joes stone crabOn Tuesday, October 15, Joes’ Stone Crab will celebrate the opening of the Stone Crab Season together with its 100th anniversary . “The story of Joe’s Stone Crab is very unique,” said General Manager Brian Johnson during a phone interview. “The history of Joe’s goes back since 1913, owned by the same family. This is very unusual for a business in Miami, or anywhere,” he marveled as he recalled how Hungarian-born Joe Weiss opened the "original Joe's Restaurant" in the front room of the bungalow he shared with his wife Jennie on Biscayne Street and what a hit it was when the little kitchen shack started serving stone crabs claws.

 The crabs which feed on oysters, mollusks and crustaceans are a delicacy. No one eats the whole crab, just their claws which are plump and large and most importantly today, are a green product since they regenerate themselves.  Harvesting is accomplished by removing one or both claws − which must be at least 2.75 inches long − from the live animal and returning it to the ocean where it can regrow the lost limb).

stone crabWhen asked if there was going to be a party, Mr. Johnson replied “Joe’s has always kept a quiet name for itself. So instead of the family doing a big shindig, we’re doing what we do best, cater to our customers starting October 15, which is the first day we’re allowed to bring in the Stone Crabs.”

“We have two fisheries,” he continued “one in Marathon and one in Everglades City where the crabbers bring in the crab claws.  We need to get those claws cooked really fast so they stay really fresh," Johnson explained. "So we cook them right away, we grade them and ice them, and the next morning they’re at the restaurant where they’re sold throughout the next day.”

Brian Johnson is optimistic about this year’s harvest. “Last year was not a great year. I hope this year going to be better,” he said, explaining that the company basically sells the popular product at the market and in the restaurant based on the dock price. “ Until we see how' the harvest develops  this season, we’ll go with the same price as last year’s,” he said.

Brian Johnson has been working at Joe’s Stone Crab for 15 years as General Manager. The staff is well aware that Joe’s is a renowned institution by now, if not from the buzz around it, from seeing the world’s Who’s Who filling up its tables; politicians, actors, athletes, shakers and makers and generations of crab claws lovers who can’t wait to dip the delicacy in the restaurant’s legendary mustard sauce.

“A large part of our staff has been with us a number of years,” he said speaking of the 350 to 400 employees on premise at the Restaurant, the Take Away and the Shipping Department, not counting the fisheries. Our most senior server, we call him Big Daddy, has been there since 1966,” he claimed with pride as Joe’s Stone Crab celebrates the beginning of Stone Crab Season, along with CEO Stephen Weiss, the family’s fourth generation.

Joes' Stone Crab, 11 Washington Ave  Miami Beach, FL 33139 (305) 673-0365, www.joesstonecrab.com 

 

chef rameshStarting this weekend, from Thursday, October 3rd through Sunday, November 3rd, opening Thursdayinterior through Sunday from 6 p.m. to 10 p.m., The Bizcaya Restaurant at the Ritz-Carlton Coconut Grove, has been transformed into a slice of India swathed in glittering flowing curtains, upside down iridescent bright blue, green and gold umbrellas, cithara players, an ongoing Bollywood stream of images and films, servers clad in Indian saris and garb and, of course, Indian food. 

This is where executive chef Ramesh Kaduru comes into action throughout the month-long “Passage to India: An Authentic Indian Pop-Up Restaurant” inspired by the flavors of his native Chennai (formerly Madras) in southeastern India.                                                      

A menu of over 30 Indian specialties starting with crispy papadam (Indian bread), delicious samosas (Indian empanadas) and chutneys, refreshing lassies and a jolting puri shooter – a hollowed pastry in which you pour the shooter before popping it into your mouth – continues with salads like roasted red and golden beets with paneer cream over greens in a citrus vinaigrette. What follows is a list of mouthwatering vegetarian, meat and seafood entrées ($14-$27) like Vegetable Biryani (rice layered with vegetables), stews, curries and classics like Goan-style masala shrimp, Mughali and tandoori chicken, Masala Dosa and Dal Makhani, among other options available.

