MPP Brickell

It's National Ceviche Day! Peru has designated June 28th as the day to celebrate that delicious dish we all love made from uber fresh fish, marinated in citrus juice and mixed with ingredients such as the ever popular aji Amarillo and nice, hot chiles. Serve it in glass, and you can drink the Tiger's Milk for some extra fortitude.

 

 

Because I happen to love ceviche, and to be perfectly honest, find Peruvian cuisine as a whole incredible fascinating, I decided to make today's post on a relatively young Peruvian restaurant in the gastronomically booming area of Brickell. MPP Brickell, located at 141 S.W. 7th Street is quickly becoming a hot spot in the area. MPP stands for "Mi Propiedad Privada"; named after its predecessors in Lima, Peru. MPP is one of only five restaurants in the country approved by PROMPERU (Peruvian State Agency) to import its country's products; a  distinction they are very proud of.

 

The ambiance and décor at MPP Brickell is contemporary yet warm. The outside couches welcome you with their colorful orange and brown cushions, while the inside lounge and bar area make it the perfect place to have some drinks and unwind after a long day at work, or simply watch a game on one of their large screen T.V.s. I like the way the ultra chic lighting and the sleek, modern white furniture in the dining area match so well with the upscale Brickell feel.

Maki Causa Festival

Three Pepper Ceviche

The first thing I noticed about the menu was how extensive it was and how they offered an original take to traditional Peruvian dishes. We started with the Maki Causa Festival, a dish consisting of five causa makis (potato causas prepared to resemble sushi rolls), filled with panko-crusted prawns, avocado, and cucumber, and topped with fish and a chalaca style sauce.  They were scrumptious, with a creamy texture and a tongue tickling kick. We also had their Three Pepper Ceviche, a combination of fish and seafood marinated in lime juice and combined with three kinds of creamy pepper sauces. It was an excellent rendition of the popular Peruvian delicacy with a completely different flavor.

Sautéed Filet Mignon

Chiclayana Rice with Seafood

Since I crave and enjoy this country's cuisine so much, I wanted to go for something different while indulging in some of my regular favorites. As a result, we chose the Lomo Saltado, one of the most popular dishes in Peru, (on MPP's menu it's called Sautéed Filet Mignon) and ventured into unfamiliar grounds by ordering the Chiclayana Rice with Seafood. I had never had this before so I was excited. The Lomo Saltado was exquisite. The sautéed beef tenderloin was enticingly flavored with onions and tomatoes, and served with white rice and French fries. The meat was very juicy and tender. While I had had Chaufa before, a Peruvian style of fried rice, Chiclayana Rice was totally new to me. It was amazing! The rice was moist and cooked with a variety of seafood, cilantro sauce and duck reduction; its signature ingredient. I noticed the main source of seafood that predominated the dish was calamari, and I would've liked to perhaps have more of a balance of the others (shrimp, fish, etc.) but it was fantastic nonetheless. I can't believe I have added yet another dish to my long list of Peruvian favorites.

Suspiro Limeno

To finish our delightful meal, I couldn't help but resist a taste of the ever satisfying Suspiro Limeno. While there are many desserts from this country I adore, this one is the one I always come back to. The creamy, sweet custard-like gem has a similarity to dulce de leche but lingers on the tongue just a tad bit longer. Theirs was fabulous and I had to stop myself from licking the glass when I couldn't spoon out anymore.

We truly enjoyed our meal at MPP Brickell.  Our server was very attentive from the moment we walked in and enjoyed talking to us about the dishes and giving us an insight into the origins of the restaurant. They have a number of different daily specials and events ranging from discounts on their ceviches on certain days of the week to live music. I also got a glimpse of their lunch specials and found them to be a great deal, particularly in this part of town.

Before I forget, like I told you at the beginning of this post, today is National Ceviche Day and to celebrate it, MPP Brickell is having an awesome offer. Their wildly popular ceviches will be available for only $10 all day long. This is a great opportunity to try as many as you'd like to and not break the bank doing it. Don't you just love food holidays? For more information on MPP Brickell, visit their website at http://www.mppbrickell.com or call them at 305-400-4610.

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Brother Jimmy's BBQ

 

Back in November, I did a post on Brother Jimmy's BBQ located at 900 S. Miami Avenue in the Mary Brickell Village. I hadn't had a chance to return since, and with a craving to put some south in my mouth, I headed over to the sports fan hangout for a proper lunch to fuel my day.

