Friday, August 30, 2013

Love & Vegetables Dinner with Sam Gorenstein 9.23.13




On Monday, September 23, chef Sam Gorenstein of My Ceviche will co-host a dinner with Love & Vegatables, a community pop-up vegan cafe. The first installment in the 2013-2014 monthly dinner series at the Earth N' Us Farm in Little Haiti, will reintroduce diners to the earth-conscious attitude of Miami’s finest vegan café. Chef Gorenstein will be working with Love & Vegetables’ Chefs Keith Kalamanovicz and Avril Johnnidis to put together a menu inspired by nature’s offerings.

“Love & Vegetables is doing something really cool,” Gorenstein said. “They have a strong focus on serving people dishes using top-quality ingredients in a setting that you can’t find outside of the farm. I have respect for what they’re doing. Keith and I are like-minded in the sense that we always source the best ingredients we can find. This similarity will result in a meal that guests will enjoy not only because of the flavor but because they will feel good about what they’re eating.”

Eighteen months since its inception, Love & Vegetables has become a go-to destination for vegetarians, vegans, the health-conscious, and yogis thanks to chefs Johnnidis and Kalmanowicz’ generosity and willingness to share their personal philosophies with others. Certainly, they focus strongly on the food they serve, but there is also their strong desire to share with those who may not otherwise have access to healthy and nutritious food. The pop-up’s monthly pay-what-you-can dinners are the perfect way to allow people from all walks of life to indulge for one night. Because the farm runs solely on donations, Love & Vegetables kindly suggests a $35 per person donation for these dinners. For those who are unable to give a monetary donation, volunteer work the night of the dinner is also accepted for a limited number of people; volunteers might help with set-up, clearing tables, or washing dishes.
Earth N' Us Farm
“Cooking vegan food loaded with flavor is the backbone to Love & Vegetables,” Johnnidis said. “I want everybody to be able to enjoy what I love to cook without being held back by extraneous factors. We just want to give back to the community that we live in.”

As for working with Gorenstein, Kalmanowicz is confident: “I’ve been in a kitchen with Sam before and I know we can serve up a killer dinner together!”

From September through April, these monthly gatherings include a tour of Earth N’ Us Farm —given by the farm’s owner, Ray Chasser — before diners are seated and treated to the kitchen’s offerings. In keeping with this tradition, guests for the Sept. 23 dinner may arrive at the farm at 6:30 p.m. to take a tour of the premises and its 3-story tree house and even meet some of the animals that live on the farm. Dinner will begin promptly at 7:30 p.m.

The menu will be entirely vegan and will be released two weeks prior to the dinner — look for it on and There will be no alcohol served, but guests are welcome to bring their own. The dinner will run as follows:

6:30 p.m. – 7:30 p.m. Formal tour of Earth N’ Us Farm given by owner Ray Chasser

7:30 p.m. – 10:00 p.m. Six-course vegan meal, including one dessert

To RSVP for the September dinner at Love & Vegetables, visit

About Love and Vegetables

Founded in January 2012 by Keith Kalmanowicz, Love & Vegetables is a vegan pop-up community café that operates under the standards of One World Everyone Eats Foundation. Chefs Keith Kalmanowicz and Avril Johnnidis prepare flavorful vegan fare for all members of their community regardless of their means to pay. If guests cannot afford their meal, they are welcome to volunteer their time in exchange. In addition to its healthy, creative, vegan fare, the cafe also offers educational workshops and opportunities to learn about growing, minding, harvesting, and preparing vegetables and vegan dishes. For more information on Love & Vegetables, visit Follow Love & Vegetables at

About Earth N’ Us Farm
Founded in 1977 by Ray Chasser, Earth N’ Us is a permaculture farm that is home to many different animals, including emus, goats, pigs, and turkeys; residents, some of whom live in the three-story tree house, a focal point of the farm; and a wide variety of organic produce. Located in Little Haiti (7630 NE 1st Avenue), Earth N’ Us Farm is open to visitors everyday until 6 p.m., no reservation necessary. For more information on Earth N’ Us Farm, visit

