Macy's Culinary Council featuring Celebrity Chef Michelle Bernstein

Just in time for summer, Macy's Culinary Council is bringing us another fabulous cooking demonstration and this time, it is featuring our very own pride and joy: Chef Michelle Bernstein. If you remember from my last post on these fun, interactive demos, Macy's Culinary Council is made up of an exclusive panel of expert, renowned chefs from across the country that provide us with tips and techniques; inspiring us to bring their creations to our dining room tables.

With Chef Michelle Bernstein at her
restaurant Michy's a few months back.

This week's talent, Chef Michy, as many affectionately call her, holds a very special place in the heart of Miamians (and non-Miamians alike); not only for her unparalleled approach to cooking, but also for her incredible personality and altruistic endeavors. She is the host of WPBT Channel 2's show Check Please, South Florida and the heart and soul behind Michy's, her signature restaurant located at 6927 Biscayne Blvd in the MiMo District. Just a hop, skip and a jump away, Bernstein keeps the locals and tourists alike humming happily with her creative and delicious casual American fare at Crumb on Parchment, located at 3930 N.E. 2nd Avenue. Busy as a bee, the James Beard Award winning Chef also brings us a glimpse into her vividly seasoned and flavorful world through her book Cuisine a Latina, a compilation of irresistible Latin food recipes featuring her unique style, sprinkled with a Miami touch.

We can catch her in action on Thursday, May 23rd, starting at 7:00 p.m. at the Macy's Home Store in Aventura Mall, located at 19535 Biscayne Blvd. She will be cooking All-American dishes at the store's Culinary Kitchen and teaching the audience cooking secrets that will be sure to wow family and friends. Don't miss this exciting opportunity to sample some of Bernstein's palate pleasing cuisine while interacting with one of the region's most celebrated chefs. With as much fun as these cooking demos are, you'll walk out of there looking forward to the next one.

Oh and here's another treat! If you spend $40 or more at Macy's Home Department on the day of the event,  you will receive a $10 Gift Card and a copy of Michelle Bernstein's book Cuisine a Latina, which she will sign after the culinary demonstration.*  Be sure to reserve your spot here.  See you Thursday!


* One per customer while supplies last. Seating is limited on a first come, first served basis.


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.

The Village Stand

About a month ago, I was invited to participate in a sandwich-making competition for bloggers where we had to "Create a Gourmet Sandwich in 10 Minutes". It sounded pretty cool so I ironed out my apron, and got ready for the challenge. This Top Sandwich-Maker showdown was held at The Village Stand, a quaint culinary market in Miami Shores, located at 216 NE 98th Street.

An Assortment of Jams and Sauces

The Village Stand, owned by husband and wife team Alison Duran and Jorge Espinosa, is a haven for foodies and gourmands alike. From the welcoming ambiance, to the charming decor, the gourmet shop reminds you of the kind of grocery stores our grandparents used to shop at. Their primary goal is to feature healthy, organic products from local vendors, and they scope the Farmer's Markets in the area to find them. Their shelves are stocked with palate-pleasing gems and to bring the best variety to their customers, they also offer tasty brands from out-of-state that they have found in their culinary travels.

Picante Salami

Manchego Cheese

Now back to the competition. A group of us foodies gathered around the table and Alison explained the ingredients we could choose from to make our creations. Some of these delectable items were fresh baked Crackerman sprouted bread, organic tomatoes, picante salami and my personal favorite: Truffle Mousse Pate and Cornichons from Le Trois Petits Cochons. Our choices also included Cremont goat cheese from Vermont Creamery, Ponce de Leon Manchego Cheese, mouthwatering sausages from Proper Sausages,  Pascales Artisanal and Gourmet Specialty Jams, Pika Sauce and SYLTBAR finishing balsamic vinegar, salt and pepper.

Jorge judged the sandwiches on taste and presentation

The timer was set and we got to work. I decided to make half of my open-faced sandwich the "weekday" version and the other half, the "weekend" version. I kept the weekday version lighter on the ingredients and more traditional in form, with items such as a bit of Braswell's Select Raspberry Honey Mustard, picante salami, manchego cheese, organic tomatoes and a dash of salt and pepper. The "weekend" half was wild. I spread some more raspberry honey mustard (you know me and my sweet and savory fetish), but added a chunk of proper sausage to the middle, with creamy and delicious Cremont cheese on either side. I topped the cheese with truffle mousse pate and tiny yellow, heirloom tomatoes. The proper sausage was crowned with onion slices and then everything was drizzled with olive oil and sprinkled with salt and pepper. Biting into it erupted a mega flavor explosion.

Voila: My Sandwich Creation!

Jorge was the judge of the competition. He tasted every sandwich and gave us his knowledgeable feedback. At the end, there was a tie for the prize. Drum roll please....the winners were: Tony, from Miami Food Lovers and yours truly, the Foodaholic! I was so excited to win and I adored my prize: an assortment of chocolate bars from Sucre Chocolates.

