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2 TASTE 2012 miaminewtimes.com Double Burger Grilled Picanha Quinoa & Shrimp Salad

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he South Beach Wine & Food Festival celebrates its 11th year beginning this Thursday, February 23. Expected to draw more than 55,000 people during its four days, the event offers the nation’s top epicurean celebrities — , TAndrew Zimmern, and Paula Deen among them — in dozens of events, from seminars to tastings to wild parties. Started at Florida International University as a tiny educational gathering, it has grown into perhaps the nation’s premier food event, largely thanks to the genius of its founder, Lee Brian Schrager. This guide offers the ins and outs of the stars as well as the regulars. So prepare yourself. Then eat up! EVENT MAP Contents PAGE 18 WHAT’S NEW ...... 6 Lee Schrager, the man who started it all, describes the year’s debuts. WISH LIST ...... 10 ’s top toques tell which SoBeWFF event is their favorite. SWEET PAULA DEEN ...... 12 Despite her recent admission, crowds fl ock to the for her charm. BEYOND FAMOUS FACES ...... 20 On February 25, a bevy of seminars and other events will glimpse the future. BURGER DREAMS ...... 22 The Bash is cool and all, but we have some better ideas. FAKE AWAY ...... 24 South Beach Wine & Food Festival winetastings and fi ve tips on how to look smarter than you are. MAJOR-LEAGUE EATS ...... 28 That Hanley Ramirez really cooks. EXOTIC TREATS ...... 30 Andrew Zimmern rolls into Miami for the South Beach chow shindig. FINISH ...... 32 To wind the whole thing down, roll over to the beach. GRAND TASTING PREP ...... 35 Before you go to the big show, read these tips.

XX TASTE 2012 4 TASTE 2012 miaminewtimes.commiaminewtimes.com miaminewtimes.com TASTE 2012 5 Courtesy of The South Beach Wine and Food Festival brunch at the botanical gardens. Gabriele [Marewski] from Paradise Farms is plant- ing everything and will be harvesting it just for the participating chefs. And we’re doing Dining in the Dark What’s New with David Burke at the Perry Hotel, which I think will be great. Lee Schrager, the man who started it all, Guests will be blindfolded? describes the year’s debuts. Not blindfolded, but it will be a pitch- black room and you’ll have no idea what you’re eating. A lot of times we enjoy our BY LEE KLEIN food because it’s so pretty or we don’t redit Lee Brian Schrager, founder and organizer of the Food Network South like something because it’s ugly. So I Beach Wine & Food Festival, for keeping things fresh during the 11-year run. think that’s going to be interesting — not Like the general manager of a sports team, he spends each off-season tinker- only the food, but the wine will be all ing with the lineup — adding a big bat here (like Roy Choi), removing a tired blind tasting. veteran there (the BubbleQ). What remains constant is the intriguing mix of If it’s pitch black, how will we know serious culinarians (Ferran Adrià, Alain Ducasse) and, um, less than serious that David Burke is really there? Cfood personalities (Paula Deen, Rachael Ray). Schrager chatted with New Times about some of Because at the end, he will come out the new events debuting in 2012. and ask what you thought it was. David New Times: There’s a different theme to the dinner-at-sea this year. Burke will definitely be there, and he’s Lee Schrager: We did a Michael’s Genuine boat cruise last year, and we’ve always wanted to big enough in stature to recognize. do something with salsa, so we’re doing a Salsa at Sea cruise with Doug Rodriguez and Aarón Any exciting who has never Sanchez. And I’m looking forward to Conscious Bite Out in the Sacred Space in Wynwood (with been to the festival coming this year? ). Roy Choi will be here; he’s the guy What will the food be like? who kind of started the craze I don’t want to use the word vegetarian or vegan. It’s going to be a lot more. It’s geared toward in L.A. (Koji BBQ). There will also be a new demographic... This is probably not for the Burger Bash clientele. new chefs at Best of the Best. We keep What else is new? the names at that event fresh each year. We also have the Farm to Table Brunch at the Miami Beach Botanical Garden, with Michael Another big finish on tap? Schwartz, Andrea Reusing (Lantern), and a few really great farm-to-table chefs (like Tim Cushman of Our closing party — brand new O Ya and Tony Maws of Craigie on Main). We are growing everything that’s going to be eaten at that — will be food carts on the beach (of-

XX6 TASTETASTE 2012 2012 miaminewtimes.commiaminewtimes.com miaminewtimes.com TASTE 2012 7 Adriana Restaurant Flanigan’s Seafood ficially called Trucks on the Beach). THE RESTAURANTS OF SURFSIDE 9477 Harding Avenue Bar & Grill 305-867-1220 9516 Harding Avenue On Sunday night, we’ll have 23 305-867-0099 of the top carts in South Florida Asa 2 9489 Harding Ave Ho Wang Chinese and one from outside Florida. 305-866-6400 Restaurant What will that look like? 9462 Harding Avenue TASTE B & H Pizza 305-866-7105 Imagine the BubbleQ tent or 233-95th Street Burger Bash tent with the carts THE 786-245-5557 (Kosher) Lotus Miami 9487 Harding Avenue and live local bands. Andrew Bal Harbour Juice 305-397-8062 (Kosher) 9427 Harding Avenue Zimmern is hosting that. 305-763-8865 Moncheese Pizza Sad to see BubbleQ go? WORLD 9459 Harding Avenue Bistro 305-868-6499 We have retired the BubbleQ ON TWO BLOCKS 9555 Harding Avenue and it’s back to The Q. Rather than 305-763-8584 Pescecane Ristorante 9551 Harding Avenue being a champagne-only event, Café Ragazzi 305-861-1060 it is now going to be all the great 9500 Harding Avenue 305-866-4495 Serendipity Yogurt Café wines and spirits from the Moët 9457 Harding Avenue USA portfolio [hosted by Emeril Café Vert 305-865-1506 (Kosher) 9490 Harding Avenue and Guy Fieri]. Plus we have a late- 305-867-3151 (Kosher) Specchio Café night party called Q After Dark. 9485 Harding Avenue Chow Down Grill 305-865-5653 And Disco 9517 Harding Avenue is retired too. 305-397-8494 Subway 9536 Harding Avenue We’re giving Dim Sum Disco a Cine Citta Caffe 305-866-2033 break after five years. We are going 9544 Harding Avenue 305-866-8688 (Kosher) Sushi Republic to be doing a Dolce Asian Lunch at 9583 Harding Avenue the Setai [with Charles Phan of San Cine Citta Grill 305-867-8036 9472 Harding Avenue Francisco’s renowned Slanted Door]. 305-865-8383 (Kosher) The Greek Place 9561 Harding Avenue Dim Sum and Let Them Eat Divine Pizza 305-866-9628 Cake at 1111 Lincoln were a couple 9476 Harding Avenue Harding Avenue / 94th - 96th Streets 305-397-8581 The Harbour Grill of the better parties in recent years. Southbound AIA 9415 Harding Avenue The Epicure event, Party: Im- 305-861-0787 (Kosher) possible, will take place at 1111 Lincoln. We love the 1111 venue, T OWN OF R FSI D For a listing of stores & restaurants SU E so we’re coming back. It’s a really Surfside Tourist Bureau / www.visitsurfside.com cool garage. We’re basically re- FLOR IDA