About Sam Gorenstein

Born in Colombia and raised in Miami, Fla., chef Sam Gorenstein began his career as a chef in New York under world-renowned chef Laurent Tourondel at Union Pacific. He went on to open BLT Fish, which received a three-star review from the New York Times, before returning to Miami and opening BLT Steak at the Betsy Hotel in South Beach. After additional time spent in the kitchens at Michael’s Genuine Food & Drink and Restaurant Michael Schwartz at The Raleigh Hotel, Gorenstein opened his own restaurant, My Ceviche, and has since focused solely on its growth. Gorenstein is a twice-nominated Rising Star Chef by the James Beard Foundation and has also been recognized as a top chef in Forbes magazine’s “30 Under 30.”

About My Ceviche

My Ceviche is a fast-casual concept that brings wild-caught seafood, when available, to the table in the form of fresh burritos and bowls, tacos, salads, and of course, ceviche. My Ceviche South Beach is located at 235 Washington Avenue and can be contacted at (305) 397-8710; My Ceviche Brickell is located at 1250 South Miami Avenue and can be contacted at (305) 960-7825. Hours of operations at both operations are Sunday-Thursday from 11:30 a.m. to 10 p.m. and Friday-Saturday from 11:30 a.m. to 11 p.m. My Ceviche offers eat in (Brickell location), take out, delivery, and catering services. For more information, visit Follow My Ceviche on Twitter and Instagram: @MyCeviche;

Wednesday, August 28, 2013

Canary Islands Wine Class @ Mas Vino 8/29/13

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Wine fans- Charles Ferrin is hosting a wine class on the wines of the Canary Islands on August 29, 2013 at the new wine store Mas Vino located in Hallandale Beach.  Eric Asimov of the NY Times wrote an informative column on these wines which you can read here.  The Malvasia from Bermejo is one of four bottles in Florida. 

Saturday, August 24, 2013

FLAVOR!!! Palm Beach Restaurant Month (September)

What is Flavor Palm Beach?

Flavor Palm Beach is a month long dining event established to introduce diners to the vast array of restaurants throughout Palm Beach County. Local gastronomes as well as visitors to the Palm Beaches will have the opportunity to enjoy a selection of specially priced three course meals from some of the area’s best restaurants during this dining event. Whatever your appetite, from Boca to Jupiter and everywhere in between, the Palm Beaches are poised and ready to excite, tantalize and satisfy your every craving. Our area’s great chefs live up to the area’s reputation as an international playground for the rich and famous. They are always coming up with creative and inventive dishes that are unlike anything else found on the planet.

When is Flavor Palm Beach?

The entire month of September.

What are restaurants offering during Flavor Palm Beach?

Participating restaurants will present a selection of specially priced three-course meals for lunch and dinner. Diners will be able to choose from three choices for each course. Prices are per person and exclude beverages, tax and gratuity.

Lunch $20
 • Dinner $30.00 or $35.00

2013 restaurant list – CLICK HERE FOR FLAVOR SITE & UPDATES

Northern Palm Beach County

4645 PGA Blvd
Palm Beach Gardens, FL 33418

view Flavor menu

Cafe Chardonnay - excludes weekend lunch and Sat dinner - RESERVE LUNCH RESERVE DINNER
4533 PGA Blvd
Palm Beach Gardens, FL 33418

view Flavor menu

11365 Legacy Avenue
Palm Beach Gardens, FL 33410

view Flavor menu

Ironwood Steak and Seafood- PGA National Resort and Spa RESERVE DINNER
400 Avenue of the Champions
Palm Beach Gardens, FL 33418

view Flavor menu

3800 Ocean at the Palm Beach Marriott Singer Island Beach Resort and Spa RESERVE DINNER
3800 North Ocean Drive
Singer Island, Fl

view Flavor menu

11811 US Highway 1
Palm Beach Gardens, FL 33408

view Flavor menu

Sandpiper Cove at Old Port Cove MUST CALL FOR RESERVATIONS
116 Lakeshore Drive
North Palm Beach, FL 33408

