Fontainebleau Miami Beach’s President and COO Philip Goldfarb has announced the appointment of Joshua Summers to Vice President of Operations, Food and Beverage and the promotion of Executive Chef Thomas Connell to the position of Vice President of Operations, Culinary and Chef Ryan Wilson to the position of Executive Chef. The three are longtime industry veterans with robust experience well-suited for the multi-million dollar operation and will work in concert to oversee various aspects of the hotel’s 1200+ food and beverage employees; 12 outlets including fine dining, casual restaurants, bars and lounges; in room-dining and more than 200,000 square feet of meeting and convention space.

Prior to joining the Fontainbleau in 2015, Joshua Summers  directed the Southeast Region for Stephen Starr Restaurants including the W Hotel Fort Lauderdale as well as Makoto in Bal Harbour Shops and Verde at the PAMM in Miami. He also served as Director of Beverage for the Mandalay Bay Resort at MGM Mirage in Las Vegas and worked several years with Starwood Hotels and Resorts. Mr. Summers will oversee the Italian restaurant Scarpetta, Hakkasan, the contemporary steakhouse StripSteak by Michael Mina and the nightclub Michael Mina 74.

Newly promoted Vice President of Operations,Culinary  Chef Connell has been with Fontainebleau Miami Beach for nearly five years. Before joining as Executive Chef in 2010, Chef Connell -a graduate of the Culinary Institute of America in New York as well as the Institute of Culinary Arts in Palm Springs - began his career in Los Angeles and worked for several independent restaurants as well as The Grand Hyatt L.A. and the Beverly Hilton in Beverly Hills. He went on to The Ritz Carlton Hotel Company for nearly 20 years and served as Executive Chef for the South Beach Ritz Carlton as well as the Hotel Arts in Barcelona, Spain.

Chef Ryan Wilson, the newly promoted Executive Chef of the 1500+ room hotel, has been with Fontainebleau for the past six years, first as Chef de Cuisine of La Côte in 2009, then as Executive Sous Chef of the hotel since 2010.  Chef Wilson, a graduate of the Culinary Institute of America in New York, honed his skills at two of Las Vegas’ most esteemed hotels – The Wynn and The Bellagio.

Fontainebleau Miami Beach is located at 4411 Collins Avenue on Miami Beach.  305-538-2000 or visit

 Executive Chef Alex Chang of MiMo’s Vagabond Restaurant & Bar is teaming up with chef Norman Van Aken to host a “Four Corners of the World” series of dinners at Vagabond Restaurant & Bar. The series kicks off on Cinco de Mayo (May 5th), showcasing signature dishes from Mexico (future events will showcase Japan, Peru and India).

Seatings are at 7:00 and 9:30 pm; prix-fixe menus are $130 each (food only) or $190 (food and wine pairing).  To reserve, call 786-409-5635 or visit

For more information please call the Vagabond Restaurant & Bar at 786.409.5635 or email .

 Starting May 10 – Mothers’ Day - Matador Room’s by Michelin Star Chef Jean-Georges Vongerichten will launch its first al fresco Sunday brunch at  Matador Terrace, at the Miami Beach EDITION.

At Matador Terrace, guests are led to a lush verdant oasis with custom trellis and climbing bougainvillea  with beachfront and beautifully landscaped pool areas.  For Sunday brunch at Matador, Chef Jean-Georges with Executive Chef Jeremy Ford offer a distinct, modern interpretation of Latin cuisine influenced by Spanish, Caribbean and South American flavors prepared with locally-sourced and sustainable ingredients.

The seasonal menu will offer savory brunch items such as Huevos Rancheros and Poached Eggs with Roasted Mushrooms, as well as sweet variations like Coconut Pancakes with Grapefruit and Lavender Maple Syrup, and Crunchy Mexican-Spiced French Toast with Apples. There is a carefully curated selection of smoked meats and fish, pastries baked in-house, and Matador’s signature tacos. Brunch libations include the ‘Bloody Matador’ featuring Elyx vodka, basil, and tomato juice, Bellinis with Perrier Jouët Grand Brut and fresh peach juice, Mimosas with fresh squeezed orange juice, and a selection of rosé wines.

