INDULGE FEBRUARY / MARCH 2021 / $6.95 MIAMIINDULGE.COM
Food & Wine 2021
Iron Chef Masaharu Morimoto brings his sharp skills to Wynwood 25 Dishes to Try Now
Locally Made Vodka
Caviar 101
in this issue
FEATURES 62 THE RETURN OF MORIMOTO The man you may know as the Iron Chef is back in the Magic City after a year of reinvention.
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INDULGE FEBRUARY / MARCH 2021 / $6.95 MIAMIINDULGE.COM
Food & Wine 2021
68 INDULGE 25 Pull up a chair and get a taste of our annual compilation of South Florida dishes we love and you’ll want to try now. 78 THE GREAT INSTA FEED Miami chefs who have cooked their way through COVID on social media.
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Iron Chef Masaharu Morimoto brings his sharp skills to Wynwood 25 Dishes to Try Now
Locally Made Vodka
Caviar 101
ON THE COVER Chef Masaharu Morimoto. Photographed by Nick Garcia. Produced by Angela Bonilla. Location: Momosan Wynwood.
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ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING THE REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THIS BROCHURE AND TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. These materials are not intended to be an offer to sell, or solicitation to buy a unit in the condominium. Such an offering shall only be made pursuant to the prospectus (offering circular) for the condominium and no statements should be relied upon unless made in the prospectus or in the applicable purchase agreement. In no event shall any solicitation, offer or sale of a unit in the condominium be made in, or to residents of, any state or country in which such activity would be unlawful. All images and designs depicted herein are artist’s conceptual renderings, which are based upon preliminary development plans, and are subject to change without notice in the manner provided in the offering documents. All such materials are not to scale and are shown solely for illustrative purposes. The project graphics, renderings and text provided herein are copyrighted works owned by the Developer. All rights reserved. Unauthorized reproduction, display or other dissemination of such materials is strictly prohibited and constitutes copyright infringement. No real estate broker is authorized to make any representations or other statements regarding the project. This project is being developed by 515 Valencia SPE, LLC(“Developer”), which has a limited right to use the trademarked names and logos of Location Ventures. Any and all statements, disclosures and/or representations shall be deemed made by Developer and not by Location Ventures and you agree to look solely to Developer (and not to Location Ventures and/or any of its affiliates) with respect to any and all matters relating to the marketing and/or development of the Condominium and with respect to the sales of units in the Condominium.projects, and no agreements with, deposits paid to or other arrangements made with any real estate broker are or shall be binding on the developer.
in this issue THE LOCAL 15 A GATHERING OF FINDS Weekend dining decor gets an upgrade with elegant tea sets and sparkling crystal details. 16 LAUNCHING NOW A new B&B in a historic Miami district; a private wine cellar for aficionados; an eco-friendly food delivery service, and more. 18 CULTURE Exhibits and projects that offer inspiration through to the first bloom of spring. 20 BEAUTY Fragrances that evoke memories, inspire romance and might even serve as conversation starters. 22 MY 305 STYLE DashBar Brickell’s Carla Oliva walks us through her Magic City favorites. 28 A DAISY THING Restaurant mogul Graziano Sbroggio and wife Silvia look to their Italian roots to design their dream home on the water. 28 PHILANTHROPY Bal Harbour Shops hosts Fleurs de Villes, a 10-day exhibition in support of Breast Cancer Research Foundation. 30 YACHT LIFE A tour through a custom-built, lavishly designed Heesen yacht for those looking for sporty luxury on the water.
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32 JEWEL BOX The enchanting allure of emeralds. 34 BEHIND THE LABEL Cosabella debuts its Valentine’s Day collection and it’s hot.
in this issue 52
THE MOVERS
48 POUR Surviving a deadly earthquake prompted Dieuveny "DJ" Jean Louis to create Toast Vodka, growing it into one of the nation's few black-owned spirits conglomerates.
36 THE RAINMAKER Bacardí’s Regional President of North America Pete Carr is leading the iconic spirits company into the future by empowering employees.
52 #FOLLOWINDULGETO From a wine-cation to a far-flung, tropical bucket-list destination and a socially distanced romp in the snow, these destinations will meet your wanderlust needs.
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38 HIGH ROLLERS Carlos Flores and Renata Ferraro knead their way into the hearts of Miami’s carb-craving masses with their breakout Key Biscayne bakery.
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54 STAYCATION White Elephant, a Nantucket transplant, breathes new life into the posh Palm Beach hotel scene. 58 ESCAPE Music that moves you, smooth Tennessee whiskey, and new culinary territory — all reasons to visit Nashville now.
