Since Norman Van Aken is doing a 180 by coming back to Coral Gables, partnering in the kitchen with his son and a fresh-faced Phillip Bryant, and putting local sourcing at the top of the priority list, we thought we’d mix things up a bit and start his three-part interview…
It has been said imitation is the sincerest form of flattery. If that is truly the case, Sugarcane and Smoke’t should feel exalted by the new Lulu in Coconut Grove. Lulu isn’t shy about this. The dinner menu opens with roasted dates stuffed with Manchego and linguiça and then wrapped in smoky…
Here’s Part 2 of our interview with Izabela Wojcik. You can read the first part here.New Times: Do chefs have to be award nominees or winners to be considered for cooking at Beard’s House?Izabela Wojcik: It’s unrelated. [But] often chefs who have won cook here. It’s a… goal. How are they selected?We’re…
Before we begin describing the amazing Bastille Day dinner the Biltmore’s chef, Philippe Ruiz, created for the esteemed James Beard House this week, first we thought it best to inform those of us who are willing to admit ignorance what this honor was all about and who the heck James…
You asked. He delivered. Here’s the recipe for Chef Giorgio Rapicavoli’s savory, creamy, smoky, and yes, even slightly crunchy, pappardelle carbonara.Pappardelle CarbonaraServes 41 lb dried pappardelle pasta12-16 strips of thick cut bacon, cut into 1-inch cubes2 shallots, thinly sliced1 cup heavy cream1 cup grated parmigiano reggiano2 Tbs white truffle oil4…
Here’s Part 2 of our interview with Giorgio Rapicavoli. You can read Part 1 here.What are some of your favorite Miami restaurants, and what do you order?I love Yakko-San. I get the fish collar. That’s so good! I love Xixon. Their razor clams are amazing. Pincho Man — he’s located…
Just a few months short of his six-year anniversary with the DiLido Beach Club at the Ritz-Carlton South Beach, chef de cuisine Jeff McInnis announced yesterday via email he is ditching that gig and collaborating on a new resto in Wynwood called Gigi.McInnis wouldn’t say when the official opening will…
He’s not meek, and he’s not shy. He eschews traditional chef uniform whites for head-to-toe black and finishes off the look with chunky plastic eyeglasses, multiple beaded bracelets, a lime-green G-Shock watch, and a mane of hair that would make John Stamos jealous. He can tell you the top eateries…
For raw foodists who are still deeply feeling the patriotic spirit and Miamians who can’t stomach dairy products but want to celebrate National Ice Cream Month with the rest of this sunny city, we present recipes for red, white, and blue “ice cream.” (They’re really dairy-free sorbets, but they’ll refresh…
Think the world’s politicians are behaving badly now? Just wait for a few more natural disasters to hit, add rapidly diminishing resources and steadily increasing population numbers to the mix, and you have yourself a recipe for all-out global conflict. But don’t stay at home crumpled in a fetal position…
Word has been leaked that award-winning restaurateur Stephen Starr (you know him from Buddakan, Morimoto, and Steak 954 in Fort Lauderdale’s W Hotel), will be debuting a new 200-seat Japanese concept restaurant in Bal Harbour Shops early 2011.A press release mentions “expansive sushi bar offerings and modern takes on traditional…
Meat Market chef/owner Sean Brasel shares his secrets for great rubs, marinades, and cures for home cooks. Among them is a chili-espresso rub: “I’ve always found that bold spicing can bring out amazing flavors in even the most unexciting cuts of beef,” Brasel says. “I use this rub with buffalo…
Today marks the official start of National Ice Cream Month (thank you, President Reagan, for acknowledging this frozen treat deserves not just a day, but four weeks’ worth of celebration), and the folks at La Marea gave us the chance to sample not one, not two, but more than two…
Erik Peters left college to become a “ski bum,” but after a bad man-versus-nature accident, he reverted to cooking, a hobby that always came naturally. His first job with Club Med was as an assistant sous chef in Copper Mountain, Colorado, and his next gig took him to Playa Blanca…
Club Med, the all-inclusive vacation concept company with its North American headquarters in Miami, has hosted an annual culinary event for years, but it was always kept on the down low. Erik Peters, Club Med’s corporate chef, has worked to get it big enough to tout. [The Wine & Food…
This past Saturday starting at 10:30 a.m. hundreds of locals, visitors and random people joined hands between Fourth and Eighth Streets to protest offshore oil drilling and encourage use of renewable resources. The event was part of Hands Across the Sand, a global day of action. Groups including the Surfrider…
No stews or soups this time of year! Chef Jeff McInnis is sharing the perfect summer recipe — light, flavorful, and exploding with all the colors of the season. Yeah, the sorbet takes a little technical know-how, and finding verjus and gelatin sheets might prove a little challenging, but the…
This is Part Two of our interview with Chef Jeff McInnis. You can read the first part of the interview here.What five words would you use to describe yourself?Strong work ethic, creative, passionateAnd what five words would you use to describe your food?Fresh, organic, local, healthy, globalWhat food(s) do you…
Ten of our 100 favorite foods in Miami
Some of us have a big crush on Chef Jeff McInnis, partly because of his boy-next-door good looks, partly because he’s just so damn down-to-Earth (is he so polite because he was born in Niceville, Florida?). But the number one reason is trghat he can really translate the flavors of the Sunshine…
Surprisingly, Chef Andrea Curto-Randazzo, whom we have interviewed the last few days, found a moment to share an incredible recipe with us. Give it a go! It sounds perfect for summer.Summer Peach & Aged Manchego Cheese Stuffed Pork Chop with Mushroom Ragout and Port Wine ReductionPork Chop & Stuffing:10 oz…
Here’s Part Two of our interview with soon-to-be celebrity chef Andrea Curto-Randazzo. You canread the first part of the interview here.Now how did your appearance on Top Chef come about? You didn’t have enough going on?I did it for publicity because that’s what my field has become now. I’m a…