A few favorites lunch and dinner menu items will be available for Sunday brunch, including: Spicy Tuna Tartare with Black Olive, Cucumber and Avocado, Black Truffle and Fontina Cheese Pizza, Grilled Salmon Salad with Radishes, Toasted Sesame and Carrot Ginger Dressing, and Crispy BBQ Pork Tacos with Red Onion Pickles and Cilantro.

Brunch at Matador Terrace will officially launch Sunday, May 10th for Mother’s Day, and continue to run every Sunday from 11am-4pm. Matador Terrace is located at The Miami Beach EDITION, at 2901 Collins Avenue in Miami Beach, Florida. For reservations:  786-257-4600 or visit .


Coya Miami  is now open during lunch hours (Monday through Friday from 12 to 3 p.m.) and has recently introduced a special prix-fixe lunch ($29) to enable professionals to get back to their office on time.

The menu features nine different Peruvian-style dishes including the Dorada Clasico (seabream, red unions, sweet potato, white corn), Salmon (aji mirasol, quinoa, onion escabeche), Calamares Fritos con Ocopa (Baby squid, Peruvian marigold, quinoa), tiraditos and  Pollo al Josper (Free range chicken breast, Aji panca, cilantro).

Lunch can be complemented with signature cocktails, wines or spirits from Coya’s Bar menu  curated by mixologist, Maria Pottage. 

Coya Miami,   999 Brickell Avenue, Miami,  Reservations: (305)-415-9990

Aaron Brooks, Executive Chef of EDGE Steak & Bar at Four Seasons Hotel Miami has invited Mario Alcocer, Executive Chef of Sol y Sombra, at Four Seasons Resort Costa Rica at Peninsula Papagayo, to collaborate with him on an "Urban Jungle Meets Costa Rican Jungle" Culinary Experience, from May 11-17, 2015.

Throughout the week both chefs will prepare authenticTico flavors in the three-course Lunch Break ($23), three-course Dinner ($59) , Bar Bites  and Sunday Brunch complete with chorreadas and huevos a caballo ($75 adults, $32 children).

The Sol y Sombra and EDGE collaborative menu will introduce diners to Costa Rican specialties including the Cartago Salad, an homage to Cartago, located near Costa Rica’s capital San Jose, prepared with kale, cashews, radishes and served with a 'Tapa de Dulce' vinaigrette and the Plantain-crusted Pacific Sea Bass served with avocado quinoa cannelon, corn purée and citrus sauce.

Sol y Sombra’s ocean-to-table and sustainable sourcing vision complement that of EDGE Steak & Bar – a modern steak “light” concept offering smaller, premium cuts of meat with creative vegetable sides and locally sourced products.

The 'Urban Jungle Meets Costa Rican Jungle' culinary experience is available for a limited time from May 11th to 17th at EDGE Steak & Bar Four Seasons Hotel Miami, 1435 Brickell Avenue, Miami, FL 33131. .  Reservations not required, but recommended:  (305) 381-3190 or

Chef/owner David Blonsky and partner Burt Rapoport Apeiro have opened Apeiro Kitchen & Bar for brunch on Saturday and Sunday, 11 AM to 3 PM.

The contemporary Mediterranean selections include the Yogurt Parfait ($9) with raspberry and blueberry compote, local honey, and granola crumble; Ricotta Pancakes($10) –-honey-whipped butter with candied walnuts and maple syrup; Gravlax Salmon Flatbread ($14) topped with pickled cucumber and onion salad, and cream cheese; Sweet Potato & Chorizo Hash ($9) with charred pepper, egg, and caramelized onion; and Frittata of the Day ($9) served with avocado salsa, petite salad, and crispy potatoes.

