Photo by Adrianne 2 TASTE 2015 miaminewtimes.com miaminewtimes.com TASTE 2015 3 TASTE LEE TAKES THE LEAD The SoBeWFF founder dishes on this year’s top eats.

I think the is really superb, Tickets cost $225; special Sunday 3 to 5 with the greatest lineup of chefs un- p.m. on Ocean Drive ticket costs $100. der the tents. Plus, I love host Debi “The Grand Tasting Village is our Mazar — she’s a hoot. This party nucleus and our home. With all the is also one of the best values at the wines, spirits, , and activations, festival. We chose to price the tick- it’s also where we have the great- ets at $150 because it’s a new event, est number of people participating. held Thursday night, From noon to 5 p.m. on and we want people to Saturday and Sunday, you become familiar with it. “IT’S THE DEAD can spend the entire day We do a big pizza event OF WINTER, from over 70 dif- at the New York Wine SO TO ENJOY ferent , tasting & Food Festival, and it’s wonderful wines, and incredibly popular. In SUCH A GREAT enjoying celebrity chefs Miami, we’ve focused LINEUP OF like , Anne on and burg- TALENT ON Burrell, and Morimoto. ers; now it’s time we THE BEACH IS This year, we’re welcoming did a party focusing EXCITING.” new personalities like The on Italian food. This is Chew’s Carla Hall, Haylie our new crown jewel at the South Duff, Tiffani Theissen, and Ludo Beach Wine & Food Festival.” Lefebvre. We’re also welcoming back Bethenny Frankel and Guy Fieri.” Seminole Hard Rock Hotel & Casino’s Meatopia: The Q Revolu- Nutrish’s Yappie Hour, presented tion, presented by Creekstone by BarkBox, hosted by Farms, hosted by Guy Fieri, Saturday, February 21, from 4 to 6 curated by Josh Ozersky p.m. at the Standard Spa, 40 Island Saturday, February 21, from 7 to 10 Ave., Miami Beach. Tickets cost $95. p.m. beachside at the Delano, 1 Lincoln “Rachael Ray loves dogs and is Rd., Miami Beach. Tickets cost $250. known to be active in the dog com- Lee Schrager “Bubble Q put the South Beach munity. And I love dogs — I have Wine & Food Festival on the map, two myself. We’re always looking Melanie Dunea and Meatopia is still essentially a for something different to add to BY LAINE DOSS barbecue event. We’ve morphed the festival, and this seemed per- it in our quest to keep the festival fect. This event is the first South he South Beach Wine & pop-culture chefs meet in the most fresh and people excited. We’ve also Beach Wine & Food Festival where Food Festival will take over beautiful place in the world.” lowered the ticket price to $250. you can bring your dogs. We’ll have South Beach February 19 The one problem with the festival What do I love about Meatopia? groomers where your dog can get through 22 with more than is attendees’ inability to be in more First, this is probably one of the pampered and treats by BarkBox 75 signature events, tast- than one place at the same time. With most exciting groups of chefs ever and Nutrish. Pooches, of , are Tings, parties, seminars, and . multiple parties and dinners taking curated; I love that Blues Traveler free when their adults buy a ticket.” The four-day bash — which benefits place simultaneously, it’s difficult to will be performing live; I love that the Chaplin School of Hospitality choose which event to attend. Here, Guy Fieri is hosting; and I love that Nashville on Fire , featur- & Tourism Management’s Wine Schrager himself gives the inside you’re having this primal experience ing Jonathan Waxman, Hat- Spectator Management scoop on the hottest parties this year. — eating barbecue with your hands. tie B’s, Tandy Wilson, Patrick Laboratory and the Southern Wine & In the end, the SoBeWFF founder Meatopia will work all the senses. Martin, and Diego Oka Spirits Beverage Management Center assures guests will have fun. “We have You’re going to hear the music from Friday, February 20, from 7 to 10 p.m. at FIU — brings chefs from all over the the best time and we raise money for over the causeway, you’re going to at the Mandarin Oriental Beach, 500 globe, along with about 60,000 hun- a good cause. That’s the bottom line.” smell the food from down the block, Brickell Key, Miami. Tickets cost $225. gry fans who flock to Miami’s beaches and you’re going to taste the most “Jonathan Waxman is spear- and restaurants for a taste of the sub- Italian Al Fresco Feast on the Beach, delicious food and enjoy a great bar.” heading this dinner featuring the lime and the opportunity for selfies hosted by Debi Mazar and Gabriele flavors of this iconic city. Some of with their favorite celebrity chefs. Corcos, presented by Ronzoni, Whole Market Grand Tast- Nashville’s best restaurants, like Hat- Founder and organizer Lee sponsored by Miami magazine ing Village, featuring MasterCard tie B’s, will be on hand to celebrate Brian Schrager calls the festi- Thursday, February 19, from 7 to 10 Grand Tasting Tents & KitchenAid through food and music. It’s the val “one of the greatest culinary p.m. beachside at the Delano, 1 Lincoln Culinary Demonstrations dead of winter nearly everywhere sensory experiences on the Rd., Miami Beach. Tickets cost $150. Saturday, February 21, and Sunday, else in the United States, so to be planet,” where “respected Mi- “If you love Italian food, and who February 22, from noon to 5 p.m. at 13th able to enjoy such a great lineup of chelin white-tablecloth chefs and doesn’t, this is a not-to-miss event. St reet and Ocean Drive, Miami Beach. talent on the beach is exciting.” ◆

4 TASTE 2014 miaminewtimes.com 4 TASTE 2015 miaminewtimes.com miaminewtimes.com TASTE 2015 5 TASTE HOTTEST TICKETS As SoBeWFF evolves, the big events take on a life of their own.

one hand and a beer in the other. Let rock band Blues Traveler will the sweet and smoky aroma of grill- take the stage for a live perfor- ing meat be your guide, and when mance sure to include the group’s you need a burger break, plop down 20-year-old hit “Run-Around.” on the sand and take in some of the “Vegans and vegetar- live entertainment. You might just ians, stay home. Save your money,” get to rub shoulders Schrager adds. with host Rachael Ray Seminole Hard Rock or contestants “VEGANS AND Hotel & Casino’s Meato- VEGETARIANS, pia: The Q Revolution, and Richard Blais. STAY HOME. presented by Creekstone As for the burgers, SAVE YOUR Farms, hosted by Guy years past have seen Fieri, curated by Josh Coca-Cola caramelized MONEY.” Ozersky: Saturday, Febru- onions, pizza burg- ary 21, from 7 to 10 p.m. ers, Nutella on meat, and ramen beachside at the Delano, 1 Lincoln buns. There’s no holding back. Rd., Miami Beach. Tickets cost $250. Will one of the local guys from Bread + Butter, Blue Collar, or Lure Chicken Coupe Fishbar (whose burgers won the Is there anything more decadent New York Wine & Food Festival than eating America’s number one three years in a row) flip the win- guilty pleasure — fried chicken — ning patty? Your vote will decide. with endless champagne? The man Amstel Light Burger Bash, behind SoBeWFF and author of presented by Schweid & Sons, Fried & True: More Than 50 Recipes hosted by Rachael Ray: Friday, for America’s Best Fried Chicken & February 20, from 7:30 to 10:30 Sides, Lee Schrager, doesn’t think so. p.m. beachside at the Ritz-Carlton This is why he came up with Chicken South Beach, 1 Lincoln Rd., Mi- Coupe, an offshore soiree devoted ami Beach. Tickets cost $250. to crisp golden bird and bubbly. Chef Andy D’Amico at The Dutch’s Andrew Carmel- Burger Bash Meatopia: The Q Revolution lini is back to host the third-annual There was nothing wrong with walk-around intimate tasting that Aaron Davidson/Getty Images the festival’s first signature, an- brings together a stellar lineup of BY CARLA TORRES nual event — the Q — which fused chefs to hail the hen. Expect both copious amounts of bubbly with timeless preparations and radical ith so much to want to score tickets to the late- limitless quantities of all things interpretations of the classic do (more than night events (from 10 p.m. to 1 a.m.), grilled, braised, or barbecued. But from Southern authorities 75 events) and which range from a tiki showdown there’s something better about such as John Kunkel and Art Smith. so little time hosted by to a desert a full-on meat festival where And because no fried chicken (only four days), party where Dominique Ansel (the whole animals are cooked over is complete without a , theW 14th-annual South Beach creator of the cronut) will super- an open fire, bourbon is the over- everything from biscuits to grilled Wine & Food Festival can be dif- vise as you get chocolate-wasted. flowing spirit of choice, and rock watermelon will find its way onto ficult for rookies to navigate. Regardless of the approach ’n’ roll comfort-food king Guy your plate and into your belly. So listen up, newbies. Festival you wind up taking, here are some Fieri is leading the wolf pack. Wash it all down with flutes of founder Lee Brian Schrager has some of our favorites events. The first “Meatopia is a great carnivore champagne, and on your way out, sound advice: “People shouldn’t four are signature events. The event that’s taken place in New York remember to pick up your gratis sou- overdo it. First-timers always feel last couple are just flat-out cool. for a few years and that I’ve always venir — a copy of Fried & True — so like they have to do everything. Any loved and always wanted to get you can re-create Chicken Coupe ticketholder should see one of the sig- Burger Bash my hands on,” SoBeWFF founder at home any night of the year. nature events, the Grand Tasting Vil- More than 25 of the nation’s top and organizer Lee Schrager says. Chicken Coupe, hosted by An- lage, and one of the smaller events.” burger virtuosos will beef it out The world’s most recognized drew Carmellini: Saturday, February Which of the smaller events? at the ninth-annual Amstel Light meat fest will round up 30-plus no- 21, from 7 to 10 p.m. in the ballroom at Consider beginning your weekend Burger Bash, hoping to take table chefs, all of whom will bring the W South Beach, 2201 Collins Ave., at the festival’s Oyster Bash on Fri- home the coveted people’s choice their best chops to this cornucopia Miami Beach. Tickets are sold out. day, February 20, from 5 to 7 p.m. at award and lifelong bragging rights of pork, beef, lamb, chicken, duck, Lure Fishbar (tickets cost $135). (or until next year anyway). turkey, and quail. While animals Italian Al Fresco Feast If what you’re looking for is a Devise a plan of attack and em- are the undeniable stars of the The Q has kicked off SoBeWFF nightcap (liquid or edible), you’ll brace the long lines with a burger in show, Grammy Award-winning since its inception 14 years ago,

