Wok Star Cooking Class with Eleanor Hoh

I have to say that my idea of cooking healthy has always been to use either vegetable oil or olive oil in my recipes and perhaps bake instead of fry whenever possible. However, I recently attended a cooking class taught by my fellow foodie friend, Eleanor Hoh, that introduced me to a whole new way of preparing meals.

Eleanor Hoh, or the Wok Star as she is also known, is a cooking teacher, blogger and presenter that shares her knowledge of wok cooking in a fun, interactive way. She has developed an interesting, easy approach to teach people how to make healthy one-dinner dishes using fresh ingredients, absolutely no recipes and only 4 seasonings.

The lettuce wraps were my fave!

Eleanor Ho, Wok Star

Eleanor was born in Canton, China, and as a young child, escaped with her family to Hong Kong.  She later went to study in England, launching a career in the computer industry. However, she discovered she had a knack for teaching, and a passion for cooking, that she realized she got from her mother. After a number of years, she embarked on a journey that started in Key West and has since brought her to Miami, teaching those of us who have never used a wok, how fun, rewarding and delicious it can be. All of course, using her Wok Star Approach.

Miami Beach Botanical Gardens

I had the opportunity to participate in one of Eleanor's Wok Star cooking classes and I thoroughly enjoyed my afternoon. First of all, the setting was relaxing and beautiful. The class took place in one of the event rooms in the Miami Beach Botanical Gardens and since I arrived a bit early, I walked around the gorgeous gardens and indulged in nature. We started off our session with a bit of wine and some introductions. Eleanor taught us how to make a lettuce wrap that was refreshing, tasty and light. After we bit into our creations, we sat down and watched as Eleanor showed us how easy and quick it was to prepare meals such as Stir Fry Shrimp with Veggies and Tilapia in Spicy Brown Bean Sauce, using her specially created road map. Some of the participants even got the opportunity to don an apron and get their hands in the mix.

The Happy Graduation Class of new Wok Stars

Sound like fun? Well, Eleanor is offering three Special Series Wok Star classes, complete with prosecco and wine pairings, with none other than Casa Vinicola Zonin, Italy's largest privately held wine company (and my personal favorite). The classes will be held on August 21st, October 23rd, and December 18th. A trendy loft, the best Prosecco, and Eleanor's cooking talent equal one great time. For more information and a schedule of upcoming classes, visit her website at http://eleanorhoh.com/.

Showing us how to slice the vegetables just right

The combination of ingredients works wonder for the flavor of the dishes

The special wok can be purchased from Eleanor, along with some great
tools she has put together to enhance the Wok Star experience.

It was amazing how fast and easy it is to cook using the wok.

No recipe and just four seasonings is the way to go, according to Eleanor.

I loved hearing the great stories she told throughout the class.

Voila! One-Dish Dinner

Don't mind if I do...

And now for Part 2...

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Baoli Miami

Think of Cannes, the Cote d' Azur and the French Riviera. Now add a little of the Miami bling bling and you have Baoli Miami, located at 1906 Collins Avenue in Miami Beach. One of four venues around the world operated by the Baoli Group, Baoli Miami is a restaurant and night club that offers Mediterranean cuisine influenced by the Orient.  It is the Magic City's own version of the jet-setter, celebrity favorite, tailored after the elegant supper clubs in France.  The outdoor courtyard offers a charming, French feel that transforms in the evenings to a vibrant party scene while the inside exudes a more intimate setting.

Head Chef Gustavo Vertone has recently revamped the menu, infusing a strong Asian influence into the globally inspired dishes. Along with Nobu's former sushi chef,  Fnu "Danie" Armandani,
Vertone has added a myriad of sushi rolls to the already extensive menu,  taking guests on a magical journey through several continents during their multi-course dinner.

I recently visited Baoli and indulged in a variety of their extravagant dishes, exotic cocktails and sophisticated ambiance. I have to say that the first thing that blew me away, besides the décor, was a new, refreshing cocktail I had at the bar. Crystal Passion, a sinful combination of caramel vodka, passion fruit puree, and fresh lime juice, kept most of us buzzing around the table. Served in a large cognac glass with crunched ice and a star fruit slice, it left a sweet taste in my mouth that, for some reason, reminded us all of butterscotch. I can't remember a cocktail I've enjoyed quite as much as this one.

Crystal Passion

  

But on to the food - it was August 6th and the jump start of an incredible promotion at Baoli where the new menu items are offered at half-price every Tuesday. In addition to the half-priced menu, Tuesdays also bring a unique wine specially selected by the sommelier and a cocktail list with preferential pricing (Again, I highly recommend the Crystal Passion). This special promotion is being offered through October 29th, so don't wait too long to take advantage of it. It's one of those experiences you'll want to try more than once.

I figure you probably want to see for yourself what it is I'm talking about so let me give you a glimpse into Baoli by parading a few of the memorable plates. Oh and please don't blame me for any refrigerator raids that occur from this point forward.

Foie Gras au Torchon 
Terrine of foie gras on a brioche, served with fruit and 
figs compote 

Ahi Tuna Tartare
Fresh diced tuna mixed with avocado and kimchee lime 
dressing, and served with artisan sesame sticks and a side of caviar
My all-time favorite!

Ceviche Mixto
Hamachi tuna, scallops, shrimp and Maine lobster, combined
with rocoto lime sauce and served with crispy plantain chips
This one flew off the plates!

