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Miami Smokers and Cigar City Brewing are teaming up

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Special Bacon & Beer Tasting at World of Beer – Midtown Miami on Saturday, December 20, 2014, from 7PM – 10PM. The $20 flight will include four tasty beers from Tampa’s award-wining Cigar City Brewing, each perfectly paired with mouthwatering bites from Miami Smokers Urban Smoke House. Menu follows:

Cigar City Guayavera – Urban Trail Mix

Cigar City Tocobaga – Bacon Wrapped Plantains

Cigar City Jai Alai – Smokers Pulled Pork Slider

Cigar City Puppy’s Breath – Candied Bacon


Owned, operated and built by chefs and self-proclaimed Smoke Whisperers Andres Barrientos and James Bowers, the recently opened Miami Smokers urban smokehouse is located in the burgeoning neighborhood of Little Havana. Miami’s unstoppable bacon boys, who have been curing and smoking Heritage Breed pork bellies for top Miami restaurants such as Michael Mina 74, Lokal, Azucar Ice Cream, Eating House, Kush Wynwood and Benchwarmers, are now in their very own store front, offering their coveted Candied Bacon; Bacon Jerky; and Toasted Krispy Treats, as well as the Smokers’ signature BLT sandwiches with steak cut bacon, avocado puree, house grown lettuce and heirloom tomato on sour dough bread; and fresh sliced bacon. Already utilizing their space to create snout-to-tail charcuterie, the boys will soon fill the deli case with cured and smoked meats, including sausages, salamis, and hams. The full-on sandwich shop will come later with the Grand Opening, including plans for breakfast and lunch service. Miami Smokers is located at 306 NW 27th Avenue in Little Havana. Hours of operation are Monday through Friday from 10 a.m. – 6 p.m. ­­­786.520.5420 www.MiamiSmokers.com

World of Beer Dadeland is located across from Dadeland Mall at 9010 S.W. 72nd Place, Telephone: 786-623-3522.


Siena Tavern Miami Brunch

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sienna tavern south of fifth

It’s the most wonderful time of the year, and it just got a little bit better thanks to the launch of BRUNCH at Siena Tavern, starting this Saturday, December 20th. Brunch will now be a weekly occurrence everySaturday & Sunday from 11 AM – 4 PM. In Miami brunch is taken seriously and Siena Tavern does not disappoint. Cheers to super Chef Fabio Viviani for creating an authentic weekend brunch featuring lobster hash with caramelized vegetables, house cured pancetta and truffle hollandaise, caramelized waffles, steak & eggs and house made granola, Siena Tavern has something for everyone’s palate. What is brunch without getting a little boozy? Siena Tavern will get your day started (or cure your ‘headache’) with its $35 bottomless Mimosas or Bloody Marys. If you’re picky about your libation of choice for a $20 kit add on you can make your own **Bloody Marys with a personal bottle of Absolute Vodka ($150 charge) and your own *Mimosas featuring a bottle of Veuve Clicqout for the table ($90 charge). So let’s spread the word and ring in the New Year with good friends, great food and boozy brunches at Siena Tavern Miami!

Siena Tavern Miami Happy Hour

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sienna tavern miami

Beginning Monday, Dec. 22, Siena Tavern will bring its very own rendition of happy hour back to the South of Fifth neighborhood, where China Grill was once known for its vibrant early evening scene.

Siena Tavern will offer its Cicchetti (chic-ett-ee) me nu from 6-8 PM daily featuring small dishes and specialty cocktails derived from Siena Tavern’s native Italian roots. Italian street foods such as Pizzette, Frito Misto, Lobster Arancini and Bruschetta will be accompanied by oysters, meatballs and various salumi plates great for group sharing. For the cocktail quenching crowd, specialties will include Siena Tavern favorites like house made sangria, Negronis, Moscow mules, wine flights and $7 classic cocktails which can only be sipped on during Cicchetti hours.

