Sunday, July 28, 2013

SPQR Pizzeria 7.16.13

Michelin-Starred chef, Matthew Accarrino from SPQR in San Francisco was the latest chef to participate in the great Pop-Up Series curated by chef Michael Schwartz at Harry's Pizzeria. As I've previoulsy advised, these are great meals and a lot of fun.  They also offer diners a great value even at $150.00 because you don't have to pay airfare and get a hotel room in order to enjoy the food of some of the best chefs from around the country.

Chef Accarrino graduated from The Culinary Institute of America, Hyde Park in 1998.  Subsequent to that he earned a BA in Hospitality Management from Fairleigh Dickinson University.  His first culinary job was in Italy at Michelin-Starred Antonello Colonna.  He has also trained under Charlie Palmer, Todd English and Rick Moonen.  Additionally, he was Thomas Keller's first sous chef at Per Se. He moved on to work for Tom Colicchio at Craft, Craftsteak, Craftbar and was then opening Chef du Cuisine at Craft Los Angeles.

In 2009 he moved to San Francisco to take over the kitchen at SPQR.  In 2013 he was awarded a Michelin Star.

Fortunate for approximately forty of us, Chef Accarrino packed his star and knives and headed all the way to Miami.  I've attended a majority of the pop-ups and this was one of the best to date.  I will spare you on my commentary of each dish and simply provide you with a picture and description because that is all you need.

In a nutshell, all dishes pictured below were hits and some were truly exceptional.  The chicken liver, corn ravioli, tomato tagliatelle and panna cotta were worth the price of admission alone.  Matthew's refined skills and finesse was evident even in some of the heavier dishes.  Impressive stuff.

Matthew has is a Michelin Star and now I understand why.

Chicken liver toasts with elderberry marmelata.

Nasturtium pesto, smoked goat cheese, pignoli.

Frito misto "dressed in black."

Tomato braised breadcrumb "meatballs" with piave.

Big eye tuna "scapece", burnt eggplant, ice lettuce.

 Heirloom tomato salad, sardines, stracciatella, opal basil vinegar.

Corn ravioli, huitlacoche butter and chives.

Tomato tagliatelle with royal red shrimp puttanesca.

Whole roasted black grouper, grape leaf, roasted grapes, almond, onion, bacon, Saba.

Wood oven roasted poussin picatta, summer squash, sweet peppers, oregano.

Oven roasted polenta and chanterelles with Point Reyes Blue.

Roasted carrots, Harry's mint, puffed wild rice, carrot lime puree.

Blond chocolate panna cotta with whipped coconut.

Figs "al forno" with

Port Crema and

Cinnamon vanilla gelato.

Parting chocolate gifts were handed out as diners left. A delicious touch.

I would be remiss without mentioning the wines that were paired by Eric Larkee.  The evening started with a nice sparkling, Emmanuele Scammacca, Brut, Etna, Sicilia.  The white pairing, Arianna Occhipinti, "Tami" Grillo, Sicilia.  Eric tossed a nice Rose into the mix via Donnas, Nebbiolo, Vallee d'Aosta.  Two reds made the cut and both were very good.  Il Poggione, Rosso, Montalcino, Tuscany and Abbazia di Novacella, Lagrein, Alto Adige.

For those traveling to San Francisco in the near future, I can highly recommend visiting Matthew at SPQR.

I am very excited for the next pop-up featuring James Beard Award winning chef, Michael Solomonov from Zahav in Philadelphia.

See you there.

Tickets are available here.

Thursday, July 25, 2013

Beer School @ Riverside Market

The Riverside Market Beer Academy Session Two Begins August 13th 

Do you know the difference between a stout and a porter? A lager and an ale? If not, do yourself a favor, hop on the craft beer bandwagon and join the Riverside Market Beer Academy. With Craft beer more popular than ever, Julian Siegel, Riverside Market owner and beer enthusiast, wants to share his knowledge with others to make beer as enjoyable as possible.

After much success with the inaugural session of Beer Academy, Riverside Market has decided the learning must go on. It will once again be a six-week course focusing on all things beer. Each week for one hour students will be educated on a new beer related topic from local and national cicerones, home brewers and master brewers all while sampling some of the 500+ beer selection Riverside has to offer. Featured hosts include award winning home brewer Eric Guerro from Angry Union Brewing, Evan Benn beer columnist for Esquire Magazine, Adam Fine, President of Native Brewing and Brett Hubbard, Host of By the Glass.
Covering everything from Craft Beer 101 to Home Brewing in just six weeks, the course is perfect for beginners or experts.

Week 1 Craft Beer 101- A beginners guide to everything you need to know about craft beer.
Week 2 IPA/Pale Ale- Focus on India Pale Ale and Pale Ale and the distinction between the two.
Week 3 Stouts/Porters- The difference between Stouts and Porters is a common debate between beer enthusiasts. Get all of your questions answered by a beer expert while sampling some of the best Stout and Porter brews.
Week 4 Lager/Ale- An in depth discussion of two of the most basic beer categories.
Week 5 Home Brewing- Not as simple as one may think, we will cover everything from what ingredients you need to brew your own beer to how long the process takes.
Week 6 Graduation- Don't worry there is no test to graduate but you will leave with an official Riverside Beer Academy certificate.
Riverside Market is owned by husband and wife team Julian & Lisa Siegel and located at 608 SW 12th Ave Fort Lauderdale, FL 33312. A purveyor of over 550 craft beers, as well as, a full breakfast, lunch, and dinner menu, the market opened in 2010 and has continued to gain local recognition ever since. Riverside Market has established itself as a true "locals" spot for the historic Sailboat Bend and Riverside Park neighborhoods, as well as, a premier provider of craft beer in South Florida--specializing in limited batch and hard to find brands. Riverside Market is open 7 days a week from 8am until the last patron leaves.

