EDGE Steak & Bar Pop-Up Cooking Classes Series with Chef Aaron Brooks

Do you have a special someone to impress? Or do you just want to spend a fun afternoon in a Five-Star hotel, sipping delicious spirits and eating outstanding cuisine; while picking up some cooking tips from a celebrated chef? Well then, have I got the answer for you!  Let me introduce you to the EDGE Steak & Bar Pop-Up Cooking Classes Series with Executive Chef Aaron Brooks and his amazing team. Popping up in different areas throughout the Four Seasons Hotel in Brickell, these interactive monthly cooking classes will feature everything from a gourmet full-course meal to a crack at creating an impressive Sunday Brunch.

Pastry Chef Sarah Thompson, Executive Chef Aaron Brooks
and Sous Chef Jose Gamez

Chef Brooks prepping us

Communal Table on the
gorgeous terrace

The first class of 2013 took place this past Saturday, March 23rd, starting in the beautiful terrace of the hotel. The theme was learning how to create one of Chef Aaron Brook's typical dinners, showcasing his signature Sunday Roast. The three course menu consisted of Heirloom Tomato Gazpacho with Key West Pink Shrimp, Chef Aaron's Porchetta with Warm Salad of Roasted Butternut Squash and Local Greens, topped with a savory homemade Pickled Red Pepper Salsa, and Pastry Chef Sarah Thompson's Classic Apple Cobbler with Vanilla Cream and Caramel Sauce.

Don't Ask Don't Tell

Great begining

As each of us arrived, we were greeted with a refreshing Welcome Cocktail: Don't Ask Don't Tell. Sounds like a drink you'd find in Vegas, right? It's actually a sweet concoction of redberry vodka, Creme de Casis liquor and sparkling wine, with fresh muddled blueberries, blackberries and raspberries. Get the picture? Heaven in a glass. Just like the first day of class in any school setting, we all chatted and got to know each other a bit while pairing our luscious cocktail with a charcuterie of cheeses, cured meats, vegetables and pates, all served up with EDGE's signature bread and butter.

Chef Brooks pointing out the
different herbs in the garden

Picking away

After a bit of background on the dishes we were going to help prepare, Chef Brooks walked us over to the restaurant's very own garden, where herbs and spices are grown. He talked to us about each of the herbs and told us which to pick for our meal. We got busy and munched on a few as we clipped away. Once we had collected enough, we gathered over at the cooking table, where we each had a knife, a cutting board, a linen napkin and a glass of wine (of utmost importance to the session).

Concentrating on the task at hand

The first of two

I can still taste that
delectable gazpacho

Chef Brooks introduced us to the preparation of our first course, the Heirloom Tomato Gazpacho with Key West Pink Shrimp, by explaining how using fresh ingredients and spices kicks up the flavor of foods. We sliced some heirloom tomatoes and chopped the cilantro we picked from the garden. The chef added diced shrimp and sherry vinegar along with a few other spices, and mixed it all in his high-powered Vita Mix. The result was a creamy, cooling gazpacho that made you pucker your lips in joy. So much so, that I had seconds.

Chef Brooks adding more herbs and spices to the pork

Expertly rolling it up

Finishing off the salsa

Next up, we got to work on the second course, Chef Brooks' signature Porchetta. This was one impressive dish! A scrumptious pork belly was dried out and wrapped around a juicy pork loin, which had been brined overnight in a fusion of flavorful herbs and spices. Chef Brooks explained that allowing the pork belly to dry out would ultimately create the delicious, crispy skin most of us tend to fight each other for at the dinner table.

So many colors and flavors

The moment is almost here

Before rolling up and tying the beautiful hunk of meat together, he added a layer of the remaining aromatic ingredients to take things up a notch. While he did this, we chopped up the peppers for the Pickled Red Pepper Salsa and thinly sliced the Butternut Squash for the Warm Salad. Sous Chef Jose Gamez, stepped in and taught us how to pickle the peppers and roast the squash to complete the dish. Can you say this ten times? How many peppers did the fabulous foodies pickle if the fabulous foodies could pickle peppers? Needless to say, there was silence around the table (except for a few deep sighs) as we indulged in this extraordinary course.

Voila! Not bad for first timers (Of course we had a tad bit
of expert help)

Pastry Chef Sarah Thompson giving
 us some excellent pointers

Sous Chef Jose Gamez peeling the
apples with Chef Thompson

On a roll, and I don't mean that because we all might have been a bit rounder at this point than when we got here, we got ready to begin our third course, Apple Cobbler with Warm Caramel Sauce and Vanilla Cream. Pastry Chef Sarah Thompson grew up eating this dessert in her family home since it was one of her grandmother's most popular recipes. As a matter of fact, her family still enjoys eating it for breakfast.