M I Y A M NT I -DADE C OU 305.864.0722 creating an afternoon at Epicure [Gourmet Market] — all of the best prepared foods you can find in the market will be there. Do you have a favorite among the new events? I love food cart food, so I’m ex- cited about that. We do it in New York and it’s really successful. And last year I didn’t get to appreciate the 1111 space since it was kind of like my birthday party. I’m looking forward to being back there this year. And of course Sunday night EVERY FRIDAY I’m a little calmer and I get to sit down and really eat a meal — so I’ll love the Sunday Supper... It will be an outside, family-style Sunday ALL YOU CAN supper on the deck of the beauti- ful Standard. The Meatball Shop from New York will be there, and EAT STONE CRABS we’ll also use some of our favor- *Seasonal ite meatballs locally. So Michael D’Andrea from Macaluso’s will be involved, and Steve Martorano from Café Martorano. It’s re- ally a family supper, with Sunday gravy and that type of thing. $55 After the inaugural South Beach Wine & Food Festival fin- Japanese & Thai Cuisine ished, did you ever think, Geez, DINE IN | TAKE OUT | DELIVERY OPEN this is going to get big? SATURDAY & SUNDAY/HOLIDAYS 12:30am - 11:00pm MONDAY - FRIDAY 11:30am-11:00pm I never expected we’d be back 3425 MAIN HIGHWAY, COCONUT GROVE, FL 33133 for a second year. Seriously. I’m not 305.446.8800 a long-term thinker. I work best 1719 EAST HALLANDALE BEACH BLVD year by year. We still don’t have a BETWEEN FEDERAL HWY. AND OCEAN DRIVE 954.456.8878 NEWPORTBEACHSIDERESORT.COM five-year plan — ten years later. www.siamoishi.com 8 TASTE 2012 miaminewtimes.com XX TASTE 2012 miaminewtimes.com miaminewtimes.com TASTE 2012 9 Michael Pisarri Wish List Miami’s top toques tell which SoBeWFF event is their favorite. Yes, BY LEE KLEIN hefs are busy people. When the Food Network South Beach Wine & Food Festival We Deliver comes to town, many of them are even busier than usual. Poor, poor chefs: They’re either working so hard at the festival or working so hard because of all the extra foodies in town for the festival that they don’t get to enjoy any of the fun. Still, they can dream of what they would do if they could attend the festivities as a guest. We asked eight local chefs which event they would choose if the op- Cportunity presented itself. Michelle Bernstein, Michy’s, Sra. Martinez, Crumb on Parchment: “The Burger Bash. I can’t go, BEST HEALTHFUL as I have to cook in the restaurant, but I love burgers and wish I could try some of the best that night!” FAST FOOD Richard Hales, Sakaya Kitchen, Sakaya Kitchen Downtown, Dim Ssäm à Gogo: “Best of the Best. BEST OF MIAMI N Always has great chefs in the lineup and I have never been.” Jeff McIinnis, Yardbird: “You mean besides the really cool event we have planned at Yardbird with Sean Brock? Well, if I had to pick another event, I’d say The Q because I’ve been hearing a lot about it and I love me some barbecue.” Dewey LoSasso, the Forge: “Burger Bash. There’s a live band, and where else can you have Daniel Boulud and Danny Meyer under one tent?” Giorgio Rapicavoli, Eating House: “I would choose the Grand Tasting because I’d get the op- portunity to sample a wide variety of local restaurants. As a chef, I work long hours and don’t get to try as much as I’d like to, so this would be great for me!” E. Michael Reidt, Area 31: “Talking With My Mouth Full, with Gail Simmons and Josh Wesson. Gail has such an incredibly ‘real’ approach to food and , and Josh Wesson is hysterical Fish - Veggie - Steak Fajitas and a wine genius I could listen to for hours.” Flautas - Florida Salad - Monterrey Oscar del Rivero, Jaguar Hospitality Group (Jaguar Ceviche, Talavera, and Peacock Garden Chicken - Barbacoa Café): “I would love to attend Sunday Brunch with Paula Deen. I really enjoy her personality, and everything I’ve seen her prepare looks delicious. She has great taste and a friendly and inviting Brickell • 229 SW 8th Street • 305-854-0654 personality. With these characteristics, the food can only shine.” South Beach Sunny Isles Douglas Rodriguez, De Rodriguez Cuba on Ocean: “I’d choose Burger Bash. It’s outdoors, on 1238 Washington Ave 18120 Collins Ave the beach, and you get to try the best varieties of wonderful burgers from the best of the best. Who 305-604-1919 305-792-2510 doesn’t like a burger?” www.peppersburritogrill.com

10 TASTE 2012 miaminewtimes.com XX TASTE 2012 miaminewtimes.com miaminewtimes.com TASTE 2012 11 America. Deen, however, just laughs it off. “My britches fell down. I could not believe it. The elastic on my pants was loose, and the festival people put two big ol’ sound packs on me. Not one, but two. And they were heavy. So when I spun around, so did my britches. And it was so funny. What are you gonna do about something like that but just laugh and keep going? And at my age, it just makes it funnier.” Those antics might seem like planned stunts, but Deen insists she never scripts or plans any of her ap- pearances. “That’s how I roll, by the seat of my pants. I have no formal education anywhere, but I’ve got good gut intuition and good gut instincts, and I’ve got good judgment as far as good walking-around sense. My memory is not good enough, for one thing, to be scripted, so I just go out there. It’s my desire that people spend 20 to 30 minutes with me, forget ev- erything that irks them, and just sit back and have a good time. That’s all I want. Because I think that laugh- ing is one of the best things you can do for your body. There are so many people who take themselves so seri- ously, and that makes me sad. I think Chia Chong laughter is just good medicine.” Deen looks forward to the annual South Beach event. While in town, she makes sure to have dinner with her family at SoBe’s most iconic res- taurant. “I never, ever, ever, never, Sweet Paula Deen ever come to Miami without a visit to Joe’s Stone Crab. I love their mustardy, Despite her recent admission, crowds fl ock to mayonnaisey, horseradishy sauce with the Food Network star for her charm. those good, fresh crab claws. My hus- band adores getting the char-grilled king crab. I love their coleslaw.” BY LAINE DOSS Though she adores her annual amous for cooking rich Southern cuisine, Paula Deen received mixed press after brunch, there is one other event she announcing she had been diagnosed with type 2 diabetes. “I’ve never recommended would love to add to the SoBeWFF’s that people go into their kitchen and prepare these fattening meals every day,” she annual schedule of events — a giant said. “But I’m feeling a little vulnerable.” slumber party. “Everyone would be in Truth is, people gravitate to Deen as much for her infectious laugh as they do for their pajamas and ready for bed, and her recipes. Her annual Sunday Brunch (11:30 a.m. February 26 at the we’d all lay down and swap stories, FLoews Miami Beach, 1601 Collins Ave., $150) is one of the first events to sell out, and people flock maybe ghost stories. When I was a to see her food demonstrations at the festival’s Grand Tasting Village. young girl and we’d have a spend-the- It’s no wonder. Deen is the best friend/mom/sister/wife you wish you had. Boisterous, funny, night party, the best conversations and Southern to the bone, she has infectious warmth and a laugh that draws you in and keeps would be when the lights went out. you there. I would love something like that.” Deen knows those qualities are as vital to her success as her recipes. When hosting her famous Deen won’t be the only star at the Sunday brunch event, she’s not tucked away in some VIP area. You’ll find her walking around, festival. Seating for celebrity demos smiling for pictures, and working the crowd. The chef/restaurateur seems to enjoy the day as is on a first-come, first-served ba- much as her fans. “This is my favorite event. It’s just a wonderful way to start a Sunday, with the sis. So look at the schedule well in fellowship and the singing. It’s almost like a day to rejoice in the fact that we’re together. I think advance. For instance, if you want it’s a perfect time for me to spend with my fans.” to see Rachael Ray, check out who’s Indeed, she gets into the spirit of the weekend. Last year, she rode fellow Food Network appearing before her and hit the end celeb Robert Irvine like a pony. The previous year, the elastic waistband in her pants failed, of that demo so you’ll have plenty and New Times video footage of the wardrobe malfunction made Oprah and Good Morning of time to snag a great seat early.

