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Whole Market Fish from Seaspice

serves one
Ingredients
Fish:
2 lbs Local Yellowtail, deboned, tail still intact
Salt and pepper, to taste
Pea tendrils, for garnish
Citric Salsa Verde:
3 bunches cilantro
3 bunches parsley
2 garlic cloves
1/2-inch ginger, peeled
5 lemon slices, juiced
1/2 c extra-virgin olive oil
Vegetables:
6 pieces haricot vert, blanched
2 baby zucchini, blanched
2 baby squash, blanched
2 cherry tomatoes, blanched and peeled
Extra-virgin olive oil, to taste
Salt and pepper, to taste
Marinade:
1/2 tsp garlic, sliced
1/2 tsp shallot, sliced
2 Tbsp white wine
1 1/2 c fish stock
1 tsp butter
Pinch of parsley, chopped
Method
For the fish: Season fish with salt and pepper. Place on a hot grill, skin side down. Mark the fish, but do not cook through.
For the citric salsa verde: Place all ingredients in a blender. Blend until smooth. Set aside.
For the vegetables: Toss with olive oil, salt, and pepper.
For the marinade: In a hot sauté pan, cook garlic and shallots until fragrant, but not brown. Deglaze with white wine. Add one tablespoon of the citric salsa verde. Add the fish stock. Season with salt and pepper. Finish with butter and parsley. Remove from heat.
Put it all together: In a casserole pan, place yellow tail in the center and drizzle the remaining citric salsa verde on top. Arrange the vegetables around the fish. Cook in a hot wood-burning oven for five minutes.
To serve: Remove from the oven. Garnish with pea tendrils. Serve hot.
Seaspice is located at 422 NW North River Drive.

Peruvian Ceviche from La Mar by Gastón Acurio

serves four to six
Ingredients
Leche de Tigre:
2/3 c fresh lime juice
2 garlic cloves, smashed
1 Tbsp (packed) fresh cilantro leaves, chopped
1/2 ají limo or habanero chile, seeded, halved lengthwise
1/2 small red onion, chopped
1/2 c bottled clam juice (optional)
Kosher salt
Ice cubes
Ceviche:
1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1/2 ají limo or habanero chile, seeded, halved lengthwise
1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
1 small red onion, quartered and thinly sliced, divided
Kosher salt
Cilantro leaves
Ice cubes
Method
For the leche de tigre: Set a fine-mesh sieve over a small bowl. Purée the lime juice, garlic cloves, chopped cilantro, and ají limo/habanero chile and four large ice cubes in a blender, until smooth. Add onion. Pulse three or four times. Strain liquid into a medium bowl. Stir in clam juice, if desired. Season with salt. Cover and chill.
For the ceviche: Pour water into a large pot fitted with a steamer basket. Bring to a boil. Add sweet potato. Cover and cook until just fork-tender, for about 30 minutes. Transfer to a plate. Let cool.
Add more water to same pot, if needed, until you have one inch of water. Bring to a boil. Add
the ear of corn to the pot and steam until crisp-tender, for about two or three minutes. Transfer to a plate. Let cool completely.
Halve potato, lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl. Set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for later).
Rub a large bowl with cut sides of chile. Throw away the rest. Place fluke, 2/3 of onion, leche de tigre, and four large ice cubes in the bowl. Stir well. Let it all marinate for two minutes, and remove the ice. Fold in potato and corn. Season with salt.
To serve: Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl. Garnish with remaining onion and cilantro.
La Mar by Gastón Acurio is located at 500 Brickell Key Drive.


