Gourmet Pleasures July 2018

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JULY 2018

Happy Birthday America!

MIAMI’S TOP TEN:

Il Gabbiano

CULTURAL CORNER:

Limón y Sabor

Hidden Treasures:

Sonny’s famous steak hogies

CEO’S LETTER

The United States of America is truly a county of immigrants. Except for Native Americans, we, or our ancestors, all came here from different countries with different cultures. On holidays we tend to celebrate with our own traditions, but there is one that we all come together and that is the Fourth of July. At sundown the skies all over the country light up with amazing firework displays and we watch with childlike wonder. But what do we do before this fantastic show? We eat. In this issue I wanted to give recognition to some of my favorite American classic.

The Declaration of Independence was signed in Philadelphia, Pennsylvania, coincidentally the hometown of my Senior Editor, Ellen Rosenfeld. For months she has been telling me about the only place in South Florida to get an authentic Philly cheesesteak sandwich, Sonny’s Famous Steak Hogies. I finally visited this “hidden treasure” and have a new appreciation for this unbelievably delicious treat.

Speaking of delicious treats, this month’s top ten South Florida restaurant is Il Gabbiano, an Italian gem located in downtown Miami. It you want an amazing meal at a spectacular location this dining spot is perfect.

Again, I want to thank all of you for your very positive feedback. I, and my dedicated staff, love what we are doing. We appreciate your comments and suggestions. I hope you enjoy this month’s issue as much as I had putting it together.

Rene Buroz CEO/Founder

Content: 2 HEAD TO HEAD:

20 FOOD AND FITNESS:

4 MIAMI’S TOP TEN:

22 CRITIC FOR A NIGHT:

Domino’s Vs. Papa John’s Il GABBIANO

Preparing to run a marathon J. Alexanders with Pablo Morales

8 CHEERS:

24 GOURMET DIARY:

Beer Lemonade

The meaning of Gourmet

10 COVER STORY: 4th of July Food

16 CULTURAL CORNER: Limón y Sabor

FOUNDER/CEO Gourmet Pleasures Rene Buroz (2018) Editor in Chief/ Creative Design Margie Castro Senior Editor: Ellen Rosenfeld Assosiate editor: Oswaldo Pisfil Editorial@gourmetpleasures.com PHOTOGRAPHY GP Photography @ReneGourmet @DroneProductions

CONTRIBUTORS Gabriela Morales Alex Forster Hillarin Soto Matt Wagner Lili Tique PUBLISHED BY Stage Wynwood LLC 2018 Head Office: 350 S. Miami Ave Ste. A Miami, Fl. 33130

FOR OTHER ENQUIRIES, PLEASE VISIT: www.GourmetPleasures.com © Copyright 2018 Gourmet Pleasures. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein. @GourmetPleasures

Email: Contact@gourmetpleasures.com

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Head to Head

Domino’s Vs Papa J

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John’s T

By @ReneGourmet

his month Gourmet Pleasures had the difficult assignment of comparing pizzas from two very popular pizza establishments, Domino’s and Papa John’s.

I bet you wish you had our jobs! But first a little background of these two very successful businesses.

Domino’s was founded in 1960 and is now a publicly traded company. Domino’s flagship product is pizza, a common mass produced version that is thicker and cheesier than its Italian counterpart.

Today it has more than 13,000 establishments in more than 70 countries worldwide, generating an income of more than two billion dollars yearly.

Papa John’s, founded in 1984, is also a publicly traded company and with 4,500 stores throughout the world their annual revenues are in excess of one billion dollars. While both offer different choices in crust, only Papa John’s makes a gluten free version and has a broader menu.

To make a fair comparison, we ordered the same type pizza from both restaurants via their online sites. Two of our members ordered on their iphones at the exact same time.

Domino’s application seemed easier to navigate, but Papa John’s order was delivered much faster. Both pizzas arrived hot and smelling of their delicious and perfectly melted cheese. Papa John’s came with their signature garlic dipping sauce that was an welcome added bonus. Their dough was perfect. The pizza was not greasy and the mozzarella cheese tasted good and was not at all salty.

Domino’s crust was not as crispy, and when the slices were removed left crumbs in the box. The cheese was a bit chewier.

Domino’s sauce was not as generous as Papa John’s and was sweeter. The cheese and crust were also saltier.

