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Cooking 101- Got a cooking question?

I was just at the supermarket and someone stopped me in front of the olive oil shelves,  “Look at all of these bottles.  What should I buy.”  I overheard another person asking the man behind the fish counter how to cook salmon. 

Do you have shopping or cooking questions? I’d be glad to help out.  Shoot me your question.  I’ll be glad to answer them.  And, it may be a question many others have.

Olive Oil

I keep two types of olive oil on hand, one for cooking and a special one for salads or to drizzle over foods once they are cooked. Look for extra virgin, cold pressed oil.  The brand is a personal taste. Some like a very  mild, f ruity flavaor and others prefer a robust, peppery or spicy finish.  Some specialty stores have olive oil tastings.  It’s a great way for you to decid which oil you prefer.

Salmon

There are many ways to cook salmon.  I like to saute it in a little olive oil about 5 minutes per side for a one-inch thick fillet.  Another fail-safe method is to poach the salmon.  This is also the best way to cook salmon if you are serving it cold or at room temperature.  To find my recipe for poached salmon, go to my home page and click on the columns icon.  The page will give you a link to my recipes.  

Looking forward to hearing from you.

Linda

Restaurant Happenings South Florida May 19, 2008

RESTAURANT HAPPENINGS – 5.21.08
FATHER’S DAY at NORTH ONE 10

North One 10, (305) 893-4211
Enjoy brunch from 11:30 to 4:00 with dishes like Angus Beef and White Truffle Tartare, Roasted and Pulled Rabbit, Yucca Crusted Snapper, and Chocolate Guinness Cake. $40.00 per person includes one complimentary mango mimosa.

CASTILIAN SPRING TASTING

Ideas Restaurant, 2833 Bird Avenue, Miami, (305)-567-9074
May 28 through May 30 sample the Castilian Spring Tasting at Ideas Restaurant. Award-winning Chef from Galandum Valladolid Spain will prepare dishes like “Suspiros Monacales,” Beef Shank Stew, and “Reciciado de Fiestas,” or Nougat Candy Soup.

CHINA GRILL FT. LAUDERDALE OFFERS SUNSET HAPPY HOUR DELIGHTS

China Grill, 1881 SE 17th Street, Fort Lauderdale, (954)-759-9950
China Grill Ft. Lauderdale introduces “Sunset Happy Hour” with complimentary chef’s selection of Dim Sum & Sushi Rolls, along with $9.00 specialty cocktails, from 6:00 p.m.-7:00 p.m. on Wednesday, Thursday, and Friday evenings.  Guests are welcome to sit back and relax in the new cozy outdoor terrace while watching the Ft. Lauderdale sunset and the most beautiful yachts go by. Specialty cocktails are also available for $9.00 every evening from 5:00 p.m.-7:00 p.m.as well as an a-la-carte Sushi and Dim Sum menu in addition to the China Grill dinner menu.
 
1 BLEU AT THE REGENT BAL HARBOUR ADDS LUNCH SERVICE

1 Bleu, The Regent Bal Harbour, 10295 Collins Avenue, (305) 455-5400.
1 Bleu, the new signature restaurant at The Regent Bal Harbour is now a dazzling destination for midday dining.  Executive chef Gerdy Rodriguez has fashioned a comprehensive lunch menu featuring sophisticated fare ranging from light salads to palate tempting entrees, with the ocean serving as a stunning backdrop for his exquisite modern Mediterranean cuisine.
 
MAY IS PASTA MONTH AT RAPHAEL RESTAURANT ON LINCOLN ROAD

Raphael Restaurant, 530 Lincoln Road, Miami
From May 4 to May 31, Raphael Restaurant offers a meal for two, for the price of one. The promotion which includes DJs on weekend nights and complimentary WiFi is valid for lunch or dinner with dishes like Black truffle and ricotta cheese ravioli in a light creamy sauce ($23); gnocchi in a four cheese sauce ($13); and linguini de mare with mussels, shrimp, clams, calamari, roasted onions sautéed in white wine ($19). Starters list mahi-mahi ceviche ($12), salmon carpaccio ($11), and goat cheese salad ($12).
 
BATTLE OF THE CHEFS 2008 KICKS OFF ON MAY 28 

La Cuisine Gourmet, 50 Aragon Avenue, Coral Gables.
On Wednesday, May 28, Downtown Coral Gables launches its Battle of the Chefs 2008 Summer Series at La Cuisine Gourmet with a duel between Chef Willy Hernandez of Caramelo Restaurant and Chef Marc Vidal of POR FIN Restaurant and Lounge. The chefs, are given a bag of “mystery” ingredients, provided by The Fresh Market in Coconut Grove. Each team has 45 minutes to produce three dishes. The competition is judged on taste, originality, and presentation.
Wednesday, June 25 will be The monthly cooking competition features a culinary challenge between two high profile Coral Gables’ chefs on the last Wednesday of each of the following summer months: May 28, June 25 (“Beef Battle” between Chef Chris Wakeman of Fleming’s Prime Steakhouse & Wine Bar and Chef Pedro Aguilar of Morton’s The Steakhouse), and July 30. The event begins at 7:00 p.m. and admission is complimentary; however, a donation of $15 is encouraged. All donations will directly benefit The Buoniconti Fund to Cure Paralysis.
 

