Ocean 2000

The ocean is a mystical thing and being near it amplifies the senses to degrees beyond compare. Pelican Grand Beach Resort, located at 2000 N. Ocean Blvd. in Fort Lauderdale, has unveiled a new concept for their waterfront restaurant, Ocean2000, which capitalizes on a spectacular location and unites the regional flavors that influence our area. And when I say waterfront, I don't mean you can see the  ocean at a distance, but rather you can hear the waves as they crash against the shore, and smell the aroma of the sea as you take in the beauty of being steps away from the Atlantic Ocean.

With Chef Todd Lough

Executive Chef Todd Lough, who joined the team in April 2012, has revamped the menu to pay tribute to the local and seasonal offerings in South Florida. His vast experience in the culinary arts include exposure to Southwestern, Cajun, Mexican and Asian influences as well receiving a degree at the French Culinary Institute in New York City. He is creative and innovative in his style, and is known for his expertise in New American Fusion cuisine.

From the moment I stepped outside to the verandah and saw the rocking chairs looking on to the water, all I could think of was stepping out of my heels and putting my toes in the sand. The breeze was alluring and I could see the light of the moon illuminating the water. I took a peek to the indoor dining area, and found it just as beautiful, with its white leather booths, contemporary lighting, and beachy feel.

Pelican Brief at the forefront

Fresh Homemade Chorizo

Local Fish Ceviche

But let me bring myself back from the awesome view to the incredible food and libations. I started the evening with some sparkling bubbly and then on to a glass of their Pelican Brief, a sweet concoction of Veev, Pomegranate Juice and Blueberries. Yes, yes and yes. It was outstanding!  I tried several of their appetizers and small plates, and found the bold intensity of the ingredients to be consistent throughout each one. For example, the  Local Fish Ceviche, made with lime, cilantro and red onions stood out as a favorite; simple yet magnificent. The Fresh Homemade Chorizo dish was also intoxicating, combining the spicy taste of chorizo, with the distinct, rich flavor of manchego cheese and arugula. A sampler of charcuterie, cheeses and olives provided a glimpse into the variety and freshness Chef Lough has brought to the menu offerings at Ocean2000. 

Sampler of Delights

The entrees include options from land and sea, but following the focus of Lough, continue to make the most of the local coastline offerings. I indulged in a Florida Lobster Tail; incredibly tender and succulent, it was accompanied with a bearnaise chimichurri and ginger butter sauce. The combination of the two took the taste of the lobster to a whole new level. I also ordered a Caesar Salad, that redefines what a Caesar Salad should be. Why, you ask? Aside from being fresh and crisp, the croutons were made with polenta. I couldn't help but smile each time my fork captured yet another one.

Florida Lobster Tail

Sweet Endings

We ended the memorable experience with a series of desserts: Tiramisu, Bread Pudding and a Warm Brownie. It was a sweet ending to a spectacular meal and to top it off, the service was exemplary from beginning to end.  Although I didn't want the moment to come to a close, or to leave such a soothing place, I look forward to returning to Ocean2000 very soon for their Sunday brunch, and to enjoy the captivating setting that encompasses what South Florida is all about. For more information on Ocean2000, you can call 954-556-7667 or visit them online at http://www.pelicanbeach.com/ocean2000.aspx.

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Join in the Instagram & Foodie Fun at SOBEWFF

Are you a foodie? Do you Instagram? I mean seriously...would you be reading this if you weren't? Here's a fun way to be a part of the The Food Network South Beach Wine & Food Festival this year. Evian Natural Spring Water returns as an official water sponsor for the 12th consecutive year of the event. This year, Evian has partnered with TV personality and Atlanta-based restaurateur, Chef Richard Blais, for an interactive takeover of the @evianwater Instagram account to provide the social community with a behind-the-scenes view of the epicurean festival with a twist. 

Chef Richard Blais, also known as the winner of Bravo’s “Top Chef All-Stars,” has been involved in the culinary scene for the last 15 years. He began his career dabbling in the kitchen at McDonald's and found he had a passion for deconstructing cuisine.  He went on to study at the Culinary Institute of America in Hyde Park, New York, where he spent time between semesters studying at the French Laundry in Yountville, CA under renowned chef Thomas Keller and alongside then rising-stars Grant Achatz and Eric Ziebold.  Blais recently opened The Spence, a new restaurant concept in Midtown Atlanta, and wrote his debut cookbook, Try This at Home: Recipes from My Head to Your Plate, which will be published this month. Blais has appeared on “TODAY Show,” “Good Morning America,” “Live with Kelly,” and “Late Night with Jimmy Fallon,” as well as in numerous publications including The New York Times, InStyle, and Food & Wine magazine. He is currently starring in the new Bravo project "Life After Top Chef."

