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Schnebly Redland’s Winery, Taste the Difference

Posted: Saturday, August 14th, 2010

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Schnebly Redland’s Winery

I was very fortunate to kick off one of life’s most important milestones…my 25th birthday at what turned out to be the most fitting change of pace. As I’m sure you can relate, friends and family jump out of all corners with the perfect place for you to celebrate. The ideal view overlooking this, the over the top that, and the flashy new club they herd opened from a friend of a friend. Don’t get me wrong it was comical to plan all sorts of mayhem but truthfully all I wanted for this birthday was to enjoy in something completely different sweeping away the breadcrumbs that lead to all those old traditions. That’s when I remembered a certain “Winery” sign along Krome Avenue in the Redlands area that had once sparked my interest.

This is a family owned business of husband Peter and wife Denisse Schnebly. They took the concept of wine making to a tropical new level! And let me tell you Schnebly Redland’s Winery exceeded my expectations. From the moment I got there I could feel the hospitality as they welcomed me in with free entrance for being the birthday girl! The rest of my party paid cover charge of $8.00 for adults and $4.00 for kids. Wine tasting was very well complimented by the knowledgeable staff, the beautiful picnic styled benches and live band! Not to mention we made very ample use of the Happy Hour special that ran from 6-7pm pricing all table wines at only $10 per bottle.

Here we tried everything from Lychee wine, to Carambola (star fruit) to avocado! Yes I kid you not; the avocado wines were surprisingly enough my favorites. They ranged from the original Florida Avocado Wine to the Dry Option to even a Sweet Option. Probably not suitable for the beginning or introductory taster, as the wines have a lot of personality but yet could be mellow and refreshing to a more experienced open-minded palate. A clear case of trial and error if you ask me, that is why for a lot of trials …I strongly suggest you and your party invest in the Tasting packages offered, since after a little investigative work on their website turns out to be a very sweet deal!

The “Original” tasting is only $6.95 dollars per person. You get your choice of five different types of Schnebly’ Wines made from tropical fruit. You keep the Schnebly Glass, which you can bring back once a day for a free wine tasting.

The “Special” tasting is $7.95 dollars per person. You get your choice of four different specialty wines (dessert and sparking). You also, get to keep the glass so anytime you return with that glass the tasting is only $5.

The “Tour” (Weekends Only) is $7 dollars per person and takes about 30 – 40 min. Your tour guide will take you through our facility giving you a brief history of the winery, as well as, take you through the whole wine making process. Your tour guide will show you each of the steps needed to handcraft Schnebly’ Wines.

And as if all that wasn’t enough here comes my best tip… come on an empty stomach! Now you might think I’m from the shallow end of the gene pool but there is a reason to my madness. Schnebly Winery encourages all their guests to come prepared and pair their wines with a basket full of goodies…from home! Enjoy a delectable picnic with your family, friends or loved one with all your absolute must haves from your favorite stores or your own kitchen table! It feels very soothing to sit and take in all of your surroundings. The scenery here is incredible …how incredible? Well enough to have you wedding …

It was almost a mini road trip away for me, but completely worth the journey. Enjoy from the exotic flavors, ambiance, the waterfall, even the fish. Join their Wine Club! It is a very nice change of pace like I previously mentioned, that brings you a little closer to nature and lets you spoil yourself in a more organic way.

Schnebly Redland’s Winery

30205 SW 217 Ave

Homestead, FL, 33030

888 717 WINE

schneblywinery.ning.com

By Contributor Writer Gigi Laverde


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An olive oil lesson, one you must know to appreciate

Posted: Saturday, July 17th, 2010

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Thanks to Giangrandi Gourmet and Veronica (see video), I am able now to stand strong if someone ask me about a thing or two about olive oils – and that is what I appreciate about a brand, if you want people to appreciate your product you need to pass on information & take the time to educate your audience, meeting passionate foodies face to face makes all the difference, and it did to me because after a month using their organic blend, extra virgin, medium intensity olive oil in my cooking adventures I am now a devoted follower.

Beautiful Valle Quilimari where their olives are harvested.

The soil and climate are ideal to produce high quality extra virgin olive oil, with particular organoleptic characteristics.