Restarurant Roundabout May 15, 2008

Food and Dining Radio Show Restaurant Roundabout– 5.15.08
**ALL RESTAURANTS DISCUSSED ARE LISTED AT THE END WITH ADDRESS AND PHONE NUMBERS

Linda Gassenheimer (LG)
Joseph Cooper (JC)
Fred Tasker (FT)
Jen Karetnick (JK)
JC: Today is our restaurant roundabout with Linda Gassenheimer. We’ll hear from Fred Tasker and, most importantly, from you. We have the full hour to talk about restaurants. And of course there’s dinner in minutes.

LG: It’s our popular restaurant review program. There’s a lot of restaurant news. We’ll find out what’s been going on from Jen Karetnick. She’s our expert today. She’s going to tell us about the restaurant scene in South Florida. Welcome Jen. We’re delighted to have you with us. Smiling in his usual seat is Fred Tasker. He’s the wine columnist for the Miami Herald. Jen, I’m amazed at all the new restaurants. Especially in this economic climate…

JK: Isn’t it fabulous?! Even when we’re poor, we’re rich!

LG: There’s Ariston on 71st Street, which a Greek restaurant with very good food. And another Greek restaurant is Ouzo on the Beach. I also heard about a place called Buena Vista Bistro, just north of the design district.

JK: That place is really nice. They have good steak and salmon. You can bring your dog because they have tables outside. Depending on what time of night you go, it’s very relaxed and the owners are really nice, genuine people.

LG: There’s also 1 Bleu at the Regent in Bal Harbour.

JK: Aside from the food they have great views. It’s extremely pricy but it is fabulous views.

LG: Maybe just for drinks?

JK: I sat out there and had drinks and appetizers and still managed to spend a bundle.

LG: There are so many “blue” restaurants. So also there’s Merry Brickell Village.

JK: Yes, Abokado opened recently. It’s pretty spicy stuff. If you like jalapeno on your sushi you’ll love this. I’ve had great dishes there. They don’t make gigantic rolls, they’re bite-size. You can actually pick them up.

LG: And there’s another blue.

JK: Blue Pizza and Cucina, yes. They are going to be running a special where they’ll fly you to the Bahamas for a picnic. It’s something to do for an anniversary or something special.

FT: How much would that cost?

JK: Probably about a $1000. They fly you over on a small plane. You have a picnic and then fly back. This is the time of year where all the price fixes come up. The Herald usually announces those kinds of things.

LG: Coral Gables is having their restaurant week the first week in June.

JK: Yes, I think it’s the first one ever. Go to www.coralgablesrestauarntweek.com. Also Por Fin is finally opening and I heard it’s very good.

FT: You should call and ask about wine prices.  Because sometimes the dinner is cheap with these price fixes, but the wine is very expensive.

JK: That’s a good point. They expect you to amplify your check with beverages. Sometimes you can bring your own so ask for corkage fees.

LG: Also, ask about hours. Price fix hours aren’t always regular hours.

FT: So the reduced price isn’t always served?

LG: Yes, and you can go online to see the menu.

Caller 1: I want to tell you about Pei Wei. I had a great experience there.

JC: It’s an interesting operation. They have Korean, Chinese, Japanese and Thai.

Caller 1: I’ve been to the one on Pines Blvd. I only eat shell fish so I’ve had all of their shrimp entrées and I liked every single one.

JC: And there’s one on Ludlam Rd. They are owned by PF Changs.

Caller 1: We went to PF Changs in Aventura and I have to pan it. We went and there were tiny shrimp and the shell was left on each shrimp. Since it’s in a sauce you have to get your hands dirty. We complained about it.

JC: Gripe, gripe, gripe. [laughing]

Caller 1: I have a question though. Obviously you tip 20%. But if you take a cab, what is the proper protocol for tipping the driver?

JK: I tip 15-20% but people tip 10%.

LG: I would say not more than 15%.

JK: To the airport I tip more because I like them to take my bags.

LG: Thank you for your call. We’re going to a break now. I’m Linda Gassenheimer. My guest is Jen Karetnick, the Miami Magazine restaurant critic. We’ll be right back.

