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Home / 2014 / September

10:47 am
Restaurant Features
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Lippi to close and become Tamarina

Lippi to close and become Tamarina

By Ashley Brozic | City Editor

After having been opened for roughly one year, Lippi in Brickell will close its doors to welcome in Tamarina restaurant, a new concept by famed restauranteur Arjun Waney, co-founder of Zuma, Coya, La Petite Maison and The Arts Club in London, and husband and wife team Yona and Tunu Puri. The new concept will focus on Italian coastal cuisine, and feature an oyster bar and an al fresco, candle lit terrace with a Champagne bar. Tamarina is expected to open for lunch and dinner in October.

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9:11 am
Restaurant Features
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Wine Spectator’s Best of the Best event during the South Beach Wine & Food Fest 2014, Image courtesy of Facebook

By Ashley Brozic | City Editor

Have you heard? The South Beach Wine & Food Festival kicks off on February 19, and with that comes country’s most celebrated and celebrity chefs to cook and celebrate right on Miami’s sandy shores. 75 events are expected to take place over the four day festival, including classic favorites and new additions.

“This is surely a year that our loyal fans will do a double-take at the program and new attendees will find plenty of events to choose from,” predicts Festival Founder & Director Lee Brian Schrager. ” “We have made significant changes to upgrade the experience at our signature Whole Foods Market Grand Tasting Village and are taking our beloved event, The Q, to the next level by partnering with Meatopia.”

So what are these changes? At the Whole Foods Market Grand Tasting Village, you’ll notice more seating and shaded areas this year, more live music and DJs, and complimentary ‘park and ride’ offerings to take you to and from the garage to the venue. You’ll also see the introduction of Culinary Captains, who will represent chefs from respective neighborhoods throughout South Florida.

There will also be entirely new events, notably, a Poolside Paella Party hosted by José Andrés of The Bazaar, a late-night spiced up soirée hosted by Bobby Flay and a tiki-themed poolside bartender competition hosted by Emeril Lagasse.

General public tickets go on sale starting Monday, October 20, however MasterCard cardholders get exclusive access to tickets starting Monday, October 6 at 9am. You can get your tickets here.

 

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9:38 am
Restaurant Features
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AnaOrangeTheory

By Erin Lavan | Associate Publisher

DiningOut chatted with Orangetheory Instructor Anna Level at the downtown location.

Tell us about the fundamentals of the Orangetheory workout.

It’s heart rate-based, five-interval training designed to keep your heart rate up. When you are in the “orange,” you’re getting a high-intensity workout. This means you’re using 84-percent of your heart rate, creating a 24-36 hour afterburn. It’s about pushing yourself and knowing your body. The workout is unique because of the heart conditioning, and when you tailor your workout to your heart, the benefits are great.

How did you train to become an instructor?

Well, I was already a personal trainer, which you have to be. You need to have a certain level of knowledge to begin with. Then I trained at a franchise in Fort Lauderdale. They train you to put all your knowledge into interval training. I like to call it multi-tasking—one week, 8-10 hours of training involving TRX, treadmill, rowing machine, weights, using templates, and adjusting them according to clientele.

How long has the downtown location been open?

September 6 is our one-year anniversary.

Congratulations. How has the first year been at the downtown location?  

The progression has been night and day. It is more refined now than when we first started, and the growth downtown is tremendous. We probably have close to 700 members downtown.

Tell us about your biggest success story.

When we open, we always do a weight loss challenge. At the downtown location, our winner lost about 50 pounds and won $2500. It’s about lifestyle—we encourage them to eat well, too. It’s about body fat, not necessarily weight loss.

Where is the next location?  

We are looking to open in Brickell.

What kind of a diet do you follow/recommend to your clients?  Do you ever dine out? 

I eat three meals a day and a small snack in between. I try to keep my metabolism moving by eating a little all day. It’s true what they say: breakfast is the most important meal of the day. You wouldn’t leave your house without brushing your teeth, so teach your body to need breakfast. You need to fuel your tank with food, or it shuts down and so does your metabolism. Hydration is very important as well. It’s okay to eat out, just make the best choices possible.

What is your favorite restaurant in Miami?  

Perricone’s is my favorite restaurant.

Orangetheory Downtown Miami {244 Biscayne Boulevard in the Vizcayne Building, Miami; 786.431.0294; orangetheoryfitness.com/downtown-miami}

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9:23 am
Restaurant Features
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MidtownOysterbar

Midtown Oyster Bar will soon be the latest addition to the Graspa Group family. Under the helm of Chef Angelo Masarin, Midtown Oyster Bar will feature an outstanding New England oyster bar menu with a touch of Mediterranean influence in a cozy atmosphere. Inspired by the ocean, the menu will feature local and Mediterranean specialties–from fresh seasonal seafood to local stone crabs and oysters. Nestled in the heart of bustling Midtown Miami, Midtown Oyster Bar will be a place for locals and visitors alike, with a cozy dining room and an elegant patio, comfortable furnishings, soothing warm tones, and a softly lit bar. It will be the perfect spot for a bite or a drink.

{3301 Northeast 2nd Street, Suite 103-1, Miami; 786.220.2070
midtownoysterbar.com | Facebook/Twitter/Instagram: MOBmiami}

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9:18 am
Restaurant Features
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BeeKeeper

By Erin Lavan | Associate Publisher 

Ian Wogan, a server at The Bazaar by José Andrés South Beach, is Miami born and bred. Wogan has been supplying honey from his bees to local bars, restaurants, and coffee shops for delicious drinks, like the gin-based “Bee’s Knees.” He sat down with DiningOut to tell us about why bees are so crucial, what we can learn from them, and how honey goes great with coffee.

How did you get into beekeeping?

I studied environmental studies and sustainable agriculture. One of my first jobs was managing an organic farm, so I got exposure there. When I decided to leave the farm and do my own thing, I mentored under a guy who’s been doing it for 40 years. He showed me the process of beekeeping and trade secrets. After that, me and my good friend Drake Kurlander became arborists. We have a sustainable arborist business called True Tree Service—climbing trees and keeping bees.

So how is working with customers at The Bazaar by José Andrés different than working with bees?

Totally, but I really enjoy it. I’m definitely a people person, and I love to be out and about. I’m a bee myself, floating all over the place.

Do you have a favorite cocktail or food recipe that you use your honey in?

I love honey over granola in the morning, honey in my smoothie, and honey in my coffee. I love making barbecue glazes with honey. With cocktails, the sky is the limit. The gin-based “Bee’s Knees” cocktail is a quality one.

What are the common misconceptions people have about bees?

Like any wild animal, they have an uncanny ability to pick up different emotional responses from human beings. You definitely send out signals very clearly. It’s all about having this deep faith that you’re not there to bother them. When you go into any situation with that sensibility, you radiate a different kind of energy than if you’re stressed out and thinking the bees are going to bite at any second. It’s all about mutual respect.

Original interview and article by sbe. For the original piece, visit: http://sbe.com/blog/sbes-own-bee-keeper/

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