Bellmont Spanish Restaurant

Well tickle me happy! There's a new Spanish place in Coral Gables that is bringing Miamians an authentic "cochinillo" experience (suckling pig) roasted in a traditional wood-fired oven, brought here straight from Spain.

Authentic wood-fired
oven from Spain

Loved the decor

A family-owned business, Bellmont, located at 339 Miracle Mile is a modern restaurant, featuring Mediterranean cuisine in a sleek, contemporary environment. Its decor was conceptualized by its owner, Sergio Catalina Bellmont, with extreme detail and preciseness. Everything from the tables, to the colors of the walls and the lighting fixtures were carried out exactly how he had envisioned. Executive Chef Jon Gonzalez, formerly of Xixon on Coral Way, is the culinary master in the kitchen. His innovative style and Spanish flair are visible in the entire menu; ranging from the housemade artisanal breads baked daily in their wood-fired oven for breakfast, to the carefully selected premium meats and inventive appetizers offered during lunch and dinner.

With owner Sergio Catalina Bellmont and Executive Chef Jon Gonzalez

Iberico Ham

Assortment of house-baked breads

We came out to Bellmont to enjoy a sampling of their incredible dinner menu. I was very excited to indulge in Chef Jon's inventive creations, always combining a taste of tradition with a sprinkle of innovation. The first treat we tried was a plate of world famous Cinco Jotas Iberico ham, served alongside a basket of several varieties of their housebaked bread and the finest of olive oils. It was breathtaking.

Baby Octopus Carpaccio Salad

Fresh Foie

Black Risotto

The next dish we tried was the Carpaccio Salad, consisting of sliced tender octopus served cold, with an array of greens drizzled with vinaigrette. You know I happen to love octopus, and this one rose to the top of my list for flavor and texture. It was sprinkled with cayenne pepper, which added a slight kick to the dish. A must have! After this delectable taste bud tickler, we were served Fresh Foie in a cocktail glass, grilled with an orange sauce reduction, caramelized onions and homemade tomato marmalade. I've never tasted foie this way, and the balance of sweet and savory definitely went well together. It was rich and original, and I sipped it until it was all gone. Our final appetizer was the Black Risotto, topped with a huge, delicious prawn. The creamy and moist risotto was seasoned with squid ink and had a bold, decadent flavor. Paired with the prawn, it was a mind-blowing sensory explosion .

Rib-Eye Steak on Bellmont's signature volcanic rock

It was time for their signature entree, the Rib-Eye Steak on a volcanic rock. Cool is an understatement. Just imagine 26 ounces of pure Certified Angus delight, sizzling at your table, on top of a volcanic rock. Heated to a whooping 550 degrees, the volcanic rock continues to grill your steak in front of your very eyes. So besides extremely appetizing, it is fun turning it around and continuing to grill it to your usual preference. Can everybody say "Fun Date Night?" The aroma and taste of the beef were superb and it just about melted in my mouth. It was served with a side of baked apple covered in brown sugar and caramelized onions. I also noticed Bellmont offers a wide selection of quality meats, including Seminole Tenderloin, which is all-natural and raised locally.

Steven, our waiter and I 

While we thought about dessert, I fooled around with our waiter, Steven. He was a lot of fun and very attentive. Why try one when you can try a bunch? We sampled a selection of sweets that made my sweet tooth sing with pleasure. We had tarts, cakes apple pies, you name it. This could become a hang out for me!

Lots of desserts to choose from

When I went to Madrid this summer, I had the opportunity of treating myself to a cochinillo (suckling pig) at one of the oldest restaurants in the world, Botin, and now, Bellmont offers this culinary delight prepared a la lena in the very same kind of wood-fired oven.  I can't wait to return and entice my palate with one. Just note, if you're interested in one of these babies, you have to order it in advance since it takes over a day to prepare.

Voila! Behold the cochinillo

Also, if you're in the area during breakfast or lunch, they have an extensive choice of mini-sandwiches, house-baked breads, croissants and other yummies to choose from along with a daily Lunch Special of the Day featuring  a soup or salad and a sandwich. For a limited time, Bellmont is running a special where you bring 3 Adults to breakfast, lunch or dinner and the 4th eats free. Some restrictions apply, so for more information, check out their website at  http://bellmontrestaurant.com/home.

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Martha Stewart and Macy's - The Perfect Pairing for Holiday Brunch Tips

Miami sure loves Martha Stewart and that was pretty easy to see on Saturday, December 7th, when her fans packed the house at the Macy's Men's & Home Store in Aventura Mall to watch her prepare several of her favorite holiday brunch dishes.

