This evening at the Biscayne Triangle Truck Round-up look for a different kind of vehicle. Seriously Organic, a foraging company that launched last summer with the mission of connecting farmers to chefs and consumers, will bring its refrigerated truck to the gathering. It will be packed with fresh Florida organic…
About a dozen women have gathered in a loft house along Miami’s New River to attend Eleanor Hoh’s Wok Star cooking class. Hoh is a cooking instructor, actress, author of the Wok Star blog, and wok evangelist. Her mission is to spread the gospel of this technologically backward cooking tool that,…
Even foodies can find love during this week’s Sony Ericsson Open. Sure folks can still put their paws around a gourmet hot dog, crepes, or empanadas or something like that, but this year Great Performances, the New York-based caterers responsible for feeding fans, are putting some of Miami’s finest to…
If you missed last week’s interview with Kareem Anguin, the new executive chef at Oceanaire, click here for Part 1 and here for Part 2. Then you can get cookin’ on this Southern-style entrée.Shrimp and GritsServes 14 jumbo shrimp2 Tbsp fresh tomatoes, diced1 Tbsp lemon juice1 tsp unsalted butter2 Tbsp…
So Joel Huff was a little late getting this recipe to us. Forgive the guy! After all, he just arrived in Miami a few weeks ago to start at Azul. Don’t know who we’re talking about? Read the first part of our interview here and the second part here; then get to…
Burlesque, that sexy, sultry, but not-quite-so-naked performance, has seen a resurgence in the past few years. The literary definition of burlesque is “a dramatic or musical work intended to cause laughter by caricaturing serious work.” In the 1940s however, popular variety shows that featured risque comedy and female striptease in…
Did you ever wonder when the day would finally come when you, yes you, would be able to make kimchi from scratch, by yourself? Perhaps not, but for some foodies and aspiring chefs, the spicy Korean condiment sounds like a welcome challenge in the kitchen.Spring Break, the nomadic culture project…
The following recipe is from Frank Jeannetti at Essensia. If you missed the first part of our interview with him last week, click here. If you missed the second part, all is forgiven if you click here, too.Essensia’s Organic Orchid Petal Salad Serves 2Salad2 oz. organic nasturtium leaves (may be substituted…
As Lee Klein reported last week, tonight the Miami Film Festival is holding a paella-off, so we’re giving you a sneak peek at one of the selections being offered. Check out what Xixon’s Jon Gonzalez is stirring up (especially since Klein considers him a top contender): Paella Melosa Mar Y…
I love Google Recipes, the new search engine for cooks. Instead of Googling “pizza” and getting 300,000 places that deliver, the results will only include ways to actually make a pizza. Great idea! Hmmmm, I thought, If it works for “pizza,” would it work for “penis”? Sure enough, Google came back with nine penis…
Chef Christopher Lee, executive chef at Eden South Beach, has been kind enough to share the recipe for Eden’s Hamachi Sashimi with us. We promise we only had to twist his arm a little bit during our interview the other day.This refreshing and light course is perfect to impress dinner…
Last week, we talked about all sorts of things with Jan Jorgensen of Two Chefs (the interview: Part 1 and Part 2). His signature soufflés have become so popular that customers stopped ordering the other desserts. “I had to throw a lot of them away,” Jorgensen laments. So now soufflés are the…
We haven’t heard back from Bongos’ Chef Alex Otero verifying that we got all these steps right, so fufu at your own risk. Before you ask, yes, this dish is typically African fare but check out how Otero Cuba-fies it.To make the process a really connected experience, regardless, read about…
Guess the members of the culinary team at the Ritz-Carlton, South Beach figured they had to bring it big to Burger Bash this year since they’re going up against the past four People Choice winners: Michael Schlow, Shake Shack, Spike Mendelsohn, and Michael Symon. The hotel’s executive sous chef Oscar…
Legend has it that long before George Washington became the first President of The United States, he chopped down a cherry tree. When his father saw the ruined tree he asked George if he did it and George said “yes father, I cannot tell a lie”. George’s father then proceeded…
Locally grown vegetables, fruits, and flowers from about nine farms or homes around South Florida were looking good and affordable at the soft opening of The Upper Eastside Farmers’ Market at Biscayne Plaza this past weekend.The market was organized by the Terranova Corporation and the two-year old Urban Oasis Project,…
This week we featured a two-part interview with The Rolling Stove’s owner and chef, Troy Thomas. Check out the other parts here and here. Troy agreed to share his recipe for apple cider bignets with Short Order readers — perfect since Mardi Gras is only a few weeks away…
Less than an hour’s drive south from Miami lies a totally different world. The vehicle of choice more likely John Deere than Mercedes and instead of the ocean, you’ll encounter miles of green farmland. A trip to the Redland is truly a trip back in time to old Florida. The…
Hosting a lonely hearts party for Valentine’s Day? Whip up a batch of Chef Andrea Sans Araiza’s Chocolate Croissant Bread Pudding and watch the phenylethylamine fly. Or, if you do have a special someone you need to feed, hit Bourbon Steak for Valentine’s Day and get your lovin’ later…
The first thing White Castle wants you to know is that you needn’t miss any of the big game standing over a grill and flipping teeny sliders into mini slider buns. Instead, you can buy a Craves Case of 20, 30, or 100 sliders.On the other hand, you can go have…
”Sweet, heavy and hot” is how Giorgio Rapicavoli, the chef at 660 at the Angler’s, described his cobbler in an interview last summer so we had to taste it for ourselves now that the temperatures have dropped a bit. The guy was right: Though not a traditional version, this dessert…
”Um, excuse me waiter, but my ravioli is shamelessly exposed.””Yes, ma’am. You ordered the gnudi.”Those of you who have never heard of naked ravioli should first try chef Andrea Menichetti’s version at Vino E Olio to get a feel for how the finished product should taste and appear. It’s a…
