Trini-Style Braised Oxtail (With A Hint of Rum)

Oxtail is on my Mount Rushmore of meat cuts. Thank you to Food52 for featuring my food story, which is essentially an ode to my childhood growing up in Trinidad. Click HERE to check out the piece!

Shuck ‘Em, Slurp ‘Em: A Beginners Guide To Oysters

Summertime is around the corner, and there’s nothing better than throwing back some bivalves, paired with a great vino. For the newbie, deciding on which oysters to try, and how to actually go about eating them can be a little daunting. Admittedly it was for me, so I figured I’d put together a mini dossier on all things oyster to help you latecomers out.

How To Order: Keep It Simple

The best way to eat oysters is nice and chilled on the half shell. Nothing wrong with a little squeeze of fresh lemon juice, and a dash of cocktail sauce. However let’s not forget that the whole point to eating oysters is to experience the actual oyster without all the extra noise.

Which Is Which???

Essentially there are five different types of oysters so here goes:

1. ATLANTIC

For all you salt lovers out there, these varieties naturally occur from Canada all the way down the East Coast, and across the Gulf. Think Bluepoints, Wellfleets, Malpeques, and Beausolais. They maintain a tear-drop shape, and have smooth shell ridges. Flavor wise they generally have a crisper, brinier, savory finish.

2. PACIFIC

Most farm-raised oysters in the Pacific Northwest are Pacific oysters. Common varieties include Penn Cove Select, Fanny Bay, and Kusshi. They've got pointed shells that are usually rough and jagged. They're creamy in texture and posses fruit and vegetal flavors.

3. KUMAMOTO

For those with a sweet tooth these babies are the ones for you! These oysters used to be lumped in with Pacifics, but it was discovered that they are their own species. They are small and deep, like a little cup. Pair these with a nice Sauvignon Blanc and you’re golden! The melon notes in the wine will bring out the natural fruitiness of these oysters.

4. OLYMPIAS

The only oyster species native to the Pacific Northwest, they were almost wiped out during the Gold Rush in San Francisco. They’re tiny, even smaller than Kumamotos and more shallow, with more intense, coppery flavor. 

5. BELONS

Although many European Flats are frequently called Belons, they technically can only be called Belons if they are from the Brittany region of France near the Belon River. They have a meaty, almost crunchy texture, and impart an intense, metallic, almost anchovy like flavor that likes to hang around your palate for a while. These can be hard to find.

Unicorn Oysters

These varieties are the Holy Grail of oysters so count yourself lucky if you come across them;

Totten Virginicas

These prized varieties have a springy texture with a sweet, briny, clean flavor and a mineral finish. They are also notoriously hard to grow.

Glidden Point Oysters

One woman oversees every single one of these and is a perfectionist about growing them slowly in very cold water. Glidden Points are grown forty feet deep in the Damariscotta River Estuary, in Maine making them perhaps the deepest and coldest-grown oysters on the East Coast. They have deep cups, firm plump meats, and a crisp, complex flavor which is both briny and sweet.

Apalachicola Bay Oysters

Food critics and restaurant owners swear by these oysters declaring them to be among the finest, if not the finest in the world. Apalachicola, which is located in the Florida panhandle. These oysters, are less salty than typical, their meaty textured flesh is clean and dense, and imparts a deliciously mellow flavor.

Know The Lingo

"Sweet" - when the oyster is kind of mild and sweet instead of salty, and often these come from the Pacific Northwest. Kumamotos are super sweet.

"Melon" - associated with Washington state oysters most often. Fruity notes.

“Creamy” - when the oyster is buttery and not as firm. Kusshis are super creamy.

"Fresh Biscuit” - beginners oysters that don't have a super-strong briny flavor, like Beausolais.

“Cucumber" - Fanny Bays oysters often carry a cucumber like finish. 

“Plump" - usually due to slow growth in nutrient, algae-rich water.

“Springy" - usually due to cold, deep water like you find on the East Coast.

“Copper" - when oysters have a very strong, acidic or rusty flavor.

Mas Appetit Kitchen Vibes: Chris Cornell Tribute

If you happened to attend high school in the 90's like I did and were a fan of Chris Cornell and the bands he was a part of, I think we all feel like we lost a little bit of ourselves upon hearing the news of his tragic passing. His voice defined my high school years. This playlist I put together is my way of paying tribute to the legacy of Chris Cornell... #RIPChrisCornell

Spotify Playlist Link

goo.gl/5h3ZcN

Jardin: Clematis Street’s Culinary Wallflower

I liken Jardin to that person you just happen to notice by chance in a crowded bar. Not clamoring for attention, but there’s just something about them that compels you to walk over and say hello. Conversation ensues, and you find yourself becoming more and more enthralled by them. As the moments pass, their subtle beauty becomes apparent, and you begin to wonder how you didn’t notice them sooner.