That looks so good!

Sweet and salty ending to an
unforgettable experience

Chef Thompson showed us how to make the crumble for the cobbler using all purpose flour and sliced almonds. She likes to add a dash of sea salt to the topping to give the palate a surprise sweet and salty treat. As we cut the granny apples, Chef Thompson prepared the biscuits and gave us a wealth of tips to follow when we tried the dessert at home. For example, we should fight the urge to mix the dough with our hands because the body heat actually melts the butter and changes the consistency of the dough; resulting in a loss of flakiness to the biscuits. Who knew? Once the masterpiece was complete, we enjoyed the fruits of our labor in ways too sinful to the palate to even discuss.

Behold the First Graduating Class of 2013

Swag from EDGE

Check out the upcoming
cooking classes

The afternoon wasn't just amazing  because of the mouthwatering food and drinks but because the chefs made the presentation interesting and entertaining in the beautiful setting that is the Four Seasons. The two hour cooking class flew, and when it was over, I wondered where the time went. To remember the moment, and bring it home, participants receive a take-home gift bag full of goodies. Woo-Hoo! The next cooking class is happening on Saturday, April 20th, from 2:00-4:00 pm and it's titled Florida's Finest Catch. Imagine sipping champagne while shucking oysters and learning to prepare EDGE's signature tartars. I can't wait. For more information, you can call the restaurant at 305-381-3190 or visit them online at http://www.edgerestaurantmiami.com.

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Old Lisbon

For a while I drove by a place on Coral Way and 17th Avenue that promised to offer unique flavors of Portugal, and always told myself I'd have to try it soon. When I came across it again in South Miami, I knew it was time. The minute we stepped into Old Lisbon, located on 5837 Sunset Drive, we could sense the strong aromas coming from their open kitchen. Decorated with a simple Old World Decor, the place was authentic in its design and ambiance. The hostess quickly scurried us over to a table in the center of the dining room.

Codfish Croquettes

Portuguese Sardines

Once seated, we waited and we waited and we waited. Finally, the manager or owner (not sure which) came to take our order. Codfish and sardines are signature favorites in Portugal, so we decided to stick to tradition and sample some of those dishes. For appetizers, we ordered the Codfish Croquettes and the Portuguese Sardines sauteed with onions. I love croquettes in all of their splendor and different fillings so I was excited to try these. Unfortunately, my excitement was short-lived. Served with a side of black-eyed peas, the croquettes had a tough exterior and not much flavor to them at all. Usually, codfish croquettes are creamy inside with an appealing texture. These were not and I honestly couldn't have more than one. The Sardines, although large, were not spectacular either. Being that this is such a popular dish in Portugal, I expected to be wowed. The saute did nothing for the sardines, and I was highly disappointed.

Stewed Codfish Rice

Bacalao Com Nasta

We asked our server for a recommendation on the entrees. I figured the adventure would pick up here. Their menu is very extensive and offers a wide variety of dishes. We decided on the Stewed Codfish Rice and he suggested I try the Bacalao Com Nasta. The Stewed Codfish Rice was excellent; moist, tasty and had generous chunks of codfish. The Bacalao Com Nasta was a dish prepared with shredded codfish on a bed of potatoes with a layer of cheese on top. The combined flavors of the fish and the cheese were good, but so extremely intense and bold, that after eating half of it, I couldn't continue. I could see this dish as perhaps an appetizer in a smaller portion, but as an entree, it is too much overload for the palate.

One Hit Wonder - The Delicia de Fatima

By now I was ready to go. Service had been awful, and I wasn't happy with the food. As we waited for the bill, I spied several tables ordering a specific dessert that I must say looked interesting. I asked the server what it was, and he said it was the Delicia de Fatima; an egg yolk custard crumpled with Maria cookies and topped with a white foam cream. I know, call me a glutton for punishment, but I ordered it. I have to say this was the best thing I had at the restaurant all night. It was smooth, sweet and absolutely delicious. I don't know if I was hungry from not being able to eat much of my dinner, but I devoured that sucker in two minutes. If you have a compelling need to try this place, you must order this dessert.

For more information on Old Lisbon, you can visit them online at http://www.oldlisbon.com/index.html or call them at 305-662-7435.

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SPRUNG! Spring Beer Festival

And the fun is about
to begin!

I'm liking this one...

What's a four letter word that makes you feel tingly all over and relaxes you on those hot, steamy nights? Put away those dirty minds; this is a PG-13 site...I'm talking about BEER. And that is what we had a lot of on March 9th at Sprung! Spring Beer Festival, which took place at Peacock Park in Coconut Grove.

