Chat Chow TV (HD): Recent Episodes
Chat Chow TV
Chat Chow TV is a mouth-watering new video podcast where we go behind the scenes with the celebrated chefs, owners and mixologists of the food industry.
Miami’s beer scene might be on the rise, but one of its originals – Wynwood Brewing Co. – which has been a mainstay in the popular artsy neighborhood for more than three-and-a-half years and is credited as being the first craft production brewery in Miami. Sales manager David X. Rodriguez, aka the “Missionary of Beer,” gives us a little behind the scenes of the popular beer spot.
Since its inception, Wynwood Brewing Co. has grown dramatically. Starting off with just four tanks at its on-site brewery and beer room, it quickly expanded to three times that amount, Rodriguez notes. The uptick in production is also why its popular beers like La Rubia and Pop’s Porter can be seen not only at Wynwood Brewing but at popular restaurants and grocery stores around town.
If you want to check out the production for yourself, there’s a coordinated tour every Saturday and Sunday at 2 and 6 p.m. For $10 guests can get a tour, a glass of beer and even keep the glass itself. Better yet, all the money made off the tours go to charity.
While Wynwood Brewing is known for its signature beers, this Thursday at VeritageMiami’s Craft Beer Tasting it’ll feature some newcomers like the Grand Pop’s Porter aged in rum & red wine barrels all available to sample.
The new drinking den that’s gaining all the buzz in Coral Gables is nothing like the neighborhood has seen before. Called Copper 29, it serves up creative, craft cocktails in a retro-chic setting complete with a plant-filled “living” wall.
Heading the bar is Eleftherios “Lef” Kraounakis, who has perfect his cocktail slinging chops at places like La Mar inside the Mandarin Oriental. Each drink is broken down on the menu by flavor profile, preparation style and the glassware used to serve it. And if you’re craving a bite (or have had one too many libations) there are items like Truffle Mac & Cheese and Meatballs on the tapas-style menu.
Check out Lef making the Lost In Japan cocktail with Kai Shochu, Mastiha FOS, Coconut Matcha Powder Tea, Fennel Seed, Yuzu Juice & 24K Edible Gold Powder in the video above.
El Farolito
• 2 oz. Espolòn Tequila Blanco
• ¾ oz. Lime Juice
• ¾ oz. Grapefruit Syrup
• 1.5 oz. Indy Seville Orange Soda
• Garnish: Dehydrated Grapefruit & Rose Petal
The Coral Gables Chamber of Commerce, Samuel Adams and Brown Forman Beverages / Jack Daniels Liquors partnered for a sixth year to presen Burgerliscious 2016, mouth-watering burger event. Congrats to 1st place winner Pincho Factory and to Rok:BRGR for winning “People’s Choice." Participating Coral Gables restaurants included:
• American Harvest Eatery
• Big Easy Winebar & Grill
• Blue Martini Brickell
• Bricktop's
• Bulla Gastrobar
• Burgerfi – Coral Gables
• Christy’s Restaurant
• The Café @ Coral Gables | Books & Books
• Copper 29
• Dee-Lish Cupcakes
• Inner Fire Grill
• Johnmartin’s Irish Pub & Restaurant
• Off The Mile Restaurant
• Pincho Factory
• Pisco Y Nazca Ceviche Gastrobar
• Rok BRGR
• Shula’s 347 Grill
• Shake Shack
• Seasons 52
• Sushi Maki
• Swine Southern Table & Bar
• Tarpon Bend Raw Bar & Grill
• The Westin Colonnade, Coral Gables Restaurant
• Tum Tum's Asian Street Food
• Ventanas Restaurant At Four Points By Sheraton
The word is out — Stefano's Lounge on Key Biscayne has a brand new creative cocktail program, courtesy of the Cocktail Cartel guys.
The newly renovated space, open Thursday through Saturday, features a variety of unique drinks. Some of our favorites include El Farolito made with Espolòn Reposado Tequila, Grapefruit Syrup, Lime and Indy Seville Orange Soda; Carlito’s Way made with Santa Teresa Añejo, Ginger Nectar, Citrus, and Vanilla Bean Soda; Crandon Park Sour with Polish Standard Vodka, Lemon Verbena, St. Germain, Absinthe rise, Chamomile Bitters with Cucumber Soda; and the visually stunning selection of gin and tonics inspired by painters that have shaped the art world.
Do yourself a favor and get over there before everyone gets in on this new spot. In the meantime, check out the images below and the video of Eddie Fuentes making The Old Fashioned Key Rats w/ Russell's Reserve 10 Year Old Bourbon.
The Beast of Bourbon
• 1.5 oz. Jim Beam® Black
• ¼ oz. Spiced Rum
• ¼ oz. Coffee Liqueur
• Splash Honey Syrup
• Splash Allspice Dram
• 2 Dashes Angostura Bitters
• Grated Espresso Bean
Harlem Sunset
• 2 oz. Maker’s Mark® Bourbon
• ½ oz. Pineapple Juice
• ¼ oz. Lime Juice
• ¼ oz. Orgeat
• 2 Dashes House Apple Bitters
• 2 Dashes Angostura
Capones’ Tail
• 2 oz. Maker’s Mark® Bourbon
• ¾ oz. Allspice Dram
• ½ oz. Lime Juice
• ¼ oz. Demerara
• 2 Dashes Angostura Bitters
Shakedown Street
• 1.5 oz Knob Creek Bourbon®
• ½ oz Dry Sherry
• ¾ oz Peach Simple
• ¾ oz Lemon Juice
• 4-6 Dashes of Orange Bitters
• Sage Leaf
The only thing better than celebrating bourbon month with your favorite classic bourbon cocktails is celebrating bourbon month with donut holes spiked with your favorite classic bourbon cocktails, which is why we've joined forces with Miami's first craft donut shop The Salty Donut to bring our favorite boozy holiday to sweet life and because, well, who doesn't love boozy desserts?
The fun starts this Friday with Jim Beam's® Old Fashioned spiked Donut Holes — that's right, old fashioned spiked donut holes — and continues every week through September with a different bourbon and libation. On the menu? Basil Hayden's® Bourbon Apple Crisp; Maker's Mark® Sazerac; and A Knob Creek® Manhattan.
If you're a Salty Donut fan (join the club), then you'll want to watch the behind the scenes video of master donutier and executive chef Max Santiago making the Jim Beam® old fashioned donut hole, and then get to either the airstream in Wynwood, pop-up at the Confidante, or Uber Eats it sometime this weekend before they sell out.
The Classic Old Fashioned
• 2 oz Basil Hayden’s® Bourbon
• ½ oz Cane Sugar Simple Syrup
• Housemade Cherry Bark & Orange Bitters
Miami is seriously behind on its ramen game, but newcomer Ichimi is hoping to change that with its modern Japanese, ramen-centric menu. Chat Chow sat down with its executive chef Kosme Sanchez to learn more about the concept, menu highlights and what sets its ramen apart.
The star of the ramen menu is the Tonkotsu created with a pork-based broth that is cooked for 24 hours and then filled with pork belly, hanjuku egg and bamboo shoots. Other favorites include the vegetarian friendly Garden ramen made with shōyu, Shiitake and Nameko mushrooms, mung bean, scallions, bamboo shoots and red pepper along with a brisket and seafood variety. Each ramen bowl contains homemade noodles, created with the help of one of the area's only authentic noodle-making machines imported from Japan and one of only ten in the country.
But ramen isn’t the only thing on the menu. Ichimi serves a full Izakaya menu filled with dishes that run the gamut in variety and flavor. Traditional housemade gyoza dumplings make an appearance on Ichimi’s menu in beef, seafood, pork and vegetable variations along with the ever popular Pork Belly and Fried Oyster buns.
Curious how many noodles Ichimi goes through in an average day? (Hint: it’s a lot) Or what Sanchez’s favorite dish is? Find out all that in more in the video above.
New American dining den and cocktail go-to spot Trust & Co has debuted in Coral Gables. The space exudes an old-school prohibition feel with dark woods and an industrial-chic ambiance with plenty of iron and steel throughout. The menu was created to showcase the best produce and product South Florida has to offer by chef Pablo Zitzmann, a Jean Georges alumni, it features a bevy of house-made dishes with seasonal ingredients.
Zitzmann shared some of his favorite dishes with Chat Chow TV, which includes Grilled Artichokes with a spinach chimichurri and blue cheese, the Charred Octopus, and for brunch the Pork Belly Benny made with poached eggs, smoked and confited Palmetto Creek pork belly and an “old school” hollandaise. The drinks are also not to be missed with a rotating menu of classic drinks with a twist like the Maple Smoked Old Fashioned and the Beeten Negroni, all created with house-made bitters and mixes along with high-quality spirits.
Find out what with Zitzmann thinks of the menu and his must-have bites in the video above.
For VIXI owner Melissa Stam, gelato is in her roots. Stam's great grandfather, Giovanni Rattazzi, opened a gelato parlor in his home city of Genoa in 1865 and her shared passion for gelato inspired her to open Coral Gables’ gelateria VIXI more than a century later.
VIXI proudly boasts a large selection of authentic and healthy Italian gelato made without any artificial flavorings, colorings or additives, using only fresh natural ingredients. Flavors run the gamut from traditional varieties like chocolate, vanilla and hazelnut, to the more funky like parmesan cheese and pesto with basil sauce flavored gelato. Lactose-free sorbets are also available.
Curious to know what the difference is between gelato and ice cream? And how exactly it gets its intense smooth flavor? Check out the video above to find out that and more.
Last week, Matador Room chef Jeremy Ford took home the title of Top Chef on season 13 of the show. During his final, winning meal, Ford created Honey Bubbles to be paired with the Ricotta and Mozzarella Cheese Cylinder dish.
Chat Chow TV caught up with Ford where he created the honey bubble for us, but used it in a different way — as part as a bourbon shot. Learn how he makes the bubble (it's easier than you think, we promise) in the video above.
Odds are you been to a Shake Shack somewhere in the world and odds are you're a fan. The burger phenomenon that started with a stand in NYC has become a world wide sensation with locations from Miami, to Tokyo to Dubai and everywhere in between. We sat down with the chain's culinary director Mark Rosati who was in town for last month's South Beach Wine and Food Festival, to find out all about the burgers and what's next for the popular chain.
Rosati got his start not as a chef, but just a fan of food. A chance encounter with Tom Colicchio got him a gig at the famed Gramercy Tavern where he honed his skills for three years. Wanting to learn another side of the restaurant industry, more specifically management, he took a job with Danny Meyer's Union Hospitality Group's then new concept Shake Shack, which had just opened Madison Square Park and quickly fell in love and helped grown it into the phenomenon it is today.
When the concept decided to expand outside of the NYC for the first time, the first stop was Miami with the opening of the Lincoln Road location in 2010. Rosati lived in South Florida for close to a month and learned to love the city and local hot spots like Michael's Genuine Food & Drink and Puerto Sagua and even has a clever idea for a Miami-inspired Shake burger that he shares with us.
Find out how he gets inspired, what locations are coming next and exactly what goes into making the now famous Chick'n Shack.
Tricks aren't just for kids. Apparently they're for foodies too, or at least that's what Josh Beckerman (better known as the Foodie Magician) has made a career out of. Part comedian, part entertainer, part food blogger and all parts magical, Beckerman's mind games have been featured everywhere from the New York Times to Late Night with Seth Meyers. It was only a matter of time before our food paths eventually crossed and as serendipity (or was it magic?) would have it they did so during the 15th Annual South Beach Wine and Food Festival. After blowing our minds at Jose Andres' chef afterparty at the SLS South Beach the previous night, the Foodie Magician randomly reappeared Saturday at the Broken Shaker and we luckily (or was it serendipity this time?) had a camera with us to get his signature "think of a restaurant you like a lot" trick and others on camera. Want to get #foodiemagished? Watch the video and who knows, you might be next.
Five years after opening, Wynwood mainstay Wynwood Kitchen + Bar has finally launched its brunch. Offered every weekend, the menu is inspired by the executive chef’s Miguel Aguilar home country of Venezuela. On the menu you can find dishes like tostadas and sweet corn pancake that can all be paired with special Cusqueña beers.
The beer company holds a special place in Aguilar’s heart since he got to travel to their factories in Peru last August to learn all about how they were made and try some of Peru’s best cuisine. The weeklong trip – that Chat Chow TV was luckily a part of – took a group of journalists and chefs through Peru from the seaside city of Lima to the mountains of Machu Picchu. Chefs from across the country demonstrated different techniques, flavors and ingredients that the group had never experienced before. And everyone got to learn how to properly pair Cusqueña beer with all of their favorite dishes, from sweet to savory and everything in between. Aguilar even added a special ceviche to the new brunch menu inspired by the trip.
Curious what Miguel Aguilar favorite beer is? Or what culinary tips he learned in Peru? Find out all of that in the video above.
During the craziness that was Art Basel 2015, pastry chef extraordinaire Dominique Ansel hosted a “surprise” pop-up soft serve window at The Setai Miami Beach serving two frozen yogurt creations. The first was a Caramel Stout Soft Serve with Chocolate “Caviar” and Sea Salt Brownie and the second was his cult-favorite Burrata Soft Serve, Balsamic Caramel, Confit Strawberry and Microbasil, both served in hand-rolled honey tuile cones. Ansel sat with Chat Chow TV during the Basel madness to tell us more about the pop-up and some of his favorite sweet creations.
Mediterranean newcomer Byblos has made quite the splash on the South Florida dining scene. Its fusion of flavors and impressive design have wow-ed many, and Chat Chow TV sat down with the restaurant’s executive chef Stuart Cameron to learn more about the Miami outpost, the restaurant’s eclectic menu and its signature dishes.
South Beach is home to the first outpost in the United States for the restaurant brand, which has a few locations throughout Canada. But the question on a lot of people’s mind is — why Miami?
“Miami is really, really growing,” Cameron notes. “Such an awesome food scene, and it was a really good opportunity to open a Byblos here.”
As for how the South Florida menu differs from the the Canadian counterparts utilizing South Florida’s local produce, seafood and flavors to create a menu that’s different to its sister restaurants to the north.
But the restaurant still sports plenty of signature dishes that made it popular like the lamb ribs, dumplings and hand-rolled couscous. And of course, the tea-cocktails presented table side also make an appearance on the menu.
Curious what Cameron’s favorite dishes are? Or what he thinks is unique about Byblos? Find out all those things and more in the video above.
This past summer, Italian cuisine master and all around bad-ass chef, Michael Pirolo, prepared a private Italian feast filled with Prosciutto di Parma for some very lucky guests.
The ham is almost as old as Italian cuisine itself with the earliest references to Prosciutto di Parma dating back all the way to Roman times around 100 BC. The ham has a very strict certification. By law it can only be produced in the gently rolling countryside surrounding the city of Parma in north central Italy. The ham must use Italian-born and bred pigs raised according to the highest standards on which they are monitored, inspected and traced.
Once the ham is ready to be cured, a highly experienced maestri salatori (aka salt master) applies a minimal amount of sea salt necessary to produce a ham with the desired savory-sweet flavor profile. This is also the reason why Prosciutto di Parma tastes less salty than other ham varieties. At the end of the curing process, every leg of Prosciutto di Parma is checked for quality and then fire branded with the five-pointed Parma Crown, signifying its guarantee of authenticity and quality.
In the above video, Pirolo makes one of the dishes he prepared at this special Prosciutto di Parma dinner and shares the back story of why tortellini are shaped the way they are.
Over the past few weeks, you’ve probably seen plenty of your favorite social media personalities post a photo of themselves with a fruit or veggie and hashtagging it #DrinkGoodDoGood. Wondering what that’s all about? Let us explain.
Nearly 24 million Americans live in food deserts and don’t have access to affordable, quality, fresh fruits and vegetables. But Naked Juice is trying to help change this. For the third year in a row, Naked Juice is partnering with Wholesome Wave – an organization that helps create affordable access to fresh, local and regional food to those in need – to provide fresh produce where there is none.
So every time someone posts a “fruit selfie” with the #DrinkGoodDoGood hashtag, Naked Juice will donate the equivalent of 10 pounds of produce to neighbors in need — up to 500,000 pounds in total through October 15.
To help raise awareness, Naked Juice and Wholesome Wave are teaming up with local ambassadors across the country to help shine a light on the issue of food deserts. Among the ambassadors joining the effort are Wholesome Wave board member and D.C.-based chef Jose Andres, musician Common, Los Angeles chef Michael Voltaggio and San Francisco chef Tyler Florence.
In Miami, this cause hits close to home affecting nearly 250,000 Miami-Dade county residents. That’s enough people to line Ocean Drive over 36 times. Locally, the campaign has tapped chef ambassadors, CENA by Michy’s Michelle Bernstein and Alter’s Brad Kilgore, to help get the word out. In the video above check out Brad discussing the campaign and why the cause is important to him.
Earlier this month the chefs from the number one restaurant in the world, El Celler de Can Roca, came to Miami to create a pop-up dinner experience for some very lucky guests aboard the SeaFair Yacht.
The Roca brothers include the restaurant’s executive chef Joan, its pastry chef Jordi and its sommelier Josep. The dinner was part of a three year partnership with Spanish bank BBVA, where the brothers close up shop at their namesake restaurant for a few weeks a year and embark on a world tour to re-create their Catalonian cuisine for guests around the globe. This year Miami was one of the five stops in the tour and we sat down with Josep to find out about the dinners and why they chose to visit Miami.