At the beginning of “Restaurant Row” on Clematis, Jardin lies tucked away with only a small sign hanging overhead announcing it’s presence. The 3,300 square foot space is unpretentious. However when talking about the food coming out of this kitchen, that’s quite a different matter. Jardin is the opus of executive chefs Jordan Lerman and his wife Stephanie Cohen, both alumni of the acclaimed Culinary Institute of America. Powerhouses in their own right, each honed their skills in some of New York’s most illustrious restaurants and bakeries, including Michelin standard bearers like Eleven Madison Park, Momofuku Ssam Bar, Ai Fiori, and Dominique Ansel Bakery. 

The menu offers reasonably priced dishes that boast seasonal local ingredients, presented in a markedly elevated yet approachable style. Chefs Jordan and Stephanie each bring their own distinct inspirational reference points to party. Chef Jordan’s inspiration was forged from his time spent in Israel melded with his local Florida roots, while Chef Stephanie's is derived from her South American background buoyed by classic French techniques. Their take on flavor forward casual fine dining is accentuated by robust handcrafted cocktails, local craft brews, and desserts abound with decadent innovation and creativity. From a culinary perspective, Jardin is that wallflower in a crowded room that I’m glad I got to know.

Jardin is located at 330 Clematis Street in downtown West Palm Beach. The restaurant features Happy Hour from 4 - 7PM, 6PM on Saturdays. Dinner is served Tuesday - Saturday from 5 - 10PM. Sundays beginning May 21st will feature their Caja China Sunday Brunch. The restaurant is closed Monday. 

http://www.jardinrestaurant.com/

For Reservations: 561-440-5273

Pawn Broker: Prohibition Era Chic

Nestled amongst the towering high-rises in downtown Miami’s bustling Financial District, Pawn Broker sits perched inconspicuously atop the historic Langford Hotel. To describe this stylish Prohibition Era-esque cocktail bar in a nutshell… imagine if Boardwalk Empire and SoHo House had a baby, Pawn Broker would be the prodigious result. The brainchild of James Beard nominated chef and Pubbelly Group (Pubbelly Station, Pubbelly Sushi, Pubbelly Noodle Bar) founder Jose Mendin, Pawn Broker offers that ever-awesome mix of imaginative cocktails, delectable bar bites, and thoughtfully curated music vibes. 

First and foremost, Pawn Broker’s cocktail menu is beyond reproach. Reimagined old school classics, served in vintage styled glassware, Pawn Broker’s whimsical cocktails transport you to a bygone era. Their signature creation, Giggle Water is a gin cocktail served in a miniature Victorian style bathtub topped with lavender foam perfectly embodies what makes Pawn Broker unique. The menu, inspired by chef Jose’s “Puerto-Miami” heritage and countless food travels, features small plates seething with rich, bold flavors. Plates like their Grilled Lamb Ribs with black pepper honey & harrisa yogurt, or their Yellowtail Taquitos with ginger-sesame soy & miso caramel are prime examples of chef Jose’s flavor forward menu offerings.

On Sundays, Pawn Broker serves up a mad delicious Boozy Bar Brunch, offering a succulent assortment of Bloody Mary cocktails, fresh Raw Bar, brunch eats, and Rose wine specials. In addition, Tea Time, the latest inspired concept at Pawn Broker, features three punch concoctions paired with your choice of liquor: Pawn Commix (Passion Fruit, Mango Puree, Grapefruit, Sage), Grown Up Tea (Chai Tea, Ginger, Tarragon) and Smoked Up (Smoked Pineapple, Xocolate Bitters, Habanero Agave) all exclusively served up 5PM - 8PM & 11PM - close, Sunday thru Thursday. 

Pawn Broker is located at 121 SE 1st Street Miami, FL 33131. Call for reservations and hours of operation; (305) 420-2200.

www.pawnbrokermiami.com

pawnbrokermiami@pubbelly.com

Yardbird: Southern Charm Served With A Side Of Finesse

Conventional wisdom would suggest, given that Miami is considered part of the South, that hefty plates of Southern comfort wouldn’t be hard to find. Well you would be wrong. This fact wasn’t lost on restauranteur John Kunkel who opened Yardbird Southern Table and Bar in 2011, and hence filled a gaping void in the market.

