Heart Of A Chef!! Event Details and a GIVEAWAY!

March 26, 2013

The Heart of A Chef fundraiser is making its return to the Fairchild Tropical Botanical Garden on Sunday, April 28, 2013, from 3 p.m. to 7 p.m. This family-friendly food festival focuses on the education and prevention of childhood obesity. This event will benefit the Florida Heart Research Institute, an independent, non-profit organization dedicated to stopping heart disease through research, education and prevention.


Lucali: Delicious But Expensive

March 20, 2013

So I've been to Lucali now a couple of times and although I want to love it, I am hesitant to commit. My first visit was prompted by a good friend in New York that took the time to email me about how Lucali is the best pizza she's ever had. This was a bold claim from a reputable source, so I had to check it out. The restaurant is located right in the middle of Pubbellyville, directly next to Barceloneta. There were no menus available and the only thing available is pizza and calzones with a very limited topping list.

Foodspotting Eatup #2 Happening at Pao Town!

March 19, 2013

So a while back, I told you guys about Foodspotting coming to Miami and the first eatup that was set to happen at Pincho Factory. The Pincho Factory eatup ended up being a great time and if you missed it, te jodiste. There were laughs, lots of food pictures, giveaways and tons of delicious food.  I'm putting together the second eatup and it's set to happen at Pao Town on Wednesday April 17, 2013.

Ain't No Phockin Around With Green Papaya

March 15, 2013

You know what's good for a cold? Chicken soup. You know what's really good for a cold? Pho. Some of you may know what Pho (pronounced “Fuh”) is, and for those that don't go google that shit. I had been fighting a cold from hell and was in desperate need of some relief. I had heard about Green Papaya from folks on Twitter so I decided to get my flu riddened behind over there. This place is located in a shopping plaza tucked away in Miami Lakes suburbia and has been around for the better part of 10 years (if not more). This is the kind of place some people may refer to as "schlocky," but it's these kinds of mom and pop owned eateries that make this city's cuisine so diverse.

FGH’s Rum Cake Recipe

March 13, 2013

So here it is! I wasn't really planning on sharing the recipe, but since several people asked for it I decided to just post it up. Hope you enjoy it as much as I did!


2 cups of all-purpose flour
1 cup of brown sugar
1/2 cup of granulated sugar
4 teaspoons of baking powder
1 teaspoon of salt
1/2 cup of unsalted butter, cut into bits
1/2 cup of finely chopped nuts (I used pecans, but walnuts would work too!)
1 (3.4 ounce) package of JELLO French Vanilla instant pudding mix
1/2 cup of milk
4 eggs
1/2 cup of good aged dark rum (I used Ron Medellin, Extra AƱejo Oak Barrel Aged Rum)
1/2 cup of vegetable oil
1 teaspoon of vanilla extract

For the Rum Soaking Glaze: 1/2 cup of unsalted butter (don't substitute) 1/4 cup of water 1 cup of brown sugar 1/2 cup of aged dark rum.


-Preheat oven to 325 degrees

-Spray a large bundt pan (12 cup) with nonstick cooking spray

-In a large mixing bowl, combine flower, sugar, baking powder, salt and butter

-On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.

-Add to the large bowl, the pudding mix, milk, eggs, 1/2 cup of rum, oil, and vanilla extract and combine on medium speed with electric mixer for 2 to 3 minutes, be sure scrape down the bowl halfway through.

-At this point the batter should be really smooth, pour 1/2 the batter into your prepared bundt pan

-Sprinkle in the chopped walnuts and then pour the rest of the batter into the bundt pan.

-Bake for about 55 minutes- until fully golden and tooth pick comes out clean.

-Remove from oven and place on a cooling rack while making the soaking glaze.

Directions for the glaze:

 -Combine butter, rum, water and sugar in a small saucepan over medium-high heat.

-Bring to a boil carefully as mixture boils over very easily, whisking occasionally.

-Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

-While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a while as there will be a lot of syrup) continue to add syrup until all of the syrup is added.

-Allow cake to cool completerly in pan before turning out onto serving platter.

-Feel free to dig in once it's cooled down and turned over onto a platter, but if you can hold off the flavor actually gets better over night. Either way ENJOY!!

Snail of Approval!

March 7, 2013

Slow Food Miami is the local chapter of Slow Food USA, is having its 2nd annual “Snail of Approval” Tasting Party on Friday, March 15, 2013, from 7 to 10 p.m., at The James Royal Palm (1545 Collins Avenue, Miami Beach). Slow Food Miami is a non-profit organization that supports good, clean and fair food for all. Chef Norman Van Aken and Deco Drive's very own Louis Aguirre will be hosting the event. Tickets are a little on the pricey side with Main event tickets costing $85 and limited VIP tickets at $165 per person. Keep in mind this is all for charity with all event proceeds benefiting Slow Food Miami’s Edible Garden Program.

Some of the restaurants that will be cooking up delicious food at the party include The Dutch, Eating House, Edge Steak & Bar, Essensia, The Federal, Harry's Pizzeria, HaVen Gastro-Lounge, Lido, LoKal and many more. We all know it ain't a good party without some boozey libations; attendees can sip on some garden-to-glass cocktails courtesy of Grey Goose Vodka, specialty wines provided by Vinecraft and for the DD's at the party non-alcoholic refreshments from Whole Foods Market SoBe will also be available.

Just like with any good party, the VIP After Party is happening from 9:30pm to Midnight at Florida Cookery with treats from Hedy Goldsmith. The After Party will honor 2014 nominees Kris Wessel of Florida Cookery and Matt Hinckley of Boxpark.
Slow Food Miami Snail Of Approval