Martha Stewart with Thomas Joseph

The popular American businesswoman and household name, along with Thomas Joseph, Director of Development at Martha Stewart Living Omnimedia, Inc. (MSLO), used products from the Macy's Martha Stewart Collection in a culinary demonstration showcasing dishes featured in her December issue of Martha Stewart Living. The crowd was welcomed with a refreshing Mulled Blood-Orange Punch, made with blood-oranges and berries infused with zesty flavors. As she worked, she shared tips she learned from her Chinese housekeeper, such as how adding an orange peel in the blender took green tea to new heights. That's definitely one I want to try.

Mulled Blood-Orange Punch

Creamed Spinach with Poached
Eggs and Brioche Croutons

Cake Stands  Holding Delectable
Delights

Martha then went on to prepare one of my favorites of the afternoon: the Creamed Spinach with Poached Eggs and Brioche Croutons. It was decadent and rich with a variety of textures in each bite. She talked about how she enjoyed hosting crepe parties when she was a child and always liked to give "height" to her buffet, thus stacking everything on pedestals. She created a beautiful presentation of Buckwheat Crepes with Mushroom Filling, and we got to sample our very own.

Quick and Easy and Yet So Impressive

Citrus Salad with Pomegranate Seeds

Lemon-Meringue Cookies

Other dishes prepared by the duo were Citrus Salad with Pomegranate Seeds and Lemon-Meringue Cookies. The Citrus Salad was artfully put together and Martha explained her trick to cutting a pomegranate without bruising the seeds. Basically, she cut the fruit into quarters with a knife, then pulled it apart. This is where the fun part came in. She "whacked" the pomegranate, allowing all the seeds to fall out. Martha's humor took over here when she emphasized that she was "whacking" not "twerking" the pomegranate. (Can't you just get a visual?) She learned this technique from an Indian friend, and found that not only was it the perfect way to de-seed the fruit, but also an excellent way to release any bottled-up aggression. Funny, Martha.

The room was packed with fans

Everyone laughed and had a great time interacting with Martha Stewart and sampling her brunch favorites. Those who purchased $50 worth of Martha Stewart products received a copy of her newest book, Martha Stewart Cakes and a $10 Macy's Gift Card. They also got the opportunity to take a picture with her and have her autograph their book.

This is one brunch table I want to raid

Sounds like something you'd like to attend? Well, Macy's hosts these culinary demonstrations all the time, so be sure to keep on the lookout for the next one.


I am a member of the Everywhere Society and Everywhere provided me with compensation for this post about Macy's Culinary Council. However, all thoughts and opinions expressed herein are my own.

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Novecento in Aventura

Aventura just got a little more exciting. You don't have to drive down to Brickell or Coral Gables anymore to fill your heart's desire with Argentinian dishes with a refreshing twist. Recently opening their 11th location in the Town Center at 18831 N. Biscayne Blvd., Novecento has brought its fun ambiance, exciting food and extensive wine list to the north part of town.

Having been to the other Novecento locations in Miami, one thing I noticed about this one is a more relaxed, casual feel. It's got the same great food and attentive service, but in a more laid-back setting. We started off the night with a nice Malbec from their wine cellar and took a look at the menu. A smoky, alluring aroma filled the air, and I realized it came from their wood-burning brick oven. Aha! I knew what I was having first: one of their delicious flatbreads. There are over nine to choose from and we went for the Capricciosa, a cheesy delight made with tomato sauce, mozarella, ham, mushrooms and artichokes. It was crispy on the outside and oozing with creamy mozzarella on top. Didn't I tell you there was a refreshing twist to their Argentinian cuisine? It was gone in the blink of an eye.

Capricciosa Flatbread

Ceviche Con Tostones

Tartar de Atun y Camaron

Next, we journeyed over to an entirely different continent and ordered the Ceviche con Tostones. Talk about an intercultural marriage! The ceviche was fresh and light; a mix of fish marinated in lime juice, with jalapeno peppers and avocado. I loved scooping it on top of the fried green plantains it was served with to enjoy the combination of textures on the dish. From here, we decided to travel "Under The Sea" to a colorful array of Tartar de Atun y Camaron (Tuna and Shrimp Tartare). This was not your ordinary tartare but rather an original rendition of my signature favorite. The ahi tuna was marinated in soy, and combined with chunks of shrimp, cherry tomatoes, lime caviar, and toasted bread, then drizzled with balsamic vinegar and droplets of aioli. I thought that was one seriously imaginative and palate-pleasing tartar!

Picada Criolla

You're probably thinking, "When does the traditional Argentinian food come out?" Bam, here it is: The Picada Criolla; a tasting platter for two of tender and perfectly seasoned skirt steak served with chimichurri sauce, grilled chicken, chorizo (sausages) and their famous chicken and beef empanadas. Oh yeah, let's do the tango, baby. We were poking on the sticks, grabbing, rolling our eyes back in carnivorous delight, and it was all very, very good.

