HAND CRAFTED BEER TASTING
7-10 P.M
954-922-2910
Friday, July 31, 2009
Hand Crafted Beer Tasting @Hollywood Vine 7/31/09
Thursday, July 30, 2009
Wine Dinner Bourbon Steak 8/11/08
This one sounds like another wine dinner winner...
For the second consecutive year, BOURBON STEAK Miami, a Michael Mina restaurant, has been awarded Wine Spectator’s coveted “Best of Award of Excellence” for its extensive list of over 900 selections. Celebrate with Sommelier Matthew Turner and Executive Chef Gabriel Fenton over a four-course gourmet wine-paired dinner on Tuesday, August 11 at 7:30 p.m.
Menu highlights include a crispy skin striped bass with ricotta gnocchi and chanterelle mushrooms to start;
Sonoma Liberty duck served with toasted quinoa, Belgian endive and tangerine;
an American Kobe beef duo of rib eye and short rib with sauce bordelaise, cipollini onions and a foie gras emulsion;
and carrot cake accompanied by a cream cheese sorbet, raisin purée and candied walnuts.
Each dish infuses herbs and spices picked fresh from the on-site chef’s garden.
Wine selections include a 2006 Domäne Wachau Riesling from Austria, a 2006 Two Worlds Pinot Noir from Germany & Oregon, a 2006 Craggy Range Te Kahu from New Zealand, and a Boston Bual from Portugal.
COST: $75 per person, plus tax and gratuity, complimentary valet
Monday, July 27, 2009
Two Wine Winners
I normally only post about wines that offer a good value but wanted to share with you the last two wines I tried since both were great. As I've previously advised, I'm not a huge white fan but they are almost always a must for me with seafood. If you enjoy sauvignon blancs, I would recommend looking for the 2007 Célestin Blondeau Sancerre Cuvee des Moulins Bales. This is a really nice old world S Blanc that is refreshing and crisp. You should be able to find this in the $25.00 range.
The second one may be harder to find but it deserves mentioning because it was outstanding and one of the more enjoyable wines I've had this year. It was a 1998 Domaine Alain Hudelot-Noellat Clos de Vougeot. Unfortunately, you will not be able to find this for $25.00 but it is splurge worthy if you see it.
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The second one may be harder to find but it deserves mentioning because it was outstanding and one of the more enjoyable wines I've had this year. It was a 1998 Domaine Alain Hudelot-Noellat Clos de Vougeot. Unfortunately, you will not be able to find this for $25.00 but it is splurge worthy if you see it.
Tuesday, July 21, 2009
Pinot Noir Dinner @ Michy's 7/28
Michelle Bernstein & Pinot Noir, doesn't get much better than that..
michy's summer wine series
michy's summer wine series
| michy's presents Exploring Pinot Noir Welcome at the Bar Rose of Pinot Noir by Adelsheim Vineyard, Willamette Valley 2007 Bruleed Wild Salmon Tiradito with Lentil Salad Pinot Nero by Abbazia di Novacella, Alto-Adige 2006 Softly Poached Egg Ravioli, Artichoke Spinach "Dip" Filling Volnay, Clos des Chenes 1er cru by JM Gaunoux, Cote de Beaune 2004 Duck Breast, Crispy Duck Rillette, Rhubarb and Celery Beaune, Vignes Franches 1er cru by Louis Latour, Cote de Beaune 2001 Grilled Nectarine Salad, Aged Cheddar, Torta de Aceite Cookie Pinot Noir, Tous Ensemble by Copain, Anderson Valley 2007 $75 per person (not including tax, gratuity) 7:00pm promptly For reservations call 305.759.2001 michy's 6927 Biscayne Blvd. Miami, FL 33138 |
Tuesday, July 14, 2009
4 wines + 5 Tapas @ Sra. Martinez 7/20/09
Monday, July 13, 2009
Mitolo Wine Dinner @ Neomi's Grill 7/28/09
The menu for this wine dinner sounds great. Mitolo Winemaker, Ben Glaetzer will be at Neomi's Grill located in the Trump International Beach Resort (Sunny Isles) on July 28th @ 6:30.
