Ritz Carlton Coconut Grove - Lazuli Lounge

Showing off his talent

Welcome to Lazuli Lounge

Ten years ago, on October 8, 2002, the Ritz Carlton Coconut Grove, located at 3300 Southwest 27th Avenue, opened its doors for the first time in the historic and lavish neighborhood of Coconut Grove. To commemorate this milestone, they celebrated their 10 year anniversary in signature Ritz style throughout the month, with a series of spectacular promotions including ten dollar 3-course dinners and ten dollar massages, deeply discounted room rates, and an Anniversary Soiree that personified Miami Sophistication with awe-inspiring Cirque Du Soleil flair.

Entertainment at Anniversary Soiree

Outdoor Terrace

Sultry Ambiance

But it wasn't just the 10 year anniversary the Ritz Carlton Coconut Grove was celebrating, but also the unveiling of their newly renovated lobby lounge: Lazuli Lounge. Themed after the blue gemstone, Lapis Lazuli, it is the perfect combination of sultry elegance and Bohemian rich design. The lush, waterfront surroundings of the area, and the iconic peacock of Coconut Grove serve as its inspiration, while the hues of blue, violet and green intertwine with the plush, comfortable couches; capturing the essence of the community . Outside, the focal point is the breathtaking cascading fountain, setting the mood for a tropical, romantic evening or an invigorating night out with friends. The ample seating area is complemented by warm fire pits that create an inviting atmosphere.  It is in this very lounge that I set out on my culinary adventure.

Striking Contrast

Sushi Culinary Station

Cigar Rollers

On Thursday nights from 6pm-9pm, Lazuli Lounge comes alive with a different culinary station each week, cigar rollers, specially-priced cocktails, domino trainer, and a fabulous DJ spinning some serious tunes. You know the love affair I have with sushi, so the minute my eyes gazed over to the sushi boat, I knew I was in paradise. The sushi was fresh and the presentation was phenomenal. I grabbed a plate, watched the cigar roller do his thing, and staked out the domino tables, anxiously awaiting the moment I would show off my skills.

Sushi Sushi and more Sushi

Chicken Chorizo Empanadas

Prosciutto and Blueberry Flatbread

In the meantime, I decided to also try some of the regular menu offerings at Lazuli Lounge. The property's restaurant, Bizcaya, is open for breakfast and lunch, while Lazuli offers a spectacular menu in the evenings; complete with small bites and main courses. Sipping my luscious Lychee Martini, I looked over the menu and enjoyed the ambiance. It was a Thursday, I was welcoming the arrival of the weekend, and I was at The Ritz. What more could a girl ask for?  We started off our menu tasting with the Chicken Chorizo Empanadas. They came served with a Yogurt Habanero Sauce that had a subtle kick. The empanadas were warm and flaky and the filling was generous and seasoned well. Next, I saw an interesting dish that caught my attention because I couldn't imagine those particular ingredients coming together. It was the Prosciutto and Blueberry Flatbread. I completely adore the sweet and salty union so I figured, why not? Wow! It was incredible! The thin flatbread was crispy and the explosion of the salty prosciutto combined with the sweetness of the blueberries was intense. The robust flavor of the manchego cheese and the delicate and aromatic taste of the sweet basil stood out in each bite.

Lychee Martini

Shrimp, Beef and Chicken
Quesadillas

Mini-Dessert Assortment

Although we had devoured the sushi rolls and two other dishes, we still had room for one more savory treat before we sealed the deal with the sweets. We decided on the Shrimp, Beef and Chicken Quesadillas. Served with guacamole, sour cream and pico de gallo, the Mexican staples were addicting.  I actually could've eaten the guacamole by itself with a spoon. Much to my delight, Lazuli Lounge offers a variety of mini desserts that you can combine to create your own dessert sampler.  We chose the Chocolate Soup, the Key Lime Mousse and the Classic Creme Brulee. Do I know how to pick them or what? The Chocolate Soup was rich and creamy, while the Key Lime Mousse was light, refreshing and tart. The Creme Brulee had a crisp, sugar crust that contrasted with the silky custard underneath and I loved how the texture was heightened by the berries that sat on top.

