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Home / 2018 / September (Page 2)

10:25 am
Recipes Restaurant Features
0

Chicken Tikka Masala from Jaya at The Setai        

serves ten
Ingredients
Marinade:
1 c yoghurt
1 Tbsp ginger
1 Tbsp garlic paste
1 tsp coriander
1 tsp cumin
1 lime, juiced
1 tsp turmeric
1 tsp chili powder
1 tsp sesame oil
Salt, to taste
Chicken Tikka Masala:
1 can Tomatoes
1 Tbsp ginger
1 Tbsp garlic paste
1 tsp Kasoori Methi
1 tsp cumin
1 tsp turmeric
1 Tbsp chili powder
50 g honey
1 Tbsp ghee
5 lbs chicken thighs, boneless and skinless
Heavy cream, to taste
Basmati rice, optional
Method
For the marinade: Mix all the ingredients together.
For the tikka masala: Marinate the chicken thighs in the above marinade for four to six hours. Blend tomatoes into a smooth paste. Bring the paste to a boil. Let the paste start to simmer, and when it does, add ginger, garlic paste, chili powder, turmeric, cumin, honey, and ghee. Bake the thighs in a Tandoor or in a regular oven. Add cooked thighs to the paste and add cream.  
To serve: Season to taste with spices in the recipe. Serve hot with Basmati rice.
Jaya at The Setai is located at 2001 Collins Avenue. 

9:48 am
Restaurant Features
0


The 18th-Annual Food Network & Cooking Channel South Beach Wine & Food Festival is coming back to South Florida in February 2019! And considering the schedule of events was just made public, it’s safe to say this year’s festival will have us all salivating in more ways than one. Taking place February 20-24, 2019, the festival will include 100+ dinners, parties, cocktail hours, walk-around tastings, and more throughout Miami-Dade, Broward, and Palm Beach counties.
To kick-off the festival, guests can start with the Dinner hosted by Donatella Arpaia, PJ Calapa and Michael Chavez at Terra Mare {551 N Fort Lauderdale Beach Boulevard, Fort Lauderdale; 954.414.5160}, in Fort Lauderdale. This evening of food and fun is actually the first official event of the CRAVE Greater Fort Lauderdale Series, which will include food-focused events like:
Dinner hosted by Anne Burrell and Angelo Elia
Dinner hosted by Elizabeth Karmel and Martina McBride
Clambake hosted by Alex Guarnaschelli and Jorge Ramos
Rock ‘n Roll hosted by Adam Richman
The Great DOCG Wines of Italy Wine Seminar presented by Bank of America
Drag Brunch hosted by Alex Carr and Elvis Duran, in collaboration with PRIDE Fort Lauderdale
Sunset Spritz Party hosted by Valerie Bertinelli
A Siren’s Soirée: Dinner hosted by Paula DaSilva & Friends
Cajun-Cooking Master Class & Lunch hosted by Sam & Cody Carroll
Bloody Mary Brunch hosted by Jeff Mauro & Geoffrey Zakarian
Of course, it wouldn’t be the 18th-Annual Food Network & Cooking Channel South Beach Wine & Food Festival without the classic events the five-day fête is known for. The Goya Foods’ Grand Tasting Village will return to SOBEWFF’s iconic white tents, as will evening parties like Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company, hosted by Giada De Laurentiis; the Heineken Light Burger Bash presented by Schweid & Sons, hosted by David Burtka & Neil Patrick Harris; and the Beachside BBQ hosted by Guy Fieri, with special musical performances from Cassadee Pope and Lukas Nelson & Promise of the Real.
Ensuring there’s fun for foodies of all ages, families can also get excited for events like Fun and Fit as a Family featuring Goya Foods Kidz Kitchen, the Family Ice Cream Social hosted by Duff Goldman, and Nulo Pet Food’s Yappie Hour hosted by Katie Lee. In the same vein, fitness enthusiasts can partially indulge in the week’s festivities with Bootcamp & Bites hosted by Robert Irvine and Buddhas & Bellinis. In contrast, this year’s spotlight dinner will no doubt be the festival’s annual Tribute Dinner presented by Bank of America, part of The NYT Cooking Dinner Series. Taking place at the Loews Miami Beach, this year’s elegant affair will honor two pioneers of the food and beverage industry: acclaimed chef and restaurateur Nancy Silverton, and Ferrari-Carano Vineyards and Winery CEO, Rhonda Carano. The evening’s Master of Ceremonies will be author, editor, and former restaurant critic, Ruth Reichl.
And like it does every year, the team behind the 18th-Annual Food Network & Cooking Channel South Beach Wine & Food Festival has come up with a schedule of brand new events debuting in Miami this February. Here are just some of the new celebrity events foodies can get excited about:
Bites & Beats on the River hosted by Adam Richman
Wine & Cheese Happy Hour hosted by Martha Stewart
Taste Jamaica hosted by Cindy Hutson & Delius Shirley
Mangia After Dark hosted by Marc Murphy
Rosé Pool Party hosted by Geoffrey Zakarian
Sunset Stone Crab hosted by Emeril Lagasse
BACARDÍ’s Beach Carnival hosted by Andrew Zimmern
For more information about SOBEWFF 2019, or to buy tickets for any of its events, click here. The exclusive Mastercard pre-sale for begins Monday, October 8, 2018 at 9 a.m. EST. General ticket sales begin at Midnight on Monday, October 22. Tickets can be purchased online or by calling 877.762.3933. All proceeds benefit the festival’s mission to EAT. DRINK. EDUCATE. with the Chaplin School of Hospitality & Tourism Management at Florida International University. Since its inception, SOBEWFF has raised more than $28M in support of this cause.
Happy dining!
By Jennifer Agress | Miami Editor

