OpenFood.Biz January-February,  2009

Recipes and technique Sarah Freedman-Izquierdo Chef in Residence

Wine reviews Charlie Arturaola Sommelier in Residence

People in food  Desmond Gorges Author of "The Richest Buttler in the World"

Events Jaime Izquierdo Photographer and Editor

Miami Restaurateurs up close Emeril's Miami Beach                              General Manager Sebastien Tribout and Chef De Cuisine Brandon Benack from Emeril's Miami Beach  Emeril’s Miami Beach at the Loews Hotel World famous Emeril Lagasse is the executive chef of this eponymous restaurant at the beautiful Loews Miami Beach Hotel. For a truly great restaurant it is very low key. It is decorated in muted colors, plain wooden floors, and stream lines. There is nothing that would distract from chef de cuisine Brandon Benack’s fabulous food. He is a New Yorker who has cooked in four star hotels and restaurants everywhere in the United States and the Caribbean. He has amassed a multitude of ideas which he uses in creating fabulously varied menus on a daily basis. Chef Benack's menus are in reality universal, yet at the same time they lean to the South and East Asian. I know there are only three cuisines, French, Turkish and Chinese, and chef Benack mingles the three. Emeril’s is a restaurant for real foodies and wine lovers. If your bag is Kobe beef then Brandon Benack will create something your belly and your wallet will never regret. He will cook it at your table in a Himalayan salt block. The wine cellar contains over five thousand bottles from every wine region in the world. The handsome Parisian general manager, Sebastien Tribout has an almost encyclopedic knowledge of the cellars contents. He says that the demand tilts to California, but if claret is your bag vintage Bordeaux will be easily found for you. I lunched at Emeril’s last week. It was memorable perhaps one of the most delightful I have enjoyed in a long time. I had only two courses. Each one was perfection in itself. I chose the Fried Green Tomatoes as my starter or appetizer. ‘Exquisite’ would be the word to describe them. Then I just tasted my companions Gumbo. I wanted one for myself, but I held back to eat the Sugar Cane Skewered Jumbo Sea Scallops. My one spoonful of the Gumbo was catchy, but I held back for the scallops, Wow! I’m glad I did. I’ve never tasted scallops like them. Baby Watercress, Frisee lettuce, Key Lime marinated red onions, grilled pineapple relish and coconut coulis accompanied the scallops. It was ecstasy. I never drink alcohol at lunchtime, but the water served with a slice of lime went down well. The glass boasted a black straw which reminded me of the beautiful French supermodel who was interviewed in Fashion Television. “Do your family approve of your career”, asked her the interviewer? “Do they give you a lot of advice”, he asked? “Well, my father did say, “don’t trust a man who drinks through a straw”. I am coming back to try some more delicacies. No, not for the 18oz. Prime Rib-eye with Emeril’s own homemade Worcestershire Sauce, but I’m on for the Hickory Smoked Duck and any dish that chef Brandon Benack creates.   Article by Desmond Gorges  Emeril's South Beach is located at The Loews Hotel, 1601 Collins Avenue, in Miami Beach. The restaurant opens both for lunch and dinner. For reservations call 305.695.4550      OPENFOOD.BIZ "Chef of the Month"    Events  We visited with Restaurateur-Chef Emeril Lagasse in New York City over Thanksgiving weekend. He was preparing his favorite holiday dishes on the Good Morning America Show. As always, Chef Emeril was brilliant, courteous, and elegant. Our meeting was short but memorable.        Chef Emeril posed with Rebeca Izquierdo, OPENFOOD.BIZ New York contributor (left); Chef Sarah Freedman Izquierdo, our Chef in Residence (center); Jaime Izquierdo from OPENFOOD.BIZ (right).  Events in Miami   Paradise Farms Organic January 11th 2009 - Dinner in Paradise Chefs Gordon Maybury and Brett Rayon, The Loews Hotel Miami Beach Chef Philippe Pinon, Excecutive Chef, The Ritz Carlton Coconut Grove Chef Brandon Benack, Emeril’s Miami Beach                Chefs Godon Maybury, Brandon Benack, and Philippe Pinon Dinner in Paradise with chefs Gordon, Brandon and Philippe was a sold-out event at Paradise Farms. Dozens of Cordon Bleu students setup this memorable event for a faithful group of foodies that return each year to sample the cuisine of Miami's top chefs. Paradise Farms is celebrating their fourth season with nine events sponsored by Lucini Italia Organics, Whole Foods Markets, Florida's Schnebly Winery, Scatole Fine Wines, Tremendous Miami, and Miami restaurant Michael's Genuine. Dinner at Paradise Farms is a truly delightful experience. The dinner table is setup in the open air right in front of an open kitchen where the featured chefs prepare your food. The theme of the dinners is the preparation of farm-grown produce in the hands of the most talented South Florida chefs. Participating chefs are all customers of the farm and use the farm products in their restaurants. This event has become a favorite not just of the foodies who faithfully attend, but also of the chefs featured at the events. Energy is positive and expectations are high while the chefs cook, waiters move about welcoming guests, and the farm owners, Gabriele and Christopher oversee all the final touches for these memorable dinners. For information about forthcoming dinner events this year, visit http://www.paradisefarms.net/, where you make reservations at the touch of a finger. Bon Appetite!                  Article by Jaime Izquierdo   Paradise Farm is located at 19801 S.W. 320 Street, in Homestead, Fl. 33030 For questions about reservations call 305.378.1863           Organic Meats    Food photography, Jaime Izquierdo 305.788.3093    Our HomemadeTruffle-Pasta Video in YouTube: 305.788.3093    Contact information: theitaliangourmetshop@yahoo.com, Tel. 305.788.3093   All rights reserved. Copyright theitaliangourmetshop.com. 2008