Both pizzas were very good, taking into consideration that we are talking about “fast food” with its certain limitations. Domino’s is less expensive but, in our opinion, Papa John’s was the “winner” due to its superior texture and flavor.

Which do you prefer?

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MIAMI’S TOP TEN:

Il Gabbiano By @ReneGourmet

In the rear of the One Miami building is the Italian restaurant Il Gabbiano. Upon entering and walking down a long corridor you are warmly greeted by two stylish hosts and escorted to your table.

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Real Italian in the Heart of miami

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he main dining room has a bar and elegantly set tables with beautiful tablecloths and fine china.

There is also seating available on the terrace, offering breathtaking views of the Port. of Miami, Miami Beach and Key Biscayne. It is an amazing setting for a romantic evening or special occasion.

In the interior portion of the restaurant are three mobile pasta preparation stations.

Among the chefs preparing these exquisite dishes is one of Il Gabbiano’s owners, who 6 | www.GourmetPleasures.com

makes certain that everything is done to perfection.

Immediately upon sitting, you are served a complimentary piece of aged ParmigianoReggiano cheese accompanied by balsamic vinegar, as well as bruschetta with tomatoes and fried zucchini chips. It’s a great way to start your meal.

Each table’s service is led by a “captain” who, after taking your drink orders, explained the specials of the evening.

The menu has something for everyone; from antipasto, soups, salads and risottos to

meat, fish and chicken. They also offer an excellent selection of fine wines.

If you like octopus, the Grilled Octopus with white bean salad is a perfect choice for your appetizer. This was certainly one of the best octopus dishes Gourmet Pleasures has ever had. If you prefer soup, we recommend the Tortellini in Brodo (broth) which will surely bring back memories of your grandmother’s kitchen. The pastas are extraordinary. One of the best is the Champagne Porcini Tortellini. The flavors

combine perfectly to the point that you know you will be returning soon to eat this again.

Another fantastic option is the Linguine alle Vongole. If you are in the mood for meat, we suggest you order the Osso Bucco, which is cooked slowly at a low temperature making the meat extremely tender.

It is served with a delicious parmesan risotto. The juicy double cut veal chops where also sensational. An unusual, but very tasty, dish is the Branzino a la Sal. The fish is first entirely covered by salt and then baked. When it is served, the waiter breaks the salt covering open tableside and then fillets the fish in front of you. The fish is very flavorful but, surprisingly, not too salty. For dessert order the Tiramisu, the quintessential Italian dessert. It is heavenly.

The food, service and atmosphere at Il Gabbiano are all first class . All of these reasons make Il Gabbiano one of the top 10 restaurants in Miami deserving of our “Gourmet Pleasures� award.

FIND THEM AT

335 S Biscayne Blvd, Miami, FL 33131 ilgabbianomia.com (305) 373-0063 @IlGabbianoRestaurant JULY 2018 GOURMET PLEASURES | 7

Beer or Lemonade?

By @ReneGourmet

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W

e all get thirsty on a hot summer’s day and what better way to quench our thirst than with a cold bottle of beer.

Unfortunately, drinking too much beer can actually cause dehydration.

Alcohol decreases the body’s production of antidiuretic hormones. Dehydration can be responsible for serious health problems, even death.

Another popular summertime drink that satisfies our thirst is lemonade. Imagine combining these two refreshing beverages. Not only do we decrease our risk of dehydration, but there are positive health effects associated with lemonade. Lemons are considered a superfood.

They are rich in potassium, vitamins, b6 and A and flavonoids, which are helpful antioxidant.

They can help with digestion, kidney stone prevention and other health concerns.

There is actually a name for the combination of beer and lemonade,The Shandy. The history of the Shandy is fuzzy, Some legends have Henry VIII as the creator. Variations of the Shandy have been popular in West Europe, Australia and New Zealand for many years.

Now, almost every popular American beer company has a bottled or canned version available. If you have some beer and pitcher of lemonade around, why not make your own.

Ingredients Beer ( a light beer is preferable } Lemonade Optional - Ice Instructions 1.Combine equal parts beer and lemonade. You can adjust the proportions to your individual liking later 2. Stir, don’t shake, until fully mixed.

Shaking causes the foam to activate 3. Enjoy!!!!

