The chef has something up his sleeve for the 'Greater Miami' area
At Thursday night’s The Q event during the South Beach Wine and Food Festival, chef Geoffrey Zakarian, best known for his two New York restaurants The Lambs Club and The National, served what was most likely the event’s most unusual dish, smoked togarashi-crusted tuna with a couscous and Medjool date salad with spicy sea urchin emulsion. We had the opportunity to speak with the chef during the event, and he dished up a little something extra for us: a hint about a new Miami-based project that’s in the works.
"If I talk too much about it too early then it won’t happen," he hedged, not wanting to jinx himself, "but there’s something that we’re planning."
Zakarian is no stranger to Miami; in 1995 he opened the Blue Door in South Beach’s famed Delano Hotel, and in 2011 he opened the now-closed Tudor House in the city.
While he understandably was rather tight-lipped about his new venture, he did reveal that this new project might not be in Miami proper. "It will be in Greater Miami, that would be more accurate," he said.
Style Icons: An Interview With Geoffrey And Margaret Zakarian
Now that restaurant design has become so tied in with the dining experience, Geoffrey Zakarian looks more and more like a visionary. Sure, he’s the reigning Iron Chef, which means he can cook his way around the toughest competition in the world. But we’re here today to talk about what this nattily dressed gentleman thinks about the way things look, the details, the difference between a restaurant’s success and failure.
He should know: For more than 15 years, he’s been involved with some of the top designers, hoteliers and architects in the world. His career began at the legendary Le Cirque, and had has best run as a young chef at 44 at the Royalton, the Ian Schrager-helmed hangout for NYC’s jet set in the 1980s/1990s. After four years as chef at Patroon, Zakarian set out on his own, taking over the restaurant inside the Chambers Hotel, designed by David Rockwell, and later adding another Rockwell-designed space, Country.
Late this past spring, a day or so removed from an enlightening trip to Paris, Geoffrey and his wife and partner Margaret met me in the art deco–themed lounge at The Lambs Club, the poshest of the current restaurants where he is Chef/Partner the others are The National in New York and Tudor House in Miami. We talked about the lamented Town, current design trends, what’s so great about Paris and whether his wife Margaret dresses him.
Let’s start out with Town. A lot of New Yorkers talk about it with such reverence, and I never got a chance to go.
It was your loss, bro [laughs]. My vision for Town was I wanted a very luxurious place to have a drink and dinner but I didn’t want a fancy multi-course dinner place, and that really hadn’t been done in New York. There was great music, a great scene, drinks.
And a bar chef?
We had a bar chef. We made our own bitters. I treated the bar like I treated the restaurant, like [bartender Albert Trummer] is the chef here. He’d light the bar on fire back then no one would give a shit. It was exciting because of what we did and the vibe. The design was nice but it was the people, the food and talent. It was a hotel restaurant and we made it really special.
How do you feel about it a few years after its closure?
I thought Town was a very special place — there are bits and pieces of Town here [at The Lambs Club] — but I think your best work is always in front of you. People always say “I miss Town.” Well I miss it, but I did it already.
You have a new vibe here and at the National.
It’s fun, it’s what it’s supposed to be.
Margaret: We tried to make the concept of the restaurant with the customer in mind. Like who are the people in this neighborhood? How are they going to use this restaurant?
And The Lambs Club was your first project after Country?
Yes, in 2008 in the middle of the recession. We were working on this for nothing. We were assured it was going to open and it did.
Did you make any compromises?
Zero. I don’t do that. You gotta pay for the stuff. If you give a discount there’s a desperation there and I like to substitute desperation with service and real quality. And the desperation goes away.
And it’s become a Power Lunch spot, besides the nice bar and a dinner crowd for theater and more?
We have 100 people for lunch every day. We had Graydon Carter, [Departures editor] Richard Storey — you can walk around the room and it’s like that every day. We’re blessed.
There seems to be an aesthetic to everything you do…
I’m really the visionary, I must say. I’m kidding.
Margaret: It’s a good thing I love you.
What I really want to know is if you dress him?
Margaret: No. I don’t.
She does lay my clothes out for though.
Margaret: He has the best style of any man I know.
What about the design here in this Art Deco lounge, and the restaurant space downstairs?
We saw the plans for this in 2007. Thierry Despont designed it. We were like, This is great. Look at it: it’s art deco, it’s chic.
