ANGELO AND MAXIE’S STEAKHOUSE

MAYFAIR HOTEL, COCONUT GROVE

3000 Florida Avenue, Coconut Grove, 305-445-8177

New York export, Angelo and Maxie’s Steakhouse, at the Mayfair Hotel and Spa, in Coconut Grove. Open daily for breakfast, lunch and dinner and its lobby bar is open from 11 a.m. till closing.. www.angelo-maxies.com

CELEBRITY CHEF TODD ENGLISH OPENED DA CAMPO OSTERIA IN FORT LAUDERDALE AT IL LUGANO HOTEL & RESIDENCES

da Campo Osteria, 3333 NE 32nd Avenue,  Fort Lauderdale, at il Lugano Hotel & Residences.  (954) 226-5002.

The restaurant is on the Intracoastal Waterway in Fort Lauderdale.

Executive Chef Seth High creates Northern Italian and regional Italian cuisine with homemade pastas, flatbreads and grilled entrees prepared in a wood burning oven.  www.ilLugano.com   

THE GRILL ON THE ALLEY,

19575 Biscayne Boulevard, Aventura Mall.  305.466.7195

This is a Beverly Hills CA import serving classic American fare with a menu of prime steaks, chops, fresh seafood, and classic cocktails is opening in Aventura.

The Grill is open daily for lunch and dinner from 11 a.m. www.thegrill.com

BRAZILIAN CHURRASCARIA FOGO DE CHÃO

836 1^st Street (between Jefferson and Meridian Avenues), South of Fifth, South Beach. 305.672.0011

The Brazilian churrascaria Fogo de Chão is a 12,000 sq. ft., 250-seat rodizio-style restaurant with gaucho chefs and service in South Beach.

All you can eat beef, pork, lamb and chicken, grilled on a churrasqueir a, are brought to the table on roasting skewers and sliced and served tableside as the gauchos servers are alerted by flipping small cards. 

It’s open seven days for lunch ($26.50), dinner ($46.50) and salad-bar-only ($19.50).  . www.fogo.com    

660 MEDITERRANEAN KITCHEN AT THE ANGLER’S BOUTIQUE RESORT

660 at the Angler’s Boutique Resort, 660 Washington Avenue, South Beach.

The Angler’s Boutique Resort, 660 at The Angler’s is one of the newest restaurants on South Beach. 

It features fresh local seafood infused with a touch of the Mediterranean and a Tapas menu. It is open daily 7am to 2am.

Cut back on butter in but not flavor with these baking tips from the Canola Oil council.

Want to indulge with a tad less guilt this holiday season? Use canola oil in recipes that call for oil or solid fat in baked goods like breads, loaves and muffins, says Shirley Corriherr, author of the new BakeWise cookbook and winner of the James Beard Award for Excellence. Canola oil has the least amount of saturated fat of any common cooking oil and is free of trans fat and cholesterol.

When substituting canola oil for other oils or solid fat, you will reduce the saturated fat content of baked goods. You will also reduce the total amount of fat by up to 25 percent and eliminate trans fat and cholesterol when using canola oil instead of butter or lard. Use the chart below to convert your recipes:

Solid Fat to Canola Oil Conversion Chart

Solid Fat (melted)                                         Canola Oil

1 cup (250 mL)                                            3/4 cup (175 mL)

3/4 cup (175 mL)                                         2/3 cup (150 mL)

1/2 cup (125 mL)                                         1/3 cup (75 mL)

1/4 cup (50 mL)                                           3 Tbsp (45 mL)
“Canola oil not only makes baked goods healthier, it makes them moister and more tender,” Corriher says. “I use canola oil in almost all of my muffin and cake recipes.”

“Oil makes cakes more tender by preventing gluten formation in the flour,” she explains. “Oil does this better than solid fats. I prefer canola oil because of its healthy fats, light texture and mild flavor.”

In addition to being the only common cooking oil that can claim it is low in saturated fat, canola oil is a good source of omega-3 fat and vitamin E. Its neutral taste allows it to be used in a wide variety of recipes without interfering with the flavor or texture of other ingredients.

Go to www.canolainfo.org for more information and recipes.

Turkey Breast with Orange Sauce

From Fix-It and Forget-It Big Cookbook 1400 Slow Cooker Recipes
By Phyllis Good, Good Books Press, $29.95.