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Happy Birthday A ME R I C A By @ReneGourmet

The 4th of July is one of the most important, and fun, dates celebrated in the USA. This day marks the signing of The Declaration of Independence proclaiming this country’s formal separation from the British Empire.

It is usually celebrated across the US with many outdoor activities, including parades, baseball games and firework displays. It is a traditional date for several car races such as The Firecracker 400 of the NASCAR cup series held in Daytona, Florida, the Cleveland Grand Prix Champ Car Race and the Watkins Glen Grand Prix of the IndyCar series. But culinarily speaking how does the US celebrate this glorious occasion?

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efinitely, this is the perfect day to barbeque the most traditional, and beloved, foods of our American culture. When we think about American food we think about hot dogs, hamburger, ribs and other dishes, depending on what area we live in. We’d like to take this opportunity to write about some of our iconic favorites.

First up, hot dogs.

The hot dog, also know as a frankfurter, dog or weiner, is basically a cooked sausage, traditionally grilled or steamed, served in an elongated roll and, depending about individual taste, accompanied by condiments such as ketchup, mustard and relish.

This sandwich originated in Germany and became popular in the United States where it became a street food for the working class, particularly in New York City, because of its low price. Through the years, hot dogs have emerged as an important part of American cuisine and culture, as we associate them with our beloved sport, baseball.

In 2005, the US based National Hot Dog & Sausage Council (part of the American Meat Institute) found mustard to be the most popular hot dog condiment. 32% of respondents to their survey prefered this, 23% favored ketchup, 17%chili, 9% pickle relish and 7% onions. Other toppings 12 | www.GourmetPleasures.com

include sauerkraut, mayonnaise, lettuce, tomatoes, cheese and chili peppers.

The choice of condiment is closely related to regional differences. Southerns have the strongest preference for chili, while Midwesterns have the greatest affinity for ketchup.

Hot dogs are so strongly identified with the 4th of July that on this day the annual Hot Dog Eating Contest takes place in Coney Island, a neighborhood of Brooklyn, New York City.

This competition is sponsored by Nathan’s Famous, Inc, an American company, known for their famous Nathan’s Hot Dogs. The first Nathan’s opened in 1916 as a nickle hot dog stand in Coney Island, a favorite summertime destination for both native New Yorkers and tourists to the city.

The first hot dog contest was held in the early 70’s with the aim of seeing who could consume the most hot dogs in an certain amount of time, currently 10 minutes. Today, competitors stand on a raised platform behind a long table with drinks and Nathan’s hot dogs in buns.

Most participants have water on hand, but other kinds of drinks can, and are, available. Condiments are allowed but seldom used. The hot dogs are allowed to cool slightly after grilling to prevent possible mouth burns. The contestant that eats ( and keeps down) the most hot dogs and buns in a very carely timed 10 minutes is declared the winner. The 2017 winner was Joey Chestnut of California who ate an unbelievable 72 hot dogs. How many can you eat?

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A

nother of the great culinary classics to celebrate the 4th of July is the hamburger. A hamburger is a food in the form of a sandwich made with minced meat agglutinated in the form of fillet, cooked on the grill or grilled, although it can also be fried or baked.

It comes in a light bread halved that has an oval shape. It is usually accompanied by onion rings, lettuce leaves, a slice of tomato, slices of pickles, French fries, etc. It is usually seasoned with some seasoning such as: tomato sauce, mustard, relish, mayonnaise, etc.

The word comes from the city of Hamburg, in Germany, the largest port in Europe at that time.

Later it was the German immigrants of the late nineteenth century who introduced in the United States the dish called “American steak Hamburg style� (in Germany there is still in Hamburg what is called Frikadelle and it is a proto-hamburger). In 1895, a chef named Louis Lassen of Connecticut, United States made the first hamburger in North America; the recipe was given by sailors from the port of Hamburg.

The success was such that soon more inventors appeared, such as Frank Menches in 1892 during the Akron County Fair, Ohio. The only certain thing is that in the World Fair of Saint Louis of 1904, the hamburger was already very famous.

Today the hamburger is another icon of the USA and of course it can not be missing on this important date.

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As American as an Apple Pie The saying describes things that represent the best of American culture. People use this expression when talking about things like blue jeans, baseball and rock-n-roll music. ... Apples were an important food for the early American settlers.

