Top 10 Miami Food Trends of 2012

Today marks one year that I wrote my first post as Adventures of the Foodaholic. It all started with a look at my neighborhood sushi hangout, Shibui, and quickly became a journey into my culinary adventures in the rapidly evolving Miami food scene and well beyond.  Throughout this year, I compiled a series of food trends that predominated in the Magic City and as a tribute to both my One Year Blogaversary and a farewell of 2012, I'd like to share my Countdown of these Miami Food Trends with you. Underneath each trend, you'll find a link to a post I wrote during the year that exemplies the trend. Thank you for your support and friendship throughout 2012 and may our gastronomic adventures together continue for many more years.

            Countdown of the Top 10 Miami Food Trends of 2012


10. Sport Stadium Food Became Gourmet - With Marlins Park and their Taste of Miami, we were provided with additional options to the greasy hot dog that included the Shrimp Burger and the Pan Con Lechon.

Marlins Park - Taste of Miami


9. The Marriage of Sweet and Salty - Savory sweets were all the rage as bacon headlined desserts and chili kicked sugar to the curb. From appetizers and entrees to desserts, restaurants tickled our taste buds with flavor explosions.

Eating House


8. Going Organic, Wanna Come Along? - The importance of organic foods for both health and flavor became a hot topic among the industry's leaders. Gluten-free, local sourcing and artisanal foods were terms we heard repeatedly from top chefs and restaurants as an alternative to better eating.

Ironside Cafe


7.  East meets West - A fusion of traditional Japanese cuisine with American fare was a hit this year; successfully being achieved by master chefs that combined the two to perfection. Presentation was a must.

Nove Kitchen & Bar


6. Less is More - Good things come in small packages became the mantra as small plates hit the scene in more places. Tapas-style dining and appetizer-sized portions replaced large entrees as a way to share and taste a variety of dishes.

Diegos Andalucia Tapas & Delicatessen


5. A-la-Carte Brunches - While Buffet Brunches have been around since the beginning of time, (and I must say I love them) a-la-carte brunches where breakfast items are served well into the afternoon, joined the ranks as a Sunday tradition.

Greenstreet Cafe


4. Viva Peru - Peruvian food topped the charts and popped up everywhere in Miami. From ceviches to causas, the melting pot of flavors found in Peruvian cuisine became the epitome of gastronomical sensation for 2012.

Ceviche 105


3. Gourmet Burgers - While McDonalds and Burger King had been the go to place for a burger fix, upscale, better burger joints became a fad this year. 100 % certified angus and filet mignon replaced the secret blend we all knew and loved, with toppings ranging from fried eggs to brie cheese. But it didn't stop there. Food trucks joined the band wagon creating burgers fit for royalty.

The Battle of the Burgers


2. Cupcakes Galore - Desserts and sweets have been favorites since I can remember but cupcakes "took the cake" this year, sort of speak. Everywhere we turned, there were cupcakes in all sizes and flavors. But the real trend came when they added a "kick" to them with a bit of alcohol. Now grownups had something to jump up and down about as well.

Sweet & Tipsy - Cupcakes with a Kick


1. Food Trucks - The most popular trend this year that transcended county lines and cities, was the mobile flavor fusion of food trucks. We could all eat appetizers in one truck, entrees in another and end the night with either a sweet treat or a cold pop from yet another set of wheels. The food truck frenzy kept us going all over town in search of our favorites, thanks to the meat-loving guru Burger Beast.

Food Truck Frenzy Part 1
Food Truck Frenzy Part 2


Happy New Year to all my readers and may 2013 bring you lots of health, prosperity and delicious food.


Maria
The Foodaholic

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Faux Gourmet

We ladies love to feel sexy in every room of the house; especially the one where the most decadent, hot steamy action takes place: the kitchen. Katie Everett, creator of Faux Gourmet, a U.S. based company founded in 2012 offering an evolving collection of high-end, uniquely designed kitchen accessories, had an epiphany of sorts during a baking session with her six year old daughter.

