bianca chef vikram katoshVikramjit Katoch has been appointed Executive Chef at The Delano’s Italian-inspired restaurant, Bianca.  Born and raised in India, Executive Chef Vikramjit Katoch brings over 26 years of culinary experience and an innovative yet traditional cooking style to Bianca where he will introduce new dishes and concepts with techniques, ingredients, and recipes from his culinary journeys to be included in the all-new summer menu.

Bianca’s menu includes Grilled Octopus with aged balsamic and handmade pasta along with seasonal truffles, shaved tableside.  Entrées include a salt-roasted Branzino, a Tomahawk Ribeye Bistecca and the crowd pleasing Roast Chicken. Bianca also features selections from  Umi Sushi & Sake Bar, such as Big Eye Tuna Pizza and rolls like the aptly named FDR and Delano. Guests also have the opportunity to pair their meal with Bianca’s carefully selected wines and specialty cocktails.

“We’re thrilled to introduce Chef Katoch to the Delano South Beach where he will elevate the guest experience at Bianca.” said J.P. Oliver, Regional Vice President, Morgans Hotel Group.

 

Bianca at Delano is open for breakfast, lunch and dinner, seven days a week, and serves brunch on Sundays. 1685 Collins Avenue, Miami Beach, FL 33139 | 305.674.5752 | www.delano-hotel.com

 

modern gardenCarlos and Maryam Miranda have opened their new venture Modern Garden, a hot stone and crudo lounge adjacent to the restaurant Seaspice, with newly appointed Chef Benjamin Goldman, formerly the sous-chef at SHIKANY and voted one of Miami’s Zagat 30 under 30.

Chef Goldman’s menu at Modern Garden features a selection of crudos -- a contemporary interpretation of exquisite raw fish and seafood dressed with infused oils, citrus and fresh herbs -- including Uni Canapé with squid ink chip/ citrus crème / lemon zest; Salmon Rosettes with Faroe island salmon/candied shallot/salmon roe; Hokkaido Scallop Tartare crispy bamboo rice/ golden osetra/ coriander aioli; Fish and Meadow seared yellow fin tuna/ foie gras panna cotta/aji amarillo/ pickled zucchini/ candied hazelnuts.

Guests who prefer their selections cooked can order from Modern Garden’s signature hot stone selections, searing both seafood and premium meats on the 850- degree volcanic stone slabs, conveniently at their table. Items include A5 Wagyu Beef with alderwood salt/ maldon seasonal salt/ lavender flower; Elysian Fields Lamb with red miso/ fleur de sel/ zaalouk/ fresh rosemary; Moscovy Duck Breast with purple onion/ umeboshi / maple tamari/ basil buds; Spinelis (a.k.a ribeye cap) with rojo chimichurri/ lava salt and Diver Scallop with bagna cauda sauce.

A permanent art installation composed of two large trees made and shaped from nominal lumber that spread their canopy through space, with teardrop light fixtures hanging from the branches, softly illuminates table seating and bar areas. The permanent art installation by designer Santiago Pelaez was unveiled during Art Basel 2014.

Modern Garden is located at 422 NW North River Drive in Miami, Florida, and is open for dining Tuesday through Saturday noon to 12:00AM; 305.440.4200. For reservations: reservations@moderngardenmiami.com .

About Seaspice

Seaspice is a waterfront seafood restaurant and lounge with 500 feet of dock space, a large indoor dining room, outdoor bar and lounge, and the newly opened Modern Garden -- a hot stone and crudo concept. Located on the banks of the Miami River, the restaurant captures the essence of a waterfront experience. The restaurant seats 300 in a post-industrial warehouse outfitted in sleek, reinterpreted nautical details with views of the Miami River and downtown skyline.

 

chef najat kanaache of piripiPiripi, by Moroccan-Basque chef, Najat Kaanache, is the collaborative brainchild of AKA Hospitality (named for its partners Teo Arranz, Najat Kaanache and Gus Abalo). At the 200-seat indoor/outdoor concept with garden, lounge, blown glass chandeliers and private room, Chef Najat and her team are serving up authentic Spanish and Basque dishes, melding her culinary experience with the rustic flavors and fragrant spices she grew up with in the Spanish countryside.

Chef Najat honed her skills at Michelin 3 stars Noma, French Laundry, Per Se and Alinea after spending the final two years of El Bulli working directly with Ferran Adria until the restaurant closed. The culmination of Najat’s journey through the world of gastronomy and the fragrant flavors of her upbringing inspired the creation of Piripi which is Spanish slang for “happy”, “tipsy” or “feeling a little bit buzzed.” The restaurant echoes this sentiment throughout – from the witty and whimsical menu to the moving glass floor to ceiling doors that blur the lines between inside and out. The restaurant was created to bring a distinct dining experience with an emphasis on sharing to South Florida diners, inviting them to celebrate and explore the essence of legendary Spanish cuisine.

The menu at Piripi is divided into several sections, allowing diners the opportunity to create their own one-of-a-piripi_ 6136 1kind culinary adventure. Specifically, guests can look forward to Piripikoteos – Piripi’s take on small bites, derived from the Basque word Picoteo which means to snack. Each section of the menu is headed as follows:

·        Piripikoteos

·        Pure Blood – house-cured cuts of Spanish meats

·        Oh Que So – cheeses

·        Appetite’s Hers – appetizers

·        Solid and Liquid Salads – gazpacho and greens

·        Coca de Vidrio – Catalan flatbreads

·        Sea Bocaditos – sharable bites from the sea

·        Salteados y Plancha – delicious grilled and sautéed dishes.