An apple pie is a pie or a tart, in which the main filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, (which is known as apple pie a la mode). The pastry is generally used top-and-bottom, making it a doublecrust pie; the upper crust may be a circle or a pastry lattice woven of crosswise strips.

Apple pie was brought to the colonies by the British, Dutch, and Swedes during the 17th and 18th centuries. However, there are American apple pie recipes, both manuscript and printed, from the 18th century, and it has since become a very popular dessert.

So you have no excuse this 4th of July to celebrate the independence of the United States of America by tasting the traditional dishes of American culture.

Happy Independence day!

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Hidden Treasures

Sonny’s Famous Steak Hogies By @ReneGourmet

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he Declaration of Independence was signed on July 4,1776, in Philadelphia, Pennsylvania. If there is one food that this city is known for it is the Philly Cheesesteak.

Native Philadelphians often have heated arguments about who makes the best, Geno’s or Pat’s and these two establishments have even gone head to head in competitions on numerous national tv shows.

You can find Philadelphia cheesesteaks listed on hundreds, if not thousands, of menus across the US, but how authentic are they? At the urging of our senior editor, Ellen Rosenfeld, a native of Philadelphia, Gourmet Pleasures visited Sonny’s Famous Steak Hogies, in Hollywood, Fl, to experience a genuine Philadelphia Cheese Steak sandwich.

Sonny’s was opened 60 years ago by Sonny Nigro, after he moved from Philadelphia to South Florida.

It is now run by his son, John, in the same location.

It has a loyal clientele, many of whom are the third generation of their families to eat there. Each morning members of the staff arrive early in the mornings hours to bake between 500 to 700 rolls daily and to slice the homemade rib eyes. It is a very simple place. One of the few decorations is a large poster of Guy Fieri. In 2009, Sonny’s was featured on an episode of “Diners, Drive-Ins and Dives”. Don’t expect ambiance. Here it is all about the food.

Gourmet Pleasures went there for a very late lunch, having been forewarned about the massive crowds at lunchtime. Sonny’s offers steak hoagies, sandwiches, pizzas, pastas and salads on their simple menu, but we went there to try the cheese steak.

You order the steak hoagies by number. We ordered the #90 (steak, onions and sauce) and with the suggestion (insistence) of our senior editor, the addition of cheddar cheese sauce.

Our sandwich arrived in a plastic dish, lined with paper, accompanied by a plastic fork. Sonny’s is 16 | www.GourmetPleasures.com

not about presentation, it’s about flavor and that’s what we received. The thin sliced rib eye, subtlety flavored marinara sauce, lightly grilled onions and gooey cheese sauce, in the freshly baked soft roll, all combined perfectly.

We now understood the allure of this dish. The sandwich was huge, but we couldn’t resist ordering another, this time without the sauce, but with provolone and mozzarella cheese Again, the flavors were delicious and we are sure that we will be returning again and again.

This is a cash only establishment, but you won’t need a lot. The steak hoagie is $6.95 and the addition of cheese, peppers and mushrooms are $.50 each, making this delicious sandwich an amazing bargain.

Find them at 1857 N 66th Ave, Hollywood, FL 33024 (954) 989-0561

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Cultural Corner

Limón Y Sabor

By @ReneGourmet

Lovers of good food are always looking for new restaurants to try and sometimes all they want is a simple and delicious homestyle meal. This can be found at Limon y Sabor, a Peruvian restaurant, located on Biscayne Boulevard. Forget about decor and ambiance, here it is all about the good food. On our visit we wanted to have a typical Peruvian meal so we started with the Chupe De Pescado, a milky fish soup. It was made to order. The broth had a lot of flavor and included rice, small pieces of white cheese, kernels of corn and an entire egg, which was cooked by the heat of the soup. It was one of our favorite dishes. Another soup selection is the Aguadito De Pescado (cilantro fish soup). This was a green broth with pieces of white fish and vegetables and, of course, a lot of cilantro flavoring.

Following the traditions of Peru, we ordered the Ceviche De Pescado, which is fish marinated in lemon juice, and was accompanied by sweet potatoes and kernels of corn.

We could not miss trying the causa.