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11611 Ellison Wilson Road
Palm Beach Gardens, FL 33408

view Flavor menu

Sinclair’s Ocean Grill at the Jupiter Beach Resort
5 North A1A
Jupiter, FL 33477

view Flavor menu

PGA National Shoppes on the Green
7100 Fairway Drive
Palm Beach Gardens, FL 33418

view Flavor menu

Texas de Brazil RESERVE DINNER
Downtown at the Gardens
11701 Lake Victoria Gardens Ave
Palm Beach Gardens, FL 33410

View Flavor menu

—–Central Palm Beach County—–

301 Australian Avenue
Palm Beach, Fl 33480

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Cafe L’Europe CALL FOR DINNER RESERVATIONS $45 Dinner price
331 South County Road
Palm Beach, Fl 33480

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Charley’s Crab – excludes Fri and Sat dinners RESERVE LUNCH RESERVE DINNER
456 South Ocean Boulevard
Palm Beach, Fl 33480

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City Cellar Wine Bar and Grill RESERVE DINNER700 South Rosemary Avenue
West Palm Beach, Fl 33401

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Graze at the Four Seasons Resort Palm Beach RESERVE LUNCH RESERVE DINNER
2800 South Ocean Boulevard
Palm Beach, Fl 33480

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350 South County Road
Palm Beach, Fl 33480

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The Italian Restaurant at The Breakers RESERVE DINNER
1 South County Road
Palm Beach, Fl 33480

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Malcolm’s – the art of food at The Omphoy Ocean Resort RESERVE DINNER
2842 South Ocean Blvd
Palm Beach, Fl 33480

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Morton’s The Steakhouse RESERVE DINNER
777 South Flagler Drive
West Palm Beach, Fl 33401

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651 Okeechobee Blvd
West Palm Beach, Fl 33401

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251 Sunrise
Palm Beach, FL 33480

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101 North Clematis Street
West Palm Beach, Fl 33401

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87 Via Mizner
Palm Beach, Fl 33480

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100 South Ocean Boulevard
Palm Beach, FL 33480

view Flavor menu

118 South Clematis Street
West Palm Beach, Fl 33401

view Flavor menu

—–Southern Palm Beach County—–

40 South Ocean Blvd
Delray Beach, FL 33483

Flavor menu coming soon

6000 Glades Road
Boca Raton, FL 33431

view Flavor menu

213 East Atlantic Avenue
Delray Beach, FL 33444

view Flavor menu

5030 Champion Blvd
Boca Raton, FL 33496

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Morton’s the Steakhouse RESERVE DINNER
5050 Town Center Circle
Boca Raton, FL 33486

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Red, the Steakhouse RESERVE DINNER
1901 North Military Trail
Boca Raton, FL 33427

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2300 NW Executive Center Drive
Boca Raton, FL 33431

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106 South Swinton Avenue
Delray Beach, FL 33444

view Flavor menu

Thursday, August 22, 2013

Cheval des Andes Dinner @ Bourbon Steak 8.22.13

This will be a night to remember with our special guest Nicolas Auderbert the winemaker for one of Argentina's most prestigious wineries, Cheval des Andes. This joint venture between Bordeaux's Chateau Cheval Blanc and Terrasaz de los Andes is one of the most exciting new wineries to come out of Mendoza in the 1990's and they now have over 10 vintages under their belt, the style of wine has been defined with a decade of excellent wines and they now have something to talk about.

Join us for a vertical selection of their top wine along with dinner at one of South Florida's premier steak houses for about the cost of a single bottle of this top level Bordeaux inspired blend. The cost of this dinner is $125 + Tax + Gratuity, for reservations call 954-523-9463.

