INDULGE February/March 2016

INDULGE FEBRUARY / MARCH 2016

PLUS

an exclusive tour of chef michael schwartz's newly renovated home kitchen eight great date-night restaurants

FOOD &WINE

six young, bold, local chefs making miami more delicious than ever–and their easiest recipes

the secret ingredient for making a better cocktail

OYSTER PERPETUAL SUBMARINER DATE

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beyond extraordinary EXCLUSIVE MARKETING AND SALES AGENT DOUGLAS ELLIMAN DEVELOPMENT MARKETING This condominium is being developed by 2701 Bayshore One Park Grove, LLC, a Florida limited liability company (“Developer”), which has a limited right to use the trademarked names and logos of Terra and Related. Any and all statements, disclosures and/or representations shall be deemed made by !"!#$%!&'()*')$+',-'.!&&('()*'/!#(+!*'()*'-$0'(1&!!'+$'#$$2'3$#!#-'+$' !"!#$%!&'4()*')$+'+$'.!&&('()*'/!#(+!*'()*5'$&'!(67'$8'+7!9&'(8:'#9(+!3;'<9+7'&!3%!6+'+$'()-'()*'(##'=(++!&3'&!#(+9)1'+$'+7!'=(&2!+9)1'()*5$&'*!"!#$%=!)+'$8'+7!'>$)*$=9)90='()*'<9+7'&!3%!6+'+$'+7!'3(#!3'$8'0)9+3'9)'+7!'>$)*$=9)90=?'

ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING THE REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THIS BROCHURE AND TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. These materials are not intended to be an offer to sell, or solicitation to buy a unit in the condominium. Such an offering shall only be made pursuant to the prospectus (offering circular) for the condominium and no statements should be relied upon unless made in the prospectus or in the applicable purchase agreement. In no event shall any solicitation, offer or sale of a unit in the condominium be made in, or to residents of, any state or country in which such activity would be unlawful.

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Introducing the magnificent waterfront homes of One Park Grove â&#x20AC;&#x201D; estate-quality condominiums and penthouses with the perfect location, magnificent architecture, spectacular views and a richly-layered lifestyle.

Architecture & Interiors by OMA ! "#$%&''()**+ Landscapes by Enzo Enea Interiors & Amenities by Meyer Davis &,-.)#/+%0%1*-)+%23%4,((,*$%5'6,#(7 5.8(9-8:#%23%;*8$#%<(#/+* Lifestyle Curated by Colin Cowie Signature Restaurant by Chef Michael Schwartz

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!" "#$%$&$$

T R U E WAT E R F R O N T L I V I N G I S M O R E T H A N J U ST A V I E W 100 BESPOKE RESIDENCES 57 STORIES ONLY 2 UNITS PER FLOOR DIRECT WATERFRONT RAREFIED LIVING

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S A L E S G A L L E RY : 2 5 4 N E 3 0 T H ST. , M I A M I , F L 3 3 1 3 7 U S A + 1 78 6 2 5 4 0 8 4 5

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W W W. E LYS E E M I A M I . C O M EXCLUSIVE SALES & MARKETING

BOTANIKOWESTON.COM T 954.372.8466 SALES GALLERY 200 BONAVENTURE BLVD WESTON, FLORIDA 33326 This project is being developed by Terra Weston Residential, LLC (â&#x20AC;&#x153;Developerâ&#x20AC;?), which has a limited right to use the trademarked names and logos of Terra Group. Any and all statements, disclosures and/or representations shall be deemed made by Developer and not by Terra Group, and you agree to look solely to Developer (and not to Terra Group and/or any of its affiliates) with respect to any and all matters relating to the marketing and/or development of the project and with respect to the sales of residences within the project. Oral representations cannot be relied upon as correctly

A CONTEMPORARY PARADISE IN WESTON

BY A VISIONARY TEAM CHAD OPPENHEIM | RONEY MATEU | VSTARR | JEFRË Botaniko Weston is a private enclave of 125 modern luxury homes situated on 121 graciously landscaped acres in Weston - one of Money Magazine’s best places to live.

EXCLUSIVE SALES & MARKETING BY TERRA REALTY, LLC stating the representations of the developer. This is not intended to be an offer to sell nor a solicitation of offers to buy real estate to residents of NY, or in any other jurisdiction where prohibited by law, and your eligibility for purchase wil depend upon your state of residency. All images and designs depicted herein are artist’s conceptual renderings, which are based upon preliminary development plans and are subject to change without notice in the manner provided in the offering documents. All such materials are not to scale and are shown solely for ilustrative purposes. www.miamiindulge.com | FEBRUARY / MARCH 2016 | INDULGE 9

INTRODUCING CONDO-HOTEL OWNERSHIP ON YOUR TERMS LIVE IT, LOVE IT, OWNERSHIP HAS ITS BENEFITS

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EXCLUSIVE SALES & MARKETING

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ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATION OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THIS BROCHURE AND TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY DEVELOPER TO A BUYER OR LESSEE. THE PROPERTIES OR INTEREST DESCRIBED HEREIN ARE NOT REGISTERED WITH THE GOVERNMENTS OF ANY STATE OUTSIDE OF THE STATE OF FLORIDA. THIS ADVERTISEMENT DOES NOT CONSTITUTE AN OFFER TO ANY RESIDENTS OF NJ, CT, HI, ID, IL, OR ANY OTHER JURISDICTION WHERE PROHIBITED, UNLESS THE PROPERTY HAS BEEN REGISTERED OR EXEMPTIONS ARE AVAILABLE. PLANS, FEATURES AND AMENITIES SUBJECT TO CHANGE WITHOUT NOTICE. ALL ILLUSTRATIONS AND PLANS ARE ARTIST CONCEPTUAL RENDERINGS AND ARE SUBJECT TO CHANGE WITHOUT NOTICE. CONRAD® IS A REGISTERED TRADEMARK OF HLT CONRAD IP, LLC, AN AFFILIATE OF HILTON WORLDWIDE INC. (“HILTON”). THE RESIDENCES ARE NOT OWNED, DEVELOPED, OR SOLD BY HILTON AND HILTON DOES NOT MAKE ANY REPRESENTATIONS, WARRANTIES OR GUARANTIES WHATSOEVER WITH RESPECT TO THE RESIDENCES. THE DEVELOPER USES THE CONRAD® BRAND NAME AND CERTAIN CONRAD TRADEMARKS (THE “TRADEMARKS”) UNDER A LIMITED, NON-EXCLUSIVE, NON-TRANSFERABLE LICENSE FROM HILTON. THE LICENSE MAY BE TERMINATED OR MAY EXPIRE WITHOUT RENEWAL, IN WHICH CASE THE RESIDENCES WILL NOT BE IDENTIFIED AS A CONRAD BRANDED PROJECT OR HAVE ANY RIGHTS TO USE THE TRADEMARKS. THE COMPLETE OFFERING TERMS ARE IN AN OFFERING PLAN AVAILABLE FROM SPONSOR. FILE NO. CD15-0110. SPONSOR: CFLB PARTNERSHIP, LLC., 551 NORTH FORT LAUDERDALE BEACH BOULEVARD, FORT LAUDERDALE, FLORIDA 33304. THE SPONSOR RESERVES THE RIGHT TO MAKE CHANGES IN ACCORDANCE WITH THE TERMS OF THE OFFERING PLAN.

in this issue

FELIPE CUEVAS

82

FEATURES

INDULGE FEBRUARY / MARCH 2016

82 WHAT’S COOKING? Accessible fine dining. Hearty vegetarian. Seriously global fusion.

Once just known for stone crabs and Cuban eats, Miami’s dining scene has expanded into deliciously dynamic territory. Meet six homegrown toques—all participating in this month’s South Beach Wine & Food Festival—changing how locals break bread.

90 #MADEINMIAMI Meet three local artisan food makers whose sweet, natural creations are made with fine, fresh ingredients—and infused with heart and soul.

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INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

PLUS

an exclusive tour of chef michael schwartz's newly renovated home kitchen eight great date-night restaurants

FOOD &WINE

six young, bold, local chefs making miami more delicious than ever–and their easiest recipes

the secret ingredient for making a better cocktail

ON THE COVER Photography by Felipe Cuevas Set Styling by Claudia Miyar Fashion Styling by Ashley Liemer, Dress Noble Hair & Makeup by Jorge Penn and Rory Lee Shot on location at Grove Studios

AQUAZZURA

Bal Harbour and Dadeland BAL HARBOUR 305.865.1100. DADELAND 305.662.8655.

in this issue 23 THE LOCAL 23 THE LOCAL Charmingly rustic pieces that add warmth to any home, plus objects guaranteed to brighten up your next soireé.

26 LAUNCHING NOW Olyve’s limited-edition Valentine’s blooms; Shinola’s new store in Wynwood; the River Yacht Club brings aquatic luxury to the Miami River District; the new app that makes paying the tab at local restaurants a breeze.

28 CULTURE What to watch, read and go to in Miami this month and next.

30 BEAUTY Miami art collector and entrepreneur Debra Scholl opens up her beauty black book; a hot Parisian fragrance store debuts in Dadeland; the Miamimade hair product line that will nourish your tresses.

32 MY305STYLE The creative mastermind behind new hot spot El Tucan, Emilia Menocal’s impeccable taste is on full display both at work and in her own personal style.

34 PARTY INDULGE attended a very special recital benefiting the Miami Cardiac & Vascular Institute at Baptist Hospital and asked fellow attendees…What food could you never live without?

32

40 THE SOURCE With her new MiMo district shop, Paula Barth plans to bring some of the world’s best chocolates to the Magic City.

L A N D ON

BY

BE R N H A R D T

CIT Y FURNITURE.COM

in this issue 62

54

52 PRODUCER The Miami Boat Show is celebrating its 75th birthday with a slew of new attractions in a fabulous new home—the Miami Marine Stadium. Cathy Rick-Joule is the powerhouse woman at the helm.

54 EXPERT The Miami cook and caterer who helped rapper Rick Ross famously drop 80 pounds shares with us her tenets of healthy eating.

THE LIFE 59 DISH Date night should be more than a once-a-year thing, so check out our picks for where to light the fire again.

THE MOVERS 43 RAINMAKER A bean counter and then some, Francisco Unanue, the scion of Goya Foods, oversees the Hispanic family-owned brand’s Florida operations from a gleaming, state-of-the-art facility on the edge of the Everglades.

46 ADVOCATE In honor of Feeding South Florida’s 35th anniversary, we catch up with Paco Velez, the man leading Miami’s fight against hunger.

48 ENTREPRENEUR A Harvard business school grad, Della Heiman is the mastermind behind the South Florida’s newest eating concept—a culinary incubator called Wynwood Yard.

50 EDUCATOR After a steady climb to the top post at Johnson & Wales University’s North Miami Campus, Dr. Larry Rice recounts his journey from pancakes to jackfruit.

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73

62 POUR Bitters are the latest bartender rage.

Here, superstar mixologist Julio Cabrera, from Miami Beach’s Regent Cocktail Club, explains how you can bring the delicious buzz home.

65 NEIGHBORHOOD Thanks to an influx of affluent Venezuelans and others from Latin America, the City of Doral is as caught up in luxury development as the rest of Miami.

69 ESCAPE Ready for a break from the sticky tropics? Try Phoenix in the sun-baked Sonoran Desert.

73 PERSONAL SPACE Wood-burning oven? Check. Huge marble-topped island? Check.

Wall-to-wall windows and skylights?

Check, check. When legendary chef Michael Schwartz recently renovated his home kitchen, he let his imagination run wild. He invites us in for an exclusive tour.

110 INDULGENCES A gorgeous silverware set by Christofle that does double duty as décor.

MOUNTAINTOP EStATE HOMES

LUXURY OCEAN VIEW VILLAS

BEACHSIDE CONDOMINIUMS

FROM $2.9 MILLION

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We believe that every great place has a soul. A uniqueness that defines it, draws us to it and awakens our sense of adventure, and that once discovered, pulls us back to share with the people who are most important to us. This belief is the foundation of what, where, and the kind of communities and homes we create.

It also means we are naturally invested in the locations we develop, and take care to ensure that we always have a positive impact on the community. We approach every home we build with integrity, relying on local knowledge to integrate it into the fabric of the culture and landscape that surrounds it.

Costa Rica +506.4001.2343

United States +1.786.233.1579

Marker 170Km - Just South Of Uvita Costanera Sur - Highway 34 | Bahia Ballena, Costa Rica

axiomcostarica.com IN AN EFFORT TO CONTINUOUSLY IMPROVE OUR FEATURES,THE DEVELOPER RESERVES THE RIGHT TO CHANGE OR MODIFY PLANS, MATERIALS, AND SPECIFICATIONS WITHOUT NOTICE.VARIATIONS IN FLOOR PLANS AND DRAWINGS DO EXIST AND ARE APPROXIMATIONS. SQUARE FOOTAGES ARE APPROXIMATIONS AND VARY, AND ARE BASED ON ARCHITECTURAL MEASUREMENTS FROM PRELIMINARY DRAWINGS. RENDERINGS AND MAPS ARE ARTIST’S CONCEPTIONS AND MAY DIFFER FROM FINISHED PRODUCT.THIS IS NOT AN OFFERING FOR SALE IN ANY JURISDICTION WHERE THE PROJECT IS NO REGISTERED. E&O.E.

editor’s letter

E

very year, we at INDULGE enjoy the privilege of deep diving into all the deliciousness unfolding in Miami. It is, most certainly, the best of the many job perks we get as followers of the fabulous Magic City lifestyle. This year, for our fourth annual food issue, we brought together a group of inspiring, bold young chefs who represent the next generation of toques. Every day, they push the foodie envelope here, working hard to expand the definition of Miami food in ever more scrumptious ways. You’ll meet the chef who bravely left behind the white table cloths and classic mother sauces of formal restaurants to open a pizza and pasta joint where everything is handmade. You’ll meet the one who believes fine dining should be accessible and real and that it should never break the bank—and who’s making just that happen inside Betty Cortina-Weiss Editor-in-Chief a former Wynwood warehouse. And you’ll meet the woman who believes vegetarian food should be just as hearty and flavorful as any juicy steak dish. In “What’s Cooking?” (P. 82) you’ll meet these plus a few more of our local food stars, and I challenge you not to feel hungry after you do. Which is perfect because each of the chefs also shared their favorite simple recipe for you to make at home. Consider it our amuse-bouche for you!

There’s so much more than chefs in this issue, though. It’s truly a celebration of food in this town.

We went on the hunt for great date-night restaurants (P. 59); met three true-blue artisans bringing the craft food movement to Miami (P. 90); dropped in on the powerhouse executive who heads the South Florida operation for Goya, the largest Hispanic food maker in America (P. 43); and, because all this feasting must be tempered with healthful insights, we got the local caterer who famously helped rapper Rick Ross lose 80 pounds, to share her eating and cooking tenets. (P. 54) South Florida sparkles for sure, but it’s also a place of challenging realities. Paco Velez, our featured advocate this month, confronts this on a daily basis. As the head of Feeding South Florida, he helps deliver 30 million pounds of food to families in need every year. Meet him on P. 46 and see how you too can help relieve hunger in our city.

Every year, I’m amazed by how much Miami has grown, how our tastes and interests have broadened and developed. Most of all, I am inspired by the locals who actually make it happen, who fearlessly lead us toward a more delectable future, and who constantly dare to serve us adventure on a plate.

This issue honors them.

KEEP IN TOUCH! Follow INDULGE on Twitter @MiamiIndulge, and follow me @bettycortina Friend us! facebook.com/MiamiIndulge | Visit our online edition at www.miamiindulge.com

INDULGE A S P E C I A L P U B L I C AT I O N P R O D U C E D B Y

PRESIDENT AND PUBLISHER ALEXANDRA VILLOCH EDITORIAL Editor-in-Chief Betty Cortina-Weiss Contributing Design Director John Michael Coto Miami Herald Special Publications Manager Roberto Hernández-Alende Contributing writers Andrea Carneiro, Lauren Comander, Lyn Farmer, Rebecca Kleinman, Christiana Lilly, Lydia Martin, Nicole Martinez, Claudia Miyar, Rene Rodriguez, Stephanie Sayfie Aagaard, Jennifer Scruby

ADVERTISING Vice President of Advertising Samuel Brown Sales Director Ric Banciella Advertising Manager Kristina Schulz-Corrales National Accounts Jaclyn Kaplan Local Accounts Liana Guilarte Automotive/Real Estate Accounts Manager Fran Rosenthal Events and Partnerships Manager Adele Lorenzo Marketing Manager Lourdes M. Alvarez Magazine Coordinator Yvonne Cloud

Contributing photographers Felipe Cuevas, Manny Hernandez Color correction Wilbert Mooyoung For editorial information: editor@miamiindulge.com

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Advertising, sales and distribution information: kcorrales@MiamiHerald.com / 305-376-2801

behind the scenes INDULGE’s fourth annual food cover was photographed at Grove Studios in Miami, inside its gorgeous rustically styled, state-of-the-art kitchen. Our six fabulous chefs—all local talent!—spent two days shooting with us. On day one, they each came in carrying their own wares and ingredients, ready to whip up a delicious and beautiful dish for our cameras. By day two, we were on to the business of getting glam. The first to arrive (at 7:45 a.m.!) were the ladies—Nicole Votano and Julia Ning, who spent extra time primping hair and make-up with our make-up artists Rory Lee and Jorge Penn. Then it was off to to wardrobe, where they worked with hip, local designer Ashley Liemer, of Noble Uniform, who custom made what the chefs wore for their cover shot—including the adorable aprons pictured at right.

Each chef was asked to prepare a signature dish for INDULGE. We asked them to keep it simple, so readers could easily make the dishes at home. Above: chef Julia Ning gets things fired up in the kitchen studio, where she prepped her homey, hearty chicken meatloaf. Right: chef Justin Flit shared his easy, pasta sauce-making secrets as cameras— both still and video—recorded everything.

Left: Betty Cortina-Weiss, INDULGE’s Editor-in-Chief, and set designer Claudia Miyar enjoy the perks of the job: getting to taste the chef creations after they have been photographed. Above, middle: chef Nicole Votano preps her impressively tasty but still healthy vegetarian offering. Above, right: photographer Felipe Cuevas works with chef Alex Chang to make sure his plating is picture perfect.