The Olive Grove

36 ha in total
Main varieties: arbequina, picual, barnea, coratina, frantoio, leccino
Other varieties in our blends: Nocellara, empeltre, liguria, suri, picholin
Trees spacing: 6 m x 4 m (416 trees/ha)
Organic production

Valle Quilimari

Harvest: manual, “combing” the branches, taking the fruit immediatly for processing.

Process: 2 italian modern technologie Oliomio production lines, of 550 kg/hour of total processing capacity,

  1. Leaf remover/washer: DEL machine
  2. Cruscher: Knife crusher
  3. Mixer: Horizontal and vertical mixers
  4. 2-phase Decanter

Storage: stainless steel tanks, topped with a floating lid. Nitrogen is added to avoid oxidation of the oil

Bottling: 4-nozzles bottling unit

olives from Chile

Varietal Characteristics

Arbequina: Origin: Spain Small fruit, good olive oil content, less antioxidants, milder, with a sweet taste

Picual: Origin: Spain Very rich oil content, high in antioxidants, certain bitterness in taste, aromas usually of tomato and herbs

Barnea: Origin: Israel Usually used in blends, flavor is reminiscent of almonds

Coratina: Origin: South of Italy Very high antioxidants content. Very intense fruitiness, bitterness and spicyness.

Frantoio: Origin: Italy (Tuscany) Very aromatic, rich in antioxidants (poliphenols)

Leccino: Origin: Italy (Tuscany) Very fruity, more bitter than spicy, usually used in blends

Olive Oil Classifications

Virgin oils:

  • Extra Virgin: Best quality of oil. No organoleptic defects, free acidity <0,8%
  • Virgin: Second quality oil, slight organoleptic defects, free acidity between 0,8 and 2%
  • Lampante: Very intense defects, free acidity higher than 2%, not suitable for consumption as it is, it has to be refined.

Pure Olive Oil

Mix of refined oil, small percentage of extra virgin or virgin olive oil

Olive Pomace Oil

Obtained by treating olive pomace with solvents and heat.

Giangrandi Gourmet, LLC.

16850-112 Collins Ave., Suite 134
Sunny Isles Beach, FL 33160

Tel. 305.948.5645, Fax. 305.948.9544
www.GiangrandiGourmet.com

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When I heard 100% certified organic, not mass produced and the country Chile in it – it was enough to get my attention.

Posted: Friday, July 16th, 2010

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When I heard 100% certified organic, not mass produced and the country Chile in it – it was enough to get my attention. This found was special, the type that reminds you that when people create a product with a passion and care, good things happen. And it is happening to this literally liquid gold type of olive oils – they are making a big entrance because people notice when things are made – just right.

And who would have known that I was in for an Olive Oil Tasting, and a lesson on this noble art of olive oil making when Veronica email me about her arsenal.

I met her at the cheese Course in Midtown Miami, and thought we were going to just grab something to eat, talk about what restaurants we like, share anecdotes from South America… but oh boy, she was in for another thing… And I so much loved it! Veronica was determined to have me understand the world of olive oils (and I do appreciate when people know something that I don’t and take their time to explain it to me). I think my brain can only retain small portions of information in an hour span so – as you know me by now – I just shoot video to capture the information and make sure I can pass down the info with the respect that it deserves. I always think about everyone who is involved in the culinary world, that if they are as passionate as I am with my food tours, then all it comes to mind is my favorite phrase from Ali G. “Respect” (that supposed to be funny if you like Sasha Baron Cohen, which I do obviously). OK no laugh, let’s continue…

“Olive Oil Tasting & an olive oil collection for those who appreciate only the finest things in life (seriously)”

Giangrandi Gourmet, LLC.

16850-112 Collins Ave., Suite 134
Sunny Isles Beach, FL 33160

Tel. 305.948.5645, Fax. 305.948.9544
www.GiangrandiGourmet.com

Post by Grace Della

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Versailles Cuban Restaurant

Posted: Monday, July 12th, 2010

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Versailles

3555 SW Eighth St.
Miami, FL 33135

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Deco Drive Cigar. Chatting & watching how Jose rolls the perfect cigar

Posted: Saturday, July 10th, 2010

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Deco Drive Cigar

1650 Meridian Ave
Miami Beach, Florida 33139
305-674-1811

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Milani Gelateria

Posted: Sunday, July 4th, 2010

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Milani Gelateria is one of those places in which you feel so welcome. The gelato is a masterpiece (no, seriously you have to just walk into that place. period), and try the Baccio. – you’ll thank me.