In addition to Apeiro Classics featuring the ‘French Dip’ Gyro ($18), packed with prime rib, tzatziki sauce, onion, fresh tomato and shredded romaine and a Chicken Pita ($15) drizzled in yogurt and filled with hummus, roasted peppers, onions and baby greens; plus soups ($8-$9), salads ($12-$16), small plates ($9-$16), flatbreads ($12-$15) and burgers ($15-$16), the menu also offers Build-Your-Own-Omelets (starting at $10) and original twists on Eggs Benedict – The Italian ($12) with red wine-poached eggs, prosciutto sausage, smothered in béarnaise sauce on a spinach focaccia; The Classic ($9) – poached egg, maple-cured Canadian bacon, hollandaise sauce on a toasted English muffin; and The Vegetable ($12) – poached eggs, spinach, roasted mushrooms on a toasted English muffin topped with a roasted tomato hollandaise sauce.

Through the month of April, brunch guests will receive one complimentary mimosa or Bellini with additional rounds priced at $10 per glass and a choice of  Apeiro Signature Cocktails.

Apeiro Kitchen & Bar is open for dinner and Happy Hour nightly. Brunch is served on Saturday and Sunday from 11 AM to 3 PM. Located at 14917 Lyons Road in Delray Beach. Telephone: (561) 501-4443; A second location for Apeiro Kitchen & Bar is in development for a 2015 opening in Midtown Miami.



Devon Seafood + Steak: During Happy Hour  diners can indulge in Devon’s One Buck Shuck, a daily selection of oysters on the half shell for just $1 each from 4PM-8PM. Hand-picked by Executive Chef Rod Chitikov, an array of six different types of East and West Coast oysters on the half shell will be featured including Beau Soleil; Naked Cowboy; Katama Bay; and Malpeques. Devon Seafood + Steak is located at 11715 Sherri Lane, inside The Palms at Town & Country Mall, in Kendall. (305) 275-0226; .

Lure Fishbar: Celebrate with a shellfish plateau of East and West Coast varieties or Lure’s popular dressed oyster selection such as Wiannos with pineapple salsa; Blue Points with shallot mignonette; Kusshi with jalapeno ponzu; or Kumamotos with fresh wasabi leaf and lemon. Lure Fishbar is located in the historic St. Moritz Hotel building at the Loews Miami Beach Hotel at 1601 Collins Avenue. The restaurant is open for dinner at 6PM. Valet parking is available. (305) 695-4550; .

Mignonette Miami: The charming, restaurant from chef/restauranteur Danny Serfer and business partner, Ryan Roman, in the heart of Miami’s up-and-coming Edgewater neighborhood offers a rotating variety of hand-shucked half-shells. Guests can sidle up to the oyster counter and mix and match East and West Coast varieties ranging from Kumamoto and Marin Miyagi to Standish Shore and Riptides. Mignonette Miami is located at 210 NE 18th Street. The restaurant is open for dinner nightly; lunch is served Monday through Friday along with Happy Hour from 5:30 to 7PM.  Weekend brunch is served from 11:30AM to 3PM. Reservations strongly suggested. (305) 374-4635; .

Wild Sea Oyster Bar & Grille: James Beard acknowledged Chef Tony Joseph’s seafood destination on buzzing Las Olas Boulevard will offer a tasty all-day oyster special featuring seven unique varieties of East and West Coast oysters each served with cocktail sauce, Florida citrus and a red wine mignonette for a $1 each. While enjoying the oyster special, guests can also treat themselves to the restaurant’s seasonal raw bar. Wild Sea Oyster Bar & Grille is located in the Riverside Hotel at 620 East Las Olas Blvd. in Fort Lauderdale. (954) 467-2555; .

3030 Ocean: Fort Lauderdale’s critically-acclaimed oceanfront dining destination will be toasting National Oyster on the Half Shell Day with Sebastian Salts oysters straight from the nearby Sebastian inlet (half dozen $15/dozen $29). 3030 Ocean is located at 3030 Holiday Drive, at the Marriott’s Harbor Beach Resort and Spa in Fort Lauderdale. (954) 765-3030; .