dinner biryani chickpeaIndian food is extremely complex due to the myriad spices that compose the fragrant dishes. As a result wineramesh victorpairing is a challenge. To meet that challenge chef Ramesh Kaduru appealed to wine expert Victor Passalacqua of ByWines.  “We deconstructed every dish and tasted a lot of wines until we came up with a choice of wines that enhances chef Ramesh’s cuisine,” said Mr. Passalacqua. His selections include whites ranging from Finca La Estacada Chardonnay/Sauvignon Blanc blend from Uclés in Castilla La Mancha, Spain, to Secua Chardonnay Late Harvest from Finca La Estacada,  Uclés, Castilla La Mancha. For the reds: the lively 100% garnacha from Bodegas Ruberte in Spain accompanies the sturdier stews to perfection and the French Demoiselle de by Medoc cleanses the palate after fried samosas and spicy tandoori chicken.

puri and shot

On Saturday Octobre 12, from 4 to 6 p.m., Chef Kaduru will give an Indian cooking demonstration with tastings for 15 guests.  Cost is $35 plus tax and gratuity. Call 305-644-4675 to book a spot or make dinner reservations.

Festivities of Diwali, or “festival of lights”, will illuminate the restaurant on the last day of the month long restaurant in celebration of one of India’s most important holidays.

Bizcaya at The Ritz-Carlton Coconut Grove, 3300 Southwest 27th Avenue, Coconut Grove, FL. Reservations: (305) 644-4675.

 

 

marcella hazan

Marcella Hazan, the Italian-born cookbook author who taught generations of Americans how to create simple, fresh Italian food,
 died Sunday. She was 89.  click here to read story  

Hazan died at her home in Florida, according to an email from her son, Giuliano Hazan, as well as posts on Facebook and Twitter from her husband and daughter-in-law

Hazan was best known for her six cookbooks, which were written by her in Italian and translated into English by Victor, her husband of 57 years. The recipes were traditional, tasty and sparse — her famous tomato sauce contained only tomatoes, onion, butter and salt — and mirrored the tastes of her home country, where importance is placed on the freshness of food, rather than the whiz-bang recipes inside a chef’s mind.

She eschewed the American-style Italian food that suffocated mushy pasta in grainy meatballs and tasteless cheese. She begged home cooks to use more salt and once wrote that if readers were concerned about salt affecting one’s life expectancy, to “not read any further.” On the topic of garlic, Hazan took a sharp view.

“The unbalanced use of garlic is the single greatest cause of failure in would-be Italian cooking,” she wrote in her 2004 cookbook Marcella Says… “It must remain a shadowy background presence. It cannot take over the show. 

Marcella Pollini was born in 1924 in Cesenatico in the Emilia-Romana region of Italy. She didn’t intend to be a professional cooking teacher or author; she graduated from the University of Ferrara with a doctorate in natural sciences and biology.

But then she met Victor Hazan, who was born in Italy but raised in New York. The couple married in 1955 and moved to the U.S., and she realized she needed to feed her husband, who longed for the flavors of Italy. One year, she went to take a Chinese cooking class, but the instructor canceled the class; the other students decided they wanted Hazan to teach them to cook Italian food.

So she began offering cooking classes from her New York City apartment. Those classes blossomed into a lifelong business of teaching. She and Victor opened a cooking school in Bologna, then in Venice, where classes took place in a 16th century palazzo with a custom designed kitchen.

Hazan gave birth to a son, Giuliano, in 1958. He shared his parents’ love of food and also became a cookbook author. Giuliano and his wife run a cooking school in Verona. He also makes frequent visits to the Today Show, teaching his mother’s recipes. Earlier this year, Giuliano Hazan published Hazan Family Favorites, drawing on his memories of his parents and grandparents and the food they ate for decades.

 

“The world of cooking has lost a giant today,” daughter-in-law Lael Hazan tweeted Sunday afternoon.