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Here’s a list of other Martinez, and LIV at the Fontaine- big names at the fair: bleau. At the fest, he’ll appear at: Moët Hennessy’s The Q, pre- ANTHONY BOURDAIN sented by Allen Brothers Steaks, He is a best-selling author and host sponsored by Miami maga- of the Travel Channel’s No Reser- zine, hosted by vations and The Layover. When in and Guy Fieri, February 23 Miami, Bourdain has been known The Best of the Best, February 24 to hang out at the Raleigh Hotel’s Diamond Dishes at the new Mi- pool, Mac’s Club Deuce, and Love/ ami Marlins Ballpark, February 25 Hate Tattoo Parlor. During the fair, he’ll appear at these events: GUY FIERI 1201 Brickell Avenue • 786-425-1130 Tribute Dinner honoring Char- In 2006, he premiered his first show, gordonbiersch.com • www.facebook.com/GBMiami lie Trotter and Piero Antinori, Guy’s Big Bite, on Food Network. To- presented by Bank of America, day, Fieri also hosts Diners, Drive-ins part of Din- and Dives as well as the special series ner Series, February 25 Tailgate Warriors and collaborates Grand with Rachael Ray in the competi- Tasting Village, February 26 tion series Rachael vs. Guy: Celebrity Cook-Off. On The Guy Fieri Road ANNE BURRELL Show, he combines food and rock. She has worked at some of the top He’s been seen at the Nexxt Café on restaurants in New York, starred in Lincoln Road and will appear at the numerous Food Network shows, following events during the fest: and written a New York Times best- Moët Hennessy’s The Q, pre- selling cookbook, Cook Like a Rock sented by Allen Brothers Steaks, Star. Burrell has been spotted at the sponsored by Miami maga- Epic Hotel in downtown Miami and zine, hosted by Emeril Lagasse the W South Beach. She’ll appear at: and Guy Fieri, February 23 Barilla Interactive Whole Foods Market Grand Lunch, February 25 Food Network and Cook- Guy ing Channel Presents The Best Fieri Thing I Ever Ate/Late Night Bites & Sweets, sponsored by Go- diva Chocolatier, February 25 Whole Foods Market Grand Tasting Village, February 26

SCOTT CONANT His Scarpetta in was named one of the best new restau- rants in America by Esquire, and he opened a local doppelganger at Miami Beach’s Fontainebleau Re-

sort in 2008. He was named one of John Lee Pictures the nation’s best new chefs by Food & Wine in 2004 and has appeared on The Today Show, Martha, and Top Chef. He loves Michy’s, Sra.

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hy Vong, which means “hope” in Vietnamese, Brad Swonetz offers a remarkable culinary experience to food Tasting Village, February 25 part of the New York Times Din- Florida Blue presents Fun ner Series, February 25 lovers in the form of simple, delicious meals and Fit as a Family, sponsored by Carnival, featuring Kellogg’s RACHAEL RAY in an intimate, relaxed environment. Kidz Kitchen, February 25 In 2010, she launched A Week in a Day, which shows viewers how Open TueS - Thur and Sunday 6pM TO 11pM and Fri - SaT 6pM TO 11:30pM to plan a week’s worth of meals A protégé of famed chef Joe Allen, with only one day of cooking in 3458 Southwest 8th Street • Miami Flay has been the executive chef the kitchen. She is also the host 305 446 3674 • www.hyvong.com at numerous restaurants, includ- of the daytime talk show Rachael ing Bolo, Mesa Grill, and Bobby Ray. She has authored a series of Flay Steak. His Food Network cookbooks, and in Miami she’s credits include Throwdown With been known to dine at Escopazzo Bobby Flay, Grill It! With Bobby and Michael’s Genuine Food & Flay, and The Next Food Network Drink. At the fair, she’ll appear at: Star. Also the star of Brunch @ Amstel Light Burger Bobby’s, he likes to grab fritas at El Bash, February 24 Rey de las Fritas. He’ll appear at: Florida Blue presents Fun Amstel Light Burger and Fit as a Family, sponsored Bash, February 24 by Carnival, featuring Kellogg’s Winning, February 25 Kidz Kitchen, February 25 The Flavors of Flay, February 25 Whole Foods Market Grand Whole Foods Market Grand Tasting Village, February 25 Tasting Village, February 26 GAIL SIMMONS EMERIL LAGASSE She’s a judge on Bravo’s Top Chef He’s chef/proprietor of 13 restau- and director of special projects at rants, has hosted more than 2,000 Food & Wine magazine. Simmons shows on Food Network, and is likes Michy’s and Sra. Martinez the food correspondent for ABC’s as well as Joe’s Stone Crab and . He is also Puerto Sagua. She’ll appear at: the host of the ’s Bank of America Lifestyle Fresh Food Fast, Emeril Live, and Seminar — Talking With My The Originals With Emeril. He’s Mouth Full, with Gail Simmons been seen at Joe’s Stone Crab, and and Josh Wesson, February 26 during the fest, he’ll appear at: Moët Hennessy’s The Q pre- MICHAEL SYMON sented by Allen Brothers Steaks, The Cleveland native owns four sponsored by MIAMI maga- restaurants — Lola, Lolita, Roast, zine, hosted by Emeril Lagasse and B Spot — in America’s heart- and Guy Fieri, February 23 land. Since being named a best new Whole Foods Market Grand chef by Food & Wine in 1998, Symon Tasting Village, February 25 earned the James Beard Foundation Tribute Dinner honoring Char- Award for Best Chef Great Lakes in lie Trotter and Piero Antinori, 2009. And he is a cohost of the ABC presented by Bank of America, daytime series The Chew. He likes

