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Culinary

Culinary, The Issue

Chatting Up Top Chef Fabio Viviani

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By Nycole Sariol/Photo courtesy Siena Tavern Bravo’s Top Chef Season Five summoned some very distinguishable TV personalities to its screen, plashing that touch of drama necessary for any triumphant reality show dish. Though the claws were sharp and the fights were prevalent, there was but one who maintained his cool all the while – oddly enough – stirring the pot. The Italian chef, who wore a smile more than he wore an apron, Fabio Viviani, indubitably rendered that Italian fire that melted the hearts of many during season five Top Chef New York and Top Chef: Allstars. After nation-wide exposure on an Emmy Award winning show, it’s only natural that raved success ensues, right? Not for Fabio. For him, the show did not define his career as a chef. It merely gave him the tools to build future relationships with people whom he might not have otherwise. “My life is the same. It [Top Chef] just made it busier,” the chef told us right before he and newest restaurant, Siena Tavern snagged up the People’s Choice Award and Best Taste of Florida at the OBIES in Ft. Lauderdale. The devilishly charming chef, who has opened California hotspots like Café Firenze and Firenze Osteria and Siena Tavern in Chicago, no doubt holds the gold belt of encapsulating the perfect chef-restaurateur combo. But those aren’t his only accolades gaining him colossal recognition. On top of multiple and expanding restaurants in the works, Viviani also has the bragging rights to some handy cookbooks like the New York Times Best-Seller, Fabio’s Italian Kitchen and another due out later this year, following the vibe of the former. Like any good, homegrown Italian boy, raised on a nice glass of Chianti instead of a tall glass of warm milk, Viviani is expected to launch his first line of wine. “We love to drink, but we wanted to create a product that people are passionate about,” he says. Apart from the launch of his anticipated wine line and the sequel to his best-selling cookbook, it’s the opening of Siena Tavern Miami that breaks the cooking catalyst’s chart-topping news. The sister restaurant to his Chicago location, is set to open fall of this year in South Beach’s old China Grill, between Washington Avenue and 5th. Viviani says to expect loads of color and, of course, fashion, because what’s a Miami restaurant without the duet?  With so many whirl-winding ventures teeming around him, how does this guy find the time for a little shut-eye? “I don’t. I gave it up a while ago,” chuckles the Top Chef’s favorite season five contestant. But in a city that welcomes sleepless nights, we expect he and his insomnia will fit in just fine here on Miami’s shores. Click here to view post on the July/August 2014 issue.

Culinary

Sweet-Tooth Swooning By Way of Sweetness Bake Shop and Café

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By Nycole Sariol/Photography by Imani Ogden Lately, cupcakes aren’t just cupcakes anymore. In fact, they’ve become a much bigger deal than their diminutive stature suggests. For South Miami’s Sweetness Bake Shop and Cafe, flavor is everything. The ‘ole red velvet and the generic vanilla song and dance is joined by a medley of different tunes consisting of nutella buttercream and bacon crumbs, and Cortadito-flavored cupcakes at the sweet-shop, pushing the envelop of what can and what can’t be done in the holy sanction of all things “sweet and savory.” Cupcakes aren’t the only antidote for a sweet-tooth ache served up on Sweetness’ menu. The confectionary kingdom also specializes in producing some of the Miami’s tastiest desserts – from their legendary “dessert shots” to a rainbow of flavor-packed pies and just about every deep-fried everything. The sugar rush doesn’t stop there. Sometimes, one hit of their mini-cupcakes like the Dulce Coco and Guayabera cupcakes, isn’t enough to quell your craving. For this reason, the bakery makes it possible to supersize cup-sized cakes to real-sized cakes. And as if Sweetness couldn’t be more considerate of their customers’ demands, the bakery also caters to the salt-savants with an eclectic menu of hearty lunch dishes like their staple Raspberry Brie Sandwich and G.O.A.T. Grilled Cheese and a an ice-cold craft beer to top off the perfect way to end your midday chow. You can also spot the bakery burning some rubber in their food truck, Sugar Rush. And the for the patrons in Hialeah, dreading the drive over to South Miami just to get your Sweetness fix, good news. The bakeshop just opened up off of West 49th Street. Do we smell a cupcake takeover acookin’ in South Florida? Perhaps. But we can definitely smell something heading from Sweetness’ direction. Maybe it’s just a batch of Maple Bacon Cupcakes fresh out of the oven. In that case, we’ll take a dozen, please!  Click here to view post on the July/August 2014 issue.

