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Home / Posts Tagged "daniel boulud"

2:02 pm
Restaurant Features
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These timeless classics stay true to tradition and keeping it real

Keeping Up with Chef Chan of MR CHOW

Located at the W Hotel South Beach, MR CHOW has been a dining staple among celebrities and local foodies alike since 2009, taking authentic Chinese cuisine to gourmet heights. Since the restaurant’s opening, the kitchen has been spearheaded by Executive Chef Hing Fung Matt Chan, who every day conquers the almost impossible challenge of staying “on trend” with Miami culture while maintaining the authenticity of Beijing’s cuisine. DiningOut spoke with Chef Chan to learn more about his time in the kitchen and his culinary creations Miamians have come to crave.

DiningOut: You were part of the opening team at MR CHOW 10 years ago, what brought you to Miami?
Chef Hing Fung Matt Chan: I wanted to see the world and travel, so when I learned about the opportunity at MR CHOW through a well-known chef in Hong Kong, I thought it would be a great experience and a once-in-a-lifetime opportunity.

You began your cooking career in 1992 in your hometown of Hong Kong; did you always want to be a chef?
Yes, even at a young age I pictured myself becoming a chef. My chef mentor not only taught me how to cook but also taught me about life.

What is your essential cooking tool in the kitchen?
A frying pan and kitchen knives!

Can you drop a hint on any new dishes you’re cooking up this season at MR CHOW?
I have made a few new dishes this season that will incorporate shredded chicken in Beijing sauce and sweet-and-sour pork.

What is your guilty pleasure on the MR CHOW menu?
I would say the Chashu (Cantonese roasted pork) on the MR CHOW Miami menu is one of my favorites. Although the MR CHOW menu is mostly based on Beijing cuisine, this is one of our best dishes, in my opinion. It’s a complex dish to make and every step of the cooking process is very important. Every dish is made to order here.

How do you stay up to date with the Miami food trends while still paying tribute to old authentic Beijing cuisine?
My idea is to keep the plating and garnishing trendy, but the cooking method has to follow the traditional way.

MR CHOW is famous for the best prepared Beijing Duck in the world—what sets this dish apart from everything else on the menu?
Beijing roast duck is much different compared to other dishes. Not only does it have a long history, it also has a complicated cooking process. The chef who is responsible for making the Beijing duck has to be highly skilled and have proper training. The taste of the duck skin is the most flavorful part and the key to this is to make it crispy but not greasy! Ideally, each piece should come with skin, sliced, wrapped with slices of scallion, and served with cucumber and a special duck sauce.

Legendary Tapas at Casa Juancho

Escape to Spain in this traditional Spanish restaurant offering tapas that will whisk you straight to the Iberian Peninsula. Just one of many fan favorites on the menu is the Jamón de Bellota—Iberian ham considered the finest in the world served with Manchego cheese and chistorra a la plancha (grilled Spanish sausage links). Seafood-lovers will find sanctuary among dishes like Sepia a la Plancha (grilled cuttlefish), Boquerones Fritos (fried fresh anchovies), and grilled octopus with potatoes. Save room for the Paella, crowned the best in town by many, and, in true Spanish fashion, explore the expansive collection of extraordinary wines.

Boulud Sud’s Chicken Tagine

Chef Daniel Boulud’s passion for Mediterranean flavors is evident in this downtown eatery. The menu’s Chicken Tagine—a Moroccan dish traditionally prepared in a clay vessel by the same name—has been a bestseller from day one. The secret lies in the cooking style, which lends itself to a moist and flavorful end result, as well as the combination of spices used. Boulud collaborated with spice guru Lior Lev Sercarz of La Boîte in New York to create a unique blend that includes rose petals, cumin, cardamom, and coriander. Presentation of the dish varies by season. In the summer, it is served with zucchini, yellow squash, and tomatoes while the winter months feature a garnish of cauliflower, turnips, and onions. Preserved lemons, Sicilian olives, and cilantro leaves complete the dish year round.