Chef Jean-Georges unveils new dining at Miami Beach EDITION

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Miami Beach EDITION

The Miami Beach EDITION is a new generation of urban resort, now open in the Mid-Beach area—the historic “heart of Miami Beach” between South Beach and North Beach—on a three-and-a-half-acre private enclave stretching from Collins Avenue to the ocean shoreline.

Accenting Miami Beach’s Latin flavors through the freshest Florida foods, Chef Jean-Georges Vongerichten and hotelier Ian Schrager are partnering on three new restaurants that make recently opened The Miami Beach EDITION a dining destination for locals as well as guests.

The long-awaited culinary concepts at The Miami Beach EDITION, all overseen by Chef Jean-Georges, present three distinctive environments united by the chef’s love of locally sourced ingredients, vibrant flavors and vivid textures.

At Matador Room, Chef Jean-Georges offers his distinctive, modern interpretation of Latin cuisine influenced by Spanish, Caribbean and South American flavors.Market at EDITION, inspired by the great century-old markets in Madrid and Barcelona, is an imaginative reinvention of the classic Miami Beach coffee shop. And breezy Tropicale provides casual poolside dining with a palate of fresh, light menu selections.

“Sharing tropical flavors I love through a modern Miami Beach lens is exciting for me,” Chef Jean-Georges said. “Florida also produces some of the most vibrant produce and fish in the world, and I’ve been thrilled to incorporate them into creative plates that reflect South Florida’s Latin character and international flavor.”

Lifestyle guru Ian Schrager, who partnered with Marriott to create the EDITION brand, agrees. “I can’t think of a chef who embodies Miami Beach’s world-embracing dynamism the way Jean-Georges does,” Schrager said. “I’ve met plenty of people who’ve said they’d eat every meal in a Jean-Georges restaurant if they could. Now, they can.”

Here are details on The Miami Beach EDITION’s three restaurants by Chef Vongerichten:


Presenting a seasonal menu composed of small and large plates, Matador Room embraces Miami’s strong sense of place and locality through locally sourced, seasonal, inventive cooking. The restaurant’s original sprawling chandelier and oval-shaped dining room recall the glamour of 1950s Miami Beach. Just outside, the expansive Matador Terrace provides lush poolside and beachfront views and a custom trellis with climbing bougainvillea.

On the menu—“Table Snacks” include Warm Marinated Olives with Poblano and Mint Pesto, and Sweet Pea Guacamole with Warm Crunchy Tortillas; “Light & Bright” starters like Raw Shaved Florida Red Snapper with Green Chili Dressing, and Gulf White Shrimp in “Agua Diablo” with Banana and Almonds; “Golden and Crispy” plates feature Peekytoe Crab and Corn Fritters with Smoked Chili Tartar Sauce and Crispy Calamari with Ancho Chili Glaze; and “Grilled and Roasted” plates from Charred Florida Octopus with Crispy Potatoes and Paprika Emulsion to Whole Roasted Local Fish with Olive Oil, Sea Salt and Fennel Pollen. Pizzas, tacos, and rice and vegetable sides complete the menu.

Matador Terrace also serves breakfast, with local and organic ingredients in savory egg dishes, sweet waffles and pancakes, and smoked meats and fish, along with a variety of sandwiches, tacos, and flatbreads for lunch.

Overlooking the hotel’s pool deck, the adjoining Matador Bar features American black walnut-paneled walls with photographs from renowned French photographer Lucien Clerque’s Matador series. A solid walnut floating bar stands at the center of the room, surrounded by custom furniture and banquettes in soft jewel-toned velvet. Providing bespoke crafted cocktails, Matador Bar’s tenured barmen utilize the freshest ingredients to expertly prepare each drink with exemplary service.



Sure to become a favorite haunt for locals and hotel guests alike, Jean-Georges Vongerichten’s Market at EDITION is an imaginative reinvention of the classic Miami Beach coffee shop. Inspired by the great century-old markets in Madrid and Barcelona, this 21st century food bazaar—part patisserie, part boulangerie, part salumeria—offers next-generation casual gourmet food around the clock. Market’s ideal for a quick coffee, a bite to take to the beach or to sit in and dine. Market features a series of bustling counters and a take-out area with an enticing range of healthy international items—gourmet pizzas, ceviche, raw bar, cheese and charcuterie, freshly baked bread and pastries, sandwiches, frozen yogurt, juices, smoothies, and a selection of wines. Open 20 hours a day, it is a place that can be your first stop of the day, and your last stop of the night.