Culinary

Sake Room

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  By Katie Jackson With its delectable Japanese cuisine, trendy ambiance, and one of the largest selections of sake in South Florida, Sake Room will surely please the eye and the palate. Owner and chef Mario Cicilia infuses his Japanese cuisine with deliciously unique flavors from his Caribbean background, making the delectable food truly irresistible. Take your taste buds to heaven with the Dr. Phillips Roll or Spicy Crab Roll, or try the uniquely divine sun dried Tomato and Avocado Roll or the Lemon Tuna Roll. Sake Room also offers many exquisite and fully cooked meals like Chicken, Beef, or Salmon Skewers that will leave you wanting more. Whether you’re a sushi lover, sake fanatic, or love trying temptingly distinctive dishes, the innovative Sake Room is an absolute must-go. Click here to view post on the July/August 2014 issue.

Culinary

Nutritionist Keren Gilbert’s recipe for staying slim

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Chia Seed Smoothie Ingredients • 1 large peeled orange • 1 tablespoon Chia seeds • 1 cup vanilla almond milk • 1 banana (frozen) • 1 teaspoon of stevia sweetener like SweetLeaf or Nu Natural White Stevia Powder • Combine all ingredients in a blender until smooth, and enjoy! Click here to view post on the July/August 2014 issue.

Culinary, MSM Online

The Dawn of Coral Gables Restaurant Week

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It’s baaaaaaack. That’s right, grubbers and oinkers of the most magical city – Coral Gables Restaurant Week is steadily approaching and it’s added some rookies to its roster of native eateries. Now in its 7th year running, the three-week event will be featuring more than 35 hearty restaurants all hailing from – you guessed it – The Gables. Some of the grub hubs participating in this year’s event include Bulla Gastrobar, Café Abbracci, and comfort-food savant Swine Southern Table and Bar. And that’s just the tip of the iceberg, engorged with a colony of bistros, steakhouses, and wine bars. As for the newbies: Bellmont Restaurant, BrickTop’s, and La Tagliatella will be but a few stepping up to the plate for this year. “I am very excited to be part of the Annual Coral Gables Restaurant Week now in its 7th year. This year we welcome six new participating restaurants to add to this very dynamic and diverse dining community,” says Director of the Business Improvement District of Coral Gables, Marina Foglia, in a press release. “Coral Gables Restaurant Week offers incredible deals and is a great way for all to visit new places or enjoy their favorite spots.” From June 9th– 29th, participating restaurants will regale guests with pre-fix lunch and dinner menus, paired with either a Cuba Libra – the week’s official cocktail by Coral Gables Restaurant Week’s presenter, Bacardi – or the featured wine, Martini Prosecco. The week kicks off with a little “sneak peak” event called Taste of the Gables, June 5th. There, guests can satisfy their palates by sampling from selected, all battling to win the gold of “Best Taste of the Gables.” Advance tickets for general admission starts at $30. And for some VIP exclusivity, expect to shell out $55 for fancier hospitality. You can purchase your tickets at www.coralgablesrestaurantweek.com. But hurry, because tickets are going fly out quick for this gluttonous blood bath. Christy’s Restaurant BrickTop’s

Culinary

Beats and Brunch: R House Wynwood Brings Brunch and Music Series to the Menu

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As if the art/food combo didn’t give us enough reason to crash Wynwood’s R House. Come this Sunday, chef and owner Rocco Curelli will join the Sunday Funday bandwagon by adding brunch to his artful menu of goodies. And what’s brunch without some mellow jams to get you in the mood? Case in point: Live music. The Sunday Brunch and music series, appropriately entitled “Saucy Sundays”, will guarantee an unlimited selection of traditional brunch dishes gone rogue for $35 per person. And if you dig the art on the house’s walls, then you’ll go nuts over masterpieces like the Seafood Cake Benedict, Chili-Coffee Braised Short Ribbed Sliders, and Purple Potato Tortilla, putting a not-so-brunchy twist on the expected brunch classics. Brunchers will wash down the evidence of their gluttonous sins with Skky Bacon-infused Bloody Marys and Byejoe Sangrias. But if modesty isn’t really your thing, then drink up by the gallons with the series’ Brunch and Bottomless drink special for $52.00. While your getting drunk off of food and drinks, heighten that buzz with live tunes courtesy of Laura of Miami and Patrick Walsh. Can’t make it out this week to grub and jive? Don’t fret because the electro bumps will be broadcasted through Wynwoods’s resident radio station – Klangbox.fm.   Be sure to jump on the reservations list by ringing up (305) 576-0201. R House is located at 2727 NW 2nd Avenue in Wynwood, Miami.