Yardbird is a 170-seat rustic yet aesthetically refined space. Imagine a farmhouse touched by Ralph Lauren; distressed wood flooring, reclaimed barn wood wall accents, mason jar ceiling lamps, and tufted cream leather bench seating. Propped up by the Holy Trinity of Southern cuisine; Lewellyn’s Fine Fried Chicken (brined for 27 hours, dredged in cayenne-spiced flour), Buttermilk Biscuits (baked fresh daily), and Mac & Cheese (featuring five artisanal cheeses), Yardbird’s menu is rounded out by a bevy of other Southern mainstays. Skiller Cornbread, Mama’s Chicken Biscuit, Shrimp & Grits, and Watermelon & Farmer’s Cheese to just name a few. Yardbird also boasts a robust bar menu, which features over 75 craft bourbons. Crowd favorites include the Blackberry Bourbon Lemonade, and their signature Bloody Mary made with bacon washed bourbon. 

Yardbird remains a favorite haunt for locals and tourists alike so reservations are highly recommended, especially weekend nights and of course for their ever-popular Sunday Brunch. 

Yardbird Southern Table & Bar, 1600 Lenox Avenue; (305) 538-5220; www.runchickenrun.com

International Women's Day: Trailblazers

In the spirit of International Women's Day, I wanted to pay homage to a group of women in the local culinary community that have blazed their own trail, and became successes in their respective lanes. 

Jodi Swank / Swank Specialty Produce

Jodi along with her husband Darrin Swank, began a labor of love 15 years ago when they started Swank Farm. Today, their 20-acre swath of land stands as one of the original, area farms to provide specialty organic produce to a plethora local chefs and restaurants. "When we first started, we grew just three crops — lettuce, basil, and arugula," says Jodi. "Fifteen years later, and we've expanded that number to include more than 300 different types of produce, with multiple varieties of many of our most popular crops." In addition, the farm is in it’s fourth year of hosting their Swank Table dinner series, which has become one of the area’s premier dining events. 

Risa Lupardo / Assistant General Manager: Grato, Buccan, Imoto

From bussing tables to toiling away in the kitchens, Risa Lupardo has done it all. Risa is a mother of two young children, who has been making her bones in the restaurant industry since the age of 16. Over the years, Risa has risen through the ranks and currently she is an AGM for the critically acclaimed Buccan/Grato/Imoto Restaurant Group, helmed by 3-time James Beard nominee Chef Clay Conley. Make sure to go visit her at Grato and ask for the Carrot Cake Waffle!

Logan Rae, Kimmie Hruda / Bacon Boxes

Founders Logan and Kimmie are women after my own heart. They took their love of bacon, twisted it into the shape of a rosebud, and voila… Bacon Boxes was born! The first bacon rose was created in 2015 as a birthday gift. After being delivered to a busy office, they experienced an unexpected upswell in demand for their bacon roses. Since then, their startup has continued to gain momentum, garnering press coverage nationwide. Bacon Boxes continues to innovate and has expanded their product line to include cookies, brownies, granola, and more!

Sticky Hoisin & Black Garlic Lamb Ribs

I crafted this dish In honor of the Chinese New Year. By chance, I happened to score some lamb ribs, which is a delicious cut of meat that I knew would stand up well to the strong Asian flavors I had planned to use. The outcome was better than I could have expected. If you can't find lamb ribs, pork ribs would do just fine.

Ingredients

• 2 racks of lamb ribs
• 1/2 cup hoisin sauce
• 2 tbsp. toasted sesame oil
• 2 tbsp. soy sauce
• 2 tbsp. brown sugar
• 1 tbsp. Gochujang chilli paste
• 1 tbsp. five spice powder
• 1 tsp. mustard powder
• 2 tbsp. grated black garlic
• 1 tbsp. fresh grated ginger
• 2 tbsp. orange marmalade  
• Sesame seeds
• Kosher salt

The How To...

In a non-reactive bowl, combine hoisin sauce, sesame oil, soy sauce, brown sugar, chili paste, five spice powder, mustard powder, garlic, and ginger.

Remove about a 1/4 cup of marinade, mix in the orange marmalade and refrigerate.

Season racks with salt, pour over with marinade, cover and refrigerate overnight.

Preheat oven to 300. Set the ribs on a foiled, racked baking sheet. Add about a half cup of water to the bottom of the pan and cover tightly with foil. 

Place in oven and roast for 2.5 - 3 hours, or until ribs are fork tender. Remove foil and brush the reserved glaze on both sides the ribs. 

Dash on some sesame seeds and broil on high for about 3 minutes on each side. 

