The Front Porch Supper Series - $26 (plus tax)- kicks off on Thursday, April 1st with a taste of New England with products flown in fresh from the Northeast.

Every Thursday from 6 to 11 p.m., the menu will include  the Chesapeake Blue Crab Boil: Gulf Coast Shrimp, Crawfish, Andouille Sausage, Sweet Corn & Red Potato; and the New England Lobster Boil: 1 1/2 lb. Maine Lobster, Mussels, Clams, Sweet Corn & Red Potato served at communal tables.  660 at The Angler also offers a 16 oz. Ice Cold Narragansett Lager from Rhode Island ( $3) and desserts ($3).  660 at The Angler’s,  660 Washington Ave, Miami Beach 305-534-9600. www.theanglersresort.com    

From April 7 to April 20, four top Italian restaurants in Miami Beach will offer a four-course prix-fixe with imported Italian delicacies for $45. Authentically Italian is an event organized by the Italian Trade Commission in collaboration with the Italy-America Chamber of Commerce Southeast.
The kick off dinner to be held April 6, at Vizcaya Museum & Gardens by invite only, will allow each restaurant to showcase one of their signature dishes. The participating restaurants are:  
Escopazzo Organic Italian Restaurant - Chef Giancarla Bodoni, 1311 Washington Avenue, Miami Beach,  www.escopazzo.com         
Quattro Gastronomia Italiana - Chef Nicola Carro from Alessandria in the Piemonte region of Italy, 1041 Lincoln Road, Miami Beach,  www.quattromiami.com         
Sardinia Enoteca & Ristorante - Chef Pietro Vardeo. 1801 Purdy Avenue, Miami Beach, www.sardinia-ristorante.com        
TiramesU Ristorante - Chef Luca Taretto, 721 Lincoln Road, Miami Beach www.tiramesu.com

For information on “Authentically Italian”, contact Corylie Suarez-Valente at the Italy-America Chamber of Commerce at 305-577-9868 or suarez@iacc-miami.com

Now through April 18,  the Four Seasons Hotel Miami will donate 25% of the proceeds from sales of Chilean wines to the Chilean Red Cross.

Three distinct vintages by Veramonte winery are on offer including a Chardonnay, a Pinot Noir Reserva and a Meritage, among others  will be offered by-the-bottle and by-the-glass in all dining venues at the Hotel: Acqua, Bahia and 14Thirty-Five.  At  Acqua, the menu pairs red snapper and hubbard squash gnocchi with mushrooms and brown butter sage with the Chardonnay Reserva, 14Thirty-Five’s Beef Sliders with the Pinot Noir or Bahia’s Gaucho-grilled skirt steak and queso fresco on ciabatta with the Meritage.   Four Seasons Hotel Miami, 1435 Brickell Avenue, Downtown Miami. 305-381-3190.

Starting Monday March 22nd, Philippe launches  a power happy hour  Monday-Friday from 6-7pm  with select cocktails including the Lychee Martini, Shanghai Philippe and Midnight Mojito for $6.  Philippe Miami, on the corner of Collins Avenue and 23rd St.  305.674.0250 or  reservations@philippechow.com   www.philippechow.com    

From  Monday through Friday, 11:30 am - 3:00 pm, The River Oyster Bar offers a 3-course prix fixe lunch ($20) including a choice of New England fish chowder,  Arugula & asparagus salad with pecorino Sardo & crispy prosciutto,  or Blue Points on the half shell with champagne mignonette for first course. For mains, there’s a choice of Grilled mahi-mahi with celeriac remoulade, Shrimp Creole with spicy tomato stew and steamed white rice, or skirt steak with salad, followed by desserts: hand made chocolate truffles with coconut-mint, hazelnut, coffee, orange scented flan or Saxon Greenfields, USA cheese with fig jam and cinnamon-raisin crisp. River Oyster Bar, 650 South Miami Avenue, Downtown  Miami,  (305) 530-1915,  www.therivermiami.com

La Marea’s Executive chef Gonzalo Rivera has introduced the sidewalk “Lazy Breakfast .”   Available seven days a week from 10:30 a.m. to 2:00 p.m., La Marea offers Rivera’s signature dish for breakfast:  a thinly sliced, bacon-rubbed NY steak sandwich served with a fried egg and piled atop a toasted baguette coupled with a variety of coffees, specialty teas or a hand-crafted cocktail such as the chase the tides -- a mix of elderflower, vodka, blood oranges and champagne.   