Culinary

Michael Mina 74 to Host this Month’s Cellar 1954 Dinner Series

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On any given night, the lobby of Miami Beach’s Fontainebleau is fully stocked with twenty-something-year-olds praying that God will bless them with the chance to make it past the mob of other twenty-something-year-olds, and through the double doors of LIV for an amnesiac night of headlining djs and bottle-poppin’ “good times”. Though known for it’s non-stop ragers, the “Queen Bey” of hotels has another fun fact hidden up its gem-encrusted sleeve – its old. That’s right. Since 1954 the hotel has welcomed star-studded guests from Elvis to Diddy to its internationally acclaimed doormat. And this Thursday, to celebrate it’s long-standing status – instead of brushing it underneath the rug with a little Botox – the hotel will host it’s monthly Cellar 1954 Wine and Dinner Series at Michael Mina 74, the hotels newest edition to its culinary hall of fame. The night will be centered on a four-course wine pairing dinner by chef de cuisine, Thomas Griese and Estate Director of Spanish winery Bodega Numanthia, Manuel Louzada, who will hand select some of Spain’s smoothest glasses. To kick off the night, KRUG bubbly will be imbibed by the privileged hordes of guests to warm up their grumbling stomachs for some heavy wining and dining. The restaurant’s private dining room will be offering up a specialty hand-tailored menu that follows: First course: Octopus ‘A La Plancha’ – served with a ruby crescent Potato, Romesco, Parsley, Smoked Marcona Almond and a glass of Termes 2010. Second course: Hay Smoked Rack of Lamb and Byaldi – Garlic en Chemise, Rosemary Lamb Jus Gras, Port Wine Croquant, served with Numanthia Magnum 2009. Third Course: Rocker 28 Dry Aged Rib New York Strip Loin – served up with spring Morels and Fava Bean Cassoulette, drizzled with Bordelaise Sauce and paired with your choice of Termanthia 2006, Termanthia 2008, or Termanthia 2010 (The Moment We’ve All Been Waiting For) Dessert: Chocolate Cake – peanut butter, Cocoa Nib, and malted milk. If that doesn’t bring a tear to your eye, I just don’t know what will. It takes $155 of your hard-earned cash to dive in indulgence for the night. Word of caution: reservations are highly recommended to assure that you’re fed well, so jump on that phone and make one today, or forever regret the day you didn’t.     Reservations: 877.326.7412 or visit Fontainebleau.com/cellar1954 Michael Mina 74 is located at 4441 Collins Ave, Miami Beach, FL 33140

Culinary

Tongue and Cheek Celebrates It’s 1st Birthday

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Miami Beach favorite, Tongue and Cheek has arguably withstood the test of time in an industry where failure is about as common as LiLo singing “Rehab” by Amy Winehouse. Case in point: a valid excuse to celebrate its one-year anniversary by way of a killer prix-fix menu. I thought we were the ones who were supposed to come bearing gifts. From April 15th (that’s tomorrow) through Sunday, April 20th, restaurateur Chef Jamie DeRosa will oblige his guests to a $65, five-course dinner menu that may or may not include resident dishes like the Cauliflower Panna Cotta with pickled vegetables and American caviar and Crisp Lamb Belly with barbecued octopus, roasted eggplant and romanesco, among other T&C favorites. But the real bill-slashers lie within the $2.00 beef sliders and the $4.00 T&C Classic Whiskey Sour courtesy of in-house mixologist, Sarah Welch. And to properly finish off the night, salted pretzel ice cream with cashew praliné, coffee cake and blackberry – if only for that ice cream. Not seeing your go-to dish on this week’s feted menu? Fret not. Because you can recommend any dish of your choice via T&C’s social media. Leave your coveted suggestions on their Twitter page, @tandcmiami. Tongue & Cheek is located at 431 Washington Avenue, Miami Beach FL.   Telephone: (305) 704-2900; www.tandcmiami.com.     – Nycole Sariol

