2 TASTE 2014 miaminewtimes.com miaminewtimes.com TASTE 2014 3 TASTE ON THE LIST SOBEWFF founder and organizer Lee Schrager describes the fest’s must-see events.

Lee fan. Friday, February 21, from South Beach, 1 Lincoln Rd., Mi- Schrager 10 p.m. to 1 a.m. at Wynwood ami Beach. Tickets cost $85. Walls, 2520 NW Second Ave., “The Best of the Munchies is a Miami. Tickets cost $95. very special event. Andrew Zim- “Automatically, what comes to mern is the lead panel expert for the mind is Medianoches & Mixol- Munchie Awards, which allow peo- ogy. It’s a walk-around event held ple to vote for their favorite foods at Wynwood Walls, which is a and restaurants, and he’s very pas- gorgeous setting off the beach in sionate about this project. This event midtown Miami. The night will allows you to try out past award feature takes on Mi- winners from every cat- ami’s classic Cuban egory, like best pizza and sandwich, featuring “THIS EVENT best Cuban sandwich. So some of our best local ALLOWS YOU you’re literally eating the chefs. And, of course, TO TRY OUT finest food in America.” nothing goes better Moët Hennessy’s The with a Cuban sandwich PAST AWARD Q presented by Creek- than rum. Botran’s WINNERS stone Farms sponsored three different rums FROM EVERY by MIAMI magazine will be featured in a CATEGORY, hosted by Michael Sy- number of specialty LIKE BEST mon featuring the 2014 cocktails. Anne Burrell CUBAN Sports Illustrated Swim- and Emilio Estefan, suit Models. Thursday, who is Miami royalty, SANDWICH.” February 20, from 7 to will host the event 10 p.m. beachside at and announce the chef who made the Delano, 1685 Collins Ave., the best sandwich, while a live Miami Beach. Tickets cost $300. Afro-beat band sets the mood. “This is the event that put us It’s going to be a lot of fun.” on the map. This year, it’s being Sammy’s Beach Bar Rum and hosted by Michael Symon and Cabo Wabo Tequila present Emeril the Sports Illustrated Swimsuit Lagasse and Sammy Hagar’s models. It’s going to be really excit- Rockin’ Beach Party sponsored ing, because even we won’t know by Del Monte Fresh Produce. which models will be appearing Saturday, February 22, from until the week of the festival. But 10 p.m. to 1 a.m. beachside at it’s also the celebration of the 50th the Delano, 1685 Collins Ave., anniversary of the SI Swimsuit Miami Beach. Tickets cost $95. Edition, so we also know heritage “Sammy Hagar is the classic models from past years will be rocker, and we’re really excited making a surprise appearance.” Melanie Dunea he’ll be performing at this late- Bank of America Lifestyle BY LAINE DOSS night party. Emeril Lagasse will be Seminar: Fried & True: A Fried there to get the crowd going, and Chicken Seminar hosted by he South Beach Wine & up each new dinner and seminar. if he needs help, Sammy’s great Lee Brian Schrager, Adeena Food Festival will enter This year’s fest, which runs rum and tequila will be flowing Sussman, and Mark Oldman. its 13th year when it kicks through Sunday, February 23, boasts freely. Versailles, which is one of Sunday, February 23, from 11 off this Thursday, Febru- more than 70 seminars, parties, Miami’s most iconic restaurants, is a.m. to noon at the Ritz-Carlton, ary 20. Termed “spring and dinners — up from about 50 celebrating 50 years in business and South Beach, 1 Lincoln Rd., Mi- breakT for chefs” by celebrity chef events last year. Considering the the release of a new cookbook by ami Beach. Tickets cost $85. Emeril Lagasse, the event attracts fact that many events overlap, it Ana Quincoces, so they’ll be serv- “This is the first seminar I’m culinary A-listers and some 60,000 would take someone with a Star ing some of their best bites. Again, actually participating in. It’s a cel- fans to Miami Beach for a weekend Trek-style teleportation device it’s an event that really shows off ebration of my book Fried and True, of parties, dinners, and drinking in to attend all of them. So which to Miami’s cultural and party sides.” which comes out in the spring. I’ll the sun. But all of this play requires choose? Here, Schrager describes Best of The Munchies: be making five of my favorite fried a year of planning and attention to the not-to-be missed events: People’s Choice Food Awards chicken recipes alongside Adeena detail. It takes a team of experts and Botran’s Medianoches & Mix- presented by PepsiCo hosted Sussman and Mark Oldman. I’m scores of workers, all led by festival ology presented by Smithfield by Andrew Zimmern. Sunday, really excited about this one. Fried founder and organizer Lee Brian at Wynwood Walls hosted by February 23, from 6 to 9 p.m. chicken for breakfast on a Sunday Schrager. It is Schrager who dreams Anne Burrell and Emilio Este- beachside at the Ritz-Carlton, morning. What could be better?”

44 TASTETASTE 2014 2014 miaminewtimes.commiaminewtimes.com miaminewtimes.com TASTE 2014 5 TASTE BIG TIME These high-profi le events shape everything that goes on at the fest.

as they chow down on burgers or gnaw on bones, sauce dripping down well-toned arms. Which models will appear at the event? Even the festival promoters aren’t privy to that highly confidential information, because the names of the women who make the cut for SI’s 50th-anniversary Swim- suit Edition won’t be announced until right before the festival. For now, we’ll just look forward to an evening with ’s most affable cohost, honest food, and the prom- ise of a few pictures with a model. Moët Hennessy’s The Q pre- sented by Creekstone Farms spon- sored by MIAMI magazine hosted by Michael Symon featuring the 2014 Sports Illustrated Swimsuit Models: Thursday, February 20, from 7 to 10 p.m. beachside at the Delano, 1685 Collins Ave., Miami Beach. Tickets cost $300. Burger Bash For the eighth time, spitfire Rachael Ray takes on duties as the meatiest hostess in America. Burger Bash is not just about stuffing your face with patties made by the hands of celebrities. It’s a fierce com- petition among chefs, with many of them politicking the crowd for a much- coveted token that will determine the people’s choice award for best burger. In the past, we’ve seen Sp ike Pat LaFrieda Mendelsohn disguise himself as the Hamburglar to “steal” a few votes Evan Sung and witnessed Michael Symon resort BY LAINE DOSS to exchanging (chaste) kisses for wooden coins. The work has paid n its 13th year, the South Beach as Paula Deen, Martha Stewart, and The Q off, because Symon won the popular Wine & Food Festival is big- Emeril Lagasse conduct cooking The annual event that features vote three times in a row, only to be ger than ever. Even the most demos (which usually have nothing bubbles and barbecue takes on an knocked off his perch by fit fan will likely get exhausted to do with cooking and more to do entirely new dimension this year last year. But the real stars of the eve- just reading the roster of 70 with a rollicking good time). You can when celebrity chef Michael Symon ning are the burgers, grilled to per- Iseminars, parties, and dinners — up even take in a morning yoga class pairs up with the 2014 Sports Illus- fection and topped with everything from last year’s 50 or so offerings. (complete with après-workout belli- trated swimsuit models. Some people from eggs to donkey sauce. After all How does one choose from the nis) at the Raleigh Hotel (1775 Collins will flock to the event to sample ribs, is said and done, people still crave a extended list of parties hosted by Ave., Miami Beach). It will be held pulled-pork sammies, and other good burger, with or without foie gras luminaries such as Anthony Bour- at 10:30 a.m. Saturday and Sunday, grilled delights served by 40 top chefs and oyster foam. As Michael Symon dain, Rachael Ray, José Andrés, February 23 and 24 ($30 each class). including Myron Mixon, Marc Mur- says: “The hamburger is an American and Eric Ripert? The same way one But the events that showcase the phy, and . Others classic, and you can eat it on the go.” creates a beautiful dish — by mix- festival best are held in the evening. will go for the champagne and cock- Amstel Light Burger Bash ing several key elements together That’s when the stars shine bright- tails provided by Moët Hennessy. presented by Pat LaFrieda Meats to make one harmonious creation. est, serving up a mix of music, food, But let’s face it: The main attraction hosted by Rachael Ray: Friday, Of course you’ll want to go to the and drink for your enjoyment. From is the chance to meet some of the February 21, from 7:30 to 10:30 p.m. Grand Tasting Village to swirl hun- burgers on the beach to a black-tie most stunning models in the world. beachside at the Ritz-Carlton South dreds of fine wines, sample fine food, dinner on a virtual ocean liner, here You can bet cameras will be Beach, 1 Lincoln Rd., Miami Beach. and watch Food Network celebs such are the premier events at the fest. trained on these gorgeous women Tickets cost $225. >> p8

66 TASTETASTE 2014 2014 miaminewtimes.commiaminewtimes.com Located in the heart of South Beach at the Historic Essex House Hotel, Zen Sai is an Asian-Fusion experience with intimate outdoor dining and a hip indoor lounge. Chef Mike Hiraga brings a Zen-sual twist to social dining with fresh seafood and authentic robata-grilled items.

Signature items at Zen Sai include Fried Bok Choy, Black Cod with Yuzu Miso Sauce, Scallion Wrapped Ribeye, Grilled Branzino, & Rock Shrimp Tempura with Serrano Aioli & Worcestershire Sauce.

