Gourmet Pleasures Sept 2018

WWW.GOURMETPLEASURES.COM

6 MIAMI’S TOP TEN: Prime 112

38 A TRIP TO PARIS: Eating in the city of love

Cover

Mykonos Cuisine: a Mediterranean Paradise

SEPTEMBER 2018

CEO’S LETTER

I hope you enjoyed your summer vacation as much I enjoyed mine. My staff was kind enough to allow me a couple of weeks off so I was fortunate enough to be able to travel to Europe.

In this month’s edition of “Gourmet Pleasures” I would like to share some of my culinary experiences with you. When you love and appreciate food as much as I do, a visit to Paris is always a delight. I particularly enjoyed my dinner with our “Critic of the Month”, Monica Launois.

Mykonos was also one of my favorite stops on this trip and the dining opportunities there were massive. In Head to Head I compared Ling Ling, a Hakkasan Group restaurant located there, with Hakkasan at the Fountainbleu. So much food, so little time.

Although summer is almost over, the good news is that you still have the whole month of September to take advantage of Miami Spice. In my Gourmet Diary article this month I am sharing my personal experiences with this dining event. There is still plenty of time for you to write us and tell us about your own experiences.

As always, I would like to thank my faithful readers for your support and encouragement. I want to also thank my team for all their hard work.

Rene Buroz CEO/Founder

Content: 2 TIPPING

28 HEAD TO HEAD:

4 FOOD & FITNESS

30 CHEERS:

The reality of tipping

Hakkasan vs. Ling Ling

Hydration: Part 2

Sand, Sun and Spritz

6 MIAMI’S TOP TEN:

32 GUILTY PLEASURES:

Prime 112

Iberian Ham

12 COVER STORY:

36 GOURMET DIARY:

Mykonos

Our thoughts on Miami Spice

22 OPINION:

Is this the end of fine dining?

24 CRITIC FOR A NIGHT:

38 A TRIP TO PARIS:

Eating in the city of love

La Poule Au Pot with Monica Launois 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

SEPT 2018 GOURMET PLEASURES | 1

The Reality of Tipping

By Ellen Rosenfeld

R

ecently I traveled to Los Angeles to spend a weekend with my family. It was a very long first day with a five hour flight, a grueling one and a half hour uber ride to my hotel in Studio City and a couple of hours playing with a toddler, so I desperately needed a glass of wine before going to bed.

I went to the pool bar at my hotel and ordered a $12.00 glass of wine. My check totaled very close to $15.00, which I thought was high but California is known for the highest tax rate in the US and it varies between counties and cities, so I didn’t question it and left a total of $18.00.

The next morning I invited my family to join me for brunch at the hotel. When the bill arrived I was about to pay and leave a 20% tip, when my son took the check from me to review. He noticed that there was 12% added as a service 2 | www.GourmetPleasures.com

charge. I then left an additional tip, but much less than the 20% I had originally planned on.

Later I realized that because of the added service charge I had actually tipped the bartender over 40% for the one glass of wine.

Granted, considering the original cost of the wine was only $12.00, this wasn’t a huge amount of money, but it still bothered me. I had almost zero interaction with the bartender.

I had to ask for a menu and after delivering my wine, I never saw him again until I had to get his attention so I could pay my check. Yes, this is probably my fault for not checking closer but I was exhausted, it was dark and the 12% was NOT obvious.

I have since visited the restaurant’s website and in very small print at the bottom of the menu they do mention a 12% TAXABLE service

charge and that 100% of the service charge gets paid to the front-of-house service staff.

This really started me thinking about the practice of tipping. The Cambridge Dictionary defines tipping as “the act of giving an amount of money to someone who has provided a service, especially in a hotel or restaurant. In the United States tipping is common” This seems like a very simple definition but there is so much left unexplained, like how much and why, Michael Lynne, a professor of food and beverage management at Cornell University School of Hotel Administration, came up with a motivational framework for tipping.