Margaret: But a restaurateur could never afford to hire a Thierry Despont. [Editor’s note: Despont, the famed New York-based French architect, designed The Chatwal hotel and everything in it, including The Lambs Club.] And we worked hard on all the metal wear and all the plates.
You had to put the finishing touches on it.
We designed all the glasses with a special optic that disappears when liquid is put into it. I like old fashioned things. We have these old wine buckets at the restaurant and none of them match. We are very much involved in everything…. At The National, we did a lot of work with that. We brought a storyboard to Rockwell and said this is what we want.
What do you think about the whole industrial chic/farmhouse aesthetic that’s so prevalent in NYC dining these days?
Depends on which farmhouse you’re in. There’s a lot of farmhouses that are designed farmhouses that in six months will be over because the farmhouse was not aligned with the owner. The owner has a thought and they hire Roman and Williams to do a farm thing for them and they do an amazing farm thing that is so self conscious and perfect that it doesn’t have any life.
Things have become so deconstructed that I joke with friends that I could almost see sitting on a tire in a junkyard eating dinner.
You’re ok when you’re sitting at Roberta’s eating a slice of pizza. It’s been there forever. But there are people that do that and it’s so disturbing. It’s like, “I don’t want to drink out of a Mason jar, bro. I have a car waiting outside and I’m 40 miles from my house.” To me design is 60 percent of a good meal. Food is easy. Food’s a snap.
And staff. You have some guys in your kitchens like Eric Haugen, who is one of Zagat’s 30 Under 30.
My job is to find people that share my philosophy but they’re younger and they want to make it. They want to get the spotlight. They’re passionate.
You make it sound easy. In the kitchen people have different moods.
People are psychotic [laughs]. We all have different moods everyday. So I’m managing 150 people. Big deal. I’m used to that. What I’m saying is: to find a start point for really good food is easy. A chef and myself you need 40 recipes. That’ll be better than most of the food anybody’s eaten. It’s bragging but it’s true. The hard part is the lighting and the music. You have to control the architect and make sure you get what you want and not what he wants.
What about the evolution of New York restaurant culture? Where do you think it’s at now as opposed to 10 or 15 years ago? Do you think its going in a good direction?
I think it’s going in a good direction. We have a sense of largesse and luxury that no one has. Paris has it, but you better be one of “the group” to get in. There’s a private club in Paris. But here, anybody can go downtown and open a chic boîte with 20 seats. Look at Torrisi, look at those guys. It’s fantastic.
Okay, as for Paris, what were some of the places you went?
Le Jules Verne, Alain Ducasse’s restaurant in the Eiffel Tower. Brasserie Thoumieux, Jean-François Piège, a 3-star chef. Société, which is a great place for lunch. Spring, Daniel Rose’s great restaurant. And Il Vino, where you order wine and they cook food around what you order.
Is it hard for you guy as restaurateurs to turn off and enjoy yourselves?
Oh yeah. We can never turn off.
All the Big-Name Chefs Who Refused to Work With Donald Trump
While Donald Trump is working overtime to appeal to women, minorities, and everyone else he’s offended, he may also want to consider making amends with chefs. Jose Andrés and Geoffrey Zakarian nixed plans to open restaurants at Trump’s forthcoming D.C. hotel following the candidate’s disparaging comments about Mexican immigrants, sparking a series of lawsuits, finding replacements proved awfully difficult. According to a new report from the Washingtonian, dozens of chefs ultimately passed on the offer to work with Trump.
The magazine obtained transcripts from Zakarian’s deposition, as well as emails from executives at Streetsense, the firm responsible for finding retail and restaurant tenants for the hotel. "I think this issue has evolved to a point where we need to discuss if we want to maintain Trump as a client," Streetsense’s co-CEO and vice chairman wrote to his partners after both chefs dropped out of the project. "The public outcry continues to grow. It is toxic as of today. Not sure how long before it gets better, at least not until he drops out of the race and probably not then either."
Trump, of course, never did drop out of the race and the firm eventually decided to continue backing the project. But they had their work cut out for them when it came to scouting new restaurants for the hotel: Stephen Starr, Richard Sandoval, Tom Colicchio’s restaurant group (no surprise there, given Colicchio is a vocal Democrat), and Top Chef alum Bryan Voltaggio all turned down the project. D.C. area chefs Cathal Armstrong, fellow Top Chef alum Fabio Trabocchi, and Eric Ziebold also found the negative press surrounding Trump to be "too much to swallow."
