Burger Beast's Croquetapalooza 10.12.14 Magic City Casino

Croquetapalooza, a Croqueta Celebration will taking place indoors at Magic City Casino’s Stage 305 on Sunday October 12th from 1-4PM at Magic City Casino


You must be 21 years of age or older to attend.


Tickets to Croquetapalooza this way -> HERE

Bourbon Heritage Month @ Swine & Yardbird 9.22.14 & 9.23.14

United Way Young Leaders Interactive Brunch 9.20.14

“Build Your Own Brunch” B.Y.O.B. to feature chefs Timon Balloo of Sugarcane Raw Bar Grill, Antonio Bachour of St. Regis Bal Harbour and Makoto Okuwa of Makoto

WHAT: On Saturday, Sept. 20, United Way of Miami-Dade Young Leaders will host an interactive cooking and eating experience, “Build Your Own Brunch” B.Y.O.B., modeled after VeritageMiami’s wildly popular Interactive Dinner.  Guests will spend the afternoon preparing a three-course brunch, under the tutelage of some of Miami’s most innovative chefs, Timon Balloo of Sugarcane Raw Bar Grill, Antonio Bachour of St. Regis Bal Harbour and Makoto Okuwa of Makoto.  Aside from the food, Titos Vodka cocktails will be available, and for all the beer aficionados, Wynwood Brewing Company will have the best fit brew on tap.    

While the chefs will lead guests through each course on stage, attendees can look for guidance from Johnson & Wales culinary students that will serve as sous chefs and sommeliers.  All proceeds benefit United Way of Miami-Dade.

WHO: Timon Balloo, executive chef, Sugarcane Raw Bar Grill, is a graduate of Johnson & Wales University, and has been recognized by the university as a Distinguished Visiting Chef and a repeat recipient of the Zest awards.  In 2009, Balloo opened Sugarcane Raw Bar Grill, which is part of the Samba Brand Management.  Sugarcane captures the essence of kicking back and eating well.  It has received numerous awards, most notably a nomination for “Best New Restaurant” by the James Beard Foundation. 

Antonio Bachour, executive pastry chef, St. Regis Bal Harbour Resort, where he creates desserts for the restaurants Atlantico and J&G Grill, and also for the hotel events.   Bachour, a graduate of Johnson & Wales, honed his trade as a pastry cook at Sand Hotel and Casino and Westin Rio Mar, before moving on to the Ritz-Carlton in San Juan, Puerto Rico.  In 2001, Bachour returned to Miami as the pastry chef at Talula, and also tried his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.  In 2009, Bachour was helped open the W South Beach Hotel.  Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants.  Dessert Professional Magazine selected Bachour as one of its “Top 10 Pastry Chefs” for 2011.

 

Makoto Okuwa of Makoto in Bal Harbour Shops, spent 10 years of culinary training in Japan, and then moved to Washington DC to work closely with Chef Morimoto.  He was soon asked to assume the Head Sushi Chef role at Chef Morimoto’s first American restaurant, in partnership with restaurateur Stephen Starr, and then later opened Morimoto NY.  In 2007, Makoto opened his own restaurant, Sashi Sushi + Sake in Manhattan Beach, California, where he remains a partner.  In 2011, he partnered with Starr again to open Makoto in Bal Harbour Shops.  Makoto was recognized by the James Beard Foundation for outstanding contribution.  He has appeared several times on “Iron Chef America” alongside his mentor Iron Chef Morimoto.

                     WHEN: Saturday, Sept. 20, 2014

                    11 am – 2 pm

                     WHERE: InterContinental Miami

                   100 Chopin Plaza

                   Miami, FL 33131

TICKETS:  To purchase tickets, visit http://www.unitedwaymiami.org/byob-2014

                   $75 for Young Leader (maximum 2 tickets per Young Leader at $75 each)
                   $100 general public
                   Tables of 8 available

University of Miami Project: New Born Wine Tasting & Gala 10.25.14

The Chowtwins were born seven weeks early and spent three and four weeks at the Neonatal Intensive Care Unit in the Holtz Children's Hospital at the University of Miami/Jackson Memorial Medical Center Complex.  So I know how special the facility is and witnessed the incredible work that the doctors and nurses do there on a daily basis.  Impressive is an understatement. 

