice regions in Greece: Goumenissa, Santorini, Attica, Nemea, Paros and Crete. Boutari is credited with the re-birth of indigenous grape varieties of classical Greece and blends with international varieties as well as implementing modern winemaking practices and French oak barrel aging.  
The menu is created by EOS Restaurant executive chef Michael Psilakis – the owner of Michelin star restaurant Anthos in New York City will be at hand to supervise the dinner– and every dish will be paired by wine director Sergio Caceres.
There will be passed hors d’oeuvres such as hamachi truffles, crab with tomato and olive oil sorbet and pork belly with fennel and lemon glaze paired with Moschofilero, Mantinia, Peloponesse 2008. For dinner: tuna sashimi with Kretikos White, Crete 2008;  smoked octopus  spicy sopressata, pineapple, fennel with Assyrtiko Kallisti Reserve, Santorini 2006; lobster risotto with  uni, caviar and Agiorgitiko Nemea, Nemea 2006. Short rib with gigante bean, smoked tomato ragù is paired with Xinomavro Grande Reserva, Goumenissa 2003 and desserts: chocolate essencia with sesame halva and lemon tea are paired with Mavrodaphne from Patras, Peloponesse. Eos Restaurant, 15th floor of the Viceroy Miami Hotel, 485 Brickell Avenue Miami.   RSVP 305 503 0373. Cost: $95 + tax + service charge.

Now Through February 28,  The Capital Grille is offering a four-course menu of  best-loved dishes from decades past with a gourmet makeover for $49 Per Person and cocktails 2430 East Sunrise Boulevard , Fort Lauderdale,   954 446 2000.

     Every Sunday from 11.30 a.m. to 3:00 p.m. Executive Chef Frank Jeannetti will spread out a natural gourmet Brunch with fresh, organic, and seasonal ingredients in a relaxed ambiance  at The Palms Hotel & Spa.   The menu features traditional brunch specialties, hot and cold breakfast items with  organic eggs at the omelette station, whole wheat waffles and fresh fruits and berries, a salad station, an outdoor grill with made-to-order meats, chicken, fresh fish and organic vegetables and a risotto & pasta station.      Pastry Chef Gail Goetsch’s station  includes a variety of cookies, mousses, tarts, pots de crème and much more.  Indoor and outdoor seating available. $39.00++ per person includes one complimentary glass of Prosecco, or a Mimosa per person. Kids 10 and under are $19.00++. Valet parking is discounted to $9 for brunch patrons. Reservations:  305.908.5458 or  www.essensiarestaurant.com . The Palms Hotel & Spa, 3025 Collins Avenue, Miami Beach.

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Foods, fresh vegetables, hot cocoa, arts, all gather at Red Road and 112th, Pinecrest Gardens, every Sunday morning. A feast of taste and colors.

 

Starting in January 2010, The Biltmore Hotel's Culinary Academy is offering a Culinary Boot Camp. The week-long camp or a weekend camp provides a unique opportunity to combine a luxury holiday while learning culinary arts in a 700-square-foot state-of-the-art kitchen lab, taught by masters such as Chef Philippe Ruiz of Palme d'Or, the 2009 Zagat Guide top restaurant for food, decor and service. Enrollment is limited to 8 students. Call 305-913-3131 or e-mail: CulinaryAcademy@BiltmoreHotel.com

gordon ramsay2Can you cook well despite never having been formally trained? MasterChef by famed Chef Gordon Ramsay and the producers of The Biggest Loser is currently searching for budding chefs from all walks of life - amateur chefs, passionate foodies, the ultimate dinner party host/hostesses…He will NOT be considering professional chefs who work in professional kitchens. Applicants must be at least 18 years of age and either a U.S. citizen or permanent legal resident. To schedule an audition: email MasterChefCasting@gmail.com

For more information, visit: www.Fox.com/casting

La Marea executive chef Gonzalo Rivera, a protégé of chef Michael Mina, is introducing new lunch and dinner menus for the indoor/outdoor La Marea and a bar menu for Coral Bar. The new menus echo Rivera’s heritage. “My Mexican roots definitely play a part in my food,” says Rivera, who served as executive chef of Mina’s Nemi Restaurant (2006-2009).

