Archive for June, 2010
South Beach Food Tour Featured on the Style File WSVN Channel 7 News
Posted: Sunday, June 27th, 2010
Bonefish Grill – My father would always say “if there are a lot of people, it must be good”
Posted: Friday, June 25th, 2010
Talk about a full house. I had called Bonefish Grill in West Miami to make reservation and it was booked then I called the one located in Weston, and one table was available at 4:45pm. As we drove though Weston, I noticed how clean and very green the area was. When we got to the restaurant there were people sitting on benches waiting to eat. My father would always say “if there are a lot of people, it must be good”
As I entered, all the tables were taken and with a cheerful smile the host welcomed us, then I mentioned I had a reservation. We were quickly seated at our table. Then our server introduced herself and asked us what we would like to drink, she patiently waited for us to order then she politely mentioned she can return, when we are ready to order.
We ordered a Coconut Crusted Shrimp, 6 jumbo shrimps served with a tangy, sweet dipping sauce. I prefer my shrimps to be butterflied, but these were served whole.
They were dark, golden color, very crispy, and warm. The sauce was strong in flavor, a perfect consistency and a great match with the coconut flavor.
We tried the Norwegian Salmon served with Bonefish’s signature lemon butter with steamed vegetables. The salmon was flaky and soft to the touch. The vegetable, I would say were blanched due to the fact that they were a bright, beautiful color, tender but crunchy, seasoned with salt and pepper. The Angler’s Steak special is a USDA choice sirloin served with potatoes au grain and steamed vegetables.
My cousin ordered her meat well-done, this is normal for the Hispanic culture. In Central and South American counties, there are few laws when it comes to food. Here in the States we have laws to protect us of bacteria and breakouts. Therefore, we have the choice of ordering our meats in many ways. Choice’s include blank and blue, rare, medium-rare, medium and so on. The Fontina Chop is a doneness pork, Fontina cheese, garlic, prosciutto, mushroom marsala wine sauce. Let me just say this dish is outstanding. Wow, a well created and gourtmet.
The potatoes au gratin originates in French cuisine and prepared with potatoes, often using breadcrumbs, grated cheese, butter, heavy cream and eggs. Then baked or cooked under an overhead grill or broiler to form a golden crust on top. This side dish is extremely excellent. Wow!
The “American style” Kobe beef burger comes with sharp cheddar and a special sauce. I felt no special connection with this burger it was juicy and loaded right, but I felt it would have been a better choice to order another dish just for a couple of extra dollars.
As we ate the manger, Elliot Sanger was extremely helpful to his servers and polite to his customers.
Without a doubt, my family and I would come back, because we know for the fact that the service and quality of the food is excellent.
Bonefish Grill
4545 Weston Road
Weston, Florida 33331
www.bonefishgrill.com
by Food Critic Raquel Ortega
Aw, Shucks! Area 31′s “We Cook While They Clean” Gulf Aid Fundraiser
Posted: Wednesday, June 23rd, 2010
There are a ton of things you can do to contribute to the ongoing cleanup efforts on the Gulf coast.
Among those that don’t quite count as sacrifice? Eating oysters at Area 31. The sustainability-oriented seafood restaurant has announced that it will be participating in “We Cook While They Clean,” a nationwide fundraising effort in which restaurants will donate a portion of their proceeds to the cleanup efforts.
As of June 23, $1 from every Oyster Primi dish ordered at Area 31 during lunch or dinner will be donated to the Gulf Relief Foundation. The oyster platter consists of six chilled Island Creek oysters from Massachusetts, served alongside a mignonette sauce and lemons.
It’s not the first time Area 31 has gotten on board with a good cause. Named for the Area 31 fishing area that encompasses the marine waters of the United States’ southeast Atlantic coast, the Gulf of Mexico, the Caribbean and South America’s northeast coast, the restaurant is widely hailed as a local pioneer for its sustainable ocean-to-table fishing practices. It even has a longstanding relationship with the Monterey Bay Aquarium Seafood Watch, which certifies seafood suppliers from sustainable fishing environments and works to educate people about how making sensible seafood choices contributes to the conservation of ocean resources.
