Piccolo Ristorante in Fort Lauderdale

Have you noticed how much I've been driving up to Fort Lauderdale lately? I love the fact that the gastronomic boom that has been taking over Miami for a while, is migrating north to our neighbors there. There are a bunch of great eateries popping up everywhere in Fort Lauderdale, making the drive completely worthwhile.

Piccolo Ristorante

About a month and a half ago, I heard about a small, charming Italian place opening up in FOLA appropriately called Piccolo Ristorante, which translates to "little restaurant". Located at 2826 East Commercial Blvd., Piccolo restaurant is owned and operated by creative Chef Andres Avayu. Learning about his natural talent of infusing unique and innovative ingredients to his traditional Italian dishes piqued my interest right away. Imagine how bummed I was when my schedule didn't allow me to attend their opening wine and food pairing dinner featuring a selection of their signature dishes. Me, Italian food and good wine? Now that's one hell of a threesome. The good news is, I was able to come out a bit later and check out the place. What I found was a homey, family-owned gem (the chef's wife, Allison, does the bookkeeping and her brother Josiah is the manager); where attention to detail was obvious not only in the decor but in the preparation of the food as well; and where we walked out with definite plans to return.

Loved the colors and charm of the place

Meatballs

Homemade Bread

The menu at Piccolo features a wine pairing suggestion with every dish, which is wonderful because it  takes all the guessing work out. As we looked at the menu, we enjoyed a basket of their homemade bread which is a toe-curling experience all on its own. We finally decided to start out by sampling one of their most popular appetizers, the Crab Cake Tower, consisting of a super lump crab cake sitting on top of avocado relish inside a pool of tomato chive gazpacho. It was unbelievable. I had never seen a crab cake prepared this way and the flavors of the crabmeat and the avocado fused perfectly with the acidity of the gazpacho. There were two wine pairings offered for this dish, a Fino Sherry from Spain and a Riesling. I loved the balance and harmony of the Riesling pairing best. As a second appetizer, we tried the Meatballs. Simple in its preparation, the taste of the homemade tomato marinara was impeccable and added a whole new profile to the tender meatballs. The medley was accentuated by a dollop of basil whipped ricotta on the side. Very nice! The meatballs were paired with a smooth Barbera D'Alba from the Piedmont Region (one of my all-time favorite spots).

Crab Cake Tower

Homemade Potato Gnocchi

Squid Ink Ravioli

For entrees, we chose the Homemade Potato Gnocchi and the Super Lump Crab Crusted Mahi. The potato gnocchi was a bit tough for my taste but I loved the four cheese cream sauce and the addition of poached pears, which played an appetizing sweet and savory number on the palate. That particular evening, one of the chef specials was a whimsical homemade Squid Ink Bolognese Ravioli, prepared in a squid ink dough and tomato dough. It was both appealing to the eye and packed a punch of flavor. My favorite entree of the night was the Crab Cake Crusted Mahi. Crusted in savory lump crabmeat, a fresh mahi filet sat atop a bed of sauteed spinach, drizzled in a mild white wine lemon butter sauce. The fish was tender and flaky and dissolved in an ecstasy of deliciousness with every bite. We found that each entree was paired with exceptional wines that not only brought out the flavor of the dish, but also complemented it.

Super Lumb Crab Crusted Mahi

So far so great and we were excited about dessert. Although quite full from all the food and wine, we just had to share a Chocolate Creme Brulee. I'm happy to report it was just as spectacular as the rest of the meal. The milky goodness of the chocolate blended well with the creamy texture of the creme brulee, bringing together two decadently sinful sensations. It was a memorable finale to our Italian adventure. 

Chocolate Creme Brulee

Although only open for less than two months, I can tell this is going to be a popular neighborhood spot. The service is superb, the place is inviting and the food is outstanding. For more information on Piccolo Ristorante or to make reservations, visit their website at http://piccolofl.com/ or call them at 954-776-8066.

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Chima Brazilian Steakhouse

You've probably noticed I've been on a carnivorous frenzy lately. For some reason, I have been craving some good old-fashioned juicy meat. I heard about a place in Fort Lauderdale that has several locations in the U.S. and Brazil and it caught my eye (and my appetite). It is Chima Brazilian Steakhouse located at 2400 E. Las Olas Blvd. Chima is an elegant, yet chic, rodizio restaurant, whose setting personifies attention to detail with a touch of class. From its beautiful courtyard, where an outside bar is set up for happy hour and hors d'oeuvres, to the upscale dining room, we correctly predicted upon arrival that this would be a special evening.