We had a fun evening at the Ritz Carlton Coconut Grove and I can't wait to return to enjoy more of their culinary stations on Thursday nights. Their new lobby lounge is a wonderful way to unwind, have some interesting conversation, and indulge in delicious food and libations. Oh by the way, my domino partner and I showed our opponents just why women are the best Domino players.

For more information and for pricing on the Thursday night events at Ritz Carlton Key Biscayne, you can call 305 644-4680 or visit them online at http://www.ritzcarlton.com/en/Properties/CoconutGrove. As for the parking during this event, Valet is free with validation.

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Norwegian Cruise Line's - Norwegian Breakaway

The Food Boat soon will be making another run... (Sung in tune of the Theme Song from The Love Boat).  Let's face it. We really don't go on cruises exclusively for the ports of call. We look forward to the opportunity to run free and eat five and six times a day; even going on diets a while before the voyage to ready ourselves for the massive feast.

Photo courtesy of Norwegian Cruise Line

If this sounds familiar, then you'll be happy to know that Norwegian Cruise Line is introducing their new ship, Norwegian Breakaway; setting sail in the Summer of 2013 from New York to Bermuda. Following in the tradition of their famous Freestyle Cruising, which offers more choices in entertainment, activities, and your favorite and mine - dining, Norwegian Breakaway will feature over 17 restaurant options including Teppanyaki, Casual Italian, French Bistro, a Raw Bar, and a Steakhouse, among others.

Miami Foodies with Steve Green 

Test Kitchen

Being a die-hard foodie, I was ecstatic to be part of a live FoodieChats, hosted by Norwegian Cruise Line, and taking place at their new test kitchen in the Doral area of Miami.  FoodieChats is a weekly Twitter show taking place every Monday night at 8 p.m. EST, where creator Steve Green asks nine questions based on a specific theme, and foodies from all around the Twitter arena chat together and answer the questions using the hashtag #FoodieChats. It's a fun way to network with like-minded food lovers.  The theme for this FoodieChats was The Flavors of Norwegian Breakaway and all the lucky guests got the opportunity to sample a large selection of menu items that will be available on the ship.

The Breakaway

Tuna Crudo

Mango Pearl

The minute we set sail on our culinary voyage, we were very graciously welcomed with The Breakaway; a sweet and refreshing specialty cocktail made with a mix of Prosecco and Apricot Brandy. It was exquisite. At this point, the procession of culinary delights began; with the first being an Amuse Bouche served at the Chef's Table on the ship: Mango Pearl, infused with vodka and served atop jalapeno pineapple salsa. Sweet and with a kick, the bite provided a fun potpourri of flavors to the palate. Next up, I saw what appeared to be a mirage of red, shiny slices of my vice: tuna. Only, it wasn't a mirage. It was very real: Tuna Crudo, topped with a tomato and   salsa, and drizzled with a mustard lime dressing. The tuna was fresh and high-quality and I couldn't put my fork down. I hope nobody noticed.

Close up of Mango Pearl

Salmon Tartar

Fried Calamari

The entourage of beautifully presented dishes continued with one of my absolute favorites of the evening. (I say one because there were quite a few favorites). It was the Salmon Tartar, created with honey mustard dressing, cucumber and red pepper salad. It was one of the most amazing salmon tartars I have ever had and I loved its tangy taste. A few minutes later, they brought out the Parmesan-coated Fried Calamari. These were crispy, flavorful and had a nice texture to them.