So much to drink....where do we start?

Second stop...

We've only had four....

Put together by the same group that brings us Grovetoberfest, the idea of creating a spring festival-of-sorts featuring Spring and Summer seasonal craft beers actually came to be thanks to the genius of beer enthusiasts who attended the Fall event last year. They wanted something similar to Grovetoberfest in the spring, giving them the opportunity to sample beers considered to be the best brews of the year.  Over 150 craft beers joined the fun, along with a selection of ciders and home brews. Some of the showcased breweries included Sierra Nevada, Brooklyn Brewery, Kona, Blue Moon and Magic Hat, while local Florida beers from Schnebly, Cigar City, and Tequesta Brewing  also quenched our thirsts.

Herbie Fully Wasted

Would you believe
me if I told you I was
in there?

Brave Girl

The event was a huge success, offering not just a paradise for beer lovers, but also some tasty food vendors, a section for games like Giant Jenga, Human Bowling and Mega Twister, and a stage for a beer and food Perfect Pairings workshop presented by local chefs and beer scholars from FIU.  Executive Fantasy Hotels set up a big area to promote their themed rooms with sexy cowgirls, funny picture ops and Bull Riding - which I was dying to do but couldn't because I was wearing a skirt. (Again, this is a PG-13 site). There was also a VIP tent serving a special selection of beers and tasty treats. (My favorite was the Lobster Risotto!)

Bird's Eye View

Tony Albelo (Right) at
At Barley & Swine's Presentation

I'll take the entire skewer please.

The place was packed, and everyone was having a good time. Event Director, Tony Albelo, hit it out of the park with this one and I'm sure we'll all agree Grovetoberfest is just too damn far away! How about a Beach! Summer Beer Festival?

Bottomless fun!

Fourth Age Brewing's Original Names

By this point, I was seeing two DJs

Nothing like watching youth take a political stand

Cheese!

Perfect Pairings Workshops

One Direction in Twenty Years

Lock em up and throw away the beer.

What goes in, must come out.

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Food Network South Beach Wine & Food Festival 2013

Miami is abuzz with excitement. In just a few days, from February 21st-24th,  we will be kicking off the annual Food Network South Beach Wine & Food Festival, presented by Food & Wine. Going on its 12th year, it has become one of America's grandest gourmet events, thanks to the vision and commitment of Lee Brian Schrager, who has made this phenomenon what it is today. In star-studded Miami style, the festival showcases the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities. From its origins as a one day event in Florida International University's Biscayne Bay Campus known as the Florida Extravaganza, to its current global status as a four day international sensation featuring close to 50 culinary events, over 150 chefs, and 250 wine, spirits and non-alcoholic drink suppliers, people from around the world will be coming to Miami to partake in this gastronomic feast. This year's line-up of culinary talent includes big names such as Food Network's Season 3 Next Iron Chef winner Marc Forgione, Chef Emeril Lagasse, Anthony Bourdain, Ingrid Hoffman and Rachael Ray. Events include the traditional Grand Tasting Village as well as a series of seminars, brunches, dinners and parties held all around town. While many of the events are already sold out, there are still some tickets available. To see a full listing of events, visit the SOBEWFF site at http://www.sobefest.com/index.php.  In the meantime, I will be covering several of the events and keeping you up-to-date with a behind-the-scenes look at what's going on in one of the most anticipated culinary events of the year. Be sure to check this page often for links to my posts and latest news on the festival.

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Click on the links below for each post:

Evian Natural Spring Water  & Chef Richard Blais Bring the SOBEWFF fun to you via Instagram. Submit your own tasty pictures and get a behind-the-scenes look at the festival through Chef Blais, as he takes us through the ins and outs of the excitement.

Join in the Instagram & Foodie Fun at SOBEWFF


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Let’s Get Spiked! Celebrity Chef Volleyball Tournament:

There's nothing quite like Miami weather and what better way to enjoy it than watching celebrity chefs battle it out on the sand? “Top Chef”-alum Spike Mendelsohn and Florida Cookery’s own Kris Wessel will host the first ever “Let’s Get Spiked!” celebrity chef volleyball tournament, located behind The James on the sands of Miami Beach. Mendelsohn, Wessel and 14 of their compatriots including Chuck Hughes, Alex Guarnaschelli, Andrew Zimmern, Tim Love, Pat LaFrieda, Marcel Vigneron, Adrianne Calvo, Jeff Mauro, Johnny Iuzzini, Stephanie Izard, Todd Erickson, Justin Warner and Alberto Cabrera, will be broken up into teams of four to battle in a series of fast-paced volleyball matches. It’s one of the only chances for the public to get up and close personal with their favorite chefs free of charge during SBWFF.