Sea Level Restaurant + Ocean Bar: will feature an exclusive special from March 31st to April 14th on Executive Chef Jason Connelly’s massive chalkboard of locally-sourced specials. Diners can enjoy grilled oysters served with black garlic compound butter and grilled bread (half dozen $12/dozen $20). Sea Level Restaurant + Ocean Bar is located at 3030 Holiday Drive, at the Marriott’s Harbor Beach Resort and Spa in Fort Lauderdale. (954) 765-3041

 West Kendall Baptist Hospital has appointed chef, restaurateur, television personality and author Adrianne Calvo its Culinary Ambassador. Calvo is proprietor of Chef Adrianne’s Vineyard Restaurant and Wine Bar, in West Kendall.

Working in collaboration with Chef Edgardo Llopiz, executive chef of West Kendall Baptist Hospital and the Bamboo Café, Calvo will create signature dishes and special seasonal menus for hospital patients, employees and visitors that exemplify her quest for Maximum Flavor. She will also conduct on-site cooking demonstrations at the hospital and spread Baptist Health’s philosophy that nutritious food can delight the palate. “ Good nutrition is a cornerstone of a healthy lifestyle, and Chef Adrianne will inspire us all to make wise food choices,” said Javier Hernández-Lichtl, CEO of West Kendall Baptist Hospital.

Ms. Calvo is chef/owner of  Chef Adrianne’s Vineyard Restaurant and Wine Bar, in West Kendall, hosts a weekly cooking segment, “Maximum Flavor Live,” on NBC 6’s lifestyle and entertainment show, 6 in the Mix, and is the ccokbook author of  Maximum Flavor, Driven by Flavor Fueled by Fire, and her newest book, #MaximumFlavor Social. A graduate  of Johnson & Wales University’s Miami campus, after which she honed her skills at Mandarin Oriental Hotel in Miami, under the tutelage of executive chef Patrick Lassaque, and in California under Chef Thomas Keller and Chef Cindy Pawlcyn.

For additional information, visit: and

 Who will compete for the title of Prince or Princess of Porc in 2015?

The five competing chefs in this one-of-a-kind culinary competition featuring over 36 dishes prepared from locally-raised whole heritage breed pigs are:  Lindsay Autry of Fin & Feather, Xavier Torres of Drunken Dragon, Todd Erickson of Haven South Beach, Jason Pringle of db Bistro Moderne and Richard Hales of Blackbrick.

Each will prepare a maximum of six dishes with hopes to win votes from a crowd of hungry gourmands and celebrated judges led by last year’s Prince of Porc, Jose Mendin, and including Aaron Brooks of Edge Steakhouse, Daniel Serfer of Mignonette, Bradley Herron of Michael’s Genuine and Norman Van Aken of Norman’s .

The winner, Miami’s “Prince or Princess of Porc,” will go on to compete for the title of "King or Queen of Porc” at the tour finale, Grand Cochon at Snowmass/Aspen in June. The grand champion will be rewarded with a 4-day wine experience in Rioja, Spain’s most prominent wine region.

On Friday, April 17, the weekend takeover commences with two epic nights of dinners hosted by last year’s winner of Cochon 555 Miami, Jose MendinThe Chefs Five-Course dinner is prepared by five guest chefs : Aaron Brooks, Cesar Zapata, Danny Smiles and Timon Balloo with each course paired with the Wines of Germany at Pubbelly.

On Saturday, the festivities continue with Jose Mendin and Big Beef versus Heritage Pork in a “Large Format Feast” Dinner at Pubbelly paired with St. Francis Winery, Hirsch, Reserve, Old Potrero 18th Century and Creekstone Farms.