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INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

PLACE ORDER NOW before the season ends!

786-310-3866

LUXURY LIVING WITHOUT THE LUXURY PRICE TAG

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A Development by:

Exclusive Sales by:

Architecture by:

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M ICHAEL W OLK D ESIGN A S S O C I A T E S

Oral representations cannot be relied upon as correctly stating the representations of the developer. For correct representations, make reference to this brochure and to the purchase agreement furnished by a developer to a buyer. No federal agency has judged the merits or value, if any, of this property. We are pledged to the letter and spirit of U.S. policy for the achievement of equal housing throughout the Nation. We encourage and support an affirmative advertising, marketing and sales program in which there are no barriers to obtaining housing because of race, color, sex, religion, handicap, familial status or national origin. The information contained herein, including, without limitation, any and all artist’s or architectural conceptual renderings, plans, floor plans, specifications, features, facilities, dimensions and amenities depicted or otherwise described, are based upon current development plans, which are subject to change or abandonment without notice. No guarantees or representations whatsoever are made that any plans, floor plans, specifications, features, facilities, dimensions or amenities depicted by artists’ or architectural renderings, or otherwise described herein, will be provided, or, if provided, will be of the same type, size, quality, location or nature as depicted or otherwise described herein. This is not intended to be an offer to sell, or solicitation to buy, a dwelling in Iris on the Bay (the “Community”) in any jurisdiction where prohibited by law. In no event shall any solicitation, offer or sale of a dwelling in the Community be made in, or to residents of, any state or country in which such activity would be unlawful. Marketing by METROSTUDIO

the local

N E W. N O W. AND RIGHT HERE.

Compiled by Claudia Miyar

MOD MUG

A graphic design inspired by racetracks, Hermes’ Rallye line is a dynamic and cool classic. $155. Hermes, Design District, 175 NE 40th Street, Miami; 305-868-0118; hermes.com.

on!

BRIGHT

DISH IT OUT

Bernardaud’s collaborations with artists lead to stunning fine china with artistic flair. This set of Chagall plates inspired by his stained-glass windows is no exception. $570 for a set of six.

Bloomingdale's, The Falls, 8878 SW 136th Street, Miami; 305-252-6300; bloomingdales.com.

Serve a helping of happiness at your next soireé with our cheery and boldly-hued table-toppers.

AT YOUR SERVICE

With cool blue resin handles and an oversized scale, these servers make a bold statement. $120. Jonathan Adler, Design District, 4040 NE Second Avenue; 305-576-0200; jonathanadler.com

MURANO MASTERPIECE

Made by artisans in Murano, Italy, Carlo Moretti glassware combines old world glassblowing techniques with lively modern designs. $170. Nest Casa, Bal Harbour Shops, 9700 Collins Avenue; 855-811-1731 ; nestcasa.com.

EASY TREAT

These Ikea molds make frozen treats a breeze. Fill with fruit juice or pureed smoothies for healthy and delicious ice pops. $2. Ikea, 1801 NW 117th Avenue, Miami; 888-888-4532; ikea.com.

NIFTY NAPKINS

Made exclusively for Anthropologie, these dapper cocktail napkins are stitched in bold colors on cotton. Available from A to Z, no two are exactly alike. $8 each. Anthropologie, Aventura Mall, 19501 Biscayne Boulevard, Aventura; 305-933-3512; anthropologie.com.

IN THE MIX

Italian maker SMEG is known for its brightly colored kitchen staples that recall retro style, but are energy-efficient and durable. $460.

West Elm, 3201 N Miami Avenue; 305-572-0880; westelm.com.

www.miamiindulge.com | FEBRUARY / MARCH 2016 | INDULGE

23

the local Compiled by Claudia Miyar

OFF THE RACK

Zinc, iron and mango wood comprise this unique, handmade wine rack. $98. Anthropologie, Lincoln Road Mall, 1108 Lincoln Road, Miami Beach; 305-695-0775. anthropologie.com.

ELEGANT EARTHENWARE

Made on the potter’s wheel with enamel that’s hand-colored, each of these stoneware pieces is unique. $115 for a set of two teacups; $75 for a set of two sake cups. Armani Casa, Design District, 10 NE 39th Street, Miami; 305-573-4331; armanicasa.com.

KEEN COCKTAIL

Hand-forged in stainless steel with hammered brass rivets, this bar tool set feels substantial and exudes masculine cool. $139. Restoration Hardware, Aventura Mall, 19575 Biscayne Boulevard, Aventura; 305-935-1253; restorationhardware.com.

TRIPLE THREAT

This classic cheese set, made by Laguiole, features a cleaver, serving knife and spreader. Warm olive wood handles and classic French styling are finished with the brand’s signature bee. $50. Sur La Table, Aventura Mall, 19501 Biscayne Boulevard, Aventura; 305-384-4793; surlatable.com.

CHEEKY CHARM

Reclaimed wood from 19th-century European buildings is used to make this welcoming sign that’s sure to add warmth to any kitchen or dining room. $129. Nordstrom, Dadeland Mall, 7239 N Kendall Drive, Miami; 786-709-4100; nordstrom.com.

elegance RUSTIC

Imperfectly beautiful, our picks will add warmth and charm to any table or room.

TWO SHAKES

CENTER OF ATTENTION

A stainless steel and brass tiered stand makes for a modern, un-fussy centerpiece. $149. Pottery Barn, The Village of Merrick Park, 358 San Lorenzo Avenue, Coral Gables; 305-569-9022. potterybarn.com.

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INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

Made in Italy, these pewter and glass salt and pepper shakers are the final touch to a well-set table. $65. Neiman Marcus, The Village of Merrick Park, 390 San Lorenzo Avenue, Coral Gables; 786-999-1000; neimanmarcus.com.

VINTAGE VIBE

Italian artisans craft Arte Italica serve ware, like this creamer, by hand from pewter and enhance it with a delicate pattern reminiscent of vintage lace. $158.

Bloomingdale's, Aventura Mall, 19555 Biscayne Boulevard, Aventura; 305-792-1000; bloomingdales.com.

Sleep.

Dream .

Enjoy.

livbyeldorado.com

Liv Collection by

Style on the Edge

the local LAUNCHING NOW Compiled by Andrea Carneiro

WATCH AND LEARN

Romance in Bloom Keeping on track with their floral takeover of Miami, LA, NYC and San Diego, the homegrown Olyve is introducing a limited-edition Valentine’s Day experience for the off-the-beaten-path romantic.

Along with the red-and-pink garden rose “Olyve + Alexandra” arrangement (woven together into a unique “teacup” shape and presented in a simple-but-elegant white vase), the brand is offering the option of a personalized video message, emailed to the lucky recipient in conjunction with the gift. Gifters feeling especially sweet can upgrade with Christopher Elbow’s artisan chocolates in flavors like orange blossom, crème brûlée and mango ginger. Go to olyve.com for details.

Those who took the winter holiday break to escape for a bit may want to acquaint themselves with a few new residents of Wynwood. At the top of the list: the Detroit-based, uber-cool luxury goods company Shinola.

Boasting a roster of hip fans (including Jimmy Kimmel, Ashley Olsen and Bill Clinton) and a dedication to creating jobs in America, the brand’s wristwatches, leather goods, bikes and more have been not-so-slowly building a cult following over the past four years. The Miami shop (their 10th retail location nationwide) will offer the full lineup of goods plus a quarterly rotating art installation on the building façade. Stop by this month to check out their first women’s collection as they add bucket and messenger bags, cosmetic pouches and more to their offerings. Shinola Miami, 2399 NW Second Avenue, Wynwood; 786-374-2994; shinola.com.

Max Velocity

River Chic Building on the growing popularity of the Miami River District comes the soon-to-open River Yacht Club, a restaurant, lounge and membership marina that aims to “sensibly anchor the renaissance of this often overlooked part of town.” The stylish space (think lush outdoor gardens and nautical touches) will feature a fine dining concept anchored by executive chef Michael Lewis and offer fresh, local ingredients, Crudo bar and Pastry Lab; on-boat ready picnic baskets; membership packages; and the first-ever VanDutch Lounge on the club’s rooftop. Oh yes, and as for the boats: RYC will accept boats up to 80 feet, with larger ones finding special assigned spaces on a nearby bank. River Yacht Club, 401 SW Third Avenue, Miami; riveryachtclub.com.

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INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

Velocity Mobile is taking the house account to a whole new level with the Miami introduction of their recently launched mobile payment application. Available at local hotspots such as Broken Shaker, Casa Tua, Driftwood Room and Coya (as well as more than 850 other global venues), the app allows diners to check-in to their location, then pay their due without waiting for that pesky paper bill — user-set tip included. In addition to making it easier to split a bill, the app will introduce exclusive reservations and a global loyalty program in early 2016. The Miami launch follows the app’s introduction in New York, London, San Francisco, Toronto and Montreal.

Go to velocityapp.com for details.

ONLY OPERA TOWER

Ready-to-occupy condos with panormic views, baltus lobby, strong rental rate and developer financing. From $284,900.

Enjoy Downtown’s best bay-to-city views from this 56-story tower just east of Biscayne Boulevard.

Close now and start earning now. Studios from $284,900, One Bedrooms from $380,900,Two Bedrooms from $479,900.

Sales center open daily at 1750 N. Bayshore Drive, Suite 101, Miami, FL • 305.503.1000 • operatower.com FORTUNE DEVELOPMENT SALES All features, dimensions, drawings, conceptual renderings, plans and specifications are subject to change without notice, and Developer expressly reserves the right to make modifications. All prices are subject to change without notice. ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS MAKE REFERENCE TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. All borrowers are subject to credit approval. For leaseback, Seller may be substituted with affiliated entity. Terms and conditions of seller financing and leaseback are subject to change without notice. Other restrictions and limitations may apply. WE ARE PLEDGED TO THE LETTER AND SPIRIT OF THE U.S. POLICY FOR THE ACHIEVEMENT OF EQUAL HOUSING OPPORTUNITY THROUGHOUT THE NATION. WE ENCOURAGE AND SUPPORT AN AFFIRMATIVE ADVERTISING AND MARKETING PROGRAM IN WHICH THERE ARE NO BARRIERS TO OBTAINING HOUSING BECAUSE OF RACE, COLOR, RELIGION, SEX HANDICAP, FAMILIAL STATUS OR NATIONAL ORIGIN.

the local CULTURE Compiled by Andrea Carneiro

THE EXHIBITION Sinatra: An American Icon

10@10 at the Adrienne Arsht Center for the Performing Arts

In honor of its 10th anniversary season, the Arsht Center welcomes ten commissions from longtime collaborators in both the visual and performing arts, along with education and community components. Up first: the Alvin Ailey American Dance Theater (pictured above), who recently named Miami native Robert Battle its artistic director. From Feb. 18 through 21, he’ll debut his first new piece since taking the role — “The Attention of Souls.” On March 4, as part of the Center’s Flamenco Festival, Cuban pianist Gonzalo Rubalcaba and Spanish singer Esperanza Fernández pay tribute to legendary Cuban big bandleader Beny Moré in “Oh Vida!” And closing out the month, from March 18 to 19, the Cleveland Orchestra will take the stage with a new work by Avner Dorman (pictured below) celebrating the diverse influences that comprise Miami’s musical landscape.

Adrienne Arsht Center for the Performing Arts, 1300 Biscayne Boulevard, Miami; 305-949-6722; arshtcenter.org.

THE EVENT TEDx Youth@Miami

South Florida’s best and brightest take the stage at this fifth annual event featuring public and private school students ages 6 to 25. Independently supported and organized by Miami’s Cushman School, but under the TED umbrella, the event — on February 27 from 6:30 to 8 p.m. at the Adrienne Arsht Center for the Performing Arts — will offer a range of short talks covering fields as diverse as music, science, food and robotics. Last year’s conference whittled down more than 40 applications to just 15, and featured talks such as “Disrupting Education” and “The Power of Language.”

Go to tedxyouthmiami.com for tickets and details.

(SINATRA) ICONIC IMAGES/TERRY O’NEILL.

THE SERIES

Ol' Blue Eyes may be celebrating his centennial, but that doesn’t make the iconic performer any less culturally relevant in 2016. Case in point: HistoryMiami’s multimedia exploration of Sinatra’s life, running March 3 through June 5 at the downtown museum. Curated by the Grammy Museum in Los Angeles, the exhibition covers Sinatra’s career and impact on American culture and chronicles his meteoric rise as a superstar musician as well as Hollywood success and personal and humanitarian life.

Expect never-before-seen photos, family mementos, rare correspondence, artwork and a special HistoryMiamicurated display dedicated to Sinatra’s ties to the Magic City.

Like this photo of him arriving in Miami Beach with his handlers in 1968. 101 W Flagler Street, Miami; 305-375-1492; historymiami.org.

the local BEAUTY

By Jennifer Scruby

My

BEAUTY

BLACK BOOK

Miami art collector and entrepreneur Debra Scholl has a special knack for looking chic and perfect in a way that isn’t intimidatingly fashiony. What makes the woman even cooler is that she’s a walking encyclopedia of the best local beauty secrets – and willing to share. Here, a glimpse inside her little black book.

COSMETICS

CREAM BEAUTY “This South Miami boutique has a wonderfully edited selection of makeup and accessories you don’t find everywhere else. I’m crazy about the La Bella Donna eye shadows, cosmetics cases and Fresh body scrubs.”

5731 SW 73rd Street, South Miami; 305-669-9220.

NAILS

THE MANSION BEAUTY SALON “I discovered technician Diane Cabrera while she worked at Browne’s & Co. When she opened this nail salon, I followed her.

It’s a great location (on the beach but not in the scene, so there’s good parking) and it opens at 9 a.m. six days a week.”

702 W 51st Street, Miami Beach; 305-397-8391.

HAIR

M SALON “The celebrity stylist Jeremy Mariage works in Los Angeles but runs a chair here for a few days every five to six weeks.

He’s amazing for cuts. You call him directly and book your appointment a year ahead.”

3098 Fuller Street, Coconut Grove; 310-579-7327.

Dairy Made

Yet another reason to love yogurt: It makes an excellent hair conditioner. A once-a-week slather of Project Beauty Hairgurt, a new creation by Miami-based beauty company Alcora, contains enough moisture to transform parched strands while leaving them full and bouncy. And don’t let the hippie name fool you. All three formulas, brimming with yogurt proteins and botanicals like mango seed and pomegranate oils, feel novel and deluxe. Available at myprojectbeauty.com.

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SKIN

WHOLE FOODS “I love Nubian Heritage’s African Black Bar Soap so much that I’ve started using their lotions, body washes and even the deodorant.

A Liberian family who work with women’s fair-trade co-ops in Ghana creates the products, full of natural and organic ingredients.

They feel expensive but they’re not.

1020 Alton Road, Miami Beach; 305-938-2800.

SWEET SCENTS Founded by three hip young Parisians, Ex Nihilo has quickly become the hottest fragrance line in France, with outposts at Harrods, Bergdorf Goodman and now, improbably enough, Dadeland Mall. Tucked inside Saks Fifth Avenue, the new counter offers everything that made the brand famous: Nine achingly cool base scents, each designed by a famous French nose, that you can personalize by adding ingredients like jasmine, iris, sandalwood or orange blossom. You can even choose the bottle and cap material (created by a supplier to Hermes) and have it engraved. “We wanted to go back to the French love affair with fragrance but twist it a bit,” said cofounder Benoît Verdier.

Customizable fragrance travel kits, popular among Parisians, start at $100, and Ex Nihilo makes rare special limited editions too.

Case in point: the new, lilac- and vetiver-laced Sweet Morphine, an exquisite alternative for Valentine’s Day. Ex Nihilo inside Saks Fifth Avenue at Dadeland Mall, 7687 N Kendall Drive, Miami; 305-662-8655; ex-nihilo-paris.com.

PERSONAL ATTENTION AND SUPERIOR RESULTS

Our mission is you.

Dr. William Leone Dr. Leone has helped thousands of people by using a gentle, minimally invasive approach to deliver an exceptional patient experience, faster recovery times and excellent results.

Specializing in Hip and Knee Problems • Total and revision hip replacement • Revision hip surgery for metal toxicity • Minimally invasive computer navigated total knee replacement

• Robotic assisted partial knee replacement • Revision knee replacement • Knee arthroscopy

Experience the Difference Dr. Leone’s practice combines specialized surgical interventions while emphasizing personalized care.

The Leone Center for Orthopedic Care We combine leading-edge technology with good old-fashioned care where the doctor-patient relationship is as important as the treatment.

To learn more, call 954-489-4575 or visit HolyCrossLeoneCenter.com.

the local STYLE Compiled by Christiana Lilly

THE STORE

THE SHADES

“My go-to sunglasses are a pair of large, Jackie-O style by SEE. I’ve always liked that strong look.” $99. SEE Eyewear, 921 Lincoln Road, Miami Beach; 305-672-6622; seeeyewear.com.

“I love getting jeans and vintage dresses from Lost Boy Dry Goods.

I have all sorts of jeans, each to suit my mood.

I don’t shop that often so I like to go to a boutique that’s well curated.” Levi’s Skinny Jean, $175.

Lost Boy Dry Goods, 57 East Flagler Street, Miami; (305) 372-7303; lostboydrygoods.com.

my 305 style

THE COCKTAIL

“My favorite drink at El Tucan is La Vieja Salsera, made with fresh guava, Florida citrus, sugarcane, Bacardi Superior and grapefruit soda. It’s an homage to Celia Cruz, one of my favorite artists of all time.” El Tucan, 1111 SW First Avenue, Miami; 305-535-0065; eltucanmiami.com.

EMILIA MENOCAL The creative mastermind behind new hot spot El Tucan, her impeccable taste is on full display both at work and in her own personal style.

THE ART

“I always enjoy the Rubell Family Collection.

They always have interesting artists.”

Rubell Family Collection, 95 NW 29th Street, Miami; 305-573-6090; rfc.museum.

THE SHOES

“My most coveted shoe? These Lanvin espadrille sandals in a very wearable green. They’re fun and perfect for Miami.” $890. Neiman Marcus, 390 San Lorenzo Avenue, Coral Gables; 786-999-1000; neimanmarcus.com.