8:36 am
Restaurant Features
0

The Pubbelly Boys


What began as a standalone, 45-seater restaurant on a once quiet street in the Sunset Harbor neighborhood, has morphed into a bonafide Miami empire. In just eight short years, this Miami-born hospitality group has produced hit after hit by way of sushi, tapas, and pork. Of course, we are talking about Pubbelly Hospitality Group and those Pubbelly Boys.

Most local foodies know the story of the trailblazing trio—chefs José Mendín and Sergio Navarro and hospitality guru, Andreas Shreiner—behind Pubbelly Hospitality Group. Formed in 2010, the playfully dubbed ‘Pubbelly Boys’ made their mark on the sizzling Miami scene right from the get-go, beginning with the pork centric, Asian-inspired gastropub, Pubbelly (now Pubbelly Noodle Bar). Fueled by the success of their flagship restaurant, the group quickly commandeered the block, introducing neighboring sushi joint, Pubbelly Sushi, and a legion of tapas with authentic Spanish gin and tonics to match at Barceloneta. Collaborating with Norwegian Cruise Line, the boys dished up dumplings, Peruvian ceviche, and other delights on the great ocean blue by opening Food Republic aboard the Norwegian Escape. Speaking of international waters, Mendín launched PB Ysla in Puerto Rico while Pubbelly Sushi has debut in the Dominican Republic and Mexico City.

Racking up countless awards and accolades over the years—including five James Beard award nominations for “Best Chef South” for Mendín—the troupe decided it was high time to start a new chapter. Thus, they launched Food Comma Hospitality Group (FCHG).
Unleashing a handful of cutting-edge culinary concepts with that oh-so-familiar fusion twist that Miami has come to know, the trio now operates under Food Comma Hospitality Group. Established in late 2017, the rebranded hospitality group marks the next step for the burgeoning empire.
“We created Food Comma Hospitality Group as to complement Pubbelly Hospitality Group,” says Sergio Navarro. “It is a blank canvas for new, versatile concepts, backed by a unique culinary identity.”
“The story continues with Food Comma Hospitality Group,” says Joey Cancel, President and CEO of Food Comma Hospitality Group. “From a formal restaurant experience to a bustling food truck, FCHG showcases how flexible and agile our team can be.”