 

It was Hazan’s 1973 cookbook, The Classic Italian Cookbook, that led gourmands to draw comparisons between Hazan and another larger-than-life cookbook author: Julia Child.

 

The two women were longtime friends; Child told People magazine in 1998 that Hazan was “forbidding because she’s rough … that’s her manner, and she’s got a good heart.”

 

In 2000, Hazan was awarded the James Beard Foundation Lifetime Achievement Award.

Want to find out which top chef in Miami makes the best fried chicken?

The first annual Cluck Miami, an event celebrating the delectable combination of fried chicken dishes paired with Champagne Veuve Clicquot and complimentary cocktails  presented by Bombay Sapphire and Chambord Flavored Vodka, will be held Friday, September 27, 2013 from 7 p.m. to 11 p.m. in Wynwood Arts District at Studio 255. Proceeds from the event benefit Ronald McDonald House Charities of South Florida.

Participating chefs and restaurants include Miami's first winner of Food Network's "Chopped," Chef Giorgio Rapicavoli with Eating House; Chef Bradley Kilgore with J&G Grill at the St. Regis Bal Harbour; Chef Adrianne Calvo with Chef Adrianne's Vineyard Restaurant and Wine Bar; Chef Jacob Anaya (formerly of Mandarin Oriental) with OTC Brickell; Chef Jean Paul Desmaison (formerly of La Cofradia) with Jean Paul’s House Restaurant and Market Place; Chef Richard Hales featuring Midtown's loved Sakaya Kitchen and his new creation, Blackbrick, a new concept in Chinese food set to open this fall.

Wynwood Arts District at Studio 255 , 255 NW 25th Street, Wynwood Arts District, Miami, FL 33127.

  For additional information and ticket purchase: http://cluckmiami.com/tickets/

 

db burger

 

From October 1 though 31,  Burger & Bordeaux is back at db Bistro Moderne with a 3-course prix-fixe lunch or dinner for $39  featuring the famous ground sirloin db Sirloin Burger filled with braised short ribs, foie gras & black truffle on a parmesan bun with pommes frites, a complimentary  glass of Petit Chapeau Bordeaux 2009, an appetizer (soup or salad)  and a dessert. db Bistro Moderne, 255 Biscayne Boulevard Way, Downtown Miami. 305.421.8800

The former Versace mansion - a lavish 10-bedroom, 11-bath mansion, known as Casa Casuarina at 1116 Ocean Drive, Miami Beach,  fetched a top bid of $41.5 million by New York’s Nakash and Gindi families  who own the Hotel Victor next door. Joe Nakash, chairman of Jordache Enterprises, said that his group wants to operate a boutique hotel there in tandem with the 91-room, Art Deco Hotel Victor next door, which recently reopened after a major renovation.
Versace had purchased the property in 1992 and spent $33 million renovating it, adding a wing and a 54-foot, mosaic-inlaid pool lined in 24-karat gold. After Gianni Versace's death, Peter Loftin, a telecom entrepreneur, bought the property in 2000 for $19 million. Until May, Barton Weiss, a well-known Miami restaurateur, had leased the property, operating it as The Villa By Barton G, a 10-room boutique hotel.

The former Versace mansion - a lavish 10-bedroom, 11-bath mansion, known as Casa Casuarina at 1116 Ocean Drive, Miami Beach,  fetched a top bid of $41.5 million by New York’s Nakash and Gindi families who own the Hotel Victor next door.

Joe Nakash, chairman of Jordache Enterprises, said that his group wants to operate a boutique hotel there along with the 91-room, Art Deco Hotel Victor next door, which recently reopened after a major renovation.

Versace had purchased the property in 1992 and spent $33 million renovating it, adding a wing and a 54-foot, mosaic-inlaid pool lined in 24-karat gold. After Gianni Versace's death, Peter Loftin, a telecom entrepreneur, bought the property in 2000 for $19 million. Until May, Miami restaurateur and reknowned event planner  Barton Weiss  had leased the property, operating it as The Villa By Barton G, a 10-room boutique hotel and restaurant.