Inspired by Tropicana, the historic 1950’s Havana nightclub, Tropicale’s casual alfresco dining is relaxing and inviting. The original landmarked Sundial restaurant and bar, now restored, offers a palate of fresh and light menu selections. Both savory and sweet, a perfect complement to sun and sand, Tropicale’s cuisine, cocktails and signature beer, brewed by Miami Brewing Company, fit its lush poolside setting. Available for all day noshing while lounging at the pool, reclined on the beach, or seated at the bar, Tropicale’s garden-like setting is perfectly paired with ocean views, a salty sea breeze and island tunes.

For more information and hours of operation, visit http://edition-hotels. marriott.com/miami-beach. To make a reservation at any of the dining destinations, please call 786-257-4600. The Miami Beach EDITION is located at 2901 Collins Avenue in Miami Beach, Florida.


Set on a unique site on 29th Street and Collins Avenue, The Miami Beach EDITION is its own private enclave right on the beach, uniting great design and innovation with personal, friendly, modern service as well as outstanding, one-of-a-kind dining and entertainment offerings “all under one roof.” The Miami Beach EDITION features 294 guest rooms, suites and bungalows as well as a soaring penthouse; a restaurant by Michelin-starred chef Jean-Georges Vongerichten and a gourmet marketplace with a variety of food and beverages for dining in or on the go; a Lobby bar with a direct view of the ocean-the only one in Miami Beach; a full floor entertainment area complete with a bowling alley, ice-skating rink and nightclub all with a state-of-the-art sound system as well as dramatic lighting and projection effects created by world-renowned lighting designer Patrick Woodroffe; two outdoor pools with outdoor bars, personal cabanas and lounge areas; an outdoor movie theatre; 70,000 square feet of beach front and an 1,800 square foot, 24-hour state-of-the-art high performance fitness center and spa.


In 2005, Ian Schrager sold Morgans Hotel Group, a company he founded, to develop Ian Schrager Company, which currently owns, develops, manages and brands hotels, residential and mixed use projects.  Since the company’s foundation, Ian Schrager Company has transformed the fabled Gramercy Park Hotel in New York City and created two groundbreaking residential properties, 40 Bond and 50 Gramercy Park North. Schrager is currently developing several new hotel brands, in addition to a partnership with Marriott International on a new luxury lifestyle brand. Schrager’s first brand, PUBLIC, is a new genre of hotel offering great value, great service and great style that will set a new industry standard. The first hotel, PUBLIC Chicago, debuted in October 2011 to critical acclaim. EDITION Hotels, Ian Schrager’s partnership with Marriott International, combines the personal, intimate, individualized and unique lodging experience that Ian Schrager is known for with the global reach, operational expertise and scale of Marriott. There are currently EDITION hotels in London, Istanbul and Miami Beach, with plans for properties in New York City, Abu Dhabi, New Delhi, multiple cities in China, Bangkok, West Hollywood, Paris, and other cities around the world.

Vagabond Restaurant in the Miami Modern (MiMo) district

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Located at the famed Vagabond Hotel in the Miami Modern (MiMo) historical district, the Vagabond Restaurant & Bar is the first collaboration between Restaurateur Alvaro Perez Miranda, Executive Chef Alex Chang, and Financier Christopher Wang, who are partners in Metromet LLC, a restaurant management company.

The restaurant will feature a global menu anchored in American, Latin and Asian influences.  The menu is a coalescence of Executive Chef Alex Chang¹s worldly experiences over the last few years, having had stints at such renowned restaurants as Animal in Los Angeles, and Michelin-starred Pujol in Polanco, Mexico, Les Creations de Narisawa in Tokyo, and In De Wulf in Heuvelland, Belgium.