I met the owners Francesco and Mauro, and of course me, I asked a million questions, they patiently answered every single one of them and with a smile – now that’s refreshing sometimes in South Beach. I followed up my research on the difference between ice cream and gelato – if you want to know the details, you’ll have to come to the South Beach Food Tour =) or wikipedia (now that’s a hint).

But trying this gelato is a wow moment I hear over and over. I shot this video the first time I met Francesco, and you’ll see how entertaining he is – and most of all, you’ll feel when people take pride of the foods they make, they just taste different – and so Milani Gelateria is definitely the place to get the best & authentic gelato – yep, that one that you’ll have to fly 12 hours to get to… but this one is just on our backyard.

I very much like this quote from their facebook page, and here, I’ll share it with you:

“Gelateria Milani is one of the best artisanal ice-cream makers in the US. Although smaller, it already competes with NYC-based Grom, in Broadway. No surprise that both owners comes from Italy … Highly recommended to every food-lover in Miami beach!”

- Alberto Alemanno (Yep, Alberto is Italian)

Milani Gelateria

436 Espanola Way; South Beach
305.532.8562

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A “Stars and Stripes Martini” Recipe from Ra Sushi, South Miami

Posted: Sunday, July 4th, 2010

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4th of July Cocktail JM

Despite its Japanese culinary roots, Ra Sushi is an American restaurant chain, and the South Miami location—located across from The Shops at Sunset Place—is expressing its patriotism with its new Stars and Stripes Martini, available from Friday, July 2 to Sunday, July 4 for $7. And for those who want to recreate the cocktail at home, the restaurant is even sharing the recipe:

Stars and Stripes Martini Recipe (1 serving)

  • Muddled blueberries
  • 1.5 oz. SKYY Citrus Vodka
  • ¼ oz. Blue Curacao
  • ¼ oz. Chambord raspberry liqueur
  • ½ oz. simple syrup
  • 1 oz. lemonade
  • Splash lemon-lime soda
  • 2 juiced lemons

Muddle blueberries with the Blue Curacao in a martini glass. Place a lemon wheel slice over mixture. Pour vodka, simple syrup, a splash of lemon-lime soda, and lemon juice in a martini shaker. Shake and strain over the lemon in a martini glass. The mixture will layer. Drizzle Chambord down the side of the glass. It will layer in between the vodka and blueberry mixture creating a striped appearance; garnish will float to top.

Hooked? Check out the Happy Hour specials on sushi and drinks at Ra Sushi’s Flying Fish Lounge Monday through Saturday, 3pm-7pm and Sunday, 8pm-midnight.

RA Sushi Bar Restaurant

5829 SW 73rd Street
South Miami, FL 33143
(305) 913-3700

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Banana Omelette (Platanos Maduros Fritos – Pan Fried Sweet Plantains)

Posted: Tuesday, June 15th, 2010

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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:

  1. 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.
  2. 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.
  3. 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.
  4. Invert the omelette onto a serving platter, sprinkle with the parsley for decoration, cut into wedges, and serve.

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Granola, Wheat Germ Yogurt snack

Posted: Wednesday, May 26th, 2010

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Three small foods that go a long way, I love this snack so much, I eat it every day. It’s cheap, comforting and fast to prepare. I take ½ to 1 cup of fat-free vanilla yogurt, add 3oz of granola cereal, and 2 tablespoons of wheat germ, and mix together. LOVE IT! Try it! It’s very good for you. I eat it because it helps my digestive system and it comforts me.

I recently went into Publix Super Market on Miramar and I was delighted to find that it was very clean and beautifully laid out. The way that the lights shone over the well-organized vegetables and fruits is breath-taking. I was there picking up my yogurt and granola, and I wanted to mention how awesome it looks and feels. I also picked some fresh ready-to-eat fruits that a friendly lady was cutting right in front of me. It made me feel special. I love Publix, the one by my house is clean and organized but not like the one on Miramar Parkway, so I try to do my shopping there as much as possible.