 

The décor at Brother Jimmy's still gives me a kick. The laid-back atmosphere and the casual ambiance makes you feel like you're in college again. (Oh, how I wish!) On this sunny afternoon, the many screens along the walls were televising a game and even though I had no clue who was playing, I immediately began to cheer when someone scored. It was a great opportunity to high-five the buff cuties around me.

Guacamole and Chips

But back to the food. Last time I was here, I went all out on the mind-blowing drinks, but at 1:00 o'clock in the afternoon, I figured I'd scale it back on the alcohol and focused on the meat instead. To start off, we ordered the Guacamole and Chips. I know I have an intense fondness for anything with avocado in it, but I have to say, it made the cut. Creamy and with the perfect pinch of salt, we both ensued in a discreet chip-grabbing fight to the finish. You know the kind; where you engage the other person in frivolous conversation just to distract them so you can dip and grab faster than they do.

 

Combo Platter with Brisket and Wet Ribs

 

Tomato & Avocado Salad

Baked Beans & Pulled Pork

Knowing the entrees would  be hefty, we didn't order another appetizer and went straight to the meat of the situation. We had a Combo Platter of  Brother Jimmy's Original "Wet" Ribs and Sliced Brisket, and a Po' Boys Blackened Catfish Sandwich. The ribs were juicy, smoked then bathed with their original BBQ sauce and practically fell off the bone. I love to take my taste buds on a joy ride, so I squeezed some signature Carolina BBQ sauce on them and let loose. The brisket was just as delicious. I actually tried both the marbled and the lean cut. While the marbled was more moist, I personally preferred the lean. However, I recommend trying them both because it's really a matter of what you're in the mood for. The Po' Boys sandwich was a great choice as well, served on French bread with lettuce, tomato and cajun mayo, the catfish was tender and flavorful. Each dish came with one side, so we ordered the Mashed Potatoes and the Baked Beans & Pulled Pork. The mashed potatoes had a nice, herb taste to them; adding a milder, comfort food characteristic to the dish, while the Baked Beans were bold and invigorating. They had a special, smoky, homemade kick to them you could taste from the very start. Back to me loving avocado, I noticed there was a Tomato & Avocado Salad on the menu and batting 100 with the guacamole, I decided to try it. The salad was light and refreshing; a perfect complement to balance out the meat. We also had a taste of their French Fries because well, who could resist some fried potatoes? I can tell you I noticed some definite changes in the food. While it was good the last time I went, I found they packed a lot more flavor on this visit.

I was ready to roll over and take a nap, but I had just enough room for a little something sweet to end the meal. (And I'm not talking about those buff cuties although that would've been satisfying also.) We went for a spectacular, firework-inducing Crack Pie. (You know like the ones from Fireman Derek's World Famous Pies?) The spoon sunk ever so slowly into it, like a pleasure-filled descent into a caramel tasting triangle of quick sand. The ice-cream on the top, the cream on the side, the drizzle of deliciousness - they all came together in perfect harmony and we were the mesmerized audience. Seriously, if you don't have one of these on your visit to Brother Jimmy's, well then you really weren't there. Totally foodgasmic!

Crack Pie

We walked out of there happy, satisfied and with plans to return. They recently started offering a Summer Saturdays Brunch called Kegs & Eggs that sounds outrageous. It includes all-you-can-drink specials, along with original BBQ brunch items and a DJ. As if that weren't enough, Brother Jimmy's BBQ has just launched a food truck! Talk about putting some south in yo mouth the mobile way. For more information on Brother Jimmy's BBQ, visit them online at http://www.brotherjimmys.com/locations/miami.

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Tropical Chinese Restaurant

I'm sure if you've lived in Miami for as many years as I have, you're familiar with this Chinese restaurant  located in a corner of the strip mall at 7991 SW 40 Street. A staple in the Westchester neighborhood for almost three decades, Tropical Chinese Restaurant is always packed; even despite not being one of the trendy, flavor-of-the-month restaurants we hear so much about. As a matter of fact, they're kind of low-key, and if you're not looking in the right direction on Bird Road, you just might miss it.


Serving authentic Chinese food, Tropical's menu includes a vast selection of Hong Kong style push cart dim sum, along with other traditional Asian dishes.  One caveat: you come here strictly for the food. While they serve alcohol, they don't have a cocktail or drink menu. Don't ask them for one because they'll look at you confused. Just tell them what you want in your drink, and they'll make it for you. Also, service is not spectacular. It can vary from visit to visit, but it's nothing to write home about. On one visit, I actually had to hurry and stick the fork in my plate midair as the waiter was clearing it. I guess I was finished.