THE POOCH PARK

“There’s a great little dog park at the North Shore Open Space Park. I live right there and love walking to the beach and taking my dog for a cruise.” Bark Beach, Collins Avenue and 81st Street, Miami Beach; 305-673-7730; miamibeachfl.gov/parksandrecreation.

THE SCENT THE SALON

“I go to the IGK Salon in the SLS hotel, where Frank and Leo are my favorite stylists. They’re professional, great with color, and they know how to take care of people.”

IGK Salon at the SLS South Beach, 1701 Collins Avenue, Miami Beach; 305-455-1431; slshotels.com/southbeach.

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“I’ve worn Samsara

by Guerlain since I was 15. Like a Chanel N°5, it’s a classic.” $114. Nordstrom at Dadeland Mall, 7239 N Kendall Drive, Miami; 786-709-4100; nordstrom.com.

THE BOOK

“‘One Hundred Years of Solitude’ by Gabriel García Marquez. Because there’s nothing like magical realism.” $15.99. Books & Books, 265 Aragon Avenue, Coral Gables; 305-448-9599; booksandbooks.com.

the local PARTY “Chocolate.”

Dr. Susan Keeley

Andrea Bocelli in front of the audience.

“Spaghetti Bolognese.”

Rafael Perez “Spaghetti with garlic and olive oil.”

Zuly Perez

INDULGE attended a very special recital benefiting the Miami Cardiac & Vascular Institute at Baptist Hospital and asked fellow attendees…

“Black beans.”

Brian Keeley

What food could you never live without

“Ribs!”

Janie Nahmad

“Fried rice.”

Al Nahmad

“Truffles!”

Faarah Grande (with Sean Kramer).

WHAT Baptist Health Foundation hosted a very special evening at the Key Biscayne residence of Jay and Jeanie Schottenstein. The highlight of the night? An intimate performance by legendary tenor Andrea Bocelli, who belted out operatic classics as well as songs from his new release Cinema.

WHO A mix of philanthropists attended as well as celebrities and Baptist Health executives including Brian E. Keeley, president and CEO of Baptist Health South Florida; Lourdes Jofre-Collett, event chair and Foundation Board member; William H. Banchs, Ph.D., CEO of Baptist Health Foundation; Barry T. Katzen, M.D., founder and chief medical executive of Miami Cardiac & Vascular Institute; Karel Foti, Foundation Board member; Archie Drury, actor, producer and husband of supermodel Karolina Kurkova; Candela Ferro, model and TV personality; and Bocelli’s wife, Veronica Berti, and mother Edi Bocelli.

WHY The event benefited Baptist’s Miami Cardiac & Vascular Institute, which is currently undergoing a $100-million expansion. Scheduled for completion in 2016, the institute will introduce groundbreaking new programs such as a center for aneurysm therapy, a first of its in kind in the world.

TEXT BY STEPHANIE SAYFIE AAGAARD / PHOTOGRAPHY BY MANNY HERNANDEZ

“Chocolate cake!”

Ileana Bravo “Pizza.”

Jeanie Schottenstein (with husband Jay).

“Steak, French fries and Malbec.” Candela Ferro (with husband Mario).

“Smoke salmon.”

Gene Gordon

“Corned beef!”

Dr. Barry Katzen (with wife Judi).

“Shrimp with garlic sauce.”

Lourdes Jofre-Collett (with husband Tim).

food & wine 2016

Lifestyles OF SOUTH FLORIDA

GABLES ESTATES CORAL GABLES Lovely 10,000 SF contemporary home with two water views situated on an acre+/- lot with direct access to Biscayne Bay. ADDRESS 300 Leucadendra Drive OFFERED AT $7,999,000

Audrey Ross 305.960.2575 miamirealestate.com

GABLES ESTATES CORAL GABLES Spectacular wide lagoon views, waterfront lot in Gables Estates, approx 390 linear feet of water leading directly to Biscayne Bay. ADDRESS 705 Arvida Parkway OFFERED AT $8,450,000

Audrey Ross 305.960.2575 miamirealestate.com

GABLES ESTATES CORAL GABLES

Endless Waterfront Possibilities Perched On A Knoll In Gables Estates Classical 5BR, 5.5BA on approximately 1.25 acres of deep water. Behind wrought iron gates is a lot that borders approximately 260' of waterfront - the perfect site for a 100'+ yacht. Update existing home or create a luxurious new estate.

ADDRESS 641 Leucadendra Drive

Audrey Ross 305.960.2575 miamirealestate.com

OFFERED AT $10,900,000

KEY BISCAYNE

THE MOORINGS, COCONUT GROVE

Yachtsman’s Paradise – Astounding Direct Bay Views

Sophistication & Warmth In The Moorings

On point of one of Key Biscayne’s most private streets, 6BR, 8.5BA, 11,500 SF home, expansive indoor & outdoor entertaining spaces, 114' dock, indoor racquet ball court, 60KW generator.

Completely renovated 5,600 SF, 5BR, 5.5BA home in gated community. Solid white oak floors, custom kitchen, formal liv & din rms, library, fam rm, sunroom, pool & gardens.

ADDRESS 28 Harbor Point Drive OFFERED AT $19,750,000

Audrey Ross 305.960.2575 miamirealestate.com

ADDRESS 3574 S Moorings Way OFFERED AT $6,250,000

Audrey Ross 305.960.2575 miamirealestate.com

food & wine 2016

Lifestyles OF SOUTH FLORIDA

SUNSET ISLAND 4 MIAMI BEACH Ultra-modern waterfront, built 2015, floor-to-ceiling glass, topof-the-line finishes, Arclinea kit, Sonos Sound, Lutron lighting.

ADDRESS 1520 W 21 Street OFFERED AT $7,950,000

Nelson Gonzalez 305.674.4040 NelsonGonzalez.com

PALM ISLAND MIAMI BEACH

MIAMI BEACH

North Bay Road Modern-Mediterranean Commands 124' Waterfront

Elegant 2-story home, htd infinity pool, new dock, 2-car gar.

LED lighting, elev, impact wndws/drs, gourmet kit, wine cellar.

Spectacular mansion built in ’09 on lush lot. 2 Courtyards, infinity pool, dock, summer kit, generator, 3-car garage. Main house: elevator, 12' ceilings, Lutron lighting. Open floor plan: living, family & formal dining room. 1,100 SF Boffi kitchen.

ADDRESS 250 S Coconut Lane

ADDRESS 2318 North Bay Road

OFFERED AT $6,495,000

Nelson Gonzalez 305.674.4040 NelsonGonzalez.com

OFFERED AT $27,500,000

Nelson Gonzalez 305.674.4040 NelsonGonzalez.com

VENETIAN ISLANDS MIAMI BEACH

MIAMI BEACH

Spectacular Home on North Bay Road – 100' Waterfront

New Custom Construction – Modern Design – 60' Waterfront

Miami skyline & open bay views, rotunda foyer, Waterworks fixtures, arched impact drs/ wndws. Courtyard: loggia, gazebo, turret. Fireplace in LR, 2 masters with terrace, chef’s kit.

Open floor plan, high ceilings, large pool with water feature, 2-car garage, frame-less doors & impact windows, wood floors & walk-in closets. 6BR, 6 + 1BA. To be completed early 2017.

ADDRESS 4750 North Bay Road

Price Upon Request

Nelson Gonzalez 305.674.4040 NelsonGonzalez.com

ADDRESS 500 W Dilido Drive OFFERED AT $12,000,000

Nelson Gonzalez 305.674.4040 NelsonGonzalez.com

ewm.com Alhambra . Aventura . Brickell . Coconut Grove . Coral Gables - South Miami . Key Biscayne Las Olas . Miami Beach . Pinecrest - Palmetto Bay . Weston Town Center

COCONUT GROVE 2938Catalina.com Gated N Grove townhouse on quiet dead-end street. 3/2.5, high ceilings, private pool. Less than 1 yr old, beautifully finished.

ADDRESS 2938 Catalina Street OFFERED AT $935,000

Ashley Cusack 305.798.8685 AshleyCusack.com

DEVONWOOD IN PINECREST 6525sw131street.com

CORAL GABLES 3317Toledo.com

Great possibilities, Grove feel in Pinecrest. Lush 40,831 SF lot, waterfalls, infinity pool. 4,044 SF in 4/3 main hse + guest hse.

ADDRESS 6525 SW 131 Street OFFERED AT $1,200,000

Ashley Cusack 305.798.8685 AshleyCusack.com

Gran Villa Toledo – Exquisite 1928 Phinias Paist Landmark Soaring pecky cypress ceilings. Dramatic arched glass entryway spills onto a Biltmore inspired pool & stunning gazebo with summer kitchen & private courtyard. 6BR, 5.5BA, gracious master. Generator, impact glass being installed, 2-car gar.

ADDRESS 3317 Toledo Street

Ashley Cusack 305.798.8685 AshleyCusack.com

OFFERED AT $3,099,999

CORAL GABLES 680Destacada.com

PINECREST 7950sw120street.com

Finely Detailed Residence In Gated Cutler Oaks Estates

Elegance Abounds In Stunning 2010-Built Gated Estate

Beautiful 7BR, 6BA + 2 half BA (6,034 SF). Adjacent to a lush tropical preserve. Lovely kitchen, spacious yard (18,433 SF) & pool. Oversized master: walk-in closets, lrg bath. Impact glass.

6/6.5 on quiet 38,768 SF tropical lot. Mahogany entry doors, bright liv & din rms. Gourmet eat-in kit, butler’s pantry, lrg fam rm, grand master with balc overlooking pool. 3 car gar.

ADDRESS 680 Destacada Avenue

ADDRESS 7950 SW 120 Street

OFFERED AT $2,495,000

Ashley Cusack 305.798.8685 AshleyCusack.com

OFFERED AT $2,445,000

Ashley Cusack 305.798.8685 AshleyCusack.com

food & wine 2016

Lifestyles OF SOUTH FLORIDA

MIAMI BEACH Finest in Italian & European design, chic 2/2 with meticulously curated living spaces, direct ocean views, 60' long balcony.

ADDRESS 5555 Collins Avenue #14K OFFERED AT $949,000

Nancy Batchelor 305.903.2850 NancyBatchelor.com

SNAPPER CREEK LAKES CORAL GABLES

MIAMI BEACH

Tropical Gated Estate – An Island Inspired Sanctuary On 1.5 Lush Acres

Renovated Carlos Schoeppl 3/2 architectural gem, eat-in kitchen, impact windows, garage, terrazzo & wood floors.

An artful blend of fine design, exquisite materials & meticulous craftsmanship. Formal & casual living, 13-seat theater, gym, staff qrtrs, gazebo, full summer kitchen. 8,338 SF interiors: 7BR, 9 full + 2 half BAs. Rebuilt in ’04. Marina access.

ADDRESS 6145 La Gorce Drive

ADDRESS 10200 Old Cutler Road

OFFERED AT $1,699,999

Vivian Serralta 305.772.7717 Ana Collongette 305.496.5286

OFFERED AT $4,200,000

Nancy Batchelor 305.903.2850 NancyBatchelor.com

SOUTH MIAMI 5971sw86.com

MIAMI BEACH

South Miami’s Finest Residence Features Timeless Style

Amazing Contemporary Aqua Penthouse

Fabulous Giorgio Balli design, classic lines, built 2007. 6BR, 5.5BA, elegant formal living & dining rms, luxe fam rm, exquisite master, gourmet kitchen. Tropical pool & garden.

Breathtaking ocean, bay & Intracoastal views. Elegant 2,485 SF corner loft, 12' ceilings, gourmet kitchen. Wraparound balc, huge rooftop terrace with spa pool. 3 Parking, pets ok.

ADDRESS 5971 SW 86 Street OFFERED AT $1,849,000

Valaree Byrne 305.323.6231 MiamiRealEstateWorks.com

ADDRESS 201 Aqua Avenue, Penthouse 2 OFFERED AT $2,200,000

Nancy Batchelor 305.903.2850 NancyBatchelor.com

ewm.com Alhambra . Aventura . Brickell . Coconut Grove . Coral Gables - South Miami . Key Biscayne Las Olas . Miami Beach . Pinecrest - Palmetto Bay . Weston Town Center

KEY BISCAYNE Island living in exclusive gated enclave. 7/7.5, quality finishes, outstanding floor plan. An absolute treasure in paradise.

ADDRESS 42 Grand Bay Estates OFFERED AT $4,000,000

Carole Smith 305.710.1010 42GrandBayEstates.com

COCONUT GROVE

COCONUT GROVE Genteel living next to dedicated park land. Elegant 3/3 on double lot with vaulted ceilings & unique architectural features.

ADDRESS 3615 Palmetto Avenue OFFERED AT $1,625,000

Carole Smith 305.710.1010 3615PalmettoAvenue.com

Dramatic Waterfront Gem In The Moorings Waterfront 5BR, 5.5BA home nestled in park-like setting. Masterful display of modern architecture in one of the Grove’s finest neighborhoods. Indoors & out meld. As a bonus, there is a 50' boat dock/no bridges to bay & 24-hour security.

ADDRESS 3333 S Moorings Way

Carole Smith 305.710.1010 3333SMooringsWay.com

OFFERED AT $3,820,000

SNAPPER CREEK LAKES CORAL GABLES

CORAL GABLES

Bali Modern Home – Access to Private Marina

Stunning Coral Gables Waterfront

Located in gated Snapper Creek Lakes in Coral Gables, Bali modern 5BR, 6.5BA has spacious outdoor pavilion with summer kitchen & pool. Enjoy access to the private marina.

With 125' of water frontage and 2 boat slips, this fully remodeled 6BR, 6BA gem is perfectly situated along the Coral Gables Waterway creating a bright, airy & welcoming home.

ADDRESS 5455 Arbor Lane

ADDRESS 5850 Riviera Drive

OFFERED AT $5,475,000

Judy Zeder 305.613.5550 | Nathan Zeder 786.252.4023 AllMiamiRealEstate.com

OFFERED AT $4,500,000

Judy Zeder 305.613.5550 | Nathan Zeder 786.252.4023 AllMiamiRealEstate.com

the local SOURCE

Sweet

SUCCESS

With her new MiMo district shop, Paula Barth plans to bring some of the world’s best chocolates to the Magic City.

A

s it often happens, a particularly harsh winter up north turned into something sweet for Miami. In this case, it came in the shape of a tiny chocolate shop that opened this past fall in the MiMo District. Its owner, Paula Barth, who a decade ago debuted her first store in Boston’s historic Beacon Hill neighborhood and turned it into one of the city’s most respected chocolate emporiums, set her sight on the 305 because she just “didn’t want to face the cold anymore.” It also didn’t hurt that buzz and excitement kept swirling around the up-and-coming MiMo neighborhood, where she and her husband had bought a winter home years ago. “We started seeing restaurants and boutiques come in. I decided that if good things are going to happen here, let me get in on the ground floor.”

And so in October, she opened the doors to the Miami version of Beacon Hill Chocolates, a gem of a boutique that tempts the most iron of wills with more than 80 varieties of handmade, artisan chocolates artfully arranged in glass display cases and apothecary jars. Barth sources all of the treats herself, from small chocolatiers around the world who make high-quality candies in small batches and by hand. “Chocolatiers are artists,” she said. “If you have a passion for chocolate, you have a passion for art. People sometimes don’t realize what it takes to produce a handmade artisan chocolate.”

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Customers can package their luscious sweets in keepsake gift boxes that feature vintage and contemporary photographs of classic Miami scenes.

In addition to classic shapes, there are novelty candies such as chocolate labs—puppy-shaped, of course—and kittens for cat lovers. The cozy shop, decorated with striped wallpaper, whimsical photographs and plaques that praise chocolate, also offers nuts and Italian-style gelato.

So what’s different between the Boston and Miami markets? Up north, Barth said, peppermint has proven more popular while Miamians reach for flavors like key lime, passion fruit, lavender and ginger. “I’m still learning about this market,” Barth said. “Boston is very homogeneous. Miami is very multicultural, and it’s a hot climate. I’m reinventing myself.”

It’s not the first time. She opened the original Beacon Hill Chocolates in Boston partly because she wanted a good chocolate source—for herself. “There was nowhere there to get really good chocolate, and I love chocolate,” she said. After waiting two years for the right space to open up, she plunged into her new venture. “I had no business plan and no retail experience,” she said.

“But I knew what good chocolate was, and I was confident I could learn the rest.”

TEXT BY JANA SOELDNER DANGER / PHOTOGRAPHY BY FELIPE CUEVAS

Beacon Hill Chocolates, 6318 Biscayne Boulevard, Miami; 305-560-5300; beaconhillchocolates.com.

“If you have a passion for chocolate, you have a passion for art. People sometimes don’t realize what it takes to produce a handmade artisan chocolate.”

Opposite: an apothecary jar holds ivory chocolate almond bark; and a sampling of handmade, artisan chocolates. This page, clockwise from top left: packets of gourmet hot chocolate mixes; the shop’s cozy, eye-catching interior; proprietor Paula Barth sampling one of her chocolates; keepsake boxes for gift-giving; Miami souvenir keepsake boxes and a plaque praising chocolate; artisan gourmet nuts in flavors like hot chili and key lime.

www.miamiindulge.com | FEBRUARY / MARCH 2016 | INDULGE

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Preproduction model shown.

the movers

PEOPLE WHO M OV E M I A M I .

{RAINMAKER}

Francisco Unanue

A bean counter and then some: the scion of Goya Foods oversees the Hispanic family-owned brandâ&#x20AC;&#x2122;s Florida operations from a gleaming, state-of-the-art facility on the edge of the Everglades.

TEXT BY REBECCA KLEINMAN / PHOTOGRAPHY BY NICK GARCIA

www.miamiindulge.com | FEBRUARY / MARCH 2016 | INDULGE

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the movers “I like how Miami keeps growing and isn’t stagnant.

It’s dynamic and has changed so much in the 30 years that I’ve been here.” policy so anyone can come up to my office and talk about anything including personal issues. I know everyone’s name in the warehouse, and it’s the same with my family at our Puerto Rico factory, where some employees have been with the company for 50 years.”