The first we thing we ordered when we sat down was their signature caipirinhas, Brazil's national cocktail, made with cachaca (sugar cane hard liquor), sugar and lime. It certainly awakened our palates as we made our way to the colorful salad bar. Here we piled our plates with Brazilian and American favorites such as cold cuts, a selection of salads, cheeses, smoked salmon, carpaccio and hot dishes. Although I wanted to keep going, I had to remind myself there were a group of gauchos walking around the dining room, holding skewers of meaty delights I wanted to try.

Over at the table, our attentive team of waiters brought over three dishes of small bites to start us off. We especially loved the cheese bread and the croquettes, which we dipped into the refreshing turkey spread. Within minutes, the gauchos started to come to our table with a parade of skewers. They included over 15 rotisserie meats such as top sirloin, filet mignon, bacon-wrapped chicken breast, ribs, marinated pork loin, sausage and fish. I don't think I ever turned down a piece of meat whenever they came by. Everything was so well seasoned, flavorful and juicy.

I had my favorites, like the filet mignon and the lamb chops, but each meat was grilled to perfection and had an excellent taste. Another great thing we appreciated was that the gauchos kept coming around asking us if we wanted any particular meat, and if we'd ask for any, they'd send it right over. They also made sure the cuts that came to our table were cooked to our preference. In addition to the meats, they serve a nice variety of side dishes, which by the way, were immediately replenished on our table when we made them disappear (which I'm not ashamed to say was quite frequently). These included fried polenta, mashed potatoes and fried plantains.There is also a selection of four sauces to pair with the meat that are very unique in their flavor and texture. The minty one was my vice and I thoroughly enjoyed dipping my lamb chops in it.

Although I was extremely full and had already undone one button, I wanted to try some dessert. So, we ordered the Chocolate Coconut Lava Cake, filled with coconut ganache and served with vanilla ice-cream, and a refreshing Brazilian sweet made with condensed milk and strawberries. They were both a nice way to end the meaty feast and treat the palate to a new sensation. Of the two, my favorite was the chocolate lava cake, but then again, would that really be a surprise?

Chima Brazilian Steakhouse is definitely worth checking out and a fabulous date night option. For more information, visit their website at Chima Brazilian Steakhouse Fort Lauderdale or call them at 954-712-0580.

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Thanksgiving Tips with Chef Todd English and Macy's Culinary Council

How many of you spend a week eating leftover turkey after Thanksgiving? I know I do, and I confess it's not in very creative ways. Last Saturday, November 16th, Macy's Culinary Council's renowned Chef Todd English, conducted a cooking demonstration at the Macy's in Dadeland Mall. He gave a very interactive crowd some mouthwatering tips on what to do with all those leftovers once the holiday has come and gone.

Chef Todd English and I

Before I go on to talk a little bit about Chef Todd English, let's get one thing out of the way. Yes, he is extremely handsome - I repeat, extremely handsome. I figured I'd put that pink elephant in the room out of the way before moving on to how amazing he is in the kitchen (no pun intended). Todd is a culinary legend in his own right, being a four-time James Beard Award winner and inductee into the James Beard Award Foundation's "Who's Who in Food and Beverage in America". He has also authored several critically acclaimed cookbooks, including his latest Cooking in Everyday English, the ABC's of Great Flavor at Home, owns and operates over twenty restaurants worldwide and has created a houseware line called the Todd English Collection featuring his GreenPan cooking merchandise.

The fun started by sipping a refreshing Crisp Night Cocktail for 2, prepared with cranberry juice, cranberry bitters, Apple Cranberry Compote, lemon juice and club soda. It was an aromatic way to relax and get ready for the demo. Next up, Todd explained the best way to brine a turkey to add flavor and retain its juiciness, as well as the importance of using the right cutting tools in the kitchen. We could smell the enticing aroma fill the room as he worked his magic.

 

After answering some questions, and engaging in funny anecdotes with the audience, Todd prepared Turkey Quesadillas and Cranberry Apple Relish. They were delicious; a tasty combination of pulled turkey breast and leg meat with brie. I would've never thought of doing that with my leftovers and now I can't wait to try it at home. I noticed he likes to add sour cream to his dishes and he uses a good amount of butter in his cooking. My kind of man, er chef.

His next dish was Turkey Gravy & Biscuits with EVOO Fried Eggs. As Todd said, "it takes a tough guy to make tender biscuits" and these were as tender as it got. The biscuits were warm and he ladled a generous amount of turkey gravy on top, crowning the delight with a sunny egg.

Those who purchased $35 or more in the Home Department received a $10 Macy's Gift Card, valid from November 16th-23rd, a special holiday entertaining gift, and a copy of Todd's latest book. After the demonstration, Todd signed the book and chatted with those in attendance. As usual with Macy's Culinary Council chef demos, it was an awesome afternoon. You can learn more about Chef Todd English by visiting his website and if you'd like more information on when Macy's Culinary Council is bringing one of its fabulous chefs to a store near you, click here.




