Sustain, in Midtown Miami, opens its doors to the public this Saturday, December 18. The concept of the restaurant is: sustainable, seasonal, and simple. The focus on sustainability is supposed to encompass both the food and the physical space.Executive Chef Alejandro Piñero is a Miami native, who previously worked under…
The first Miami farmers market to double the value of food stamps reopens for the season this afternoon in Overtown. Launched in April, the Roots in the City Market is also the first market in Miami wholly operated by local farmers…
As reported yesterday, pastry chef Hedy Goldsmith will be hosting a cooking demo at the Coral Gables Whole Foods this Thursday. Goldsmith will show participants how to make her popular chocolate cremoso. To help you prepare in advance, here’s Goldsmith’s recipe. If you plan to attend, remember to call 305-421-9421…
Accept our apologies for this one, but getting a detailed recipe from Las Vacas Gordas’ chef Luis Gajer was like trying to extract maple syrup from an elephant. (Meaning, it was totally impossible.) So only give this one a go if you have a good sense of how much seasoning…
Who doesn’t love pastry chef Hedy Goldsmith’s chocolate cremoso? The creamy, rich chocolate topped with sea salt and olive oil has conquered many palates at Michael’s Genuine Food & Drink, and Thursday is our chance to learn how to prepare it.Goldsmith will make her signature dessert at the Coral Gables…
Last Saturday was the first day of the new South Miami Farmers Market. Last Friday, I wrote a post about the market’s mission of sourcing local produce, cheese, meat, eggs, and value-added products (jams, salsas, and other prepared foods) from local farms, community gardens, home gardeners, and from around Florida…
Florida vegetables, fruits, eggs, grass-fed beef, and cheese, oh my! These will be on sale in front of South Miami City Hall (6130 Sunset Drive) tomorrow (on Saturday) from 9 a.m. to 2 p.m. There will also be jams, salsas, native and edible plants, and other products.The market will be…
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…
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…
These recipes are courtesy of Janis Owens, author of The Cracker Kitchen: A Cookbook in Celebration of Cornbread-Fed, Down-Home Family Stories and Cuisine. These are from her Cracker Kitchen website, where you can read more of her stories, like this one about Cracker polo or this one about the day…
Yesterday we offered a first look at Chef Michael Schwartz’s new cookbook, Michael’s Genuine Food: Down-To-Earth Cooking for People Who Love to Eat.The book is co-authored with JoAnn Cianciulli, with a foreword by Michael Symon, and is due to be published in February. Right now you can place pre-order here…
Talk about passion. Ever seen Ingrid Hoffmann in the kitchen? The lady is gonna take that canned crap your aunt serves every year for Thanksgiving and make it better. As promised in yesterday’s blog featuring her mom’s three-meat stuffing recipe, here’s the very simple formula: Cranberry Passionfruit Sauce, Makes 5 to 6…
We caught Ingrid Hoffmann on the telly last week doing a holiday special and insisted she share two of the more delicious-looking recipes she demonstrated: three-meat stuffing and cranberry sauce with passionfruit. Today we’ve got her mom’s stuffing recipe, to which she noted, “If you don’t have a meat grinder…
Sure, you can have a dull traditional turkey on Thanksgiving, but why do that when you can eat something different? Lucky for you, we have compiled a list of different alternatives to a Thanksgiving bird for those who want to crank their holiday meal up a notch. When you serve…
In yesterday’s interview with Joan Nathan, the author mentioned that she collected the recipes for her book Quiches, Kugels, and Couscous: My Search for Jewish Cooking from French folks. Here’s a tasty one from Celine Bénitah, a woman who hails from the Algerian border of Morocco. Nathan wrote: “When Celine…
As the executive chef at the Trump International Beach Resort in Sunny Isles, Kurtis Jantz oversees the entire food and beverage operation for the resort. This is one busy man, and most of his Thanksgivings are spent working.”My tradition is definitely working it,” Jantz told us. “Around here we fix…
Green Bean CasseroleThe main ingredients: condensed cream of mushroom soup, green beans, fried onions. The gist: mix it up and bake it. The verdict: Wow, are green beans really so horrible their flavor must be squandered by the likes of canned soup and fried onions? And if you use canned…
Essensia’s Executive Chef Frank Jeanetti thinks traditional when it comes to planning a Thanksgiving meal, whether at home or in his restaurant. “I like to keep it simple and basic, but good,” he says, adding that playing with ingredients also goes into the process. One of Chef Jeanetti’s original sides…
Yesterday we highlighted the just-released Food Network South Beach Wine & Food Festival Cookbook by Lee Schrager and Julie Mautner. We’ll remind you that Lee will be at the Miami Book Fair International this Saturday at 4:30 p.m. And we will also share a recipe – one that seems well…
If you read Short Order, you’re probably the type of person who has your Thanksgiving food plans well underway. If you are cooking, you probably have an idea of the comforting, yet gourmet, dishes you’ll prepare, the ingredients you need, and when you’ll cook. If you’re dining out, you have…
In our look at Seasons 52, parts one and two, we pretty much covered the food and wine at this new restaurant on Miracle Mile. Today we close our look out with two of chef Clifford Pleau’s recipes that could turn out quite useful come Thanksgiving Day: Cider-brined Turkey and…
Ray Hicks is a good Southern boy who grew up on comfort food and at his downtown eatery, First & First Southern Baking Company. He’s bringing those flavors to Miami one deliciously gooey cake at a time. From Coca-Cola cake to red velvet, the only thing more American in this…
