We were both broke, so we had to keep the bill to a minimum but still enjoy and have a happy chit-chat. We started off with the Asian Nachos.

Asian Nachos ($6.95)

These nachos were crispy wontons topped with shredded braised pork, avocado, tomatoes and cilantro cream. The dish was not very attractive but it was certainly tasty. There was nothing complex going on in the plate but the blend of flavors was comforting in its simplicity and the direct approach of calming hunger in an instant. The cilantro cream added a big dose of liveliness to the nachos.

Lan’s Salad ($6.95)

We also shared a Lan Salad which was a happy mixture of field greens, tomato, cucumber, red onion, wonton crisps and a cilantro- ginger vinaigrette.

Lunch specials (Mon-Sat 11:30am – 3pm)

I stuck to the lunch special as a main dish and ordered the Red Curry Beef. All lunch specials include miso soup, salad and a California roll. I did not realize how much food this would be and as the “sides” arrived at the table, how to fit all this in one stomach?

The Red Curry Beef ($8.95) itself, was infused with a deep and gorgeous flavor. They used skirt steak for this, which I have never seen used in this dish before. Skirt Steak is a long, flat cut that is prized for its flavor rather than tenderness, so it has to be cut against the grain in order to soften it… Sweet potato, onions, mushrooms, snow peas, red peppers and spinach provided additional depth: a veritable vegetable garden in a bowl brimming with coconut broth and morsels of steak.

Another lunch special was the Garlic Chicken which was also very yummy: chicken breast grilled with roasted garlic and lemongrass. What was not to like?

Beef Flat Noodles ($12.95)

Mister H. opted for the Flat Noodles with Beef. It smelled like heaven. It was a concoction of rice noodles, beef, bell peppers, bean sprouts, spinach, onions, chives and garlic-soy sauce. Mister H. liked it even though he was not too keen on the beef. He asked me to take a bite and I thought it was good but the texture of skirt steak, if too thinly sliced and stir fried for too long, can be a bit stringy for some folks. I did take the leftovers home and my kids enjoyed it.

On another day, my sister, Yasmin and I came for desserts only.

Thai Donuts ($4.95)

For dessert, Thai Donuts were compulsory, seeing that Yasmin is totally obsessed with them. These were served with three sauces: strawberry, chocolate, and condensed milk, the chocolate sauce being the hands-down winner.

Bubble Teas ($4.00 to $4.50)

Bubble Tea is a specialty in Lan Pan Asian Café, a Taiwanese beverage with large tapioca pearls. Also called Boba Tea. The teas come in two varieties: traditional tea flavors (served over ice) and blended, smoothie-style fruit flavors.

We shared the Canteloupe and Passionfruit-Orange Fruit Smoothies and they were so much fun to drink! The tapioca pearls had a consistency similar to gummy bears but round and dark, floating playfully in the smoothie. Boba teas (their Asian name) are as entertaining as they are tasty and are usually served in clear containers with an extra-wide colorful straw. We got pink straws.

Chef Johnson Teh has over twenty years of experience working in the restaurant business both in Asia and in the United States. He creates dishes that are traditional but are reinterpreted with a light contemporary touch bringing new tastes and textures to classical favorites. Lan Pan-Asian Café specializes in cuisine from Southeast Asia primarily from China, Japan, Thailand and Korea

If you are in the mood for some noodles, exotic Asian fare and Bubble Tea visit Lan Pan Asian Café in Miami and you will not be disappointed.

On the contrary, you will be enchanted.

Lan Pan-Asian Café

8332 South Dixie Highway in South Miami.

Hours:

Open for business seven days a week, Monday through Saturday, from 11:30 am to 3:00 pm for lunch and 5:30 pm to 10:30 pm for dinner. On Sunday, open from 1:00 pm to 9:30 pm.

Bubble Tea Hours:

11:30 am – 10:30 pm Monday – Saturday
1:00 pm – 9:30 pm Sundays.

lanpanasian.com/home

By Contributor Writer Brenda Benoit

One of the things I love about staying at their home is that there is always food around, every gathering revolves around food – food that I am barely familiar with because it is all traditional Polish food. I learned to love  kielbasa (google that one), and all sorts if Polish salads, and yes their famous pierogi always take a central stage.