40 KETO QUEEN If you thought Keto was just for shedding pounds, Keto Kitchen 2Go founder Michelle Areces says think again.
82 INDULGENCE Made in Italy, these Dolce & Gabbana appliances add colorful flair and act as the perfect finishing touches to your kitchen.
THE LIFE 44 THE DISH Fish eggs, intimidating? Not so, says writer Jen Karetnick. Here she presents readers with a caviar explainer for the pandemic age. 46 RECIPE Can an obsession for new flavors lead to true love? Apparently, when you’re talking about the couple behind Hachidori, the answer is yes.
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Anniversary Dinner
3 Chefs
PAUL LIEBRANDT
1 Extraordinary Dinner Featuring
PAUL LIEBRANDT 2 Michelin star Chef ANTONIO BACHOUR ANTONIO BACHOUR
Best Pastry Chef by the Best Chef Awards MANUEL GARCIA Zucca Executive Chef
March 6th
MANUEL GARCIA
162 Alcazar Ave. Coral Gables, FL Limited Tickets Available | Two seatings 6:00pm & 9:30pm Reservations call (786) 580-3731 | events@zuccamiami.com | www.zuccamiami.com
@zuccamiami
editor’s letter
H
ere we are, one month into a year many of us presumed would bring resolutions to the unexpected challenges we faced in the one before it. Although we aren’t in the clear yet, we step closer to normalcy every day thanks to scientific breakthroughs, and also because we have found ways of coping. And by that, I mean we have established how to find comfort — a word that, in my opinion, illustrates the general climate of 2021. In the midst of change, humans and animals alike look to be soothed by things we enjoy. Where better to find that kind of consolation than in food? Though the issue has only just been published, it feels like INDULGE’s Food & Wine 2021 edition has been a year in the making, because for the past 11 months we haven’t stopped talking about what we’re eating and drinking, where we are doing it, and how we could lend support to a local restaurant industry that so urgently required our help. South Florida seems to finally be seeing the light at the end of a dark tunnel with a slew of exciting restaurant openings in the past few weeks, including some heavy-hitter New York names that have set up shop in our neighborhoods. I guess the folks in Silicon Valley weren’t the only ones that got the hint: Miami is where it’s at. One of those recent imports is celebrity chef Masaharu Morimoto, who is back in Miami after shuttering his namesake restaurant in 2015. The star of Iron Chef Japan and one of television’s most popular figures Jenny Starr Perez from the culinary industry is enticing diners at his new casual eatery, Momosan Wynwood. The no-fuss Editor in Chief menu is filled with dishes that one would expect at a typical Japanese menu, but each option is loaded with unexpected flavors. In our cover story (p. 62), writer Eric Barton discusses Morimoto’s new move, and why the acclaimed chef felt the time was right to make his way back to one of his favorite cities in the world. By all accounts, the most enjoyable assignment our contributors get to take on is our annual INDULGE 25 list (p. 69) , featuring a kaleidoscope of colorful and tasty dishes that we hope inspire readers to, well, eat big or go home. This year is no exception. A small roster of knowledgable food experts and I (always an eager participant) cut into hundreds of worthwhile and delectable plates to bring you a thoughtful and diverse compilation of menu items that each stand out in their own special way, be it with provocative ingredients, exceptional flavors, or outstanding presentation. Still craving more food content? In The Dish ( p. 44 ) writer Jen Karetnick explores the rise in popularity of caviar during the pandemic, not as a delicate hors d’oeuvre at a swanky party, but as something to snack on while sitting on your sofa, enjoying your second binge of Bridgerton. As more and more beacons of big business eye our sunny shores — not to mention northerners looking to escape the rise of snow and taxes — South Florida continues being what it always has for those of us lucky enough to call it home: a place where every flavor can be found, in our food and in our community. That’s something to take comfort in.
KEEP IN TOUCH! For editorial consideration: editor@miamiindulge.com facebook.com/MiamiIndulge @INDULGEmiami @MiamiIndulge
INDULGE EDITORIAL Editor in Chief Jenny Starr Perez Contributing Design Director John Michael Coto Contributing Lifestyle Editor Daisy Olivera Contributing Travel Editor Angela Caraway-Carlton Contributing Senior Fashion Editor Elysze Held Contributing Style Editor Claudia Miyar Contributing Beauty Editor Erin Michelle Newberg Contributing Writers Alona Abbady Martinez, Eric Barton, Christie Galeano-DeMott, Jen Karetnick, Ginger Harris, Christiana Lilly, Tara Solomon Contributing Photographers Felipe Cuevas, Nick Garcia
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NICK GARCIA
A S P E C I A L P U B L I C AT I O N P R O D U C E D B Y
Photo Michel Gibert: for advertising purposes only. Editions Zulma / Sculpture : www.marcmirakian.com. 1Conditions apply, contact store for details. 2Program available on select items, subject to availability.