He suggested that people tip for one or more of the following reasons; to help servers; reward good service; social approval or selfesteem; secure future good service and/or a sense of obligation. I usually tip about 20% (much easier to calculate than 18%) and I now realize that I am doing it more out of a sense of obligation rather than a reward for good service. We all know that most service staff depend on tips because their hourly wages are low. Although the United States has a minimum wage law, federal law permits employers to include tips towards satisfying this amount.

Many states only require employers to pay wait staff $2.13 an hour, but some states have a minimum that is much higher.

California requires $10.50-$11.00 per hour, while Washington requires $11.50 per hour.

Florida requires $5.23 per hour as long as the employee makes $8.25 per hour including tips.

Unfortunately not all servers give you “good service” and I think we need to take this into consideration before automatically adding a 1520% gratuity.

Several restaurateurs have experimented with a no tipping policy, raising their menu prices by sometimes as much as 25%. They claim this will allow them to pay their employees a “living wage” Sounds good, but several have been taken to court with class-action lawsuits after claims that the restaurant owners are really the ones profiting from zero-gratuity policies.

In South Florida many restaurants add an 18% gratuity to a check. This is understandable since many patrons are from countries where tipping is not expected or lower than the 15-20% expected in the US. Some countries even have laws requiring a service charge be included. I have absolutely no problem with this policy providing that the restaurant makes the customer very aware that this has been added to their bill and that they also require excellent service from their staff. This is just my personal opinion.

What are your thoughts on tipping?

Please write us and let us know.

SEPT 2018 GOURMET PLEASURES | 3

Hydration: Why it’s so Important (Part 2) W

By @MiamiRideLife

ater is one of the best forms of hydration for athletes but ideally requires 2 to 4% glucose in addition to sodium. @MiamiRideLife explains that there are three types of sports drinks depending on the amount of sugar they contain.

Hypotonic drinks: They have a lower concentration of sugars (1-4%) than blood, which allows for rapid absorption. They are used before and during longterm athletic events.

Isotonic drinks: These have a concentration of sugars similar to blood (6-8%). It is usually the formula

4| www.GourmetPleasures.com

found in most sports drinks. They are also absorbed quickly and provide you with a moderate amount of carbohydrates. In excess they can cause digestive problems.

Hypertonic drinks: These have a concentration of sugars greater than blood (10%) causing slow absorption and are not recommended during vigorous activity since they can cause digestive problems. They are recommended for the recovery period.

Below we recommend some homemade recipes for better hydration.

Food & Fitness

Hypotonic drinks Recipes

Isotonic drinks

#1 20 to 40 g of sucrose 1 liter of warm water 1 to 1.5 g of salt Juice and sugar to flavor

#1 40 to 80 g of sucrose 1 liter of warm water 1 to 1.5 g of salt Sugar-free juice to flavor

#2 100 ml of fruit juice 900 ml of water 1 to 1.5 g of salt

#2 200 ml of fruit juice 800 ml of water 1 to 1.5 g of salt

#3 250 ml of fruit juice 750 ml of water 1 to 1.5 g of salt

#3 500 ml of fruit juice 500 ml of water 1 to 1.5 g of salt

SEPT 2018 GOURMET PLEASURES |5

MIAMI’S TOP TEN:

PRIME 112 By @ReneGourmet

When it comes to selecting a restaurant in South Florida, where you can enjoy a good steak, it it almost mandatory to think of Prime 112.

East and West oysters 6 | www.GourmetPleasures.com

Bone in rib eye

SEPT 2018 GOURMET PLEASURES | 7

Porterhouse

Lobster bisque

Bone in fillet

T

his is a modern style restaurant which is already considered a classic in our city and is also one of the leaders in restaurant sales in the United States.

When you first arrive at the location you see luxury automobiles at the valet station, private limousines and throngs of people eager to be seated in this very popular establishment.

During the “season”, even with a reservation, be prepared to wait.

Gourmet Pleasures recently dined at Prime 112 and, since it was a week night in the summer, we were promptly greeted and 8 | www.GourmetPleasures.com

escorted to our table.

As soon as our waiter brought the basket of bread to your table, we realized this night would not disappoint. Although all of the bread selections were good, the cheese bread stood out. It was freshly baked with a warm cheesy center enclosed in a perfect crispy crust.