BEST DAY ON THE JOB “I thrive on the day-to-day challenges. Issues come up all the time from sales to suppliers, like a shipment is late due to traffic or rain, so the receiver at the grocery store won’t allow the truck driver to unload, and he has to return to the warehouse.

A rainy morning can really mess up the whole process. You may have the best plan, and then it all changes in seconds. I may come in planning to sit down with the sales team and end up dealing with distribution logistics all day.”

WORST DAY ON THE JOB “When there’s nothing to do. I get a little worried when it’s too peaceful and quiet. It doesn’t happen often though since we stay pretty busy around here. We don’t get much of a break.”

VITALS The eldest of Francisco and Diana’s four children celebrated his 53rd birthday in January. The New Jersey native grew up in Puerto Rico, where his grandparents, Prudencio and Carolina, emigrated from Spain, before founding Goya Foods in New York in 1936. After studying at Bradley University in Illinois, and Universidad del Sagrado Corazón in San Juan, he moved to Miami for a summer job in 1985 and never left. Divorced, he’s the father of 16-year-old Francisco and 15-year-old Gabriela.

CURRENT POSITION As both the president of Goya Foods of Florida and sister company Sazon, Inc., in nearby Doral, oversees 500 employees at distribution centers in Miami, Orlando and Buford, Ga. FIRST PAYING JOB “When I was 16, I worked on the tomato sauce line at our Puerto Rico factory for a summer. It was before there were automated palletizers, too. We had human machines back then.”

BEST ADVICE EVER RECEIVED “During my high school years, family dinner conversations often turned to what we were going to do with our lives. My father would say it didn’t matter what we studied in college but just that we were the best at it. He also stressed to pick a job that you love so it isn’t work.”

MOMENT YOU KNEW YOU HAD MADE IT “As more responsibilities are thrown your way, you suddenly realize one day that you’re running real businesses and managing 500 people.”

44

GREATEST ACCOMPLISHMENT “Working my way up the ladder.”

GREATEST EXTRAVAGANCE “Sports cars, though I’m not on Jay Leno’s level. It’s an obsession that began when I was a little kid with my dad’s Corvette. I don’t collect vintage cars since they require too much maintenance. I just like to drive and have even tried out some race tracks in Europe.”

SOMETHING PEOPLE DON’T KNOW ABOUT YOU “I hate horror films.

If you want to watch gore, just turn on the news.”

IF YOU COULDN’T DO WHAT YOU DO FOR A LIVING, WHAT ELSE WOULD YOU DO “I get asked that question all the time, and I can’t answer it.

But I could never work in corporate America with all its reports and meetings. When do people actually get any work done? We don’t operate that way.”

BEST THING ABOUT DOING BUSINESS IN MIAMI “Florida in general is business friendly, and we have great relationships with our accounts from big grocery stores to independents. I like how Miami keeps growing and isn’t stagnant. It’s dynamic and has changed so much in the 30 years that I’ve been here.”

LAST TIME YOU DID SOMETHING NEW FOR THE FIRST TIME “I took a snowboarding lesson in Colorado a year ago, and after two hours of falling on my hands and rear end, I decided to stick with skiing.”

AS A KID WANTED TO BE “I always wanted to work with my dad, and it just turned out to be in the food industry. When we were little he’d take us to the factory on Saturdays. It was a big treat.”

ZEN MOMENT “The first half hour when I get home from work and have the house all to myself, and there’s complete silence.”

BEST THING ABOUT THE JOB “The people. We have an open door

PERSONAL MOTTO “Treat others as you like to be treated.”

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the movers Why is it so important to end hunger in South Florida?

There's a cycle of poverty and it starts with hunger. When kids aren’t eating well a couple of things happen: one, they don't learn as much or as well because their cognitive skills are compromised; and two, they have health issues. When you have a crippled ability to learn and you couple that with health issues, then the chances for you to find a high-paying job are minimized. And when your chances are minimized, your cycle repeats because you can’t afford healthy, nutritious food.

Hunger is a key factor.

{ADVOCATE}

PacoVelez

In honor of Feeding South Florida’s 35th anniversary, we catch up with the man leading Miami’s fight against hunger.

I

t was nothing short of destiny because “I grew up serving,” said Paco Velez, President and CEO of Feeding South Florida.

“Whether it was as an altar boy or working in customer service at Walmart, I've always wanted to help people.” Taking a job at the San Antonio branch of Feeding America right after graduating from Baylor University in Waco, Texas, Velez found his calling in the food banking industry, where it turned out he had a knack for the business of feeding America's hungry: In the 12 years he spent as the Director of Agency Relations in San Antonio, Velez's department grew from a team of two to an 80-person operation that introduced new programs like community gardening and after-school snacks for kids in need.

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Velez's ingenuity was not lost on his colleagues at Feeding America, the national organization that oversees the regional ones, and in 2012 he was tapped to help bring Feeding South Florida out of a six-figure debt. Since then, the Pembroke Park-based organization has entirely bounced back, increasing the amount of meals it provides to South Florida families to 30 million pounds per year.

Now, as it celebrates its 35th anniversary, Velez wants to bring Feeding South Florida to the next level by helping low-income families become healthier and more selfreliant. Here, we talk to him about why the organization’s local fresh food partners are so critical, the importance of education in helping families and why hunger is such a vital problem to solve.

INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

What are some of the biggest challenges facing Feeding South Florida today?

It's really about putting a face to the need. There's a stigma when it comes to hunger. The idea that people aren’t able to put food on the table because they're not working enough or because they’re taking advantage of the system. In reality, folks don't want to rely on someone else for their food. People want to go to the grocery store and make food for their family, but they simply can't always afford it because they have to pay other bills. Getting the community to understand the struggles our families are going through on a daily basis is definitely a big challenge, and it impacts our fundraising abilities.

How has nutrition become part of the equation for your organization?

Health has definitely become an issue and it’s one of the paradoxes of low-income families, where obesity dangers run high. Buying nutritious food is a struggle because a lot of times people can’t afford it and don’t know how to prepare it.

And we don’t just want to give them food they don’t know how to prepare. So we help families with hands-on training, teaching them how to eat properly for certain parts of their body, helping them understand the benefits of eating good foods, and the dangers of eating unhealthy food.

What are Feeding South Florida families eating?

We primarily work with raw goods, raw ingredients and grocery items.

We’re blessed with an abundance of farms in South Dade, who send fresh produce ready to be distributed to our families. We have about 420 retail outlets that we work with and pick up from in the tri-county area, filling our trucks with food as often as three times a week, and delivering the goods to our warehouse in South Broward. From there, the goods are sorted and packaged by our volunteers and delivered to families through our Mobile Pantry program.

What’s next for Feeding South Florida?

Getting to a place where we’re not only providing meals, but also providing long-term opportunities, including workforce training and development programs. Right now, we’re putting together a curriculum to be approved by the Department of Agriculture to train warehouse managers and drivers. There’s a shortage of these positions in South Florida, including among the various donors we already work with, so we’re trying to train people in those areas so we can place them in good jobs. That’s a big part of our vision.

TEXT BY NICOLE MARTINEZ / PHOTOGRAPHY BY NICK GARCIA

DID YOU KNOW 13.7% of the South Florida population is food insecure, with 785,040 people unsure where they will get their next meal.

Children are especially at risk: about 280,630 kids go to bed hungry in South Florida.

It doesn’t cost much to move a pound of food: A dollar equals six meals, and for every dollar donated, Feeding South Florida can provide about $12 worth of food to hungry families.

Feeding South Florida’s annual Outrun Hunger 5k will take place March 15 at Hollywood’s Charnow Park. To participate or make donations, go to feedingsouthflorida.org.

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the movers

{ENTREPRENEUR}

Della Heiman A Harvard business school grad, she’s the mastermind behind the South Florida’s newest eating concept —a culinary incubator called Wynwood Yard.

W

hen Della Heiman found herself sequestered in a hotel for two months while training to be a Bikram yoga instructor, the thought of downing pizza and other fast food every night, as her classmates were doing, made her sweat.

Her solution: the then-vegan bought a rice cooker. “I had beans soaking every night in my room and vegetables spread out all over the place!” Heiman recalled with a laugh.

“My roommate and I ate brown rice, steamed veggies, all kinds of beans—it was delicious! And I learned a lot about cooking in tiny spaces!”

So it’s only fitting that today, armed with a degree from Harvard Business School to go along with her yoga certification, the 28-year-old Heiman serves hungry customers plant-based customizable bowls of greens, grains and vegetables from a small food truck she named Della’s Test Kitchen. It’s part of her larger endeavor, Wynwood Yard, a culinary incubator and cultural hub where entrepreneurs can test out their ideas. Born out of her frustration over efforts to launch a brick-and-mortar restaurant amid skyhigh prices and unfriendly lease terms, Wynwood Yard is a green space that, in addition to Della’s truck, boasts three rotating food trucks, a full bar, an herb and vegetable garden, and a cultural space with yoga, nutrition and cooking classes. There’s also LivBox, a sustainable container home that is available to rent out for dinner parties.

“The space is a big experiment, but I want to give local entrepreneurs an opportunity to succeed, especially those facing high barriers to entry,” Heiman said.

Growing up the oldest of three kids in a tight-knit Cincinnati family who owns a textile business, she loved to bake. “My friends in high school remember me for my fancy layered birthday cakes, and they were filled with processed sugar,” she said. She grew increasingly interested in nutrition while studying at Washington University. “I started to understand the health crisis in this country and that has to do with what we are putting into our mouths. It was a driver for me to change my own lifestyle and care about what I was cooking and eating.”

During college she studied abroad in Chile, Peru, Spain and Mexico, living with families and taking note of the thoughtfulness they gave to what they ate. She zeroed in on the issue of accessibility, traveling to Chilean villages to teach women without running water how to cook. After college, Heiman spent three years in Israel, shopping daily at the markets and gathering recipes from Jewish and Arab villages.

When a work trip brought her to Ethiopia, she discovered exotic spices. Later, while at Harvard, she’d delight dinner guests who didn’t realize their meals lacked meat, eggs and dairy. When she’d tell them how they could cook such great meals themselves, they’d respond that they’d rather she do it.

She realized she was onto something. In 2014, she made her way to Miami with the idea of opening a restaurant.

Though her days at Wynwood Yard are long, she’s optimistic. “My goal is for people who wouldn’t normally eat this way to get excited about it,” said Heiman, who lives in Midtown. “My favorite thing is for someone to tell me they hate vegan food and then tell me it’s the best thing they’ve ever eaten!” Namaste.

TEXT BY LAUREN COMANDER / PHOTOGRAPHY BY FELIPE CUEVAS

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the movers {EDUCATOR}

Larry Rice

So when this son of a single mom who worked as a keyboarder became the first in his family to go to college (his sister and older brother would later follow suit), it was no surprise that his destination would ultimately be Johnson & Wales University’s Charleston Campus for an associate’s degree in culinary arts. Today, with a slew of additional degrees to his name and a roster of culinary and academic achievements, Rice leads the school’s North Miami Campus as president, a post he officially assumed last summer, after 22 years on-site in various roles. “It felt right,” said Rice, who along with the famed culinary program also oversees degrees in majors like Criminal Justice and Fashion Merchandising and Retailing.

At the festive culinary school, where students don proper uniforms in class and the halls are lined with their ornate creations (think mouthwatering chocolate sculptures and tiered cakes), Rice is focused on producing chefs who can adapt to a shifting economy where only the strongest survive. “Chefs have to be leaders and managers now,” he said. “You have to understand how to keep the doors open.” The key to this, he said, is critical thinking and problem-solving skills, marketing savvy and math know-how. “Our students aren’t just learning the traditional mother sauces and methods of cooking,” said Rice, 46, who lives in Plantation. “We are teaching them lifelong skills that will be sustainable for years to come.”

“Farm to table is not just a trend, it’s going to be a way of life.”

After a steady climb to the top post at Johnson & Wales University’s North Miami Campus, Dr. Larry Rice recounts his journey from pancakes to jackfruit.

W

hen Dr. Larry Rice was a young boy growing up in rural Union, South Carolina, the expectation was that he’d marry his high school sweetheart and settle into a career as a welder or a grinder. But something else, something bigger, was pulling at him. Just consider his weekend mornings, which he spent trying to create the perfect pancake for his little sister. (“My goal was to find the right height, the right density, the right caramelization on the exterior,” he recalled with a laugh. “My sister just wanted to indulge in my food!”)

Consider too his 16th birthday, when he applied for a job as a dishwasher at the finest restaurant in town, a now-shuttered chain he equates with Outback Steakhouse. Within months, he was a high school student by day and head cook at night, responsible for staff that was “old enough to be my mother or grandmother,” he said.

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INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

Because Rice believes the focus on healthy food is here to stay, he’s made a point of supporting classes that address health, wellness and sustainable foods. An edible landscape on campus features more than 100 varieties of fruits and vegetables. “Farm to table is not just a trend, it’s going to be a way of life,” he said. He also predicts food styling will become increasingly important. “Plates have to come out looking perfect, and the smell has to be enhanced through natural smells,” he said.

While the culinary students hone these skills in nine state-of-theart cooking labs, criminal justice students across campus hole up in a fingerprinting lab and fashion students learn in a mock boutique and boardroom. All gather at The Mix, the school’s cafeteria that serves more than 99 cultural cuisines. The school’s various majors intersect in the real world, Rice said, and while he’s mum on the details, he’s planning a big event for 2016 that will bring them all together with a performing arts organization. He’s also planning two new bachelor programs for Fall 2016, one in Entrepreneurship that will allow students to hone their ideas alongside mentors and another in International Business Administration that will include a study abroad component.

His plate full at work, Rice still finds comfort cooking for his family, who transitioned together to a vegan lifestyle nearly four years ago after watching a documentary and reading a book touting health benefits. “I realized that knowing all I know about culinary arts, food manipulation, flavors and methods of cooking, I could live a healthy life without animal protein,” Rice said. So instead of perfecting breakfast for his sister, he recently braised jackfruit for a mock hash with a low-country twist for wife Michele, an associate professor of conflict resolution at Nova Southeastern University who he met at church while both were studying at Florida International University, and his daughters, one a high school junior and the other pursuing a master’s degree in Orlando.

“My daughters couldn’t tell the difference from the meat dish they ate in the Carolinas!” he marvels. “When you braise it the right way, it has the consistency of meat without the cholesterol and with all the potassium and antioxidants that come with jackfruit!” Next up: pancakes, vegan-style?

TEXT BY LAUREN COMANDER / PHOTOGRAPHY BY NICK GARCIA

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the movers

A

{PRODUCER}

Cathy Rick-Joule

The Miami Boat Show is celebrating its 75th birthday with a slew of new attractions in a fabulous new home—the Miami Marine Stadium.

Meet the powerhouse woman at the helm.

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INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

s Alanis Morissette would say: Isn’t it ironic?

You might think the person helming South Florida’s beloved Miami International Boat Show was a born islander, someone who grew up surrounded by water, sailing the high seas, or at least swimming in them.

And if you thought so, you’d be wrong. In fact, Cathy Rick-Joule, who heads the effort to produce one of the Magic City’s splashiest affairs, is quite the opposite —a farm-grown, landlubber from Montana who grew up driving tractors and going on hikes. “My father would let us do whatever we wanted,” she recalled recently. “He didn’t raise us as either boys or girls. As long as we did it right, we were good.”

She’s still doing it right all these years later, albeit in far more aquatic environs. As Vice-President of Boat Shows at the National Marine Manufacturers Association, the parent organization behind the legendary event, Rick-Joule manages the production of the Miami show, which takes place Feb. 11 to 15 and celebrates its 75th anniversary this year. Most impressive? She’s not only helping introduce new elements—like an expanded culinary offering that includes a beer garden, a “wine down lounge” and a makeyour-own pizza stand for kids, plus special exhibits like Sonny Crockett’s original “Miami Vice” Scarab—she’s also navigating the show’s move to a new location: the iconic Miami Marine Stadium. And while there may be lots of bells and whistles (more than 1,200 new boats in 600,000 square feet of exhibitor space) Rick-Joule insists that, at heart, the show remains focused on families and friends who share a love for the sea. “The people in this industry are full of light and energy,” she said. “It’s a great sport to spend quality time on the water with people you love.”

Such simple but meaningful values run deep in RickJoule, whose parents were hard-working egg farmers for many years and who instilled in her a strong work ethic and a sense of adventure. It was her parents’ unwavering pluck that inspired her to work to climb the ladder in the marine field, an industry largely dominated by men. Armed with a Bachelor of Science from Montana State University, after college she worked at a ski resort in the food and beverage department. “I enjoyed my time working there, but one day I felt like I needed more of a grown-up job,” she said.

“I saw an ad in The Village Voice and decided to move to New York.” Within days, she landed a job as a temp with the National Marine Manufacturers Association—and the rest is history. From the beginning they said “that I didn’t seem like the typical temp,” Rick-Joule said. Over the years, she moved up the ranks while gaining experience with boat shows in Florida. She has been managing the Miami edition for over a dozen years, and also oversees shows in several other cities across the country.

When she’s not steering the ship for one of those shows, Rick-Joule, along with her husband, is often setting sail on her 30-foot Alden, aptly named Cathy Ann, which she keeps docked in Biscayne Bay near downtown Miami.

And because the inland girl in her remains alive, she also enjoys riding Harley Davidson motorcycles. The best of both worlds. “Yes,” she said. “I’m very lucky.”

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the movers

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INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

{EXPERT}

Amaris Jones

The Miami cook and caterer who helped rapper Rick Ross famously drop 80 pounds shares with us her tenets of healthy eating.

C

hef Amaris Jones, owner of Elite Lifestyle Management and former co-owner of South Street, a short-lived but popular and highly acclaimed soul food restaurant in Miami’s Design District, took on an interesting challenge last year: she was commissioned to help rap music artist Rick Ross lose 80 pounds. He “worked late nights in the recording studio with other artists,” she said, “and would snack on whatever was available, which was often junk food.” Jones’ first task: help the rapper become more aware of his eating choices and teach him to listen to his own body. “I would ask him to think about how he felt when he went out to eat,” she recalled. “If his body didn’t feel good after eating something— that was a sign.” Next, she developed meal plans that included healthier versions of classic Southern dishes that put nutrition on the plate without sacrificing taste.