[break]

LG: We’re back and it’s our restaurant review program. My guest is Jen Karetnick, the Miami Magazine Restaurant Critic. She’s been filling us in the restaurant scene.

Caller 2: My place is Puerto de Vallarta.  It’s a Mexican Seafood place in Homestead on South Dixie Hwy and 248th street. The food is delicious.

LG: Say the name again…

Caller 2: Puerto de Vallarta.

JK: They have a great seafood soup and the cured shrimp is good.

LG: Jen, some Chefs have been leaving town. Tell us about that.

JK: We’ve had a rocky year. Some of these things haven’t been that surprising though. In particular I’m talking about all of the Mark’s Place locations closing, except for the one in Boca. He had four and three have abruptly closed in the last month. Mark himself says “I don’t see why this is such a big deal.” It’s a big deal because he’s an award winning Chef and an original of the Mango Gang.

FT: Why did they close?

JK: I think it’s pure economics. Four restaurants right now is probably not fiscally responsible.

LG: It’s probably a good idea that the Chef is there cooking too.

JK The one in Boca is going to be mostly sushi actually. So I’m not sure how much he’ll be there. His investor wants something that’s going to be profitable.

LG: I was just at a conference and pollsters were saying 62% of people they polled said they’re going to be eating out less.

JK: I don’t think that’s surprising. It’s been coming for a long time. The first industry to feel it is the restaurant industry. That’s where people tighten their belts.

Email: I wish to highly recommend Caramelo in Coral Gables. Chef Willy Hernandez is great.

FT: I was there recently. It was excellent food but it was really loud.

JC: Music?

FT: People talking. The tables are close together.

LG: A lot of restaurants are designed to be noisy right Jen?

JK: Yes, they want it to sound like there are a lot of people there.

LG: Let’s go to a caller.

Caller 3: I just want to recommend Art’s Barbeque. They come from South Georgia. It’s right on University Drive a couple of blocks south of Royal Palm Blvd.

JK: We can always use more Barbeque.

LG: Thanks so much for your call.

JK: We do have Bulldog Barbeque opening. That’s Howie from the TV show on Bravo called Top Chef. It’s on Biscayne. We’re going to have some more tasty ribs and stuff!

Caller 4: I have a question. I particularly enjoy Wednesday nights at Jake’s in South Miami because of half priced wine night. Where else can I find that?

FT: Captains Tavern on South Dixie Hwy has excellent prices and he has the best red wine list of any seafood places I’ve been.

LG: A lot of restaurants are doing special wine nights.

FT: Also, check my blog because we list those things.

Caller 5: I want to recommend The Boutique Kitchen in the Morningside area. It’s on Biscayne and 68th street. They do take out, catering and have a little eat-in place. It’s cute and much more than you would expect. The Chef has a Caribbean background.

LG: For lunch and dinner?

Caller 5: Monday thru Saturday for lunch and dinner.

LG: Thanks.

Caller 6: I love Indian food and I haven’t been able to find a really good Indian restaurant.

LG: Are you willing to travel?

JK: There’s a new place in Coral Gables called Mint Leaf. That might be worth the gas money.

LG: It was very good.

JC: What about North Broward?

JK: They tend to have better Indian restaurants there.

Caller 6: The atmosphere isn’t up to standard.

JK: Yes, those places are kinda dumpy.

Caller 6: I like it to not look dumpy, as you say.

LG: It’s hard to find very good Indian restaurants with nice atmosphere.  Well we’re going to take another short break. My guest today is Jen Karetnick, the Features Editor for the Wine News. We’ll be right back.

[break]

LG: We’re back and it’s our restaurant review program. My guest is Jen Karetnick, the Miami Magazine Restaurant Critic. She’s been filling us in the restaurant scene.

Caller 7: I have a few suggestions. My favorite Indian Restaurant is called Taj. It’s in The Cove Shopping Center in Deerfield Beach. It has a nice atmosphere. Also we have a new Indian restaurant called India Garden. It’s on Atlantic just west of University Drive. Their service isn’t too good yet but the food is worth it.

LG: Chefs making comebacks.

JK: Jonathan Eismann is back. He had been on the Beach with Pacific Time and he had suddenly closed. But his rent had been going up and up and he couldn’t keep upping his prices. He does cook and was doing everything he could. At the time he was beginning to open a new place in the Design District. It’s finally opening within a couple of weeks. We are happy to welcome him back. He’s joining the area near Michael’s Genuine.

LG: The same name?

JK: Yes, Pacific Time. Also Norman Van Aiken is no longer doing the Key West venture. I’d like to see him doing something small and really good with him there. He has mentioned that he’s looking for properties.

Caller 8: I’m calling to recommend The Lotus Garden on Miracle Mile in Coral Gables. It’s family owned and operated. They’ve been in Coral Gables for over 20 years. It’s excellent Thai and a moderately priced menu.

