Sean Brasel, Executive Chef/Co-Owner of Meat Market on Lincoln Road, has launched a Sunday Night Prime Rib Special ($35),  every Sunday, from 6 p.m. through midnight or until it’s all gone.  Brasel’s spin on this traditional classic features Creek Stone Farms prime rib brined for 24 hours, slow roasted overnight and then wood-grilled before serving.  It is then topped with fried Anaheim green chiles and onions and accompanied by a natural  jus. “It’s one of the tastiest meats available,” according to Brasel, “because it has a lot of marbling, which contributes to its juiciness and flavor.”

In addition to its  Friday Happy Hour from 5 p.m. – 8 p.m. with half-priced cocktails and $1.50 oysters, $2.50 shrimp and $6 fresh ceviche to nibble on, Meat Market’s Crudo Bar opens nightly at 5 p.m.;

Meat Market, 915 Lincoln Road, South Beach (305) 532-0088. www.meatmarketmiami.com

makoto 

 

Makoto at Bal Harbour Shops is celebrating its 1st  year anniversary through the end of May with a special “Best of Makoto” $45 per person menu with dishes created by Executive Chef Makoto Okuwa like Spicy Tuna Crispy Rice, Tuna Air Bread, Short Rib Robata, Nasu Robata, Frosty Kobe Fried Rice, Spicy Tuna Maki, Spicy Yellowtail and Mochi, all served family style. ( see review http://www.southfloridagourmet.com/site/eating-out/1039-2011-05-04-17-13-58.html)

The “Best of Makoto” celebratory menu is available for lunch and dinner, seven days a week, through the end of May.  Makoto,Bal Harbour Shops,9700 Collins Ave., Bal Harbour, 305-864-8600

jaspersJasper's Patron Inflicts High Heel Head Wound, Sends General Manager to Emergency Room

Tuesday, April 10, 2012, by Carolyn Alburger, sf.eater.com

First it was thieves stealing shot glasses, and now it's women smacking bar employees with high heels. That's right, just up on the Jasper's Corner Tap twitter feed is this image of a woman that sent general manager Matthew Meidinger to the ER on Saturday night with one very high-impact shoe smack. He explains: "This drunk woman cracked my skull with the heel of her shoes. Spent the night in the ER." And he elaborates: "This woman smashed me in the head with her heels then jumped in a cab."

Anyone out there know anything about this woman (pictured)? Was she angry? Flirting? Do we think she's a tourist? Or does she live just around the corner? Meidinger is offering a $500 reward for more information. That is all.

Jasper's Corner Tap, 401 Taylor St., San Francisco, CA

 

chef nina compton

Nina Compton has been promoted to Chef de Cuisine at Scarpetta, the Fontainebleau Miami Beach’s Italian restaurant where she was part of the opening team with chef Scott Conant.
A native of Saint Lucia and graduate of The Culinary Institute of America (2001) in Hyde Park, Nina began her professional journey at Daniel in New York City, working and learning alongside Daniel Boulud and Alex Lee. After moving to Miami, she worked alongside South Florida’s top toques including Norman Van Aken at Norman’s and Philippe Ruiz at Palme d’Or.   
 Chef Compton rose from Sous Chef to Executive Chef of Casa Casuarina, a private club and intimate boutique hotel in Miami Beach before joining the Scarpetta team. “Under the direction of Scott Conant, Chef Compton will surely execute all the exciting things in store for Scarpetta in 2012," said Jeff Klein, Vice President of Food & Beverage at Fontainebleau Miami Beach.

Scarpetta opens daily for dinner at 6 p.m. . Fontainebleau Miami Beach, 4441 Collins Avenue, Miami Beach. (305) 674-4660; www.fontainebleau.com/scarpetta

 

Café Prima Pasta is offering $4.19 specials on Thursday, April 19th in conjunction with National Garlic Day. The three “breath-taking,” garlic-infused appetizers including the Bruschetta topped with chopped tomatoes, sweet basil and garlic (originally $9.95); Calamaretti Fritti in a mixture of Italian bread crumbs and robust roasted garlic (orig. $12.95); and Spinach Sautéed in garlic served over hearty cannellini beans (orig. $9.95).   Vampire repellent cocktails like the Baby Prima Martini, Dracula Red Bloody Mary, Vampire Vodka Surprise, and Chef Arturo’s favorite Pinot Noir will all be priced at $4.19 a glass.

Café Prima Pasta, 414 71st Street, Miami Beach, 305-867-0106 www.cafeprimapasta.com

garlicA member of the onion family, garlic is high in Vitamin B6, Calcium, Magnesium, Phosphorus and Potassium and has been used throughout recorded history for both culinary and medicinal purposes. The Bible and the Talmud, Hippocrates, Galen, Pliny the Elder among others all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy.