French Art de Vivre
“Mah Jong Sofa 3D” app
Mah Jong Outdoor. Modular seating system, designed by Hans Hopfer. Doc. Side table, designed by Fred Rieffel. Made in Europe.
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from the publisher
T
he months of February and March not only mark the first fully 2021 issue of INDULGE, but also the time of year when South Florida shines the brightest. The almost-daily landscape of crisp, clear blue skies and mild temperatures appeal to my adventurous side, and give me good reason to step out and rediscover the many reasons why I love living in this subtropical paradise. Because of that, I’m unofficially calling this our “discovery” edition, and I encourage you, our reader, to make a plan to explore the beaches, museums, and places we can visit safely, where you’ll find that while so much has changed in the past year, the excitement and charm found here is still very much the same. Admit it, the idea of a late winter or early spring staycation has been calling your name for a while. Who can blame you? South Florida is one of the top tourist destinations in America (especially now). So, while wanderlust may have had you dreaming of exotic destinations afar, consider taking a short drive to Palm Beach and nestling in at the newly opened and oh-so-swanky White Elephant. In our Nancy Meyer Staycation section (p. 54), Travel Editor Angela Caraway-Carlton takes us on a President of Miami Herald sojourn to the Nantucket import — a perfect mix of Mediterranean revival meets and el Nuevo Herald modern luxury, and the perfect place to kick back and take in the well-manicured scenery. You may even run into me looking for a quiet corner by the pool to catch a little R&R under the sun. If you prefer to remain surrounded by the comforts of your “home sweet home,” our Recipe page (p. 46) offers a step-by-step crash course in how to make one of Miami’s most sought-after ramen dishes in your own kitchen, giving you a chance to show off well-honed cooking skills, much to the delight of your family. Personally, I look forward to an afternoon spent flipping through our annual INDULGE 25 (p. 69) list, where we highlight 25 of South Florida’s top dishes from some of our favorite local eateries. Here, our contributors make the case for why you must head to Coral Gables for an exquisite crab cake served with fragrant saffron sauce, or how your next romantic evening should be spent savoring Hutong Miami’s scrumptious Peking duck. A glass of Barolo or Bordeaux will supplement your afternoon of reading quite beautifully. As we truly settle in to 2021, let’s toast to everything that is unique to our region (including Miami’s own Toast Vodka, the subject of our Pour section on page 48). I invite you to take the time to rediscover on your own the many places we are so fortunate to enjoy here, even possibly inspiring a little envy in those who dream of spending their days delighting in this idyllic season in South Florida.
INDULGE A S P E C I A L P U B L I C AT I O N P R O D U C E D B Y
ADVERTISING President of Miami Herald and el Nuevo Herald Nancy Meyer Associate INDULGE Publisher Kristina Schulz-Corrales Strategic Accounts Director Orlando Comas SMB Managers Donna Boase, Omar Mercado Real Estate Accounts Manager Greg Romanelli Events and Partnerships Director Silvia Larrieu Magazine Coordinator Yvonne Cloud Advertising, sales and distribution information: kcorrales@miamiherald.com / 305-376-2801
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Miami's Five Best New Must-Try Delivery Menus Welcome to NBRHD.com The best local eats delivered fast. NBRHD brings you the best part of delivery (great food delivered fast) and takes out the worst part (decisions). Start a cart on NBRHD.com to order from multiple restaurants at once. Burger with noodles? Sushi with wings? No problem — it's all good in the NBRHD.
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Sp o nso re d Co ntent
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1 The Punk Spirit: Rebel Wings
made to be seen — and most certainly eaten.
When you’re feeling a little spicy, Rebel Wings is
Top menu item to try: The Original Spicy Tuna
here to feed your rebellious side. Step outside
Krispy Rice — Krispy Rice’s namesake grilled
of the expected with crisp, juicy chicken wings
sushi rice layered with spicy tuna tartare and
tossed in revolutionary sauces — like Mango
garnished with serrano.
Habanero, Spicy Thai Peanut and Truffalo. Wing night just got a little wilder
Instagram handle: @krispyrice Available on: NBRHD.com, Uber Eats, Doordash,
Top menu item to try: Truffalo Wings — When
Grubhub, Postmates
Truffle meets Buffalo, game-time goes gourmet. Rebel Wings’ signature wings are lightly tossed in rich, aromatic Truffalo Sauce and topped with
4 The Viral Star: MrBeast Burger
freshly grated parmesan. You might know him as the award-winning Instagram handle: @eatrebelwings
YouTuber and digital content creator. You may
Available on: NBRHD.com, Uber Eats, Doordash,
even be one of his 70 million subscribers. Now,
Grubhub, Postmates
get to know him as the restauranteur behind MrBeast Burger: an offbeat virtual restaurant
2 The One-Bite Sensation: Mini Wonders
serving stacked and smashed burgers, crispy chicken sandwiches, and grilled cheeses — each named after one of his friends.