Mini Crab Cakes

Plantain Chips

Pan-Seared Sea Bass

I felt like my taste buds were racing at 20 knots as one incredible dish after another was placed before us. Tantalizing us next were the Mini Crab Cakes, topped with a Portobello mushroom and served with spiced remoulade. The flavor was intense and bold. And then IT arrived; a fish so tender, buttery and flaky, it practically melted in my mouth. It was the Pan-Seared Seabass, pure celestial goodness bathed in an apple cider vinaigrette and jalapeno cream, then covered with a mango, pineapple and red onion salsa. Divine! It was served with plantain chips and a lobster veloute sauce for dipping. It immediately became an absolute hit for me.

Lobster Medallions and Linguini

Delmonico Steak

Potatoes and Carrots

I can see this is one cruise line that goes all out when it comes to food. We all gasped when we saw the next dish: Buttery Lobster Medallions, gingerly surrounding a plate of Linguini with Lobster Ragu. The cold water Maine lobsters were perfectly prepared, allowing the sweet taste of the lobster to shine through, and the pasta was cooked al dente. As I savored each bite, I was eating, tweeting and at this point sweating from the heat of the kitchen and the fabulous overload of impressive dishes we were sampling. Totally unsure if I could eat another bite, I took one look at the next dish, and simply inhaled deeply and thought, "Bring it on." Slices of juicy Delmonico Steak paired with a side of Potatoes and Carrots, and their renowned Truffle Fries from Cagney's Steakhouse on board the majestic ship, tickled our senses. The steak was well-seasoned, rich, and very tender, and I really enjoyed the taste of truffle oil and parmesan cheese on the fries.

Cagney's Fries with Truffle Oil

Assortment of Desserts

Lollipops with Candy Bits

While we enjoyed the last bites of our savory dishes, a table was prepared with an unbelievable number of desserts. Wait, is the Norwegian Breakaway going to be heaven on the high seas? Beckoning us to them were Cheesecake and Rum Ball Lollipops, an assortment of Dark Chocolate, White Chocolate and Fudge Mocha Truffles, a sweet and salty Almond Brittle, a Dark Chocolate Candy Cane Bark, and Chocolate Covered Strawberries with Violets. Seriously, we all wondered how many pounds we had put on collectively since the beginning of this feast. Compliments to the Pastry Chef because the sweets were all fabulous. My personal favorites were the Fudge Mocha Truffles and the Rum Ball Lollipops.  

Chocolate Covered Strawberries with Violets

The culinary geniuses behind this extravagant and spectacular dinner were (From left) Lans Kristiansen (Director of Culinary Development), Colin Hudson, (Corporate Executive Chef) and Eric Bilodeau (Corporate Executive Pastry Chef).

Executive Pastry Chef
Eric Bilodeau

As the evening came to a close, I didn't want to disembark from this gastronomical journey through Norwegian Breakaway's culinary promise. Now that I had experienced my own adventure with the excellent dishes on the horizon, I cannot wait to set sail on her and experience that "...open smile (or Pan-Seared Sea Bass) on a friendly shore..." (Sorry, I can't get the Love Boat theme song out of my head.) In the meantime, I'll take a peek at my pictures once in a while and reminisce. For more information on Norwegian Cruise Line and Norwegian Breakaway, check out their website at http://www2.ncl.com/.

Bon Voyage!

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Peninsula Grill

There's something comforting and special about the Lowcountry. Whether in its Southern hospitality or its rich culinary traditions, there is an unforgettable quality about Charleston, South Carolina. This particular adventure took me to a sophisticated favorite in the Lowcountry: the Peninsula Grill, located in The Planters Inn; a luxurious and beautiful boutique hotel in the heart of Historic Market Street, at 112 N. Market St.

Since opening in 1997, the Peninsula Grill has left an imprint in Charleston's culinary arena. It has been honored with a Mobil Four-Star rating and AAA Four Diamond, as well as received praises from The New York Times, Food & Wine magazine, Wine Spectator, and Travel & Leisure magazine. Its decor exemplifies simple elegance; with distinct crown-moldings, earth-toned velvet-covered walls and contemporary chandeliers. There is also a romantic, outdoor courtyard, with candle-lit tables sitting next to vine-covered walls.

