From Sunday through Thursday from 4:00 to 7:00 p.m and from 11:00 p.m. to close, Sushisamba Dromo’s sambahour celebrates Peru’s diverse cultural background and culinary inspiration with food and drink specials as well as surprise entertainment from contests, lessons and   unique, cultural performances.

Items on the menu include  $1(each) East and West Coast Oysters; Chorizo and Shrimp Anticuchos, Tuna Tiradito,  Short Rib Nikkei Tacos and Panko-crusted shrimp, cashew and aji panca  ($6) among others. Beverages list $5 Peruvian Beer – Cusqueña, lager; Pisco-jito; Peruvian Thyme and Pisco Sours ($6). SUSHISAMBA dromo, 600 Lincoln Road,  Miami Beach 305.673.5337. www.sushisamba.com

 

To commemorate the year they first opened, the National Hotel Miami Beach is offering a "$19.39 Summer Lunch".

From July till September, the lunch will be available Monday to Thursday from 12 p.m. to 3 p.m.   It is the quintessential lunch buffet including selected National signature dishes prepared with sustainable organic produce, with imported and domestic cheeses and charcuterie, vibrant farmers market salads and fresh caught seafood. The price includes reduced valet parking and complimentary use of the National pool and beach for a little "stay-cation" or just a time off from work. National Hotel - 1677 Collins Ave, Miami Beach, FL 33139, (305) 532-2311 , http://www.nationalhotel.com, 

by Eater.com   -- It's official: Anthony Bourdain is leaving the Travel Channel behind and is headed to CNN. It's the end of No Reservations, the Emmy award-winning series that has run for eight seasons (the premiere was July 25, 2005). Bourdain tweeted that the production company Zero Point Zero will come along for the ride: "Moving with same ZPZ crew over to CNN to do another world travel show.

It was confirmed from ZPZ that the current season of No Reservations on Travel Channel will be its last; currently the second season of The Layover is in production and will air on the Travel Channel. Reached for comment, Bourdain tells Eater: "Same production team, same amazing crew, same me--but the world just got a whole lot bigger."

According to a press release from CNN, the yet unnamed show will premiere in early 2013 and is "[s]lated to air domestically on Sundays in prime time." The new show will "be shot on location and examine cultures from around the world through their food and dining and travel rituals." Bourdain also will "offer commentary on other CNN programs and platforms, domestically and internationally, providing insights into current events and debates around food and health and other cultural conversations." CNN is scrambling: With April 2012 ratings the lowest in years, the network is trying a more international approach to news.

The relationship between the trouble-making Bourdain and Travel Channel's parent Scripps (which also owns the Food Network) has always been a delicate dance. Even back in 2009 when Scripps aquired Travel Channel, Eater National ran with the headline "Will Bourdain Actually Jump Ship From the Travel Channel?" Now it's finally happened.

· Anthony Bourdain Joins CNN to Host New Weekend Program [CNN]


It’s that time of year and once again Miami restaurants are gearing up to the famed Miami Spice Restaurant Program during which the Greater Miami restaurants offer discounted three-course lunch and dinner menus.  Except that all restaurants are not equal and this time it will run for two months,  from August 1 through September 30, and in two groups:

·         Luxury restaurants will offer three course prix-fixe lunches at $23 per person, dinners at $39.

·         Fine dining restaurants will feature menus at $19 for lunch, $33 for dinner.

All Miami Spice menus include an appetizer, entrée and dessert as part of the fixed price, which excludes tax and gratuities.

For an up-to-date list of participating restaurants, menus, and scheduled events, visit: www.iLoveMiamiSpice.com.  Restaurateurs who wish to be considered for Miami Spice should email MiamiSpice@GMCVB.com for information.