For an appetizer, Gourmet Pleasures recommends that you order the oysters. Prime 112 is primarily known as a “steakhouse” but, from our experiences, their seafood selections are always fresh.

The succulent oysters were accompanied by a horseradish

sauce and black pepper mignonette.

The wagyu short rib sliders, the jumbo lump crab cakes and the lobster bisque are also excellent choices for a first course.

At Prime 112 all of their beef is USDA Prime and dry aged for 30 days, and our waiter was extremely educated about the various choices and cuts available. We ordered the porterhouse steak for two.

It was cooked to perfection; flavorful and juicy. We also ordered the Bone-In Filet. This is a somewhat rare, and rather expensive, cut of meat. It has

the tenderness of the filet, but with more flavor because it is cooked on the bone. It was absolutely fantastic. For side dishes, we had the Sweet Potato & Vanilla Bean Mash and the Crispy White Truffle Fries.They were both delicious accompaniments to our meal.

Although we were quite full, we could not leave without sampling dessert.

We chose the fluffy warm chocolate pudding cake It was served with sweet cream and amarena cherries and it was the perfect conclusion to our very enjoyable meal.

The service was good, despite the busyness of the restaurant.

That coupled with the excellent food and appealing atmosphere makes Prime 112 one of our top 10 restaurants in Miami deserving of our “Gourmet Pleasures� award.

Bread selection

Warm dulce de leche

FIND THEM AT

112 Ocean Dr, Miami Beach, FL 33139 (305) 532-8112 @PrimeOneTwelve

SEPT 2018 GOURMET PLEASURES | 9

Hillarin Soto/ Rene Buroz/ Ellen Rosenfeld

kobe beef dumplings jumbo lump crab cake

warm chocolate pudding cake

Cheese bread

Mariquitas 10 | www.GourmetPleasures.com

This Month’s Award We had the pleasure of presenting Prime 112 with the Gourmet Pleasures Award for being one of the top ten restaurants in Miami. Congrats from our team!!

Follow Us!

@GourmetPleasures GourmetPleasuresMagazine @GourmetPMag

SEPT 2018 GOURMET PLEASURES | 11

Mykonos Cuisine: a Mediterranean Paradise

12 | www.GourmetPleasures.com

By @ReneGourmet

Recently Gourmet Pleasures visited Mykonos,Greece. This magnificent island, located in the Aegean Sea, is known for its summer party atmosphere, but we went to explore the best of their cuisine. We stayed at the beautiful Myconian Utopia Resort, part of the Myconian Group, and received five star service from Mr. Costas, the General Manager.

SEPT 2018 GOURMET PLEASURES | 13

Marinated anchovies with cherry tomato salad 14 | www.GourmetPleasures.com

F

or dinner on our first evening there, we decided to sample the food at the resort’s dining room, widely considered to be one of the best restaurants on the island.

After being escorted to our table by the very welcoming Natalia, we were greeted by our waiter, Manolo. To celebrate the start of our adventure, we ordered a bottle of Veuve Clicquot Brut Champagne, our favorite.

Manolo served us complimentary hummus and black olives with a variety of breads, followed by a couscous snack, pork strips and a garlic mayonnaise loaded with flavor.

For our appetizer, we chose a mixed salad with Myconian smoked pork, orange fillet, goat cheese, croutons and a citrus vinaigrette, which perfectly complimented all of the flavors. Our first entree was a sea bass fillet with fennel, lemon pearls, greek yogurt and beluga lentil salad.

The fish was simply delicious, with soft flesh and crispy skin.The next entree we sampled was a grilled tuna steak served with cauliflower couscous, green beans and a fresh tomato salad with lemon.

We were very pleased with our selections.

We finished the dinner with a fantastic classic Greek dessert, ekmek. This is similar to a bread pudding and is made with vanilla cream, sweet greek brioche bread, pistachio paste and a sour

Greek meatballs SEPT 2018 GOURMET PLEASURES | 15

Traditional Greek Salad

Salmon with quinoa

cherry sauce. A fabulous end to a fabulous meal. This was a first rate gastronomic experience thanks to the recommendations and fine service of our wonderful waiter, Manolo. If you have the good fortune to visit the Myconian Utopia, be sure to ask for him.