In addition to preventing and fighting the common cold, garlic has antibacterial, antiviral, and antifungal properties and is alleged to help regulate blood sugar levels, prevent heart disease and stomach and colon cancers.   Garlic was used as an antiseptic to prevent gangrene during World War I and World War II  and early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.

Chow Down Grill’s (CDG) owners John Donovan (partner and co-creator of legendary night haunts The Bar in Coral Gables, Purdy Lounge, and recently opened The Blackbird Ordinary) and Chef Joshua Marcus (who’s cooked at BLT Steak, Timo, and China Grill) have appointed Joe “Chino” Bracero as new chef de cuisine. Chef Bracero is adding unique and ambitious sushi rolls to the outstanding new Pan-Asian menu  adding Vietnamese and Korean touches to existing dishes and nightly specials.  305.674.1674.

The weekly installment  of the “Sunday Feast” brunch series kicks off Sunday, April 1st 11 a.m. – 3 p.m. and features an indulgent buffet-style spread ($35) by Executive Chef Sergio Sigala and Pastry Chef Oscar Bonelli. The price includes a complimentary cocktail& live entertainment and 50% off valet.  Cecconi’s Miami at Soho Beach House, 4385 Collins Ave., Miami Beach, Fla., Reservations 786.507.7902 or miami@cecconisrestaurant.com

From  Monday  through Thursday from 10 PM until midnight, there is a reverse happy hour at Ra Sushi in South Miami.

The reverse happy hour menu includes more than 35 sushi, appetizer, and tapas selections, ranging from $2 to $7, plus a wide variety of beer, wine and signature cocktails ranging from $3 to $7. Popular happy hour dishes include Tootsy Maki, the Viva Las Vegas Roll, Sweet Onion Salmon Tapas, and Pineapple Cheese Wontons. RA’s creative cocktail menu features such favorites as the Sake Sangria, Blushing Geisha, or Sea Monkey.    

RA Sushi South Miami 5829 SW 73rd Street, Miami, FL 33143, 305.341.0092, http://www.facebook.com/RAsushiSouthMiami,

artichoke and goat cheese flatbread
dsc00015ripe plum tomato flatbread 
At Seasons 52, all dishes at or under 475 calories —from the signature flatbreads and appetizers, to entrees and indulgence desserts. PHOTOS: SFG

Spring is here and bathing suits are coming out: on the store racks, out of the closets. Now is the time to get ready to fit into them without having to sacrifice taste or a yen for something really satisfying.

Seasons 52, the fresh grill and wine bar restaurant renowned for offering dishes at or under 475 calories per plate —from the signature flatbreads and appetizers, to all entrees and its popular mini indulgence desserts —, has come up with a new spring menu.

dsc00014“During the spring, farmer’s markets and grocers are full of fresh, vibrant produce,”said Cliff Pleau, Senior demoDirector of Culinary at Seasons 52 who has developed a flavorful, thoughtfully-prepared spring menu which he presented last week together with Master Sommelier Georges Miliotis at an interactive media dinner in their Coral Gables location. A screened demo was packed with cooking tips and wine pairings.

In addition to the regular low-cal flatbreads like the delicious plum tomato flatbread, there are new appetizers such as Artichoke & Goat Cheese Flatbread – with leaf spinach, balsamic onion, Laura Chenel goat cheese and roasted peppers, and Artichoke-Stuffed Artichoke Leaves – with organic arugula, Parmesan cheese and balsamic glaze.  “What makes the flatbreads almost addictive is the combination of herbes de Provence with a touch of lavender,” explained Coral Gables location Executive chef Matt McCormick.

These paired perfectly with the Prosecco-based seasonal Strawberry Kir Royal and Strawberry Basil Fusion with Prairie Organic Vodka, Fresh Basil, and Organic Agave Nectar.

Appetizers were followed by Tomato & Haas Avocado Salad – with organic arugula, balsamic glaze and grilled bruschetta; entrees like the Grilled Columbia River Steelhead Trout “packed with proteins” says chef – with spring vegetables, basmati rice and lemongrass sauce;  Lamb T-bone Chops – with asparagus, truffle mashed potatoes and red wine glaze and a side dish of crunchy Spicy Snow Peas & Shiitake Mushrooms – with roasted almonds. Al;so on the menu: Tiger Shrimp Penne Pasta – with spring asparagus and oyster mushrooms in a light lemon-basil sauce.