I just love my Tutu Fabulous Apron in
Caramel Creme

After tying the strings of her daughter's apron into a perfect bow, and placing the baking ingredients on her kitchen counter, she was surprised when her little one raced into her room and came back with her favorite tutu. Katie was a bit confused, not knowing how the colorful garment fit in with the wooden spoons and mixing bowls, but her daughter helped her see how a tutu underneath her apron made all the sense in the world.

And thus began her Tutu Fabulous apron collection, launched the first weekend of November on Cosmo Radio in NYC. The Tutu Fabulous apron is a high fashion, flirty accessory every true foodie must have. Adorned with pearls and lace, and a flouncy removable tutu, it adds a dash of sass to the domestic diva in all of us. A custom designed flower pin completes the romantic accessory while two deep, puckered pockets provide a place to hide secret ingredients. If you're wondering what to give your kitchen vixen to raise the temperature with a sense of style, look no more. The Faux Gourmet has got you covered.  Each apron comes beautifully packaged in a gloss pink box, and wrapped in polka dot tissue with a dash of love and detail. They offer both ladies and girl's styles and for the multiple princesses in your life...Mommy & Me sets!

Another plus to purchasing from the Faux Gourmet, is that they donate a portion of all their retail sales to selected charities dedicated to providing assistance, education, skills training and food to disadvantaged and at-risk women and their families across the nation. Their first weekend of sales, they were able to make a donation to the Red Cross to support the Hurricane Sandy relief efforts.  It doesn't get better than that! To view Faux Gourmet's product line and place an order, visit their online store at http://www.fauxgourmet.com.

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Smashburger

What do these 3 Ss have in common: Smash, Sizzle, Savor?  A fourth "S" - Smashburger. Smashburger is part of a casual chain of burger restaurants that originated in Denver Colorado in 2007. It was started by Tom Ryan, a veteran of fast food favorites such as Quiznos, McDonald's, Pizza Hut and Long John Silver's. For those of you that love the sweet and salty breakfast treat otherwise known as the "McGriddle", he was the mastermind that introduced it along with the the "Dollar Menu" (Yay Tom!) 


Smashburger first arrived in South Florida in November of 2011, bringing the worldwide number to close to 200, and there are currently four locations in the area: Miami, Kendall, Coral Springs and Pembroke Pines. But that's not all. There is a new location opening in Palm Beach County's Boynton Beach on December 31, 2012 at 1729 S. Federal Highway. Happy New Year! With all these burger places popping up everywhere, I thought I'd visit the Kendall location at 9019 SW 107 Avenue, Space 3340, to get a taste of one of the nation's fastest growing "better-burger" concept chains.

Close-up of Miami Burger

I was wondering where the name "Smashburger" came from. It turns out, it originates from the way the burger is prepared. They start out with 100% Angus Beef rolled into a plump meatball; smash, sear and season it with their secret spice blend on the grill, then place it on a butter-toasted artisan bun, and top it with high-quality cheese, fresh produce and condiments. Smashburger stands behind its "smashing" process because it caramelizes the beef, sealing in the juices and adding to the taste. Aside from their signature burgers, chicken, salads and sides, Smashburger also offers delicious milkshakes and malts made from Haagen Dazs ice-cream.

Miami Burger with Smashfries

Although all the locations have their signature burgers such as the Classic and the Mushroom Swiss, I wanted to try their locally-inspired regional one created just for South Florida: the Miami Burger; a latin fusion on a bun representing the Quintessential Frita. They've paired 100% Certified Angus beef with grilled Chorizo, then topped it with frita potatoes, Swiss cheese, lettuce, tomato and bold, spicy mayo on a Cuban roll. I gobbled it down with one of their signature sides, Smashfries; delicious french fries drizzled with rosemary, olive oil and garlic.

