Tropical Chinese Restaurant

I'm sure if you've lived in Miami for as many years as I have, you're familiar with this Chinese restaurant  located in a corner of the strip mall at 7991 SW 40 Street. A staple in the Westchester neighborhood for almost three decades, Tropical Chinese Restaurant is always packed; even despite not being one of the trendy, flavor-of-the-month restaurants we hear so much about. As a matter of fact, they're kind of low-key, and if you're not looking in the right direction on Bird Road, you just might miss it.


Serving authentic Chinese food, Tropical's menu includes a vast selection of Hong Kong style push cart dim sum, along with other traditional Asian dishes.  One caveat: you come here strictly for the food. While they serve alcohol, they don't have a cocktail or drink menu. Don't ask them for one because they'll look at you confused. Just tell them what you want in your drink, and they'll make it for you. Also, service is not spectacular. It can vary from visit to visit, but it's nothing to write home about. On one visit, I actually had to hurry and stick the fork in my plate midair as the waiter was clearing it. I guess I was finished.

Crispy Fried Shrimp Ball

  

Aside from that, the food here is excellent and it has a steady flow of loyal clientele. We always choose a sampling of dim sum to start. My usual suspects are the Crispy Fried Shrimp Ball, Shrimp Dumplings and Steamed Roast Pork Buns. I've noticed that the dim sum they offer tend to change, so since I like to experiment, I get a kick out of always ordering one I've never tried on each visit, along with my favorites.

Sausage Fried Rice Hong Kong Style

First Course of Peking Duck
Wrapped in a Steamed Pancake

Main Course of Peking Duck

As a main course, I absolutely love their signature Peking Duck. Consisting of two sweet and savory courses, the duck is carved, wrapped and prepared tableside. It is tender and succulent, and carefully roasted until the meat is still moist but with a crispy skin. Its distinguished flavor lingers on the palate long after you're done. While this is a meal on its own, we usually order one of their rice dishes to accompany it. My personal favorites are their Sausage Fried Rice Hong Kong Style, filled with slices of their Chinese cured sausage, and their Special Fried Rice.

Special Fried Rice

Complimentary end to your meal.

Lo-Mein Noodles with Shrimp

If Lo-Mein Noodles are your thing, I'd recommend them with shrimp. The dish has a very flavorful balance, combined with a generous amount of shrimp, One more thing, if you're into desserts (like me), you'll have to make a stop somewhere else after dinner to get one. I've never been given a dessert menu or been asked if I want one so I think that course is nonexistent here. However, when you're done with your meal, they will bring out a complimentary dish of oranges with a cherry on top. They look interesting enough on the plate, but I've never actually had them.  For more information on Tropical Chinese Restaurant, you can call them at 305-262-7576 or visit them online at http://www.tropicalchinesemiami.com/.

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Chef de Cuisine Ezio Gamba Brings New Meaning to Italian Dishes at Cioppino

Taking a trip to Italy this summer may not require a plane ticket or passport at all. Cioppino's new summer menu, at the Ritz-Carlton Key Biscayne, will allow your senses to embark on a culinary voyage through Bergamo, a medieval town near Milan. Chef de Cuisine, Ezio Gamba, has put together a series of dishes based on his experiences and memories growing up in this Renaissance-like part of Italy.

Chef de Cuisine Ezio Gamba

Flying in the finest ingredients from various exotic locales and combining them with the freshest local produce, Chef Ezio captures the essence of his authentic dishes; receiving inspiration from his childhood and family moments. While Cioppino traditionally focuses on Tuscan cuisine, the summer additions will deepen the journey through Lo Stivale, or The Boot, as Italy is affectionately referred to; all through the heart of a devoted chef.

The quality of the ingredients is impeccable

 

Buckle up and let me take you on a sampling of this Storybook Menu, From Tales to Tables, through flights of food and wine...

Burrata
Florida Grown Heirloom Tomato Marmalade,
Black Olive Powder, Basil Oil

The Burrata is flown in three times a week from Puglia and a myriad of olive oils and aged Balsamic vinegars arrive from Tuscany and Umbria to create an authentic regional flavor in all dishes. Chef Ezio was inspired to create this signature dish (and one of his favorites) because he wanted to marry local ingredients with those from Italy. He chose to add the marmalade, a reference to the days when  he was growing up, and his family created several jams to preserve the summer flavors. This way, they could enjoy them in the winter, when the ingredients were not available to grow and harvest. I have to add I always look forward to the Burrata on every one of my visits.