T

he following day, we decided to go from the beach to Principote Mykonos, a well known Beach Club, where good taste, gourmet cuisine and great service merge.

Our waiter was Gregorio and we relied on his helpful recommendations when ordering. For an appetizer we had the King Crab Meat with avocado, asparagus, and herbs with sweet chili mayonnaise and a Smoked Eggplant Salad Tart. Both dishes were excellent. As we wanted to eat fresh fish, since we were surrounded by water, our waiter accompanied us to an area where we could pick out exactly what we wanted.

We chose a branzino weighing about 2 pounds which they then took to the kitchen for preparation in a baked crust. When it was finished it was brought to our table and was completely covered with course salt actually hiding the fish itself. Gregorio flamed it while he broke open the salt covering revealing the branzino’s skin. With great skill he then cleaned and removed all of the scales and served us this amazing fish which was accompanied by spinach, carrots and potatoes.

Additionally, we ordered fresh fried potatoes with goat cheese mousse and fresh truffles. This was absolutely the best potato dish we have ever had 16 | www.GourmetPleasures.com

kingfish served with topinambour puree

in our lives. The potatoes had been chopped into large pieces. The shape of the goat cheese mousse allowed us to easily spread it on the potatoes and, with the additional flavor of the truffles, this was undoubtedly the “dish of the day”.

A close second was our dessert, profiteroles; filled choux pastry puffs with Madagascar vanilla ice cream, chocolate “dirt” gianduja cremeux, vanilla creme patissiere and red berry sauce . This was another level of profiteroles; exquisite. Music is also part of the sensational environment and you are encouraged to dance as you enjoy your food and drinks. Prior to leaving, we were joined at our table by the Executive Chef and we had the opportunity to compliment him on his superb cooking skills.

Cherry tomato

A

nother phenomenal dining experience we had in Mykonos was at the Cabbanes Restaurant located in the Myconian Villa Collection.

It was a beautifully decorated and romantic setting. At the suggestion of the chef we ordered the Carabineros, which are the most coveted variety of prawns. They are huge with a bright red color.

They were served with a creamy chervil dressing and accompanied by roasted peaches with sichuan pepper and fennel chutney.

The combination of sweet and salty flavors paired perfectly with the strong flavor of the prawns creating an astonishing dish. Another stellar appetizer was the king crab and shrimps with grapefruit, which added just the right amount of citrus, and a baby leaf salad with herbs.

For one of our main dish we chose the spectacular King Fish. This was expertly prepared with topinambour (Jerusalem artichoke) puree, king crab meat, parsley cream and fresh chervil leaves.

For us, the entree of the night was the “net” mullet with eggplant tortellini, pickled raisins, and bottarga (fish roe). The pasta was cooked al dente and all the smooth flavors did not overpower the mullet, but rather showcased it. This is the dish that will have us returning to this spot whenever we visit Mykonos.

For dessert we were served a decadent plate of sweets to accompany our after dinner coffee.

Our experiences in Mykonos were wonderful, especially concerning the food. We’d like to thank the Myconian Utopia for their kindness and superb service. They deserve an A+ in hospitality and we look forward to staying there again in the near future.

Manos Rokaki/ Rene Buroz @manosrokakis

Cheesecake dessert SEPT 2018 GOURMET PLEASURES | 17

Crabineros prawns with creamy chervil dressing

18 | www.GourmetPleasures.com

profiterole with madagascar vanilla ice cream

Carabineros prawns

Branzino baked in salt crust

king crab meat with avocado and herbs

fresh seafood selection

smoked eggplant salad tart SEPT 2018 GOURMET PLEASURES | 19

French fries with goat cheese mousse and french truffle

Aceitunas Vegetable side

Oysters

Fresh crab legs 20 | www.GourmetPleasures.com

Rene Buroz and Principote Executive chef Avgeria Stapaki @avgieg

Branzino baked in salt crust served by Giorgos kaltezas @giorgos_kaltezas SEPT 2018 GOURMET PLEASURES | 21

Is this the End of Fin

22 | www.GourmetPleasures.com

ne Dining?