Other menu selections ($5-$25) include -- huevos rancheros served here with a sweet potato tortilla; rice krispy French toast with dulce de leche, fresh bananas and cocoa; oyster shooters with a spicy sangrita sauce; or a crab cake benedict with a corn bread biscuit and a flavorful cilantro hollandaise drizzle.

La Marea at The Tides South Beach,   1220 Ocean Drive on Miami Beach, Florida. (305) 604-5070. www.tidessouthbeach.com

 altamare raw bar sampler - 1_1Altamare Restaurant, the new restaurant by restaurateur Claudio Giordano and partner/chef Simon Stojanovic (formerly of Michael’s genuine),  designed by Juan Carlos Arcila-Duque, celebrated its grand opening in February, and is now open for lunch

During lunch, for an indenfinite period of time, owner Claudio Giordano will be pouring complimentary glasses of prosecco. Some items on the lunch menu include the pan-seared Spanish mackerel (with shaved fennel salad with roasted red pepper, house dried tomato and preserved Buddha hand); housemade fettuccine (served with wild ocean rock shrimp asparagus, snow pea and garlic); and the poor boy sandwich (which includes grilled chicken, wild ocean rock shrimp, Florida avocado and oregano aioli).  

Altamare is is open for lunch Wednesday through Friday from 12 – 4 pm and dinner nightly from 5 – 11 pm.   and is located on the west end of Lincoln Road, across from the new promenade and public plaza at 1233 Lincoln Road.   305.532.3061   www.altamarerestaurant.com  

On Saturday, March 13, from 7 p.m. on, in celebration of the three year anniversary of the opening of Michael’s Genuine Food & Drink, chef/owner Michael Schwartz is taking his signature cuisine to the street with a MGFD cart which will be parked during Art Walk at the corner of 40th Street and N.E. 1st Avenue.  

“We’ve been playing with the idea of street vending for some time.  It’s a great way to test new items and connect with customers outside of the restaurant – and most of all to have some fun,” says Schwartz.  “I’m excited and looking forward to hitting the street.” 

Chef Schwartz and pastry chef Hedy Goldsmith will operate the cart for its first service with the help of Johnson & Wales University students, rolling out at 7:00 p.m. with $3 to $6 items such as hedy's kasha knishes; thick cut potato chips; house-made sausage sandwich ( condiments like house-made local cabbage slaw, hot sauce, and pickles are free and so is filtered water) and  buttered popcorn ice cream.  Cash only; premiere menu below.  For more information on the cart visit the restaurant blog at www.thegenuinekitchen.com/vending  .  

Stephen Starr’s Steak 954 introduces the new Sunset Menu with light bites prepared by Chef Jason Smith and drinks  from 2:30-5:30pm between lunch and dinner.   The sunset menu will offer select items from the raw bar as well as some “Snack954’s” such as the Big Eye Tuna Tacos and the Mini BLT. Specialty cocktails also available including the Sunrise cocktail to go along with the Sunset. Steak 954,  on the ground floor of W Fort Lauderdale,  401 North Fort Lauderdale Beach Blvd. 954- 414-8333

 The first Southern Food issue, published in 2005, was guest edited by The Oxford American’s food columnist, John T. Edge, who is director of the Southern Foodways Alliance.  Edge , a recent James Beard Award winner who also writes the "United Tastes" column for The New York Times  is the guest editor of the second Southern Food issue .  "For those of us who live to eat, these are hopeful times," Edge writes in his guest editor's note.

Amidst the South's changing economic and cultural landscapes,  OA's contributing writers reflect on past cooking traditions and take stock of new trends for a better understanding of our connection to food and the people and places that cultivate it.  

Details about all of the Southern Food issue events are available on a dedicated website at: http://food.oxfordamerican.org <http://food.oxfordamerican.org/> .

  The contest is open to any culinary student enrolled in a credentialed culinary school.  To enter add as many recipes for appetizers, entrees, desserts, etc. , as well as “Tasting Notes”  to your eatingvine.com page by June 1, 2010. Prizes - 1st place $1,000; 2nd place $500; 3rd place $400; 4th place $300; 5th place $200 and 6th place $100.  Enter by noon on April 1, 2010 and one lucky person will be randomly drawn and will win a surprise raffle prize.  For a complete list of rules and more information, log onto www.eatingvine.com.