Powered by Chef Mendín’s unmistakable fusion approach, the first venture under the new title rolled onto the food scene, literally, presenting the massive street food concept, Baja Bao. The mother of all food trucks, the 32-foot-long food trailer parked on the patio of Veza Sur Brewing Company seamlessly merges both Asian and Latin flavors, dishing up puffed buns filled with shredded chicken mole to a Korean BBQ Steak number with kimchee and gochujang.
Crossing over into the hotel industry came the ambitious concept, Habitat at 1 Hotel South Beach. Forging new territories for the newly minted hospitality group, Habitat culls inspiration from across the globe, churning out fare influenced by the elements—earth, fire, water, and air—prepared with simplicity in mind. Divvied up by land and sea, guests can get their feet wet with various raw bar offerings, many of which are flown in from Spain, including the thinly Hamachi Aguachiles, which swims in a watermelon and guajillo pepper broth. Whole fish like Branzino and Skuna Bay Salmon are charred to perfection, thanks to the 15-foot open-fire grill.
Not only does Habitat showcase Mendín’s culinary roots, the restaurant houses a number of international talents, including Spanish pastry chef, Patricio Larrerra—a protégé of world-renowned pastry chef Oriol Balaguer. Creating alongside FCHG Corporate Pastry Chef Maria Orantes, the sweeter side of Habitat features a menu of Choco Bread Pudding made with sweet potato “pie” custard topped with chai tea ice cream alongside Ningyo Yaki—a take on a Japanese apple pie. Bite-sized confections like Pecan Praline Bonbons and Raspberry Coated Marshmallows can be found in the La Confiteria, a mobile dessert display that traverses around the dining room every night.

Never forgetting where they came from, the group continues to build upon the concepts that made them successful. For example, Pubbelly Sushi making its debut inside the buzzy Aventura Mall. Debuting last spring, the new outpost initially catered to busy, on-the-go shoppers with grab-and-go signature rolls and limited seating. But with an eye on the needs of the customer, the team quickly pivoted to a full-service restaurant by upgrading to larger digs inside the mall’s outdoor atrium. Alongside Mendín’s signature items, Pubbelly Sushi fanatics can nosh on the restaurants claim to fame, like the Butter Krab Roll and Tuna Pizza drizzled with garlic aïoli and truffle oil.
Introducing innovative culinary ideas while finessing tried-and-true concepts seems to be the hallmarks of this newly found hospitality group. So, is it time to call them the Food Comma Men?
“Nah…The Pubbelly Boys just evolved to a second generation,” chuckles José Mendín. “We are stronger together and hungry for growth.”
Happy dining!
By Dining Out Miami Editors

10:22 am
Restaurant Features
0


Today, one in 10 babies in the United States is born premature; and the same stats go for Florida, too. To combat this problem, March of Dimes has fought for the health of all moms and babies for 80 years now—constantly raising money to support research and education, and making the health of every mom and baby their top priority.
Sticking with that commitment, on Wednesday, September 26, the March of Dimes Signature Chefs Auction will once again bring together some of Miami’s best chefs for a great cause. Hosted by Executive Chef Paula DaSilva, of Burlock Coast at The Ritz-Carlton, Fort Lauderdale, this 22nd-annual event will feature a collaborative dinner by 13 chefs, all of whom will come together to raise money for beneficiaries of March of Dimes.
Starting at 6 p.m. at The Ritz-Carlton, Fort Lauderdale, this tasting-menu dinner will include signature dishes prepared exclusively for this event by each participating chef. In addition to Chef Paula DaSilva, the star chefs will include: Chef Culinary Chair Reynier De La Osa (Publix Aprons Cooking School), Sous Chef Derrick Connor (Royal Pig Pub & Kitchen), Executive Chef Adrienne Grenier (3030 Ocean), Executive Chef Marc Gruverman (The Capital Grille), Executive Chef Javier Jaramillo (Sea Level), Executive Chef Eric LuBan (JB’s on the Beach), Chef Gordon Maybury (Culinary Director of Corsair Kitchen & Bar), Executive Chef Jeff Pfeiffer (Lobster Bar Sea Grille), Executive Chef Chris Miracolo (TRP Taste), Chef Pablo Salas (Lona Cocina Tequileria), Pastry Chef Carlos Salazar (The Ritz-Carlton, Fort Lauderdale), and Executive Chef Jeff Vincent (Funky Buddha Brewery). As an added bonus, Kenny Walker of 102.7 The Beach will emcee the event.
After the tasting, there will be a plated dessert and live auction, where attendees can bid on once-in-a-lifetime opportunities and raise money for the research, programs, and education needed to advocate for the health of every mother and child. We hope to see you there!
For more information about this dinner and auction, or to purchase a table and/or tickets, click here. Individual tickets are priced at $250 per person, and tables of 10 can be purchased for $2,000 per table.  
Sponsors of the 22nd-Annual March of Dimes Signature Chefs Auction include: Florida Community Bank, Holman Enterprises, Sunshine Health, Wells Fargo, Brustman Carrino Public Relations, and Entercom.
Happy dining!
By Jennifer Agress | Miami Editor

