Interview with Celebrity Chef Michelle Bernstein

A few weeks ago I shared with you that Macy's Culinary Council was holding a cooking demonstration  on May 23rd at the Macy's Home Store in Aventura Mall, featuring award-winning Chef Michelle Bernstein. Miami's pride and joy, Bernstein's eateries include Michy's and Crumb on Parchment, and because she's a woman of many talents (Girl Power!), she is also the host of Check, Please (which I've been dying to go on) on WPBT.  I hope many of you got the opportunity to attend and interact with the charismatic, talented chef as she cooked up All-American dishes for Macy's American Icons campaign. But if you didn't, here is a mouthwatering recap of the event, along with my interview with Bernstein prior to the demo.

With James Beard Award Winning Chef Michelle Bernstein

I'll start by saying that Bernstein has such a witty personality, she makes you feel like you're talking to an old friend. Funny and vivacious, it was a pleasure to chat with her before her demonstration about everything from her two-year old son, to her charity work.

The Foodaholic: The last time we talked, your son was just a few months old. I remember thinking, how does she do it all: running the restaurants, hosting a T.V. show, writing books, working on a number of projects and being a new mom? I would be pulling my hair out!

Michelle Bernstein: (Laughing) It is tiring but so much fun. And now that Zachary's entering his terrible two's in a few months, it is even more exciting. Making meals and getting him to eat them is an adventure to say the least. Despite being so busy, though, I always make sure to spend time with my family, and enjoy my son. They grow up so fast. 

The F: You're a Miami native raised in a Jewish/Latino home. How do you combine those Latin and Jewish roots in your cooking?

MB: I grew up where the dishes in my home were a combination of cultures all in one dish. My mom cooked the Latin favorites but always added a Jewish and Italian touch to it. Naturally, it stayed with me. I developed my own style drawing from my childhood memories.

The Foodaholic: What ingredient will we always find in your kitchen?

Michelle Bernstein.: I would say it is definitely fennel. You can use it in more ways than people realize. I've been eating it since I was a kid.

The F: I told my Facebook fans I would be chatting with you and asked them what they would want to learn about Michelle Bernstein. Then I promised to pick one question to ask you. Ashley Peeler wanted to know what percentage of the food you cook is farm-to-table?

MB: Just one? You should have picked more! I would say the percentage of dishes I cook that are farm-to-table varies according to the seasons. If I had to give it a number, I'd say it ranges from about 70% to 75%, depending on the time of year. In my opinion, I'm still not where I want to be.

The F: How do you think we could help South Florida catch up with the farm-to-table movement?

MB: By continuing to buy local and to spread the word about the importance of it for flavor, health and our local economy. I think we've come a long way, but we still have a lot of work to do. 

The F: You are such a huge part of the culinary scene in Miami and have influenced it in so many ways. What have been some changes you have seen in the past ten years?

MB: I have to say that one thing that has disappointed me in the last few years is that it is difficult to find authentic, cultural food in many of the newer restaurants. I find that some of the younger chefs have moved away from tradition and it is difficult to go say to a Cuban restaurant and find real Cuban food. For some reason, it has become a fusion that has a lost a bit of its roots. However, there are also some great things happening out there and some talented new chefs that are taking things to a whole new level.

TF: Tell us a little bit about Common Threads and your involvement in this great effort.

MB: Common Threads teaches kids in underserved communities about the importance of good nutrition and cooking healthy meals. There is such a big problem with childhood obesity, that showing kids how to make affordable and nutritious meals in a fun way helps them make healthier choices. We provide recipes, do fundraisers for the program and teach classes so that children will improve their well-being and learn about cultural diversity at the same time.

With that, the time arrived for Bernstein to go wow the crowd with her fabulous meal. And that she did. Between her impeccable skills, captivating humor, and fun personality, everyone was had a great time. Add to the mix, the comedic antics between Bernstein and her parents (particularly her mother Martha), and it was truly an amazing afternoon. Take a look at the pictures below to get a glimpse of the fun. The menu consisted of Shrimp Braised with Jerez Wine, Creamy Grits, Gremolata, and Crunchy Garlic, followed by juicy Steak au Poivre served with a Caesar Salad. Dessert featured a Bananas Tres Leches Cake that made me sneak in an extra one when no one was looking.  Beware! You will get hungry...



The culinary fun begins

She makes it look so easy.

All the ingredients laid out

And the cooking begins...

Moments before Bernstein arrives to the kitchen

As usual, everything was set up so nicely

Telling another story

The South's got nothing on this tasty treat.

Shrimp & Grits

Bernstein and her inspiration: Martha, her mom.

Mama Bernstein helping her daughter with the steak.

What a great duo!

Going to try the recipe this week.

Steak au Poivre with Caesar Salad

Mixing it all together

Always so cheerful

I'm not a fan of bananas in desserts and I was blown away

Banana Tres Leches Cake

Be sure to stay tuned to find out where and when the next Macy's Culinary Council event will take place in your area.