The Miami dinner showcased not only flavors from their world tour but reflects their roots as well, with one course dedicated to their parent’s bar in Spain that they all grew up working in.
“The second appetizer [of the meal] is dedicated to our parents, our bar, our restaurant,” Josep adds. “Our parents are still cooking in this space and are 82 years old and 79 years old and still cooking.”
Each location the chefs visited during their world tour inspired elements on the meal. Due to Miami’s proximity to Cuba, one of the dishes served was called, “A Trip to Havana” and was an ode to the area and its influence on Miami.
Curious which restaurant in Miami the brothers were most impressed by? Or their thoughts on being compared to legendary restaurant ElBulli? Find out all that and more in the video above.
Vagabond Restaurant’s Alex Chang has quickly built a reputation for his outspoken personality and eclectic cuisine. Chat Chow TV sat down with the 25-year-old executive chef to find out more about his background, what he thinks of the Miami food scene and what’s in store for the restaurant.
Chang first came into the spotlight a few years ago after filming a documentary with about his college supper club that caught the attention of restaurateur Alvaro Perez Miranda who invited him out to New York City to do a pop-up dinner. The dinner went well and the two stayed in touch, eventually reconnecting for the Vagabond Restaurant concept.
He admits that he has been a bit outspoken about Miami’s food scene since arriving but that he didn’t necessarily mean it in a negative light, “I thought I was just saying what everyone was saying to me but I guess no one wants to say it publicly,” but adds he thinks that there is prime opportunity for the city’s food scene to grow because it isn’t overly saturated like other markets.
As for the inspiration of his menu it’s a reflection of items that he enjoys eating — with heavy emphasis on local vegetables, which has been a challenge for him in the summer months when produce isn’t easily available.
“We’re finding ways to challenge ourself and do something different instead of do something just order tomatoes from California,” he adds. “If we showcase a vegetable on the menu we want it to be from around here.”
As for the future of the restaurant, after a successful launch of brunch and lunch he admits to toying with the idea of of a special tasting menu with hopes of launching that down the line.
Curious what he thinks of Miami’s culinary journalism? Check that out at the 10 minute mark. Or if he thinks Miami has truly embraced him? Find out all that and more in the video above.
Coyo Taco, the colorful taqueria located right in the heart of Wynwood, recently opened its “secret” back bar that features one of the largest mezcal and tequila collections in Miami. Chat Chow TV sat down with one of Coyo’s partners, Anna Robbins, to find out more about the space, its unusual cocktails and her favorite tacos.
Robbins is a self-proclaimed lover of mezcal and tequila and her aim is to teach the people in Miami to appreciate it as much as she does. But she tells Chat Chow that shooting the tequila isn’t the way to go at Coyo’s bar.
“At Coyo we sip tequila, we don’t shoot it,” notes Robbins. “We’re the more sophisticated Wynwood. It’s a different kind of culture.”
The bar also uses the popular ‘paletas,’ a traditional Mexican popsicle, found on the Coyo menu in some of the cocktails — most notably the ‘palerita,’ a margarita made with crushed up paletas.
Up in the front of the space is the actual taqueria, which serves classic and not-so-classic tacos. Robbins says her favorite are the seafood and veggie-filled tacos, like the Pulpo made with charred octopus or the Nopales filled with grilled cactus and quinoa, but meat lovers have plenty of options too.
And what’s the best thing to wash all those tacos down with? A Don Julio margarita to-go, sold right in the front window late into the evening.
“We’re taking advantage of it before they crack down on us,” says Anna with a laugh.
Curious which popular spirit Coyo has on draft? Or what Robbins “all time favorite” drink is? Find out all that and more in the video above.
Prior to filming Top Chef: New Orleans, Nina Compton, the Saint Lucia native and former Chef de Cuisine of Scarpetta had never been (but always wanted to go) to NOLA. While her original honeymoon plan to visit the French Quarter fell through, a different kind of passion landed her as runner up on Top Chef Season 11 and in the city she’d always yearned for. Obviously the rest is history as it’s no secret that Compton packed her knives in February in search of a Creole cooking future, which brings us to her new venture and little unknown secret: Compère Lapin.
We’ve got an exclusive on what she’ll be serving at her frst solo endeavor at the new Old No. 77 Hotel & Chandlery. Conch Croquettes with pickled pineapple tartar sauce, Orecchiette with pork cheeks and arugula and Banana Zeppoles with salted rum caramel. As well as her final ode to Miami: Her pasta dumpling recipe from the queen of gnocchi herself.
Mash 5 potatoes. Add 3 egg yolks. Season with a pinch full of salt and a hand full of flour. Work the dough but not too much. It just should come together and feel soft and not breaking apart. And work it while its hot so it doesn’t get gummy. Roll it out, chop it up and cook it right away.
We’re gonna go ahead and safely say an iteration will find its way onto Compère Lapin’s menu, so should you not want to make it at home there’s always road tripping to New Orleans for a taste of the real thing.
Veritage Miami 2015 is just a few days away and Chat Chow TV got to sit down with one of the event’s marquee cooks, Dena Marino of Design District’s MC Kitchen to find out more about her restaurant, its popular dishes and what to expect at this year’s Interactive Dinner.
Marino got her training with acclaimed chef and restauranteur Michael C out in Napa Valley after a chance meeting with him. After working in his kitchen California kitchen for 6 years, he asked her to run his concept in Aspen where she stayed for the 13 years before coming to South Florida and opening MC Kitchen — and cheer on her beloved Miami Heat.
Since opening in 2012 the restaurant has received praise across the city and the U.S., most notably making the prestigious “Top 20 Best New Restaurants of 2013” list in Esquire Magazine.
For this year’s Veritage she will be cooking alongside four other notable South Florida female chefs in the interactive dinner on Friday night, April 17, teaching a crowd of 700 how to make a signature pasta dish that she serves in the restaurant.
Curious what Marino will be making at the dinner? Or what dishes are key to her menu? Find out that and more in the video above.
But wait, there’s more…. We’re giving away two tickets to Wednesday’s Craft Beer Tasting. Just let us know what your favorite craft beer is in the comment section below and we’ll pick a winner at random on Monday, April 13 at 5pm.
Last Fall, Chicago’s popular Siena Tavern opened its doors on Miami Beach in the iconic China Grill building. At the helm of the restaurant is the ever-charming Top Chef alum Fabio Viviani, who sat down with Chat Chow TV to talk all about Siena Tavern Miami location and its menu.
Viviani has been working in kitchens since he was 11 years old in his native Italy. By the time he was 28 he was the owner of five different restaurants when he decided to sell them all and come to America. Since then he has opened several successful restaurants throughout the country and has become a well-recognized and well-liked chef.
When Viviani and his partners decided bring the Siena Tavern concept to Miami, the restaurant team partnered up with local vendors like Bar Lab and Wynwood Brewing to help create the bar program. As for the menu, Viviani tells Chat Chow that he enlists his friends, family and co-workers to help narrow down the menu from 300 dishes to 35 “cravers.”
As for what deems a dish as a “craver” he notes, “we like to have the ‘wow’ kind of dishes, because if I can’t get the reaction where you want to come back for more there is some more work to do on it.”
Some of the most popular “cravers” on the menu are the house-made pastas, octopus, pizza and a meatball that’s so beloved it has it’s own Twitter account.
Curious how Viviani feels about taking over the legendary space? Or why dining is different in Miami versus Chicago? Find out those things and more in the video above.
Taquiza has become the go-to spot for authentic tacos and late night eats on Miami Beach. Started by Eating House and Freehand Miami alum Steve Santana, it serves up tacos on house-made masa that has everyone buzzing. Chat Chow TV sat down with Santana to find out more about them and the concept behind them.
The fast casual restaurant, located on the first floor of the Eva Hotel, is a no-frills taqueria serving up seven different types of tacos to a standing-room only crowd. Santana emphasizes that everything in Taquiza is homemade right down to its masa corn tortillas, which uses corn grown in small heirloom farms sourced by Masienda. Other popular menu items include the guacamole with hand torn chips, dry rubbed beef jerky, and its take on the popular ice cream treat the choco taco.
But Santana hasn’t always been a chef — he actually began his career doing digital work, but always had a passion for food. After helping coordinate one of the first-ever Cobaya dinners, he met chef Jeremiah Bullfrog and began assisting him on his food truck. His passion grew from there and before long he left the digital world and became a chef full time.
Curious how Santana learned how to master the masa tortilla? Or what tacos are his favorite on the menu? Find out all that and more in video above.
La Vie En Rose
Contributed by Will Rivas
• ½ oz of Lemon Juice
• 1 oz Balsamic Strawberry Syrup
• 1 Sprig of Fresh Thyme
• 1.5 oz Dillon’s Rose Gin
Shake, pour into a chilled martini glass and garnish with a thyme sprig.
Chopped judge, TV personality and the man behind plenty of the country’s top restaurants, Scott Conant, is back in South Florida with his newest concept, Corsair, inside Aventura’s Turnberry Isle Hotel. Chat Chow TV sat down with the charming chef to learn more about Corsair, its inspiration and what rituals he has for his restaurants.
The welcoming restaurant located close to the property’s massive golf course plays off its maritime-inspired name with a warm palate and interior tones designed by popular designer Meyer Davis.
“It’s a celebration of sorts of this area,” Conant adds about the design.
The restaurant serves a blend of Mediterranean and local flavors to create its unique spins on dishes like a deconstructed lasagna, polenta waffles and porcini braised veal. For the beverage program he enlisted California’s Rob Floyd who has set up bar programs for the SLS in Hollywood, CA and several of Conant’s restaurants.
As for his other popular restaurant on Miami Beach, Scarpetta, that has produced some of Miami’s top chefs including Macchialina’s Mike Pirolo and Top Chef’s Nina Compton, he says they are all good friends still and enjoy getting in the kitchen together.
“It’s nice to know we can bring the band back together and play some cover songs,” Conant says with a slight laugh.
Want to know what Conant’s favorite indulgence is? Or what ritual he has at every restaurant of his? Watch the video above to find out.
Threefold Cafe, Coral Gables’ newest all-day breakfast spot, serves up a unique combination of Australian dishes with a Florida twist. Opened this Summer by two Melbourne transplants, Teresa and Nick Sharp, they offers diners a taste of their native Australia dining philosophy with fresh local food. Chat Chow TV sat down Teresa to find out more about the restaurant, its extensive coffee offerings and some of the restaurant’s top dishes.
The pair relocated to Coral Gables after Nick was transferred for work. Missing Melbourne’s “off the charts” coffee the duo decided to open Threefold Cafe. All the coffee is sourced locally from Panther Coffee with all the baristas professional trained on-site by their coffee “Yoda” from Panther Coffee.
The menu encompasses their love of breakfast featuring dishes made with plenty of free range eggs, Zak the Baker bread and lots of creativity. Some top sellers according to Teresa are the “Pope Benedict” served on top of hash browns instead of English muffins; the “Smashed Avocado” bread and the “Not So French Toast” — a savory take on a classic breakfast dish.
Curious what lunch offerings Threefold offers? Or where they source their products from? Find out all that and more in the video above.
The Coral Gables Chamber of Commerce and Samuel Adams partnered for a fourth year to present this mouth-watering burger event. Congrats to 1st place winner Rok:BRGR, Pincho Factory who came in 2nd place, to Swine Southern Table & Bar for placing 3rd and to Sushi Maki for winning “People’s Choice.” Participating Coral Gables restaurants included:
• Bricktop’s
• Bread and Butter
• Bulla
• Christy’s Restaurant
• The Café @ Coral Gables | Books & Books
• CRAVE Coral Gables Restaurant
• Eating House
• Epicure
• Pardo’s Peruvian Cuisine
• Pincho Factory
• Rok BRGR
• Shula’s 347 Grill
• Shake Shack
• Sushi Maki
• Swine Southern Table & Bar
• Tarpon Bend Raw Bar & Grill
• The Westin Colonnade, Coral Gables Restaurant
• Tum Tum’s Asian Street Food
Tea is making its mark in Miami with the help of the newly opened Ticety on Coral Gables’ Miracle Mile. The tea-centric shop and restaurant carries organic tea from around the world. Chat Chow TV sat down with the store’s partner Damien Ceulemans to learn more about the concept, how it sources its tea and interesting decor.
Ceulemans said him and his two partners got the idea for a tea store while visiting Miami from Europe. They noticed that there was a void in the market with very few places offering a quality tea selection. Once they saw tea’s popularity rising, especially with the sale of Teavana to Starbucks for hundreds of millions of dollars, they decided now would be the time and settled in Coral Gables to open Ticety.
The store carries loose leaf teas in three different “flushes” that are determined by the time of year and size at which they are harvested. The teas can be served hot or cold and Ticety also offers a variety of sandwiches, salads and pastries to accompany them.
The tea selection isn’t the only thing wowing customers. The store’s unique decor with two living plant walls complete with hundreds of plants add a a different, serene twist to the stores unique atmosphere.
Wonder what the difference between a first, second and third flush is? Or which classic dish Ticety adds truffles to in order to make it extra special? Find out all that and more in the video up top.
When you think of West Kendall, dining hub doesn’t typically come to mind. That is quickly changing though with the addition of Finka Table & Tap from the family behind Islas Canarias and the popular CubanCube food truck. Chat Chow TV sat down with the restaurant’s head chef and owner Eileen Andrade to learn about her inspiration for the restaurant, the cocktail program and why they chose to make its home in Kendall.
The restaurant is the brick-and-mortar variation of the CubanCube food truck with the addition of a plenty of seating and an extensive bar program, created by the guys behind Bar Lab Elad Zvi and Gabe Orta. Bar manager Eddie Fuentes oversees the drink program that offers ten different cocktails and a tap room with eight different rotating brews, which the neighborhood is quickly embracing.
“The reaction has been really good,” Andrade adds about the drink program. “We’re running out of beer every day.”
Living and growing up in Kendall, Andrade realized that she would go to the other side of town to drink and eat so she decided to open her restaurant in the area, right down the street from her family’s restaurants, to bring more dining options to the area.
“Kendall needed something different,” adds Andrade. “CubanCube was something different but we wanted somewhere people could come whenever they wanted.”
The restaurant serves a unique blend of Cuban, Peruvian and Korean cuisine with fun inventive twists on classic dishes. The restaurant is open daily for lunch and dinner now but has plans in the near future to launch a brunch, happy hour and late night menu.
Curious where Andrade gets her inspiration from? Or what famous film prop is on display at the restaurant? Find out these things and more in the video above.
Cuban Old Fashioned
Contributed by Eddie Fuentes
• 2 dashes of Orange Bitters
• 2 dashes of Angostura Bitters
• ½ oz of Bustelo Coffee Syrup
• 2 oz Bulleit® Bourbon
Add all ingredients in a mixing glass, add ice, stir, strain over a hand carved ice, squeeze an orange peel and coil it up for the garnish.
Full Mast
Contributed by Robert Ferrara
• 2 dashes of Orange Bitters
• ¼ oz of Laird’s Applejack
• ½ oz of Bénédictine
• 1 oz Oloroso Sherry
• 1.5 oz Bulleit® Bourbon
Add all ingredients in a mixing glass, add ice, stir, strain into a chilled cocktail glass and garnish with some lemon oils.
Provencal Sour
Contributed by Ashley Danella
• 2 oz Bulleit® Bourbon
• 1 oz Lavender Infused Honey Syrup
• ¾ oz of Fresh Lemon Juice
Add all ingredients, give it a good shake, strain over an old fashioned glass with ice and garnish with a fresh piece of lavender.
Barn Swallow
Contributed by Ben Potts
• 1.5 oz Bulleit® Bourbon
• 3/4 oz Byrrh Grand Quinquina
• Dash of Lemongrass Tincture
• Dash of Cherry Bark Vanilla Bitters
Add all ingredients, stir over ice, strain over a rocks glass with a big ice cube and garnish with a lemon zest.
OTC is the popular Brickell restaurant known for its extensive craft beer selection, artisanal American eats, and ever-popular brunch. Chat Chow TV sat down with owner Michael Sullivan to find out more about the restaurant, its new and improved menu and it’s take-away growler beer program.
Sullivan got his start in the restaurant industry in New York City, working his way up through some of the city’s most popular spots. Being from Miami, Sullivan returned to his hometown with a desire to bring what he saw and experienced in the NYC dining scene to South Florida and that’s when OTC was born.
OTC opened up originally as a fast casual concept but changed to table service restaurant in late 2013 so it could fully educate diners on the menu without being rushed. With a new way of serving diners also came a new chef, Jacob Anaya formerly of Azul at the neighboring Mandarin Oriental Hotel, who brought his high-end cooking techniques to the casual menu.
“He brings the same mentality and focus,” notes Sullivan. “Just with a playful neighborhood vibe.”
Everything on Anaya’s revamped menu is homemade, right down even to the mayonnaise and pastas. He also added a new healthy lunch menu filled with dishes like Tuna Poke and Grilled Chicken with Quinoa.