What can these ingredients do for you? First, granola is a mixture of rolled oats, nuts, and honey, which is baked until crispy. Oats contain antioxidants (substances in food which can prevent or slow the oxidative damage to your body). Nuts have endless nutritional value, many of them are an excellent source of protein and fat, dietary fiber, and sometimes Vitamin A, B, and C as well as calcium and iron. Honey is a product of honeybees, a natural sweeter. Depending on the quality of the honey, it’s useful as an antimicrobial agent and antioxidant. Yogurt is rich in protein, calcium, riboflavin, Vitamin B6 and B12. And last but not least, wheat germ contains 23 nutrients, has more nutrients per ounce then vegetable or grain. Wheat germ can help in preventing the body’s ageing process and heart disease.

So you see, something so simple and easy to prepare can be so enlightening to your body and mind.  The soft, creamy yogurt with the crispy granola and wheat germ can be a new revelation…..si…. Muy Yummy! Try my simple treat and tell me what you think.

Do you have a special little treat you would love to share? I am anxious to try your recipes. Maybe share one afternoon to prepare together. What do you think?  Share your thoughts and treats so that we learn from each other and enjoy together.

Granola Wheat Germ Yogurt snack (The Recipe)

  • ½ to 1 cup of fat-free vanilla yogurt
  • add 3oz of granola cereal
  • and 2 tablespoons of wheat germ

Mix together.

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Cooking Season (South Florida)

Posted: Thursday, May 20th, 2010

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For most people there is no such thing as “cooking season,” as you have to eat every day, 365/year. But I remember clearly when I was writing The Cook-Ahead Cookbook and had to wait till December to start.

Why? you ask. Very simple: Hurricanes.

Huh? you are probably thinking.

Let me explain.

I should start by telling you that every single recipe in that cookbook went through a testing process in my own kitchen. Then let me further point out that the cookbook featured recipes that, for the most part, served 4 or more and were designed to be frozen in single servings and defrosted and reheated as needed. At the time, I was living alone, though I had friends over for dinner more nights than not. While I was writing the cookbook, my friends knew they were to be guinea pigs. I might cook three recipes a day, on average (sometimes way more), and each recipe was frozen in single servings to be reheated and consumed later.

Meanwhile, since my fridge’s freezer didn’t remotely begin to hold the quantity of food involved, I invested in a large used chest freezer. (Fortunately I was still living in my old house at the time and had room for it in my laundry room.)

But this is South Florida, where we keep a wary on the weather reports from the first day of Hurricane Season — June 1 — to the last — November 30. Should there be a hurricane, even if your house doesn’t succumb to the winds and rain, your electricity is likely to go out. And stay out awhile. (In the first of the hurricanes of a few years ago, we were without power for 10 days before it was restored.) I couldn’t risk being caught with TWO freezers full of food that would go bad in case of a prolonged outage. So I had to wait till December — the end of Hurricane Season — to “declare my test kitchen open for business.” It was just too risky to chance losing everything in a bad storm.

Of course, the downside to all that frozen food was that for a looooooong time thereafter I hardly got to cook at all. And, as you know by now if you’ve been following this blog, I LOOOOOVE to cook. But with TWO freezers full of food, I had to use up the packages expeditiously or risk still having full freezers half a year thence, when hurricane season rolled around again

I did take the occasional break from the freezers’ goodies to buy and prepare something not to be found among the many frozen packages. Mostly recipes that don’t freeze and reheat spectacularly and were not included in the cookbook. Or recipes that fell into my hands after my work on The Cook-Ahead Cookbook was completed and that I was too eager to try now to put aside for the many, many months it would take me to get through the contents of the freezers.

In fact, when June 1 and the next Hurricane Season rolled around, I had not yet emptied the freezers, though the largest part of their contents was gone.

Thankfully, there were no hurricanes that year. And I had no complaints from my guests over being guinea pigs for my recipes.

But it’s a bummer to have to plan to write a cookbook only in “cooking season.” Ah, that’s life in the tropics for you!

~ ~ ~

Author of over 50 published books, including The Cook-Ahead Cookbook (Bristol/Nitty-Gritty) and many books on other subjects, Cynthia MacGregor is a full-time freelance writer/editor. She is available to write, edit, ghostwrite, and do public speaking. Her website is www.cynthiamacgregor.com, and her email is Cynthia@cynthiamacgregor.com. She lives near West Palm Beach.

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