Culinary

Veritage – The Responsible Alcoholic’s Paradise

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Wednesday marked the kick-off of Veritage; a four-day jubilation dedicated to foodies, winos, and beer guts. The Wednesday inauguration lured hundreds to the paint-splattered Wynwood Walls, where a bevy of beer, wine, and food stations sat awaiting those who longed to dive into food comas and utter inebriation. MSM, of course, was invited to partake in such festivities. Arriving at the event, two lines of – what appeared to be – working interns, greeted guests, hovering over them on either side of the long curvy walkway that led to the festival. Slapping the interns some high-fives like we were heavyweight champs approaching the arena only seemed appropriate. Finally, stepping foot into the crockpot of dark malts and Brioche burgers, the shuffle began. Oscillating from beer booth to beer booth was the perfect beginning to get adrenaline juices pumping and build a hefty appetite. Negra Modelo was the first brewskie checked off on our list. We opted for the darkest beer they had. Usually dark beer has the tendency of being overbearing and the type of beer that grows hair on one’s chest, but misconceptions were shot down with a smooth brew and a sweet twist at the end. Other candidates like SmithWick’s Premium Irish Ale, Adelbert’s Triple B, and New Belgium’s Fat Tire, made the cut of the night’s top picks. After extinguishing the thirst, hunger still lingered. Problem solved thanks to local faves like Midtown’s City Hall Restaurant with their crave-worthy Pulled Pork Sandwiches on a Brioche bun, and Gilbert Bakery serving up some mean Hummus. “We brought our vegan white-bean hummus on a plantain chip and our asparagus croquet with a bacon Parmesan sauce,” said the chipper girl working the Gilbert Bakery booth. But perhaps the fattiest surprise of the night hailed from Miccosukee Resort in the Everglades. “This is a 24-hour, braised pork shoulder served on homemade Brioche with a charred-Vidalia onion apple butter, ripe green apple, chicharrones, and a Vermont white-cheddar foam.” All compacted into a wee sandwich. “I just gained weight listening to that,” joked a hungry patron, swooping up the Brioche bun covered in artery-clogging ingredients. Apparently, Brioche was the theme of the night, pairing up nicely with some beer burps and good-time memories made.

Culinary

The Future of Brazilian Cuisine Comes to Mary Brickell Village: Porcao

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The obvious gushing about mouth-watering Beef Cheek Pierogis or the thirst (and liver) quenching Margaret P.L. (a passion fruit and tequila infused cocktail brimmed with chili powder) is expected while boasting about your night spent at Mary Brickell Village’s newest addition to its restaurant rim of fire – Porcao. However, we’d like to think there’s more than meets the eye, or mouth, than just tasty pass-arounds. Having just swung open its doors to the public this past Wednesday, the Brazilian farm-to-grill restaurant wants its prospective clientele to know something; it’s not your stereotypical “steak-house”. Sure, it’s got enough red meat stocked in its dry-aging room to make a tear roll off Gaga’s cheek. But instead of a connotation that usually shrills “overly-masculine” dining and the barbaric meat-tearing table manners that ensues, having a good time is highly encouraged. Over the banter of double-dates and an over-due “girls-night-out”, Madonna and Exposé mash-ups chine through your eardrums, really making sure to emphasize on the whole “Saturday night get-down” vibe, even if it is just an average Tuesday night. Technology plays a huge roll while putting food on Porcao’s many tables. Red, leather bound iPads serve as fine menu replacements. While double tapping and exercising the over-used likes of your index finger, guests are able to scroll through an infinite amount of pictures as hopeful digestive candidates. Not only do you get a very clear idea of what each plate is, but you’re also able to make a wish list of coveted dishes that hit your mmm bone. The iPad also has a wine-pairing feature, wherein the menu recommends a wine that complements each individual dish. Looks like the Rise of the Machines prophecy is in fact being fulfilled. Once you stop scratching your head and make your selections from the user-friendly iPad, you’re regaled with some of Chef Jeff O’Neil’s homegrown offerings such as the Broiled Veal Marrow – a salty yet potent dish with the help of some horseradish crumbles, smeared along a crispity-crunchity crostini – and the cured salmon with mustard seed and cream paired with toast – promoting a tangy, citrus zest when combining the ingredients – to take the title of best apps. And for dinner, contenders like the oak charred sea bass on a bed of seared cranberry fois gras dumplings, topped with white onion, and the Wagyu Cap Steak with shallots (highly recommended with the potato pillows bedashed with truffle oil) serve as perfect instigators for some major eye-rolling action. For more of this night-and-dine experience, head over to the 10,500 sq. ft. Brazilian enclave in the heart of Brickell for dinner, and (the soon-to-launch) lunch and brunch Monday–Sunday. Mary Brickell Village at 901 South Miami Avenue, Suite 101. (305) 779-2445; www.porcaogrill.com. – Nycole Sariol