I won't tell you how long they lasted at
home before I ate them.

Jorge giving my sandwich the
 taste test

Chocolate Cheesecake from
the Cheesecake Gallery

After we enjoyed our specially created sandwiches, we indulged in some locally made Roc Kat Ice-Cream (totally loved the salted caramel) and mini cheesecakes from the Cheesecake Gallery. It was a fabulous afternoon in a place that truly personifies what a neighborhood gourmet shop should be.  By the way, I'm looking for suggestions on what to name my sandwich. Any ideas?                              

For more information on The Village Stand, you can visit them online at http://thevillagestand.myshopify.com/‎.

Bulla Gastrobar

There's a lot of bulla going on.in Coral Gables and by bulla I mean quite a stir. Remember Por Fin, the Spanish restaurant located at 2500 Ponce de Leon? Carlos Centurion, its owner, decided he wanted to revamp the place; taking the ambiance and cuisine to a different level. Bulla Gastrobar was born, and with it came a tasty selection of tapas, charcuteries, sangrias and a vibe you won't believe.

I visited Bulla on a Friday night and immediately noticed the happening, electric energy around us. Front stage and center was the bar, bustling with people enjoying the incredible happy hour specials and saying goodbye to the office for at least a couple of days. You don't have to wait until Friday though and can pretty much kiss off the work woes everyday of the week because Bulla offers Happy Hour deals from Monday-Sunday.

The first thing I noticed was that gone were the more traditional days of the previous establishment and in was a casual, fun feel reminiscent of the Spanish tavernas in Catalunya.  I could envision an exciting crowd at Bulla, watching a game of Soccer  while cheering on the Barcelona Futbol Club, just like they do at Las Ramblas. Besides the downstairs dining room, there is still a space upstairs that is excellent for group events and gatherings.

Spanish Beer and Sangria
de Cerveza

Bombas

While we perused their selection of tapas and charcuterie options, I ordered a Sangria. Our waiter, Brian, suggested I try the Sangria de Cerveza, their very own version of the popular spanish drink. Adventurous me said "sure, let's do it." Thanks for the tip Brian; it was lip-smacking good. The beer they used, Ommegang Witte, had a perfect citrus aroma with hints of orange peel that combined well with the triple sec, lemon juice and pear puree. The flavors created a harmonious balance, resulting in a refreshing, sweet drink befitting of its own rendition of the Lays slogan "No one can drink just one". Sipping slowly, I ordered the first small plate, the Bombas, consisting of two large, creamy shrimp and potato croquettes, covered with mildly spicy brava sauce and aioli. They were "da bomb" (no pun intended). If it wasn't because there were a slew of other dishes I wanted to try, I would've ordered another serving. Next up, we had a special of the day, the Pulpo y Empedrat de Judiones, a typical catalan dish made with grilled octopus, gigantic white beans, white balsamic vinegar and olive oil. It was tantalizing for the taste buds and beautifully plated. Although the seasoning wasn't very intense, we enjoyed the variety of textures in each bite.

Pulpo y Empedrat de Judiones

Tartar de Atun

Charcuterie with Jamon de Bellota
and Garrotxa cheese

When I saw Tartar de Atun on the menu, I couldn't help myself. I don't know if I was a large predatory fish in a past life but I seriously can't stay away from tuna. Their tuna tartare was prepared with ahi tuna mixed with soy sesame vinaigrette, and topped with bits of sweet mango. It was fresh, tangy and provided me with my much craved sweet and savory fix. Bulla also has a great selection of Embutidos and Quesos for their charcuterie platters so we knew we had to sample one of those. We ordered the legendary Jamon de Bellota, or "pata negra", Spain's prized acorn-fed pure Iberico ham. It doesn't get much better than this. We paired the delicacy with Garrotxa cheese, a catalonion semi-hard goat's milk with a long sharp finish. Slices of each were delectably laid on the wooden board and I would be perfectly content spending hours indulging in this coveted treat while sipping some more sangria and listening to Miguel Bose. You know that old saying, "Saving the best for last"?  It was personified this evening through our last savory dish of the night: The Huevos "Bulla". We had had the pleasure of tasting these mighty fine eggs in the old establishment under a different name, but for some reason, they were even more unbelievable now. The Huevos "Bulla" is their take on a Spanish favorite usually called Huevos Rotos where eggs are served poached and mixed with a meat, and some kind of potatoes. It's an explosion you want to be around. This version was made with an organic egg, homemade potato chips, Serrano ham, potato foam and truffle oil. Just the memory inspires me to make them at home this weekend and be showered with gratitude by my family. (Like they would). Anyway, this is a must-have dish that is so good, it will make you want huevos in your mouth all the time.