This time I was particularly happy to go to Chicago because for years I have been wanting to take a food tour with Chicago Chicago Food Planet. I have heard amazing reviews online and so this was my chance to experience it all.

I brought along my husband who is not a huge fan of tours but he came along and that was dear to me, he made the effort and just came along for the ride.

It was raining but I did not let that ruin our Chicago culinary journey – which by the way the guide took rain ponchos out of her bag and gave them to the group (now, that’s nice).

We met outside a Jewish deli (and I love Jewish food). A very gracious and smiling 20 something came out to greet us and said happily “folks we will soon begin”

Minutes later she gathered the group of 11 people right outside the Ashkenaz deli (our first food stop), and handed out a sheet of paper with all of the food stops we were about to experience. I very much enjoyed the introduction she gave us as it was a short and straight to the point … A snapshot of what the near north food tasting and cultural walking tour is all about.

We went right into Ashkenaz deli where a small table in the corner was set up for the group. We all gathered around standing and our guide explained every element that would go on the sandwich. All of the different ingredients where served at the table for us to put together the sandwich (they were not ready made) but I like this idea because if there was an item you did not like, you didn’t need to add it on your sandwich (smart). The Reuben sandwich was not my favorite but I appreciated learning about it and trying something new that I never had before. As far as the ashkenaz deli, it was nothing impressive but I like the fact that had that neighborhood(y) deli feeling – where what you see is what you get.

As everyone finished I noticed our guide took a moment to clean up everything from the table, helping the deli staff as when we left she had already cleaned up everything.

We were off to the next stop. I have to say, Chicago is so different from Miami – so for me this was a delightful walk admiring the very different architecture of the area while our guide sparkled the day with her smile and commentary.

I have had dreams of the deep dish pizza (seriously). In my mind it has always been a pie stuffed with dripping deliciously melted to perfection cheese at a tongue burning temperature (I love very hot salty food), but the deep dish pizza we tried was not the one I have always dreamed of (unfortunately). Now, I am no one to judge because this was my first deep dish pizza experience.

At this place our table was very well set up and was waiting for us and the slices came right out (no waiting time and that is something I expect to have on a food tour, wouldn’t you?) The guide kept us entertained, informed and engaged.

While we were all having this very famous Chicago bite (well, not really a bite because the pizza slice was a generous portion), she kept telling us the story behind it. At one point she told the group “I will let you have sometime to enjoy the food” and she quietly disappeared. (Thank you, I appreciated some resting time).

Seamlessly we found ourselves at a tea store, a tea store like no other, believe me, this place was special, a tall cold glass of flavored tea was waiting for us, the story our guide covered was interesting (and I am not even a tea person). Again, our guide made it special. The place is called Teagschwendner. She made it special because she was truly passionate about this tea and I am not a tea person but this iced tea was packed with an exquisite flavor that I became instantly hooked. I could have this tea 24/7.

Now, off to the spice house. Although interesting and one of a kind place, nothing was here to be tasted – and I take food tours because of the food, needless to say this stop complemented the tour for its uniqueness – and again, the guide made this stop a place where everyone kept engaged to her stories.

We kept walking through the most quaint streets and even though at one point it was pouring down, it did not matter. Well, I have to say that as soon as it started to our down at the spice house, our guide asked who wanted a poncho, I thought this was very nice for Chicago food planet to have their guides equipped with some rain ponchos, and although there weren’t enough for everyone, some people on the tour came prepared, not me, which I am ashamed to say. I put on my poncho and my husband went without one, but he never complained so we kept walking.

At one point I was a bit lost because we stopped in front of what it looked like to be a theater, the guide explained that all the big celebrities came here at one point – she also pointed out some restrooms and my husband and I (and I believe some others on the group) went up some stairs, I went to the restroom and when I came out I was not able to find anyone, I was lost.