Listen up, beer lovers! CORSAIR kitchen & bar {19999 West Country Club Drive, Aventura; 786.279.6800}, at the JW Marriott Miami Turnberry Resort & Spa, has planned a special Beer & Dinner Series, “Crafted by CORSAIR.” Starting this Thursday, January 31, 2019, and taking place on the last Thursday of every month through September 2019, this delectable dining experience will pair a four-course dinner created by Executive Chef Gordon Maybury and Chef de Cuisine Derrick Connor with exclusive beers for each course from South Florida’s top local breweries.
Participating breweries will change monthly, but guests can expect local favorites like: The Funky Buddha, M.I.A. Beer Co., Bousa Brewing, Due South Brewing Co., and many more. This week’s inaugural Beer & Dinner Series event will feature none other than Wynwood Brewing, Miami’s first craft production brewery and taproom, located in the heart of Wynwood.
Here are the food and beer pairings guests can expect to taste on Thursday, January 31:
Welcome Drink
Beer Cocktail featuring La Rubia American Blonde Ale
Citrus Compressed Melon Salad
With an orange-ginger aioli, blue cheese, marcona, spiced pumpkin seeds, arugula, and baby kale
Pairing: Laces IPA
Fish-N-Chips Slider
Cod, battered pickles, and tartar sauce on a Parker House Bun, served with hand cut chips
Pairing: Lock On Lager
Coffee Cocoa Vanilla Bay Roasted Rib Eye
With tropical hash, piquillo pepper purée, and green papaya salad
Pairing: Pop’s Porter
Bananas Foster Bread Pudding
With caramel and five-spice cream
Pairing: Father Francisco Belgian-style Golden Ale
Crafted by CORSAIR is priced at $58 per person, excluding tax and gratuity. Reservations are encouraged and can be made here.
Happy dining!
By Jennifer Agress | Miami Editor


The Adrienne Arsht Center presents Grammy-nominated Deborah Cox live at Seaspice {422 NW North River Drive, Miami; 305.440.4200}—and you don’t want to miss out! This exclusive, entirely “unplugged” dinner and a show will make for a night out in Miami that is delicious, entertaining, and thanks to the Arsht Center’s philanthropic efforts, good for the Miami-Dade community, too.  
In true Seaspice fashion, this won’t just be any show. Grammy-nominated recording artist and actress Deborah Cox is acclaimed for her starring roles in hit musicals like Aida and The Bodyguard. On this night, she will give guests a behind-the-scenes look into her latest collaboration with renowned Broadway directors Richard Jay-Alexander (Les Misérables, Phantom of the Opera) and Joseph Joubert (Motown, Billy Elliot). Guests will hear the “hits” they know, new songs they’ll be sure to love, and intimate stories from Deborah’s career. After this show, she’ll take it all on tour—meaning guests in attendance will be some of the first ever to see it all live.
Taking place on Thursday, January 31, 2019, this exciting evening will start with hors-d’oeuvres and an open bar by Bacardi, move on to a live stage performance by Deborah Cox at 9 p.m., and based on the tickets guests purchase, include a three-course dinner and an intimate “Meet & Greet” after the show. Throughout the evening, all guests will have the opportunity to win gifts and prizes.
To join the fun, interested patrons can make different levels of donations. They are listed below: 
“Love the Arts”
$75 per person
What’s included: General admission, hors-d’oeuvres, and an open bar by Bacardi from 8 p.m. to 9 p.m.
“Live the Arts”
$250 per person
What’s included: Reserved seating, hors-d’oeuvres, a three-course dinner, and an open bar by Bacardi from 8 p.m. to 9 p.m.
“Live/Love the Arts”
$500 per person
What’s included: Premium seating, hors-d’oeuvres, a three-course dinner, an open bar by Bacardi from 8 p.m. to 9 p.m., and a meet and greet with Deborah Cox after the show
Dinner reservations can be made for as early as 7:30 p.m. Proceeds from the event will support the Arsht Center’s Arts Education initiatives, which serve Miami-Dade children and their families. Tickets can be purchased here.
Happy dining!
By Jennifer Agress | Miami Editor