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52etchedglassThe wine suggestions by Master Sommelier George Miliotes:

Zardetto Prosecco, Treviso NV – Produced in the Veneto, in the northeast of Italy, this sparkling wine is great alone or with a dash of fruit juice. I was perfect with the seasonal Strawberry Kir Royal (Fresh Strawberry-Infused Prairie Organic Vodka, Organic Agave Nectar and Zardetto Prosecco)

Aveleda Vinho Verde, Portugal ’10/’11 – Crisp and light with just a hint of sweetness and sparkle, this varietal it is the perfect aperitif wine to enjoy with an assortment of flatbreads.

Lioco Indica Rosé, Mendocino ’11 – A totally natural wine with lovely aromas and flavors of ripe red raspberries and strawberries and a pleasantly dry finish; goes with just about everything on the menu.

Botani Moscatel, Sierras de Málaga ’10 – Neither sweet nor dry, this Spanish wine is packed with fruit flavors and a round finish. It pairs beautifully with white fish or shellfish.

Allegrini Palazzo della Torre Corvina Veronese ’08/’09 – Supercharged with a second fermentation from dried grapes, like a Ripaso, this wine is medium bodied but with a long and potent red fruit finish – and pairs well with meats; from pork to lamb.

Seasons 52 is open seven days for lunch and dinner from 11:30 a.m. through 11 p.m. Mon – Thurs; 12 p.m. Fri. and Sat., and till 10 p.m. Sundays, and offer nightly entertaining and outdoor dining , 321 Miracle Mile, Coral Gables, 305-442-8552 Coralgables@seasons52.com

 

The Ritz-Carlton, South Beach Culinary Team has recently appointed Jason Morale new Executive Pastry Chef.

Internationally trained in Vienna, Austria, South Florida native, Jason Morale returns to The Ritz-Carlton, South Beach after an 8 year hiatus working in pastry kitchens at various restaurants and hotels throughout the country to lead the skilled pastry team for the hotel’s two signature restaurants, in-room dining, special events (including the Burgers on the Boardwalk held at DiLido Beach Club during South Beach Wine & Food Festival) and more.

Washington, D.C.–  Spanish award-winning chef José Andrés and his team at ThinkFoodGroup debut his first food truck allowing fans to savor his culinary creations on-the-go Monday through Friday, 11:30 AM to 2:30 PM.  Pepe, a nickname for José, the food truck is metallic silver, and will be serving lunch in Washington D.C.  Pepe will also be available for private events and will announce its locations via Twitter and Facebook. www.facebook.com/pepefoodtruck, and www.twitter.com/pepefoodtruck.

Pepe will offer lunch fare, with a rotating selection of “flautas,” based on the ultimate Spanish sandwiches José Andrés grew up with in Spain. “Flautas” are elongated, rolled sandwiches layered with ingredients, making them perfect for easy grab and go dining, and will include: Butifarra ‘Burger’: Spanish pork burger with alioli and brava sauce; Pollo Frito: fried chicken breast with lettuce, Piparra peppers, alioli, and brava sauce; Escalivada: roasted eggplant, red peppers, sweet onions, spinach, and mojo rojo; Pepito de Ibérico: seared Ibérico pork and Serrano ham with roasted green peppers, caramelized onions, and alioli; Spanish Grilled Cheese: Manchego, Murcia, Valdeón, Membrillo, and fresh goat cheese; Fútbol Club Barcelona: thinly sliced chicken, bacon, lettuce, tomato, and shallot mayonnaise; Jamón Serrano y queso Manchego: Serrano ham, Manchego, and olive oil; and Pepito de ternera: Seared beef tenderloin, caramelized onion, piquillo pepper confit, and blue cheese.  Prices range from $8 to $14 each (Ibérico and specialty sandwiches can range to $20).

Pepe will offer Patatas Bravas, fried potato chips, inspired by the popular dish served throughout Spain, along with a variety of his signature (non-alcoholic) cocktails such as Sangria, and Pepe Tonic priced from $3 to $4 each.  Seasonal soups such as Chicken Noodle will also be available, served with warm Ficelle bread, priced at $8.  For dessert, Pepe will serve a Chocolate and Hazelnut Ice Cream Flauta, a chocolate cookie sandwich with hazelnut ice cream, priced at $5.  With a menu of flavorful Spanish-themed simple lunch food, Pepe is rolling out to be a serious contender among D.C. food trucks.


 Juvia has recently kicked-off daily lunch service, available seven days a week, from noon to 3 p.m

The lunch menu offers a variety of affordably priced French-Asian specialties infused with the robust flavors of Peruvian ingredients created by culinary team: executive chef Laurent Cantineaux; executive chef Sunny Oh; executive sous chef Kaoru Chang; and pastry chef Gregory Gourreau. Juvia’s unique bento box specials, priced at $24 per person, will offer an appetizer, entrée, and dessert, served on a beautiful tray, which guarantees speedy service.