Remove from the oven, let cool, and slice into individual servings. 

I

New Vibes Playlist!

New vibes comin' atcha! Featuring fresh tracks by Migos, Kehlani, SZA, The XX, SHON, Syd, London Grammar, and more... #masappetitvibes

https://open.spotify.com/…/…/playlist/5mRVFFc1YFFz66ciaHugSx

Yakitori Style Pan Roasted Rib Eye With Wasabi Butter + Wasabi Mashed Potatoes

What if I told you that you’ve probably never had real, fresh wasabi before? I know, that you’re thinking. You’re saying to yourself that you’ve eaten it alongside your sushi countless times. Here’s the kicker… that green stuff commonly served with your sushi combo more than likely isn’t wasabi… it’s grated horseradish doctored with green food dye. Crazy huh!

Photo Courtesy of Tasting Table

I was recently introduced to the genuine article, and I was blown away. Compared to it’s imposter, fresh wasabi (not that powder or tube paste stuff) is much more vegetal, and complex in flavor. And that HEAT though! Wasabi is not just for sushi or sashimi. It’s a tremendous flavor enhancer and pairs great with steak, oysters, sauces, mashed potatoes, sauces, and salad dressings. It’s a difficult plant to cultivate, so there aren’t many places that offer it for sale commercially outside of Japan. Lucky for me, a chef friend of mine turned me onto Frog Eyes Farm. Based in Oregon, they are one of the only commercial wasabi growers in the United States. LIke a kid at Christmas, I waited anxiously for my package from Frog Eyes to arrive so I could get cooking. For this recipe, I wanted to showcase wasabi in a way not normally seen. No fish in sight!

Photo Courtesy of Oh My Omiyage

Ingredients

• 1 pound Rib Eye Steak; at least 1 inch thick
• 3 lbs. Russet Potatoes; peeled 
• 4 tbsp. freshly grated wasabi
• 1/4 cup mirin
• 1/4 cup soy sauce; reduced sodium
• 1/4 cup chicken broth
• 1 tbsp. fresh ginger; finely grated
• 1 tsp. fresh garlic; finely grated
• 1 bay leaf
• 1/2 cup green onions; chopped and fried *optional
• 1/4 tsp. mustard powder
• 2 tbsp. toasted sesame oil
• 12 tbsp. good quality butter
• 1 tbsp. canola oil
• 1 cups heavy cream
• 1/4 cup creme fraiche 
• Kosher salt
• Fresh ground black pepper

The How to…

Wasabi Butter

• 2 tbsp. freshly grated wasabi
• 4 tbsp. softened butter

Grate 2 tbsp. peeled fresh wasabi and set aside covered for 5-10 minutes in order for it's flavors to develop. Mix together with 4 tbsp. softened butter. Season to taste with salt. 

Wasabi Mashed Potatoes

• 3 lb. Russet potatoes
• 2 tbsp. freshly grated wasabi
• 1 cup heavy cream
• 1/4 cup creme fraiche 
• 4 tbsp. butter
• 1 bay leaf 
• 1/2 cup green onions; chopped and fried
• Kosher salt
• Fresh ground black pepper

Put the potatoes into a large pot, add the bay leaf, 2 tbsp. of salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain the spuds well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or work through gently with a masher. Add the hot cream and season with salt and pepper. Add wasabi, creme fraiche,  and mix together with a spatula. Top with fried green onions if you’re feeling fancy. 

Yakitori Style Pan Roasted Rib Eye

• 1 pound Rib Eye Steak; at least 1 inch thick
• 1/4 cup mirin
• 1/4 cup soy sauce; reduced sodium
• 1/4 cup chicken broth
• 1/4 tsp. red chili pepper flakes
• 1 tbsp. fresh ginger; finely grated
• 1 tsp. fresh garlic; finely grated
• 1/4 tsp. mustard powder
• 2 tbsp. toasted sesame oil
• 2 tbsp. butter
• 1 tbsp. canola oil

First let’s whip up this marinade. Combine the mirin, soy sauce, chicken broth, ginger, garlic, chili pepper flakes, mustard powder, sesame oil, and garlic in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.

Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour. For best results I would say marinate for at least 4 hours.

When ready to cook, remove steak from marinade, pat dry, and leave at room temperature for 30 minutes. Preheat oven to 400°. Melt 2 tbsp. butter with 1 tbsp. canola oil in a large heavy skillet over medium-high heat. Reduce heat to medium and add steak to skillet. Cook until seared and golden brown on all sides (including edges), 2–3 minutes per side. Transfer skillet with steak to the oven.