8:30 am
Recipes
0


Niki Udon from AZABU Miami Beach

serves one
Ingredients

1 package sanuki udon (frozen version recommended for texture)
4 oz Sukiyaki-flavored beef
1/3 tsp scallions
2 pc Kamaboko fish cakes
15 oz dashi soup stock
3 oz kaeshi
1/3 tsp shichimi
Method
Heat the udon in boiling water. Once heated, place the udon in iced water to tighten the noodles. Heat the dashi and kaeshi in a pan. Dip noodles in hot water one time to heat, and directly after, place them in a bowl. Pour the hot soup mixture over the udon noodles.
To serve: Serve hot. Top with Sukiyaki-flavored beef, scallions, and fish cakes. Spice it up with shichimi, to taste. 
AZABU Miami Beach is located at 161 Ocean Drive.

6:56 am
Restaurant Features
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This fall, The Standard Spa, Miami Beach {40 Island Avenue, Miami Beach; 786.245.0880} will bring together food, art and activism with its Chefs Stand Up series! Partnering with the American Civil Liberties Union (ACLU), these chef dinners are designed to highlight immigrants and celebrate their contributions to and prowess in the hospitality and service industry.
Spread across three cities, this series will include nine dinners: three each in New York City, Los Angeles, and of course, Miami Beach. Every chef is actively socially conscious, and are recognized as either emerging or established in their field. Past chefs in the Miami installment have included Angela Dimayuga, The Standard’s new Creative Director of Food and Culture; Sarah Hymanson and Sara Kramer (Kismet, Los Angeles); and Nina Clemente.
Specifically in Miami, the 2018 dinners will highlight emerging chefs with Caribbean influences. Here are the three chefs guests can get excited about seeing at The Standard Spa, Miami Beach:
Tuesday, September 25: Devonn Francis (Yardy, NYC), a Jamaican-American chef and performance artist who was named one of “Eater’s Young Guns 2018”

Thursday, October 18: Gerardo Gonzalez (Lalito, NYC), a Mexican-American chef from San Diego known for his Caribbean-style cooking

Thursday, November 8: Anya Peters (Kit an’ Kin, Brooklyn), a Jamaican-Chinese-Trinidadian chef who shares her family’s cultural heritage through a series of pop-up dinners across the country

Can’t make one of the dinners? Don’t worry. As an added bonus, one dish from each participating chef will stay on the menu until the next Chefs Stand Up dinner.
These dinners are priced at $95 per person and include all food, drinks, tax, and gratuity. Reservations are required and tickets are non-refundable. A portion of the proceeds will benefit the ACLU Immigrants’ Rights Project. Tickets can be purchased here.
Happy dining!
By Jennifer Agress | Miami Editor

