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07/20/2006 Advertise Subscribe







WHAT'S NEW:
  • 24-hour ONEBURGER to open in Coral Gables...
  • Town Kitchen and Bar opens in South Miami...
  • Brana Restaurantnew in Coral Gables...
  • Tim Keating, New Executive Chef at The Biltmore in Coral Gables...
  • Fifty Restaurant and Lounge opens in South Beach...
  • Chef Luis Pous named Executive Chef at Little Palm Island, Key West...
  • Jens Grafe now VP and GM of Trump International Sonesta, Sunny Isles...
  • La Goulue Christian Delouvrier to open mid-July in Bal Harbour Shops...
  • And More






THE BUZZ:

  • The art of Peruvian cuisine at Panorama, Sonesta, Coconut Grove...
  • Azul Mandarin Oriental Miami offers summertime lunch and Miami Spice menu...
  • The Palm celebrates 80th anniversary with 80 days lobster feast until August 19...
  • Chef Neal Cooper celebrates Italy's World Cup July 21 to 28, offers Half Off Summer Wine Celebration at Il Migliore Trattoria,Aventura...
  • Delano hosts poolside Brazilian BBQ every Tuesday night, South Beach...
  • Dogs Gone Wild At China Grill every Sunday night, South Beach...
  • North One 10 offers prix-fixe summer lunch for $18, North Miami...
  • Theme nights at Tara Steak and Lobster House, Fort Lauderdale...
  • Full moon fever at Pierre's Restaurant and Morada Bay Beach Café, Islamorada...
  • And More







FOOD & WINE NEWS:
  • SOS TASTE OF THE NATION, a gourmet extravaganza, July 19, Ritz Carlton Key Biscayne...
  • HBO Soprano Star Lorraine Bracco launches own label of Italian wines...
  • University of Miami offers a new wine appreciation program...
  • Curacao Chef Hans Van Triest wins Gold Medal at Taste of the Caribbean in Miami...
  • TV series, Chef's Story, to interview culinary legends including Miami Chef Norman Van Aken...
  • Tim Andriola of Timo distinguished visiting chef at Johnson and Wales University...
  • And More
OUR SPONSORS









www.new-theatre.org




Miami Photo Shoot








EATING OUT


Cioppino

Cantina Beach - The Ritz Carlton Key Biscayne

The World's 50 Best Restaurants




Click Here for the Slide Show
The Coolest Beer:
The making of beer has changed dramatically over the centuries--particularly during the last one. The beverage has shifted from a rich, locally-produced staple to a blanched, sanitized drink. But in recent years, the pendulum has swung back again, and flavorful brews are widely available; you just need to know how to choose them. And we don't mean simply picking up a six-pack of snazzy-looking "micro-brewed" or imported beer.
S.A. Prum::
Rieslings to die for Whether floral and fruity, delicate, subtle, and low in alcohol, or medium- or full-bodied, Rieslings from the Mosel-Saar-Ruwer in Germany are fabulously crisp and balanced. They stand up to rich foods like pork and foie gras while complementing spicy Asian, Caribbean and Indian foods.
Three enjoyable reds at great value:
From Portugal, Chile and Argentina, Lafite Rotschild owned properties have come up with "regular" or "second label" wines worth exploring.
French winemakers mull screw cap vs. cork:
In France, it has become an uphill battle to convince a skeptical public that wine in a screwtop bottle is not a cheap, nasty beverage.
Sokol Blosser Wines:
When one thinks Oregon, what comes to mind is Pinot Noir, green state and sustainability. For thirty years now the family-owned Sokol Blosser Winery in Dundee Hills in the northern Willamette Valley, Oregon has been combining elegant award-winning Pinot Noirs with growing grapes organically and sustainability in all winery operations

In Buenos Aires, Argentina, the most European of Latin America’s capitals: An Empire Lost is Reborn on the Dinner Plate A rise in the use of Pre-Columbian indigenous ingredients like meat from Ñandú - a local kind of ostrich, or yacaré – a river alligator and the high-protein quinoa grain is quite surprising in a country best known for tango, steaks and pastas that has more roots in Europe than in the Inca Empire. According to a story in the NYT three restaurants are using Incan ingredients and a native ingredient food supplier. www.nytimes.com/2006/07/12/dining/
12inca.html?_r=1&oref;=slogin





Summertime And The Living Is Easy In Northern Burgundy: Rich in tradition, history, gastronomy and excellent wines, Burgundy is renowned for its warm hospitality and inimitable knack for enjoying life. Linda Watten enjoys the long, balmy evenings scented with lilac, wisteria, and climbing roses of her garden while feasting on local produce, wines and cultural events in neighboring Medieval towns.

BEST BUYS & BOOKS
Tanita
NEW LINE OF DIGITAL KITCHEN SCALES
:

A new kitchen toy that is also a life saver.
Tanita new line of digital kitchen scales have a sleek contemporary look, feature add and weigh functions, push-button gram/ounce display, innovative materials such as safety glass and stainless steel, and auto power off feature; they are designed to be easy to clean and store, and are backed by a solid three-year guarantee.

HOT EVENTS:... And More

BRUNCH... And More
COOKING CLASSES: ... And More

WINES CLASSES, TASTINGS.

Happy hours, Sunday brunches, Music & Entertainment.


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