Found the group a few moments later. We kept walking on the rain but I was excited to what was coming next; old town oil.

I love olive oils and any type of good oils (my mom used to say that you should only buy cold press). Our guide pretty much said “go wild,” try anything you like and combined it with their 20+ selection of exquisite vinagers. The store was elegant, with oil aluminum barrels as you walked in and aluminum vinager barrels on the back. I tried their lemon olive oil with some type of berry vinager (can’t remember which one) because I think I had about 10 sample combinations, I literally thought that everything here was so delicious I could Literally could have taken one oil barrel and chugged it down but my husband was looking at me as if I could have been minutes from being taken to the er, yeah, that’s how addictive these exquisite oils and vinager combinations were to me, then again, my husband doesn’t know I am addictive to vinager.

Now it was time for all things sweet. We went to the fudge pot and were taken to the back. The employees here did not even noticed we were here, it was weird, maybe is because Chicago food planet runs daily and even I think 14 food tours on the weekend so maybe for the fudge pot employees is “here they come one more time”

The guide explained that this place was one of the oldest places crafting chocolate confections in the country, there was a tray in the middle of the table and I clacked out of oowhat she was saying, I just wanted to try it. At one point she told the group to pass the tray around and everyone got a generous piece, well, I would have taken more than one piece but I know how to behave in public.

One thing I notice was that the guide did a lot of work in Tim’s of setting up trays, getting napkins, utensils at some stops,

We left the fudge Store and off to a polish deli. Here we all stand and tried one pierogi and two little sweet pastries. The guide told us interesting stories about the polish culture and the food. She kept smiling and had enough energy to keep us all entertained even after 3 hours.

The tour ended at the polish deli, she covered all of the food stops we experienced and graciously gave the good byes. Chicago food planet food tours delivered exactly what I was looki png for; get to know a neighborhood through its diverse culinary offerings. My husband and I left happy, with a full tummy and knowing a thing or two about this great city that is Chicago.

European-style cheese shop and quick service bistro educates and inspires with an innovative approach to cheese loving

The Cheese Course, a European-style gathering ground for cheese aficionados and amateurs alike, offers the ultimate sanctuary for South Floridians to enjoy a taste of more than 150 artisanal cheeses imported from dairy farms all over the world. Complete with a cheese and wine market, bistro and online store, The Cheese Course provides patrons with all the accompaniments, utensils and cookbooks needed to enjoy every cheese variety. With six locations – Weston, Midtown Miami, Boca Raton, Hallandale, Coral Springs and Pinecrest – and more on the way, The Cheese Course is quickly becoming a go-to spot for the newest and freshest artisanal cheeses in South Florida.

Cheesemongers at every store offer a culturally rich and authentic experience for guests shopping for the finest cheeses from every country, including La Tur (Italy), Epoisses (France), Stilton (England) and L’Amuse Signature Gouda (Holland). The founder’s vision to inspire and educate guests about every aspect of cheese led to the concept of promoting a higher standard for cheese lovers. With owner Enrique Altamirano at the helm, The Cheese Course continues to grow and integrate even more types of cheeses into its already vast selection.

“We want to transform the typical cheese eater’s standards,” said Altamirano. “Instead of having an outdated can of dry pre-grated, domestic, commercially produced ‘Parmesan’ cheese in their fridge, we want our guests to experience the difference found in freshly grated, real Italian-made Parmigiano-Reggiano.”

The brand prides itself on the more than 150 imported artisanal cheeses that fill the wooden creates and wicker baskets in each store. Images and color schemes from farms, green pastures and rolling mountainsides bring to mind the authentic, organic roots of the store’s products and concept. A signature red barn door found at each location further emphasizes the brand’s direct connection to farms around the world.