Powerful Pies at Call Me Gaby

Think back to the last time you had pizza. Did it leave you feeling uncomfortably full? Well, at Call Me Gaby, a cozy and romantic eatery located in the South of Fifth neighborhood, you will only feel comfortable bliss after eating the shop’s Pinsa Romana-style pizza. Why? It’s all about the dough, which undergoes an intense process of 72 hours of leavening. In turn, guests can enjoy an extra hydrated, light, airy, highly digestible, and delicious pizza. Named after beautiful and strong women—like Gabrielle “CoCo” Chanel (allegedly the restaurant’s namesake)—some of the favorite gourmet pies include bold creations like the Carla, made with Mortadella, basil pesto, and pistachio crumble, or the Andrea, made with fig jam, fresh stracciatella, speck Alto Adige, and fresh rosemary. The Pinsa possibilities are endless at Call Me Gaby. Between the dose of girl-power mixed with fierce pizza and an atmosphere resembling the French Riviera, it makes for a perfect dining experience you won’t stop talking about.

By DiningOut Staff

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3:30 pm
Tips and Trends
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You’ve got two more weeks to dine like royalty. Make it count.

Los Fuegos Kitchen Prep

The annual restaurant extravaganza known as Miami Spice is quickly coming a close, so we’ve gathered our top picks for the best Spice menus in town. From celebrity chefs to neighborhood spots, there’s plenty to keep even the most discerning foodie happy.

Los Fuegos {3201 Collins Ave, Miami Beach; 786.655.5600}

Lamb Ribs

Argentine super chef Francis Mallmann is the mastermind behind this gaucho-inspired restaurant at the posh Faena Miami Beach. As such, expect rustic Argentine and Patagonian specialities like Oxtail Croquettes or Octopus A La Plancha for appetizers. For mains, we loved the Lamb Ribs with peach chutney, while the Local Snapper comes with an intriguing grilled polenta and tomato mayonnaise. Dessert keeps things simple with a Mascarpone Cheesecake with red berry sorbet.

Octopus A La Plancha

Boulud Sud {255 Biscayne Blvd Way, Miami; 305.421.8800}

Boulud Sud Dining Room

The plush downtown outpost of celeb chef Daniel Boulud’s homage to Mediterranean delights is a sophisticated spot to do a fancy Miami Spice lunch. The menu changes regularly, so there’s plenty of reason to keep coming back throughout the Spice promotion. We started with the Babaganoush appetizer and a “Horiatiki” Greek Salad, both of which were fresh and flavorful. For mains, we opted for the Branzino A La Plancha with freekah and apricot and the Lamb “Frita” with harissa aïoli, crispy potato, and onion compote. Desserts were showstoppers and included a Lavender-Peach Zalabia (a Tunisian donut filled with labneh mousse) and Chocolate Profitroles. And don’t forget to save room for those special warm madeleine cookies that are always served gratis!

Market at Edition {2901 Collins Ave, Miami Beach; 786.257.4600}

Crispy Salmon Sushi

Jean-Georges Vongerichten’s Market at Edition’s global cafe/patisserie/salumeria is one of our favorite spots, simply because there’s so much tempting food on display—from the crisp pizzas to the insane charcuterie. For our Spice lunch, we started with the Crispy Salmon Sushi and Summer Squash and Arugula Salad—both refreshing and light starters. The Roasted Beef Tenderloin is a solid choice for an entrée, complimented by goldbar squash, Parmesan cheese and a buttery hot sauce, while the Mushroom and Farm Egg Pizza will please any carb lover. For dessert, choose between the Strawberry Sundae or the Passion Fruit Cheesecake (or splurge for a slice of the Carrot Cake—one of the best in town).

Scarpetta {4441 Collins Ave, Miami; 305.674.4660}

Branzino

The Italian restaurant at the Fontainebleau is always a winner for Spice, if not solely for the fact that they consistently offer their legendary Spaghetti Pomodoro as a Spice entrée and it is consistently, delectably, life-changing. That said, we were a tad disappointed that their Creamy Polenta with Mushrooms was not offered on this year’s Spice menu, but we understand the need to innovate—in its place, we loved the Mediterranean Octopus with capers and olives. For mains, there’s the classic Spaghetti, a beautifully crisped-skin Branzino, the Duck and Foie Gras Ravioli, or Chicken Breast with Pancetta. Desserts selections of Coconut Tapioca and Chocolate Amedei Bar with hazelnut crunch were lovely.

