Every Thursday night is Bouillabaisse night at The Palme d'Or at The Biltmore. Chef Philippe Ruiz  adds his culinary touch to the classic Provençal Bouillabaisse for $39 or $59 with wines. Call 305-913-3201. http://www.biltmorehotel.com/dining/palme.php

 
american summits
Philippe Lajaunie CEO, of American Summits , whose name is forever associated with Brasserie Les Halles and its bad boy chef Anthony Bourdain, is now producing and marketing American Summits, a still and sparkling mineral water from the peaks of Wyoming's Beartooth Mountain Range, for hotels and restaurants.
“ 98% of glass bottled water sold in America is imported from Europe,” says Mr. Lajaunie. This fact coupled with growing concerns over imported water's carbon footprint and quality, compelled American Summits to undertake the arduous quest of locating a superior source for American mineral water.  
 
According to Mr.  Lajaunie (Listen to an interview with Philippe Lajaunie on FOOD & WINE TALK WSFG)  most glass bottled water is drawn from aquifers in the ground, which absorb pesticides, animal waste, industrial runoff and other environmental pollutants. European springs, which in ancient times were isolated and frequented for medicinal purposes, are now surrounded by cities and towns. American Summits has chosen as its first source high altitude snowy peaks in Northwest Wyoming, with a point of origination between 10,500 and 12,000 feet. Water that streams off the peaks is filtered organically through the mountain's granite, yielding elements of potassium, calcium and magnesium.
 
"We claimed the remotest mountain springs for our water – above the timberline at high altitudes, naturally sheltered from people, cities and industrial influences," said "Because the source is pristine, American Summits made a commitment to preserve that purity. Our sustainable bottling process ensures that no impact is felt on the mountainside. We bottle without leaving a trace."
 
For information on American Summits: (877) 643-4455,  www.americansummits.com, or email info@americansummits.com  
In conjunction with Share Our Strength’s 2010 Taste of the Nation Miami (2010 TOTN), slated for Thursday, July 29 at Fairmont Turnberry IsleWhole Foods Market offers complimentary cooking demonstrations by top chef participants at the Aventura and Coral Gables stores, every Tuesday in July, 7 p.m. – 8 p.m.  Each live cooking demo is free of charge and will last approximately one hour, including cooking and time for Q&A.   All attendees will have a chance to win VIP entrance to 2010 TOTN Miami.  Two gift certificates for VIP entrance for two will be selected from a drawing of all attendees at the final demo at both stores on July 27.  Winners need not be present at drawing.
To purchase tickets to this year’s Taste of the Nation event on July 29 at the Fairmont Turnberry Isle, call 1-877-26-TASTE or visit www.strengthflorida.org. General admission is $95 per ticket; VIP tickets are $195 each. 
 
The Taste of the Nation WFM Free Tuesday Chef’s Demo schedule :
Whole Foods Market Coral Gables, 7:00 p.m. 6701 Red Road in Coral Gables, Florida.  Reservations are required.(305) 421-9421 www.wholefoodsmarket.com/storesbeta/coralgables/
Tuesday, July 6th                                  Chef Gerdy Rodriguez of Mia at Biscayne, Miami
Tuesday, July 13th                                Chef Juan Masa of 72nd Bar + Grill, South Miami Tuesday,
Tuesdayt, July 20th                         Chefs Marc Vidal/ Michael Gilligan of Soleà at W South Beach, Miami Beach
Tuesday, July 27th                             Chef Sean Brasel of Meat Market, Miami Beach

Whole Foods Market Aventura, 7:00 p.m. 21105 Biscayne Boulevard in Aventura, Florida. Reservations are required. Phone: (305) 933-1543 www.wholefoodsmarket.com/storesbeta/aventura/
Tuesday, July 6th                           Chef Jeff O’Neill of Gibraltar at Grove Isle, Coconut Grove
Tuesday, July 13th                         Chef Gabriel Fenton of BOURBON Steak, Fairmont Turnberry Isle, Aventura
Tuesday, July 20th                         Chef Garrette Gray of Fairmont Turnberry Isle, Aventura
Tuesday, July 27th                         Chef Allen Susser of Chef Allen’s, Aventura & Taste Gastropub,  Delray Beach                                                                                                                                                                                                                                                                
 

http://www.nytimes.com/2010/07/04/opinion/04fishkoff.html?_r=1&scp=2&sq=Kosher&st=cse

Red, White and Kosher

By SUE FISHKOFF

Oakland, Calif.

IN 1972, a TV commercial changed the way Americans looked at kosher food. It showed Uncle Sam munching on a Hebrew National beef hot dog as a heavenly voice assures him it is free of the additives and byproducts present in lesser processed meats.