The rooftop Juvia is located nine stories above the city and offers indoor and outdoor dining with panoramic views of Miami Beach and the Biscayne Bay.  Perched on the terrace – featuring a retractable roof – guests are sure to be wowed by the 22¢ ft. soil-less garden wall designed by acclaimed French botanist Patrick Blanc.

1111 Lincoln Road corner of Lincoln Road and Lenox Avenue serves lunch seven days a week, from noon to 3 p.m.  Dinner is served nightly, starting at 6 p.m. (305) 763-8272.  www.juviamiami.com

Chef de Cuisine Christina Coupet, under the direction of Fontainebleau Miami Beach executive chef Thomas Connell, has created an extensive menu of casual but stylish Mediterranean fare.

The menu lists a variety of dishes like Greek Mezze or Crudité platters for two or a selection of Fruits de Mer from the raw bar. Perfect menu items include a variety of salads such as a traditional Niçoise, Caesar and Greek salads and Puy Lentils with carrots, shallots, tomato, parsley, pancetta and mustard dressing. The menu continues with pastas, fresh grilled seafood as well as beachside classics such as sandwiches and wraps.  New evening menu additions include hamachi ceviche with lemon and coriander oil, mahi mahi bouillabaisse in a tomato saffron broth with mussels, clams and chorizo and lobster thermidor with mushrooms, chives, béchamel and gruyere cheese.

An innovative cocktail menu and rosé wine bar complement the Riviera-like atmosphere set by the oceanfront pool deck at the Beach Club.

La Côte is open daily for lunch from 11 a.m. to 6 p.m. and until 9 p.m. Thursday through Saturday for dinner. Reservations aren’t accepted. Telephone: (305) 674-4710. www.fontainebleau.com/lacote.

Starting March 23, every Friday from 6 to 9 p.m. The Veuve clicquot Happy Hour at the Forge offers Veuve Clicquot by the bottle $50 and $10 by the glass with complimentary hors-d'oeuvres by chef Dewey Losasso. The Forge, 432 41st St., Miami Beach, 305-538-8533

Chef restaurateur Angelo Elia, of Casa D’Angelo restaurants — Fort Lauderdale, Boca Raton Delray Beach and the Atlantis Hotel in Paradise Island — has introduced a new menu of Italian small plates and authentic Italian pizzas at his Tuscan eatery, D’Angelo Pizza ▪ Wine Bar ▪ Tapas.

Tapas list Pizzas ($15), create your own board’ of imported meats & cheese ($20-$40), seafood salad – calamari, octopus, shrimp and mussels over arugula ($14); sautéed clams and mussels in a roasted garlic and spicy tomato sauce ($13) and the Tour of Italy – a sampling of arancini, suppli, potato croquette and crispy polenta ($13).  There’s marinata bruschetta with eggplant and Parma prosciutto ($9), ceviche and carpacci ($11) and the maialino – cured pork, arugula, and black olives with an orange citronette ($12). And for desserts: housemade sweets or gelato ($6 - $7).

D’Angelo Pizza ▪ Wine Bar ▪ Tapas is open for lunch and dinner   Monday through Thursday 11:30 a.m. – 10:30 p.m.; Friday and Saturday 11:30 a.m. – 11:30 p.m. and Sunday 11:30 a.m. – 10:00 p.m.     4215 North Federal Highway, just south of Commercial Boulevard in Oakland Park, Florida.   (954) 561-7300. www.pizzadangelo.com

 

On Friday, March 9, the Mayfair Hotel & Spa kicks-off the re-opening of Rooftop Rendezvous – a Friday happy hour with DJ Ethics, two for one cocktails from 6-10pm, complimentary sparkling wine for ladies from 6-7pm. along with a special bar bites menu.

On Thursdays, the Mayfair hosts the internationally themed Rooftop Pool & Cabana Lounge, which focuses on cuisine and paella from Spain. For Fridays, patrons are encouraged to wind-down from the week with its Rooftop Rendezvous, which is a 2-for-1 happy hour lasting all the way 'til 10 p.m..

Mayfair Hotel & Spa, 3000 Florida Ave., coconut Grove, 305-441-0000

There is no cover or minimum on Wednesday and Thursday evenings from 8 p.m. to 11 p.m. as The Betsy South Beach continues to welcome South Florida music lovers with free and open to the public performances of jazz and blues, as well as special performances by classical and other artists, throughout the month of March.

