Romesco Sauce and Peanut Sauce

Recipes from Linda’s WLRN NPR interview with Beverly Mills author of Cheap Fast Good.


Sheri’s Romesco Sauce

Here’s an easy twist on a classic Spanish sauce that transforms everything it touches. This unbelievably tasty romesco sauce comes from our friend Sheri Castle, who owns and runs a cooking school in Raleigh, N.C.

          Start to finish: under 10 minutes


1/4 cup unsalted almonds (see Note)

2 cloves fresh garlic

1 teaspoon dried rosemary or 1 tablespoon fresh rosemary leaves 

1 teaspoon dried oregano or 1 tablespoon fresh oregano leaves or

1 large jar (12 ounces) roasted red bell peppers or 2 large roasted red peppers

2 tablespoons red wine vinegar

1 teaspoon granulated sugar

Scant 1/2 teaspoon salt, or to taste

Pinch of cayenne pepper

1/2 cup extra-virgin olive oil


1.     Place the almonds in the work bowl of a food processor. Process on high until the almonds are finely chopped. Peel the garlic, and add it to the work bowl. Rinse the rosemary and oregano leaves (if using fresh), and pat them dry. Add the herbs to the work bowl. Pulse the motor to finely chop the herbs and garlic.

2.     Drain the peppers, and remove any seeds, membranes or blackened skin. Add the peppers to the work bowl. Add the vinegar, sugar, salt, and cayenne pepper to the work bowl. Pulse the motor to chop the peppers and mix the ingredients.

3.     With the motor running, drizzle the oil through the feed tube a little at a time, until all of the oil is added. Process just a few more seconds to thoroughly blend. Taste and add more salt, if desired. Serve immediately, or store the sauce in the refrigerator in a covered container for up to a week. Allow the sauce to come to room temperature before serving.

Makes about 1 1/2 cups


Note: Unsalted almonds work best, but it is fine to use lightly salted if you adjust the additional salt to taste. Sliced, slivered or whole almonds will work here.



Thai-Style Peanut Sauce

          Start to finish: about 10 minutes


4 cloves fresh garlic

Juice from ½ lime

1/2 cup creamy peanut butter

1/2 cup water

1/4 cup ketchup

1/4 cup reduced-sodium soy sauce

1/4 cup lightly packed brown sugar

2 tablespoons vegetable oil

4 teaspoons fresh minced ginger or bottled minced ginger

1 tablespoon red wine vinegar

1 tablespoon onion powder

1 tablespoon dark sesame oil

1/4 teaspoon crushed red pepper, optional or to taste


1. Peel the garic.  Drop the cloves 1 at a time through the top of the blender onlto the moving blade. Chop Finely.

2. Pour all of the remaining ingredients into the blender container. Pulse on high speed until the ingredients are combined, about 5 seconds. Scrape down the sides and pulse again 3 to 4 more times.

3. Serve at once or refrigerate in an airtight container for up to 1 week or freeze for up to 1 month. Defrost in the refrigerator for 24 hours. Do not defrost in the microwave.

Makes about 2 cups


Approximate Values Per Tablespoon: 53 calories (61% from fat), 4 g fat (1 g saturated), 0 mg cholesterol, 1 g protein, 4 g carbohydrates, 0 g dietary fiber, 135 mg sodium



Restaurant Happenings South Florida August 27, 2008



333 East Las Olas Boulevard in Fort Lauderdale, (954) 523-1000





No surprise then that YOLO – You Only Live Once – is owned and operated by The Restaurant People, the innovative restaurateurs behind the successful Tarpon Bend family of restaurants and Fort Lauderdale’s beautiful River House.  “We definitely saw an opening in the market for a chic restaurant with delicious, unpretentious food and a cool lounge setting,” says co-owner Tim Petrillo, who has been developing YOLO & O Lounge with partner/chef Peter Boulukos since 2005.  To fill that gap, Petrillo and Boulukos have created an elegant, yet comfortable spot offering an unbeatable mix – great dining, refreshing libations and good vibrations – in a 6,300 square feet restaurant with two bars, a garden patio and sophisticated lounge.  “YOLO should appeal to all walks of life,” says Boulukos.  “Guests looking for a great bite before a show will feel at home in the dining room, with night owls gravitating to the lounge.”





For reservations or information please call 305.532.9070 or visit



B.E.D. is pleased to announce a new addition to their weekly entertainment: Blake Carrington’s Supper Club. Every Thursday night, guests will be treated to an avant-garde dinner theater sure to please the senses. Delectable dishes like Pansiard Chilean Sea Bass and Lomo Saltado prepared by Executive Chef, Freddy Vega, will be served, as performance artists take center stage…or bed, to wow guests with a seductive, unconventional and sometimes shocking show. Ears will perk up with excitement, hearing anything from the charming sounds of a violin to the deep growls and grunts of didgeridoos. While expressive dance numbers and masked mime artists, are set to keep everyone mesmerized. Blake Carrington’s Supper Club at B.E.D. is a festival of dance, music and conceptual art that will definitely draw you in every time. Make sure to catch the action every Thursday at 9:15 and 10:15 p.m.






Chef Allen’s, located at 19088 NE 29th Avenue, in Aventura, 305-935-2900.