Photo by Paul Stoppi


Super Bowl Sunday is one week away! And to celebrate, Miami River’s hottest Mediterranean restaurant and lounge, Kiki on the River {450 NW North River Drive, Miami; 786.502.3243}, will throw a Super Bowl LIII party your taste buds will crave.
Sit right on the river, watch the Patriots take on the Rams from multiple big screens, and munch on Super Bowl Sunday dishes specially-created by Chef Steve Rhee. Along with traditional “football food” and Mediterranean-inspired snacks, he’ll even be whipping up a couple plates with New Englanders and Angelenos in mind. Read below to find out what’s in store for the special February 3 menu.
FOR NEW ENGLAND PATRIOTS FANS:
New England Lobster Roll
Stuffed with lobster, celery, celery salt, and a house-made aioli, and served on a buttered Hawaiian bun with your choice of salt and vinegar chips or house fries
FOR LOS ANGELES RAMS FANS:
Carne Asada Tacos
Served with pico de gallo, Baja California-style chipotle cabbage slaw, queso fresco, tortilla chips, guacamole, and a salsa rojo
FOR ALL SUPER BOWL SUNDAY FANS:
Chicken Wings
Get them “naked” or covered in hot or BBQ sauce, and served with carrots, celery sticks, and a blue cheese-blended house tzatziki
Chicken Fingers
Served with your choice of house-made tzatziki ranch, BBQ, or hot dipping sauces, and fries
Greek Style Nachos
Multi-colored tortilla chips topped with American cheese sauce, shredded Kefalograviera cheese, crumbled feta cheese, Kalamata olives, tomato, cucumber, green onions, banana peppers, dill, and parsley, and served with a side of house-made tzatziki
Kiki Chips
Served with zucchini and eggplant chips, Greek oregano, and house-made tzatziki 
French Fries
Served herbed and crispy
Happy dining!
By Jennifer Agress | Miami Editor


Calling all runners! The FitBit Miami Marathon and Half Marathon is finally here, and just in time for the race, Brickell Key’s most popular restaurant—La Mar by Gastón Acurio {500 Brickell Key Drive, Brickell Key; 305.913.8358}—is giving runners exactly what they need: carbs.
Today, Friday, January 25, and Saturday, January 26, the Mandarin Oriental, Miami hotel is offering a special, pre-race, carbo-load meal for all marathon and half-marathon participants in advance of Sunday morning’s run. Created by Executive Chef Diego Oka, this menu will include plates like Tallarin Saltado with bucatini pasta, stir fried tenderloin, red onions, tomatoes, green onions, soy sauce, and cilantro, as well as a Quinoa Chaufa with shrimp, calamari, octopus, red quinoa, Nikkei sauce, pickled veggies, and red peppers.
Then, after the race is over, runners can come back and carbo-load to celebrate a job well done! On Sunday, January 27, the restaurant will host its weekly Sunday Brunch from Noon to 3:30 p.m. Here, brunch-goers can indulge in a Peruvian-inspired feast with a la carte plates like Pescado Escabeche, Tallarines Verdes with Beef Milanese, and Lomo Saltado with Fried Egg; fresh seafood and savory grill stations; Chaufa Aeropuerto for the table; and unlimited brunch cocktails, select wines, and Tattinger Champagne. Guests also have the option to take their brunch to the next level by opting for La Mar’s Premium Brunch option, which includes additional a la carte dishes like Lobster A La Plancha Anticuchera with crushed potatoes, ají panca pepper sauce, chimichurri, choclo corn, and onions, as well as Moet Chandon Rosé.
Dinner dishes are priced a la carte. Regular Sunday Brunch is priced at $95 per person, and Premium Brunch is priced at $125 per person. Reservations can be made by calling 305.913.8358.
Happy dining!
By Jennifer Agress | Miami Editor