Avocado Club with Veggie Frites

Sweet Potato Fries

Another interesting burger on the menu is the Avocado Club; their smashburger topped with fresh avocado, applewood smoked bacon, lettuce, tomato, ranch dressing, and mayo on a multi-grain bun. It was "smashing"! You can also have it with all-white meat crispy or grilled chicken instead. To sample one of their healthier sides, I gave their Veggie Frites a whirl. These were flash-fried carrot sticks and green beans, and were full of flavor. Loving sweet potatoes like I do, I tried one more side, the Sweet Potato Fries seasoned with sea salt.  If you're feeling creative and inventive, Smashburger gives you the option to create your own burger and chicken sandwich, choosing everything from the bun and the cheese, to the toppings and sauces. 

Spinach and Goat Cheese Salad

I have to say something that really stood out for me at Smashburger was the salad. I usually wouldn't try one at a burger joint, but figured, let's do it. It turned out to be one of my favorites of the night. The Spinach and Goat Cheese Salad had a nice flavor fusion of spinach, goat cheese, raisins, dried cranberries, sunflower seeds, pumpkin seeds, cucumbers, tomatoes, and onions topped with balsamic vinaigrette dressing.   

Oreo Milkshake

Although my tummy was content, I didn't want to end the moment without indulging in one of their signature shakes so I went for the Oreo Milkshake; a generous portion of thick, creamy heaven on a frosted glass, with a refill on the side. Nice!

Adventures of the Foodaholic
Stocking Stuffer Smash Cash Giveaway

If you're looking for a casual, family-friendly place to go for a quick workday lunch, a weekend burger and beer (or wine if you're in the mood),  Smashburger will have something for everyone at a very affordable price. And here's the best part! It's the holidays, and I'm feeling a little Santa-like so I've partnered with Smashburger to give five lucky readers some Smash Cash to put in their Christmas stockings. For the next five days, starting today at midnight, check out the Giveaways tab on my Facebook page at http://www.facebook.com/Adventuresofthefoodaholic for details on how to win $10 worth of Smash Cash to use at your local restaurant. For more information on Smashburger, visit them online at http://smashburger.com/ Happy Holidays and Bon Appetit.

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The Oceanaire Seafood Room

Brickell continues to be a hotspot for those searching a step back from the SoBe scene. And since Miamians are such foodies at heart, we need a good variety of restaurants along with our lounges to truly fulfill our cravings. The Shops at Mary Brickell Village provide just that; a haven of gastronomical choices tantalizing diners with a steakhouse, sushi, Mexican, Italian, Irish, Chinese or simply a relaxing Burger and Beer joint. There's one place in particular in this culinary pleasure palace that you need to check out if your taste buds are screaming for a superior seafood dining experience: The Oceanaire Seafood Room, located at 900 South Miami Avenue, Suite 111.

With over 12 locations across the United States, The Oceanaire Seafood Room is part of a team whose philosophy is based on only serving the freshest seafood in season, and who puts sustainability in the forefront of its menu offerings. While there are signature plates available in all Oceanaire restaurants, they also offer regionally inspired dishes that satisfy the unique palate preferences of the locals. I was very excited about visiting Oceanaire and getting a taste of their raw bar and the chef's famous Mexican Jerk Grouper I had heard so much about.

With Executive Chef Kareem Anguin

Executive Chef Kareem Anguin, originally from Jamaica, describes his cooking with great passion and excitement. A graduate of Johnson and Wales University, Chef Anguin has developed his own fusion of signature flavors founded on his Caribbean roots. He opened The Oceanaire in Brickell in 2006 and quickly ascended the ranks. Chatting with us for a while, he explained how the fish is flown in daily and how the menu can change quite frequently depending not only on what's available, but also what will be most ecologically sound for the environment. He went on to describe some of his signature dishes, and the careful detail he puts into their preparation.

Fresh Bread

Medley of Cut Vegetables

We started off our adventure with a perfect glass of Belle Glos Meiomi Pinot Noir from the Sonoma Coast in California, recommended by our attentive waiter based on our preferences. Within a couple of minutes, a basket of fresh bread and a medley of cut vegetables including carrots, cucumbers, zucchini, radishes and fresh olives were placed on our table. As I bit into the welcoming prelude, I was looking forward to the chef's tasting about to commence. The first dish we savored was Tuna Tataki topped with mung bean sprouts and kewpie mayo, and generously bathed with ponzu sauce and yuzu juice. The flavor fusion was insane! The tuna was meaty and tender, with a contrasting combination of rich flavors that came together in a perfect balance; culminating with a mild kick at the end.