For dinner: Appetizers ($10-$18) include an Acapulco prawn “cocktail” in a savory cold tomato soup with chunks of Haas avocado, served with lavosh crackers; a basket of freshly-baked and grilled naan with a piquant chipotle hummus, tempura shrimp fritters; skewered tempura battered shrimp wrapped in bacon with yuzu-infused crème fraîche, and Australian wagyu beef sliders topped with fried onions. There’s a crudo ($15-$36) menu with fresh-from-the-sea dishes as well as salads ($14-$18). Pastas ($24-$28) and main plates ($32-$45) are generously portioned and there’s a slate of reasonably priced sides ($6) including sautéed spinach, grilled asparagus, sautéed broccolini, BBQ fries and sautéed wild mushrooms.

Lunch is a more casual affair with featured sandwiches ($15-$18) including falafel wrap with tahini smoked paprika sauce, cherry tomatoes, pickled red onion and parsley, a daily “fishwich” served on brioche with Creole tartar sauce, pickles, and fried green tomatoes and the Tides Burger with Rivera’s BBQ sauce, pepper jack cheese, buttermilk aioli and pico de gallo.

Coral Bar’s fare is meant to be shared with selections such as calamari with a fish sauce vinaigrette, cilantro, garlic and almonds; crispy black grouper tacos with coleslaw, chipotle mayonnaise and salsa verde; and kobe skirt steak quesadillas with Monterey Jack cheese, guacamole, salsa fresca, and sour cream. Desserts ($10) include piping hot buñuelos with caramelized mango, tamarind coulis and house-made Mexican vanilla bean ice cream and caramelized banana tarte tartin with maple-sugar ice cream, among others.

La Marea is located at The Tides Hotel, 1220 Ocean Drive on Miami Beach, and is open for Breakfast, lunch, and dinner daily – 7:00 a.m. to 11:30 a.m.; noon to 5:00 p.m.; 6:00 p.m. to 11:00 p.m. Saturday and Sunday brunch from 11:00 a.m. to 4:00 p.m (305) 604-5070. www.tidessouthbeach.com

Chef Cindy Hudson is cooking up a storm with special dishes at special prices every Friday at Ortanique on the Mile. For Lunch, Monday through Friday, 11:30 a.m. to 2:30 p.m.- 2 courses for $20 or 3 for $25 - there’s jerk chicken with jamaican rice n peas and sautéed escarole and pan roasted mahi mahi with sautéed french beans and aromatic jasmine rice with a lime caper sauce, for $12; drink special includes a $5 LeBlon Caipirinha. During Happy Hour 5 - 7pm, she offers $4 off every drink and half price on Champagne Bottles. Dinner Monday through Wednesday from 6:00 p.m. to 10:00 p.m.: 3 courses for $36. 278 Miracle Mile, Coral Gables, (305) 446-7710

Maya Tapas & Grill is revamping its lunch menu and introducing brunch with daily specials as low as $4.95 for breakfast and $8.95 for lunch. Brunch includes classics from three-egg omelets to Chorizo Argentino Breakfast, Lox Breakfast, Maya Eggs Benedict and Smoked Salmon Eggs Benedict. New lunch items include perennial favorites alongside fresh, new seasonal dishes such as Chorizo Argentino, Spicy Calamari Maya and Provoleta and several salads, pizzas, pastas and sandwiches

Maya Tapas & Grill is open daily for breakfast, lunch and dinner from 9am – 12 midnight. Every Monday through Wednesday is BYOB or 50% entire wine list. Locals enjoy 10 percent off the check with no blackout dates. 809 Lincoln Road, Miami Beach, 305.538.0058

Beginning Wednesday, December 2, Buddha Jazz will feature live local jazz band performances every Wednesday night at Red Koi Thai & Sushi Lounge. Modeled in the refined style of Japanese minimalism, Buddha Jazz @ Red Koi will feature half off select bottles of sake and wine, as well as a special $1 sushi menu created by Sushi Master Chef Chris.

Red Koi Thai & Sushi Lounge opens for dinner at 5:00 p.m. Live music begins at 8:00 p.m. For dinner reservations, please call 305.446.2690. Red Koi Thai & Sushi Lounge, 317 Miracle Mile, Coral Gables. 305.446.2690. www.redkoilounge.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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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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