Makes 4 -6 servings

1 large onion, chopped
3 garlic cloves, minces
1 teaspoon dried rosemary
1/2 teaspoon pepper
2-3 pound boneless, skinless turkey breast
1 1/2 cups orange juice

Place onions in slow cooker.
Combine garlic, rosemary, and pepper.
Makes gashes in turkey, about 3/4 of the way through at 2-inch intervals  Stuff with herb mixture.  Place turkey in slow cooker.
Pour juice over turkey.
Cover. Cook on Low 7-8 hours, or until turkey is no longer pink in center.

RESTAURANTS MENTIONED ON FOOD NEWS AND VIEWS RESTAURANT ROUNDABOUT

Miami Beach

Meat Market, l915 Lincoln Road on South Beach, Telephone: (305) 532-0088.  www.meatmarketmiami.com

Red The Steak House, South of Fifth, 119 Washington St.  305-534-3688

Forgo de Chao, first street

Rare Steakhouse 468 W 41st street, at 41st and Arthur Godfrey 305-532-7273

Fifi’s Place , 6934 Collins Ave. (71ST and Collins) Miami beach, 305-865-5665

Fountaine Bleu Hotel, Miami Beach, Scarpetta, (Italian), Gotham Steak, Hakkasan (Chinese)

Russian Turkish Baths Café, 5445 Collins Ave, at the Castle Beach Club, 305-867-8315

North Miami Beach

1 Bleu and The View Bar at The Regent Bal Harbour, 10295 Collins Avenue, Bal Harbour, Florida, a few blocks north of the chic Bal Harbour Shops.  Telephone: (305) 455-5400. 

Asian World Fusion, 14316 iscayne Blvd, 305-919-8844

Miami

Wine 69, 6909 Biscayne Blvd at 69th Street. 305-759-0122

Coral Gables

Christy’s Restaurant, 3101 Ponce de Leon Blvd., Coral Gables, FL 305-446-1400. www.christysrestaurant.com

Don Chile, 1915 Ponce de Leon, 305-444-6225

Crepe Maker, 76 Miracle Mile, 305-648-3291

Pascal on Ponce, 2611 Ponce de Leon, 305-444-2024

Aventura

Pizza Fusion coming soon

Hollywood

Red Thai and Sushi, 1924 Hollywood Blvd, 954-921-1988

Sage Oyster Bar, 2000 Harrison St.,

Fort Lauderdale

Johnny Vinczencz’s Smith & Jones Bar and Grill, 1313 Las Olas Blvd., Fort Lauderdale, is slated to open mid-November 2008. Lunch and dinner will be served seven days a week. (954) 391-9466.

Sushi Rock, Las Olas

YOLO You Only Live Once, 333 E Las Olas Blvc, 954-523-1000

Anthony’s Runway 84, 330 W. State Road 84, 954-467-8484

By the way, in answer to where can we find Lebanese stuffed cabbage, Ric Rovira writes that Khoury’s Mediterranean Restaurant at 5887 SW 73rd St in South Miami makes them cabbage every day.

Want to have friends over while sticking to a tight budget?

In a recent interview on my Food News and Views WLRN NPR radio program, event planner Susan Gladstone gave us tips on entertaining without breaking the bank.  You can hear the podcast of the show by clicking on the on air icon on the Dinner in Minutes home page.

What ideas do you have for great parties that fit a tight budget?

Susan suggests using fruits and adding flowers from your yard for attractive center pieces.  Here are a few.

Fort Lauderdale

STAR CHEF TODD ENGLISH OPENS DA CAMPO OSTERIA IN FORT LAUDERDALE
da Campo Osteria, 3333 NE 32nd Avenue,  Fort Lauderdale, at il Lugano Hotel & Residences.  (954) 226-5002. www.ilLugano.com

Renowned Chef/Restaurateur/author/entrepreneur and TV star chef, Boston-based Todd English, is coming to South Florida at il Lugano Hotel & Residences, on the Intracoastal Waterway in Fort Lauderdale.
The menu, designed by Chef English and executed by Executive Chef Seth High, is Northern Italian and regional Italian cuisine with homemade pastas, flatbreads and grilled entrees prepared in a wood burning oven.

