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Food & Wine News




SAVE THE DATE! April 29th, April 30th & May 1st, 2005

For a Weekend of All Reserve, Single vineyard and Upper Tier Wines;

Top Restaurants, Renown Guest Chefs and Entertainment


FRIDAY, April 29, 8:00 am Annual Anne Bennett Memorial Golf Classic
Pros, enthusiasts, dabblers and those looking for a great time are invited to participate. Kicking off with an Shotgun Start at the Biltmore Golf Course. Scramble format. $150 per player, $600 foursome, and $1,000 corporate sponsor (foursome). RSVP to 305.445.8066, ext. 2095.

FRIDAY, April 29 Grand Wine & Food Tasting
An exclusive all reserve, upper tier & single vineyard wine event, with local celebrity chefs preparing their fine cuisine. Trade Tasting 2:00 - 4:00 p.m.; VIP & Press access 6:00 - 7:00 p.m.; General Admissions 7:00 - 9:30 p.m. Country Club Ballroom. VIP $125; Members $65; Non-members $75. RSVP to 305.445.8066, ext. 2095.


FRIDAY, April 29 10:00 p.m. Wine & Giggles with Celebrity Comedian Robert Klein
A hilarious evening with celebrity comedian Robert Klein. Open wine & martini bar. Granada Ballroom. Members $75, Non-members $95. RSVP to 305.445.8066, ext. 2095.

SATURDAY, April 30 3:00 p.m Monterey Wine County: Great Wine Comes with the Territory
Seminar featuring award winning wines from leading vintners, and an introduction to the evolution of wine production from the eight unique AVAs of Monterey County.. Danielson Gallery. Members $40, Non-members $50. RSVP to 305.445.8066, ext. 2095.

SATURDAY, April 30,7:00 p.m. Winemaker Dinner & Musical Performance by Juan Areco & Las Brisas
Five courses prepared by Internationally Acclaimed Celebrity Chefs: Executive Chef Julian Serrano of Picasso, Bellagio Hotel, Las Vegas; Chef/author Patricia Quintana of Mexico; Chef Jorge Matas Comino of Carmen de San Miguel, Alhambra, Granada Spain; Chef de Cuisine Philippe Ruiz of Palme d'Or, The Biltmore, Coral Gables. Each winery will host a table pouring all reserve, upper tier, single vineyard wines.
Country Club Ballroom. Members $175, Non-members $195. RSVP to 305.445.8066, ext. 2095.


SUNDAY, MAY 1 11:30 a.m. Interactive Luncheon & Silent Auction
Guest Chefs Julian Serrano of Picasso, Bellagio Hotel, Las Vegas; Chef/author Patricia Quintana of Mexico; and Chef Jorge Matas Comino of Carmen de San Miguel, Alhambra, Granada Spain direct guests in the preparation of a gourmet lunch. Each winery will host a table.
Country Club Ballroom. Members $125, Non-members $150. RSVP to 305.445.8066, ext. 2095.


THIRD ANNUAL TASTE DOWN UNDER COMPETITION
BRINGS AUSSIE CUISINE TO SOUTH FLORIDA ,
THURSDAY APRIL 28TH TO SATURDAY APRIL 30TH.



Culinary students, chefs, and chef instructors from all over the U.S. will descend on Miami for the Third Annual Taste Down Under Competition. Conducted in association with Johnson & Wales University, Taste Down Under gives culinarians a chance to experiment with Australian ingredients. The Grand Prize trip to Australia for the lucky winners! This year Taste Down Under adds special competitions in Seafood and Baking and Pastry categories.

Included in this year's Competition-related activities are several special appearances by Colin Hay, former lead singer of Aussie 80's mega-hit band Men At Work. He will perform in a special acoustic concert Thursday, April 28 at the Shores Performing Arts Center. Earlier that day Hay will conduct a master music class, open to South Florida performing musicians, at Luna Star Caf�. On Friday night, April 29th, Hay will be Guest of Honor at an invitation-only Aussie Beach BBQ hosted by VH1 Classic. And on Saturday, April 30th Hay will join the Taste Down Under Judging Panel and lend his musical and culinary skills to the Taste Down Under Awards Dinner.

Leading up to these Taste Down Under events is a special Australian promotion at select South Florida restaurants featuring competition ingredients paired with great Aussie wines from Aquila and Bird in Hand. Participating restaurants include: 3030 Ocean in Ft. Lauderdale (Chef Dean Max), Quinn's Restaurant where Chef Anthony Mansolillo has recently teamed up with Chef/Owner Gerry Quinn, Nobu (Chef Thomas Buckley) and the Conrad Hilton (Miami) where Guest Chef Athol Wark (Australia) will be delighting customers with his unique take on Australian cuisine. Wark will be fresh from a recent trip to Washington, DC, where he will be reprising several by-invitation only dinners for the Australian diplomatic corps.