Fast-forward to now: Ross dropped the pounds, and Jones added healthy eating expert to her long list of culinary qualifications. A sought-after chef and caterer, she also hosts pop-up Sunday nights at The Forge, where she serves her signature Southern fried free-range chicken and fresh new takes on classic sides like collard greens with smoked turkey, fried corn and sweet potato biscuits with cinnamon rum honey butter.

Here, the self-taught pro, who grew up in Philadelphia’s South Street learning to cook from the women in her family, shares her five rules of healthy eating.

SNACK AWAY If you’re trying to lose weight, you might be tempted to not eat in between meals. But that just makes you feel hungrier throughout the day. Instead, Jones said, reach for “feel-good snacks that actually make you feel good. One of Ross’ favorite snacks is pear spiced with cinnamon and honey. He also likes a coconut yogurt parfait with fresh berries and mango.”

SPICE UP YOUR LIQUIDS “I asked Ross to drink warm water with lemon first thing in the morning. It’s a great way to alkalize the body, meaning to balance out the acids. He’s not a coffee drinker, but I am. When I traveled to Istanbul, Turkey, twice last year, I discovered cardamom coffee and I loved it. So when I returned, I started adding the spice to my coffee every day at home. Cardamom not only reduces the acidity in coffee and neutralizes the stimulating effects of caffeine, it also has detoxifying qualities.”

GET ON THE JUICING BANDWAGON “Ross replaced sugary soft drinks with wholesome, nutritious beverages. I think everyone should incorporate fresh veggie and fruit juices into their lifestyle!

Ross loves my ginger, beet, mint lemonade, which boasts great antioxidant and anti-inflammatory properties.”

DON’T GIVE UP ON PROTEIN “I encouraged Ross to eat high-quality proteins. Organic, free-range, grass-fed and wild meat and fish—all of these help reduce sugar cravings. I substituted more protein for carbohydrates in his diet.”

REMEMBER: ATTITUDE IS EVERYTHING What you eat matters, yes.

So does how you eat, Jones said. “It’s important to eat mindfully,” she said. “Always bless your food and have a feeling of gratitude while you’re eating.”

TEXT BY MARIA DE LOS ANGELES / PHOTOGRAPHY BY NICK GARCIA

www.miamiindulge.com | FEBRUARY / MARCH 2016 | INDULGE

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the life

D I N I N G. E N T E R TA I N I N G. A N D H AV I N G F U N I N T H E 3 0 5 .

{DISH}

TABLE FOR

TWO

Because date night should be more than a once-a-year thing, check out our picks for where to light the fire again.

FELIPE CUEVAS

A romantic repast awaits at Pinch Kitchen in the Mimo District.

T

he birds and bees may not do it, but the Obamas made it part of the national conversation. We’re talking about date night, a 21stcentury practice as the antidote to overscheduled parents and dualincome couples who must pencil in time to remember why they fell in love in the first place. Rather than waiting for Valentine’s Day to roll around once a year, turn sharing a delicious dinner and good wine together into a more regular occurrence. From a French brasserie to one of the world’s most famous destinations for molecular gastronomy, here’s a start to a romantic, Magic City routine.

PINCH KITCHEN Upper East Side Pinch Kitchen’s chocolate soufflé is not only heavenly but sustainable.

After scooping out navel orange segments for fresh-squeezed juice, chef owners John Gallo and Rene Reyes fill leftover rinds with a Valrhona chocolate mixture and flash bake them in a 425-degree oven. “The orange presentation is pretty and adds a bitter flavor to tone down the sweetness,” said Gallo, who perfected its crème anglaise topping during his stint at Barceloneta. “It takes two people to strain and whisk quickly in an ice bath, or you wind up with scrambled eggs.” 8601 Biscayne Boulevard, Upper East Side; 305-631-2018; pinchmiami.com.

the life Clockwise from left: Pinch Kitchen’s chocolate soufflé served in a navel orange; the signature black truffle explosion at Alinea; Le Zoo’s French onion soup is perfection; the linguine alle vongole with middleneck clams from Il Vaporetto; Pisco y Nazca’s Peruvian-inspired salmón Andino.

LE ZOO Bal Harbour If you think bubbling hot French onion soup is a hard sell in Miami, guess again. Le Zoo’s most popular item takes hours to prepare, beginning with a rich veal stock base. It’s served in a classic crock with just the right depth and lip for the combination of provolone and Gruyère to grab.

“It’s the easiest soup to fall in love with as a child because there’s half a pound of cheese on top,” said restaurateur Stephen Starr, who likens eating the gooey, broiled crust to “an experience.”

9700 Collins Avenue, Bal Harbour; 305-602-9663; lezoo.com.

DINING BEYOND DADE Fancy Italian in Fort Lauderdale for Valentine’s Day? Here are three places to spoil your sweetheart.

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IL VAPORETTO South Miami Named for Venice’s famed water taxis, Il Vaporetto opened in Trattoria Sole’s former space off of Sunset Drive. The owner—also the man behind Old Lisbon Portuguese restaurant just down the street—opted for Italian this round, even though executive chef Pedro Geres hails from Spain. Of the 100 diners he feeds on an average night, the 28-year kitchen veteran guesses a third order linguine alle vongole.

“The clams taste just like ones I ate as a kid growing up next to the sea,” he said, of middlenecks steamed in pinot grigio and nestled in his go-to pasta brand. “De Cecco is still the best.” 5894 Sunset Drive, South Miami; 305-763-8004; ilvaporetto-restaurant.com.

Casa D’Angelo has been going strong since 1998 thanks to its homemade pastas and meat lovers’ specials.

Try chef Angelo Elia’s veal two ways: roasted for ragu over fettuccine, or in a classic Milanese 16-oz. chop.

Save room for tiramisu and the other surprise best seller—the apple tart.

1201 North Federal Highway; 954-564-1234; casa-d-angelo.com.

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PISCO Y NAZCA Kendall Plucked from the Peruvian Amazon, executive chef Miguel Fernandez shared his native cuisine at Gastón Acurio’s La Mar in San Francisco, before relocating here to helm Pisco y Nazca.

Along with his treasured heirloom recipes, he imports Andean ingredients like tri-color quinoa and huacatay, black mint that tastes a bit like basil. “Peruvians use huacatay a lot in aioli, especially to dip rotisserie chicken,” said Fernandez, who prefers blending it with jalapeños, garlic and cilantro for a paste to coat salmón Andino. “My girlfriend asks me to bring this dish home every night.” 8405 Mills Drive, Suite 206, Kendall; 305-630-3844; piscoynazca.com.

TEXT BY REBECCA KLEINMAN

Big Time Restaurant Group believed so much in chef Louie Bossi’s home-style cooking, they named their latest eatery after him.

Bossi’s passion shines through in signature dishes like strozzapreti, and porchetta rolled and stuffed with rosemary and sage and smothered in a pesto-meets-marinara sauce.

Have it all yet again with cream cheese and ricotta cheesecake. 1032 East Las Olas Boulevard; 954-356-6699; louiebossi.com.

At Valentino Cucina Italiana, chef owner Giovanni Rocchio continues his father’s South Florida culinary legacy. The everchanging menu covers the full gamut, but who would mind being vegetarian for a night with beet, mascarpone and hazelnut salad drizzled in vanilla vinaigrette, followed by butternut tortelli?

620 South Federal Highway; 954-523-5767; valentinocucinaitaliana.com.

FELIPE CUEVAS (PINCH KITCHEN)

ALINEA POP-UP Miami Beach While his three Michelin-starred Alinea restaurant in Chicago is being renovated, chef restaurateur Grant Achatz is taking his show on the road. His pop-up series will make a stop at Faena Hotel, from February 17 to March 13, where Florida foodies can savor his signature black truffle explosion. “It’s one of the dishes that I prepared for Henry Adaniya during my audition at Trio for my first position as executive chef,” said Achatz, of his circa-2001 creation that’s been on Alinea’s menu from its inception a decade ago. 3201 Collins Avenue, Miami Beach; 305-534-8800; faena.com; website. alinearestaurant.com.

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st. regis bal harbour 9703 collins avenue miami beach, florida BHBurgerBar.com 1.305.993.0711

the life {POUR}

BITTER TRUTH

Bitters are the latest bartender rage.

Here, superstar mixologist Julio Cabrera, from Miami Beach’s Regent Cocktail Club, explains how can you bring the delicious buzz home.

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itters—from aperitifs to digestives to that ubiquitous tiny bottle of Angostura that probably lasts longer than most marriages—are the hottest thing in cocktails these days. Despite the buzz, however, it’s hard to know exactly what to do at home with bitters, so we sought out advice from the ultimate source, the supreme Classic Cantinero (gentleman bartender) himself, Julio Cabrera. Consultant, educator and managing partner of the internationally acclaimed Regent Cocktail Club at the Gand Hotel in South Beach, which consistently ranks as one of the world’s best hotel bars, Cabrera has won nearly every possible cocktail award, including being named Bartender of the Year by the U.S. Bartenders’ Guild.

We asked him to share the five things today’s cocktail lover needs to know about bitters.

and bitters. Combining those ingredients is all about finding balance. And that’s what bitters do, they help create that balance.”

FIRST OFF: BITTERS AREN’T NEW. “When ancient Egyptians steeped medicinal herbs in wine to make them more palatable—the bitter was born. So, hundreds of years later, when the first cocktail came to be…bitters were already old!

In the first printed reference to a cocktail, in 1806, the drink is described as a combination of four ingredients: a spirit, sugar, water and bitters. Today, when we think of a cocktail we still think of a main spirit, a sweet element, a sour element like citrus

TO USE BITTERS CORRECTLY, THINK LIKE A CHEF. “When I worked at Michy’s and Sra. Martinez eight or nine years ago, the customers at the bar were food lovers as well as cocktail lovers, so I would explain that I used bitters like a chef uses salt. Bitters are a condiment and just a little can work wonders. An Old Fashioned with bourbon and simple syrup is just sweet whiskey. Add a couple of drops of Angostura bitters and you have a complex drink with nuance and a balance of flavors.”

THERE ARE MANY KINDS OF BITTERS. “It can be a little confusing because the Italians use the word ‘Amari,’ which translates as ‘bitter,’ to describe a group of mainly herbal aperitifs that can also have a sweet edge, like Campari, Aperol and vermouth. Then there is another group of Amari that are for after dinner; these are bitter, herb-infused digestives like Fernet Branca and Averna. We use these in cocktails too but by the ounce; when I say bitters, I mean the tinctures we use by the drop—very concentrated flavors of herbs, seeds and tree bark (like quinine that you also find in tonic water) in alcohol. These tinctures, like the classic Angostura bitters, help heighten the aroma and add unique flavors to a cocktail.”

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THINK BEYOND HERBS AND ANGOSTURA. “A decade ago at a bar in Wynwood, I was playing around with a chorizo bitter to liven up traditional cocktails like the Old Fashioned and Manhattan. It had the classic bitters elements–the herbs—but it also had a bit of smokiness and brought a whole new character to drinks. Today, at the Regent Cocktail Club, I make a Chicharron Old Fashioned for our Havana Night every Wednesday using pork belly bitters. It sounds crazy, but it is wildly popular.” Cabrera also recently developed “cigar bitters” to feature in a Calle Ocho Old Fashioned at Ball & Chain, where he consulted on the cocktail menu for the Little Havana bar’s reopening. “These days you can buy celery bitters, mole bitters—all sorts of flavors are commercially available.”

DON’T BE AFRAID TO MIX AND MATCH. “When it comes to showing what a difference a bit of bitter makes, nothing beats an Old Fashioned, of course. But to really see what bitters can do, I love cocktails like the Vieux Carré, which combines two kinds of bitters. Created in New Orleans in the 1930s, the drink is named after the city’s French Quarter and uses both Angostura and Peychaud’s bitters, created as a health tonic in the 19th century

by a New Orleans pharmacist.

“Those few drops tie together the four other ingredients: Cognac, rye whiskey, Bénédictine and sweet vermouth. It’s a great cocktail that is always on my menu.”

VIEUX CARRÉ Makes 1 cocktail 1 oz VSOP Cognac 1 oz rye 1 oz sweet vermouth (such as Carpano Antica Formula or Dolin) 1 tsp Bénédictine 2 dashes Angostura Bitters 2 dashes Peychaud’s Bitters In a mixing glass, stir all six ingredients with ice until well chilled, then strain into a large rocks glass over fresh ice and garnish with a lemon twist.

TEXT BY LYN FARMER PHOTOGRAPHY BY FELIPE CUEVAS

the life {NEIGHBORHOOD}

DORAL If you’re sitting in ever-escalating Doral traffic, it’s hard to picture what the area was like not so long ago. Think swampland.

It was the late 1950s when Alfred and Doris Kaskel picked up 2,400 acres (between Northwest 36th Street and 74th Street and from Northwest 79th Avenue to 117th Avenue) for a scant $49,000 and opened Doral Country Club a few years later.

Then came a famous golf course, an explosion of industrial parks, and most recently the development of high- and mid-end homes and condos. Today, thanks to an influx of affluent Venezuelans and others from Latin America, the City of Doral is as caught up in luxury development as the rest of Miami.

Meet our Guide

Norah Lossada is president of Urbana Creative Group, a high-end branding, advertising and communications firm based in Doral. Lossada, a native of Venezuela, moved to the States in 1999 to escape her homeland’s growing political repression. She’s one of Doral’s better-known players, a pitch woman for the city’s growth whose projects include the marketing of the new Midtown Doral, a development at Northwest 107th Avenue and 79th Street similar to Midtown Miami, featuring condos, shops, restaurants and more. She’s raised two sons, Francisco, 17, and Cristobal, 19, in Doral, which means South Florida will forever be home, she said.

“After a certain number of years as an immigrant, even if you want to go back to your homeland, you find that your children are American,” she said,” “and they consider this their home.”

Who gets Venezuelan food right?

La Pérgola. They make the best hallacas, which are Venezuelan-style tamales wrapped in plantain leaves.

Also the best Venezuelan-style carne mechada with black beans, white rice and ripe plantains. It also is the Venezuelan bakery par excellence, with the most delicious pan de jamón. I love their

“If you go, don’t miss ordering a cachito de jamón (ham-stuffed crescent roll) with a jugo de lechosa, which is what we call papaya juice.”

La Pérgola

Doral City Hall

Norah Lossada, president of Urbana Creative Group.

empanadas and their cachapas (corn cakes topped with white cheese.) And there is no Venezuelan celebration without tequeños (fried bread sticks stuffed with queso blanco), which are also delicious here. If you go, don’t miss ordering a cachito de jamón (ham-stuffed crescent roll) with a jugo de lechosa, which is what we call papaya juice. 10771 NW 58th Street; 786-621-0880; lapergolacafe.com.

The best arepas in Doral?

The most traditional Venezuelan arepas in town are at El Arepazo, and you can order them with every possible stuffing or combination of stuffings. I always get the Reina Pepiada with avocado and chicken.

10191 NW 58th Street; 786-594-0726; elarepazomiami.com.

You’re planning an evening out and you want to start with a proper dinner.

I’d go to Olivos, which is a very nice Argentine fusion restaurant with delicious meats, fish and pastas. It’s a simple but elegant place with a lovely terrace and great lighting and everything you’d want

the life The best shopping in Doral?

on a nice night out. You always run into people you know there. 10455 NW 41st Street; 305-718-9968; olivosrestaurant.com.

Depends on what you’re looking for, but for furniture and design elements for the home, or even a nice hostess gift, I’d say the stores and showrooms in the Doral Design District area, along 79th Street. I love the Artefacto there, and the new Saccaro, which are modern furniture stores that also sell smaller home goods and gifts. Also, there are great Italian kitchen showrooms, stone and tile showrooms, places for rugs and fixtures.

The best place for live Latin music and dancing?

What if you’re looking for a calmer night of culture in Doral?

I love Paseo de las Artes, which is an open-air place where live theater and performance art happens inside cargo containers. They’re mini performances, about 30 minutes long, and you can go from one container to the next. In between, you can sit outside, have some pinchos and wine, and connect with other theatergoers until the next theatrical piece starts. It’s a wonderful, very different night out in Doral. 3635 Northwest 78th Avenue; 305-709-1900; paseodelasartes.net.

Say you need to pick up a few things for an impromptu gathering at home.

There’s a new Graziano’s Market in Doral, and it’s a great place for wines, prepared salads and hot foods, and amazing desserts and cakes. Anything with dulce de leche in it is divine! 11421 NW 41st Street; 786-475-8965; grazianosgroup.com.

Doral’s best-kept secret?

Quesos la Pradera makes all of the Venezuelan cheeses. They have the best queso Guayanés in Miami. They also make and package delicious cachapas, tequeños, quesos de guayaba. They have a shop where you can go in and buy all these and more. 1375 NW 97th Avenue, Bay 10; 305-406-0996; quesoslapradera.com.

Paseo de las Artes

“I love Paseo de las Artes, which is an open-air place where live theater and performance art happens inside cargo containers.”

Where to go for an afternoon in the Florida sun?

El Arepazo

That would be the Trump National Doral. It’s an 800acre resort with a great spa, pools, tennis courts, gorgeous tropical grounds, and of course, the golf courses, which are among the best known in the country. There are also great restaurants and bars, and a poolside café which is great for lunch. 4400 NW 87th Avenue; 305-592-2000; trumpgolfdoral.com.

Graziano’s Market

Artefacto

Tranquility

Where do the locals go for pampering?

There are two places: Menta y Canela, and in the same shopping center, Tranquility. You can get a manicure and pedicure at Menta y Canela for $20. Tranquility is a full-service spa, but you can go there to just get your hair blown out for another $20. So for $40, you’re ready for the perfect evening out. Menta y Canela: 9572 NW 41st Street; 786-542-0362.

Tranquility: 9566 NW 41st Street; 786-331-7061.

TEXT BY LYDIA MARTIN / PHOTOGRAPHY BY ZAK BENNETT

Trump National Doral ARTEFACTO; TRUMP NATIONAL DORAL (COURTESY)

La Covacha always has an amazing roster of acts coming through, from all over Latin America. Chino y Nacho were recently there, which is a Venezuelan pop duo. But all the concerts are amazing. And it’s just a great palace of nightlife and dancing. It’s a very Miami experience. 10730 NW 25th Street; 305-594-3717; lacovacha.com.