Winemaker Dinner at Bourbon Steak with Special Guest Nicolas Auderbert from Cheval des AndesThursday, August 22nd7pm


Duck Fat Fries and assorted dips

Dom Perignon Champagne Brut 2003 Price: $202.50 Sale $178.20 6 Pack $1033

(94 points) Unfortunately there is only one new release from Dom Perignon this year. The 2003 is one of the most unusual Dom Perignons I have ever tasted, going back to 1952. Readers will remember that 2003 was a torrid vintage across northern Europe, especially during the critical month of August, when temperatures remained very hot for well over a month. The harvest was the earliest on record, until 2011, that is. I suppose its not that surprising Chef de Caves Richard Geoffroy chose to make a 2003 Dom Perignon, given his penchant for risk-taking, an approach that has yielded so many memorable wines that stretch the perception of what big brand Champagne is and can be. The 2003 Dom Perignon is a big, broad shouldered wine. It does not have the seductiveness of the 2000, nor the power of the 2002. It is instead very much its own wine. In 2003 Geoffroy elected to use more Pinot Noir than is typically the case, and that comes through in the wine’s breath and volume. The 2003 is a big, powerful Champagne that will require quite a bit of time to shed some of its baby fat. The trademark textural finesse is there, though. I expect the 2003 to be a highly divisive Champagne because of its extreme personality, but then again, many of the world’s legendary wines were made from vintages considered freakish at the time. The 2003 is an atypically, rich, powerful, vinous Dom Perignon loaded with fruit, structure and personality. It is not for the timid... Robert Parker's Wine Advocate (11/ 2011)

First Course

* Beef Tartar* Crispy Duck Confit salad w/Meyer lemon and Washington cherries* Ahi Tuna Poke w/compressed watermelon and Togarashi* Black Olive Caesar Torrontes Reserva Cafayate Terrace Salta 2011Price: $22.50       

Main Course Ordered Tableside Choice Of:
*   Short rib*   Filet*   Herb-roasted chicken*   Scottish salmon
Sides (totaling 1-per person)
*   Roasted Mushrooms Fines Herbs*   Truffled Mac n Cheese*   Garlic Mashed Potatoes*   Grilled Sweet Vidalia Onions

Cheval des Andes Vertical
Cheval des Andes 2004 Served from Magnum

(93 Points) The 2004 Cheval des Andes is composed of 55% Malbec, 43% Cabernet Sauvignon, and 2% Petit Verdot. Purple-colored, it offers a complex bouquet of pain grille, violets, pencil lead, black cherry, and black currant. This is followed by a medium to full-bodied, elegant wine with a smooth texture, intense flavors, and outstanding length. There is enough hidden tannin to support 8-10 years of further evolution in the bottle and it should continue to drink well through 2030.

Cheval des Andes is owned by legendary St.-Emilion producer, Chateau Cheval Blanc. The wine is sourced from their 50 hectare estate vineyard planted on its own roots in 1929. The first vintage was 1999 and the 2004 was the first in which there was more Malbec than Cabernet Sauvignon in the blend. New oak is utilized for the Cabernet and 1 year old barrels for the Malbec. Wine Advocate #174, Dec 2007

Cheval des Andes 2005 Served from Magnum

(94 Points) The 2005 Cheval des Andes is made up of 60% Malbec, 26% Cabernet Sauvignon, 7% Merlot, and 7% Petit Verdot. Purple-colored, it exhibits a complex bouquet of wood smoke, scorched earth, violets, black cherry, and blackberry liqueur. On the palate it is remarkably elegant with a velvety texture, superb depth, savory flavors, ripe tannin, and 5-7 years of aging potential. Its drinking window will begin in 2014 and last through 2030 at the least. Wine Advocate #180, Dec 2008

