food

Food
11:07 am
Fri September 19, 2014

Nu, You Think You Can Cook?

My attempt at my mom's mandelbrot
Credit Alicia Zuckerman/WLRN

Got a bent for babka? A talent for tzimmes? A gift for gefilte fish? A capacity for kugel? 

With the Jewish New Year starting next week, the Jewish Museum of Florida-FIU in South Beach is collecting original recipes from cooks and bakers throughout South Florida. And not just collecting them -- judging them, in its "From My Family's Kitchen" recipe contest this Sunday, Sept. 21. 

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Topical Currents
1:30 pm
Thu September 18, 2014

Is The Era Of Truly Fine Dining Over?

John Mariani
www.johnmariani.com

09/18/14 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview with John Mariani, restaurant and travel columnist for Esquire Magazine and the Huffington Post.  He has been called “the most influential food-wine critic in the popular press” by the Philadelphia Inquirer.   We discuss the state of the restaurant industry in the US. He wrote a scathing article “What is Bon Appetit Magazine trying to sell us?” referring to their 50 nominees for the best restaurants of 2014.  He questions their assumption that fine dining is dead. We talk about their concept of hipster restaurants; the overpriced food and what America wants when dining out. 

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Food
4:15 pm
Wed September 17, 2014

Five Miami Restaurants To Compete On New Bravo Show

Colicchio
Credit Image Courtesy of Bravo

Looking for the country's best new restaurant, Bravo, the reality TV network behind Top Chef, will give five Miami dining spots a shot at glory. 

Hosted by current Top Chef judge Tom Colicchio, Best New Restaurant will premiere in January. The show, featuring 16 restaurants from across the nation, pits eateries against each other in everything from food to decor and hospitality. 

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Norman Van Aken's A Word on Food
8:00 am
Sat September 13, 2014

Miso

Credit Norman Van Aken

MISO BBQ

©2014 All Rights Reserved by Norman Van Aken

Use on almost any preparation you would use a regular barbeque sauce on. Experiment!

Can also be used as a potent dipping sauce for fried and savory items.

Yield: 1 3/4 Cups 

·         2 Cups orange juice, reduced to a near syrup (about ¼ Cup, cooled somewhat)

·         ½ Cup Koshi Miso Paste (We use ‘Marukome Boy Koshi Smooth Paste’)

·         2 Tablespoons Dark Roasted Sesame Oil

·         1 Tablespoon soy sauce

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Food And Drink
5:34 pm
Thu September 11, 2014

Miami's Newest Coffee Shop Serves Art With Your Java

Mad Chiller uses "brew walls," here displayed at the Bakehouse Art Complex, to display local art while staff serves coffee, so patrons can add a piece to their order.
Credit Mad Chiller / Courtesy

At Mad Chiller, a pop-up coffee-shop-cum-art-gallery, culture is on the menu alongside locally roasted coffee and organic liege waffles.

The Mad Chiller coffee chariot – not to be mistaken for an ordinary cart – has been rolling into local arts events for nearly two years, but now the chariot will become immobile. Mad Chiller will be taking up permanent residence at the Miami Center for Architecture and Design on Sept. 12.

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Latin America Report
5:25 pm
Tue September 9, 2014

Can Juan Valdez – And Colombia's Mighty Coffee Corps – Challenge Starbucks?

Customers sipping samples this summer at the opening of Miami's first Juan Valdez coffee cafe.
Credit Patrick Farrell / Miami Herald

Juan Valdez and his burro aren’t just symbols of Colombia’s world-famous coffee.

They’re the faces of what is arguably the most effective and democratic institution in Colombia: the National Coffee Growers Federation. The federation – which owns the Juan Valdez brand – offers a glimpse of what the war-torn South American country might be more like if it ever achieves peace.

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Norman Van Aken's A Word on Food
8:00 am
Sat September 6, 2014

Octopus Balls

Credit Norman Van Aken

    

Food and Dining
1:00 pm
Thu September 4, 2014

From Food Truck To Brick And Mortar

Linda Gassenheimer and Michell Sanchez at WLRN Studio.
Dina Allende via twitter.com/MakeitClique

09/04/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Chef Michel Sanchez, chef/owner Latin House Grill.  He started with a food truck and now has a brick and mortar restaurant and another about to open.  He also won best burger from Burger Beast 3 years in a row. He talks about how he created his food truck and turned it into a restaurant and how to make a great burger.  

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Norman Van Aken's A Word on Food
8:00 am
Sat August 30, 2014

Yellowtail

Cooked Yellowtail Snapper
Credit Norman Van Aken

PAN-COOKED FILET OF KEY WEST YELLOWTAIL with a “Belly” of Garlicky Mashed Potatoes and a Citrus Butter Sauce

©1999 All Rights Reserved by Norman Van Aken

Yield: 4 entrees For the fish:

  • 1  egg
  • ¼ Cup half and half salt and pepper
  • ¼ Cup flour
  • 4) 8 ounces fillets of yellowtail snapper (or other thin, delicate fish)
  • ¼ Cup clarified butter, to cook the fish in

For the citrus butter: Yield: 1 ½ Cup

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Inner City
10:25 pm
Thu August 28, 2014

How This Miami Food Truck Is Run By At-Risk Youths

The Vibe 305 food truck is staffed by the young men participating in the Empowered Youth USA program.
Credit Carla Javier / WLRN

The Vibe 305 food truck serves up sandwiches with unconventional names: gratitude, hope, and opportunity, for example.

It's staffed by young men, 12 to 19 years old. They are part of the Empowered Youth USA program in Miami.

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Food And Dining
1:30 pm
Thu August 28, 2014

New School Food Programs Including Expanded Afterschool Meals

Salmon Burgers with Hot Pepper Corn
Credit http://www.dinnerinminutes.com/recipe.php

08/28/14 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host and Bonnie Berman interview Penny Parham, Administrative Director for the Department of Food and Nutrition for Miami-Dade County Schools.  Also in studio, Mary Mulder, Director Food Nutrition Services for Broward.  What’s in store for school meals and after school activities -- We discuss exciting new food programs including expanded afterschool meals.  
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Norman Van Aken's A Word on Food
8:00 am
Sat August 23, 2014

Passion Fruit

Passion Fruit
Credit Norman Van Aken


Food And Dining
6:18 pm
Thu August 21, 2014

The Importance Of The Bee Population

Maciej A. Czyzewski - Wikimedia Commons, the free media repository

08/21/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN guest host Peter J. talk about the importance of the bee population, why we are losing so many bees and what is being done about it.  John Gentzel, a Homestead Beekeeper is in studio; He is on the Board of the Dade County Farm Bureau. Also joining the conversation is Aaron Mullins, a senior biological scientist at the University of Florida, Ft. Lauderdale Research and Education Center.

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Norman Van Aken's A Word on Food
8:00 am
Sat August 16, 2014

Guilty Pleasures


Norman Van Aken's A Word On Food
8:40 am
Sat August 9, 2014

Frito Pie

Frito Pie
Credit Norman Van Aken

BICYCLE SAMMY’S FRITO PIE

©2014 All Rights Reserved by Norman Van Aken and Justin Van Aken. Excerpted from “My Key West Kitchen”, Kyle Books

The Midget was known foremost for its barbecued ribs. One day Sammy got the idea to cut the meat off the ribs leftover from the night before and toss it in a pot of chili. Because most home cooks are not faced with loads of leftover rib ends, we’ve replaced them here with braised pork shoulder to make a chili that’s just as flavorful but without the work of slow cooking on the grill and having to take the meat off the bones.

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