By Ellen Rosenfeld

I

magine it’s the big night, maybe your birthday or anniversary. You’ve been saving for months for this special occasion. You bought a new outfit. You researched the top restaurants in your area and carefully made a decision based on reviews of their food, service and ambiance.

You made a reservations weeks in advance You hired a babysitter for 25 hard earned dollars an hour. You’re excited. You get out of your Uber. You didn’t want to drive because you are looking forward to the special, although very expensive, cocktails this place is known for. You arrive 10 minutes, early fearing if you arrive late they will give away your table. You approach the hostess station and are told that your table is not ready and you can wait at the bar. Okay.

After all, you are early.

You are still excited. After an hour patiently waiting at the bar nursing a $20.00 martini your excitement is waning.

Especially after watching many who arrived after you being shown to their tables. And you are starting to feel uncomfortable because some of these “honored” patrons are wearing shorts, halter tops and some are even wearing flip flops. You are sure the reviews described this place as upscale fine dining.

Finally, you are seated at your table only to notice that next to you is a couple with a baby who is not happy. Maybe the infant s crying because it is 9:30 and he or she just wants to be sleeping in their crib. If you wanted to dine with a crying child you could have stayed at home. You are still trying to have a good time. The food is great but there is a large table of 20 year olds across the room. They seem to think it is their right to be as loud as they want and they want to be loud. Everyone in the room is looking at them ,including the servers, but no one dares to ask them to quiet down.

You are finding it difficult to hear your companion speak above the rowdy crowd.

Time to leave. You pay the check, roughly the cost of a mortgage payment and that does not include the $100.00 for the sitter, the $50.00 Uber rides and, what you now realize was an unneeded new outfit. You are sad. The food was delicious but you were looking forward to an amazing evening and it just wasn’t. You go home, turn on the tv and watch a black and white movie on TCM from the 1960s It’s a restaurant scene. The man is wearing a jacket, the woman a beautiful dress.There are no children in the scene and everyone is quietly enjoying their conversations. You are sad.

Did all this really occur on one night? Of course not, but I’m sure everyone have recently experienced at least one of these unfortunate events.. Is there no longer a concept of good manners and respect for ourselves and others? Is the wonderful experience of fine dining gone for good?

SEPT 2018 GOURMET PLEASURES | 23

La Poule Au Pot With monica launois

Recently Gourmet Pleasures dined with an old friend, Monica Launois, at La Poule Au Pot, a bistro-style dining establishment that Vogue Paris describes as “ a must-visit restaurant if you’re in Paris this summer”

24 | www.GourmetPleasures.com

Escargots en Coquille - Beurre d’ Escargot

Critic for a Night

OEufs mimosa

@MLaunois

By @ReneGourmet

GP: Monica, tell us about yourself.

Monica: I have been a Parisian for the last 18 years. The city inspires me for its history and its beauty. I love the way women here embrace their beauty, and their flaws, in a natural way.

I am a lover of “savoir-faire francais” and have been responsible for an organic French cosmetic company for the last 15 years. I define myself as an epicurien and my sensitivity for good food is gratified in this city of lights, where good eating is an “art de vivre” (art of living). In my own kitchen, I am constantly searching for different flavors and sensations to put smiles on the faces of my guest as they take their first bites of my creations. All this, of course, accompanied by a glass of wine.

GP: Can you give us one word to describe the evening at La Poule au Pot? Monica: One word is difficult, but it can be said that this was a perfect synchrony between traditional and modern cuisine.

GP: What did you order?

Monica: After some hesitation, I decided to order the Merlan frit a la sauce bearnaise, an excellent option. The fish surprised me with its “brutal” presentation.

Without much distractions you are “face-toface with the fish. The dish had delicious flavors which highlighted the softness of the flesh.

Entrecôrte de génisse

L-R/ Hilarin Soto, GP CEO Rene Buroz, Luis de Lion, Monica Launois

SEPT 2018 GOURMET PLEASURES | 25

GP: What did you think of the menu?

