Miami Culinary Tours - Eat Your Way Through Wynwood

Wynwood is one of those neighborhoods that has quickly become a hot spot in the city. In the last couple of years, it has gone through an unbelievable transformation, evolving from a place you wouldn't want to wander into at night to a colorful artistic haven full of galleries, night life, street art and great restaurants.

Grace Della, owner of Miami Culinary Tours kicking off the tour

Federico Uribe Gallery

Miami Culinary Tours recently launched a new tour in the Wynwood Area and I was looking forward to checking it out. Having already been on their South Beach and Little Havana tours, I was curious as to how this one would compare. By the end of the afternoon, I was looking forward to the monthly Wynwood Art Walk to return to some of the galleries we were introduced to by Grace Della, the tour company's owner. Even though I'm a local, and have walked these Wynwood Streets more than once, I wasn't familiar with some of the interesting galleries that were there. For example, Grace took us to the Federico Uribe Gallery, featuring original moving installations, and we were blown away.

Wynwood Walls

Inside Wynwood Kitchen & Bar

Ropa Vieja Empanadas and
Queso Fresco Maduros

Let me start by telling you, there is a lot of food involved. We started off at Wynwood Kitchen & Bar, a visually stimulating spot founded by the late Tony Goldman. This place combines beautiful art with Latin-infused cuisine prepared by Venezuelan Chef Miguel Aguilar. Throughout both its indoor and outdoor areas, WKB is the home to the artwork of famed graffiti artist and Godfather of street art Shepard Fairey, German artist Christian Awe, and sculptor David Benjamin Sherry. It is also where you'll find the iconic Wynwood Walls; an art park created by Goldman that allows local street artists to showcase their talents. While here, we sampled a Ropa Vieja Empanada and Queso Fresco Maduros. The sherry vinegar on the empanadas gave them a distinct flavor and the queso fresco added a nice salty profile to the sweet, tender maduros. We enjoyed the bites with a La Rubia beer from a local Wynwood brewery.

Take some meat home

The Butcher Shop

Next we went to another trendy spot in Wynwood; a relatively new restaurant called The Butcher Shop Beer Garden & Grill. Serving up grass fed, organic cuts of meat and an impressive selection of brewskys, there was quite a lot of excitement among the group to taste whatever awaited us here.

Pierogis

Polish Kielbasa

Belgian Ale

Turns out we started with a cold Belgian Ale and some potato and cheese Pierogis (Polish dumplings), topped with sour cream sauce. While we munched on those, they brought out a plate of Smoked Polish Kielbasa served with a German Pretzel. The sausage was flavorful and quite addicting, and I loved alternating between taking a bite of meat and then a bite of salty pretzel bread.

For our next stop, we headed to a different part of the world, sort of speak, and visited popular Puerto Rican eatery Jimmy'z Kitchen, for one of their world famous Chicken Mofongos. If you haven't tried Mofongo, the signature fried plantain dish originally from la Isla del Encanto, this is the place to have it. The portion was generous, and as always, totally tasty with its bits of chicharrones (pork cracklings), and shredded chicken in a creole sauce.  Jimmy'z Kitchen welcomed us with a nice sign as we walked into the private area reserved for the group.

Chicken Mofongo

Bar at Pride and Joy

At this point, I'd say we were only about halfway through the tour which meant more good eating on the agenda. Grace brought us back to the U.S.A. with a taste of the south. We stopped at Pride and Joy for a down-home mouthful of Deviled Egg with Pulled Pork. From the moment we walked in to the artfully decorated hotspot, we could smell the smoky aroma of BBQ that instinctively made my mouth water.

Deviled Egg with Pulled Pork

SuViche

Causas

True to Miami's diverse cultures, our next stop featured two of my favorite types of cuisines. We walked over to SuViche; a Japanese-Peruvian restaurant (thus the name), that serves a culinary fusion of both of these countries. Here we tried their Tuna Causas, pillars of mashed potatoes infused with lime and aji amarillo, then topped with tuna and their decadent sauce. I was in heaven. Causas happen to be one of my vices and these were amazing. It was my first time at SuViche and I'm looking forward to returning to see what else they got that can make me swoon.

Fireman Derek's Key Lime Pie

Quite stuffed but extremely happy, Grace took us to a small, inconspicuous place where our sweet finale awaited. It was the location where Fireman Derek bakes his renowned pies. That's right. I said Fireman Derek. He is a real City of Miami firefighter who bakes the best damn desserts on his spare time and has grown quite a following. I had tried his Crack Pie over at Brother Jimmy's BBQ a while back, and fallen in love immediately, but on this sunny afternoon, we were treated to his Key Lime Pie. It was a combination of tart, sweet and creamy all at once.