CHEF JOHNNY VINCZENCZ OPENS SMITH & JONES BAR & GRILL IN FORT LAUDERDALE

Smith & Jones Bar and Grill, 1313 Las Olas Blvd., Fort Lauderdale, is slated to open mid-November 2008.
Lunch and dinner will be served seven days a week. (954) 391-9466.

Chef and restaurateur Johnny Vinczencz of Johnny V Las Olas, is set to open  Smith & Jones Bar and Grill, a 200-seat indoor/outdoor restaurant and bar, mid-November. “With Chef de cuisine Dwayne “Big
At night, the space is transformed into a rocking roadhouse, featuring a happy hour, late night specials and a rotating roster of live music on an elevated stage.

Miami

MEAT MARKET AND CRUDO BAR OPEN ON LINCOLN ROAD, SOUTH BEACH

915 Lincoln Road, South Beach. (305) 532-0088. www.meatmarketmiami.com

The glamorous Touch has closed, but partners David Tornek and chef Sean Brasel have opened a 4,400 square-foot, 180-seat  contemporary steakhouse where Pacific Time left off. Both Chef Brasel and Mr. Tornek continue to operate Touch Catering, and its new Kosher Touch division, both located at 860 N.E. 79th Street in Miami.
Crudo bar is open nightly at 5 p.m and Meat Market is open nightly for dinner from 6 to 11 p.m. Sunday – Thursday, and till midnight on Saturday and Sunday.  Lunch and brunch to be announced.

LOFTIN’S 1116 OCEAN OPENS AT CASA CASUARINA, SOUTH BEACH

Casa Casuarina, 1116 Ocean Drive, South Beach 305-672-6604
The late designer Gianni Versace’s famed  Miami Beach mansion originally built in 1930s, Casa Casuarina, now owned and operated by Peter Loftin, is opening its door to the public for the first time. The executive chef is Dale Ray who has worked under Michel Richard at Citronelle, Washington, DC, Jean-Louis Palladin of The Watergate Hotel restaurant and Charlie Trotter in Chicago.

BRAZILIAN CHURRASCARIA FOGO DE CHÃO OPENS ON SOUTH BEACH

836 1st Street (between Jefferson and Meridian Avenues), South of Fifth, South Beach. 305.672.0011. www.fogo.com

The Brazilian churrascaria Fogo de Chão, founded in Brazil by brothers Jair and Arri Coser in 1979, and successfully operating in the US since 1997  in Dallas, Atlanta, Beverly Hills and Chicago is opening a 12,000 sq. ft., 250-seat rodizio-style restaurant with gaucho chefs and service in South Beach.
All you can eat beef, pork, lamb and chicken, grilled on a churrasqueira, are brought to the table on roasting skewers and sliced and served tableside as the gauchos servers are alerted by flipping small cards. Other offerings are a gourmet salad bar with variety of cheeses, vegetables and cured meats; limitless sides served tableside such as garlic mashed potatoes, caramelized bananas, crispy polenta and Brazilian cheese bread; a vast wine and cocktail list including caipirinha.

Aventura

THE GRILL ON THE ALLEY, A BEVERLY HILLS IMPORT, DEBUTS IN AVENTURA

19575 Biscayne Boulevard, Aventura Mall.  305.466.7195 www.thegrill.com

Modeled after the big city grills of the 1930’s and 40’s,
The Grill on the Alley, a Beverly Hills CA import serving classic American fare with a menu of prime steaks, chops, fresh seafood, and classic cocktails is opening in Aventura.   The Grill’s executive chef is John Sola, and the extensive menu will offer USDA Prime steaks and chops, fresh seafood and the day’s soups and desserts.

I swear I’m no wine snob, but one of my pet peeves is to go to a party or an art show opening where they’re serving wine and cheese and see them pouring wine out of gallon jugs with ears on them.

            I mean, have you ever had wine from a gallon jug that was even adequate?

            Life is too short.

            You’re telling your guest you care little enough to give the very least.

            Even box wines are getting a better reputation than gallon jugs.

            On the other hand, there are some very nice, quite inexpensive wines being sold these days in magnums – bottles that are twice the size of regular wine bottles, holding 1.7 liters of wine instead of 750 mililiters.