Utilizing its extensive craft beer selection, seven varieties on draft and seven by the bottle at any given time, OTC recently introduced its to-go growlers. For just $10, guests can get a growler filled with a beer of their choice to then enjoy at home — giving them access to brews typically reserved for restaurant and bar consumption.
Curious what Sullivan’s favorite dish is on the OTC menu? Or what makes the restaurant’s brunch so popular? Get all the details in the video up top.
NIU Kitchen is the small restaurant making a big buzz in Downtown Miami because of its inventive Catalan-cuisine and electric offerings. Chat Chow TV met with Executive Chef and partner Deme Lomas to hear about the new menu, its authentic inspiration and what makes its menu unique.
Lomas hails from Barcelona, where he cooked as an executive chef for a large restaurant group for many years. He came to the U.S. three years ago and worked appropriately enough at Barconleta, the popular Spanish restaurant in Miami Beach, before branching out on his own with partner Karina Iglesias earlier this year.
What makes NIU unique from the large array of Spanish restaurants in South Florida is that it focuses on the cuisine of of Lomas’ hometown of Barcelona where the emphasis is more on seafood dishes that are lightly cooked and grilled.
The restaurant serves both lunch and dinner using a concise but eclectic menu that features 10-15 items at any given point with unique spins on traditional tapas like gazpacho and tartare along with specials rotating every few days.
Curious what makes NIU’s gazpacho so different? Or what NIU means in Catalan? Discover all of this and more in the video above.
A place creating quite the buzz in the bar scene both locally and nationally is the newly opened The Ice Plant in St. Augustine, FL. The craft cocktail bar and restaurant is serving up creative drinks using homemade ingredients in a warehouse that once housed an actual ice plant. Chat Chow TV sat down with Head Barkeep Zach Lynch to find out more about the drinks, what’s make its ice so special and all about the historic space.
As the title of the restaurant suggests — ice plays a key roll in every drink. The Ice Plant uses several different shapes of ice for its drinks, all hand carved from 150 pound blocks of ice that are made daily in-house. The ice is made with water that is filtered four to five times to achieve optimal purity and therefore clarity in color.
The cocktail menu rotates often, but is filled with drinks made of recipes from each bartender in the staff. Drinks that are an ode to its surroundings and Florida highlight the menu like a “Hemingway Daquiri” and a “Florida Mule” made with vodka made at the distillery next door. Even the tonics, sodas and 14 different type of syrups are all created on site.
However, food isn’t an after thought at this bar. The kitchen makes everything fresh from scratch, down to the ketchup it serves on its hand cut french fries. Dishes run the gamut from small, bite-sized plates like fresh pretzels served with a warm cheese dipping sauce to larger dishes such as pork chops and burgers.
Curious what Lynch’s favorite dish is? Or how much ice it goes through in a week? (Hint — it’s a LOT) Find out those things and more in the video above.
Last week, Chat Chow TV traveled to Downtown LA to attend Tacolandia. A food festival devoted to Southern California’s favorite street eat. Over 2,000 people showed up on a warm summer afternoon to try 40 of California and Mexico’s best taco chefs. Check out the video above and find out who won “The Nation’s Best Street Food” and “Best of Show”.
The 13th Annual Miami Spice Restaurant program kicks off in just a few weeks on August 1. This year to celebrate, the Greater Miami Convention & Visitors Bureau (GMCVB) launched a series of special of monthly Miami Spice Mash-Ups, where chefs collaborate for a one-night only dinner and prepare dishes from their upcoming Spice menus.
On Wednesday, June 25, J&G Grill at St. Regis Bal Harbour Resort kicked off the series with its Chef de Cusine Brad Kilgore and pastry chef Antonio Bachour creating a six-course menu with visiting Chef Jose Mendin of the Pubbelly family of restaurants.
The intimate dinner showcased the creativity of these chefs with dishes such as Local Poussin, “Saucisson de Lyon,” Five Spice, Chard Walnut Emulsion from Kilgore, Pork Cheeks, Asparagus, Mushroom Dirt, Parmesan Cheese and Pickled Mushrooms from Mendin; and Salted Honey Yogurt, Candied Tomatoes, Greek Yogurt Custard, Strawberries, and Yogurt Sponge Cake from Bachour. Guests also enjoyed cocktails from Botran Rum and beers from Stella Artois.
Check out more highlights from the video above and make sure not to miss the next Miami Spice Mash-Up on Thursday, July 24 at 8 p.m., when chef Clayton Miller of 50 Eggs and Todd Erickson of HaVen Gastro-Lounge team up at Swine Southern Table & Bar. Tickets are $65 per person and can be purchased here www.50eggsinc.com/chefs.
The Floridian is the St. Augustine restaurant that has created buzz among locals and tourists alike for almost four years. The restaurant serves up unique Southern fare, with a healthy and local twist. Chat Chow TV sat down with co-owner Jeff McNally to learn more about the cuisine and its creative dishes and cocktails.
Jeff and his wife Genie McNally opened the Floridian Labor Day weekend in 2010 after much encouragement from their friends and family. Prior to that Genie, who runs the restaurant’s kitchen and back of the house, had a small catering company and was serving up food at local farmers markets where she made strong bonds with many local purveyors in the area.
The eclectic restaurant prides itself on its relationship with the many vendors in the area and supporting the local community no matter their taste or preference. The restaurant’s slogan is “innovative Southern fare for omnivores, herbivores, locavores,” and this remains throughout the menu. No matter if you are vegetarian, vegan or even gluten intolerant, the restaurant has something to accommodate any guest.
The Floridan is divided into several parts, the back bar that serves creative beer and wine cocktails, the main dining room and the front porch located right on a popular street in town. Behind the restaurant is the quaint Florida Room where guests can get a freshly brewed cup of coffee, sandwich or salad, or even a glass of wine or local beer.
Curious what a “Porch Sipper” is? Or which local pepper dominates The Floridian’s menu? Find out all that and more in the video above.
Florida is having a spirits renaissance thanks in part to the St. Augustine Distillery. Chat Chow TV sat down the distillery’s president and founding partner Philip McDaniel to found out more about the new craft distillery, its historic location and how it is stepping up St. Augustine’s “cool” factor.
The distillery is the brain child of McDaniel and his fellow founding partner Ryan Dettra who were looking for new projects to take on in their adopted hometown of St. Augustine. They were intrigued by the idea of bringing a distillery to the area and went around the country researching and discovering the best practices on how to do so.
They partnered up with Master Distiller David Pickerell, who has more than 30 years of experience in the distillery industry under his belt with brands like Maker’s Mark, and used some of Florida’s abundant produce like sugarcane, corn and wheat, to create their spirits. The first one created was vodka, followed by the recently released gin along with rum that will be coming in early 2015. Bourbon is also in production and once released will be Florida’s first bourbon.
The distillery is housed in the historic FP&L Ice Plant right in the heart of the historic St. Augustine beach area. It is easily accessible by trolley and tour buses and provides free tours daily where guests can learn more about the plant, its process, sample some product and purchase it if so desired.
Curious who Ella and Bessy are? Or what goes into the distillery’s signature Florida Mule? Find out all that and more in the video above.
With ocean views, a celebrity chef and the freshest seafood available, Lure Fishbar inside the Loews Miami Beach Hotel has quickly gained a large following since its opening in December 2013. Chat Chow TV sat down with Josh Capon, the Executive Chef and partner, to learn more about Lure, how it stacks up to the NYC outpost and what he has in store for Miami.
Lure Fishbar has been an institution in NYC for more than 10 years — it’s so popular in fact that their was a social media outcry when rumors circulated that it may be closing. While the original outpost is still very much in business, the owner of the Lowes had been a big fan of the restaurant and convinced Capon and his team to come down to Miami.
“We thought the space, the timing and location was perfect,” notes Capon. “And I think we’ve created something really special here.”
While the restaurant’s menu has many similarities to its NYC sister location, such as fresh seafood towers, sushi and its famous Bash Burger, the menu also features unique dishes that showcase European and Latin flavors like Seared Diver Sea Scallops with Steamed Clams and Chorizo and Steamed Red Snapper with served Veracruz style.
Heading up the bar program is bartending veteran Robert Ferrara, who has created a menu featuring creative cocktails filled with fresh ingredients that are perfect for its Miami Beach setting. Capon himself is a big fan.
“He’s constantly coming up with new, inventive seasonal cocktails that blow people away,” adds Capon. “He’s a huge talent, an absolute pleasure, and we’re very lucky to have him.”
Capon has plenty of exciting projects in the works, most notably his new half hour food competition show titled “Frankenfood” which just began to air on Spike TV this month.
Want to learn the secret to Capon’s award-winning Bash Burger? Or find out how to get yourself a (possibly) complimentary drink? Watch the video above to find out all of that and more.
Blackbrick Chinese is the newest restaurant in the growing Midtown Miami neighborhood from Richard Hales, the chef and owner of Sakaya Kitchen and Dim Ssäm à gogo. The restaurant serves classic Asian dishes with the distinctive twist that Hales has built his reputation on.
The food at Blackbrick is inspired by Hales’ Filipino, Irish and Italian heritage, along with his travels throughout Asia and his time spent in New York City’s Chinatown. He tells Chat Chow TV that his main goal of his restaurants is to bring good Asian cuisine to Florida.
He stresses that Chinese food should posses a whole palate of flavors — not just spicy and sweet — and that is what he tries to showcase in his cuisine. While his other restaurants are more fast casual, Blackbrick Chinese is a return to Hales’ roots offering full service and bar.
The menu offers an array of dishes from the classic egg rolls, dim sum, homemade noodle dishes, along with a newly launched brunch featuring breakfast fried rice, hot pockets, and fortune cookie waffles served with Korean fried chicken. For desserts, Hales enlists his wife to make homemade fortune cookies and pastries, served with a side of Azucar Ice Cream.
The funky interior, designed by Hales himself, showcases portraits of his heroes in Russian general attire, graffiti walls, and bright red light fixtures hanging from the ceilings. A nod to the fun, laid back vibe of the restaurant.
Wonder why the restaurant goes by Midtown Chinese? Or want to learn more about his chefs “Real Deal” and the “Chili Master?’ Watch the video above for all the delicious details.
Aragon 101 is the home decor boutique and cooking school located in the heart of Coral Gables. Chat Chow TV sat down with owner Erica Guzman to learn more about the store and its popular cooking classes.
“The idea behind the store is merging the idea cuisine and home decor,” Guzman notes. “We focus a lot on table top and how you can have a great meal with the perfect ambiance.”
The cooking classes are held once a week for a group of 14 “students” of all varying levels. The classes are as interactive as attendees want them, with some people getting highly involved while others just want to watch and enjoy their meal.
“People come in here and can be part of it but not really be in the kitchen,” Guzman says. “And there is another set of people that come here and want to be involved and get their hands dirty. We welcome both.”
Aragon 101’s cooking classes showcase cuisine from all over the world using a variety of talent to conduct the classes including notable chefs, caterers, and chocolatier’s, depending on the class theme. Some popular recent themes have been recipes based out of the popular Jerusalem cookbook and a Moroccan dinner.
Find out more about the store and the classes, including how to sign up for one yourself, in the video above.
Dolce Italian offers a contemporary take on Italian classics in the heart of Miami Beach. Located on Collins Avenue inside the Gale Hotel, the restaurant appeals to locals and visitors alike with its refined cuisine and approachable atmosphere. Chat Chow TV sat down with Dolce’s Director of Food and Beverage, Kevin D’Antonio, to learn more about the restaurant and its recent anniversary.
Dolce prides itself on preparing its cuisine in true Italian fashion complete with pastas made in-house, mozzarella that’s pulled to order and pizzas prepared in a wood burning oven.
“One of the best things about this restaurant is the moment you walk in you get a little smell of that wood burning oven,” says D’Antonio.
The year-old restaurant just added plenty of new items to its menu to celebrate its first anniversary including a new “grill” section, revamped appetizers, an expanded wine list, and a new family style Sunday dinner with dishes meant to share between four and six people.
D’Antonio feels that the Gale Hotel is a “one stop shop” and encourages guests to have a complete night at the hotel with drinks at The Regent, dinner at Dolce and then dance the night away downstairs at Rec Room.
Curious when brunch service will start at Dolce? Or what some of D’Antonio’s favorite dishes are? Check out the video above to find out that and more.
Daniel Boulud needs little introduction. The legendary French chef has won every culinary accolade known to man and owns and operates some of the best restaurants in the world. Chat Chow TV recently had the opportunity to sit down with Boulud to learn more about his delicious cuisine and newly released cookbook.
For his Miami outpost, db Bistro Moderne, Boulud envisioned a classic French bistro that guests could frequent often with light, approachable fare. Along with the delectable food, Boulud notes that service is a very important element at all his restaurants and he and his team spend a lot of time training the wait staff so guest’s experience goes smoothly.
While DB Bistro Moderne has only been open a few years, his famous three-starred Michelin restaurant Daniel just turned 20. To celebrate the anniversary Boulud released his newest cookbook DANIEL: My French Cuisine. The book features unaltered recipes from the restaurant along with essays, beautiful photography of his classic dishes, and his favorite items to cook at home.
Curious what Boulud thinks of people photographing their food at restaurants? Or what his favorite candy is? Find out all that and more in the video.
The food truck that started the craze in Miami, Latin Burger and Taco, recently opened the doors on its first ever brick and mortar location in the heart of Coral Gables. Chat Chow TV sat down with owner Jim Heins to find out more about his new restaurant, its menu and its famous burgers.
Guests can find the iconic look of the truck throughout the restaurant with the bright pink walls and black detailing. Decorating the walls is custom pop art of Heins’ favorite artists eating burgers, which is a nod to the restaurant and to Heins love of art.
The restaurant’s menu stays true the cuisine found in the Latin Burger and Taco trucks but serves a larger variety of offerings including more upscale tacos, and according to the Heins the burgers still remain king.
“Being from Texas and loving the taco tradition, I said we’re going to do an upper-end taco,” notes Heins. “We hired chefs and everything and our hamburgers are still outselling our tacos.”
There’s good reason for that as his Latin Macho burger has won many accolades including recently being named the “Best Dade County Burger” at the 2014 Burgie Awards. The burger is made with an Angus patty mixed with Argentine chorizo and special spices, and then topped with caramelized onions, Oaxaca cheese and a special red pepper mayo.
The burger is so good in fact that it landed on the Joe’s Takeaway menu — the first item from an outside vendor to do so in more than 100 years.
Curious what inspired Heins to get into the food truck business to begin with? Or why he chose Coral Gables for his first location? Find out all that and more in the video above.
Seasalt and Pepper is the hot new Mediterranean seafood restaurant garnering buzz around the Miami for its delicious cuisine and star clientele. Chat Chow TV sat down with co-owner Carlos Miranda to learn more about the inspiration for the space and its unique vibe.
The restaurant is prominently located on the Miami River inside of Howard Hughes’ former seaplane hanger. Miranda explains that it’s actually two concepts in one with Seasalt Brasserie serving as the restaurant and soon-to-be opened Pepper that will house a bar, lounge and members club.
Throughout the elegant industrial space, patrons can not only soak up beautiful waterfront views but also admire unique pieces of art work made just for the restaurant. The show stopping installation hanging in the main dining room was created by Miami artist Carlos Bentacourt and features more than 1,000 items that can be found on the Miami River.
Seafood is the star of the menu, which was created by seasoned Executive Chef Alfredo Alvarez. Featuring seafood casseroles cooked in 900 degree wood-burning ovens, a fresh raw bar, homemade pastas and pizzas, the cuisine highlights flavors found throughout the Mediterranean.
Curious what Miranda’s favorite dish is? Or which celebrities have already been spotted at the restaurant? Find out those things and more in the video above.
Giardino Gourmet Salads offers guests custom-made salads that are prepared to order with more than 70 fresh toppings and condiments to choose from. The original location opened in Coral Gables in 2004 and the restaurant has since expanded to eight more locations throughout South Florida. Chat Chow TV spoke with owner and founder Ody Lugo to learn more about the concept.
At Giradino’s guests can choose to have a salad “My Way” starting with four different types of greens, a choice of four toppings, then dress it with one of the 25 choices of dressing options and homemade baked croutons. They also offer a great selection of suggested combinations, with the Mama Mia salad being the most popular choice.
Salads aren’t the only thing guests can dine on at this popular spot – wraps, sandwiches and soups also fill up the menu. Diners even have a deli on-the-go option where they can get one of Giardino’s prepared salads, such as tuna or chicken salad, served as a sandwich.
Hungry for more? Check out the video above to learn more about Giardinos and wide their large array of healthy and delicious offerings.
Badmaash in Downtown Los Angeles is an Indian gastropub that has quickly made a name for itself by serving contemporary Indian cuisine in a fun, approachable manner. Chat Chow TV sat down with owners Pawan, Nakul and Arjun Mahendro to learn more about the restaurant and its menu.
The concept for Badmaash came about when they realized there wasn’t a “cool” option for Indian food in LA. The Indian restaurants they encountered weren’t very approachable to most people. They sought to change that and remove the stigma around Indian food.
“Instead of having 3,000 items on a menu,” joked Nakul. “We picked the six the most popular traditional items – and instead writing the menu in Hindi, we write it in English.”
