Oh, what a night!
Imagine the premier white wine of Spain paired with 16 courses by Chef Jóse Andres in an uber trendy South Beach hotel … then mix in a dash of molecular gastronomy. Magic!
If you’re lucky — and, more importantly, if you’re open to it, you never stop learning. I mean every day. There’s always something new to see, hear, think about, learn; isn’t here? Continue Reading
A melange of cultures and ingredients went into these jars – and it worked so beautifully I served it twice! Continue Reading
It’s coming … two nights of food, wine, cocktails and entertainment featuring 11 participating restaurants on Tuesday, 9/24 and Wednesday, 9/25 (6:30-9:30 pm). Continue Reading
I’ll admit it. I’m a fool for “Nuevo Latino” as witnessed by the many times I’ve dabbled in that category on this site.
In fact, a lot of my fearlessness and creativity in the kitchen was inspired a long time ago by a few chefs like Douglas Rodriguez. He’s the undisputed “Godfather of Nuevo Latino” and a member of the critically-acclaimed Mango Gang that revolutionized the Floribbean concept in the late eighties-early nineties.
Over the years, I’ve been to at least 4 of his restaurants (Yuca, Patria, OLA and this one), each multiple times — and his Nuevo Latino cookbook is one of the few cookbooks that survived my move from New York to Florida (and is still with me after 3 more moves in FL). It’s a treasure.
Yes, I’m fan. Let me show you why. Continue Reading
Cauliflower, like brussels sprouts, had a bad reputation for a long time … that is, until the “foodie revolution” slapped cooks upside their collective heads and made them stop boiling, over-cooking, or under-seasoning vegetables.
This month’s Creative Cooking Crew challenge is to present 1 vegetable (or fruit) 3 different ways. Continue Reading
Welcome to my world. Continue Reading
I’ve been to Chile twice. I loved the country and I loved the food! So, I was delighted to be invited by Kitchen Play to participate in a blogging event with Foods from Chile. The #CookChilean challenge went like this … they sent me a mystery box of food … I offered readers the opportunity to suggest what I should make with the ingredients … and now I’m happy to reveal that the winner is Erica of My Colombian Recipes who suggested ‘seafood tapas’.
Those 2 words gave me the idea (and excuse) to make a tapas party so I invited a couple of wine-toting friends over for a fiesta. “Tapas” are universal these days and the food ingredients I received lent themselves perfectly to the “little dish” theme.
This was a fun challenge. “Stuff it” proved to be a very interesting theme. It even became a recurring pun in some of the narratives and we got a good laugh here and there. But, most importantly, the Creative Cooking Crew kicked you-know-what! Continue Reading