In addition to the specialty cheese and wine market, The Cheese Course Bistro boasts a menu of more than 40 items, clearly labeling cheeses included in each dish and categorizing cheese plates by region and flavor, paired with the perfect accompaniments. Turning classic sandwiches, salads and cheese plates into a cheese lovers’ adventure, menu items include traditional favorites such as the Prosciutto Di Parma sandwich with fresh mozzarella, tomatoes, fresh basil, basil pesto, extra virgin olive oil and balsamic vinegar; Applewood Bacon sandwich with goat gouda, tomatoes, avocado, rosemary aioli, and greens; French Field Greens with fresh goat cheese, dried cranberries, mustard-shallot vinaigrette, and fresh bread; and Homemade Quiche with specialty cheese, meat, roasted vegetables, fresh herbs, seasonings and field greens with mustard-shallot vinaigrette. The Cheese Steward’s Tasting Plate allows guests to sample three special cheeses at an ideal stage of ripening and flavor, carefully chosen from the store’s entire collection, and served with two accompaniments and sliced baguette.

The array of educational courses offered to guests interested in learning more about specific cheeses or the cheese making process is a valuable addition to The Cheese Course experience. Classes are offered several times throughout the month at each location, and provide a simple approach to understanding the art of cheese making, pairing and tasting. Drawing upon community learning, The Cheese Course takes advantage of hands-on methods of education and allows guests the opportunity to sample, ask questions and indulge in all things cheese.

The recently launched online store, found at www.thecheesecourse.com/store, allows visitors to order the best of The Cheese Course right to their front door. Online store visitors can select from four different collections of cheeses – American, French, Italian and Spanish – containing hand-crafted cheese pairings that showcase the best selection of each region. Restaurateurs, chefs and caterers can also order wholesale from The Cheese Course Online Store with customizable size options and a quality delivery guarantee.

About The Cheese Course

A European-style artisanal cheese landmark of South Florida, The Cheese Course is the only shop in the Southeast that consists of a cheese and wine market, educational courses, tastings, and bistro in each of its six locations. After 10 years in the market, The Cheese Course has mastered the artistry of cheese and influenced others to grasp a culturally rich understanding of this classic artisan product. The Cheese Course has locations in Weston, Midtown Miami, Boca Raton, Hallandale, Coral Springs, and Pinecrest, and continues to expand in the South Florida market. Crossing all cultural borders, The Cheese Course unites and imports cheeses from dairy farms all over the world. The store embodies a traditional, farm-to-table approach to dining with a bistro menu of more than 40 items, each enhanced by the store’s assortment of hand-crafted cheeses. For more information on The Cheese Course, visit www.thecheesecourse.com.

WHO/WHAT:

Cecconi’s Miami Beach is sharing a fresh take on lunch dates with its “Garden Lunch,” a three-course ($25*) prix fixe seasonal Italian menu by Executive Chef Sergio Sigala and Pastry Chef Oscar Bonelli. Located on the ground floor of Soho Beach House, the intimate garden-style restaurant offers a welcome respite for a business lunch or leisurely outing.

The first course on the Spring menu includes a choice Zuppa del Giorno, Insalata Primavera or Pizzetta with tomato, mozzarella and basil; entrees include Grilled Shrimp, Quinoa and Romaine Lettuce Salad, Spaghetti Pomodoro and Basil or Grilled Skirt Steak, served with spicy broccolini. Dolci options include Sorbet, Ice Cream or Pineapple Carpaccio.

Reservations are encouraged at 786.507.7902 or miami@cecconisrestaurant.com.

*Tax and gratuity are additional.

Cecconi’s Miami Beach

Cecconi’s Miami is located at Soho Beach House, 4385 Collins Ave., Miami Beach, Fla., and is open Monday through Thursday 7 a.m. to midnight, Friday and Saturday 7 to 1 a.m., and Sunday 7 a.m. to 11 p.m. For more information, please call 786.507.7902 or visit www.cecconisrestaurant.com.

MIAMI BEACH, Fla. – May 7, 2012 – The Setai, Miami Beach Vice President and Managing Director Guenter Richter named Mathias Gervais as the hotel’s new executive chef. Chef Gervais will be responsible for overseeing all culinary operations for the award-winning hotel; he brings an extensive history of fine dining experience to the serene Asian-inspired hotel.