Another Top Chef alum, Spike Mendelssohn, also apparently had discussions regarding the project, but those in charge found his ideas to be "scatterbrained" and said he lacked the star power of others on the list.
Ultimately, the Trump family found a replacement for Andrés’ restaurant: BLT Prime, a tenant that the Streetsense execs thought was a mistake due to its proximity to a BLT Steak restaurant several few blocks away.
According to the deposition, the space intended for Zakarian’s restaurant will now serve as a conference room.
Celebrity chef Geoffrey Zakarian has grand plans for historic Sonoma property
Chef Geoffrey Zakarian listens to a question during an interview with The Associated Press, Friday, Feb. 20, 2015, in Miami Beach, Fla. Now honored with an Iron Chef title, a judging seat on "Chopped" and a best-selling cookbook, Zakarian says opening a restaurant is a lot like playing poker. "It's a crap shoot. We gamble when we open a restaurant," said Zakarian, whose restaurants include The Lambs Club and The National. (AP Photo/Wilfredo Lee) Wilfredo Lee / AP
Quietly, one of the Food Network&rsquos brightest (and best dressed) stars, Geoffrey Zakarian, has joined the Bay Area restaurant scene. The celebrity chef/television host is playing a pivotal role in the sprawling, nearly $20 million redesign of one of Wine Country&rsquos most historic properties &mdash the MacArthur Place Hotel & Spa.
As with most large-scale restaurant projects still in early-stage construction, details like opening dates and menu components remain relatively fluid. For now, if all goes as planned, Zakarian will coordinate the opening of three separate concepts at MacArthur Place by 2019: an upscale Mediterranean restaurant called Layla serving breakfast, lunch and dinner the Bar at MacArthur, which will have a lounge vibe with cocktails, beers and a simple all-day menu and a coffee bar and marketplace called the Porch (think coffees, pastries, agua frescas, local honeys and fresh ice cream).
&ldquoMy whole career has basically been spent renovating old hotels and bringing them into a modern life. This particular property is very special,&rdquo Zakarian told Inside Scoop.
For the unfamiliar, MacArthur Place has roots in Sonoma stretching back to the 1850s when the property was owned by Missouri farmer David Burris, and subsequently by his family. It was sold a few times over the following decades before becoming a glamorous country inn in 1997.
In October, the hotel was sold to IMH Financial Corporation, a hospitality investment company out of Arizona that previously managed resorts like L&rsquoAuberge de Sedona and Orchards Inn, both in Sedona.
At the time of the transaction, said Justin Bain, the director of marketing at IMH, the state&rsquos historic Wine Country wildfires had just begun. Suffice to say the process did not have an auspicious start.
&ldquoYou can imagine our sense of anxiety at the time. We had to evacuate the property on Oct. 10 so it was really scary for us,&rdquo Bain said. &ldquoHad anything happened to this property, it would have been a huge blow to the community.&rdquo
Outside of an early evacuation, the property made it through the fires unscathed, Bain said.
1 of 3 macarthur inn and spa MacArthur Inn and Spa Show More Show Less
2 of 3 macarthur inn and spa MacArthur Inn and Spa Show More Show Less
3 of 3 Host Alton Brown with Iron Chef Geoffrey Zakarian and Co-Judge Donatella Arpaia judging Chef Sarah Grueneberg's dishes, Lobster Aguachile, Singaporean Turmeric Black Pepper Pasta, and Butter Poached Lobster with Eggplant Puree, for the Secret Ingredient Showdown, as seen on Iron Chef Gauntlet, Season 1. Eddy Chen / Food Network Show More Show Less
With Zakarian taking a deep dive into the Bay Area food scene, it&rsquos worth pointing out how it&rsquos become somewhat commonplace over the last few years to see talented chefs choosing to work at hotel/spa businesses instead of opening traditional restaurants, especially in San Francisco.
Former Hog & Rocks and Chronicle Rising star chef Robin Song is running the kitchen at the Tenderloin&rsquos Hotel Bijou, for example. Then there&rsquos fine-dining chef Jason Franey who was recently the opening chef at Mid-Market&rsquos Proper Hotel. Leo Batoyon of Al&rsquos Place was at the helm on opening night of Hotel VIA in South Beach, too.
Zakarian said the career path is unique and presents its own challenges and benefits when compared to traditional restaurant job opportunities. After more than 25 years in this category of business, Zakarian said he&rsquos come to understand what chefs enjoy about working in spa and resort settings. It&rsquos the same thing that pulled him toward the MacArthur Place project in Sonoma.
