Bartender Competition @ The Broken Shaker 5.20.13

Cocktail fans, The Broken Shaker us is hosting a competition next Monday featuring ten of Miami's top bartenders.  The event is free to attend plus there will be plenty of samples to drink.

American Craft Beer Week @ Yardbird 5/13-5/17

Burger Beast Food Truck Burger Battle 5.18.13

As a HUGE burger fan I am honored and privileged to be one of the judges at Burger Beast's third annual Wheelin' Dealin' Street Food Festival at Magic City Casino on May 18 from 5-10 pm.  Each truck will be preparing a specialty burger and competing for Best Food Truck Burger.  There will also be a Best Themed Dessert Truck winner.

It's a great opportunity to sample some great burgers. Make sure to stop by the judging table to say hi and/or kick me in my nuts!!!!





                         


Time for our 3rd Annual National Hamburger Month edition of the Wheelin’ Dealin’ Street Food Festival taking place at Magic City Casino on Saturday May 18th from 5-10PM! All the Food Trucks are coming up with “Specialty Burgers” for the month to celebrate plus they’ll still have their full menu! This year the Dessert Trucks will get in on the action too! There is going to be a panel of judges who will decide just who has the “Best Food Truck Burger” and “Best Themed Dessert”. You love Burgers & you love Food Trucks which means you NEED to be here!


Burgers:

BITE Gastrotruck: BAMF – Burger with American Cheese, Bacon Jam, Chipotle Mayo and for Dessert – Apple Pie Milkshake

Che Grill: Gaucho Burger – 8 oz. Beef Burger topped with Mozzarella Cheese, Ham, Egg, and Bacon on a Fresh Bun.

Cheeseburger Baby: Bacon-Egginator – A lightly toasted Buttered Bun stuffed with our crispy Honey Smoked Bacon, Sharp Cheddar Cheese, a certified Angus Beef 1/2lb Burger cooked to a juicy Medium and lovingly sprinkled with Baby’s Secret Seasoning Salt, a Fried Egg, and Grilled Yellow Onions.
Da Burger Shack: Bomb Burger

Daddy’s Grill: Bono Bacon Cheese Burger – A Juicy Fresh Ground Beef Burger with Provolone Chesse and Bacon on Pan de Bono.

El Rey De Las Fritas: Frita La Criolla – It’s an Original Frita a Caballo with a Sweet Tostone
Friar Tuck’s: The Angry Scotsman – Sweet + Spicy Chorizo Cheeseburger, Crispy Bacon and an Angrily Fried Egg

Grill Master Cafe: Master Burger – Mozzarella Cheese, Caramelized Onions, Julienne Fries and GM Sauce.

Jefe’s Original Fish Taco & Burgers: Pinche Cholo – Grilled Angus Beef Patty with Deli Style American Cheese smothered with Slow Roasted Pork Carnitas, Pepper Jack Cheese, Grilled Onions, Stacked with Seared Thick Cut Pastrami, Snef Yellow Mustard, Chipotle Tamarind Ketchup & Tangy Pickles a Buttered Toasted Bun!

Loaded Burger: Signature Loaded Mac and Cheese Burger

Monster Burgers: Monster Burger – 8 oz. Beef Burger with Bacon, Extra Mozzarella Cheese, Onions, & Monster Sauces.

Ms. Cheezious: The Southern Belle: Organic Tempeh Burger, Fried Green Tomatoes & House-Made Pimento Cheese on Toasted Bun.

Mr. Good Stuff: The Godfather – Italian Sausage & Black Angus Patties STUFFED with Mozzarella & Basil then smothered with Provolone Cheese and topped with Fresh Bruschetta on a Brioche Bun.

Mushaboom: Black Bean Burger – Black Bean Patty served with Romaine Lettuce, Tomato, and Spicy Chipotle Mayo​

Pescados Unidos: El Chupacabra – 12 oz Sirloin/Chuck Blend, Peppered Bacon, Cheddar Cheese, Roasted Poblano Pepper, Lettuce, Tomato, Onion, Chive Aioli on a Brioche Bun

Purple People Eatery: The Succubus – All Natural Grass Fed Beef Burger with Fois Gras, Caramelized Shallots, Quail Egg, Aged English Cheddar and Truffle Aoili.

The Rolling Stove: Chipotle Bacon Burger – Burger with Crispy Fried Onions, Pepper Jack Cheese and Jalapeño Jelly.