            These cost about $7 to $15, and they’re how you can save entertainment money without shortchanging your guests. They come from all over  – chardonnays from California, pinot grigio from Italy shiraz from Australia.

            I did a wine column on these a couple of months ago, and I found some good ones:

                        *          2006 Beringer Founders Estate Chardonnay, California: rich, crisp and fruity, with ripe pineapple flavors; $12.99.

                        *           20007 Yellow Tail Shiraz, Australia: soft and ripe with red raspberry flavors; $12.99.

                        *           2007 Frontera Merlot by Concha y Toro, Chile: soft and sweet with 2006 Placido Pinot Grigio, Italy: crisp apricot flavors; lively; $15.29

                        *          2007 Woodbridge Chardonnay by Robert Mondavi, California: lean, lemony and crisp; $13.99.

                        *           2007 Woodbridge Sauvignon Blanc by Robert Mondavi, California: crisp and light; lemon and limes; $13.39.

                        *           Nonvintage Corbet Canyon Sauvignon Blanc, California: soft and lightly sweet, with apricot and peach flavors; $9.99.

                        *           2007 Vendange Sauvignon Blanc, California: sweet lemons and pineapples; full-bodied; $9.25.

                        *           2007 Woodbridge Zinfandel, California: rich and ripe, with red raspberry and chocolate flavors; $13.39.

                        *           2005 Vendange Cabernet Sauvignon, California: soft and ripe, black cherry and coffee flavors; $8.49.

                        *           2005 Lindemans Shiraz/Cabernet Sauvignon, Australia: soft, lightly sweet; red raspberry and cherry flavors; $12.99.

                        *           2005 Turning Leaf Cabernet Sauvignon, California: black cherry and black coffee flavors, ripe tannins; $12.99.

                        *           2005 Fetzer Vineyards Valley Oaks Cabernet Sauvignon, California: firm tannins, black plum flavors; $12.49.

                        *           2007 Bolla Pinot Grigio delle Venezie, Italy: peach and apricot flavors; $14.99

                        *           Nonvintage Rene Junot Dry White Table Wine (50 percent chenin blanc, 30 percent sauvignon blanc, 20 percent chardonnay), France: light, slightly sweet; lemons and minerals; $7.99.

                        *           2007 Woodbridge Chardonnay by Robert Mondavi, California: lean, lemony and crisp; $13.99.

ANTHONY BOURDAIN, MICHELLE BERNSTEIN AND ALTON BROWN LIVE IN MIAMI
Tickets available now: http://www.arshtcenter.org/tickets/

Anthony Bourdain will be at the Arsht Center’s magnificent Knight Concert Hall on November 14 and Alton Brown will be live on December 13 with Michelle Bernstein. Each engagement includes an intimate interview about the celebrity chef’s personal culinary journey hosted by one of Miami’s own top chefs, a mouth-watering live cooking demonstration, and a question-and-answer session with the audience. VIP ticket holders will mingle with the Chef and sample food prepared during the demonstration at the VIP party after the show. Tickets from $25-$150. (Giada De Laurentiis has been cancelled due to scheduling conflicts. Contact the Box Office for refunds).

BROSIA INTRODUCES SATURDAY BRUNCH
Brosia, located at 163 NE 39th (305) 572-1400. www.brosiamiami.com.

Customers can now indulge in Chef Arthur Artiles’ delectable, seasonally-inspired brunch menu every Saturday from 11:00 a.m. to 3:00 p.m. Tasty brunch menu items, enjoyed under Brosia’s beautiful canopy of oak trees, or in the chic dining room, range from tapas & beginnings ($6-$14), such as tortilla española – traditional Spanish omelet served at room temperature, with sautéed potatoes, grilled onions and romesco salsa, and empanadas of the day, served with a Moroccan style carrot salad. Entrees ($12-$23) include buttermilk pancake stack with toasted walnuts, marinated French cherries and vanilla crema, caramelized apple French toast with vanilla cognac sauce, and an “open face” steak and eggs benedict.

PACIFIC TIME EXTENDS SPICE MENU
Pacific Time at 35 N.E. 40 Street. 305-722-7369. www.pacifictimefl.com.

