Cindy Hutson on Her New Cookbook: "Vibrant, Colorful, and Ethnic"

Courtesy of Ortanique on the Mile
Chef Cindy Hutson putting all her memories into a cookbook.
Chef Cindy Hutson has been a major player in the restaurant scene since her 1994 debut, Norma's. In recent years, her Coral Gables favorite, Ortanique on the Mile, has seen continued success while the chef has expanded her reach to the Caymans, the Bahamas, and, soon, to Brickell. The new Southeast Financial Center restaurant, called Zest will serve "cuisine from the sun." The attached Zest Mrkt will offer made-to-order and packaged sandwiches, salads, and a Cuban coffee window.

Zest will also feature a shawarma rotisserie -- think curried lamb or jerked pork with various and delectable aiolis for the perfect wrap or sandwich -- inspired by her travels to Istanbul. Ever expanding her horizons, Hutson is making the move to publishing with her upcoming cookbook From the Tip of My Tongue.

See also: Cindy Hutson Celebrates 15 Years of Ortanique: "It Takes People, Skills, and Fresh Ideas"

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Lee Schrager's Fried & True Launch Party: Fried Chicken from Paula Deen, Michelle Bernstein, and More

Courtesy of Stephen Starr Events
Last night, 300 members of the local community gathered at Perez Art Museum Miami to celebrate the launch of Lee Scharger's second cookbook, Fried & True: More Than 50 Recipes for America's Best Fried Chicken & Sides. /em>

Stephen Starr Events took care of the food and catered the event, replicating recipes from the book and numerous sides. Beverage options included the refreshing lemonade, fancy bourbon punch, or sangria. There wasn't a dry or hungry seat in the house.

See all: Lee Schrager Celebrates Fried & True Book Launch at PAMM on Tuesday

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Lee Schrager Celebrates Fried & True Book Launch at PAMM on Tuesday

Courtesy of Lee Schrager
Besides bringing the South Beach Wine & Food Festival to our Magic City, Lee Brian Schrager also will be the reason you crave fried chicken every day of your life. Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides is out and available now.

So how does Lee Schrager celebrate the launch of his love for crisp yet tender birds? With a launch party at Perez Art Museum Miami and appointing Stephen Starr Events to replicate five recipes he traveled the country to find. While a picture is worth 1,000 words, (the photography in the book is scrumptious) taste trumps sight, always. And now you can celebrate and get a taste of Lee's journey tomorrow at 6 p.m.

We talked to Lee about what fried chicken wasn't included in the book, which birds made event, and what's next for him.

See also: Lee Schrager's Fried & True Is an Ode to Fried Chicken

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Barton G.'s New Cookbook: Bring Over-the-Top Flair to Your Food

Categories: Cookbooks, Q&A

Courtesy of Barton G.
Most Miamians are familiar with Barton G. Weiss, the former professional ice skater, costume designer, and professional caterer who opened his first restaurant, Barton G. The Restaurant, in 2002 on South Beach. The combination of jaw-dropping visuals with fine dining blew minds and wallets wide open. It also led to more ventures: the Adrienne Arsht Center restaurant, Prelude by Barton G., and Il Sole, housed in the former Versace mansion. Now, the famed restaurateur and event concept designer is expanding his empire to the masses with the release of his first cookbook.

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O, Miami Hosts Forager Fete With Taperia Raca's Ryan Harrison Tonight

Chef Ryan Harrison runs the kitchen at Giorgio Rapicavoli's new restaurant, Taperia Raca.
O, Miami, Edible South Florida magazine, and the Kampong National Tropical Botanical Garden are hosting Forager FĂȘte, a book release party featuring food and drink for Forager: A Subjective Guide to Miami's Edible Plants. The book is the first published work from O, Miami's new press, Jai-Alai Books.

Why is a poetry festival throwing a foodie event?

"The first O, Miami event we ever did was a pig roast and poetry reading on Key Biscayne with the iconic Boater's Grill," says P. Scott Cunningham, of O, Miami and University of Wynwood. "Luring people in with food is a time-honored tradition. Your mother probably did it to you. In trying to reach everyone in Miami-Dade County, we're not above such blatant manipulation."

