INDULGE

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 

rolex oyster perpetual and submariner are ® trademarks.

eyond 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 

 

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.

Introducing the magnificent waterfront homes of One Park Grove — 

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 

 

 

Lifestyle Curated by Colin Cowie 

Signature Restaurant by Chef Michael Schwartz 

PARK-GROVE.COM

TR U E WATE R FRONT LIVI NG IS MOR E THAN J UST A VI EW 

100 BESPOKE RESIDENCES 

57 STORIES 

ONLY 2 UNITS PER FLOOR 

DIRECT WATERFRONT 

RAREFIED LIVING 

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. This offering is made only by the prospectus for the condominium and no statement should be relied upon if not made in the prospectus. 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. All plans, features and amenities 

depicted herein are based upon preliminary development plans, and are subject to change without notice in the manner provided in the offering documents. No guarantees or representations whatsoever are made that any plans, features, amenities or facilities will be provided or, if provided, will be of the same type, size, location or nature as depicted 

or described herein. This project is being developed by 700 Miami Partners LLC, aDelaware limited liability company, which was formed solely for such purpose. Two Roads Development LLC, a Florida limited liability company (“Two Roads”), is affiliated with this entity, but is not the developer of this project.

SALES GALLE RY: 254 N E 30TH ST., M IAM I, FL 33137 USA 

+ 1 7 8 6 2 5 4 0 8 4 5 | I N F O @ E LY S E E M I A M I . C O M 

WWW.E LYSE E M IAM I.COM 

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 (“Developer”), 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 will 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 illustrative purposes. 

www.miamiindulge.com | FEBRUARY / MARCH 2016 | INDULGE 9

INTRODUCING 

CONDO-HOTEL OWNERSHIP 

ON YOUR TERMS 

L I V E I T , L O V E I T , O W N E R S H I P H A S I T S B E N E F I T S

O C E A N F R O N T C O N D O M I N I U M A N D C O N D O - H O T E L S T U D I O S , 1 , 2 A N D 3 B E D R O O M S F R O M $ 4 0 0 ’ S , 

F I N A N C I N G A V A I L A B L E W I T H $ 1 9 9 , 0 0 0 D O W N . 

O P E N I N G 2 0 1 6 

O N - S I T E S A L E S G A L L E R Y : 

5 5 1 N O R T H F O R T L A U D E R D A L E B E A C H B O U L E VA R D , F O R T L A U D E R D A L E , F L O R I D A , U S A 

8 8 8 3 7 9 9 2 2 9 | T H E O C E A N F O R T L A U D E R D A L E . C O M 

RECOGNIZED AS AN 

E B - 5 

S I T E 

EXCLUSIVE SALES & MARKETING 

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 

82 

FELIPE CUEVAS 

FEATURES 

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. 



PLUS 

an exclusive 

tour of chef 

michael schwartz's 

newly renovated 

home kitchen 

eight great date-night 

restaurants 

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 

90 #MADEINMIAMI 

Meet three local artisan food makers whose sweet, natural creations 

are made with fine, fresh ingredients—and infused with heart and soul. 

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 

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

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 O N B Y B E R N H A R D T 

C I T Y F U R N I T U R E . C O M

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. 

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 

FROM $2.9 MILLION 

LUXURY OCEAN VIEW VILLAS 

STARTING IN THE $500’S 

BEACHSIDE CONDOMINIUMS 

STARTING IN THE $300’S 

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 

INANEFFORTTOCONTINUOUSLYIMPROVEOURFEATURES,THEDEVELOPERRESERVESTHERIGHTTOCHANGEORMODIFYPLANS,MATERIALS,ANDSPECIFICATIONSWITHOUTNOTICE.VARIATIONSINFLOOR 

PLANSANDDRAWINGSDOEXISTANDAREAPPROXIMATIONS.SQUAREFOOTAGESAREAPPROXIMATIONSANDVARY,ANDAREBASEDONARCHITECTURALMEASUREMENTSFROMPRELIMINARYDRAWINGS. 