“It is gratifying to offer a young rising star on Miami’s culinary scene this important opportunity,” said Richter. “He is a great culinary talent who understands the intricacies of our Far East-inspired and southern European offerings.”

At age 33, Chef Gervais has already developed an impressive resume rivaling the credentials of some of the most recognized chefs in the industry. Holding chef de cuisine and executive sous chef positions in a number of Michelin star rated restaurants, Chef Gervais honed his culinary skills working alongside some of the top chefs in the world including Joël Robuchon and Christophe Cussac as well as Takeo Yamazaki at the Hôtel Metropole in Monte Carlo, Monaco, a two Michelin star rated Japanese restaurant.

“I am honored to have the opportunity to assume the esteemed executive chef position at The Setai, Miami Beach,” said Gervais. “Our culinary staff is committed to creating a gastronomic palette that embraces an uncomplicated approach to Asian-inspired dining as well as southern European creations.

Chef Gervais, originally from France, specializes in a blend of French, Italian and Japanese cultures with a focus on the traditional gastronomic Japanese cuisine. Prior to his tenure at The Setai, he held leadership positions under top chefs in a number of well-known kitchens across Europe including three Michelin star awarded Annie Feolde at L’Enoteca Pincchiorri in Firenze, Italy; Maître Cuisinier de France Roger Vergé at two Michelin star Le Moulin de Mougins in Mougins, France; and two Michelin star Le Faventia at the Four Seasons in Fayence, France. Traveling to Japan frequently to visit friends and his wife’s family, Chef Gervais has developed a strong appreciation of Asian culture and cuisine.

About The Setai, Miami Beach

As a member of The Leading Hotels of the World, The Setai offers a refreshing balance between the sizzling South Beach scene and a serene tropical hideout. Managed by Trevi Luxury Hospitality Group, the luxurious oceanfront environment combines the Asian traditions of simplicity and elegance with the Art Deco history of South Beach to create an intimate, private world coveted by discerning travelers. A melding of inspiration and setting, The Setai embraces its serenity while connecting guests with what have always been the area’s greatest attractions: the beach, the sun, the culture, and the nightlife. With three sparkling pools at the edge of the Atlantic, an award-winning restaurant, and dedicated concierge team, The Setai leaves no request unfulfilled. For more information, visit www.setai.com.

About Trevi Luxury Hospitality Group

Headquartered in Dallas, Texas, Trevi Luxury Hospitality Group is an organization dedicated to creating and managing world-renowned hotels and resorts. Having assembled a team of the industry’s most noted and experienced luxury hotel executives; Trevi offers an unparalleled capacity for developing, planning, operating, and marketing the finest independent hotels and resorts worldwide. Trevi is the vision of respected international hotelier Atef Mankarios who serves as CEO. Trevi provides comprehensive services to select independent luxury hotels and resorts around the world. Visit Trevi at www.trevilhg.com

Presented by Bacardi U.S.A., Inc. and the Jackson Family Estates

CORAL GABLES, FL –  It is time once again to vote for the best food in Coral Gables. Presented by Bacardi U.S.A., Inc. and the Jackson Family Estates, “Taste of the Gables” will take place on Thursday, May 31, 2012 from 6:30 p.m. to 8:30 p.m. at the Westin Colonnade Hotel, located at 180 Aragon Avenue, Coral Gables, FL 33134. Event-goers will be able to cast their votes for the best “Taste of the Gables” after sampling a variety of dishes from participating restaurants. Tickets will be available soon at www.coralgablesrestaurantweek.com.

“We are thrilled to be celebrating our fifth year. Anticipation is mounting as participating restaurants anxiously prepare for what will no doubt be our best event ever,” stated Mari Gallet, Executive Director of the Business Improvement District of Coral Gables.

This year, the event will feature a blogger’s corner. Locals can tweet at the event and interact with local Miami bloggers during the event. To stay abreast of Taste of the Gables social media conversations, use #TasteofGables.