Zen Sai also features an extensive wine list, fine sakes and specialty cocktails to complement menu items.

RESERVATIONS 786.276.5339 www.opentable.com/zen-sai

miaminewtimes.com TASTE 2014 7 Big Time from p6 Ocean Liner Dinner For those of us who watched the movie Titanic dozens of times, se- cretly wishing we could have dined in first class with Jack and Rose on that classic ocean liner (forgetting for a moment the tragic fate of the ship once deemed unsinkable), the Ocean Liner Dinner is as close as we might ever get to the romantic sea voyages of days gone by. (in a tuxedo) is your captain for an evening on the “S.S. Wolfsonian” for a unique culinary voyage of the senses. Chefs Daniel Boulud, Andrew Carmellini, Frédéric Morin, François Payard, and Eric Ripert will prepare the courses for this black-tie, seated dinner, with dishes inspired by the Wolfsonian’s collection of more than 400 ocean liner menus. Offerings such as deviled quail eggs, lobster bisque, halibut bonne femme, and pithivier of pheasant will guaran- tee a first-class virtual voyage far removed from the buffet line. Ocean Liner Dinner hosted by Anthony Bourdain, Frédéric Morin, David McMillan, Andrew Carmel- lini, Eric Ripert, Daniel Boulud & François Payard: Friday, February 21, from 7 to 10 p.m. at the Wolfso- nian-FIU, 1001 Washington Ave., Miami Beach. Tickets cost $1,500. Rockin’ Beach Party Take one part rock ’n’ roll legend and one part celebrity chef, add a dash of one of Miami’s most iconic res- taurants, and shake. The result is the recipe for the Rockin’ Beach Party. Restaurant royalty Emeril Lagasse will hold court as Sammy Hagar rocks out on the guitar on the sands of Miami Beach for a wild late-night party. Unlimited cocktails featur- ing Hagar’s own Cabo Wabo tequila and Sammy’s Beach Bar rum will be served, possibly by Emeril himself (at last year’s festival, the veteran chef proved to be a formidable mixolo- gist). Those hungry for a late-night bite will be treated to classic Cuban dishes from famed local restaurant Versailles, courtesy of Ana Quincoces, author of the Versailles cookbook and former star of The Real Housewives of Miami. After a few Cabo Wabo cocktails, you’ll find yourself dancing the night away under the white tents. Sammy’s Beach Bar Rum and Cabo Wabo Tequila present Emeril Lagasse and Sammy Hagar’s Rockin’ Beach Party sponsored by Del Monte Fresh Produce: Saturday, February 22, from 10 p.m. to 1 a.m. beachside at Delano, 1685 Collins Ave., Miami Beach. Tickets cost $95.

TASTE 2014 8 miaminewtimes.comTASTE 2014 miaminewtimes.com miaminewtimes.com TASTE 2014 9 TASTE SYMON AND THE BABES What happens when a big-time chef meets big-time swimsuit models?

No. I’m having fun there too. I Michael Symon pride myself on being a good teacher, but I’m not a teacher who yells and screams and rules with an iron fist. The person you see on TV and the person you meet at Burger Bash is the person who’s inside my kitchen. But those are very different careers. How do you juggle that? At the end of the day, it’s about having great people who work with you and trusting those people. It’s also about being a good communicator. You can’t be in 20 places at the same time. That’s impossible. But you can make sure that when you’re in a spe- cific place, 100 percent of your focus is in that place. So if I’m on the set ofThe Chew, all I can think of is The Chew. A lot of chefs are coming up today in the hopes of making it big on television. How do you feel about celebrity and the culinary arts melding together so much? If you are a chef because you want to be on TV, chances are you’re go- ing to be a pretty shitty chef. So if you’re going to be a chef, be a chef. And if TV then materializes and it’s something you enjoy and excel at, then embrace both. Why be a chef in the first place if you want to be an actor? You should have Angela Pham/BFAnyc.com gone to film school and learned a BY LAINE DOSS little about cooking on the way. How did you get into television? ichael Symon might How do you feel about that? Yup. I got my sausage in there, My wife, Lizzie [Shanahan], and I be best known Michael Symon: I think this so to speak. It’s smoked, it’s bar- opened Lola about 17 years ago, and for his cohosting is a gift for ten years of service becued, it’s the perfect thing. I used to do some TV stuff. In 1998, stint on the ABC to the festival. Seriously, at On to Burger Bash. After win- Food & Wine recognized [me] as one daytime show The the end of the day, it’s a barbe- ning three years in a row, you lost of the best new chefs in America. ChewM, but the native is cue event filled with delicious to Bobby Flay. What happened? That same year, Food Network was also a James Beard Award win- food and beautiful women. It’s We took second last year, but growing a little bit at the time, and I ner who was named one of the ten another day at the office. it’s still something. I was happy was a guest on ’s show best chefs in America by Food & What will you be do- for Bobby. And after taking second a few times. Then I was asked to co- Wine magazine. Symon is a South ing at The Q? place to me three years in a row, it host my own show, The Melting Pot. Beach Wine & Food Festival vet- I’m going to do what I always was quite good for our friendship Out of everything you do, eran. He won Burger Bash three do. I’m going to cook and have a that he won. I was very happy to what brings you the most joy? years in a row before Bobby Flay good time. I’ll be onstage at the end see him win, but he’s not going to My favorite thing I ever do is defeated him in 2013. Symon is of the night to thank everybody, be here this year, so it’s mine for cooking dinner for Lizzie and my back this year to not only reclaim but before then, I’m going to be the taking. And this year, we’re family and friends — just making his title but also cohost The Q with hanging out at my booth, cooking going back to the burger that we a meal at home. There’s nothing a bevy of Sports Illustrated swim- kielbasa. In Cleveland, one of our first won with: The “Fat Doug,” more enjoyable than that. I also suit models. Symon spoke with us signature sandwiches is a “Polish topped with crispy pastrami and really love the creative process of about juggling multiple hats and Girl,” which is kielbasa tossed with slaw. We always said the Fat Doug all of our restaurants, and... I still how cooking is his greatest joy. coleslaw. That’s what I’m doing. was the burger that the win was find it very rewarding to be on The New Times: You are cohosting Last year, you mentioned built on, so we’re bringing it back. Chew every day and teach a really The Q this year with the Sports you would like to host an all- Is your chef persona differ- large part of America how to cook Illustrated swimsuit models. sausage event at the festival. ent from your smiling TV one? good food from scratch. >> p12

1010 TASTETASTE 2014 2014 miaminewtimes.commiaminewtimes.com (O) Feast2014_NewTimes_1_2page.pdf 1 2/7/14 11:34 AM

miaminewtimes.com TASTE 2014 11 Symon and the Babes from p10 6 time Winner of “the What do you cook for your Best inexpensive italian friends? Is it a fancy dinner party restaurant” or an informal gathering? Readers Poll - Miami New Times Always family-style, never individually plated. I try to wow “Multi-Year Best Pizza” South Florida Parenting Magazine and impress more than the aver- age person, but I tend to go more “Best Pizza in MIami” old school when I’m cooking at CitySearch home. I love cooking anything over fire. It’s been cold out this winter, so I’ve been playing around with a whole leg of lamb or stringing chickens up over the fireplace and slow-cooking them. I grew up with a Greek-Sicilian mother. There was a lot of stuff happening around din- ner. It’s how I continue to live today. I’m blessed. I think my life is about as perfect as it could pos- sibly be. I love doing television ITALIAN RESTAURANTS stuff; I love doing the restaurant. If • Pizza the old-fashioned way someone told me I had to pick one • Garlic rolls dripping with garlic or the other, I don’t think I could. It’s been supercold in Cleveland. • Fantastic pasta dishes: Spaghetti, Lasagna, Are you looking forward to a little Ziti, Alfredo & more sun and fun in South Beach? 2 great LoCations! It was 25 below in Cleveland today. Big Cheese of Miami Big Cheese of Homestead You can always find the East Coast 8080 SW 67th Ave 350 North Homestead Blvd. chefs in South Beach because we’re South Miami Homestead 305.662.6855 305.247.0657 walking around in shorts and T-shirts while the locals are freezing with Check our website for value coupons scarves and winter coats. You guys bigcheesemiami.com are cold; I’m putting on sunblock 50. bigcheesehomestead.com Back to those swimsuit models. Are you prepping for this? Any GOOD FOOD. GOOD FRIENDS. spray tans? Personal trainers?

