Un plato es viajar Chef Enrique Garcerán Cuando se habla de globalización la mayoría piensa en sus efectos económicos y políticos. Pero también en la gastronomía se detectan los resultados de un mundo en el que las fronteras más que alejarnos nos invitan a descubrirnos. Consabido es que se puede conocer una cultura mediante sus prácticas gastronómicas, pero ya no es estrictamente necesario viajar a un país para conocer sus recetas y platos tradicionales. Hoy el viaje lo podemos emprender desde la variedad de platos que forman parte de la cocina global. Cuando se habla de cocina peruana o cocina española se está haciendo referencia a un estilo característico de una región, país o cultura en particular. Pero cuando hablamos de una cocina global nos…
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Having Seaspice open 3 years has its perks in that visitors have had some time to figure out their favorite tables for a particular occasion.
Having Seaspice open 3 years has its perks in that visitors have had some time to figure out their favorite tables for a particular occasion. To nudge those visiting for the first time or returning for a different experience, we’re revealing these insider tips to be self-evident that not all seats are created equal. The Guilty or Not Guilty Corner Perfect for an illicit rendez vous or private business meetings, ask your waiter to be seated in the Terrace to avoid prying eyes. This is Seaspice’s most private section in which only the guest who RSVP’d the table is allowed access. See and Be Seen Positioned in the VIP lounge, tables #105 and #106 are perfect to people watch while enjoying Seaspice’s globally-inspired cuisine. Notable…
Girls just want to have fun, and what better place to do so than at Villa Azur?
Girls just want to have fun, and what better place to do so than at Villa Azur? A GNO favorite, Villa Azur continues their Ladies Night special “For Her” Monday’s through the season. At 50% off, Chef Erwin Mallet’s award-winning level cuisine and specialty cocktails is a perfect summer night out for moms, besties and new friends. Birthday girls celebrating with a party of 10 or more receive a complimentary bottle of champagne and the option of a pre-fixe menu starting at $49 per person. Ladies seeking Humpday fun can stop by for Villa Azur’s Summer Champagne Splash. Available every Wednesday from 5pm – 8pm, the lux happy hour offers 2 hours of free flow bubbles of Moët & Chandon for $35 or a 2…
DÔA spruces up its culinary offerings mid-season with new dishes by Executive Chef Carlos Estarita
DÔA spruces up its culinary offerings mid-season with new dishes by Executive Chef Carlos Estarita and a completely new cocktail menu by award-winning mixologist and bar manager Josh Gonzalez, giving diners new reasons to revisit the Miami hotspot. New dishes to try include the Tempura Fish made with local fish, leche de tigre, mayo and red onion, Tomato & Hearts of Palm salad with heirloom tomatoes, avocado, hearts of palm and miso vinaigrette, Hamachi nigiri with truffle soy, yuzu kosho and crispy sweet potao, and Chilean Sea Bass enhanced with citrus miso marinade, aji Amarillo, carrot and scallion salad. To compliment each dish, DÔA’s LatAsian inspired cocktail menu features P.H.A.T- Absolut Elyx, Lapsang Souchong infused Shochu, cinnamon, passion fruit, lime juice, Peruvian hot pepper, Friends…
Erwin Mallet has come to the rescue of home cooks revealing his most important recipe steps for the mouthwatering Mediterranean Colorado Lamb Chops as featured on Villa Azur’s menu
At first glance, the meaty lollipop that are lamb chops can be a mystery as to how to perfectly cook one. Chef Erwin Mallet has come to the rescue of home cooks revealing his most important recipe steps for the mouthwatering Mediterranean Colorado Lamb Chops as featured on Villa Azur’s menu. Recipe for 4 pax Ingredients Lamb chop : 12 pc Baby carrots : 12 pc French peas : 400 gr Mint : ½ bunch Dry apricot : 4 oz Brown sugar : 3 oz Honey :1 oz Rice wine vinegar : 2oz Raz el hanout spice :1oz Lamb stock demi glacé (or veal stock ) 10 oz Butter Olive oil Salt, pepper 1st: Prep of the side: Dip the baby carrots in boiled and…
Conquer every morning like a #BOSS with Seaspice’s extraordinary breakfast dish, the Power Waffles.