Advance tickets are $25 and can be purchased online at www.coralgablesrestaurantweek.com. VIP tickets for the 1862 Bacardi Lounge are available for $50 per person and will be limited to the first 100 patrons. A portion of the proceeds will be donated to United Way of Miami-Dade County. Advance tickets are highly recommended as the event sells out quickly.

Anxious foodies can dive back in for the Fifth Annual Coral Gables’ Restaurant Week which kicks off on Monday, June 4 and runs until Sunday, June 17. Presented by Bacardi U.S.A., Inc. and the Jackson Family Estates as the official wine sponsor, the two-week event promises to deliver a savory blend of the city’s signature flavors.

Restaurants will be offering a variety of special three-course lunch and dinner promotions with savings of at least 20 percent off the regular menu prices. Participating restaurants include: Anacapri on Ponce, Angelique Euro Cafe, Angie’s World Cuisine, Bangkok Bangkok, Benihana, Caffe Abbracci, Caffe Vialietto, Christy’s, Cibo Wine Bar, Coral Gables Ale House, Costazul Peruvian, Fleming’s Prime Steakhouse & Wine Bar, Fritz & Franz Bierhaus, Gables Aragon Cuisine, Graziano’s, II Corso Trattoria, John Martin’s Irish Pub & Restaurant, La Cofradia, La Dorada, La Taberna Giralda, Le Provencal, Mesa, Morton’s The Steakhouse, Ortanique on the Mile, Pardo’s Peruvian Cuisine, Randazzo’s Little Italy, Red Koi

Thai & Sushi Lounge, Ruth’s Chris Steakhouse, Seasons 52, Sushi Maki, Talavera Cocina Mexicana, Tarpon Bend Raw Bar & Grill, Tropico Restaurant, Two Sisters Restaurant, Spizzigo, Spris, The Dome, The Globe and The Local.

“We are also confident that this event will exceed last year’s participation,” Mari Gallet said. “Our chefs are ready and patrons will be delighted by this year’s choices. We know people will want to return and test as many menus as they can,” she added.

In addition to great food, guests over 21 years of age can try the Original BACARDI® Cuba Libre cocktail (rum and Coke), as well as wine from the Jackson Family Estates.

Restaurant Week menus are available for both lunch and dinner depending on the restaurant, and are now available online at www.coralgablesrestaurantweek.com. Advance reservations are strongly recommended as restaurants get booked quickly.

About the Business Improvement District of Coral Gables

Created in 1997, the Business Improvement District of Coral Gables’ (BID-CG) mission is to promote commercial vitality for Miracle Mile and Downtown Coral Gables, and to act as a strategic catalyst for the overall improvement of the area. Downtown Coral Gables’ Miracle Mile is a pedestrian-friendly neighborhood with more than 160 retailers and over 70 restaurants. Infused with a chic European feel, tree-lined streets and Mediterranean architecture, the historic area boasts some of Miami’s finest boutiques, acclaimed restaurants and lively cultural venues. Downtown

Coral Gables, with its Miracle Mile, is an elegant and sophisticated destination to live, shop, play and work. It is Miami’s charming gem that locals like to keep secret and visitors fall in love with when they find it. For more information and a directory, visit www.shopcoralgables.com, become a fan www.facebook.com/ShopCoralGables or

follow us on Twitter @ShopCoralGables.

Prix-Fixe Menu to Feature Endless Pours of Champagne, Unlimited Cocktails & the Most Gorgeous Views in Town

Since it opened its doors in the heart of high season, perched atop the architecturally-stunning 1111 Lincoln Road building, Juvia has been the hottest seat in town. Foodies, scene-makers, power players and celebs have flocked to the penthouse oasis for its exquisite cuisine, creative cocktails and breathtaking views of the ocean and Miami Beach skyline. On Sunday, May 6, 2012, the trend-setting dining destination will introduce its to-die-for Sunday Brunch, featuring buffet-style service, endless pours of Laurent-Perrier Champagne and unlimited, select offerings, from its menu of hand-crafted cocktails, such as Bloody Mary’s made with Grey Goose vodka.