Culinary

It’s a Chef Thing

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Text & Photography by Nycole Sariol Crowds spilled into South Beach by the dozens for South Beach Wine and Food Festival 2014. Only Miami could pull off the unabated gathering of celebrity and local chefs, big-time sponsorship from heavy-hitters like Whole Foods, and live performances from American classics like Sammy Hagar, jam-packed into one mini-weekend. However, the weekend was anything but mini. Celebrity faces like Anthony Bourdain and Emeril Lagasse made palatial appearances to help monumentalize the four-day event, along with other star-studded chefs such as Andrew Zimmern, Giada De Laurentiis, and Eric Ripert. A bevy of tents and booths secured the powdered beaches, separating them from the tourist-driven chaos of Ocean Drive with but a mere sidewalk. Foot-traffic densely invaded every square- inch of the designated grounds that read SoBeWFF overhead the said premises. A fete of household names like Barilla seized the influx of booths, generously stacking plates full of pastas and fresh shrimp salads, catering to the mile long lines of famished tummies, all lusting for the same thing – food. The sin of gluttony was heavily abetted while local and non-local patrons alike partook in wine tasting, refreshing alcoholic consumption, and hearty snacks under the immensity of the Whole Foods Grand Tasting Village tent. Local bars and restaurants waited on the thousands hand and foot, shoving their most prized and signature dishes down their throats, restoring their energy to down some more delicacies apace and throw back an even bigger wave of liquor the second time around at booth destinations like the Cruzan Rum Bar – a SoBeWFF fave! Within the brimming confines of this tasting village, one was bound to bump into mega-mouths like Mr. Nice guy and this year’s Burger Bash winner, Michael Symon, at the Costello Booth, featuring his Bonus Burger of the day. Outside of the Whole Foods circus of food fetishes and freaks, Anthony Bourdain sat along side his buddies and culinary accomplices to talk all things New Orleans and the HBO series Treme – to which Bourdain will take the title of writer monkey for the series’ upcoming season – as aspiring literates and food junkies swooned over their fearless leader. But as Bourdain bid adieu to his faithful admirers, and night swallowed day, legends like Sammy Hagar were joined by kitchen extraordinaire Emeril Lagasse to host Emeril and Sammy’s Rockin Beach Party presented by Sammy’s Beach Bar Rum and Cabo Wabo Tequila. The event sat right outside the world-class Delano Hotel where folks with a distinct penchant for pastilitos – a Cuban pastry usually replete with guava and cream cheese – and other fried morsels of the Cuban variety, enjoyed bite-sized versions of Versailles signature dishes in booths that occupied the outskirts of the celebrated event. When it came time for song and dance, the host of the night, Emeril Lagasse, gave a warm welcome to his long-time friend and musical mastermind, Sammy Hagar. Loud stage lights and a sea of glares from forty-something year-olds’ iCameras illuminated the night. The act of inebriation and eating oneself into oblivion wasn’t the only form of entertainment on the menu that weekend. While the X, Y, and Millennial generation had their “adult time” on the beach, the kiddies were given a special time of their own. On the other side of The MacArthur Causeway on Parrot Island, kids of all ages awoke the chef from within, as Chef Lorenzo Boni from Barilla introduced a fun yet healthy cooking class for youngsters to understand the importance of maintaining a balanced diet. Joy inordinately inhibited the children’s faces when they caught news of what would be cooked up in Boni’s cauldron of goodies. Orzo and Zucchini Lasagna were the Italian cuisine contenders that set the perfect balance of showing the kids that it is possible to gorge themselves while doing so in a nutritious manner. While Chef Lorenzo and his assistant and nutritionist, Ana Rosales, treated the kids to knowledge, outsiders found leisure by getting their faces painted and messing around in the fun zone with their besties. Memories of affinity left a stamp on the weekend best known for its wine and food. Along the way, we look back on and observe the four tons of protein engulfed; the 100 bunches of cilantro garnishing our plates, and the 3,860 hours of preparation it took to create such a gastronomically momentous celebration by the people whom we trust day in and day out with our minds, our mouths, and our guts – the chefs; because at the end of it all, chef knows best. Click here to view full story in the March/April 2014 issue.