6 TASTE 2014 miaminewtimes.com 6 TASTE 2015 miaminewtimes.com but in the spirit of keeping things fresh and in celebration of Ron- zoni’s 100 years of making pasta, this year’s fest will include the inaugural Italian Al Fresco Feast, hosted by actress Debi Mazar and her Italian husband and cohost of Extra Virgin on the - ing Channel, Gabriele Corcos. More than 30 chefs — most of whom are Italian — will join the powerhouse couple in this feast on the sand. When the moon rises, chances are you’ll want a big pizza pie. You’ll get it and much more. Think arancini, mounds of meatballs, specialty VOTE pastas, various kinds of char- cuterie, impeccably aged Parmi- SHORT ORDER’S BEST BITE ON THE BEACH giano-Reggiano, and cannolis. Attendees will be able to vote for their favorite dishes You can bet there will be a and decide which restaurant will win the Miami New line at Top Chef heartthrob Fa- bio Viviani’s booth, which may Times’ “Short Order’s Best Bite on the Beach” award or may not serve Siena ’s at m.bitesonthebeach.com baseball-size meatball. Wait it out with a glass (or two) of vino. Italian Al Fresco Feast on the Beach, hosted by Debi Mazar EXPERIENCE and Gabriele Corcos, presented DOWNLOAD THE SOBEWFF MOBILE APP by Ronzoni, sponsored by Mi- ami magazine: Thursday, Febru- Available for iPhone and Android. ary 19, from 7 to 10 p.m. beachside at the Delano, 1 Lincoln Rd., Mi- ami Beach. Tickets cost $150. FREE Paella by the Pool PARK-N-RIDE James Beard Award winner and Exclusive for Whole Foods Market Grand Tasting Village America’s best-known Span- ish toque, José Andrés, will host (GTV) ticketholders: FREE shuttle transportation to GTV the first-ever poolside paella from Festival parking lot at NE 8th St. and NE 2nd Ave. bash at the swank SLS South in Downtown Miami. Beach, where his culinary won- derland, the Bazaar, is located. The new event honors the quintessential dish of Spain, paella, which although universally known, TICKETS STILL AVAILABLE varies from region to region (as any SOBEFEST.COM | 877.762.3933 | OFFICIAL CARD good Spaniard will tell you). The intimate gathering will round up six chefs who will craft their takes FEBRUARY 19-22, 2015 on the rice dish à la minute. Watch them being made and then try them all (and even go for seconds). But just in case Andrés’ dynamic ON-SITE BOX OFFICE LOCATED wit and charm enrapture you, be TH sure to set an alarm to hit up chef AT 13 & OCEAN DRIVE Andoni Luis Aduriz’s paella pan at some point. His three-starred TITLE PRESENTING BENEFITING HOSTED BY Michelin restaurant, Mugaritz, has been ranked in the top ten of “The World’s 50 Best Restaurants” list for the past eight years. You might even want to go for thirds HOST HOTEL PREMIER OFFICIAL AIRLINE — it’s a paella party, after all. Despaña presents Paella by the Pool, hosted by José An- drés: Thursday, F ebruary 19, from 7 to 10 p.m. at SLS Hotel South SPECIAL THANKS Beach, 1701 Collins Ave., Miami Beach. Tickets are sold out. ◆ miaminewtimes.com TASTE 2014 miaminewtimes.com TASTE 2015 7 TASTE BLOND BOMBSHELL Guy Fieri goes from pretzel wagon to stardom.

mayor of Flavortown about what there’s a lot of money being raised he has in store for the Magic City. for kids, and tickets aren’t cheap. New Times: You’re hosting I said I’m the last guy, so don’t go Meatopia, a New York event turning the lights out, because if that’s making its Miami debut the party gets going like I want it to this year. What can we expect? get going, we’ll stay until I say it’s [Meatopia founder] Josh [Oz- time to wrap it up. One of the dishes ersky] is quite a character and a I’m making, I can’t tell you what it good buddy of mine. When a buddy is, but there will be a wow factor. calls and asks, “Would Your show Diners, you be involved?” I Drive-Ins and Dives say sure. It’s not just “I’M NOT A [AKA Triple D] has about the food. It’s TV PERSON. filmed multiple times about chefs coming THAT’S in Miami, and your together . It’s about the EXACTLY Guy’s Burger Joint is on creativity. It’s about several Carnival ships the artistry. You want WHAT THE that sail from South to talk about thinking FUNNY Florida. What’s your at- outside the box? This PART IS.” traction to our city? event is on the other In my opinion, Miami side of the room from the box. If is one of the great food cities. People you’re coming to see something go for the weather and for the ocean, unique and odd, you’ll see some of but there’s so much cultural influ- that. If you want to see someone ence and great food. It doesn’t matter a whole 1,100-pound steer, where you find that food. It can be a you’ll see that. If you’re interested hole in the wall. I’ve had some of the in talking with the chefs and find- best Haitian food I’ve ever had in my ing out what they’re doing, it’s go- life in Miami. Can I tell you where ing to be all of that and then some. the restaurant is? Absolutely not, What will you cook because I was taken there by some at the event? of my buddies. SushiSamba is one of I’m bringing my team and we’re my favorite places to go. I love Sakaya Guy Fieri going to be doing roasted pigs with , Tap Tap, Blue Collar, La Ca- some creative twists. Nobody wants maronera. When we come out for Denise Truscello to talk about what they’re doing yet the festival, we’re coming a day early BY LAINE DOSS because they don’t want to let the cat and hanging out with Chris from out of the bag. When we start talk- Scully’s and going out on an airboat. ith his spiked blond and Guy’s Grocery Games. He owns ing about how we want to present Would you ever open mane, Guy Fieri about a dozen restaurants and has our dish, we all start getting into it. a restaurant here? may be one of the partnered with Carnival Cruise You’ll also do a cooking demo I think there might be a pos- most recognizable Lines to bring Guy’s Burger Joint at the Grand Tasting Village, sibility. But I’ve come to learn celebrity chefs in the to some very big ships. Even the where you’ve done everything when opening restaurants in Wworld. The Ohio-born 47-year-old’s infamous pan of his Times Square from make frozen cocktails for a markets I’m not from is that you career trajectory skyrocketed in restaurant, Guy’s American Kitchen thousand people to toss pizzas. need to have somebody local on 2006 when he won on the show The & Bar, by ’ What’s planned for this year? the ground. Take Sakaya Kitchen: Next Star. Suddenly, Pete Wells didn’t set Fieri back. A I’m closing out Saturday’s Grand I wouldn’t in a million years think millions of fans wanted to take a trip few days later, the Tasting Village, so in true Guy Fi- that was a good place to open a to “Flavortown” with the high-en- caught the redeye from California eri form, you’ll see some exciting restaurant, but [owner Richard ergy character. But few people know to the Big Apple to give his rebut- stuff. Of course, you’ll always get Hales] also has Blackbrick right Fieri’s relationship with food began tal on the Today Show: “People a cocktail. I’m getting everybody across the street in what looks like in his childhood, when his father of- see me as a TV guy. I’m really a ready, mentally prepping them to go a residential neighborhood. You fered to help him build a pretzel cart. chef. I’m really into restaurants.” to the big parties afterward. We’ll know where I would want to put a Later, with partner Steve Gruber, The unstoppable toque is film- have fun with it, we’ll get loud, but place? Right in the middle of South he opened his first Johnny Garlic’s ing in California but will take I want people to have a takeaway Beach. Yeah, I think you need a restaurant about a decade before time to fly to Miami for the South on what a great festival this is. We little Guy Fieri California-style. Food Network “discovered” him. Beach Wine & Food Festival, have a fiduciary responsibility — Tell us about your start. These days, Fieri is the host of where he will cohost Meatopia: that’s a big word, isn’t it? We have Out West we didn’t know what a several Food Network shows, in- The Q Revolution Saturday eve- a fiduciary responsibility to make soft pretzel was, and I was in Tahoe cluding Diners, Drive-Ins and Dives ning. New Times spoke with the sure people are entertained because skiing and there was this guy >> p10