Once composed, we ordered dessert. We tried their Panqueques con Dulce de Leche y Helado. This sweet ending consisted of warm crepes filled with dulce de leche, and topped with powdered sugar. Smiling down from the top was a scoop of vanilla ice-cream, strawberries and whipped cream. This was definitely an adventure to be repeated.

Novecento in Aventura is open for lunch, dinner and weekend brunch and they offer Happy Hour everyday from 4pm to 7pm. For more information, you can call them at 305-466-0900 or visit them online at http://www.novecento.com/.

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Ritz Carlton Key Biscayne's White Truffle Dinner

October welcomes a series of holidays such as Columbus Day, National Nut Day and of course, Halloween. But in Alba, specifically, in the Piedmont region of Northern Italy, it marks the peak of truffle season; a gastronome's coveted time to explore and savor the rare White Truffle Mushroom, also known as the "Diamonds of the Kitchen". These luxurious delicacies are growing more and more exclusive every year, only available for a couple months, and appealing through their distinctive taste to even the most discriminating palate.

The White Truffle - Diamonds of the Kitchen

On November 13th, the Ritz-Carlton Key Biscayne held its annual White Truffle Dinner, showcasing a six-course pairing menu which highlighted the best the region has to offer. Sommelier Jorge Mendoza and Executive Chef Clayton van Hooijdonk, took guests on a culinary extravaganza featuring a specially selected number of vintages from the private library of Batasolio SpA winery. Special guest Fiorenzo Dogliani of the winery brought with him a selection of white truffles freshly gathered from his region, along with vertical vintage wines from past decades of the Crus of Barolo, home to the highest quality and most prestigious vineyards.

From Left: Fiorenzo Dogliani, Batasolio SpA and Sommelier Jorge Mendoza
Ritz Carlton Key Biscayne

Only sixty guests enjoyed this magical evening, which began with a welcome reception by Dogliani and an explanation of the wines to be served. The six courses that followed each featured the unique aroma and earthy flavor of shaved white truffles on exquisite dishes prepared by Chef van Hooijdonk and his team.

Uova Strapazzate Con Fegato Grasso

The first course was the Uova Strapazzate Con Fegato Grasso, consisting of an organic egg scramble, with mascarpone goose liver "tramezzini" and shaved white truffles. It was perfectly paired with a deep ruby red Barbera D'Alba DOC, "Sovrana", Batasiolo, 2010. I completely enjoyed the sweetness of the goose liver with the salty eggs, while the truffle added depth of texture to the dish.

Tartara Manzo

The Tartara Manzo was the delectable second course, a fresh sampling of fassone beef tartar seasoned with a variety of condiments and sprinkled with shaved white truffle. The well-balanced acidity and clean smooth finish of the Barbaresco DOCG, Beni Di Batasiolo, 2009 pairing brought out the lean yet delicious flavors of the meat and allowed it to linger on the palate.

Tajarin Al Tuorlo D'uovo

The third course was simply divine. Tajarin Al Tuorlo D'uovo, a traditional Taglierini pasta from the Piedmont region, made with egg dough, looked more like an appetizing pile of velvety ribbons on our plates. The rich texture and taste was accentuated by the shaved white truffle that made its presence in each bite. The pairing chosen for this course was a Barolo DOCG, Beni Di Batasiolo, 2009, which had a soft delicate flavor and marked tannin content.

Risotto Al Tartufo

The anticipation for the next course grew by the minute. It was a Risotto Al Tartufo, prepared with Merlano Riseria, a dense La Tur, and of course, topped with shaved white truffles. It was served with a full bodied Barolo DOCG, "Cerequio, Beni Di Batasiolo, 2004. The risotto was tender and creamy, and tantalized every taste bud with its delicate blend of flavors.

Duetto Di Vitello Brasato

The fifth course came with a special bonus. Instead of one wine pairing, it actually came with two. We were served a Duetto Di Vitello Brasato, or a slow braised veal shank agnolotti filled with braished shank and crowned with white truffles. It was a parade of intense decadence. The first wine pairing was a Barolo DOCG, "Corda Della Briccolina", Beni di Batasiolo, 2001, and the second pairing was a Barolo DOCG, "Corda Della Briccolina" Beni di Batasiolo, 1996. Two different years, two different experiences.

Dolce - Coeur de Guanaja

Unbelievable Decadence

No one can eat just one

And then came dessert, an Italian festival of sweets. Starting with the Couer de Guanaja, created with noisette butter, sauteed asian pear, alba white truffle and caramel. Aromatic and refreshing, it was served with Moscato D'Asti DOCG, "Bosc Dla Rei", Batasiolo, 2012. It didn't stop there. Two more sweet finales were served, including some memorable macaroons and chocolates filled with white truffle.