Chocolate Amedei Bar with Hazelnut Crunch

Maska {3252 NE 1st Ave Suite 109, Miami; 786.971.9100}

Crab Tadka Dumplings

Chef Hemant Mathur, the first Indian Chef in the U.S. to receive a Michelin Star, has opened a high-end homage to Indian cooking in midtown.  The dining room is an opulent space with crystal chandeliers, plush blue chairs, an open kitchen and a lounge and wine cellar. Be prepared to eat modern Indian dishes with creative spins like the Maska Chicken, the restaurant’s version of a butter chicken, Khoya Mushroom (paneer stuffed portobello mushroom), Crab Tadka Dumplings, and a variety of Kulcha (stuffed bread). Maska’s Miami Spice offering includes a complimentary cocktail—the Aam-Chi Martini—a gin-based cocktail topped with mango lassi foam. Next door to Maska, Mathur has also opened Cho:Tu, which focuses on Indian street food with a more casual atmosphere.

Khoya Mushroom

By Sara Liss, Contributing Writer

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7:46 am
Restaurant Features
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db-bistro-moderne-chef-mg

Mark your calendars! It’s time for beer.

For a feast like no other, beer lovers are invited to join Chef Clark Bowen, of Downtown Miami’s db Bistro Moderne {255 Biscayne Boulevard Way, Downtown Miami; 305.421.8800}, as he teams up with Wynwood Brewing Company for a one-time-only four-course beer pairing dinner. Taking place on Tuesday, October 18, at Daniel Boulud’s Miami outpost, fans of Chef Bowen can indulge in the following menu:

RECEPTION

Fried Green Tomatoes
Shrimp Ceviche
Mushroom Arancini
Beer Pairing: La Rubia, American Blonde Ale

DINNER

Course 1: Florida Figs with Burrata, rocket coulis, and focaccia tuile
Beer Pairing: Guava the Hut, Berliner Weiss

Course 2: Local Pompano with confit fennel, blistered tomatoes, and lemon
Beer Pairing: Wyntoberfest, Märzen

Course 3: Pork Tasting with roasted shoulder, beer sausage, and baby carrots
Beer Pairing: Wynwood Fox, Imperial Red Ale

Course 4: Chocolate Opera Cake with a chocolate biscuit, coffee cream, and vanilla ice cream
Beer Pairing: Pop’s Porter, Robust Porter

This event will kick-off with a reception at 7pm, followed by dinner at 7:30pm. The cost is $60 per person. For more information about this event, or to make a reservation, contact Leah Polinski at [email protected].

Happy dining!

By Jennifer Agress | Miami Editor

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7:19 am
Culinary Personalities Restaurant Features
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Daniel Boulud and Clark Bowen

Daniel Boulud (left) with Chef Clark Bowen

Celebrity Chef Daniel Boulud’s db Bistro Moderne at the JW Marriott Marquis {255 Biscayne Boulevard Way, Downtown; 305.421.8800} may have a new executive chef at the helm, but Chef Clark Bowen is no stranger to the db kitchen; for the last five years, he has served as the restaurant’s sous chef. In his new position, Bowen looks forward to adding his creative touch to the menu. Beginning this spring, look for lighter dishes, lots of seafood, and bright, vibrant Miami flavors (after all, Bowen was born and raised in the Magic City). While details of the new menu are still in the works, you can rest assured that the menu’s French classics like Coq au Vin, Escargot, Duck Confit, and Steak Frites will still be offered.

1. How did you get started in the food world? What made you decide you wanted to be a chef?
When I was 15, I got my first job working at Subway. Then I started working at pasta places and steakhouses while I was in school. One day I realized, while working for Chef Patrick Broadhead at Max’s Grill, that I could make a career out of what I loved doing, which was cooking. That’s when I really dove in. I started working double shifts at the best places I could find. Eventually, I met Pascal Oudin from Pascal’s On Ponce.

2. How did you end up working as sous chef at db Bistro?
My wife was pregnant with our first child and I had been with Pascal for about five years and my ceiling for growth was limited. I had always tried to put myself in position to work with the best chefs in town, so when Daniel Boulud came to Miami, it was a no-brainer that I had to work for him.