Menu
Giacomo~ King of all Jesters
a few small bites to compliment his magical acts, juggling and story telling
hoping to continue his alleviation of boredom through humor
oyster, grilled strawberry, lime; avocado~ banana block, Mitolo evoo
compressed watermelon, rose water; king ivory salmon rillettes, peach chutney
chicken liver faux gras, ‘nervy’ blood orange
Jester Rose 2008 , McLaren Vale
‘The Queens Players’
back to back courses encouraging intellect, comedy
and a touch of politics creating a taste teasing ballad, Jester style
Tarlton’s cherried duck
balsamic dried cherries, whipped cherry cola
shiraz orbs, cedar syrup, red bean cake, pickled ginger flower
Jester Shiraz 2006 , McLaren Vale
Monarco’s monkfish
beurre rouge monté, spiced ankimo torchon
salmiak beet puree, raspberry~ golden raisin gel, flower tempura
Jester Cabernet Sauvignon 2007 , McLaren Vale
Italian vines migrate to Australia…
chicken ham ‘on the bone’
culatello ham, pancetta, organic chicken confit , Mitolo evoo drizzle
roaring 40’s blue marble, summer pea salad, Italian fig jam
G.A.M. Shiraz 2006 , McLaren Vale
Australian wagyu… Italian essence
12-hour ribeye, broccoletti di rape, sweet potato kumera
blueberry drops, tobacco chocolate cremoso, espresso crumbs, truffle
Reiver Shiraz 2006 , Barossa Valley
torta di nocciole
hazelnut , liquid chocolate squares, mocha pudding
elements of cassis, black currant & forest berries
Serpico Cabernet Sauvignon 2004 , McLaren Vale
Date: Tuesday, July 28th, 2009
Time: 6:30pm Reception 7:00pm Dinner
Reservations: Neomi’s Grill at Trump International Beach Resort (305)-692-5770
18001 Collins Avenue, Sunny Isles, FL 33160
Price: $79.00 all inclusive (includes tax & gratuity)
Sunday, July 12, 2009
Recession Pagne
I like Champagne when I'm celebrating, I like champagne when I'm eating sushi or stone crabs and really like champagne when the kids go to bed... That said, I'm normally not a huge sparkling/prosecco/cava fan. I like the real deal. Give me Blue Top, Feuillatte, Piper Heidsieck etc. and I am happy. However, I popped open a bottle of Piper Sonoma Brut and was pleasantly surprised. This goes for approximately $14.00 and is a sparkling bargain. It's the closest sparkling to champagne I've tried. Check it out.
Saturday, July 11, 2009
Underground Food Group
Okay, this is an idea I have had for a while now but have been too busy to really carry out. Well, I feel like the timing is right to move forward with the idea/concept. In a nutshell, I would like to start a small underground group of food lovers who will essentially become guinea pigs for local chefs looking to try out new dishes and creations on food lovers during their off hours.
Reality- this would need to be a very small group of hard core diners willing to meet and eat after hours and sample whatever the chef of the day wants to serve. The group would be limited and closed. I foresee us meeting after dinner service ends on week nights and on off days.
It should be a win win for everyone involved. It will be a great opportunity for the chef to test, sample and tweak new creations with food lovers. Obviously, we would cover the cost of the meals and we could bring our own wine. No-brainer for chefs involved and we would get to sample awesome food with a small group of fellow enthusiasts.
I'm going to delete this post shortly in order to protect the integrity of the "underground" nature of the event and to keep the group small. Please email me if you are seriously interested.
thechowfather@gmail.com
Reality- this would need to be a very small group of hard core diners willing to meet and eat after hours and sample whatever the chef of the day wants to serve. The group would be limited and closed. I foresee us meeting after dinner service ends on week nights and on off days.
It should be a win win for everyone involved. It will be a great opportunity for the chef to test, sample and tweak new creations with food lovers. Obviously, we would cover the cost of the meals and we could bring our own wine. No-brainer for chefs involved and we would get to sample awesome food with a small group of fellow enthusiasts.
I'm going to delete this post shortly in order to protect the integrity of the "underground" nature of the event and to keep the group small. Please email me if you are seriously interested.
thechowfather@gmail.com
Sunday, July 5, 2009
Petit Rouge, North Miami
I had a really enjoyable meal over at Petit Rouge in North Miami. Petit Rouge is a new French Bistro owned by Chef Neal Cooper. I was not familiar with Chef Neal but was looking forward to trying Petit Rouge after seeing the menu and hearing good things about his prior spots, Neal's and Il Migliori.
The restaurant is small (I think there were seven or so tables inside and a few more outside) and charming with a comfortable, neighborhood feel to it. The service was outstanding and refreshing to see.
The menu starts with nine Hors d'Oeuvres ranging in price from $12 to $19. Offerings include seared Hudson Valley foie gras, ris de veau aka, crispy sweetbreads, salmon tartare with creme fraiche and caviar, a tasting of five cheeses, escargot, steamed Mediterranean mussels and head on Key West Pink Shrimp cocktail. How do you pick one???
The menu also has a classic onion soup as well as a chicken consomme laced with black truffels and foie gras and covered with a puff pastry. That sounded really tempting.
They also offer six salads ranging from the classic caesar to a warm goat cheese salad.
