Let's Eat Magazine | Fall Issue 2018

BURGER LISCIOUS

TASTIER THAN EVER

FALL ISSUE 2018

Pincho Me Slowly!

HOLIDAY WINES: Your 2018 Gift Guide

Food 4 Toston

BURGERLISCIOUS A history of hunger!

BoGo Burgers

BUY ONE GET ONE FREE TARPON BURGERS WITH FRIES ALL DAY EVERY WEDNESDAY. See you soon -

WAYNE ELDRED, OWNER

65 MIRACLE MILE | CORAL GABLES | 305-444-3210 | TARPONBEND.COM

Our approach to the holidays is simple: the more the merrier.

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Today’s Menu

BURGERLISCIOUS EDITION 2018 Morsels, from the Editor-in-Chief

Food 4 Thought with Nedal Ahmad, Pincho Factory Holiday Gift Guide to Buying Wines, by Jacqueline Coleman, Sommelier A Meaty Affair, by Mark A. Trowbridge, Burger Aficionado

Eat your heart out at #Burgerliscious8 on November 8th!

Tickets @ Burgerliscious.com

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MORSELS

FROM THE EDITOR-IN-CHIEF

SCENES FROM BURGERLISCIOUS 2017

A year ago at this time, we were all still recovering from Hurricane Irma and the impact this monster storm made on our community and all of Florida. More than just physical damage, power outages and connectivity issues, Irma inflicted a deleterious side-effect that none of us – including the Chamber - saw coming. She destroyed our programming calendars, an effect that ultimately impacted us until the end of 2017. That included charity events that had to be rescheduled, community gatherings that got moved forward and of course, our own beloved Burgerlisicous was awash in challenges, too.

While we did not change our date, we felt the impact of a squeezed calendar and the stressful effects that event overload had on every one of our attendees, our critical partner restaurants, and most especially our sponsors and supporters. Thankfully, this year has been quiet on the storm-front and for this, we are truly grateful to Mother Nature (she loves burgers, too, we hear). But I also know in Greater Miami that we would not have had the success we had last year – or all seven prior years – if it was not for the generosity of our restaurants. They came through BIG last year, even after suffering the set-backs caused by a significant storm.

Now, you may notice that our cover looks a little bit different this issue. That is because we have chosen to pay homage to our Burgerliscious brand with its black and red tones that are truly unmistakable. Strange not to see the pink and fuchsia popping off the page and a collage of foodie photos to whet your appetite. But trust me, when you take another hard, long look at the latest cover, your mouth will water just like mine did when we were doing our final edits.

As we enter year eight (or “ate” as we like to say), we include in this issue a retrospective on Burgerlisicous, our community’s largest and most successful homegrown foodie event. What began nearly a decade ago in planning – a direct result of the Great Recession – is today that one Gables event everyone looks forward to. There is nothing like it – the energy, the excitement, the burgers, the beer, the music and of course, the people. We could not be more proud of what it has become and how it continues to elevate our culinary community. So, please join us and show your own love for #Burgerliscious8! Tickets are available now at burgerliscious.com and are selling fast!

Food 4 Thought centers on the uber-successful team and aficionados at Pincho Factory, winners of the “Best in Bun” Award at Burgerliscious for the past three years running. Nedal Ahmad and his team at Pincho continue to elevate their game, not only with their amazingly creative burgers and innovative flavors, but their business model that they continue to tweak and tinker with. Now graduates of the high-brow, incubator-based program offered by the globally recognized Endeavor project, the visionaries at Pincho Factory share their own thoughts on success and their immediate plans to take the trophy again this year.

Competition is fierce every year at Burgerliscious, but with five new meaty players – and some deliciously familiar faces – on the scene already committed, this year will no doubt be the best yet in terms of inventiveness and creativity between two toasted buns. The new featured restaurants this year include Bocas House, Clutch Burger, and Carolina Ale House – along with meat purveyor Mighty Spark Food Company. Of course, from the beginning, we have counted on the amazing support and generosity of our inaugural restaurant partners, such as Tarpon Bend. Thank you Wayne Eldred – our co-founder and collaborator!

Jacqueline Coleman, our seasoned sommelier, returns this issue once again to help us discover a collection of wines that fit within any holiday budget and pair nicely with seasonal cuisine. You can check that off your holiday shopping list!

Finally, as we begin to look to year five of this uniquely foodie and local magazine, I am reminded of the power of partnerships. Not only do we work closely with our Publisher, Jessica Wilcox, and her team, we also rely upon the generosity of our restaurant partners and advertisers. What began five years ago reminds me very much of how we dreamed up Burgerliscious. Both concepts were born out of challenging times and centered on one of our greatest Gables assets – our restaurants. To all of them, we are eternally grateful and offer up a tasty and heartfelt thank you!

So, in a show of solidarity for our restaurateurs, please visit them, patronize them, “insta” them and recommend them to all of your friends and colleagues! And then repeat after me when you buy your Burgerliscious tix: We Came, We Saw, We 8!

Now, Let’s Eat!