When: Friday, Feb. 22

Time: 12 to 2 p.m.
Where: The James Royal Palm - 1545 Collins Avenue

 Open to Public

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Amstel Light Burger Bash

The Truffle Burger at The Forge

We all know gourmet burgers are the new "in" food and the SOBEWFF is no exception.  Rachael Ray is back to host the Amstel Light Burger Bash, presented by Pat LaFrieda Meats, on Friday, February 22nd from 7:30 to 10:30. Event-goers will get to taste the country's most creative burgers and innovative side dishes while sipping Amstel Light Lager beer on the sand behind the Ritz-Carlton South Beach hotel. Along with a group of fellow foodies, I had the opportunity to sample a variety of the burgers The Forge Wine Bar, located on 432 41st Street on Miami Beach, was planning on entering at the Burger Bash. They were all unique and each had a distinct quality and characteristic that stood out for each of us. At the end, the tasty treat The Forge decided to showcase at the Burger Bash is the Truffle Burger, featuring an Angus Burger with Oregon Cheddar Sauce, Crispy Truffles and Heirloom Tomatoes. It will be served with a Smokey Lobster Mushroom Slaw topped with Crispy Pork (by the way, the slaw totally took my breath away when I had it). If you're attending this event, (it is currently sold out) come hungry and get ready to be burgerized. Oh and make sure to check out the Truffle Burger from The Forge! 

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Three....Two....One... Blast off!!

It's here! It's here! It's finally here! Today marked the start of the South Beach Wine & Food Festival and there was all sorts of action going on around town. Lee Brian Schrager held the Director's Welcome Happy Hour at the rooftop of The Betsy South Beach hotel, kicking off this year's gastronomical festivities. Everyone enjoyed delicious cocktails and wine, along with a slew of appetizing passed hors d'oeuvres. Later in the evening, the heat went up a notch with vegetarian and wine dinners, a San Francisco experience called Best of the Bay, and Moet Hennesy's The Q Party. Stay tuned for tomorrow's adventures where I'll be sipping and swallowing with The Wine Spectator.

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Fun and Fit as a Family Sponsored by Carnival

Want to go to the SOBEWFF on Saturday, February 23rd and enjoy an awesome event for the entire family? I am giving away 4 tickets to the Fun and Fit as a Family event sponsored by Carnival and presented by Florida Blue. Just enter through Twitter at @mariasgoodtaste and RT any of my SOBEWFF Fun and Fit as a Family contest tweets before 6 pm today to win. Winner will be chosen randomly and notified after 6 pm. Good luck! 

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Wine Spectator's Trade Day

On Friday, February 22nd from 1:00 p.m.-4:00 p.m., Southern Wine & Spirits of Florida's most valued customers were treated to a special day: the Wine Spectator Trade Day at the Whole Foods Market Grand Tasting Village.  Aside from giving insiders the opportunity to learn about new trends and products in the beverage industry, this invitation-only event offered a sneak peek into the Grand Tasting experience and guests got to sample a variety of rare vintages, unique spirits and select tastings from the participating exhibitors and suppliers. For me, it was a great opportunity to catch a preview of what was to come while meeting some experts in the industry. Cheers!

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Whole Foods Market Grand Tasting Village

An on Saturday off I went to what I consider the mac daddy of the SOBEWFF: The Whole Foods Market Grand Tasting Village. Here is where you can spend seven hours sipping and tasting delicious food, wine and spirits, while interacting with celebrity chefs and culinary personalities. Read all about my adventure here Whole Foods Market Grand Tasting Village.

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SOBEWFF Official Festival Closing Party

Guy Fieri's Reggae Jam with Ziggy Marley Live

It's hard to believe that only a few days ago we were kicking off the most anticipated gastronomical event of the country. But just as all good things must come to an end, so must the SOBEWFF....for 2013 anyway. This year's Official Festival Closing Party was held on the sands of The Ritz-Carlton South Beach, teaming up culinary rockstar Guy Fieri with reggae legend Bob Marley's son, Ziggy Marley, for a reggae jam of huge proportions. The party featured volleyball with celebrity chefs, Vodka and Rum punches that made you crave the Caribbean, and Yeah Mon, hot and spicy Jamaican "Cuisine of the Sun" from Ortanique and Friends, among others. The party rocked, although the long lines to taste the bites (and I do mean long) got a bit uncomfortable at times. Nonetheless, in true Miami style, everyone made the most of it and enjoyed another memory in the epicurean feast. Here are some highlights of the night.

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