16XX TASTETASTE 2012 2012 miaminewtimes.commiaminewtimes.com Michael’s Genuine Food & Drink. At the festival, he can be seen at: Miami’s Premier Event Space & Ultra Lounge. Amstel Light Burger Bash, February 24 Voted Winning, February 25 Thrillist’s BBQ & the Blues, hosted ONE OF by Michael Symon, February 25 MIAMI’S BEST Whole Foods Market Grand by Open Table Diners Tasting Village, February 26

GEOFFREY ZAKARIAN Daily Happy Hour Zakarian is an alumnus of fine restau- Brunch rants, including the famed Le Cirque Bayside Dining in New York City and Blue Door at the Delano Hotel in Miami Beach. Private Parties This past fall in NYC, he opened the Weddings Lambs Club at the Chatwal Hotel, and the National at the Benjamin Corporate Events Hotel. In June 2011, he returned to Miami and opened Tudor House at Dream South Beach. He likes the Raleigh. At the fair, you’ll find him at: Happy Hour Conscious Bite Out, with Geof- Weekdays 5pm-7pm frey Zakarian, part of the New York $ .00 Times Dinner Series, February 23 4 Winning, February 25 All Rum Cocktails & Bar Treats Food Network & Cooking Chan- nel present the Best Thing I Ever Ate “Best Mojito” Late Night Bites & Sweets, sponsored NBC Golden Local Award AwArded N best of: by Godiva Chocolatier, February 25 best HAitiAn restAurAnt 1601 79th Street Causeway best service in A restAurAnt ANDREW ZIMMERN North Bay Village, Miami, FL 305.866.1234 He is the co-creator, host, and con- 819 Fifth Street, Miami Beach www.TrioontheBay.com 305.672.2898 sulting producer of the Travel Chan- nel’s hit series Bizarre Foods With Andrew Zimmern and Andrew Zim- mern’s Bizarre World. In May 2010, he won the James Beard Award for Outstanding TV Food Personality. His favorite Miami restaurants are Michael’s Genuine Food & Drink, Sra. Martinez, Michy’s, Joe’s Stone Crab, and Palacio de los Jugos. He’ll be at: Girls Gone Wild, February 25 Florida Blue presents Fun and Fit as a Family, sponsored by Carnival, featuring Kellogg’s Kidz Kitchen, February 26 Trucks on the Beach, February 26 © The Travel Channel, L.L.C. Channel, Travel The ©

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melier; Wine Seminar Series C Ave., Coral Gables 15. The Betsy South Beach, 1440 2/25 Interactive Lunch Hosted by Ocean Dr., Miami Beach 5. Fontainebleau Hotel Miami Beach, Anne Burrell; Interactive Dinner 2/24 Ultimate Beginnings Wine & 4441 Collins Ave., Miami Beach hosted by the Neelys Cheese Party P 2/24 Best of the Best 2/26 Swine and Wine Ma It 16. The Raleigh Hotel, 1775 Collins 1. Delano Beachside, 1685 Collins 6. Herzog & de Meuron Parking Ga- 10. Loews Miami Beach Hotel, Ave., Miami Beach Ave., Miami Beach rage, 1111 Lincoln Rd., Miami Beach 1601 Collins Ave., Miami Beach 2/25 Flavors of Flay 2/23 Moët Hennessy’s The Q and The 2/24 Party Impossible 2/25 Tribute Dinner; Paula Deen’s Q After Dark Sunday Brunch 17. Eden Roc Renaissance Miami 7. Jungle Island, 1111 Parrot Jungle Beach, 4525 Collins Ave. 2. The Setai, 2001 Collins Ave., Trail, Miami Beach 11. Ritz-Carlton, South Beach, 2/25 BBQ & The Blues Miami Beach 2/25, 2/26 Fun and Fit as a Family 1 Lincoln Rd., Miami Beach 2/24 Mono Arabica 2/24 Amstel Light Burger Bash 18. Miami Beach Botanical Garden, 2/25 Dolce Lunch 8. Miami Beach Convention Center, 2/25 The Best Thing I Ever Ate Late 2000 Convention Center Dr., Miami 1901 Convention Center Dr., Miami Night Bites & Sweets Beach 3. Hotel Victor, 1144 Ocean Dr., Beach 2/26 Trucks on the Beach 2/25 Farm to Table Brunch hosted by Miami Beach 2/25 Bank of America Lifestyle Semi- Michael Schwartz 2/24 Restaurant Diners: The Next nars: American Cheese, Meatballs, 12. The Standard, 40 Island Ave. Generation Southern Cuisine, Godiva Chocolate Miami Beach 19. Mandarin Oriental, 500 Brickell 2/25 Winning; Girls Gone Wild Bar, Sugarcane, Momofuku Milk Bar 2/26 Barilla’s Sunday Supper Key Dr., Miami Desserts 2/25 Napa Style in the Mandarin 4. The Perry Hotel, 2377 Collins Ave., 2/26 Bank of America Lifestyle 13. Biscayne Lady, departs Bayside Miami Beach Seminars: Michael’s Genuine Food Marketplace, 401 Biscayne Blvd., 20. Marlins Park, 501 Marlins Way 2/23 Dining in the Dark & Drink, Grilled Cheese, Talking With Miami 2/25 Diamond Dishes at Marlins Park 2/24 Matador!; Crystal Clear My Mouth Full, Mexican Foods and 2/26 Brunch at Sea 2/25 Wine Spectator Wine Seminar, Tequila, Foods and Fine Wines of the 21. Celebrity Eclipse, Port of Miami, Series A and B; Antinori and Ste. Mi- Rich and Famous 14. The Sacred Space, 100 NE 25th 1015 N. America Way, Miami chelle Wine Estates St., Miami 2/25 Celebrity Cruises’ A Taste of 2/26 Taste Wine Like a Master Som- 9. The Biltmore Hotel, 1200 Anastasia 2/23 Conscious Bite Out Modern Luxury

18XX TASTETASTE 2012 2012 miaminewtimes.commiaminewtimes.com miaminewtimes.com TASTE 2012 19 Daniel Holzman BANK OF AMERICA LIFESTYLE SEMINAR: MEATBALLS WITH DANIEL HOLZMAN AND MARK OLDMAN Noon to 1 p.m. at the Miami Beach Convention Center, 1901 Convention Center Dr. Daniel Holzman of the Meatball Shop will give a lesson on the art of eating ground meat. Mark Oldman, winner of the 2011 Georges Duboeuf Best Wine Book of the Year Award for Brave New World of Wine, will match wines with everything from lamb meatballs with wild mushrooms, to beef and morta- della meatballs, to chicken sliders with Parmesan cream sauce. Holzman’s kitchen stints include working with venerated chef Eric Ripert as well as food maverick Wylie Dufresne. The Meatball Shop Cookbook will be given as a freebie, so those juicy little bites can be re-created in your own oven.

