food

Electric Lard
8:00 am
Sat January 4, 2014

A Word On Food: Mojos

Many North Americans would look at the word "mojo" in its printed form and pronounce it “mo-joe." In Spanish of course, it's pronounced "mo-ho" because the letter “j” is pronounced as an "h," as in jalapeño.

The word mojo comes from the word “mojar,” which means, "to wetten” so the usage of mojo can actually be pretty broad in that there are many ways to ‘wetten’ food. Years ago, I took a rather radical departure from the traditions of mojo and made tropical fruit mojos! If mojo meant a thing that would get something wet, I wanted to demonstrate that food that I’d added spices to, especially fish, would be happy swimming in a puree of mango and another dimensional ingredient or so.

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South Florida Arts Beat
1:00 pm
Fri January 3, 2014

Johnny Rodgers, Coral Gables Blues Fest, Key Largo/Islamorada Food & Wine Fest, Broward Arts Cal

Liza Minnelli and Johnny Rodgers circa 2006
http://johnnyrodgers.com

01/03/14 - Next time on South Florida Arts Beat, hometown singer/songwriter, Johnny Rodgers, returns to South Florida in concert this weekend at the South Miami-Dade Cultural Arts Center. We’ll catch up with this busy talent.

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Food and Dining
1:30 pm
Thu January 2, 2014

Verde Café at PAMM

Verde Miami
https://www.facebook.com/verdemiami

01/02/14 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview restaurateur Stephen Starr, he opened Verde Café at PAMM and is the owner of two other South Florida restaurants, 954 Steak in Ft. Lauderdale and Makoto in Bal Harbour; and Verde Chef, Nicolay Adinaquez talks about how they developed the new style cuisine at Verde.  

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Sailor Stews
8:00 am
Sat December 28, 2013

A Word On Food: Chilau

A play of light mesmerized me as I lay in bed, savoring the last moments of an unmoored  consciousness. I allowed my mind to wander as I simply enjoyed the light show and worked on understanding where it was coming from and how it was working.

The process of cooking is nearly identical for me. The analyst in me came to realize that the fluttering sequences of light and shadow dancing on the unadorned wall placed me in the room that once was my son’s. The light of the early morning sun punctuated by the rhythm of the ceiling fan sought to keep me lulled and sleeping longer.

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Food and Dining
1:00 pm
Thu December 26, 2013

"Restaurant Roundabout” December 2013 Edition

Linda Gassenheimer on Chat Chow TV
www.chatchow.tv

12/26/13 - Thursday’s Topical Currents is our popular “Restaurant Roundabout,” with chef, author and syndicated columnist Linda Gassenheimer. Also with us are restaurant critics Jen Karetnik and Jan Norris.  We’ll get the lowdown on the always-changing South Florida restaurant scene, as well as take listener calls about favorite dining spots.  Perhaps you have a new bistro to tell us about . . . or a favorite steakhouse.  Listen in Topical Currents today at 1pm.
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Holidays
8:01 am
Thu December 26, 2013

This Is The Christmas Treat That Really Says "Miami" To Me

Maria Murriel WLRN

Despite Miami's widespread Nochebuena culture, I always felt like my Peruvian-immigrant family's Christmas celebrations were different from other "Americans'."

During our early years here in the early 2000s, my mom was the caretaker for an elderly, wealthy couple. Señora Lilian was from Cuba, and her husband, Mr. Hollenbeck, was from the U.S. They were sweet.

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Food
2:57 pm
Tue December 24, 2013

Forget The Caja China – Give Hallacas A Try This Nochebuena

The Venezuelan hallaca
Credit madrid.olx.es

Gringos like me don’t forget their first hallaca.

Mine was lying on a simple white plate, in the coastal town of Lecherías, Venezuela, on the patio of my future in-laws’ home. It was a soft Caribbean Christmas Eve in 1985.

The tawny tamal was swaddled in smoked banana leaves that reminded me of the lush, exotic foliage of an Henri Rousseau painting. I unwrapped it, cut into it, took a bite – and rediscovered Christmas.