3. What is it like working with a culinary icon such as Daniel Boulud?
It is inspiring to see someone who is essentially at the top of the game still bringing it harder than anyone else. His knowledge and dedication are impressive, but his thirst for the next new thing to stay ahead of the curve is what keeps him in another stratosphere.

4. What do you think is the biggest difference between being sous chef and being executive chef?
Paperwork and PR!

5. What are some of the changes you’re planning on implementing to the menu?
I’m trying to keep the menu light to pair with the Miami weather. Still working out some kinks, but I can’t wait to share our new menu.

6. How does your background influence your cooking style?
My mother is Cuban and my father is English. I grew up eating classic Cuban foods, so that impacted my palate right from the beginning. But more than being a chef with a Cuban background, I’m a chef who grew up in Miami. There is so much diversity. It’s not just Cuban. I had friends from all over South America and the Caribbean growing up, and I’d go to their houses to eat their family food. It’s a melting pot.

7. How does Miami influence you when you’re creating menu items and selecting ingredients?
It is great to be in a location where we can find the best citrus, best tomatoes, and seasonal produce and fish that were all either in the ground or swimming just hours before purchasing.

8. What are your personal favorite items on the menu?
All the menu items have a place in my heart, otherwise I wouldn’t put them on the menu. But if you have never been here before, order the db Burger and enjoy!

9. Do you have a favorite cooking show on TV?
I’ve been trying to stay away from network cooking shows—they just bring back the stress of the day. I don’t think that those shows are made for people who work in the industry. I do enjoy some of the specialized series on Netflix. Those seem more inspiring and directed to those who live the life.

10. Do you have a food guilty pleasure?
My children call me the cookie monster. I have no self-control when it comes to cookies. Just ask my pastry chef!

—Sherri Balefsky | Miami Editor

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10:53 am
Culinary Personalities
0

Daniel Boulud courtesy Daniel Krieger

Tomorrow, October 21, from 7-10pm, acclaimed celebrity Chef Daniel Boulud will be making a special appearance at db Bistro Moderne {255 Biscayne Boulevard Way, Downtown;
 305.421.8800} in celebration of the restaurant’s fifth anniversary in Miami.

The evening will be a “Tour de France” extravaganza, featuring all-inclusive food and drinks from five different regions in France. Live music will carry guests through the restaurant as they explore Chef Boulud’s favorite dishes from his hometown of Lyon (housemade charcuterie, Daniel Boulud Stuffed Pumpkin, and Salade Lyonnaise), plus from the areas of Alsace (Baeckeoffe, Suckling Pig, and Tart Flambée); Normandy (Assortiment de Fromages, Fresh Oysters, and Scallop Sauce Normande); Provence (Grand Aïoli, Grilled Loup de Mer, Roasted Leg of Lamb); and the Basque region (Pintxos, Fresh Sliced Ibérico Ham, and Bacalao Croquettes).

Sommelier Alan Feldman will pour regional wines and offer signature drinks to complete the French feast.

Tickets are $100 and can be purchased by clicking here. Don’t miss your chance to rub elbows with Miami’s culinary elite and Daniel Boulud himself.

For those who cannot attend the party on October 21, the anniversary celebration continues through November with a “Tour de France” five-course prix-fixe dinner menu in the dining room and “Daniel Boulud’s Top 5 Bar Bites” in the bar and lounge.

By Sherri Balefsky | Miami Editor

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8:29 am
Restaurant Features
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db bistro moderne miami

Street View

If you’ve ever crossed over the bridge from Brickell Avenue into downtown, then you’ve certainly passed by db Bistro Moderne {255 Biscayne Boulevard Way, Miami; 305.421.8800}. But because of its unpretentious facade, you might have missed it. Those in-the-know know that on the ground floor of the luxe JW Marriott Marquis Miami is where Chef Daniel Boulud’s only South Florida restaurant finds its home. DiningOut recently had the opportunity to dine at this trés chic French eatery with the added bonus of spending some time chatting with Executive Chef Jason Pringle.