RENDERINGSANDMAPSAREARTIST’SCONCEPTIONSANDMAYDIFFERFROMFINISHEDPRODUCT.THISISNOTANOFFERINGFORSALEINANYJURISDICTIONWHERETHEPROJECTISNOREGISTERED.E&O.E.

editor’s letter 

Every 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 

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 

Betty Cortina-Weiss 

Editor-in-Chief 

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 


A SPECIAL PUBLICATION PRODUCED BY 

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 

Contributing photographers Felipe Cuevas, Manny Hernandez 

Color correction Wilbert Mooyoung 

For editorial information: editor@miamiindulge.com 

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 

Advertising, sales and distribution information: 

kcorrales@MiamiHerald.com / 305-376-2801 


ehind 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. 


PLACE ORDER NOW 

before the season ends! 

786-310-3866

A S S O C I A T E S 

LUXURY LIVING WITHOUT 

THE LUXURY PRICE TAG 

3 & 4 Bedroom Townhomes • 2 Car Garage • Boat Slips • Private Elevator • Gated Entry • Starting from the $800’s 

irisonthebay.com • T 786 693 9669 • 25 - 135 North Shore Drive, Miami Beach, FL 33141 

A Development by: Exclusive Sales by: Architecture by: 

Interiors by: 

Construction by: 

MICHAEL WOLK DESIGN 

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 localNEW. NOW. 

AND RIGHT HERE. 

Compiled by Claudia Miyar 

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. 

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. 

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. 

BRIGHT 

on! 

Serve a helping of happiness 

at your next soireé with our 

cheery and boldly-hued 

table-toppers. 

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. 


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. 

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. 

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. 

elegance 

RUSTIC 

Imperfectly beautiful, our picks will add 

warmth and charm to any table or room. 

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. 

TWO SHAKES 

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 

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. 

WATCH AND LEARN 

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. 

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. 

Max Velocity 

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. 


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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.WEARE PLEDGEDTOTHE LETTERAND SPIRIT OFTHE U.S.POLICY 

FORTHEACHIEVEMENT OF EQUAL HOUSING OPPORTUNITYTHROUGHOUTTHE NATION.WE ENCOURAGEAND SUPPORTANAFFIRMATIVEADVERTISINGAND MARKETING PROGRAM INWHICHTHEREARE NO BARRIERSTO OBTAINING HOUSING BECAUSE OF RACE,COLOR,RELIGION, 

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the local CULTURE 

Compiled by Andrea Carneiro 

THE EXHIBITION 

Sinatra: An American Icon 

THE SERIES 

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. 

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 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 local BEAUTY 

By Jennifer Scruby 

My 

BEAUTY 

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. 

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. 

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. 

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. 

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. 

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. 

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 

Ourmissionisyou. 

Dr. William Leone 

Dr.Leonehashelpedthousandsofpeoplebyusingagentle,minimallyinvasiveapproachto 

deliveranexceptionalpatientexperience,fasterrecoverytimesandexcellentresults. 

Specializing in Hip and Knee Problems 

• Totalandrevisionhipreplacement 

• Revisionhipsurgeryformetaltoxicity 

• Minimallyinvasivecomputernavigated 

totalkneereplacement 

• Roboticassistedpartialkneereplacement 

• Revisionkneereplacement 

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Experience the Difference 

Dr.Leone’spracticecombinesspecializedsurgicalinterventionswhileemphasizing 

personalizedcare. 

The Leone Center for Orthopedic Care 

Wecombineleading-edgetechnologywithgoodold-fashionedcarewherethe 

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HolyCrossLeoneCenter.com.

the local STYLE 

Compiled by Christiana Lilly 

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. 

THE STORE 

“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 

style 305 

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 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. 

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 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 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. 

THE SCENT 

“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 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 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 PART Y 

“Chocolate.” 