Conquer every morning like a #BOSS with Seaspice’s extraordinary breakfast dish, the Power Waffles. Created by Executive Chef Angel Leon, the Power Waffles kicks the classic recipe up a protein notch by adding ground quinoa, oats, ground flaxseeds, hemp seeds and oats for a dose of vigor, energy and victory. Power Waffles Buttermilk 409 gram Butter, melted 84 gram Eggs 2 each All Purpose Flour 216 gram Sugar 27 gram Baking powder 11 gram Baking soda 6 gram Cinnamon, ground 1 gram Oats 30 gram Quinoa, ground 45 gram Flaxseed, ground 20 gram Hemp seeds 15 gram Whisk together wet ingredients. Mix the dry ingredients. Slowly add the wet to dry, mix just until combined. Spray the waffle machine with pan spray, pour ½ cup…
Pizza Time
Over the last 16 years, Andiamo has been a trusted destination with repeat diners ordering their particular favorite slices out of the 30+ doughy slices of heaven. To match your readers with the perfect pizza, we have selected pies based on the most common personalities Andiamo encounters daily. The Fussy Eater The New Yorker, an east coast twist to the classic cheese pie, features tomato sauce, fresh mozzarella, parmesan, extra virgin olive oil and basil for those with who like to keep things simple. The Adventurous Gourmand Those brave enough to order anchovies on their pizza must try the Putanesca pie, which uses black olives, capers, anchovies, and red chile flakes for a zesty, yet savory taste. The Vegetarian For the plant-based eater, Andiamo offers…
DÔA celebrates Peruvian Independence Day with an Specials weekend
South Beach hotspot DÔA invites guests to liberate their taste buds as they showcase the taste of Peru in honor of Peruvian Independence Day with a weekend-long special menu, from July 28th – 30th. Ranging from $12 – $34, the young and dynamic Executive Chef Carlos Estarita will prepare traditional native dishes including a Ceviche Platter of the Traditional (its #1 Best Ceviche in town as voted in Miami New Times Best of City Awards 2017), Criollo and Mixto, Choros a la Chalaca with mussels on the half shell, chalaca, leche de tigre and heirloom tomatoes, Anticucho de Corazon made with aji panca, vinegar, cilantro, salsa rocoto and potato chips, Empanada de Aji de Gallin stuffed with aji amarillo braised chicken, cilantro and salsa criolla,…
Villa Azur offering one of the most luxurious experiences most can’t afford but can aspire to.
Over the top experiences and Miami and nearly synonymous. One venue keeping its opulent offerings in plain sight is For the “amuse bouche” of extravagances, guests can order the Le Tremendous platter ($400), which features 24 oysters, 16 clams, 8 tiger prawns, 2 jumbo shrimp, 2 Maine lobsters and 6 shots of beluga vodka, and the Russian Royal Ossetra ($750) caviar. Taking it up a notch, a wine pairing of the seafood platter would go well with the $6,000 Chateau Petrus Pomerol 1994 and the Chateau Margaux, Grand Classe Magaux 1990 for $4,450. As appetites grow beyond dinner, guests seeking to indulge further can stroll through Villa Azur’s private museum, where they will find “must haves” art pieces by internationally renowned artists, including the ironic…
Party like it’s your civil right this Fourth of July at Villa Azur and Seaspice as each venue features patriotic dinner parties in honor of Independence Day.