db bistro moderne miami bar

Bar & Lounge Area

Our first exposure to the restaurant was via the bar and lounge area, which was abuzz for happy hour (which takes place Monday-Friday 5-8pm). Young professionals and business execs find this casual haven to be the perfect spot for after-work drinks with friends or colleagues.

db bistro moderne miami

White Oak Dining Room

We were seated in the White Oak Dining Room, which features the same sophisticated vibe of db Bistro’s Manhattan and Singapore counterparts, but has been updated to reflect Miami’s tropical lifestyle. Designed by the internationally renowned firm Yabu Pushelberg, each distinct dining room (there are several, making this the perfect location for small groups and special events) feels as if it has been plucked directly from a hip SoHo establishment and pieced together to create one cohesive restaurant that’s worthy of serving up Boulud’s unrivaled cuisine.

chefs jason pringle and daniel boulud

Executive Chef Jason Pringle with Daniel Boulud

We were soon greeted by Chef Pringle, a San Francisco native with over 13 years of culinary experience under his belt. Prior to making his way to Miami, he worked at Boulud’s Michelin-starred Café Boulud in New York City. Though humble and soft-spoken, Chef Pringle shared with us the nuances of the menu, which changes seasonally and features only the freshest, locally sourced ingredients. When prompted to select his favorite dish on the menu, he said coyly, “I wouldn’t NOT recommend anything.”

db bistro

Trio of Appetizers

And so, our culinary journey began. To start, Chef Pringle sent out a trio of bite-sized appetizers, our favorite of which was the Tuna Crudo. Then came the first course: Florida Key Shrimp al Ajillo, local rock shrimp sautéed with butter and citrus, and the Heirloom Tomato Salad with arugula and fennel.

db bistro

Heirloom Tomato Salad

For our main course, we shared the Almond-Crusted Halibut (by far the standout dish of the evening), which is served with forbidden rice, orange emulsion, and bok choy, and the Spaghetti Chitarra, which was like a fettuccini served in a creamy citrus sauce. “I had a guest from Italy come in and said that we make excellent pasta for a French restaurant,” our server told us (who, by the way, was fantastic and beyond attentive).

db bistro

Almond-Crusted Halibut

db bistro

Spaghetti Chitarra

Dessert was certainly a grand finale. In addition to being treated to an assortment of chocolates and macarons and a warm basket of madeleines (which we boxed up and took home for later), we shared the Crunchy Chocolate Bar. This unforgettable delight was prepared with a caramel-praline glaze, brownies, candied hazelnuts, and served with a toasted marshmallow ice cream.

db bistro

Desserts

Our only regret? That we didn’t try the famous db Burger, which we hear is an experience unto itself.

By Sherri Balefsky | Miami Editor

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7:36 am
Restaurant Features
0

The heat is on in Miami. Try to make things a little cooler with these must-do July happenings.

quality meats

1. Summertime Cocktails at Quality Meats
When: All summer long
Where: Quality Meats {1501 Collins Avenue, Miami Beach; 305.340.3333}
What: The NYC steakhouse celebrates its first summer in Miami with a number of refreshing summer cocktails. Selections include the Loose Cannon, a twist on a tequila cocktail made with fresh-pressed celery juice and a housemade elixir with almost two dozen herbs and spices, served over ice cubes made from jalapeño juice; and the Piña Clara, a draft cocktail made with light rum, clarified pineapple, and coconut.

2. Truffle-Mania at Scarpetta
When: Through mid-September
Where: Scarpetta {4441 Collins Avenue, Miami Beach; 877.326.7412}
What: While many Italian restaurants take advantage of the European fall/winter truffle season, Scarpetta is taking it to the next level by sourcing black truffles from Australia during their winter season (which happens to be our summer). Guests can enjoy a five-course truffle-laden menu for just $195 per person; add $115 per person to pair the meal with wine.

Marc Irwin Piano concert in The Betsy Lobby

3. Miami Summer Music Festival
When: July 8-27
Where: Betsy-South Beach {1440 Ocean Drive, Miami Beach; 305.531.6100}
What: The Betsy has a commitment to all things cultural, so it’s no surprise that the hotel is hosting nine free chamber music events, salons, and book signings in partnership with the Miami Summer Music Festival (MSMF) and Steinway, which is providing two grand pianos for the series. All concerts are free and open to the public. Some highlights include: an Opera Night with glass of complimentary Champagne (July 8); a breakfast salon and book signing with Deborah Voigt (July 13); and Zarzuela Night (a Spanish musical comedy) with sangría on the house (July 23).