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miaminewtimes.com TASTE 2015 9 Blond Bombshell from p8 Did you ever want to go just like anyone wouldn’t want to do Whole Foods Market Grand on the celebrity track? it. I figured, This is going to be a neat Tasting Village featuring Mas- who sold soft pretzels. I must have I’m not a TV person. That’s exactly experience. I’m going to meet Emeril terCard Grand Tasting Tents & spent my entire allowance on those what the funny part is. All I ever Lagasse and I’ll get to see New York, KitchenAid Culinary Demonstra- pretzels. So my dad said, “Why don’t wanted was to be a great dad, like my because I had never been there. I had tions: Saturday, February 21, from you make your own pretzel cart,” dad. I wanted to have my own busi- no idea how it would fly, and I won. noon to 5 p.m. at the Grand Tasting and he helped me build this cart ness; I wanted to be creative. I just The beauty of this has been getting Village, 13th Street and Ocean Drive, when I was in fifth grade. I was sell- wanted to open my own restaurant, to know all these great people and Miami Beach. Tickets cost $225. ing pretzels at rodeos and the fair. and I was happy as can be when I did all the things I get to do. We’ve done Seminole Hard Rock Ho- When I was a sophomore in high that. I had a great business partner, over 800 Triple D locations. And that’s tel & Casino’s Meatopia: The school, I had saved up enough to be and we opened another restaurant the reason I’m a chef, because I love Q Revolution, presented by an exchange student. I was only 15 and another. Then one of my bud- making people happy. I love the smile Creekstone Farms, hosted by and I took a semester of French at dies said there’s this show on Food on someone’s face when they bite Guy Fieri, curated by Josh Oz- the local college, and when I was 16 Network, and I had no idea what I into something and they say, “Wow!” ersky: Saturday, February 21, I lived in France, and that’s when it was getting into. But I sent a video from 7 to 10 p.m. beachside at all hit me. That was it. Game over. in because everyone hassled me and Guy Fieri will appear at the fol- the Delano, 1 Lincoln Rd., Miami This is what the world of food is. dared me, and I didn’t want to do it, lowing SoBeWFF events: Beach. Tickets cost $250. ◆

10 TASTE 2014 miaminewtimes.com

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miaminewtimes.com TASTE 2015 11 TASTE HEAD HONCHOS Culinary captains represent South Florida at this year’s Grand Tasting Village.

area like the Meatpacking District from [Australia] but with a Miami in New York that’s just growing steak-house sort of twist on it.” and going nowhere but up.” Why the best hood?: “It makes me superproud because I moved Brad Kilgore to Miami just over three years, and Restaurant: Alter back then Brickell was just starting Neighborhood: Wynwood to emerge. But now it’s really coming Dish: “I’ll be combining my into its own, so being able to repre- style of paying respects to classics sent and being the guy in this area using Floridian products like Key makes me really proud. We’re not West local pink shrimp just a financial district but with whipped key also have culinary flavors lime and throwing a “WHERE ELSE and restaurants coming twist like green curry CAN YOU GO here that are really mak- and nam pla butter- GET FOOD ing their mark. You don’t scotch to help balance have to go to the Beach to out the coconut.” AND GO TO get a good , although Why the best TARGET RIGHT there are awesome places hood?: “As a newcomer AFTER?” there, don’t get me wrong.” to Wynwood, it means a lot to represent what Timon Balloo we want to bring to the neighbor- Restaurant: Sugar- hood. It’s an artistic forward-from- cane Raw Bar Grill scratch area, and that’s the way Neighborhood: Midtown we’re going to be doing it at Alter Dish: “I figured it would be and at the festival. People truly be- great to win the masses over with lieve in what they’re doing over here, one of the Sugarcane favorites, and I’m just glad to be a part of that.” so we’re going to do our one- biter goat cheese croquetas.” Tim Andriola Why the best hood? “Well, Restaurant: Basil Park because we have Sugarcane. Just Neighborhood: kidding! I think we’re a pretty cool Sunny Isles Beach little area. Where else can you go Dish: “We’re going to do one of get food and go to Target right after? our signature dishes that customers You can get a cocktail after work or really seem to enjoy: a pan-roasted a full meal at your favorite neighbor- Timon Balloo scallop with raw corn salad and hood joint. We have that versatility.” purée of butternut squash.” Andrew Meade Why the best hood?: “I don’t Peter Boulukos BY CARLA TORRES know if we’ve got the best hood or Restaurant: S3 not; that’s a good question. We have Neighborhood: Fort Lauderdale he Grand Tasting Village from each district what they plan to a lot of high-end and good restau- Dish: “I’m doing a creole is the festival’s culinary make and why their hood is best. rants coming up in the area, like Cor- conch stew with stone crab claw. wonderland. To celebrate sair that just opened at Turnberry I’m using lots of ingredients its 14-year run, as well as Michael Shikany Isle. If you look at Sunny Isles ten from South Florida, so I think it Miami’s ever-growing Restaurant: Shikany years ago, it was nothing of what it represents the area nicely.” Trestaurant scene, organizer Lee (now closed) is now. North Miami is really start- Why the best hood?: “I wouldn’t Brian Schrager has called upon the Neighborhood: Wynwood ing to explode and be a little more go out there and be that bold, per- city’s top toques to help the hordes Dish: “Crispy Kumamoto cutting-edge than ever before.” sonally. I think we’re going to stand navigate the shaded white sands. oyster Wagyu tenderloin tartare out because so many people think “We’ve invited fellow chefs slider made from cayenne apple Aaron Brooks of South Florida and think of just from restaurants as far north as chutney, pickled mung bean, red Restaurant: Edge Steak & Bar Miami, but we’re just 25 miles Palm Beach and far south as the onion relish, shiso chili oil powder, Neighborhood: Brickell north and have a completely dif- Keys,” Schrager says. “Each one and white truffle sesame aioli.” Dish: “I wanted to do a take on ferent culinary style and setting.” will be the leader of their pack.” Why the best hood?: “I wouldn’t kielbasa that I’ve made lately and Not quite sure which neighbor- say we’re the best dining neigh- turns out really good, but with lamb Jonathan Lane hood to check out first? To help borhood, but we’re starting to get of course. It’ll be in a little soft bun Restaurant: Traymore you make the best choices, New there; we’re definitely the most with some jalapeño mint jelly — a Neighborhood: Miami Beach Times asked the head honchos up-and-coming. It’s similar to an play on classic flavor on where I’m Dish: “We’ll be poaching >> p14

12 TASTE 2014 miaminewtimes.com 12 TASTE 2015 miaminewtimes.com miaminewtimes.com TASTE 2015 13 Big Time from p12

some local yellowfin tuna to make a tuna conserva with some grilled Zak the Baker bread, a little of some fresh herbs, and a nice aioli.” Why the best hood?: “We’re a real straightforward seafood restau- rant that’s a little bit off the beaten path and all about the locals, and I think Traymore has brought a lot of fresh seasonal flavor to the neigh- borhood. You see people out on the boardwalk talking about food on a daily basis. There’s a community.” David Sears Restaurant: SushiSamba Coral Gables Neighborhood: Coral Gables Dish: “We really want to show- case the flavor profile of what Peru is all about, so we’re doing veal heart anticuchos with chimichurri aioli and a couple of other exciting things I don’t want to talk about just yet.” Why the best hood?: “A lot of em- phasis is put on SoBe, but Coral Gables is the underdog in comparison to all these other well-known areas. For me it’s a great way to showcase talents we have here on a larger and broader scale so that not just people in Miami but also people around the world can see what we have to offer. I want to open the eyes of the people in South Florida that Coral Gables is here to stay.” Larry LaValley Restaurant: 3800 Ocean Neighborhood: Palm Beach Dish: “We get our scallops from New England, so we’ll be replicating a dish we do at the restaurant to high- light the amazing seasonal product and putting a really great twist on it by pairing another local ingredient, calabaza, with a great vanilla rum butter and some crispy plantains to have that Floribbean touch.” Why the best hood?: “It’s nice to have some representation from Palm Beach because it spans several counties. A lot of the chefs here in Palm Beach have great camaraderie, and I think we’re go- ing to show up in style. It’s always fun to go head-to-head with all the big-name chefs in Miami and big names that are coming from the Food Network for a good cause.”

Whole Foods Marketing Grand Tasting Village featuring Mas- terCard Grand Tasting Tents & KitchenAid Culinary Demonstra- tions: Saturday, February 21, and Sunday, February 22, from noon to 5 p.m. at 13th Street and Ocean Drive, Miami Beach. Tickets cost $225. ◆ TASTE 2014 miaminewtimes.com 14 TASTE 2015 miaminewtimes.com miaminewtimes.com TASTE 2015 15 TASTE ’ROUND THE WORLD From Asia to Peru to the Basque country, ethnic cuisine will dominate this year’s fest.

