Author: Katy Lynch

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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Seed Food & Wine Festival

Celebrate all things vegan at this year’s Seed Food & Wine Festival, taking place in Miami from November 18-22. This celebration of plant-based foods will give guests a chance to try a variety of plant-based foods, fine wine, craft beers & spirits. Guests will also have a chance to mingle with the area’s top-named chefs like Brad Kilgore (Alter), Todd Erickson (Haven), and Jeremy Ford (Matador Room) — and national food personalities and authors like Matthew Kinney and Rich Roll; discover new products; and get tips on leading a healthier lifestyle The event caters to enthusiasts of all ages, especially those who enjoy locally-grown food and of course, those who follow or are curious about the vegan/vegetarian lifestyle. Events are priced individually and tickets start at just $15 Schedule of Events Wed., Nov. 18 at 7 p.m. – Movies & Munchies featuring a screen of May I be Frank taking place at the Miami Beach Botanical Gardens Thurs., Nov. 19 at 7 p.m. – 1st Annual Plant Based Burger Battle taking place at the Eden Roc Fri, Nov. 20 from noon – 5 p.m. – Food Forward, a series of workshops for those looking to create a new conscious and sustainable food system. This will take place in Wynwood. Fri., Nov. 20 at 7:30 p.m. – Food and wine pairing dinners Sat., Nov. 21 – Seed Wynwood 5k run, yoga, meditation and festival; Seed...

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Cravings: Mushroom Paté from EatWith

From mushroom fricassee served over polenta to a comforting bowl of mushroom risotto, mushrooms seem to find a way to my plate. So when I attended my first EatWith dinner last weekend with hosts Tom and McKenzie in Miami and was served a mushroom paté, my palate was dancing in delight. The earthy flavors and the woodsy aroma brought back some wonderful food memories and one bite certainly was not enough. Creating food memories with new friends is one of my favorite things to do, so I was thrilled to learn about this new site (at least to Florida) called EatWith. Through this site,...

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Fall Harvest Dinner on the Farm at Kai-Kai Farm

Kai-Kai Farm, known for growing and packaging fresh, safe and nutritious vegetable in Indiantown, will host a Fall Harvest Dinner on their 40-acre farm on Sun, Nov. 14 at 5 p.m. This dinner will be prepared by Chef Rasheed from Olive Oil of the World, who has created a 5-course Italian dinner menu highlighting our favorite fall ingredients. Guests will enjoy live music by the Whiskey Wasps. When: Sun, Nov. 14 at 5 p.m. Where: Kai-Kai Farm, 8006 SW Kanner Hwy, Indiantown Cost: $60, all-inclusive To RSVP: Call (772) 797-1717 or visit them at their farm stand or any of their 3 Green Market locations (West Palm Beach, Stuart or the Gardens green market) MENU Drinks: Red &  White Italian Wine Tastings, Espresso and Cappuccino served by Oceana Coffee Food: Escarole & White Bean Soup | Sicilian Olive Oil Roasted Calabaza Squash | Ricotta Stuffed Squash Blossoms, Butternut Puree 12 Year Old Balsamic Braised Beef | White Truffle Patty Pan Squash Risotto Green Salad | Roasted Calabaza and White Balsamic Vinaigrette Fresh-made Desserts | Gelato, Cannoli with Seasonal Fruit and Berry Melassa *menu subject to change based on availability of harvest* If you can’t make the dinner, be sure to check out Kai-Kai Farm’s series of chef tours, taking place now through...

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Local Tastemaker Wok Star Eleanor Hoh

One of the advantages of working for Florida Food & Farm is that we get to meet a lot of great people — people who are committed to bringing fresh and local ingredients to our tables. From chefs and farmers to artisan producers and instructors, these people are really making an impact on our community. For that, we think they deserve an ongoing feature in Florida Food & Farm. Say hello to Local Tastemakers, our bi-monthly column, where we will feature local members of the food community who we want to tell the world about. For our first feature, let us introduce you to Wok Star Eleanor Hoh.   Name: Eleanor Hoh Company: Wok Star What she does: Eleanor takes her love for wok cooking and shares it with the world. She offers bi-monthly classes, perfect for the novice up, where she teaches the students how to prepare healthy meals in 30 minutes or less using a wok. Because of her calm nature and no recipe, no measuring, no calorie-counting approach to cooking, Eleanor makes becoming a wok star easy, something that anyone can accomplish. Her classes help bring families back into the kitchen and teach them life-long skills to enjoy the season’s bounty. Words of Advice: There are four requirements for success in becoming a wok star. Use a lightweight cast-iron wok; high heat and from the right heat source (gas is the only option); the right technique and quality ingredients....

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Healthy, Fast, ‘Fresh from Florida’ Challenge

If you’re a chef, food enthusiast or are just up for a new challenge, it’s time to get your creative juices flowing, as The Florida Department of Health, Florida Department of Agriculture and Consumer Services have partnered up to host a “Healthy, Fast, ‘Fresh From Florida’ Challenge.” This competition – open to Florida residents 18 years and older – is looking for people to submit healthy recipes that use “Fresh from Florida” ingredients and can be made in five minutes or less (excluding the prep time). This first round of the competition is open until Oct. 22 at 6:00 p.m. During this round, competitors will create and perfect their original recipes, submit photos of their dish and complete their online registration. After submissions have been received, the judges will select three recipes to move onto the next round. The three finalists will move on to compete at the World Food Championships on Friday, Nov. 6, 2015 in Kissimmee — and will have a chance to win $2500, $1000 or $500. During this stage of the competition, the contestants will make their recipe and present it to a panel of judges. Although the submitted recipes can vary widely, there are a few rules that must be followed. These include:        Use no salt added or low sodium products;        Be 500 calories or fewer;        Include food items...

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Two Year Anniversary Celebration at East End Market

Orlando’s East End Market, a hub for central Florida’s artisans, chefs and food entrepreneurs (as well as a feature in our current issue) will celebrate it’s two year anniversary from Fri., Oct. 30 thru Sun., Nov. 2, 2015 with a weekend of activities — all with a Mexican theme.  From a Midnight Market to a Family Fiesta, there will be something for everyone. So come on out and support your favorite chefs, farmers and artisan producers from central Florida — and congratulate East End Market on two years of success. Oct. 30 Midnight Market 9 p.m. – 12 a.m. at East End Market Cost: $42.60 (buy now) East End Market will kick-off the weekend’s festivities with a midnight market on Thursday evening. Since the weekend coincides with Día De Los Muertos (Day of the Dead), the market will feature a Mexican theme bringing you Mexican food, recipes, music and salsa dancing.  To get you fully into the spirit, guests are encouraged to dress in costume.   Oct. 31 Family Fiesta 12 – 5 p.m. at East End Market Cost: Free Enjoy a family fiesta at the market on Saturday afternoon, an event that is perfect for the entire family. Guests can prepare for their trick-or-treating adventures by participating in the face painting, making their own masks or flower crowns, and dancing to Mexican folk music. Nov. 1 Día de la...

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Funky Buddha Brewery’s Craft Beer Bread

If you’re a craft beer enthusiast (and we know that you are), you’re going to be thrilled to hear about Funky Buddha’s latest venture. No, it’s not about their in-house restaurant — Craft Food Counter & Kitchen — scheduled to open up in November (okay, we’re excited about that too). But rather, it’s about their new partnership with Whole Foods Market, and the release of the Floridian Spent Grain Sourdough Bread. The idea of the bread came from David McAndrew, Whole Foods Market’s Bakehouse Facility Team Leader, who wanted to partner up with a local brewery to add an innovative bread...

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