Crispy Fried Shrimp Ball

  

Aside from that, the food here is excellent and it has a steady flow of loyal clientele. We always choose a sampling of dim sum to start. My usual suspects are the Crispy Fried Shrimp Ball, Shrimp Dumplings and Steamed Roast Pork Buns. I've noticed that the dim sum they offer tend to change, so since I like to experiment, I get a kick out of always ordering one I've never tried on each visit, along with my favorites.

Sausage Fried Rice Hong Kong Style

First Course of Peking Duck
Wrapped in a Steamed Pancake

Main Course of Peking Duck

As a main course, I absolutely love their signature Peking Duck. Consisting of two sweet and savory courses, the duck is carved, wrapped and prepared tableside. It is tender and succulent, and carefully roasted until the meat is still moist but with a crispy skin. Its distinguished flavor lingers on the palate long after you're done. While this is a meal on its own, we usually order one of their rice dishes to accompany it. My personal favorites are their Sausage Fried Rice Hong Kong Style, filled with slices of their Chinese cured sausage, and their Special Fried Rice.

Special Fried Rice

Complimentary end to your meal.

Lo-Mein Noodles with Shrimp

If Lo-Mein Noodles are your thing, I'd recommend them with shrimp. The dish has a very flavorful balance, combined with a generous amount of shrimp, One more thing, if you're into desserts (like me), you'll have to make a stop somewhere else after dinner to get one. I've never been given a dessert menu or been asked if I want one so I think that course is nonexistent here. However, when you're done with your meal, they will bring out a complimentary dish of oranges with a cherry on top. They look interesting enough on the plate, but I've never actually had them.  For more information on Tropical Chinese Restaurant, you can call them at 305-262-7576 or visit them online at http://www.tropicalchinesemiami.com/.

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Chef de Cuisine Ezio Gamba Brings New Meaning to Italian Dishes at Cioppino

Taking a trip to Italy this summer may not require a plane ticket or passport at all. Cioppino's new summer menu, at the Ritz-Carlton Key Biscayne, will allow your senses to embark on a culinary voyage through Bergamo, a medieval town near Milan. Chef de Cuisine, Ezio Gamba, has put together a series of dishes based on his experiences and memories growing up in this Renaissance-like part of Italy.

Chef de Cuisine Ezio Gamba

Flying in the finest ingredients from various exotic locales and combining them with the freshest local produce, Chef Ezio captures the essence of his authentic dishes; receiving inspiration from his childhood and family moments. While Cioppino traditionally focuses on Tuscan cuisine, the summer additions will deepen the journey through Lo Stivale, or The Boot, as Italy is affectionately referred to; all through the heart of a devoted chef.

The quality of the ingredients is impeccable

 

Buckle up and let me take you on a sampling of this Storybook Menu, From Tales to Tables, through flights of food and wine...

Burrata
Florida Grown Heirloom Tomato Marmalade,
Black Olive Powder, Basil Oil

The Burrata is flown in three times a week from Puglia and a myriad of olive oils and aged Balsamic vinegars arrive from Tuscany and Umbria to create an authentic regional flavor in all dishes. Chef Ezio was inspired to create this signature dish (and one of his favorites) because he wanted to marry local ingredients with those from Italy. He chose to add the marmalade, a reference to the days when  he was growing up, and his family created several jams to preserve the summer flavors. This way, they could enjoy them in the winter, when the ingredients were not available to grow and harvest. I have to add I always look forward to the Burrata on every one of my visits.



Fiori di Zucca e Mozzarella
Breaded Zucchini Blossom, Buffalo Mozzarella,
Roasted Pepper

 

During the summertime, the Chef would plant and pick zucchini blossoms from his farm, alongside his father. His mother would incorporate them into many delicious dishes. The above creation is a tribute to those fun times.

 

 

Tagliolini di Zucca e Mozzarella
Maine Lobster, Curry Tomato Cream Sauce

 

Retracing our steps through the sweet meaning of the zucchini to Chef Ezio, this dish awoke the palate with its variety of tastes and textures.

 

 

Papparedelle Carbonara
Pancetta, Poached Egg, Parmesan
 

Since Chef Ezio's father raised pigs on the farm, the family used to produce their own cold cuts and eggs. This inspired him to create this creamy, completely decadent pasta dish.

 

Quaglie al Mattone
Brick Pressed, Garlic-Brown Sugar Marinated Semi Boneless Quail,
Arugula, Capers, Heirloom Tomatoes Salad, Aged Balsamic Drizzle
 

 Chef Ezio's family lived near a river in their hometown of Bergamo. One of his favorite memories was going hunting with his father on Saturdays. It was common there to own a hunting dog and hunt as a hobby. Back then, they would go to a park near the river, pay $10 and the park ranger would release 100 quails. Whichever quails were successfully hunted would be kept and of course, cooked! This dish reminds him of those adventurous moments in his childhood.