Fiori di Zucca e Mozzarella
Breaded Zucchini Blossom, Buffalo Mozzarella,
Roasted Pepper

 

During the summertime, the Chef would plant and pick zucchini blossoms from his farm, alongside his father. His mother would incorporate them into many delicious dishes. The above creation is a tribute to those fun times.

 

 

Tagliolini di Zucca e Mozzarella
Maine Lobster, Curry Tomato Cream Sauce

 

Retracing our steps through the sweet meaning of the zucchini to Chef Ezio, this dish awoke the palate with its variety of tastes and textures.

 

 

Papparedelle Carbonara
Pancetta, Poached Egg, Parmesan
 

Since Chef Ezio's father raised pigs on the farm, the family used to produce their own cold cuts and eggs. This inspired him to create this creamy, completely decadent pasta dish.

 

Quaglie al Mattone
Brick Pressed, Garlic-Brown Sugar Marinated Semi Boneless Quail,
Arugula, Capers, Heirloom Tomatoes Salad, Aged Balsamic Drizzle
 

 Chef Ezio's family lived near a river in their hometown of Bergamo. One of his favorite memories was going hunting with his father on Saturdays. It was common there to own a hunting dog and hunt as a hobby. Back then, they would go to a park near the river, pay $10 and the park ranger would release 100 quails. Whichever quails were successfully hunted would be kept and of course, cooked! This dish reminds him of those adventurous moments in his childhood.

Dentice
Seared Hog Nose Snapper Filet, Grilled Langostines, Puttanesca
 

For this melody from the sea, the mild, subtle flavors of the fish and seafood combined beautifully with the tangy, somewhat salty puttanesca. 

 

 

Cioppino
Italian Seafood Stew consisting of
 Shrimp, Calamari, Mussels, Clams, Branzino, Salmon and Halibut
 

 The signature staple of the restaurant, this Italian seafood stew is hardy and flavorful, capturing the romance of Old World Italian flavors with a local flair.
 

Mema's Roasted Apple & Walnut Praline Cake with
Caramelized White Chocolate and Brown Sugar Ice Cream
 

 This special recipe was created by Chef Ezio's grandmother, Mema, in the 1950's and passed down to him. The main ingredients are walnuts and Granny Smith Apples. The white chocolate is "roasted" until the milk solids are browned and the ganache is made with fresh cream. The result is an amazing, sweet finale to a memorable meal.
 

Cioppino offers an unparalleled selection of wines to pair with
its dishes, taking the experience to a whole new level.

 

 

Sommelier Jorge Mendoza is a master at pairing any wine
with the perfect culinary accompaniment.

Interesting story behind this Bergogno...

 

Soft guitar playing in the background sets the ambiance

Every dinner experience at Cioppino
ends with this complimentary after
dinner drink.
 

Of course, when you visit Cioppino, at the Ritz-Carlton Key Biscayne for your own Italian experience, you may want to take advantage of the summer packages they have available and prolong your visit. From the world renowned stellar service, to the beautiful grounds and dining options, the Ritz is in a class of its own. For more information, visit their site at the Ritz-Carlton Key Biscayne.

 

 

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Diageo Americas Global Travel Team (GTME) WORLD CLASS Competition

"To the north, to the south, to the east, to the west. The call is out: Are you the best bartender?" This was the mantra for the Diageo Americas Global Travel Team (GTME) WORLD CLASS Semi Final held in Miami, on June 6th, at the Casa Moderna Miami Hotel & Spa in Brickell. Four top bartenders competed for a spot in the finals, which will be held aboard a luxurious, boutique cruise ship sailing the Mediterranean from July 4-10. Following the creation of a new Diageo GTME cruise line partnership for 2013, the GTME final featured the best bartending talent from Princess Cruises and Norwegian Cruise Line. The talented bartenders came from around the globe representing Argentina, United Kingdom, India and Romania.

 

 

Saundra Vaucher, Customer Team Director for Diageo, explained that "customers expect great food, a great cruise and especially great cocktails. Our program has trained over 500 bartenders with the purpose of ultimately enhancing the passenger experience. Our goal for 2014 is to train over 1500 bartenders." The competitors of this semi final were tested on their bartending knowledge, skill and showmanship in two rounds: the first one consisted of preparing three specific cocktails in under five minutes, and the second one entailed creating an original cocktail and then explaining the story behind it. The highly esteemed judges were industry greats Angus Winchester, Tanqueray Global Brand Ambassador; Ricky Gomez, 2012 U.S. World Class Bartender of the Year; and Philip Duff, award-winning spirits and cocktail educator at Liquid Solutions.