Another Asian-leaning event is Boston-based ’s collabo- ration with Michael Mina. Tsai says large-scale dinners require a care- ful balance when it comes to using traditional ingredients. “Of course you want to impress the diners, but you also need perfect execution. There’s a big difference between cooking for 20 versus 200,” he says. That execution will be shown off in a duck dish with a traditional foundation: rice porridge called congee or jook in China, juk in Korea, okayu in Japan, and cháo in Vietnam. This classic staple is slowly cooked in water until the grains disintegrate and the whole pot becomes a thick, slightly sweet, and nutty stew. In Hong Kong, it’s a ubiquitous dish, some- times topped with a few strips of fatty brisket and accompanied by cylinders of hot fried dough. Tsai plans to top it with duck prepared two ways. “That’s something I should know how to East Meats West Dinner, make — I’m Chinese,” he says. hosted by Michael Mina To make the congee, rice will and Ming Tsai be simmered in duck stock until it takes on a tawny color rather Dylan Rives/Getty Images than its usual pearly hue. The legs BY ZACHARY FAGENSON will be rubbed in salt and sugar and then cooked for hours in the s the spotlight shines on us know, which largely hails “The area starting from Goa all the duck’s own fat to make a confit, the sand and the celebri- from Punjab in the north. way south to where I’m from was a classic French technique that ties who flood Miami for Kerala “was a huge port city converted, and the last names be- lends the West to the dish. The the South Beach Wine & during the years of the spice route, came Gomez, Diaz, and others.” ruby duck breasts will have their fat Food Festival, countless and the prominent crop was The cow, sacred in many parts cut away, which will be fried into Anuanced of the world take black pepper,” Gomez says, not- of India, was suddenly on the cracklings, while the meat will be center stage. This year’s fest will fea- ing that the nasal-tingling spice is menu. So beef will be featured sliced razor-thin for a play on the ture a tribute to the Spanish culinary what adds heat to her cuisine. along with pork and fish dur- Japanese boiled beef dish, shabu legend Juan Mari Arzak, who has Rice is also a major player. It’s ing Gomez’s dinner. There will shabu. “Diners will be able to eat helped redefine Basque cuisine. The found in steamed cakes as well as be a spicy vindaloo curry domi- the duck breast rare or let it cook humble taco will be honored. So will in the wide, thin pancakes called nated by Kerala’s black pepper a bit in the hot congee,” Tsai says. the empanada. An event will cele- dosas that are filled with potatoes instead of chilies. “It’s almost an Another offering that will blend brate the medianoche, a far superior and lentils. Gomez distinctly recalls Indian equivalent of American Asian classics with Western influ- version of the Cuban sandwich built her mother’s dosas. They’re made barbecue sauce: It’s spicy, tangy, ences is the foie gras mousse served on sweet, fluffy egg bread. There by pounding rice and letting it fer- sweet, and savory,” she says. shumai-style in a dumpling wrap- will also be an Israeli dinner with ment in coconut milk and moon- The fish dish, seasoned with per with a vinegar emulsion. some of Tel Aviv’s best-known chefs. shine. After being rolled out and cardamom and steamed in a Asian-inspired favorites will One event, hosted by Atlanta cooked, they feature a crisp, lacy banana leaf, will be plated with also appear in a Southern dinner chef Asha Gomez, will be a rare edge with a soft, cake-like interior. spiced plantains. This should celebrating Nashville at Brickell glimpse of India. Gomez was Most striking, however, sound familiar to those from Key’s Mandarin Oriental. Though born and raised in Kerala in the will be the proteins featured the Caribbean. Both regions are the event will highlight the South country’s southern reaches, and throughout the menu. close to the equator, and though by featuring Tandy Wilson, owner her take on the fragrant, savory “Before the Brits came, the they’re thousands of miles apart, of Nashville’s City House, and Hat- curries and other dishes is far Portuguese were there, and with the inhabitants happily stumbled tie B’s nuclear-spicy fried chicken, from the Indian food most of them came missionaries,” she says. upon similar techniques. it will take place in famed Peruvian

16 TASTE 2014 miaminewtimes.com 16 TASTE 2015 miaminewtimes.com chef Gaston Acurio’s restaurant. Executive chef Diego Oka says he’ll dish out chaufa aeropuerto, a BOTTOMLESS nod to the heavy Asian influences SANGRIA & MIMOSA in Peru with crisp rice, sweet soy, 18. per person roast pork, and pickled ginger, all topped with a thin egg crepe. “Every Sunday in Peru we eat this,” Oka says. “It’s a classic.” The history of chaufa is par- ticularly fascinating. It began in the late 19th Century, when dip- lomatic relations between Peru and Japan opened. Thousands of Japanese left their homeland for the mountainous Latin American nation. More than a century later, many of the Asian country’s cu- linary traditions are woven into Peru’s. Tiraditos, for instance, are a GET HOOKED common-sense blend of Peruvian ceviche and Japanese sashimi. The Japanese “taught us how ON BRUNCH. to eat fish raw, how to cut it, how to clean it, and how to eat it right at that moment to tell what it is and whether it’s fresh,” Oka says. All of these options are inspired in one way or another by the travels and preferences of festival founder Lee Brian Schrager. Follow him on Instagram and you’ll get a glimpse JOIN US SATURDAYS & SUNDAYS of whirlwind trips that inspire some of the fair’s events. What FROM 11:30 am TO 4:00 Pm you might not see is that the man who is adored by celebrity chefs ENJOY OUR TASTING is simple at heart. He loves burg- ers, fried chicken, and tacos. But MENU OR A LA CARTE. sometimes he likes to step out of his comfort zone and take thousands of festival attendees with him. “I traveled to Israel, was im- pressed with what was going on there, and brought back what I hope will be a great idea,” Schrager says. “I want to be able to bring chefs here” for people who might not be able to travel. “That’s the best part.”

East Meats West Dinner, hosted by Michael Mina and Ming Tsai: Thursday, February 19, from 7 to 10 p.m. at the Turnberry Isle Resort, 19999 W. Country Club Dr., Aventura. Tickets cost $250. Nashville On Fire Dinner, featuring Jonathan Waxman, Hattie B’s, Tandy Wilson, Pat- rick Martin, and Diego Oka: Friday, February 20, from 7 to 10 p.m. beachside at the Mandarin Oriental Miami, 500 Brickell Key Dr., Miami. Tickets cost $225. Flavors of India Dinner, hosted by Asha Gomez and Amol Agar- wal, part of the New York Times Dinner Series: Saturday, February 21, from 7 to 10 p.m. at the Ritz- Carlton South Beach, 1 Lincoln Rd., Miami Beach. Tickets are sold out. ◆ miaminewtimes.com TASTE 2014 miaminewtimes.com TASTE 2015 17 8075BULnewTimesTasteAd.indd 1 2/13/15 12:39 PM TASTE TIPS FROM LA SEÑORA Let Michelle Bernstein guide you through the Grand Tasting Village.

bites from South Florida’s best res- taurants and sipping on good wine. Bernstein, who always manages to look chic, has this advice: “Wear loose- fitting clothes. You’ll want to eat a lot and drink freely, and you don’t want to feel like you’re poured into a sausage casing.” Our favorite chef also has advice for cooks working the event. “Wear something that you’d want to jump in the ocean in underneath your chefs clothes; it’s a great way to refresh after a long day of cooking.” Use the complimentary park- and-ride service. With thousands of people heading to South Beach for the festival, parking’s going to be next-to- impossible. Instead of driving across the causeway only to find all the mu- nicipal parking lots full, take advantage of SoBeWFF’s new park-and-ride service. Complimentary shuttles will run continuously Saturday and Sunday from 11 a.m. to 7 p.m. for GTV ticket- holders from parking lots near down- town Miami, where you can park your car — also for free. That means you can use the shuttle service as your desig- nated driver if you live in downtown Miami and Brickell. Visit sobefest. com for an updated list of participating Michelle Bernstein free parking lots for ticket holders. Pack a bag. Bring a bag filled with Michael Pisarri essentials to make your day more BY LAINE DOSS pleasurable. First and foremost, don’t forget to pack sunscreen. You should ith all the dinners, As with any full-day outing, a plan by giving away water at designated also bring a camera or a portable parties, and seminars helps you make the most of your day. areas throughout the event. second battery for your phone — you that make up the We enlisted Michelle Bernstein to Kick your heels to the curb. don’t want to run out of power the South Beach Wine give us tips for the best day ever. The Those Manolo Blahniks might go nanosecond Guy Fieri stops to take & Food Festival, no Miami chef confides she’s been to perfectly with your outfit, but there’s a picture with you. Bernstein also eventW is more famous than the Grand every single South Beach Wine & Food nothing sexy about teetering about suggests mints and wet naps or moist Tasting Village. A small gourmet city Festival since its inception in 1997 — a on the sand in shoes that hurt. “Don’t wipes. “Trust me on this,” she adds. pops up on Miami Beach’s white perfect-attendance record. The James bother with high heels,” Bernstein Eat something beforehand. sands each year, housing hundreds Beard Award winner — who w ill co- says. “You’ll be regretting it the Though at first, this tip might sound of wineries, restaurants, and spirits host the A League of Their Own brunch whole night.” Instead, opt for ballet counterintuitive, Bernstein explains companies eager to give you a taste of with Gabrielle Hamilton and Eliza- flats or bejeweled flat sandals for her rationale. “Eat something, not too their wares. Add to that nonstop en- beth Falkner on Saturday, February 21, women, casual sneakers or sandals much, but a little bit before you get tertainment and culinary demonstra- from 11 a.m. to 2 p.m. at the Thompson for men. And if you’re a chef working there. This way the lines won’t make tions by celebrity chefs like Andrew Miami Beach — shares tips for surviv- the event, it’s even more important you angry. The wait is worth it.” Zimmern, Carla Hall, and the Deen ing the Grand Tasting Village in style. to stay comfortable. Bernstein sug- Family and you’ve got yourself a cu- Hydrate, hydrate, hydrate. An gests, “If you’re doing an event on Whole Foods Market Grand Tasting linary theme park for the weekend. afternoon at the Grand Tasting the beach, either wear thick socks Village featuring MasterCard Grand This year’s Village promises to Village means unlimited wine and in your shoes or no shoes at all.” Tasting Tents & KitchenAid Culinary be bigger than ever, with free park- spirits in the warm, Miami Beach Dress for success. Think twice Demonstrations: Saturday, February and-ride shuttle service and the in- sun. That means constant hydration. before heading out in a bodycon en- 21, and Sunday, February 22, from noon troduction of culinary captains, eight Bernstein says to “carry water with semble to show off months of hard to 5 p.m. at the Grand Tasting Village, chefs each representing a specific you everywhere you go.” The fes- work at Crossfit. Your day is likely 13th Street and Ocean Drive, Miami South Florida dining neighborhood. tival makes it easy to stay hydrated going to be spent exploring delicious Beach. Tickets cost $225 to $275. ◆