Cheval des Andes 2007 Served from Magnum

(91 Points) The 2007 Cheval des Andes is a blend of 60% Cabernet Sauvignon, 35% Malbec, 4% Merlot and 1% Petit Verdot that is aged for 18 months in oak. Tasted on two occasions, it was unexpectedly bashful and unresponsive on first acquaintance. The second meeting was more promising. It offers a ripe bouquet of raspberry coulis, strawberry, vanilla and cedar, augmented by cigar box with a little aeration. It is well-defined, and the oak is neatly folded into the fruit. The palate is fleshy in the mouth, to the point where you would think it was more Merlot than Cabernet Sauvignon. It is nicely balanced, although I searched for more backbone and structure, especially on the finish, which is delineated but laconic. It is undoubtedly a very pleasurable wine, but I feel it could give so much more. Drink now-2017.

I spent a couple of hours visiting Terrazas de los Andes in Lujan de Cuyo. Its origins can be traced as far back as the 1950s, when Moet Chandon dispatched oenologist Renaud Poirer to Latin America. They soon established a reputation for their sparkling wines, although it was not until 1999 that they set up the winery. They have become well-known for their joint venture with Cheval Blanc, -Cheval des Andes,- which demonstrates how highly the most eminent properties in Bordeaux regard Mendoza and its potential. Wine Advocate #203, Oct 2012

DessertBanana Tart de Tatin XO Cognac

The 100 eaux-de-vie assembled to create X.O were aged for a long time – some for 30 years – to give an unparalleled robustness. Maurice Hennessy gave the name X.O to this unique “extra old” cognac.

Dinner is $125 + Tax + Gratuity, for reservations call 954-523-9463.

Cheval des Andes is the first fusion of the Premier Grand Cru Classé A of Saint-Emilion - Cheval Blanc, with its savoir-faire, and Terrazas de los Andes, with the best Argentine high-altitude terroir, and its expertise in producing Malbec and Cabernet Sauvignon.

The philosophy of successive harvests directly addresses the synergy born as a driving idea to bring together in one single wine: the French art of assemblage, and the creative innovation of the new world.

Cheval des Andes is located in Las Compuertas district, one of the most prestigious and recognized region of Luján de Cuyo, Mendoza.

Our 50-hectare vineyard preserves an exceptional terroir thanks to soil and climate conditions, the vegetal material and the cultural practices that are daily carried out with dedication and great efforts. The soil is sandy-loam with stone content at the depth and good drainage which encourages deep root growth and ensures greater balance, durability and the finest expression. On the other hand, the climate of this Grand Cru is moderate, with an excellent temperature range.

All these factors are essential to make Cheval des Andes the most expressive and refined Grand Cru of the Andes.
The Wine
A meticulous winemaking process

Cheval des Andes production follows only one purpose: to make the Grand Cru de los Andes, with all the passion and dedication that come from its French-Argentine roots. Cheval des Andes is "the perfect assemblage reborn".

1. The different varieties are hand-harvested. 2. Bunches and berries are thoroughly selected at the winery. 3. Varietals undergo 18 months of ageing in French oak barrels. 4. Assemblage definition and elaboration: Malbec, Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. 5. Final blend is aged in new French oak barrels during 6 more months. 6. Bottling and extended bottle ageing for at least 18 months.

Thursday, August 15, 2013

Preservation (Sunny Isles)

Preservation is a brand new restaurant located in a strip mall in Sunny Isles.  They had me at Cured, Pickled, Smoked. They pulled me in further with each and every bite. I went three days in a row. And I've been back a couple more times since.  I've left each visit impressed with their passion for doing things the right way.  Almost everything is made in house including their breads, charcuterie, jams, jellies, pickles and preserves. Everything is fresh with very clean flavors. There are noticeable refined skills and finesse in each dish which is no surprise since they have trained under Thomas Keller, John Besh, Michael Mina, Jean-George and Gabriel Fenton.

They are young and inexperienced restaurant owners but there is talent in the kitchen.  This is a place to keep your eye on as it evolves. They continue to tweak the menu and offer daily specials that have been excellent thus far.  This is a chef and ingredient driven place that Miami food fans should embrace. 