I highly recommend booking a Miami Culinary Tour to Wynwood and getting to know the neighborhood that is causing so much buzz in Miami. You'll be glad you did. The experience is fun, delicious and a must-do for tourists and Miami foodies alike.  For more information, visit their website at Miami Culinary Tours.

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Chef Lorena Garcia Shares Her Passion For Healthy Eating

Let's play a game of Jeopardy. The category is "Top Latina Chefs". Here's the question: She is a Venezuelan celebrity chef, restaurateur, T.V. personality and cookbook author; famous for creating the Cantina Bell menu at Taco Bell. Did I hear a buzzer? If your answer is "Who is Chef Lorena Garcia" you're moving on to the Double Jeopardy round.

With Chef Lorena Garcia

San Joaquin Sangria

California Grapes

Right before the holidays, I had the pleasure of meeting and chatting with Lorena Garcia at a culinary demonstration hosted by the California Table Grape Commission (Grapes from California). Lorena dazzled us with some of her favorite recipes for the holidays using California grapes. We got to indulge in a variety of sweet and savory bites, along with some refreshing cocktails including a delicious San Joaquin Sangria made with, you guessed it: grapes.

Delicious Sweet and Savory Bites Featuring Grapes

Shrimp Ceviche

Flatbread was Amazing

The moment I sat down and started talking with Lorena, I felt as if we had known each other for a long time. She has a golden personality and a winning smile. We talked about her Latin roots and the pivotal point that began her focus on advocating a healthier approach to cooking. "My mother and I started talking about how much childhood obesity has grown. It is impacting the overall health of children, particularly in our Latin culture, and we knew we had to do something. That is where my passion began."

Lobster Rolls

Chocolate Dipped Grapes

Skewered Shrimp and Grapes

Lorena explained that there isn't a need to completely change what we eat or sacrifice flavor, but rather we should be more conscious of our eating habits, use healthier ingredients in the kitchen and practice portion control. For example, keeping nutritious snacks in the freezer, such as grapes dipped in chocolate, and making small substitutions in the ingredients we use, can go a long way to satisfying those ravenous hunger pangs that often lead to no good. 

Chef Lorena Garcia preparing the Brie

Putting the grapes in the Brie

Anxiously awaiting...

As the spokesperson for the California Table Grape Commission, Lorena showcased the difference that this one ingredient can make in everyday cooking. From color, to flavor, to texture, using grapes adds a subtle sweetness and harmony to dishes that the whole family can enjoy. She also shared how these green, black and red delights are extremely versatile and can make meal times colorful and fun. "It's all about creating the perfect bite; a little bit of everything in moderation," she said.

Almost ready

Voila! Baked Brie with Herbed
Grapes from California

Wonderful time with a great
group of foodies

As the highlight of the evening, Lorena showed us how to prepare a Baked Brie with Herbed Grapes from California - one of her favorite holiday dishes. It was easy, quick and totally delicious. I'll let you in on a little secret. I served it this year on Christmas and everyone was impressed. You can learn how to make it in my Recipes Section.  For more information on Grapes from California, visit their website.

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Bar Crudo Miami

I bet you've heard of Lee & Marie's Cakery located in the SoFi neighborhood of Miami Beach. Did you know that owner Andy Travaglia recently opened a raw bar called Bar Crudo  right next door at 40 South Pointe Drive? From the moment you walk in to Bar Crudo, you know it's special. It's an artistic, cozy space, showcasing meaningful artwork on its walls. Most of them were painted by Travaglia's own parents. She grew up in the SoHo District in New York surrounded by artists and loves to reminisce on those days. She has successfully brought that feeling and warmth to Bar Crudo.

Bar Crudo
 

Travaglia is one of those phenomenal human beings you come across only a few times in your life. She opened Lee and Marie's Cakery on September of last year not only to provide fresh baked, farm-fresh goods to the area, but as a means of helping those with Autism. It all started over two decades ago, when Travaglia's friend's son was diagnosed with the disorder. It was then she knew she wanted to do something. Although there are resources available for children with Autism, what happens when they grow up, or their parents can no longer care for them? Travaglia employs adults who have Autism as a way to give them an option for work, when there are so few open to them now. She also hopes to raise awareness and help others see that employees with Autism can perform the job as good or even better than anyone else. The mission she started at Lee & Marie's is going to continue at Bar Crudo.