DOLCE LUNCH, HOSTED BY CHARLES PHAN AT THE SETAI Noon to 3 p.m. at 2001 Collins Ave. Charles Phan will bring his contem- porary take on Vietnamese cuisine to the Setai Miami Beach, where he will work alongside executive chef David Werly to create a four-course lunch of epic proportions. Phan’s family-run restaurant, Slanted Door, opened in San Francisco’s Mission District in 1995. Since then, he has been hailed for his modern approach to working with Melissa Hom traditional Vietnamese ingredients and techniques. Napa Valley’s Dolce wine will be served with the meal. Dolce is a small-scale producer and the only win- ery in North America completely dedi- Beyond Famous Faces cated to a single, late-harvest blend. On February 25, a bevy of seminars and other BANK OF AMERICA LIFESTYLE SEMINAR: MOMOFUKU MILK BAR DESSERTS WITH events will glimpse the future. CHRISTINA TOSI AND ANDREA ROBINSON 5 to 6 p.m. at the Miami Beach Conven- BY LESLEY ELLIOTT tion Center, 1901 Convention Center Dr. ou might not recognize them yet, but their names should already be on your radar. Momofuku Milk Bar’s head pastry These chefs are in the kitchen every day, building the culinary foundation for future chef, Christina Tosi, will team up with success. They bring a newfound creativity to comfort foods that we traditionally sommelier Andrea Robinson to pair consider less than great cuisine. Meatballs, spring rolls, cakes, and cookies — al- Tosi’s unusual confections with wines. though those foods do not necessarily ring in the ears of gourmands, American The menu highlights recipes from chefs are digging deep to elevate classic favorites. The Momofuku Milk Bar Cookbook, For those who want to see up-and-coming chefs in action from restaurants making a mark such as black-pepper shortcake with Y macerated grapefruit and grapefruit now, smaller events at the Food Network South Beach Wine & Food Festival showcase the very particular talents of those who fall outside the superstar realm. Christina Tosi, who heads marmalade, three-chocolate-chip the sweet side of David Chang’s empire at Momofuku Milk Bar, will demonstrate her pastry cake with passionfruit curd and cof- prowess; NYC’s Meatball Shop chef and co-owner Daniel Holzman has reinvented mama’s fee buttercream, and a ganache made meatballs; and the esteemed patriarch of modern Vietnamese, Charles Phan, of the Slanted from celery root, with strawberries, Door in San Francisco, has created a unique menu alongside David Werly at the Setai. All offer lovage, and a Ritz crunch. Attendees seminars for true foodies who admire the specific skills of chefs who have yet to claim their will also get to take home a copy of own Food Network shows. her cookbook. Compost cookies and To see the real food folks, visit the events listed here, which will take place Saturday, February 25. crack pie are only a baking day away.

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miaminewtimes.com TASTE 2012 21 Morishoro Morimoto

Courtesy of The South Beach Wine and Food Festival

MOST OFFAL BURGER. We’d like to see a local succeed, so perhaps someone should persuade participating chef Timon g Balloo from midtown’s superemporium Bur er Dreams of small bites, Sugarcane Raw Bar & Grill, to turn his bone marrow with veal cheek The Bash is cool and all, but we have some marmalade into the most “offal” burger better ideas. in the Burger Bash lineup. Because offal seems to be trending, we’re in favor of anything from pig’s ears to liver burgers. BY LESLEY ELLIOTT BEST BURGER ON A ROLL. Strange how ach year at the Burger Bash, standard awards are doled out for people’s choice, best- no award acknowledges the all-important dressed burger, best side dish, and judges’ favorite. Some chefs cheat by offering role of the burger bun. A sad, flat, basic the same burger every year, yet nevertheless win our hearts with inventive takes sesame-studded roll can ruin a perfectly on America’s favorite meat patty. But isn’t the point of culinary competition to wow good patty. Give us flecks of sea salt and us? It might be time to challenge the status quo with a few awards that encourage fennel, maybe black sesame seeds and a deeper sense of rivalry among this year’s Amstel Light Burger Bash participants. nori, or even a cornbread variety. And call- EHere is New Times’ wish list for award categories that remain uncovered by the event, because ing all pastry chefs: Brioche with a high what chef wouldn’t be proud to serve burgers to folks who are so hung over they can barely eat? egg and butter content is always a safe bet. The “people’s choice” indeed. BEST ACCOUTERMENT. Although the BEST BURGER FOR A HANGOVER. It’s the morning after, and everything hurts. The road to best side dish receives its share of praise, your speedy recovery is paved with a burger for brunch; after all, Sunday morning is time for a the trappings seem to go unnoticed. meal that lazy meatheads can easily consume with one hand. We’d like a chef to sit down and That’s a tragedy for chefs who whip truly consider what ingredients could go on a hangover patty. Should it be spicy to kick-start the up a little something special to entice heart, or mild to coat the alcohol-soaked tummy? A burger version of ramen noodle soup might voters. Spike Mendelsohn’s toasted work recuperation magic. marshmallow shake has been offered BEST BURGER FOR BREAKFAST. Last year, the clear winner would have been Masaharu Morimoto’s several times, and we truly hope it will Wagyu patty topped with a fried egg, but here’s hoping chefs will bring all sorts of breakfast- make another appearance this year. inspired goodness to the table in 2012. A duck burger sandwiched between two waffles? A bacon Let’s reward chefs who fly below the burger wrapped in pancakes like pigs in a blanket? We can totally handle red meat in the morning. hard deck to get their burger bogey.

XX22 TASTETASTE 2012 miaminewtimes.com miaminewtimes.com TASTE 2012 23 As the tasting proceeds, your confi- dence will grow because you’ll have a buzz from the wine. Which brings us to another tip you might wish to heed: 2. BE A SPITTER, NOT A SWALLOWER. If you swallow every sip during an extensive wine tasting, you won’t taste much of anything after the first few wines. Plus the very act of guzzling all the wine in each glass will surely out you as an impostor, as well as someone who might have a drinking problem. You should save the swallowing for the wines whose taste you especially enjoy; the rest you spit out. That’s what the spittoon is for. There is a decorum to spitting: Do not make a lot of noise with your throat and then hurl phlegm along with the wine. Do not spit too forcefully, or the wine might splatter. Do not spit with too much timidity, or the wine will dribble down your chin and onto your shirt. Do not miss the bucket altogether. (That happens mostly to those who have done a lot more swallowing than spitting.) 3. AT SOME POINT DURING THE TASTING, WORK THE FOLLOWING LINE INTO CONVERSATION: “TAKE IT FROM ME, YACHTS ARE NOTHING BUT TROUBLE.” This has nothing to do with wine directly, but it implies a lavish lifestyle, which itself implies a grasp of fine wines. Plus a tad of pomposity doesn’t hurt at these Shutterstock tastings — which is why you might also consider using the word tad. 4. USE CREATIVE ADJECTIVES AND METAPHORS WHEN DESCRIBING THE TASTE NOTES. Winetastings are the per- y fect event for frustrated would-be poets Fake Awa and novelists. Wine descriptions rely on wacky, creative comparisons and meta- South Beach Wine & Food Festival winetastings phors, and because the act of evaluating and fi ve tips for looking smarter than you are. wine flavors is so subjective, you can hardly go wrong. There are, however, a few general rules to keep in mind BY LEE KLEIN when choosing adjectives. White fruits, ost folks talk about the Food Network South Beach Wine & Food Festival herbs, and things made from metal are in terms of chefs, food personalities, and cuisine, but wine plays a pivotal good for white wines; red fruits, spices, role as well. Numerous tastings and seminars take place at the Perry Hotel. and strong, musty, horrible odors are Yet while attending a wine tasting is supposed to be fun — a social means used for red wines. For instance, a sip of sharing sips, spits, and thoughtful conversation — for those who don’t of Chardonnay might lead you to say, “I know the difference between Pinot Noir and Pinot Grigio, the experience taste pears, along with a hint of car door canM be one of self-consciousness (and apprehension about coming across as gauche). handle.” If tackling a heavy Cabernet, Fear not. Just follow these simple tips and you will be able to pass yourself off as a knowledgeable you might consider saying, “Strong enophile. Before getting started, we’ll wait a minute while you Google the definition of enophile. black currant notes, and I’m also pick- ing up hints of leather, tobacco, and the 1. THE START: SWIRL, SNIFF, AND AGREE. Swirl the wine in your glass; then stick your nose sweaty toes of a sumo wrestler.” It’s hard in and sniff. Do this a few times, and wear a puzzled look on your face while doing so. This to go wrong here, but it isn’t impossible. means you are contemplating the more subtle attributes. This is the time when tasters Rule of thumb: Try not to use any words will comment on the “nose” or “bouquet” of the wine. You’re new at this, so wait for the or metaphors you would consider us- first comment, which will likely be something like, “Very assertive nose.” You should then ing to describe your mother-in-law. In say, “Yes, very!” Or else raise one eyebrow higher than the other and just go, “Hmmm.” other words, never say a wine is “vindic-

