food

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. 

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. 

Five Miami Restaurants To Compete On New Bravo Show

Sep 17, 2014
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. 

Miso

Sep 13, 2014
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

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.

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.

Octopus Balls

Sep 6, 2014
Norman Van Aken

    

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.  

Yellowtail

Aug 30, 2014
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

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

Aug 28, 2014
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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