Every Wednesday , Kitchen 305 at the Newport Beachside Hotel & Resort is offering an all-you-can-eat lobster dinner for $38 with live music and entertainment, and free drinks and house cocktails for ladies from 9 p.m. to 11 p.m.

Guests can indulge in endless plates of the seasonal, red crustacean flown in fresh weekly with a bowl of Manhattan Clam Chowder or a Caesar Salad, fresh baked bread, oven roasted potatoes and grilled corn on the cob.

Kitchen 305,  in the lobby of the Newport Beachside Hotel & Resort, 16701 Collins Avenue,  Sunny Isles Beach. For more info, visit http://kitchen305.newportbeachsideresort.com/.305.749.2110

grilled cheeseBig City Tavern’s Executive Chef Louie Bossi has lauched  a limited edition of grilled cheese of the day program from Monday through Friday  for lunch.   So, it’s first come, first served.  

Chef Bossi will only make twelve different creations with a new twist on the classic comfort food per day .  The Grilled cheese sandwiches range from the tangy Shaved Rib-eye with Caramelized Onions, Provolone & Horseradish Mayo to the Italian inspired House-cured Salami, Roasted Peppers, Mozzarella & Basil Pesto and the delectable Fresh Tuna, Roasted Tomato & Swiss Cheese. There is also House Made Porketta, Provolone and mozzarella on Sourdough, Braised Shortrib, Sauteed Onions, Tomato, and Aged Cheddar on Sourdough, Fried Green Tomato, House Made Bacon, and Melted Aged Vermont Cheddar.  

 Big City Tavern, 609 E. Las Olas Blvd. Fort Lauderdale, FL 33301, 954.727.0307 | www.BigCityLasOlas.com

 

 

 
We’ve all received heart-breaking e-mails from far-away ministers in disgrace, widows left with controversial wills, or missionaries hiding in an African jungle or somewhere in Asia who have put their trust in you and selflessly offer millions of dollars to those of us willing to share their bank account information with them. Their far-fetched fanciful stories are now fangless jokes.
 
But here’s a novelty that specifically targets personal chefs, swindling them not by the millions of dollars –which they most likely don’t have – but badly enough with a couple of thousands.
 
He goes by the names of Abraham Curtis, Luis Correa and more recently by the monikers Anthony Stevens or even Paul Klee.  He writes the kind of e-mails every personal chef dreams of receiving – spelling mistakes included −, from Scotland, Nigeria or California, and seeks out chefs in different cities in the US, from coast to coast.
 
His or Her persona is a businessman/ woman seemingly with lots of money who comes from Colombia, Great Britain or the United Arab Emirates (rich and exotic countries, of course) with his or her – large − family for a six week vacation to Winter Park, Miami, New York City, Los Angeles, Mountain View, CA, Chelmsford or anywhere else where he can find a personal chef able to cater to his family’s yen for gastronomy.
 
Curtis, a.k.a. Correa/Stevens/Klee, is a busy person with incredibly stringent dietary needs, no moral qualms and the capacity to make demands and send worthless personal checks to chefs eager to go the extra mile to please a new customer.
 
Like Chef Shannon from Mountain View CA who, according to her testimony in the comments section of www.southfloridagourmet.com  lost $2,500 to this scam. “I, too,” she writes, “was suckered in due to weak economic factors. I was scammed out of $2,500 and have recently become acquainted with another chef in the Rocky Mtn. region who was also targeted.”
 
When Nicole Weiss, a personal chef working in New York City, received an email from Curtis earlier this year, she quickly responded with a series of questions to verify that he would be a good fit for her business. A Google search of his name led her to www.SouthFloridaGourmet.com , where Erik Mathes – then a personal chef in South Florida  and a contributor to the Eating Out Section– recounted his experience with a similar scam. His article was followed by many comments from personal chefs across the country mentioning Curtis’ emails. Mathes’ story detailed his interactions with the man a.k.a. Curtis, although at that time – exactly two years ago −, he went by Luis Correa, one of his many aliases.
 