Monica: The menu was short and simple, which is typical of current gastronomy, which I like.

I personally believe that less variety leads to better quality. The menu did include the dishes I think represent the best of French cuisine; frogs legs, blanquette de veau, rognone de veau, entrecôtes and the tower des frites allumettes.

These dishes all return us to the true values of French cuisine, but in a light and modern way.

GP: What was your favorite dish?

Monica: The dish I appreciated the most, I must confess, was l’entrecote charolais (rib steak) ordered by another guest at the table. The meat had so much flavor, and the cut was so soft, that I did not need anything else.

GP: How was the service?

Monica: The service was friendly and pleasant.

Without being intrusive, the staff was present at all times and were quick to anticipate our needs.

GP: Did the prices match the quality?

Monica: Yes. The prices were consistent with the quality of the food and service.

GP: Would you return to this restaurant?

Monica: Surely. I would return especially to order the l’entrecote just for myself and also to try a different dessert since I was slightly disappointed with my choice.

GP: As a person who is knowledgeable about French cuisine, do you think La Poule Au Pot, which is a classic restaurant, has adapted well to the new gastronomic trends?

Monica: Yes. Although the restaurant is decorated in a traditional Parisian style, with its wallpaper reminiscent of bistros in the 1930”s, their pink tablecloths and other details taking us back to the past, their cooking brings us to 2018. Their use of fresh produce and light sauces, with butter present but not dominant, demonstrates that they have adjusted well to the new direction of food preparation and eating habits.

GP: What dish would your recommend to a person new to French gastronomy.

Monica: I would suggest the frogs’ legs.

They are crispy and full of flavor and are an emblematic dish of French cuisine.

GP: Monica, any final thoughts?

Monica: La Poule Au Pot is a magical encounter between the past and the present.

26 | www.GourmetPleasures.com

Tarte au chocolat

Cuisses de grenouille en persillade

Turbot poché sauce hollandaise

Merlan frite colbert - sauce tartare

SEPT 2018 GOURMET PLEASURES | 27

Head to Head

hakkasan vs ling

g 28| www.GourmetPleasures.com

g ling

gyoza— supreme dim sum platter

G

By @ReneGourmet

ourmet Pleasures loves Hakkasan located in the Fountainbleu Hotel. The restaurant received our first “Gourmet Pleasures” award and we dine there multiple times per month.

The Hakkasan group has restaurant locations across North American, Europe, Middle East, Asia and Africa. Recently Gourmet Pleasures was walking down the street in downton Mykonos when we noticed Ling Ling, Since we knew it was part of the Hakkasan Group we were very excited to try their food.

We didn’t have a reservation but we decided to wait an hour to be seated. The host very kindly explained to us that we would only be allowed 90 minutes to complete our meal but that did not dim our enthusiasm and we agreed to this condition. (Our dining experience at the Fountainbleu usually lasts much longer than that). When we finally were seated, our server took our drink orders and handed us the menu.

We were somewhat surprised by how different this menu was from our local spot, and others we had visited, but there were some signature dishes offered. We ordered some classics such as the Dim Sum Platter, Pork Belly and Fried Rice.

These dishes tasted somewhat different than what we are served in Miami Beach. We also ordered some dishes we were unfamiliar with. We enjoyed our meal but, in our opinion, the food at Hakkasan in the Fountainbleu is much better. The service was good, but again it is not as good as our local spot.

The music and atmosphere at LIng LIng was energetic and enjoyable. Our only real complaint was the seating.

The tables were so close together that is was somewhat uncomfortable and allowed no privacy.

Dining at Ling Ling (Hakkasan Mykonos) was a good experience but we were happy when we returned to South Florida and visited Hakkasan Miami Beach, with its superior food, atmosphere and service.

SEPT 2018 GOURMET PLEASURES | 29

sun, sand & spritz By @ReneGourmet

30| www.GourmetPleasures.com

S

ummer is the perfect time to enjoy the delicious Aperol Spritz. Gourmet Pleasures was recently introduced to what is referred to as “Italy’s drink” while on vacation in Europe.