Served noon to 3 p.m. and priced at $85 per person, excluding tax and gratuity,

Juvia’s enticing brunch will boast a variety of the restaurant’s French-Asian specialties infused with the robust flavors of Peruvian ingredients, created by a talented culinary team: executive chef Laurent Cantineaux; executive chef Sunny Oh; executive sous chef Kaoru Chang; and pastry chef Gregory Gourreau.

The restaurant can be accessed via an entrance on the corner of Lincoln Road and Lenox Avenue, where private elevators transport guests to the penthouse level. Valet, ample municipal and metered parking is available. All major credit cards accepted; reservations are strongly suggested. Telephone: (305) 763-8272.

Website: www.juviamiami.com

Twitter: @JuviaMiami

After a grueling, and at times very rainy competition in beautiful Key West, Miami – based mixologist takes home the grand prize

April 30th, 2012 – Key West, FL — Following months of anticipation, planning and stiff competition amongst some of the best bartenders in Southern Florida, Robert Ferrara was named the winner of the second annual Tequila Partida Spirit Bird Challenge with the Smoky Mexican cocktail. Second place was awarded to Jessica Bell with Citricos Picante. Third place was a tie between Juanita Butler’s Spicy Sombrero and Rich Bagdasarian with the Rosebud. With the consumer choice vote, Stacy Schaaf was honored for the Key West Sunset.

“I love Partida. I think it is one of the best Tequilas in the world and I really stand behind it.”– Robert Ferrera, The Dutch Miami inside the W Hotel Smokey Mexican, Robert Ferrara, The Dutch Miami inside the W Hotel

1.5oz Fresh Watermelon Juice

6 Organic Cilantro leaves

Jalapeño infused Partida Agave Nectar

Fresh lime juice

2o z Partida Blanco

.5 oz Del Maguey Mezcal Vida

Fresh Cracked Black Pepper

Take Mezcal and place in rocks glass with ice

In mixing tin:

Add 5 cilantro leaves and fresh squeezed lime juice. Muddle to release the flavors of the cilantro. Add fresh pressed watermelon juice, Jalapeño infused agave nectar, Partida Blanco

Add ice and shake

Empty rocks glass and discard the mezcal

Add fresh ice in the mescal rinsed glass

Strain over fresh ice

Crack black pepper on top

Garnish with 1 cilantro leaf

On Sunday, April 29th, fourteen mixologists from around Southern Florida braved a rainstorm and battled for the grand prize at the Southernmost on the Beach, a beautiful and world famous hotel in Key West. The contestants’ recipes were all original, with the only requirement being that the cocktail have the contestant’s chosen marque of Tequila Partida as the base ingredient. Each contestant was given up to 10 minutes to create his or her cocktail. Points were awarded based on presentation, originality and taste, with extra points awarded for going over and above in any category. The judges included Partida Brand Ambassador Jacques Bezuidenhout, Winner of Starwood Hotels Star Mixologist and Food & Beverage Director of the Westin Collonnade in Coral Gables Jennifer McDonough, and General Manager for the Southernmost Hotel Collection Matthew Babich. Gilbert Velilla, from Ortanique, emceed the evening.

The competition process involved bar chefs throughout the South Florida market. Original recipes were submitted through email at recipe@spiritbirdchallenge.com from February – April. Contestants included some of the best bartenders from the hottest cocktail spots in South Florida.

“We were thrilled to host these talented and creative bartenders for the Second Annual Spirit Bird Competition,” said Gary Shansby, Founder, Chairman and CEO of Tequila Partida. “Robert Ferrara’s creation was delicious and truly showcased the versatility of Tequila Partida. We welcome the Smoky Mexican into the Partida family of cocktails. Congratulations to all the contestants.”

About Tequila Partida

Tequila Partida (www.tequilapartida.com) is an authentic, all-natural, estate-grown ultra-premium Tequila, made from 100% blue agave in the Tequila Valley, the heart of Mexico’s historic Tequila Valley region. From cultivation and harvest to cooking, distillation and aging, Tequila Partida maintains exceptional standards of quality and consistency, making Partida “the finest tequila that money can buy,” according to F. Paul Pacult, the leading spirits authority in America.