MARK A. TROWBRIDGE, EDITOR-IN-CHIEF PRESIDENT & CEO, CORAL GABLES CHAMBER OF COMMERCE

JESSICA WILCOX, OWNER J. WILCOX CONSULTING & PUBLISHER, LETʼS EAT MAGAZINE | sales@letseatmiami.com | (305) 962.9313

Holiday Parties!

This is where people love to celebrate and we’ll help you host the perfect holiday dinner, luncheon, brunch or cocktail mixer. We can accomodate up to 10 0 p e o p l e a n d o f f e r c o m b o p a c k a g e s t h a t m a k e i t e a s y t o p l a n .

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A Meaty Affair

A SIZZLING LOOK AT

BY MARK A. TROWBRIDGE

BURGERLISCIOUS

I have always been a huge fan of history, no matter the subject or period in time, and thus the opportunity to reflect on the story behind the story of Burgerlisicous is special to me. I love sharing it, mostly because of its authenticity and uniqueness.

all cooking on griddles so that the smell of burgers wafts over the City Beautiful in delicious anticipation.

As we turned the page to 2010, I attended a Super Bowl concert headlined by the Black Eyed Peas. As Fergie was about to take the stage …the word FERGILICIOUS was lit up above the platform. I froze. I smiled. I texted Wayne.

Burgerliscious was born!

Finally, a tip of the cap to Wayne Eldred, our co-creator and co-conspirator. He has been an amazing partner in every sense of the word. But, I must say, to be a restaurant owner and spend all of this effort to promote other restaurants shows you the magnanimity and authenticity by which he leads.

Mad World Orchestra has been with us for most of our journey – and they are amazing. The 80’s cover band gets the vibe of Burgerliscious and helps us immensely in In late 2009, as our business community and restaura- promotions. In addition, there have been burger eating teurs were just emerging from the Great Recession, we contests, games, bull riding, awards and photo booths noticed that the recovery for our local restaurants was featuring oversized burger hats. severely lagging. People were still brown-bagging it to the office and being cautious with their spending. Office But the star of the show has always been the amazing parties with catering were still on hold or scaled back burgers. We have had every type you can imagine – from those topped with pork belly or broccoli to burgers made and well, happy hour was really not that happy. of alligator meat. There have even been dessert burgers Following a much-needed brainstorming session with a to complement the vegan and vegetarian options. few of our Chamber and community leaders on the state of our foodie community – led by Wayne Eldred, own- Most of all, it has been the best way to showcase our er/operator/chef of Tarpon Bend – we zeroed in a host- local restaurants and help them get back into the ing a fun and celebratory community-wide event that winner’s circle. Thankfully, the recession is a distant elevated and featured our restaurant partners. We did memory now, but we all know and understand the not know what or when or how, but we certainly knew important role Burgerliscious played in reclaiming our rightful role as a foodie community. The great American why. burger stood center stage in that recovery and BurgerlisAs more discussions ensued, we kept coming back to cious cast the spotlight. burgers. We knew of the early success of the Burger Bash at the SOBE Wine and Food Festival. We knew could We are proud of our role as a Chamber in the community build upon it at a more reasonable and accessible price and even more proud of the legacy of this event. Sure, and almost all of our restaurants had a great burger on most attendees come for the amazing burgers and Sam their menu. When we talked to potential partners, they Adams beer – who took this leap with us when everyone liked the idea. It would not be overly costly and most else said no. They have been with us all eight years and well, we could not have done this without them. could never get into the Burger Bash.

The first year was our hardest – landing sponsors for a new event that they were not sure about and convincing people to pay $50 for burgers and beer. We subsidized the event heavily as a Chamber because it was the right thing to do. But, in spectacular fashion, we created a brand where more than 800 people came out that first year to eat to their hearts content. Over the years, we have grown to more restaurants – many showcasing their burgers even before they opened in the Gables –

Our Chamber – and Coral Gables – loves Burgerlisicous.

It is a one-of-a-kind opportunity to eat, drink and be merry in celebration of all things burger.

Here’s to our 8th anniversary on November 8!

We came, we saw, we 8!

F E A TU R I NG NE D A L A H M A D | P IN C H O FA C T ORY In honor of Burgerlisicous 8.0 on November 8, we showcase the perennial “champs” in this issue via Food 4 Thought. Winners of the coveted Best in Bun Award three years running – the amazing team at Pincho Factory points to great people, great food, great service and great atmosphere as the secret to their success. Their growth – both in terms of the number of stores now open and their own professional acumen – has been meteoric and they continue to dream big as fans flock to their restaurants around South Florida. Let’s Eat recently sat down with Nedal Ahmad, the gregarious co-founder and visionary behind Pincho Factory, to talk all things Pincho: Since this is the annual Burgerliscious issue, and you are trying You for the coveted are known for FOUR-pete as BEST IN your fusion of flavors BUN on November 8, what and insanely creative Being are FOUR ways you stay toppings – what are at the event is a great on ahead of the pack and I FOUR ingredients that you on top of your game way for us to connect with currently feature that at can't really say I at Pincho? our guests outside of the dine-in first you were absolutely oppose much as my love experience. Winning is always cool, but opposed to that you now look back and think – for food is pretty broad and spending time with our team outside of with little to no limitations. yea, that works? the restaurant, and seeing our guests in a We've always approached more laid back atmosphere makes that ingredients that some would event such a fun time for us. say don't go well together, Four ways to stay ahead? People, and figure out how to People, People and Quality. Our team You make them work. is our backbone and the quality of are a model our food tends to do the rest of Endeavor project the talking for us. chosen from thousands of The companies globally; what are Toston Burger has FOUR take-away lessons you have learned as a busibeen a hit for a long ness owner and restaurantime. Every time we drop a For teur that you think every special with Vaca Frita, our me personally, one of entrepreneur should guests tend to flock to them. Our the biggest lessons was knowknow!