No spray tan. No beach time. FRIDAYDateNight* I’ll try to get to the gym in the FRFREE APPETIZER with morning, but if I don’t, no big this ad and purchase of deal. It’s all about late-night pool- a large specialty pizza side cocktails and relaxation. or 2 adult entrees HUMP DAY Symon will appear at the following CHEAP PIZZA WEDNESDAY SOBEWFF events: LARGE CHEESE PIZZA 9.95 e life

Moët Hennessy’s The Q pre- TUESDAY PASTA 5-8 pm sented by Creekstone Farms ALL-U-CAN EAT PASTA, FOCACCIA BREAD & sponsored by MIAMI magazine SALAD 8.95 hosted by Michael Symon featur- tast ing the 2014 Sports Illustrated Swimsuit Models: Thursday, Febru- ary 20, from 7 to 10 p.m. beachside at the Delano, 1685 Collins Ave., Miami Beach. Tickets cost $300. Amstel Light Burger Bash pre- sented by Pat LaFrieda Meats hosted by Rachael Ray: Friday, February 21, from 7:30 to 10:30 p.m. beachside at the Ritz-Carlton South Beach, 1 Lincoln Rd., Miami Beach. Tickets cost $225. Whole Foods Market Grand Tasting Village featuring Master- HOMESTEAD Card Grand Tasting Tents & Kitch- enAid Culinary Demonstrations: 786.243.4000 Sunday, February 23, from 3 to 3:45 campbell dr. @ fl turnpike exit #2 p.m. at the Grand Tasting Village, 650 ne 22nd terrace, homestead 13th Street and Ocean Drive in Miami * Dine in only. Wings Excluded. Offer expires March 31, 2014. Beach. Tickets cost $225. Not valid with any other discounts or specials. NT022114

TASTE 2014 12miaminewtimes.comTASTE 2014 miaminewtimes.com miaminewtimes.com TASTE 2014 13 TASTE HOMETOWN HOSPITALITY Local chefs give visitors a taste of the city.

Life’s a Beach, Then You Eat! later this year, securing his status Michelle Bernstein Dinner hosted by Gastón Acurio, as a star in the land of sweet. Jonathan Waxman, Aarón Sán- With each coconut tapioca chez, Marcus Samuelsson, Paul puff and passionfruit tart, we taste Kahan, and Hedy Goldsmith: Friday, our city and his perspective. “I’d February 21, from 7 to 10 p.m. on the say where my flair really comes beach at the Mandarin Oriental, 500 through is in my heritage here in Brickell Key, Miami. Tickets cost $225. Miami and my background from Puerto Rico, bringing bold tropi- Samuel Gorenstein cal flavors with the Miami flair.” You can’t have a food event in So it wouldn’t be outlandish to the 305 without a bounty of cevi- expect layers of crystallized sugar che. If you’re looking for ceviche fireworks when he joins forces with made just for you, My Ceviche in the “Queen of Cakes,” Sylvia Wein- South Beach and Brickell is your stock, for the Art of Cake-Decorating. special spot. Samuel Gorenstein “I will be showcasing the luxury is the man behind the ceviche. and artistic techniques to making He marries the freshest catches an unforgettable cake. Not only with a casual beach atmosphere beauty, but delicious secrets too!” in fun and exciting ways — think Bachour says. “The presentation octopus Caribbean burritos. and hands-on class with Sylvia During SOBEWFF, My Ceviche Weinstock will take place in the St. will play host for an evening of cevi- Regis Bal Harbour private pastry che and piscos. “We feel extremely kitchen, where I build my creations.” privileged to have the opportunity This event gives the rare oppor- of hosting such an amazing event,” tunity to see the sugarcoated space Gorenstein says. “Miami is the that’s the backdrop for the most de- sexiest city, and we love hosting lectable dessert shots on social media. locals at My Ceviche. Now we get The Art of Cake-Decorating: to prepare all that we have to of- A Master Class with Sylvia fer for locals and out-of-towners Weinstock: Sunday, February 23, alike who join us at what will be from 10 a.m. to noon at the St. Re- World Red Eye the best event during the festival!” gis Bal Harbour, 9703 Collins Ave., BY CARINA OST If you want to taste the sexi- Bal Harbour. Tickets cost $150. ness of fresh raw fish and sip hen food enthusiasts Sanchez, Marcus Samuelsson, pisco on an oceanfront roof- Michelle Bernstein from around the and Paul Kahan. The old idiom top, don’t miss this event. Among Miami chefs, there’s one world descend on “too many cooks in the kitchen” Ceviche & Pisco hosted by woman who can turn the world Miami Beach for doesn’t apply here, especially be- My Ceviche: Saturday, February on with her smile. This local hero the SOBEWFF fes- cause they’re all great friends. 22, from 5 to 6 p.m. on the rooftop of is well known not only for that tivities,W it would be a shame not to “I’m so thrilled and honored the Gale South Beach, 1690 Collins dazzling smile but also for her partake in the events of local chefs. to play host to my friends Marcus, Ave,. Miami Beach. Tickets cost $95. iconic restaurant, Michy’s. James When in Miami, eat and learn from Paul, and Jonathan at this year’s Beard Award-winning chef Mi- the locals. Hedy Goldsmith, Sam SOBE Festival,” Goldsmith says. Antonio Bachour chelle Bernstein will host the Gorenstein, Antonio Bachour, and “I love these guys — they always Miami locals are glued to the In- Swine & Wine Dinner. With Latin Michelle Bernstein will all show- bring their A-game. Happy to hang stagram and Twitter feed of one and Jewish roots, she mimics case the flavor of the Magic City with this lineup of amazing chefs.” particular pastry chef: Antonio the makeup of Miami and always with some very special tricks and The dinner will take place at the Bachour (@bachour1234). Bachour, showcases the flavor of the city. events up their chef coat sleeves. Mandarin Oriental, where Acurio executive pastry chef at the St. Regis For this event, Bernstein will will open his restaurant La Mar Bal Harbour, creates Wonka-esque bring together her chef friends Hedy Goldsmith this month. We spoke to the chef in desserts that make your mouth to take pig roasting up a notch, Executive pastry chef for the December about why Miami and water and bend your imagination. with each chef using his or her Genuine Hospitality Group, Hedy why now. “In Miami, you see Peru- The most extraordinary thing own caja china and pairing the Goldsmith knows how to sweeten vian food growing faster than in any is that every single day, he makes pork with savory side dishes. any pot. This Friday, she’ll lend other city,” he said. “Young guys are and photographs a different des- Goya Foods’ Swine & Wine her dessert and Miami know-how opening small and medium-sized sert, never repeating himself. This hosted by Michelle Bernstein: Sun- to a dinner where she’ll share Peruvian restaurants. Mandarin Ori- dessert dynamo and local pastry day, February 23, from 5:30 to 8:30 p.m. hosting duties with Gaston Acu- ental recognized this and reached legend just penned his first cook- at the Biltmore Hotel, 1200 Anastasia rio, Jonathan Waxman, Aarón out. I said yes immediately.” book, and his second is on the way Ave., Coral Gables. Tickets cost $150.

1414 TASTETASTE 2014 2014 miaminewtimes.commiaminewtimes.com miaminewtimes.com TASTE 2014 15 TASTE PERFECTING THE PATTY Burger Bash chefs share their secrets.

Pat LaFrieda Jr. Chief executive officer of Pat LaFrieda Meat Purveyors, sponsor of Burger Bash “A good burger starts with your ingredients. Using whole cuts of beef is huge. If you don’t know what cuts are going into the raw product, there’s little a chef can do to ensure the flavor profile they’re looking for. What kind of steak you like de- termines what you would want in a hamburger. Our family recipe is chuck, flat-iron, boneless short rib, and brisket. A home cook can buy small amounts of each cut and grind it at home. Have a conversation with your butcher. When cooking, make sure your surface temperature is at least 500 degrees. I like a burger that’s about eight ounces, seared and medium-rare. For cheese, American cheese on a burger is really what our country is all about. As far as bread goes, brioche buns or potato rolls work for me, but the burger has to come out a bit from the bread. You have to have the right meat-and- bread ratio. Cut the bread or make the patty larger. One or the other has to be changed if it doesn’t fit.” Josh Capon Marc Murphy Executive chef/partner of Lure Fish- bar, B&B Winepub, and El Toro Blanco Jason Shaltz and three-time winner of the New York BY LAINE DOSS Wine & Food Festival’s Burger Bash Burger Bash entry: The Bash he hamburger’s origins contestant and owner of “It’s about the fat content and Burger, a take on the bacon- have been contested for Talde in Park Slope, . “It’s flavor, and that’s a personal taste. onion cheeseburger, with home- more than a century, with almost like holistic medicine. If Some people like chuck; some made bacon-onion jam different camps claiming you’re having a bad day, a burger people like skirt. The only way “I’m a firm believer that a burger to have invented it. Some can help. If you’re extremely you’re going to know what you get is a sandwich and every bite should sayT the meaty sandwich came from hung-over, a burger is almost an is if you grind the meat yourself. If be the same. I think the perfect Germany; others argue it was named instant cure. This is real, pro- you’re going to grind, make sure the burger consists of meat, toppings, for Hamburg but born in the United found, American folk medicine.” meat is very cold and you have very a bun, and a whole lot of love. Seri- States. In any event, the burger In anticipation of the South sharp blades, because you want to ously, back in the day, ground meat made a splash at the 1904 World’s Beach Wine & Food Festival’s Burger cut the meat and not tear it. Season was just trimmings of secondary Fair in Saint Louis, and America has Bash, where more than 25 of the na- the burger, using salt and pepper, cuts. Now we’re using quality meat, had a love affair with it ever since. tion’s best chefs will compete, we’ve with authority. I like one or two custom ground. I use a chuck, short What’s the best way to build a asked some of our favorite toques to slices of Gruyère cheese, mustard, rib, and brisket ratio, then season burger? Some people swoon over reveal what makes the best burger: and mayo — and the almighty dill with salt and black pepper. Put the a Dagwood-style offering, piled pickle or the bread-and-butter burger on the griddle, and don’t high with additions such as bacon, Marc Murphy pickle, depending on where you’re play with your meat — at least not guacamole, and even a fried egg. Owner and executive chef of Bench- going. The pickle is very impor- when you’re cooking burgers; save Purists insist the only way to eat a marc Restaurants by Marc Murphy tant, as is lettuce. You have this that for when you’re home alone. burger is to add a little ketchup. Burger Bash entry: The beautiful burger with nice juices, I cook on a griddle because I be- “A burger is completely per- Murphalata, a riff on the clas- and the pickle helps with sooth- lieve that a burger should cook in sonal,” says Dale Talde, former sic New Orleans muffaletta ing and cooling. It’s the release.” its own fat. I like my burger with