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miaminewtimes.com TASTE 2012 25 tive” or “lacking a sense of humor.” finish the better the wine, so if the Matador! An introduction Seminar Series A You can have even more fun with tasters have been rating the wine to Anta Banderas Winery Saturday, February 25, 10 metaphors. A crisp white wine? Just well, you can take a gamble on com- with Antonio Banderas a.m. to 12:40 p.m., $150 say that it tastes the way the ocean at plimenting the finish. “Nice finish” Friday, February 24, 4:30 Martha’s Vineyard used to smell when will suffice, although “well defined” to 5:30 p.m., $100 Wine Spectator Wine you went there as a child, or like clean is better; it’s one of those terms that Seminar Series B laundry on a rainy spring afternoon means little and is therefore hard to Antinori and Ste. Michelle Saturday, February 25, when you’ve just awakened from a dispute. “Muscular finish” works for Wine Estates: A Partner- 2:45 to 5:25 p.m., $150 nap. Really, anything goes. An apt met- the same reason; it’s meaningless but ship of Iconic Cabernets aphor for heavy red wine? “It tastes sounds really intelligent. If, on the Saturday, February 25, Wine Spectator Wine like Occupy protesters just marched other hand, you blurt out, “Finith? 1:15 to 2:15 p.m., $125 Seminar Series C over my tongue in their muddy socks.” We’re finithed already?” it means you Sunday, February 26, 1 5. EVALUATE THE FINISH. The “fin- didn’t take our advice about spitting. Crystal Clear: Does the Glass to 3:40 p.m., $150 ish” is the length of time the wine Make a Difference? lingers with you. Sometimes it’s Now that you have digested all Friday, February 24, 3 p.m., $100 Taste Wine Like a Master Sommelier seconds, sometimes nearly a minute. of this useful information, here’s Sunday, February 26, 11 Generally speaking, the longer the a schedule of winetastings: Wine Spectator Wine a.m. to 12:30 p.m., $100

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miaminewtimes.com TASTE 2012 27 Hanley Ramirez’s Tostones Makes 6 to 8 servings

Ingredients: 4 green plantains vegetable oil, for deep-frying salt

Directions: 1. Trim off the tip and stem of each plantain. Cut into the skin of each plantain, using the tip of a sharp paring knife, following the ridges that run the length of the plantain and reaching just into the plantain flesh. Slip your thumb underneath the skin (you might need to make another incision between the skin and flesh to get started) and re- move the skin in sections. Trim off any skin left on the flesh. Cut the plantains into one-inch chunks. 2. Pour oil halfway up the sides of a large, heavy skillet and heat over high heat to 350° F. Line a large plate

EJ Camp or small platter with paper towels. 3. In batches, without crowding, deep-fry the plantains, turning once, until light golden brown on g both sides, about 5 minutes. Us- MaJor-Lea ue Eats ing a wire spider or slotted spoon, That Hanley Ramirez really cooks. transfer the fried plantain chunks to the paper towels to drain and BY RIKI ALTMAN cool slightly, about 5 minutes. hen you watch Miami Marlins’ shortstop Hanley Ramirez on the field this season, chances are you’ll think more about his throwing arm than 4. Using the bottom of a measuring his tostones, but that might change thanks to a new cookbook being cel- cup, apply pressure to individual ebrated at Diamond Dishes on February 25 at 7 p.m. ($250). The event, which will be hosted at the new ballpark (501 Marlins Way, Miami), will plantain chunks to flatten each end with hard-core eats from Michelle Bernstein, Scott Conant, Laurent into a chip about 1/4 inch thick. Tourondel, and Hedy Goldsmith and will commence with a selection of appetizers inspired by W 5. Reheat the oil to 350° F. In batches, recipes from the Major League players featured inDiamond Dishes: From the Kitchens of Baseball’s Biggest Stars (Lyons Press, $24.95). deep-fry the flattened plantains Compiled by Julie Loria, the wife of Marlins owner Jeffrey Loria, the 192-page hardcover until very crisp and golden brown, covers everything from Alex Rodriguez’s kale chips to David Wright’s apple pie, along with a few of the author’s faves. “My goal in writing Diamond Dishes was not only to merge my two passions about 3 minutes. Using the wire but also to go beyond capturing my love of baseball and food,” Loria explains. “It became more spider, return the tostones to about the two on a deeper level.” OK, enough about the spiritual world of shrimp and saffron risotto. How ’bout we call on the paper towels to drain. Sea- Ramirez to toss us an easy recipe? son with salt and serve warm.