Tuna Tataki

Selection of Oysters

Hydroponic Arugula Salad

Still reeling from the delicious Tataki, I fell in love with the next course: a sampling of West Coast Oysters that were right up there with the best I've had. The first one I tried was the Hama Hama Oyster. It was extremely hearty, with a firm texture that tickled my tongue. The next one was an Eagle Rock that had a deep, slightly sweet flavor and a creamy, butter-like texture. I loved it! The last one we tried was a Calm Cove, whose plump meat was very fun to shuck. It started with a slightly salty flavor, then became somewhat sweet and finally ended with a fruity aftertaste. Oh, how I absolutely enjoyed all three, and the cocktail and french sauces served on the side were divine! I was able to see for myself why word on the street is that their raw bar is incredible! Next, the chef sent out a Hydroponic Arugula Salad that was tossed with Avocado, Pomegranate, Feta Cheese, and Candied Pecans. The Arugula was crisp and fresh and the fusion of  textures from the crunchy pecans and pomegranates, to the crumbly, grainy feta cheese worked magic together. The play of sweet and salty was both refreshing and satisfying to the palate.

Grilled Jerk Mexican Black Grouper

At this point, I was walking on air, or at least my taste buds were, and I couldn't wait to sample the star of the show: the Chef's very own Grilled Jerk Mexican Black Grouper. This phenomenal explosion of flavors was sitting atop citrus sweet potatoes slowly cooked in orange juice, and crowned with a dabble of pineapple chutney. I slowed down and took my sweet time with each bite to savor every moment I had with this perplexing dish. It was amazing! I didn't know what sensation I would experience next: sweet, salty, or spicy, as each flavor touched my tongue. All I could say is wow!

Tres Leches

After I literally indulged in every last bite from my plate, our waiter brought us dessert. One look and I immediately recognized the familiar favorite: Tres Leches. Only this one was created with their very own recipe, that made for a sweet, creamy treat, topped with a rich, thick cream. I can just imagine my mother's face dipping her spoon into this heavenly delight.

At the end of the evening, all I could think was that this was one seafood adventure I will repeat very soon. If you haven't been to The Oceanaire Seafood Room in Brickell, what are you waiting for? The grouper is waiting for you! For more information, you can contact them at 305-372-8862 or visit them online at http://www.theoceanaire.com/Home.aspx.


To thank you for being a loyal reader....

I know you'll also want to try one of their incredible hot appetizers so we got a sweet deal for you! To thank you for being a loyal reader, when you stop in for a meal at Oceanaire and mention Adventures of the Foodaholic, you will receive a complimentary Fried Red Chili Calamari, served with Warm Asian Vegetables.*  Yummy!

(*One per table)

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Macy's Culinary Council featuring Iron Chef Mark Forgione

Macy's Culinary Council Kitchen
at Dadeland Mall

I bet when you think of Macy's, you think of the red star, Miracle on 34th Street and the Thanksgiving Day Parade. But there is something else that Macy's is famous for and that is Macy's Culinary Council; an exclusive panel of expert, renowned chefs from across the country that provide culinary advice and in-store cooking demonstrations; inspiring us to bring the wow factor to our own dining room tables. Founded in 2003, the council is made up of big names like Wolfgang Puck, Emeril Lagasse, Cat Cora, and Miami's very own Michelle Bernstein, just to name a few. This past Saturday, Marc Forgione, owner of Marc Forgione in New York City and one of the youngest American born chefs to receive a Michelin star in consecutive years (2010, 2011, 2012) was featured in Macy's Dadeland Mall. I had the opportunity not only to attend his culinary demonstration and get a taste of Forgione's mouth-watering recipes, but also to interview this incredible individual whose impressive talent in the kitchen is only paralleled by his extraordinary charisma and personality.