&ldquoI remember people used to say things like &lsquohotel food sucks,&rsquo and that if I went into that, my career would be over. It turns out I was onto something because these days, no hotels run their food and beverage programs,&rdquo he said. &ldquoIt&rsquos a more exciting situation for a chef. Sometimes it&rsquos harder, but I think it&rsquos more exciting. You can basically do whatever you want to do.&rdquo
A gala dinner with chef Geoffrey Zakarian
MANILA, Philippines - A year ago, Colours, the living magazine channel, together with Cignal Digital TV, the countryâ&euro&trades biggest satellite pay TV brand, culminated fashion week with the Colours Gala. This was a fashion show featuring the 2013 collection of former Harrods creative director and London-based fashion designer Lesley Mobo. The stunning array that showcased an evolution of elegant pieces was all for the benefit of the Save the World and Light Tomorrow Project.
This was the first of an annual celebration in support of Colours and Cignalâ&euro&trades commitment to create topnotch events that will inspire Filipinos to become world-class, and give viewers a peek at the many facets of Colours onscreen.
This year, Colours, together with Cignal TV, is cooking up another red carpet gala. On March 20, Colours presents â&euro&oeligFeast of Colours,â&euro a dinner gala starring Iron Chef Geoffrey Zakarian for the benefit of the Philippine Disaster Recovery Foundation (PDRF). The foundation is the countryâ&euro&trades primary private sector vehicle in disaster management, currently focusing on the victims of the recent calamities during the last quarter of 2013 and early this year.
The star of the night, chef Geoffrey Zakarian, is an Iron Chef, restaurateur, television personality and author. He is the executive chef and owner of several celebrated and multi-awarded restaurants in New York City, Atlantic City and Miami. So even before he emerged victorious in the fourth season of The Next Iron Chef on the Food Network, Zakarian had long presided over some of Americaâ&euro&trades top kitchens. For just one night, he will preside over the grand ballroom of Sofitel for a mouthwatering five-course dinner.
Colours is available on Cignal channel 27 on SD and channel 101 on HD and on other local cable operators natiowide.
Celebrity Chef Geoffrey Zakarian’s Recipes for Chicken Vinegar With Cinnamon Candy and Dirty Rice
Every New Yorker knows that this time of the year is not exactly the Hamptons’ finest.
A good alternative? Atlantic City. But obviously, you can’t just book any run-of-the-mill hotel. You want something that’s topnotch—a place that’ll indulge every whim. And Atlantic City’s Water Club hotel (Borgata’s chill boutique hotel) is your best bet. With its great dining options, luxurious spa, retail shops, and indoor pool, the Water Club will leave you wanting for nothing. You literally won’t feel the need to leave the premises. And get this: Its culinary lifestyle consultant is Geoffrey Zakarian of Iron Chef fame, so even its in-room dining menu is first rate. Think truffled fries, octopus à la plancha, a killer sirloin burger, and the perfect egg dish—oeufs au plat.
So go ahead and make that Water Club reservation. It’d make for a good winter weekend getaway. We guarantee it. In the meantime, enjoy two of Zakarian’s recipes—from his latest cookbook, My Perfect Pantry.
CHICKEN VINEGAR WITH CINNAMON CANDY
3 lbs. small bone-in, skin-on chicken thighs
2 tbsp. extra virgin olive oil
1 slice bacon, finely chopped
2 medium shallots, finely chopped
3 garlic cloves, finely chopped
1 tbsp. fresh ginger, peeled and finely chopped
½ c. balsamic vinegar
½ c. cider vinegar
3 ripe plum tomatoes cored, seeded, and chopped (about 1 ½ c.)
1 c. chicken stock
2 tbsp. golden raisins
1 tsp. hard cinnamon candies, tied in cheesecloth
2 tbsp. (¼ stick) unsalted butter, cut into pieces
2 tbsp. chopped fresh Italian parsley
1. Pat the chicken very dry and season with salt. Heat a large shallow Dutch oven over medium-high heat. Add the oil. When the oil is hot, add the chicken, skin side down, and cook until the skin is crisp and golden, 4 to 5 minutes. Turn and brown the other side, about 2 minutes more. Remove the chicken to a plate.
2. Reduce the heat to medium and add the bacon. Cook and stir until the bacon renders its fat and crisps, about 2 minutes. Add the shallots, garlic, and ginger. Cook until shallots are wilted, about 3 minutes.