Chef Richard Blais

Beginning this past Friday, February 15th and continuing throughout the week leading up to the South Beach Wine & Food Festival, Chef Blais will kick off Evian’s #evianeats Foodie Photo Series on Instagram; where a fun, foodie theme will be posted once a day on the @evianwater Instagram account. Instagram users are invited to upload photos of their own culinary creations and dishes via Instagram and Twitter (@evianwater) using #evianeats, and evian will re-post a selection of their favorite photos to their social media platforms.

The #evianeats Foodie Photo Series will culminate on February 21st, when Chef Richard Blais will take over the Evian water Instagram account live from Miami’s South Beach Wine & Food Festival. Followers of evian (@evianwater) can experience an unexpected approach to the festival through the eyes of Chef Blais as he captures his moments at the SoBeWFF with photos uploaded to @evianwater using #evianeats. Be sure to follow Evian’s Instagram page on Saturday, February 23^rd & Sunday, February 24^th at 12pm EST to experience the fun for yourself. 

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The Lady & Sons

We are a week away from the Food Network South Beach Food and Wine Festival and everyone in Miami is excited. Going on its 12th year, it has become one of America's grandest gourmet events. In star-studded Miami style, the festival showcases the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities. It's hard to believe that what started as a one day event in Florida International University's Biscayne Bay Campus, has grown into a four day extravaganza featuring close to 50 culinary events, over 150 chefs, and 250 wine, spirits and non-alcoholic drink suppliers. Why am I bringing this up when I'm doing a review of The Lady & Sons, located at 102 W. Congress St, in Savannah, Georgia? Because Paula Deen, American chef, Food Network personality, author, Emmy Award winner, and owner of The Lady & Sons, will be one of the outstanding culinary talents showcased in this year's SoBeWFF.


Paula Deen began the journey that took her to fame with a humble lunch delivery service she operated from her house alongside her two sons, Bobby and Jamie. It was called The Bag Lady and it delivered bag lunches to business people in the area. The Bag Lady grew quickly and within a few years expanded first into The Lady at the Best Western hotel on Savannah's Southside and then to the award winning restaurant, The Lady & Sons, on January 8, 1996. Their first location was at the old Sears & Roebuck building in Downtown Savannah and in November 2003, the grand opening of her current location took place. Paula Deen has published fourteen cookbooks, and has starred in several Food Network shows, including Paula's Home Cooking, for which she won a Daytime Emmy Award in 2007.

Paula Deen
Photo Credit: Savannah Getaways

Southern Fried Chicken

The Lady's Southern Buffet

I was very excited to visit The Lady & Sons and get a chance to taste some of Paula Deen's famous southern cooking. The place was packed when we arrived and we were seated on the second floor. I immediately went over to The Lady's Southern buffet, their most popular offering, to take a look. It showcased southern favorites such as fried chicken, country steak and low country boil along with sides like creamed potatoes, mac and cheese and black eyed peas. The buffet also includes a salad bar and a dessert. While I knew most people opted for the buffet, I decided to try something off the menu instead.

Cheddar Biscuits

Fried Green Tomatoes

While we debated on what to have, we munched on some complimentary Cheddar Biscuits. They were addicting! We finally decided to start with the Fried Green Tomatoes, a southern staple. Six crispy tomatoes were served with Vidalia onion relish and red pepper sauce.

Chicken Pot Pie

Special of the Day

Grilled Cheese Sandwich

I do declare we were ready for the entrees! We ordered the Chicken Pot Pie and a Special of the Day. The Chicken Pot Pie was a sight for sore eyes. Deliciously seasoned chicken mixed with fresh vegetables swam in a rich, creamy sauce underneath a flaky puff pastry. It was amazing. The Special of the Day consisted of a fresh, flaky fish topped with a buttery sauce and served with jasmine rice and sauteed carrots. If you have little ones, The Lady & Sons offers a nice children's menu (Jack's Picks) which includes a tasty kid-approved Grilled Cheese sandwich, served with fried potatoes and mac and cheese.

Pecan Pie a la mode

While in Savannah...eat Pecan Pie, and that's just what we did. And of course, we had it with a creamy scoop of vanilla ice-cream. Y'all come back now, you hear! For more information on The Lady & Sons or to make reservations, visit them online at http://ladyandsons.com/index.php.

