Liberty City Icon Jumbo's, the Temple of Fried Shrimp, Set to Close After Sale

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Courtesy of Adrianne D'Angelo
Jumbo's days, sadly, are numbered.
After leading Miami's desegregation in the '60s, surviving the race riots of the '80s, and persevering despite a pickup truck slamming through its front and killing two customers in 2012, the legendary Liberty City soul food spot Jumbo's will close its doors Wednesday.

Bobby Flam, who took over the restaurant from his father, Isadore, in 1966, has sold the 24-hour fried chicken, shrimp, and conch joint to a developer who plans to build affordable housing on the corner of NW Seventh Avenue and NW 75th Street.

See also: Choices Cafe Brickell Closing Its Doors With Farewell Bash

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Broken Shaker's James Seyba Talks Black Watermelons and Buns in the Oven

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Photo by Jose de las Casas
Seyba brings home the bacon.
Prior to joining the Broken Shaker last November, James Seyba got his tutelage under Michael Schwartz while working as a sous-chef at Michael's Genuine before moving to New Orleans as chef de partie at Asian bistro Lucky Rooster. Seyba has shaken up (pun intended) the menu twice since settling in at the Freehand Miami.

Seyba and his sous-chef, Anthony Ciancio (also from Michael's Genuine), are working on keeping the Shaker's garden well stocked so that by the time harvesting season peaks, their produce is ready and in full swing. We stopped in to try his summer fare and chat about the the Shaker's indoor restaurant, new kitchen, and rooftop garden.

See also: Broken Shaker's New Chef, James Seyba, Creates Menu Designed to Pair with Cocktails

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

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Photos by Carla Torres
King of the ocean.
The Fontainebleau has crabs, and it's exactly the type you're thinking -- king crab. These bad boys are the rulers of all crustaceans and an extreme delicacy not only in the States but also around the world. They make their way from the Nordic and Bering seas down to South Florida and currently reside in the Fontainebleau's underground facilities, dubbed "Water World," where all of the fresh catch from the resort's fishing boat, the BleauFish, lives until dinnertime.

It's more difficult to gain access to Water World than to get into LIV. With good reason -- there's more than $2 million worth of seafood down there. A chef must escort you, and even then another resort staff member has to unlock the gates.

See also: Hess Select South Beach Seafood Festival Returns for Second Year


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Have Bollito Misto at Salumeria 104 on Tuesdays

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Photos by Carla Torres
Miami winter is almost over, and we've barely experienced what it feels like to be cold. Does that mean we shouldn't get the pleasure of having winter food? Salumeria 104 doesn't think so. Chef Angelo Masarin likes simple and traditional Italian flavors. For him, no food is simpler than animal parts, which is why he loves cooking bollito misto and has dedicated every Tuesday to this dish. From now through April, you can indulge in the stew-like plate that hails from North Italy. Short Order was invited to taste it on a perfectly brisk Tuesday last week. Pictures after the jump.

See also: Fabio Viviani Dishes About Siena Tavern Miami

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Panya Thai in North Miami Beach Serves Delicious Pork Intestine Soup

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Photos by Zachary Fagenson
Guay jab, also known as crunchy pork soup.
About a month ago, Panya Amporn, the owner of North Miami Beach's Panya Thai, asked his ex-wife to come back to work for the restaurant.

"An employee quit, and he called me," Judy Khuanthong says.

Back in 2003, when the pair was still married, she helped her husband open the restaurant. About five years later, they divorced.

Today, she seems rather nonchalant about her return. "We can work together; there's no need to fight," she explains.

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Chef Dena Marino's Refrigerator: Gatorade, Snacks, and Soy Vay

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Dena Marino's family-friendly fridge.
This is the third entry in a short series of posts called Inside Their Refrigerator, which takes you inside the refrigerators of Miami's top chefs.

Short Order recently spoke with chef Dena Marino of MC Kitchen. With a six-year-old son at home, she says she doesn't keep her refrigerator stocked with a ton of specialty items.