TASTE 2014 miaminewtimes.com 1616 TASTE 2014 miaminewtimes.com Michael Symon Most important, though, is the fact Dale Talde Chef/owner of Lola, Lolita, Roast, and that fat is your friend. Two words that B Spot; cohost of The Chew; and three- should never go together are “lean” time SOBEWFF Burger Bash winner and “burger.” Look, a burger should Burger Bash entry: The Fat still be an indulgence. You don’t have Doug, a burger topped with pas- a burger seven days a week, so make trami, coleslaw, and ShaSha sauce sure the one you do have is delicious. “I think number one, the meat- There’s a reason why there will never to-bun ratio has to be perfect. You be a Boneless, Skinless Chicken Bash!” can’t have too much bun or too much meat. It’s gotta be the perfect balance. The Amstel Light Burger Bash pre- Also, you can’t be afraid of the char. sented by Pat LaFrieda Meats hosted Don’t be moving that burger all over by Rachael Ray: Friday, February the place. Set it on the grill and let it 21, from 7:30 to 10:30 p.m. at Esurance get a good char. You have to ask your North Venue, beachside at the Ritz-Carl- butcher to grind the meat for you. ton South Beach, 1 Lincoln Rd., Miami We use brisket, short rib, and sirloin. Beach. Tickets cost $225 and $325. ketchup, a touch of mayo, shred- ded lettuce, American cheese, to- mato, and pickles. At the end of the day, they’re all delicious. There’s Lee Brian Schrager just something about a burger.” Invites you to experience

Dale Talde Miami Dade College’s Owner of Talde and Pork Slope and alumnus of Top Chef and Top Chef All-Stars Miami Burger Bash entry: Brooklyn’s Finest, a classic cheeseburger with International pickles, onions, ketchup, and mus- tard, cooked in roasted beef fat, with Film Festival grated bone marrow in the mix (“And as a side, we’re offering a fried apple Culinary Cinema presented by pie, though I think that maybe a Lipitor shake would be better”) Plymouth Gin “The perfect burger has a soft, pillowy bun that’s lightly toasted, “Every Flavor Under The Sun” with minimal condiments. But it all starts with great beef. That’s For six memorable evenings, we’ll what you want. You want to taste the beef. For the perfect burger, be pairing a film and a restaurant everything has to work. You can tell for an unbeatable cinematic/ a really crappy burger when there’s culinary experience. too much stuff on it. They’re trying to hide something. I prefer an 80 Tickets & Info percent lean meat, 20 percent fat miamifilmfestival.com/ ratio, but whatever your blend is, use freshly ground whole muscle culinarycinema meat. Burgers have to almost be very tender, and if you work your burger 305.405.MIFF too hard, the result is a hockey puck. A burger that’s loosely packed then February 23rd & March 7–16 2014 smashed on the grill is my favor- ite. How a burger eats is also very important. If a burger needs to be muscled with two hands, that’s not good, because that means you’re not getting the entire burger sensa- tion in one bite, and the impact of a good burger has to come in one or two bites. The most important thing for a cook to remember is that it’s going to take about twice as much salt as you think it’s going to take to season a good burger. You can cook without salt; you just can’t cook great food without salt. I think Michael Symon said that — and he won, like, a million Burger Bashes.”

miaminewtimes.com TASTE 2014 miaminewtimes.com TASTE 2014 1717 TASTE VILLAGE GENIUS How to navigate SOBEWFF’s Grand Tasting Village.

skin looks as fabulous in person. Martha Stewart Maybe don’t eat for a few days beforehand. “There are 40 differ- ent restaurants serving samples; incredible sponsor installations with games, giveaways, and more tastings; 100 different wine and spirits suppliers showcasing their best products; KitchenAid Culinary Demonstration stages; and book signings with your favorite chefs,” says Devonie Nicholas, the festival’s marketing and public relations di- rector. “There are so many things to tackle in just seven hours!” Pack a bag. At an event such as this, it’s key to be prepared. Nicholas carries in her bag “sunscreen, lip gloss with sunscreen, sunglasses, an extra phone battery to handle all of the social media posting, and hand sanitizer. (If you’re a girl, a hair tie too — it can get windy sometimes.)” You’ll also want extra Alexander Porter/BFAnyc.com space for all the swag you’ll snag. BY HANNAH SENTENAC Know what you’re getting into. Check the listings, map out your crew Valentine’s Day and everything from free-flowing booze Drink tons of water (it’s handed out must-see demos, bring books along its endless clichés. Our to rum cake to Texas barbecue. generously at the fest), take Tylenol for celeb signings, and, by all means, favorite February holiday If you’re clueless about how to at bedtime, and don’t expect to play dress comfy (stilettos don’t work on has finally arrived: the navigate this edible Eden, don’t golf at 6 o’clock the next morning. the sand). With an event this over- South Beach Wine & stress yourself out — it’ll give Check the schedule in advance. whelming, it’s better to dive in with FoodS Festival. And the main attrac- you a preemptive upset stom- Cooking demos are one of the best a parachute than freefall all the way. tion at this all-you-can-consume ach. Here are some suggestions parts of the Grand Tasting Village, affair is the Grand Tasting Village. for a gluttonously good time: and if you want to see your favorite Whole Foods Market Grand Tast- This cornucopia of culinary Be prepared for a hangover. chefs in action, you’d better know ing Village featuring MasterCard swag is an all-out assault on your And not just a booze-induced one. the schedule. This year, you can Grand Tasting Tents & KitchenAid® senses — like the Magic Kingdom The combo of blinding Miami catch José Andrés, Tyler Florence, Culinary Demonstrations: Sat- is for 5-year-olds and Portland Beach sunshine, all the drinks you Martha Stewart, and Daniel Bou- urday, February 22, and Sunday, is for hipsters. Here, you’ll find can handle, and more food than a lud, among others. You’re bound February 23, from 11 a.m. to 6 p.m. at everyone from Emeril Lagasse to Thanksgiving feast can lead to a to learn a thing or two, plus see for 13th Street and Ocean Drive, Miami Martha Stewart to Chris Bosh, and rough morning after. So be ready. yourself if the 72-year-old Stewart’s Beach. Tickets cost $225.

18 TASTE 2014 miaminewtimes.com 18 TASTE 2014 miaminewtimes.com miaminewtimes.com TASTE 2014 19 TASTE SOBEWFF: FIND YOURSELF 21 BY EMILY CODIK 5

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1. Delano Hotel, 2/21 A Splendid Ice Cream 2/23 Fried & True: A Fried Chicken 2/22 Wine Spectator Wine Seminar 1685 Collins Ave., Miami Beach and Dessert Party, 10 p.m. Seminar, 11 a.m., Confections of a Series A, 10 a.m.; Wine Spectator 2/20 The Q preview, 6:15 p.m.; 2/22 Ceviche & Pisco, 5 p.m. Macaron Maker, noon; Sparkling Wine Seminar: Caymus Vineyards, The Q, 7 p.m.; Flaunt, 10 p.m. Sweets: An Ice Cream and Cham- 1:15 p.m.; Wine Spectator Wine 2/22 Rockin’ Beach Party 10 p.m. 7. Wynwood Walls, pagne Pairing Seminar, 1 p.m.; Seminar Series B, 2:45 p.m. 2520 NW Second Ave., Miami Best of the Munchies, 6 p.m. 2/23 Wine Spectator Wine Semi- 2. Toro Toro, 100 Chopin Plaza, Miami 2/21 Medianoches & Mixology, 10 p.m. nar: From Spring Mountain to the 2/20 Modern Mexican With 10. Hotel Victor, Andes, 11 a.m.; Wine Spectator a Spanish Twist, 7 p.m. 8. Shelborne South Beach, 1144 Ocean Dr., Miami Beach Wine Seminar Series C, 1 p.m. 1801 Collins Ave., Miami Beach 2/21 Trade Talk Panels: Past, Present 3. Casa Tua, 2/21 Mix It Up With Morimoto & Future, 11 a.m.; Oyster Bash, 5 p.m. 13. Wolfsonian-FIU Museum, 1700 James Ave., Miami Beach & Friends, 10 p.m. 1001 Washington Ave., Miami Beach 2/20 Taste of Tuscany, 7 p.m. 2/22 A Powerful Pairing 11. Grand Tasting Village, 13th 2/21 Ocean Liner Dinner, 7 p.m. 2/21 Italian in Paradise Dinner, 7 p.m. Dinner, 7 p.m. Street and Ocean Drive, Miami Beach 2/21 Wine Spectator’s Trade Day, 1 p.m. 14. Four Seasons Hotel, 4. Mandarin Oriental, 9. Ritz-Carlton, South Beach, 2/22, 2/23 Grand Tasting Village, 11 a.m. 1435 Brickell Ave., Miami 500 Brickell Key Dr., Miami 1 Lincoln Rd., Miami Beach 2/23 Afternoon Fix at Grand 2/21 Spice It Up at Edge 2/21 Life’s a Beach, Then You Eat!, 7 p.m. 2/21 Burger Bash Preview, 6:45 Tasting Village, 3 p.m. Steak & Bar, 7 p.m. p.m.; Burger Bash, 7:30 p.m. 5. The Forge, 2/22 Mapping the Saucy South: 12. James Royal Palm Hotel, 15. The Betsy Hotel, 432 Arthur Godfrey Rd., Miami Beach A BBQ Seminar, noon; Wine, 1545 Collins Ave., Miami Beach 1440 Ocean Dr., Miami Beach 2/21 The Spotted Pig’s 10th Swine and Dine, 1 p.m.; Come to 2/21 Wine Spectator Wine Seminar: 2/21 Cigars & Spirits, 11 p.m. Anniversary, 7 p.m. Cheeses: The True Religion of Far Niente, Dolce, Nickel & Nickel Wine and Cheese Pairing, 2 p.m.; and EnRoute, 3 p.m.; Wine Specta- 16. Jungle Island, Watson Island, 6. Gale South Beach, Uncorked and Cured, 3 p.m.; Fet- tor Wine Seminar: Aston Estate & 1111 Parrot Jungle Trail, Miami 1690 Collins Ave., Miami Beach tuccine & Fiorentina, 7 p.m. Boars’ View by Schrader, 4:30 p.m. 2/22, 2/23 Fun & Fit as a Family, 10 a.m.

