Author: Katy Lynch

Cravings: Seared Escolar from Palmeiras Beach Club

Out with the old and in with the new. That’s what’s happening at Grove Isle. This iconic landmark — known for offering pristine views of the bay and being the most well-known place in Miami to pop the question — has transformed itself from Grove Isle Hotel and Spa into Palmeiras Beach Club with Palmeiras Restaurant opening up last December. Responsible for the changes on this private island are visionaries Sami Kohen and Jacques Wulffaert, who have teamed up with Grove Isle developers. Together they’ve revamped the venue, giving it a contemporary makeover — and added in a Perrier-Jouët...

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Read Florida Food & Farm’s Winter Issue

We’re excited to announce that our Winter Issue is now available on newsstands and online. In this issue, we feature: Palmetto Creek Farms – Avon Park farmer claims the finest-tasting pork is from happy pigs. Chocolate: From Bean to Bar – Single-source cacao beans roasted in-house make a world of difference in Castronovo Chocolate products. Caviar – From Florida? Two farms prove it doesn’t take a snowy landscape to produce quality fish eggs for this gourmet delight. Recipes: Can Do – Don’t waste those extra CSA vegetables, or garden goodies, because you can’t get to them. Pickle them now, and...

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Highlights from Florida Food & Farm in 2015

Can you believe that it’s already 2016? That makes it a perfect time to drink a Bloody Mary (as Jan. 1 is National Bloody Mary Day), reflect on the past year and to put an action plan together to make 2016 ridiculously amazing. While we’ve already had that Bloody Mary (and yes, it was darn delicious), our team meeting and have a roadmap for this year set up, we take this time now to look back at Florida Food & Farm and where we’ve come since our very first issue. Let’s relive the memories together. Chef Daniel Boulud looks over beans grown by Darryl Swank at Swank Specialty Produce in Loxahatchee. He prepared the beans in a chef’s luncheon on the farm. (Fall 2014) South African native Clifford Morris is sustainably raising shrimp at Florida Organic Aquaculture he runs in Fellsmere. (Fall 2014) A state treasure, Robert Moehling runs the popular Robert is Here produce market in Florida City. (Spring 2015) Beekeepers around the state are fighting a number of battles to keep bees and, in the process, help food production. (Spring 2015) Mahi-mahi is among the more prolific fish found off Florida’s coasts; it appears on most Florida menus. (Summer 2015) Dozens of varieties of heirloom mangoes are grown in South Florida backyards and in commercial groves. (Summer 2015) Tequesta Brewing Co.’s  Chancellor Ale is a top seller wherever it’s sold. Linda...

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2016 Holiday Gift Guide for last minute shoppers

While some people get their holiday shopping done early, it doesn’t quite work that way for everyone — and last minute shopping just seems to be the way to go. Instead of dealing with the holiday crowds, why not shop from the comfort of your home — and get your loved ones tickets to an upcoming culinary event taking place this winter? Here are our suggestions for you: Jan 7-17, 2016: Uncorked – Key Largo & Islamorada Food & Wine Festival Enjoy a taste of the Keys at this year’s Uncorked. This 10-day celebration will include a variety of activities for every palate...

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Kai-Kai Farm Tours with the area’s hottest chefs

What better way to spend the afternoon than with one of your favorite chefs on the farm. Kai-Kai Farm, located in Indiantown, is making this happen with their monthly chef and farmer tours on the farm. Not only will you surround yourself with farm fresh produce at Kai-Kai and arouse your senses, but you’ll also go behind the scenes and will leave with a better understanding of Kai-Kai’s growing practices. To make your tour even better, you’ll be joined by Farmer Diane and one of the hottest chefs in the area (the chef changes each month), who will teach you how to take simple ingredients and make them the star of your table.  So mark your calendars now for this incredible series of tours on the farm. What: Farmer & Chef Tours of Kai-Kai Farm Where: Kai-Kai Farm, 8006 SW Kanner Hwy, Indiantown; (772) 597-1717 When: 2nd Wednesday of the month (Oct – May) Cost: Free Schedule Oct 14 – Chef Rasheed Shihada, Olive Oil of the World Nov 11 – Chef Frank Eucalitto, Cafe Chardonnay Dec 9 – Chef Jason Stocks, District Table & Bar Jan 13 – Chef Eric Grutka, Ian’s Tropical Grill Feb 10 – Chef Levent Yurdatap, Ocean Bleu March 9 – Chef Tim Lipman, Coolinary Cafe Apr 13 – Chef Adam Brown, The Cooper May 11 – Chef Rick Mace, Cafe Boulud For updated information on this series of events, visit...