Huevos "Bulla"

Cremoso de Chocolate

Deconstructed Key
Lime Pie

Dessert time arrived and we ordered two: The Cremoso de Chocolate, which was described on the menu as a chocolate brownie but was more like a chocolate cake, served with toasted bread and drizzled with olive oil and Maldon salt. The minute I read the ingredients, I jumped for joy. We also tried a special of the night not usually on the menu that gave new meaning to the term Deconstructed Key Lime Pie.  Of the two, this turned out to be our favorite. Served in a glass, the ingredients were layered and I could taste the distinct flavor of vanilla. If you closed your eyes and swirled your spoon in the glass to capture a bit of everything, it was as if you were eating a traditional key lime pie. I found it totally refreshing and delicious.

I can't wait to return to Bulla Gastrobar and sample some more of their original tapas real soon. For more information, you can contact them at 305-441-0107 or visit their website at http://bullamiami.com/.

Cinco de Mayo at the Ritz Carlton Key Biscayne

We decided to hit Cinco de Mayo with style this year and headed over to the ritziest place in Miami - the Ritz-Carlton Key Biscayne, located at 455 Grand Bay Drive. For the past three years, the Ritz has been pulling all the stops for the commemoration of Mexico's Batalla de Puebla, and it has become bigger and better every time. Held by the pool outside their Mexican Restaurant, Cantina Beach, and following the sophistication and elegance characteristic of the Ritz, this year's colorful festivities included stilt walkers, DJ, mariachis, complimentary guacamole bites (which I couldn't stop eating) and samples of Dobel tequila straight up or served in delicious cocktails. From 6pm to 10pm on Sunday, May 5th, guests enjoyed $5 tastes of a variety of authentic tacos complete with all the fixings, refreshing Corona beer, and the largest selection of tequilas in the region - 110 to be exact. Mixologists were on hand serving up the evening's featured Margaritas and you couldn't help but feel like you had crossed the border to celebrate the fiesta in the the streets of Mexico, with a celebrity or two joining you along the way. Check out the picture gallery below for a glimpse of the fun.

 

 

Gold and Pepper

You know how they say not everything that shines is gold? Well that is certainly not the case at the new gem (quite literally) that has opened its doors in the South of Fifth neighborhood of Miami Beach, Gold and Pepper. Making it debut this past week, Gold and Pepper, located at 101 Washington Avenue, is a different culinary experience, bringing a Midas touch to Italian food. The cozy establishment seats just 37 diners, and exudes a warm, romantic aura, with its dark, chocolate walls and seductively lit ambiance.

Prosecco with Gold Dust

Maltagliati al ragu di carne

Featuring Chef Andrea Chiriatti at the helm, whose impressive resume includes some of the most prestigious restaurants in Florence, owners Fabienne Corliano, Ilaria Re, and Giorgio Rubini have endeavored to bring authentic Italian cuisine to South Florida with a twist: everything Chiriatti touches turns to gold. Menu items are either sprinkled with gold dust or covered in 23 karat gold leaf. The reason behind incorporating this opulent ingredient to the dishes goes beyond pure luxury to its healthy qualities. Based on their research and philosophy, gold has been used for centuries for its medicinal and healing qualities, ranging from curing ailments to rejuvenation. You mean I can get younger by indulging in this precious metal? Bring it on! I absolutely love being worth my weight in gold.

Chef Andrea Chiriatti preparing the meatballs

Gold Raviolo

Tonno Pinna Blu

Menu items include Gold Raviolo, one of my personal favorites, featuring wheat bran ricotta cheese, spinach raviolo with 23 karat gold leaf, goat butter and seasoned parmesan,  Another favorite for me was the Arcobaleno di tartare di tonno, a rainbow tartar of tuna, sea bass and avocado, drizzled with citronette dressing. Since tuna and I are inseparable, I also couldn't keep my hands off the Tonno Pinna Blu, consisting of blue fin tuna in a poppy seed, flavored with Vernaccia wine and served with steamed asparagus. This baby was sprinkled with 23 karat gold dust. 

Tuscan bread baked daily

Polpetta di carne

Grand Filetto

Other dishes I couldn't resist included the Grand Filetto, Gold and Pepper's 8 oz Grand Fillet with bengala pepper mallow sauce and 23 karat gold powder, and Polpetta di Carne, flavorful meatballs moistened with eggplant in San Marzano tomatoes sauce. Their tasty sides are infused with Gold and Pepper's aromatic oils and desserts include the Golden Brownie, a luscious gold brownie topped with 23 karat gold leaf and bathed in a creamy vanilla sauce. Ahhh yes, what a way to end a date; worth a million bucks!

Golden Brownie

Chef drizziling the vanilla sauce

Loved this tuna

The local, fresh ingredients used to prepare the original dishes at Gold and Pepper make the experience even more memorable and their carefully selected wine list will bring guests on an unforgettable journey to the finest wine regions of Italy. (I know I loved my Super Tuscan). For more information, visit their website at http://www.goldandpepper.com/#profile.