 

With Chef Reto Von Weissenfluh and
Owner Andy Travaglia

Creating the edible art is Chef Reto Von Weissenfluh, originally from Switzerland, whose resume includes Cooper Avenue and Chef de Cuisine at Hawk's Cay Resort  in Duck Key.  Listen to him describe his creations, and you can feel the passion he brings to his food. Although the food is not technically cooked with traditional heat, the amount of preparation and detail that go into his dishes is impressive. I asked him where he derives his inspiration for taking simple ingredients and creating such colorful, tasteful masterpieces. It turns out that when he wants to create a new dish, he goes to Wynwood and walks around for a while. He gets inspired by the street art and how the colors balance each other. He then endeavors to do the same in his kitchen. The combination of ingredients and the flavors he brings to the table require talent and creativity, and he scores huge points on both - preparing dishes whose presentation leave you breathless with downright admiration.

 

Shrimp Tomatillo

Pineapple Ginger
Mojito

Excited to begin sampling the innovative menu designed by Chef Von Weissenflu, we started with a refreshing, aromatic cocktail from the bar. Perusing the interesting cocktail menu, I decided on the Pineapple Ginger Mojito made with Flor de Cana Rum, Pineapple, Fresh Lime, Ginger and garnished with Mint Sprigs. It was served with a red and white paper straw in a mason jar. Nice! Our first bite was the Shrimp Tomatillo, consisting of a modern-day twist of the classic shrimp dish.. Instead of tomatoes and horseradish, the fresh shrimp were served with tomatillo and wasabi. The ensemble had a nice kick that awakened the palate. Next up was the Salmon, wrapped and cured with kombu for 36 hours. It was sprinkled with pomegranate, purple broccoli and parsnip. Although it would be very difficult to pick just one favorite of the night, this one would certainly be up there for me. I found the dish to be enticingly fragrant, with a captivating array of textures and sweet and savory flavors.

 



Kombu Cured Salmon

 

Scallop

Hamachi

Being such a fan of cured and raw foods, I was in heaven and looking forward to our next dish. It was the tender Scallop, quick-pickled over sumac and surrounded with specks of saffron. Definitely another favorite. It was followed by the Hamachi, gingerly seasoned with salt and lemon juice, sitting on an avocado puree. It was brilliantly topped with edamame and chorizo salt. We still had one more seafood dish to try before moving on to the meats, and I am ecstatic to say it was the Octopus, simply cooked with salt, pepper and lemon juice, and looking pretty on an emulsion of different herbs, rosemary and sweet potato.

Octopus
 

Before we went on to sample the meat dishes, we cleansed our palate with a taste of Cucumber Sorbet. It was a nice way to refresh the taste buds after the incredible marathon of seafood crudos in order to begin the culinary journey inland.

 

Palate Cleanser: Cucumber Sorbet
 

Chef's Sampler of Charcuterie

Smoked Duck Breast

Our next course was the Chef's Sampler of Charcuterie consisting of international meats and cheeses. There was a Polish smoked sausage, creamy gruyere from Switzerland, a tantalizing brie, Prosciutto di Parma and Braseola from Italy, and Manchego cheese. It was served with cornichons and olives. Sort of like the United Nations on a platter. We then indulged in the Hudson Valley Smoked Duck Breast. It was my first time eating duck this way. The slices were placed over a shallot puree and garnished with grapes and apple wedges. Once again, I enjoyed the sweet and salty combination.  The final course before dessert was the Smoked Black Tea Beef Carpaccio. This dish was not just delicious but beautifully plated as well. The lavender smoked beef was covered in a glass plate and once removed, revealed the appetizing aroma of apple wood. It was crowned with a mountain of pickled artichoke, enoki mushrooms and Grana Padano Cheese.

Smoked Black Tea Beef Carpaccio

 

Panacotta

Chocolate Trio

Quite an adventure up to this point, but it wasn't over yet. We still had to try the sweet surrender of the evening and it came by way of two desserts; the Panacotta and the Chocolate Trio. The Panacotta was a deconstructed masterpiece with pistachios, gel, and a creamy yogurt at the bottom to lighten the sweetness. The Chocolate Trio, which of course I didn't want to share, was prepared with three types of chocolate in harmonious textures. Dollops of Chambord gel accompanied the chocolate treats.

Needless to say, we were truly impressed with Bar Crudo and Chef Von Weissenfluh's edible creations. I cannot wait to return. For more information, you can contact them at 305 763-8508.

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10 Dishes of 2013 - South Florida's Top Bloggers & Online Foodies Share Their Favorite Eats

On the first dish of 2013, my food blogger friend shared with me... It's the end of year. There's been lots of foodporn and descriptions of dishes that have made us drool. I know I've bought a couple of mumus as a result of my delicious adventures and my late-night food posts. I asked some of South Florida's top bloggers and online foodie personalities to give me the dish (pun intended) on what they enjoyed eating most in 2013 and where we can go find it. They thought long and hard and here's what they shared. Behold the 10 Dishes of 2013...