Bite-sized meets big flavor. Mini Wonders puts
Top menu item to try: Chris Style — Two smashed
sliders at center stage, offering mini-but-mighty
crispy beef patties with house seasoning,
versions of your favorite burgers and sandwiches.
American cheese, bacon — all topped with
Be original with the Classic Mini, stay spicy
crinkle fries.
with the Nashville Hot chicken, or go meatless with the Impossible plant-based option. (And
Instagram handle: @mrbeastburger
because they're half as big, it's perfectly ok to
Available on: NBRHD.com, Uber Eats, Doordash,
eat twice as many.)
Grubhub, Postmates
Top menu item to try: Classic Mini Wonder — Smashed Schweid & Sons brisket-short rib
5 The Hot Newcomer: Man vs. Fries
topped with classic burger dressings and the house’s wonder sauce.
A fry lover’s dream. Man Vs Fries elevates French fries from side-dish status to meal hero, whether
Instagram handle: @miniwondersburgers
that’s piling them with carne asada and guac or
Available on: NBRHD.com, Uber Eats, Doordash,
rolling them up inside burritos alongside Cheetos.
Grubhub, Postmates
Originally from Oakland, CA, Man Vs. Fries is quickly making its way across the country, blazing
3 The Style Icon: Krispy Rice
a hot trail on Instagram feeds along the way. Top menu item to try: #FriedCheesecake —
Los Angeles' favorite sushi spot has already
Rich and creamy NYC style cheesecake in
cultivated a dedicated Miami following thanks
krusteaz sweet cream mix and served with
to its iconic millennial pink packaging and
a side of chocolate.
namesake grilled sushi rice dishes. You may recognize the bento boxes as your favorite
Instagram handle: @manvsfries
influencer’s sushi sidekick, — and now, they're
Coming soon to: NBRHD.com, Uber Eats,
delivering to your door. This is sushi that's
Doordash, Grubhub, and Postmates.
Feast your eyes on the latest and greatest delivery options coming to your neighborhood on NBRHD.com and @nbrhdkitchens
the local
NEW. NOW. & RIGHT HERE. By Claudia Miyar 1
3 2
A GATHERING OF
Finds
Weekend dining decor gets an upgrade with elegant tea sets, lavish plates and sparkling crystal details.
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1. Christian Lacroix for Vista Alegre Primavera salt shaker, $686. Simona’s Luxury at Home. 162 Northeast 40th Street, Design District; 786-801-0116; simonashome.com. 2. Los Encajeros exclusive floral-embroidered set-of-four dinner napkins, $350. Moda Operandi; modaoperandi.com. 3. Baccarat Swing Brunch collection and Harcourt egg holder, from $90-$410. Baccarat Boutique BBar and Lounge. 140 Northeast 39th Street, Space 210, Design District; 786-870-5809; us.baccarat.com. 4. Jonathan Adler X Keurig K-Mini Brewer, $100, and mug, $10. Jonathan Adler. 4040 Northeast 2nd Avenue, Design District; 305-576-0200; jonathanadler.com. 5. Hermès Passifolia tart platter, $510. Hermès. 163 Northeast 39th Street, Design District; 305-868-0118; hermes.com. 6. Tiffany Blue Line 10-piece bone china tea set, $650. Tiffany & Co. 114 Northeast 39th Street, Design District; 305-428-1390; tiffany.com. 7. Patmos Plume calligraphed set of 12 placecards, $36. To order, please visit Patmos Plume on Instagram at @patmosplume or email patmos.plume@gmail.com. 8. Kim Seybert Rio napkin ring, $12. Neiman Marcus at Merrick Park. 385 Aragon Avenue, Coral Gables; 305-576-3501; neimanmarcus.com. 9. St. Regis Bloody Mary Set by Saint-Louis, $1,800. Hermès. 163 Northeast 39th Street, Design District; 305-868-0118; hermes.com.
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the local LAUNCHING NOW By Eric Barton
(Left) Jamila Ross and Akino West; (below) brunch at Rosie's at Copper Door B&B.