Sunday, Apr. 19,  VIP 4PM, General 5 PM.  Heritage Pork event includes more than 36 chef-prepared dishes in an all-inclusive stand up reception with notable tastings from Wines of Germany and St. Francis Winery..  Loews Miami Beach Hotel,1601 Collins Ave.,  Miami Beach, FL 33139. VIP Admission $200;General Admission $125 Purchase tickets at

Eating out?  The Miami Herald has come up with 's Dining Adviser; a database of restaurants with directions, phone numbers, hours and more that will help you make a decision as to where (and where not) to dine in South Florida.

terraceLa Mar by Gaston Acurio at the Mandarin Oriental Miami is  celebrating its first year anniversary on Thursday, March 19, 2015 with a complimentary champagne cocktail with Peruvian flavors and a new menu including 3lb. Osso Bucco slowly cooked in chicha morada purple corn juice; Quinotto - quinoa "risotto" with poached egg and prawns; Lomito - lomo saltado grilled cheese with rocoto pepper aioli; Black Grouper Anticuchero from the live-action Anticucho Grill.

The new items will complement La Mar's all-time favorites remaining on the menu including Chaufa Aeropuerto - pan fried rice, Fideos Machos -squid-ink pasta and Whole Fish Nikkei - Peruvian-Japanese fresh catch.

For reservations:  email or call +1 (305) 913 8358.

Social media contest: share your #lamarmemories as a public photo and tag them for a chance to win Sunday Brunch for two, with stations of seafood and grill items, individual entrees, desserts and unlimited brunch cocktails.



 March 2015 marks the City of Miami Beach’s 100th anniversary and to honor this monumental milestone, the Fontainebleau Miami Beach has created special celebratory offerings available throughout the month of March: a $100.prix-fixe dinner for two at the hotel’s critically acclaimed restaurant, Michael Mina 74;  lavish cocktails at the iconic Bleau Bar featuring some of the world’s finest liquors.   Also available during the month of March is a three-course dinner for two ($100) at Michael Mina 74 prepared by Chef de Cuisine, Thomas Griese – recently named one of Zagat’s “30 under 30”  

Michael Mina 74 is located in the lobby level of the Fontainebleau Miami Beach at 4441 Collins Avenue in Miami Beach. For information or reservations, please call (877) 326-7412 or visit

 Starting Sunday, March 15, from 11am-3pm The Vagabond Restaurant & Bar is offering a brunch prepared by  chef Alex Chang, with items such as Quesadilla of Oaxacan string cheese, squash blossoms, epazote, two eggs, and salsa tatemada, Yeasted waffles, plantain butter, mascarpone, maple, and Shakshouka, merguez sausage, Lebni, fermented potato flatbread and more.  Signature drinks will be served, and from 1-5pm, guests can head over to the hotel pool bar to enjoy live music from Vinyl Boulevard. Vagabond Hotel in the Miami Modern (MiMo) 786.409.5635


hedy_photo.previewBy Lesley Abravanel  - Read full story in:

It's the end of an era at the Genuine Hospitality Group, where it has been just announced that pastry chef Hedy Goldsmith will be leaving the empire she helped build with chef Michael Schwartz to relocate to Los Angeles with her wife, Heidi Ladell, who is expanding her events branding company out there.

The announcement, pun perhaps intended, was most definitely a bittersweet one. As for where, specifically Goldsmith is landing in LA, that's to be determined.  A rep for Goldsmith tells us that "she wants to learn the market as LA is a huge, burgeoning food town." An official Genuine Hospitality email said "While we all wish Hedy and Heidi the very best in California, we want them to know that they will be dearly missed here in Miami and specifically at The Genuine Hospitality Group."

"We're all jealous because we all love LA, " Schwartz told us. "I personally as a chef would not be where I am today without Hedy Goldsmith. She pushed me, inspired me and motivated me. I just tried to keep up with her. We're gonna miss her to death.

Chef Luke Bergman became, in 2010,  the first American to win gold at the prestigious International Trophée Passion culinary competition at the Académie Culinaire de France, widely regarded as the culinary version of the Olympics.

As Executive Chef at 1826 Restaurant & Lounge, he is now offering a Trophée Passion winter menu.

