Taste of Miami in New York Video

food, food podcast, cooking, Miami, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CMN - ReMARKable Palate Video #22

ReMARKable Palate Video #22: A Taste of Miami in NYC

Video from my visit to the Taste of Miami in New York event. I speak with Chef Frank Randazzo of Talula, Chef Christopher Cramer of Sonesta Bayfront Hotel, Chef Rafael Velazquez of Loew's Miami Beach Hotel, and Chef Jose Mendin of Sushi Samba Dromo, as they each describe the dishes they prepared for the event.

Co-Sponsors: Hamilton Beach

Partida Tequila
On The Tequila Trail Video Series

www.godaddy.com
Use these codes for special discounts at checkout:

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palate2 for $5 off any order of $30 or more
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Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Miami, Partida Tequila, Hamilton Beach

CMN - ReMARKable Palate #117

ReMARKable Palate #117: A taste of Miami in NYC

We visit with friends old and new and warm up in the autumn cold! Chef Chris Wagner from Johnson and Wales University, Mabel de Beunza from The Biltmore Hotel, and William Talbert, CEO of the Greater Miami Convention and Visitors Bureau, as well as chefs from Talulah, Loew's Miami Beach Hotel, and more.

Links:
Johnson and Wales University
Biltmore Hotel
Miami and the Beaches

Co-Sponsors: Hamilton Beach

Partida Tequila
On The Tequila Trail Video Series

www.godaddy.com
Use these codes for special discounts at checkout:

palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year


Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Miami, Partida Tequila, Hamilton Beach

CMN - Food Philosophy #63

Food Philosophy #63: Join Us at the Table

Nancy Ancrum and Robbie Bell are Two Saucy Chicks who host Join Us at the Table on WKAT radio in Miami. When off the air, they are busy coordinating eating tours around South Florida with a concept they call Curated Dining(TM), which celebrates food's anthropological and cultural roots, as well as the very idea of breaking bread with other humans.

http://www.joinusatthetable.com/

I'm also swooning over the BrewStation Deluxe from Hamilton Beach, which is a coffee lover's dream!


Holiday Entertaining Tip: Clove-Spiced Champagne
http://www.gildedfork.com/recipes/clove-spiced-champagne.html

Sponsors:

Partida Tequila (http://www.partidatequila.com/)
Don't miss our video podcast series with Partida, On the Tequila Trail!
(onthetequilatrail.podshow.com)

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy (http://www.godaddy.com/)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/), George Fletcher's Urban Renewal (www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Culinary Media Network, Miami, Hamilton Beach, Partida Tequila, Go Daddy

CPN - ReMARKable Palate Video #16

ReMARKable Palate Video #16: Palme d'Or at the Biltmore

You heard audio of our dinner at the Palme d'Or Restaurant at the Biltmore Hotel in Coral Gables, Florida on ReMARKable Palate #106, now see my interviews with Sommelier Sebastien Verrier and Chef Philippe Ruiz as they discuss their approach to wine pairing and fine dining in the warmth and sunniness of South Florida.

Sponsor: www.godaddy.com
Use these codes for special discounts at checkout:

palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Podcast Network. www.culinarypodcastnetwork.com



food, food podcast, ReMARKable Palate, Culinary Podcast Network, Gilded Fork, Chef Mark, PodShow, Palme d'Or, Chef Phillipe Ruiz, Sebastien Verrier

CPN - ReMARKable Palate #106

ReMARKable Palate #106: The Palme d'Or Restaurant

We recently enjoyed a fabulous dinner at The Palme d'Or Restaurant at the Biltmore Hotel in Coral Gables Florida, with dishes by Chef Phillipe Ruiz and wine pairings by Sommelier Sebastien Verrier. The Palme d'Or is participating in the Miami Spice Month promotion, continuing through the end of September. You can get a $22 lunch, or a $35 dinner at any of more than 70 restaurants. Look for the ReMARKable Palate Video #16, where I get to interview both Sebastien and Chef Ruiz.

Links:
Rosemary Lobster Fricasse recipe on the Gilded Fork
Palme d'Or at the Biltmore
Miami Spice Month

Sponsor: www.godaddy.comUse these codes for special discounts at checkout:

palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Podcast Network. www.culinarypodcastnetwork.com




food, food podcast, ReMARKable Palate, Culinary Podcast Network, Gilded Fork, Chef Mark, PodShow, Palme d'Or, Chef Phillipe Ruiz, Sebastien Verrier

CPN - Food Philosophy Videocast #9

Food Philosophy Videocast #9: Taste of the Nation Miami

After sampling some delicious morsels at Miami's Taste of the Nation, celebrating its 20th year in the fight against hunger, I chatted with the cherubic Allen Susser, coordinating chef of the event and chef/owner of the notable Chef Allen's.

