As history tells it, you immigrated from Bremen, Germany after a three-year apprenticeship and started a front-of-the-house career that lasted some 40 years. Was

What inspired you to pursue a career as a chef?  While living in Venezuela, I was a tour guide and would prepare lunches and snacks

In 1989, Avalon Hotel Proprietor Don Glassie opened a seafood restaurant on the quiet, relaxed Ocean Drive in South Beach, Miami. The distinct Art

Executive Chef Kareem Anguin of The Oceanaire Seafood Room I'm continually inspired to incorporate the fresh fruits, vegetables, and ultra-fresh seafood that are available each

By Monica Parpal | Senior Editor Using creative combinations of spices, traditional Cuban influences, and the classical skills he gained from working in formal kitchens,

Plank-Smoked Old Fashioned Mix 2 ounces Michters American Whiskey, 1/2 ounces maple pecan syrup, and 2 dashes Bitter Truth Bitters in a shaker. Strain and

serves two Ingredients Basic risotto: 2 c low-sodium chicken broth 3 Tbsp unsalted butter, at room temperature 1/2 small onion, chopped 3/4 c Arborio rice 1/4 c dry white wine 1/4 c

makes three small tacos Ingredients Aji mayonnaise: 1 Tbsp aji amarillo paste 1 whole egg 1 egg yolk 1 c soy bean oil 1 lemon 1 tsp kosher salt Tacos: 8 oz fresh lobster

The award-winning Setai, Miami Beach hotel is a serene oceanfront destination with a luxurious Art Deco ambience and three gourmet restaurants. We sat down

The adage, “not all who wander are lost,” couldn’t be truer of Chef Michael Mina. A native of Egypt, owner of successful restaurants from