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the life

{ESCAPE}

Cactus

CLOSEUP Ready for a break from the sticky tropics? Try Phoenix in the sun-baked Sonoran Desert.

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kay, we get it. South Florida and Phoenix offer many similar positive attributes, especially when most of the country is buried under ice and snow. Both boast warm winters, baseball spring training and enough golf courses for even the most obsessed links lover to grow bored. But don’t you sometimes just want to see different scenery? There’s no better time than now through April to visit the desert in peak bloom.

SAGUARO SLUMBER PARTY The Hermosa Inn, a historic adobe home turned boutique hideaway, has had many interesting lives, beginning with that of its original occupant, a colorful cowboy artist named Lon Megargee. Its newest owners recently relocated the cramped lobby to a standalone reception area and renovated several of the 34 casitas with clean, colonial décor that includes four-poster beds and wide-planked wood floors.

Soaking tubs and beehive fireplaces beckon bubble baths and a good book. Wander its charming grounds to discover a retro kidneyshaped pool, Native American sculptures and hummingbirds feeding on native flora.

At cocktail hour, head to Lon’s restaurant, order a Copper City Peach Smash and sit under the century-old Lysiloma tree in the patio.

The Royal Palms is another residence converted to a resort and spa. Rather than

limit romance to February, the property hosts packages year-round in honor of the lovebirds who built the Mediterranean-Revival villa as a southwestern Taj Mahal. Arrange love notes, rose petals or full-on candlelit dinners throughout the hotel’s nine citrus flower-scented acres with outdoor fireplaces and secluded nooks. A maze of garden paths makes it nearly impossible to find the VIP-approved presidential suite within 119 casitas and rooms. Known as the Study, the Mix Up Bar’s firelit alcove has probably inspired a thousand makeout sessions, too.

(Of course, the tequila and mezcal-charged Smokin Berries helps the cause.)

The Ritz-Carlton, Phoenix, has been reborn as the Camby Hotel, Arizona’s first and only Autograph Collection address. The millennialminded, contemporary concept keeps the luxury status but loosens things up a little. The brand,

a nickname for the nearby Camelback Mountain, adopted a slightly askew bow tie as its logo, which is painted on the tower’s exterior. And yes, every employee wears a bow tie too. The fitness center goes by Jim, and the restaurant, Artizen, acknowledges the food-conscious movement.

They’re clearly having fun with it, and such spirit continues in the hotel’s 277 guest rooms whose décor was inspired by the five C’s of Arizona— copper, cotton, climate, cattle and citrus. So rooms are appointed with cattle-shaped sconces and artful copper panels above the beds.

COWBOYS WHO COOK Commercial stoves are on fire this season.

Chris Bianco, the James Beard award-winning chef whose namesake pizzeria’s authentic pies inspire foodies worldwide to hop on a plane, is planning to open his fifth restaurant this winter.

The intimate trattoria, which had yet to be christened at press time, will recreate his Italian grandparents’ Sunday family dinners back in New York with dishes such as handmade tagliatelle made with locally grown durum wheat and whole chicken braised with bay leaves.

Another taste of Italy can be savored at Noble Eatery, where Claudio Urciuoli stuffs seasonal ingredients into Turkish pide bread baked by his partner Jason Raducha. Even more impressive: Built by lovebirds, Royal Palms Resort & Spa is sure to inspire romance.

www.miamiindulge.com | FEBRUARY / MARCH 2016 | INDULGE

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the life Desoto Central Market satisfies all culinary cravings from fried chicken to gourmet coffee.

the chef does it in front of an 800-degree, olive wood-burning oven and next to hefty speakers blasting Sade and techno tracks. At lunch, patrons squeeze into the 26-seat space for the Old World menu’s organic produce sourced from nearby McClendon’s Select farm and naturally leavened breads with wheat flours partially milled on-site.

Local chefs Walt Sterling and Sacha Levine and general manager and sommelier Dave Johnson comprise the dream team at Ocotillo.

Before settling on a seat, explore the indoor/ outdoor, corrugated metal compound cobbled together like shipping containers. Quench your thirst with a Pimm’s Cup whose Moscow Mule twist comes from ginger syrup. Over the ubiquitous beet salad? Try the restaurant’s pecan wood-smoked version. It’s the same scenario with fish and chips, which get an umami upgrade through organic miso-marinated cod, yuzu sauce and seaweed fries tossed in nori powder.

Miamians needn’t worry about missing a minute of stone crab season. Buck & Rider makes airport runs all day long for fresh shipments of every kind of seafood from both coasts—unpasteurized Jonah lump crab meat from Boston, and plump, briny Kusshi oysters from the Pacific Northwest, which are served with a trio of classic and Thai lemongrass sauces.

Jordan Lynn, the director of culinary development who attended Johnson & Wales University, also suggests smoked trout salad with Ruby Red grapefruit; flavored with applewood, the fish has salmon’s burnt orange hue but a flakier texture.

Modeled after an Australian beach house with old-fashioned wallpaper and a wood cathedral ceiling, the pretty setting invites a round of za’atar-spiced gin cocktails.

A sweet pound-and-a-quarter lobster and a glass of champagne also can be had at Walrus & The Pearl in Desoto Central Market. The raw bar is among six stalls and counting in the former car dealership that dates back to 1928. Time your visit with the sunset to watch a natural light show.

BIKES & BELLS Since Phoenix is so spread out, shopping requires some commitment and a full tank of gas. For a quick, in-and-out spree, focus on Downtown/ Old Town Scottsdale’s independent boutiques, especially Stephanie’s and Fashion by Robert Black. The former’s proprietor, Stephanie Inzalaco, can’t remember a time when she saw her French mother don sneakers and sweats. Her chic upbringing shows in a discerning lifestyle mix of Isabel Marant fashions, Assouline books and Martone Cycling Co. cruisers. She further puts her 4,000-square-foot, gallery-like space to good use with regular events such as an upcoming Fleur du Mal lingerie trunk show and rooftop wine tasting.

The well-connected male model who founded and sold FORD/Robert Black Agency deals in vintage designer dresses these days. He knows the backstory to almost every Schiaparelli and Pucci that breezes through the door, and collects more obscure labels like Suzy Perette and Teal Traina.

A section devoted to the Little Black Dress by the biggest names in the business debuts in spring.

The duo behind Modern on Melrose vintage furniture store recently took over For the People,

a blip of a home and gift boutique in Biltmore Fashion Park. European household brands coexist with local wares with a modern western edge—Bison’s handstitched leather wallets, Heidi Abrahamson’s silver jewelry in raw styles and Michael Afsa’s geometric prints and postcards in desert tones.

In the traditional gift realm, nothing beats Soleri Windbells. Architect and artist Paolo Soleri issued their ceramic prototype in 1955 at Cosanti, his home and studio in Paradise Valley, where they’re still available today aside later versions in bronze and colorful glazes.

FERRÉ TO FRANK Phoenix Art Museum’s prized Arizona Costume Institute celebrates its 50th anniversary in April.

In the meantime, see the only U.S. stop for “The White Shirt According to Me. Gianfranco Ferré” through March 6; unique additions are a companion exhibit with haute couture pieces and more than 100 illustrations and photographs, as well as Italian-themed lectures on stylish topics like the history of Vespa scooters.

Study the Sonoran up close sans rattlesnakes at Desert Botanical Garden. Placed throughout its enormous cacti collection of everything from prickly pear to hedgehog species, many of which begin budding in March, British artist Bruce Munro’s large-scale light installations glow through May 8.

Don’t have time to trek to Taliesin West, Frank Lloyd Wright’s winter home and architecture school? Recently spared from the wrecking ball by local preservationists, his son David Wright’s home is located in town. Tour the Guggenheimrelated spiral structure and citrus groves with a killer view of Camelback Mountain.

Al Beadle, another notable, late local architect designed Lisa Sette Gallery’s midcenturymodern, semi-subterranean building. Art Miami fair attendees may recognize her roster, including the current season’s portrait painter Rachel Bess and mixed-media artist Máximo González.

TEXT BY REBECCA KLEINMAN

SLOW DOWN IN SEDONA When the Valley of the Sun becomes unbearably hot, Phoenicians escape to Sedona. The eternally spiritual destination is not only renowned for its dramatic red rock formations but the soothing sound and cool water of Oak Creek. Since L’Auberge de Sedona resort and spa rambles along its banks, shaded with sycamores and cottonwoods, it could easily rest on the special setting alone. Yet the property recently poured millions of dollars into renovations.

Half its 62 cottages, namely the creekside and garden categories, have undergone crisp, Hamptons-style

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makeovers. The whole mood lightened up while maintaining coziness thanks to fireplaces and soft, natural materials. If the forecast cooperates, request a bath with an outdoor shower to marvel at the starry sky.

Stargazing is such a big part of the lifestyle here that a resident astronomer guides guests on select nights.

A wellness pioneer, Sedona is synonymous with spas. On-site services depart from the norm by incorporating nature and DIY beauty projects. Trade a walk in the park for a walk in the creek through Forest Bathing. Or choose herbs stored in

INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

apothecary jars to grind with a mortar and pestle for customized sugar or salt scrubs.

There are three brand-new dining concepts to try, too. At Cress, the resort’s premier restaurant, executive chef Rochelle Daniel has foie mousse and cured duck breast with black truffle dauphinoise and cassis gel on her mind. Wood from an 800-year-old, native alligator juniper tree, inlaid with Sleeping Beauty turquoise and copper, makes up the 25-foot bar at Etch.

And is it tequila time already? At 89Agave, its Mexican cantina, 60 small-batch varieties are sure to do the trick. —RK

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the life {PERSONAL SPACE}

KITCHEN CONFIDENTIAL

Wood-burning oven? Check.

Huge marble-topped island?

Check. Wall-to-wall windows and skylights? Check, check.

When legendary chef Michael Schwartz recently renovated his home kitchen, he let his imagination run wild. Here, he gives us an exclusive tour.

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pen. That was the word chef Michael Schwartz had in mind when he set out to renovate his home kitchen a little more than a year ago. He and his wife and three kids, ages 12 to 18, had been living in their Miami Beach house for a decade, making family meals in a small, enclosed space—one not much bigger than the famously tiny galley at his beloved Design District eatery, Michael’s Genuine. So when Schwartz—who owns the newly revamped Cypress Tavern in the Design District as well—decided to finally take the plunge and renovate, he wanted more room for sure, but he was also going for airiness and light. Above all, he dreamed of a place where his family could commune and connect. “It had to be a real kitchen, it had to be functional,” he said. “Because at the end of the day, we’re a real family with kids and we actually do use it every day.”

Still. This kitchen was for Michael Schwartz, arguably the city’s most notable chef, godfather of Miami’s eat-local-and-clean movement. So a certain fabulousness was in order. “I wanted a lot of counter space. I wanted a big pot rack because, well, I have a lot of pots and pans and they need to be easily accessible. I wanted big, deep sinks—two of them!

And under-counter refrigerator drawers,” he said, getting excited and pointing out how much he and his wife enjoy entertaining family and friends. “And, yes, I also wanted an indoor wood-burning oven!”

All of this would have never fit into the kitchen’s original small quarters, of course, so early on he decided to move it to another location altogether, a space that was once a large, enclosed patio. The entire remodeling process took more than a year and was not without complications: making that wood burning oven work was no easy engineering feat! Sure, he’s the Michael Schwartz but a home renovation is still a home renovation, in all its stressful glory. In the end, Schwartz got it all and then some. (Hello, Sub-Zero appliances!) Just as the finishing touches were being completed two months ago, he invited INDULGE in for an exclusive tour. Turn the page and prepare for a hearty helping of kitchen envy.

TEXT BY BETTY CORTINA-WEISS / PHOTOGRAPHY BY FELIPE CUEVAS

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the life

Once an enclosed patio, the space where the Schwartz kitchen now resides is surrounded by windows instead of traditional walls, crowned by two giant skylights, and flanked by floor-to-ceiling, accordion glass doors that open completely to the mother of all herb gardens. Anchoring the whole space (above) is a huge Carrara marble-topped island that serves both as work and dining surface. To keep the airy motif going, Schwartz opted for open shelves rather than traditional cabinets.

Opposite the island, Schwartz built a drink station, complete with a pro-grade espresso machine by La Marzocco (bottom, right.) “It’s the one all the hipster coffee places are using now,” he said. To make prep and clean-up easy, Schwartz wanted two large, deep sinks equipped with uber practical, pro-grade pull-down spray faucets made by T&S (bottom, middle.)

Ever a chef’s kitchen, everything—even spices (bottom, left)—have a neat and orderly spot. Extra wide drawers make it simple to organize. “I don’t like clutter,” Schwartz said. “But I do like for everything to be easily accessible.”

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Bernie Taupin, “Sleeping Beauty”, fabric, twine, fixative on canvas, 36x60 inches, Waterhouse & Dodd, New York+London

PARTICIPATING GALLERIES Alejandra Von Hartz Gallery | Miami; ARCHEUS/ POST-MODERN | London; Art Bastion | Miami; Art Center Allapattah | Miami; ART LEXÏNG | Miami; Art Nouveau Gallery | Miami; Artfactory Club | Vaduz; Artêria | Bromont; ARTIUM ART GALLERY | Miami; Ascaso Gallery | Miami; AUREUS Contemporary | Providence; Berry Campbell Gallery | New York; BOSSA Gallery | Miami; Boulakia Fine Art | London; Cantor Fine Art | West Hollywood; Cernuda Arte | Coral Gables; Christopher Martin Gallery | Dallas; Contessa Gallery | Cleveland; Dean Project | Miami Beach; Diana Lowenstein Gallery | Miami; Durban Segnini Gallery | Miami; Elizabeth Clement Fine Art | New York; Emerson Dorsch Gallery | Miami; Emmanuel Fremin Gallery | New York; Fabien Castanier Gallery | Culver City; FREDERIC GOT | Paris; Galeria RGR+Art | Valencia; Galerie von Braunbehrens | Stuttgart; GALLERIA CA’ D’ORO | Rome; Galleria Farina | Miami; Gallery Ernst Hilger | Vienna; Gallery Tableau | Seoul; GAMO GALLERY | Seoul; Hazelton Galleries | Toronto; Heller Gallery | New York; Hollis Taggart Galleries | New York; In Dubio Pro Arte | Hamburg; Joerg Heitsch Gallery | Munich; K+Y Gallery | Paris; Lelia Mordoch Gallery | Miami; LongSharp Gallery | Indianapolis; Mindy Solomon Gallery | Miami; Now Contemporary Art | Miami; Projects Gallery | Miami; Ranivilu Art Gallery | Miami; ROBERT FONTAINE GALLERY | Miami; Rofa Projects | Potomac; Rosenbaum Contemporary | Miami; Schantz Galleries Contemporary Glass | Stockbridge; Silver Lining Fine Arts | Miami; Spence Gallery | Toronto; Spinello Projects | Miami; SPONDER GALLERY | Miami; S W G R Gallery | Miami; The Great Dane Collection | Philadelphia; Unique Gallery Ltd. | Paris; UNIX Gallery | New York; Vertu Fine Art | Boca Raton; Villa del Arte Galleries | Barcelona; Vogelsang Art Gallery | Brussels; Waltman Ortega Fine Art | Miami; WATERHOUSE & DODD | New York; White Dot Gallery | Miami; Winkleman Gallery | New York; Wynwood 28 | Miami; ZK Gallery | San Francisco; 55 Bellechasse | Paris

Art Wynwood Pavilion | Wynwood Arts District 2901 NE 1st Avenue | Miami, FL 33137 THURSDAY, FEBRUARY 11 VIP PREVIEW | 6PM - 10PM Presented by Merrill Lynch Access for Art Wynwood VIP Cardholders & Press GENERAL ADMISSION Friday February Saturday February Sunday February Monday February

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Participating Galleries, Event Schedule + Tickets:

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the life WANT TO BRUNCH WITH MICHAEL SCHWARTZ? INDULGE is partnering with the godfather of Miami’s local, clean food movement to host the Bottomless INDULGE Brunch from 11 a.m. to 3 p.m. on Saturday, February 20th. Family-style, with threecourses of multiple dishes and two special bottomless cocktails, it’s $79 per person, plus tax and gratuity. Go to cypresstavern.com for details and to purchase tickets.

It took careful coordination between architects, contractors and manufacturers, but the indoor wood-burning oven (top, center) that Schwartz dreamed of having as the heart of his kitchen became a reality.

“A lot of thought and planning and effort went into that,” he said. “And it took several tries to get it right. It wasn’t easy.” Even the yellow tile that surrounds the oven was deliberate: it matches some of the home’s original mid-century tile still present on its windowsills. “I’m really happy with how it all turned out,” said Schwartz, as he cuts a slab of bacon for breakfast (center). Natural touches fill the kitchen in big and small ways, such as the large herb garden onto which the space opens (bottom, right) and rustic wooden trays and bowls (bottom, left) that hold fresh fruits and vegetables.

At his newly revamped Cypress Tavern, in the Design District, chef Michael Schwartz recently introduced a scrumptious weekend brunch service. Not surprising, since hearty, eggy breakfasts are among his favorite things to make at home. Here, he shares his go-to method for cooking eggs. “Make sure you start with good ones.

Organic or pasture raised eggs will have the most orange yolks,” Schwartz said. “But it’s the shallow fry method that really makes these special.” He suggests serving them with juicy, ripe heirloom tomatoes, a slice of smoky, thick-cut bacon and grilled country bread.

TUSCAN EGGS Serves 2 Extra-virgin olive oil, for frying 4 eggs A few sprigs of flat leaf parsley Maldon salt and freshly cracked black pepper to taste 1. Crack the first two eggs into a small bowl and set aside.

2. Add a ½ inch of oil to a small, 8-inch stainless steel skillet over high heat until screaming hot and smoking.

3. Tilting the pan away from you to minimize spatter, carefully lay the eggs into the oil. Basting with a large spoon, fry until whites are opaque and edges are browned and crisp, about 2 to 2½ minutes.