With renowned chef Marc Forgione

In the Green Room

Although I was awed by the fact that I was sitting across The Next Iron Chef's Third Season Winner, Forgiones' relaxed demeanor put me totally at ease. We briefly chatted about his experience in The Next Iron Chef,  his father, legendary chef Larry Forgione (also known as the Godfather of American Cuisine), and what he would advise young, aspiring chefs is the key to success.

Chef Forgione stressed the importance of using organic
animals raised stress-free to enhance the flavor of foods.

Although Marc Forgione basically grew up around his father's kitchen (critically acclaimed restaurant, An American Place) he took his time deciding what he wanted to do in life. Like most teenagers, he toyed around with the idea of becoming a rock star, studied psychology in college, and then switched over to Forestry. "I wanted to live in the woods and wear tie-dye all the time," said Forgione in his usual charming style. Then came his junior year and with it, a tradition between him and his friends, Five Dollars and a Dream, where they'd all chip in money and Forgione would shop for ingredients and cook. It didn't take him long to realize that he found more fun in cooking, than in stressing over tests.

However, it wasn't until he moved to France for some reflection and to diversify his experience, that Forgione decided this is what he wanted to do professionally. He worked at three of acclaimed Chef Michel Guerard's restaurants in Eugenie Le Bains and shortly after, the knew his calling. Once Forgione returned to New York, he worked as Chef de Cuisine at BLT Prime and went on to be named Corporate Chef for the BLT Restaurant Group. In June 2008, Forgione opened his first restaurant, Restaurant Marc Forgione, along with partner Christopher Blumlo, serving their signature style of contemporary food and drink.  In 2010, he was crowned the winner on Season Three of The Next Iron Chef show on The Food Network. In the Spring of this year, Forgione opened American Cut at Atlantic City's Revel Resort, redefining the steakhouse experience and paying homage to his father's An American Place through the similarities in the restaurants' names.

I asked Forgione what inspired him to find his own identity in the kitchen after having such a culinary legend for a father. He responded, "Growing up with my dad, brothers and sisters, I didn't truly think about how big my father was. He was just my dad. We worked together and I enjoyed cooking. I learned not to follow but just to cook. My turning moment occurred when I was alone in France. My goals shifted and all I wanted to do when I got back was continue to carry on my father's great name in my own cooking." We talked a bit about his experience and win in The Next Iron Chef and I asked Forgione what was the most challenging aspect of the competition. He thought for a moment and said, "Although it is challenging in many ways - from the physical exertion of the cooking to the emotional drive to win - to me, the biggest toll is mental. If you make it to the finals, you are constantly thinking ahead to the next dish you are going to cook during the six weeks. You go back to the videotape, your body collapses; you're basically a 'lab-rat' of sorts."

Finally, I asked Forgione that after receiving such highly coveted honors at such a young age, what would he advise an aspiring young chef is the key to success. "I would tell him or her how important it is to really be in the kitchen. Sometimes young cooks want to start off by getting a PR person, and skip all the steps; forgetting they have to pay their dues and work hard. The first three years of my career, I was literally in the kitchen 6 days a week, 13 hours a day. No dish was left untouched by me. All the chefs in Macy's Culinary Council have done the same; working very hard for many years. This is the key to success."

Truffle-stuffed Bell and Evans Chicken,
Natural Jus

Sunchoked Spinach with Farm Fresh
Eggs and Bacon

And successful he is. From here, we went over to the culinary demonstration, and I enjoyed the ease in which he prepared the food and the engagement he encouraged from the audience. The recipes came from The Macy's Culinary Council Thanksgiving & Holiday Cookbook; a collection of over 80 recipes from the 13 all-star chefs in the council.  Forgione chose his Truffle-Stuffed Bell and Evans Chicken, Natural Jus, demonstrating how to stuff the chicken just under the skin to infuse more flavor while keeping the breast moist and the skin crispy. It was spectacular. He accompanied the dish with Sunchoked Spinach with Farm Fresh Eggs and Bacon. With this dish, he took us back to his time at The Next Iron Chef, where the finale's theme was Thanksgiving. He decided to come up with a 1621 harvest menu using ingredients that were available during the first feast. Sunchokes were one of them. Who knew?  To culminate his culinary demonstration, he prepared the most decadent and delicious Pecan Pie Bread Pudding I have ever had, served with Banana Jameson Ice Cream. It was so incredible, I had to indulge in an extra serving.