Chicken Latin Rice Bowl is a huge ing when it was time to step down as “go to” for many (including CEO. Seeing where the company is myself), and of course, our headed and knowing that it was time for namesake burger, the Pincho experienced leadership was a very sobering Burger, will always be moment. the champ.

What FOUR Reinforcing the idea that people are our items, currently on biggest asset, and culture will be the engine that drives us to the future. your menu, top the Never compromise quality for speed or charts with your most costs. loyal customers and And the lesson most overlooked fans? Why do you by young entrepreneurs, think they rank at keep great books! the top?

Everyone is invited to the

Photos with Santa will begin soon after Santaâ&#x20AC;&#x2122;s sensational arrival at Merrick Park in front of City Hall, 405 Biltmore Way, and the lighting of the holiday tree.

Santa will keep coming back to Merrick Park for more photos until December 23, on the following days: Thursdays and Fridays from 5 p.m. to 10 p.m., Weekends from 12 Noon to 10 p.m., December 17, 18, and 19 from 5 p.m. to 10 p.m., and December 20, 21, 22, and 23, from 12 Noon to 10 p.m.

Photos are $8 each, full color and framed in a postcard.

Following the Tree Lighting Spectacular, the park will be open for general use Monday through Sunday from sunrise to 10:00 p.m. until January 4, 2019.

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Holiday Gift Guide TO BUYING WINES Wine lovers know that the holidays signal the time of year when you get to pass bottles of wine back and forth between friends and call it gift-giving. Really, it’s the best time of year, and a good opportunity to try something different or be a little creative with your vino purchases.

Inevitably, the issue of price vs. value comes up when deciding which bottle to bring to your boss’ holiday dinner or give to your mother-in-law. Every wine drinker is different in both their budget and their palate, so it’s important to know a little bit about the person’s style before you shop.

In the spirit of wine gift-giving this year, I’ve prepared a list of some delicious bottles that would make a nice present. Luckily for you, I’ll tell you which ones will help you save, and which ones will make you splurge.

For the Sparkling Lover

SPLURGE: Who doesn’t love a French Champagne? If your favorite friend loves the bubbly, consider the Champagne Bruno Paillard Rosé Première Cuvée. This lovely pink Champagne is made primarily from the Pinot Noir grape, which gives it a touch of color and a delicate balance in the palate. A bottle will cost you $50-$60.

SAVE: If Champagne is too much, try a sparkling Domaine Bousquet Brut Rosé from Argentina. Also primarily Pinot Noir, this wine is richer in color and fruit flavors and will save you a buck or two at less than $15.

For the Chardonnay Drinker

SPLURGE: It’s always nice to give mom a bottle of Chardonnay. If you want to spend a little extra this year, consider the Fort Ross Winery’s Sea Slopes Chardonnay from the Sonoma Coast. This buttery Chardonnay is smooth and creamy with some hints of almond mixed in with typical stone fruit flavors. Expect to pay about $30.

SAVE: For under $20, surprise mom with a big-name Chardonnay like the Robert Mondavi Chardonnay from Napa Valley. Mondavi wines are always show a good price to value ratio, and this Chardonnay is no exception. Buttery but crisp, this Napa Valley wine will be a welcomed guest at your holiday gathering.

For the Cabernet Aficionado

SPLURGE: Your father-in-law may be the most intimidating man you know, but he hasn’t met Don Melchor. For the opulent Cabernet drinker in your circle, skip the regulars and look for Don Melchor Cabernet out of Chile. One of the first “Icon” wines from this country, this Cabernet Sauvignon is bold and doesn’t back down. It will “wow” on the palate and should probably accompany a steak (or burger!). It will also put you back about $100.

SAVE: From the same wine producer, the Concha y Toro Serie Riberas Gran Reserva Cabernet Sauvignon is a solid economical choice. For only about $15, you can get the same legacy of quality Chilean wine through Concha y Toro, but without the steep price. ¡Qué rico!

Enjoy your holidays and choose your gift bottles wisely. Cheers!

.........

Jacqueline Coleman is a certified Sommelier and 4th generation Miamian, born and raised in Coral Gables. You can find her musings about the “wine lifestyle” on her blog, History & Wine (historyandwine.com), or follow her on Twitter @HistoryandWine.

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