If the cold weather has you Jonesing for some hearty food, try this pork loaf recipe by Elana Garces. It is one of the handful of South Florida dishes included in Molly O’Neill’s One Big Table: A Portrait of American Cooking, which I wrote about yesterday. In the book, Garces…
med some foodies and libertarians recently by banning food ingredients in order to make it healthier. Should the government be allowed to dictate what we can and cannot eat?It all started with trans fats. Plucked from relative obscurity a few years back, trans fats quickly became Public Enemy No. 1,…
A report released this month by the USDA’s Economic Research Service shows food insecurity increased significantly in Florida from 2004-2006 to 2007-2009. Food insecurity means the inability, at times, to buy enough food for household members due to lack of funds or resources. In our state, an average of 14.2…
More flesh for your carnivores: At right you see the longest pieces of cow flesh you will come across at any local restaurant, for sure.Chef/owner Luis Gajer of Las Vacas Gordas has been rolling up skirt steaks since 1996 when patrons first started rolling into his restaurant. When he and…
Tis the season to give, and what better gift to give than a good ol’ loaf of brick-like fruitcake? We all know how much people love to receive these little gems, don’t we? If you are stumped on what to give to the host of your neighbor’s holiday party, why…
I was excited to receive a copy of Molly O’Neill’s new book One Big Table: A Portrait of American Cooking in the mail this week. The nicely designed, picture-laden book includes 800-plus pages of great recipes and offers an encyclopedic look at cooking in America. To write it, O’Neill, an…
Cecconi’s Miami Beach: Romantic, tasty, not cheap
In today’s Scene Eating, Trina Sargalski talks to Jennifer Rubell about her “Just Right” exhibit for Art Basel. Short Order was there this morning to get some warm breakfast.After walking through the Rubell Collection building and into its courtyard, I entered the rabbit hole that would lead me to breakfast…
Artist Jennifer Rubell, named one of Food + Wine’s 40 Big Food Thinkers Under 40, makes food her medium. She currently lives in New York City, but she lived in Miami for years, and so I grandfathered her in for this week’s Scene Eating.Rubell and the rest of her art-loving…
In October Mercadito Restaurants launched Tacos for Strength, a national campaign that supports Share Our Strength’s fight to end hunger by 2015. Each month a new taco goes on the menu and five percent of the sales from these tasty bites go towards feeding hungry kids nationwide.Patricio Sandoval, Mercadito Restaurants’…
If you’re not a subscriber to our weekly Café Bites dining newsletter, here’s a taste of what you’re missing. Click here to subscribe.If you really loved him/her you would take her/him out for a swanky dinner at a swell restaurant, like stone crab at some place on the beach, instead…
There’s a new dessert shop in town, Beard Papa’s. The place has been open for a few weeks but the grand opening will take place tomorrow, December 2, at the Aventura Mall. Why open in a mall? Since the closest Beard Papa’s is all the way in Orlando, owner Emil…
There were quite a few openings in November, including American Noodle Bar, Pubbelly, DB Bistro Moderne and Wynwood Kitchen & Bar. Here are notable openings and closings in November (or earlier and not included in our October roll call).Openings American Noodle Bar, 6370 Biscayne Boulevard, Miami Barrio Latino SoMi, 1559…
College students and those of us living on a budget have long known that art openings often provide an opportunity for gratis hors d’oeuvres and fancy drinks. Starving artists need to eat sometime, right?Art Basel week is an entirely different creature, of course, and it’s one with many tentacles sponsored…
Yesterday we met Karen Hanlon, a restaurant designer whose work can be viewed as dining art. Today she talks Sugarcane, Houston’s and sphinxes.New Times: What is the most extravagant design you have worked on?Karen Hanlon: I designed the Hard Rock Cafe in Myrtle Beach, SC. It was a pyramid complete…
Top Chef Season Eight premieres tonight with a cast of all-stars (contestants from previous seasons who didn’t take the title) and it sounds like we may be in for a treat. It really won’t take much for this season to outshine Top Chef: Washington, D.C. — likely the worst season…
When reading an article on the Sun Sentinel’s website this morning, we were excited to see words like ‘liquor,’ ‘bribery,’ and ‘strip club’ jump out at us. We read on, expecting a sordid corruption case involving strippers, booze, and cash. What we got, however, was more along the plot lines…
Chef Michael Schwartz’s cookbook isn’t due out for a couple of months but, to coincide with Art Basel, the restaurant is showing a behind-the-scenes look at what went into putting the book together. A short film, produced by the book’s photographer, Ben Fink, will be screened at the restaurant’s back…
For most diners, selecting a restaurant boils down to food and ambiance. The menu is created by the chef but the real world of victuals stars may be interior designers, who touch all your senses and keep you in your seat. With Art Basel upon us, it’s appropriate to showcase…
As promised in our interview with chef Mike Sabin yesterday and Friday, here’s the recipe for Prime One Twelve’s Hawaiian Tuna Poke. Take this bit of advice–don’t use a cheap quality fish. If you can’t go all out, just have Sabin make you some, instead. Maybe he’ll even play ukelele…
Vino & Olio will be open for lunch during Art Basel, starting today, November 30, through Friday, December 3. Chef Andrea Menichetti’s Tuscan menu will feature braised veal, hearty lasagna, linguine al pesto, and more. Lunch will be served from 12:30 to 4 p.m…
First came Town Kitchen & Bar. Next was Smoke’t Southern Kitchen & Tap. On deck, with opening date pegged in January: Sake Blue Asian Kitchen & Bar (notice how each time this restaurant group names a new restaurant they make the moniker one word longer?). This latest venture from the…