LG: Thanks. Now we’ll go to another caller.

Caller 9: My favorite Indian restaurant is Anoka in Coconut Grove. I think they just moved to a larger location behind Cocowalk.

JK: I didn’t know they had moved. I hope they have more than one cook in the kitchen.

Caller 9: Yes, they’re a little slow.

JK: I’ve always really liked Anoka but it can take hours to eat.

Caller 9: That’s true. I was just wondering, with all of these extremely expensive restaurants in Miami, we still don’t have a Michelin starred restaurant, right?

JK: I don’t’ think we have any Michelin stars here. Michy’s…

LG: No, she doesn’t have a star. We’d love to have one here.

Caller 9: Are we years away from a restaurant like that? I think Michy’s is far from that point as far as service.

LG: Atmosphere is also important…

JK: The service pool we have to draw from makes it very difficult for owners and chefs. I don’t think philosophy is too far off if you consider that Las Vegas has a Michelin starred restaurant.

LG: We have a lot of possibilities and we should have one.

JK: We do have Gotham Steak coming in. I think it would have to be in a hotel environment.

LG: And Daniel Boulud is coming soon.

JK: The service pool is transient and not professional because they’re not in it for the long haul.

Caller 10: I want to recommend a Spanish restaurant place called La Boraca [spelling?] in Hollywood. They have flamenco dancing there.

JK: You know about that Linda.

LG: [Laughing] Jen and I were in a Flamenco Bar in Spain and I got picked up and Jen protected me. [laughing] Enough about that.

Caller 11: I’m calling about The Black Bean Café in Hollywood. It’s just south of Johnson Street. They’re open the day after a hurricane. They serve all meals. It’s a hole in the wall with awesome food.

LG: Sounds good.

Caller 12: I’m calling to recommend Key West in the Gables. It’s on Red Road just north of Coral Way. It’s the freshest seafood and the nicest people. I enjoy it greatly.

JC: Do you have a stake in that?

Caller 12: [laughing] No, but it’s close to my house.

JK: I was supposed to go there last night. They were having a poetry reading. But I was too tired from my travels.

LG: Okay. We have another caller.

Caller 13: I’m calling to recommend a Filipino place called Meng Lee on Military Trail. It’s cafeteria style and the menu changes every day. They have the great desserts.

LG: Thank you. We need to go to take another break. My guest is Jen Karetnick, the Miami Magazine Restaurant Critic. We’ll take a short break and be back with more.

[break]

LG: We’re back and I’m Linda Gassenheimer. It’s our restaurant review program. My guest is Jen Karetnick, the Miami Magazine Restaurant Critic and the Features Editor for the Wine News. She’s been filling us in on the restaurant scene. But it’s dinner in minutes time. This is for those nights when you’re not going out for dinner. I’ve made a Teriyaki Steak with Chinese Noodles.

JC: It’s very good.

LG: Thank you. For the recipe go to my website, www.dinnerinminutes.com. Fred, are we drinking today?

FT: Here’s the problem. You want to take someone special out to a fancy restaurant but you’re terrified by the thick wine list. What do you do? In the past I recommended borrowing the list and taking it to someone who knows about wine.

LG: Or you can look on the internet.

FT: A lot more restaurants now are putting their list on the internet. Fleming’s, the restaurant in Coral Gables, has made a separate website for the wine list. It’s called www.vinevoyage.com. They have 100 wines by the glass, and they have all of those listed. They have 80 wines by the bottle and they’ve listed them in terms of light to heavy. That’s very helpful. They also have wine flights you can put together. So you can try different vintages of one wine or several different kinds. The most unique thing is the website now features videos from the wineries. As I said they interview the wine maker and give you a tour. It’s very ambitious and interesting. The only big hole is they don’t list the price of the wines. I called and asked and the bottles go from $70. They have wine by the glass that starts at $5. So you still need to pick up the list to see the prices. But other than that, it’s something that’s spreading and very interesting.

LG: Talking about affordable wines and all, how do we have an affordable dinner?

JK: A lot of people have been talking about Red Light. Kris Wesell is open but he doesn’t have a full menu up yet. It’s just below 79th street and Biscayne Blvd. That neighborhood has cleaned up.

LG: It’s called Red Light?

JK: Yes, as in the district. He’s really cleaned up the area and readied the place.

LG: He’s a good Chef.

FT: One thing I forgot to mention is that people can tune in and get the pod cast now on www.miamiherald.com/wine. You can read more about Fleming’s on my website.

JK: The Red Light menu is limited to about 5 items and the seating is limited, but it’s coming along.

FT: Like an urban adventure.