A culinary legend, Chef Allen Susser, one of the original “Mango Kings,” helped put South Florida on the international culinary map when he opened his groundbreaking Aventura restaurant Chef Allen’s in 1986, to widespread critical acclaim. Now, in harmony with the times, he has revitalized his restaurant’s interiors and created an exciting new modern seafood bistro menu. Infusing new life and passion into the 100-seat, landmark restaurant, Chef Allen’s sleek, modern interiors were created with the assistance of Amanda Rice, of Rice Design. Shimmering with a fresh coat of spicy tropical colors balanced with chocolate mahogany and pale sugar maple accents, the newly configured space includes a larger, airy, more contemporary bar area, which offers 360 degree views into the dining room and adjacent wine room, and two intimate private party rooms.





Bistro Bisou, 9519 South Dixie Highway, Dadeland Plaza Mall, Pinecrest. 786-268-0178.



Bistro Bisou, a French neighborhood restaurant which had languished and then closed in the Dadeland Plaza strip mall across Dadeland, has been refurbished and has re-opened with a bang. Restaurateur and chef Victor Passalacqua – formerly manager at la Dorada, Don Quijote, Rusty Pelican and a short stint at The Biltmore’s Fontana – is at the helm, this time in the kitchen: he was taught at Hospitality School in Lausanne, Switzerland and did a brief internship at one of Paul Bocuse’s restaurants in Lyon. With 80 seats indoor-outdoor, including 10 seats at the bar which serves wines by the glass and small plates, the cleverly-lit restaurant looks like an upscale bistro with well-spaced paper-covered tables topped with appetizing baskets of baguette and crocks of butter.

The menu is typical French bistro fare: cheese soufflés ($10), onion soup gratinée ($6), charcuteries or assorted cold-cuts ($13); Prince Edward Island mussels ($ 8.50 for lunch and as appetizer and $16 as entrée for dinner); salads ($7 to $13) including endives, niçoise, Caesar, etc.; sandwiches ($9.99 to $12) such as warm goat cheese and Portobello; club with grilled chicken.






RA Sushi Bar Restaurant, 5829 SW 73rd St., South Miami, across from The Shops at Sunset Place. (305) 341-0092



The new RA Sushi Bar Restaurant in South Miami is the 21st location nationwide and the third in FloridaPalm Beach, Pembroke Pines and now South Miami – of the chain of restaurants owned by Rich Howland and Scott Kilpatrick in partnership with Benihana. The 5,800 square-foot indoor/outdoor, high-energy restaurant features a traditional sushi bar adjacent to the table dining area, as well as a separate, full cocktail bar and lounge with Asian inspired spirits. The patio has an indoor/outdoor bar and the Flying Fish Lounge area. The chef is Hui Li, a.k.a. Kenny Li, a native of Hong Kong. The menu is a combination of starters ($3.25 to ($9.25) such as fresh sushi, tempuras, gyozas and teriyakis; soups and salads ($3.25 to $12.95); noodle dishes; and cold and hot Japanese-fusion specialties from the sea and from the land ($15 to $22) with a modern twist. RA Sushi Miami is open daily for lunch from 11 a.m. to 3 p.m., and for dinner from 3 to 11 p.m. Sunday through Wednesday and 3 p.m. to midnight Thursday through Saturday. Happy Hour food and beverage specials are offered Monday through Friday from 4 to 7 p.m., and the bar remains open until 1 a.m. Sunday nights from 8 p.m. to midnight The Flying Fish Lounge offers Happy Hour prices on sushi and drinks.





“It’s been a sad month here on the Beach…” said in a recent e-mail Dee, the Concierge Liaison at Santo: Ouzo’s, Vita, Touch, Maison d’Azur & Social have closed





860 N.E. 79th Street in Miami



The glamorous Touch has closed, but partners David Tornek and chef Sean Brasel are working on a new project: Meat Market, at 915 Lincoln Road, where Pacific Time left off. “Meat Market will have a glamorous, sexy vibe that’ll set it apart from other restaurants and make it something truly unique in South Florida,” said restaurateur David Tornek who is adding to the concept the 180-seat Crudo Bar, an indoor/outdoor lounge with a raw bar serving stone crabs, fresh oysters and seafood, as well as a variety of ceviches and tiraditos.





1421 South Miami Avenue, Downtown Miami



Segafredo Brickell’s co-owner Alejandro Ferllen has announced the expansion of the location to a 2,500 sq. feet dining area offering additional indoor seating, a coffee bar, a lounge, eight additional bathrooms and new Segafredo products for purchase. Segafredo Brickell is the newest of the five restaurants that VE Restaurant Group owns and operates.


California Drought – Will it affect our pocketbooks?

California is in a major drought period.  I wondered how that will that affect all of us.  I found out on a recent trip to California’s Central Valley.

Did you have a pizza last night?  How about salsa and chips or marinara sauce on your pasta? We eat a lot of processed tomatoes.

On this trip, the answer to what lack of water will mean to our dinner table and pocketbooks was all too clear.  The Tomato Products Wellness Council invited a group of journalist to California to learn how these sauces are made.

Surprising fact:
The Central Valley grows most of the tomatoes processed in the United States.  That’s actually 95 percent of processed tomatoes consumed in the U.S. This includes salsas, tomato sauce (all kinds), toppings for pizzas and much more.  These need water to grow.

Tomatoes Growing in Central Valley

Sad fact:
The area is running out of water. At the Romero Overlook Visitors Center at the San Luis Reservoir (eastern foothills of the Diablo Mountain Range) we learned why.