Culinary

The Art of Eating Organic

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Sorry Gisele and Adriana, but you ladies aren’t the only holy grails to come out of Brazil’s land of plenty. “I always look for the balance between quality and technique by making something easy, healthy and tasty,” regales gastronomist extraordinaire and private chef, Isa Souza. When she’s not schmoozing with celeb-pals like Andy Garcia, Jamie Foxx & Rodrigo Santoro, the Vida y Sabor front- woman sticks to her roots – her organic roots, that is. A firm believer of the Eco-gastronomical Movement, the self-taught chef prides herself on using only organic ingredients and declares to us her undying love for salt. MSM: What inspired you to become a chef? I’ve always been in love with gastronomy. Since I was a little girl, playing house, I already envisioned all of the ingredients I was gonna use. I believe I was born with this gift and what I did later on was to become a professional at it. It’s really amazing to be able to work with what you love and even be able to help people cook better and eat better. MSM: Tell us about your new book. What inspired you to publish your own cook book? The idea was to compile all the recipes from the first season of the show “Isa Vida y Sabor” in a way that I could get closer to people and share my ideas and personal experiences. I like the idea of being a part of people’s meals. It’s very gratifying when someone tells me they’ve tried a recipe and it worked and they loved it. MSM: What is the most essential item in your kitchen? Salt. To me it is the most important ingredient to make any recipe. Besides being essential to our metabolism, in the right quantity of course, it activates the taste of each ingredient. We can live without sugar, for example. Fruits and carbs are sugar providers, we can absorb the fat of many foods but salt is unique. If anyone asks me what I would take to a deserted island, it would definitely be a little jar of salt. MSM: How do you choose your ingredients? I search for quality in every ingredient, it is very important to know where it comes from and preferably organic. MSM: How important is it that the produce must be in season? How does that affect the taste and quality of a dish? I defend the Eco-gastronomical Movement and one of the basics of this movement is to raise the consumption of organic products. That said, you have to consider what’s in season and preferably from a local production so you know what you’re eating is fresh. MSM: What is your favorite dish to make? This is a very hard question but I have to say it is every meal I’ve ever prepared for my family. Every time I get to cook for them, it’s my favorite. It is my way to express my love for them. MSM: What is the best way to kick start your morning? A super juice of carrots, apples, oranges and ginger. I love it and it gives you the energy you need to start your day. MSM: When you are designing a complete meal, what factors do you take into account? I always look for the balance between quality and technique by making something easy, healthy and tasty. MSM: How do you achieve harmony and balance in your dish? Always take into account: quality, quantity and taste. MSM: Are fresh ingredients important ? Always. Fresh ingredients are always my first choice. It makes all the difference in cooking but especially in taste. MSM: Do you ever take inspirations from other chefs and make them your own ? I’ve always been inspired when cooking by the great Chefs Alain Ducasse and Jose Andres, they both have a great style of cooking and that inspired me a lot when making my own recipes. MSM: Is your cuisine inspired by your home land? That’s where my passion started so I’ll always carry a peace of Brazil with me wherever I go, every trip around the world, I like adventuring myself and exploring the culinary culture of every country I visit. It’s an incredible way of getting to know that culture, by what they eat. Click here to view full story in the March/April 2014 issue. By Nycole Sariol. Photography by Imani Ogden / Makeup by Amber Baer

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