"There's definitely some great cheddar in there and some sliced prosciutto, but nothing crazy over-the-top. I don't have caviar or foie gras. We definitely have some apple sauce jars and yogurt sticks. We're a very family-oriented fridge. We have pretzel sticks, leftover pizza from MC Kitchen. There's something for everyone in there."

See also:
- Rapicavoli's Refrigerator: Hot Chef Eats Prosciutto, Fontina, and Lemon Curd
- Chef Miguel Aguilar's Refrigerator: Hot Hot Hot

Read on to find out what else is in the Bella Chef's fridge.

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Rapicavoli's Refrigerator: Hot Chef Eats Prosciutto, Fontina, and Lemon Curd

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Fruit preserves inside chef Giorgio Rapicavoli's fridge.
Last week, Short Order introduced the Inside Their Refrigerator series, taking you inside the refrigerators of Miami's top chefs. This week we spoke with chef Giorgio Rapicavoli of Eating House. Read more to find out about the foods he keeps in his fridge for late-night snacks after returning from the restaurant, and which items were made at home by his mother and grandmother.

See also:
- Chef Miguel Aguilar's Refrigerator: Hot Hot Hot


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Chef Miguel Aguilar's Refrigerator: Hot Hot Hot

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Miguel Aguilar
Chef Aguilar heats up his home refrigerator with hot sauce.
The refrigerator is the heart of a kitchen -- the magic can't happen without the fresh ingredients that are stored below 40° F behind closed doors.

So for food lovers, getting a look inside a chef's fridge is like a fashionista taking a peak at Anna Wintour's closet. That's why for the next couple of weeks, Short Order will be taking you inside the refrigerators of some of Miami's top chefs. Do they maintain their refrigerators like a holy temple or keep them emptier than your stomach after a dainty meal at an expensive tapas joint? They'll tell you what items are essential, and what they've been whipping up at home recently.

This week we talked to chef Miguel Aguilar of Wynwood Kitchen & Bar.

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Pillsbury Bake-Off: Miami's Naylet Larochelle in Running for $1 Million

Categories: Kitchen Stories

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Courtesy of Pillsbury
Who doesn't love Pillsbury? With its adorable chubby Doughboy and love-handle-inducing cinnamon rolls, it's an American institution. And in search of top baking talent, the kitchen mega-brand is giving away $1 million in a bake-off.

And because Miamians are multi-talented, it's no surprise that a local woman is in the running. Naylet Larochelle was chosen as a semifinalist by the Bake-Off Kitchen judges, and if she makes it to the next round (by popular vote), she'll head to Vegas to compete against 99 other contestants for the big prize. So rep the 305 and vote!

See also:
- Easy-Bake Oven: Hasbro to Release Gender-Neutral Version


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Red the Steakhouse's Peter Vauthy Butchers About Ten Grand in Beef

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All photos by Laine Doss
Red the Steakhouse executive chef Peter Vauthy presents a Kobe-style steak.
Red the Steakhouse chef/partner Peter Vauthy invited Short Order into his kitchen to watch the arrival of about 90 pounds of Wagyu beef. We asked him to explain Wagyu versus Kobe and why we should pay top dollar for the Wagyu experience.

Vauthy gets his meat from Lone Mountain Ranch in New Mexico, which has 100 percent pure Japanese bloodlines. Vauthy says many ranches introduce Angus beef or something else into the bloodlines because it's easier. Lone Mountain imprints the nose of each animal to ensure correct identification -- sort of a bovine fingerprint.

The cattle are raised using the traditional Japanese method, which means no stress and free access to grazing. The animals are fed a vegetarian diet, unlike some other cattle, which are fed ground-up beef.

They're shipped from the ranch humanely, not in crowded cars, and are allowed to rest for a few weeks and chill out in Iowa before they're processed. "I want to be one of these cattle -- except I don't want to be killed," Chef Vauthy quips, large knife in hand. How did he learn about this boutique ranch in the Southwest?

"When Japanese Kobe beef was no longer available, a colleague in California said that this ranch was doing something very similar with their small-production cattle and that I should look into it," says Vauthy, who also clarifies the difference between Kobe, Kobe-style, and Wagyu.

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