4. Pre-Spice at Tuyo
When: July 8-31
Where: Tuyo {415 Northeast Second Avenue, Miami; 305.237.3200}
What: Miami Spice doesn’t start until August, but Tuyo is getting into the spirit a month early. For just $39, choose an appetizer (Heirloom Tomato Bisque or Caesar Salad); an entrée (Pan-Roasted Yellowtail Snapped with forbidden fried rice, kimchee-marinated bok choy, and orange-saffron cream; or Coffee-Rubbed Braised Berkshire Porcetta with caramelized calabaza purée, lacinato kale, and Biscayne Bay Brewing Company La Colada Coffee Porter jus); and a dessert (choice of chocolates or housemade sorbet).

Mackapooloza

5. BleauLive Presents Mack-a-Poolooza
When: July 11 at 2pm
Where: Fontainebleau Miami Beach {4441 Collins Avenue, Miami Beach; 305-538-2000}
What: BleauLive welcomes Mack and the rest of the Y100 gang for a poolside concert featuring LunchMoney Lewis, Dutch model-turned-recording artist Natalie La Rose, the “Boombastic” Shaggy, and Miami’s all-time favorite rapper, Flo Rida. Click here to purchase tickets.

db beer dinner 2

6. DBGB Whole Hog Summer Feast
When: July 15 at 7pm
Where: db Bistro Moderne {255 Biscayne Boulevard way, Downtown; 305.421.8800}
What: For the second year, Daniel Boulud’s DBGB Kitchen & Bar has “popped up” at db Bistro, offering limited-edition menu items from the chef’s DC/NYC eatery along with beers from local craft beer company, J. Wakefield. Jonathan Wakefield himself will be the restaurant’s special guest for this family-style dinner—and you’re invited, too! It will be a four-course meal, the highlight of which will be the Slow-Roasted Suckling Pig stuffed with pork loin, Swiss chard, confit tomato, and olives, presented tableside.

stk miami

7. Bubbles, Booze, and Bites
When: Monday-Friday, 6-8pm
Where: STK Miami {2311 Collins Avenue, Miami Beach; 305.604.6988}
What: This month, STK Miami introduces a new happy hour with a selection of offerings—including Prosecco, house-selected wines, and specialty cocktails; Lil’ BRG with Parmesan truffle fries; and Mini Tuna Tartare—for just $8 each.

8. Chef Benjamin Murray Wine Dinner
When: July 16, at 7pm
Where: Azul {500 Brickell Key Drive, Brickell; 305.913.8358}
What: Mandarin Oriental’s five-star restaurant recently announced the promotion of Benjamin Murray to chef de cuisine. To preview his impressive new menu that will debut later this summer, join Chef Murray and Azul’s Wine Director Todd Phillips for an intimate four-course dinner featuring wine from California’s Hawk and Horse Vineyards. Advance reservations are required; email [email protected].

Taste of the Nation

9. South Florida Taste of the Nation
When: July 16, 6-10pm
Where: Loews Miami Beach {1601 Collins Avenue, Miami Beach}
What: An elegant evening of gourmet food, wine, and spirits, this charity event brings together chefs from over 50 local restaurants to display their culinary prowess all in the name of helping starving children. All proceeds going directly toward Share Our Strength’s No Kid Hungry campaign toward battling childhood hunger.

10. Peruvian Independence Day
When: July 26 – August 1
Where: La Mar by Gastón Acurio {500 Brickell Key Drive, Brickell; 305.913.8358}
What: Though we celebrate our nation’s independence on the Fourth of July, Peruvians celebrate theirs later on in the month. La Mar kicks things off with brunch on Sunday, July 26. For the rest of the week, guests can enjoy an exclusive dinner menu that pays homage to the cooking of Andean ancestors and centuries of culinary fusion that have influenced modern Peruvian cuisine.

By Sherri Balefsky | Miami Editor

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