I never cease to be amazed at the energy exuded by chefs to feed hungry people of all income levels, and Taste of the Nation is one of the finest charity events in the U.S. Not only does it benefit local food banks and charities, but it gives you, the guest, an opportunity to sample a city's most incredible tastes under one roof for an extremely reasonable price. This is capitalism and charity in a beautiful win-win relationship.

http://www.chefallens.com/
http://www.strength.org/

Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Miami, Share Our Strength, chef, Allen Susser

CPN - Food Philosophy Videocast #8

Food Philosophy Videocast #8: Chef Govind Armstrong

After our sumptuous dinner at Table 8 in South Beach, I had a chance to sit and chat with burgeoning rock-star chef Govind Armstrong. He shared the secret behind the glorious salt-crusted porterhouse we devoured, and filled me in on the plans for his expanding culinary empire.

http://www.table8la.com/

Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).




food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, chefs, Govind Armstrong, Table 8, South Beach

CPN - Food Philosophy #58

Food Philosophy #58: Miami Spice Month

Well, there's a first time for everything. I recorded some of this show while on my flight back from Mexico, so you get to be in the air right along with me. Before Mexico, however, we had a chance to explore the flavors of Miami Spice Month, which happens during August and September, and features more than 80 restaurants with specially priced menus ($22 for lunch, $35 for dinner).

We began by attending Share Our Strength's Taste of the Nation, which benefits anti-hunger programs both locally and nationally, and I'll have video next week of my interview with coordinating chef Allen Susser of Chef Allen's. We also savored tastings at Table 8 South Beach, La Palme d'Or, La Cofradia, Chispa, Sushi Samba Dromo and Grass, so I've included a little sampling of our thoughts on those. Yes, it was a busy week!

I'm also featuring video of my interview with Chef Govind Armstrong from Table 8 later this week, so don't miss that!

Share Our Strength: www.strength.org/
Miami Spice Month: www.ilovemiamispice.com/
Table 8: www.table8la.com/
La Palme d'Or: www.biltmorehotel.com/
La Cofradia: www.lacofradia.com/
Chispa: www.chisparestaurant.com/
Sushi Samba Dromo: www.sushisamba.com/
Grass: www.grasslounge.com/


Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall, Super Hot Lady Cop (www.beaurocks.com/), Vasco Debritto, Fiz Um Samba (www.cnet-ta.ne.jp/v/vasco/)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Miami, South Beach, restaurants, Miami Spice Month

Cooking class at Johnson and Wales

Well, our Miami adventure continues. After sampling his food at the Taste of the Nation Miami, we had the pleasure of a private cooking class with chef Michael Bloise of Wish Restaurant at his alma mater, the Miami campus of Johnson and Wales University, one of the premiere culinary schools in the US.

Chef Bloise focuses on an eclectic interpretation of Vietnamese cuisine, the food of his mother's culture. He showed us how to make Chao Tom, minced shrimp on sugar cane skewers with a traditional nuoc cham sauce.


We were also treated to 2 demonstrations by Chef Chris Wagner, Director of Culinary Operations and one of the instructors at JWU. He showed us how to make a traditional Apple Streudel from his native Germany, and an inventive Monkfish on a Cappellini Cake with Spicy Mini Ratatouille Chive Sauce.

Look for video podcasts of all three dishes in the near future, as well as a Culinary Roundtable of our tour of the campus with Chef Bruce Ozga, Dean of Culinary Education. On it, we hear about the amazing facilities at JWU, and reflections on the philosophy behind the Johnson and Wales experience.


It was a fun afternoon spent with other press representatives from Canada, Colombia, and Brazil, and we all took part in the preparation of our lunch (well, actually I spent the time taking pictures and shooting video for upcoming podcasts, while Jennifer got her hands messy making lunch. It's only fair, I'm always cooking, it's nice to let someone else make lunch once in a while!)





food, food podcast, cooking, recipe, Johnson and Wales, cooling school, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Dinner at the Palme d'Or

One of the highlights of our trip to Miami was the dinner we enjoyed at the award winning Palme d'Or Restaurant at the Biltmore Hotel in Coral Gables, where we were also guests. I'll have video of the hotel and interviews with Chef Phillipe Ruiz and Manager and award winning Sommelier Sebastien Verrier.

