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Bazi Interior

On Friday, February 5, South Beach’s new modern Asian-inspired restaurant, Bazi {1200 Collins Avenue, Miami Beach; 305.695.0101}, will introduce its special Champagne and Caviar Happy Hour, which takes place in the bar and lounge on the first Friday of every month from 5-8pm.

Diners can treat themselves to high-quality caviars without breaking the bank. Examples include rich and savory varieties of Russian Black Osetra (two ounces for $100) and Golden Osetra (two ounces for $110). The indulgent caviar is served with a selection of delicacies, including Bazi’s housemade scallion pancakes, nori sabayon, red onion, grated egg whites, grated egg yolks, lime crème fraîche, corn fritters, and chives.

Liven up the evening with a complimentary shot of Buddha’s Hand Infused Vodka with every caviar order. You can also take advantage of Champagne specials or sample a craft cocktail such as the Xiao Qungxin Fashion (lemongrass-infused Bulleit bourbon with kalamansi honey and five-spice bitters). Cheers!

—Sherri Balefsky | Miami Editor

Double rib steak for two quality meats

On Monday, February 1 at 7pm, Quality Meats Miami Beach {1501 Collins Avenue, Miami Beach; 305.340.3333} will host an exclusive dinner featuring the acclaimed wines of Napa Valley’s Paul Hobbs Winery. Guests will be joined by owner and winemaker Paul Hobbs himself, who has been named “Wine Personality of the Year” two times by leading U.S. wine critic Robert J. Parker and was dubbed the “Steve Jobs of Wine” by Forbes.

Quality Meats Chef de Cuisine Patrick Rebholz has created a very special menu for the evening designed to pair perfectly with Hobbs’ stellar 90 point plus vintages:

To Start
Assorted QM Canapés: Caviar Cones, Black Truffle Croquettes, Foie Gras Mousse, House-Cured Slab Bacon Peanut Butter and Jelly, and Iberico Ham Station

First Course
Fruit de Mer: Assortment of raw, smoked, and fried seafood

Second Course
Charcuterie Bouquets: House-cured salamis, terrines, and hams

Third Course
Bacon-Braised Long Bone Short Ribs

Fourth Course
Artisanal Cheeses

The dinner is priced at $165 per person, including tax and gratuity. Seating is limited and reservations are required. Email [email protected] to make your reservation today.

—Sherri Balefsky | Miami Editor

A lot of changes are happening in Brickell, where seemingly a new skyscraper or real estate project is sprouting up daily. But rest assured, there’s one local favorite that’s not being engulfed by the construction chaos: The River Seafood & Oyster Bar {650 South Miami Avenue, Brickell; 305.530.1915}.

Since 2003, The River has been welcoming Brickell residents and nearby office workers with its laid-back, no-fuss ambience, outrageous happy hour, and fresh-from-the-sea menu options. It almost seemed inevitable that the restaurant would have to close due to the construction of the massive Brickell City Centre, the same project that forced Miami’s oldest bar, Tobacco Road, to shutter in late-2014. Instead, The River used the time to give itself a facelift, expanding its bar area and adding a new oyster-shucking station featuring its already-famous daily selection of oysters from around the country.

River Oyster

Tuna Poke

DiningOut recently had the chance to check out the updated digs, and we couldn’t have been more impressed. The place was hopping as usual, especially around the bar area and the new communal table. And the food tasted better than ever. For our appetizers, we tried the Tuna Poke, the Grilled Octopus, and the Thai Barbecued Ribs. Everything served was fresh from the kitchen, perfectly cooked and presented with extra attention to detail.