LG: We have a lot of people who called in that we never got to. I want to apologize that we couldn’t get to all of your phone calls. Thank you Jen. It’s been a fun day. Jen Karetnick, the Miami Magazine Restaurant Critic. Join us next time.

Restaurants Mentioned

Abokado (901 S Miami Ave, Miami, 305-416-6031)

Anokha Indian Restaurant, (3195 Commodore Plz, Miami, (786) 552-1030)

Ariston, (940 71ST Street, Miami, (305) 864-9848)

Art’s Barbeque (2070 N. University Drive (19th) Coral Springs, (954) 346-9246)

Black Bean Café (712 N State Road 7, Hollywood, (954) 966-6773)

Buena Vista Bistro (4582 NE 2nd Ave, Miami, (305) 456-5909)

Bulldog Barbeque (Northeast 154th Street and Biscayne Boulevard, North Miami)

Captains Tavern (9621 S Dixie Hwy, Miami, (305) 666-5979)

Caramelo (264 Giralda Avenue, Coral Gables, (305)-445-8783)

Fleming’s Prime Steak House (2525 Ponce de Leon Blvd, Coral Gables, (305) 569-7995)

India Garden (10436 W Atlantic Blvd, Coral Springs, (954) 752-2226)

Jake’s Bar (6901 SW 57th Ave, South Miami, (305) 662-8632)

Key West By the Gables (2238 SW 57 Avenue, Miami, (305) 262-0205)

Mark’s Place (344 Plaza Real, Mizner Park, Boca Raton, (561)-395-0770)

Michy’s (6927 Biscayne Blvd, Miami, (305) 759-2001)

Mint Leaf (276 Alhambra Cir, Coral Gables, (305) 443-3739)

Michael’s Genuine Food and Drink (130 N.E. 40th Street, Miami, 305-573-5550)

1 Bleu (The Regent Bal Harbour, 10295 Collins Avenue, 800-545-4000)

Pacific Time (Design District – NE 40th (305)-722-7369)

Pei Wei (13616 SW 88th St, Miami, (305) 386-8510)

PF Changs (17455 Biscayne Blvd, Aventura, (305) 957-1966)

Puerto de Vallarta (24811 S Dixie Hwy, Homestead, (305)-257-5012)

Por Fin (2500 Ponce de Leon Boulevard, Coral Gables (305)-441-0107)

Red Light (7700 Biscayne Blvd, Miami)

Taj (620 NW 78th Street, (305)-758-2929)

The Lotus Garden (6388 S Dixie Hwy, South Miami, (305) 666-8134)

The Harrison (411 Washington Ave, 305-538-0398)

The Boutique Restaurant (Biscayne Blvd. and 68th Street)

Ouzo (1766 Bay Rd, Miami Beach, (305) 604-0008)

Restaurant Happenings ay 15, 2008

RESTAURANT HAPPENINGS – 5.14.08
 “SUMMER AT THE SETAI”

The Setai, 2009 Collins Ave, Miami Beach, (786) 497-0049
In celebration of the new menu by Executive Chef Jonathan Wright, The Setai introduces “Summer at The Setai,” a pre-fixed menu highlighting his new flavors.  For $55, this four-course menu offers multiple choices of select new dishes at The Restaurant at The Setai.  In conjunction with this special menu, the new Sommelier Dwayne Savoie has implemented “Hidden Values From Around The World,” an extensive wine collection offering 55 bottles of wine priced at $55.
 
THE ULTIMATE FATHER’S DAY PACKAGE from THE MANDARIN ORIENTAL

Azul, Mandarin Oriental, Miami, 500 Brickell Key Drive (305) 913-8358.
Surprise Dad with Mandarin Oriental, Miami’s Ultimate Father’s Day Package this year and spoil him with the very best.  Start out the day by treating him to the ultimate Sunday Brunch served with all the fixings at Azul, as it provides a delectable Father’s Day theme along with its award-winning cuisine and flawless service.  Then show him how special he is by adding on an amazing Father’s Day experience from one of our four luxurious selections, from a full day with a luxury car to exclusive cigars or golf lessons and being pampered at The Spa at Mandarin Oriental, Miami.  Whether this unique gift is for your father, grandfather or husband, one of these amazing experiences is sure to make this his best Father’s Day yet.
 
MIGUEL MAGAÑA, NEW CHEF DE CUISINE AT BIZCAYA

Bizcaya, 3300 SW 27th Ave, Miami, (305) 644-4675
Los-Angeles native and Art Institute of California graduate, Miguel Magaña, 29, is the new Chef de Cuisine at Bizcaya, the Mediterranean bistro-style restaurant at the Ritz Carlton Coconut Grove. He comes from the Jer-ne restaurant at The Ritz-Carlton, Marina del Rey, California, a post he ascended to after just eight months as the restaurant’s sous chef.