Dentice
Seared Hog Nose Snapper Filet, Grilled Langostines, Puttanesca
 

For this melody from the sea, the mild, subtle flavors of the fish and seafood combined beautifully with the tangy, somewhat salty puttanesca. 

 

 

Cioppino
Italian Seafood Stew consisting of
 Shrimp, Calamari, Mussels, Clams, Branzino, Salmon and Halibut
 

 The signature staple of the restaurant, this Italian seafood stew is hardy and flavorful, capturing the romance of Old World Italian flavors with a local flair.
 

Mema's Roasted Apple & Walnut Praline Cake with
Caramelized White Chocolate and Brown Sugar Ice Cream
 

 This special recipe was created by Chef Ezio's grandmother, Mema, in the 1950's and passed down to him. The main ingredients are walnuts and Granny Smith Apples. The white chocolate is "roasted" until the milk solids are browned and the ganache is made with fresh cream. The result is an amazing, sweet finale to a memorable meal.
 

Cioppino offers an unparalleled selection of wines to pair with
its dishes, taking the experience to a whole new level.

 

 

Sommelier Jorge Mendoza is a master at pairing any wine
with the perfect culinary accompaniment.

Interesting story behind this Bergogno...

 

Soft guitar playing in the background sets the ambiance

Every dinner experience at Cioppino
ends with this complimentary after
dinner drink.
 

Of course, when you visit Cioppino, at the Ritz-Carlton Key Biscayne for your own Italian experience, you may want to take advantage of the summer packages they have available and prolong your visit. From the world renowned stellar service, to the beautiful grounds and dining options, the Ritz is in a class of its own. For more information, visit their site at the Ritz-Carlton Key Biscayne.

 

 

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Diageo Americas Global Travel Team (GTME) WORLD CLASS Competition

"To the north, to the south, to the east, to the west. The call is out: Are you the best bartender?" This was the mantra for the Diageo Americas Global Travel Team (GTME) WORLD CLASS Semi Final held in Miami, on June 6th, at the Casa Moderna Miami Hotel & Spa in Brickell. Four top bartenders competed for a spot in the finals, which will be held aboard a luxurious, boutique cruise ship sailing the Mediterranean from July 4-10. Following the creation of a new Diageo GTME cruise line partnership for 2013, the GTME final featured the best bartending talent from Princess Cruises and Norwegian Cruise Line. The talented bartenders came from around the globe representing Argentina, United Kingdom, India and Romania.

 

 

Saundra Vaucher, Customer Team Director for Diageo, explained that "customers expect great food, a great cruise and especially great cocktails. Our program has trained over 500 bartenders with the purpose of ultimately enhancing the passenger experience. Our goal for 2014 is to train over 1500 bartenders." The competitors of this semi final were tested on their bartending knowledge, skill and showmanship in two rounds: the first one consisted of preparing three specific cocktails in under five minutes, and the second one entailed creating an original cocktail and then explaining the story behind it. The highly esteemed judges were industry greats Angus Winchester, Tanqueray Global Brand Ambassador; Ricky Gomez, 2012 U.S. World Class Bartender of the Year; and Philip Duff, award-winning spirits and cocktail educator at Liquid Solutions.

 

After an impressive presentation by all four competitors, 28 year old Dominic Laverty from the U.K., representing Princess Cruises, was crowned Diageo Reserve WORLD CLASS Global Travel Team's Best Bartender.  His signature drink and entertaining style left an indelible mark on the judges, earning him the win.  Dominic Laverty commented: "I'm thrilled to have won the GTME Diageo Reserve WORLD CLASS Final and am excited to have been selected from so many talented cruise line bartenders to take part in the global grand finale of one of the word's most prestigious mixology competitions."

Dominic Laverty from Princess Cruises was the winner

 

Dominic will go on to compete against the world's best bartenders from over 50 countries at the WORLD CLASS Global Final. The voyage will begin in the French Riviera and will include stopovers in some of the Mediterranean's most iconic and chic destinations including St. Tropez and Ibiza.

Diageo is the world's leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer and wine. These brands include Johnnie Walker, Crown Royal, J&B, Windsor, Buchanan's and Bushmills whiskies, Smirnoff, Cîroc and Ketel One vodkas, Baileys, Jose Cuervo, Captain Morgan, Tanqueray and Guinness. Diageo is a global company, with its products sold in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands, and performance, visit them at Diageo.com.

 

 

 

 

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