River Oyster

Grilled Octopus

For our main courses, we split the NY Strip Steak, served on a piping hot plate (a great option for non-seafood fans), and the extremely delicate Snapper Fillet, a highlight of the evening.

river oyster

Snapper Fillet

The River is already known for having a reasonably priced menu, and now, it has stepped up its game on Tuesdays with its $20 Lobster Night. Now, you can treat yourself to five lobster dish specials for only $20 each. Choose from Lobster-Foie Gras Spring Rolls; Lobster Udon Noodles with pork belly and spicy crab-lobster broth; rich Pappardelle and Lobster; the classic Lobster Bun with crème fraîche and lemon on a brioche bun; or the savory Lobster Bake in parchment paper with artichokes, cream, and corn.

lobster river oyster

Lobster Udon Noodles

And more good news! Although we encourage you to check out the restaurant’s updated interior, The River has now partnered with GrubHub to offer delivery for both lunch and dinner. Simply place your order online or through the GrubHub app and within one hour, you’ll have your pick of The River favorites.

—Sherri Balefsky | Miami Editor

Katsuya Chef Jose Icardi

Those in-the-know understand that when it comes to fresh and innovative sushi, very few places compare to Katsuya {1701 Collins Avenue, Miami Beach; 305.455.2995}. And now, the South Beach location of the SBE group restaurant is spicing things up by adding some brand-new dishes to its already popular menu that won’t disappoint. DiningOut recently had the chance to interview Katsuya’s Executive Chef Jose Icardi to discuss the new items, his background, and how Miami reflects the menu as a whole.

1. Tell us about your background. Where are you originally from and how did you end up in Miami?
I grew up in the Ramos Mejía neighborhood of Buenos Aires, Argentina. I moved to Spain in 1997 after graduating from culinary school to work and learn from the rich Spanish food culture. After a year of living abroad, I decided Miami would be an amazing place to live. I came here in 1998 and immediately fell in love with the city!

2. What was your experience with food like growing up? What made you decide to be a chef?
I grew up in a big family and almost every night of the week, my dad was cooking a great asado, which is an Argentine barbecue, or we were visiting friends and family for a party or dinner. Even though I moved out of the city and studied to be a lifeguard on the coast of Argentina, I found myself attracted to the amazing food culture we have in the country and I decided to go to culinary school to sharpen my skills.

3. How did you end up working with SBE, specifically Katsuya?
I was working with Starr Restaurants and Chef Makoto Okuwa in Bal Harbour for about five years when I decided to take a leave of absence to be with my family in Buenos Aires. When I returned to the States, SBE and Katsuya reached out to me to lead their kitchen operations. I was more than happy to become part of such a great team.

4. How does the menu at the South Beach location differ from other Katsuya locations?
The Katsuyas all differ to an extent. We like to incorporate the flavors of Latin America and Miami into the menu, which gives us a unique edge. One of my favorite dishes is our Katsuya Ceviche, which is popular throughout Latin America. Our version is an Asian fusion with a fresh yuzu citrus ponzu and a dash of truffle oil.

5. Does Miami itself play a part when creating menu items, selecting ingredients, etc.?
It definitely does! We have beautiful weather year-round, which makes it ideal to promote locally grown and farm-to-table ingredients. We are very lucky to buy both locally sourced fish, produce, and meat, such as the natural Wagyu beef from Jackman Farms in Central Florida. We also to buy directly from Tsukiji Fish Market in Japan.

katsuya Chicken karaage

6. Tell us about some of the newer menu items. How do these items reflect Katsuya as an evolving culinary destination?
We strive to maintain a balance between classic and contemporary cuisine, and one example of that is our Salmon Tartare with paddlefish caviar. We use salmon rather than a traditional whitefish and drizzle it in ponzu with crispy salmon skin for texture and a dash of caviar on top. Another favorite of mine is our Chicken Karaage [pictured above], which is cooked low and slow with aromatics and served on top of a cold potato salad with Key limes. We like to keep our menu new and fresh, so that even if you have visited our location or any other Katsuya before, it will always be a unique experience.