18 TASTE 2014 miaminewtimes.com 18 TASTE 2015 miaminewtimes.com miaminewtimes.com TASTE 2015 19 TASTE SOBEWFF: FIND YOURSELF 14 5 24

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1. Delano Hotel (Beachside) 5. Fontainebleau 10. Juvia Modern Italian Feast 1685 Collins Ave., entrance at 4441 Collins Ave., Miami Beach 1111 Lincoln Rd., Miami Beach Dinner, 2/19, 7 p.m. 1 Lincoln Rd., Miami Beach Best of the Best, 2/20, 7:30 p.m. Dolce Brunch, 2/21, noon Italian Al Fresco Feast on 15. Miami Beach the Beach, 2/19, 7 p.m. 6. Gale South Beach 11. Celebrity Reflection Convention Center Meatopia: The Q 1690 Collins Ave., Miami Beach Port of Miami, Dodge Island 1901 Convention Center Revolution, 2/21, 7 p.m. Frost: A Sprinkles All Aboard: Backyard BBQ Dr., Miami Beach Wonderland, 2/20, 10 p.m. at Sea, 2/21, 10 a.m. Wine Spectator Wine Seminar: 2. Ritz-Carlton South Beach Nickel & Nickel, 2/20, 3 p.m. (Beachside), 1 Lincoln 7. Grand Tasting Village 12. Loews Miami Beach Hotel Wine Spectator Wine Rd., Miami Beach 13th St. and Ocean Dr., 1601 Collins Ave., Miami Beach Seminar: Schrader Cabernet Burger Bash, 2/20, 7:30 p.m. Miami Beach Tacos After Dark, 2/19, 10 p.m. Sauvignon, 2/20, 4:30 p.m. Best of the Munchies, 2/22, 6 p.m. Grand Tasting Village, 2/20 (trade Tribute Dinner, 2/21, 7 p.m. Tour de France, 2/20, 5:45 p.m. day); 2/21 and 2/22, noon Southern Kitchen Brunch, Wine Spectator Wine Seminar 3. DB Bistro Moderne 2/22, 11:30 a.m. Series A, 2/21, 10 a.m. 255 Biscayne Blvd., Miami 8. W Hotel (Grove Poolside) Wine Spectator Wine Seminar: Ste. Vintage South of France 2201 Collins Ave., Miami Beach 13. Lure Fishbar Michelle Wine Estates, 2/21, 1:15 p.m. , 2/21, noon Social, 2/20, 3 p.m. Loews Miami Beach Hotel, 1601 Wine Spectator Wine Seminar Collins Ave., Miami Beach Series B, 2/21, 2:45 p.m. 4. Edge Steak & Bar 9. Jungle Island Oyster Bash, 2/20, 5 p.m. Wine Spectator Wine Seminar: 1435 Brickell Ave., Miami 1111 Parrot Jungle Trail, Miami. Celebrating, 2/22, 10:15 a.m. Of Meat and Men Dinner, Fun and Fit as a Family, 14. MC Kitchen Wine Spectator Wine Seminar: 2/21, 7 p.m. 2/21 and 2/22, 10 a.m. 4141 NE Second Ave., Miami. Blending the Rules, 2/22, 11:30 a.m.

TASTE 2014 miaminewtimes.com 2020 TASTE 2015 miaminewtimes.com Wine Spectator Wine Seminar Series C, 2/22, 1 p.m.

16. Pérez Art Museum Miami 1103 Biscayne Blvd., Miami Cobaya Dinner, 2/20, 7 p.m.

17. National Hotel (Poolside) 1677 Collins Ave., Miami Beach Death by Chocolate, 2/21, 10 p.m.

18. Raleigh Hotel 1775 Collins Ave., Miami Beach Buddhas and Bellinis, 2/21 and 2/22 at 10:30 a.m. Caribbean Heat, 2/21, 10 p.m.

19. Shelborne Wyndham Grand South Beach 1801 Collins Ave., Miami Beach Mix It Up With Morimoto & Friends, 2/20, 10 p.m. Dinner hosted by and Anita Lo, 2/21, 7 p.m.

20. Shore Club 1901 Collins Ave., Miami Beach Barbecue & the Blues, 2/19, 8 p.m. The Art of Tiki, 2/20, 10 p.m.

21. SLS South Beach 1701 Collins Ave., Miami Beach Paella by the Pool, 2/19, 7 p.m. 22. The Palms Hotel & Spa 6 time Winner of “the 3025 Collins Ave., Miami Beach Best inexpensive italian Farm to Table Brunch, 2/22, 11 a.m. restaurant” Readers Poll - Miami New Times 23. The Standard Spa 40 Island Ave., Miami Beach “Multi-Year Best Pizza” Yappie Hour, 2/21, 4 p.m. South Florida Parenting Magazine “Best Pizza in MIami” 24. Thompson Hotel CitySearch 4041 Collins Ave., Miami Beach A League of Their Own Lunch, 2/21, 11 a.m.

25. W South Beach 2201 Collins Ave., Miami Beach Chicken Coupe, 2/21, 7 p.m.

26. Wynwood Walls 2520 NW Second Ave., Miami Medianoches & Mixology, 2/21, 10 p.m. ITALIAN RESTAURANTS 27. Fisher Island Club 1 Fisher Island Dr., Fisher Island • Pizza the old-fashioned way Napa Style Dinner, 2/19, 7 p.m. • Garlic rolls dripping with garlic • Fantastic pasta dishes: Spaghetti, Lasagna, ▼ NOT ON MAP Ziti, Alfredo & more

28. Biltmore Hotel 2 great LoCations! Big Cheese of Miami Big Cheese of Homestead 1200 Anastasia Ave., Coral Gables 8080 SW 67th Ave 350 North Homestead Blvd. Barilla Interactive Lunch, 2/21, noon South Miami Homestead Barilla Interactive Dinner, 2/21, 7 p.m. 305.662.6855 305.247.0657 Swine & Wine, 2/22, 5:30 p.m. ◆ Check our website for value coupons bigcheesemiami.com bigcheesehomestead.com miaminewtimes.com TASTE 2014 miaminewtimes.com TASTE 2015 2121 TASTE KING OF THE CRONUT Dominique Ansel created an international sensation. But he wants to do so much more.

tion, Ansel has been busy with We’re always working on be- Dominique other projects. He just announced tween five and ten new ideas in the Ansel a second location kitchen at the same time, but I don’t and plans to expand to Tokyo. decide what the next popular item New Times spoke with the pastry will be — the customers decide. I master about how he came to be make food that connects with people known as a modern day Willy emotionally, and I don’t decide what Wonka and what inspires him. they like. I don’t have any market- Food & Wine called you a ing team of ten people, and I don’t confectionery van have a strategy. I try to Gogh. What do you be good, tasty, clever, think that means? “I REMEMBER and innovative. The Of course I’m not DREAMING rest happens by itself. van Gogh, but I be- Where do you get lieve in creativity and OF PASTRIES, your inspiration for innovation when it THEN WAKING your creations? comes to food. Pastry UP, GOING INTO Inspiration comes is art, but also scien- , from a lot of different tific, so both worlds AND MAKING places. I can be inspired have to meet at some THOSE DREAMS by travel, dining out, or point. Sometimes I even looking at a fashion think of ideas that HAPPEN.” show. One time I was at are scientifically a farmers’ market and impossible. I have a magic souf- decided to share with people what flé that never collapses. I worked the color purple tasted like. I want months to perfect this technique. people to have a childhood memory Some say the cronut made or a unique and very special experi- you an overnight success. ence. Last winter I got sick just as People often talk about overnight I was working on a new menu. I success, but I have over 20 years in the couldn’t taste anything, so I real- kitchen. It’s hard work every day, and ized I had to work a different way. I it’s about trying different things and al- decided that instead of focusing on ways striving to do better. We change flavor first, I would work on texture the menu every six to eight weeks. and appearance. That forced me I like to make new things, and I like to look at things differently. I re- to keep myself and my staff excited member dreaming of pastries, then about the food. The cronut is a beauti- waking up, going into the kitchen, ful creation, but I don’t want it to kill and making those dreams happen. my creativity. That’s why I decided to What can we look forward not just focus on it. This is what I’ve to at the Death by Chocolate been doing since I opened the shop. party you’ll host at the South Others have imitated the cro- Beach Wine & Food Festival? nut. Don’t you think imitation is I invited some of my favorite the sincerest form of flattery? New York pastry chefs to join me I’m a chef and I spent my whole in Miami, like Christina Tosi from life creating things. You can say that Momofuku Milk Bar. The name, BY LAINE DOSS imitation is a form of flattery, and I “Death by Chocolate,” says it all. think it’s nice when you use some- I can’t tell you what I am making ven though Dominique 2013, he introduced this croissant- thing as inspiration and create your for the party, but I can say I will be Ansel is only 37 years doughnut hybrid at his intimate own thing from there. But when you creating something new just for the old, he has had an illus- bake shop and was deluged by blatantly copy and confuse people festival. Every time I do an event, I try trious career spanning fans. The buttery, flaky pastry was with a product that’s not what it’s sup- to create something completely new. decades. The chef and named one of Time magazine’s posed to be, that’s cheating people and Eowner of Dominique Ansel Bak- best inventions that year — right tricking them. I think there are a lot Death by Chocolate: A ery in New York City has worked along with the artificial pancreas of people who try to jump on trends. Party, hosted by Dominique An- at ’ famed Fauchon and for and Virgin Galactic’s Space- Do you know when some- sel: Saturday, February 21, from legendary chef . ShipTwo. Though others might thing will be a real hit, and 10 p.m. to 1 a.m. poolside at the But he’s best known for his spend time trying to capitalize on do you feel pressure to make National Hotel, 1677 Collins Ave., culinary sensation, the cronut. In this lightning-in-a-bottle inven- the next “it” dessert? Miami Beach. Tickets cost $125. ◆