Dr. Susan Keeley 

“Spaghetti with 

garlic and olive oil.” 

Zuly Perez 

“Spaghetti 

Bolognese.” 

Rafael Perez 

“Black beans.” 

Brian Keeley 

“Ribs!” 

Janie Nahmad 

Andrea Bocelli in 

front of the audience. 

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 

“Truffles!” 

Faarah Grande 

(with Sean Kramer). 

“Fried rice.” 

Al Nahmad 

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. 

“Steak, French fries 

and Malbec.” Candela Ferro 

(with husband Mario). 

“Chocolate cake!” 

Ileana Bravo 

“Smoke salmon.” 

Gene Gordon 

TEXT BY STEPHANIE SAYFIE AAGAARD / PHOTOGRAPHY BY MANNY HERNANDEZ 

“Pizza.” 

Jeanie Schottenstein (with husband Jay). 

“Corned beef!” 

Dr. Barry Katzen 

(with wife Judi). 

“Shrimp with 

garlic sauce.” 

Lourdes Jofre-Collett 

(with husband Tim).

OF SOUTH FLORIDA 

food & wine 

2016Lifestyles 

ADDRESS 300 Leucadendra Drive 

OFFERED AT $7,999,000 

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. 

Audrey Ross 305.960.2575 

miamirealestate.com 

ADDRESS 705 Arvida Parkway 



CORAL GABLES 

Spectacular wide lagoon views, waterfront lot in Gables Estates, 

approx 390 linear feet of water leading directly to Biscayne Bay. 




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 

OFFERED AT $10,900,000 



KEY BISCAYNE 

THE MOORINGS, COCONUT GROVE 

Yachtsman’s Paradise – Astounding Direct Bay Views 

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. 

Sophistication & Warmth In The Moorings 

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 



ADDRESS 3574 S Moorings Way 



miamirealestate.com

food & wine 

2016 

Lifestyles 


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 

MIAMI BEACH 

ADDRESS 2318 North Bay Road 

OFFERED AT $27,500,000 

North Bay Road Modern-Mediterranean Commands 124' Waterfront 

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. 

Nelson Gonzalez 305.674.4040 


PALM ISLAND 

MIAMI BEACH 

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

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

ADDRESS 250 S Coconut Lane 




MIAMI BEACH 

Spectacular Home on North Bay Road – 100' 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. 

VENETIAN ISLANDS 

MIAMI BEACH 

New Custom Construction – Modern Design – 60' Waterfront 

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 



ADDRESS 500 W Dilido Drive 

OFFERED AT $12,000,000 


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 

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 




Gran Villa Toledo – Exquisite 1928 Phinias Paist Landmark 

CORAL GABLES 

3317Toledo.com 

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 




CORAL GABLES 

680Destacada.com 

PINECREST 

7950sw120street.com 

Finely Detailed Residence In Gated Cutler Oaks Estates 

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. 

Elegance Abounds In Stunning 2010-Built Gated Estate 

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 







AshleyCusack.com

food & wine 

2016 

Lifestyles 


Finest in Italian & European design, chic 2/2 with meticulously 

curated living spaces, direct ocean views, 60' long balcony. 

ADDRESS 5555 Collins Avenue #14K 

MIAMI BEACH 

OFFERED AT $949,000 Nancy Batchelor 305.903.2850 

NancyBatchelor.com 

SNAPPER CREEK LAKES 

CORAL GABLES 

ADDRESS 10200 Old Cutler Road 


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

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. 

Vivian Serralta 305.772.7717 

Ana Collongette 305.496.5286 

ADDRESS 6145 La Gorce Drive 


MIAMI BEACH 

Renovated Carlos Schoeppl 3/2 architectural gem, eat-in 

kitchen, impact windows, garage, terrazzo & wood floors. 

Nancy Batchelor 305.903.2850 

NancyBatchelor.com 

SOUTH MIAMI 

5971sw86.com 

MIAMI BEACH 

South Miami’s Finest Residence Features Timeless Style 

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. 