Chef/Owner Ryan Harrison was born and raised in New Jersey and has been involved in the industry since he was fourteen. After spending nine years working in the "front of the house" he enrolled at The Culinary Institute of America, Hyde Park, NY.

After graduating from The CIA, Ryan and partner Nicole went on to travel the East Coast exploring various career paths such as operating the Vendy Award Winning “Smoke Truck”, a gastro-pub in South Philadelphia, to a farm just outside of Moorestown, New Jersey. Ryan spent the majority of his life learning farming from his mother Gina a/k/a Jersey Gina and business skills from his father Don who is an attorney.

Ryan attributes Chef John Besh for playing a huge role in sculpting his style of cuisine while working at one of my favorites restaurants in New Orleans, Restaurant August. He also speaks highly of the time he spent being trained by one of the best chefs in Miami, Gabriel Fenton while working the line at Bourbon Steak.

Ryan also learned a tremendous amount during his stint at Ela in Philadelphia where he trained under Chef Jason Cichonski who will be competing on Top Chef 11 in October and Chef de Cuisine Billy Riddel.

Chef Ryan and Adam

Ryan's right-hand man is sous chef Adam Alfaqih. Adam was born and raised in Jordan where farm to table wasn't a catch phrase but a way of life. After his family moved to New Jersey Adam spent numerous hours in the kitchen with his grandmother learning to cook the traditional Middle Eastern food he missed.

After graduating from The Culinary Institute of America, Hyde Park, Adam went on to train under Thomas Keller, Michael Mina and Gabriel Fenton. Pastry Chef Francisco Migoya was an inspirational force while in culinary school.

Ryan's partner Nicole Richaud was born and raised in Mexico City, Mexico. She left after graduating high school to attend The Culinary Institute of America, Hyde Park. Subsequent to that, she obtained a degree in hospitality management from Florida International University. While there, she was one of the culinary coordinators for the South Beach Food and Wine Festival.

Her kitchen experience includes training under Chef Jean George at Mercer Kitchen and La Lupita in London, England.


Every meal starts with an amuse-bouche of beer battered house made pickles.

They clearly learned something about soups from chef Gabe as the tomato soup with crisp mozzarella and basil mousse was full of delicious flavor.

Housemade charcuterie, cheese and preserves. Ryan intends on pairing his cured meats with some imports in order to compare and contrast them. Current charcuterie being prepared in house are Beef Salami Cotto, Mexican Chorizo, German Hunters Sausage, Berkshire Bacon, Tasso Ham and Duck Prosciutto. Coming soon, hard salami, country hams, guanciale, pancetta, bresaola lamb bacon.  They are also pulling their own mozzarella and manipulating most of their cheese either by hanging them or cold smoking.

Also being prepared in house, Hoagie Rolls, Brioche Burger Buns, Apple Brioche for French Toast, Pullman Loaf, Rye, Focaccia, Pretzel and Tortillas.

Tasso with strawberry jam (right) is dynamite and probably the best thing I've had there to date. Here it was plated with a very nice hunters sausage and blackberry mostarda.

The hickory smoked salmon is another impressive dish. Ryan dry cures it for three to four days and then cold smokes it for two to three hours.  It's served with mesclun, pickled onions, citrus dill creme fraiche and rye toast. 

I enjoyed the hot Italian sausage with peperonata onion compote, great crisp hand cut fries and Ryan's popular pickles.

Ryan brines his pastrami for seven days and the hot smokes it for eight to ten hours.  This results in a nice smokey flavor. It's on the lean side but great nonetheless. It's topped with pickled slaw and his hickory island dressing.

The burger is a winner too. It's topped with Berkshire bacon, sharp cheddar, onion compote and hickory island dressing. I'm a bun snob and the lower bun unfortunately was unable to support the burger and fell apart along the way.  Again, it's a housemade bun and obviously a work in progress. I expect it to improve over time.