Read More

Argentina Wine Tasting Miami 2013

Last month, the Consejo Federal de Inversiones (CFI), a federal trade organization from Argentina whose main purpose is to promote the development of the provinces and regions of its country, hosted 12 wineries, or “bodegas” in a wine tasting event that took place at the beautiful St. Regis Hotel in Bal Harbour. The focus of the tasting was to introduce distributors and importers to the wide variety of wines produced in Argentina, assisting the boutique and medium-sized cellars, and further expanding their market in the United States.

NewLink Communications invited me to the event and I have to say it was not only wine-a-licious but I also learned a lot about the region as a whole, and the vast grapes available there that we are not familiar with in America. When we think of Argentinian wines, we tend to gravitate towards the Malbecs, which are phenomenal. However, there are others equally as memorable, both whites and reds, and I was totally taken aback by the passion the producers displayed in their product.

I had a chance to speak with Dario Ciscar, consultant for the CFI, and talk a bit about wine and the influence Argentina is having in the global market. “Although Argentina is known to be part of the “New World” wines because we are outside the traditional wine-growing areas of Europe, we have been producing the grapes for centuries,” said Ciscar. “Currently, we are the fifth largest wine producer in the world.” We also talked about the uniqueness of each wine- producing region in Argentina, and the exceptional quality of the grapes due in part to the low relative humidity and scarce rainfall. While a higher percentage of production corresponds to red grapes, there is significant cultivation of white as well. Ciscar recommended I try Torrontes, a white wine known for its subtle citrus flavor and lingering finish; primarily produced in the Riojana region. Making mental note of that expert suggestion, I headed over to the tables as soon as we finished our chat.

While I didn’t taste a wine I didn’t like, there were some that really stood out for me.  One of my favorites was the Malbec from Apogeo A16. It was one of the deepest and most intense I sampled all evening. Exhibiting a brilliant color, it had sweet and juicy tannins with an elegant finish. There’s a wine I would love to pair with my churrasco.

Another I thoroughly enjoyed was the Santa Florentina Torrontes, from La Riojana Coop.  This was the first time I had tasted this white wine from Argentina. Medium bodied, and notably aromatic of melons and peaches, it had a crisp, refreshing finish. I can see this as a perfect companion to a light appetizer or a nice seafood dish.

Other wineries participating in the tasting were Bodega del Desierto, Carelli, Don Cristobal, Gouguenheim Winery, La Guarda, Mauricio Lorca, Munoz de Toro Wines, Rewen Estate, San Huberto and Valcosta Estate.

Between the sampling of wines, light bites (loved the ceviches) were served and a live band played a few songs. The next day, the wineries headed off to London, to participate in the London International Wine Fair; one of the most important trade shows in the world for the wine industry. For more information on these fine Argentinian wines, visit Consejo Federal de Inversiones. 

Read More

Sunday Brunch at the Ritz Carlton Key Biscayne

Sipping Mimosas near the water, while gentle tropical breezes caress your face takes any dining experience to a whole new level. The Ritz-Carlton Key Biscayne, nestled between swaying palm trees and lush tropical foliage, has recently jazzed up their Sunday Brunch, by adding Southern-inspired dishes and live entertainment every second Sunday of the month. It's no secret that I love Sunday Brunches and the unparalleled food and service of the Ritz, so this was my cue to get on the Rickenbacker Causeway and head south to 455 Grand Bay Drive.

 

With a touch of signature Miami flair, Southern belles dressed in their Sunday finest greeted us at the entrance to Cioppino, the resort’s main restaurant, while a captivating saxophonist played soulful jazz favorites. For us, the anticipation kicked in almost immediately, as we perused the lavish selection of brunch stations. After taking a sip of our refreshing Mimosas, with an unspoken promise to return for a Bloody Mary, we started by sampling the caviar; an array of American, Keta and Trout Roe, displayed with the classical garnitures. Once we awakened our palates with these delicacies from the sea, we continued on the seafood route, enjoying a variety of tangy ceviches, crab claws, succulent shrimp and oysters. A sizable sushi boat also called out to us, accompanied by a variety of Asian dishes including Curry Beef wonton, soy marinated udon noodles and a selection of dim sums. This was just the beginning...

 

The beautifully displayed stations also included a feast of salads and a charcuterie offering fine meats, imported cheeses, and crispy breads and crostini, along with a Carving Station featuring tender cuts of Salt Crusted Sirloin with Beef Jus and Roasted Herb Crusted Salmon with Lemon Beurre Blanc. The Italian roots of the Chef were ever present with an array of tantalizing dishes such as Lobster Risotto and Penne a la Bolognese luring us to the Pasta Station. No brunch would be complete without the traditional breakfast items, and at the Ritz, they include an omelet station, unforgettable crepes, chicken sausages and crispy bacon. While the Southern staples may vary from one brunch to another, our taste buds were taken on a journey through the Big Easy with classics like Chicken and Waffles, Crawfish and mouthwatering Jambalaya.
 