This popular cocktail dates back to the 50s and is inspired by the blend of Prosecco and soda to which the aperitif Aperol is added.

Its popularity has grown in recent years after Campari acquired the Aperol brand and aggressively marketed it.

The Aperol Spritz is a refreshing drink that combines the bitter taste of the Apersol, the bubbles of the Prosecco, the citrus aroma and flavor of orange and a lot of ice.

Currently, a pre-bottled Aperol Spritz with an alcohol content of 11% is available in certain countries, however Gourmet Pleasures has yet to locate it in the United States.

No worries, we are providing you with an easy recipe you can make at home.

If you have a recipe for a delicious drink that you would like to share, please send it to us and we will publish it in our next issue.

Cheers

Ingredients: Prosecco Aperol Soda Water Orange Ice Directions: Fill a wine glass to the top with ice.

Add equal parts prosecco and Aperol and then a dash of soda. Garnish with an orange slice.

Enjoy.

SEPT 2018 GOURMET PLEASURES |31

iberian ham By @ReneGourmet

32 | www.GourmetPleasures.com

Guilty Pleasures

W

ho of us is not familiar with a ham and cheese sandwich, ham and eggs, or a slice of baked ham at Christmas or Easter dinner? Although ham, which is the meat from a leg cut of a pig that has been preserved by wet or dry curing, is made around the world, many believe that the best ham (jamon in Spanish) comes from Spain.

The Rolls Royce of ham is Iberian Jamon.

This flavorful delicacy does not come from any common pig, only from a purebred Iberian pig. This purity can only be claimed when both parents are 100% Iberian and the animals’

lineage is controlled and registered in the official book, AECERIBER. This assures the preservation of this special species. These pigs are fed acorns and this diet, combined by their exercise routines, causes the infiltration of fat in the meat. This contributes to the depth of flavor in Iberian ham. Acorns are rich in oleic acids which are fatty acids. These acids are a common monounsaturated fat, which are believed to be associated with decreases LDL cholesterol, often called the bad cholesterol.

They are also associated with an increase in HDL cholesterol, the good cholesterol. So, not only SEPT 2018 GOURMET PLEASURES | 33

is this ham delicious, it could quite possibly be good for you.

It is quite an experience to enjoy Iberian ham, whether by itself, with cheese or in a sandwich.

Next time you want a treat, try some and let us know what you think. Some of the best brands we found are: Cinco Jotas Reserva Carrasco Joselito Gran Reserva Sierra de Sevilla Zancao.

34 | www.GourmetPleasures.com

Tortilla de huevo con iberico

Bocadillos de jamรณn iberico

hornazo de salamanca SEPT 2018 GOURMET PLEASURES | 35

Our thoughts on By @ReneGourmet

Gourmet Pleasures had a great time during the month of August and the good news is that we still have the whole month of September to continue to enjoy Miami Spice.

As we wrote in our August issue, Miami Spice is wonderful event. During the months of August and September more than 200 very popular local dining establishments offer three course meals for $23.00 for lunch and $39.00 for dinner. This price does not include tax, tip or parking and some restaurants do not offer this menu on the weekends, We’d like to take this opportunity to recommend some of our favorite places and a suggested dish to order Bazaar by Jose Andres - suggested dish Fish in Papillote Estiatorio Milos - suggested dish - Dorado Royale Il Mulino, NY - suggested dish - Lamb Chops crusted in Pistachio Le Zoo - suggested dish - Duck Confit A L’Orange Naiyara South Beach - suggested dishDrunken Udon Hakkasan- suggested dish- Sauteed Diced Chicken with Dried Chili Scarpetta suggested dish - Short Rib Agnolotti Dal Plin La Mar by Gaston Acurio - suggested dish Chifero Toro Toro - suggested dish - Skirt Steak Zuma - suggested dish - Spicy Beef Tenderloin These are only a few of the excellent restaurants and dishes available. Go out and enjoy yourselves before it’s too late.