Then Weiss finally heard back: “I got an email from him about a week later that basically looked like it had been copied and pasted from what everyone else was getting,” she said. “There was a listing of all the foods that they do and do not eat, things that I’ve never even heard of before. It was in such detail, that it seemed outlandish.”
 
Another chef − who prefers to remain anonymous but couldn’t resist sharing his or her webpage: http://www.DineWith9.com and http://www.PhoneAChef.com − wrote:  “We received the same scam email a few days ago from Abraham Curtis for his family vacation. Once we told him that his deposit by check had to be made 14-days prior to start of service (this is the time the bank requires for out-of-state/country to clear the system), we never heard from him again. This is our standard policy.”
How it works: Curtis’ overpayment scam is a popular choice for internet scammers. The perpetrator will reach out to elicit some sort of service from a provider, and set up a scenario where he mails out a fraudulent check for an amount greater than what he owes. He then asks the victim to pay someone else with the difference. When the victim pays the third party with his own funds, as requested, the scammer gets away with their money and the fraudulent check will never clear.

Vince Likar, executive director of the United States Personal Chefs Association, says that people in service industries are more vulnerable to scams like this because they rely on their good name and ability to deliver -- even on unusual requests.
 
“Because personal chefs want to fulfill their customers’ needs, they’re willing to work with them on many levels. So, their desire to provide a service to their clients will lead them down that path,” he said during a phone interview.
 
Likar also notes that email scams like these have become much more commonplace over the past six or seven years, likely due to the increased reliance on digital communications in the workplace.  He advises chefs who receive any suspicious emails to try to investigate the person as much as possible and to try to confirm as much information as needed, such as where they live and work. And, of course, never cash a suspicious check.
 
Likar also recommend that if you have been a victim of a similar scam, to report it to the FBI’s Internet Crime Division at http://www.ic3.gov/default.aspx
 
Your best scenario though is not to fall into the frying pan.  Send us your story in the comment section of this article.

 

Beginning Monday, September 2, Eating House, the creation of culinary ‘enfant-terrible’ Giorgio Rapicavoli,  will open for lunch  Monday – Friday, from 11:30a.m. -3 p.m.  Headed-up by sous chef, Adriana “Lip” Egozcue, the quick and casual counter-service menu with an Eating House twist on salads, hearty and healthy sandwiches, tacos,  fun sides and desserts, will change frequently and is geared to to get people in, out and on their way back to work in 30 minutes or less.

On the list: creative Soups and Salads such as chilled corn soup with lime crema, queso cotija and chile de arbol; a tangy young kale salad with ‘Caesar’ vinaigrette, parmesan and ripped croutons; or a ‘bahn mi’ salad with chicken, lettuce, carrot, herbs and nuoc cham.  Sandwiches include the ‘broccoli cheesesteak’ with fontina, charred broccoli and pickled onions; jamón Serrano with ‘pimentón’ cheese, olive oil and heirloom tomato.  The ‘baja’ tacos of the day lists EH selection of seafood or fish with cabbage slaw, roasted lime, and Sra. Lip’s salsa; charred eggplant topped with basil ricotta, pepperonata ‘slaw’ and baby kale;   sausage , served piping hot with roasted onion, chimichurri and  ‘bbq’ potato sticks; and ‘the mista kim’ with bulgogi pork, pickled cucumber, scallion and hoisin. The sides list housemade kale chips and lentil ‘tabouleh’ and for dessert there’s compressed watermelon; ‘WTF’ cookies; a Tierra Nueva chocolate brownie; and Rapicavoli’s infamous dirt cup, served frozen and to go, for one to enjoy back at the office.

Rapicavoli and team will post the current lunch menu daily on their website www.eatinghousemiami.com and have plans to begin delivery in the next few weeks.

