Recap - Rock the Tot at Bar Louie

Who doesn't like a good tot? Well, on Thursday, September 19th, I sure had my fill of them. Bar Louie locations around the country hosted their 6th annual "Rock the Tot" tater tot-eating contest and set out to break the world record of most people eating the tasty treat at the same time. I went to the location in Midtown Miami, at 3201 N. Miami Avenue, Suite 106. The place was packed and spirits were high. There was entertainment, great food and lots of beer and cocktails flowing.

Since I had never eaten at Bar Louie before, I decided to ingest more than just tots for the evening. However, I can see why they choose their tots as the celebrity of this event. They totally rocked. We tried their Loaded Tots, crispy yummies topped with queso, bacon, scallions and a spicy mix. They had a slight kick and huge flavor. I really couldn't stop popping them in my mouth.

Loaded Tots

Blackened Salmon Sliders

Mango Mojito

While we waited for the competition to start, we also tried the Meatballs Al Forno and the Blackened Salmon Sliders. While the Loaded Tots were the winners of the night, the meatballs were swimming in a tasty marinara sauce with mozzarella cheese. They were served with a generous portion of parmesan crostini. The salmon sliders were a great pick too. Served with french fries, the salmon had a nice, smoky flavor that went well with the bacon, fresh spinach, tomato and pesto mayo. I have to tell you the Mango Mojito I was sipping while the totters were rocking the tot was spectacular. I totally loved the sweet element of the mango puree on the Cruzan Light Rum blended with lime, mint, pure cane syrup and ginger ale.

Meatballs Al Forno

The winners were impressive! I saw tater tots being smothered, pancaked, and practically swallowed whole in the quest for the prize. First came the guests, then came the employees and the crowd kept cheering. Ian, the manager, took the win for the employees. He had a huge incentive: if any of them won, they got to write their schedule for a couple of weeks. Oh Ian, you were a sight to see popping those watered-down tots!

Nobody's writing their own schedule if Ian can help it!

While I whimped out from competing when I saw the level of tot eating expertise and determined faces that were all around me, I did pick up a few foolproof strategies that I plan to implement next year. Ain't nobody taking that Rock the Tot trophy from me then!

Future Rock the Tot Winner! Me!

Here are some moments we captured of the fun! For more information on Bar Louie at Midtown, you can call them at 786-879-7260.

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James Beard Award Winning Chef Allen Susser Brings New Cheesy Creations To The Daily Melt

Daily Melt

I don't know about you, but I associate the smell of toasted, buttery bread and warm, melted cheese with the carefree summers I spent at my grandmother's house growing up. If I fast forward a few years from those days, it also brings me back to my late night partying spells when hunger pangs would hit at about 4 o'clock in the morning and the quickest, most comforting dish I could put together in the kitchen was a grilled cheese sandwich. While these were simple days where two slices of bread and a slab of cheese would suffice, in today's gastronomically complex era and Instagram picture-taking euphoria (guilty), this simplicity just won't do. Over in Midtown, James Beard Award Winning Chef Allen Susser is creating some mouthwatering gourmet versions of the traditional favorites that would put my measly sammys to shame.

Cheese Please

Never seen one of
these before!

The cheese is selected by Chef Allen

The Daily Melt, located on Buena Vista Avenue  in The Shops at Midtown Miami, is a small place with big flavor. Having opened in March of this year, it's primary focus has been to showcase a selection of gourmet cheese sandwiches, coupled with shots of creamy soups, at very affordable prices. The open kitchen is the focal point of the room, with a Coca-Cola Freestyle machine off to the side that offers patrons over 100 soda flavor options. You probably know Chef/Partner Allen Susser from his famous Aventura restaurant, Chef Allens, which he opened in 1986 and ran successfully for 25 years. Since then, he has received numerous awards and recognition not only for his culinary talents, but also his humanitarian efforts through organizations such as Share Our Strength and Feeding South Florida.

With Chef Allen Susser

I Melt For You Too Daily Melt

Starting to drool a bit...

Chef Allen, as he is affectionately known, has recently taken cheese to new levels by adding a variety of Chef's Blackboard Specials to the menu that include everything from Prosciutto and Mozarella with slow roasted tomato to Roast Beef with Boursin Cheese and balsamic onion marmalade. The funnest part? He pairs each sandwich with gourmet housemade pickles that tickle your taste buds. I had the opportunity to sample these lip-smacking new specials and watch Chef Allen in action as he put together his favorite ingredients, fig and rosemary, into a creation of aromatic proportions. "There's a method to layering the ingredients in a sandwich to bring out the 'yum' factor," explained the Chef.  He also let us in on how he uses two different cheeses to add an extra gooeyness to his tasty treats.

True passion in the kitchen

Coming Soon: Pickling Bar

Gravity Brewlab

While we munched away on the new warm, crusty creations, Chef Allen taught us a bit of his pickling secrets. From the brine made with salt, water and vinegar, all the way up to the unique ingredients he uses to come up with the distinct flavors in his different pickles, he took our palates on a wild ride that gave us an Asian kickin' and helped us find our "mojo", sort of speak. What did we sip between gooey bites of cheese and creamy shots of soup? None other than wheat based local craft beers from Gravity Brewlab.

Difficult Decisions

I've been to Daily Melt a couple of times for lunch, and I'm happy to know I will also be able to start my mornings just a little bit cheesier now. They've recently launched breakfast service seven days a week that will include six new breakfast melts. I guess it all boils down to Chef Allen's take on good eating, "If I can bring in what my mother and my grandmother did, and serve some comfort with my food, then it will all be good." For more information on Daily Melt, call them at 305-573-0101.

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