Carefully lift the eggs from the pan with a slotted, metal spatula and place them on a plate right away. Quickly fry the parsley in the same oil you fried the eggs in for about 10 to 15 seconds, and place atop the eggs. Season with salt and pepper. Repeat with remaining two eggs and serve with sliced heirloom tomatoes, thick-cut bacon and grilled country bread.

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INDULGE F E B RUA RY / M A RC H 2 0 1 6

Let’s eat!

Move over art and architecture. We can officially add food to the list of things over which we Miamians currently obsess. While high voltage toques from across the country continue to come in droves to open outposts on our shores, it’s the local talent that’s truly spicing things up. On the following pages, you’ll meet six homegrown superstars ushering in a new and dynamic way of eating in the Magic City.

Then three inspiring artisans prove the local craft food movement is not just alive and well here—it’s pretty darned sweet too.

Whatâ&#x20AC;&#x2122;s

Accessible fine dining. Hearty vegetarian.

Seriously global fusion. Once just known for stone crabs and Cuban eats, Miami’s dining scene has expanded into deliciously dynamic territory. Meet six homegrown toques—all participating in this month’s South Beach Wine & Food Festival— changing how locals break bread.

TEXT BY BETTY CORTINA-WEISS PHOTOGRAPHY BY FELIPE CUEVAS SET STYLING BY CLAUDIA MIYAR FASHION STYLING BY ASHLEY LIEMER, DRESS NOBLE HAIR & MAKEUP BY JORGE PENN AND RORY LEE ALL TABLETOP ITEMS COURTESY OF RESTORATION HARDWARE

cooking?

WHY WE LOVE HER Because she’s about to help expand a local food empire-in-the-making as she assumes the top spot at Phuc Yea, the soon-to-open Vietnamese bistro from Cesar Zapata and Aniece Meinhold of The Federal fame.

GREW UP IN Massachusetts.

CULINARY SCHOOLING She learned from the best kind of cooking teacher out there—the women in her family.

PAST KITCHENS Station 5 Table & Bar in South Miami; Khong River House in Miami Beach; Area 31 in Downtown Miami.

JULIA NING Phuc Yea / Miami

WHEN SHE KNEW SHE WANTED TO COOK “I didn’t now until I was in my 20s. I always thought what chefs did was really cool, but I had no idea how to become one. Then, I got an

opportunity to learn and took it. But the truth is I still don’t feel like a chefchef. I feel like somebody who just loves to cook and gets to do it. In my mind, the chef title is for grown-ups, and I’m not there yet.”

BLENDING CULTURES “My mom is from Boston. Her family came down from Montreal in the 1800s. My dad’s family is all from China—my grandmother from southern China, my grandfather from the north. We’ve got quite a mix of cultures, so family dinners were always really interesting at my house.”

ON THE DISH SHE MADE FOR INDULGE “Mom’s chicken meatloaf. She always made it for us on Thursdays. I took some Caribbean flavors and my mom’s recipe and smashed them together to make something new. So it has tamarind ketchup and jerk spice.

It’s a level higher in flavor than my mom’s but it still has the spirit of what she made for us when we were kids.”

EARLIEST FOOD MEMORY “My mom would make chocolate chip cookies and they were perfect—crispy edges, and soft, goopy insides. I’d watch her make them and then, in the middle of the night, I’d sneak out of bed, come to the kitchen and try to make them myself. I’d always forget to clean up and I’d get in so much trouble.”

MOST EXCITING THING ABOUT COOKING IN MIAMI NOW “I think this town is like the Wild West. You’ve got super high-flying restaurants from other cities coming here, which is really exciting. And then you’ve got locally grown chefs who are doing their own things in little spots. It’s all happening right now and I’m honored to be a part of it.”

Catch up with chef Julia Ning at Tacos After Dark from 10 p.m. to 1 a.m. on Thursday, Feb. 25 at the Loews Miami Beach Hotel, 1601 Collins Avenue.

Mom’s Chicken Meatloaf.

Recipe, P. 98

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Catch up with chef Justin Flit at Barilla’s Italian Bites on the Beach, hosted

by Giada De Laurentiis, from 7 to 10 p.m. on Thursday, Feb. 25 at the PMG North Venue, beachside at the Delano. The entrance will be at 1 Lincoln Road.

Garganelli with Spicy Pork Sausage, Local Cherry Tomato, Garlic and Basil.

Recipe, P. 98

WHY WE LOVE HIM Because he left behind highfalutin kitchens and high-priced plates, armed himself with a good old-fashioned woodburning oven and made it the heart of one seriously great pizza and pasta neighborhood joint. And because he takes the time to hand-make pasta and dough, which he lets rise overnight just “because we found it works best that way.”

GREW UP IN Miami. “I’m an actual native Floridian!”

CULINARY SCHOOLING French Culinary Institute in New York City.

PAST KITCHENS DBGB in New York; Bourbon Steak at Turnberry Isle in Aventura; and Jazziz in Boca Raton.

WHEN HE KNEW HE WANTED TO COOK “I started by watching the Food

Network back in the day. I’d watch Emeril when I was 13 years old, and I thought he was pretty cool.

One of my best friends in middle school, his dad had a restaurant, and I’d go work there. It was definitely before I should have been working, and I loved it—the atmosphere, the team spirit of the kitchen. I guess it stuck because 15 years later here I am in business with a restaurant of my own.”

QUINTESSENTIAL DISH “Before we opened Proof, we held a small opening party. We served a dish that wasn’t even going to be on our actual menu, but everyone loved it so much that we put it on. It was the oxtail pizza. It’s got a black garlic base, caramelized onions and thyme. And the oxtail is braised overnight. Besides our Margherita pizza, it’s our number one seller.

It’s been on the menu since day one and it’ll remain on the menu as long as we’re around.”

PASTA, PASTA “We make everything by hand. We have two pastas made by an extruded pasta machine on the menu always. Besides that, everything else is an egg-based pasta dough that’s rolled out by hand.

We always have a filled pasta on the menu. Nothing is bought from anywhere. It’s all made in-house, which is really important to me. It’s time- and labor-challenging, sure, but I think it creates a better product.”

ON THE DISH HE MADE FOR INDULGE “I made a hand-rolled garganelli pasta with a spicy pork sausage and tomato basil sauce. It’s pretty simple flavors but we look to execute these kinds of dishes really well, and we Continued on page 98

JUSTIN FLIT

Proof Pizza & Pasta / Wynwood

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WHY WE LOVE HIM Because he’s a native Miamian who obsesses over how best to combine his global ingredients to make universally delicious small plates. And because his restaurant is marrying the art of eating with the pleasure of enjoying craft cocktails.

GREW UP IN Miami, just a few blocks from where his restaurant now stands.

CULINARY SCHOOLING He skipped formal culinary education, instead learning the ropes as he worked his way up the kitchen food chain.

BRIAN NASAJON BEAKER & GRAY / WYNWOOD

PAST KITCHENS Lure Fishbar in New York; Wish in Miami Beach and SushiSamba, both in Coral Gables and Miami Beach.

WHEN HE KNEW HE WANTED TO COOK “It was my senior year in college.

I was studying philosophy at New York University, and realized there was nothing I could really do with that degree, at least not anything I wanted to do. I had a friend who was an architecture major who quit and became a chef, and I became very envious of him. So I did the same. I went to work in a kitchen—for free!— for a year. By the end of my first week I had fallen in love.”

WHAT HE EATS WHEN HE’S AT HOME “I’m the worst about eating at home.

I don’t even season my food. Maybe some chicken breast and a salad. It is just fuel so I can get through the day.”

QUINTESSENTIAL DISH “The yellow curry dish we have on the menu at Beaker & Gray. It has a lot of different combinations of flavors. There’s yellow curry and Chinese sausage, crab tossed in a cilantro chimichurri

sauce and there’s red bell peppers, red onions and red shiso. It’s a whole array of flavors but nothing battles each other. It’s all very harmonious.”

ON THE DISH HE MADE FOR INDULGE “I made pork tenderloin with romesco, a Catalan smoky, tomatobased pepper sauce. We tried to give it our own tweak. Instead of the classic tomato-pepper combination, we used peppadews, which are both sweet and piquanté. We also threw in Marcona almonds and piquillos. The sauce goes really well with pork. Then we added some charred pineapple and scallions to keep it all fresh, light and refreshing.”

WHAT INSPIRES HIM “The people I work with. Just being around high energy and good vibes makes me more creative.”

Continued on page 99

See chef Brian Nasajon compete at Goya Foods’ Swine & Wine from 5:30 to 8:30 p.m. on Sunday, Feb. 28 at the Biltmore Hotel in Coral Gables.

Pork Tenderloin with Scallion Relish and Romesco.

Recipe, P. 99

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Get a taste of chef Nicole Votano’s dishes at the Goya Foods Grand Tasting Village from noon to 5 p.m. Sunday, Feb. 28 at 13th Street and Ocean Drive in Miami Beach.

Curried Cauliflower with Toasted Quinoa, Butternut Squash Cashew Cream, and Pomegranate Seeds.

Recipe, P. 99

WHY WE LOVE HER Because her Miami Beach restaurant proves that healthful, local, sustainable eats can be hearty, flavorful and filled with textures. She loves to elevate simple, seasonal ingredients to create complexly layered dishes.

GREW UP IN London and San Francisco.

CULINARY SCHOOLING New York City’s French Culinary Institute.

PAST KITCHENS Bradley Ogden's One Market Restaurant in San Francisco; Crumb on Parchment with Michelle Bernstein; Four Seasons; The Biltmore; and most recently, Fooq’s in downtown Miami.

WHEN SHE KNEW SHE WANTED TO COOK “I had a feeling that I wanted to be a chef when I was younger, in

high school, but I didn’t think it was something my parents would want me to do. So I started going to school for food writing instead, but realized that what I really wanted was to get in the kitchen and cook. I took some classes at the culinary school in the community college where I was living in Hawaii at the time. I just loved it and it sucked me in.”

HER MENU, IN HER WORDS “Dirt serves local, sustainable food that is accessible to people with all types of eating restrictions and preferences.

I’m really passionate about using local products, and being able to give people food they can feel really good about putting in their bodies, no matter what kind of preferences they have. So if you’re a meat eater, you should be able to get the best kind of meat and be able to get it in an affordable place. Or if you’re

vegan, you should be able to do the same thing and not feel like you’re an afterthought.”

ON THE DISH SHE MADE FOR INDULGE “I made a seasonal vegetable bowl that has toasted quinoa and a butternut squash and cashew cream; it has pomegranates and curried cauliflower and it has a little bit of pumpkin seeds. I love it because of the same reason that I cook: it’s super seasonal and it takes everything that is really good at this time of year and highlights it.”

EARLIEST FOOD MEMORY “Cooking pasta carbonara with my dad. I remember we always had it at least once a week and that was the meal he always cooked, no matter how much he was working. We lived in London at the time and in the Continued on page 99

NICOLE VOTANO Dirt / Miami Beach

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WHY WE LOVE HIM Because his intensely creative menu embodies the spirit of Miami today: refined, artful, globally influenced, innovative yet accessible and real. A master at flavor combinations and technique, his restaurants—with simple, spare décor—puts Kilgore’s food front and center.

juice. When the chef would take a break from the kitchen, he’d tell me to let him know when an order came in. Instead, I’d just started cooking it!

I’ve been continuously getting jobs in other restaurants ever since. So by the time I was 16, I knew I was going down the chef path. I haven’t looked back since.”

GREW UP IN Kansas City.

QUINTESSENTIAL DISH “There’s not just one dish that defines who I am as a chef, but there’s one I really like right now that I put on the menu recently. It’s the shu mai. It’s a dumpling—you usually get them at dim sum— and ours comes with a sauce that’s a phobased broth finished with foie gras.

We call it foie gras pho. It’s got all these different elements from all these different cultures on one plate, even a Chinese XO sauce we make in-house with Spanish Serrano ham.

CULINARY SCHOOLING Johnson & Wales University in Denver.

PAST KITCHENS L2O, Alinea and Boka, all in Chicago; Azul on Brickell Key; J & G Grill in Bal Harbour.

BRAD KILGORE Alter / Wynwood

WHEN HE KNEW HE WANTED TO COOK “I started working in kitchens when I was 10. I was washing plates and they’d let me do other little jobs like cutting biscuits and squeezing orange

It represents me because I don’t like to put boundaries or borders on my creativity. If you put yourself in a box there’s only so far you can go.”

ON THE DISH HE MADE FOR INDULGE “It’s very similar to a dish I make at the restaurant. I love doing slow braised short ribs. The key is to take the cooking liquid and cook it down until you reduce it to a glaze. So you keep glazing the meat with it until it gets nice a thick and the meat starts looking like a candy bar. That’s what we call it at the restaurant—a candy bar. It sits on a very light mousse of cauliflower puree. And everything is made using local products.”

EARLIEST FOOD MEMORY “I remember making a batch of brownies out of a 1950s Betty Crocker cookbook. No one was home. Mom was at work, Continued on page 100

Chef Brad Kilgore will be cooking at the SOBEWFF tribute dinner, where legendary chef Alain Ducasse will be honored, from 7 to 10 p.m. on Thursday, Feb. 25 at Bianca at Delano, 1685 Collins Avenue in Miami Beach.

Glazed Short Rib, Cauliflower and Kale.

Recipe, P. 100

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Get a taste of chef Alex Chang’s food at the Cobaya Dinner, from 7 to 10 p.m. on Thursday, Feb. 25 at the Vagabond Restaurant, 7301 Biscayne Boulevard in Miami.

Whole Yellowtail Snapper, with Preserved Lemon Puree and Chermoula.

Recipe, P. 100

WHY WE LOVE HIM Because his Mimo hotel restaurant is the epicenter of adventurous dining in Miami. And because he had the courage to bring crunchy, classic chapulines—hello, grasshoppers!

—to the Magic City.

WHEN HE KNEW HE WANTED TO COOK “I started thinking about cooking the first time I went to Tokyo and visited my dad when I was 16. He took me to a yakatori restaurant and it changed the way I thought about and saw food.”

GREW UP IN Between Santa Barbara, CA, New Jersey and Tokyo.

QUINTESSENTIAL DISH “The beef heart dish on the Vagabond menu. It tells the story of where I’ve been and what my ideas and my ambitions are with food, that I like to be forwardthinking and push the barrier on food and what people are thinking about. That dish is inspired by something I had in Tokyo.”

CULINARY SCHOOLING Skipped cooking school, cutting his teeth instead at Paladar, an underground restaurant he and a friend launched out of their college apartment. “We’d do a supper club every Thursday night. A year into that process I decided to pursue cooking, started to work at restaurants and never looked back.”

PAST KITCHENS Lazy Ox Canteen and Animal in Los Angeles.

ON HIS CULTURAL BACKGROUND “My dad is Chinese, was born in Vietnam and grew up in Tokyo.

My mom is Mexican and grew up in Los Angeles. Because of them, I’ve been exposed to a lot of different

types of food and cultures and different parts of the world.”

ON THE DISH HE MADE FOR INDULGE “It’s a whole roasted fish from the Florida Keys topped with chermoula, a spice paste made of parsley, cilantro, cumin, chili flakes, oil, vinegar and garlic. Then there’s the preserved Key limes. When a local farmer brought me 30 pounds of Key limes recently, I was like ‘just keep bringing us stuff and we’ll figure out what to do with it.’ So we salt cured them like you would a preserved lemon, which is typical of North African and Middle Eastern cuisines.

That was the inspiration for the dish.”

EARLIEST FOOD MEMORY “My dad would take me and my sister to eat dim sum on Saturdays. I was a picky eater as a kid, so I would have Continued on page 100

ALEX CHANG

Vagabond Restaurant / Mimo

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#MadeInMiami MEET THREE LOCAL ARTISAN FOOD MAKERS WHOSE SWEET, NATURAL CREATIONS ARE MADE WITH FINE, FRESH INGREDIENTSâ&#x20AC;&#x201D; AND INFUSED WITH HEART AND SOUL.

TEXT BY NICOLE MARTINEZ PHOTOGRAPHY BY FELIPE CUEVAS

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JAMMY YUMMY PRODUCT Vegetable jams OWNERS Agnès Melendez and David Gallardo ESTABLISHED 2014 AVAILABLE AT Whole Foods, Milam’s Market, The Cheese Course, The Butcher Shop, Miam Cafe WEBSITE jammyyummy.com

Y

ou wouldn’t expect a trained food scientist to be stumped on what to serve at a dinner party, but that’s exactly how Agnès Melendez stumbled upon her unique vegetable jam recipes.

“I like to play with food and try to come up with new creations, so for this party I wanted to do something totally different,” Melendez said. Drawing on a memory of her mother's tasty tomato jam, Melendez began concocting some flavors of her own, using a variety of fresh vegetables to make jams she served with cheeses and charcuterie. “‘Yummy yummy’ became the joke of the evening, because everyone kept saying it,” Melendez and her husband David Gallardo recalled.

Armed with plenty of experience in the food industry—Melendez’s career was built working for restaurant research and development departments, and Gallardo is a marketing director at a Spanish restaurant chain—the pair set out to test their product at their favorite local restaurant. “Once The Butcher Shop placed an order, we knew we were in business,” Melendez said, referring to the hipster beer garden-style hangout in Wynwood. Jammy Yummy was born with six totally unique flavors, ranging from carrot, jalapeño, red pepper, caramelized onion, portobello and, of course, mama Melendez’s signature tomato.

Made with just three or four ingredients and avoiding any additives or preservatives, Melendez said it takes anywhere from four to five hours to make a batch of Jammy Yummy. And with two newborn twins at home, that’s time Melendez barely has to spare. Yet business is booming: Jammy Yummy is being carried in over 100 stores across Florida and the Northeast, their taste impossible for any foodie to resist. Just don’t ask Melendez to name her favorite: “That's like asking me to pick my favorite baby.”

THE SALTY DONUT ARTISANAL DONUT SHOP & COFFEE BAR PRODUCT Doughnuts OWNERS Andy Rodriguez and Amanda Pizarro ESTABLISHED 2015 AVAILABLE AT The Salty Donut Pop-Up Shop, 29 NW 24th Street, Miami WEBSITE saltydonut.com

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weethearts Andy Rodriguez and Amanda Pizarro have two passions: they love to travel, and they love to eat. “We basically plan our trips around food,” Pizarro chuckled, reminiscing on frequent trips the couple has taken to Portland and New York City. It was one such jaunt that brought the soon-to-be-wed Pizarro and Rodriguez their big idea: noticing that handcrafted doughnuts had become the country’s new culinary cachet, the couple decided to fill the void in Miami with The Salty Donut, an artisanal donut shop and third-wave coffee bar that launched a pop-up shop this past

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December and is set to open a permanent location in the spring.