TASTE 2014 miaminewtimes.com 2020 TASTE 2014 miaminewtimes.com 17. The Space Miami, 100 NE 25th St., Miami 2/22 Vegetarian Dinner, 7 p.m.

18. Fisher Island Club, 1 Fisher Island Dr., Fisher Island 2/21 Starry Night, 7 p.m.

19. Celebrity Reflection, Port of Miami, 1015 N. America Way, Miami 2/22 All Aboard: Backyard BBQ at Sea, 10 a.m.

20. Nobu, 1901 Collins Ave., Miami Beach 2/22 Ultimate Asian Lunch, noon

21. Soho Beach House, 4385 Collins Ave., Miami Beach 2/22 Ciao Chow! at Cec- coni’s Miami Beach, noon

22. W South Beach, 2201 Collins Ave., Miami Beach 2/22 Chicken Coupe, 7 p.m.

23. National Hotel, 1677 Collins Ave., Miami Beach 2/22 Treme, The Heart of New Orleans Dinner, 7 p.m.

24. Khong River House, 1661 Meridian Ave., Miami Beach 2/22 Intimate Asian Dinner, 7 p.m.

25. Loews Miami Beach Hotel, 1601 Collins Ave., Miami Beach 2/22 Tribute Dinner Honoring Danny Meyer and Chuck Wagner, 7 p.m. 2/23 Southern Kitchen Brunch, 11:30 a.m.

26. The Raleigh Hotel, 1775 Collins Ave., Miami Beach 2/22, 2/23 Buddhas and Bellinis, 10:30 a.m.

27. Flywheel Miami Beach, 1919 Purdy Ave., Miami Beach 2/22 Flywheel Sports Celeb- rity Chef Ride, 10:30 a.m.

28. Essensia at Palms Hotel, 3025 Collins Ave., Miami Beach 2/23 Pure Leaf Farm to Table Brunch, 11 a.m.

▼ NOT ON MAP

29. Fontainebleau Miami Beach, 4441 Collins Ave., Miami Beach 2/21 Best of the Best, 7:30 p.m. 2/22 Dolce Brunch at Hakkasan, noon; Bold Italian Dinner at Scarpetta, 7 p.m.

miaminewtimes.com TASTE 2014 miaminewtimes.com TASTE 2014 21 21 TASTE ANDREW GOES ASIAN Zimmern on SOBEWFF, Xi’an Famous Foods, and tropical Miami.

themselves, Why not? Why can’t I do something in a different way? “That spirit, that sort of prob- lem-solving anarchy, has not been alive in our country since the ’60s. It’s what’s going to drive a lot of the big cultural successes in our country in the next 20 years.” So Zimmern will celebrate Wang and his family’s story at the Intimate Asian Dinner at Khong River House on Saturday, Febru- ary 22. They will cook alongside Sudarat Loasupho (Chef Pai), who’s behind the stoves at Khong. Zimmern’s portion of the menu will include a goat tartare with roasted tomatoes and yuzu, as well as crispy quail with basil, chilies, and lemongrass, served with a side of sticky rice. “We’re all contributing to a sort of dessert trio, and I’m going to do a little frozen passionfruit mousse thing. It’s going to be very tropical, very Miami, with toasted coconut and lime,” he adds. In addition to his dinner with Andrew Zimmern Wang and Chef Pai, Zimmern will close out the festival with World Red Eye The Munchies: People’s Choice BY EMILY CODIK Food Awards on Sunday, Febru- ary 23, at the Ritz-Carlton South ndrew Zimmern ad- big fan of Jason’s for a long time. The TV host shows his sup- Beach. Nominees were all selected mits it: He was being I’m fascinated by his story.” port in any way he can. In addi- by food pros and celebrities, led a little greedy. When Wang’s tale is rooted in family. tion to pulling Wang’s name into by Zimmern, but winners were the celebrity chef “Jason’s father, David Shi, came over SOBEWFF, Zimmern has feat ured chosen by an online audience. first spoke with South here from China and, to make extra Xi’an’s lamb face salad, cold skin So here’s a useful tip for next ABeach Wine & Food Festival money, would cook 20 to 30 por- noodles, and wide hand-pulled year’s Munchies hopefuls: One founder Lee Schrager about tions of noodles in a little apartment noodles on his Travel Channel of Zimmern’s favorite foods is hosting an event this year, he in Queens, then take it to a local show Bizarre Foods America and hand-pulled noodles smothered, mentioned Jason Wang. food mall — food court is almost too the online series Appetite for Life. of course, in spicy chili sauce. “Nothing could be more self- generous a term. He would stand “It’s the classic American im- ish. I love Jason Wang,” Zim- in the corner and literally sell it out migrant success story. Jason’s Zimmern will appear at the fol- mern says. “Lee Schrager and I of his cooler, pocket the money, father worked hard, put his son lowing SOBEWFF events: are both also big fans of Khong and go home,” Zimmern explains. through college, and now his son Intimate Asian Dinner hosted River House, so we thought, Well, Shi’s impact would stretch fur- is applying modern-day business by Andrew Zimmern & Jason wouldn’t it be cool if we had a din- ther than those tiny digs. With Xi’an school principles and marketing Wang with Sudarat Loasupho ner with the Xi’an Famous Foods Famous Foods, he single-handedly to this incredible world of food (Chef Pai): Saturday, February 22, guys down at Khong. And everyone introduced New York to the cuisine that his father has created.” from 7 to 10 p.m. at Khong River just said yes. It took all of about of Xi’an, a capital in northern China. This story involves much more House , 1661 Meridian Ave., Mi- ten minutes to go from an idea to Today, his recipes — hand-pulled than the American dream, though. ami Beach. Tickets are sold out. an event, and ten minutes later, noodles spiked with lamb, fiery Zimmern believes 25-year-old Best of The Munchies: People’s it became a sold-out event.” spices, black vinegar, and soy sauce Jason Wang is part of a bigger Choice Food Awards presented by His feelings for Wang certainly — have garnered a devout following. movement, a generation that’s PepsiCo hosted by Andrew Zim- aren’t new. For years, Zimmern “That little home noodle experi- improving the world. “Twenty- mern: Sunday, February 23, from 6 to has been a supporter of the New ment that Jason’s father started has somethings are the generation 9 p.m. beachside at the Ritz-Carlton York family-owned restaurant now created five or six locations of that’s going to save our planet. The South Beach, 1 Lincoln Rd., Miami Xi’an Famous Foods: “I’ve been a Xi’an Famous Foods,” Zimmern says. ones who are smart are asking Beach. Tickets cost $85.

2222 TASTETASTE 2014 2014 miaminewtimes.commiaminewtimes.com miaminewtimes.com TASTE 2014 23 TASTE VEG OUT A guide to vegetarian events at SOBEWFF.