San Luis Reservoir Central California

The normal water level should reach the yellow grass just in front of the green trees.

The rain in California falls in the north and is delivered to the rest of California via the California Department of Water State Water Project. There has been a major drought in the area and as you can see from the photo, water levels are dangerously low.  The predictions for water supply next year are even worse.

Amazing fact:
It takes over 698 1/2 gallons of water to make a hamburger with all the fixings (bread, tomatoes cheese, lettuce, burger.) See photo.  This was explained to us to show how valuable water is to our food supply.

Water and Your Burger

How  much water it takes to create your hamburger.

Restaurant Happening South Florida August 20, 2008


Costa Grill at Acqualina Resort & Spa on the Beach, 17875 Collins Avenue, Sunny Isles Beach, Florida. (305) 918-8000.

Every Friday and Saturday night from 6:00 p.m. to 10:00 p.m., Beachfront Grill Nights at Costa Grill, the restaurant at Acqualina Resort & Spa on the Beach offers a barbeque menu, specialty cocktails, live Mediterranean music on the beach. This is followed by Cinema Paradiso, an open air cinema at the resort’s oceanfront pool with an a la carte menu of appetizers, popcorn and theatre snacks. The BBQ menu lists Grilled 10oz U.S.D.A. New York Strip, Grilled Fresh Local Mahi Mahi and Grilled Florida Gulf Shrimp; all entrees include salads from the salad station; a choice of two sides, including Sweet Corn on the Cob, Hot & Smoked Baked Beans and Baked Potatoes with all the toppings; and dessert. A la carte dinner is also offered nightly.


Blu Pizza, 900 South Miami Ave., Mary Brickell Village, Downtown Miami. (305) 381-8335 or visit the website at

From Monday through Friday from 5:00 p.m. until 7:00 p.m. The prices based on the time that the customer orders the food at Blu Pizza e Cucina : a daily menu of items prepared by Chef Riccardo Tognozzi will be priced based on the time that they are ordered (e.g. Rigatoni with Eggplant and Mushrooms – regularly $13, will cost $5.30 if ordered at 5:30 p.m.); tax and gratuity are additional. The Going Blu Menu includes a choice of penne amatriciana; rigatoni alla Bolognese; spaghetti con funghi e prosciutto; pizza Margherita or fungi; mortadella e fontina panini or an Angus beef burger. Blu is open Sunday through Wednesday from 11:30 a.m. until 11:00 p.m. and Thursday, Friday and Saturday from 11:30 a.m. until 12:00 a.m.

INDIAN SPICE SUMMER MENU FOR $30 AT ISHQ, SOUTH BEACH Ishq, 530 Ocean Drive, South Beach. 786-543-5192.

Ishq is serving an Indian Spice 3 course dinner menu for $30, Sunday through Thursday. The choice of appetizers, entrees and desserts include a glass of wine.


The Ritz-Carlton Coconut Grove, Miami. 3300 Southwest 27th Avenue

Learn to tango every Tuesday from 9 p.m. to 1 a.m., at the Amadeus Bar at The Ritz-Carlton Coconut Grove, Miami. Group classes for beginner and intermediate dancers are led by World Tango Champion, Monica Llobet. Amadeus Bar. Class is $10 per person. Cash bar.


The Setai, 2001 Collins Avenue, Miami, (305) 520 6000.

To showcase his new menu, The Setai’s Executive Chef Jonathan Wright, has introduced “Summer at The Setai,” a four-course, multiple choice prix-fixe menu for $55. The menu begins with a dim sum selection followed by small plates, noodles, and salads such as warm grilled Thai beef salad ; warm mushroom salad with soba noodles & truffle vinaigrette; and chicken with galangal, kaffir, lime leaf and oyster mushrooms simmered in coconut milk. Entrees list from cinnamon glazed salmon, bok choy, cucumber and lime salad and BBQ Kurobuta pork with five spice, honey, dry sherry and chinese wine, to Cantonese style thick rice noodles, black mushrooms, napa cabbage skirt steak. And for desserts: traditional Asian, Thai and Indian specialties.
The new Sommelier Dwayne Savoie , formerly of Karu & Y, is offering “Hidden Values From Around The World,” an extensive fine wine collection of 55 bottles of wine priced at $55.


Cacao, 141 Giralda Avenue, Coral Gables, (305) 445-1001.

Restaurant Row in Coral Gables is abuzz with Mr. Leal’s new summer menu. Based on all the major Latin American cuisines, the menu offers a bevy of reasonably-priced small plates you can make an entire meal of. To taste it all, or almost all, Mr. Leal offers a 7-course degustation menu ($75) paired with wines (add $45). Cacao is open for lunch Monday through Friday: 11:30 a.m. to 3:00 p.m. (closed for lunch on Saturdays and Sundays) and for Dinner Monday through Thursday 6:00 p.m. to 10:00 p.m. and Friday through Saturday 6:00 p.m. to 11:30 p.m. Closed on Sundays.


Every evening this August, from 4:00 – 7:00 pm, South Florida’s Legal Sea Foods restaurants are offering two premium drink selections for the price of one as well as small plates such as raw oysters and clams, Ceviche, Blackened Tuna Sashimi, and Jumbo Shrimp Cocktail from Legal’s Seafood Bar Menu. Locations in South Florida include Sawgrass Mills in Sunrise, Town Center in Boca Raton and CityPlace in West Palm Beach.

