Hedy Goldsmith is the mastermind behind rich-and-salty chocolate chunk cookies, coconut lime macarons and praline panna cotta.
Until last month, she was the executive pastry chef with the Genuine Hospitality Group, which includes Michael’s Genuine Food & Drink and Harry’s Pizzeria (where you can still find the biscotti-of-the-day), among other Michael Schwartz restaurants.
In the middle of the night, Brenda Shapiro woke up and thought: “LibbyLicious.” The prefect name for a small baking business built from a mandelbread recipe handed down by her husband’s grandmother, Grandma Libby.
Unfortunately, the South Florida baker did not wake up with a social media strategy.
“This is why I have my daughter-in-law do this for me,” Shapiro says. “I’m busy baking, delivering, packaging, going out and selling my cookies myself. I’m a one-person show.”
Jewish families celebrating Passover this year might want to take a good look at that box of matzoh in the kitchen. If it says "Streit's" on it, they're looking at the end of an era.
For almost a century, the Streit's company has been making 40 percent of the country's matzoh out of a factory on New York's Lower East Side. Now, after 90 years, the factory is shutting down, and Streit's is moving to New Jersey. But not without a cinematic send-off.
Not too long ago, good customer service meant a warm welcome and personal attention. Today, great customer service can mean leaving the customer alone to fend for themselves. That shift is thanks, in part, to technology.
It’s the smartphone that allows customers to be simultaneously social and anti-social in how they relate to and interact with service staff. Websites like TripAdvisor, OpenTable and Yelp have given customers a voice, and restaurants and hotels are listening -- and responding.
The Miami City Commission will vote Thursday on a measure that would pave the way for farmers markets to get operating permits in the city.
Several years ago Miami approved a pilot program to make it easier for some small new farmers markets. On Jan. 1, 2014, that program lapsed and no one really took notice. Until an organization in Wynwood tried to get permission for a new farmers market and was told the special permit no longer existed.
Since then, Commissioner Marc Sarnoff has introduced an ordinance that would permanently reinstate the program.
There’s no doubt the South Beach Wine and Food Festival includes many mouth-watering events. The Amstel Light Burger Bash and the Death By Chocolate Dessert Party certainly paint images of dietary free-falls.
But the festival is also starting to reflect growing health trends that are sweeping the nation.
In only two years, the Buddhas and Bellinis event has become a huge hit. On both Saturday and Sunday of the festival, 200 people gathered by the pool of the Raleigh Hotel on South Beach for a yoga class.
About a year ago, the Miami Herald named business reporter Evan Benn its new food editor. He was appointed because Miami's paper of record noticed the importance of South Florida's booming culinary industry.
That's an industry Benn is well connected with, and during this year's South Beach Wine and Food Festival, he's putting in the spotlight the people who make South Florida matter to the larger world of good cuisine.
David Sloan, left, and Marky Pierson, right, put the finishing touches on the world's largest Key lime pie Thursday. The pie was served to commuters in Boston's South Station Thursday afternoon as part of a Florida Keys tourism promotion.
Commuters in Boston’s South Station, coping with temperatures in the 20s and light snow, on Thursday got a taste of the Florida Keys.
The Monroe County Tourist Development Council this week took over the station with ads and promotions for the Florida Keys. On Thursday, they provided samples of the islands’ signature dessert: Key lime pie.
And not just any Key lime pie. This is billed as “the world’s largest Key lime pie.” It’s 9 feet in diameter.
Schools are offering more and more healthy foods for lunch. And schools that participate in the National School Lunch program require students to choose a fruit and a vegetable side. Yet plate waste is a big problem in schools; as The Salt has reported, kids throw away anywhere from 24 to 35 percent of what's on their trays.