So how long can you do good while simultaneously feeding your inner glutton? “Until fishermen are back in their boats,” according to a press release issued by the restaurant. “We wanted to support those who have been most affected and displaced by this oil spill, especially those fishermen who we rely on everyday in our restaurants,” John Critchley, Area 31′s executive chef, said in a press release. “We are coming together and making an honest commitment to these fishermen.”
Area 31
EPIC Hotel, 16th floor
270 Biscayne Blvd. Way
Miami, Florida 33131
Phone: 305.424.5234
www.area31restaurant.com
Aventura Mall’s The Grill on the Alley offers new summer deals
Posted: Tuesday, June 22nd, 2010
It’s easy to build-up an appetite while shopping at Aventura Mall. And although there are plenty of dining options at the North Miami mall, one restaurant that is combining delicious American fare with wallet-friendly prices (leaving more money for shopping, of course!) is The Grill on the Alley.
The Miami outpost of Beverly Hills famous power lunch spot recently revamped its happy hour menu just in time for summer season with new food items and cocktails. And we’re not just talking about weekday happy hour. The Grill on the Alley offers Saturday and Sunday specials, as well. Happy hour is available Monday-Friday from 4pm to 8pm and Saturday-Sunday from 11:30am to 6pm.
You’ll want to take advantage of the “Chef Bites” section on the menu, which features mini versions of a number of the restaurant’s signature dinner items. Don’t miss the Colorado lamb chop with mint-mashed potatoes and demi-glaze ($8); the braised short rib with roasted garlic mashed potatoes ($7); or the peppered filet medallion with Roquefort cheese sauce ($9).
In addition to the “Chef Bites,” there’s a $3.95 and $4.95 menu. The $3.95 menu includes hummus (traditional hummus served with grilled flat bread and cucumbers), popcorn shrimp (tempura battered rock shrimp, served with Cajun tartar sauce) and blue cheese fries (crispy French fries topped with blue cheese crumbles). The $4.95 menu offers classics like crab cake side kicks (two mini jumbo lump crab cakes served with remoulade coleslaw), seared ahi tuna sashimi (coated with black and white sesame seeds, and served with pickled ginger, wasabi and soy sauce), Kobe side kicks (two mini Kobe burgers with blue cheese, mayonnaise, lettuce and tomato) and chicken pot pie (fresh chicken, carrots, onion, peas and mushroom, topped with a flaky crust).
If your shopping experience wasn’t successful, perhaps the cocktail menu will ease the pain? The new happy hour menu introduces several new handcrafted cocktails for a discounted $9. Highlights include the Raspberri Tart (Absolut Raspberri, raspberry puree and fresh-squeezed hand shaken lemonade); Frozen Summer Peach (Belvedere Vodka, Peachtree Schnapps, fresh citrus juices and peach puree); and The Grill 75 (Grand Marnier and fresh-squeezed lemon juice, topped with sparkling wine). Other drink specials include Finlandia vodka martinis for $7, a selection of beer for $3.50 and wine by the glass for $2 below the regular menu price. We’ll cheers to that!
The Grill, Aventura
19501 Biscayne Blvd.
Aventura, FL 33180
(305) 466-7195
www.thegrill.com
Food Policy Council Training, Miami Dade College, Wolfson Campus
Posted: Wednesday, June 16th, 2010
Community food organizations and other interested food and agriculture interests are turning to the development of food policy councils to coordinate their efforts and influence public policy to promote a just and sustainable food system.
About the Training
This training session will provide stakeholders in Florida with information on food policy council organization, operation, membership, and purposes. The session will allow sufficient time and opportunity for participants to determine if and how a food policy council will advance their common agenda and what steps are needed to organize it. Participants are expected to include representatives from the private non-profit, private for-profit, and public sectors.
About the Trainer
The session will be led by Mark Winne who has 20 years of experience assisting communities around the country with the development of food policy councils. He is the Food Policy Council Project Director of the Community Food Security Coalition.