The Palme d'Or was named Best Restaurant in South Florida by the Florida Restaurant and Lodging Association, and also named as "superior wine program", and deservedly so, since Verrier has created an impressive wine list with 100 wines by the glass! Most restaurants don't even have 100 wines on their list, much less that many by the glass.

Pictured below are the five courses, but we were treated to a a lovely Amuse Bouche of Crispy Polenta with Red Pepper Coulis and Prosciutto Julienne (which I gobbled up before I even pulled out the camera, so my bouche was REALLY amusee!



The First Course was a Seared Duck Foie Gras with Wild Mushrooms and Creamy Spinach, paired with Mas Amiel Cuvee Speciale 10 ans, which was almost Port like in its characteristics. It's from the relatively obscure appelation of Maury in Southwestern France, and composed mostly of grenache, with a bit of Macabeo. The grapes are placed in a barrel and left to age for one year in the sun in large "demi-johns", then for 9 years in oak which makes for a wonderfully complex wine, which went so well with the rich fattiness of the foie gras.



The 2nd course was a Maine Lobster Fricasse & Baby Vegetables infused with Rosemary Bisque Reduction. Chef Ruiz shared the recipe with me, and we'll be featuring it later this month on The Gilded Fork as we celebrate rosemary. Sebastien paired it with Chateau de Vieux Gaubert, a white Bordeaux from Graves with a balanced acidity and minerality and light honeyish fruit notes. The rosemary bisque of the dish was very aromatic, and the wine went very well and held up without being overpowered by the dish.



The 3rd course, a Caramelized Black Cod Fish & Ratatouille Provencal with fresh Thyme Beurre Blanc was paired with a Meursault. While the fish was perfectly cooked, and just flaky but tender, I found the ratatouille was a bit tame. With a hit film bringing this traditional dish of Provence to the forefront, we're seeing this more and more on menus, and for me there was just not enough of that tomato-ey kick that you get with a rural rustic ratatouille. For me the fish would have been more successful with an herb infused galette of potatoes, which we saw in the next course, or maybe a pea puree or celeriac mash. The beurre blanc was just perfect, though.



The 4th course, a Seared Buffalo Tenderloin & Potato Galette with Green Peppercorn Sauce had a deceiving appearance. While the presentation was not as dainty as the rest of the meal, the flavor sure packed a punch. Rule #1 with any cut as lean as tenderloin, especially buffalo, is to cook it rare. At the same time, the outside must be well caramelized with out being charred. Chef Ruiz achieved the perfect palance with the meat. The galette, though, could have been crispier to provide more of a contrast with the tender steak. The sauce, of course, was one that could be dangerous, as I might be tempted to mainline it. This dish was paired with a Chateau Poujeaux 2002, another Bordeaux, this one from the Medoc made with merlot. (Not that Sebastien is a chauvinist or anything, but his French wine choices are exquisite.)



For dessert, we finished the meal with a Dark Chocolate Molten Cake with Red Wine Braised Rhubarb and Ginger Ale Granita, paired with a Coteaux du Layon, a sweet white dessert wine from the Loire made with Chenin Blanc grapes. While it's quite common to serve dessert with Sauternes, this pairing was successful, primarily because we had three very distinct tastes. The wine had honey notes on the nose and a nice fruitiness. The fullness of the mouth feel was a great match for the chocolate, while the tanginess of the rhubarb was balanced by the sweetness of the wine. The Ginger Ale Granita was a surprise, with a shot of raspberry reduction in the bottom, and I didn't expect the wine to work with it, but it actually did.

My mouth is now watering just describing the meal again!

food, food podcast, cooking, recipe, Palme d'Or, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Food Philosophy: Table 8 South Beach

Well, now that Chef Mark and I are back from Miami, I thought it might be nice if I shared a little bit of our Miami Spice tasting tour with you. When we received our itinerary, I was ecstatic to discover that we would be dining at Govind Armstrong's Table 8 in South Beach. Govind is on a very short list of chefs who inspire me with their food philosophy, as he is what I like to call a master of simplicity: His mission is to highlight the beauty of locally-sourced ingredients in their finest state, coaxing them to a state of sublime flavor. This dinner did not disappoint.

I was also encouraged to discover that despite his quickly developing rock-star-chef status, he remains as normal and accessible as he was when I met him two years ago at the James Beard House. I had just launched Gastronomic Meditations, the first incarnation of The Gilded Fork, and had a chance to talk a little bit of philosophy with him in the kitchen. He was one of those people who instantly got where I was coming from -- and he still does. We had a chance to sit down after dinner last week for a chat, so look for that on an upcoming Food Philosophy Videocast.