28 TASTE 2012 miaminewtimes.com miaminewtimes.com TASTE 2012 XX miaminewtimes.com TASTE 2012 29 he does have a strategy for eating in a foreign market. It also serves as good advice when trying to figure out which Miami food trucks to patronize. “I use the same litmus test whether it’s in Thailand or outside of the Museum of Natural History in New York. You look left, you look right, and you see three stands. Two of them are doing no business, but the third one has a line five deep. People are eating and smiling, and the guy working the cart is singing every time he opens up the stainless-steel containers. Obviously you go and buy a hot dog from that guy. When I’m in a night market in Hanoi, I look for the same thing — happy custom- ers. To me, that makes good sense.” It’s not all street food for Zimmern. When in Miami, the Bizarre Foods host never misses an opportunity to visit Michelle Bernstein’s Michy’s and Sra. Martinez. Other favorites include Michael’s Genuine Food & Drink, Joe’s Stone Crab, and Palacio de los Jugos, for the “killer roast pork.” He also likes to indulge in a bit of Miami nightlife, but last time he was in town, things got Courtesy of Steve Henke a little hot. Zimmern explains he was here to film an episode of Bizarre Foods America when he and his crew found themselves surrounded by “half a dozen supermodels who each had, you know, half a cocktail more than is advised” Exotic Treats at Wall at the W South Beach Hotel. “They professed their undying love Andrew Zimmern rolls into Miami for the for me, and I think it might have been South Beach chow shindig. the single best moment of my year.” Zimmern, married with a son, briefly savored the moment. “I im- BY LAINE DOSS mediately turned to my crew and ou probably know Andrew Zimmern as the guy who eats eyeballs and bats on the said, ‘We just need to leave.’ And I got Travel Channel’s Bizarre Foods. You might not know that Zimmern, a trained chef home and I called my wife and I told and journalist with a love of street food, is an annual participant in the South Beach her how much I love her and we had Wine & Food Festival. This year he’ll host the official closing party, Trucks on the a laugh. If you’re an old married dad Beach, which will take place Sunday, February 26, at 6:30 p.m. in the iconic white and you have a TV show, the best pos- tents on the beach behind the Ritz-Carlton South Beach (1 Lincoln Rd., Miami Beach). sible place to go for a nice ego stroke YThree years ago over breakfast, Zimmern, a handsome, husky man with a shaved pate, began is Wall at 1 o’clock in the morning.” talking with festival founder Lee Schrager about hosting a party with food trucks. Schrager asked Asked what his fantasy evening the celeb to host Carts in the Park at the New York City Wine & Food Festival. The event, which in Miami (sans supermodels) would featured more than two dozen food trucks as well as live music, succeeded, so Zimmern has be, Zimmern replies, “I would want brought the party to South Beach. He’s confident the concept will translate. “It’s really organic. to do a global street food event. I’d You have a superfun vibe,” Zimmern says. “It’s a wonderful global tasting of mobile food.” love to dig holes in the beach and Choosing the trucks for the event hasn’t been easy. Because Zimmern visits Miami only a roast whole steers over open coals few times each year, he relies on colleagues to help him select the most unique mobile kitchens. like they do in Argentina, and do “Obviously I haven’t eaten at every one of the Miami trucks, but I start talking to my chef friends whole pigs underneath the rocks and we sit there and we come up with the list.” under the palm trees like they do in Then it’s up to him to persuade truck owners to participate, which requires lots of time and Samoa, and do all of the whole ani- expense. “Not every truck wants to serve thousands of portions, but we’ve had some great success mal cookery that I see all around the in wooing some of the better trucks,” he gushes. world... do the whole stuffed goats Zimmern likes the food truck scene because it reminds him of the global markets and street like I see in Mongolia. It would be a vendors he visits for his show. “Curbside cuisine, to me, is a great way to get your finger on the cool event. We could do it next year.” pulse of the people,” he says. Though Zimmern doesn’t turn down much in the way of food, We’d buy a ticket for that.

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miaminewtimes.com TASTE 2012 31 Richard Hales of Dim Ssäm à Gogo

CandaceWest.com Culinary Institute and has won numerous awards. Bite Gastrotruck features a hip and urban take on con- temporary American cuisine with influences from around the world. COOLHAUS (Miami, Food Truck Finish New York, Austin, ). To wind down, roll over to the beach. Coolhaus serves architecturally inspired ice-cream BY LAINE DOSS in unique and locally inspired fla- vors such as mango-saffron and he 2012 Food Network South Beach Wine & Food Festival’s official closing party strawberry mojito. The truck is invites you to boogie down while enjoying some of Miami’s hottest street food. doing something right. Only a few Trucks on the Beach, hosted by the Travel Channel’s Andrew Zimmern, will be years ago, Natasha Case and Freya held February 26 at 6:30 p.m. ($95) in the white tents on the beach behind the Estreller purchased an old truck Ritz-Carlton South Beach (1 Lincoln Rd., Miami Beach). Enjoy live music, cocktails, for $2,700 on Craigslist. Now Cool- and truck chow of the first order. Because Zimmern helped choose the trucks, you haus has ten trucks in four cities, Tknow you’re in for some culinary surprises. Here’s a rundown (in alphabetical order) of the trucks with people lining up to design scheduled for the evening. their own ice-cream sandwiches. B.C. TACOS (Fort Lauderdale). This caveman-themed truck might look prehistoric, but the CUBANCUBE (Miami). Famous tacos are classic. Owner/chef Brett Chiavari and sous chef Bobby Malcolm cook 11 different Cuban eatery Islas Canarias has gone tacos, ranging from steak and chicken to Buffalo mahi-mahi. Chiavari’s philosophy is simple: mobile with Cubancube, operated by Make fresh, unique gourmet tacos with a passion, and people will come. Eileen and Jonathan Andrade, the BIG GAY ICE CREAM TRUCK (New York). You might have seen Big Gay Ice Cream Truck on second generation of the restaurant’s Anthony Bourdain’s The Layover or read about it in Vogue, the New York Times, or Food & Wine. owners. Cubancube serves authentic It’s finally your opportunity to try this famous ice cream. With names such as Salty Pimp and Bea Cuban favorites such as croquetas, Arthur, these treats aren’t the work of the Good Humor Man, but they sure are fun. plantains, and ceviche with a twist, BITE GASTROTRUCK (Fort Lauderdale). Chef Ron Kerr and wife Angela took their love affair adding Caribbean influences like with food on the road to share it with as many people as possible. Kerr is a graduate of Florida jerk seasoning and tropical fruit.