A pasta special one night consisted of lamb, grana padano, mascarpone and mint mezzalunas paired with turnips, onion and lamb yogurt.


Sweetbreads with Jamon Iberico, charred peaches and a peach gastrique were an interesting combination that worked well for me.

Meat fans will enjoy their hangar steak served with braised kale, cauliflower puree and white truffle demi.

Retail Shelves
Ryan's housemade pickled items and preserves are also available for purchase. Current items available:

Candy Striped Beets and Turnips
Golden Beets and Turnips
Jersey Ginas Gems (Garlic Dill Pickles)
Pickled Asparagus
Pickled White Asparagus
Red Beets and Turnips
Spicy Pickled Haricot Vert
Spicy Escabeche Jardiniere
Sweet and Spicy Pickles

Apple Pie Butter
Apricot Preserves
Blackberry Mostarda
Blueberry Butter
Georgia Peach Pie Butter
Gooseberry Orange Marmalade
Orange Marmalade
Pear Butter
Pear Fig Jam
Raspberry Mango Jam
Strawberry Habanero Jam
Strawberry Jam

I've been able to speak with all three at some point during my vists and it is refreshing and exciting to see the passion they have about what they are doing and what they hope to achieve in the community.

This is a gutsy young group that should continue to grow and improve.  I'm looking forward to the ride.  Go and give them a shot to win you over too.

Preservation on Urbanspoon

Mon - Thu: 11:00 am - 11:00 pm

Fri: 11:00 am - 12:00 am

Sat: 10:00 am - 12:00 am

Sun: 10:00 am - 10:00 p.m.

Brunch is served on Sat & Sun

18250 Collins Ave
Sunny Isles Beach, FL 33160

Saturday, August 10, 2013


I'm a big fan of sports talk in general and 790 The Ticket in particular.  I also enjoy listening to the Hochman & Zaslow Show every morning from 6-10 a.m every weekday.  That's a show that continues to improve as their chemistry grows.

                                               episode image

If you listen to the show regularly, you know that Hochman is a big food fan and loves to talk about it on the air.

Thus, as a fan of the show, I was honored when Hochman asked me to be a guest on the show and talk food with them.  If you missed my appearances when they aired you can hear them again HERE and HERE.

Hochman's love of food and his desire to help troubled youth in South Florida resulted in the creation of the "Hochman Burger."  “For years Miami Subs has been my go-to for all things delicious,” says Hochman, “I am excited to see how the brand is now reinventing into The New Miami Subs Grill and was thrilled when invited to create a signature burger representing my personal taste for their menu. This gave me a chance to bring together my two culinary loves: Miami Subs burgers and Funyuns®! This burger will change your life.”

The “Hochman Burger” starts with two fresh angus steak patties topped with chipotle BBQ sauce, cheddar cheese, lettuce, tomato and crowned with Hochman’s favorite crispy onion-flavored corn snack, Funyuns ®. The “Hochman Burger” will take its place among The New Miami Subs Grill’s fresh angus steak burgers including “Nacho Ordinary Burger,” “Big Havana,” and the “Bistro Burger,” recently voted Top Ten Burgers in South Florida by a reader contest held by WPLG Local 10.

The Hochman Burger

For a limited time, a portion of the proceeds from the sales of the “Hochman Burger” will be donated to the Irie Foundation, founded by Miami powerhouse DJ Irie, the official DJ for the Miami Heat. From July 29 to August 30, guests can purchase the “Hochman Burger” at any The New Miami Subs Grill for $5.29.

Irie Foundation seeks to empower South Florida’s at-risk youth to lead productive lives through mentorship programs, cultural experiences and scholarship opportunities. By following the young people it serves from middle school through high school, the foundation’s ultimate goal is to inspire and encourage its students to graduate high school, pursue higher education and develop into successful adults. For more information, visit

I'm a food fan, I'm a burger fan, I'm a Hochman fan and I'm a charity fan.  Please go and support this great cause.