Spaghetti with tomato and basil


The FitBit Miami Marathon and Half Marathon will start at 5:45 a.m. on Sunday, January 27. But before then, participants will need a lot of energy! And by energy… we mean carbs.
Lucky for them, Scarpetta by Scott Conant {4441 Collins Avenue, Miami Beach; 877.326.7412}, at the Fontainebleau Miami Beach, has just the thing. All weekend long, leading up to the big race, runners can indulge in the Italian restaurant’s “Carb-Up” prix-fixe menu, which will include three courses of the restaurant’s most popular, most delicious, and most carb-heavy dishes.
Here’s what runners can expect to find on Scarpetta’s “Carb-Up” menu:
ANTIPASTI
Choose One
Burrata with heirloom tomatoes, basil pesto, and balsamic pearls
Arugula Salad with toasted pine nuts, pecorino, and truccioletto vinaigrette
Creamy Polenta with a fricassee of truffled mushrooms
PASTA
Choose One
Spaghetti with tomato and basil
Tagliatelle with wild mushroom, asparagus, and truffle sabayon
Duck and Foie Gras Ravioli with a marsala reduction
DOLCE
Choose One
Coconut Panna Cotta with caramelized pineapple and guava soup
Amedei Chocolate Cake with raspberry and malted swirl gelato, toasted almond gelato, and salted caramel sauce
This dinner is priced at $39 per person, excluding tax and gratuity. It will be available on Friday, January 25, and Saturday, January 26, between the hours of 6 p.m. and 8 p.m. Menu available to marathon and half marathon participants only.
Happy dining!
By Jennifer Agress | Miami Editor


You might have heard of a Mint Julep—but have you heard of a Ling Ling Julep? Try this Asian-inspired cocktail at Hakkasan {4441 Collins Avenue, Miami Beach; 877.326.7412}, and then come home and whip one up for yourself. We’ve got the recipe, below!
Here’s how it’s made:
Mix two spoonfuls of mango and ginger jam, 1/2 ounce pineapple juice, 1/2 ounce passion fruit syrup, 1/2 ounce ginger juice, 3/4 ounce lime juice, and 1 1/2 ounces Casamigos Blanco in a shaker with ice. Shake. Double-strain into a snifter with a large ice sphere. Garnish with an orchid flower.


Lucky for Miamians, there are lots of places to celebrate the Chinese New Year 2019 in the Magic City! And on that list, you can’t forget Miami’s hottest Asian hotel, The Setai, Miami Beach, and its signature modern-Asian restaurant, Jaya {2001 Collins Avenue, Miami Beach; 855.923.7899}. Helmed by none other than Executive Chef Vijay Veena, this restaurant will kick-off the Chinese New Year with a one-night-only, five-course Peking duck tasting menu like guests have never had before.
Priced at $110 per person, this prix-fixe dinner will feature a selection of inspiring duck dishes focused on China’s bold, authentic flavors. Making it as interactive as it is delicious, dishes are served family-style and guests are entertained with festive performances and Chinese-themed decor.
Grab a seat insideor, our recommendation, in the transformative courtyardand get a taste of these five Peking duck dishes:
Duck Salad with lychees, cherries, hoisin, watercress, and leeks
Consommé with dark soy, duck wontons, and chili oil
Pancakes with mooshoo shell, cucumbers, scallions, and black beans
Fried Rice with foie gras, jasmine rice, scallions, and oyster sauce
Stir-Fry with broccolini, black beans, garlic, and ginger
Reservations are recommended and can be made by sending an email to [email protected]. Valet is available for $17 for a maximum of four hours, with restaurant validation.
Happy dining!
By Jennifer Agress | Miami Editor


The Hammock is appropriately named—drink this banana-flavored sipper from StripSteak by Michael Mina {4441 Collins Avenue, Miami Beach; 877.326.7412} and you’ll feel like you’re swaying in one in no time. Try it at the bar, and come home and make one for yourself. We’ve got the recipe, below!
Here’s how it’s made:
Combine two ounces banana-infused Bacardi 8 Rum, a banana, 1/4 part simple syrup, and 1/4 part lime juice in a shaker filled with ice. Shake and double-strain into a coupe glass.