Eleanor Hoh’s Beijing Olympic Recipes

Eleanor Hoh Wok Star © 2008
Recipes for your Beijing Olympics viewing pleasure…

Thai Curry Salmon
The simplicity of this dish is using only 3 main ingredients, coconut milk, red curry paste & fish sauce. Or use CurrySimple, a ready-to-use pouch with all 3
ingredients in it, available at Wholefoods and Wild Oats. This dish is exotic, delicious and perfect for weekday cooking. Coconut milk can be quite high
cholesterol, so it’s not something you want to eat on a daily basis. Like the Chili Shrimp, you want some carb to sop up the spicy sauce like Quinoa, brown
rice or bread. My philosophy of using any meat, seafood, poultry or your favorite veggies apply to all my “recipes”. These “recipes” give you the basis from
which you can adapt your own style, taste and creativity.


1 lb. salmon cut into thick chunks
Cut following into thick strips:
1 Italian, Chinese eggplant (if using American, use 1/4 only)
2 shallots
1/2 red bell pepper
1/2 green bell pepper
1 – 2 tsp. Thai Kitchen red curry paste
1 tblsp. Kikkoman fish sauce
1 can Coconut milk
1 tblsp. canola oil
2 scallions chopped small
handful chopped cilantro

1. Heat wok till just smoky (applies to cast-iron or carbon steel woks ONLY), add 1 tblsp. oil, add shallots, eggplant and bell peppers, stir-fry quickly till just
turning color and softening. Frying veggies first give them a lovely crispy, crunchy texture.
Take out veggies and put in a serving bowl big enough to hold the completed dish.
2. Add in wok, can of coconut milk, red curry paste and fish sauce and heat on medium. Use back of spatula to break up any clumps and stir to combine.
When curry sauce starts bubbling, turn down heat. Add in all the veggies from bowl and cook down till just tender. Doing this give veggies flavor from the
curry sauce. Lift veggies out with a slotted spoon to leave sauce in wok and put veggies back in serving bowl.
3. Let curry sauce bubble again before adding in salmon chunks. Lower chunks slowly so they don’t splatter into sauce. After only a few minutes, the fish
will turn color, flip over each chunk carefully. Once you turn over, they are practically done. With any seafood, if you overcook it, it becomes dry and tough.
The hot sauce will continue cooking the salmon, so undercooking will ensure they are tender. Use slotted spoon to remove salmon from sauce in wok and
add on top of veggies in serving bowl. Bring sauce in wok to just bubbling again and ladle sauce to cover half way up salmon & veggies in bowl. You can
use any leftover sauce for another small dish the next day by adding more veggies or just have curry sauce with rice or bread, yummy.

Rainbow Lettuce Wrap

A colorful and delicious party dish and a BIG FAVORITE…it’s like a Chinese taco. An explosion of flavors and textures in every bite, yummy…especially
good paired with a cold Tiger Beer. It’s all about yin and yang. Most ingredients can be prepared ahead of time and requires only last minute assemblage.
Check my website for more wok ideas and Wok Star Cooking Set so you can be a Wok Star. You’ll love the freedom of my “squirt, squeeze, shake”
technique and my no “recipe” method.

1 large Romaine lettuce, washed & dried
1/2 bowl toasted pumpkin seeds
1 lb. ground turkey or pork marinaded with TSPC :
1 tblsp. Tamari (San-J)
1 tsp. Sherry (medium)
dash Pepper (white pepper)
2 tsp. Cornstarch
2 tblsp. canola oil for frying (1 for meat & 1 for veggie)
thumb size ginger diced
4 large garlic cloves diced
Chop following into small cubes:
2 slices Jicama
2 scallions
1/2 of red, green, yellow & orange bell peppers
handful chopped cilantro (use any herbs you like)
Sauce (combine thoroughly in one bowl):
1/2 jar of Koon Chun or Kikkoman hoisin sauce
Juice of 1/2 a lime
1/2 tsp. Kikkoman or Huy Fong chili sauce, adjust to your taste

1. Fan out and layer the lettuce leaves on a wide platter, leave space in center for bowl of “rainbow” mixture with spoon. Place one small bowl with nuts,
another with hoisin sauce and place next to platter with spoons.
2. Heat wok till just smoky (applies to cast-iron or carbon steel woks ONLY), add 1 tblsp. oil, add 1/2 of your garlic & ginger. Add all the cubed veggies, stirfry
quickly and add a dash of tamari and sherry. Veggies should be crispy-crunchy. Dish into big bowl, do not cover. Wash out your wok and dry
3. Heat wok till just smoky, add 1 tblsp. oil, add other half of garlic & ginger. Add ground turkey and spread out evenly to get crispy on one side before
flipping over and breaking turkey up. Do not overcook as it can taste dry. Turn off heat. Combine vegetables with turkey in wok. Dish out small amount to
a medium size serving bowl and place in center of lettuce leaf platter. You can reheat mixture on low and refill from the wok.
4. Show your guests how to eat this dish. Place lettuce leaf on plate, spread hoisin sauce inside leaf, add spoonful of “rainbow” mixture along length of
leaf, top with toasted seeds, fold up on one end and eat from the open end, it’s a winner everytime.