On the menu you can find an assortment of different dishes from the more contemporary such as Spiced Lamb Burgers, Slow Braised Beef Short Ribs, and the Spiced Mango Pork Belly, to classic Indian fare like Chicken Tikka Masala and Ghost Chili Lamb Vindaloo. The menu even pays homage to Canada, the country the younger Mahendro’s were raised in, by including a chicken tikka poutine made with masala fries.
Rounding out the Badmaash menu is an assortment of unique beverages including 100 percent Indian glass bottle sodas, Bombay cutting chai inspired from the popular Indian drink found on the streets of Bombay, local wines and beers.
Curious what Badmaash means? Or what the owners favorite dishes are? Find out all that and more in the video above.
Wolfe’s Wine Shoppe, located in the heart of Coral Gables on Miracle Mile, has made a name for itself by carrying hard-to-find, hand selected wines chosen by owner Jeffery Wolfe. Chat Chow TV sat down with Wolfe to find out more about the store, its selections and the great promotions the store offers locals.
When people arrive at Wolfe’s Wine Shoppe, the first conversation they have with Wolfe is paramount. Since the store only carries small batch wines that you can’t find everywhere, Wolfe makes it a point to find out what the customer likes so he can guide them in the right direction for their purchase.
“There aren’t any rules in wine,” Wolfe states. “Whatever you like, whatever you’re enjoying, if you want to have it something and you think it works – then it works.”
The store hosts plenty of events and in-store promotions throughout the year for its loyal customers. Every Friday the store hosts a wine tasting, it sends out weekly emails to its ‘Wolfpacker List’ filled with specials and deals, it participates in cross promotions with local restaurants, and it even hosts an annual Christmas party for its guests.
For the holidays, the store makes it easy for patrons to shop at any budget. The Wolfe’s Wine Shoppe releases its annual “Top 10’ list filled with its favorite wines of the year. The store also offers customizable gift boxes, gift wrapping and case deals for everyone on your Christmas list.
Wonder why they call their email list the ‘Wet Noses Group’? Or what Wolfe recommends to buy for your boss or someone you’re trying to impress? Find out all of that and more in the video above.
Located in the middle square of Mary Brickell Village, Toscana Divino unites all things Tuscan. The gorgeous restaurant features classic dishes found throughout Tuscany along with seasonal ingredients and items directly imported from the region. Chat Chow TV sat down with Executive Chef Julian Baker to learn more about the menu and the restaurant’s unique Italian heritage.
Toscana Divino was built from the ground up in partnership with the Italian consortium of leading Italian businesses of Wine and Fashion in Florence. Because of this partnership, the restaurant showcases Italian producers throughout the space with the art work, leather handbags, olive oils, wines and even their glassware, all coming from Tuscan purveyors.
Baker tells Chat Chow TV that he worked in Italy by chance and while being there really began to enjoy what Italy and its cuisine had to offer. Those classic Tuscan dishes and techniques can be found throughout the menu in items like the Ribollita, a twice cooked Tuscan vegetable soup, the ‘Fiorentina’ steak cooked standing on the grill, and the house made pastas and decadent desserts.
Toscana Divino offers guests an array of special events and discounts, in addition to its popular daily happy hour, it hosts wine seminars once a month, a discounted ‘Dinner at Dusk’ menu, and a weekend brunch.
Curious about the restaurant’s decadent truffle offerings? Or its expansive wine list? Learn all of that and more in the video above.
Pilar Alexander
Contributed by Julio Cabrera
• 2oz Papa’s Pilar dark rum
• 1oz White crème de cacao
• 1oz Heavy cream
• Fresh nutmeg
Combine ingredients into shaker with ice, then strain into a coupe glass. Grate fresh nutmeg on top.
Pasion del Cielo, located in the heart of Coral Gables, is on a mission to provide its customers with a completely unique coffee experience. Chat Chow TV met with the Pasion del Cielo’s operations director Fernanada Salinas to learn about the shop and its interesting selections.
What sets this four-year-old coffee shop apart from others is its diverse amount of coffee choices. Pasion del Cielo carries 11 different varieties of organic coffee beans, which are carefully selected from some of the world’s most exotic countries. When ordering guests can also see a comparative chart that describes the levels of aroma, flavor, body and acidity in each coffee. In addition to the wide range of coffee choices the shop also serves up pastries, sandwiches, wraps, salads and different sweets.
If guests enjoy the coffee, they can buy the coffee beans in-store to use at home or order them online at the Pasion del Cielo website. Syrups, mugs, and even artwork can also be purchased on their site and shipped throughout the country.
Decorating the shop’s walls is a rotating collection of artwork. Pasion del Cielo enjoys supporting the local art community by hosting an “artist of the month,” where each month they choose a different South Florida based artist to exhibit their artwork on the walls of the store in order to help them gain exposure in the area.
Wonder what Salinas favorite coffee bean is? Or how Pasion del Cielo’s coffee can be compared to wine? Find out all that and more in the video above.
Local favorite Pincho Factory recently opened its second location in the heart of Coral Gables. With chalkboard painted walls, reclaimed wood tables and an inviting atmosphere, the restaurant has quickly been embraced by its new neighborhood. Chat Chow TV sat down with Pincho Factory owner Nedal Ahmed and learned more about the restaurant specialities and the inspirations for the menu.
The restaurant gets its name from the skewers – or “pinchos” – that are prominently featured on the menu. Guests can customize them to their liking opting for steak, chicken or shrimp, served in either a salad, rice bowl or pita, with an assortment of sauces and toppings.
While pinchos are the namesake, what has really made the restaurant a dining destination is its over-the-top burgers such as its Toston Burger, which was recently featured on Travel Channel’s “Burgerland,” and its Pastelito Burger. The menu also features a selection of weekly food special depending on Ahmed’s mood.
“The chalkboard specials usually reflect what I’m craving that week,” said Ahmed with a laugh. “Occasionally it’ll have something to do with the season, but usually its revolving around my cravings.
The restaurant is open for lunch and dinner daily, until 1am on Friday and Saturday, and even features a decadent brunch on Sundays serving up items such as Red Velvet Pancakes and Banana Bread French Toast.
Hungry yet? Find out all about these drool-worthy dishes and more in the video above.
Makers Heart
Contributed by Ryan Goodspeed
• 3 Blackberries
• 1 oz POM 100% Pomegranate Juice
• ¼ oz Lemon Juice
• 2 oz Bulleit Rye
• ¾ oz Sweet Vermouth (preferably Carpano Antica)
• 1 oz Simple Syrup
• Dash of Orange Bitters
In a mixing glass, combine first 3 ingredients. Muddle the ingredients, then fill mixing glass with ice. Add next three ingredients. Shake vigorously and strain into a sugar rimmed cocktail glass. Garnish with dash of orange bitters, orange peel and a blackberry.
Located inside the EPIC Hotel in the heart of Downtown Miami, Zuma is one of the most celebrated restaurants in the city. Known for its innovative Japanese cuisine, the restaurant also has one of the best bar programs in town. In this week’s episode, Chat Chow TV sat down with the man behind the bar, Beverage Manager Theo Von Ungern-Sternberg.
The bar program at Zuma, notes Von Ungern-Sternberg, not only utilizes authentic Japanese equipment to prepare the drinks, but also uses influences from the restaurant’s kitchen to come up with their creative cocktails.
“A lot of the techniques were perfected in the kitchen and spread into the bar,” says Von Ungern-Sternberg. “For instance, the foam that we’re using here was born in the pastry kitchen.”
The restaurant also boats an on-site lab where they perfect their cocktails, an impressive assortment of shochu – an authentic distilled spirit from Japan – and a licensed sake sommelier on staff.
“In fact, all the assistant managers and above you find at the restaurant at the moment are licensed sake navigators.” Von Ungern-Sternberg adds.
Curious where Von Ungern-Sternberg likes to drink on his days off? What he thinks of Miami’s growing cocktail culture? Or whether he views himself as a bartender or a mixologist? Watch the video above to find out.
Vieux Carre
Contributed by Robert Ferrara
• 1 oz Bulleit Rye
• 1 oz Sweet Vermouth
• 1 oz VSOP Cognac
• 1/4 oz Benedictine
• Dash of Angostura Bitters
• Dash of Peychaud Bitters
Add all ingredients to a mixing glass and stir for 20-25 seconds. Strain it into a glass and top with ice. Garnish with a lemon twist to make it pop.
Honey Ryder
Contributed by Thomas Merolla
• 2 oz Bulliet Rye
• 3/4 oz Lemon Juice
• 3/4 oz Cinnamon Honey Syrup
• 1 Rosemary Sprig
• 3 Blackberries
• 3 dashes of Angostura Bitters
Muddle blackberries in the bottom of a mixing glass, add remaining ingredients, add ice and shake for 10-seconds, double strain into a double rocks glass over one large 2X2 inch ice cube. Garnish with 1 skewered blackberry and rest a few small pieces of rosemary on top of the ice cube.
AdVise
Contributed by Isaac Grillo
• 1.25 oz Bulliet Bourbon
• 3/4 oz Lemon Juice
• 3/4 oz Simple Syrup
• 1.25 oz Fresh Apricot Purée
Add all ingredients, shake, strain over crushed ice and garnish with pink peppercorns.
From the creative minds that brought us Haven Lounge, comes South Beach’s new must-go-to taco restaurant, Huahua’s Taqueria. Located a few doors down from Haven, the taqueria boasts a menu filled with traditional and contemporary tacos, unique sides and enough hot sauce choices to make your head spin.
Chat Chow TV sat down with Huahua’s Executive Chef Todd Erickson to learn more about the new concept and some of the exciting dishes guests can find on the menu.
The idea for a taqueria was inspired by the concept of a ‘stationary’ food truck from one of the restaurant’s partners Mike Boels, says Erickson.
“And what goes great in food truck? Tacos.” Erickson notes. “There weren’t a lot of tacos being done on the beach at the time and we thought it would be a great addition to the neighborhood.”
Huahua’s serves up ten different types of tacos on their menu, ranging from the traditional favorites to the more unique variety, such as tacos filled with fried chicken or BBQ short ribs - and even Vegan options. Rounding out the restaurant’s whimsical menu is build-your-own nachos, grilled corn, popsicles and Mexican sodas.
And that cute mascot that is pictured throughout the restaurant? That’s Jalapeña, Boels’ chihuahua, making it only fitting that Huahuas is also very pet friendly, offering treats and water bowls for their four legged patrons.
Curious what Erickson’s favorite taco is? Or whether he prefers corn or flour tortillas? Check out the video above to find out all those details and more.
Located in the heart of Los Angeles' Westwood Village, Napa Valley Grille offers local, seasonal ingredients, artisan products, and a vast array of regional wine in a rustic yet refined setting.
Taylor Boudreaux's culinary career has been defined not only by his talent and passion for what he does, but also its trajectory. To wit, when he was fresh out of culinary school in 2001, he took a job at Mastro's Steakhouse in Arizona before being moved out to Los Angeles to open the Beverly Hills location of the renowned restaurant group at just 26 years of age. As executive chef of Napa Valley Grille, he brings to his current position a belief in quality ingredients to create rustic cuisine in which the elements are perfectly balanced. "In composing a dish, I cook so that each part could stand on its own, but together the dish can be amazing, " he says.
Located in the hip new South Beach neighborhood, Sunset Harbor, the Brooklyn import Lucali is serving up delicious, classic, paper-thin-crust pizzas that have quickly gained a cult following throughout the city.
Sitting down with owner Marc Iacono, Chat Chow TV learned the some of the secrets to his famous pies, why he started in the pizza making business, and some of the challenges he faced bringing the popular restaurant to South Florida.
“Everybody was talking the water, the water, the water, and you know, I’ve had some good pizzas down here,” says Iacono, addressing some of the hesitations he faced. “I was like it’s not the water, it’s the humidity, so we just had to make a few adjustments to the dough.”
Unlike many traditional pizzerias, the pizza at Lucali is made by candlelight, with the dough rolled out by empty wine bottles, and cooked one at a time in a wood-burning oven. The extra-large pies are hailed for their simplicity, using only the best ingredients such as imported Italian cheeses and a tomato sauce worthy of writing home about.
While Iacono wouldn’t divulge his famous pizza sauce recipe, he did share one tip – cooking the sauce, which gives it a different flavor profile than its raw counterparts seen at most establishments.
Pizzas aren’t the only thing that you can find on the Lucali menu. One hidden gem guests can enjoy is the calzone, filled with five different cheeses and served with mounds of fresh basil and a large bowl of his pizza sauce for dipping.
Curious what inspired Iacono to get into the pizza making business? Hint: it has to do with English muffins. Or wonder what his favorite pizza toppings are? Find out all that in more in the video above.
Michael Schwartz is at it again with his latest culinary destination, The Cypress Room. Part of his ever-growing Genuine Hospitality Group empire, The Cypress Room is an upscale American dining room located in Miami’s Design District serving sophisticated food that channels a 1920s-like elegance.
Chat Chow TV sat down with The Cypress Room’s Chef de Cuisine Roel Alcudia to learn more about the restaurant over a pot of the restaurant’s “Spring Fling Tea” (yes, tea) a delicious, boozy concoction, found on their late night bar menu.
Alcudia points out that the food found on The Cypress Room menu plays off of the juxtaposition of the feminine and masculine touches found throughout the restaurant.
“Our first courses are very light and intricate with a lot more components to it,” he says. “While our main courses are geared towards the more masculine parts of the restaurant with big cuts of protein with strong flavor profiles.”
It wouldn’t be a Genuine Hospitality Group restaurant without an impressive bar menu, and The Cypress Room certainly doesn’t disappoint. After being inspired by a recent trip to New York City, beverage director Ryan Goodspeed created an elaborate cocktail program that can be found in the pages of the restaurant’s “Beverage Book.”
The intimate dining room setting also packs a wow-factor, complete with glistening chandeliers, a mint green banquette and even some wall mounted deer heads, that is perfectly complemented by a classic menu filled with rare cuts of meats and unique, hard-to-find vegetables adding to the nostalgic feel.
“The stuff you don’t see anymore, we’re here to bring it back – and really do it right,” Alcudia notes. “White tablecloths and all.”
Curious what Alcudia’s favorite menu items are? Or which famous chef really taught him how to cook? Find out all those answers and more in the video above – while you are transported to an elegant time of days gone by.
Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. He went on to graduate from Johnson & Wales, and then spent his first few years honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar before moving on to the Ritz-Carlton in San Juan, where he was pastry sous chef for two years. 2001 found Bachour States-bound, in Miami Beach, as pastry chef at Talula. And soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.
In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel, and particularly Solea. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. Dessert Professional Magazine selected Bachour as one of their “Top 10 Pastry Chefs” for 2011. Now, we're fortunate enough to have Bachour as the executive pastry chef at the new St. Regis Bal Harbour Resort creating desserts for the restaurants Atlantico and J&G Grill, and also for hotel events.
Thanks to everyone that came out to celebrate with us! Shout-outs to Gramps Bar, Burger Beast, Ms. Cheezious, HipPOPs, 42º Below Vodka, Mandarine Napoleon and Domaine De Canton for make it extra special…
South Beach just got even cheekier. Over in the South of Fifth neighborhood, collaborators Jamie DeRosa and Michael Reginbogin are reconstructing our notions of what constitutes a contemporary American dish.
“Tongue & Cheek to me is whimsical, it’s fun,” explains DeRosa. “We have a play on words on a lot of things. We have a pudding pop on the menu that’s a popsicle. It started out as a chocolate popsicle and someone said, ‘This is better than a Bill Cosby pudding pop.’ And that became the name.”
Other mouthfuls on the menu include a Beef Cheek burger that arrives sans the usual trappings (no lettuce, no tomato). “No frills, no thrills,” as DeRosa says. Of course, DeRosa and his team are serving up plenty of cheek and tongue variations, including a poutine.
Even the cocktail names are creative. Try a Bourbon for Apples, with bourbon-soaked apple ice cubes floating in a cooling concoction, or the strawberry-and-gin-based Walking Dead (DeRosa is a fan of the AMC television hit). Like any good South Beach establishment, Tongue & Cheek also features a molecular margarita with an overflowing liquid nitrogen preparation.
“I think the name and the ambiance and the more welcoming vibe that you get when you come into Tongue & Cheek matches the food,” DeRosa explains. “For us it was important to have art and music and food and service be one.” It’s all in an effort to keep Tongue & Cheek a neighborhood hangout that appeals to locals. For instance, every day at 5pm, guests can sit down for a family-style meal of comfort-food morsels like grilled cheese and hoagies. It’s Tongue & Cheek’s way of giving back to the community.
Check out the video above to get a glimpse of the restaurant’s witty art by local Miamian Claudio Picasso and hear what’s on the daily-rotating family meal menu. Then stop in and grab a seat at the snack bar serving nostalgic bottled sodas and made-to-order small plates presented in old-school cafeteria trays. They have tongues wagging.