22 TASTE 2014 miaminewtimes.com 22 TASTE 2015 miaminewtimes.com miaminewtimes.com TASTE 2015 23 TASTE EDGY VEGGIE Brunch and dinner allow the festival to go green.

Miami eatery, Basil Park, focuses at this time, so I tried to get them Chef Julie Frans on healthful, nutrient-rich cuisine. thinking as much local as possible.” The five-course meal will be Several chefs will come in from broken down thusly: Ronnen out of town, including Chris Cosen- and Kenney will create the ap- tino, , and Jimmy petizers, Andriola the first course Bradley, plus locals Matthew Sher- and dessert, Ronnen the second man of Jugofresh and Mark Zeitouni course, and Kenney the entrée. of the Standard will be there too. “When I first started going into In addition to the chef stations, health food, reading about raw the brunch will also feature a farm- food, Matthew and Tal were the ers’ tasting table. “I have Teena two guys who kept coming up in [Borek] from Teena’s Pride — she my searches,” Andriola explains. always donates a lot of local produce “I got all their books, so I’m re- and offers that local-farm element. ally looking forward to this.” She brings a lot of food for people to Andriola and team will source taste, and she talks to people about primarily from Harpke Family CSAs and why to buy local. It adds a Farm in Hollywood for specialty nice element to the brunch,” Frans items. Farmer Tamer Harpke is a adds. “We really try to highlight the partner in Basil Park, and the res- fresh seasonal stuff, so we have some taurant frequently uses his items. interesting things on the menu.” As far as what’s on the menu, Teena’s Pride will supply a whole Andriola spilled his part of the host of produce, from tomatoes lineup.“We’re making a chiog- to herbs to kale, Frans says. And, gia beet carpaccio with some of of course, the brunch will use the the wild greens Harpke grows on bounty of Essensia’s work. “My sta- his farm,” he says. “Dessert is go- tion is always closest to our garden, ing to be a raw chocolate pâté.” so I end up walking over with people There will also be jícama ta- who are interested, talking to them cos with pistachio guacamole, about garden-to-table food.” porcini-crusted eggplant, heir- Whole Foods is the event spon- loom tomato lasagna, and several sor, and the company does its best to other plant-strong selections. work with local suppliers, Frans adds. Vegan Dinner, hosted by Mat- “It’s a very mellow event where thew Kenney, Tal Ronnen, and people can really socialize and ev- Tim Andriola: Saturday, February erybody tastes everything, which 21, from 7 to 10 p.m. at Basil Park, also is different from a lot of the 17608 Collins Ave., Miami Beach. At- South Beach Wine & Food Festival,” Dylan Rives/Getty Images tendees must be 21 or older, and attire she says. “There are a lot of chefs — BY HANNAH SENTENAC is smart casual. Tickets cost $250. ten stations or more — so it’s really nice and spread out. People aren’t is the season, South vegetables, try the Vegan Dinner, Farm to Table Brunch crowded; they aren’t spending their Florida — the season for hosted by Matthew Kenney, Tal In line with annual tradition, Za- whole time waiting in line. You’ll garden kale, heirloom Ronnen, and Tim Andriola. Or karian will headline this year’s Farm feel like you’re walking away with tomatoes, eggplant, head to the Farm to Table Brunch, to Table Brunch. The event includes a little more education — not just Swiss chard, arugula, hosted by Iron Chef/restaurateur a series of chef-manned stations, food in your belly and cocktails, Tand other locally grown pro- and chef Julie each featuring a unique dish. At- but you get to meet a local farmer duce. While most of the nation Frans of Miami’s own Essensia tendees can cruise around, tasting and hear the story and why. resembles a tundra, Miami is at Restaurant & Lounge, and featur- goodies from every one of them. “As far as staying true to the name the height of its harvest season. ing a plethora of other chefs. Zakarian will be joined by Essen- of Farm to Table, I really do think we This edible bounty comes sia’s Frans, as well as a roster of other bring that, and I think it’s really spe- just in time for the South Beach Vegan Dinner noteworthy names from across the cial. It’s different from other events Wine & Food Festival. It offers not Miami will be well represented at nation. Known for her local sourcing of the SoBeWFF. We do source as only big-name chefs doing their the Vegan Dinner. Kenney, who and impressive onsite garden, Frans local as possible, as much as we can.” thing, but also locavore events is a raw-food guru, plans to open helped the visiting chefs get clued Farm-to-Table Brunch, presented geared toward South Florida’s both the plant-based restaurant in about what was in season. “Each by Whole Foods Market: 11 a.m. best and freshest products. White Lotus and an eponymous chef creates their item based on sea- to 2 p.m. Sunday, February 22, at the To maximize your experience culinary school later this year. Also sonality,” Frans says. “I gave them all Palms Hotel & Spa, 3025 Collins Ave., of Miami’s rainbow of fruits and present will be Andriola, whose a list of what grows in South Florida Miami Beach. Tickets are sold out. ◆

24 TASTE 2014 miaminewtimes.com 24 TASTE 2015 miaminewtimes.com miaminewtimes.com TASTE 2015 25 TASTE HOMBRES IMPORTANTES and Geoffrey Zakarian bring manpower to SoBe.

they don’t know what they already have. It’s an expensive mistake. So what I wanted to do is sim- plify the pantry. The 50 items I chose are the ones that help you do exactly what you need to do. Can you share a few es- sentials that no home cook can live without? You need to have cracked pep- per, a few different olive oils, both kosher salt and sea salt, and a few vinegars — white wine, sherry, and apple cider. Those are the top five or six things you’ll use all the time. What’s one more tip? Your pantry is the engine to your kitchen. When you have your basic items on hand, it opens up your creativity to try new recipes and experiment. Many people in Miami still la- Scott Geoffrey ment the closing of your restaurant Conant Zakarian Tudor House. Do you think you’ll open another Miami restaurant? I am still committed to finding BY LAINE DOSS a space in Miami. There’s so much happening in Miami, and the whole ood Network celebrities Suite in SoHo. Conant has published more product-driven, which means Design District is on fire. But I want Geoffrey Zakarian and three books: New Italian Cooking, Bold that if my restaurant is in Florida to find the perfect space. I want to Scott Conant share much Italian, and The Scarpetta . and the best produce is coming from come down here and open a res- in common. Both are The chefs each have strong ties Arkansas, I want to get it from there. taurant that can be here forever. longtime judges on the to the Miami culinary scene and Don’t get me wrong — farm-to-table Do you think, with all the mo- network’sF Chopped, best-selling au- have mentored the next genera- is terrific, but when you understand mentum that’s going on now, thors, and successful restaurateurs. tion of great South Florida culinary that you need a lot of product, you that sooner is better than later? Zakarian owns several restaurants experts. Zakarian’s much-loved can’t always rely on one guy. What You don’t want to sort of miss in Midtown , including Tudor House introduced Miami to if his truck breaks down? With that out on an opportunity, but what the Lambs Club and the National. He Jamie DeRosa, who opened his own in mind, I spread the risk over a I worry more about is not getting also oversees the food and beverage restaurant, Tongue & Cheek, and the number of markets and purveyors. the right partnership. There’s al- program at the Water Club at Borgata kitchen at Conant’s Scarpetta at the But a good relationship is important. ways going to be a twinge, but in in Atlantic City and is the culinary Fontainebleau Miami Beach helped They know what I’m talking about, the end you have to be relevant and director for the iconic Plaza Hotel in launch the careers of Michael Pirolo and I know what they’re doing. bring what you like to the table. New York City. He is the author of (Macchialina) and Nina Comp- It’s not only about getting the best; Envision your perfect Miami Town/Country, and his second book, ton, who was named fan favorite it’s also about finding balance. restaurant. Where would it be lo- My Perfect Pantry, was released this last season on Bravo’s Top Chef. In your latest book, My Perfect cated, and what is the concept? past fall. Zakarian is also cohost on Conant and Zakarian will both Pantry, you say every home kitchen I would do it downtown, and I Food Network’s The Kitchen and conduct cooking demonstrations should have 50 key items. How did would probably do a concept like the serves as chairman of the City Har- and sign books at the festival’s Grand you get to that number, and what National [in New York City]. I would vest Food Council, an organization Tasting Village and can be seen at do most home cooks do wrong? want it to be a place that doesn’t have that helps combat hunger in NYC. other events throughout the week- For many people, the pantry is strict hours. We’re looking to open a Conant’s Scarpetta was named one end. New Times caught up with both. where old things accumulate and number of Nationals. It’s a brand I love. of the best new restaurants byEsquire go to die. There’s so much stuff and received a James Beard nomina- Geoffrey Zakarian that’s not used. Most people don’t Geoffrey Zakarian will appear at tion for best new restaurant in 2009. New Times: You’re hosting even know what they have lurk- the following SoBeWFF events: The chef was named one of America’s the Farm to Table Brunch at the ing in the back, so if a recipe calls Farm to Table Brunch, pre- best new chefs in 2004 byFood & festival. How important is a chef’s for, say, coriander, you’ll probably sented by Whole Foods Market, Wine, and his other projects include relationship with purveyors? go out and buy some. Now you hosted by Geoffrey Zakarian, Julie D.O.C.G. Enoteca at the Cosmopolitan Geoffrey Zakarian: I don’t have as have four. That’s what happens. Frans, and friends: 11 a.m. to 2 p.m. in Las Vegas and the SCM Culinary much of a preference for locality. I’m People buy defensively because Sunday, February 22, at the >> p29