There are seven entrees plus three steak frite options ranging in price from $19 to $34. Steak fans can order a finely chopped filet mignon tartare or opt for a skirt steak with caramelized shallots. The third option is a filet with a peppercorn sauce. Other choices are pan seared Scottish salmon, crispy duck leg confit, sauteed calves livers, sauteed dover sole and Idaho trout, a rack of lamb and Poulet Rouge a semi boneless half chicken. Sides ranged from macaroni and cheese to steamed asparagus, haricots verts, french fries and potatoes cooked in duck fat.
We started with very nice fresh French bread. After deliberating over the menu options I went with the crispy sweetbreads and calves liver. The sweetbreads were prepared perfectly and served with a caper sauce. They were very smooth and a real treat. The sauteed calves liver was served with caramelized onions and mashed potatoes. This was another enjoyable combination. I didn't sample the duck confit but I was told it was good.
The restaurant is small (I think there were seven or so tables inside and a few more outside) and charming with a comfortable, neighborhood feel to it. The service was outstanding and refreshing to see.
The menu starts with nine Hors d'Oeuvres ranging in price from $12 to $19. Offerings include seared Hudson Valley foie gras, ris de veau aka, crispy sweetbreads, salmon tartare with creme fraiche and caviar, a tasting of five cheeses, escargot, steamed Mediterranean mussels and head on Key West Pink Shrimp cocktail. How do you pick one???
The menu also has a classic onion soup as well as a chicken consomme laced with black truffels and foie gras and covered with a puff pastry. That sounded really tempting.
They also offer six salads ranging from the classic caesar to a warm goat cheese salad.
There are seven entrees plus three steak frite options ranging in price from $19 to $34. Steak fans can order a finely chopped filet mignon tartare or opt for a skirt steak with caramelized shallots. The third option is a filet with a peppercorn sauce. Other choices are pan seared Scottish salmon, crispy duck leg confit, sauteed calves livers, sauteed dover sole and Idaho trout, a rack of lamb and Poulet Rouge a semi boneless half chicken. Sides ranged from macaroni and cheese to steamed asparagus, haricots verts, french fries and potatoes cooked in duck fat.
We started with very nice fresh French bread. After deliberating over the menu options I went with the crispy sweetbreads and calves liver. The sweetbreads were prepared perfectly and served with a caper sauce. They were very smooth and a real treat. The sauteed calves liver was served with caramelized onions and mashed potatoes. This was another enjoyable combination. I didn't sample the duck confit but I was told it was good.
They also feature a reasonably priced wine list with most choices being French. I noticed several bottles in the $28 to $35 range which is always nice to see. They also had several by the glass options but the bottles appeared to be the better value. I'm not sure about their corkage policy.
I wasn't familiar with most of the reds on the list and opted for a familiar name and selected the 2006 Joseph Drouhin Laforet burgundy @ $35. It was on the light side but fine and drinkable plus CWife enjoyed it.
Again, I really enjoyed the ambiance, service, menu selections and of course the food. I'm looking forward to going back soon in order to continue working through the menu. My first experience was very good and showed real promise.
I wasn't familiar with most of the reds on the list and opted for a familiar name and selected the 2006 Joseph Drouhin Laforet burgundy @ $35. It was on the light side but fine and drinkable plus CWife enjoyed it.
Again, I really enjoyed the ambiance, service, menu selections and of course the food. I'm looking forward to going back soon in order to continue working through the menu. My first experience was very good and showed real promise.
12409 Biscayne Blvd
North Miami, FL 33181
305-892-7676 
Saturday, July 4, 2009
July 4 MiMo Deals
MiMo Magazine has coupons for restaurants and services for July 4th.
Deals include:
Free glass of wine or Sake at Moshi Moshi
Free salsa & chips at Ver Daddy's
Free glass of sangria or bellini with any main course at Le Cafe Bistro.
15% off bottle of wine with any order at Casa Toscana.
Free glass of wine or beer with any main course at Anise Taverna.
Rent one, get one free at New Concept Video
Free glass of wine with any meal at Uva 69. (Free tapas and $6 drinks during happy hour, 4 to 8 p.m)
Free dessert with any two meals at Metro Bistro.
2-1 wines by the glass from 6 to 8 p.m. and 30 percent off American wines with dinner @ Wine 69
News Lounge is offering free bbq 9 p.m. to midnight Saturday, July 4.