OVERTOWN’S NEW B&B
The Arrival of Glassworks Renowned crystal glassworks brand Lalique relocated to the Bal Harbour Shops with a showroom offering delicate, often colorful, eye-catching vessels and figurines. An expat from Champagne, the 130-year-old glassworks produces everything from jewelry to tumblers to that vase you've been looking for forever. lalique.com/en.
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In another sign of the neighborhood’s revival, Overtown now has a bed and breakfast, the 22room Copper Door B&B from hospitality industry veterans Jamila Ross and Akino West. The hotel includes the breakfast-lunch spot Rosie’s, with Southern and Italian influences. copperdoorBNB.com.
Your Very Own Wine Cellar The Wine Vault program at Public Square gives you a locker to keep your best fermented grape treasures, with no corkage fees, wine tasting dinners and gratis bottles. Put a case of wine in a locker in the back of the restaurant for $200, or spring for a $400 one right near the door of the South Miami restaurant, your name emblazoned on the front, the wine cellar you’ve always wanted. publicsquarerestaurant.com.
Hello, Darkness; Goodbye, Problems Floatation therapy boutique Float8 now has a second South Florida location in Fort Lauderdale, offering one-time specials and membership packages to those who want to forget their worries in total darkness. Float8 founders Matt and Destiny Beck point to research that shows floatation therapy can relieve pain, help sleep and improve focus and happiness. Float8’s tanks hold 10 inches of water supersaturated with 1,000 pounds of salt, keeping floaters hovering on top of a light and soundproof tank where none of your worries are welcome. float8ion.com.
Yes, Blue Cheese Ice Cream Portland’s insanely creative ice cream emporium Salt & Straw is opening locations in Wynwood and Coconut Grove, bringing its cult-classic flavors including honey Lavender, chocolate gooey brownie and the you-just-have-try-it pear with blue cheese. The 305’s locations will also get Miami-specific flavors, including Panther Coffee chocolate tres leches and the Salty Donut guava + cheese. The Portland locations have famously long lines, so be patient — and be sure to ask for samples. saltandstraw.com.
Beat the Dinnertime Doldrums Love food but need some new inspiration? Freshen up your meal plan with farm fresh produce delivery from Hungry Harvest. Every year, 20 billion pounds of produce never leave the farm. Hungry Harvest saves these fruits and veggies from going to waste, packs them up and delivers them to your home. Get a new assortment of fruits and vegetables every week. Save 50% on your first Harvest with promo code INDULGE50. hungryharvest.net.
If you’re feeling like your dinnertime playlist could use a reboot, try freshening up your meal plan with fresh produce delivered by Hungry Harvest.
Shipped and Pressed If you’ve always wanted to send a bit of Miami to friends elsewhere, now you can send a Cuban sandwich kit to any of the 50 states. It comes from local favorite Sanguich De Miami, which ships off all the parts your pal in Seattle or Los Angeles will need, from the Cuban-style bread to the pickles made in-house. Decide between a four- or eight-pack of Cubanos. sanguich.com.
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the local CULTURE By Eric Barton
Finding respite through a local art-scape has never been easier. Let these exhibits and projects guide you to inspiration through to the first bloom of spring.
Hector Hyppolite. Une jeune dame, n.d. Mixed media on wood. Betty and Isaac Rudman Trust Collection.
QUINTESSENTIAL HAITIAN
Fairchild + Lincoln Road Fairchild Tropical Botanic Garden teamed up with Lincoln Road to reimagine the famous strip as a botanic garden. The project will add signs with QR codes to guide visitors through the district’s lush vegetation, which includes black olive trees, date palms, and sprawling American ficus trees. The signs will help you find the only endangered ghost orchids on public display, among the 130 living waypoints to spot on your next stroll on Lincoln Road. fairchildgarden.org.
Inside Fashion
Organized by the Greater Miami Convention and Visitors Bureau, Art of Black Miami honors the black diaspora and continues through this spring. At MOCA, “Life and Spirituality in Haitian Art” features pieces created by artists including masters Hector Hyppolite, Philomé Obin, Jacques-Enguérrand Gourgue and Gérard Valcin, showcasing how Haitian artists often blend diverse styles from African to European to create a style all their own. mocanomi.org.
A Theater Experience Just for You Juggerknot Theatre Company is producing a web-based performance series called Long Distance Affair in which actors from around the globe tell 10-minute stories. Log in on your own or register a small group and you’ll become part of the performance, with stories told by actors in one of six locations: India, Mexico, Nigeria, Lebanon, Portland and right here in Miami. Sign up for all of them to take an hour-long trip around the world. juggerknottheatrecompany.com.