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Kosher Blogger Whitney Fisch and Three Others Release Modern E-Cookbook for Passover

Photo courtesy of Whitney Fisch
Cashew "cream" tomato soup with sun-dried tomato relish from 4 Bloggers Dish: Passover; Modern Twists on Traditional Flavors.
"Modern" isn't a word typically associated with Passover. For starters, the holiday, which begins April 14 this year, commemorates the Jews' escape from slavery in Egypt thousands of years ago and is rife with age-old traditions. And when it comes to the food served throughout the eight days, many will tell you their families have been eating the exact same stuff since they can remember.

What's more, options are limited by Passover being the holiday of unleavened bread, where the only grain product permitted is matzo (unleavened bread). Though much can be made from matzo's byproducts, such as matzo flour and matzo meal (coarsely ground matzo), it's easy to tire of it all around day three.

See also: Help Zak the Baker Open A Wynwood Bakery and Cafe Through Kickstarter Campaign

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Lee Schrager's Fried & True Is an Ode to Fried Chicken

Categories: Cookbooks, Q&A

Unless you've been eating potato chips in your closet for the past dozen years, you know Lee Brian Schrager as the creator of and force behind the South Beach Wine & Food Festival. But you might not know that he's a graduate of the Culinary Institute of America, that he's worked for culinary icons such as Eli Zabar and Peter DeLuca, and that he's opened both a bar and a restaurant in South Beach.

Also, that he loves fried chicken -- which he calls "America's favorite guilty pleasure" -- and that he's written book celebrating 50 of nation's best recipes for deep-fried fowl and the chefs and restaurants that serve it. Fried & True will go on sale May 20, but before it does, we got on the phone with the peripatetic Schrager, whose day job is vice president of corporate communications and national events for Southern Wine & Spirits, to get a few nuggets of fried chicken wisdom.

See also: Lee Schrager: South Beach food genius speaks

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This Saturday: Treme Writer and New Orleans Foodie Lolis Eric Elie Book Signing at Books & Books

Categories: Cookbooks

Lolis Eric Elie
New Orleans journalist, writer, and documentary filmmaker Lolis Eric Elie will be making an appearance at Books & Books in Coral Gables to sign copies of this new volume: Treme: Stories and Recipes from the Heart of New Orleans.

The book signing starts at 7 p.m. With recipes such as chef Janette Desautel's crawfish ravioli and LaDonna Batiste-Williams's smothered turnip soup, Elie's book is a compilation of recipes taken from New Orleans' culturally rich neighborhood of Treme, as well as David Simon's HBO series with the same name.

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Ellen Kanner's Feeding the Hungry Ghost Teaches Readers on Seasonal Eats, Community & Food for the Soul

ellen kanner small.jpg

While Miami's vegan scene might be a little bit lacking, we have to give props to the dedicated herbivores working to educate the masses on the benefits of local produce, meatless Mondays and cruelty-free cuisine.

One such teacher is Ellen Kanner, blogger, columnist and now, cookbook author. Kanner has long been a force for healthy living in South Florida, and she's about to reach a broader audience with her new cookbook, Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. In it, she schools readers on the four seasons, spirituality through food and greens galore.

See also:
- Top Five Vegan Cheeses
- Ten Superfoods to Make You a Stallion in the Sack

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Martha Stewart Goes Meatless

Categories: Cookbooks

meatless by martha stewart small.jpg
You know meatless is mainstream when it's being embraced by the kitchen queen herself, Martha Stewart. The ex-con and corporate master known as M. Diddy just released a new cookbook compiling the best and brightest of her meat-free concoctions.

Meatless offers more than 200 recipes from the editors of Martha Stewart Living.Why the emphasis on meat-free eating? As Stewart says on her blog, "numerous studies have shown that you can reduce the risks of cancer, heart disease, obesity, and diabetes by consuming more vegetables, fruits, nuts, and seeds, and by eating fewer meats."

Amen, sister.

Read also:
- Martha Stewart, Emeril Lagasse Sued Over German Knives Made In China
- Celebrity Chefs' Million Dollar Mansions: Look What Cooking Can Buy

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