XX32 TASTETASTE 2012 2012 miaminewtimes.commiaminewtimes.com miaminewtimes.com TASTE 2012 33 C&S BRISKET BUS (Orlando). smashed (between toasted gar- When was the last time you had lic bread) or commando (naked a really good deli-style pastrami with a little sauce), you’ll agree sandwich? Unless you said today, these balls are worth biting into. it’s been too long. C&S Brisket MAC’N SOUL TRUCK (Miami). The Bus hears your cry for really good only all-vegan food truck in Miami, corned beef on rye with spicy Mac’n serves delicious macaroni ’n’ mustard and is coming to the cheese and other twists on classic rescue. The truck features clas- foods. Don’t think you have to sacri- Craft Hot Dogs & Burgers sic Reubens, Rachaels, and club fice flavor for compassion — this mac with over 50 Sauces & Toppings sandwiches, or choose your meat ’n’ cheese could fool anyone. And the and make your own classic. country-fried tofu sandwich could DIM SSÄM À GOGO (Miami). Af- make a believer out of a hard-core Specialty Craft Soda Bar (over 50 flavors) ter winning New Times Best Food carnivore. Mac’n also caters to people www.HouseOfDogMiami.com Truck 2011 and being featured on with gluten allergies, providing 456 41st Street Miami Beach, FL 33140 the Travel Channel’s No Reserva- gluten-free noodles and a dedicated tions and the Cooking Channel’s Eat kitchen space for all gluten-free food. Street, Dim Ssäm à Gogo has quite MOTY’S GRILL (Miami). Moty’s a reputation to live up to — and it is a family-owned Mediterranean makes the grade. People drive from food truck owned by Vicky Goldman. miles to nosh on chef/owner Richard Head chef Mordechay Goldman Hales’s chunked tater tots, bulgogi got his culinary start as a cook in burgers, and pork buns. This is truly the Israeli Army and holds degrees Asian-fusion street food at its best. and certifications in culinary arts DOG EAT DOG (Miami). We don’t both in Israel and Florida. Moty’s know when hot dogs got a bad rap. serves family recipes and only kosher Sure, chomping on a celery stalk is meat. Although the truck itself is better for you, but would you do that not certified kosher, the Goldmans at a ball game or a picnic? Hot dogs observe all the laws of kashruth. are the official food of a good time, MR. GOOD STUFF (Miami). Alfredo and Dog Eat Dog gives you ten ways Montero and Julio Garcia pay homage to enjoy one — from a classic deli dog to their Venezuelan roots. Homemade with mustard and onions, to a “305” are filled with slow-cooked wrapped in bacon with pineapple- meats using recipes handed down poblano sauce and potato sticks. Take to Montero from his grandparents. a bite and bring out your inner child. Lunas, their main dish, include meat THE FISH BOX (Miami). The Gar- loaf, brisket, and coconut curried cia family has been in the seafood chicken — all overstuffed, all delicious. business for more than 70 years. MS. CHEEZIOUS (Miami). Known They started in Cuba and contin- as the sexiest food truck on the ued their success and knowledge road, Ms. Cheezious might be the of the fruits of the sea in Miami. first grilled cheese to get a lucrative Second-generation restaurateurs Playboy deal. The truck is owned David and Maritza Garcia bring seri- by Brian and Fatima Mullins, who ously fresh seafood — from shrimp are behind the grilled-cheese phe- to oysters — aboard the Fish Box. nomenon. Choose from a long list THE FLYING SAUCER (Miami). of grilled-cheese creations, or build You like wings? Of course you do! your own custom sandwiches. Either Usually you can get them in mild, way, your meal will hot, hot, hot. medium, or hot, but what if you had THE ROLLING STOVE (Fort Lau- a choice of 25 sauces? From classic derdale). Chef/owner Troy Thomas Buffalo to candy pineapple and ev- likes it hot. That’s why he fires up erything else in between, the Flying the grill to cook fresh burgers and Saucer offers more than two dozen spicy jerk chicken. USA Today last options. Don’t know which sauce to year named the Rolling Stove in its pick? Easy solution: Try them all. list “The Ten Best Places to Feast LATIN BURGER AND (Mi- From a Food Truck.” The secret ami). One of the first food trucks is in the wood-burning stove — in Miami, Latin Burger has a loyal there’s genius to the jerk, after all. following of fans who obsessively STOCKED N LOADED (Boca Ra- check the truck’s update ton). Chef/owner Dave Rashty has to see where to snag a Latin macho worked in the kitchens of some fa- burger or tomatillo taco. The burg- mous chefs, including Jean-George ers are as big as Texas — only way Vongerichten, Michael Schwartz, juicier — and the tacos are served and Daniel Boulud. If you haven’t in a rolled tortilla, making them an eaten his dishes at those high-end easier eat for an on-the-go lifestyle. places, try his truck for culinary MANGIA MIA (Miami). This is creations such as Vietnamese bánh one truck with balls — meatballs, mì and slow-cooked brisket. Just as that is. Whether you like them delicious and no jacket required.

34 TASTE 2012 miaminewtimes.com 6 time Winner of “the Best inexpensive italian restaurant” Readers Poll - Miami New Times “Multi-Year Best Pizza” South Florida Parenting Magazine “Best Pizza in MIami” CitySearch

ITALIAN RESTAURANTS Rachael Ray • Pizza the old-fashioned way and Guy Fieri • Garlic rolls dripping with garlic Courtesy of The South Beach Wine and Food Festival • Fantastic pasta dishes: Spaghetti, Lasagna, Ziti, Alfredo & more

2 great LoCations! Big Cheese of Miami Big Cheese of Homestead 8080 SW 67th Ave 350 North Homestead Blvd. South Miami Homestead g 305.662.6855 305.247.0657 Grand Tastin Prep Check our website for value coupons Before you go to the big show, read these tips. bigcheesemiami.com bigcheesehomestead.com BY LAINE DOSS he true heart of the Food Network South Beach Wine & Food Festival is the Whole Foods Market Grand Tasting Village. Encompassing several blocks on the beach along Ocean Drive, the GTV features wine and food tastings, celebrity appearances, and live entertainment. To help you get the most out of the experience, we asked Devin Padgett, managing director of the event, to give us the inside scoop on everything you need to know to navigate the village. HAPPY HOUR TPREPARE FOR THE DAY. Most people visiting the GTV don’t know the event is held in giants tents on the 5-7pm sand. That means no air conditioning, and you’re walking on the beach all day. So dress accordingly. That Buy One, Get One - Beer, Wine, Sake means sensible shoes. “Sure, you want to wear the Manolos, but you’re going to regret it,” Padgett says. $ Wear plenty of sunscreen, because many exhibits are outdoors among the tents. Expect wind, and 1 OFF Appetizers $ don’t rule out rain. Basically be prepared for a day at the beach. 2 OFF Rolls Travel light. Don’t bring a big bag. After all, you’ll receive a tote to stash all of your giveaways and $3 OFF Entrees goodies anyway. What you should bring: “Your ID, lip balm, a camera, and sunscreen is really all you need,” Padgett recommends. Be aware of your valuables, because the festival is crowded, and with crowds come opportunities for pickpockets — even in the safest and most fun environments. MAKE A GAME PLAN. Before venturing to the GTV, take a look at the festival’s website, 2012.sobefest. com. Make sure the celebrity chef you want to see is appearing the day you’re attending. Each tent has about 100 partners. That means you have about 200 exhibitors to get through. There’s lots to experience. Padgett has a strategy: “If I were taking you to the GTV, the first thing we would do is go all the way to the south end. Then we’d work our way back north. Once the tents start rocking in the early afternoon, we’d take a break and head back to the village.” Also, note that all food is served on the perimeter of the tents, and the stations are pretty evenly spaced. Expect to stand in line. So get a pour, have a cocktail in hand, and be patient. Over 50 Specialty Rolls • We Deliver! DRINK SMARTLY. Many attendees get caught up in the excitement of having so many food and bever- age options. If you’re going to down three rum cocktails, chug a beer, and then drink some wine, well, you won’t be feeling great. Begin with a cocktail. Get into your whites; roll over to your reds. For every alcoholic drink, have a bottle of water. Take tasting notes. You’ll drink a lot of great stuff, and taking notes is the only way to remember what you had. Explore new wines and find new favorites. WE’VE MOVED! 10480 Sunset Drive, Miami, FL 33133 305-274-8307

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