 
 
FLIPANY (Florida Introduces Physical Activity and Nutrition to Youth) will serve up a three-part nutrition education series during National Nutrition Month at ArtServe, located at 1350 E. Sunrise Boulevard in Fort Lauderdale.
National Nutrition Month® is a nutrition education and information campaign created annually in March by the American Dietetic Association. The theme for March 2010 is "Nutrition From the Ground Up."
Led by FLIPANY’s registered Dietitians, Elizabeth Seeley, RD, LD and Jill Hickey, RD, CNSD, LD, the hour-long educational sessions are free to the public and geared primarily towards children and families. Advanced registration is encouraged by calling (954) 636-2833 as class sizes are limited.
 
Tuesday, March 16: The Dietitian's Guide to Healthy Snacks, 3:30 – 4:30 PM; 5:30 – 6:30 PM, an informative discussion on how to incorporate healthy snacks in your, and your children's daily meal plan. 
ArtServe, 1350 E. Sunrise Boulevard, Fort Lauderdale, FREE, RSVP:   (954) 636-2833.
 
 Tuesday, March 23: The Dietitian's Guide to Reading Labels & Shopping Smart, 3:30 – 4:30 PM; 5:30 – 6:30 PM, Jill Hickey, RD, CNSD, LD will lead you and your family on a virtual grocery store tour to teach you what to look for when looking at food nutrition labels, ArtServe, 1350 E. Sunrise Boulevard, Fort Lauderdale, FREE, RSVP:   (954) 636-2833.
Tuesday, March 30: The Dietitian's Guide to Meals on the Go, 3:30 – 4:30 PM; 5:30 – 6:30 PM, registered dietitian Jill Hickey, RD, CNSD, LD will show you how to make quick and tasty snacks that redefine fast food. 
ArtServe, 1350 E. Sunrise Boulevard, Fort Lauderdale, FREE, RSVP:   (954) 636-2833.
 
For more information FLIPANY’s programs, services, and activities taking place during National Nutrition Month, please visit, www.FLIPANY.org

On Saturday, March 20 -  cocktail reception begins at 7:45pm, immediately followed by the four-course dinner -   20 diners will get the first taste of newly released wines from Schiopetto and Sandrone vineyards in Northern Italy, guided by Cioppino Sommelier Jorge Mendoza and Dr. Cristian Maddalena from the renown wineries.   

The highly Parker rated wines - Schiopetto, Sauvignon DOC Collio 2008; Schiopetto, Friulano DOC Collio 2008; Sandrone “Valmaggiore” Nebbiolo d’Alba DOC 2007; Sandrone Barolo DOCG “Le Vigne”  2005 and Errazuriz Late Harvest Sauvignon Blanc 2007 – will be paired with a menu designed by Chef de Cuisine Ezio Gamba. The specialties: scampi stuffed zucchini blossom with melon and a creamy buffalo mozzarella; Carnaroli risotto with duck confit and Robiola cheese; and roasted lamb loin medallions atop of grilled polenta with apricot and rosemary jam.  Wine Room at Cioppino, The Ritz-Carlton, Key Biscayne, 455 Grand Bay Drive. Limited to 20 guests. RSVP Carolina at 305.365.4286.

 

 

 Magical Elves - the producer of Project Runway and Top Chef -  is casting a new show for NBC called United Plates of America  - a competition show where the next great restaurant concept could make a big splash.

They are seeking foodies, entrepreneurs, restaurateurs and people with a creative business sense or with the next big idea in the food biz.  For more information about the casting and to fill an application,  go to: www.NBC.com/casting     

 mandarin oriental pool“Tapas on the Bay,” is the new Friday night happy hour at the chic hotel’s poolside bar.   
Every Friday from 6 p.m. to 11 p.m. the cocktail menu will be offered at half price from 6 p.m. to 8 p.m.  Guests can sip a bevy of signature cocktails, starting at $14, including the Geisha, Spring Blossom Ginger Mojito, Brasilia Breeze and Lycheetini, among others, and enjoy the eclectic mix of music “al fresco”. “Tapas on the Bay” is located poolside at Mandarin Oriental, Miami, 500 Brickell Key Drive. No cover charge.  Valet parking $ 11. (305) 913-8358. 

