2. Hedy Goldsmith of the Genuine Hospitality Group
Hedy Goldsmith screwed Kellogg's. How did she do it? It started when your average, hungover Miamian sought the comforting Sunday morning breeze and sunshine on the patio of Michael's Genuine Food & Drink.
Amongst the fried, eggy and meaty brunch treats visitors saw homemade Pop-Tarts filled with jellies and jams made from seasonal berries. Though an angry mob of huckleberry-addled sweet freaks never firebombed the Kellogg's factory where their stale-tasting pastries are mass produced, Goldsmith set the bar for so-called childhood junk food at new heights.
As homemade Nutter Butter and Oreo cookies became a reality, the pastry chef for the Michael Schwartz's ever-expanding roster of restaurants, stretched our imagination. There's milk chocolate cremoso sprinkled with sea salt and olive oil, for instance. And basil panna cotta. Dessert will never be normal again.
The most influential person in my career has been...
Maida Heatter is really the woman who influenced me the most. I used to look through her cookbooks. Her recipes were so straightforward.
When I'm alone and in need of comfort, (an no one is there to watch or judge) the one food or drink I turn to is...
Salty crunch things usually in bags that are vacuum sealed. Anything with an ito, Fritos, Doritos.
What does Miami need more of?
Bakeries. When I moved to Florida there was this really old school Jewish bakery called Andalusia in the Gables. There were so many small mom and pops that can't compete with public and Costco and these larger places. There's no real great little pastry place.
You get to vote one food or beverage trend off the island forever - what is it?
The whole fascination with foam. I think that's something that we can say good-bye to.
You have unlimited funds to open a restaurant or bar -- what's the name and what do you serve?
I would probably serve cocktails made from bourbon, and desserts that go along with it. Bourbon and Bon Bons.
Where do you see yourself in five years?
I don't want to get stale, and not be relevant. I want to stay focused and on point and where would that be? Miami seems like a pretty good place. It's been very good for me for the last 20 years. I'll be busy and still working in a kitchen
Dream dinner party for six: Who (living or dead) are you inviting?
Judy Garland, Annie Leibovitz, I.M. Pei, Daniel Boulud, Mrs. Cooper Smith my first grade teacher and my mother.
New Times' Best of Miami 2013 issue arrives June 13. To celebrate, Short Order is serving up the top 30 tastemakers in the 305. These people have helped shape the Miami food scene into what it is today. We began with number 30 and will lead up to the county's number one. A Q&A session is included in each post.
30. Allegra Angelo
29. Aaron Brooks
28. Danny Serfer
27. Sam Gorenstein
26. Todd Erickson of Haven Gastro-Lounge
25. Keith Kalmanowicz of Earth N' Us Farm
24. Victoria Nodarse and Aimee Ortega of Spice Galore
23. Tom Wilfong and Vanessa Safie of Copperpots
22. Robert Montero of the Cypress Room
21. Frodnesor of Food For Thought
20. Giorgio Rapicavoli of Eating House
19. Matthew Sherman of Jugofresh
18. Peter Schnebly of Schnebly Redland's Winery & Miami Brewing Company
17. Margie Pikarsky of Bee Heaven Farm
16. Muriel Olivares of Little River Market Garden
15. Brian Mullins of Ms. Cheezious
14. Suzy Batlle of Azucar Ice Cream
13. Freddy and Danielle Kaufmann of Proper Sausages
12. Robert Tejon of Misfits Home-Brewers and Gravity Brewlab
11. Paula DaSilva of 1500° at Eden Roc
10. Andres Tovar of Con Sabor a México Carnitas Estilo Michoacán
9. Zak Stern of Zak the Baker
8. Larry Carrino of Brustman Carrino Public Relations
7. Gabriel Orta and Elad Zvi of Broken Shaker
6. Kevin Cory of Naoe
5. Gabriele Marewski of Paradise Farms
4. Lee Brian Schrager of Southern Wine & Spirits
3. Joel and Leticia Pollock of Panther Coffee