Tickets for the Colin Hay concert are available at www.tastedownunder.com/colin Only a small number of tickets to the Taste Down Under Awards Dinner will available to the general public. They go on sale April 7 and can be purchased from the Conrad Hotel at (305) 503 6529.

For more information contact David 305-310-5577

ALLEN SUSSER NAMED OFFICIAL CHEF SPOKESPERSON FOR
TROPICAL FRUIT GROWERS OF SOUTH FLORIDA

Chef Allen Susser, owner/chef of Chef Allen's in Aventura, has been named official chef spokesperson for the Tropical Fruit Growers of South Florida (TFGSF). "It's a natural fit," says Reed Olszack chairman of the Tropical Fruit Advisory Council (TFAC)"; "Chef Allen was a founding member of the Mango Gang, the group of South Florida chefs who helped place tropical fruit on the national culinary map." Susser will make public and media appearances locally and nationally to promote the health benefits and culinary applications of Florida's luscious tropical fruits, including lychee, carambola, longan, mamey sapote, guava, mango, sapodilla, green papaya, and pitaya, among others. Susser is also coordinating, as well as participating in, the tropical fruit chef demos at the upcoming Tropical Ag Fiesta at Tropical Fruit & Spice Park, in June 2005. The Tropical Fruit Growers Association of South Florida, 18710 SW 288 Street, Homestead, Florida, grows, picks, packs and ships more that 20 varieties of tropical fruit. 305-401-1502. To learn more about the organization, visit www.tropicalfruitgrowers.com or email tropicalfruitgrowers@earthlink.net.

TROPICAL FRUIT GROWERS NAME GUAVA 'FRUIT OF THE MONTH' FOR APRIL
Tropical Fruit Growers of South Florida, a coalition of close to 100 South Florida growers and packers have declared guava the fruit of the month for April. Just cited in the new U.S. dietary guidelines released by the federal government as the highest-ranked source of vitamin C, surpassing even oranges, guava is available most of the year and will be at its peak February to April. "6,000,000 pounds of guava, one of the most successful fruits to be grown and shipped in South Florida, will be harvested between March and September", according to Reed Olszack, chairman of the Tropical Fruit Advisory Board. Often used as a minor ingredient in well known desserts, such as the Cuban pastelitos, a flaky, guava filled pastry, today guavas are being showcased as the main ingredient in new dishes around the country, especially in South Florida, where chefs and consumers consider it a treasured natural resource.

Guavas are small, oval fruits about 2-6 inches in size, with a thin, light yellow-green edible skin. The ripe fruit softens to the touch and emits a sweet fragrance. The flesh of the guava can be white, pink, yellow or red, with numerous small edible seeds. It's naturally sweet and delicious as is, and can be eaten out of hand, sliced in fruit cups, pureed for cream desserts, juiced and used in punch and cocktails, ice cream and sodas, jams and jellies, or frozen for later use. Today, contemporary American chefs often incorporate guava into seafood, pork, poultry and salad recipes.

Introduced to the Americas in 1847, from Cuba, the guava thrives year-round in the warm, humid climate of Florida. The fruit requires 120 days to mature with peak seasons generally occurring from August - October and February - March. Grown on a small tree with oblong leaves, a typical guava can weigh from one ounce to two pounds with each tree producing 120 to 220 pounds of fruit per year. The best way to ensure a ripe fruit is to allow the fruit to ripen at room temperature until the peel color changes from light green to yellow. Guavas are available at major supermarkets, in gourmet specialty shops and Asian markets.

Along with vitamin C, Florida guava is also an excellent source of vitamins B1, B6, niacin and phosphorus. One cup of raw guava contains 84 calories, .9 grams of fat, 260mg of potassium, 1.35 g of protein, and 8.9g of fiber, 218mg of vitamin C, .004mg of vitamin B1, B2, and B6.

Tropical Fruit Growers of South Florida, Inc., headquartered in Homestead, Florida, grows, picks, packs and ships more than 20 sweet and succulent tropical fruits. To learn more visit www.Florida-agriculture.com/tropical or email tropicalfruitgrowers@earthlink.net.

Consumers may also access recipes and information about Florida tropical fruits, including guava, at www.Florida-agriculture.com/tropical or send a stamped, self-addressed envelope to Florida Department of Agriculture and Consumer Services, 407 S. Calhoun Street, Tallahassee, FL 32399-0800.

The following recipes are easy to prepare and complement a healthy lifestyle

Guava Rum Sorbet\Chef Johnny Vinczencz
Johnny V Restaurant & Lounge, Fort Lauderdale,

Ingredients
1 1/2 cups of sugar
1 1/2 cup of water
1 cup fresh Florida guava pur�e
1 oz. fresh lime juice
1.5 oz. rum

Directions
Bring water and sugar to a boil. Add guava pur�e, lime and rum and let simmer 5 minutes. Place in an ice cream maker and churn to desired consistency. Remove and freeze.

To submit information and tips for this column, please e-mail to: editor@southfloridagourmet.com
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