The concept for the restaurant is ³casual fine dining² and was created to cater to the ³contemporary vagabond,² a modern-day adventurer with a penchant for global food, drink, and art.  The mantra of casual fine dining pervades everything in the restaurant from the understated elegance in Chef Chang¹s culinary creations to the floor service helmed by Mssrs. Perez and Wang, which will be a warm, high-energy vibe with the goal of treating every patron as a VIP.

Signature dishes include the Kanpachi Ceviche (made with yuzu, avocado, & quinoa) and the Vagabond burger (dry-aged beef served on a potato bun with American cheese, B&B pickle, remoulade, and fries).

The bar will feature classic cocktails with a modern twist such as the Vieux Carré (Dillon¹s White Rye, D¹USSÉ Cognac, & Carpano Antica Vermouth).

3030 Ocean’s Chef to Compete in Hell’s Kitchen Finale

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3030 Ocean is inviting guests to toast to the end of another fiery season of Fox’s hit culinary competition Hell’s Kitchen, produced by ITV Studios America, with a finale viewing party on Wednesday, December 17th.Located at the Fort Lauderdale Marriott Harbor Beach Resort & Spa, 3030 Ocean will host a Hell’s Kitchen-themed bash to cheer on its own Chef La Tasha McCutchen, who will be competing for the show’s coveted grand prize during the two-hour season finale. The celebration will take place from 7 p.m. to 10 p.m. and will feature complimentary cocktails, surprise guest appearances, giveaways and more.

This season’s only South Florida chef, McCutchen has made it through weeks of grueling challenges and intense dinner services, to be one of the final four chefs, out of eighteen from across the country, competing for the opportunity of a lifetime, a head chef position at the new Gordon Ramsay Pub & Grill opening atCaesars Atlantic City. Guests can take in the two-hour episode on flat-screens set up throughout the bar, lobby and lounge from 8 p.m. to 10 p.m. and root for Chef La Tasha while enjoying a complimentary glass of Chef Mac Punch – Bacardi Gold Rum, St. Germain Elderflower, fresh lemon juice, simple syrup and a splash of Pinot Noir, courtesy of Bacardi.

Tasty bar bites, exclusively crafted for the event, will also be available and priced at $10 each, including Tasha “Mac & Cheese” – torchio pasta, Beemster, Gruyère and Tickler cheese; Hell’s Hot Wings – crispy chicken wings with habanero sauce; and Carolina Style Ribs – tender braised pork ribs with a sweet and smoky rub. The night will also feature additional Hell’s Kitchen-inspired cocktails ($10), such as LaTasha Sweet Tea – Grey Goose Vodka, house made peach puree, house brewed sweet tea; the Flaming Margarita – Cazadores Tequila, agave nectar, Sriracha, fresh lime & orange juices; and the Tash Smash – Dewar’s fresh lemon mint, club soda, simple syrup.

A fan favorite throughout the season, Chef McCutchen attributes her success to advice her mentor and 3030 Ocean Executive Chef Paula DaSilva imbued her with before the competition began. “A fierce Hell’s Kitchencompetitor herself, I really took all of the advice Paula offered me to heart. Finding success on the show, both in challenges and dinner services, took my confidence in my cooking and this competition to a whole new level,” says McCutchen. “I’ve been rock solid since day one, and this is not the point where I’m going to crumble. I’m in the final four; it’s time to unleash the beast.”

During the two-hour finale party attendees are also encouraged to take selfies with McCutchen’s life-size cardboard cutout and share their photos on social media to show their support by using the hashtag#TeamLaTasha. 3030 Ocean will also be giving away autographed head shots of McCutchen as well as #TeamLaTasha t-shirts, while McCutchen will be skyping in to 3030 right before the finale begins to thank her fans for all of their support and chat with the crowd.

3030 Ocean is located at the Fort Lauderdale Marriott Harbor Beach Resort & Spa, 3030 Holiday Drive. Dinner is served nightly beginning at 6 p.m. Reservations are suggested. Telephone: (954) 765-3030;http://www.3030ocean.com. Valet and self-parking available.