Sakaya Kitchen Gourmet Food Truck celebrates summer at Mandarin Oriental, Miami

Mandarin Oriental, Miami has partnered with Chef/ Owner Richard Hales of Sakaya Kitchen — named one of the best Asian fusion restaurants in the US by Bon Appetit magazine — to offer guests a gourmet food truck experience on the hotel’s private beach seven days a week from 11am to 5pm in August.  Beach butlers will pamper and serve guests  Sakaya Kitchen food truck’s Asian comfort food delicacies against the backdrop of the Miami skyline

“We are excited to partner with Richard Hales and the Sakaya Kitchen food truck,” said Simon Fricker, director of food & beverage.   Richard Hales was a former wine director at Azul, at the time chef Michelle Brnstein headed the kitchen.  The menu features Grilled Ginger Garlic Breast over Mixed Green Lettuce with Peanuts and Scallions in a Honey Lemon Dressing, Grilled Marinated Hanger Steak over Asian Mixed Green Salad with Bean Sprouts in a Roasted Sesame Dressing, Calamari with Sweet Chili Ssamjang, Korean Fried Chicken Wings, Cracklin’ Duck Herb Sandwich with Black Plum and Cilantro, Angus Beef "Kalbi" Short Rib Soft Taco, “Dirty South” Korean Pulled Pork Sandwich with Kimchi Slaw and Quick Pickle, Ginger Brussel Sprouts and Spicy Tater Tots.

Mandarin Oriental, Miami is located at 500 Brickell Key Drive. For reservations, call +1 (305) 913 8358. Valet parking available.

 

ceviche_mixtoNational Ceviche Day is June 28th and Mercadito Midtown has an array of ceviches selections priced at $12.50 that include:  Callo – bay scallops, red grapes, mint, pumpkin seeds, lime-habanero broth; Camarón – shrimp, pico de gallo, jicama, pineapple, lemon-guajillo broth, tortilla strips; Dorado- mahi mahi, asian pear, plantain chips, tamarind-chipotle broth and Mixto – octopus, shrimp, mahi mahi, tomatillo pico de gallo, passion fruit – serrano broth.   Mercadito Midtown,  3252 1st Ave., Miami, FL 33137    (786) 369-0430

For travelers who can’t bear the thought of vacation without their pets, Turnberry Isle Miami, (www.turnberryislemiami.com) offers pets a level of service on par with that of their human companions:   dog and cat beds in-room; treats and water that are replenished throughout their stay; in-room dining menu, created specially by the Turnberry Isle Miami’s culinary team, are only some of the perks.   The resort charges a fee of $25 per pet, per stay, plus a one-time, non-refundable cleaning fee of $100.  All four-legged furry friends must remain in a crate when owner is not present in the guest room. To book, call (305) 932-6200.

 

Starting on Tuesday, June 26, and every Tuesday night through July 31, The Dutch at W South Beach Hotel & Residences offers a  Bourbon, Beer and Texas-style Q special from Andrew Carmellini and his chef de cuisine Conor Hanlon at $30 per person (excludes beverages, tax and gratuity). On the menu: smoked BBQ brisket, BBQ spare ribs and Texas hot links, accompanied by all the fixin’s – grilled corn on the cob, baked beans with onion straws and The Dutch’s freshly baked cornbread. Drink specials include $3 PBR Tall Boys; $22 pitchers of Pimm’s Punch or Boozy Arnold Palmers or barman Rob Ferrara’s Smokey Bacon Old Fashioned.

The Dutch, inside W South Beach Hotel & Residences, 2201 Collins Avenue, Miami Beach. (305) 938-3111 or www.thedutchmiami.com

To celebrate the July 1954 opening of the original hotel, he Fontainebleau Miami Beach  three signature restaurants - Gotham Steak, Scarpetta and Hakkasan - will be offering $54 prix fixe menus throughout the month of July, highlighting some of their most popular dishes with optional Wine Flights created by Fontainebleau Miami Beach’s award-winning sommelier team.

July $54 menus are available for dinner anytime Sunday-Thursday, and from 6 to 7 p.m. on Fridays and Saturdays.   Discounted valet parking $12 with validation during the summer. For reservations at Gotham Steak, Hakkasan or Scarpetta: 877.326.7412. www.fontainebleau.com

The Oceanaire Seafood Room in Mary Brickell Village is offering a bottle of Kim Crawford Sauvignon Blanc paired perfectly with a dozen oysters for $39.00 plus tax and tip during the months of June, July and August. The oysters served are "Chef's Choice" and will vary daily.