“The new menu features both hot and cold appetizers, as well as a selection of pastas and risotto“.says Bergman who divides it into three sections “introducing unique, delicious ingredients that guests don’t commonly see on menus,” he says: The Harvest (vegetable dishes), The Hook (seafood dishes), and The Hunt (meat dishes). Vegetarian options include Zucchini Blossoms with whipped ricotta, tomato and basil; the Florida Avocado Salad with grapefruit, hearts of palm, and citrus emulsion; Garganelli Pasta with kabocha squash, miatake mushrooms, sage, and black truffle essence; and a Vegetable Plate with grilled avocado, roasted endive, carrots and spinach walnut spread. For the seafood enthusiast, the menu boasts items such as the Yukon Gold Potato “Cloud” Baerli Black Sturgeon Caviar with vodka cream and egg jam; Chilled Cucumber Soup with king crab, almond and mint snow; Lobster Stracciatella Risotto with leeks parsley and tomato confit, and Key West Snapper with trumpet royal mushrooms, citrus puree, grilled leeks and herbs. For the meat lovers, choose from an array of dishes such as Beef Tartare with grilled focaccia and smoked gribiche; Hudson Valley Foie Gras with amaretti cookie, guava pineapple, citrus and brioche; Long Island Peking Duck Duo roasted and confit with Tokyo turnips, black trumpets honey and almonds; and a 24 oz. Prime Akaushi Wagyu Strip with fingerling potatoes, charred onion madeira and foie gras foam, designed for sharing.

Following dinner, the multi-level 8,200 square ft. structure transitions into an ultra-lounge on the third and fourth levels where late night menus are offered to pair with cocktails and drinks.

1826 Restaurant & Lounge at Eighteen Hundred Twenty Six Collins Ave, Miami Beach, Florida 33139. 305.763.8860 / The hours of operation: Main Dining Room: 6:00 p.m. – 1:00 a.m. Tuesday -Thursday / 6:00 p.m. -3:00 a.m. Friday & Saturday / 6:00 p.m. – 1:00 am Sunday (beginning December 1).  Bar/Lounge: 6:00 p.m. - 1:00 a.m.  Tuesday-Thursday / 6:00 p.m. – 3:00 a.m. Friday & Saturday /6:00 p.m. – 1:00 am Sunday (beginning December 1)

Starting January 19 through January 31, 11:00 a.m to 11:00 p.m., La Terraza, at the JW Marriott Miami, is offering a “Taste of Argentina” menu ($ 21.) On the menu,  Deep fried beef empanadas with “salsa criolla” and Grilled Skirt with mashed potatoes, seasonal vegetables and chimichurri sauce. For dessert  Churros with chocolate sauce or Flan with Dulce de Leche.

La Terraza is located at 1109 Brickell Avenue in Miami.   (305) 329-3500.



img_2193Starting  Friday, December 19th from 4:30pm to 7:30pm Tamarina is launching Happy Hour Mondays to Fridays from  4:30 pm to 7:30 pm with specially priced servings of Oysters (1/2off), Shrimp Cocktails ($5), Prosciutto and Bresaola boards ($7), Fried Polenta ($7) and other bites. Drinks include Beers ($4) Wines ($5) and specialty cocktails such as Negroni and Thyme Bellini ($6).

Tamarina is open for lunch and dinner daily.  600 Brickell Ave., Downtown Miami. 305-579-1888.

The Traymore Restaurant and Bar at the newly opened Metropolitan by COMO, Miami Beach, has debuted a Happy Hour at The Traymore Gin Bar in time for the upcoming holiday season.  The Traymore Gin Bar offers more than 40 imported gins from around the world and is considered the first of its kind in Miami Beach.