This event is not sponsored by Fox, ITV Studios America or the Hell’s Kitchen television series.

Fort Lauderdale Marriott Harbor Beach Resort & Spa

Ft. Lauderdale Marriott Harbor Beach Resort & Spa is Fort Lauderdale’s premier resort, sitting on 16 oceanfront acres, including a quarter mile of private beach. The palm tree-lined grounds, luxurious spa, award-winning restaurants, 3030 Ocean and Sea Level Restaurant & Ocean Bar and soothing suites provide the perfect, rejuvenating escape. Located just 10 minutes from Fort Lauderdale/Hollywood International Airport, Marriott Harbor Beach offers guests tropical seclusion with all the exciting dining, shopping, entertainment and cultural options of the city at its doorstep. See yourself at Ft. Lauderdale Marriott Harbor Beach Resort & Spa – www.harborbeachmarriott.com. To stay up to date on the latest news and happenings follow us on Twitter at @HBMarriottFL and Facebook at www.facebook.com/ HarborBeachMarriott. For resort information and reservations, please call 1-800-hotels1 or (954) 525-4000 or visitwww.harborbeachmarriott.com

ITV Studios America

ITV Studios America, the U.S. production flagship of ITV Studios in the UK, is one of the largest producers in the U.S. and a major force in acquiring, developing and producing non-scripted and scripted programming for U.S. networks.  It has a slate of series in production with major networks and syndicators, including Texas Rising, Good Witch, Hell’s Kitchen, Kitchen Nightmares, The First 48, After the First 48, #RichKids of Beverly Hills, Cesar 911, The Chase, Barmageddon, Rocky Mountain Bounty Hunters, The Car Chasers and The Bill Cunningham Show.

ITV Studios is a world leader in television production and distribution. It has international production centers in the U.K., Germany, France, the Nordics and Australia, as well as the U.S. The distribution business, ITV Studios Global Entertainment, is a distributor of programs to all regions worldwide. For further information visit: http://www.itvstudios.com/us.

Key Largo Food Fest

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Key Largo’s premier seafood event, the Stone Crab & Seafood Festival, packs fresh local seafood, live music, cooking demonstrations, contests and kids’ fun into a weekend of festivity Saturday and Sunday, Jan. 24-25.

Sponsored by the Key Largo Fisheries and Key Largo Merchants Association, the sixth annual event at Rowell’s Marina, mile marker 104.5 bayside, is to feature artisan and vendor booths, fireworks, a car show and musical performances.

Kids’ activities are planned including face painting, a magic show, a little mermaid contest, fishing workshops and piratical demonstrations.

Each year, vendors at rows of seafood booths serve up succulent stone crab claws, homemade smoked fish dip, conch fritters, chowders, tuna nachos and lobster. Also on hand are landlubber favorites like chicken, sausage, burgers and hot dogs.

Local chefs take turns manning large cooking tents, offering attendees tips on how to devise and devour favorite Keys dishes and edible samples such as crab cakes, lobster and conch ceviche, grilled oysters and coconut mahi-mahi.

As an afternoon encore, festivalgoers can compete in a popular shrimp- or Key lime pie-eating contest.

Festival hours are 11 a.m. to 8 p.m. Saturday with an evening fireworks display. Sunday hours are 11 a.m. to 4 p.m. and attractions include an all-day car show.

Admission is $5 per adult and free for children age 12 and under. Pets and coolers are not allowed. Event proceeds benefit Florida Keys charities.

Event information: www.fkrm.com/crabandseafood
Key Largo visitor information: www.fla-keys.com/keylargo or 800-822-1088

CIRCA 39 Hotel Launches WunderBar

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circa 39

Looking for a cheeky drink in Mid Beach? Look no further than WunderBar at Circa 39 Hotel! After a two-year, multi-million dollar renovation and repositioning project, Mid-Beach Miami boutique hotel Circa 39 is excited to announce the opening of the hotel’s new chic and cozy WunderBar this Friday, December 12.