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Villa Azur

Once upon a time, in a magic city where sunshine abounds, and star-studded celebrities roam the streets, a little girl (well maybe not so little) entered through a set of majestic french doors and stepped into an enchanted French-Mediterranean fairytale with an Italian twist; luxuriously set in a Miami Beach version of the Cote d'Azur...

And cut! This is exactly how I felt when I began my most recent adventure at Villa Azur, located at 309 23rd Street in Miami Beach. Villa Azur is a chic, elegant new restaurant in South Beach that perfectly combines the ambiance of an enchanted garden with the energy of a vibrant, modern hotspot. The first thing anyone notices upon stepping inside Villa Azur is the romantic décor and unique style that permeates throughout the entire space. From a contrasting mix of antique woods and chandeliers accentuating modern, contemporary furniture, to large eclectic paintings on easels welcoming the guests as they make their way into the sophisticated space, Villa Azur's style is unique. But what totally took my breath away was the jaw-dropping garden terrace outside. White leather couches sat among potted plants decorated with lights, while swaying white drapes romantically framed the setting. Beautiful!

Two words to describe the courtyard: Wow factor!

There is an impressive team at the helm of Villa Azur. It is owned by three well-known names in the industry: French night-life guru Michael Martin, restaurateur Jean Phillipe Bernard, and renowned actor Olivier Martinez, who is actress Halle Berry's fiance. The tantalizing cuisine is prepared by Executive Chef Romain Bester, who brings over 15 years of culinary experience to Villa Azur, along with a passion for French and international cuisine, and Executive Pastry Chef Sebastien Feneyrol, who adds a decadent sweet side to the mix. He worked under three-star Michelin chef Anne-Sophie Pic who owns Maison Pic in Valence, France and was named the 2011 "World's Best Female Chef".

Crispy Calamari

Oysters

We started off the evening with a glass of luscious red wine, from La Cave D'Azur, Villa Azur's in-house wine cellar, offering over 190 handpicked wines and champagnes. While we sipped away, our waiter brought us the menu, and a giant chalkboard with the Specials of the Day. Loving burrata as much as we do, we decided to share the Stuffed Burrata with Truffle and the Crispy Calamari. The Stuffed Burrata was a sphere of decadent creaminess, filled with earthy French love in the form of black truffle. Amazing! It was appetizing to the eye and pleasing to the palate. The Calamari were well-seasoned, served with an arugula and heirloom tomato salad and a sun-dried tomato salsa that was exquisite. In this romantic setting, an aphrodisiac or two seemed perfect, so we ordered a round of West Coast Oysters to stir things up. The oysters were fresh, pleasantly salty and very meaty.

Stuffed Burrata with Truffle

Grilled Branzino

Steamed Sea Bass

Many of the entrees sounded fabulous and after some thought, we went for the Grilled Branzino and the Steamed Sea Bass. The Grilled Branzino was served on roasted pepper coulis and a classic artichoke barigoule. It was slightly sweet, with a delicate, nutty taste and a firm yet moist texture. The Steamed Bass was served with a poached vegetables and herbs salad and an aioli sauce that was divine. The fish was mildly flavored, with a delicate, flaky texture. As a side dish, we had the Macaroni with Truffle. It was rich, creamy and a hit for me.

Macaroni with Truffles

Lemon Meringue Pie

Homemade Nutella Mousse

The fairytale adventure came to a close with two decadent desserts: The Lemon Meringue Pie and the Homemade Nutella Mousse. They were outstanding and had me licking the spoon with my eyes closed. The Lemon Meringue Pie was unbelievable; a perfect ratio of crust and filling with a tartness that lingered subtly with each bite. The Nutella mousse was creamy and refreshing; topped with fresh berries that complemented the sweetness of the chocolate. We scooped up every last bit and...lived happily ever after.

A trip to Villa Azur in Miami Beach will feel like a quick drive to the French Riviera. It was an upscale, memorable experience that I highly recommend if you want to impress that special someone in your life. For more information, you can call them at 305-763-8688 or visit them online at http://www.villaazurmiami.com/index.html.

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Roho Kitchen SIDEDOOR Supper Club

Back in the day, the term "Supper Club" traditionally referred to a dining establishment that functioned simultaneously as a social club. They were usually upscale and elegant, but provided reasonable prices to its members. Today, however, Supper Clubs have taken on a whole new meaning – referring more to “underground restaurants”, “guestaurants” or even “pop-ups”, where paying guests are treated to a more intimate dinner party experience; usually offering an impressive menu at an affordable cost. These Supper Clubs usually operate in an establishment other than a restaurant and are advertised by word of mouth and social media.