Grand Tasting Village and other yums. And it wouldn’t Alfred The festival’s main event, the GTV, be SOBEWFF without tipsy an- Portale is a cornucopia of food, drink, and tics, so expect wine and spirits. celebrity chef debauchery. Veg- A Splendid Ice Cream and Des- etarians and vegans have often sert Party hosted by Jeni Britton been relegated to water and booze Bauer and Friends: Friday, February only, but this year there are sev- 21, from 10 p.m. to 1 a.m. on the Gale eral meatless options. There’ll be South Beach rooftop, 1690 Collins falafel balls with tahini sauce from Ave., Miami Beach. Tickets cost $95. Maoz Vegetarian; quinoa wraps, kale bison bites, or artichoke fries Art of Cake Decorating from Green Spot Kitchen; a Perez Nobody, and we mean nobody, fan- chopped salad or mushroom a la cies up a cake like Sylvia Weinstock. plancha from Verde at PAMM; and At this decorating soiree hosted by “couture cookie dough” (sans dairy, the cake matron herself, you can gluten, and eggs) from Alina Z. learn skills well beyond what you’ve Whole Foods Market Grand Tasting gleaned from Pinterest. Plus, cakes Village featuring MasterCard Grand are vegetarian-friendly, so you can eat Tasting Tents: Saturday, February all the icing you want without worry. 22, and Sunday, February 23, from 11 The Art of Cake-Decorating: A Mas- a.m. to 6 p.m. at 13th Street and Ocean ter Class with Sylvia Weinstock: Sun- Drive, Miami Beach. Tickets cost $225. day, February 23, from 10 a.m. to noon at the St. Regis Bal Harbour, 9703 Col- Farm to Table Brunch lins Ave., Bal Harbour. Tickets cost $150. Though the menu is still under wraps, you can bet this Geoffrey Fun & Fit as a Family Zakarian-hosted morning meal will If your whole fam is into meatless feature oodles of fresh fruits and eats, this event will showcase plenty veggies. Essensia Restaurant is the of fruits and veggies to keep your kid- venue, and its chef, Julie Frans, is all dos on the highway to an herbivorous about employing produce from the lifestyle. Youngsters will get to run onsite garden and making the most amok in the food garden, play sports of local, natural, and sustainable on the beach, and learn some mean Courtesy of Fontainebleau Miami Beach edibles in her dishes. Paired with the prep skills in the interactive kitchen BY HANNAH SENTENAC eats will be Newton Vineyards wines, from folks such as Andrew Zimmern, American Harvest Organic Spirit Rocco DiSpirito, and . t’s no secret the South Beach lowed by main courses. Portale cocktails, and JugoFresh samples. Fun and Fit as a Family sponsored Wine & Food Festival isn’t the says to expect black sesame seeds, Pure Leaf Farm to Table Brunch by Carnival featuring Goya Kidz friendliest place for the meat- wild mushroom fricassee, and a presented by Whole Foods Market Kitchen hosted by Robert Irvine: less masses. Heck, between sweet corn croquette, along with hosted by Geoffrey Zakarian: Sunday, Saturday, February 22, and Sunday, Burger Bash, The Q, and Swine other garden-grown delights. February 23, from 11 a.m. to 1:30 p.m. February 23, from 10 a.m. to 5 p.m. &I Wine, what’s an herbivore to eat? The chef says the growing inter- at Essensia at The Palms, 3025 Collins at Jungle Island, 1111 Parrot Jungle But all hope is not lost. This year, est in meatless dining has been a Ave., Miami Beach. Tickets cost $125. Trail, Miami. Tickets cost $20. there are some meat-free options, long time coming. “Certainly, the including a vegetarian dinner. whole advent of artisanal farming A Splendid Ice Cream Buddhas & Bellinis Hallelujah! Check out the places at and heirloom varieties and all the and Dessert Party After a long weekend of eating and this year’s fest where you’re most emphasis and care that’s gone into The good news for veg-heads: Des- drinking, getting your Zen on will likely to feel at home as an herbivore: raising our produce and vegetables serts and booze tend to be meat-free feel fantastic. Plus, yoga is pretty has heightened a lot of people’s (except when chefs feel the need much the exercise du jour for Vegetarian Dinner awareness.” Add to that the sky- to put bacon in everything, ugh). health-conscious, ethical eaters. Do Chef Alfred Portale recently re- rocketing cost of fish and meat and And at the festival’s first-ever ice some downward dogs with teacher leased a vegetarian recipe journal, it’s become a natural progression, cream and dessert party, there’ll be Dawn B, listen to tunes by DJ Drez, Greenmarket to Gotham, high- he says. The proof is in his pudding. sorbet and gelato courtesy of Jeni and reward yourself postworkout lighting fresh produce from New Vegetarian Dinner hosted by Britton Bauer (at an ice-cream sun- with healthful bites and vino. York’s Union Square Farmers’ Alfred Portale and dae bar!), plus other sweet treats YogArt presents Buddhas and Market. The dinner will utilize with Matthew Kenney: Saturday, including a mini cupcake buffet, a Bellinis: Saturday, February 22, from those principles and serve health- February 22, from 7 to 10 p.m. at Southern vanilla cake, cookies such 10:30 a.m. to noon at the Raleigh Ho- ful, farm-fresh fare. There’ll be The Space Miami, 100 NE 25th as deep-dish s’mores and coconut tel, 1775 Collins Ave., Miami Beach. canapes to whet the palate — fol- St., Miami. Tickets cost $200. macaroons, chocolate sculpting, Tickets cost $30.

24 TASTE 2014 miaminewtimes.com 24 TASTE 2014 miaminewtimes.com Best of Miami Winner Best Wine Store voted by Miami New Times An array of tapas to choose from and an extensive wine selection

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miaminewtimes.com TASTE 2014 25 TASTE CUISINE PIONEERS Meet the trendsetters, trailblazers, and mad scientists of food.

with Chef Pai, Sudarat Loasupho: MasterCard Grand Tasting Tents Gastón Saturday, February 22, at 7 p.m. at & KitchenAid® Culinary Demon- Acurio Khong River House, 1661 Meridian strations: Sunday, February 23, at Ave., Miami Beach. Tickets cost $200. 11 a.m. at the Grand Tasting Vil- Fontainebleau Miami Beach lage, 13th Street and Ocean Drive, presents Wine Spectator’s Best Miami Beach. Tickets cost $225. of the Best sponsored by Bank of America & Merrill Lynch Wealth José Andrés Management: Friday, February At José Andrés’ restaurants, things 21, at 7:30 p.m. at the Fontaine bleau aren’t quite what they seem. The Miami Beach, 4441 Collins Ave., mozzarella in his caprese salad Miami Beach. Tickets cost $350. looks solid, but it’s actually liquid and explodes in your mouth. There Nobu Matsuhisa are liquid nitrogen cocktails, baby Known simply as Nobu, this prolific Japanese peaches, and foie gras chef owns restaurants on five con- peanut butter and jelly sandwiches. tinents. But before that, Nobu ran a Andrés — a Spanish-native chef with sushi bar in Peru. There, he began outposts in Los Angeles, Las Vegas, merging Japanese cuisine with new and Miami — introduced tapas-style ingredients. Have you ever tried dining to the United States. He’s also a yellowtail topped with thinly sliced proponent of molecular gastronomy. jalapeños? That was Nobu. How So when you reach for an olive, well, about black cod with miso? That was it just might burst with a single touch. him too. The dishes he created are Personal Luxury Resorts & Carly Otness/BFAnyc.com replicated in restaurants across the Hotels presents Celebrity Chef BY EMILY CODIK United States. Soon, he will ingrain Golf Tournament hosted by José his style even further in Miami. Andrés: Friday, February 21, at 10 ou’ve probably experi- for two she proffers at the Bres lin He’s opening a hotel and restaurant a.m. at Turnberry Isle Resort, 19999 W. enced this before: You’re Bar & Dining Room. You can get to at the Eden Roc in Miami Beach. Country Club Dr., Aventura. Tickets dining at a fashionable know her a bit better on season two Ultimate Asian Lunch hosted cost $500 per person or $1,750 for four. restaurant, the kind of PBS’s Mind of a Chef — the James by Nobu Matsuhisa & Hiroko Whole Foods Market Grand where miso-glazed black Beard Award-winning show nar- Shimbo: Saturday, February 22, Tasting Village featuring Master- Ycod coexists with liquid-nitrogen rated by Anthony Bourdain. So next at noon at Nobu, 1901 Collins Ave., Card Grand Tasting Tents & Kitch- ice cream, and servers introduce time you’re at a gastropub, remember Miami Beach. Tickets cost $150. enAid® Culinary Demonstrations: themselves by saying, “Everything is Bloomfield — and her pig’s foot. Saturday, February 22, and Sunday, served tapas-style.” Perhaps there’s The Forge welcomes Chef April Cecilia Chiang February 23, at 11 a.m. at the Grand hamachi jalapeño or pork offal Bloomfield in celebration of the You know you’ve made it big when Tasting Village, 13th Street and Ocean on the menu. You’re familiar with Spotted Pig’s 10th Anniversary, you’re part of an exhibit at the Drive, Miami Beach. Tickets cost $225. this vibe, these flavors. But do you part of The New York Times Din- Smithsonian National Museum of know who started these trends? ner Series: Friday, February 21, American History. Cecilia Chiang — Keizo Shimamoto At this year’s South Beach Wine at 7 p.m. at The Forge, 432 41st St., credited with introducing authentic Meet Keizo Shimamoto, the cre- & Food Festival, you can find many Miami Beach. Tickets cost $250. Chinese cuisine to the United States ator of the Ramen Burger™. Last culinary pioneers — including the — was honored in this way. The show, year, at the Smorgasburg market creator of the Ramen Burger™, the Jason Wang titled “Cecilia Chiang and the Man- in Brooklyn, Shimamoto crammed chef behind the first American gas- Credit Jason Wang and his father, darin Restaurant,” featured menus a soy-sauce-glazed beef patty, tropub, and the mad scientist who David Shi, for making New York just and place settings from the 94-year- arugula, and scallions between deep-fries his mayonnaise. Here’s a little spicier. With Xi’an Famous old’s San Francisco restaurant. In two ramen “buns.” Was this glori- a selection of these trailblazers and Foods, the city got its first taste of 1961, Chiang opened the Mandarin ous masterpiece successful? Yes. where to find them this weekend. the fiery cuisine from Xi’an — a city and went on to make history — the Yes, it was. The Ramen Burger™ in northeastern China. The restau- kind of history that starts in the unfurled such cronut-like hysteria April Bloomfield rant began as a tiny stall in Queens kitchen and ends at the museum. upon Brooklynites (and the inter- Originally from Birmingham, Eng- and now boasts six take-away loca- Soul of a Banquet Movie net) that Shimamoto will open a land, April Bloomfield opened the tions, serving cumin lamb burgers, Night in partnership with Miami full-time operation later this year. Michelin-starred the Spotted Pig in hand-ripped noodles, and “spicy International Film Festival: Sun- Amstel Light Burger Bash in 2004. It was the and tingly” lamb face salads. Xi’an day, February 23, at 6 p.m. at the presented by Pat LaFrieda Meats first gastropub to open in the United Famous Foods relishes its authentic- New World Center, 500 17th St., hosted by Rachael Ray: Friday, States. The chef/restaurateur is well ity — and that’s its greatest lure. Miami Beach. Tickets cost $175. February 21, at 7:30 p.m. at the Ritz- known for her love of offal — particu- Intimate Asian Dinner hosted by Whole Foods Market Grand Carlton South Beach, 1 Lincoln Rd., larly the deep-fried, stuffed pig’s foot Andrew Zimmern and Jason Wang Tasting Village featuring Miami Beach. Tickets cost $225.