Singapore Chili Shrimp
Singapore is home to Tiger Beer and also where my mother was born. During last year’s family reunion there, Tiger Beer was constantly a part of our
festivities. I’m providing these “recipes” to start you off. In my Wok Star Cooking Set, I offer a simple-to-follow visual approach and once you get this big
picture, you’re on your way to creating hundreds of your own “recipes”. You just need to substitute meat, seafood and poultry as well as veggies.
Vietnamese like to eat this dish with dinner rolls or baguette to dip in the sauce. It’s also good with aromatic Jasmine rice and a simple stir-fry vegetable
dish. Also try with Quinoa (pronounced keen-wa), it’s an heirloom Inca grain with a nutty flavor and texture that’s not as starchy as rice.


1 lb Shrimp, shelled & deveined
2 tblsp. canola oil
4-8 cloves garlic, roughly chopped
4 thin slices fresh ginger, shredded
1 large tomato roughly chopped
2 scallions, cut into diagonals
Combine sauce ingredients in a bowl :
1/2 tblsp Tamari (San-J)
dash Sherry (medium)
dash Pepper (white pepper)
1 1/2 tsp Cornstarch (3-4 good shakes)
1 tsp Kikkoman or Huy Fong chili sauce
1 tsp Kikkoman black bean sauce with garlic
1 tsp fresh squeeze lime or lemon juice
1 big handful cilantro roughly chopped
wedges of lime or lemon

1. Heat wok on high till it smokes (applies to cast-iron & carbon steel woks ONLY), add 3 swirls of oil (about 1 tblsp) round sides of wok, add half of your
garlic and ginger and stir-fry till just golden. Add in chopped tomatoes and fry till just soft, add in scallions and fry a little. Plate tomatoes & scallions. Wash
out wok & dry.
2. Do the same process as in no.1. Heat wok, add 3 swirls of oil (other tblsp.), add rest of garlic and ginger, add in shrimp and stir-fry till just pink. Wash out
wok & dry.
3. Heat on medium all sauce ingredients and fry till it starts to thicken, add back in the tomatoes and shrimp and fry till warmed through, adjust seasonings
to taste. Plate and garnish with cilantro all over and wedges of lime round the dish. Enjoy!

Food News and Views- Fancy Food Show Favorites

Food and Dining Radio Show – 7.18.08

Linda Gassenheimer (LG)
Joseph Cooper (JC)
Fred Tasker (FT)

LG: Each year I’m amazed by the attendance at the Specialty Foods Show in New York. It seemed even more crowded this year. There were over 25,000 attendees. So our topic today is what’s new in the gourmet food world. Fred Tasker is in his usual seat.

FT: There’s a lot of very special stuff here.

LG: Fred is the wine columnist for The Miami Herald. Fred what are we drinking today?

FT: I’m going to talk about the controversy between corks and screw tops in bottles of wine.

LG: Well, let’s talk about some of the trends I found. Now Health and Organic Foods are popular. They had a whole floor this year. And another big category is beverages. I’d like to say that, I know we’re in an economic down-turn, but the specialty food trade is up 23% from 2 years ago.

FT: People have their priorities. I agree with them!

LG: There’s a variety of beverages. There’s no sugar added, energy drinks…we’ll be tasting some of those. Candy is also a big deal. This year it was the biggest growth items. Another point was environmentally friendly foods and products. Green was big at the show this year.

JC: When do we start tasting???

LG: Calm down. Okay, oh and speaking of beverages. My favorite find was Izzy Drinks. There’s no caffeine, preservative, or sugar added. It has a true flavor. I like the peach and the blackberry. Go ahead Joe.

FT: It’s very peachy.

LG: You could serve it in a martini glass.

FT: Maybe with a little rum.

LG: Yes. That’s about $1.39 for a 12 ounce bottle. Now, let’s go to the other one. It’s a darker color. It’s from Frutzzo.

JC: Makes me pucker.

LG: It’s 100% organic. They’re putting on the label now whether it’s 100% organic or another percentage. Because some products put other ingredients in them.

JC: What fruit is this?

LG: It’s the yum berry.

FT: Is this real?

LG: Yes, it’s real name is Yang Mei. It has been grown in China for 2000 years. It’s packed with antioxidants. Last year the big fruit was Acai. This year the newbie is the yum berry.

FT: Is there any limit to the antioxidants we should have?

LG: I have no idea. But we’re going to be flying around soon. No free radicals left. It’s a little sour and it’s really pricey. It’s $3.59.

JC: I like the aftertaste.

LG: Tea is always a big category. We’re going to have the tea here. This one is from The Republic of Tea. It’s Pink Lady Apple Green Tea.

JC: Do I need to hold my finger up when I pick up the glass?

LG: This one is tasty and charitable. The tea company donates $1 for every tin sold to the Susan Coleman Breast Cancer Foundation. That’s a lot of money. But the one you’re drinking is the Blueberry Green Tea. $.75 of every tin sold is donated to the Prostate Cancer Association. So, I’m Linda Gassenheimer. We’ll take a short break and be back with more.


LG: And we’re back. I’m Linda Gassenheimer. We’re talking about the Specialty Food Show this year. We’ve been talking about the beverages. We mentioned Izze drinks and the Yum Berry. We also mentioned The Republic of Tea. We’ve got a lot of food to talk about. Sauces help spice up any dish. So the other night I tried to make curry and it took half a day.

FT: I’m impressed.