7. What is a must-try for first-timers?
For first timers—even those who do not eat sushi—our menu is perfect because it is so diverse. While we pride ourselves on having high-quality and creative sushi, sashimi, and maki, Katsuya also has my favorite, the Robata Grill. Everything there is tapas-style, so it’s great for sharing and really embodies the izakaya dining experience of Japan. I recommend trying the Wagyu Filet and Foie Gras, or the grilled Maitake Mushrooms.

8. What can we expect in the future for Katsuya?
Our most important goal is to continue to offer consistent, yet creative dishes that will reflect the high standard that we hold for ourselves. We want to be ever-evolving as well, so we like to have weekly additions to the menu based on the seasons.

9. What local or celebrity chefs do you admire?
I admire Chef Susur Lee; not only is he a great friend, but he is talented and creative. I’d love for him to visit Miami more often so we could collaborate.

10. Do you have a favorite food or food guilty pleasure?
I really stick to my roots and try make everyone in my house happy. On the weekends, I’m always cooking up an asado dinner just as if we were back in Argentina. I bring back all my favorite spices and rubs from Argentina for the meat, and I make a lot of the same recipes my dad taught me when I was a kid. It’s a win-win situation!

—Sherri Balefsky | Miami Editor

tamarina brunch

When it comes to Sunday brunch, we’ve always struggled to find a place that can please everyone. Until Now.

Tamarina {600 Brickell Avenue, Brickell; 305.579.1888}, a little slice of Italy in the heart of Brickell that’s known for its authentic Italian and Mediterranean dishes, fresh ingredients, and exceptional crudo bar, recently introduced its Sunday brunch, a carefully planned buffet experience that, no matter your dining companions, is sure to satisfy.

When we say buffet, we hope you’re not picturing a cruise ship-style smorgasbord of endless gluttony. Tamarina’s buffet is more in the style of a royal banquet, featuring the best of the best breakfast and lunch offerings designed to wow your senses—and taste buds. This is sophisticated brunching, but without the fussiness.

tamarina brunch

Everything on offer has been prepared that day, with chefs on hand waiting to replenish the second supply looks low.

tamarina brunch

Start off at the eggs and waffle station, where you can choose your own fresh ingredients to have an omelette prepared the way you like or have your waffle iron-pressed on the spot, served with powdered sugar, maple syrup, and your choice of berries.

tamarina brunch

Next, make your way to the opposite end of the dining room for Italian station, featuring a salad bar with garden-fresh leafy greens and veggies, an assortment of fresh-from-the-oven breads, and a selection of artisanal charcuterie meats and cheeses.

tamarina brunch

Be sure to leave room on your plate for more of the main event: dozens of seafood delicacies like freshly shucked oysters, tuna tartare, cured salmon, and more. There’s also a carving station and standard breakfast meats like bacon and sausage. Oh, and let’s not forget the “Pasta a la Minute”: two types of homemade pasta prepared to order upon request. (The day we dined, the pastas were two types of ravioli, both equally satisfying.)

tamarina brunch

At the center of it all is the decadent dessert table, featuring mounds of pastries, from scones to muffins to croissants to brownie-type concoctions of chocolaty goodness and Italian staples such as tiramisù and panna cotta. But the highlight here was hands-down the bomboloni, traditional Italian doughnuts filled with Nutella and topped with powdered sugar.


Don’t worry if you can’t fit everything on your plate at once. You can revisit the buffet as many times as you’d like. Friendly servers are on-hand to take your drink orders and to make sure that  your water and said drinks are adequately replenished. For just $35 per person, have your choice of bottomless bubbles (whether in the form of Champagne or mimosas or Bellinis, both mixed with homemade Italian sorbet of juice—addictively refreshing).

tamarina brunch

Bloody Marys are also a specialty, as is the sangría, which is served in a 1-1/2-liter punch bowl. Cold-pressed juices and coffee drinks are also available à la carte.

Brunch can be enjoyed in the dining room or on the covered patio (our recommendation), where large tables and comfy couches make for a nice alfresco lounge space. This is also where the band, the French Horn Collective, a five-man folk/jazz ensemble, serenades guests with catchy acoustic tunes that are sung mostly in French.