IQ INTERNATIONAL QUESADILLA CO. OPENS IN COCONUT GROVE
 
The IQ, locations in Cocowalk and Coral Gables (2271 Ponce de Leon corner of Giralda), Cocowalk (305) 443-3999, Coral Gables (305) 648-0688.
 

Lalo Durazo of Jaguar LatAm Grill and Mari Nalli has now come up with IQ, a concept based on quesadillas (price range from $6.95 to $7.95) with international flavors, on the Mari-Nalli locations. The options now include: Ceviche Tostadas; Chilorio Tacos; Ropa Vieja Tacos (fresh hand-made tortillas); New quesadilla flavors. IQ offers table service; outdoor seating a a sidewalk café.

DON IGNACIO CULINARY ARTS SCHOOL OPENS IN DORAL, MIAMI

Don Ignacio Culinary Arts School is located at 10395 NW 41st Street, Suite 125, Doral, FL 33178. For more information, contact Gloria Barbier at 305.629.2929. www.usil.edu.pe
One of the most important universities of Peru, Universidad San Ignacio de Loyola, is now exporting its Don Ignacio Culinary Arts School to Miami. Don Ignacio’s Miami affiliate will start classes on May 12, 2008 in Doral. Culinary Arts, Baking and Pastry and Chef for a Day are some of the programs offered.
BATTLE OF THE CHEFS 2008 KICKS OFF ON MAY 28, AT LA CUISINE GOURMET

La Cuisine Gourmet, 50 Aragon Avenue, Coral Gables.
On Wednesday, May 28, Downtown Coral Gables launches its Battle of the Chefs 2008 Summer Series at La Cuisine Gourmet with a duel between Chef Willy Hernandez of Caramelo Restaurant and Chef Marc Vidal of POR FIN Restaurant and Lounge. The chefs, are given a bag of “mystery” ingredients, provided by The Fresh Market in Coconut Grove. Each team has 45 minutes to produce three dishes. The competition is judged on taste, originality, and presentation.
Wednesday, June 25 will be The monthly cooking competition features a culinary challenge between two high profile Coral Gables’ chefs on the last Wednesday of each of the following summer months: May 28, June 25 (“Beef Battle” between Chef Chris Wakeman of Fleming’s Prime Steakhouse & Wine Bar and Chef Pedro Aguilar of Morton’s The Steakhouse), and July 30. The event begins at 7:00 p.m. and admission is complimentary; however, a donation of $15 is encouraged. All donations will directly benefit The Buoniconti Fund to Cure Paralysis.

Mini Restaurant Review – Brosia Miami

Mini Restaurant Reviews:

Brosia

163 NE 39th Street

Miami, FL

33137

305-572-1400

info@brosiamiami.com

 

On Saturday night I ventured out to a new restaurant named Brosia located in the Design District. Just one block from the now famous Michael’s Geniune, Brosia is one of a few new additions to the neighborhood. When my friend and I arrived we were surprised to find that most of the dining area is outdoors. The décor is decidedly trendy, with chic furniture and a beautiful sea green mosaic on the walls.

We decided to share the mezze platter as our appetizer. It was fine, but mixed cheeses, toasted bread and salami is hard to botch.  My entrée of shrimp and clams with chorizo was inedible. The seafood was grossly overcooked and the chorizo was tough.  I made the best of it by using the accompanying charred bread to sop up the broth. My side order of babaganoush was a wet mess of garlic and parsley. Unfortunately, the worst part of our evening wasn’t the food. Our waiter disappeared for 45 minutes leaving us wondering if he had quit in the middle of our dinner. The couple next to us, who sat down after we arrived, paid their check and left before our entrees arrived.  

I would only consider going back to Brosia for drinks. The people I saw lounging while enjoying a cocktail had the right idea. But I’ll be waiting a few months because, like most Floridians, I stick to air-conditioning during the hot summer months.

The observations expressed in this Mini Restaurant Review represent the opinions of the author and not that of  Dinner in Minutes.

Food News and Views May 8, 2008: The Other Side of Israel

Food and Dining Radio Show – 5.8.08

Linda Gassenheimer (LG)
Fred Tasker (FT)
Joseph Cooper (JC)
Lin Arison (LA)

LG:  Great wine, excellent olive oil, cozy bistros…do you think of Israel? This is the Israel Lin Arison writes about in the wonderful story she tells about the unknown Israel entitled A Love Story in Mediterranean Israel. When your late husband retired as chairman of Carnival Cruise Line you both moved to Israel. But while here you brought to life the National Foundation for the Advancement in Arts and the New World Symphony. What was it like moving to Israel?

LA: At first it was very bleak. I didn’t speak the language or understand it. I felt like I was in a vacuum. I kept waiting for someone to save me and take me back.