LG: It was good but I spent a lot of time on it. If you would like that flavor and you don’t want to spend all of that time, here’s a sauce that will solve your problem. It’s a Cashew Curry Sauce from Sable & Rosenfeld. It’s ready to eat out of the container. I’ve put them over some vegetables because you don’t eat it on its own. What do you think?

FT: Nice flavor. You can taste the crunchy nut.

LG: The next one is Onion Confit with Fennel from Caley & Cob. Confit is a French term for preserved but what I like about it is the whole pieces of onion and fennel in the sauce. It has kind of a sweet and a sharp flavor. You can spoon it from the jar over meats and vegetables.

FT: Very tasty.

LG: Now, here’s a category that’s dear to my heart. That’s dinner in minutes. Here we have comfort food in minutes. Beef Pot Pie by Twin Hens. This has a cheesy polenta topping. It’s gluten free. It’s ready to eat. I was surprised by another trend in the show is gluten-free products.

FT: What’s wrong with gluten?

JC: People are allergic to it.

LG: They have problems digesting it. A lot of people want to eat wheat-free. How do you like it?

JC: It’s good.

LG: It comes frozen. You pop it into the oven frozen.

JC: Microwave?

LG: No, it says oven on the box. This takes your taste buds up market. It’s not your typical deli meal. It’s $7.95 for one serving. Okay Fred, this one is for you.

FT: Yes indeed.

LG: Fred loves lobster. This is lobster Mac and Cheese from Hancock Gourmet Lobster Company. It’s made with mascarpone cheese and huge chunks of lobster. It’s a variation on the ultimate comfort food. It’s pricey but it’s tasty. It’s $32 for 2 nine ounce servings.

JC: What about shipping?

LG: That’s extra?

JC: Are they in stores?

LG: I’m not sure. A lot of them will be in Whole Foods or Specialty Food Stores. Go to their website and they’ll tell you where you can find them locally. So snacks and sweets was the largest growing category at the show. Also “whole grain” was a major buzz word. It’s called Mary’s Gone Crackers.

JC: Not very attractive.

FT: Looks like pressed bird seed.

LG: These are crisp with a rich nutty flavor. They’re whole grain and gluten free. This is the onion flavor one. Now, if you look there’s a little piece of jerky there. If you want a snack bar that’s really nutritious, because a lot of snack bars aren’t, this one is called Tanka. It’s kind of a gourmet jerky but I like this one because it’s soft. Do you like it?

FT: I think I taste wild game.

LG: It has buffalo and cranberries and the whole bar is only 70 calories and 1.5 grams of fat. Okay next is breakfast granola. It’s banana chocolate cherry granola from Gabby’s Gourmet Granola. I think it’s delicious.

FT: Is this high in fat?

LG: I don’t think so.

JC: It’s a nice flavor.

LG: I mentioned candy was the big category this year. Would you please taste some of the Jelly Bellies there? What flavor do you think you have?

FT: I think it’s perfume?

JC: Not sure.

FT: The one I just ate is green but it tastes like chocolate.

LG: Jelly Belly does something new each year. This year they partnered with ice cream so the flavors are Apple Pie, Mint Chocolate Chip and other ice cream favorite. For the chocoholics here, Scharffen Berger, which is an American company, made a limited edition bar with 72% cocoa. It’s called Finisterra. It’s smooth and not as bitter. Okay we need to take a break. We’re talking about favorite finds at the Fancy Food Show. We’ll be right back.


LG: And we’re back. We’re talking about favorite finds at the Fancy Food Show. It’s the major event at the specialty food trade.

JC: Did you put on weight at that show?

LG: No.

JC: You still look as trim as ever.

LG: Let me tell you when you walk from one end of the show to the other and then, we couldn’t get back to the hotel so we walked back to the hotel.

JC: Wow.

FT: You know it’s true. You work off a lot of calories walking around in those shows.

LG: Now it’s Dinner In Minutes time. Today is an easy summer dinner. It’s Chicken Pita Pocket with Corn Salsa and a Greek Summer Salad. If you want the recipe check my website I made the salsa but you can buy it. Fred, what are we drinking today?

FT: Well I’m going to talk about corks versus screw caps on wine bottles. This has been a controversy for 20 years now. Traditionalists want corks because they’re elegant and make a nice ceremony when the sommelier opens the bottle. The screw caps were originally introduced on cheap jug wine so they got a cheap reputation. Now that they’re used on excellent wines they haven’t been able to leave that image. But corks can lead to cork taint which smells like wet dog. It can be terrible. I was at a tasting one time and we tried a $600 of champagne and it tasted like wet cardboard. Because of that screw caps have been gaining. 60% of Australian white wines come in screw caps. Also a Napa Valley winery is putting half in screw caps.

LG: Do you need to lye the bottle down?

FT: No, I guess you wouldn’t. There’s a controversy whether air comes through a cork or not. That hasn’t been resolved yet.

JC: Isn’t there a test for that?

FT: You’d think. A lot of people thought corks wouldn’t catch on until someone major used a screw cap. But today the London Daily Telegraph reports that two of the worlds’ top wines are going to try it. You can check out more about

LG: a $100 bottle of wine with a cap?

FT: Get ready.

LG: We just have a minute left but there’s another drink from the food show that’s very interesting.

FT: Yes, the company name is Dry and one flavor is lemon grass soda. It has a crisp refreshing flavor. They’re selling it by putting out a card that shows what food this soda goes with.