So Sit back. Relax. Listen. Indulge. Savor. Imbibe. This is Sunday brunch is everything you could ever want—and much, much more.

—Sherri Balefsky | Miami Editor

If you didn’t know it was there, you’d probably miss it. But Sunny’s {1500 Collins Avenue, Miami Beach; 305.531.3935}, a small enclave tucked inside The Hall, a revived 1940s Art Deco hotel that opened this past November, won’t be secret for long.

Michael Colletti and Spike Mendelsohn

Spike Mendelsohn with Sunny’s Chef de Cuisine Michael Colletti

The creative genius behind the food and beverage operations of the hotel is Chef Spike Mendelsohn of “Top Chef” fame. Though Sunny’s is named after Mendelsohn’s grandfather, it’s a fitting moniker for a place that reflects the vibe that is synonymous with the Sunshine State.

The restaurant itself is “so Miami”—but not the Miami of exclusive clubs, see-and-be-seen events, or over-the-top trendiness. This is the Miami of lazy beach days and tropical-chic glamour, with a “come as you are” attitude that’s a direct reflection of Mendelsohn’s easy-going personality.

The main dining area is the courtyard, which includes patio-style furniture and a colorful juice bar, which is particularly busy in the morning, when locals and hotel guests stop by to get their fresh juice or coffee fix for the day. The adjacent dining room features an elegant bar and long, cushioned seating along the walls.

The menu, too, is a reflection of the laid-back chef, an avid surfer who has seemingly effortlessly concocted innovative twists on classic seaside-inspired dishes, combining ingredients almost as whimsically as a painter combines colors and brushstrokes.


Head High Poke Bowl

Mendelsohn, who is in Miami about one week out of every month, was our culinary guide for the evening, and served us some of his favorite and most popular menu items. First up: the Head High Poke Bowl, made with soy-marinated tuna (which the chef had caught himself during a fishing trip earlier that day), Maui onions, sea beans, toasted sesame, and puffed rice.


Charred Octopus + Garden

The meal could have ended there and we would have been completely satisfied. But it continued on with the Caprese of Juicy Melons with balled cantaloupe and honeydew, heirloom tomatoes, and succulent Burrata cheese. We also tried the Charred Octopus and Garden and Crispy Buffalo Frog Legs, which we were pleasantly surprised to discover that, in the words of the chef, tasted “just like chicken.”

Hot in Herre Chicken and Waffles

Hot in Herre Chicken and Waffles

Next up: the Hot in Herre Chicken and Waffles, with fried chicken served alongside fresh-from-the-iron waffles topped with powdered sugar and maple syrup, followed by the perfectly cooked Panther Coffee Spike Strip Steak, served with shishito peppers and yucca steak fries (another standout!).


Bonfire Beach S’mores

And finally, the meal ended with the Bonfire Beach S’mores, marshmallows served with Hershey’s chocolate and graham crackers—and a much-needed side of napkins. “The best part of being an adult is being able to play with your food,” Mendelsohn said as he brought the tray of gooey goodness to our table. And to that, we say, “Amen!”

—Sherri Balefsky | Miami Editor

In anticipation of this Sunday’s Miami Marathon, Fontainebleau’s award-winning four-diamond Italian eatery, Scarpetta {4441 Collins Avenue, Miami Beach; 877.326.7412}, will offer marathon runners a special “Carb-Up” three-course prix-fixe menu specially crafted to ensure runners’ muscles are fueled and energy levels are high for optimal performance.