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Cravings: Tomatoes from Walt’s Farmhouse Tomatoes

What are you craving this month? We’re craving a trip to the West Palm Beach Greenmarket, where we can visit Walt from Walt’s Heirlooms Farmhouse Tomatoes and pick up a basket of his juicy, farm-fresh tomatoes. Now, these aren’t just your ordinary tomatoes. They’re heirloom, hydroponic tomatoes from a 1-acre plot of land in Lake Worth, something that he’s been perfecting since he opened his company, Walt’s Heirloom Farmhouse Tomatoes, in 1996. Just take a slice of one of his juicy Beefsteak tomatoes, add some fresh basil and drizzle with your favorite balsamic and your palate will be dancing in delight. In addition to carrying four types of beefsteak tomatoes like Red Brandywine, Cherokee Purple, Gold Medal and Kellogg’s Breakfast; he also grows a variety of cocktail and cherry tomato varieties including Green Zebra, Plum Lemon, Red Zebra and Black Cherry tomatoes. Now, how do you enjoy your tomatoes? For more information on Walt’s Heirloom Farmhouse Tomatoes, take a look at page eight of our fall issue or visit him online at...

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Tickets to the Palm Beach Food and Wine Festival are selling quickly

Food and wine enthusiasts are getting their taste buds ready for the annual Palm Beach Food & Wine Festival. Taking place from December 10 – 13, this culinary extravaganza will bring together some of the top names in the food and wine industry for a not-to-be-missed event. From the grand tasting to a brunch with Daniel Boulud to spending the afternoon with your favorite chefs for a chef volleyball battle, the weekend will be filled with a myriad of new taste experiences. Tickets have been selling quickly to the Palm Beach Food & Wine Festival, but if you act fast, you can still get in on the action.  Tickets are still available for the following events: Get Served! – Taking place at Four Seasons Resort, the annual chef’s volleyball tournament will take place on Fri., Dec. 11 starting at 2 p.m. Teams will include a mixture of chefs, sommeliers and other festival friends — and the public is invited to view the action. This event is free to attend, but guests are encouraged to take part in the cookout, where individual food and drink items will be available for purchase. Daniel & Friends – Enjoy Sunday Brunch at Cafe Boulud on Sun, Dec. 13 from 11 a.m. until 2 p.m. Daniel Boulud — along an all-star line-up of chefs like Mike Lata, Rick Mace, Dena Marino, Marc Murphy and sommelier Mariya Kovacheva — will host a walk-around...

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A Taste of Seed Food and Wine Festival

It was a gathering of vegans (and those curious about plant-based foods) in Miami this weekend, as Seed Food and Wine Festival returned for the second straight year. This five-day festival, dedicated entirely to plant-based food and lifestyle products, brought together everyone from members of the local community to renowned chefs, authors and advocates like Matthew Kenney, Rich Roll and former NBA star, John Salley. The festivities included workshops, wine dinners, a veggie burger battle — and of course, the ever popular tasting village, which we were lucky enough to get an invite to.  This popular event had nearly tripled in size compared to last year’s event. Taking place at MANA Wynwood, the Seed’s tasting village offered not only a taste of vegan food and beverage products, but it also offered an array of lifestyle products, many of which were new to us. Manicure with vegan nail polish, anyone? While there were hundreds of products to try, a few of them stood out from the rest including the gazpacho-to-go from Tio Gazpacho, the vegan cheese from Heidi Ho, the beet salad from the soon-to-open DIRT and our favorite of the afternoon – the vegan tacos from Basil Park. To get an inside look of the tasting village at Seed, check out our video...

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Local Tastemaker Chef Blake Malatesta

Welcome back to Local Tastemakers, our monthly column where we’ll feature local members of the food community who we want to tell the world about. This month, we travel to Delray Beach and visit Chef Blake Maletesta, who has taken his Louisiana roots; love of bold flavors; and passion for using local and sustainable ingredients into the kitchen of 50 Ocean. Not only is the menu incredible at 50 Ocean, thanks to Chef Blake, the restaurant offers one of the most gorgeous oceanfront views in the city. Name: Chef Blake Maletesta Title: Executive Chef Restaurant: 50 Ocean in Delray Beach Tell us about your first kitchen experience. Making stuffed macaroni with my grandmother for the holiday. She would make the mix of fresh ricotta, braised calf brain, spinach, garlic and onion. She’d turn on the radio and we’d stuff the macaroni by hand and cook it off for holiday dinners. To this day, I can close my eyes and taste those macaronis — and can’t come close to replicating it. What’s your drink of choice? Single Batch Bourbon … neat. After work … a PBR. And, what about your last meal? Sliced meats and cheeses, sausages, bread, pickles, olives and a bottle of Bordeaux. What about secret talents, do you have anything that you’re hiding from us?  I have been playing the violin since I was fifteen. Do you have any advice for...

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