A major fashion designer retrospective takes up residence at NSU Art Museum Fort Lauderdale in February, taking a look inside the mind of Anna Sui, one of New York’s most accomplished designers. Since her inaugural catwalk in ’91, Sui took a deep dive into vintage fashion, taking inspiration from Carnaby Street schoolgirl outfits, cowgirls and cheerleaders. You have time to plan the outfit you’ll wear there: the show continues through September. nsuartmuseum.org.
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the local BEAUTY By Erin Michelle Newberg
So Nosey Spritz your way into Spring with scents that evoke memories, inspire romance and might even serve as conversation-starters.
Sana Jardin - Discovery Set This eco- and socially conscious collection allows you to eight of the brand’s most popular scents including Berber Blonde and Savage Jasmine. us.sanajardin.com.
Demeter - Clean Skin This fresh and light fragrance brings to mind fresh showers — the kind of scent you want to start and end your day with. demeterfragrance.com.
Clive Christian - Crab Apple Blossom Creating scents for British royals since 1886, Clive Christian continues to reign supreme with spring-centric ingredients like exotic marine bergamot, green rhubarb, and creamy sandalwood. clivechristian.com.
Valmont - Mica D’Oro Within this golden bottle lies the temptation to never use another perfume. Must be the notes of sweet rum, whipped cream and sensual vanilla, not to mention the lavish Murano glass detail. lamaisonvalmont.com.
Louis Vuitton - Étoile Filante Les Parfums Louis Vuitton recently unveiled this new fragrance, composed in Grasse by the label’s Master Perfumer Jacques Cavallier Belletrud. The result is a voyage for the senses, nestled in the House’s signature perfume bottle. louisvuitton.com.
BASE - Sand BASE, a Miami Beach staple boutique with an almost cult-like following, offers an all-in-one signature scent which also can be used as a room spray, is produced locally and is intended to calm your mind and body. baseworld.com. Maison d’Etto - Durban Jane Inspired by contemporary art, this scent is warm, unisex and an ideal addition to a romantic date. Pink pepper, orange flower and cedarwood give it an extra pop. maisondetto.com.
UNLIKE A.N. (Y ) OTHER This husband-and-wife duo went from law to the lab, leaving their respective practices to create a line of exclusive perfumes. It’s sometimes said that when something is meant to be, the dots to the final destination become easy to connect. South Florida couple Ariella Appelbaum and Gilad Amozeg met while studying law, fell in love, and soon took on their careers as attorneys with aplomb. But like many stories we’ve seen in recent times, a successful but somewhat dull work life was replaced by another option: a passion project that would soon become their main gig. The couple focused on developing the aptly named A.N. Other, a Miami-based label that boasts six fragrances that come in sustainable packaging each rich in quality. With every order, customers receive information on the fragrance master who created the scent they purchased — some behind international favorites like Bond No. 9, Tom Ford, Le Labo and Creed. Available at Circular Gallery in Miami Ironside.
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MAYA - Base Oil and Parfum Take your skin and senses on a proverbial vacation by rolling these oils (which adjust to your pH) on your pulse points. mayafragrances.com.
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the local STYLE By Christiana Lilly
my 305 style
CARLA OLIVA In search of a one-stop shop where women could get a facial, blow out, manicure and pedicure in just 60 minutes, the stylish Oliva opened DashBar Brickell — and shares with us her faves that keep her moving.
THE POLISH
THE BEAUTY PRODUCT
THE DISH
“There weren’t that many brands out there that could really stand behind their products where they were vegan, cruelty free, and organic and safe with no harmful ingredients. Because it was difficult for me to find a product like that to bring into the DashBar that met all those criteria, I decided to launch my own brand.” $24, Dash Tropical Vibes Cleansing Oil, DashBar Brickell, 25 Southwest Ninth Street, Mezzanine 101, Miami; 786-633-0336; thedashbar.com.
“MILA is one of the hottest restaurants in Miami that has great food and an incredible ambiance. They have a branzino that they bring out and they actually pour a bit of alcohol on it and they light it on fire. It’s a whole presentation and it’s absolutely delicious.” MILA, 1636 Meridian Avenue, Miami Beach; 786-706-0744; milarestaurant.com.
THE JEWELRY
THE SCENT
“When it came to DashBar, I knew that I wanted to create a signature fragrance for this very unique business concept and when the time came, Farah Abassi and I sat down and formulated the scent for the store.” Aroma 360, 2058 Northwest Miami Court, Miami; 305-800-0360; aroma360.com.
THE ART
“I love the fact that Elizabeth Sutton’s artwork is really fun and cheerful. I feel like given the circumstances of the world and the difficult year that 2020 was, I wanted to be able to give my husband a gift of something that he could look at every day and smile.” “One Dream at a Time,” elizabethsutton.com.