The Oceanaire Seafood Room,  900 South Miami Avenue in Mary Brickell Village in Miami.  305-372-8862 www.theoceanaire.com.

 

JugoFresh is preparing for the summer by extending its operating hours and launching a “Desayuno”, “Almuerzo” and “Spoonfuls” “lite bites” menu of organic, fresh fruit and veggie juices, smoothies and shots.

The breakfast menu lists acai square ($7); a wholesome blend of tart acai berries, banana, rich almond milk, honey, strawberries and mint leaves served over a crunchy macadamia nut crumble; chia seed pudding ($6); chia seeds and cashew milk with whipped lemon-cashew cream; or raw oatmeal ($6); raw oats, cashew milk, coco flakes, goji berries and hemp. Lunch selections include watermelon ensalada ($8); watermelon, heirloom tomatoes, cucumber and basil with spicy pickled watermelon rind served with a jalapeno and lime vinaigrette; dandelion salad ($8); balsamic shiitake mushrooms on dandelion greens with cashew nut parmesan; and kale ceviche ($8); kale, hemp, coconut meat, nori and dulse (red seaweed) flakes, avocado, pickled red onion, cilantro and lime vinaigrette. For “Spoonfuls” there’s  medicina ($2.50); coconut oil, bee pollen and coconut sugar; and cuando en Paris ($2.50); spirulina, maca chocolate, banana, bruleed coconut sugar and sea salt.

JugoFresh is open  from 8 a.m. to 2 p.m. Monday through Friday, 10a.m. to 4 p.m. on Saturday and 10 a.m. to 2 p.m. on Sunday.  1935 West Avenue (20th Street between West Avenue and Alton Road) Miami Beach, FL 33139 786-472-2838

BLT Steak, chef Laurent Tourondel’s restaurant at the Betsy South Beach, launched a new raw bar — a seasonal selection of East and West Coast oysters, Littleneck clams, Alaskan king crab, Jonah crab and stone crabs — and sushi menu.   Sushi chef Insih Rudapin creates rolls and specialty items like crispy sushi fish tacos featuring  ahi tuna, sushi rice, avocado, siracha and cilantro; peekytoe crab with wasabi tobiko, mango, avocado and lime; yellowtail & caviar with kumquat and glangal-soy sauce, tempura softshell crab with a horseradish-calamansi steak sauce; and decadent crispy truffle and Kobe beef served with black truffle aioli and scallion.  There are also sashimi, tartare and ceviche such as tuna tartare with avocado and citrus-soy ginger and  hamachi with mint avocado and an orange & Meyer lemon marinade, among others.

BLT Steak at The Betsy Raw Bar, 1440 Ocean Dr, Miami Beach;305-673-0044 www.thebetsyhotel.com/blt-steak.

 
assagioAssaggio del Forno, the newest addition to The Max Group’s restaurant offerings, has expanded its menu to include classic Italian-American favorites like Veal Saltimbocca, Veal Piccata, Chicken Marsala, Shrimp Scampi Bruschetta and Lemon Roasted Murray’s Chicken, in addition  to its popular wood fire pizzas, antipasti, wood oven baked meatballs and salads.
 
The Max Group Partner, Chef Patrick Broadhead, serves as the restaurant’s executive chef and the General Manager is David Simes.
 
Assaggio Del Forno (www.assaggiodelforno.com) is located at Boca Raton’s Regency Court at Woodfield on Yamato and Jog Roads.   The phone number is:  561/613-6460.

Through Sept. 30, BRIO Tuscan Grille   at The Village at Gulfstream Park in Hallandale Beach and The Shops at Pembroke Gardens in Pembroke Pines   are offering the $7.95 Tuscan Lunch Break menu Monday–Friday until 4 p.m., and $19.95 three-course dinner menu Sunday–Thursday from 4 p.m.–closing.