In order of appearance:
• Isaac Grillo of Haven
• George Motz of Burger Land
• Jamie De Rosa of Tongue & Cheek
• Jose Mendin of Pubbelly
• Carlos Larcada of Pao Town
• Anthony Fellows of HipPOPs
• Alejandro Ortiz of ACME Bakery
• Carlos Centurion of Bulla
• Andrew Carmellini of The Dutch
• Alberto Cabrera of Bread and Butter
• Chef Bee of Khong River House
• Richard Hales of Sakaya Kitchen
• Sef Gonzalez of Burger Beast
• Thomas Connell of Fontainebleau
• Yannis Janssens of Lee & Marie’s Cakery
• Daniel Serfer of Blue Collar
• Antonio Bachour of St. Regis Bal Harbour
• Robert Ferrara of Swine Southern
• Hedy Goldsmith of Michaels Genuine
• Mercy Gonzalez of El Rey De Las Fritas
Approximately 2 years, Burger Beast wrote a story for edible South Florida (Pages 1-2 and 3) about the Frita Cubana. BB interviewed Mercy Gonzalez and her husband Gino about El Rey de las Fritas for over 2 hours. They talked a bunch about the history of the Frita Cubana in Miami and how her late Dad had started cooking them originally in Cuba. It really was very fascinating. What really caught our attention was her passion for the business that her father started almost 40 years. She cares about her customers, about the product she sells and about doing everything just like her old man taught her. You possibly won’t meet a more honest and hard working restaurant (s) owner than Mercy Gonzalez. Oh and she’s also got a great sense of humor which is why we asked her to be on The Grinder.
At Trenchermen, good things come in pairs. With award-winning brothers Patrick and Michael Sheerin behind the unconventional menu, it’s easy to see why two heads are better than one at this venture.
Chat Chow TV spoke with this spritely duo about how they’ve elevated comfort food to a new standard.
“A lot of things that we do with our food has kind of taken stuff from what we’ve always found comforting and then trying to elevate it to a definitely creative and definitely a somewhat inventive way,” says Michael.
And with so much innovative training under their sleeves, these brothers are delivering masterful, mouthwatering dishes (watch the video above to see why the Pickled Tots are one of the most reviewed and celebrated dishes in the joint).
Patrick earned his cooking chops at fine establishments around Chicago (The Signature Room at the 95th and Four Seasons, to name a few). In the beginning, Michael followed suit, originally standing in as a morning butcher to Patrick’s pastry chef position at Toque. The two moved around the restaurant world, sometimes together and sometimes honing skills separately, until they found their way back to one another at Trenchermen, their first restaurant together.
“We just wanted to create a restaurant that was at its core really fun, fun to be in, but from a food and service standpoint, more in the fine-dining realm,” explains Patrick. “There are two sides to it, where they’re dining on the one side and it’s still in the convivial and casual sense but it’s more of a dining experience. Whereas we have our a bar, a big, beautiful bar which […] definitely provides more of that convivial atmosphere. But like we said, it’s very warm, very inviting and for lack of a better term, sexy at night. Definitely the lights come down. The candles get lit and it’s kind of a great place to hang out.”
So, pull up an antique barstool around the rich-wood, squared bar—the place’s central focal point—and enjoy a stirred-not-shaken Desperate Vesper (an ode to James Bond with Plymouth Gin, Lillet and Jeppson’s Malört) under the recycled green-glass hanging lanterns. Very sexy, indeed.
Here in Miami, we get a lot of spillover from New York. Catch Miami, a new addition to Collins Avenue located in The James Royal Palm, can be included in that category—the restaurant’s flagship is in Manhattan. One meal, however, and it’s hard not to get a taste for this location’s noticeably distinct South Floridian flair.
Chat Chow TV sat down with Hung Huynh, Top Chef Season Three winner and executive chef of Catch Miami, to discuss what, exactly, makes this version uniquely Miami.
“Catch Miami is located in an Art Deco building which is landmarked in the Shorecrest building,” for starters, he explains.
Downstairs guests are welcomed by a calming sea-foam-green ambiance, the raw bar and a cocktail bar featuring creative concoctions like the Iris (Grey Goose, lime juice, and a champagne topper) and the Dirty Bastard, a Jameson-based beverage served in a copper mug. For dinner, venture upstairs into an exposed-brick-lined room with oversized sienna globes descending from warehouse-tall ceilings.
“It kind of resembles New York but in a smaller, more intimate space. But yet, it’s still very relaxed and the colors are a little Miami,” he notes of the South Beach venue.
The menu is where diners will notice the big, fresh-Florida-flavored difference. Locally inspired dishes include the Rich Little Po’boy, a Southern fried oyster topped with caviar; the short crust roll packed with spicy tuna, avocados and pico de gallo; tater tots of yucca and plantains; and the key lime doughnut (watch the video above to see why you should definitely save room for this dessert).
Beyond Florida, chef Huynh prepares plates with a global seafood influence, taking inspiration from classic American and Asian dishes and making each innovation approachable. Miami sure is lucky to have him—he’s a real catch.
After several years running a successful catering business, Chef Whitney Flood decided to open a brick-and-mortar restaurant for their locally-sourced cuisine. Flood's approach to food is anything goes - as long as its in season, affordable and delicious. As in the kitchen, the cocktail program also follows the seasons. Chat Chow caught up with Whitney to talk about what he's been up to in their new Culver City eatery.
Don’t confuse low-country cuisine with anything subpar. Chef Mark Steuer is serving up a comforting, modern Southern menu in his Carriage House in Wicker Park.
Chat Chow TV pulled up a stool next to the chef to talk updated Southern cooking, white wine pairings and ham.
“I grew up in Charleston, South Carolina, so it’s called the low country,” explains Steuer. “It’s kind of what we based this restaurant off of. It’s called the low country because it’s actually below sea level. So the thing I think is different about the food there is there’s lots of French and Spanish influence, lots of seafood.”
For authenticity’s sake, the feel-good food gets flown in from South Carolina about three times a week, like the grits, corn meal and the shrimp, fish and clams. Trust us, it makes a difference.
Must-try menu items include the cornbread and shrimp and grits. The sticky-sweet cornbread recipe took about two weeks to perfect, and is served with preserved apples and smoked foie gras butter.
“And the shrimp and grits is […] one of the first things I ever learned how to cook,” says Steuer. “Ours, we get our grits from Geechie Boy Mills in South Carolina and then it’s Georgia white prawns with homemade Tasso ham and we call it a hunter gravy. It’s basically mushrooms and shrimp stock and pork stock and chicken stock, kind of reduced down until it’s a really, really savory, kind of brothy sauce on top.”
Nothing low about that. Watch the video above to learn what low-country cocktail will go best with your shrimp and grits (hint: it hails from a really old recipe book from Charleston).
As owner Carlos Centurion puts it, the Spanish word “bulla” carries with it connotations of fun, excitement, emotion, and liveliness, and that’s just what you’ll find at his Coral Gables gastrobar.
Chat Chow TV sat down with the owner at his new, bustling Spanish eatery for a very proper gin and tonic (watch the video above to see why it’s so proper).
Bulla (appropriately pronounced “boo-ya”) stands in what many will remember was Por Fin’s old spot, but Centurion wanted to spice things up a bit.
“I always loved Por Fin, but at the same time I think when people think of Spanish food, they think of something more fun, more casual and obviously tapas is something that everyone associates with Spanish food,” Centurion explains. “[We] brought the bar downstairs, made it more casual, took off the tablecloths and this is what you get.”
Well, we’re not complaining. Check out Bulla’s charcuterie, with a selection of seven different cheeses and seven salty, mouthwatering meats, all Spanish (think Salchichon, Butifarra, and Jamon De Bellota). Choose from 20 tapas, and deliciously decadent dishes like Huevos Bulla (with homemade potato chips, potato foam, organic fried egg, and Serrano ham), croquettas, seared cuttlefish, oxtail stew, and juicy rib eye.
In the vein of fun, Bulla offers one serious happy hour every day of the week (yes, including Saturdays and Sundays)—beer, sherries, bottles of wine, house liquors, you name it. In another unique twist, guests can saddle up to the open kitchen seating and watch the masters at work. And that’s exactly where you’ll find us.
Pair a famous building with a longstanding culinary history and you’ll get Yamashiro, perched at the height of both Los Angeles’s hillside and restaurant celebrity.
Chat Chow TV pulled up next to Executive Chef Brock Kleweno (and the koi fish) to discuss what makes Yamashiro’s innovative fusion fare a mainstay in Los Angeles’s globally renowned cuisine.
“Well, what we’re really trying to do here is make the food very much LA and California-driven with an Asian inspiration, not specifically Japanese,” explains Chef Kleweno. “So we get our inspirations from all over. There’s a little bit of Latino inspiration in there, lot of Japanese, obviously. There’s some other Asian influences, but really, the ‘mish-mash’ of what LA is.”
Yamashiro’s yummy tastes range from Charred Albacore Sashimi (with a little Tomatillo and Ponzu salsa, serrano chilis, and fried shallots) to Kurobuta Pork Carnitas (a Japanese pig in hoisin and star anise on top of scallion-risotto cake).
The succulent sashimi isn’t the only thing that’ll take your breath away. In this historical building, you’ll dine against panoramic views of the City of Angels and traditional furnishings.
“It’s about 100 years old,” says Kleweno of the building. “It was built by the Bernheimer brothers to house their antiques. They built it based on a replica of a structure in Kyoto, Japan, and they brought a lot of the pieces with them over from Japan.”
“It was one of the first structures in LA. It really defines the Los Angeles scene both culturally and food-wise.”
Watch the video above to find out what exciting guest chef is making an appearance to help Chef Kleweno whip up his favorite ceviche dish, and hear details about Yamashiro’s upcoming farmer’s market (expect a new menu, local vendors and even fun food trucks).
It seems 50 Eggs Restaurant Group can do no wrong. The gustatory geniuses behind South Beach successes Yardbird and Khong River House have taken their winning recipe to Coral Gables. Enter Swine Southern Table & Bar, your next downhome dining favorite.
Chat Chow TV talked bacon and bourbon with Swine bar manager, Robert Ferrera.
Swine’s cocktail program focuses heavily on its own on-site barrel-aged rums and ryes.
“We’re actually creating our own original cocktails here,” explains Ferrera. “We have a full-sized Buffalo Trace barrel and right now we’ve got Cabajisco, a nice, beautiful, white spirit; Dolin Blanc Vermouth, so as that changes, it’s going to fortify and change; and Mandarine Napoleon, an orange based cognac liqueur.”
Prefer your spirits a little lighter? Not to fret, there’s something for everyone on this drink menu. Expect local, just-ripe ingredients from Homestead and creative applications (a glass misted with Mezcal for a hint of smokiness, in-house Swine bitters). And of course it all complements the sink-your-teeth-into-it fare.
Although Swine shares some food inspiration from Yardbird (you’ll find the succulent Shrimp & Grits on both menus), Ferrera describes Swine as Yardbird’s tougher, younger brother. Chalk that up to Swine’s competition-winning rib rub, massive smoker in the kitchen, and wood-burning grill. Try the fall-off-the-bone Memphis Smoked Ribs, or gather a group and go to town on a whole hog, communal-table style.
Now, while your mouth waters, watch the video above to figure out why fat washing makes rye tipples tastier (it’s a good thing, we swear) and find a new reason to drink rum (as if you needed one).
A step inside Takashi, the brainchild of world-renowned Chef Takashi Yagihashi, and you’ll quickly realize that you’re not in Tokyo anymore, Toto.
Chat Chow TV sat down with the long-standing favorite (and a Bravo TV Top Chef Masters contender) at his eponymous restaurant in Chicago’s popular Bucktown.
Chef Takashi has come full circle in his career, the culmination of which has led to the creation of this untraditional Japanese eatery.
The chef’s foray into cooking started as a tale of necessity, helping out in the kitchen and washing dishes to make ends meet. After a move to Tokyo, Takashi realized he didn’t want to put out his culinary flame.
Gathering skills as he went, Takashi trained in Tokyo and arrived in Chicago after he jumped on an opportunity to open two Japanese restaurants. “Then somehow I stayed,” Takashi recalls. And that’s when things got interesting. “I changed my direction. I had been cooking Japanese food but I changed to French cooking. So since then, I’ve been cooking, I think, more than 20 years I’ve been cooking French food.”
It was this delicious change of direction that turned industry heads. Takashi was recognized for his innovative Japanese-French inventions with a coveted James Beard Award during his tenure at Tribute in Detroit.
His Chicago establishment ventures back to Takashi’s Japanese roots. Its unique appeal stems from the Japanese tasting menu, referred to as Kaiseki. Expect customary dishes with uncustomary ingredients, like the Japanese steamed egg custard with seared foie gras, Matsutake mushroom and shrimp.
Watch the video above to see what makes Takashi’s succulent twist on Japanese so award winning (and why he’s just a delightful chef in general). Kampai!
Newest to sprout in South Beach is the Regent Cocktail Club, a classic cocktail bar located at the back of the revamped Gale Hotel.
Interested to hear about this new concept, Chat Chow TV schmoozed with Joshua Wagner, Miami’s after-hours aficionado and managing partner of Regent Cocktail Club, over Manhattans and Mint Juleps.
“Everyone is jazzed up about new trends, food and beverage, everything along those lines,” Wagner observes. “But I think we also need to make the standards of what our basics are, what our pars are, what our standards are as a city. So classics, back to the core, create the standard of what it should be and just really get back to the basics.”
And the locals are loving it. Regent draws a mixed crowd, attracted to the venue for its unique recipe of curated cocktails and vintage vibe.
“It’s all about approachability,” Wagner says of the atmosphere. “We don’t want this to be pretentious. You walk in here, it’s Fats Waller, it’s Ella Fitzgerald, it’s John Coltrane. It’s a conversation and a cocktail. […] We have got 25-year-old young people inhere to 60-year-old couples that are coming to enjoy great music, great conversation and fundamentally great cocktails.”
Club-goers can expect the libation basics to be perfect, with nightly shake-ups in its live music lineup (think Havana Nights or live jazz singers). Daily drink menus shift as well, with six new specialty cocktails to try each evening. Don’t like what’s on-menu? Wagner highly suggests engaging with your barkeep about your spirit preferences—it’s part of the experience. Serious sippers can keep tabs on their favorite tried tipples with Regent’s passport, a VIP amenity for the bibulous barfly that also grants access to exclusive member-only events.
Check out the video above to see why Regent exudes a cool-kid Al Capone quality. Then stop in and get your passport stamped.
Chicagoans are no strangers to a juicy piece of meat. But with so many steak joints lining the city streets, it can be hard to choose which meaty morsel to chomp down on. Lucky for you, Chat Chow TV has zeroed in on your top contender, Chicago Cut Steakhouse in River North.
Chicago Cut Managing Partner David Flom sat down with Chat Chow TV to explain how his labor of love came about.
“I have always wanted to be in the restaurant business since I was about ten years old,” he told Chat Chow TV. “I would cook for my parent’s friends when they would come over to the house through my younger years.”
Flom’s food career has since landed him gigs at some of Chicago’s great venues, like Gabriel’s and Rosebud, as well as stints at critically acclaimed Michael Mina in Las Vegas and San Francisco. But the Windy City called him back and shortly thereafter, Chicago Cut was born (thank goodness).
Here, it’s all about perfect execution, down to the signature sides. “Creamed spinach [is] something that is very simplistic in nature,” explains Flom. “But if done right with fresh organic spinach, mixed with the parmesan cheese and the cream, and the whole thing, it’ll be a heavenly complement to the steak.”
Check out the video above to see why Chicago Cut chooses caramelizing over charring, how their dry ageing process makes your steak taste better, and why the restaurant is such a celebrity hotspot. Mayor Daley even had a hand in naming the resto (so you know it has chops).
Yes, South Florida does need another Cuban joint. That is, if it’s delivered by chef and owner Albert Cabrera. Luckily, Cabrera is cooking up a new twist on Miami’s most ubiquitous recipes at Bread & Butter in Coral Gables.
Chat Chow TV saddled up to Bread & Butter’s counter with the culinary genius for a second time (because he’s just that good) to discuss what he’s up to.
Having coined the phrase “gastro counter” (a homey hybrid of a gastro pub and a Cuban cafeteria), Cabrera thinks Miami’s ready for a new take on Cuban food.
“Cubans, you know, we’re very traditional when it comes to our food,” he reflects. “But what I think I set out to do was create something that had a base of the traditional in it. Everything that we create—for instance, our flan mágico de queso, we use harina tierna, and we make sure that we use a very authentic recipe. We just give it a different look, a different take, by using things like oxtail instead of pork in it—things like that. So, we’re trying to keep the foundation there, so we can bring both the old and the new together, in peace, love, and harmony, at Bread and Butter.”
Watch the video above to see why you should order the pan con lechón (and why it can easily be described as funkadelic).
As if the dinner dishes didn’t blow your mind, lunch is revolutionary. “The idea here is that lunch is more of a sandwich shop,” explains Cabrera. “When I hired my kitchen staff, I tell them, this is a think tank. It’s not about me, it’s about coming in and being creative as a team. Everybody has a little bit of say in what we’re doing.”
Join in the fun. Shake it up with a nitrogen-infused cortadito (Cuban coffee) concoction topped with sea salt, or choose from other sweet treats like the deliciously dulce merenguitos. You’ll be adicto in no time.
Each year come February, the food and beverage industry’s best and brightest convene in Miami Beach for The Food Network’s South Beach Wine & Food Festival. Foodies from every corner flock to join them for four days of guzzling, gastronomy and pants-loosening.