Rodriguez, a self-described “serial entrepreneur” who’s launched companies in the automotive industry, and Pizarro, currently a senior at University of Miami studying marketing and accounting, realized their expertise in the kitchen was limited to “eating and tasting.” So they teamed up with executive pastry chef Max Santiago, a 16-year veteran who’s worked with Miami superstars Michelle Bernstein and Norman Van Aken, to craft doughnut recipes using only a handful of fresh ingredients. The Salty Donut's year-round flavors range from sweet-and-salty to rich and buttery,

with finishing touches crafted by other local artisans. Case in point: their Spiked Donut Holes laced with porter reductions by J. Wakefield Brewery, and their Maple Bacon Doughnuts glazed with maple and sprinkled with Miami Smokers' bacon cracklings.

For now, The Salty Donut is serving hungry patrons out of a pop-up shop in Wynwood, but the brick-and-mortar, which will open nearby, will carry along with it the same spirit of community. “We’re keeping it rustic and friendly, with communal tables and a cozy vibe,” said Pizarro. “We want people to be friends by the time they're finished eating our doughnuts.”

LAURIE’S PANTRY PRODUCT Various granolas and mueslis, launching energy balls later this year OWNER Laurie Landgrebe ESTABLISHED 2011 AVAILABLE AT Upscale gourmet foods shops like Epicure, Joanna's Market, Graziano's and more WEBSITE lauriespantry.com

L

aurie Landgrebe didn’t mean to launch her very own granola empire. Finding most granolas loaded with sugar and lacking any real nutritional value, Landgrebe simply started mixing her own, using organic grains like oats and barley lightly sweetened with a touch of raw honey.

“I wound up giving out granola jars for Christmas one year, and the reaction I received was overwhelming,” Landgrebe said. A born businesswoman— Landgrebe is a former sports marketing executive who’s brokered sponsorships for the Miami Dolphins and the New York Jets—she instantly realized she was on to something.

After a year of testing recipes and scouring the country for the best organic providers, Laurie's Pantry was officially launched at the Grover’s Farmer’s Market in Coconut Grove. Today, Laurie’s Pantry, run by Landgrebe and her boyfriend, Victor Vigano, offers 30 different flavors, rich with nuts, seeds and dried fruits, and unbelievably low in sugar at just 4 to 5 grams per serving. “I always thought granola flavors were super limited, but to me the foundation of what makes granola is infinite,” said Landgrebe, who creates her trademark blends in an industrial kitchen in Hallandale. “You might say I took a cue from Ben and Jerry’s.”

Laurie’s Pantry lives up to its high standards by working exclusively with organic, non-GMO suppliers. “I source each ingredient independently, and they’re coming from all over the place,” said Landgrebe. “I get maple from Vermont, the oats are from Canada, and the grains are from a farm in Nebraska.” And with seasonal flavors like Witches Brew, mixed with almond “fangs,” fennel, licorice and cotton candy webs, Landgrebe’s job is rarely boring. Laughing, she said, “Lots of creativity in the shower, I guess!” ☐

JULIA NING

Phuc Yea / Miami

FROM PAGE 84

MOM’S CHICKEN MEATLOAF Serves 6 to 8 4 2 ¹∕³ 3 8

medium eggs cups plain panko bread crumbs cup milk tablespoons Worcestershire sauce ounces ketchup, split into two 4-ounce portions (Ning’s favorite is Sir Kensington’s) 2 tablespoons jerk spice (Ning’s favorite is Busha Brownes) 1 bunch basil picked and cut into thin strips 1 tablespoon salt 2 pounds ground organic chicken (preferably thigh meat) Pan spray 1. Preheat oven to 350 degrees.

2. In a large mixing bowl, mix eggs, breadcrumbs, milk, Worcestershire sauce, 1/2 cup of the ketchup, jerk spice, basil strips and salt.

Mix until completely blended.

3. Fold in the ground chicken thigh and mix until completely blended.

4. Spray a loaf pan with pan spray. Place meat mixture in pan.

Spray a piece of aluminum foil with the pan spray and cover meatloaf. Place meatloaf in preheated oven and cook for 45 minutes or until the center of the loaf reaches 165 degrees.

5. Remove foil. Cover loaf with remainder of ketchup and sprinkle with a little more jerk spice. Return to oven for 5 to 10 minutes, until top is browned. Serve with seasonal steamed vegetables.

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JUSTIN FLIT

Proof Pizza & Pasta / Wynwood

FROM PAGE 85

put a couple of twists on it. In this case, it’s the pork sausage and the toasted fennel we added. They’re flavors people can relate to.”

WHAT INSPIRES HIM “The fact that we can start fresh every day. I look at every day as a new challenge. I look to create new dishes but to keep things consistent. So really it’s just trying to wake up in the morning and give it 100 percent everyday.”

town who are pushing the envelope.

There’s just so much talent in the city right now. I also think it’s great to see all the celebrity chefs and the big guys from New York opening places down here. It’s cool to wonder what area is going to pop up next.”

GARGANELLI WITH SPICY PORK SAUSAGE, LOCAL CHERRY TOMATO, GARLIC AND BASIL Serves 6 to 8

EARLIEST FOOD MEMORY “My mom has never been a great cook—and she’ll admit that too!— but she used to make these things called chicken bundles with gravy for my sister and me. We would always crave it, and we’d be happy eating it three times a week. It was home, comforting food, my favorite thing to eat growing up.

It’s been a long time since I’ve had a chicken bundle, so I think I’m going to request that soon.”

MOST EXCITING THING ABOUT COOKING IN MIAMI NOW “Getting to meet all the great chefs around

INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

Olive oil 4 ounces spicy pork sausage meat 1 tablespoon toasted fennel seeds, crushed in a spice grinder 3 cloves garlic, very finely minced 10 cherry tomatoes, sliced in half 2 cups tomato sauce (smooth, not chunky) 6 fresh, whole basil leaves 1 pound penne pasta 2 tablespoons butter, at room temperature 1 tablespoon sherry vinegar ½ cup grated Parmesan cheese Kosher salt

1. Bring large pot of salted water to a boil.

2. Meanwhile, in a sauté pan over medium heat, add 2 tablespoons of olive oil and brown the pork sausage. Add salt and toasted fennel seed. Making sure the pan is not too hot, add the chopped garlic off the heat. Stir, and add the cherry tomatoes, returning to heat to sauté for 10 seconds. Add tomato sauce.

Tear basil leaves and add to sauté pan. Set aside.

3. Drop pasta in boiling water and cook according to the package directions. Add a spoonful of the pasta’s cooking water to the sauce to make sure it’s not too thick.

4. Once pasta is cooked, stir it into the pasta sauce. Add room temperature butter, sherry vinegar and Parmesan. Make sure consistency is not too thick.

If it is, add a little more pasta cooking water. To garnish add more Parmesan.

NICOLE VOTANO

FROM PAGE 87

Dirt / Miami Beach

FOR THE QUINOA 1 cup golden quinoa 2 tablespoons olive oil 2 cups water Salt, to taste FOR THE CURRIED CAULIFLOWER 2 heads cauliflower, cut into florets 1 tablespoon Vadouvan curry powder ¼ cup olive oil Salt, to taste

BRIAN NASAJON

Beaker & Gray / Wynwood

FROM PAGE 86

FAVORITE FOOD MEMORY “When I got paid for this first time for working in the kitchen. I had been working for free for so long. The chef came in and said ‘You’re going to be officially a line cook in our kitchen and we’re going to pay you.’ I felt like I had graduated and finally taken the first real step into cooking.”

MOST EXCITING THING ABOUT COOKING IN MIAMI NOW “Its growth!

There are so many things happening, so many people are coming and helping expand it. Being surrounded by all of that is awesome and cool, and it makes me feel like I’m part of something bigger.”

PORK TENDERLOIN WITH SCALLION RELISH AND ROMESCO Serves 1 to 2 FOR THE SCALLION RELISH 3 scallions, sliced ¼ cup of peppadew peppers, roughly chopped ¼ cup Marcona almonds, roughly chopped 1 tablespoon fresh lime juice 1 tablespoon white vinegar Pinch of salt FOR ROMESCO SAUCE 3 shallots, sliced thinly 6 cloves of garlic, sliced thinly ½ cup piquillo peppers, whole ½ cup peppadew peppers, whole ¼ cup Marcona almonds, roasted/salted, whole ½ cup white vinegar ¼ cup of sugar

½ cup of light beer (Corona or similar) 1 whole pineapple, skinned, sliced into 1-inch-thick rings Vegetable oil ½ pound pork tenderloin 1. Start by making the scallion relish. Mix scallions, peppers, almonds, lime juice, vinegar and salt in a medium bowl. Set aside.

2. Next, make the romesco sauce.

Cook shallots and garlic over high heat until dark in color. Add the remainder of ingredients. Let cook until beer and vinegar are reduced by half. Mix and allow to cook for a few more minutes. Set aside at room temperature.

3. Prepare the pineapple. Heat a pan to high and drizzle with 2 tablespoons of vegetable oil. Place pineapple slices in pan for about 3 minutes on each side or until golden brown, working in batches if necessary. Remove from pan.

Remove core, and cut pineapple into small pieces. Set aside.

4. Cook the tenderloin. Season the pork with kosher salt. Add 2 tablespoons of vegetable oil to a medium ovenproof pan, over medium heat. When the pan is sufficiently hot, cook the tenderloin for three minutes on each side.

Place the pan in the preheated oven and cook for an additional eight minutes. Slice the pork thinly and serve over room-temperature romesco sauce. Garnish with scallion relish and pineapple.

morning we’d go to one shop to get the pancetta, another shop to get the pasta, and another place to get the eggs. So it was really a time I got to spend just with him, something really special we did together. I was 5 years old at the time, and now I do it with my daughter.”

MOST EXCITING THING ABOUT COOKING IN MIAMI NOW Two things: one, that chefs in this generation are finally starting to collaborate with each other and not see each other as competition. There’s a feeling of camaraderie. It’s cool because we can learn so much from each other.

The second thing is that the local scene here is blowing up so much.

Moving here 10 years ago from San Francisco was really difficult because there wasn’t a lot of attention placed on local produce or products. But we are so lucky because we can get vegetables seven months out of the year. So even though summer is really hard because you can’t get anything, we have a much longer harvest season than almost anywhere else in the country. And that’s definitely exciting to me.”

CURRIED CAULIFLOWER WITH TOASTED QUINOA, BUTTERNUT SQUASH CASHEW CREAM, AND POMEGRANATE SEEDS Serves 4 to 6 FOR THE BUTTERNUT SQUASH CREAM 1 butternut squash, cut in half, seeded ¼ cup cashews, shells removed, soaked in water overnight, for at least 12 hours.

2 cups water ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground coriander Salt and pepper, to taste

FOR THE REST OF THE BOWL ¾ cup toasted, salted pumpkin seeds ¾ cup pomegranate seeds 4 cups arugula 1 tablespoon sherry vinegar 3 tablespoons extra virgin olive oil 1. Start by making the butternut squash cream. Preheat oven to 425 degrees. Roast squash face down for 45 minutes, until it’s completely tender. Remove from oven. Scoop out the squash, discarding the skin, and set aside. Remove cashews from water, and blend in a blender or food processor until smooth. Add roasted squash to the blender, and puree until smooth. Add nutmeg and coriander, and season with salt to taste. Set aside.

2. Next, prepare the quinoa. In a medium-sized pot, over medium heat, toast the quinoa with olive oil until golden brown. Add water, bring to a boil and reduce to a simmer.

Cover the pot with a lid and cook over low heat for 20 minutes until all the water is absorbed. Season with a little more olive oil and salt, to taste. Set aside.

3. Cook the cauliflower. Toss florets with olive oil, curry powder and salt.

Place on a sheet tray and roast in 425-degree oven for 30 minutes, until golden brown. Remove from oven and set aside.

4. Assemble to bowl. Smudge butternut squash puree on the side of a medium to large-sized bowl.

Place cooked quinoa in the center of the plate. Toss the cauliflower, arugula, pomegranate, pumpkin seeds, sherry vinegar and olive oil in a separate large bowl until completely coated. Season with salt to taste. Place over the quinoa.

Top with more pomegranate and sunflower seeds.

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BRAD KILGORE Alter / Wynwood

FROM PAGE 88

the liquid and set aside. Continue cooking the liquid over medium heat until it thickens.

4. Return the meat to the reduced liquid and baste until the short rib is fully glazed. Serve over cauliflower mousse and with roasted cauliflower and crispy kale chips.

(Recipes follow.)

it was summer vacation—and I decided to make this. I must have accidentally switched the salt and the sugar because I made the saltiest, grossest brownies anyone’s ever made.”

MOST EXCITING THING ABOUT COOKING IN MIAMI NOW “How guests are so much more intrigued about trying new things and wanting to try new items or flavors combinations.

They’ve become very adventurous, which gives a creative chef the chance to really go for it.”

GLAZED SHORT RIB, CAULIFLOWER AND KALE Serves 4 to 6 FOR THE SHORT RIB 3 pounds boneless short rib Salt and pepper Canola oil 3 cups red wine 1 cup port wine ½ cup red wine vinegar 1 Vidalia onion, cut into large pieces 1. Preheat oven to 300 degrees.

Generously season the short rib on all sides with salt and pepper.

In a large Dutch oven or roasting pan over medium high heat, sear the short rib in the oil until deeply browned on all sides of the meat.

Add onions and cook them with the meat until they caramelize.

Add the red wine, port and vinegar and continue cooking until the liquids have reduced to a syrupy consistency.

2. Add just enough water to cover the meat by a quarter inch. Cover with a lid or aluminum foil, place in oven and cook for four hours.

3. Remove from the oven and allow to rest for at least one hour. Once the meat has cooled, remove it from

100

FOR THE CAULIFLOWER MOUSSE 1 head of cauliflower, cut into ½-inch pieces, including the stem 1 quart heavy cream 3 shallots, sliced Salt 1 cup crème fraiche 2 tablespoons fresh lemon juice 1. Place cauliflower, heavy cream and shallots into a large pot over medium heat and simmer until vegetables are tender, about 20 minutes.

2. Remove the cauliflower from the liquid, discarding the cream. Blend in a food processor or blender until very smooth. Season with salt and lemon juice. Pass through a fine sieve. Set aside.

3. Using a whisk, whip the crème fraiche until light and fluffy. Gently fold into the cauliflower puree.

Season again with the lemon juice.

Set aside and keep warm.

FOR THE ROASTED CAULIFLOWER 1 head of cauliflower, florets cut into even ½-inch pieces Salt and pepper Olive oil 1. Preheat oven to 350 degrees.

Toss the cauliflower with salt, pepper and oil. Place on a roasting pan and cook in the oven until golden brown, about 20 to 25 minutes.

FOR THE KALE CHIPS 1 head of organic purple kale, leaves torn off, stems removed.

Olive oil Salt 1. Preheat oven to 325 degrees.

Gently toss the kale leaves in a small amount of oil. Season with salt.

Place the leaves on a sheet pan in one even layer. Bake for about 15 minutes, or until crispy.

INDULGE | FEBRUARY / MARCH 2016 | www.miamiindulge.com

ALEX CHANG

Vagabond Restaurant / Mimo

FROM PAGE 89

a select few items: the sticky rice, shrimp dumplings and some of the sweeter custards. But my dad would go for the crazier stuff, like chicken feet and tripe.”

MOST EXCITING THING ABOUT COOKING IN MIAMI NOW “To see to what extent we can push things forward in Miami. There isn’t yet a strong dining infrastructure here, in terms of restaurants and farming communities, so we really have an opportunity to build something from the ground up. It’s exciting that you can have a hand in shaping a whole movement and way of thinking in a city.”

WHOLE YELLOWTAIL SNAPPER, WITH PRESERVED LEMON PUREE AND CHERMOULA Serves 4 to 6 Chef Alex Chang preserves his own Key limes at the Vagabond for this dish. We have adapted his recipe, replacing the Key limes with easier to find, store-bought preserved lemons.

FOR THE PRESERVED LEMON PUREE 1 pound butter 1 cup honey ½ cup of water 4 cups of store-bought preserved lemons 1. Brown the butter. In a pan with a light-colored bottom over medium heat, melt the butter. Swirl the pan often to be sure the butter is cooking evenly. The color will go from light yellow to golden to toasty-brown.

Once a nutty aroma is released, remove the pan from the heat and transfer the browned butter to a

heatproof bowl and strain through cheesecloth or a fine-mesh strainer.

2. Puree the browned butter, honey, water and preserved lemons in a blender, until smooth. Pass through a fine-mesh strainer. Set aside.

FOR THE CHERMOULA 1 teaspoon of chili flake ¼ cup finely chopped cilantro 1 tablespoon ground cumin 1 cup olive oil 1 clove garlic, minced ¼ cup finely chopped parsley 2 teaspoons smoked paprika 1. Combine all ingredients in a bowl.

Taste for seasoning and set aside.

FOR THE SNAPPER 1 2-pound yellowtail snapper, whole Olive oil Salt 1 bulb of fennel, shaved 1 turnip, peeled and shaved 1 red beet, peeled and shaved 1 sprig of dill, picked 2 tablespoons of lemon juice 1 cup of the preserved lemon puree 1 cup of the prepared chermoula 1. Preheat oven to 450 degree.

Brush the whole fish with olive oil on both sides and season with salt.

Roast in the oven at for 20 minutes.

2. Prepare the garnishes. Place the shaved fennel, turnip and beet in a medium bowl and dress with olive oil, salt and lemon juice. Set aside.

3. To serve, place preserved lemon puree on the bottom of the plate.

Place fish on top of the puree and cover in the chermoula sauce.

Lay fennel on top of fish and garnish with the remaining shaved vegetables and dill. Drizzle with more olive oil to finish.

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