2626 TASTETASTE 2014 2014 miaminewtimes.commiaminewtimes.com Matthew Kenney Whole Foods Market Grand Tast- Raw food can be uninspiring. But ing Village featuring MasterCard Matthew Kenney — the James Beard Grand Tasting Tents & KitchenAid® Award-nominated chef with restau- Culinary Demonstrations: Saturday, rants in Santa Monica, Oklahoma February 22, at 11 a.m. at the Grand City, Belfast, and, soon, Miami — can Tasting Village, 13th Street and Ocean make it thrilling. From his kitch- Drive, Miami Beach. Tickets cost $225. ens, he proffers black pepper kelp noodles with pea vines, nori rolls Daniel Boulud with jícama and pickled daikon, Twenty years ago, Daniel Boulud’s and beet ravioli with bitter greens flagship restaurant, Daniel, opened in and poppy seeds. As a pioneer of New York serving traditional French chef-driven raw food, he has writ- dishes with refined touches. That ten ten cookbooks and oversees kitchen — along with the many others his own culinary academies, which he has opened along the way — has educate chefs on how to make been the starting point for a genera- raw food taste (and look) great. tion of great chefs: Michael Anthony, Vegetarian Dinner hosted by Andrew Carmellini, Alex Lee, Alex Alfred Portale and Alex Guar- Guarnaschelli, and so many others. naschelli with Matthew Kenney: Boulud is one of the most influential Saturday, February 22, at 7 p.m. and important chefs of his time. at The Space Miami, 100 NE 25th Ocean Liner Dinner hosted by St., Miami. Tickets cost $200. Anthony Bourdain, Frédéric Morin, David McMillan, Andrew Carmel- Wylie Dufresne lini, Eric Ripert, Daniel Boulud, and Part mad scientist, part culinary François Payard: Friday, February trailblazer, Wylie Dufresne can take 21, at 7 p.m. at the Wolfsonian-FIU food to places it’s never been before. Museum, 1001 Washington Ave., Think deep-fried mayonnaise, pop- Miami Beach. Tickets cost $1,500. corn soup, and shrimp noodles made Whole Foods Market Grand with meat glue. Yes, meat glue — an Tasting Village featuring Master- enzyme that has the power to hold Card Grand Tasting Tents & Kitch- animal protein together. You can enAid® Culinary Demonstrations: get a taste of Dufresne’s cerebral Saturday, February 22 and Sunday cookery at WD-50 or his more re- February 23, 11 a.m., Grand Tasting laxed restaurant, Alder. The James Village, 13th Street & Ocean Drive, Beard Award-winning chef might Miami Beach; Tickets cost $225 surprise you. And if you’re lucky, the surprise will involve his famous Michael Solomonov deconstructed eggs Benedict. Food & Wine magazine named Mi- Treme, The Heart of New Or- chael Solomonov among the top leans Dinner hosted by Anthony “empire builders” in the nation for Bourdain, Susan Spicer, Wylie his devotion to “reinventing over- Dufresne, and Emeril Lagasse: looked cuisines.” At his Philadelphia Saturday, February 22, at 7 p.m. at restaurant, Zahav, the James Beard the National Hotel, 1677 Collins Ave., Award-winning chef serves Israeli, Miami Beach. Tickets cost $300. Middle Eastern, and Eastern Euro- pean cuisine. You can try Yemenite Gastón Acurio soup, grilled kofta, and hummus Gastón Acurio’s name is synonymous spiked with sesame paste and cumin. with Peruvian cuisine. At Astrid & It’s the sort of food that’s often ignored Gastón, his flagship restaurant in by chefs. When was the last time you Lima, Peru, Acurio fuses traditional had sweetbread schnitzel? Exactly. Peruvian ingredients with haute Spice It Up at Four Seasons! techniques. Last year, it was ranked Dinner hosted by Aaron Brooks, 14 on “The World’s 50 Best Restau- Lior Lev Sercarz, Michelle Bern- rants” list — right alongside Grant stein, and Michael Solomonov, SiNcE 2006 Achatz’s Alinea and Thomas Keller’s part of The New York Times Dinner Per Se. Acurio now owns 35 restau- Series: Friday, February 21, at 7 p.m. rants in 12 countries. His next step? at the Four Seasons Hotel, 1435 Brick- He’ll launch La Mar at the Mandarin ell Ave., Miami. Tickets cost $250. SOUTHWESTERN STYLE Oriental on Miami’s Brickell Key. Moët Hennessy’s The Q pre- RESTAURANT Life’s a Beach, Then You Eat! sented by Creekstone Farms IN THE HEART OF MIDTOWN Dinner hosted by Gastón Acu- sponsored by MIAMI magazine rio, Jonathan Waxman, Aarón hosted by Michael Symon featur- SERviNg bREAkfAST, Sánchez, Marcus Samuelsson, ing the 2014 Sports Illustrated LUNcH & diNNER Paul Kahan, and Hedy Goldsmith: Swimsuit Models: Thursday, Feb- ALL dAY Friday, February 21, at 7 p.m. at the ruary 20, at 7 p.m. at the Delano Ho- cALL fOR TAkE OUT 185 NW 36TH STREET :: 305.576.1008 Mandarin Oriental, 500 Brickell tel, 1685 Collins Ave., Miami Beach. Key Dr., Miami. Tickets cost $225. Tickets cost $300. & dELivERY HOURS THELOSTANDFOUNDSALOON-MIAMI.COM

miaminewtimes.commiaminewtimes.com TASTETASTE 2014 2014 27 27 TASTE SAVORY SAMMY Sure, Mr. Hagar can rock. But he also makes rum.