LG: Too bad we’re out of time. I didn’t get to talk about Mrs. Meyers clean products. I tested them and they work very well. But unfortunately we’re out of time. Join me next time.

New Gadget – Lemon Press saves the mess


No fuss, no mess, no seeds and it stores the remaining lemon, too.


This new mini-gadget was sent to me at the right moment.  I had just opened my fruit and vegetable drawer in my fridge and was faced with what was left of half a lemon.  It was wrapped in plastic wrap and didn’t look happy.


This lemon press is a great little gadget. It’s silicone, made by Lekue and comes 2 to a box.  


Pop half a lemon or lime into the pouch, close the top, open the spout at the bottom and squeeze. Store the lemon in the pouch.


Suggested retail price: 2 to a box $14.99



Restaurant Happenings South Florida August 5, 2008



Chef Allen’s, 19088 NE 29th Avenue in Aventura, (305) 663-9641

On Thursday, August 21, 2008 James Beard award-winning chef Allen Susser will host a special tribute/birthday dinner for the late Julia Child at his acclaimed Chef Allen’s restaurant in Aventura.  Joining the top toque in his kitchen will be acclaimed chefs Michael Schwartz of Michael’s Genuine Food & Drink and Michelle Bernstein of Michy’s.  Kicking off at 7:00 p.m., the dinner is a fundraiser for the American Institute of Wine & Food, which helps raise funds for scholarships in the culinary and wine arts.  Limited to 60 seats and priced at $250 per person, all inclusive, the event will feature a cocktail reception followed by a lavish feast, served family style – all created by the trio of acclaimed cooks.  The menu is currently in development.


YOLO restaurant & O Lounge, 333 East Las Olas Boulevard in Fort Lauderdale, (954) 523-1000.

Fort Lauderdale’s hot new dining and nightlife destination is Yolo Restaurant & O Lounge.  No surprise then that YOLO – You Only Live Once – is owned and operated by The Restaurant People. The simple and approachable menu boasts an eclectic blend of inter-national flavors sure to please any palate.  “Using the best ingredients is key,” says Boulukos.  Tantalizing starters ($4-$10), main plates ($16-32) and savory sides ($3) include will give guests ample space to enjoy themselves patio.  The mood will be further enhanced by close to 100 candles, taking the art of lighting to a new level.


The Oceanaire Seafood Room, Mary Brickell Village at 900 South Miami Avenue, 305.372.8862

As part of the on-going Miami Spice offerings from The Oceanaire Seafood Room in Mary Brickell Village, every Sunday from now through the end of September, Oceanaire will feature a sumptuous New England clam bake dinner for $36.00 per person plus tax and gratuity.  The Miami Spice New England clam bake dinner special will include choice of soup or salad appetizer, a one and a half pound lobster, mussels, clams, corn on the cob, roasted potatoes, and choice of dessert.  A glass of house wine can be added to one’s entrée for only $5.00.

AltaMar Seafood Restaurant

1223 Lincoln Road, Miami Beach, 305-532-3061

From now through Labor Day, they ar offering a three-course, prix-fixe menu for $25.  Open for dinner Tuesday through Saturday.

Go to for Miami Spice Restaurant listings.

Food News and Views – Moose Fat Camp – Klein and Kleinberg

Food and Dining Radio Show – 7.11.08

Linda Gassenheimer (LG)
Joseph Cooper (JC)
Fred Tasker (FT)
Stephanie Klein (SK)
Howie Kleinberg (HK)

LG: Stephanie is here to talk about how she conquered the problem herself. Also here is Howie Kleinberg. He’s a well-known Miami Chef from the show Top Chef and he was also at camp with Stephanie. Welcome Howie. Of course Fred Tasker is also here. He’s the wine columnist for the Miami Herald.

FT: I’m going to talk about wine and diets. And it could get ugly.

LG: Ugly? Wine?

FT: Don’t shoot the messenger.

LG: Let’s go to Stephanie. Your book is Moose: A Memoir of Fat Camp. Why moose?

SK: The kids at school used to call me moose. When I went home to my parents and cried, instead of comforting me, my father started laughing and said “what a great name.” Thanks Dad. And I was shipped off to fat camp to fix the problem.

LG: You were also sent to a diet doctor.

SK: Yes, I was 8 at that time.

LG: She told you you’d always be fat?

SK: Yes, in the way that you always have that identity with you. And I do but I am an adult now and can tell myself the truth and get past that.

LG: What suggestions would you give to parents or children?

SK: To be sensitive. A kid knows that they’re overweight. I think really it comes down to bringing out the best strengths within your children. Show them they can achieve things and set goals and we did that at fat camp. It’s less about exercise and more about portion control.

LG: Well this is a difficult problem. Were your parents overweight?

SK: No. It was portions. I would take healthy foods and eat a lot of it. I had so much academic pressure so I would reward myself by eating.

JC: Did you sneak it at school?

SK: Yes, bake sales! I love them to this day. But I wouldn’t let anyone see me eating it.

LG: So it was psychological?

SK: It’s both. I love food. And I balance it now.

LG: And she looks balanced now. She’s kept it off.

SK: Thank you.

LG: Let’s go to Howie. How did you meet Stephanie.

HK: We met at fat camp.

LG: And this is the first time you’ve seen each other since then?

SK: It’s the first time we’ve seen each other since 1993.

LG: So did you find the camp helped you?