Great company in a welcoming ambiance

In recent years, Supper Clubs have grown quite extensively in popularity not just in the U.S., but in other countries as well. In Latin America, where they have been around for decades, they’re known as “paladares” and in Europe, particularly in London, Supper Clubs and Underground Restaurants are often reviewed in leading newspapers and publications; in many cases having higher standards than traditional restaurants. Miamiis no exception. From adventurous dinners to gourmet experiences, these foodie havens are popping up everywhere and creating a stir.

Chef Jorge Montes

Culinary magic at work

I partook in the January kick off of one of these fabulous meals put together by Roho Kitchen, formerly known as Chef George Catering, located at 8338 W. State Road 84 in Plantation, Florida. Roho Kitchen is owned by brother and sister team Jorge and Vanessa Montes. After five years as Chef George Catering, the siblings decided to rebrand their company as Roho Kitchen, using Chef Jorge’s red hot passion for cooking as an inspiration. Executive Chef Jorge Montes is a very talented chef with over 15 years of culinary experience. His natural gift of infusing spice and flavor into his cooking while creating original dishes is part of his signature style.  Their newly launched monthly suppers are called SIDEDOOR, named after the side door guests use to come into his commissary kitchen.

Crostini with Cognac-Liver Pate and Onion Jam

Kir Royal

Duchess Potatoes with Caviar

The theme for the evening was “A Night In Paris”. The minute I saw the menu, I grew more and more excited with each course and only wished I had been wearing my pink beret. I could tell great preparation and detail went into putting each course together - not only by the beautiful presentation of each dish but also by the thorough descriptions Chef Jorge gave us as they were served. We started the evening with a welcome drink called Kir Royal; a sweet and refreshing mix of sparkling wine with chambord. Ooh La La. While we all got to know each other, we indulged in some passed Hors D'oeuvres: Duchess Potatoes filled with chive cream and caviar and Crostinis with Cognac-Liver Pate and onion jam. They were manifique! I couldn't say no each time the platter came to my side of the table.

Close up of Duchess Potatoes with Sour Cream & Caviar
 

French Onion Soup

Nicoise Salad

For our First Course, we were served French Onion Soup, enticing our palates with the savory broth mixed with herbs, caramelized onions and gruyere. Chef Jorge added his own touch to the popular favorite, sitting the pain perdu on top of the bowl instead of placing it inside. I loved this variation because it allowed everyone to choose how much bread they wanted to dunk into their soup.  I don't have to tell you my entire slice did a belly flop immediately into the savory, hot liquid. In keeping with the French theme, we had a Nicoise Salad as our Second Course. Immediately I was taken back to Julia Childs and the movie Julie & Julia. Olive oil poached tuna loin, haricot verts, olives, white anchovies and baby greens were drizzled with a delicious tarragon vinaigrette. It was a refreshing balance of flavors.

Duet of Duck

Salmon Wellington

If you're not singing Le Festin, from Ratatouille by now, then let me tell you about our Third Course: Duet of Duck. Two very sexy pieces of poultry rocked this plate; an aromatic and sharp-tasting duck leg confit and duck breast a l'orange. The richness of the duck fat flavored the meat and intensified the moment, while the sweet and sour orange sauce gave the crispy breast a zesty zing. It all came together with a leek and roquefort tarlet; an often overlooked delight that added a hint of bitterness and savory sensation to the dish. The Fourth Course was just as memorable: Salmon Wellington. At this point I began to wish someone had stopped me from overindulging in the delectable passed hors d'oeuvres since I chose to ignore the warnings at the beginning of the meal. However, the elegant dish was too good to merely dabble on, so I went full force ahead. The well-seasoned salmon was topped with spinach and lump crab and wrapped in a flaky puff pastry. It was served with lemon hollandaise and watercress.

Chocolate Souffle

The meal was so impressive and amazing so far I didn't think it could be topped. But of course, never say never. Out came the Fifth Course, a decadent and rich Chocolate Souffle, mixed with blackberry compote and bathed with creme anglaise. Creme de la Creme! I don't care how full I was! I ate the whole thing.

Besides the catering and supper club dinners, Roho Kitchen also provides monthly cooking classes, wine dinners and healthy meal deliveries. They also have plans to open a Pop-Up restaurant very soon in a separate location. As I enjoyed my dinner and chatted with the other attendees, one thing stood out: Jorge and Vanessa have a loyal following. Everyone at the table had attended several of their events and were smitten. After this Parisian evening, I can see why.

For more information on Roho Kitchen, you can call them at 954-200-2895 or visit them online at http://www.rohokitchen.com.

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