Causa is a typical Peruvian dish which consists of cold season mashed potatoes served in a terrine with a stuffing, We ordered ours with shrimp and it was delicious. For our main dish, we sampled the typical Lomo Saltado (sauteed steak), It was served with a rich sauce and was extremely tasty. If you are a fish lover, we suggest ordering the fried snapper. It was well seasoned and we ended up eating it with our hands so as not to miss any of the juicy meat and crispy skin. Don’t leave without having the Suspiro a la limena, a Gourmet Pleasures favorite. This is a very sweet dessert made with condensed milk, sugar and almond flour and topped with meringue. This is the dish that you will order again and again, but be forewarned, the restaurant often sells out of this early in the evening.

For a simple, but enjoyable, Peruvian dining experience visit Limon y Sabor. You won’t be disappointed JULY 2018 GOURMET PLEASURES | 19

FIND THEM AT 3045 Biscayne Blvd, Miami, FL 33137 (786) 431-5739

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Introducing our Awards This month, we had the pleasure of presenting Hakkasan with the Gourmet Pleasures Award for being one of the top ten restaurants in Miami. Congrats from our team!!

Follow Us!

@GourmetPleasures GourmetPleasuresMagazine @GourmetPMag JULY 2018 GOURMET PLEASURES |21

Preparing to Run a Marathon By @MiamiRideLife

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ome years ago, I had the opportunity to take part in the New York Marathon. I registered for participation in February and the race took place the following November.

Obviously, the physical preparation was extremely important, Short, long and speed races are a necessary part of the pre-marathon training. No less important, is the diet routine that is required up until, 22| www.GourmetPleasures.com

and including, the night before the grueling race.

Five or six days prior to the race, the athletes must gradually decrease the intensity of their exercises, while simultaneously increasing their intake of carbohydrates, especially in the last two days.

The purpose of this is for the maximum storage of glycogen (for energy) in the muscles and liver. This is recommended for both sports of continuous duration

Food & Fitness and intensity (swimming, running, cycling....) and for intermittent intensity ( tennis, football...) Myth or not, there is a runner’s tradition for the evening before the big event.

A meal rich in carbohydrates and hydrating fluids is essential. It is for that reason that I went to the Tavern on the Green in Central Park that night for dinner.

There I joined approximate 10,000 other runners, all in search of their load of carbohydrates in the form of delicious pasta.

The atmosphere was incredible. Imagine thousands of athletes talking only about the upcoming marathon. Conversations included tips on how to lower times and what brand of shoes were the best. But the star of the evening was the pasta. The restaurant served more than a ton of pasta, 1400 pounds of turkey sausage, 190 gallons of marinara sauce and an unbelievable amount of macaroni and cheese, all to prepare us for the upcoming race.

Early the next morning, I arrived at Staten Island and was greeted by many volunteers handing out

hydrating drinks. Dunkin Donuts brought plain donuts for those wanting a last minute supply of carbohydrates and, I must admit, I did indulge. When the cannon shot signaled the start of the marathon, thousands of runners took to the street. Along the route I, and the other participants, were urged on by spectators offering cookies, bananas and, of course, water.

Fortunately, my carbohydrate load gave me the energy I needed to complete this amazing event without suffering any muscle cramps. That evening I went to dinner with some friends who had also participated in the event.

We proudly entered the restaurant, with our medals around our necks, and were met with applause from both the restaurant employees and other diners. It was great!

Although, I don’t have any plans to run in the New York Marathon again, it was an incredible experience and I am happy I did it. I do believe that my diet plan played a huge part in my completion.

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Critic for a Night

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J. Alexanders With Pablo morales

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By @ReneGourmet

his month’s “Critic for a Night” is Pablo Morales Mendoza. Pablo is a Venezuelan business administrator and accountant. He has been a systems manager for an American pharmaceutical company for over thirty years.

He currently advises several international gastronomic groups and both knows and loves good food.

We had dinner with Pablo at J. Alexander’s in Plantation, Florida.

GP: Pablo, one word to describe your evening at J. Alexander’s Pablo: Fantastic GP: What did you order?

Pablo: I ordered the slow roaster prime rib, which was served with au jus and french fries. For dessert, I had carrot cake GP: What did you think of their menu?

Pablo: It was a very complete menu with something for everyone GP: What was your favorite dish?