Roast steaks in oven, turning halfway through cooking, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 20 minutes, or to desired doneness. Plate up and top with a dollop of wasabi butter. Enjoy!

Katsu Style Curry Chicken

I was reminiscing about a trip to Hawaii a few years back, and aside from the hanging at North Shore and hiking up the side of an active volcano, this dish burns in my memory. Chicken katsu is a dish with Japanese roots, which consists of a thin, deep fried, panko-breaded chicken cutlet served over rice and served with tonkatsu sauce. What is tonkatsu sauce you ask? Think of it as a thicker, sweeter version of Worcestershire sauce. Sounds bomb right?! As I’m sure you’ve noticed by now, I love to put my own swerve on traditional recipes so for this version, I opted to go for a curry sauce. Believe me when I tell you, you’ll want to make this plate of goodness yourself. 

Ingredients

• 2 chicken breasts; butterflied (about 2 cm in thickness)
• 2 large eggs; beaten
• 1 cup panko breadcrumbs
• 1 cup all purpose flour
• 1 cup of sushi rice; cooked
• 3 green onions; thinly sliced
• 1 yellow onion; finely chopped
• 4 garlic cloves; finely chopped
• 3 tbsp fresh ginger; very finely chopped
• 2 tbsp curry powder
• 1 tbsp Matouk's hot pepper sauce (or to taste)
• 1 tsp ground turmeric
• 1⁄4 tsp ancho chili powder
• 1 tbsp tomato paste
• 1 tsp rice flour
• 2 cups chicken stock
• 2 tsp rice wine vinegar
• 1 tbsp soy sauce
• Hella ginger bitters
• 1 tbsp honey
• Grapeseed or canola oil
• Kosher salt
• Fresh ground black pepper

The How To

First things first let's conjure up the sauce: On medium heat, drizzle some oil in saucepan, add the onion, cook for 6-8 minutes. At this point add in the garlic and ginger; cook for an additional 2–4 minutes. Next, add the curry powder, turmeric, chili powder, tomato paste, and and give a good stir so everything gets well incorporated.

Pour in the chicken stock, and bring to a nice simmer. Cook for 8-10 minutes and then add rice wine vinegar, honey, hot sauce, rice flour, and soy sauce. Cook for another 5 minutes until the sauce has thickened up, then use a stick blender to smooth out the sauce.

Now for the chicken. Heat up some oil in a large frying pan over a medium-high heat. Whisk together the eggs, a couple dashes of soy sauce, and ginger bitters in a dish. In another dish, add the all purpose flour and season with kosher salt and fresh ground black pepper. In another dish add the panko breadcrumbs. 

Assembly line time. Dip each breast in the seasoned flour, then in the egg mixture, and finally the panko breadcrumbs. Fry up the chicken breasts in the oil for 6–7 minutes until golden brown and cooked all the way through. Once finished, transfer to a plate lined with paper towels to drain.

Slice the chicken lengthwise and serve with the cooked sushi rice, green onions and a hefty serving of curry sauce.

Lavender Infused Ricotta Pancakes

I decided to get a little experimental with my pancakes this go round.  Results… not too shabby! Check out this really simple recipe to give your tired pancakes a flavor makeover, and just for kicks add a fried egg and pancetta and take it up a notch.

Ingredients

• 2 extra large eggs (separated)
• 1 cup ricotta cheese
• 1 cup buttermilk 
• 1 cup all purpose flour
• 1 tsp. baking powder
• 1/4 tsp. Kosher salt
• 1/4 tsp. baking soda
• 1 tsp. dried lavender flowers
• Unsalted butter
• Maple syrup

Directions

1. Sauté 2 tbsp. butter and lavender flowers over medium low heat until fragrant, about 5 minutes.
2. Strain melted butter into small bowl and set aside. Discard lavender. 
3. In a large bowl whisk together egg yolks, and ricotta cheese.
4. Mix together flour, baking powder, baking soda, and Kosher salt in a separate bowl.
5. Combine flour mixture, yolk mixture and stir in buttermilk and lavender infused butter. 
6. Using an electric mixer, beat whites in another separate bowl until fluffy peaks appear, and fold them into the batter. 
7. Now for the cooking part. Heat a large skillet over medium heat, and add a pat of butter. 
8. Working in batches, spoon a small ladle of batter into the skillet for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.