Seared & Chilled Yellowfin Tuna

Lobster Skillet Cake &
Crab Cake Duo

Baked Oysters

The menu Chef Graham Dailey has created is both vast and intriguing. As we looked through it, we indulged in an Heirloom Tomato Gazpacho topped with Olive Tapenade, compliments of the chef. We started off with a Chef Special for the evening: the Seared & Chilled Yellowfin Tuna. The lightly marinated slices of tuna had a superb, fresh taste and sat atop ribbons of carrots and a Micro Salad, drizzled with Soy Ginger Vinaigrette and accompanied with Crispy Sesame Tempura Pickled Okra. Wonderful beginning! Next, we tried the Lobster Skillet Cake & Crab Cake Duo. Moist and tender, the melt-in-your-mouth consistency of each of the cakes, and their delicious, delicate flavor was unbelievable. They were served with a Petite Chopped Arugula and Corn Salad, dressed with Creole Mustard Vinaigrette. Our final appetizer for the evening was the Baked Oysters. I had been looking forward to some good ol' taste of the south oysters served "Rockefeller Style" and this was Peninsula Grill's version of the dish. I enjoyed the freshly blended ingredients which created a bold and intense flavor profile; signature to this delicacy.

Bourbon Glazed "Berkshire"
Pork Chop

Pan Seared Local Wreckfish

The first entree I sampled was the Bourbon Glazed "Berkshire" Pork Chop, served with cider-braised collards, roasted fingerling potatoes, and BBQ jus. I could taste the seasonal and regional notes in the juicy meat and its accompaniments; wowing me with its flavor. The second entree was another Chef's Special for the evening: the Pan Seared Local Wreckfish.  I was curious and excited to try it, since it is rare and only found in Charleston shipwrecks. It was interesting to learn that there are only two fishermen in the area that specialize in the toil of targeting wreckfish. This incredibly delicious fish was mildly flavored, yet assertive enough to combine well with the blue crab saute it was bathed in. The combination of blue crab, local field peas, braised greens, roasted patti pan squash, and tomato vinaigrette introduced another taste sensation to the palate that was out of this world.

The Ultimate Coconut Cake

As we finished our entrees, I looked around and saw the waiters parading with a special dessert that appeared to be a large coconut cake. I am normally not a fan of coconut cake, but when I saw it being ordered by so many patrons, I knew I needed to try it. It turned out to be no ordinary coconut cake but rather The Ultimate Coconut Cake; a six layer delight, bursting with coconut sweetness and buttery richness. It is a famed Southern classic and very coveted at Peninsula Grill. I could definitely taste why, and was happy to know that since it is so popular, it can be ordered from their website. Guess what I'm going to do as soon as I finish this post?

Tasting of Artisanal Cheeses

Chocolate Raspberry Ganache

At this point, we balanced our sweet endings with a Tasting of Artisanal Cheeses that included Le Cabrie Goat's Milk Brie, Aged Gouda, a Blend of Goat and Sheep's Milk Mobay, and Hook's Blue Paradise. The assortment of strong and mild flavored cheeses were paired with Rosemary Nuts, Fig and Port Preserves and South Carolina Honey. As a warm goodbye, the Chef sent out a taste of a Chocolate Raspberry Ganache, which had a smooth and creamy texture. Filled with beets, it rested on a shallow pool of raspberry sauce and was topped with a white chocolate garnish. All I can say is that it was a perfect ending to a perfect meal.


I really believe a visit to Charleston is not complete without stopping in at Peninsula Grill. The service is stellar and impeccable, the food is divine, and the ambiance is picturesque. For more information or to order their decadent coconut cake, you can visit them online at http://peninsulagrill.com/ or call them at 843-723-0700.

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Divino Ceviche

I discovered a true Peruvian gem in the Doral area a couple of months ago during a business lunch and I decided to return for dinner to see if the adventure was just as incredible the second time around. It was. The place is Divino Ceviche, located at 2629 N.W. 79th Avenue. You might miss the cozy restaurant, situated in a neighborhood shopping center, but you won't forget it once you try their delicious cuisine. 