26 TASTE 2014 miaminewtimes.com 26 TASTE 2015 miaminewtimes.com miaminewtimes.com TASTE 2015 27 28 TASTE 2015 miaminewtimes.com Hombres Importantes from p26 we’re cooking good, honest food. was playing on the beach, and it was p.m. at Scarpetta at Fontainebleau As a chef, what else is there but to awesome. I mean, I’m a huge Wil- Miami Beach, 4441 Collins Ave., Palms Hotel & Spa, 3025 Collins Ave., serve what I would want to eat? lie Nelson fan, and there were only Miami Beach. Tickets are sold out. Miami Beach. Tickets are sold out. What are your Mi- like a few hundred people there. So Fontainebleau Miami Beach pres- Whole Foods Market Grand ami go-to places? I think we would have Willie play- ents Wine Spectator’s Best of the Tasting Village, featuring Mas- Michael Pirolo at Macchialina is a ing again, and I’d ask a bunch of the Best, sponsored by Bank of America terCard Grand Tasting Tents and good friend of mine. I actually go to his best chefs to do barbecue, and we’d and Merrill Lynch: Friday, February KitchenAid Culinary Demonstra- restaurant more than he goes to mine. drink Casa Dragones tequila and 20, from 7:30 to 10:30 p.m. at Fontaine- tions: Sunday, February 22, from I also happen to love Stripsteak at the have an awesome hoedown. What bleau Miami Beach, 4441 Collins Ave., noon to 5 p.m. at 13th Street and Ocean Fontainebleau. You’re not going to find could possibly be better than that? Miami Beach. Tickets are sold out. Drive, Miami Beach. Tickets cost $225. a bigger Michael Mina fan than me. Whole Foods Market Grand Tast- You’re a veteran of the South Scott Conant will appear at the ing Village, featuring MasterCard Scott Conant Beach Wine & Food Festival. following SoBeWFF events: Grand Tasting Tents and Kitch- New Times: With your two res- If you could create an event Star Power Dinner, hosted enAid Culinary Demonstrations: taurants — Scarpetta and the new to host, what would it be? by Scott Conant, Stephanie Sunday, February 22, from noon to 5 Corsair — you spend more time I remember the second or third Izard, and Jamie Bissonnette: p.m. at 13th Street and Ocean Drive, in Miami than many of the chefs year of the festival, Willie Nelson Thursday, February 19, from 7 to 10 Miami Beach. Tickets cost $225. ◆ who come for SoBeWFF. Does this change the experience for you? Scott Conant: When I come here, I have work to do. Then I also have a wife in New York who thinks I’m partying Finding Gastón Screening: Mon. March 9th at 6:50pm | MDC’S Tower Theater and gallivanting around. It’s work, but Dinner: Mon. March 9th at 8:30pm | La Mar - Mandarin Oriental we always have fun. It’s one of those rare times of the year when restaurant people get to enjoy each other’s com- pany. I get to see friends I normally don’t see. Walking around, going to the tents and the Best of the Best — that’s the whole point of the festival. You’re doing a lot at the festi- val, including the Star Power din- ner with (Girl & the Goat) and Jamie Bissonnette (Coppa and Toro). What do you think about collaborative dinners? I think the two are supertal- ented and they represent the newer generation of chefs. I mean, I have about a decade on those guys. I’m old. If I were a baseball player, I’d be retired already. Seriously, though, not only do I look forward to working with them, but I look forward to learning from them. You’re also doing the Best of the Best, which has been known EVERY CHARACTER to have chefs attempt to, well, best one another with everything UNDER THE SUN from shaved truffles to gold leaf. What do you have planned? If I was going to have gold, I would do a throwback and serve shots of MARCH 6 15,,2015 Goldschläger. I don’t do gold leaf. It’s all miamifilmfestival- . com about full-flavored food. I think that’s what separates us from other restau- rants. My chefs and I are going through some dishes, and I’m trying to incor- porate a little bit of Corsair as well. Corsair is your new restaurant at 1-844-565-6433(MIFF) Turnberry Isle. Many people in Mi- ami are familiar with Scarpetta, but TICKETS: miamifilmfestival. com can you tell us a little about Corsair? The underlying approach to Cor- sair is Mediterranean farmhouse cuisine inspired by Italy, Spain, and France. It’s also on the golf course, so there’s a lot of action. The din- ner menu, in particular, is fun and different and flavorful. I feel like

miaminewtimes.com TASTE 2014 miaminewtimes.com TASTE 2015 2929 TASTE LADIES FIRST Two women will light up the Grand Tasting Village and League of Their Own lunch.

varied genres of soup will become Elizabeth all the rage as healthy, easily digest- Falkner ible, and deeply flavored food. You’ve been fortunate enough to work with culinary masters like Larry Forgione, Guy Savoy, and Daniel Boulud. How have they inspired you as a chef? Each chef I have worked with inspires me differently. Larry For- gione inspired me to become a chef and celebrate American ingredients. Guy Savoy inspired me to pursue great flavor relentlessly. Daniel Boulud taught me that discipline and passion can coexist happily. You’re hosting the Medi- anoches & Mixology event this SoBeWFF. What’s the key to mak- ing an excellent medianoche? I think it’s all about approach- ing it simply. It’s hard not to go for big-ticket ingredients. Resisting that temptation wins the race. Any Miami plans out- side of SoBeWFF? I’m hoping to be part of a restaurant project here some- time in the near future. What was the highlight of Alex last year’s festival for you? Guarnaschelli Where to begin? I really like going down to the tents and watching my colleagues’ cooking BY VALERIA NEKHIM demos. Fun to see all the differ- ent personalities — and foods. wo of the hottest names trains the way she would for any Guarnaschelli talked about New What’s your midnight at this year’s South Beach tournament. This means in addi- Year’s resolutions, midnight of choice? Wine & Food Festival tion to practicing in the kitchen, the , and working with culi- I tend to go very savory: love an egg are athletic chef exercises her mind and nary A-listers. Falkner dished in the hole on buttery rye . I love and Elizabeth Falkner. body as well. Some of her favorite about the Big Apple, Geoffrey spicy barbecue chips with caramelized TGuarnaschelli has quite the re- activities include CrossFit, spin- Zakarian, and guilty pleasures. onion dip. I also love roasted squash sumé: Iron Chef champion, Food ning, yoga, and Jungshin — a type of with roasted pepitas and bacon. Network star, cookbook auteur, and workout with wooden swords she Alex Guarnaschelli You have a young daugh- top toque at Manhattan’s popular likens to the action in the film Kill Bill New Times: What ingredient ter. What’s the most impor- Butter Restaurant. She’s perhaps minus the whole stabbing-people do you enjoy cooking with most? tant lesson you’d like to instill lesser known for her amusing tweets part. Falkner loves a good challenge, Alex Guarnaschelli: A tie in her about cooking? about her family: “My daughter has which is partly why she has earned between Fuyu persimmons Do it for fun. Get pleasure decided she likes watching. ‘Mom, top honors in both sweet and savory and Jerusalem artichokes. from eating what you cook as why did you say that?’ is one thing departments. For this year’s League What restaurant/menu trends much as you get pleasure from I hear a lot now...” And celebrities: of Their Own lunch, she has opted do you foresee for 2015? watching others eating it. “#BenedictCumberbatch is a tasty to prepare the dessert course while I think there will be a continu- In 2012 you became cake.” During this year’s SoBeWFF, her friends Michelle Bernstein ation of and elaboration upon veg- an Iron Chef. How did the candid cook will host the Me- and Gabrielle Hamilton tackle the etarian entrées centered on one that change your life? dianoches & Mixology event and rest of the meal. Though the treat vegetable; creative use of grains for It gave me a great boost in confi- will also appear at the Whole Foods remains a surprise, Falkner says it’s dough, both savory and sweet; and dence. It was, honestly, a great honor. Market Grand Tasting Village. inspired by a recent trip to Turkey. the hamburger and cupcake will What’s your New Before participating in any tele- New Times recently spoke with hold steady as their own food groups. Year’s resolution? vised cooking competition, Falkner both Guarnaschelli and Falkner. As an extension of the broth craze, To master bread >> p32