9:41 am
Recipes Restaurant Features
0

Florida Stone Crab Timbale from Seaspice

serves one
Ingredients
Citrus Dijon vinaigrette:
1 Tbsp Dijon mustard
1 Tbsp whole-grain mustard
1 c lemon juice
1 tsp thyme, chopped
1 tsp shallots, chopped
1 1/2 c extra-virgin olive oil
1 1/2 c safflower oil
1/2 c water
1 1/2 tsp salt
Avocado pesto:
1/2 bunch basil
2 avocado
1/4 tsp garlic, chopped
1 Tbsp pumpkin seeds, toasted
2 Tbsp safflower oil
1/4 c lime juice
2 Tbsp olives, pitted
2 Tbsp olive juice
Salt and pepper, to taste
Red quinoa:
1 c red quinoa, rinsed
1 1/2 c water
Florida Stone Crab Timbale:
2 bunches mache lettuce
Method
For the vinaigrette: Whisk ingredients together in a bowl until emulsified.
For the pesto: Place all ingredients in a blender. Blend until smooth.  
For the quinoa: Cook as rice.
For the timbale: In a bowl, mix three and a half ounces cooked and chilled quinoa, one tablespoon Citrus Dijon Vinaigrette, a half teaspoon salt, and one teaspoon chopped parsley. Set aside. In another bowl, mix three and a half ounces shelled stone crab meat, one tablespoon Citrus Dijon Vinaigrette, one teaspoon chopped parsley, and a half teaspoon salt. Set aside. In a third bowl, drizzle mache lettuce with extra-virgin olive oil. Season the lettuce with salt. Set aside.
To serve: Spoon one tablespoon of avocado pesto on the center of a plate and smooth into a circle. Put a four-inch ring mold on top, and place the red quinoa mix on the bottom, pressing down with a spoon to make it even. In the same ring, add the stone crab mix on top of that, slightly pressing down with a spoon. When it’s firm, carefully slide the ring mold off the plate. Top with seasoned mache lettuce. Sprinkle with toasted pumpkin seeds.
Seaspice is located at 422 NW North River Drive.

5:43 am
Restaurant Features
0

LEYNIA Restaurant

Here is this week’s Miami food news:

Wednesday, September 12: Parrilla Con Amigos with Chef Santiago Gomez at LEYNIA
On this one-night-only event, Chef du Cuisine Guillermo Eleicegui, of LEYNIA at Delano South Beach {1685 Collins Avenue, Miami Beach; 305.674.5752}, will collaborate with Executive Chef Santiago Gomez, of Tacology {701 South Miami Avenue, Brickell; 786.347.5368} and Cantina La Veinte {495 Brickell Avenue, Brickell; 786.623.6135}. Guests who attend will gather around the grill in the famed Delano South Beach Orchard, where they’ll get a behind-the-scenes look at what both esteemed chefs are known for: making artfully-crafted dishes from scratch. Part of a larger dinner series at LEYNIA, called “Parrilla Con Amigos” (or “Grill with Friends”), this dinner will feature dishes by both chefs, along with some surprise collaborations. The meal, which will start at 7:30 p.m., will be served family-style and paired with vintages from Veuve Clicquot. This event is priced at $150++ per person. Seating is limited. Reservations are required and can be made by sending an email to [email protected].   
Wednesday, September 12: Cubanito Sabanero at Tacology
Enjoy a Havana Club Rum takeover! On this night only, Gio Gutierrez, of Chat Chow TV, will sling $8 Mexican cocktails with a Cuban flair at Tacology {701 South Miami Avenue, Brickell; 786.347.5368}. The event will run from 5 p.m. to 8 p.m., during which guests will be able to munch on bites by Executive Chef Santiago Gomez and vote on their favorite cocktail. Bonus: The winning drink might just land a spot on the Tacology menu.
Thursday, September 13: Zonin Fizz Thursdays at Sardinia Enoteca Ristorante
Every Thursday, Sardinia Enoteca Ristorante {1801 Purdy Avenue, Miami Beach; 305.531.2228} hosts Zonin Fizz Thursdays, serving $5 glasses of Brut Champagne and $8 rosé splits all day long. This restaurant is open from Noon to Midnight on Thursdays.
Sunday, September 16: Locals Night at Tanuki Miami
It’s Locals Night! If you have a Miami Beach ID, bring it to Tanuki Miami {1080 Alton Road, Miami Beach; 305.615.1055} and you’ll get 10% off your bill. The restaurant is open from Noon to 11 p.m., and the deal runs all day long.
Happy dining!
By Jennifer Agress | Miami Editor