Success hasn’t spoiled Pacific Time. In the wake of being named one of the
“Best New Restaurants in the USA,” by Esquire Magazine thePacific Spice 3-course lunch will remain available. It includes delicious signature items such as a sesame chicken salad appetizer, wood roasted fish of the day, with preserved lemon, olive oil and capers, and drunken grape parfait.  The Spice 3-course dinner menu offers choices such as the Key West shrimp ceviche, short ribs with spiced onion crisps, and a choice of great desserts.

OCTOBER SPECIALS ARE ALL IN THE FAMILY AT FRATELLI LYON
Fratelli Lyon at 4141 Northeast Second Avenue in Miami, 305-572-2901

Ken Lyon, chef/owner of Fratelli Lyon, the popular Design District Italian café , announced that effective immediately, the stylish restaurant will be offering a Menu Fisso on Monday Tuesday and Wednesday evenings throughout the month of October.  Suitable for groups of up to 8, the prix fixe four course repast represents a wonderful value at $30 per person, exclusive of tax and gratuity. Once seated, diners are treated to an antipasto platter, featuring selections from Fratelli Lyon’s extensive assortment of antipasti, served family-style.  Following that, a chef’s daily risotto or pasta course will be served, after which diners will have a choice of pesce (fish) or carne (meat) before ending the meal with a delicious platter of assorted desserts. Menus will change daily, based on fresh ingredients available in the marketplace.  An optional wine flight can be added on for $20 per person, featuring some delightful appellations from Fratelli Lyon’s much-lauded all Italian wine list.  Tax and gratuity are not included, and the special menu must be ordered by everyone at the table.

Miami Spice Spirit Lingers at ANDú RESTAURANT & LOUNGE
Andú, 141 SW 7th street in Miami, Florida 33130, (786) 871-7005.

Andú Restaurant & Lounge, will offer nightly three and five course dinners, along with a wonderful Wine of the Week program.  The three course dinners, priced at $35-$45 and the five course priced at $55-$60, excluding tax and gratuity, will change every night, with executive chef Nate Martin creating perfectly ensembled menus. Diners will also have the opportunity to add a wine flight with their five course dinner, for just $25.  Effective Wednesday, October 1, 2008 the affordably priced dinners, along with the Wine of the Week program, will be on-going, Monday – Saturday through January 31, 2009. Andú’s tantalizing a la carte menu will also be on offer.

Cita’s Italian Chophouse Launches Brunch and Lunch
Cita’s, 3176 Commodore Plaza in Coconut Grove, (305) 446-2207.

Open just over a month and already a favorite spot for Grove locals and savvy foodies, Cita’s Italian Chophouse, at 3176 Commodore Plaza, in the heart of Coconut Grove, has added Saturday and Sunday brunch and lunch service five days a week to its culinary repertoire.  Added to meet the demands of enthusiastic customers who just can’t get enough of chef Carlo Macaluso’s authentic Italian fare, owner Ed Benitez launched lunch Monday – Friday, from noon to 3 p.m. and a stellar brunch on Saturdays and Sundays from 9 a.m. to 3 p.m.

LOFTIN’S 1116 OCEAN OPENS AT CASA CASUARINA
Open Mondays – Saturdays for dinner, 7:00 – 11:00 p.m., Loftin’s 1116 Ocean is located at Casa Casuarina, 1116 Ocean Drive, South Beach.  305-672-6604.

Located within the famed 1930s Miami Beach landmark Casa Casuarina, owned, operated and orchestrated by mansion owner Peter Loftin, assisted by restaurateur Giorgios Bakatsias, Loftin’s 1116 Ocean, with acclaimed executive chef Dale Ray at the helm, will open to the public Friday, September 26, 2008, 7:00 p.m. – 11:00 p.m.  Formerly offering members-only access to the breathtaking property, it will mark the first time a Casa Casuarina restaurant is open to the public. Taking limited reservations this weekend, at 305-672-6604, the restaurant will be open for dinner and private parties only, Monday – Saturday, 7:00 – 11:00 p.m.  Loftin estimates the average price per person for three generous courses will be around $65.  The upscale Mediterranean inspired restaurant, embracing the magic and allure of the famed mosaic tiled mansion formerly owned by Gianni Versace, will offer al fresco seating for 120, on the front terrace, in the central courtyard and at the mansion’s breathtaking grotto pool. The fabulous stone encrusted Medusa Room will be open to members, celebrities and invited guests only.