Pecan Pie Bread Pudding with Banana Jameson
Ice-Cream

While he cooked, Forgione shared some insights. He explained that when asked to name one ingredient he absolutely needed to have during the holidays, his first thought was that more than anything else, what he needed were the people he loved around him. He also told us one of the first things he learned how to cook, and his favorite family dish was Maple Whipped Sweet Potatoes. Can I come over some time? Finally, we learned how to poach an egg "properly", that he loves bacon and uses it in many of his dishes, and that his philosophy is that the difference between a good cook and a great cook, is salt, pepper and patience.

Well Marc Forgione, after tasting your cuisine and getting a chance to chat with you, I know exactly why you are an Iron Chef. I can't wait to visit your restaurant on my next trip to NYC.

Next time you hear of a Culinary Council cooking demonstration being held by one of these fabulous chefs in your area, I highly recommend taking part in it. Yes, Virginia, this holiday season, Macy's gave me A Million Reasons (or at least 13 culinary masters) To Believe....


I am a member of the Everywhere Society and Everywhere provided me with compensation for this post about Macy's Culinary Council. However, all thoughts and opinions expressed herein are my own.

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The Flavor Fusion Artisanal Foods

Feel like getting into a jam? And I don't mean the traffic kind but the smooth, fruity, refreshing one that goes just as good with toast as it does with a side of sharp cheddar. Then look no further. Miami's got a new kid in town that's been brewing in the kitchen for just a couple of months, and is already jamming to the beat of its own drum: The Flavor Fusion Artisanal Foods.

Paradise on a Cracker

With Lenette Hernandez

I met Lenette Hernandez, owner and founder of The Flavor Fusion Project, a fun, witty website that brings cooking and writing alive for its readers, in a 5K Run/Walk held at St. Brendan Catholic School on October 21st.  I was participating in the run (for some reason I thought I was Zac Efron in Seventeen Again until I started to lose my breath 32 seconds into the run), and I was scoping the food vendors around the field for a post-run meal. (You see where my mind was?) It turns out Lenette was there launching her line of jams and marmalades; a sweet and savory fusion of flavors that was causing a crowd to form around the table. I was drawn immediately, and after a few samples, I knew I had to share this find with the rest of the world. So sit back and enjoy a tasty look into The Flavor Fusion Artisanal Foods.







By the time you read this post and watch the video, I will have finished eating my delicious jams. I know that after having my fix of Lenette's sweet treats for a week, I cannot go without a couple of jars in my refrigerator. The problem I'm facing now is deciding which ones to order: Pineapple-Vanilla Jam, Spicy Mango Chutney and Mixed Berries Preserve, or their spiked Chardonnay Jelly, White Zinfandel Jelly, and Basil Chardonnay Jelly.  Each one offers its own unique balance of flavors: sweet and tart, hot and sweet, tangy and warm; making them the perfect complement to a variety of foods and situations. Regardless, I will be jamming quite extensively this holiday season.

We're jamming...

A basket of The Flavor Fusion Artisanal Foods makes a great holiday gift and is also a taste bud tickling appetizer for your holiday table. Pair them with a selection of cheeses and gourmet crackers and you've got yourself a party. You can now catch them at the Coral Gables Food Market at the start of the New Year and see for yourself what natural, healthy jam is supposed to taste like. Oh and when you order your jams, grab a bag of their Jam Center Cookies or a dozen cupcakes. You will keep coming back for more.  To place an order, or for additional information, you can visit their website at The Flavor Fusion Artisanal Foods, follow them on Twitter at @TheFlavorFusion or email them at lenette@theflavorfusionproject.com.

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