The Village at Gulfstream Park restaurant at (954) 362-1600.

The Shops at Pembroke Gardens restaurant at (954) 431-1341.

www.brioitalian.com

 coco 1Through August 31, Coco Asian Bistro & Bar, in Ft. Lauderdale is offering a three-course prix fixe Summer Menu 201 for dinner Sunday through Thursday, from 3:00 p.m. - 10:00 p.m.

Chef/owner, Mike Ponluang, has created a special Thai prix fixe menu — the choice of one appetizer, one entree, and one dessert — for $35.00, per person, in addition to new items on his regular a la carte menu which diners can enjoy in the dining room, at the bar or at the sushi bar indoors, or at a table outside on the newly renovated covered patio. Coco also features entertainment, by Richard Hurt, who sings and plays popular standards on the keyboard, from 6:30 p.m. - 10:00 p.m., on Thursday, Friday, and Saturday evenings.

Coco Asian Bistro serves lunch and dinner daily and is located at the Harbor Shops, off of 17th Street, at 1841 Cordova Road, in Ft. Lauderdale, Florida, 33316.   954.525.3541,   www.cocoasianbistro.com.

 coco 3

Every Friday from 6-10pm, the Mayfair Hotel & Spa's Rooftop offers a Happy Hour with half-off cocktails, music by DJ Ethics, a special bar bites menu and $4 Parking. Ladies receive complimentary sparkling wine from 6 to 7 p.m. Mayfair Hotel & Spa, 3000 Florida Ave., Coconut Grove. 305-441-0000. www.mayfairhotelandspa.com

 

For just four days, from June 7 through June 10, the space belonging to Joshua Marcus, chef and owner of Josh’s Delicatessen & Appetizing and John Donovan of Chow Down Grill will be taken over by guest chef and Josh’s good friend Andrew D’Ambrosi, of Top Chef (Season 4) and Executive chef at Bamboo Bernie, St. Maarten.

The  dinners will seat 22 people at a time. Diners can choose multiple course tastings (approximately 7 small plates) $79 per person,  or dine a la carte and opt for just a plate or two.      Josh’s Delicatessen & Appetizing, 9517 Harding Avenue, Surfside. To reserve   www.hardingdinnerseries.com or 305.397.8494

Haven Gastro-Lounge’s Executive Chef Todd Erickson had added new dishes to this inventive menu.

The summer menu includes creative small plates such as ceviches like Shrimp & Grits and Seoul ; skewers of Grilled cheeses with tomato bisque or Bangkok with Nuoc mam marinated shrimp over salad; sliders including the New Orleans style Po-Boy; Haven’s version of Sushi like Beef Tataki drizzled with white truffle ponzu spiked with american sturgeon caviar or Spider with spicy katakuri ko dredged soft shell crab with avocado, sweet corn, and wasabi remoulade. There is fried squid and lots of salads.

Haven Gastro-Lounge , the intimate, modern culinary and nightlife spot which entrepreneur Mike Boles opened in May 2011,  with  Executive Chef Todd Erickson, is open seven days a week, 6 p.m. to 5 a.m.; the kitchen is open until midnight. 1237 Lincoln Road,  Miami Beach, FL 33139. 305.987.8885 ( for corporate and private event bookings  contact Josephine Kolley at 305.778.1065) www.havenlounge.com.

 

pastry chef nathaniel reidtDessert Professional magazine, the nation’s leading publication of the pastry, ice cream and chocolate industries, has named Nathaniel Reid, of Norman Love Confections, as one of the Top 10 Pastry Chefs in America.

Reid will accept this recognition on June 4 at The Institute of Culinary Education in New York.

Reid, who joined Norman Love Confections in 2010, oversees the pastry and bakery shop, including production of specialty cakes, desserts and bakery items.