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The King's Meat
8:00 am
Sat December 21, 2013

A Word On Food: Roast Beef

The very words themselves call up ancient things. I imagine it on the menu that day in the year 1215 when King John was forced to sign the Magna Carta at Runnymede or something Shakespeare’s own mother would have served.

When I fantasize about the words being read in a perfect movie, I hear a voice like Sir Alec Guinness intoning them.

“Roast Beef.”

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Food and Dining
1:30 pm
Thu December 19, 2013

Marky's Fine Foods Holiday Feasts with CEO Chris Hlubb

Marky's Group President Christopher Hlubb with some caviar in the warehouse at the company headquarters
PATRICK FARRELL MIAMI HERALD

12/19/13 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Christopher Hlubb, Pres and CEO of Marky’s group, purveyor of fine foods.  He gives us tips on creating holiday feasts and debunk some of the mysteries in gourmet foods – caviar – smoked salmon – chocolates how to choose from the many varieties

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Miami Dish
11:14 pm
Tue December 17, 2013

How South Florida Jews Shaped The State's Food History

A couple chats after ordering stone crab in Key West, 1963.
Credit Credit Francis P. Johnson, Florida State Archives

Food is a lens. It's not all about chefs and buzzy restaurants. It's a lens through which we can learn about our culture, history and environment, among other things.

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Tongue Ho!
8:00 am
Sat December 14, 2013

A Word On Food: Taco Lingo

I learn words in many ways, but the best may be in eating. The words on the menus and in the cookbooks I have from around the world have helped me conquer at least ‘parts’ of foreign languages.

I have a good knowledge of French, Italian and even some Japanese, if you allow that food is the central most important aspect of understanding a people’s tongue. My vocabulary was broadened by at least seven new words in Little Havana just the other day at a place blandly named, “Viva Mexico.”

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Miami Dish
8:39 pm
Mon December 9, 2013

Welcome Oakland Park's Culinary-Arts District

Funky Buddha, a brewery and taproom, is part of the new Oakland Park Culinary-Arts District.
Credit David Samayoa

When you think "culinary district," does Oakland Park come to mind? Do you think about Oakland Park at all? Maybe you should, as the community seems to be on its way to developing a downtown area based on food culture.

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Italian Interludes
8:00 am
Sat December 7, 2013

A Word On Food: Sandwiches

I was near a small sandwich stand in an open-air market.

It was like many you would see almost anywhere in the world. A radio was playing a vaguely familiar tune. Soft drink cans and cigarette packs lined the windows inside the stand where a lady was stuffing soft buns with meats. There was a paper napkin dispenser advertising Coca-Cola.

This sandwich stand happened to be in Florence, Italy.

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Food and Dining
1:30 pm
Thu December 5, 2013

Linda’s Favorite Kitchen Gift Gadgets 2013

Linda Gassenheimer
http://www.dinnerinminutes.com/

12/05/13 -1:30- Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman talk about Linda’s favorite kitchen gift gadgets. Drop Zone Cookie sheet makes perfectly shaped cookies and helps place the right amount of dough and prevents cookies from spreading across the pan. Hot milk frother: velvety milk for latte and cappuccino in minutes... and my favorite, the pomegranate tool, this gadget takes the mess out of seeding pomegranates and takes less than a minute to do the job, and much more. 

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Cowpoke Songs
1:04 pm
Tue December 3, 2013

A Word on Food: Menudo

Long before any Hispanic boy bands tormented or tantalized the radio air waves, the soup/stew Menudo was a siren song sung to me for the first time back in my younger days in a little grocería named ‘La Bodega’ in Diamond Lake, Illinois. 

Maybe it was the alleged attributes of Menudo being able to cure a hangover that first led me to its pleasures. It must've been something strong to convince me Menudo is not made with things I normally consumed in my boyhood.

No hangover is required at all anymore for me to long for some of that homemade, restorative soup. And I had a hunch I’d find some of that in Homestead where one can find the best concentration of Mexican food to be found in either the counties of Miami-Dade or Monroe.

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