Eating House, 804 Ponce de Leon Boulevard in Coral Gables, Florida, is open for lunch Monday through Friday, from 11:30am-3pm, and for dinner, Tuesday through Thursday, from 6pm – 10:30pm; Friday and Saturday, from 6pm – 11:30pm and for Sunday brunch from 11am – 4pm.    305.448.6524.  www.eatinghousemiami.com

At Blade Sushi, Master Sushi Chef Deden “Benny” Bandi, is now offering a progressive eight-course Omakase dinner – dishes designed to surprise and satisfy restaurant-goers with a chef’s selection of the freshest fish, vegetables, tempura and imaginative specialty rolls such as Blade’s namesake roll – marinated salmon, fresh mozzarella, spicy mayonnaise and fried garlic .

Indonesian-born Chef Benny, who trained with top sushi chef masters Nobu Matsuhisa and Morimoto, was Executive Sushi Chef at Bamboo Restaurant and Sushi Chef at the critically-acclaimed Nobu Restaurant in Miami Beach.

The Omakase dinner is priced at $95 per person (excluding tax, service and beverages) and is offered exclusively at Blade’s intimate 10-seat sushi bar from 5:00 p.m. – 10:00 p.m.  Blade Sushi, on the Chateau lobby level of the Fontainebleau Miami Beach, ,4441 Collins Avenue. Reservations are required 24 hours in advance.  (305) 674-4730; www.fontainebleau.com/blade .

 

Just in time for back-to-school   Chef Allen Susser’s Daily Melt – Midtown launches a new breakfast service with free Breakfast Melts and fresh brewed coffee, tea and juices on Wednesday, August 28, to the first 100 guests who show up from 7:00 a.m. – 11:00a.m.

Chef Allen’s new breakfast melts ($4.95-$6.96) include nutritious options such as the all-natural Turkey Bacon with egg and mozzarella on whole wheat bread; Canadian & Brie with Canadian bacon, egg and brie cheese on a whole wheat muffin; and the Veggie Frittata with tomato, mushroom, spinach, onion and provolone on sourdough, in addition to the Maple Bacon Melt with bacon, egg, maple syrup and cheddar melt on sourdough slices; the Egg in the Nest – a bacon and Muenster grilled cheese topped with a fried egg; and the French Toast with creamy Nutella spread, fontina cheese, and cinnamon sugar.

Daily Melt - Midtown, located on Buena Vista Avenue in The Shops at Midtown Miami (next to Five Guys), is open seven days a week, from 7a.m.-10p.m.   305.573.0101.

Free Live Music every Saturday in September at Dadeland Mall, Miami
Starting Saturday, September 7, and every Saturday from 5:00 – 7:00 pm in September, Dadeland Mall will treat shoppers with the live sounds from local musicians, as follows:
Saturday, September 7, 2013 – Eddie Trujillo Duo - Latin and modern jazz
Saturday, September 14, 2013 – Encore, string duo plays classical beats, show tunes, International and smooth listening favorites.
Saturday, September 21, 2013 – Kelly Dow,  up-beat jazz and pop.
Saturday, September 28, 2013 – Pianist Sarah Salz will perform classical tunes.
Dadeland Mall – New Wing, 7535 Dadeland Mall, Miami, FL 33156
Starting Saturday, September 7, and every Saturday from 5:00 – 7:00 pm in September, Dadeland Mall will treat shoppers with the live sounds from local musicians, as follows:  
 
Saturday, September 7, 2013 – Eddie Trujillo Duo - Latin and modern jazz
Saturday, September 14, 2013 – Encore, string duo plays classical beats, show tunes, International and smooth listening favorites.  Saturday, September 21, 2013 – Kelly Dow,  up-beat jazz and pop.Saturday,
September 28, 2013 – Pianist Sarah Salz will perform classical tunes.      
                                              
Dadeland Mall – New Wing, 7535 Dadeland Mall, Miami, FL 33156

 

pizza sardiniaSardinia Enoteca Ristorante has added four new made-to-order wood-fired pizzas ($12-$14) to its list: The classic Margherita – tomato, daily made mozzarella and basil ; the Marinara – tomato sauce, garlic, oregano, black olives and anchovies – served without cheese; the Prosciutto cotto & funghi  – prosciutto cotto, mix of wild mushroom, mozzarella and ; and the Sausage & Broccoli Rabe, a take on the restaurant’s signature pasta dish.