“We answer to a higher authority,” the voice proclaims. Trust us — we’re kosher.

That message resonated at a time when Americans were growing increasingly mistrustful of the government and were starting to worry about what dangerous hidden substances might be on their dinner plates. Today, a majority of Americans believe that kosher food is safer, healthier, better in general than non-kosher food. And they’re willing to pay more for it. Kosher is the fastest-growing segment of the domestic food industry, with bigger sales than organic. One-third to one-half of the food in American supermarkets is kosher-certified, representing more than $200 billion of the country’s estimated $500 billion in annual food sales, up from $32 billion in 1993.

Given that Jews make up less than 2 percent of the population, and most of them don’t keep kosher, it’s clear that the people buying this food are mostly non-Jews. While some consumers probably aren’t aware that their pasta or cookies are kosher, many are folks who believe that “higher authority” promise.

The Hebrew National campaign also captured a pivotal moment in American Jewish history: a newly confident but still largely immigrant community, basking in Israel’s victory in the June 1967 war, was almost reflexively looking back over its shoulder, not quite sure of its position in the majority-Christian society.

American Jews have always tried to balance their desire to be fully American with an equally strong desire to preserve their Jewish identity. As the social historian Jenna Weissman Joselit points out, one way that immigrant groups cement their position in a new society is by appropriating the foods of the dominant culture while simultaneously integrating their own into the mix. What better way for Jews to signal their full acceptance into American society than by stamping their imprimatur — kosher certification — on that most American of food products, the hot dog?

Americans eat more hot dogs than any nation on earth — 20 billion of them every year, according to the National Hot Dog and Sausage Council, 150 million of them on the Fourth of July alone. Making kosher hot dogs ubiquitous would be, like getting rid of university quotas and restricted country clubs, a powerful statement that Jews have made it.

The struggle, not surprisingly, has played out on the ball fields. Observant Jewish sports fans, long used to brown-bagging it or watching the games hungry, have cheered every time another stadium has said yes to a kosher food concession. Baltimore’s Oriole Park at Camden Yards started serving kosher fare in 1993; New York’s Shea and Yankee Stadiums joined the ranks in 1998.

It’s not just hot dogs. Every time a major American food product goes kosher, observant Jews are delighted. Coca-Cola in 1935. Oreos in 1997. Tootsie Rolls last year and two Gatorade drinks earlier this year. Häagen-Dazs ice cream, Smucker’s grape jam, Tropicana orange juice — every new item brought into the kosher pantry is a sign of fitting in the American mainstream while being observant.

Curiously, those dogs that answer to a higher authority aren’t kosher enough for most Jews who keep kosher. Hebrew National bills itself as one of the world’s largest kosher meat processors, churning out 720 million hot dogs last year, but virtually no Orthodox Jews will eat them.

For years the company’s kosher supervision was handled by an in-house rabbi rather than by one of the national certifying agencies, a major faux pas. His supervision was considered “unreliable” by all the national agencies and the Orthodox leadership.

In 2004, Hebrew National’s kosher supervision was handed to a well-known rabbi from Brooklyn. After a delegation of Conservative rabbis visited the company’s slaughterhouses and packing plant, the dogs were pronounced kosher enough for Conservative Jews; but Orthodox authorities still won’t condone them, saying the meat isn’t glatt kosher, a higher standard.

The world of kosher meat took a big hit in 2008 when Agriprocessors, the nation’s largest kosher slaughterhouse and meat packer, in Postville, Iowa, was raided by immigration officials. The company went bankrupt, the plant’s manager was sentenced to prison for financial fraud, and the kosher meat industry has been scrambling to restore its good name ever since.

So will kosher dogs weather the storm? This weekend should provide some answers. My guess is that, like their gentile neighbors, Jewish families will fill the grill with Hebrew National hot dogs. Unless, of course, they’re Orthodox. Or vegetarian. Or locavores, or opposed to the entire industrialized food system — in which case they won’t be having the kosher-certified Coke, bun or mustard either.

Sue Fishkoff is the author of the forthcoming “Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority.”

 

 

 
According to the latest statistics of the International Organization of Vines and Wine (OIV), Argentina, which exports 26% of its production, is now the fifth wine producer and the ninth wine exporter world-wide,  well ahead  of its Chilean, Australian and South African competitors.   
According to the OIV’s statistics, the world’s major producer is Italy, with 17.7%, followed by France (17%) and Spain (13.1%). Italy is moreover the largest exporter of wine in the world with 21.5%, followed of Spain (16.7%) and France (14.5%).

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
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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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