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“Madam Glam was one of those brands that I found on my quest to find nontoxic products to bring into the DashBar to ensure that whatever we utilize in the salon was as safe as possible for our customers.” $19.95, madamglam.com.
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“Roberto Coin has really chunky, elegant pieces, but they have some smaller, demure pieces that are more affordable and those are the ones I really tend to gravitate to.” $1,400, Mother of Pearl and Diamond Flower Bracelet, Roberto Coin, 130 Northeast 40th Street, Design District, Miami; 305-576-4466; robertocoin.com.
THE BIKINI
“Living in Miami, swimsuits are a big part of your wardrobe! I really love OMG Swimwear’s monokinis. They’re just sexy, beautiful bikinis, but you just feel really elegant in them. I wear it and I feel good about my body.” $59.99, Golden Empress Orange Bikini, 8780 NW 18th Terrace, Doral; 786-870-5171; omgmiamiswimwear.com.
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Whether Whether it’sit’s thethe white-glove white-glove elegance elegance of aofrestaurant a restaurant suspended suspended above above a crystalline a crystalline seasea or or casual casual dining dining with with toes toes in the in the sand, sand, 5-Star 5-Star Global Global ™ ™ Gourmet Gourmet at Sandals at Sandals Resorts Resorts elevates elevates epicurean epicurean fare fare to an to an artart form— form— and and it’sit’s all included all included and and all unlimited. all unlimited. With With upup to 16 to specialty 16 specialty restaurants restaurants perper resort, resort, youyou cancan savour savour everything everything from from thethe haute haute cuisines cuisines of France of France and and thethe regional regional flavors flavors of Italy, of Italy, to the to the zesty zesty spices spices of the of the Caribbean Caribbean and and thethe exotic exotic dishes dishes of Asia. of Asia. It’sIt’s all all passionately passionately created created by by internationally internationally trained trained chefs chefs who who useuse fresh, fresh, top-quality, top-quality, and and farm-to-table farm-to-table ingredients— ingredients— perfectly perfectly paired paired with with unlimited unlimited pours pours of premium-brand of premium-brand liquors liquors and and Robert Robert Mondavi Mondavi Twin Twin Oaks Oaks wines, wines, selected selected exclusively exclusively forfor Sandals. Sandals. WeWe traveled traveled thethe world world so so youyou cancan savour savour it. That’s it. That’s how how wewe earn earn ourour stars, stars, and and your your trust, trust, every every single single day. day. ®
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$ 1 billion in sales in 2020 JILLSZEDER.COM
JILL HERTZBERG | 305.788.5455 | JILL EBER | 305.915.2556 | JUDY ZEDER | 305.613.5550 FELISE EBER | 305.978.2448 | DANNY HERTZBERG | 305.505.1950 | NATHAN ZEDER | 786.252.4023 HILLARY HERTZBERG | 305.336.2210 | KARA ZEDER ROSEN | 305.458.6515
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Real Estate Team in Miami as Ranked in The WSJ
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Real Estate Team in Florida as Ranked in The WSJ
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Real Estate Team in The Nation as Ranked in The WSJ
THREE FAMILIES. TWO GENERATIONS. ONE FORCE.
JILLSZEDER.COM
8901 ARVIDA LN | CORAL GABLES | $48,500,000
11501 OLD CUTLER RD | CORAL GABLES | $14,900,000
182 BAL BAY DR | BAL HARBOUR VILLAGE | $35,000,000 8585 OLD CUTLER RD | CORAL GABLES | $29,995,000
1100 BISCAYNE BLVD 6401| MARQUIS – MIAMI | $9,875,000
5325 FAIRCHILD WAY | CORAL GABLES | $8,490,000
9601 COLLINS AVE UNIT TS-4 | MAJESTIC TOWER | $7,900,000 800 S POINTE DR #703 | APOGEE – MIAMI BEACH | $6,590,000 1335 N VENETIAN WAY | VENETIAN ISLANDS | $5,800,000
6899 COLLINS AV #2307 | CARILLON- MIAMI BEACH | $4,490,000 3561 AVOCADO AVE | COCONUT GROVE | $4,450,000
6201 CHAPMAN FIELD DR | PINECREST | $3,250,000
COLDWELL BANKER REALTY ©2021 Coldwell Banker Realty (FLA License No. 2027016). All Rights Reserved. Coldwell Banker Realty fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Operated by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury, the Coldwell Banker Global Luxury logo are registered and unregistered service marks owned by Coldwell Banker Real Estate LLC. The property information herein is derived from various sources that may include, but not be limited to, government records and the MLS. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification.
the local A DAISY THING
Style
Black Murano glass lamp by Karim Rashid for Kundalini on an antique Italian console. The painting was a gift from Mark Soyka; (above) Graziano and Silvia Sbroggio under the pergola; (below) an antique Italian liquor poster in the front hall.
