“What if fast food could be…different?” That’s the latest question posed by Yoxi (pronounced YO-see), a new interactive competition and social game that challenges teams of problem solvers to create and communicate unique solutions to pressing social issues. Nadia Payan, Rose Llera, Suhey Saldarriaga, three students from Miami Ad School,…
Red Pepper is a food blogger who arrived in Miami this past summer “from the tundra of Minnesota.” “While in hibernation in the great north for more years than a single woman should be allowed to stay, I started and maintained a popular food blog called Twin Cities Eats focused…
”Where do you find a cookbook that has Ferran Adriá and Paula Deen?” asks Lee Brian Schrager, the Festival creator. “When do you see a recipe book with Alain Ducasse and Rachel Ray? So we have that pop culture and we have the great chefs. The book has something for…
In our look at Seasons 52, parts one and two, we pretty much covered the food and wine at this new restaurant on Miracle Mile. Today we close our look out with two of chef Clifford Pleau’s recipes that could turn out quite useful come Thanksgiving Day: Cider-brined Turkey and…
This week’s Cafe column will contain an interview with Lee Schrager, best known locally as being the man behind the South Beach Wine & Food Festival. In the talk we discuss the upcoming SBWFF as well as the new SBWFF cookbook, which Schrager will be discussing in person at the…
On Friday we offered a first look at Seasons 52, which debuts on Miracle Mile this afternoon. Today we take a closer look at some of the foods and wines sampled.We sat down for a round of courses matched with wines. My favorite among the dishes sampled was one of…
Paradise Farms Organic, under the elegant auspices of Gabriele Marewski, starts up another season of Dinners in Paradise. First lavish outdoor organic meal takes place December 12 with a chef lineup of Sugarcane’s Timon Balloo, River Oyster Bar’s David Bracha, and Loews Hotel Miami Beach’s Fredrick Delaire & Jason Prevatt…
The Wholesome Grocer, a community service created by cooking instructor Cindy Hill, brings fresh, local and organic foods from farmers, ranchers, artisans and vendors to Miami Beach every month. It works like this:You start by selecting the products you want at info@onceuponacarrot.org They will then confirm the order and price, at…
Seasons 52 debuts on Miracle Mile this coming Monday, November 15. When plans were announced for the Coral Gables venue some months ago, I was skeptical; just couldn’t see a corporate restaurant with outlets in eight states being nimble enough to fashion menus based on seasonal and local produce in…
It’s been just one year since Salsa Fiesta, opened its doors, but Cesar Olivo, CEO, chef, and founder, is ready for store number two in Pembroke Pines. The new 80-seat space will be located in Cobblestone Plaza (itself new) at 14914 Pines Blvd. Opening is set for around mid-to-late March.”We’re…
The Miami Marriott Biscayne Bay’s $31 million dollar renovation is nearing completion. When the dust settles next month, Catch Grill + Bar will be a gleaming new restaurant within, with glistening bay and marina views. The look promises to be that of a “sleek steakhouse,” but the menu will focus…
Yesterday we featured the 23-year old classic, The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant. Today we share a recipe from the book that seems perfect for Thanksgiving, or just for autumn in general. This recipe, and others in the book, is as meticulously detailed as you’ll find…
Chu’s Taiwan Kitchen and Bar: Dim sum and then some
When I first saw Kilwin’s on Lincoln Road, it sounded familiar. Then my wife reminded me that we’d eaten ice cream at a Kilwin’s on Las Olas many years ago. So I figured they’d branched out to a second location. In fact, Kilwin’s Chocolates-Fudge-Ice Cream, as many of you probably…
I picked up this book shortly after it came out in 1987. The front sleeve boasts that the collection of recipes within “truly represents a revolution in cooking.” Big words, but 23 years later they ring true: Cooking with fresh, quality produce has indeed permeated American cooking – and Greens…
Did you know that last Wednesday was National Sandwich Day? I did, but didn’t tell anyone.This week is National Pasta Week. No, wait — I think that might have been last week. This month is definitely National Sticky Peanut Butter Month. And possibly Boysenberry Jam Month too.So the question is:…
Sugarcane Raw Bar Grill has launched a weekend brunch. Starting at 11:30 a.m. on Saturdays and Sundays, and running until 5:00 p.m., the a la carte menu will include:*Whole wheat pumpkin pancakes with housemade vanilla bean ricotta and seasonal fruit ($8).*House Muesli and yogurt with orange blossom honey and fresh…
Short Order occasionally takes time out to share our considerable marketing expertise with those who may or may not need our help. It’s admittedly a specialized marketing expertise, one that focuses solely on providing memorable mottos that brand restaurants with a strongly identifiable concept. We only ask that the restaurateurs…
“Domino’s Pizza was hurting early last year. Domestic sales had fallen, and a survey of big pizza chain customers left the company tied for the worst tasting pies. Then help arrived from an organization called Dairy Management. It teamed up with Domino’s to develop a new line of pizzas with…
Did you ever order a special with no price listing, and get a check for way more than anticipated? A reader recently passed Le Boudoir on Brickell (not the Gables store) during lunchtime. He was attracted by a blackboard special of steak tartare. He soon perused the menu and noticed…
There was a time when people became chefs because they loved to cook, and the only famous American chef went by the name of Boy-Ar-Dee. Nowadays those entering the profession not only love food and cooking, they also love, to an equal extent, fame, money, spotlights, television appearances, fame, book…
A little dim sum taste of next week’s Cafe review:One non-dim sum starter you should strongly consider is a real Taiwanese treat: Five-spiced silverfish brings tiny, smelt-like fish battered and wok-fried to light, puffy perfection. Hot red chilies, jalapeño rings, scallions, and peanuts come tangled with the seafood stogies, which…