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miaminewtimes.com TASTE 2015 31 Ladies First from p30 you like to cook at home af- go to Florida more often now. I was so much fun. That was really ter work and that your second just at the Palm Beach Food & Wine when people started realizing I’m dough and tempered choco- cookbook was about what a Festival. I now get to go to places someone who also cooks savory. late once and for all! chef eats at home. What do that are on this side of the country, Do you have any words If you weren’t a chef, what you currently enjoy making? and it’s easier to go to Europe. of wisdom for up-and- would you be doing? Elizabeth Falkner: I was just hang- For the League of Their Own coming female chefs? I’d be either a marine bi- ing out with Anita Lo, and we were luncheon, you’ll be reunited with What I would tell any chef is just ologist or a farmer. working on Chinese dum plings and your friend and fellow Manhattan to stay focused and committed. It’s What does it mean to be soup dumplings. I’ve been really ob- chef, Gabrielle Hamilton. What so physically demanding on your a female chef in 2015? sessed with pasta the last two years, are you most looking forward body too, so my main thing is for The same as it did last and I’m getting into dumplings too. to about working together? chefs — and people in general — to year: a fantastic privilege. You worked in the San Fran- And Michelle too! I love Mi- try to eat healthy and work out. cisco Bay Area and then moved chelle Bernstein. I’ve known both Exercise is one of the most criti- Alex Guarnaschelli will appear at to New York in 2012. What of them for a long time. Gabrielle cal things a chef needs to do. the following SoBeWFF events: would you say are some of the I see often because Prune is one What is your guilty pleasure? Olmeca Altos Tequila’s Medi- biggest differences between of my favorite restaurants in New Hot chocolate with bourbon, es- anoches & Mixology, presented food tastes in the two cities? York and I just love her and we’re pecially this time of year in New York, by Schweppes, hosted by Alex I think because of the amount of good friends. This will be great and buttermilk mashed potatoes. Guarnaschelli: Saturday, Febru- citrus in California and the difference because we’ll be at Michelle’s new Elizabeth Falkner will appear at ary 21, from 10 p.m. to 1 a.m. at in the citrus flavor (it’s more acidic restaurant at the Thompson, and the following SoBeWFF events: Wynwood Walls, 2520 NW Second there than the citrus from Florida), the menu looks outstanding. Fontainebleau Miami Beach Ave., Miami. Tickets cost $95. people there have more of a pal- Is there one Food Net- presents Wine Spectator’s Whole Foods Market Grand ate for acidity from citrus, whereas work competition that Best of the Best: Friday, Febru- Tasting Village, featuring Mas- on the East Coast there’s more of a stands out for you? Why? ary 20, from 7:30 to 10:30 p.m. terCard Grand Tasting Tents & palate for briny, salty, and pickled I think I’ve done almost 30 at the Fontainebleau Miami KitchenAid Culinary Demonstra- stuff. There’s much more of a pick- cooking competitions on televi- Beach, 4441 Collins Ave., Miami tions: Sunday, February 22, from ling culture here, whether it’s the sion, whether as a judge or a com- Beach. Tickets are sold out. noon to 5 p.m. at the Grand Tasting historical Jewish deli or the whole petitor. : Super A League of Their Own, a lunch Village, 13th Street and Ocean Drive, pickling movement in Brooklyn. Chefs (2011) where I went to the hosted by Michelle Bernstein, Miami Beach. Tickets cost $225. Do you prefer living in finals with Geoffrey Zakarian is a Gabrielle Hamilton, and Elizabeth one city versus the other? highlight because I came in sec- Falkner: Saturday, February 21, from Elizabeth Falkner I love living in New York City ond place. It was such a letdown 11 a.m. to 2 p.m. at the Thompson New Times: You mentioned now for a change because I’ve al- because I really thought I’d nailed Miami Beach, 4041 Collins Ave., Mi- in a previous interview that ways wanted to live here. I actually it, but the whole experience was ami Beach. Tickets are sold out. ◆

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32 TASTE 2014 miaminewtimes.com 32 TASTE 2015 miaminewtimes.com miaminewtimes.com TASTE 2015 33 TASTE A SPIRITED FEST This one is all about the booze.

The Cigars & Spirits event Cigars & promises to top off a long evening Spirits of dinners and parties with the ulti- mate sultry nightcap. Relax on the Betsy Hotel’s rooftop and take in the gentle ocean breeze while sip- ping exclusive and rare bourbons, whiskies, Scotches, and tequilas from Southern Wine & Spirits of Florida’s portfolio. Then take a puff from a premium cigar. Experts will school you in how to choose and enjoy a cigar, so by the end of the evening you’ll know the difference between a Churchill and a Corona. The Betsy and BLT at the Betsy present Cigars & Spirits, brought to you by Cigar Aficionado: Friday, February 20, from 11 p.m. to 1 a.m. on the Betsy Hotel rooftop, 1440 Ocean Dr., Miami Beach. Tickets cost $125. A Bloody Good Seminar The bloody mary’s origins are murky, with at least three people laying claim to the tangy cocktail. But whether it was invented at the BY LAINE DOSS Hemingway Bar in the Ritz Paris, at Harry’s New York Bar in Paris, or orget the rest. The South Vic’s and Don the Beachcomber Guests will be able to taste each at Manhattan’s famed 21 Club, this Beach Wine & Food Fes- to entice a new generation. of the cocktails, which will be much is certain: The bloody mary tival is all about the drink. There’s good reason for all of paired with Polynesian-inspired is more than a mere cocktail. It’s a There are dozens of wine- this retro love. A true tiki drink is a bites from Coyo Taco, Red Ginger, hangover remedy, breakfast in a glass, centric dinners, events, balanced affair of fruit, spice, and Shore Club, and others. So break and a slate for a good bartender to andF seminars. Even better, the four- plenty of booze, usually served out the vintage tiki shirts and sa- make signature additions and twists. day festival has plenty of cocktail- in a creative mug and garnished r ongs and enjoy a retro evening Most home bar enthusiasts (and, focused events with some of the best liberally with flowers, plastic mon- of cocktails and tiki culture. Who sadly, many restaurants) simply mixologists from all over the world keys, paper umbrellas, and fresh knows? You might even get lei’d. add vodka to a store-bought mix, coming to Miami to shake things up. fruit. One sip and you’re whisked The Art of Tiki: A Cocktail but making a bloody from scratch is Even some of the signature away to exotic locales where the Showdown, presented by the so much more satisfying. If you’re events and parties are spirits- moonlight dances on calm seas. Captain Morgan Rum Company, up for the challenge, Francesco driven. Meatopia, for instance, The Art of Tiki showdown will hosted by Emeril Lagasse: Friday, Lafranconi, executive director of offers a selection of bourbons, gather modern masters of the tiki February 20, from 10 p.m. to 1 a.m. mixology and spirits educator for including Knob Creek, Basil cocktail for a friendly competition to at Shore Club, 1901 Collins Ave., Southern Wine & Spirits of Nevada Hayden’s, Jim Beam, and Maker’s see who reigns supreme. An esteemed Miami Beach. Tickets cost $95. and founder of the Academy of Mark, to go with your barbecue. panel that includes celebrity chef Spirits and Fine Service, will show From a retro-classic tiki cocktail Emeril Lagasse, Martin Cate of San A Smooth Drink and a Smoke you not only how to make the per- competition to a lesson in mixing Francisco’s Smuggler’s Cove, Diego After a long day, there’s nothing fect brunch-time cocktail, but also the perfect bloody mary, here are Rum ambassador Lynnette Marrero, more relaxing than having a snifter how to personalize it. Of course, the festival’s most spirited events. and tiki legend Jeff “Beach Bum” of fine cognac, bourbon, or rum you’ll enjoy the fruits of your labor, Berry will judge eight of the nation’s accompanied by a good cigar. For making this even an ideal way to Tiki Time best tiki drink makers — Paul McGee centuries, castles and villas were start your Sunday, bloody Sunday. All over the world, tiki are of Lost Lake, Pia Dahlquist of Mai Kai, designed with dedicated smoking Bank of America Lifestyle Semi- making a huge comeback. Long Brian Miller of Tiki Mondays With rooms to which gentlemen could nar: Exploring the Bloody Mary: considered an endangered species, Miller, P. Moss of Frankie’s Tiki Room, retire for a drink and a smoke after A Seminar, hosted by Francesco these potent potables have found Jeff Isbister of Royal Kona, Rob Fer- a formal dinner. Now that ritual is Lafranconi: Sunday, February 22, a new voice with modern mix- rara of the Rum Line, Randy Perez of happily enjoyed by both sexes, with from 10:20 to 11:30 a.m. at the Ritz- ologists who put their own twists the Broken Shaker, and Spike Men- more women lighting up hand- Carlton South Beach, 1 Lincoln Rd., on classic recipes from Trader delsohn — as they fight for the tiki title. rolled cigars following . Miami Beach. Tickets cost $85. ◆

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