"Perfect 10" Scrambled Eggs + Caramelized Onions + Cabot Clothbound Cheddar + Fresh Herbs

The task of making the perfect scrambled egg is my holy grail, my El Dorado, my Sasquatch. So simple you would think yet so elusive, but one day recently fate smiled on me… I finally cracked the code! The “Perfect 10” scramble is like a Picasso on the plate, and in your mouth. Supple, yellowish-white pillowy curds, perfectly seasoned goodness. 

My version of the “Perfect 10” benefits from the addition of caramelized onions (recipe below) and some amazeballs Cabot Clothbound cheddar, but honestly it could totally stand up on it’s own. The differentiating factor who it comes to leveled up scrambled eggs all boils down to technique, time, and patience. If you haven’t had the pleasure of experiencing eggs of this caliber, your world is about to be rocked. Now go grab a pair of chopsticks, yes chopsticks, and get to cooking!

INGREDIENTS (serves 2 - 3)

• 6 large eggs (Vital Farms Pasture Raised, Certified Organic Eggs)
• 2 tbsp. unsalted butter (Kerrygold)
• 1 tbsp. heavy cream or half&half
• 1/4 cup shaved Cabot Clothbound cheddar cheese
• 2 tbsp. caramelized onions
• 1/4 tsp. fresh tarragon (finely chopped)
• 1/4 tsp. fresh chives (finely chopped
• Kosher salt
• Fresh ground black pepper

The How To

• Let eggs stand out of the fridge for 20 minutes before cooking. Crack eggs into a mediumnon-stick saucepan, add butter, cheese, and cream. Position pan over medium-low heat, and using your trusty chopsticks, begin mixing the eggs.
• Now here’s the important part. Make sure to stir the eggs constantly, shuffling the pan off and on the heat to ensure that the eggs don’t cook too quickly. What you’re looking for are those beautiful small curds to start appearing.
• Once the eggs are at a pudding-like consistency, you’ve done your job. Move to a serving plate, add salt and pepper to taste. Finish with caramelized onions and fresh herbs.

Caramelized Onions

When it comes to making caramelized onions, minimum effort gets you maximum results in the flavor department. Super easy to make, these babies are awesome, and can help elevate pretty much any dish including… eggs of course!

Ingredients

• 1 tbsp. olive oil
• 2 tbsp. unsalted butter
• 4 large onions (medium slices)
• Kosher salt, freshly ground pepper
• 2 tsp. fresh thyme leaves
• 4 garlic cloves (grated)
• 1/2 cup white wine (Chardonnay) 
• Kosher salt
• Fresh ground pepper

The How To

• In a large saucepan, heat oil and butter over medium-low heat. Add onions and cook, stirring occasionally, until onions begin to reduce and soften, about 10 minutes. Throw in thyme and garlic, and continue to stir.
• Continue to cook, stirring occasionally, until onions begin to stick to bottom of pot, about 20 minutes, and scrape up any browned bits from bottom or sides of pan. And don’t worry, those brown bits of magic are good! We want those.
• Add ¼ cup wine and cook, stirring continuously, until wine is evaporated and onions begin to stick to bottom of pot again.
• Repeat this step with the remaining wine and continue to cook down the onions until they are very soft and deep golden brown. Remove from heat and season with salt and pepper to taste.

Friday Appetit: Grato

Antique Row on Dixie Highway has become the haven for some of West Palm’s best new eateries. With a newly painted mural emblazoned on the front of the building, chef & restaurateur Clay Conley has officially marked his territory on the strip with his latest gem, Grato. 

With it’s swanky bar scene and urban chic dining room, Grato caters to a wildly diverse crowd of business professionals, gastro-Millennials, and neighborhood families. Serving lunch, dinner, and a mean Sunday brunch, Grato covers all it’s bases in the food department with scrumptious antipasti (Roasted Cauliflower, Steak Tartare Crostini, Arugula & Fennel Salad), handmade pastas (Tagliatelle Agilo y Olio, Squid Ink Pasta & Clams, Bucatini Carbonara) , brick oven pizzas (BBQ Pork, Mushroom, Hawaiian)  and wood-grilled mains (Wood Grilled Local Fish Sandwich, Herb Marinated Rotisserie Chicken).

Also, assuming libations are your thing, make sure to treat yourself to a frozen Moscow Mule. You’ll be thanking me later.

Grato is located at 1901 S Dixie Hwy. West Palm Beach, Florida

For Reservations: 561.404.1334 

Beer & Cheese?! Yeah I Said It!

If you haven't experienced a beer and cheese pairing, take if from me that you actually haven’t lived yet. Unlike wine and cheese pairings, which in my opinion are pretty pedestrian in comparison, beer and cheese offers a much more fun and flavorful experience. 