There's no question you will bounce from station to station like a kid at Toys R Us, but you must save room for dessert. There is an impressive separate area dedicated exclusively to the decadent sensations. The fine line between art and sweet indulgence blurs at this point of the meal, and the selection of pastries reach unimaginable heights. From chocolate-laden creations to international treats, the choices are endless.

 

Who says you can’t have champagne wishes and caviar dreams? At The Ritz-Carlton, you can have both with a side of jazz.  For more information, visit their website at The Ritz-Carlton Key Biscayne.

 

 

 

 

 

Read More

The Forge Restaurant & Winebar

There are few restaurants in Miami that have rich history dating back to the roaring 20's. At the same time The Great Gatsby was written during the era best known for unprecedented economic prosperity, the flapper culture and the evolution of jazz music, a blacksmith by the name of Dino Phillips opened a forge in Miami Beach to create and build decorative gates and ironwork for wealthy Miami residents. Big names such as the Firestones and the Vanderbilts came to Phillips' forge to solicit his work for their winter homes.

Fast forward a decade and Phillips transforms his forge into an upscale restaurant, still catering to the elite including Frank Sinatra, Judy Garland and Jackie Gleason. Right in the middle of The Great Depression and the filming of the Wizard of Oz, The Forge, as it was now called, was serving its signature specialty: the juicy and flavorful open hearth-grilled steak. The years to follow include new ownership in 1968 by financier Alvin Malnik and vast physical transformations which made The Forge the epicenter of locals, tourists and celebrities alike.

I was happy!
Plenty of sweet cocktails to choose from.

In 2009, Malnik's son, Shareef, became owner of The Forge and temporarily closed its doors for renovations. He reopened it on March 31st 2010, as The Forge Restaurant Wine Bar, located at 432 Forty First Street in Miami Beach, unveiling a completely new look, décor, and innovative menu featuring farm-to-table cuisine. If you've been to The Forge prior to its new appearance, you will not recognize it. The minute I stepped inside, the opulence and beauty took my breath away. The history extends to include chandeliers that once hung in the White House during the Kennedy era and were purchased at an auction. These are found elegantly hanging in a dining room I like to call the "Alice in Wonderland" room, built around the jaw-dropping center table and featuring gigantic chairs like those seen in the Mad Tea Party.  I love it. Off to the left,  I was enamored with another dining room reminiscent of Beauty and the Beast and the legendary library. Here you'll find shelves with books, and authentic Tiffany stained glass purchased in New York. It's spellbinding to say the least. They also have an impressive Wine Cellar offering the absolute best to complement your meal.

Executive Chef Dewey LoSasso
Photo Courtesy of The Forge

But the décor and impressive surroundings are not the center attraction at The Forge. Executive Chef Dewey LoSasso, has taken the rebirth of The Forge to new levels with his clean, crisp flavors and attention to detail. Born with a passion for cooking and exhibiting culinary skills since the age of 13, Chef LoSasso paid homage to The Forge's past by incorporating traditional dishes and flavors with his new, modern approach to cooking. He paid attention to what had always been and gave new life to it incorporating the global fusion that makes up Miami.

Guava Chicken Wings

Flight of Three Sliders

BBQ Hamachi and
Snapper Bass Ceviche

During my adventure, I indulged in traditional dishes, specials of the day, and new summer items. We started with the Guava Chicken Wings, a crispy treat covered with a sweet and savory guava glaze that awakened the palate with its hint of spice. Next we had a flight of their three sliders: the Truffle Burger, topped with Oregon cheddar and crispy truffles, the Sesame Seared Salmon Burger topped with mustard aioli and the Forge Burger. We also sampled some of Chef LoSasso's new seasonal crudo offerings, featuring BBQ Hamachi, lightly scorched with ponzu sauce and smoked tofu, and a citrusy Snapper and Bass ceviche. They were both light and refreshing; a perfect dish for the hot, summer months. You can watch Chef Dewey preparing the Hamachi on NBC 6 right here.

T-Bone Steak

Chilean Sea Bass

For the entrees, we indulged on the Chilean Sea Bass, a special of the evening, and the T-Bone Steak. The tender, flavorful Sea Bass sat on a pool of tomato porcini sauce that provided a bold companion to the mild fish. It was perfectly seared and melted in my mouth. I ordered a side of rich Duck Home Fries, treating my taste buds to a contrasting texture.  The T-Bone steak was quite a sight for hungry eyes. Covered in a mountain of fries, the juicy hunk of meat was grilled in a pomegranate barbeque sauce that made you want to lick your fingers. There was no stopping once we got started.

"The Forge" Grand Marnier Souffle

There's nothing like a happy ending and The Forge made sure we got one. For dessert, we had their signature Grand Marnier Souffle, a decadent, exquisite experience that made me have sinful dreams all night. Make sure you order it right at the beginning since it takes 30 minutes to prepare. A must!

I am definitely a fan of the The Forge and can't wait to return to try more of Chef LoSasso's unbelievable cuisine. For more information, you can visit their website at The Forge Restaurant Wine Bar or call them at 305-538-8533.

Read More