3. Pour in both vinegars, raise the heat to high, and cook until reduced by half, about 3 minutes. Add the tomatoes, chicken stock, raisins, and candies. Adjust the heat so the sauce simmers and then add the chicken skin side up. Cover and cook until the chicken is tender, 20 to 25 minutes.
4. Uncover and simmer rapidly for 5 minutes to thicken the sauce. Discard the cinnamon candies. Remove the chicken and arrange on a serving platter. Whisk the butter into the sauce, pour over the chicken, sprinkle with parsley, then serve.
DIRTY RICE WITH PINE NUTS AND BLACK PEPPER
Serves six as a side four as a main
1 c. wild rice
3 tbsp. extra virgin olive oil
2 links hot Italian sausage (about 5 oz.) casings removed
4 oz. chicken liver, trimmed and finely chopped
1 c. pine nuts
½ c. finely chopped onion
½ c. finely chopped celery
½ c. finely chopped green bell pepper
1 c. chopped scallions (use white and green parts)
1 tbsp. chopped fresh thyme
½ tsp. freshly ground black pepper
½ c. chicken stock
1. Bring a large pot of salted water to boil. Add the wild rice. Simmer, uncovered, until the grains begin to split and the rice is tender but still a little chewy, 40 to 45 minutes. (Brands of wild rice differ in cooking times, so start checking after 30 minutes). Drain.
2. Meanwhile, in a large skillet over medium-high heat, add the oil. When the oil is hot, add the sausage. Cook and crumble with a wooden spoon until the sausage is browned all over, about 4 minutes. Add the chicken liver. Cook and stir until no longer pink, about 3 minutes. Add the pine nuts and toss to coat in the oil. Cook and stir until toasted, about 3 minutes.
3. Add the onion, celery, and bell pepper. Cook until softened, about 7 minutes. Add the scallions, thyme, black pepper, and drained wild rice. Pour in the stock and cook until it’s absorbed, about 3 minutes.
Murphy graduated Fryeburg Academy in 1988 and attended The Institute of Culinary Education.
Talking about career journey of Marc Murphy, he started out as an apprentice at the restaurant located in France and Italy before returning back to New York. In New York, he was offered a job as a line cook at Terrance Brennan’s Prix Fixe.
He got engaged in the Prix Fixe for two years working in every kitchen department and gaining experiences. Later on, he moved to Paris where he worked at the one-star Le Miraville. He worked there for one and a half year. the one-star Le Miraville got so impressed with the work that he made his arrangements Le Cirque once he returned to the States. He served as an Executive Chef at Cellar in the Sky at Windows on the World in the World Trade Center, La Fourchette, and Chinoiserie.
Marc considers Sylvain Portay as his greatest teacher. He frequently appears on The Food Network series Chopped and has been on other shows including Iron Chef America, The Best Thing I Ever Ate, and much more. He has also opened his own restaurants in different parts of Europe.
Memorial Day 2018 Miami Restaurant Specials and Parties
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Page understands the City of Miami Beach's contentious attitude toward those who come for Urban Beach Week. The 35-year-old chef recalls when, as a 19-year-old visiting South Beach, he was part of an altercation with police. He and a friend were trying to buy beer without proper ID. The friend threw money down on a store counter and ran off with the goods. The gun-wielding shop owner called the police and chased the young men down the street. "I couldn't believe I was in the middle of this situation," he recalls. "You just see how something goes wrong so fast. It turns into the wild, wild West."
Pink Teacup Villa will serve favorites such as chicken and waffles in a new 300-seat, two-story location decorated in purple neon and tables gleaming with freshly minted copper pennies varnished onto the tops. A closer look reveals that some tables also bear the likeness of slave-turned-Tuskegee Institute founder Booker T. Washington. "They say I have the biggest restaurant on the strip," Page says with the combined braggadocio of P.T. Barnum and Kanye West. The first floor of his place, he says, will offer upscale takes on traditional soul-food dishes such as candied yams and fried chicken. There will also be Kobe beef burgers and even seafood paella. The upstairs room will offer dessert and cocktails.
It's a long way from the Bedford-Stuyvesant neighborhood of Brooklyn where he grew up. When the young chef was 5, his father walked out on his mother, Annie Pearl, and Page's three siblings. His mom applied for welfare to make ends meet and then took a job as a janitor. Wanting more for her children, Annie Pearl moved the family to Far Rockaway, a seaside neighborhood in Queens best known for its defunct amusement park and Ramones song.