Facts on WunderBar:

Local, homey, relaxing vibe that feels like you’re hanging out in someone’s home rather than in a hotel.

Selection of handcrafted, artisanal cocktails with a focus on rum, a worldly wine selection and a number of craft beers including brews from Wynwood Brewery on draft.

Master mixologists, Cricket Nelson and Jennifer Massolo (The Liquid Project) bring 20+ years of experience in creating WunderBar’s innovative cocktail menu.

There is a an interactive sharing cocktail called the “Moroccan Tea Service Cocktail” that will serve 2, 4 or 6 people, served in a silver plated tea pot on a hand carved tray with colorful mismatched glasses, a delicate bottle of rose water and fresh mint, so guests can serve and finish the cocktail table side for their friends.

Bar Bites from Circa 39’s Jules Kitchen (Chef Julie Frans) will be served throughout the night at WunderBar for those looking to have a light bite.

Paradise Farms’ 2015 Dinner in Paradise Series

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Tickets Available to Join the organic farm in celebrating its 10th season!

Stumped for the perfect present this holiday season? Even the most finicky of foodies will be ecstatic to receive a seat at the table during Dinner in Paradise’s 2015 series with a nearly all-new lineup of culinary talent. Tickets go on sale just in time for last-minute gifts at paradisefarms.net or by calling 305.248.4181.

Paradise Farms, an organic boutique operation founded by Gabriele Marewski in 1999 in Homestead, Fla., focuses on Miami’s emerging chef scene as the theme for its 10th annual year of hosting multicourse, farm-to-table repasts in an open-air gazebo surrounded by lush tropical landscaping. Following a reception, guests are treated to a farm tour before sitting down to dinner with wine pairings selected by wine director, Shari Gherman.

To kick off the season on January 11, The Federal’s Cesar Zapata, Haven’s Todd Erickson and Eating House’s Giorgio Rapicavoli team up for a mouthwatering evening that showcases their progressive take on cuisine that’s reshaping the city’s palate. Zapata stars in “Best New Restaurant,” a cable television show contest hosted and judged by kitchen veteran Tom Colicchio that premieres on Bravo on January 21. Rapicavoli is a frequent winner on Food Network’s “Chopped,” while Todd Erickson took home the top prize for Miami New Times’ Iron Fork Competition in 2014.

The January 25 dinner partners Gabriel Orta and Elad Zvi of Broken Shaker and their newly opened 27 Restaurant & Bar; Kris Wessel of Oolite, who hosted Anthony Bourdain for the TV host’s upcoming travel show about Miami, and Diego Oka of La Mar, a Peruvian import by one of the world’s most acclaimed chefs and restaurateurs Gaston Acurio.

Adrianne Calvo, the Cuban proprietor of Chef Adrianne’s who appears regularly on television and just released her third cookbook, William Crandall, the Midwestern chef de cuisine for Azul at Mandarin Oriental Miami, a long-time participant in Dinner in Paradise that always draws crowds, and Andrew Gilbert, The Seven Dials’ British chef owner who puts a modern, organic twist on classic English fare, show off their techniques on February 1.

Marewski, who has been a vegetarian since her teens, is especially proud to feature a plant-based dinner on March 1. It brings together Keith Kalmanowicz of Love & Vegetables, who has a large local following through his dishes that elevate the category to a gourmet level; Billy Devlin, the chef de cuisine for Basil Park, which has received rave reviews by food critics for its delicious, healthy menus, and chef Enrique Ruiz of Temple Kitchen, a vegan restaurant and juice bar that was a hit during the inaugural Seed Food & Wine Festival in Miami in October.

Flower fans will be excited to attend the farm’s annual Edible Flower Festival on March 14. Richard Sandoval Restaurants’ appropriately named executive chef Jose Luis Flores makes a special visit to Miami again to cook with the hospitality group’s Toro Toro executive chef Eric Do. Their dishes incorporate the farm’s more than 50 types of edible flowers such as calendula, borage and nasturtium. Please note that this dinner occurs on Saturday, rather than the usual Sunday event.