The Annual White Truffle Dinner at the Ritz Carlton Key Biscayne is an event not to be missed and one that left a lasting impression for me. I personally am very excited to add the Piedmont Region to my future Italian travels, in order to get an up close and personal tasting of all the wonders this remarkable area holds. For more information on other events taking place at the Ritz Carlton, visit their website at http://www.ritzcarlton.com/en/Properties/KeyBiscayne/Default.htm.

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Atlantic Surf Club

So, since I have become a regular in Fort Lauderdale, let me tell you about another place I recently discovered that has only been around for a little over 4 months. It's Atlantic Surf Club, a rustic eatery, with a "come on in, haven't seen you since Thursday" kind of ambiance, located at 17 S. Fort Lauderdale Beach Blvd. Atlantic Surf Club comes complete with ocean views and an extremely friendly staff. The dinner menu features a combination of dishes that range from a whole list of scrumptious burgers, to finger-licking good gourmet pizzas, to full-on gourmet entrees.

If you're in the mood for some tunes while you eat, the main dining area is very lively and offers live music along with a bar. Further back, there is a quieter section, where you can still catch a game on T.V. or just enjoy the waves crashing against the sand. I personally love people watching, and since the restaurant is situated on the second floor, right on busy Fort Lauderdale Beach Blvd, there is always great action going on downstairs.

Fig and Watermelon Carpaccio

King Crab Guacamole

Before I go on, I must warn you. This wasn't a mere dinner, it was more like a gluttonous feast. I'm talking a no-holds barred, who cares what the scale reads tomorrow kind of evening. We started debating on what to have as an appetizer. There were a bunch of choices in the Small Bites and Snacks sections that sounded really good. We did the only respectable thing, we tried them all. You know, why leave with regrets? Our first appetizer was the Fig and Watermelon Carpaccio. It was a light, fresh start that brought together salty and sweet, made with prosciutto and a balsamic glaze. Our next starter was one of my vices. Only this one had a twist: King Crab Guacamole. Say what? If the dish has the both the words "king crab" and "guacamole" in its name, wouldn't you try it too? It was the bomb! The creamy avocado mixed in with bits of sweet crab in a tangy love affair was absolutely irresistible. I dipped faster than I inhaled, I'm afraid.

Lobster Mac & Cheese

Trio of Tuna Tartare

Beef Sliders

Then he came and I fell in love. It was the Lobster Mac & Cheese. Now I know you're probably thinking, "oh, I've had lobster mac & cheese before". Not if you haven't had it here. It is by far THE BEST lobster mac & cheese we have ever tasted. As a matter of fact, I've been proclaiming it to the world ever since. I've had some good versions at steakhouses and the like, but never one with as much flavor and intensity as this one. If this were a movie, the Lobster Mac & Cheese would be the star.  Next up, we sampled the Trio of Tuna Tartares. Instead of preparing the tuna just one way, the chef prepares it three different ways: with spicy avocado, sweet soy glaze and cucumber ginger. The tuna was very fresh and each version was well balanced, but my favorite preparation of the three was the spicy avocado. Our last appetizer (we're not bottomless pits) were the Beef Sliders topped with caramelized onions, cornichons and mustard aioli. They were fabulous; cooked to perfection with a slightly sweet bite.

Grilled Branzino

Ahi Tuna Steak

Steak Tips Dijonnaise

Did we get to dig into any entrees? But of course! I wouldn't let you down that way. Our first entree was the Grilled Branzino, served over marinated eggplant, roasted peppers and a celery leaf melange. Flaky in texture with a light, mild taste, the branzino was a pure delight. The roasted peppers and marinated eggplant added a rich flavor to the dish that gave it a "bam". Another entree we loved was the Ahi Tuna Steak. Seared to my specifications, the steak sat on a bed of shitake mushroom and napa cabbage fried rice. It was topped with scallions and drizzled with a sharp miso mayonnaise. Delicious. Last but not least, we sampled the Steak Tips Dijonnaise, an interesting dish recently featured on Bite With Belkys.  A plate full of tender, seasoned filet tips, combined with crimini mushrooms, red onions and shallot dijonnaise sauce were served on cilantro rice and roasted peppers. There was a whirlwind of flavors in every bite.

Cheesecake In A Jar

Brownie Milkshake

Donuts & Fudge

All-right, so you might be thinking there's no way this girl could've had room for anything else. Yes and no. There's always room for dessert, and what you can't eat at the moment, you take home for later. We ordered the Cheesecake In A Jar, the Brownie Milkshake and packed up a batch of Donuts & Fudge for a midnight snack. All three desserts were intense. The cheesecake was creamy and sweet, the brownie milkshake was rich and decadent and the donuts were, well, the reason I had to add 45 minutes to my workout the following day.

Atlantic Surf Club is definitely serving up some good food in a relaxed, laid-back setting. Check it out for a beachy old time and tell me what you think. For more information, you can visit them online at http://atlanticsurfclub.com/.

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