Where:
Miami Dade College, Wolfson Campus
300 NE 2nd Avenue
Miami, FL 33132
When:
July 14, 2010 at 09:00 AM – 03:00 PM
For more information, see the event page
Banana Omelette (Platanos Maduros Fritos – Pan Fried Sweet Plantains)
Posted: Tuesday, June 15th, 2010
The Recipe – Dish covered at the Little Havana Food Tour
Ingredients:
- salt and freshly ground black pepper to taste
- 2 tablespoons pure Spanish olive oil
- 1 tablespoon finely chopped fresh parsley for garnish
- 6 large eggs
- 2 yellow bananas but in chunks 1 inch thick and pan fried
Instructions:
- In an 10-inch nonstick skillet, heat the oil over medium heat until fragrant, then add the fried plantain, raise the heat to medium-high, and cook just until warm, 2 to 3 minutes.
- In a mixing bowl, whisk together the eggs, salt, and pepper until frothy. Pour the eggs over the plantain in the skillet, and with a spatula, keep moving the eggs from the sides to the center of the pan, and back, allowing the uncooked eggs to run under the cooked, so they can set. Cook until the omelette is set.
- Place a plate over the skillet and quickly invert the omelette onto the plate. Add more oil to the skillet if necessary, slide the omelette back onto the skillet, uncooked-side down, and let cook for 1 to 2 minutes.
- Invert the omelette onto a serving platter, sprinkle with the parsley for decoration, cut into wedges, and serve.
Salsa Fiesta, Mexican food the way it’s supposed to be (Midtown Miami)
Posted: Friday, June 11th, 2010
Merriam Webster defines fresh (food) as having its original qualities unimpaired, not altered by processing. I certainly experienced what fresh really means at Salsa Fiesta, a contemporary restaurant on Biscayne Boulevard in downtown Miami. Mexican food is widely offered anywhere you go. Mexican cooking is well-known for its varied flavors, multicolored decoration and exotic spices. I was not sure what to expect from Salsa Fiesta, what I did know, their website did not have the typical chihuahua dogs or a sombrero with the nation’s colors
To start I ordered a Boylan Cane Sugar, Black Cherry, a lovely, revitalizing drink. Established in 1891, Boylan uses cane sugar in their drinks, a great and healthy choice. Then I ordered a Salsa Sampler, a great idea for a group event, a little of every salsa on their menu. Each salsa has its own unique flavor. I can sit here and write oodles about each one; overall the Mango Relish has a sugary, with a refreshing tangy flavor. Their signature dip, Hot Tamale Salsa, is remarkable. Yes, this is not the well known corn-based tamale, this one is not wrapped or filled with meats but it has a velvety sweet-hot flavor. I would positively come back just for this salsa. It’s innovative and exciting to be introduced to new dishes.
Then came the Tostada Fiesta, which is a crispy flat corn tortilla, loaded with black beans, lettuce, pico de gallo, guacamole, sour cream, fresh cheeses served with a taquito, pico de gallo salad and tostones. When I say loaded, I mean brimming over with all of the mouth-watering foods described. Every ingredient item on the menu is magnificently prepared and laid out perfectly. The Tostada is crispy and crunchy, the semi-mashed black beans has a smooth-chunky texture, crisp lettuce, basically crisp, buttery, crisp and just delightful with every mouthful.
My favorite dish was the Tostones Fiesta. I found it irresistible, the ideal of melted cheese on tostones. The tostones had a hint of sweetness with the sharp cheeses that make it a perfect contrast taste. This is reminiscent of a typical Caribbean dish combining sweet with savory.
What a pleasant, friendly, and helpful staff! And as if the food was not the best Mexican food I’ve had in a while, the service was superb. Artemisa Aguilat is the general manager, as she spoke to me and showed me around, she displayed so much passion. She spoke about how the food was prepared, and the general knowledge of Mexican cuisine. My first experience of Salsa Fiesta was indeed a memorable one.
I was seriously very impressed that the owner and Executive Chef Cesar Olivo, decided to use biodegradable utensils for the restaurant. Biodegradable items are connected with environmentally friendly products because they can break down by natural progression. Also products based on natural ingredients are more, but not always, likely to be safer and degrade easier. This is just another reason to visit this restaurant, not just the great food, but as consumers, we can help the culinary industry and the environment. The place, the food and the service were all fantastic. I will be going there again and I hope to see you all there.
Salsa Fiesta
2929 Biscayne Boulevard
Miami, FL 33137
www.salsafiestagrill.com
(305) 400-8245