 

After an impressive presentation by all four competitors, 28 year old Dominic Laverty from the U.K., representing Princess Cruises, was crowned Diageo Reserve WORLD CLASS Global Travel Team's Best Bartender.  His signature drink and entertaining style left an indelible mark on the judges, earning him the win.  Dominic Laverty commented: "I'm thrilled to have won the GTME Diageo Reserve WORLD CLASS Final and am excited to have been selected from so many talented cruise line bartenders to take part in the global grand finale of one of the word's most prestigious mixology competitions."

Dominic Laverty from Princess Cruises was the winner

 

Dominic will go on to compete against the world's best bartenders from over 50 countries at the WORLD CLASS Global Final. The voyage will begin in the French Riviera and will include stopovers in some of the Mediterranean's most iconic and chic destinations including St. Tropez and Ibiza.

Diageo is the world's leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer and wine. These brands include Johnnie Walker, Crown Royal, J&B, Windsor, Buchanan's and Bushmills whiskies, Smirnoff, Cîroc and Ketel One vodkas, Baileys, Jose Cuervo, Captain Morgan, Tanqueray and Guinness. Diageo is a global company, with its products sold in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands, and performance, visit them at Diageo.com.

 

 

 

 

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Catch Miami

Miami is quickly becoming a culinary hot spot, attracting celebrity, award-winning chefs to its tropical and trendy shores.  Set in an ambiance of amber hues and urban sophistication, Catch Miami, the newest extension of Top Chef Winner Hung Huynh’s popular New York Restaurant, finds its home at the James Royal Palm Hotel in South Beach, located at 1545 Collins Avenue.  Featuring globally infused seafood dishes, with a touch of regionally inspired cuisine, Catch Miami does to South Beach, what love does to marriage; it completes it.

Spanning two floors and three dining areas, the mood is different in each one. From an intimate and industrial feel upstairs, to a more laid back ambiance on the first floor, the magic lies in its simplicity. On a beautiful South Florida evening, we chose to enjoy the outdoor terrace, incorporating a dose of people-watching to the meal.  To start, the vast selections in the menu include a raw bar, sushi and sashimi, and hot and cold appetizers.  We chose the Shorecrest Roll, a flavorful sushi roll prepared with spicy tuna and cucumber, and served with a salsa verde sauce. The unexpected combination of the tuna with the tangy, zesty taste of the green sauce started the experience on a high note. We also ordered the Tuna Tacos filled with guacamole, ponzu sauce and Aleppo, which added a pleasant, robust flavor that tickled the throat.

The entrees feature big portions to share such as the Crispy Whole Snapper and Cantonese Lobsters, along with simply cooked fish and meat. The Whole Snapper, seasoned with peppers, oyster mushrooms, chili and garlic, sounded very appealing but unfortunately, they had run out.  Our waiter suggested we try the Scallop and Cauliflower, Chef Huynh’s award- winning signature dish, which brings together the mild, tender taste of scallops with a sweet and salty cauliflower puree prepared with tamarind brown butter and topped with pistachios. It was definitely a favorite at the table. As sides, the perfectly textured Yucca Tater Tots and the Creamy Basmati served as excellent complements to the main dishes.

For dessert, Executive Pastry Chef Thiago Silva, whose creativity has transcended from singing for the New York City Opera, to creating dessert masterpieces, has put together a sweet menu sure to entice the senses. The creative Banana Split, a rhapsody of caramelized bananas accompanied by strawberry, spiced chocolate and dulce de leche bombes, is divine, while the decadent Key Lime Donut, another popular favorite, blends the tartness of key lime with coconut streusel and rum meringue, ending the seduction with a creamy coconut sorbet. The food was truly phenomenal at Catch Miami. The service was OK but there were lapses between courses and a lot of confusion over what dishes were available and which ones were not. However, at the end of the evening, we were pleased with our experience and look forward to returning real soon. For more information on Catch Miami, you can contact them at 786-224-7200 or visit their site at http://www.jameshotels.com/miami/eat-drink/catch/.

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