HK: Yeah, loosing weight but also it was good to see other people struggling with these things. Seeing other kids dealing with the same issues helps you see your not the only one. It helps you learn more about life style changes than a diet. It’s not about a quick fix. It’s about learning how to eat healthier and exercise.

LG: You went into a business that difficult for someone who went to fat camp.

HK: I always liked food so I figured, if I’m going to eat, I should learn how to eat healthy.

LG: You’re about to open a bar-b-q restaurant in Miami. What will that be like?

HK: It’s going to be traditional bar-b-q. It’s not typical health food but it’s important to keep moderation in mind.

LG: That’s an important point. You don’t have to give up certain foods because you won’t.

SK: You’ll quit. You should enjoy things but know when to stop.

LG: That’s one of the points of my book The Portion Plan. It’s the amount that’s important.

SK: It’s mindful eating. Don’t eat past the point where you’re saited.

SK: It’s hard to stop eating past the point where you’re full when there’s something you love.

LG: For some reason we learn that. Because when you’re a baby you won’t eat past the point of being full. Somewhere we lose that.

SK: It’s probably in part comforting and a coping mechanism.

LG: Once you lost the weight, did you return to being fat?

SK: I write about that in moose. When I was in college I fell in love and started to feed the one I loved. When Shakespeare said “Love is Blind,” he was having a fat day. I find when I am at my thinnest I was miserable. One time someone said “you look so great” and I was going through a divorce.

LG: Now you’re remarried and have twins. How do you do it now?

SK: I eat but in small portions. I believe in living life with gusto but also being healthy and realizing that my body is a vehicle for who I am so I want to be good with it.

LG: Do you keep up with people from camp?

SK: Yes, I speak with people. The relationships are kind of like a fraternity. It has a cult-like following because we bonded so closely.

JC: Is it like military?

SK: No, not really. It’s camp fires, lake…fun. But they had as moving more than others.

LG: It was nice to meet people who are the same.

SK: We could make fun of each other! It takes the sting out.

LG: Well we’re talking with Stephanie Klein. She’s the author of Moose: A Memoir of Fat Camp. We’re talking also with Howie Kleinberg who is a Miami Chef. We’ll be back with more.


LG: And we’re back. I’m Linda Gassenheimer. We’re talking with Stephanie Klein. She’s the author of Moose: A Memoir of Fat Camp. We’re talking also with Howie Kleinberg who is a Miami Chef. They met each other at fat camp. It’s now dinner in minutes time. I’ve got a full plate here of Steak with Green Beans and Roasted Potatoes. If you want the recipe go to my website So Fred, what are we drinking today?

FT: Wine and diets puts me in an awkward position. Regular dry wine isn’t too bad. A four ounce glass is 120 calories. The problem is this: it turns out that medical studies say wine is a wonderful stimulus of the appetitive. So people who consume wine consume 20% more food.

LG: Drinks are called an aperitif because they increase the appetite.

FT: They give wine to the elderly because it helps stimulate their appetite. So if you’re on a diet you can drink alcohol-free wine. They make it into real wine and filter out the alcohol. What it lacks is the heft of wine.  On the other hand, this is all depressing me so much I’m going to have a glass of wine.

LG: Let me give you a happy note. As you know my book for the Diabetes Association says you can have wine. Men can have two 5 ounce glasses and women can have one glass. The whole point is to enjoy your ofod.

HK: It’s important for people who are going one day a week to splurge you should go out and enjoy yourself.

LG: Stephanie, how do you feel about that?

SK: I would never cut wine out of my diet. You live once! I think it’s moderation. I’d rather be good all week.

LG: Plan ahead.

SK: have a splurge night. I wrote in the book about how I went to a diet dictator in Manhattan. He was a real MD and he gave me shots and appetite suppressants. I did it and I wouldn’t eat all week long anything bad but on the day after weigh in I would eat whatever I wanted.

LG: How does vitamin B help?

SK: Something from the 80s. Who knows. You hear ridiculous things.

LG: Also you had an extraordinary experience. When you were pregnant your doctor told you to gain weight.

SK: My doctor said, “you need to gain 50 pounds.” It was frightening. For twins you need to put on weight. It reminded me of my adolescence and my years of moose.

LG: How could you take it off after the kids?

SK: I had the foods I enjoyed but in moderation.

LG: How will you handle this with your children?

SK: I think it’s a question of fairness. I would never deny my children. I think I’ll say “we’ve all had our portion and that’s how it works.” You can always have more but that’s not always how it works. I won’t reward them with food. We’ll go to the amusement park or spend time together instead. It’s bringing out kids talents and show what they can do. That’s how I’ll reward them. With confidence.

LG: That’s very important.

SK: It’s not just self-esteem. It’s learning about setting goals for yourself. I write about it on

LG: Howie, when is the restaurant opening? What’s the name again?

HK: Not soon enough. It’s called Bulldog Bar-b-q. I think it’s interesting. Before I started cooking professionally you only know so much about food. Once you start cooking you start seeing all these other vegetables and grains. Now that chefs are more apart of the mainstream children can start to see many types of food that they can taste and appreciate. We didn’t know about those when we were growing up. I think it’s important for parents to go and shop organic and try new foods.

LG: And where is the restaurant?

HK: 154th and Biscayne Blvd.

LG: Thanks for a great week. I’m Linda Gassenheimer. Join me next week for more food news and views.

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