A wine tasting and gourmet gala for a great cause is a perfect combination.  You can purchase tickets HERE.

 Thank You On Behalf Of Those Too Small To Speak For Themselves.

Cobaya Danny Grant @ 1826 Restaurant & Lounge 8.20.14

 

News Flash - Chef Danny Grant is a junkie. A truffle junkie. And he needed his fix. Frank Brunacci of The Truffle & Wine Co. had his cure. Danny loves to eat truffles, loves to cook with truffles and loves to serve truffles. He was eager to get into the Cobaya Kitchen again after participating in the outstanding collaborative Cobayapalooza  dinner last month. He wanted to incorporate Frank's excellent Australian Perigord Black Truffles and prepare an "epic" truffle dinner for the guinea pigs at his fairly new restaurant 1826 .
Boom!

When I heard the news that chef Danny Grant was opening a new restaurant on South Beach I was very excited. I recalled seeing him named Best New Chef for 2012 by Food and Wine Magazine. A publication that does a great job identifying rising stars.  Further investigation revealed that he was the youngest US Chef  to earn Two Michelin Stars in 2011 and 2012 while running the kitchen at Ria in Chicago. He also earned four-star reviews from the Chicago Tribune and Chicago Magazine. The fact that he's a fellow Long Islander and a Yankee fan gave him even more respectability.

So, I had very high expectations for Cobaya 45. A super talented chef, black truffles and the free rein nature of Cobaya was a recipe for an epic night. And Danny did not disappoint. His menu showcased his ability to cook food with fantastic flavor and finesse.

I knew after my first visit to 1826 that Danny's accolades were deserved. Now, I can confidently say that he is one of the best chefs in town.

Unfortunately, I did not take any notes regarding the wine pairing. However, Sommelier Zach Gossard did a great job with the pairing and poured some very nice wines. Service was outstanding too.

Thanks to Danny and his team for an awesome night and to Frank for supplying some very impressive Australian truffles. And thanks to all the guinea pigs for your continued interest and support.

 

The calm before the shaving storm.



Kusshi oysters got the taste buds jumping.  Not pictured were tasty tuna tartare cornets with citrus and black truffle and potato and black truffle croquettes.




Amuse of Champions - Danny started the tasting off with a wonderful duo of black truffle and foie gras dumplings paired with an aromatic ice wine consommé. I enjoyed each component of this dish and the overall flavors and texture of the dumpling set a tasty tone for the night.

 

Course One - Maine Sea Scallop, Black Truffle, Hakurei Turnip and Fumet Blanc.



Scallops and black truffles are a great pairing and Danny's rendition was one of my favorite dishes of the night. Danny slowly milk poached the scallops and paired them with black truffles, hakurei turnip and fumet blanc. The scallop was cooked perfectly and the dish had enjoyable flavors and textures. 



Course Two - Potato and Black Truffle Salad with Cured Chicken, Foie Gras and Crispy Chicken Skin.

Black Truffles. Foie Gras. Crispy Chicken Skin. What more can I say? This was an epic potato salad.

Here, Danny blanched and marinated the potatoes in aromatic oil and dressed it with a black truffle and potato emulsion along with cured chicken, crispy chicken skin and topped with foie gras and black truffle snow.

Obviously, there were a lot of great things going on with this dish. I thoroughly enjoyed the flavors and textures along with the contrasting hot and cold elements that were noticeable with each bite.

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Course Three - Wild Black Bass with Black Truffle, Lettuce and Lobster Emulsion.

This was a dynamite dish and my favorite one of the night. Finesse, flavor, balance and excellent execution. Danny's Michelin Star skills were on full display here.

The wonderful wild black bass was slowly steamed with black truffle shingles and concentrated tomatoes and paired with a romaine tagliolini which was dressed with extra virgin olive oil and lemon. Danny garnished the dish with two terrific sauces, a shellfish truffle cream and a lobster emulsion.



Course Four - Wagyu Strip with Black Truffle, Chanterelles and Bone Marrow.

Meat and potatoes on steroids.

The tender Wagyu was brushed and rested in beef butter and paired with truffled pomme puree, black truffle Madeira jus, bone marrow and chanterelles that were roasted with butter and lime. The dish was topped with generous amounts of black truffles that were shaved table side. This was a decadent treat and another winner. A definite crowd-pleaser.