Page learned three things from his Alabama-born mother: cooking, Southern hospitality, and resilience. After school, he got into movies and found modest success writing and directing. His biggest hit, the 2006 thriller Confessions of a Call Girl, starred Tamala Jones, Lynn Whitfield, and Bokeem Woodbine. "I wanted to tell amazing stories on camera," he says.
Funding films wasn't easy after 9/11, Page says, so he "wound up in the kitchen." He opened J'Adore French Bakery in Manhattan's Flatiron District and taught himself to bake. "Here I am, this guy from the hood serving chocolate croissants and Brie on a baguette. My friends were saying, 'What the hell is this? This is what the white guys eat.'" Page would begin baking each day at 4 a.m., and over a dozen years, he expanded to six shops and sold the chain. "I had a good sum of money," he says, "but I was addicted to the customers and pleasing people."
In early 2009, he purchased the Pink Tea Cup, a 55-year-old Greenwich Village soul-food spot that had closed several months earlier. Page was confident he could resurrect the business and turned to Annie Pearl for her recipes. "She told me to figure it out myself and, when I did, to let her know," he recalls. "She's from a different time and a different place. In the South, you don't open a business and you don't give out the family recipes."
Page also opened a wine bar in Harlem, but permitting issues and running the businesses proved too costly. After two years, he had blown through his $4 million profit from the bakeries. Three months later, he found himself sleeping in his Mercedes. "I was living in a different world. I thought I was successful, but I was homeless."
He recalls a tow truck hauling the car away while he was still in it. "It hurts when you're sleeping on the streets," he says. "I know what it's like."
Page says that although his mother offered him a place to live, he didn't take her up on it. Eventually, he cleared his head and started over. He reopened a more modest version of the Pink Tea Cup &mdash this time in Brooklyn's Fort Greene. He met his fiancée, Anastasia "Ana" Lavender, when she walked in to apply for a job. "She had a newborn, Tony," he recalls. "Her child's father abandoned her and the baby. She was homeless as well, living on the streets." On the show, the couple displays a tempestuous yet loving relationship. In addition to raising Tony together, they share a 3-year-old son, Rebel. Page also has an 8-year-old, Radcliffe, from a previous relationship. He insists he and Ana are two of a kind. "We come from a world you could never understand."
Seven years after losing everything, the chef is riding high. His reality show is in its second season, and he's working on a project with comedian Steve Harvey for a new dining app. Page and his family have moved to Miami to make a go of a new life and a new restaurant.
Though some business owners on the Beach are nervous about Memorial Day weekend, Page is not. "Sure, there are a few bad apples in a large crowd, but I don't think there's a need to close your doors to African-Americans," he says. "When you do that, you've financially crippled your business and your lifestyle."
Page hopes his reality show builds a customer base, but bigger names, such as Geoffrey Zakarian and Emeril Lagasse, have opened eateries in Miami Beach and failed to achieve lasting success. Page insists he's unique. "You're going to get good food," he says, "and you're going to get my story."
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Stuffed Zucchini Greek Style
Throughout the Mediterranean, vegetables stuffed with various fillings fill the role of entrée.
Rustic Potato and Greens Pie
Start with a simple food-processor pie dough crust, fill it with potatoes, eggs, cheese, and your favorite greens .
– Combine the ingredients for the marinade in a large bowl and whisk until smooth. Add the chicken wings and toss to coat. Marinate, covered, in the refrigerator for at least 4 hours, but preferably overnight. Turn the wings several times.
– Heat your Green Mountain Grill to 375 degrees. Brush the grill grate clean and oil it well.
– Drain the wings discard the marinade. Arrange on the grate. (Don’t crowd.) Grill until nicely browned and cooked through, 40 to 50 minutes depending on the size of the wings. Turn once halfway through. To check for doneness, make a slit in the thickest part of the largest drumette: There should be no traces of pink in the meat, though you might get a pink smoke ring near the bone. You can use a digital thermometer to check that the internal temperature reaches a safe 165°F.
– In the meantime, melt the butter in a small saucepan over medium heat. Whisk in the hot sauce and keep warm.
– Transfer the chicken wings to a large shallow bowl. Pour most of the butter mixture over them and toss to mix. (Re-whisk the sauce if necessary.) Pour the remaining butter mixture on top and dust with chopped chives. Serve with the lime wedges.