Taco Fresh: Santo Burger – Sizzling Grilled Burger with a Slice of Queso Chihuahua, Topped with Salsa Borracha (No Spice, Made with Tomatoes, Onion and Bacon cooked in Corona Beer) on a Soft Mexican Bun and a slice of Avocado for decoration; Optional Toppings: Lettuce, Vinegar Carrots and/or Jalapeños

Desserts:

Cold Stone Creamery – Classic Banana Split

Fireman Derek’s World Famous Pies: Root Beer Float Pie

HipPOP’s Handcrafted Gelato Bars - HGB (HipPOPs Gelato Burger) – Gelato Burger Patty with Dulce de Leche Lettuce on a Macaroon Bun.
Marlie’s Delights: Red Velvet and Brownie Sliders with Cinnamon French Fries

Sugar Yummy Mama: Burger Macaroons with Raspberry Sauce (Ketchup) and Fondant (Cheese + Lettuce)
Sweet Sensations: Bacon covered Funnel Cakes

The Details:

National Hamburger Month edition of the Wheelin’ Dealin’ Street Food Festival
at Magic City Casino

Date: Saturday May 18th
Time: 5PM – 10PM
Location: 450 NW 37th Ave Miami, Florida 33126
Limitations: None, All Ages Welcome
Parking: Plenty of Free Parking

Meat Market Cocktails & Cuisine for Boston Marathon Victims 5.22.13

                                  
                                   

                   

MEAT MARKET SUMMER DINNER SERIES KICKS OFF MAY 22, 2013Cocktails & Cuisine to Benefit Victims of Boston Marathon Tragedy

Touted by Condé Nast Traveler as one of Miami’s “Buzziest Restaurants,” Meat Market, South Beach’s sizzling contemporary steakhouse, with a bustling bar scene and top notch cocktail program, is rolling out their Summer Dinner Series – an array of cocktail and wine dinners that have been sold out affairs since first launched in 2011.  To kick things off, Executive Chef/Co-owner Sean Brasel has teamed up with award-winning mixologist Ezra Pattek to host a special Culinary & Cocktail Dinner on Wednesday, May 22, 2013.  In an effort to give back to victims of the Boston Marathon tragedy, Brasel and partner David Tornek will donate a portion of the proceeds to The One Fund Boston, Inc. – the organization formed by Massachusetts Governor Deval Patrick and Boston Mayor Tom Menino dedicated to helping the victims and their families.

The dinner, priced at $75 per person (plus tax and gratuity) will feature five sumptuous courses of Brasel’s creative contemporary cuisine, paired with inventive libations curated by Pattek, winner of Esquire’s Woodford Reserve Manhattan Competition and an instrumental force in Miami’s cocktail movement.  The dinner begins promptly at 7:30 p.m.; seating is limited and advance reservations strongly suggested by calling (305) 532-0088. Complete menu below:  

Amuse Bouche

Kumamoto oysters topped with Fresno yuzu sorbet

White truffle Kobe tartare served on Parmesan crostini

Wood-grilled chili caramel lamb tenderloin on sugarcane

Prime Angus short rib and smoked corn empanadas

A Smokey “Aperitivo” Cocktail – Talisker 10yr, Campari, Pear Puree, Mandarine Napolêon Liqueur, Oloroso Sherry and Fresh Lemon Juice, Bacon Smoked Sea Salt Rim

First Course

Tuna Carpaccio with Vodka Tuna Olive Aioli, wood-grilled Sourdough, Fried Capers

Honey Mountain Bloom – Double Cross vodka, fresh honeydew melon juice, tarragon infused honey, Swedish herb bitters, fresh lemon juice

Second Course

Vegetarian Choclo “crab” cake, King Crab Salad, Tequila Yogurt Remoulade

Mercado – Avion Reposado tequila, passion fruit juice, mint, fresh lime, habanero yucateca infused agave, salt & pepper rim

Third Course

Certified Angus Beef™ wood-grilled Deckle, Truffle Ricotta Potato Ravioli, Gin Fennel Cream Spinach and Fried Chili Onion Rings
 
Holland Rhubarb Fizz – Nolet’s gin, fennel, rhubarb, ginger, fresh lemon, Mandarine Napolêon Liqueur, Dutch colonial bitters and a splash of bitter lemon soda

Fourth Course

George Dickel Chocolate Bourbon Walnut Pie with Brown Sugar Bourbon Ice Cream and Sour Whipped Cream

The Waltz – George Dickel 12yr bourbon, Pierde Almas Mezcal, cold coffee and walnut liqueur, topped with vanilla & praline whipped cream

Meat Market is located at 915 Lincoln Road on South Beach.  Reservations for the Culinary & Cocktail Dinner are limited and can be made by calling (305) 532-0088.  www.meatmarketmiami.com  

Cobaya Macchialina 4.29.13

 

Michael Pirolo has rapidly become one of my favorite chefs in town. Many of you are probably familiar with him from his days as executive chef at the critically acclaimed Scarpetta. He left Scarpetta to join forces with the Pubbelly team and Macchialina was born last June. As I've written here before, Michael is clearly passionate about Italian food and its soulful flavors and it shows in every plate. Combine that with his perfect execution and you have one of the best spots in town.  