The menu is available from 6-7pm on Friday, January 22, and Saturday, January 23, for $45, exclusive of tax and gratuity. Items include:

Choice of Primi Piatti:
Burrata with broccoli rabe pesto, heirloom tomatoes, baby basil, and arugula
Arugula Salad with toasted pine nuts, pecorino, and truccioletto vinaigrette
Creamy Polenta with fricassée of truffled mushrooms

polenta scarpetta

Creamy Polenta

Choice of Piatta:
Spaghetti with tomato and basil
Duck and Foie Gras Ravioli with Marsala reduction
Short Rib Agnolotti Dal Plin with horseradish, red wine, and breadcrumbs

Spaghetti with Tomato and Basil

Spaghetti with Tomato and Basil

Choice of Dessert:
Coconut Panna Cotta with caramelized pineapple and guava “soup”
Amedei Chocolate Cake with toasted almond gelato and salted caramel sauce

Click here for more information.

—Sherri Balefsky | Miami Editor

pomegranate caipirinha

The bar team at db Bistro Moderne Miami {255 Biscayne Boulevard Way, Downtown; 305.421.880} is embracing the cooler months by introducing five new seasonally inspired cocktails to the restaurant’s already-intriguing drinks menu. One of our favorites is the citrusy-sweet Pomegranate Caipirinha. Visit db Bistro and have the experts make it for you—during happy hour in the lounge (Monday-Friday 5-8pm), perhaps?—or follow the steps below to make your own at home:

First, create your own pomegranate-infused Cachaça by combining 2 or 3 pomegranates’ worth of pulp/seeds, 1 bottle Cahaça, and pomegranate syrup. Muddle 3 quartered fresh limes with 1 ounce simple syrup. Add ice and your pomegranate-infused Cachaça and shake. Pour into rocks glass. Garnish with pomegranate seeds.

Not a pomegranate fan? Here are four additional winter cocktails currently gracing the menu: the Rosalie (mezcal, lime juice, rose water, and Peychaud’s Bitters); the Maplenut Manhattan (bourbon, Carpano Antia, smoked maple syrup, and black walnut bitters); the Lemonbaum (Citron vodka, triple sec, lemon juice, rosemary syrup, and cranberry bitters); and the T Collins (gin, honeyed peppermint tea, lemon and lime juice, and sparkling wine).

—Sherri Balefsky | Miami Editor

Adena Grill

Since 1939, Gulfstream Park has been South Florida’s ultimate destination for horse racing. And, for the most part, that was the only reason that people came to the area. But this has all changed in recent years, thanks to the continuous evolution of the Village of Gulfstream Park, an open-air, family-friendly shopping and entertainment complex that surrounds the racetrack. Such improvements cater to a much more sophisticated and diverse demographic of visitors and locals alike.

Among the recent additions to the park, which includes high-end retailers such as Crate & Barrel and Bang & Olufsen, is Adena Grill {900 Silks Run, Hallandale Beach; 954.464.2333}, a fine-dining steakhouse and wine bar that is quickly becoming a culinary destination in its own right.

Upon entering, we were immediately blown away by the impeccable décor. The elegant main dining room has a calming lavender color palette, with walls that are adorned with beautifully painted murals and shimmering chandeliers that hang from above.

Adena Grill Wall Mural

Cocktail with wall mural in background

Once seated, we were presented with our tasting menu for the evening, along with the regular menu and wine list. In addition, we were presented with an interactive version of the menu, which was loaded on a mini tablet, where we could browse menu items, learn more about the ingredients of dishes, see photos, and get in-depth information about the plethora of wines on offer, from their flavor profiles to the wine regions from which they came. The tablet also had links to the several mobile betting apps, further exemplifying the steps that Gulfstream Park is taking in an effort to attract a more chic and modern clientele through all of its outlets.

Adena Grill

Interactive iPad menu

At the helm of the restaurant is Chef Giovanni Arias, formerly of Canyon Ranch Hotel & Spa Miami Beach, who brings 22 years of experience and passion to Adena Grill’s kitchen. Chef Arias’ dedication to clean, healthful, and flavorful dishes perfectly complements the values of Adena Farms, from which the restaurant sources all of its produce and meat. Adena Farms is Frank Stronarch’s family-owned, 95,000-acre farm in Ocala, Florida, where animals are raised free from stress, hormones, antibiotics, and GMOs.