Pablo: I had been to this restaurant several times before and had the opportunity to try many of the dishes but the prime ribs and carrot cake are definitely my favorites.

Their carrot cake is unique and, probably, the best carrot cake I have ever eaten.

GP: How was the service?

Pablo: Excellent GP: Did the prices match the quality?

Pablo: J. Alexander’s product is top quality and, I think, the prices correspond to what they offer.

GP: Would you return to this restaurant?

Pablo: Yes. I have returned and will continue returning!

GP: You’re a business administrator. Do you think this restaurant knows how to manage public relations, inventory, staff and customer service?

Pablo: They definitely know what they are doing and that is why they are so successful.

GP: Any final thoughts?

Pablo: Thanks for inviting me.

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Guilty Pleasures

See’s Gourmet Lollypops By @ReneGourmet

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e’re all familiar with lollipops, pieces of hard candy attached to a stick, but how much do we really know about them? Archaeologists believe that they have been around for thousands of years.

Chinese, Arabs and Egyptians used “candied” honey as a preservative for​​fruits and nuts and inserted a stick to make it easier to eat. Noblemen in the Middle Ages may have enjoyed a boiled sugar version of this treat.

During the Civil War era, hard candy was put on the tips of pencils for children. The invention of the modern lollipop occurred in the United States in 1908.

George Smith of New Haven, Connecticut is credited with making large boiled sweets mounted on sticks and he named this confection after his favorite horse, Lolly Pop. In 1912, Russian immigrant Samuel Beck invented the first machine that inserted sticks into candy. The machine was called the Born Sucker Machine and it was so impressive that the City of San Francisco awarded him the key to the city in 1916.

When we hear the word lollipop we immediately associate them with children. It is the treat that we give them as a reward for being good or to put a smile back on their crying faces. But the lollipops of today are so much more.

There are currently hundreds of lollipops that are created for the adult market. Are you invited to someone’s home for dinner? Instead of bringing a bottle of wine what about Merlot, Chardonnay or Pinot Noir lollipops? Are you craving a cocktail? You can purchase Daiquiri, Bourbon and White Russian lollipops, just to name a few.

For after dinner, there are Amaretto, Chambord and Baileys “pops”. There is even a tequila worm sucker, which unfortunately does not contain alcohol, but it is fun to see how many licks it takes to get to the worm inside.

There are lollipops in the shapes of both the male and female anatomy and some that are totally x-rated. Sorry,we can’t show you any pictures, but if you are interested you can just google “adult lollipop images”.

Gourmet Pleasures’ favorite lollipops are those produced

by See’s Candies. See’s has been in business for over 95 years and now has over 200 stores across America. They offer over 100 varieties of candy, chocolates and seasonal gifts. All of their creations are delicious, but we absolutely adore their lollipops.

These rectangular pops come in chocolate, vanilla, cafe 26 | www.GourmetPleasures.com

latte and butterscotch. They also create special flavors for a limited time period. Available now is chocolate caramel.

It is hard to describe how fantastic these “pops” taste.

Unfortunately, See’s does not have a store in Florida, but you can visit their online store or there website for locations. We guarantee you won’t be disappointed.

Gourmet Diary

What is The Real Meaning of The Word “Gourmet”

By @ReneGourmet

It’

s origin is early 19th century French and it was used to refer to a wine taster. Today we define the word as “ a connoisseur of good food; a person with a discerning palate” Basically it is someone who understands, appreciates and enjoys the flavours and delicacy of good food.

A gourmet has the ability to identify the levels of quality and refinement of many diverse meals.

So, in theory, a gourmet not only would need an educated and sensitive palate but also the economic means to be able to enjoy the most extravagant and elegant dishes in the culinary world. However, to us, this is definitely not true.

A real gourmet is the person who is able to differentiate between a good dish and a not so good dish, regardless of its price or the reviewer’s social-economical status.. A superbly prepared fish taco from a corner food truck is almost always far superior to a poorly executed Kobe steak.

Therefore, from now on, consider yourself a true gourmet because we are sure that you can identify the disparity of the variety of the foods surrounding you. We are confident that you are able to recognize a great meal. When it comes to recommendations of good restaurants to other “real” gourmets, we are sure yours will be well received. Trust your instincts and share your favorite places with your friends.

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