Burrata & Tomato
Heirloom tomatoes sit under a creamy Buffala Mozzarella,
 accompanied by olives, and drizzled with evvo

Roasted Beets
Yellow and red beets artfully served with feta cheese and 
bathed with orange miso sauce

Grilled Tiger Prawns
Yakiniku BQ with smoky citrus soy sauce

Rack of Lamb
Flavorful herbs and so tender it practically fell of the bone

Filet Mignon - All the meat is Certified Angus Beef

Miso Broiled Sea Bass
Unbelievable Chilean sea bass with bok choy, shitake and clear ocean broth

Australian Kobe Wagyu - Juicy and served with a creme of truffles

Hamachi Jalapeno 
Light sushi roll prepared with soy paper, chopped Hamachi,
jalapeno garlic, cilantro, cucumber, avocado and wasabi mayo

Black Truffle Risotto- Served in a Parmesan Wheel
Aquarello Organic rice with porcini broth and Mascarpone
and topped with Black Truffle shavings
One of my favorites of the night!

Whole Grilled Branzino
Prepared table side and served with steamed veggies

Sauteed Dover Sole
Prepared table side with lemon caper sauce and vegetable tempura

Truffled Mac & Cheese - Mouthwatering - Must Have!

Sampling of Desserts - Artwork or Heavenly Bliss?
 My favorites were the Warm Chocolate Fondant and Banana Rum Cake
Fireworks and all!

For more information on Baoli Miami, visit their website at www.baolimiami.com/.

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Box Park (CLOSED)

Back in February, I promised you I'd let you know as soon as Part 2 of the trio of gastronomic and thirst-quenching fun became a reality at the Axis Condominium Building in Brickell. As promised, I am excited to let you know that Box Park, located at 1111 S.W. 1st Avenue, is now open and serving up a respectable mouthful of their tag line "Food Unfiltered" philosophy.

The bar features a nice selection of original cocktails

Walking in to the cozy, relaxed space, I noticed the focus is immediately drawn to the spacious, open kitchen in the back. Executive Chef Matt Hinckley uses locally sourced ingredients to create his farm-to-table favorites. He receives much of his inspiration from his extensive travels, and the global influence of his experiences can be tasted in his dishes. Box Park participates in a unique restaurant certification and consulting program called SPE, born from the Latin phrase Sanitas Per Escam, which literally means "Health Through Food". It is designed to enhance the nutritional quality of meals without compromising taste. Developed by both chefs and dieticians, SPE works with restaurants and chefs to develop delicious dishes that promote healthy living, through the use of grains, fruits and vegetables, quality protein and healthy fats. It's a great concept because unfortunately, we usually associate healthy eating with bland food. This program bridges the gap by ensuring the specific ingredient combinations are not only nutritious, but also pleasing to the palate.

Behold the Boxmopolitan and the Saketini

After this bit of information, I got to sample a wide variety of the menu items offered at Box Park, many of which are classified under the SPE program, and let me tell you, clean-plate living can be a reality for a foodaholic like me. The dishes were tasty, satisfying and interestingly presented. But instead of rambling on and on, let me take you through them in this festival of foodporn, and show you a few of my favorites.

Kumamoto Oysters served with Pickle Juice Mignonette

Brickell Pickles - Out-of-season local vegetables

Kimchi- consisting of house-fermented cabbage, carrot,
scallion, chili, ginger and garlic **

Smoked Octopus- One of my top picks served with
horseradish mustard, pickled onion and saltines

Citrus-Cured Yellowjack - Refreshing ceviche with scallion,
cilantro, sweet potato, aji amarilo and chulpe **

Fried Alligator - Another popular favorite - they were
crispy, well-seasoned and served with datil pepper sauce

Duck Liver Pate - My #1 dish of the night - the creamy
delight was served with smoked peach jam on a charred bread

Bone Marrow - served with parsley, capers, red onion, chervil,
lemon, and charred bread

Their selection of  bread changes daily and is served with flax
seed dukkah and evoo

Goose Rillette - a nice treat served with cornichons, caperberries,
homebrew mustard and charred bread

Box Park Charcuterie - They offer a vast selection including
Whipped Lardo, Coppa, Piquante, Duck Prosciutto, Chorizo,
Wild Boar Finocchiona, Saucisson Sec and Amberjack Jerky

Mediterranean Salad - Light and refreshing, it is a medley of
romaine, red pepper, olives, red onion, cucumber, chick peas,
pepperoncini, and mint, topped with feta and drizzled with red
wine vinaigrette **

Watermelon and Crispy Pork Belly - Bam! I had dreams with
this one!

Chilled Beets - Orange, scallion, living yogurt, mint, saffron
dukkah, and harissa vinaigrette

Ancient Grain Salad - Changes daily and it's downright
irresistible. You can choose to add a farm egg, rock shrimp
or duck ham for an additional price **

Florida Mango & Burrata - Need I say more? Sweet and
salty colorful explosion with basil, evoo and chili salt

Pan-Seared Yellowjack with swiss chard, fennel and
muhammara **

Grilled Bison Shortrib  served with kale and polenta in
mouth-watering game jus

Margherita Pizza  with San Marzano Tomato, Mozzarella and
Basil - Or choose from the Herbivore, Carnivore, and
Omnivore!

BBQ Rabbit Wings - Loved the sweet and savory flavor
served with pickled okra and chives

Mango Tart Dessert - Spiced Custard, mango, passion
fruit and lime

Daily Sorbets - Creamy and light

Are you hungry yet? If you're adventurous like me, they have an option on the menu called "Just send food" where for a fixed price, the chef will send out a selection of dishes to try. You can even choose to have it with or without a wine or beer pairing. For more information on Box Park, visit their website at http://boxparkmiami.com/.

** SPE

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