Sam Gorenstein Dinner @ OTC 8.7.13




My Ceviche chef and co-owner Sam Gorenstein will take over the kitchen at OTC on August 7, 2013 and host the first installment of a series of seasonal Brickell dinners, bringing neighboring restaurants in the Brickell area together under one roof. The first of any event of its type in the area, the Seasonal Dinner Series aims to create camaraderie among restaurant owners and chefs in Brickell as the area continues to grow and become more vibrant.

The Summer Dinner will feature a menu designed by Gorenstein. As for the beverage pairings: Expect to see offerings from Brewery Ommegang, the brewery that prides itself on its focus on food pairings, insisting that "fine food can, and should, be paired with fine beer."


Local Swordfish Ceviche
Florida citrus | ají limo | watermelon | Thai basil

Housemade Sausage
charred romesco espuma | pickled red onion | parsley puree


Charred Octopus "Basquaise" Tacos
chorizo | meyer lemon rouille

Pork Trotter Salad
frisee | endive | roasted beets | lardon | croutons | red wine dressing

Ommegang Witte


Stuffed Whole Roasted Snapper
parsley | lemon | garlic

Kobe Beef Cheek Casserole
IPA | carrots | pearl onions | celery| mushrooms | confit garlic
fine herbs | smoked sweet potato puree

Ommegang Hennepin
Ommegang Rare Vos


Crispy Yuca Tater Tots
lime roasted-jalapeño mayo

Oven-Roasted Carrots
curry honey glaze | carrot green pistou | toasted almonds


Stone Fruit Crumble
mascarpone cream | shaved El Rey Venezuelan chocolate

Ommegang Three Philosophers
The Cost is $45.00 exclusive of gratuity and tickets are available at BrownPaperTickets.

OTC is located at 1250 South Miami Avenue

Sunday Brunch @ Michy's

Great news food fans- Michy's is starting Sunday Brunch.  This is a huge addition to the Miami dining scene and a chance to enjoy her fantastic fried chicken before football games....See you there!

Woo Hoo!!!!!! After so many requests, Michy's is finally launching Sunday Brunch beginning Sunday, July 28th 2013 from 11am to 3pm and held on Sundays thereafter.
The a la carte Sunday Brunch will feature breakfast and lunch creations perfect to enjoy with your family and friends in Michy’s eclectic and cozy setting.
The talented culinary team has designed a delectable menu with creativity and culinary flair. Highlights include Michy’s well-known Buttermilk Fried Chicken and Waffle Sandwich smothered with cayenne gravy and savory maple syrup, House cured Salmon Gravlax over a crunchy potato and apple pancake with lemony crème fraîche and fennel-arugula salad and a succulent Burger "Benedict" with a poached egg, Jamon Serrano and hollandaise. 
Don't miss our new beverage program including a Bloody Mary Bar that will knock your socks off and Mr. Martinez’s famous artisanal cocktails, including some brunch specialties!
Better hurry and tell your friends!
For Sunday Brunch reservations, please call 305 759 2001

6927 Biscayne Blvd
Miami, FL 33138

Tuesday, July 16, 2013

Cigar City Brewing Dinner @ Anthony's Coal Fired (Boca) 7.24.13

                                ANTHONY’S COAL FIRED PIZZA BOCA RATON hosts

                             CRAFT BEER TASTING DINNER with CIGAR CITY Brewing

Anthony's Coal Fired Pizza, the South Florida-based concept that uses authentic coal-burning ovens to create “Well Done” pizza, is teaming up with Cigar City Brewing for a Craft Beer Tasting Dinner.

The event will be held on Wednesday, July 24 at 7 p.m. at Anthony’s Boca Raton, located at 21065 Powerline Road.

The dinner will feature Anthony’s “Well Done” pizza and Italian Soul Food paired with a variety of Cigar City beers. Special guest Phil Palmisano from Cigar City Brewing will host the event.

The special Craft Beer Tasting Dinner includes:

· Cucumber Saison paired with Classic Italian and Fresh Mozzarella & Tomato Salads

· Florida Cracker White Ale paired with Coal Oven Roasted Chicken Wings and Meatballs with Ricotta Cheese

· Jai Alai IPA paired with Pork Ribs and Vinegar Peppers

· Maduro Brown Ale paired with Traditional Cheese, Roasted Cauliflower and Meatballs and Ricotta “Well Done” Pizzas 

Cost is $30 per person (inclusive of tax and gratuity). Guests must RSVP by calling the restaurant at (561) 218-6600.

Wednesday, July 10, 2013

Honig Wine Dinner @ Michy's 7.25.13

                   SUMMER WINE DINNER SERIES
What A Way to Enjoy Your Summer!!
The Honig Family Hosts a Wine Dinner at Michy’s


Lardo Wrapped Grilled Peaches Arugula, Endive, Manchego
White Balsamic Vinaigrette
Sauvignon Blanc, Rutherford, Napa Valley, 2012


Beef Cheek Agnolotti Maine Pink Shrimp Seafood Emulsion
English Peas, Pea Tendrils
Cabernet Sauvignon, Napa Valley, 2011


Roasted Rack of Lamb Black Olive Panisse, Brocoli Rabe Chilis, Lamb Jus
Cabernet Sauvignon, Bartolucci, Napa Valley 2009
Cabernet Sauvignon, Bartolucci, Napa Valley 2010


Upside Down Plum Cake Crème Fraîche Chantilly
Late Harvest Sauvignon Blanc

$100 per person (not including tax and gratuity)
Thursday, July 25th, 7pm sharp
for reservations call : 305.759.2001
6927 Biscayne Blvd
Miami, FL 33138