Tequila Partida produces four distinctive Tequilas: Blanco (not aged), Reposado (aged six months), Añejo (aged 18 months) and Elegante (aged 36 — 40 months). Tequila Partida is now distributed in Mexico and the United Kingdom, as well as Arizona, California, Colorado, Connecticut, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Louisiana, Maryland, Massachusetts, Michigan, Montana, Nevada, New Jersey, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Texas, Washington, DC, Washington and Wyoming. Partida will continue to expand aggressively and strategically in the United States.

Those looking for the ultimate weekend lunch experience need look no further. Since it launched, the special weekend dim sum lunch at Hakkasan, the Fontainebleau Miami Beach’s AAA Four Diamond award-winning Cantonese restaurant, has been the go-to spot for foodies in the know seeking culinary kicks. Offered Saturdays and Sundays from noon to 3 p.m., the lunch offers up the best of both worlds – amazing dim sum executed at a level of precision found nowhere else in town and a one-of-a-kind setting that both honors Cantonese traditions but exudes the sexiness Miami Beach is known for.

The menu is designed around four unique dim sum combinations: Dynasty, Emperor, Temple or Forbidden City. Each embraces different styles, ingredients and flavor profiles, ensuring there’s always a new delight to be found.

The price per person? An affordable $28 per person* – making dim sum lunch at Hakkasan a savory steal. A breakdown of menu options follow:

DYNASTY

Steamed and Pan-Fried Dim Sum Combination

Pan-fry Shanghai dumpling, Sesame prawn toast, Scallop shu mai, assorted mushroom dumpling

Roasted Pi Pa Duck

Sweet and Sour Pork with Pomelo

Stir-Fry Morning Glory with Chili preserved Bean Curd

Fish Congee

EMPEROR

Steamed and Deep-Fry Dim Sum combination

Mayo prawn, Steamed beef ball, Har gau, Spinach vegetable dumpling

King Soya Chicken with Roasted Honey Pork

Steamed Prawn, Beef and Vegetarian Cheung fun

Stir-Fry Pumpkin in Black Bean Sauce

Wild Mushroom Hand Pulled Noodle

TEMPLE

Combination of Cantonese barbecues and Dim Sum combination

Crispy pork belly, Charcoal grilled chicken thigh, crystal dumpling, steamed lotus root roll

Wok-Fried Radish Cake with Seafood in Signature X.O Sauce

Steamed Prawn, Beef and Vegetarian Cheung fun

Asparagus with Lotus Root Lily Bulb

Spring Onion Egg Fried Rice

FORBIDDEN CITY

Steamed Dim Sum combination

Char Sui bun, Scallop shu mai, Spinach vegetable dumpling, Prawn cheung fun

Jasmine Tea Smoked Ribs

Sweet and Sour Fish Fillet

Stir-Fry French beans with preserved Olive and Dried Shrimp

Singapore Vermicelli

*$28 per guest, based on a two guest per table minimum, not including beverages, taxes or gratuities; one combination selection per couple. Not combinable with any other offer or promotion. Price excludes special events and holidays.

Hakkasan is located off the Chateau’s main lobby of the Fontainebleau Miami Beach (4441 Collins Avenue). For lunch reservations, please call: (786) 276-1388.

About Fontainebleau Miami Beach

A revered Miami Beach landmark for more than 50 years set on more than 20 oceanfront acres, Fontainebleau Miami Beach boasts 1,504 new guestrooms and suites outfitted with iMacs®; 12 restaurants and lounges, most notably Gotham Steak®, ScarpettaTM and Hakkasan®; two dynamic nightlife venues; the 40,000-square-foot Lapis spa with mineral-rich water therapies and co-ed swimming pools; and a dramatic oceanfront pool-scape.

GREASE BURGER BAR

213 Clematis Street, West Palm Beach, FL 33401

561.651.10752

www.GreaseWPB.com

By Contributor Writer Brenda Benoit