Sardinia’s pizzas are available every day seven days a week for lunch from noon to 6 p.m. and for late night dining from 10 p.m. until midnight.

Sardinia Enoteca Ristorante, 1801 Purdy Avenue, (305) 531-2228,   www.sardinia-ristorante.com.

No gambling in South Florida… but there’s a new game at 5 Napkin Grill, a beer joint on Lincoln Road with eight draft lines.  The game is a kind of roulette of tap beer with one tap constantly rotating craft beers that change as soon as the keg before is kicked.   The first beer on tap now is Sweetwater 420 Extra Pale Ale and the next in the line-up is Lost Coast Tangerine Wheat.

5 Napkin Grill is located at 455 Lincoln Road @ Drexel.  305.538.2277,  www.5napkingrill.com .

Darrel and Oliver's Café Maxx  is now open for  Sunday Brunch, from 11:00 a.m. to 3:00 p.m., announced Darrel Broek, co-owner of Café Maxx for over three decades.  In addition to innovative takes on classic breakfast items,  Sunday Brunch menu includes entrées prepared by Chef Oliver Saucy such as cashew & macadamia-crusted Texas style French toast with Jamaican banana rum jam or Vermont maple syrup;  Lump crab and spinach eggs Benedict; Smoked salmon scramble eggs, BLT breakfast salad or sandwich with sunny side up duck egg; or the “Steak and Eggs” – a grilled filet mignon over stone ground cheesy grits, grilled zucchini & andouille sausage; and a variety of specialty omelets.   On the “Lighter Side,” there’s Tuna Sashimi Pizza with wasabi cream cheese, sweet soy & caviar; Caviar Pie; quiches; egg white vegetable omelets and a classic European power breakfast.

Café Maxx, 2601 East Atlantic Boulevard in Pompano Beach,  (954) 782-0606.    www.cafemaxx.com .

 

Beginning Sunday, August 4, 2013 from 11 a.m. to 3 p.m. Happy Wine in the Grove, the wine store and Spanish tapas-style restaurant's second location - the first is on 8th St. -  is offering  a new brunch menu including classic favorites: Eggs Benedict with Serrano Ham, Pancakes, French Toast, Happy Wine Steak & Eggs, and Happy Wine Healthy Frittata, as well as dishes with a Spanish spin such as: Revoltillo Español: three eggs scrambled with morcilla, bacon, garlic scapes, asparagus, roasted peppers and shrimp, and Calentadito Colombiano: Colombian style rice and beans, short ribs, sweet plantains, chimichurri and two fried eggs.  Happy Wine in the Grove is also offering Mimosas, Bellinis and Sangria for just $1.85 all day every Sunday.

In addition to a selection of over 1,200 wine labels from around the world, Happy Wine offers a variety of cold and hot tapas, salads, desserts and wine by the glass or bottle, as well as  Paella with Felix  on Fridays at noon. There’s live music every Wednesday, Thursday and Saturday at their Coconut Grove outpost and on Fridays on 8th Street. Monthly wine tastings at both locations every second Tuesday of the month include samples of over 25 labels served in Riedel glassware, which participants can take home at the end of the evening.  Happy Wine in the Grove, 2833 Bird Avenue, Coconut Grove, FL 33133, 305.460.9939. www.wineonlineusa.com .

cl botanas trio lr

torta de carnitas

 

 

 

 

 

cl caramelized pineapple spice

Mexican eatery Cantina Laredo, which has locations in Hallandale Beach and Palm Beach Gardens, has introduced several new menu items, including fajita res − chicken and beef fajitas with bacon-wrapped shrimp filled with Oaxaca cheese and jalapeño; torta de pollo − a griddle-baked sandwich with grilled chicken, mango-avocado slaw and chipotle aïoli; torta de carnitas − a griddle baked sandwich of slow-roasted pork topped with fried egg, apricot spread and goat cheese; botanas trio, a platter with Ahi tuna taco, crab cake and chicken empanada; and tacos de picadillo, made with ground beef, sautéed onions, jalapeño and queso fresco. There are also several new summery drinks such as Pomegranate Berry and Caramelized Pineapple spice.