The R&D for this piece was an arduous task (insert wink here). I visited my local Whole Foods Market and enlisted help from the resident cheese aficionado Andrea Wandt, who took the time to educate me of the nuances across a broad spectrum of cheeses, and which beers would best complement each of them. Below are the six pairings that we settled on;      

Cypress Grove Humboldt Fog / Hoegaarden Wit

The Cheese

This domestic cheese is a truly one of a kind. Self proclaimed “super hippie” cheesemaker Mary Keehn dreamed up Humboldt Fog on a flight home from France. It is inspired by both the traditional ash-ripened goat cheese of the Loire Valley as well as the fog line that rolls over the coast in Humboldt County. Incredibly textured, lemony tang, and an aesthetically beautiful cheese to look at!

The Beer

Deliciously light and citrusy, a delicate beer pairing for the tangy Humboldt Fog. They harmonize on your tongue for a really bright pairing, perfect for summer.

Pierre Robert / Due South Lager

The Cheese  

An old school French classic. Pierre Robert is a triple crème brie-style cheese, where they make the brie and then add back in additional crème to bring the butterfat content to 75%. Buttery and usually mild when young, however the batch we ended up using brought a George Clinton level of funk! Intense, complex flavors with a texture reminiscent of ice cream. 

The Beer

Really easy drinking clean lager from local Due South. The light mouthfeel refreshes your palate from the super decadent Pierre Robert. The slight malty sweetness in beer helps balance the intense flavors of the cheese.  

Jasper Hill Harbison / Barrel of Monks Nuance Saison

The Cheese

Jasper Hill Harbison is a soft-ripened cheese, which is wrapped in spruce. Based on a French classic called Vacherin Mont D’Or. Creamy, buttery, herbaceous, and funky. Tastes like the forest! 

The Beer

Lots of carbonation in the Saison helps to refresh the palate from the luxurious Harbison. The hoppy character goes well with the vegetal, and woody flavors of the cheese.

Comte 15 Month / Spaten Oktoberfest

The Cheese

This is Gruyere’s French cousin. Strong flavor, nutty and slightly sweet. Of all the name protected cheeses in France, Comte has the largest annual production. It is strictly regulated and protected for quality. 

The Beer

One of the 6 breweries in Munich, Germany allowed to produce a true “Oktoberfest” beer. Malty, amber lager with a clean finish. 

Cabot Clothbound Cheddar / Funky Buddha Hop Gun IPA

The Cheese

Cabot and Jasper Hill collaborate on this approachable version of the classic English clothbound cheddar. Bright, nutty, savory, and also a caramel sweetness. Cabot makes cheese from milk of a single family owned farmed and then it is aged in the state of the art cave facility by the Cellars at Jasper Hill. Aged 9-14 months.

The Beer

Aged cheddars have a pretty strong and distinct sharpness so you need a beer that can keep up. IPA and cheddar is a match made in heaven. The malt in the beer works great with the caramelized flavors in the cheese, and the hop bitterness balances out the acidity of the cheddar.

Borough Market Stilton Blue Cheese / Samuel Smith Organic Chocolate Stout

The Cheese

Produced by London’s first organic market. Stilton is Britain’s only name protected cheese. An almost fudgy texture, spiked with balanced blue veins. 

The Beer

One of the oldest independent breweries in Britain. Stilton and stout is about as British as you can get. So rich and chocolatey without being too sweet, it perfectly balances and compliments the saltiness and the intensity of this blue cheese. 

This piece was co-authored with Andrea Wandt. Andrea is an ACS (American Cheese Society) Certified Cheese Professional. Go visit her at the cheese counter at Whole Foods Market in Wellington, FL. To find a Whole Foods Market near you: www.wholefoodsmarket.com

Mas Appetit Kitchen Vibes: Vol. 18 (I Missed The Bad Boy Reunion TOur)

The soundtrack to my early partying days. I didn't make the tour but this playlist is a good substitute. Link below!

goo.gl/EuoBgH

Friday Appetit: Christopher's Kitchen

At the urging of some trusted friends, I recently made the trek north to Palm Beach Gardens to visit Christopher’s Kitchen. Admittedly I don’t make it up to that part of town very often, but the trip was well worth it. Simply put, Christopher’s Kitchen is organic, plant based food done to perfection. Chef Christopher Slawson, widely known as one the the most heralded organic, plant-based chefs in America, is the mastermind behind this inventive and delectable menu.  

