Lesley Elliott

Leftover's...the skull of the winning pig, a Hereford from Palmetto Creek Farms.

​We didn't know what to expect from Cochon 555 -- a national, pig-centric culinary event that made its way to Miami for the first time this past weekend at the Four Seasons. We knew that five chefs would be playing with pig parts from five heritage breed animals, but we had no idea how long they had been working on the project. There were components that had been aging or pickling for a month and menus that had been in the works for much longer than that.

These chefs delivered complex, well-thought-out variations on pork everything in what turned out to be a serious competition among some of Florida's top toques: Michelle Bernstein (Michy's, Sra. Martinez, Crumb on Parchment), Michael Schwartz (Michael's Genuine Food & Drink, Harry's Pizzeria), Aaron Brooks (Edge Steak & Bar), James Petrakis (Ravenous Pig), and James Strine (Cafe Boulud). Each chef received a different piggie, ranging from Hereford to Berkshire. The focus was on farmers -- Cochon 555 hopes to promote awareness of the need for a more "natural, sustainable food system."

The judges' scorecards (all 20) included utilization (how did they use the pig?), presentation (how did they dress up the pig?) and flavor (how did the pig taste?). It seemed that all pig parts were present and accounted for, from chicharrones to chorizo-wrapped lomo to braised belly.

Expert butchery met culinary creativity, and what was the outcome? The populace claimed 51 percent of the vote, and the winner is...
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​About 35 guests gathered at The Broken Shaker last night to watch as ten Miami bartenders competed in the 2012 Mix It Up Mixology Challenge. This competition weeds out nine other bartenders and sends the winner to compete nationally in New York.

After a rather long introductory spiel, the bartenders got down to the booze challenge: Seven minutes to create three cocktails made with two Don Qs (or two alcohols) and additional ingredients that can easily be found in grocery stores (in other words, they couldn't be homemade).

Bartenders from places such as, Haven Lounge, Zuma, Delano Hotel, Villa Mayfair, The Setai and Sra. Martinez came to compete.
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Lesley Elliott

Chefs Joel Huff and Suvir Saran at the Mandarin Oriental.

​We just love it when chefs are imported from afar to bring a taste of something special to the table. Now through Sunday, chef Suvir Saran of NYC's Dévi (the first ever Michelin-rated Indian restaurant stateside) is offering a special menu at Cafe Sambal, inspired by his recently published cookbook, Masala Farm. Basically a how-to for the home cook who desires an integration of spice and American staples, this is where you will find a turkey and cheddar burger infused with plenty of curry and cumin. In addition to Top Chef Masters infamy, Saran serves as Chairman of Asian Culinary Studies for The Culinary Institute of America and runs a farm in upstate New York where his "pets" are heritage-breed animals. The man walks the talk.

The menu combines American expectations with Indian flair; chicken wings get a glassy coating of tamarind sauce ($14), and Saran told us that they are "Martha Stewart's favorite," (we would have them sent to us in the slammer too). A gluten-free fried chicken ($26) is doused in rice and amaranth flour, coated in cornmeal and crisped up in peanut oil. Everything is constructed with a healthy for you attitude in mind. Even the mashed potatoes are fat free, because as the chef noted, "there's no butter and cream in Bangladesh." They were still creamy, so that's starch genius.
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Lesley Elliott

Waxman takes over Rosa Mexicano's kitchen.

​Jonathan Waxman's Mexican food roots lead us on a winding road from Chez Panisse to Rosa Mexicano. Growing up in El Cerrito, California, apparently influenced his choice in "go-to comfort food," Last night we got a first taste of what it means to be Rosa Mexicano's "Culinary Advisor" with the debut of Waxman's "Eclectic Cuts" menu.

The offerings are a wintery mix of truly ambitious proteins including pork cheeks, lamb neck and veal tongue. Running through March, the focus here is on the "art of butchery," making every piece of every animal count for something. Something damn tasty. So, if you hesitate before eating the necks and glands, know this, some cave man way back when had to try the first chicken wing. Be brave and be rewarded with lots of braised, seared and barbequed offal flavor.

Although we love a basic queso and chorizo combo, we were presuming that Waxman's culinary concepts would elevate the norm; and of course, we were correct. Spring will bring a Passover-themed menu, and all other seasonal menus will be addressed with Waxman's special brand of Mexican flair. And now, on to the food!
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Here are photos of last night's Dining in the Dark experience at Chef Adrianne's Vineyard Restaurant and Bar. It was quite the task to aim a spoon full of mushroom broth and an orgasmic pork wonton in the right direction without spilling all over yourself and your neighbor.... on that note, sorry, neighbor.

All Photos by Kristian Andrew

Who knew a flute of Corona would make it taste so much better? Maybe it was the fresh ginger. Either way, we downed it.
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Photo by Alex Rodriguez

​Last night, my dining partner and I were invited to a chi-chi press dinner at the Villa Mayfair Restaurant & Lounge in Coconut Grove. So we got dolled up and arrived very hungry.

The restaurant (which turns into a lounge after hours) is stunning. Dim lighting, classy antique-like furniture, low-slung textured ceilings -- everything from the tiled floors to the hammered-brass bar is gorgeous. We arrived for a late dinner, around 9:30, and although the doorman had a little trouble finding us on his list, he was well-mannered.

We were seated comfortably away from the noisier area, but with a view of the entire venue. The place is small and intimate enough for a date yet comfortable enough for a large group of friends.
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All photos by Laine Doss

​View photos from Iron Fork 2011 here.

New Times' fourth annual Iron Fork at Ice Palace Film Studios in Wynwood brought more than 1,600 people out to eat, drink, and enjoy some friendly competition between chefs.

The weather couldn't have been more perfect as attendees sipped Bacardi rum cocktails and Guinness stout, and sampled food from more than 50 area restaurants and food trucks while preparing for the main events -- two chef battles.

The first one pitted reigning Iron Fork champion Carlos Torres, executive chef of De Rodriguez Cuba, against challenger Timon Balloo, executive chef of Sugarcane Raw Bar Grill.
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Lesley Elliott

​This past Saturday night marked the return of the Full Moon Party to SoBe's Ritz-Carlton, although sadly, weather conditions were uncooperative (cloud cover and rain made those telescopes a bit useless). Nevertheless, party goers turned out in full force to sample the newest menu bites of recently hired chef de cuisine, Andrew Balick, who is currently in the process of overhauling the offerings of the DiLido Beach Club.

The party runs every month from now until May of 2012; each will have a "mythological legends" theme, a DJ, and a slew of entertainment from professional dancers to live music. Super charged cocktails will run you $12, kind of a drink discount for South Beach. We loved a fancy liquid nitrogen number made by mixologist Ramsey Pimentel called the "Moon Goddess," because, well, it smoked and sputtered and caused a commotion at the bar.

The next one is on November 11, so check out the highlights of our first tasting after the jump.

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Laine Doss

The Chefs of SoFi cook in unity for The James Beard Scholarship Fund at Red The Steakhouse

​More than 100 people at Red The Steakhouse were treated to a six-course meal (not including passed Hors d'oeuvres and Prosecco) at a dinner to benefit The James Beard Scholarship Fund.

The theme of the dinner was Meet The Chefs South of Fifth, a tribute to the fact that SoFi has become a central hub for fine dining. 
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Photo by Riki Altman

​Wandering around the ultra-cool, still largely undiscovered Iron Side during last night's Campus Collective had us wondering why no chef has opened a restaurant in the district. Last night's show of culinary talent is enough proof that, well, people here eat. (Even the especially-artsy-looking ones.)
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