LG: You had traveled there, but living there is a different story.

LA: Yes, but after a while I realized it was my new home and I was going to be there so I started exploring to find out what was Israel. Boy was I surprised

LG: When I moved here from London you contacted me. Your love of good food was enticing. This love seemed to help you in Israel. Take us on a tour of the Israel you discovered.

LA: I have to tell you that it’s very interesting that, in those days, nobody knew there was good food in Israel. Once I started exploring I understood that people outside of Israel people don’t realize what amazing food there is. They have the basic products that are grown there. But now Israelis have been traveling a lot and they have bought back to Israel wonderful restaurants. They are better than elsewhere. When people ask “what is the best restaurant,” I think of Israel.

LG: Fabulous restaurants in Tel Aviv?

LA: Yes, I had told Jane Woldridge (travel editor at the Herald) that she should come. I took her on a tour and she did a travel section on the unknown Israel. I took her to Mesa in Tel Aviv and it looks just like the Delano. They have the most amazing food like foie gras with chocolate.  They used to send the foie gras to Paris; that’s where Paris got most of its livers.

LG: Others in Tel Aviv?

LA: When I first came there, there was Soph Frishman. It was on the beach at the end of Frishman Street. They made fish in a way where they actually fried it quickly and then baked it. So you have crunchy skin and soft inside of the fish. The fish was fresh and delicious.

LG: My mouth is watering now. I was very surprised to find Israel produces 6-7,000 tons of olive oil a year.

LA: It’s the tastiest most delicious kind. I had an olive oil tasting and I actually sensitized myself to know when an olive oil was a already mildewed. I could taste the difference in the olive oils – they are exquisite. You can drink them.

LG: I noticed in your book that it was a very lonely experience at first. You started driving into the countryside and finding farms. Tell me about your trips.

LA: I took a guide and a jeep and we initially went up to Rosh Pina. This was a laid back, artistic place.

LG: Where?

LA: About 2.5 hrs near Lebanon. I got there and immediately felt I could live in Israel because it was Mediterranean. There were red roofs and stone walls. I knew there that I had found home. It was there that I began my turnaround. I found a marvelous place called Blue. It was a restaurant on the beach with floor to ceiling glass. I could stay there for hours and hours where I could read and write. It was my haven in the beginning.

LG: Tell us about the goat cheese.

LA: Well, I worked my way very slowly to the top of the Judaen mountains. Up there is a fellow with a long white beard, long white hair and he raises goats. His name is Shy Selzer. He took Israeli cheese from bland and experimented. He discovered how to age them and have them taste like gorgonzola and different cheese in the world, but it’s all goat cheese.

LG: Artisan bread makers.

LA: There was someone on that mountain top that made bread in a taboon.

LG: What is that

LA: It’s an outdoor oven. Incredible smells come out of that. My husband’s grandparents had a farm in the north. His father was actually expected to be a farmer but ran away to Turkey to be a businessman. He got caught up in the Turkish army, but that’s a whole other story.

LG: We’re talking with Lin Arison about the unknown side of Israel. It’s time for a short break.

[break]

LG: We’re back. We’ve been talking with Lin Arison about the unknown side of Israel. Far from the front pages of the Love Story in Mediterranean Israel. But it’s dinner in minutes time.  We’ve been talking about Mediterranean food so today’s dinner in minutes is Mediterranean Snapper with Greek Salad. If you want the recipe see my website www.dinnerinminutes.com. If we wanted to make it Israeli you could put some goat cheese in it.

LA: When I moved to Israel I thought I’d import French wine for dinner. Then my editor said it’s changed. I said “show me.” We went to the Golan Heights winery and I was absolutely amazed. We had a picnic after that and I said “this is the most exquisite wine.” They’ve actually won prizes all over the world.

FT: I’ve spoken to Israeli wine makers and they hope that, if there is a land for peace settlement, that they can still get them to grow the grapes and continue making wine out of them.

LG: Lin Arison has been giving us a wonderful look at Israel. When you went to farms did you hear guns in the background?

LA: No, not at all. People who visit say it feels safer than anywhere else. It’s not like that at all.

LG: So it’s not like what we read in the news?

LA: Yes, it feels so safe.

JC: Is there a lot of hustle and bustle?

LA: The minute you land you know you’re alive. It’s a small country and everything is fresh and in front of you. So there is a hustle and bustle but it’s more of an aliveness.

LG: Are most restaurants kosher?

LA: No, and you actually have shrimp and pork and all of those things. The restaurants in hotels are kosher because of an economic thing – like for wedding and parties. But most restaurants are not kosher.

LG: I read about a shrimp farm in Israel.

LA: Yes, and pigs are grown there but they stand on slats so that they don’t touch the holy ground.