philippe chow 2Philippe Miami, the eponymous restaurant of Chef/Owner Philippe Chow, introduces six steamed dishes to its health conscious traditional Chinese menu with a modern twist,  including Dumpling Sampler,  Chicken & Broccoli, Chilean Sea Bass served with black bean and garlic sauces, Steamed Whole Fish with scallions & ginger, Live Maine Lobster with fresh ginger, scallions and cracked black pepper, as well as a Seasonal Vegetable Platter, available with tofu. 

philippe chow 3Philippe Chow strives to use healthy and nutritional ingredients such as soybean oil instead of trans fat. The dishes are non-dairy and there is no added sugar in either signature fruit sorbets, roasts or  the famous Peking Duck and Chicken.  Phllippe Miami, corner of Collins Avenue and 23rd St., Miami Beach.   www.philippechow.com    

 Every Friday, beginning March 5  from 5:00 p.m. to 8:00 p.m. kick off your weekends at Red Koi Thai & Sushi Lounge with Bacardi cocktails at half price followed by dinner with a wide variety of signature sushi rolls and authentic Thai cuisine.  Red Koi Thai & Sushi Lounge, 317 Miracle Mile, Downtown Coral Gables 305.446.2690 or visit www.redkoilounge.com .

sushi makiThe recently opened sleek 2,000-square-foot Sushi Maki eatery located in Concourse D of AmericanAirlines terminal offers travelers an extensive selection of premium sushi and Japanese cuisine.

“My vision of a healthy food offering is now reality and I look forward to sharing it with travelers from all corners of the world,” said Felipe A. Valls, Jr., President of Global Concessions and Master Developer of Food and Beverage at MIA who has partnered with Abe Ng, CEO of Sushi Maki and Canton Restaurants.

Sushi Maki also caters to travelers in a hurry with a convenient Grab-and-Go counter where they are able to pick up freshly prepared sushi bento boxes, boxed salads and bottled beverages.

Founded 10 years ago, Sushi Maki offers  wholesome, premium quality Japanese cuisine in three dining locations in South Miami, Coral Gables and Palmetto Bay; as well as sushi stations in Whole Foods Markets; store fronts at the University of Miami and Florida International University, and Baptist Hospital among other venues. www.gosushimaki.com

 

laurent tourondelOn March 3, the original BLT Steak on 57th Street in Manhattan turns six years old, and all of Executive Chef and Partner Laurent Tourondel’s BLT Steak and BLT Prime restaurants across the country will celebrate by serving specially priced entrees, sides, desserts and cocktails. 

For one day only, on March 3, BLT Steak’s filets, rib eye and New York strip steaks, Dover Sole and signature blackboard main courses will be priced at $33.04. Sides like Jalapeño Mashed Potatoes, Creamy Spinach and Hen of the Woods mushrooms that normally range from $8-$10, will be $3.03, as will signature cocktails ( regularly $14-$15).  Desserts such as Peanut Butter Chocolate Mousse with banana ice cream, Crêpe Soufflé with passion fruit sauce and Caramelized NY Cheesecake with citrus soup and blood orange sorbet will also be $3.03 (reduced from $10). 

Starting February 22, Michael Mina’s BOURBON STEAK will open an hour earlier, thus extending its “Raise Your Spirits” happy hour from 5 to 8 p.m. Monday through Friday. The chic bar and lounge area serves a selection of hand-crafted cocktails and wines by the glass at half-price ($6 to $10.50), signature bar burgers and complimentary butter-truffle popcorn. Full menus are available at the bar after 6 p.m. Bourbon Steak at Fairmont Turnberry Isle, 19999 West Country Club Drive, Aventura, (786) 279-6521

 

This  specialty prix-fixe, "foodie-oriented" culinary experience of four-course specialty menus utilizing local, organic, sustainable and seasonal ingredients created by Executive Chef Frank Jeannetti will be available exclusively on Fridays and Saturdays.  The menus are priced at $65 per person; wine upgrade at $25. Essensia Restaurant at The Palms Hotel & Spa is open 7 days per week for breakfast, lunch, and dinner and features Sunday Brunch from 11.30am -3pm.  3025 Collins Avenue, Miami Beach,  305.908.5458 www.essensiarestaurant.com  

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
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The House of Mandela Wines from South Africa

 
 

Chef Scott Conant: Scarpetta

 
 

Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

 
 

Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  

 
 

James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine

 
 

Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue

 
 

Lidia Batianich, celebrity chef, TV host, author and restaurateur 

 

 

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