Taste of Miami in New York Video

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

RPV22: A Taste of Miami in NYC

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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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

RP117: Miami in NYC

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

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

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

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

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

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

Vamos a Miami!

Jennifer and I are off to Miami for a whirlwind week of Culinary discovery, buscando las sabores de la Florida!

It's the beginning of Miami Spice Month, (which strangely enough, lasts throughout August AND september), and features fixed price meals at Miami's top restaurants. The Spice month kicks off with Taste of the Nation Miami tonight at the Ritz Carlton in Key Biscayne. This great event happens in cities across America, and features the best chefs of the land, all to benefit Share our Strength, fighting to end hunger in America.

We'll have updates as our trip progresses, giving you a taste of South Beach, Coral Gables, Little Havana, and a visit to Johnson & Wales University.

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