Adena Grill

Left: Tomato & Avocado Salad; Right: Burrata & Strawberry

We were lucky in that we got to sample the restaurant’s most popular dishes, the first of which were the unbelievably fresh Tomato and Avocado Salad and the Burrata and Strawberry appetizers.

Adena Grill

Gnocchi Mac & Cheese Skillet

The meal continued with the Gnocchi Mac and Cheese, a sizzling, gooey skillet of housemade gnocchi with Parmesan cream sauce, bacon, and brown butter breadcrumbs topped with potato skin crisps, and the Roasted Bone Marrow, an adventurous dining surprise served with parsley and caramelized onion jam, which are meant to be placed on top of a crostini with the marrow before digging in. This interesting flavor combination was unlike anything we’d ever tasted—and we’ve tried a LOT of dishes!

Adena Grill

Roasted Bone Marrow

For our main course, we were delighted with the 14-ounce Adena Strip and the Organic Roasted Chicken. If you think that you can’t taste the difference in meat that is raised the natural way (as Adena’s is), then you are severely mistaken. The dishes oozed with natural flavors and weren’t masked by extra spices or unnecessary ingredients.

Adena Grill

Main courses: Adena Strip, Roasted Chicken, with side of Celeriac Purée

And, finally, for dessert, we tasted the Crème Brûlée and the signature Myers’s & Breyers: Vanilla ice cream served with berries and topped with Myers’s rum—a sensational finish to an exquisite four-course meal.

Adena Grill

Left: Crème Brûlee; Right: Myers’s & Breyers

The incredible ambience, attentive service, and delicious food at Adena Grill made for a remarkable evening. We’ll certainly be back to Gulfstream Park—but it definitely won’t be for the horses.

—Sherri Balefsky | Miami Editor

Happy New Year, Miami! 2016 promises to be an incredible year for the local culinary scene and we can’t wait to see what’s in store over the next 12 months. Here are nine of our must-do/must-try January events taking place throughout the city.

Chicha Morada

Chicha Morada from La Mar by Gastón Acurio

1. Healthy “Mocktails” at Mandarin Oriental
Where: Mandarin Oriental, Miami {500 Brickell Key Drive, Brickell; 305.913.8288}
What: Keep your New Year’s resolutions going strong with creative new non-alcoholic “mocktails” made with fresh, flavorful ingredients. At MO Bar + Lounge, Steven Minor presents the Purple Plush, with a floral and sweet blend of hibiscus tea and lychee purée finished off with club soda. At La Mar by Gastón Acurio, Lef Kraounakis makes fresh daily Chicha Morada, a traditional Peruvian purple corn juice cooked with pineapple, green apples, cinnamon, and cloves, then served with a splash of lime and sugar.

2. Whites of Winter Special at Oceanaire
When: Through February 5
Where: The Oceanaire Seafood Room {900 South Miami Avenue, Suite 111, Brickell; 305.372.8862}
What: Upgrade your dining experience and sample up to four three-ounce white wines of your choosing for just $19 when you purchase an entrée. Choose from a list of 15 fine white wines from all over the world, from Napa Valley to Provence to Marlborough, New Zealand, and many more. Purchase additional pours for $5.

Chicken Parm Pizza from Quality Meats

Chicken Parm Pizza from Quality Meats

3. New Menu Items at Quality Meats
Where: Quality Meats {1501 Collins Avenue, Miami Beach; 305.340.3333}
What: Chef de Cuisine Patrick Rebholz is kicking off 2016 by adding several new dishes to his already-acclaimed menu. Perhaps the most exciting addition is the signature Chicken Parm Pizza, which is making a special “pop-up” appearance from Quality Meat’s NYC sister restaurant, Quality Italian. Intended for two people, this 14-inch chicken Parmesan topped with mozzarella, Parmesan, and pecorino is delivered on a pizza rack and sliced tableside. The dish is so popular in New York that the restaurant often runs out midway through dinner service.