Falling on Palm Sunday, March 29’s meal pairs Aaron Brooks, the Australian executive chef behind Four Seasons Miami’s modern surf and turf concept Edge Steak & Bar; Mike Pirolo, who garnered a rare, four-star review from The Miami Herald while at Scarpetta before opening his locals’ mainstay Macchialina Taverna Rustica, and Gabriela Machado, the highly artistic founder of Copperbox Culinary Atelier restaurant and owner of Contrabando Catering Company.

April is shaping up to be a terrific time to visit the farm, too, with three incredible dinners. On the 12, Sean Brasel of Meat Market, which expanded to Palm Beach earlier this year, and Timon Balloo of the always packed Sugarcane and Bocce Bar return to cook with newcomer Dena Marino of MC Kitchen, who honed her craft in kitchens from Napa to Aspen, and has challenged Masaharu Morimoto on “Iron Chef America.” The 19th combines Danny Grant, a Best New Chef for Food & Wine who joined 50 Eggs (Yardbird, Khong River House, Swine) after wowing diners with his fine dining concept 1826 Restaurant & Lounge; Jacob Anaya, executive chef for popular casual eatery and craft beer and wine bar OTC, and Najat Kaanache, a Spaniard who worked at El Bulli, Alinea and Per Se before launching her Piripi Miami in Coral Gables any day now. Finishing out the season on the 26th, Jodrick Ujaque of Homestead-based Chefs on the Run doesn’t have to venture far to join Richard Torres of Bread + Butter, an updated approach to Cuban comfort food that expanded with Little Bread Cuban Sandwich Co. in Little Havana, and Nicolas Cabrera of Coya Restaurant & Bar, a British import featuring Peruvian cuisine from the owner of Zuma.

“Paradise Farms is offering our community a wonderful opportunity this holiday season to support women and families in need, and they are helping Lotus House build community support and raise public awareness, as dinner guests come together to enjoy a meal in their beautiful gardens,” said Constance Collins, Lotus House Director. “This incredible support will help fund life-saving shelter, sanctuary and holistic supports at the Lotus House so that the special women, youth and children we serve can heal, reclaim their lives, and bloom into who they are truly meant to be.”

Paradise Farms would like to thank the event’s generous, long-term sponsors including Whole Foods, Schnebly Redland’s Winery, Strategic Importers, Lucini Italia, Brustman Carrino Public Relations, as well as DIP co-founder Michael Schwartz.

We look forward to seeing you at the farm for our exciting 10th season of Dinner in Paradise.

Gabriele Marewski & The Paradise Farms Team

For tickets please go to paradisefarms.net or call 305.248.4181.  Media seeking more information should contact info@paradisefarms.net

New Year’s Eve at Rosa Mexicano

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At Miami’s go-to for upscale, authentic Mexican cuisine in a stylish, festive atmosphere, guests can ring in a Feliz Año Nuevo with a $45 prix fixe menu, a live DJ, festive party favors, and the option of “Free Flowing Bebidas” for $25 with the purchase of dinner (2-hour limit). Proceeds from the featured Rosa Royale cocktail (pomegranate, Cava, cointreau and agave) will be donated to the Orphaned Starfish Foundation. The menu will include their signature guacamole and Antojitos for the table, followed by an individual choice of entrée a sweet finish of churros for the table. Menu highlights include but are not limited to:

Rosa Royale cocktail: Sparkling cava with fresh pomegranate juice, Cointreau and agave nectar

Guacamole en Molcajete: a Rosa classic since 1984, prepared freshly table-side

Maine Lobster Ceviche: cucumber, tangerine supremes, roasted poblano, cilantro and avocado

Whole Red Snapper: butterflied and pan-seared until crispy with cucumber-jalapeño escabeche

Carne Asada con Chipotle: Chipotle-seared bone-in rib eye with black bean-pumpkin tamale, mole poblano and green beans

Churros en Bolsa: traditional Mexican doughnuts served with three dipping sauces- chocolate, caramel and raspberry guajill

Rosa Mexicano