One of the weekend’s, well, best event, is the SOBEWFF’s Best of the Best held at the iconic Fontainebleau hotel, where 47 of the nation’s best restaurants serve up samples of their signature dishes.
Fontainebleau Executive Chef Thomas Connell let Chat Chow TV in on his managerial style, and explained just how major this mouthwatering SOBEWFF experience is and what exactly those fortunate event attendees are in for.
“We’re very lucky to be able to host [this event] because truly, to me, this is one of the, you know, not to use the pun, it’s the best of the best,” Connell gushes. “It’s really the best of the Food and Wine Festival in my opinion.”
“We bring together 82 wineries and 47 chefs from all around the world that all come together. […] We partner up every chef with two wineries so we have a couple of different wines to balance with the product that they are serving, and it’s a great flow throughout the night. People go around and get interaction with the chefs, the chefs are all there cooking and it’s really a very poised and educated group.”
It makes sense that powerhouse Fontainebleau plays host for an event of this caliber. The famous hotel contains some of Miami’s most notable restaurants, including the four-diamond-rated Hakkasan, Gotham Steak and Scarpetta.
Check out the video above to see how this award-winning, mega meal-making venue pumps out the perfect plate every time (hint: there are 4 miles of underground food and spirit storage involved, including a chocolate room). Then, if you’ve got tix, find us at the event — we’ll be the ones stuffing our faces.
Looking to satisfy a sweet tooth? Warm up at Mindy’s Hot Chocolate, the Wicker Park winner named not just for its selection of the comforting drink, but also for the experience of enjoying it.
Although Hot Chocolate’s well-rounded menu also features non-dessert items like juicy burgers, we’re unabashedly drawn to the saccharine side. Like, say, the variations of marshmallow-y hot chocolate goodness, and the baker’s-dozen cookie platter (there’s a chocolate chip and bacon one, you guys. Chocolate chip and bacon.).
You have James Beard award-winning pastry chef and Hot Chocolate owner Mindy Segal to thank. Chat Chow TV sat down with the sweet Chef Segal in her newly remodeled, cozy restaurant and chatted about her impressive career over hot chocolate cocktails.
Hot Chocolate’s cool concept stems from Segal’s uniquely sweet pastry perspective. “The whole idea of opening Hot Chocolate was to sort of have a restaurant that was through the eyes of the pastry chef,” she explains. “So the food’s very, sort of classic American fare. But we use a lot of local producers and absolutely, you feel the season.”
Besides hot chocolate cocktails (try the Syrup, a rich mix of cognac and eggnog hot chocolate), guests can order from a well-edited selection of wines and traditional spirits (because burgers go better with beer).
Just be sure to leave room for dessert.
“I’m always working on new cookies,” Segal warns with a smile. “I’m always having a new passion about cookies. Definitely, we always have cookies on the menu.” Watch the video above to see what other deliciously delectable flavors you could be sinking your teeth into right now.
America’s foremost hamburger expert. Since the release of his documentary film Hamburger America (on the Sundance Channel in 2005), and now the book of the same name (Running Press, 2008/2011), he has been asked daily of his opinion of where to find some of the best burgers in the country. He has taught a course on hamburgers at NYU, and has consulted for many hamburger restaurants. In 2006, Hamburger America (the Film) became required viewing in a food course at Princeton University and was nominated for a James Beard Award. Hamburger America (the book) can now be found in just about any bookstore.
Carlos Larcada of Pao Town, an increasingly popular Asian fusion joint in Coral Gables, has some solid suggestions about how to scrumptiously wok-toss Brussels sprouts and why dry chicken wings are just better. And who doesn’t take the advice of a gentleman in a bowtie? Chat Chow TV pulled up a seat next to Larcada to discuss.
“Pao Town really came out of food that everyone loves to eat,” Larcada explains. “We like to joke here that it’s the kind of food that you need to take into a corner, take your shirt off and eat every privately.”
And yet, there’s nothing exclusive about Pao Town’s exotically familiar feel. Pao Town takes a cheeky tone, from its kitschy name to Korean video girls looping on flat-screens throughout. Couple that with communal tables, lived-in reclaimed décor, and dishes that Larcada refers to as “’Noms” (because you just wanna munch ‘em all up), and you have an experience that’s anything but taboo.
Larcada explains what he was going for: “It goes back to that kind of food you love to eat. We really wanted items that you can come [eat] for lunch with coworkers, but you can also bring your lady on a Saturday night and not make her feel like you’re taking her to grab-n-go chicken.”
Complementing the food menu is Pao Town’s well-edited list of libations, from curated craft beers to complex cocktails, like the Sake Sangria (junmai sake, pomegranate and lychee juice, and green and oolong teas blended with fig, lychees, mango, and pineapple).
Watch the video above to get a sense of Pao Town’s laid-back vibe, Larcada’s favorite menu item (there’s wasabi ranch involved), and when you can show up for $1 drafts.
Chef Richie Farina knows a thing or two about carving out a name for himself. The Top Chef contestant (and three-time collegiate ice-carving title-holder) is leading Chicago in the art of molecular gastronomy at Moto Restaurant.
Putting his own spin on the Moto menu, Farina reconstructs palates with innovative plates like his “Study of Venison,” a seasonal platter of venison inventions (watch the video above to see just how many ways there are to eat deer.)
Lending Moto even more street cred is its vertical garden in the downstairs kitchen.
“It’s kind of cool to be able to go kind of farm to table in about 5 minutes,” boasts Farina. “When things are fired, we go in there, pick the few micros we need, set it on the plate and send it upstairs. The flavor profile is incredible. I thought that a micro greens was a micro green, but I didn’t know until we grew our own how good they could actually taste.”
Moto’s mission of culinary curiosity extends to the sweet tooth. Chat Chow TV sat down with Farina and got schooled in Baking 101—the do-it-yourself dessert dish of cookie dough that you eat right out of the bowl.
“It adds to the whole idea behind it,” says Farina of the at-table baking-and-eating experience. “We’re really trying to go towards a way of making every course, everything with the course, have a reason.”
Jose Gonzalez is bringing Old World Cuba to Chicago with Paladar Restaurant & Rum Bar. He’s just made a few modern, rum-infused tweaks.
The eatery is heating up the hip Logan Square neighborhood with hearty Havana-inspired dishes and 45 types of rum (that’s right, 45).
In this episode of Chat Chow TV, we spoke with Gonzalez about his 46-year-old, fall-off-the-bone oxtail recipe, what makes Paladar’s black beans deliciously different from the rest and how rum should really be enjoyed (watch the video above for his expert tasting techniques).
Gonzalez attributes his success to his nostalgic inspiration.
“‘Paladar’ is a noun, it means ‘palate’,” explains Gonzalez, the next generation of restaurateurs in his family’s long lineage. “What I was going for is what’s happening in Cuba right now. People are taking their homes and converting it into restaurants. They’re making their dining rooms into restaurants and they’re called ‘paladares.’ That’s what I was trying to do here. I brought that warmth, feeling, that passion that I saw growing up with my parents cooking.”
His family recipes keep us coming back. Savor entrees like whole red snapper flanked by full-plate portions of traditional Cuban sides: white rice, sweet plantains and black beans. The buttery yucca is just melt-in-your-mouth good.
Stocking 45 types of rum means Paladar makes a mean mojito. Infused with fresh ingredients (think cucumber and guava), these sugarcane-sweet cocktails have secured a place on our ‘best of’ list. Additionally, tasters can refine their ‘paladar’ with a rum flight at the bar. Join us as we work our way through all 45..
The Pubbelly boys are back at it again. In this episode of Chat Chow, we sit with PB Steak Executive Chef, Jose Mendin.
This time they are branching out to include beef to their empire. A steakhouse with a difference. “PB Steak is a small-plate joint where you come in with your friends and have a variety of dishes. It’s not going be your steakhouse with bibb lettuce, new york strip and Creme brûlée. Steaks are meant to be shared. And we have extensive raw bar w/ different oysters, crudos, lobster, king crab, stone crab and more. We want you go to home and wonder ‘What happened to me’?”
PB Steak is their 5th concept was built together as a team for the locals in the area. Joining Mendin are two female leads – Ashley Dean shaking up some killer cocktails. Mendin’s favorites are The Roquette and Chef’s Old Fashioned. And Maria Orantes, pastry chef who has been baking it up for all Pubbelly restaurants with desserts such as the PB&J Panna Cotta, Cinnamon Bun Bread Pudding and Jose’s favorite – Apple Pie.
And they aren’t’ stopping there, they already have a another project in the works. Watch the video above to learn more about PB Steak and what’s to come.
From the owners of Miami Beach’s southern-style eatery Yardbird comes Khong River House in Miami Beach.
The inspiration for Khong River House emanates from founder John Kunkel’s passion for the celebrated foods prepared in the rural villages and city markets of Thailand, which he became enamored with while living and traveling extensively through its northern provinces.
Chat Chow talks to Executive Chef Piyarat Potha Arreeratn (known as Chef Bee) who hails from the small town of Ban Sankhohiang in the Chiang Rai region. The cultures from Myanmar, Laos, Thailand, Cambodia and Vietnam and other surrounding countries are the influence behind Khong River House’s Northern Thai cuisine.
“Everybody has sticky rice,” says Chef Bee. “But we serve Burmese Sticky Rise that is soaked overnight with turmeric and salt. So its nice and yellow. The next day it is steamed with flash-fried garlic. The smell and aroma is beautiful.”
A Thai temple in Homestead, Florida is importing all the produce, giving a new meaning to farm-to-table. Even the decor at Khong River House is authentic with license plates and a tin roof. The restaurant was even blessed by Thai Monks. “Traditional Thai people want somebody with a beautiful mind, beautiful heart, someone superior to give you a blessing.”
Watch the video to learn about Chef Bee’s favorite dishes including Curry Boat Noodles, Pork Belly Curry and the eponymous “Killer Bee” cocktail.
Combining a Rockwellian aesthetic and a “Leave it to Beaver” charm and sensibility, Acme Bakery & Coffee’s “farmstead Americana” essence hearkens back to a wholesome era with an irresistible homey charm that is at once inviting and comfortable.
Acme Bakery & Coffee is an artisanal bakery and café catering to Miami’s Biscayne/Mid-town/Design-District residents with a selection of fresh, artisan breads, handmade pastries, cakes, tarts and home-made candies combined with a limited-menu served in a casual sit-down environment.
Chef Robert Luna grew up in LAʼs Boyle Heights area where his mother cooked at local restaurants. Following high school, Luna attended Tri-Tech Culinary School and soon after he launched his career cooking for discriminating Angelenos. First, he landed the gig of executive chef at the popular Spanish-inspired tapas restaurant Cobras and Matadors. He currently helms Malo and the newly opened Mas Malo in downtown LA. Located in a 9,500-square-ft foot historic building, Chef Luna has taken on his most ambitious project to date.
HipPOPs follows the old-world tradition of Italian gelaterias with offerings of handcrafted artisan dessert treats, including gelato, sorbet and frozen yogurt. Founded on the principle of bringing the highest-quality and healthiest ingredients to the streets of South Florida with a mobile HipPOP Truck run by customer-first “Pop Stars,” the company offers hundreds of customizable variations on its POPs, with an array of delectable dips and poppings. Rich, smooth and made to order, HipPOPs uses only a handful of high-quality ingredients. We source only local, top-quality dairy that adheres to our strict standards, in order to guarantee the freshness our customers expect, plus the freshest fruit from local farms whenever possible.
Sun Wah’s humble beginnings started in New York’s Chinatown. Squeezed into a nine-foot wide storefront, Eric Cheng, Sun Wah’s founder, perfected his skills as a Hong Kong-style barbecue chef. Deciding the environment was not right to raise their family, Eric and his wife, Lynda, uprooted themselves, their four children, and Eric’s mother. The destination: Chicago
Andrew Carmellini is a two-time James Beard Award winner from New York City with a string of roaring hit restaurants including Locanda Verde inside Robert DeNiro’s Greenwich Hotel. You might even remember his Grandpa Carmellini if you were hanging out at Miami Beach’s Surf Club in the 40′s and 50′s. Andrew is also the author of two cookbooks, Urban Italian and American Flavor.
Haven is a sexy lounge with high-tech edge that extends from its decor to its cocktails. Boasting all-encompassing HD projection walls, the backdrop shifts from a Saharan Desert landscape to ice-capped mountains to a pastiche of the Miami skyline with the blink of an eye. As the night progresses, the interactive display transforms from these static landscapes to graphics that move with the beats of the DJ on deck.
Sakaya serves a concise menu of casual Asian/Southeast Asian fare such as Filipino egg rolls, Japanese miso soup, Vietnamese bao (steamed buns), and a predominance of Korean street foods such as kimchi, bulgogi wraps, and spicy chicken wings. Natural meat, poultry, and seafoods are used, along with organic dairy and produce, some of which comes from local farms. All menu items are made from scratch, including the curing of meats, pickling of vegetables, and preparation of ssams, ssamjangs, and such.
When I was 20 years old, traveling through Napa Valley, I fell in love with the food, the wine, the atmosphere, and everything in between. A couple years later, stepping into what is now Chef Adrianne’s Vineyard Restaurant and Wine Bar, I knew immediately what I fell in love with in that famous wine growing region could happen here. It would not be an easy task, but after an enormous amount of effort, imagination, and recipe testing, we now have Chef Adrianne’s Vineyard Restaurant and Wine Bar. A uniquely themed restaurant, honed as the first of its kind in Miami, whose inspiration lays on the vines.
Street food is the great equalizer—no glamour required. Yakitori, when well-executed, is about the simple flavors of authentic street food. A hot grill provides intense flavors from seasonal proteins and vegetables, grilled to order over a chattering, hissing fire. Beer, wine and sake selections compliment the fresh-grilled flavors. Craft cocktails, wines and spirits are chosen for customized meal pairings. Experiment and discover!
Saigon Sisters Restaurant, the latest addition to the Fulton River District’s lively restaurant scene, is run by Vietnamese sisters, Mary Nguyen Aregoni and Theresa Nguyen, along with their mother, Mama Suu. The main inspiration for beginning their business came from influential family members. Mama Suu and the sisters’ grandmother began as successful entrepreneurs in Vietnam, growing an open-market grocery into a large food market operation that served as the main supplier to nearby embassies. After the Nguyen family moved to the United States, Mama Suu encouraged her daughters to achieve their goals and do what they love, which eventually happened to be following in her footsteps. The original Saigon Sisters opened as a booth at nearby Chicago French Market in December 2009, and now proudly expands to a second location and full-service restaurant.
The Grinder originally started as a written Q&A with folks who were involved with Burgers. This new version is produced by Chat Chow TV and is part interview, part roast and 100% fun. All guests do not know what exactly they are going be asked or be put through. But, hey those are the breaks if you’re gonna be on The Grinder.
About Lee Shrager
Lee Brian Schrager, one of the nation’s preeminent event planners and media relations experts, serves as the Vice President of Corporate Communications & National Events at Southern Wine & Spirits of America, Inc. He joined the company in 2000 and oversees projects in all 35 states in which it does business. Schrager is known for his creation of both the Food Network South Beach and New York City Wine & Food Festivals.
Bon Appétit presents Chicago Gourmet is a celebration of food and wine showcasing more than 100 of Chicago’s finest restaurants and chefs, as well as hundreds of renowned vintners, spirit makers and premium breweries from around the world. Guests enjoy dozens of live cooking demonstrations, expert seminars, gourmet tastings, and book signings by internationally renowned chefs, master sommeliers and winemakers.
When speaking about can’t miss desserts, no other name in the region elicits a more passionate response than that of Hedy Goldsmith. Recently awarded a James Beard nomination (Outstanding Pastry Chef 2012), the Executive Pastry Chef of The Genuine Hospitality Group of restaurants (Michael’s Genuine Food & Drink in Miami and Grand Cayman, Harry’s Pizzeria in Miami) remains one of the most respected professionals in the country.
With the October 2, 2012 release of her debut cookbook, BAKING OUT LOUD: Fun Desserts with Big Flavors (Clarkson Potter), Goldsmith is busier than ever. Now in her 3rd season of Cooking Channel’s Unique Sweets, she has appeared on Food Network’s The Best Thing I Ever Ate, Iron Chef America and Food(ography). Hedy and her recipes have been featured in People, The Wall Street Journal, Food & Wine, The New York Times, Bon Appétit, The New York Post, Wine Spectator, Huffington Post and MSNBC. Hedy is a regular contributor on foodnetwork.com and her seasonal recipes can be found on cookingchannel.com.
Daniel Serfer, chef and owner made Blue Collar the type of restaurant that you always want to go to with friends and family. Blue Collar is a casual place that has a warm and inviting team whose only goal is to make sure you have a good time while you are there. The food offerings are plenty diverse and super tasty. Some of the favorites are the homemade pastas, shrimp and grits, and the pork and beans. The menu will surely have something that you will enjoy even if you are a vegetarian. It’s the kind of spot you would want to eat at at least once a week. This is why the offerings are so diverse and plentiful. The beverage menu has a bunch of really cool choices that are soft on the wallet yet full of fun and flavor. Come by and say hello.