4. Paella Cooking Demonstration and Dinner at Bulla
January 16 at 6pm
Where: Bulla Gastrobar {2500 Ponce de Leon Boulevard, Coral Gables; 305.441.0107}
What: Share your passion for paella at Bulla’s next Let’s Eat Dinner Series. After tapas on the terrace, you’ll join Chef Miguel Rebolledo in preparing authentic Spanish paella, a dish he learned at one of the world’s most famous restaurants, El Bulli. Top off the culinary experience with a flavorful feast paired with fine Spanish wine and a tantalizing dessert. Cost is $65 per person. Click here for tickets.

5. Weekly Wine (and more) Tastings at Uvaggio
Saturdays, 5-6pm
Where: Uvaggio Wine Bar {70 Miracle Mile, Coral Gables; 305.448.2400}
What: Join Head Wine-O and Managing Partner Heath Porter for weekly fun and education wine tastings. Upcoming themes include:
January 16: Spain with an Attitude, Not Your Parents’ Rioja
January 23: Piedmont and Tuscany … an ode to the next Uvaggio wine club trip
January 30: Beers Around the World … from the USA and Belgium, to our own backyard
Tastings are limited to just 24 people, so it’s best to reserve your space in advance. For more information, contact [email protected] or call 305.448.2400.

Fried Chicken and Waffles Hyde Beach Kitchen

Fried Chicken and Waffles from Hyde Beach Kitchen + Cocktails

6. Waves and Rosé Brunch at Hyde Beach Kitchen + Cocktails
Every Sunday
Where: Hyde Beach Kitchen + Cocktails {111 South Surf Road, Hallandale Beach; 954.699.0901}
What: Hallandale’s newest hot spot is now offering a sweet-meets-savory brunch menu featuring delicious comfort dishes such as the Hang Over Burger, Banana Nutella Waffles, and Very Berry French Toast. In addition to the mouthwatering fare, you’ll never go thirsty with bottomless Whispering Angel rosé for just $30 a person.

7. Wine Dinner at Fontana at the Biltmore
When: January 21 at 7pm
Where: Fontana at the Biltmore {1200 Anastasia Avenue, Coral Gables; 877.624.2830}
What: Take part in an enchanting, seated, four-course wine dinner hosted by Wine Director Christophe Bristiel with wine from Chateau La Nerthe in Rhone Valley, France, sponsored in part by Pasternak Wine Imports. Cost is $45 for members, $55 for guests.

Chef Cindy Hutson

Chef Cindy Hutson

8. A Taste of Jamaica Cooking Class with Chef Cindy Hutson
January 23, 11:30am-2:30pm
Where: Ortanique on the Mile {278 Miracle Mile, Coral Gables; 305.446.7710}
What: Join Chef Cindy Hutson for an interactive cooking class featuring staples of Jamaican cuisine: Guinness-Braised Shredded Oxtail on a crispy cassava cake; Red Snapper Rundown with boiled green banana mash and Caribbean veggies; and Drunken Banana “Stamp and Go” Fritters with rum-raisin ice cream and salted caramel. Cost is $108 per person. Reservations are required and can be made by emailing [email protected].

9. Fontainebleau’s Cellar 1954 Wine & Dinner Series
January 23 at 8pm
Where: StripSteak by Michael Mina {4441 Collins Avenue, Miami Beach; 305.535.3283}
What: The Cellar 1954 Wine and Dinner Series pairs the world’s most prestigious wines and winemakers with the award-winning cuisine of the Fontainebleau’s signature restaurants. The 2016 season kicks off with a five-course meal prepared by StripSteak Chef de Cuisine Derrick Roberts. Each course will be complemented by a different variety from the Napa Valley winery, Darioush, hosted by proprietor Darioush Khaledi. Cost is $225 per person, inclusive of tax and gratuity. Reservations are required and can be made by clicking here.

—Sherri Balefsky | Miami Editor