Amazing Contemporary Aqua Penthouse 

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. 



Valaree Byrne 305.323.6231 

MiamiRealEstateWorks.com 

ADDRESS 201 Aqua Avenue, Penthouse 2 


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 


Carole Smith 305.710.1010 

42GrandBayEstates.com 

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 



3615PalmettoAvenue.com 

Dramatic Waterfront Gem In The Moorings 

COCONUT GROVE 

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 



3333SMooringsWay.com 


CORAL GABLES 

CORAL GABLES 

Bali Modern Home – Access to Private Marina 

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. 

Stunning Coral Gables Waterfront 

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 


Judy Zeder 305.613.5550 | Nathan Zeder 786.252.4023 

AllMiamiRealEstate.com 

ADDRESS 5850 Riviera Drive 


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. 

As 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.” 

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. 


Preproduction model shown.

the movers 

PEOPLE 

WHO 

MOVE MIAMI. 

{RAINMAKER} 

Francisco Unanue 

A bean counter and then some: 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. 

TEXT BY REBECCA KLEINMAN / PHOTOGRAPHY BY NICK GARCIA 


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.” 

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.” 

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.” 

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

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.” 

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.” 

ZEN MOMENT “The first half hour when I get home from work and have 

the house all to myself, and there’s complete silence.” 

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


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the movers 

{ADVOCATE} 

Paco Velez 

In honor of Feeding South Florida’s 

35th anniversary, we catch up with the man 

leading Miami’s fight against hunger. 

It 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. 

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. 

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. 

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. 

When 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. 

When 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. 

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 

{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. 

As 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 Rick- 

Joule, 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.” 

TexT by Maria de los angeles / PhoTograPhy by nick garcia 


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the movers 


{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. 

Chef 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 


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the li 

eDINING. 

f 

ENTERTAINING. 

AND HAVING FUN IN THE 305. 

{DISH} 

TABLE FOR 

TWO 

A romantic repast 

awaits at Pinch Kitchen 

in the Mimo District. 

Because date night should be 

more than a once-a-year thing, 

check out our picks for where 

to light the fire again. 

The 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. 

FELIPE CUEVAS 

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. 

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. 

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. 

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 

DINING 

BEYOND 

DADE 

Fancy Italian in 

Fort Lauderdale for 

Valentine’s Day? Here 

are three places to 

spoil your sweetheart. 

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. 

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) 


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Bar sets a new standard for casual, yet elevated fare in Bal Harbour. 

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miami beach, florida 

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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. 

Bitters—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. 

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 

and bitters. Combining those 

ingredients is all about finding 

balance. And that’s what bitters do, 

they help create that balance.” 

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.” 

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.” 

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. 

Norah Lossada, 

president of 

Urbana Creative 

Group. 

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.” 

Doral City Hall 

La Pérgola 

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 

on a nice night out. You always run 

into people you know there. 10455 

NW 41st Street; 305-718-9968; 

olivosrestaurant.com. 

The best place for 

live Latin music and 

dancing? 

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. 

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.” 

Artefacto 

Tranquility 

El Arepazo 

Graziano’s Market 

The best shopping 

in Doral? 

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. 

Where to go for an 

afternoon in the 

Florida sun? 

That would be the Trump 

National Doral. It’s an 800- 

acre 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. 

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)

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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. 

Okay, 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. 


the life 

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. 

Desoto Central Market satisfies all culinary cravings from 

fried chicken to gourmet coffee. 

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 

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 

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. 

Open. 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 


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.” 


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; Long- 

Sharp 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 

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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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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.

What’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 


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?

JULIA NING 

Phuc Yea / Miami 

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. 

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 


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, 


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 


BRIAN NASAJON 

BEAKER & GRAY / WYNWOOD 

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. 

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.” 


“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.” 