Jim Tselikis and Sabin Lomac believe that the best way to satisfy an appetite is to consume some of the most authentic foods from across the globe. Hand cut Italian pasta. French truffles. California oranges. Maine lobster. Foods as unique as the places they come from and the people that harvest them. That’s what we’re about.
The Grinder originally started as a written Q&A with folks who were involved with Burgers. This new version is produced by Chat Chow TV and is part interview, part roast and 100% fun. All guests do not know what exactly they are going be asked or be put through. But, hey those are the breaks if you’re gonna be on The Grinder.
About Pincho Factory
Cuts, Quality and Freshness are three things we take VERY seriously. Steak – Gorgeous Rib Eye aged for 25 days, marinated 24 hours before its served to you. Freedom of Choice is what Pincho Factory is all about. Choose your Vehicle, Protein, toppings, sauce it up a notch, and BAM! Your meal is complete at the end of the assembly line. Throw some cheese on there without thinking twice and Enjoy.
Bracha is no newcomer to the restaurant business. Having put himself through the Hotel & Restaurant Management program at NY City College by working in bagel and bread bakeries, he honed his culinary skills at La Caravelle, which was long known in New York as a “temple to French gastronomy.” Bracha then spent the next several years working under top chefs from New York to St. Thomas, which afforded him the well-rounded experiences that have brought him where he is today. Bracha made his way to South Florida in the late 1980′s where he worked with Chef Norman Van Aiken and Proal Perry at the beautiful Hoexters Market supper club and then opened the “Stars & Stripes Cafe” in the Betsy Ross Hotel. After branching out on his own at age 28 with “411″ Restaurant & Bar in South Beach, Bracha set his sights on the concept of casual upscale seafood and open the Fishbone Grill in downtown Miami & a second location in Coral Gables.
Drawing from tropical setting of Miami, Bracha the opened The River Seafood & Oyster Bar, realizing it’s only natural to use the freshest seafood and produce available to create a collective menu of dishes that represents a modern twist on a classic seafood cuisine. The River consistently sources the best of the best ingredients to deliver an unparallel dining experience which has helped them win over locals, tourists and critics alike.
Kristine opened Pecking Order as an homage to the generations of women and men in her family who passed down their passion for cooking to her. The signature chicken marinade at Pecking Order is a family recipe that she grew up eating and craves endlessly. When the time was right to put her signature chicken in the spotlight, she opened the doors of Pecking Order with her mother, Melinda – making it a family affair all the way.
Meet Chef Duff. Shaping cakes with drill saws and blowtorches, and staffing his bakery with fellow rock musicians, he's not your typical baker. However, he's one of the most sought-after decorative cake makers in the country. Every week at Charm City Cakes in Baltimore, Duff and his team of artists try to meet the demands of creating up to 20 cakes a week, some of which take up to 29 hours to build! From a tilted Dr. Seuss-like seven-tiered wedding cake to an almost perfect replica of Wrigley Field, Duff can build it. Go behind the scenes to see how he and his fellow cake bakers dish up sugar and spice in the most unexpected and entertaining ways.
At Mandolin Aegean Bistro we our proud and passionate about the food we grew up eating. We crave the smell of fresh baked bread, roasted lamb, grilled fish, and of course, our mom’s homemade specialties therefore, we’re dedicated to recreating dishes that are simple, rustic and authentic to the villages of Greece and Turkey. Our table is where family and friends can gather, for love, for laughter, for spirited conversation, A place to feed your stomach and your soul.
Ricardo Zarate
Fueled by the city’s creative energy, Ricardo Zarate brings Peruvian cuisine to new levels through a showcase of Japanese finesse, hometown flavors, and L.A. attitude. After graduating from Lima’s top culinary school and working in London’s top restaurants for over a decade, including One Aldwych and Zuma, Ricardo, a Peruvian native, moved to L.A. to open Mo-chica and Picca. Most recently, Ricardo re-opened the original Mo-chica in an evolved space downtown that features a vibrant urban space to complement his new interpretations on traditional Peruvian comfort food. Both Mo-chica and Picca, since their inceptions, were listed in Jonathan Gold’s 99 Essential Restaurants, and Food & Wine awarded Zarate as “Best New Chef, People’s Choice.”
Perfecto Rocher
Perfecto Rocher is a third-generation paella maker and Executive Chef of Lazy Ox Canteen whose innovative palate and international experience in Michelin-star kitchens bring much excitement to the downtown Los Angeles dining scene. After moving to Los Angeles, Chef Rocher became Head Chef of BLVD restaurant in the Beverly-Wilshire Hotel. He then met restaurateur Michael Cardenas and joined the Lazy Ox team in March 2012, incorporating his own innovative Spanish perspective to the market-inspired global menu. In late fall 2012, the duo will launch Taberna Arros Y Vi, a new paella concept, in Santa Monica.
Kerry Simon
One of the first chefs on the Las Vegas scene, Kerry Simon continues to reinvent himself in the city he calls home. Dubbed the rock-n-roll chef by Rolling Stone magazine, the aspiring musician’s love for cooking did not start right away. Los Angeles was the next step for the Iron Chef America winner, who has many friends in the entertainment industry. In 2006 he and Blau opened SIMON LA in Hollywood and LA Market at the JW Marriott Los Angeles LA Live where he works alongside Hell’s Kitchen winner, Nona Sivley.
Om Nom Nom’s head cookie, Anthea Ponsetti, is one of the fortunate, enviable few who knows what they want out of life from the very beginning. As a young girl growing up in a non-traditional British and Cuban family in Miami, Anthea learned to bake her first chocolate chip cookie under the guidance of her mother, who would often yell very British things at her when she would slouch, mouth off, etc. When teatime rolled around, Anthea would delight and entertain family members with her desserts. She has since spent years perfecting her cookie recipes, drawing from her family’s baking secrets, eight years of professional culinary experience, and her hometown of Miami, FL for inspiration.
If the aroma doesn’t convince you, the gentle roar of the pre-WWII Probat Perfekt Roaster will — Panther stands for Coffee. Period. And its mission is evident in everything husband-and-wife team Joel Pollock and Leticia Ramos Pollock put into their place.
To begin with, every cup of coffee Panther serves is roasted on site, in small batches, each of which have their origin in farms personally-selected by the Pollocks for taste as well as and individuality. Both Joel and Leticia benefit from longstanding relationships with coffee producers throughout the world, and these friends and colleagues not only possess generations of knowledge and passion, but they produce some of the finest lots of coffee available anywhere.
After the selection of green coffee beans (using a professional technique known as “cupping”), Joel uses his 20 years of experience to roast them, achieving correct development and caramelization of the sugars present within the coffee bean, without the conversion of these precious caramelized sugars into carbon, which can result in an ashy or smoky taste. Great care is taken to expose the magnificent natural sweetness and the most subtle flavor nuances often lost in the roasting process.
Furthermore, Panther fields a team of extensively- and continuously-trained baristas to showcase these wonderful coffees and the people behind them.
There’s good reason why Panther has become the go-to spot in Miami, and why its coffees and expertise are now being implemented from here to New York City; that’s because a Panther cup of coffee is just how great coffee is meant to be enjoyed.
Mike comes from a well-rounded culinary background, having been in the catering and restaurant business for many years. In opening up Burger Boss along with his partners, Mike is back to cooking exactly what he loves – burgers and fries. Using that extensive and well-skilled background, Mike combines quality ingredients with great techniques. This brings the best Burger Boss meal to customers and it is quickly becoming a neighborhood favorite!
Chef John truly understands great food, and combines his passion for cooking with local, seasonal ingredients to dishes that keep loyal customers coming back again and again. Before opening Sono Wood Fired, he was the Chef d'Cuisine of Levy Restaurants for over 25 years, and helped Levy to attain several acclaimed awards. At Sono, he brings that same level of cooking to a menu filled with great traditional Italian food. Not only does he oversee the kitchen, but he also works with local farms for his ingredients, and hand picks every wine listed on the menu. Not only is he such a great chef, but he is a lovely guy who truly enjoys giving people a place to enjoy good food and each other's company.
Adam Rapoport is Editor-in-Chief of Bon Appétit magazine and its website bonappetit.com. Mr. Rapoport has been with Condé Nast for more than 10 years. Prior to becoming Editor-in-Chief of Bon Appétit, Mr. Rapoport was GQ’s Style Editor, where he covered food, travel, fashion, design, film and music. Prior to joining GQ, Mr. Rapoport edited the restaurant section atTime Out New York for three years and worked as an editor and writer for the James Beard Foundation’s publications office.
JugoFresh is bringing a fresh and authentic new concept to Miami Beach that will get locals thinking outside the “juice box”. The new 870 sqft. juice bar, located at 1935 West Avenue (20th Street between West Avenue and Alton Road), in the emerging Sunset Harbour neighborhood, features more than 28 cold-pressed, alive juices pressed from organic fruits and vegetables.
Nationally acclaimed Latin Chef, Horacio Rivadero, has brought the essential flavors of Latin America to OLA Restaurant in Miami Beach. Begin your gastronomic adventure with a specialty mojito then be prepare to be blown away by Chef Rivadero’s’ world renown ceviches. Entrees are prepared with a creative combination of Pan Latin, Spanish and Caribbean flavors. Indulge in Crispy Pork with mustard Mojo, Beef Tenderloin Churrasco or Florida Sweet Corn Empanada. A culinary journey unlike anything you have ever experienced. Chef Horacio Rivadero was named recently by Food and Wine Magazine as” Best New Chef for the Gulf Region 2012″ and the restaurant was named by Zagat as “Extrodinary for food with a 27 rating”.
Union Sushi + Barbeque Bar is the result of years of traveling and research and dreaming and eating around the world have led to the creation of a neighborhood restaurant concept that unites Japanese culinary tradition with a unique urban-spun touch. Embracing American warmth and character with classic cultural touch points such as graffiti and rock-and-roll while juxtaposing them with the high art and ritual of Japanese cuisine, reveals a restaurant that is warm, stylish and a unique culinary adventure. A true riff on what is expected or traditional – East or West.
Brooks is excited to open EDGE, a modern take on the steakhouse in Miami on Brickell Avenue. His focus is on farm-to-table prime products, all-natural ingredients and perfect techniques. The better-tasting natural grass-fed beef – from family-owned Creekstone Farms in Arkansas – comes in smaller cuts; the intense heat of the special Infra-red grill it’s cooked on seals in juices and tenderness and creates a fabulous crust on the outside. There’s more meat and less fat to the slow-cooked Berkshire Pork belly from Iowa. As for the seafood, “We go local with mahi, Corvina, wahoo, stone crabs – they’re awesome, the best crabs I’ve ever eaten, and fresh Florida spiny lobster,” explains Brooks. “But we also bring in the best of East Coast seafood,” he says.
Jeff O’Neill formally began his extensive career by attending the Culinary Institute of America in Hyde Park, New York. Upon graduation, he elected to work under Charles Palmer at Aureole, where he spent the next two years climbing the ranks of the kitchen, ultimately establishing himself as the restaurant’s Chef Saucier. O’Neill went on to work at Daniel Boulud’s Daniel, Eric Ripert’s Le Bernardin and eatery L’Escalier at The Breakers Hotel, in Palm Beach. Most recently, he was the Executive Chef of Donald Trump’s ultra-exclusive Mar a Lago Club in Palm Beach. He has made multiple appearances on the “Oprah Winfrey Show”, and his dishes consistently top Oprah Winfrey’s list of “the things you must try before you die”.
Suzy Batlle is a creative force to be reckoned with, in and out of the kitchen. She can whip up ice cream out of just about anything, make crafty seats out of old guayaberas and even lay down tiles. Most recently, she’s gaining fans with her new shop, Azucar Ice Cream Company, right in the heart of Little Havana.
Chef Tom Kern, a native of N.C., brings his high-end culinary background and experience across the country to BadHappy Poutine – the new, cozy, welcoming spot in River North where he caters to the Chicago palate that loves a good guilty pleasure dish, and oversees the kitchen where condiments and other ingredients are made in-house. He works with local farms to source ingredients, and brings a creative, fresh and elevated spin on the Montreal staple. It may be Bad for you… but you can’t help but feel Happy about it.
Lyn Farmer is a widely published writer on wine and food and is Senior Editor of The Wine News magazine. His articles have been honored with the James Beard Foundation Award for best writing on wine and spirits, the most prestigious award in the wine and food. He has written widely on the wines of France and Italy and led many tastings and seminars on Italian wine in particular. Since 1999, he has been director of the Miami Wine and Food Festival, an annual event that has raised more than $10 million for charity. For a decade he was restaurant critic of the South Florida Sun-Sentinel newspaper and over the years he has led dozens of tours of major food and wine regions of the world. He is the author of the just- published Louis Vuitton City Guide Miami. Lyn’s basic premise is that “behind every bottle of good wine, there is a great story, and in every great story there is an interesting person – the story of a wine is a story of people.” Lyn’s extensive writings are as much about people as about the wines they make.
Nestled amidst the hustle and bustle of Melrose Avenue lies an oasis of taste and comfort called Blu Jam Café. Helmed by co-owner, chef and sommelier Kamil Majer, who has lived in the booming neighborhood for nearly two decades, Blu Jam is far from your run-of-the-mill café. Laden with unique paintings and photographs from local artisans that changes every few months, friendly and knowledgeable wait staff, a warm welcoming environment (even when there’s a hungry crowd waiting to be served), Blu Jam brings you the goodness of home cooked meals without the cleanup.
Owner Matthew Kuscher’s commitment to quality is unmatched as he will be tapping Floridian farmers, dairies and brewers in order to highlight the bounty of products, goods and ingredients available in the Sunshine State. In plain English, LoKal will be as local as local gets.
Chef Harold brings his extensive culinary background into what was his Mom’s bakery space to deliver unique and perfectly-executed Japanese small plates. He was born and raised in Chicago, and has worked under such acclaimed Chefs as Charlie Trotter and Rodelio Aglibot. He picked up key skills working at Japonais in Chicago and New York, then to Charlie Trotter restaurant in Las Vegas. After finding himself back in his hometown of Chicago, he decided to open up a restaurant inspired by Japanese Izakayas. The name Chizakaya? Chi(cago) + Izakaya. His two passions.
Chef Giorgio Rapicavoli has accomplised an impressive lot for his young age (26). The passionate Miamian has led at a handful of respected restaurants, rubbed elbows with world-famous chefs, developed fairly profitable hobby at music and art, won a Food Network cooking contest and, most recentrly, is fulfilling his life-long dream of opening his very own dining establishment, eating house.
The Hendry family has been farming the same vineyard in Napa since 1939. The lessons learned in more than 70 harvests provide us with a level of knowledge and a connection to the land that is rare in Napa. The Hendry Ranch is composed of 114 acres of vineyard situated in the hills north west of Napa. This latitude in the valley experiences substantial marine influence, and allows us to grow 10 different varietals, each carefully distributed among our 47 vineyard blocks.
Macchialina Taverna Rustica is the culmination of Chef Michael Pirolo’s long culinary journey. His vision and inspiration have been shaped by everything from the Michelin honored kitchen he’s toiled in, to the late night street food he’s sampled along the way. The recipe is simple; clean flavors, fresh ingredients and rustic accents. The evening should start with samplings of “affetatti” (selections of salumi such as prosciutto, culatello, finocchiona, house made terrines, pâtés and sausages) and antipastos such as polenta board with cippolinis, sweetbreads & sausage or broccoli rabe al Cesare ( a fun take on a classic Caesar ) . House made pizzas will also be featured blending two distinct styles. One style from his adolescent years outside of Naples and another from his years spent in New York City. All pastas at Macchialina will be house made daily. Selections will vary from classic time honored styles to new Italian inspired creations by Chef Michael. Signature pastas will include Chef Michaels Taleggio and braised shortrib Lasagna, as well as Cavatelli “Macchialina” with ragu Napoletano and pecorino. Large plates share the marquee at Macchialina and star an array of fresh fish and meats to chose from; worth noting is the amazing Pork Chop Milanese with pork jus and arugula.
Sef Gonzalez, better known as Burger Beast, is a respected South Florida Food Blogger, with national reach, who writes about unique food experiences. Although his blog was originally created to find the best burger in Miami, it now represents a publication with the aim to shine light on the often overlooked, undiscovered, and unappreciated culinary gems of South Florida and other noteworthy destinations.
Franks ‘n’ Dawgs is a multiple award winning Chicago favorite that elevates street food by incorporating the creativity of fine dining chefs, seasonal high quality artisan ingredients and deft attention to detail and execution. Their hand crafted artisan sausages (indicated by chefs hats on our menu) are house made daily using only the finest cuts of meats that will redefine your sausage experience and all of the accoutrements are made in house using locally-sourced ingredients by artisanal suppliers.
Bouchon’s seasonal menu and raw bar selections change throughout the year, while staples like roast chicken, leg of lamb, and trout amandine remain as consistent, year-round favorites. The Vin de Carafe program at Bouchon features selections made exclusively for the restaurant from top wineries in Napa Valley and France. The restaurant is located on Washington Street in Yountville, CA just steps from The French Laundry. Keller enlisted renowned designer Adam D. Tihany to create Bouchon’s interior featuring a French zinc bar, a vibrant mosaic floor, antique light fixtures, and an expansive mural, handpainted by French artist Paulin Paris. Guests may also dine outdoors, on Bouchon’s patio, while enjoying a picturesque view of Yountville. Keller’s staff includes head sommelier Jessica Pinzon.