I was extremely excited to have Michael host one of our "underground experiments."  In a nutshell, Michael did his thing and he nailed it.  He served several dishes featuring various components that were all hits.  There were no misses, not even close. Everything was cooked perfectly and layered with loads of addictive flavors.  I've been craving several of the dishes since the meal ended and writing this recap is not helping at all.

Nina, Michael & Jennifer

Michael had a ringer in the kitchen, chef Nina Compton who was Michael's right-hand man woman for several years at Scarpetta before he left.  She is running the show at Scarpetta now and I am long overdue for a visit.  As usual, Michael's partner, Jennifer Chaefsky did an outstanding job with the front of the house. Her warm and welcoming smile always makes you feel at home. She also made sure that service remained impeccable despite the group size plus she was responsible for the spot on wine pairings.

I would be remiss without mentioning that the dinner was almost canceled last minute because they did not have any power in the restaurant all day until 5:30 that evening. (Dinner started at 7:00)  Michael instructed Jennifer to contact me several times to bring me up to speed on the situation.  Fortunately, Jennifer declined and absorbed all of the stress for me and my co-conspirators.  Thank you! The Cobaya gods worked some magic.

The bottom line, great food + great wine + great service + great vibe + great guinea pigs = a dynamite night.

Upon arrival, guests were welcomed with a flute of Lambrusco and an impressive amount of fantastic Formaggi, Salumi and Stuzzichini. 

Michael's house-made porchetta is outstanding and something I highly recommend ordering off the Salumi Board.
                            
 

Formaggi!!






                          

Michael opted to follow a traditional Italian menu progression. 




After taking our seats following the wonderful cocktail reception we were treated to two terrific bites of fantastic fresh fish. Michael started us off with his riff on the classic Italian dish, prosciutto and melon.  Here, he served fresh tuna "prosciutto" style and paired it with compressed melons.

The second bite featured a delicious citrus cured swordfish topped with dill puree and bottarga. If this makes an appearance on the menu you need to order it. 

The second Antipasto was a very nice Fritto Misto. The fry was light and the batter was tasty yet subtle enough to let the main ingredients shine. 

The plate included white bait, calamaretti, baby eel, shrimp and anchovies.




For the Primi Piatti course Michael opted for two dynamite pasta dishes. First up was a delicious sweet pea raviolini with spring garlic and speck ham. It should be noted that all of his pastas are hand made in house. He also cooks his pasta perfectly. The raviolini by itself was nice but the combination of tasty speck and garlic packed a very nice punch.  This is a dish I would easily order again and again. 



As much as I enjoyed the raviolini it was no match for the Black Mamba Spaghetti.  Here, Michael went for the guinea pig jugular and served a sensational squid ink spaghetti along with sea urchin and lobster that resulted in a flavor combination that was off the charts good. I can still taste it. No lie and I want more of it right now.  This was a dish of the year caliber offering.   





For the Secondo Piatto Michael dropped an impressive Polenta Bomb on us that resulted in a buzz around the room.  The outrageously good creamy polenta was topped with terrific trippa, crispy quail and ramps.  It was a great idea and tremendous presentation that was a real crowd-pleaser.  I suspect that he was able to get a lot of people to try tripe for the first time.  This was another winning combination.     



The polenta board was acommpanied by some very nice seasonal vegetables.



Holy cannoli!!  These were an old school treat that had a tasty shell and a nice subtly sweet and creamy ricotta filling. 



We were treated to another great dessert. A creamy goat cheesecake was topped with peanut brittle and topped with mango ice. A great finish to a fantastic meal.


                                            

One last treat as the guinea pigs left. What a classy touch and a Cobaya first. The goodie bag was filled with a breakfast stromboli that I devoured the following morning before I could take a shot.  

If you haven't been to Macchialina yet I highly recommend paying them a visit especially if you are an Italian fan.   

If I still lived on South Beach, I would eat there on a regular basis. 

Big thanks to all of the guinea pigs for your continued interest and support.  See you soon!

T (305) 534-2124 | 820 ALTON ROAD, MIAMI BEACH, FL 33139

Derby Day @ Tongue and Cheek 5.4.13

Chef Jamie DeRosa's new restaurant Tongue and Cheek is getting into the Kentucky Derby spirit with their own Derby Day Party featuring Kaffir Lime Mint Juleps, Woodford Reserve Kentucky Coladas and Kentucky Hot Browns.  The race will be on the big screen for all of my South Beach followers to enjoy.  It's also a good opportunity to kick off burger month with their beef cheek burger.

Notorious p.o.d. Brunch 5.19.13

It's time for another  Notorious p.o.d.Brunch with chef Jeremiah Bullfrog and the gastroPod.  Plus a cameo appearance by nomadic chef Brandon Baltzley.  #35.00 gets you five courses.  Bang it!!

Brandon in action during Cobaya at Broken Shaker

Jeremiah and Brandon at Cobaya

Time Slots: 12, 1, 2 & 3 at GAB Studio in Wynwood.

Tickets