A graduate of Le Cordon Bleu in Paris, with a Grand Diploma in Culinary and Pastry Arts, he was previously selected as U.S. Pastry Competition Pastry Chef of the Year 2010 in New York City. The U.S. Pastry Competition is America’s most prestigious pastry championship. In 2009, Reid placed first with the Best Chocolate/Confection at the Pastryscoop.com Golden Scoop Awards and third place at the International Pastry Grand Prix in Tokyo.

Prior to joining NLC, Reid was the executive pastry chef of St. Regis Hotel, a Mobil Five Star, AAA Five Diamond resort in Dana Point, Calif. Previously, he held pastry positions with Michelin Three Star Joël Robuchon Restaurant at The Mansion and The Ritz-Carlton Hotel, both in Las Vegas.

Reid is also a graduate of the University of Missouri, Columbia, with a Bachelor of Science degree in hotel and restaurant management and a minor in biological science.

Joining Reid in this year’s top 10 crème de la crème are: Sally Camacho, WP24, Los Angeles; Craig Harzewski, Naha, Chicago; Sandro Micheli, Daniel, New York City; Marc Aumont, The Modern, New York City; Christina Tosi, Momofuku Milk Bar, New York City; Angela Pinkerton, Eleven Madison Park, New York City; Damien Herrgott, Bosie Tea Parlor, New York City; Jean-Marie Auboine, Jean-Marie Auboine Chocolatier, Las Vegas; and Chris Hanmer, The School of Pastry Design, Las Vegas.

The Fort Myers Chocolate Salon is located at 11380 Lindbergh Boulevard.The Naples Chocolate Salon, which also serves artisan gelato, is located at 3747 Tamiami Trail North in Parkshore Centre . Artisan Gelato by Norman Love is located at 11300 Lindbergh Boulevard, Suite 112, off Daniels Parkway, east of I-75. 239-288-4333.

For additional information: 239-561-7215 or visit www.normanloveconfections.com.

 

Casa Moderna, the luxury hotel in Downtown Miami, appointed Chef Kenneth Williams as Executive Chef of Amuse, the hotel’s intimate 44-seats signature restaurant.

Kenneth Williams hails from the exclusive Fisher Island Club on Fisher Island where he was executive chef. He previously worked at the Fontainebleau’s Gotham Steak; the Delano Hotel in South Beach and The Sonesta Beach Resort in Key Biscayne.

Amuse serves breakfast, lunch, cocktails and dinner as well as handcrafted cocktails

Casa Moderna in the luxury boutique hotel in the 67-story Marquis building.1100 Biscayne Boulevard Miami, FL 33132   786-369-0300

cecconis_food_aprilgesi schilling-19Cecconi’s Miami Beach is offering a seasonal Italian three-course prix fixe “Garden Lunch, ($25) prepared by Executive Chef Sergio Sigala and Pastry Chef Oscar Bonelli.

The first course includes a choice Zuppa del Giorno, Insalata Primavera or Pizzetta with tomato, mozzarella and basil; entrees include Grilled Shrimp, Quinoa and Romaine Lettuce Salad, Spaghetti Pomodoro and Basil or Grilled Skirt Steak, served with spicy broccolini. Dolci options include Sorbet, Ice Cream or Pineapple Carpaccio.

Cecconi’s Miami Beach is open Monday through Thursday 7 a.m. to midnight, Friday and Saturday 7 to 1 a.m., and Sunday 7 a.m. to 11 p.m., Soho Beach House, 4385 Collins Ave., Miami Beach, Fla., 786.507.7902 or miami@cecconisrestaurant.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
 
 
__________________
  twitter facebook
     
 

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 

 

 

 

Advertisement

 

 


 
Deering.Moon
 
 food-tours
 
 
ad michelle.jpeg
 
Miami's Community Newspapers
 
 

 

 
  


   

 
Home   Advertise   Subscribe   Privacy Policy   About Us   Contact Us   Copyrights

©The South Florida Gourmet
5410 Alhambra Circle, Coral Gables, FL 33146
Tel: 305-975-1425 

Web Site By: ExitosEmpresariales.com

 

RocketTheme Joomla Templates