Category: Food

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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Ritz’s Burlock Coast Seafare & Spirits Newest Farm-to-Fork Restaurant in Broward

Like many new restaurants, Burlock Coast Seafare & Spirits in The Ritz-Carlton, Fort Lauderdale, has a menu crafted around farm-fresh, locally sourced ingredients. Such menus have become almost de rigueur with the food crowd. But Burlock’s chef de cuisine Gavin Pera has taken his Florida fare one step further. “On any given day 85 to 90 percent of our menu is locally sourced,” says Pera. “We not only connected with area farmers but also researched who was doing other cool stuff in the area.” So after bringing in spicy arugula from Paradise Farms in Homestead, fresh pork bellies from...

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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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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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Wynwood Brewery Becomes Miami’s First Production Craft Brewer

This month, Wynwood Brewing Co. founder Luis G. Brignoni marks the second anniversary of his craft production brewery, Miami’s first. He’s celebrating “excellent success, and a lot of growth,” which is accelerating since he and his staff began bottling two house beers in late August. His dad, Luis C. Brignoni, now 63, came out of retirement to help his avid home-brewer son open the business and taproom close to the heart of the Wynwood Arts District. His preferred beer, naturally, is Pop’s Porter, a rich, roasty brew named for him. The other one being sold in six-packs of 12-ounce bottles at Total Wine, Whole Foods and Milo’s Markets locations in Broward and Miami-Dade counties is La Rubia Blonde. Crowds come to the Wynwood taproom to sample their golden and pale ales, porters, barrel-aged strong ales and a large line of seasonal and specialty brews. On tap are about a dozen beers including Barnacle Belgian Pale Ale, Brown Nitro, Rickenbacker Pils, a Wynweizen, IPA and Original Sin Apple Cider. A half-dozen are available in 32- and 64-ounce growlers. This time of year, some different brews are produced. “We have two Oktoberfest beers coming out now. We have a nontraditional Imperial Märzen, which we dry hop with Citra hops, and then we have a traditional Oktoberfest style Märzen that’s coming out in about a month. They’re lagers,” said Luis G. Brignoni,...

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Chanson Restaurant in Deerfield Beach Aims for All-Organic Cuisine

At Chanson Restaurant in the Royal Blues Hotel, their goal is to serve only 100 percent certified organic food. Executive chef Sylvain Noel has been directed by the hotel’s owner to buy only produce certified organic by the USDA. He even tries to get organic wines for the Lounge, and the hotel’s wine list when available. “Since day one we made a choice to use only fresh, organic produce and meat. Even the shrimp we get is Florida shrimp,” says Guilherme Goncalves, food and beverage manager for this new hotel just across from the sand in Deerfield Beach. However, for the sake of full disclosure, he tells me that the shrimp are put on ice in the boats immediately after being caught but they are never frozen. “That makes a big difference,” he says. Their beef comes from grass-fed cows in northern Florida. The “calotte” of beef is a popular menu item served with morels and artichokes. “These are the choices we’ve made,” Goncalves says. The owner is Edward Walson, a film and Broadway producer (Blue Jasmine, Magic in the Moonlight) who chose this sleepy oceanfront town because the beach reminded him of growing up surfing along California beaches in the 1950s. He’s personally chosen just about everything in the dining room as well as the 13 guest rooms and suites, including hand-done Italian linens and silver service. According...

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Road Food: The Garden Cafe a Downtown Oasis in Sebring

    by Chris Felker Lolly McLane says gardening is her first love, but she and husband Scott easily shifted into full-time restaurateurs when the opportunity presented itself in the wake of the recent recession. Business at their 20-something-year-old McLane’s Country Garden, a landscape/garden-supply business in the heart of Sebring, had sputtered. But on hearing from customers hungering for good outdoor dining downtown, and realizing they already had a ready supply of food from their own garden, the McLanes cultivated what became the Garden Café. Their bistro fare, featuring homemade quiches, sandwiches, soups, salads, and desserts – made with ingredients plucked from the surrounding garden – has proven popular since Lolly and Scott opened their venture in 2011. Using a Community Redevelopment Agency grant, they erected a roomy, wooden-truss, open-air pavilion with roll-up vinyl sides. The result has become a local hit and magnet for visitors, and it’s No. 1 for the area on a popular travel website. Until recently, the McLanes still were selling plants, produce, and colorful hanging baskets out of their garden. Lately, though, they’ve used all the produce in the cafe. What they don’t grow, local farmers supply. “I’m just looking for quality, and they know it, so I get the pick of what I want,” Lolly says. Their greenhouse is now a hothouse for ripening fruits and vegetables, and they lease space two doors...

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