Christmas Eve Lamb by Chef Aaron Brooks

Categories: Behind the Line

Holly Wachowicz
Finished plate
Looking for the perfect dish to make ahead of Christmas Eve? Creating a mouthwatering dish beforehand spares you the hard labor in the kitchen, allowing you to enjoy the night before Christmas. Chef Aaron Brooks of the Four Seasons' Edge Steak & Bar recommends a savory lamb dish that can be made up to two days in advance.

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Fontainebleau's Bakery and Chocolate Factory: Golden Ticket to Miami's Wonkaville

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All photos by Laine Doss
Executive pastry chef Jordi Panisello takes us inside Miami's own Wonkaville.
A lot has changed at the Fontainebleau Miami Beach since its opening in 1954. The hotel has undergone renovations and upgrades, but some things remain constant: the resort has always been the most lavish playground on Miami's famed stretch of beach and the resort has always had a coffee and patisserie shop for its guests.

Chez Bon Bon, which opened about a month ago in the former Solo space, continues this tradition of offering a sweet treat and a caffeinated pick-me-up to hotel guests and locals alike.

See also: King Crab City: Inside the Fontainebleau's "Water World"

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Haulover Food Truck Roundup Tonight: A Day in the Life of Bite Gastrotruck

Categories: Behind the Line

The food truck phenomenon has been raging for a few years. The outlaw fringe element seems to excite the imagination. In some parts of the city, food truck roundups bring communities together. Bal Harbour, Surfside, and North Miami Beach have embraced the idea by hosting parties at Haulover Park every Tuesday from 5 to 9:30 p.m. at the kite-flying area at 10800 Collins Ave. There's a DJ, plenty of dancing, volleyball nets, and huge blow-up slides. It's BYOB because there are no liquor vendors.

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Animal Safari or Bowling for Valentine's Day?

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Valentine's Day is rearing its capitalistic head up, yet again. What to do? Where to celebrate? How much is dinner, drinks, flowers and chocolates going to cost? And frankly, will your main squeeze appreciate your efforts? Here's some fun stuff that will make you fork up a few bucks but ... it will be memorable.

Head over to Strike Miami at the Dolphin Mall on Valentine's Day. Order a bottle of champagne (different prices are available starting at $40), and for the special evening you'll get to bowl for free. The Dolphin Mall is a fun place for shopping. When you've purchased your items, go to the second level, pick a lovers lane, clink a few flutes of champagne and throw some balls.

Chef David Burke prepares the dishes at the bowling alley which include barbecue chicken pizza, topped with cheddar and red onions, filet mignon, pulled pork, crispy fish, spicy tempura shrimp, pork ribs and cheesecake lollipops. I've tasted the food and it's delicious. The champagne special is only available on the 14th for walk-ins and includes two free games per person. Open daily from 4 p.m. to 1 a.m. Parking is free.

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Sex, Drugs, and Waiting Tables on South Beach UPDATED

Categories: Behind the Line
Jim Heins
Working on the Latin Burger truck.
Here at Short Order, we take readers behind the scenes into kitchens, restaurants yet to open, and even farms and markets. But we don't talk much about the servers and front-of-house staff who really drive a restaurant's day-to-day operations.

So for the past few months, I went behind the scenes, working undercover at three local restaurants and a food truck, shadowing and interviewing servers. Here's a taste of what I learned:

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The Forge Miami Beach In Pictures

Categories: Behind the Line
A laugh in the kitchen at The Forge
There aren't many restaurants on Miami Beach that have been around since 1920. The Forge is one of em', and its storied past swims in local history like a mangrove snapper in the salty waters off the south coast. Owner Shareef Malnik's steady hand on the tiller, and Chef Dewey LoSasso's culinary character hold fast to the traditions of The Forge, and maintain a vision for the future. Plus, the joint's so classy it could impress the shoes off Elvis, Steve Buscemi, or Beyoncé. Here's a look into the kitchen.

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Art Basel: $8 for Four Chocolate-Covered Strawberries!

Categories: Behind the Line
Ben Guzman
Basel Grub for a pretty penny.
Art Basel opened the flood gates to the public yesterday and all eyes are on Miami Beach. But what happens once you're inside the Convention Center and feeling a little peckish? You get slammed with inflated prices for food and drink..

For those of us not holding VIP or press passes, tickets aren't cheap. And once you're inside walking around and getting thirsty, you must pay for $7 beers, and even a $20 glass of Ruinart Blanc de Blanc champagne. Say you want four chocolate-covered strawberries? It'll cost you $8!

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Art Basel

Burr's Berry Farm Open for Its 46th Season

Categories: Behind the Line
Anais Alexandre
Strawberries awaiting the masses
Burr's Berry Farm,opened yesterday (Nov. 28) for its 46th season with delicious farm fresh produce and baked goodies! As we shot some behind-the-scenes pics yesterday, we enjoyed the heavenly smell of homemade banana breads fresh out of the oven.

Besides produce and baked goods, Burr's sells hand-canned jams made from their fruit.

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Edge, Steak & Bar at the Four Seasons Open For Business

Categories: Behind the Line
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Lesley Elliott
Edge, Steak & Bar invited us into the kitchen yesterday to spy on opening day behind the line, which we have to say, was pretty damn efficient for a first-time at bat. The steakhouse menu is a collaboration between Executive Chef Aaron Brooks, who has worked at Four Seasons properties from Boston to Vancouver, and Restaurant Chef James King, who recently left Verdea in Palm Beach.

Brooks says that "my time in Boston gave me a massive appreciation for East-coast seafood. We are bringing down a lot of product from New England and pulling from some great local fish and seafood as well. Cod and Capers for our seafood, Bush Brothers for meat, fantastic companies, both family companies. Creekstone Farms, which are some of the best meats I've eaten, all grain fed, a very consistent product. James has a fantastic knowledge of local purveyors, local farms that we are really trying to attach on to for our farm-to-table concept. We trying to mix fresh vegetables and salads with meats, to bring a lighter style to the steakhouse."

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The Villa by Barton G at the Versace Mansion In Pictures

Categories: Behind the Line
Jacob Katel
Here's a flavor punch to get you started
You won't be running into any of your friends from Occupy Miami at the Villa by Barton G. The one-percenter stronghold is heavily secured, full of Versace's original designs, and marked in more gold, mosaic, and fresco than the palace of a Russian Czar. If anybody in Miami could take the house Gianni built, and make it moreso, it's Barton G. The dude has polished the Ocean Drive mansion till it shines brighter than a gold brick in the sunshine. Executive Chef Jeff O'Neill takes that gold and uses it to plate some of the best food in Miami. Here's what we saw in the kitchens and on the property.

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