Whether it be Patatas Soufflé, light-as-air potatoes and a spicy brava sauce; “Navajas con Horchata, razor clams, cilantro and tiger nut milk or Crema Mejillon Cronuts, “croquettes” of shrimp and mussels, there’s a perfect Piripikoteo to delight any taste bud.

For those seeking more sustenance, guests can select main dishes, which vary in both proteins and preparation styles. “Del Norte” features main plates from the
 sea  such as “Pulpo Paul,” slow-cooked octopus and peasant potatoes, or Gambas del Paraiso, gigantic head-on prawns cooked traditionally a la plancha with sliced garlic.  “Tierra! Tierra! Tierra!” meaning from the earth, showcase selections such as Chuletón de Buey con Piperrada, a 28 oz. ribeye with onions, peppers and tomatoes symbolizing the colors of the Basque flag or El Cordero Paciente, a 36-hour roasted saddle of lamb accented with rosemary.

There’s a plentiful selection of rice dishes, or Arroces,  o ranging from Conejo y Pollo, with wild rabbit and chicken to Negre De Txipiron, with calamari and squid ink. Not to be missed are the Cataplanas a riceless, Portuguese seafood dish cooked in a copper “clam-shell-like” pressure cooker such as Cataplana de Marisco, with steamed langoustine, crawfish, monkfish and cockles, unlatched and served table-side for a steamy, dramatic presentation. To end the meal on a sweet note, irresistible desserts, or PiripiPostres, range from Crema Catafrita, melt in the mouth fried crema Catalana to Torrijas Vasco Frances, a Basque take on torrejos, in addition to Chuches, homemade Spanish candies, and house-churned helados.

With the belief that you are only as good as the team behind you, Chef Najat called upon her vast network of colleagues from the world’s finest restaurants to assist in her mission to make culinary magic. Piripi’s beverage director Matt Reiser, former wine director at Boston’s Upstairs on the Square, and renowned Spanish sommelier Ferran Centelles, who spent thirteen years at El Bulli,  put together a wine list of boutique Spanish wineries and selected American vineyards. Fifty of the bottles on the wine list are priced under $50.   With seven signature cocktails and five signature Spanish “gin tonics” , the central bar offers herbaceous craft cocktails as well as wines by the glass and craft and Spanish beers.

Piripi is located in the Village of Merrick Park, 320 San Lorenzo in Coral Gables, Florida.  Dinner is served nightly Monday –Sunday from 5PM – 11PM.  For more information and reservations visit www.piripimiami.com or call 305-448-2423.

bagatelleOn the heels of their extremely successful locations in New York, Los Angeles, Sao Paulo, St. Barths and St. Tropez; owners Aymeric Clemente & Remi Laba have opened the 144-seats outdoor/indoor Bagatelle Miami Beach.

Designed by Celano Design, with decorative moldings, plush banquets, numerous crystal chandeliers, bright fresh flowers and eye catching pop art provided by Opera Gallery, Bagatelle Miami Beach highlight is  a  stone top bar with a display of the finest selection of wines and Champagne, cocktails and spirits.

The French contemporary cuisine by Executive Chef Matthieu Godard includes Tartare de Thon Bagatelle- Ahi Tuna Tartar, Avocado Chutney, Cripsy Shallot, Key Lime Soy Dressing, Papdum Tuile;  Gnocchi Truffes a la Parisienne - Homemade Gnocchi, Black Truffle Sauce, Aged Parmesan Cheese;  Gambas au Pastis - Jumbo prawn, flambé with Pernod Ricard, green vegetable risotto; and Poulet Entier Rôti à laTruffe -  Whole Truffled Roasted Chicken, Country Style Potatoes, Caramelized Cipollini, Button Mushrooms, Thyme Chicken Jus.

Bagatelle Miami is located at 2000 Collins Avenue and is open Sunday-Wednesday 6:00PM – 12:00AM;  Thursday-Friday 6:00PM – 1:00AM and Saturday 6:00PM-1:00AM. 

www.bistrotbagatelle.com

 

In advance of the opening of The Centurion Lounge at Miami International Airport later this season, American Express has announced its partnership with James Beard award-wining Chef Michelle Bernstein, Owner/Chef of Crumb on Parchment, Michy's and Chef of Seagrape in the Thompson Miami Beach, to curate the menu of the new lounge.

The Centurion Lounge at MIA will offer locally inspired, seasonal menus designed by Chef Bernstein, as well as Miami-inspired cocktails by celebrated mixologist Jim Meehan.

American Express works closely with its award-winning culinary partners on the menus at each of the existing lounges, including Scott Conant in Las Vegas, Dean Fearing in DFW and Cedric Vongerichten in New York’s LaGuardia, and is excited to kick off its partnership with Chef Bernstein.

Food & Wine Talk Radio

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

 

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 

 

 

Advertisement

 

 


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

 

 
  


   

 
Home   Advertise   Subscribe   Privacy Policy   About Us   Contact Us   Copyrights

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

Web Site By: ExitosEmpresariales.com

 

RocketTheme Joomla Templates