36| www.GourmetPleasures.com

n Miami Spice

Gourmet Diary

SEPT 2018 GOURMET PLEASURES | 37

A Trip to Paris

By @ReneGourmet

In the 1954 movie “Sabrina” Audrey Hepburn said “Paris is always a good idea” This City of Lights is on many people’s “bucket list” because of its beauty, history, museums and most certainly for its gastronomy.

Lunch at

Rib of beef

La Maison de L’Aubrac

Paris is the “mother” of gourmet cuisine and in all of the city’s restaurants you can feel this French passion for good food. Great food is available not only at the three star Michelin restaurants but also at the corner crepe kiosks and everywhere in between.

Gourmet Pleasures took a culinary tour of this remarkable city, enjoying everything from a simple croissant to decadent foie gras. We like to share some of our most memorable experiences with you.

For our first lunch in Paris, we dined at the restaurant La Maison de L’Aubrac. This is a Michelin recommended restaurant that specializes in meat. The cuts of meat are on display in glass refrigerators and you have a choice between Les Pieces (aged for an average of 3 weeks) or Les Maturees (aged for 6 weeks).

We ordered an appetizer of traditional onion soup with a gratin of perfectly melted cheese and a crispy baguette. The broth was loaded with flavor and a lot of onions. Simply delicious. Then came the bone marrow with a parsley and garlic garnish. This was a very simple presentation and had the expected gelatinous texture and great flavor.

For our main course, we ordered the bone-in Rib Eye Steak.

It was presented on a hot iron plated and accompanied by bearnaise sauce, candied shallots and garlic. The meat was sensational and we could feel the proper maturity of the meat as it melted in our mouths.

We did not use the bernaise sauce since we wanted to savor all the flavor of the meat, which was very juicy with an intense red color. As we approached the meat closest to the bone the taste kept getting better and better. We must confess that we abandoned all our manners and, forgetting we were not in our own dining rooms, we picked up the bone with our hands and devoured every last morsel of meat. The puree of potatoes can not be overlooked if you dine here. The fresh cheese added to the potatoes created a stretchy consistency that was amazing.

40| www.GourmetPleasures.com

salad of grilled vegetables, burrata cheese

French onion soup

dj Ravin / Rene Buroz

Buddha bar tacos assortment

Goma wakame salad

Dinner at

Buddha Bar

Shrimp cake with mango salsa

For dinner, we went to the Buddha Bar which is a classic Asian restaurant. The Buddha Bar has locations around the globe but Paris was their first.

The decor and admosphere is reflective of the restaurant’s name with a 12 foot high Buddha on display and very dim red lighting. The menu is extensive. Gourmet Pleasures ordered a selection of salmon ponzu tacos, spicy tuna and Korean style beef. We also enjoyed steamed shrimp dumplings and rock shrimp with a spicy sauce.

Next came a tuna tartar in an avocado cannelloni which was presented in a tabular form with thin slices of the avocado and, finally, ravioli with snow peas, and a sauce reduction with pepper infused oil.

Buddha Bar is known worldwide, not just for their food but also for their DJs’ choices of avant-garde and eclectic music. DJ Ravin gave an excellent performance the night we were there.

SEPT 2018 GOURMET PLEASURES | 41

Foie grass

Caviar

Brunch at

The Peninsula

On Sunday morning we went to the Peninsula Paris Hotel for their very elegant and lavish brunch. The buffet offered many excellent options, along with live stations plus an entree served to you directly from the kitchen.

The centerpiece of the buffet table is large crunchy pastry rolls made to look like a sculpture. This “sculpture” was delicious. There was a variety of caviars presented in eggs shells wrapped in gold paper, salmon, a fine charcuterie, a large table with a variety of cheeses, an elaborately decorated fruit station and a salad station.

Chefs were available to prepare fresh omelette. The piece de resistance was the dessert station with every French pastry you could imagine. This is definitely one of the best brunches in Paris. Although the meal came with a hefty price, it was well worth it.

Au Revoir, Paris. Nous t’aimons (we love you) 42 | www.GourmetPleasures.com

Eclairs

Cheese selection

SEPT 2018 GOURMET PLEASURES | 43