1) Hedonist Shedonist - Daniella Veras  and Ari give a humorous and witty spin to the Miami scene and now they gave their hedonistic love to the Sticky Date Pudding at Soyka. "It is so deliciously rich and captivating" says Ari. Looks good to me guys! You had me at sticky.
 

Sticky Date Pudding

2) Great Food List - Carlos Osorio and his team always keep us informed on the latest and the greatest foodie news going on in the 305. He finds the Tortelli di Ricotta at Toscana Divino to be "a burst of awesomeness". Prepared with fresh tortelli ricotta cheese, spinach, brown butter and sage, Carlos confessed he can't stop thinking about this dish. Turns out, after looking at his picture, neither can I.

Tortelli di Ricotta

3) Miami Beats and Sazon - From spa getaways to the latest in fashion, Susset Cabrera always has a lot to share. She also had a whole lot of dishes to rave about for 2013. Her choices? The Spaghetti and the Duck and Foie Gras Ravioli at Scarpetta in the Fontainebleau Resort. Susset thought the Chef's Tasting was "amazing" and shared how one of their claims to fame is their scrumptious spaghetti. Get the noodles ready, Chef Nina Compton, I'm coming over for a spaguetti dinner.
 

Spaguetti and other dishes from Scarpetta's Chef's Tasting

4) Web City Girls - These chicas keep us coming back for more with their red carpet fun and their gorgeous pink wigs. But they got some great taste buds as well. Their pick is one of the dishes I always ask for when I see it on a menu. It's the Tuna Tartare from Seasons 52 in Coral Gables. They loved having it with one of Seasons 52 signature flatbreads. Wepa!

Tuna Tartare

5) Caviar Chronicles - Alexandria Guerra has an eye (and a palate) for finding classy dishes and then sharing them with a side of laughter. Her favorite for 2013 is the Smoked Duck Hako from Sushi Samba in Coral Gables. I have to admit I drooled a little when I saw the picture. If this one is anything at all like the rolls I've had there before, then it's easy to see why it would be a favorite.

Smoked Duck Hako

6) Miami Culinary Tours - Grace Della knows food. No, really she KNOWS food. I mean, her food tour company takes people to some of the best eateries in Miami. I was excited to know what her favorite dish for 2013 would be. Drum roll please... Grace is a fan of Wynwood Kitchen & Bar and has an equal amount of foodie love for their Ropa Vieja Empanadas and their Roasted Beets. I happen to have had the empanadas recently, on one of Miami Culinary Tours' Wynwood Tours (adventure coming soon) so I totally understand Grace's passion for the dish.
 



Ropa Vieja Empanadas (pictured on the right)

Roasted Beets

7) Brunch Miami - No list would be complete without including the Brunch Master himself, Tony Guerra. Wondering where to go for the top eggs dish? How about the most decadent french toast? Tony gave me one of his top french toast dishes for the year and a whole list of others he loves. (Needless to say, I'm making brunch plans after our conversation) His pick? The Oreo Cookie French Toast from The Federal Miami. Please wipe the drool before continuing.

 



Oreo Cookie French Toast

8) Ft. Lauderdale EATS - I think of Stacey's site more like a compilation of all her delicious rendezvous with food, as posted on her Twitter feed. She shares offers, foodporn and foodie finds through her social media platforms and links them to her blog. Stacey scrolled through her foodalicious photo gallery in search of her favorite dish and chose the Eggs Benedict at Tap 42 Bar & Kitchen..

Eggs Benedict at Tap 42
 

9) SocialMedia305 - You can find this Social Media maven online sharing all the latest happenings in the 305 - from food, to art to events. You can also catch John Mahoney on 880 AM as the host of the Optimized Social Hour, 305Live, interviewing top brands and industry insiders. His favorite pick for the year is the The District Burger from a new spot, The District Miami, which is prepared with Prime Angus Beef, house made smoked bacon, grilled red onions, heirloom tomatoes, Vermont brie cheese, chipotle mayo and homemade potato fries.  Wow! He says it is only topped by their imported Ginger Ale. "How often do you drink an imported soda?" High Five John!

 

Burger from District Miami

10) Lisa Takes Miami - If you want relationship advice Ask Lisa. If you want a "No B.S." approach to everything from Miami fun, food & drinks, and dating, just click on this New York chick's site and get ready to laugh your buns off. In the meantime, her favorite dish for 2013 is the Elote from Hua Hua's Taqueria.

 

 

Elote from Huahuas Taqueria

 

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