12:00 am
Restaurant Features
1


If you know fine wine, you know Gérard Bertrand. Hailing from the South of France, the globally celebrated winemaker plucks excellence from the vine and seals it by the bottle. With over 40 years of experience in the vineyard and 14 estates located along the rolling hills of the world’s largest wine-producing region, Languedoc-Roussillon, Gérard Bertrand is force to be reckoned with in the winemaking industry. Utilizing biodynamics and holistic farming methods, the Bertrand team delivers high-caliber, authentic products that ignite the palates of wine lovers everywhere.

The Beginning
Gérard Bertrand found that winemaking was in his blood from a tender age. Born to a man who was a wine visionary in his own right, Bertrand was already working in a vineyard at just 10-years-old. The Bertrand name pioneered the early wine scene in southern France. His father, one of the first in the region to barrel wine, helped to shed the region’s stigma of a mass-producing mediocre wine town.

A New Approach
After taking over the family business, Bertrand took winemaking to the next level with environmentally conscious agriculture and a homeopathic approach to farming, including the usage of star and moon charts for optimal planting and harvesting windows. With absolutely no GMO’s, artificial fertilizers, or chemical sprays—and an appreciation for the value brought by patience and accuracy—Gérard Bertrand wines have an authenticity not found elsewhere.

Languedoc
A driving force behind landing the region on the winemaker’s map, Bertrand still cultivates all of his wines exclusively on his home turf. Contrary to popular belief, the first documented case of sparkling wine came about 150 years before the Benedictine monk, Dom Pérignon, began producing it from the Champagne region of France. It was the spring of 1531 at the Abbaye de St. Hilaire—nestled between Carcassonne and Limoux in the Languedoc region—when a group of monks discovered that the still wine they’d laid down in the winter was now glistening with bubbles. Using methods developed long before his time, in the true birthplace of sparkling wine, Bertrand produces some of the market’s best bubbly.

Code Rouge, a Crémant de Limoux
An alternative to Champagne that doesn’t compromise quality, Bertrand’s Code Rouge is a sparkling wine made with a blend of Chardonnay, Chenin, and Mauzac. Harvesting the grapes manually and pressing them with a pneumatic press, the juice is fermented at 64-degrees Fahrenheit and aged for a minimum of 36 months. Coming exclusively from the Limoux territory, the Crémant is pale and crystalline in color with fine bubbles. With a bouquet that is floral with notes of pear and fresh citrus fruit, the texture comes off as fresh and mineral on the palate. This wine is best served as an aperitif and pairs well with sushi, fish with cream sauces, goat cheese, or fresh fruit salads with basil.
By Peyton Garcia | Dining Out Content Editor

9:38 am
Recipes
0


They call this cocktail The Myth, but if you ask us, it’s the real deal. Find this whimsical unicorn cocktail at Pao by Paul Qui {3201 Collins Avenue, Miami Beach; 786.655.5600}, and after you fall in love with it, play bartender and whip one up for yourself. We’ve got the recipe, below!
Here’s how it’s made:
Build 1 1/2 ounces Absolut Elyx, 1/2 ounce Cherry Heering, 1/2 ounce Coco Lopez, 1/2 ounce pineapple juice, 1/2 ounce ginger syrup, and 3/4 ounces lemon juice in a shake tin. Add one large scoop of crushed or pebble ice. Whip-shake back and forth. Pour into an Absolut Elyx Copper Unicorn, if you have one. (Otherwise, any cocktail glass will do.) Top with two ounces club soda.