LG: Well you experienced Israel from a whole new vantage point. How do you spend your time now?

LA: Yes, when my husband Ted was very sick he asked me what I’d do and I told him I’d finish the apartment in Israel. I want the family to go and spend time there.

LG: Travels with Van Gogh and the Impressionists; discovering connections. Tell us the basis of this book?

LA: The basic thing is the relationships of all these impressionists with each other. Part of what I realized is that I want to reconnect with young artists and make them visible. They are weirdos like the impressionists were.

LG: thank you for joining us.
 you hear guns in the background?

LA: No, not at all. People who visit say it feels safer than anywhere else. It’s not like that at all.

LG: So it’s not like what we read in the news?

LA: Yes, it feels so safe?

JC: is there a lot of hustle and bustle?

LA: The minute you land you know you’re alive. It’s a small country and everything is fresh and infront of you. So there is a a hustle and bustle but it’s more of an aliveness.

LG: Are most restaurants kosher?

LA: No, and you actually have shrimp and pork and all of those things. The restaurants in hotels are kosher because of an economic thing – like for wedding and parties. But most restaurants are not kosher.

LG: I read about a shrimp farm in Israel.

LA: Yes, and pigs are grown there but they stand on slats so that they don’t touch the holy ground.

LG: Well you experienced Israel from a whole new vantage point. How do you spend your time now?

LA: Yes, when my husband Ted was very sick he asked me what I’d do and I told him I’d finish the apartment in Israel. I want the family to go and spend time there.

LG: Travels with Van Gogh and the Impressionists; discovering connections. Tell us the basis of this book?

LA: The basic thing is the relationships of all these impressionists with each other. Part of what I realized is that i want to reconnect with young arts and make them visible. They are weirdos like the impressionists were.

LG: thank you for joining us.
 

Restaurant Happenings South Florida May 7, 2008

RESTAURANT HAPPENINGS – 5.07.08

ABOKADO INTRODUCES ABOKADO SOCIAL™Happier Than an Hour

Abokado Sushi, 900 S. Miami Avenue, (305) 347-3700
Daily from 4:00 to 7:00 p.m., Abokadoado Social includes a discounted drink menu and bar menu including more than a dozen selections.  Happier than an Hour (due to its daily three-hour time span) according to the restaurant, Abokado Social’s offerings include $3 draught beer; house martini’s and mojitos at $6 and wine by the glass at $6.  To accompany the beverages, Abokado is offering a special bar menu including 5 rolls; edamame; individual Abokado nachos and Kushiage Cheese (panko-crusted queso blanco on skewers).  The 12 to 14 menu options range in price from $5 to $7.

SUGARCANE LOUNGE BY SUSHISAMBA TO OPEN AT MIDTOWN MIAMI WINTER 2009

SUGARCANE Lounge by SUSHISAMBA will be located 3252 North East 1st Avenue
SUSHISAMBA Restaurant Group and Midtown Equities, owners of Midtown Miami, announce today that they have inked an agreement to open SUGARCANE Lounge at 3252 North East 1st Avenue in Midtown Miami.  With locations in New York and soon-to-be Las Vegas in Spring 2008, this third outpost will become part of the $2.3 billion urban community centrally located between the Design District and the Adrienne Arsht Center for the Performing Arts.   Slated to open on the ground floor location in Midblock, the heart of Midtown Miami’s pedestrian friendly neighborhood, SUGARCANE Lounge’s 4,200-square-foot interiors complement more than 850-square-feet of outdoor seating space, overlooking the main avenue on North East First.

CLOSED : MARK’S SOUTH BEACH

After eight years, Mark’s South Beach has closed. Chef Scott Klein is likely to join Mark Militello’s Mark’s Las Olas in Fort Lauderdale.

MOTHER’S DAY BRUNCH AT PAZZO’S CUCINA ITALIANA! 

1430 SE 17th Street Causeway – Ft. Lauderdale, Florida 33316, 954-712-9556
Treat Mom to a very special Mother’s Day Brunch at Pazzo’s Cucina Italiana!  Each Mom that joins us for brunch will receive a beautiful African Violet plant to take home as a keep sake.  Limited seating available, make your reservations early, May 11, 2008 is right around the corner. See you at Pazzo’s & Happy Mother’s Day!
MAY AT LE BISTRO – MOTHER’S DAY COOKING CLASS

Reservations and Information (954)946-9240.
Treat mom to a special meal or buy her a gift certificate for cooking classes at Le Bistro!

MOTHER’S DAY LIVE JAZZ BRUNCH AT CHRISTABELLE’S QUARTER

Christabelle’s Quarter, 3157 Commodore Plaza, 786-517-5299
On Sunday May 11, 2008 from 11:30am to 4:00pm. $45.00 per person, including a complimentary mimosa.



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