Sammy Hagar: Yeah, it does. My cided to open a cantina where I mother was a great cook. She wasn’t could play and invite friends over. a chef, she didn’t work in restau- I wanted Cabo Wabo to have all rants, but her father was a chef his these great tequilas. So we went to whole life. That’s what he did. And Guadalajara to shop for furniture. they would travel around because We were there for a week, buying he worked at seasonal places. He doors and fixtures, and we went to would cook in Palm Springs for the town of Tequila. Like fools — President Eisenhower, and he would let’s go see where this shit’s made. work at the big lodge at And I just fell in love. Yosemite. He had first- At the time, I was to- class jobs, but he would “WE’LL tally into wine. I still still hunt because it was DO SOME am. I have a great col- what he liked to do and ZEPPELIN. lection of over 10,000 it was sustainable — be- WE’LL DO bottles, so I had a pal- cause he came from a ate for fine wines and really poor upbringing, SOME VAN cognac but, man, when during the Depression. HALEN. I tasted a really great I didn’t eat out until I HOW’S THAT 100 percent agave super was a rock star because FOR A SET añejo, it blew my mind. everyone was such a great LIST?” So, we started talking cook at my mom’s house to these small distill- or my grandfather’s house. ers about making us some tequila What kind of food did he cook? with the Cabo Wabo label on it. A My grandfather was Italian, lot of families didn’t want any part so it was mainly Italian, but he of that, but we found the Rivera worked in New Orleans a lot and family, and they said, “Sure, you his food really took on a Cajun/ bring us bottles, and we’ll put it French style, so we had this hybrid in there for you.” See, they didn’t food. He would blacken fish he have bottles; they used jugs. That’s caught with burnt butter. He was why the original Cabo Wabo blew just killing it. I ate like a king and I everyone’s mind, because no one didn’t know because I was a kid. had this handmade stuff. Now ev- Is that how you got into food? eryone’s got it. You walk into a bar Yeah. I had this taste for good and everyone’s got like 30 hand- food, so after I got older and had made agaves. So it was pretty easy a little bit of money and was able to get it on the map. Man, when I to go to fine-dining restaurants, I sold it to Gruppo Campari, I really would call up my chef friends and was bored with not having a brand. Randee St. Nicholas they would say there’s this great Is that how you got BY LAINE DOSS little steak house or there’s this into making rum? little Italian restaurant. That’s how I have a house in Maui, and or nearly four decades, Bar & Grill. His Cabo Wabo pre- I met Emeril; that’s how I met Ma- I heard about this vodka made Sammy Hagar has been mium tequila has won numerous rio Batali. I was a rock star, so I’d from pineapples. And I went to one of rock music’s most awards, and his Sammy’s Beach go into a restaurant and the chef the distillery, and here’s this guy prolific artists. Whether Bar Rum is receiving praise from would come out and say, “Hey, and he’s right in the middle of in his solo career or as industry insiders. Hagar’s passion you want to go in the back and say sugar-cane fields, and he looks frontmanF of supergroup Van Halen, for food and fine spirits began at a hi to the guys?” Everything I do like me. The first thing I say to the “Red Rocker” is the voice be- young age, fueled by a grandfather revolves around music, food, and him is, “Why aren’t you making hind classics such as “Right Now” who was a chef who cooked for liquor. It’s a lifestyle. You get a little rum?” And he says, “You want and “Why Can’t This Be Love?” U.S. presidents. In his own words, buzz on, you have a great meal, me to make you rum? I’ll make The Grammy-winning artist and Hagar describes his love for food you play music. If you’re lucky, you you the best rum you ever put in Rock and Roll Hall of Fame in- and drink as a “lifestyle” and as have sex, you know what I mean? your mouth.” And I thought, I like ductee also has a more savory side. much a part of his life as music. Your name was behind this guy. He’s a wise guy like me. Hagar is a successful entrepre- The rocker recently chatted about Cabo Wabo Tequila long be- Next thing I know he comes to neur who owns several restaurant sex, food, booze, and rock ’n’ roll. fore it was popular to brand a my house with a little barrel that chains, including Cabo Wabo New Times: Your love for spirit. How did that happen? said “10/13,” which is my birthday, Cantina, Sammy’s Beach Bar and food goes way back, even In 1983, I bought a house in and it was the best rum I ever had. Grill, and Sammy’s Rockin’ Island before rock ’n’ roll, right? Mexico and I was bored, so I de- I asked if he could bottle it up for

2828 TASTETASTE 2014 2014 miaminewtimes.commiaminewtimes.com me, and the next thing you know I shiver back in it. And the ritual. And I I’m not going to do a typical show. on while I’m onstage. So I’m going was in the freaking rum business. would say, “This is how you drink it.” I’m inviting some of my musician to have to behave myself until like So what’s next? A vineyard You’re teaming up with Emeril friends, and we’ll jam and turn it 10 p.m. By then, the food will be in Tuscany? Lagasse for your event. How come? into an interactive thing. I’ve got cold. But ya know what? I’m sure I love wine. It’s my first love. If We’re the odd couple. Actually, Jason Bonham, whose father was my man Emeril will hook me up. I had to go to a desert island with Emeril might be more fun than me. the drummer in Led Zeppelin, play- only one form of booze, it would be We’ve been out together and I’ve ing drums and Vic Johnson from the Hagar will appear at the fol- fine red wine, but I don’t make it gone to bed long before he has many, Wabos coming, along with Michael lowing SOBEWFF event: because I can’t make it better than many times. He’s got some longev- Anthony from Van Halen. We’ll do the competition. I can’t compete ity. But Emeril and I are legitimate some Zeppelin. We’ll do some Van Sammy’s Beach Bar Rum and with that. So I don’t even consider friends. It’s a strange connection. Halen. How’s that for a set list? Cabo Wabo Tequila present Emeril it. I make better rum than anybody Emeril comes to my house. Our My only problem is that this Lagasse and Sammy Hagar’s else, so I’m happy to be in that game. families go to Hawaii together. We do SoBe gig is kind of late. I’m one of Rockin’ Beach Party sponsored by Right now, if I were to make tequila family things. You know, he likes mu- those guys that if I’m around food Del Monte Fresh Produce: Saturday, again, I would go back to a single- sic and I like food. If we weren’t fa- and booze, I cannot not partake. February 22, from 10 p.m. to 1 a.m., distilled, maybe double-harsh tequila mous, we’d still have this connection. But it’s hard to sing on a full stom- Esurance North Venue, beachside at using more wild, scrawny plants — that What do you have planned ach. I don’t like to do anything the Delano, 1685 Collins Ave., Miami you drink with lime and salt. I’d put the at your Rockin’ Beach Party? drunk, but I do like to get a buzz Beach. Tickets cost $95.

miaminewtimes.com TASTE 2014 29

miaminewtimes.com TASTE 2014 29 TASTE LATE-NIGHT LUNACY SOBEWFF has a special place for evening antics.

nibbles for the Cigars & Spirits and appreciated by the customer. Laurent Tourondel event. Held at the Betsy Hotel, It’s for sure something people like. home of BLT Steak, the rooftop You have restaurants in many soirée has all the right ingredients. U.S. cities and also internation- We spoke with Tourondel about ally. How do you accommo- his plans for the weekend, mix- date the different locations? ing sushi and steak, and how he We look at the market and we takes his burgers. see what the needs are, New Times: What and we adjust the concept kinds of bites can at- “WE’RE GOING according to that. For tendees expect from TO DO SOME example, if you have a you at this year’s Ci- SUSHI ROLLS restaurant in Hong Kong, gars & Spirits event? for lunch people want to Laurent Touron- — A COCONUT, eat at a buffet, so you’ve del: We’re going to do MACADAMIA, got to have a buffet. some sushi rolls — a AND SHRIMP After a long day, coconut, macadamia, ROLL — AND what’s your favorite and shrimp roll — and ALSO SOME meal to come home to? we’re also making some SKIRT STEAK Mexican food. skirt steak steam buns. What’s your What part of STEAM BUNS.” guilty pleasure? the evening are you look- Sweets. ing forward to the most? It’s a good event because it Tourondel will appear at the fol- takes place on the rooftop of the lowing SOBEWFF event: Betsy, and you have the view of Cigars & Spirits presented by Miami Beach and the water — it’s Montage Hotels & Resorts brought a great set-up. It also happens at to you by Cigar Aficionado and the start of the festival, so every- Whisky Advocate: Friday, Febru- one is relaxing, hanging out. ary 21, from 11 p.m. to 1 a.m. on the Do you have a favorite rooftop of the Betsy Hotel, 1440 Ocean cigar or spirit/cocktail? Dr., Miami Beach. Tickets cost $95. Negroni, and I don’t smoke cigars. What events do you Other late-night events include: enjoy the most? FLAUNT presented by Belvedere I like the Burger Bash, and Vodka, Möet & Chandon Cham- I like all the after parties. pagne, Hennessy, Champagne Now that you mention it, what Veuve Clicquot & GM Titanium: do you like on your burger? Thursday, February 20, from 10 p.m. to 1 Cheese, ketchup, and bacon. a.m. poolside at the Delano, 1685 Collins Melissa Horn If you have a moment Ave., Miami Beach. Tickets cost $150. BY VALERIA NEKHIM of free time, where do you Botran’s Medianoches & Mixol- like to eat in Miami? ogy presented by Smithfield at hen you think of Laurent Tour ondel isn’t one to rest on Whenever I’m in Miami, I always Wynwood Walls hosted by Anne the South Beach his laurels. The founder of BLT Steak try to go to the new restaurants. I Burrell and Emilio Estefan: Friday, Wine & Food and a host of other places bearing also like to hang out at my friends’ February 21, from 10 p.m. to 1 a.m. Festival, you prob- his initials, he relishes learning from restaurant Juvia, on top of the at Wynwood Walls, 2520 NW Sec- ably picture hot fellow professionals at SOBEWFF. parking garage on Lincoln Road. ond Ave., Miami. Tickets cost $95. Wdays on the beach. But this year, Though he has restaurants through- When you opened the Ar- Mix It Up with Morimoto & there’s an emphasis on the breezy out the United States and around the lington Club in Manhattan last Friends: Friday, February 21, from evening hours, when chefs put world, Tourondel is based in New winter, you talked about rein- 10 p.m. to 1 a.m. at the Shelborne down their ladles and head out York City. There, the French-trained venting the steak house by in- South Beach, 1801 Collins Ave., on the town. Chef, author, and chef is top toque at Brasserie Ruhl- cluding elaborate sushi rolls on Miami Beach. Tickets cost $95. celebrated restaurateur Laurent mann, LT Bar & Grill (a branch of his the menu. Do you think mixing A Splendid Ice Cream and Des- Tourondel will host one event, and Sag Harbor LT Burger), and his new- sushi with steak is the wave of sert Party hosted by Jeni Britton award-winning cookbook author age steak house, the Arlington Club. the future for steak houses? Bauer and Friends: Friday, February and Jeni’s Splendid Ice Cream This year, together with chefs I don’t know if it’s the wave of the 21, from 10 p.m. to 1 a.m. on the rooftop owner Jeni Britton Bauer will lead Craig Strong and Gabriel Ask, Tour- future, but there’s definitely a clien- of the Gale South Beach, 1690 Collins another. We sat down with both. ondel will prepare the bite-size tele for that. I think it’s well received Ave., Miami Beach. Tickets cost $95.

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