Cantina Laredo,The Village at Gulfstream Park,501 Silks Run. Hallandale Beach, FL 33009 954-457-7662

Cantina Laredo, 4635 PGA Blvd., Palm Beach Gardens, FL 33418,561-622-1223

villageOpened in August 2011 by husband and wife team Alison Duran and Jorge Espinosa to cultivate a "mom and pop" market where shop owners forge lasting relationships with their customers, The Village Stand has become a temple of gastronomy.

The culinary market is now celebrating two years of  bringing to Miami Shore's downtown retail district edible delights unavailable at most local markets: from vast assortments of local and imported cheeses, pastas, fine chocolates, granola, jams, seasonings, cured meats, fine wines and more artisanal products, which they share with their customers at  monthly open house events on the third Friday of each month.

The Village Stand is located at 216 NE 98th Street in Miami Shores and is open from Monday through Saturday from 10 a.m.- 7:30 p.m.  For more information call 305.458.1229 or visit www.thevillagestand.com .

                            photo: Meg Pukel

 

Beginning Sunday, August 4,  Restaurant Michael Schwartz at The Raleigh Hotel will be open for brunch on Sundays from 11:00 a.m. to 4:00 p.m.  “Brunch has always been part of the big picture for Restaurant Michael Schwartz, and we’re serving the best aspects of what a brunch experience should be -- lots of variety and everything is fresh and cooked to order from the kitchen,” said James Beard Award-Winning chef Michael Schwartz of The Genuine Hospitality Group.

Michael Schwartz, pastry chef Hedy Goldsmith and Raleigh Hotel executive chef Danny Ganem’s menu offers Savory dishes like the Short Rib Benedict with roasted shallot, béarnaise and arugula, the Jumbo Lump Crab Hash with shishito peppers, ramps, mustard greens and two poached eggs, and the Tuscan Kale and Cave Aged Gruyère Frittata with arugula, tomato and grilled country bread. The Sweet portion of the menu lists Bacon Sticky Buns with bourbon caramel and pecans, Lemon Ricotta Pancakes with blueberry Thai basil compote, and the Tangerine Custard French Toast with cardamom butter and espresso praline. Sides like the Palmetto Creek Sausage and the Potatoes Waxman round out the menu with additional Snacks including Shrimp Toast and Crispy Hominy with Chili & Lime. Homemade sodas and fresh squeezed juices like Strawberry-Basil, Pomegranate, and traditional favorites like apple and grapefruit are also offered. A Bakery Board completes the brunch offerings, with selections including a coffee cake, pain au chocolat and brioche.

The Raleigh Hotel and Restaurant Michael Schwartz will continue to serve breakfast, lunch including a fresh raw bar, and dinner daily, as well as poolside and bar service, boxed beach lunches, and a selection of in-room dining items.

For more information on  Restaurant Michael Schwartz at The Raleigh Hotel, click here.  To learn more about sbe, click here and for more information on Genuine Hospitality Group, click here.  

After the Town of Palm Beach notified Café Boulud that operating a "stand-alone" pop-up restaurant is in violation of the town code, the restaurant opted for a change in wording. Instead of calling Boulud Sud  a “pop-up” restaurant in in Café Boulud’s property,  they will describe it as “a casual Mediterranean menu with light, summery dishes, inspired by Chef Daniel Boulud's New York City-based restaurant, Boulud Sud, on the garden terrace at Cafe Boulud through September 2.”

As before, both the Cafe Boulud menu and Mediterranean menu inspired by Boulud Sud will be offered inside the restaurant and on the Terrace, as well as the hotel dining package.

 

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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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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