Head bartender of The Traymore Gin Bar, Jack Araque, together with Executive Chef Jonathan Lane have created a food and beverage happy hour bar menu 5:00pm and 7:00pmseven days a week, with Bar Bite Specials such as a Cuban Sandwich ($7), Chicken Croquettes ($8) and Florida Tomate Basil Bruschetta ($8). Drink specials include Signature Cocktails for $10 each; Select Wines by the glass for $8 and House Liquor for $8. A special selection of domestic and imported beers and spirits are also available and discounted valet parking also applies for restaurant guests.  

The Traymore Restaurant and Bar at Metropolitan by COMO, Miami Beach, 2445 Collins Avenue, Miami Beach, FL 33140.   305-695-3600,

John Kunkel, founder of Miami-based restaurant group 50 Eggs, Inc., has appointed Patricia Yeo as Executive Chef at Khong River House (1661 Meridian Avenue, Miami Beach; 305.763.8147).

Born in Malaysia, Yeo has lived in Britain and the United States, and has traveled around much of Southeast Asia throughout her impressive culinary career.  While studying biophysics at Princeton University, Yeo enrolled in a cooking class at the New York Restaurant School, and from that point on, immersed herself in an international culinary career.  She has worked with acclaimed chefs including Bobby Flay and Chinese cooking scholar Barbara Tropp. She went on to run several acclaimed restaurants, including AZ in New York City, which received three stars from The New York Times; Pazo and Sapa, also in New York City; and Ginger Park in Boston.

Yeo is a renowned cookbook author, with the AZ-inspired Cooking From A to Z with Patricia Yeo and Everyday Asian. Yeo also competed in Season 4 of Bravo’s Top Chef Masters, and most recently worked with Chicago-based restaurant group Lettuce Entertain You as the brand’s Creative Director.

At Khong River House, Yeo brings her personal experience growing up in and traveling around Southeast Asia to the menu, using fresh techniques and a market-driven approach to ingredients.  Sourcing from local purveyors and using Florida seafood in order to provide guests with the freshest ingredients and flavors possible, Yeo’s menu includes Khong classics  as well as brand new menu items rotating according to season and availability.  Yeo has also put her own spin on several house favorites, including Northern Thai Beef Jerky, which is now dried in a traditional preparation for a crispy, satisfying texture; and the Cambodian Yellow Curry.  Among Yeo’s initial additions to the menu are Duck Confit & Chinese Sausage Fried Rice; Golden Shrimp & Crab Dumpling; Silk Road Lamb Kofta and Lemongrass-Cured Salmon with Salsa Verde and Lemon Gelée.

Since opening in December 2012, Khong River House has earned several accolades, including a semifinalist nomination for the 2013 James Beard Foundation Award’s Best New Restaurant.



gelato2Gelato-Go/Healthy Italian Gelato is opening its 3d location in Miami in partnership with Sicilian Pastry School Pasticceria Costa” from Palermo, Italy, at 1520 Washington Avenue, Miami Beach.

Named “Best Gelato in Miami 2013” by Miami New Times, Gelato-go, makes their own Gelato base daily with fresh ingredients only. “Our secret is the meticulous search of the components used in each of the recipes, some imported from our homeland of Italy and from all over the world. Some of the ingredients we use in the production of our Gelato are pistachios from Bronte, Sicily, hazelnuts from Langhe, Piedmont, and we exclusively use Valrhona chocolate, which sources cocoa beans of the finest variety from a plantation in Venezuela,” said co-founder Alessandro Alvino.

“We serve you a healthier product by using milk which does not contain artificial hormones or antibiotics and fruit grown by local farmers for our sorbetti.”

Gelato-go new location at 1520 Washington Avenue, Miami Beach  will be offering pastries (from Sicily) as well as savory treats such as pizza and arancini. It follows the flagship store on 458 Ocean Drive,  Miami Beach  and a second on 360 SE 1st street, Downtown Miami.  786-294-1726

Chef Norman Van Aken and partner Candace Walsh plan to open a cooking school, “In the Kitchen with Norman Van Aken at the Vagabond,” in Spring 2015, at 7411 Biscayne Blvd., at the site of the former Royal Motel in the resurging MiMo District.

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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