Friday, July 3, 2009
Carnegie Deli hits the Design District
No no the Carnegie Deli isn't opening in the Design District BUT Pastrami fans can get their fix over at Michael's Genuine during lunch for their KILLER pastrami sandwich. No exaggeration here, I seriously couldn't put it down expect for when I shoved it in my wife's face to try. Mmmmm mmmmm!!!!!! The Pastrami is homemade and topped with red cabbage slaw, thousand island dressing and served on nice ciabatta. The bread didn't get in the way of this awesome combo. I think there may have been a small amount of cheese in there too.
The chicken liver crostini was the obvious starter... All that was missing was a Dr. Brown's. My grandfather would have enjoyed this.
The chicken liver crostini was the obvious starter... All that was missing was a Dr. Brown's. My grandfather would have enjoyed this.
Thursday, July 2, 2009
Steak 954 The Sequel
As promised I returned to Steak 954 and this meal was OUTSTANDING. I Started with the Kobe sliders, one was topped with caramelized onions and the other topped with Gruyere cheese and both served on brioche buns. Both were very tasty.
I had to give the ribeye another shot because I really couldn't figure out why my first one was bland. This one was PERFECT. Super tender, nicely trimmed, flavorful and expertly seasoned. It doesn't get much better than this one. I needed something green so I passed on the potato options this time and went with the creamed spinach. Another winner. The cream was light which allowed the fresh spinach to stand out.
The service was top notch without being in your face annoying.
Now I can highly recommend this spot.
I had to give the ribeye another shot because I really couldn't figure out why my first one was bland. This one was PERFECT. Super tender, nicely trimmed, flavorful and expertly seasoned. It doesn't get much better than this one. I needed something green so I passed on the potato options this time and went with the creamed spinach. Another winner. The cream was light which allowed the fresh spinach to stand out.
The service was top notch without being in your face annoying.
Now I can highly recommend this spot.
Wednesday, July 1, 2009
Slow Food Dinner @ Lola's on Harrison
Slow Food Glades to Coast
and Lola's on harrison present
and Lola's on harrison present
Slow Food Glades to Coast
and Lola's on harrison present
HOT TROPICAL NIGHTS
Thursday July 9th 7:00pm
Cocktail Reception
Watermelon-Organic Mint Saketini
Spicy Local Mango-Ginger Martini
Nectarine-Grapefruit Cooler
Hors D'oeuvres
Yucca-Rock Shrimp Croquettes
Maytag Blue Cheese Stuffed Dates Wrapped in Puff Pastry
Grilled Peaches Wrapped with Mint and Prosciutto
Dinner
COURSE ONE
Chilled Florida Avocado Soup with Local
Organic Cilantro Crème Fraiche
Paired with Native Brewing Company Native Lager
COURSE TWO
"Cracked" Conch Salad with Local Jalapeno, Coconut, Key Lime
Swank Farms Heirloom Tomatoes and Red Bibb Lettuce
Paired with Gordash Beer Company Holy Mackeral
COURSE THREE
Herb Marinated Grass Fed Flat Iron Steak, Boniato and Sweet Potato Au Gratin Sauteed Swank Farms Rainbow Swiss Chard
and Green Peppercorn Sauce
Paired with Native Brewing Company Eleven Brown Ale
COURSE FOUR
Local Orange Angel Food Cake with Caramel Sauce
Passion Fruit and Mango Compote
Paired with Dessert Spritzer
$59 INCLUDES TAX AND GRATUITY
RESERVATIONS REQUIRED
954-927-9851
Lettuceand Lola's on harrison present
HOT TROPICAL NIGHTS
Thursday July 9th 7:00pm
Cocktail Reception
Watermelon-Organic Mint Saketini
Spicy Local Mango-Ginger Martini
Nectarine-Grapefruit Cooler
Hors D'oeuvres
Yucca-Rock Shrimp Croquettes
Maytag Blue Cheese Stuffed Dates Wrapped in Puff Pastry
Grilled Peaches Wrapped with Mint and Prosciutto
Dinner
COURSE ONE
Chilled Florida Avocado Soup with Local
Organic Cilantro Crème Fraiche
Paired with Native Brewing Company Native Lager
COURSE TWO
"Cracked" Conch Salad with Local Jalapeno, Coconut, Key Lime
Swank Farms Heirloom Tomatoes and Red Bibb Lettuce
Paired with Gordash Beer Company Holy Mackeral
COURSE THREE
Herb Marinated Grass Fed Flat Iron Steak, Boniato and Sweet Potato Au Gratin Sauteed Swank Farms Rainbow Swiss Chard
and Green Peppercorn Sauce
Paired with Native Brewing Company Eleven Brown Ale
COURSE FOUR
Local Orange Angel Food Cake with Caramel Sauce
Passion Fruit and Mango Compote
Paired with Dessert Spritzer
$59 INCLUDES TAX AND GRATUITY
RESERVATIONS REQUIRED
954-927-9851
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