Course Five - Brillat-Savarin cheese with Fig, Black Truffle, Honey.

Brillat-Savarin cheese was studded with truffles and garnished with honey fig compote, sea salt and topped with a crispy brick pastry and mache salad. This was a great combination and a perfect transition from savory to sweet.



Course Six - Chocolate Ganache with Almond, Sable Breton and Black Truffle Milkshake.

I enjoyed the chocolate ganache and the crushed Sable Breton and the almond candied cocoa nibs BUT the malted black truffle shake stole the show. It was an incredible end to an epic meal.

Danny had epic aspirations for this meal and he delivered a truly exceptional Cobaya Dinner.

Danny is clearly one of the most talented chefs in town. Go pay him a visit at 1826 Collins.




1826 Collins Ave Miami Beach, FL 33139  
(305) 763-8860   

Basil Park (Sunny Isles) *Updated

 

Basil Park is a new spot in Sunny Isles from chef Tim Andiola and Rodrigo Martinez of Timo. Timo's healthy neighbor is open for breakfast, lunch and dinner. They have partnered with Harpke's Family Farm in Hollywood who will be providing all of their organic produce and micro greens.

The menu features a cold pressed juice bar, smoothies, raw items, pasture raised rotisserie chicken, grass fed meats and sustainable seafood cooked on a plancha grill plus salads and other healthy fare. The dishes I've had were fresh, clean, allegedly healthy and enjoyable.

Eat to live is the slogan and one I'm willing to embrace. A welcome addition to the Miami food scene.

*I've been back to Basil Park several times since my original post and I've enjoyed every meal. Thus, it was time to update the original post and provide them with a well deserved dedicated post.  

I've popped in during various times of the day and the menu is littered with great dishes from breakfast to dinner.  It's the kind of place that you will want to frequent often.  It has rapidly become one of my favorite spots in town.  They are going to be  packed during season so I would recommend going now and during off peak times while you can still get  a seat.  I'll probably be at the counter... See you there.

The Filipina - coconut water, banana, pineapple, young coconut, coconut butter, lime.

A real knockout dish from the breakfast and brunch menu is their Poached Eggs in Avocado - sautéed spinach & garlic, "creamy" sun dried tomatoes. I paired this with the very tasty Siam Queen comprised of fresh coconut, mango, coconut butter, lime, cilantro, banana.

Also pictured is a glass of water not to be confused with Miami's finest tap. Basil Park is using Kangen Water which is an alkaline drinking water that is rich in minerals and purged of impurities.

 

Close up of Scottish House Cured Salmon, crisp potato cake, "creme fraiche."

Zucchini, Summer Squash & Portobello Lasagna pine nut "ricotta" sundried tomatoes, aged balsamic, micro basil.

I've enjoyed a lot of dishes at Basil Park but these win best dish thus far. Lettuce Cups, grass fed beef, mushroom confit, homemade sriracha.

Duck and Shiitake Lettuce Cups, warm duck confit, Vietnamese style slaw and sriracha.

Soba Noodle Hot Pot, chicken, shellfish, snow peas, enoki shrooms & poached brown egg.

 

Spicy Salmon Nori Wraps, red quinoa, avocado, pea tendrils, cucumber, daikon, carrot, Fresno chiles.

 

Vegetable Spaghetti "Alfredo" black truffle cream, squash blossom, cashew cheese.

 

Royal Red Shrimp a la plancha.

Ahi Tuna Tiradito - Aji amarillo, sweet potato & choclo.

Mahi Taquitos- brown rice tortilla, avocado, pico de gallo, cilantro.

 

Mushrooms and Snow Peas.

17608 Collins Ave

Sunny Isles Beach, FL 33160

(305) 705-0004

Nose to Tail @ Tongue & Cheek + Ravenous Pig 8.25.14

The menu will start with a creative culinary collection of several junk food classics (think Mortadella Hot Pockets and Foie Gras Reese's Cups), three limited edition Cask & Larder beers and a pack of local pigs Chef James Petrakis raised and fed on discarded Cask & Larder brewery grains.
In addition to the opening reception junk food tray, the nose-to-tail dinner will feature the aforementioned succulent swine in a variety of ways across five courses.


RSVP can be made by calling 305.702.2900 or at events@tandcmiami.com