Party like it’s your civil right this Fourth of July at Villa Azur and Seaspice as each venue features patriotic dinner parties in honor of Independence Day. Villa Azur leaves its Mediterranean roots for a night to travels to the American ‘60s, transforming into a glamorous old school diner with rollerblading greeters, live entertainment and beats by DJ Yez. Guests will enjoy special offerings of traditional American favorites including burger sliders, hotdogs and Independence Day-inspired specialty cocktails. Seaspice pays homage to freedom with a nautical theme, featuring live entertainment, lounge beats, bubbly by Moet & Chandon and surprise performances popping up at different intervals throughout the night. In addition to bites from its new summer menu and flowing glasses of champagne, the celebration will be…
This summer, Seaspice’s Chef Jill Montinola’s no-bake Lemon Mousse will make taste buds look forward to cheat days
This summer, Seaspice’s Chef Jill Montinola’s no-bake Lemon Mousse will make taste buds look forward to cheat days with this cool and easy to make dessert with sweet and citrusy notes. We have included the recipe below for you to try Lemon Mousse Makes 3 glasses Gelatin sheets, bloomed 3 each Egg whites 3 each Heavy cream 150 gram Egg yolks 3 each Lemon, juice and zest 2 each Sugar 100 gram Whip whites until medium peaks, transfer into a bowl. Whip HC to soft peaks, transfer into another bowl. Mix together sugar and lemon zest. Heat up the lemon juice, melt the bloomed gelatin. Whip yolks and lemon sugar until ribbon stage. Slowly add the lemon juice mixture to the yolks. (mix will…
A quintessential summer dish, ceviche is a classic with very few variations in its preparation. Inspired by DÔA’s LatAsian cuisine
A quintessential summer dish, ceviche is a classic with very few variations in its preparation. Inspired by DÔA’s LatAsian cuisine, Executive Chef Carlos Estarita adds ginger and celery to the restaurant’s Ceviche Traditional for an improved approach of the common traditional recipe. Using only fresh market fish and leche de tigre base, he combines lime juice, garlic, red onions, cilantro stems, aji limo with no seeds, ginger, celery, kosher salt and ice for a deliciously refreshing taste. Ceviche traditional Always use fresh market fish. Leche de tigre base · 250g lime juice · 8g garlic · 6g ginger · 50g red onion · 6ea cilantro stems · 30g celery · 3ea aji limo no seeds · 9g kosher salt · 110g fish · 210g ice…
Date Night!
Lack of personality, poor ambiance and bad food are some of the factors that can take your date night from #winning to #losemynumber. Helping its patrons save the date with two elements is RUST Wynwood, which offers tasty date-approved dishes in its charming rustic atmosphere. The rest is up to the couple 😉 After a stroll around Wynwood, settle in the dimly lit room and start with the Croquetas de Campo, Uruguayan sausage croquettes with arugula and alioli, or the Eggplant and Cheese Roll Up, thinly sliced, baked eggplant stuffed with fontina, provolone, mozzarella and goat cheese, topped with house-made tomato basil sauce, to share. Stay refreshed with a pitcher of the Mojito Sangria, made with beer and wine, and order the Filet Mignon,…
Level One hopes to fill that void with its combination of flavor and detailed presentation
As Brickell area rapidly evolves with diners exploring new restaurant options, Level One hopes to fill that void with its combination of flavor and detailed presentation. For the new explorers marred by underwhelming eateries, we recommend ordering the below for an experience that will not disappoint! A prelude to the mouthwatering entrees, the Duck Croquette with Jamon Serrano, served with rose peppers and grana panado cheese foam, and the Seared Sea Scallops, served with pesto basil and black tapioca crisps, builds excitement and anticipation for main course. Order the Pear Ravioli with Gorgonzola and Black Truffle or the Filet Mignon and Pumpkin Gorgonzola Risotto, whose only purpose is to transport your taste buds to an elevated culinary realm. For the grand finale, indulge in the…
“not to be missed” offerings created by Executive Chef Diego Medina at RUST Wynwood
Below are absolute menu “not to be missed” offerings created by Executive Chef Diego Medina at RUST Wynwood: Appetizers: Specializing in sharable dishes, RUST’s appetizers are the perfect teasers to the mouthwatering entrees to follow. A crowd favorite, the Camarones Cabrones is served with red Mexican sauce, avocado puree, spicy jalapeños, cilantro, radish and micro green. Also recommended is the Ceviche De Dorado, which marinates fresh Mahi Mahi ceviche in house-made aji amarillo sauce, and the Mushroom Fries, RUST’s savory flare to traditional fries, which are topped with truffled gorgonzola, mushroom sauce and fresh parsley. Entrees: RUST’s menu features innovative interpretations on traditional cuisine, including bucket list-worthy options such as the Grilled Octopus marinated in piquillo peppers, aioli and arugula, over Provençal potatoes, the Chivito…