Christopher takes a passionate, thoughtful approach to cooking. Employing jedi-esque technique and fresh, quality ingredients in order to max out on flavor, while at the same time achieving real nutritional value which each and every dish. The restaurant has a plethora ofdelicious raw food options (aged cashew cheese plate, CK tacos, avocado ginger roll), but does offer some insane cooked plates (roasted Mexican potatoes, sautéed mushroom tacos, white truffle mushroom pizza) as well. 

Christopher’s Kitchen isn’t just a restaurant, it’s an organic lifestyle one stop shop offering up cold pressed juices (cleanses too), elixirs, nut milks, cold brew coffee, smoothies, desserts, and specialty retail goods.  

Christopher’s Kitchen is located at 4783 PGA Blvd. Palm Beach Gardens, FL 33418

Contact: 561-318-6191 / hello@christopherskitchenfl.com

Friday Appetit: City Tap House

Recently taking over the space vacated by Brewzzi in City Place, City Tap House sweeps in like a breath of fresh air. With it’s reclaimed barnwood interior, copper topped bar and amber mood lighting, City Tap exudes an upscale Prohibition Era type ambiance, with a little Cheers mixed in for good measure. It also features on outside bar, with HD big screen TV’s inside and out, making it the perfect watering hole for football season right around the corner. 

As it’s name suggests, City Tap House boasts a healthy selection of exclusive craft beers, over 60 local and global varieties. The menu consists of a variety of tantalizingly elevated pub grub fare. An eclectic mashup of small plates (Berkshire Pork Arancini), wood fired pizzas (Sausage & Mushroom), big plate entrees (Duck Rice Hot Pot), and nightly dinner specials (Chicken & Waffles on Tuesdays and Crispy Suckling Pig on Wednesdays). In addition, they are now also open for “Brunch On Tap” every Saturday and Sunday which features a Create-Your-Own Bloody Mary and Mimosa Bar, which is never bad thing.

One final note, City Tap House is having their official brunch launch on September, 10th so mark your calendar folks!

City Tap House is located at: 700 S Rosemary Ave West Palm Beach, FL 33401

For Reservations: 561.508.8525

Roasted San Marzano Tomatoes

Roasted tomatoes are always very necessary. They’re a cinch to make, store well, and go good on or with practically anything. Whether it’s on top a fried egg, in a salad, on a sandwich, or with pasta, roasted tomatoes will take a basic plate and make it “alright! alright! alright!”. The dish pictured is a breadless BLT with avocado, and herbed Vegenaise. 

Ingredients

• 3 lb. ripe San Marzano tomatoes 
• 1/4 cup extra virgin olive oil
• 1 tbsp. fresh thyme (chopped)
• 1/2 tsp. fresh oregano (chopped)
• 4 garlic cloves (grated)
• Sherry vinegar
• Kosher salt
• Fresh ground black pepper

The How To…

Preheat oven to 375. Wash, pat dry, and cut tomatoes lengthwise. Use a small spoon to gently scoop out the seeds. 

Add tomatoes to a mixing bowl, along with the garlic, olive oil, thyme, and oregano. Add a dash of sherry vinegar and gently mix everything together. 

Line a baking sheet with wax paper and position the tomatoes on it, cut side up. Roast for 40 minutes, then crank up the temp to 400 and roast for another 15 minutes.

Shut off oven, and let tomatoes sit in there for another 5 minutes or so. At that point, remove from the oven, season with a dash of salt + pepper, and let cool.

Friday Appetit: Little Moir’s Leftovers Cafe

“From top scholar to blue collar. Food for all walks of life”. Coined by owner Mike Moir, this slogan embodies the spirit of Leftover’s Cafe. Elevated, yet approachable cuisine made with fresh, locally sourced ingredients. And when I say fresh, I mean fresh! Little Moir’s wholesale fish license allows them to purchase fish straight off the boat, in addition to having access to some of the best distributors and ports in the state.

Since 2008, Leftover’s Cafe has established itself as a favorite among locals, and critics alike. It’s been voted the #1 seafood restaurant in Palm Beach County by numerous publications. Head chefs Drew Shimkus and Arturo Serrano’s signature dishes like their Tuna Basil Roll, Sweet Potato Crusted Fish, and Indorini Panko Fried Oysters, keeps the faithful coming back again and again. 

The charm of Leftover’s Cafe doesn’t stop with the food. It’s laid back, funkdafied atmosphere, coupled with live music provided nightly by local bands lends even more appeal. This spot is all about good vibes, and if you know anything about me, you know I’m all about the vibes. 

Leftover’s Cafe is located at 451 University Blvd. Jupiter, FL 33458                                          

For reservations: 561 627-6030