RN74 is a San Francisco urban wine bar and restaurant by Michael Mina, Rajat Parr and Jason Berthold featuring modern interpretations of refined American and regional French cuisine with an extensive wine list highlighting the Burgundy region of France.
Inspired by her Cuban-Russian heritage, Rachel Dominguez’s passions for the flavors of Latin America and the delicacy of caviar have led to the development of Coral Gables’ The Dome Restaurant · Bar · Lounge. Between Rachel’s time in South Florida and her world travels throughout Europe and the Orient, she has immersed herself in an abundance of different cultures which have inspired her to draw in the spirit of Miami swank, European industrial, and New York flair to The Dome, while bringing the tastes of Latin America to the table.
Dinner in Paradise at Paradise Farms features the finest chefs in Miami preparing a delicious five course meal made with local organic products and paired with fine wines. The magic and charm of our lush edible landscape coupled with the finest chefs in Miami creates a uniquely intimate dining experience under the stars. Each year, we donate proceeds to a local charity or organization philosophically in line with our vision of sustainable, healing, and healthy organic food. Dinner in Paradise has become one of South Florida season’s hottest venues.
Chef de Cuisine Michael Sandoval leads the kitchen at Chef Thomas Keller's award-winning bistro Bouchon in California's Napa Valley. Sandoval first joined the Thomas Keller Restaurant Group in 2003 as an opening Chef de Partie at Keller's second Bouchon restaurant. After two years of demonstrating his tireless work ethic and humble demeanor, Sandoval was promoted to Sous Chef at Bouchon in Las Vegas. In 2009 Sandoval relocated to Yountville, CA to become Executive Sous Chef for Bouchon and was in turn promoted to Chef de Cuisine in 2011. Sandoval continues the tradition of excellence at Bouchon with its seasonally-changing, classic bistro menu and program of special dinners throughout the year celebrating the diverse regional cuisines of France.
Laurent Cantineaux, a protege of Daniel Boulud and Sunny Oh, formerly of Nobu South Beach serve a harmonious blend of the regional cuisines of Asia, the vibrant flavors of South America and classic French techniques in the form of ceviches, tiraditos, fresh seafood and prime meats.
Papilles (pronounced “pah-PEE”) means “tastebuds” in French. We are a French restaurant inspired by the bistronomique movement in Paris. We strive to serve the same quality food as one might have at a Michelin starred French restaurant, but in a casual, bistro setting.
Wok Star Eleanor Hoh, cooking teacher, blogger and presenter. What I enjoy most is sharing my knowledge and love of wok cooking! My NO-RECIPE, NO-MEASURING, NO-CALORIE COUNTING technique for one-dish dinners uses a few fresh ingredients and only 4 seasonings! I'll show you how with the right wok, the right wok hei (high heat), the right technique and quality ingredients. Anyone can Cook Like a Wok Star using my Wok Star Kit. I hope you'll enjoy visiting my website which is full of information, videos, resources and tips to make you a Wok Star!
UMAMIcatessen is a 6,650 square foot 170 seat venue that is broken down into five separate restaurant concepts. Umami Burger: an expanded version of the Umami Burgers out there at the moment. PIGG: Chef Chris Cosentino’s pork park which explores pig preparations from around the world. The Cure: Inspired by the typical kosher deli, expect pastrami, chicken salad, sandwiches, matzo ball soup, knishes, that kind of stuff. Spring for Coffee: brewing beverages with beans from Stumptown, Handsome, and Sightglass. & a Donut: Fried to order donuts, soft serve ice cream made with Strauss organic milk, seasonal sorbets. The Back Bar: Adrian Biggs (Harvard & Stone) crafts reinterpretations of the classics, 10 craft beers on tap, a few bottled beers, and 30 bottles of wine. Phew, there’s more than a lot going on here. The first step to bringing back Broadway.
Executive Chef Timon Balloo: Executive Chef Timon Balloo brings to Sugarcane Raw Bar Grill a creative talent honed at such heavy-hitters at Domo Japones (Miami), SushiSamba (New York City), La Broche (Miami), Azul (under Miami’s own Michelle Bernstein), and the four-star Chef Allen’s in Miami. Balloo both embodies and imparts vivacity into the menu at Sugarcane, utilizing the three-kitchen approach to his culinary advantage. His signature creations such as the Bacon Wrapped Dates and Kobe Beef Sliders with tonkatsu and quail egg have garnered citywide acclaim. Under Balloo, Sugarcane has been named Restaurant of the Year Miami 2010 by Eater.com and was a semifinalist in the prestigious James Beard Foundation Awards Best New Restaurant category in 2011.
Legendary chef Norman Van Aken is known internationally as “the founding father of New World Cuisine” for his celebration of Latin, Caribbean, Asian, African and American flavors. He is also known for introducing the concept of “fusion” to the culinary world. He is the chef and director of restaurants at the Miami Culinary Institute, and chef-owner of the fine dining restaurant NORMAN’S, at the Ritz-Carlton Orlando, Grande Lakes, Florida. The New York Times described NORMAN’S as Florida’s best restaurant, “and Norman Van Aken its best chef.” He is the only Floridian to have been inducted into the prestigious James Beard Foundation’s Who’s Who of Food and Beverage in America.
After 30 years in real estate, Catherine Hughes was ready for a career change. “Let’s talk toffee!” Catherine said to her friends. Right then, she realized she had just named her delicious confection: Toffee Talk. It was the beginning of Catherine’s evolution from dealmaker to candy maker. In a matter of months, her new company, CJ’s Toffee and Toppings, had launched Toffee Talk. The toffee was exceptional, with a rich taste and melting texture people raved about. Catherine refined the recipe for weeks, trying out different brands of butter and chocolate before settling on the right combination for her “little pieces of conversation.” Recognition came quickly, with Toffee Talk winning “best of show” at the 2010 Marin County Fair. Catherine soon branched out from the traditional almond toffee, adding peanut, pecan and red walnut varieties. CJ’s Toffee and Toppings also introduced Crumble Mumble, a crunchy combo of chocolate, toffee and nuts to sprinkle over everything from ice cream to oatmeal.
A rising star in the hospitality field, Aniece has always been at the helm of Miami’s best restaurants. She is as well a social media consultant and strategist, via @EpicuriousChic, and a blossoming blogger/writer, former Wine & Spirits Editor for Haute Living Magazine and contributor to a multitude of local publications. In addition to honing her skills with the Ritz Carlton and Four Seasons Hotels, Meinhold’s impressive repertoire includes serving as General Manager of Mosaico & Salero Restaurants at the height of the vanguard, molecular Spanish food movement in Miami; working side-by-side with Chef Michelle Bernstein as Marketing & Media Relations Manager; and serving Fratelli Lyon, Miami’s hippest Italian Enoteca & Ristorante, as General Manager and Wine Director until February of 2010. Aniece then joined as Managing Partner of Blue Piano, afterwards launched the ever so popular “Phuc Yeah” pop-up restaurant and now – “The Fed“.
DaSilva secured a reputation as one of South Florida’s future culinary stars. The rest of the country got a sample of Paula’s aptitude when the chef appeared on season five of the popular FOX reality cooking show Hell’s Kitchen with Gordon Ramsay. DaSilva was instrumental in creating the concept for 1500°, which deftly blends farm-to-table and classic steakhouse cookery. To execute its acclaimed cuisine she meets frequently with farmers and fishermen to obtain the freshest of ingredients and stay in touch with seasonality and even had a vegetable and herb garden planted on-site at the hotel. And her dedication has hit all the right notes with diners and critics alike. The restaurant was voted “Best New Steakhouse” by Miami New Times and, since opening its doors, has been featured in a slew of high-profile publications. Most recently, 1500° was the only Florida restaurant to be named one of The Best New Restaurants of 2011 by Esquire magazine in its prestigious annual November feature of the same name, penned by noted food and wine author John Mariani.
Known for breaking the rules, Roy Choi's dropped a handful of LPs that've challenged people to eat with their souls instead of their brains. During the Kogi era, street food was crowned king as Roy tapped into his own veins, digging deep into the base flavors that raised him on the streets of LA. The Chego album glorifies college dorm food and rice bowls to the max with a swagger and braggadocio that only OG peasant food can carry. A-Frame is rife with hit singles, each one a simple pocket into the bright spots of his childhood. But for now, the history lessons are over and the nostalgia will have to wait for another day. There comes a point in every artist's career when he leaves in search of new sounds and flavors to challenge everything he already knows and everything he understands to be true. For Roy Choi, Sunny Spot is that one record that will change his entire game.
This week on Chat Chow TV, we meet Steve Green, Founder of NetUpNow and Host of the popular #FoodieChat. What's more fun that to eat and chatting with the world with what you're eating? That's the concept behind's Steve's #FoodieChat. Check it out!
This week on Chat Chow TV, we meet Felecia Hatcher, the Chief Popsicle of Feverish Gourmet Popsicles. We chat on how Felecia "fell" into the business, some of their unique flavors (including the popular "Spiked" varieties), Felecia's TEDxMIA story and we learn about Feverish's contribution to education.
Andreas Schreiner, managing partner of Pubbelly, Pubbelly Sushi and Barceloneta chats with us about the three restaurants and each ones' uniqueness, the masterminds behind their amazing menu as we drool over their dishes and find out why it's a favorite of local chefs.
Brendan Connor, owner and chef of Whisk Gourmet chats with us about the move to their new location in South Miami, we go over some popular menu items including their famous Friday Burger, his favorite restaurant in Miami and Brendan shares the key to their success – “Service with a smile!”.
In no particular order:
• Dylan Terry of Ready-To-Grow Gardens
• Bond of 2B Asian Bistro
• James Petrakis of The Ravenous Pig
• Micah Edelstein of neMesis Urban Bistro
• Eric Davis of El Carajo
• Monica Silvestre of Yelp Miami
• Roberto Guerra of La Caja China
• Chau of Sushi Pop
• Francois Cahange of Croissant Gourmet
• Ian Gutierrez of Oye Cuban Grill
• Geoffrey Zakarian of Tudor House
• Jeff Mcinnis of Yardbird
Bond, owner of 2B Asian Bistro in Little Havana take some sake bond (sake bombs) shots as we talk about the name 2B, the unique location of sushi/thai restaurant, a sample of their tantalizing menu and dare we ask about his hair???
Roberto Guerra, creator of La Caja China chats with us about its origin, different models and usage of La Caja China and finally, the trick to making the best “lechon”.
Geoffrey Zakarian, Partner and Chef of Tudor House chats with us about their inaugural Rosé Brunch, some of the other most popular menu items including the "Organic Fried Chicken" and the "Ugly Burger", even some lighthearted questions on fashion being a Celebrity Chef (Chopped and Iron Chef) and the restaurants.
Samuel Marcelino Samson, Manager and Fishmonger chats with us on the history behind the world famous Pike Place Fish Market, we learn how to buy fresh seafood, Samuel talks Sustainable and Sabrina catches a fish!
Jeff McInnis, Executive Chef of Yardbird Southern Table and Bar chats with us Southern food, the homey feel of Yardbird’s decor, some of the signature menu items (including the “Rabbit and Alligator Stew”), his favorite meal growing up and we talk about the “women’s bathroom”.
Yelp's Ruggy Joesten, our food guardian here in San Francisco, kicks off Chat Chow on the west coast by introducing the foods that California is known for; answering the infinitely mouthwatering question of what a foodie is, and tantalizing us with some of his favorite San Francisco spots.
Monica Silvestre, chats with us about being a "Community Manager" for Yelp in Miami, explains an "Elite Yelper", her latest favorite restaurant and Monica's hotlist tour for any foodie visiting Miami.
Dylan Terry of Ready-To-Grow Gardens introduces us to the world of edible gardens as we talk herbs, harvesting and more at Miami Children's Hospital.
Ian Gutierrez is a DC native whose desire for Cuban food led him to open OYE Cuban Grill; we learn what sets them apart from the rest of the Cuban restaurants in South Florida, some of their signature menu items and Ian shares some of the celebs that are making OYE their favorite local spot.
Michael Schwartz chats with us on the concept behind 150 Central Park, a tasting of its seasonal upscale menu, some of the challenges and rewards of bringing farm fresh products on board and last but not least – “What’s next for Michael?”
David Green, Owner and Cheese Maker of Winter Park Dairy shares with us the cheese process, what it takes to become a “Cheese Maker”, we talk about cheese mites (we know…) and we taste the first raw milk cheese ever produced in Florida.
Chau, Owner and Chef of Sushi Pop tells us what inspired him to become a chef, the concept behind Sushi Pop, Chau's travels to Harajuku in Japan, his favorite knife and some of the unique avant grade dishes being served at Sushi Pop including the "happy endings" desserts :P
Francois Cahange, Owner and Pastry Chef of The Croissant Gourmet shares with us his love for Winter Park, what it means to be a pastry chef, the menu at The Croissant Gourmet, Francois’ personal inspiration, a sneak peek at his next venture, Francois’ current food obsessions and his trick for making perfect macarons.
James Petrakis, Owner and Executive Chef of The Ravenous Pig chats with us on BACON, the culinary food scene in Orlando, how the Ravenous Pig came to be, defining a gastropub, some of their amazing menu items and their monthly pig roast.
Linda Gassenheimer chats with us about her culinary background; from cooking schools to publishing books, her latest project - The Flavors of The Florida Keys, colorful stories from her weekly NPR show, some of Linda's favorite food events in South Florida and we discuss recent food trends (hint... bacon!)
Timothy Arnold, Area Manager of China Grill chats with us on what’s coming for China Grill in 2012; including some of the best sushi in the city, sushi & sake classes, his favorite classical dishes at and his last meal on earth (from the mid-west).
Lalo Durazo, Partner of Peacock Garden Cafe, Talavera and Jaguar chats with us about the history behind the beautiful space, how he got started in the restaurant business and of course… his favorite dishes at Peacock.
Micah Edelstein, Menu Guru from neMesis Urban Bistro chats with us on the meaning behind the name neMesis, being beyond a food artist, the menu itself and an exploration of sex and food.
Eric Davis, Executive Chef from El Carajo chats with us on the meaning behind the name, their monthly tasting events, favorite menus items, popular dishes and of course "his last meal on earth".
Thomas Buckley, Executive Chef from Nobu chats with us on what it's like working with Mr. Nobu himself, the proudest dish in their cookbook, we ask Thomas "Is Spain the food mecca for chefs?", what dish would he create with $5 and Nobu's 10 year anniversary celebration with $10 special tapas menu/cocktails.
Sarah Almand, Sommelier of Meat Market chats with us about her favorite summer wines, how she become a sommelier, the wine program Sarah developed at Meat Market, her favorite wine pairings and her latest food obsession.
Paul DeMeza, General Manager of RED The Steakhouse chats with us about what makes RED a different steakhouse, their unique menu (including what to eat if you’re not a carnivore), specialty wines and selections and RED’s next location.
Cricket Nelson, mixologist at The Stage chats with us about The Stage, their mixology program and a taste of her cocktails.
Managing partner, Jonathan Lazar talks about their 1920's prohibition influence cocktail program, the concept behind Sustain and being the new kid on the block in midtown.
Jouvens Jean, executive chef of Sawa explains the story behind the name, being a dog chef, best date dinner advice if you only had $5 and some of the most exotic dishes he’s ever eaten.
Angela Garcia, pastry chef and owner of Lovely Daze Macarons chats with us on her favorite macaron flavor, the challenges on making this delicate pastry and dessert trends.
Douglas Rodriguez, chef and owner of D. Rodriguez Cuba on Ocean chats with us about his colorful history in restaurants, what inspired him, his upcoming book and how he came up with his signature dish in a can.
Albert Cabrera, chef at The Local Craft Food & Drink chats with us about the concept behind The Local, house favorite dishes, and the meaning behind the rooster.
Brian Mullins, owner of Ms. Cheezious Food Trucks chats about Miami’s food truck trend, the importance of social media and which is his favorite grilled cheese sandwich.
Mark Zeitouni, Executive Chef at The Lido Restaurant shares with us his favorite rosé, vegan dishes, battle wounds and what it’s like working at one of the most stylish places on Miami Beach.
Owner of Angelique Euro Café talks about brand building, challenges of the restaurant business and what makes Angelique Euro Café so unique.
Wine & Liquor Consultant talks about which classic cocktails making a comeback, food truck trends and where to find the best ceviche in Miami.
President of Canton Restaurants and Sushi Maki talks about the family business, sushi trends and Bubble Tea.
Owner and chef of Bernie's L.A. Café and The Café At Books & Books on Lincoln Road chats about healthy latin food, quinoa and his wife’s killer chicken parmesan.
General Manager of Tarpon Bend Food & Tackle in Coral Gables chats about big ass fans, boarding school in England and Skittles.
Beverage manager and mixologist at Michael’s Genuine Food and Drink in Miami and Grand Cayman reveals the latest trends that are raising the bar from behind the bar.
Owner and Chef of Ortanique On The Mile in Coral Gables talks about the challenges of opening up a restaurant in the Cayman Islands, her favorite cooking gadget and tells us how many bandanas she has in her collection.