Part of a large mural inside the restaurant

Chef Christian Encalada

Divino Ceviche is owned by two brothers, Christian and Frank Encalada, who shared a vision and worked hard to achieve it. Christian is the Executive Chef, while his brother Frank is the manager. The restaurant has a pleasant feel to it and offers a fusion of Peruvian gastronomy; combining the traditional ingredients and signature techniques with a modern touch. I noticed a steady flow of regulars while I was there, and the ambiance was friendly and inviting. On the weekends, you can enjoy live music and a fun, interactive setting.

Cristal Beer

No one can eat just one

Dinner started for me with a refreshing Peruvian beer: Cristal. It is one of the most beloved brands in Peru, boasting  a smooth, genuine taste. Our waitress brought out a complimentary basket of their crunchy, sweet potato chips, with a small tray of Huacatay (a spicy green herb sauce), Peruvian corn, and Aji Amarillo (Peruvian yellow pepper), to dip them in. To say the least, it was addicting. Definitely a fun way to peruse the menu. I had a whole bunch of dishes I wanted to either try for the first time, or repeat from my last visit. I started off with the Ceviche Divino; their Chef's specialty and an original take on the Peruvian staple. Picture your traditional ceviche and now add shrimp, avocado and mango, marinated lightly in lime juice, Peruvian limo chili, fresh cilantro and onion, all garnished with sweet potato and choclo (Peruvian giant corn). Wow, it was mind boggling!

Ceviche Divino

Causa Camaron

Mini Tacu Tacus

The next appetizer we had was my personal favorite: Causa Camaron. A simple dish, I always have to order a causa whenever I go to a Peruvian restaurant. I find it irresistible. Made with mashed potatoes, the secret of this dish is found in the popular yellow peppers. Divino Ceviche's version is spectacular! The cold mashed potatoes were creamy and smooth, seasoned with Peruvian yellow pepper, oil and lime, and filled with prawns, mayonnaise and a mouth-watering special sauce created by the chef. I am craving it right now. At this point I wanted to try a hot appetizer I had seen on the menu on my last visit but hadn't sampled: the Mini Tacu Tacus Con Lomito Fino (Beef Tenderloin) and Huevos de Codornis (Quail Eggs). These sounded incredibly interesting and they tasted even better than they sounded. The Tacu Tacus were made with cooked rice and beans mixed together and seasoned with garlic and Peruvian yellow pepper, then fried and topped with a quail egg, and creole sauce. The combination of the flavorful meat with the egg and salsa made each bite a pure delight. Definitely a must-have.

Close up of paradise

Jalea Mixta

Suspiro Lucuma

I still had room to try an entree and I went with another old favorite: the Jalea Mixta. This is a volcano of crispy, tasty fish, squid, shrimp and mussels; served with yucca, an enticing creole salsa, and a side of housemade tartar sauce. I loved it. The seafood was very tender and fresh while the breading was nice and crispy. We didn't leave a single piece behind. Finally came time for dessert and I was going all the way. I usually have a Suspiro Limeno but tonight, I wanted to change things up so I ordered a Suspiro de Lucuma. Suspiro translates to sigh in English and that is exactly what I did as I ate my sweet finale. Lucuma is a delicately flavored, tropical fruit native to Peru. If I had to describe the taste of the dessert, I'd say it's a bit like caramel custard mixed with a hint of pumpkin. And to bring it all together? A little bit of Pisco. Totally insane. It had a creamy consistency that melted in my mouth and tickled my taste buds. I now have two Peruvian desserts I absolutely adore!


I was so happy to find this treasure in Doral and I intend to visit often. If you haven't been there, I highly recommend it. You will walk out with a smile on your face and plans to return. For more information, you can call Divino Ceviche at 305-406-2345 or visit them online at http://www.divinoceviche.com/.

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