On Wednesday evenings (March 7, 14, 21, and 28) old school blues from Big Poppa E.  On Thursday, March 1, 15, 22 and 29, jam band Adrenaline.  On Thursday, March 8 Brazilian jazz vocalist Mariana Martin, will be accompanied by Max Farber on piano. All performances are

Performances take place in the hotel’s Lobby Bar.  For more information call 305-760-6902 or visit online www.thebetsyhotel.com.

 Spartico Restaurant offers a Pizza Buffet lunch from 11:30 a.m. to 1:30 p.m. with salad bars, unlimited sodas and ice tea  for $14.00 per person, including taxes and 2-hour complimentary valet parking. 3000 Florida Ave., Mayfair, Coconut Grove. 305-779-5100

Blazing Kitchen, an ongoing interactive culinary event will blaze a trail of culinary demonstrations, seminars, tastings, and a Battle of High School chefs cook-off  at The 2nd Annual Miami Wine & Spirits Expo to be held  Friday, February 24 through Monday, February 27 at the Miami Beach Convention Center.

Blazing Kitchen Miami showcases the talents of chefs and sommeliers from renowned local restaurants and hotels to enable Miamians to discover and enjoy exquisite food, wines, beers, and spirits.  "You can learn about chocolate sculpting from master pastry chef Michel Chiche (Qzina);  taste paella, sushi, grass-fed beef from Uruguay from the best restaurants in town; compare the best domestic and international craft beers; learn about of tasting wine and how to identify the different aromas and components from one of the best sommeliers in town, Sebastien Verrier (St. Regis Hotel), and find out all about Bordeaux and its crus from Court of Master Sommelier Pascal Legrand," explains Culinary and Special Events Director Victor Passalacqua.

One of the highlights of Blazing Kitchen:  Miami Mayor Tomas Regalado and Mrs. Raquel Regalado will preside over the award ceremony at the High School Mystery Basket Culinary Competition on Sunday, February 26, at 5 p.m. pitting two of Miami-Dade’s best: Mast Academy vs. Braddock High.

Another treat: Cooking with and for kids.  Junior Chef Alexandre (11) will demonstrate how fast, easy and safe it is for kids to prepare their own meal  on Sunday, February 26, at 6 p.m.

The timing with the SoBe Wine and Food Festival is not serendipitous:  "This Expo is for food and wine lovers at all levels and all budgets," says Passalacqua.

Tickets are $75 (or $120 for two days). Admission is complimentary for accredited trade and press  who can register online or bring a business card; service industry associates can bring a copy of their liquor license for entry.   Miami Beach Convention Center 1901 Convention Center Drive, Miami Beach, FL

For additional information, schedule, tickets and registration, please visit www.miamiwineexpo.com. Or contact Victor Passalacqua, vapisa100@aol.com

Philippe Chow Miami, which reopened in South Beach at 36 South Ocean Drive offers a three-course prix fixe lunch Monday through Saturday from 12 to 3 p.m.

The special three-course lunch menu lists Appetizers including House Salad, Chicken Satay, Crispy Seaweed, Vegetable Dumplings and Chicken Lettuce Wraps; Entrees including Chicken and Broccoli, Crispy Beef, Beijing Chicken, Steamed Sea Bass with Black Bean and Garlic Sauce and a Tofu Vegetarian Plate, all served with white rice; and Dessert, including Sorbet or Ice Cream by Pastry Chef Keith Freiman, served with Coffee or Chinese Tea. The restaurant is also introducing a $29 “Power Lunch” that uses the same prix fixe menu and includes a martini, perfect for executives who wish to impress.

Philippe Chow Miami is is open Monday through Saturday for lunch from 12 to 3 p.m. or for dinner from 6 p.m. to 12 a.m.   36 South Ocean Drive, Miami Beach, FL 33139 305.674.0250. www.philippechow.com.

Mare Nostrum is offering a specially priced three course executive lunch menu  Monday through Friday, at $19.95, exclusive of tax and gratuity. Choices include starters like Goat cheese and onion tart,  Crab and shrimp with lobster bisque and a grilled tarragon and garlic crostini; Croquetas de jamon,  Ceviche, Bacon and leek quiche, red snapper crudo with blood orange and fennel. For entrees there’s Paella de pollo, catch of the day, pasta of the day, 10 oz skirt frites, Marinated pork chop; and for dessert: ice creams and flan de turron

Mare Nostrum, 1111 SW First Avenue, right off of Brickell Avenue; directly across the street from the Brickell Avenue Metrorail MetroMover station.   786-691-2770.    marenostrumrestaurant.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

 
 

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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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