See chef 

Brian Nasajon 

compete at 

Goya Foods’ 

Swine & Wine 

from 5:30 to 8:30 

p.m. on Sunday, 


Biltmore Hotel in 

Coral Gables. 

Pork Tenderloin with Scallion 

Relish and Romesco. 

Recipe, P. 99 


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 


NICOLE VOTANO 

Dirt / Miami Beach 


BRAD KILGORE 

Alter / Wynwood 

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. 

GREW UP IN Kansas City. 

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. 


“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 

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.” 

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. 

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.” 


“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, 


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 


Get a taste 

of chef Alex 

Chang’s food 

at the Cobaya 

Dinner, from 

7 to 10 p.m. 

on Thursday, 


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. 

GREW UP IN Between Santa Barbara, 

CA, New Jersey and 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. 


“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.” 

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.” 

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.” 


“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 


ALEX CHANG 

Vagabond Restaurant / Mimo 


#MadeInMiami 

MEET THREE LOCAL ARTISAN FOOD MAKERS WHOSE SWEET, 

NATURAL CREATIONS ARE MADE WITH FINE, FRESH INGREDIENTS— 

AND INFUSED WITH HEART AND SOUL. 

TEXT BY NICOLE MARTINEZ 



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 

You 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 


AVAILABLE AT The Salty 

Donut Pop-Up Shop, 

29 NW 24th Street, Miami 

WEBSITE saltydonut.com 

Sweethearts 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 

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 


AVAILABLE AT Upscale gourmet 

foods shops like Epicure, Joanna's 

Market, Graziano's and more 

WEBSITE lauriespantry.com 

Laurie 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 medium eggs 

2 cups plain panko bread crumbs 

¹∕ ³ cup milk 

3 tablespoons Worcestershire sauce 

8 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. 

JUSTIN FLIT 

Proof Pizza & Pasta / Wynwood 

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.” 

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.” 


COOKING IN MIAMI NOW “Getting 

to meet all the great chefs around 

FROM 

PAGE 

85 

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 

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 

Dirt / Miami Beach 

FROM 

PAGE 

87 

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 

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.” 


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 

FROM 

PAGE 

86 

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.” 


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. 


BRAD KILGORE 

Alter / Wynwood 

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.” 


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 

FROM 

PAGE 

88 


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 

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.) 

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 


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 


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. 

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.” 


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. 


INDULGEShowcase 

Our guide to unique South Florida products and experiences 

2. EL DORADO 

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1. YACHT CONSULTING GROUP 

Yacht Consulting Group is a family-owned, full-service yacht brokerage 

company that offers a variety of services including domestic and 

international. We cover all aspects of owning, buying, selling, maintaining and 

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954-900-7207 

www.renovationroom.com 

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www.kings1912.com 

SPECIAL ADVERTISING SECTION 


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SHARE THE 

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indulgences 

“ 

There comes a time in every rightly constructed boy’s life,” the great Mark Twain said, “when 

he has a raging desire to go somewhere and dig for hidden treasure.” And while we love 

just about everything old Samuel Clemens famously uttered, we’d offer one respectful 

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of discovering a delicious and unseen treat. Christofle, the famed French maker of beautiful 

silverware and home accessories, understands this well. Proof: the company’s new 24-piece 

silver-plate flatware set than comes neatly tucked into a shiny and elegant egg-shaped 

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the start of something scrumptious. $1,000. Christofle, Bal Harbour Shops, 9700 Collins 

Avenue, Bal Harbour; 305-864-0330; us.christofle.com. 


inspired living and design 

©2015SwarovskiLighting,Ltd 

HANDCRAFTEDLUXURY 

AtthenewSchonbek ® gallery,eleganceisavirtue.Discoveranexpansivecollectionof 

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©2015 CHANEL ® , Inc. 

NEW BOY . FRIEND WATCH. 18K BEIGE GOLD, ALLIGATOR STRAP.

INDULGE

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