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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SUSHISAMBA Coral Gables

What's better than eating Peruvian food, Japanese food or Brazilian food? Eating a celebration of all three in one place. Lincoln Road has been the home to the first Miami location of SUSHISAMBA for a while now, but its sister, SUSHISAMBA Coral Gables, opened recently in the heart of Miracle Mile in the Westin Colonnade Hotel, located at 180 Aragon Avenue.

A die-hard sushi, meat and ceviche fan, I love the culinary concept at SUSHISAMBA because it infuses three of my cultural favorites. I can get my Peruvian aji panca fix, while biting into an original sushi roll, created with traditional ingredients from Sao Paulo. Or if I'm in the mood for Robata, I can indulge in a Wagyu Picanha, Sea Bass Anticucho, or Hamachi Kama authentically prepared, all in one sitting.

Shiso Fine

Mushroom Toban Yaki

The new SUSHISAMBA location has a very modern and trendy look. You can find its signature orange color in everything from the ceiling decorations to the waiters' sneakers. There is a lounge, an indoor and outdoor bar, an alfresco dining option, and in typical SUSHISAMBA style, a very festive and energetic ambiance. As I looked through the menu, I noticed many of my favorites from the Miami Beach location, but I also saw some new dishes I hadn't come across before. I figured I'd sample a combination of both the old and the new and started with the Seared Wagyu Beef and the Mushroom Tobanyaki. Of course, I decided all of this while sipping a Shiso Fine, a tall and refreshing concoction that had "sweet" written all over it. It was a bit herbaceous and a whole lot citrusy, made with Vodka infused with Shiso leaves, creme de peche and housemade Thai basil syrup. Nice.

Seared Wagyu Beef

The Seared Wagyu Beef was spectacular. Thinly sliced and very tender, it was prepared with ponzu gelee, strips of warm honshimeji mushrooms, and truffle tofu crema. There was a celebration of flavors in every bite. The Mushroom Tobanyaki was a mushroom lover's dream come true. Toban yaki means to roast in a ceramic plate and this traditional dish continued to radiate heat while on the table, sealing in the intense flavors of the wild japanese mushrooms in an earthy, savory broth. It was served with garlic chip and a poached organic egg on top.

Samba Coral Gables and Sao Paulo Sushi Rolls

Next up, we just had to try a couple of rolls before moving on to the Robata grill. We decided on the Samba Coral Gables, specific to this location, and the Sao Paulo. I absolutely loved the colorful presentation of both rolls. The Samba Coral Gables was a tribute to latin flavors and asian ingredients consisting of steamed lobster, avocado, red jalapeno, spicy japanese rice cracker, sweet chili, key lime mayo and tobiko. It was beautifully plated, with skewered rolls and an orchid in the center. The Sao Paulo was a delicious combination of scallop, masago, red onion, tuna, salmon, shrimp, yellowtail, avocado, truffle, hacho miso soy and chive oil. Think of it as their own creative rendition of a rainbow roll with a Brazilian twist.

Sea Bass Anticucho

Coconut Rice

The Robata grill offers a variety of small plates, or Peruvian skewers called "anticuchos", that are prepared in their Japanese charcoal grill. You can choose from a selection of meats, fish and seafood, or vegetables. We ordered the Sea Bass Anticucho, which was my hit for the night. The sea bass practically dissolved in my mouth in a light, buttery sensation, accentuated by the taste of miso drizzled on top. The two skewers were served with peruvian corn. As a side dish, we had Coconut Rice, which was creamy with a subtle coconut taste. From the meat section of the robata, we tried the Lamb Chops, drizzled with red miso and key lime. Wow! They were tender and flavorful, literally falling off the bone. Great recommendation by our awesome waiter.

Lamb Chops

Samba Split

Key Lime Tart

It was just about time for dessert and I was looking forward to it like a toddler on Christmas morning. We went for the Samba Split and the deconstructed Key Lime Tart.  The Samba Split was a party on a plate. A huge boat of dulce de leche ice-cream, caramelized baby bananas, coconut flan, coconut mochi, caramel popcorn and fresh berries stared back at me while I lightly drooled all over myself. Yes, Virginia, there is a Santa. It was refreshing and delicious. The deconstructed Key Lime Tart provided a Back to the Future kind of moment where crispy, tart key lime was laid out with strawberry gelee and yuzu-basil granite, on a plate full of graham cracker crumbles. Off to the side sat a bubble full of custard that we popped to get to the sweet treat. Yay! Let's do it again!


For more information on SUSHISAMBA Coral Gables, you can call them at 448-4990 or visit their website.

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