First, however, let's dig into the tasting menu we sampled. Oh, and in case you're wondering what part of my work life is like, here's a glimpse:

Yes, it's a good life. Now, on to the menu. Mind you, I had initially planned (for once) to just enjoy my meal as a gastronome -- without recording it. I wanted to selfishly enjoy this series of moments without the presence of a microphone. After taking the first sip, then the first bite, I realized this was not to be -- I simply couldn't resist sharing the moment (which you will hear on an upcoming podcast). You see, I am a freak for two ingredients in particular: basil and tomatoes. They send me to a very special, private place where the rest of the world becomes somewhat fuzzy as I lose myself in rapture.

From the cocktail menu I chose the Basil 8, an elixir of muddled basil and grapes served mojito style. It made me veritably tingly. Then, to heighten my state of sensory bliss, the first course arrived: a GORGEOUS salad of heirloom tomatoes -- one slice of which was golden yellow and nearly the size of my palm -- served with wild arugula and burrata cheese, which is like mozzarella, but with a creamy, buttery center. Yes. It was dressed with aged balsamic vinegar and olive oil fried croutons. My movements went like this: Sip. Bite. Jump out of chair. Dive into bag. Pull out microphone. Press record.

The salad was served with a Louis Latour 2005 "La Chanfleure" Chardonnay Chablis.

The second course (which I am eating in the photo above) was a combination of calamari, Florida clams, Borlotti beans, chorizo and salsa verde, with which we continued the Chardonnay. The calamari was beautifully tender, and the chorizo/salsa verde combination gave the dish a feisty kick. I do like feisty.

Next was a dish of local snapper with sweet pea puree, marinated tomatoes (sweet as candy), creamed corn and parmesan aioli, served with a Wattle Creek Sauvignon Blanc from Mendocino County. This dish was a study in textures and flavor contrasts, as the snapper had a somewhat crisp outside -- a perfect foil for the pea puree and creamed corn. The sweetness of the tomatoes (yes, more tomatoes!) was perfectly complemented by the parmesan aoili.

M'kay, then the show-stopper: A salt roasted porterhouse steak that had the subtlest hint of thyme infused into every...last...bite. It was cooked to perfection, and the salt crust was cracked open table-side to reveal (tease us with?) the aroma of herbs and roasted meat. Heaven. The steak slices were accented by further studies in simplicity: A single roasted baby carrot, a roasted sunchoke, escarole, and Yukon Gold potato puree. Mom never made steak and potatoes like this, my friends. She also didn't serve it with a Wente Reserve Reliz Creek Pinot Noir.

Last, but not least (though I am a savory girl when it comes down to it), we finished with what Govind calls a little "sweetness". An array of desserts was presented for tasting, but I'd like to highlight my favorites: Caramelized banana bread pudding with butterscotch sauce, chocolate toffee and banana ice cream, and a vanilla panna cotta with raspberry coulis. I also loved the presentation of the mascarpone peanut brownie with dark chocolate sauce and honeyed peanuts. These were all served with an incredible Inniskillin Cabernet Franc Ice Wine, the first time I've tasted such a variation, which was resplendent with the taste of tart cherries.

What a memorable evening, for which I'm grateful to everyone at the Miami CVB and Table 8. It won't soon be forgotten.

P.S. Rumor has it that Govind and team will soon be heading for New York, so get the scoop on my upcoming Food Philosophy interview with him. I might have to be first in line for that opening.

http://www.table8la.com/
http://www.ilovemiamispice.com/

food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Table 8, South Beach, Govind Armstrong

An International taste of Miami

Jennifer and I had such a fun time in Miami this week. We were there along with a great group of international journalists from England, Germany, Brazil, Colombia, and Canada. We ate so much and so well, and you'll see reports here on the blogs and also on the podcasts in the coming weeks.



Here we all are at La Cofradia in Coral Gables enjoying the dessert of a progressive lunch that started in Little Havana, continued at Catering by Maribel (where we enjoyed her wonderful Colombian and Ecuadoran antojitos), then on to Chispa Restaurant, and finally ending here, where we sampled Chef Jean Paul Desmaison's Peruvian inspired dishes.


food, food podcast, cooking, dining, Miami, ReMARKable Palate, Culinary Podcast Network, Gilded Fork