SERVED
Restaurant mogul Graziano Sbroggio and wife Silvia look to their Italian roots to design their dream home on the water, created both for lively entertaining and as a sanctuary from their demanding life.
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fter zipping all over Miami Beach on their Vespas looking for a bigger home, Graziano and Silvia Sbroggio were not inspired by any of the more than two dozen homes they saw. In 2011 the couple was living in the posh Meridian South Beach, in a luxury, twobedroom condominium. “We needed more space to expand our family,” explains Graziano. “All the properties we saw were too old and needed
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complete renovations, which we didn’t want.” The last one they saw was a pristine parcel of land on the water which had been the garden of the property next door. As they mulled over their next step, a significant price drop on the land got their attention, so they bought it. Soon after, the couple left for Italy, as they do every summer. “We were with an architect friend, Stefano Tinelli, talking about the land and asked him to design our house,” says Silvia.
INDULGE | FEBRUARY / MARCH 2021 | miamiindulge.com
An antique French crystal chandelier sparkles above the limited-edition table, by architect Stefano Tinelli; (below) the homeowners with contributing Lifestyle Editor, Daisy Olivera.
The couple met in 2007 at an Italian Chamber of Commerce event that Silvia had organized at the Van Dyke Cafe on Lincoln Road. Both were born in the same town of Treviso, Italy, but had not crossed paths. Silvia worked there in investor relations for the United Colors of Benetton fashion company, when in 2005 she was offered a position as Trade Officer for the Italian Chamber of Commerce in Miami. “It was my job to know who all the important Italians were in Miami,” she says smiling. Graziano grew up in the restaurant industry at his parents’ trattoria in Treviso. He came to Miami in 1990 to run Tiramesu on South Beach, then created some of Miami’s most popular hot spots such as Segafredo and Spris Artisan Pizza on Lincoln Road and Spuntino Catering. He founded Graspa Group in 2002, a large, multi-concept restaurant group, partnering with Mark Soyka in 2007 to manage the
Van Dyke Cafe. Among the latest eateries to open were Salumeria 104, Esotico Miami and Sottosale and a new venture, NonnaEmma. com, an online market featuring the high-quality Italian products they use in their restaurants. DOLCE DESIGN Designing the house and obtaining Miami Beach permits took one year. “Plus another 18 months to build,” explains
Graziano, who had promised Silvia they would be moved into the house with baby boy, Leonardo, before daughter Giulia was born November 2014. “And we did, the day before!” The 5,100-square-foot, threestory home’s design uses large expanses of glass to blend the indoor and outdoor spaces seamlessly, with seven bedrooms and bathrooms throughout the first and second floors.
“All modern houses here are square,” states Silvia. “But ours, the front part is horizontal, the other part is vertical and they intersect.” The interior has industrial details and polished cement floors. “A must was an inviting, open-concept living area with plenty of space for large parties of over 100 guests and cozy for intimate dinners,” she says. Instead of cooking, Graziano orders from one of his restaurants. “They’re the best chefs, better than me,” he says laughing. The dining room was created around the gleaming, curved table, also designed by Tinelli, made of stainless steel, lacquered with multiple layers of high-gloss paint — one of a limited series shipped from Italy. The centerpiece of the chef’s kitchen is a large island covered in a dramatic black-and-white, Ipanema granite. Walls are bright white as are the floor-to-ceiling, high-gloss Scavolini Italian cabinets, which flank top-of-theline Gaggenau appliances. Classic elements like the stone around the corner fireplace and antique Italian pieces balance out the interior. “So it has soul,” says Silvia. Another must was a wooden pergola. “It’s something very Italian for outdoor dining.” The outdoor kitchen includes a pizza oven and barbecue area. “Our home is about peace and relaxing the mind. It’s on a quiet cul-de-sac,” says Graziano. “Away from the craziness of South Beach and we can be outside all the time. My family complains we never go anywhere, because here, we have it all!” PRODUCED AND WRITTEN BY DAISY OLIVERA / PHOTOGRAPHY BY NICK GARCIA
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the local PHILANTHROPY By Stephanie Sayfie Aagaard
The exclusive Fleurs de Villes Rosé exhibition will be on display at Bal Harbour Shops beginning March 19th.
Bal Harbour Shops partners with Fleurs de Villes for a sumptuous exhibition that blooms with style, and supports Breast Cancer Research Foundation.
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icture it: thousands upon thousands of grand-looking floral masterpieces in various shades of pink, adorning flower-scaped mannequins and exquisitely blooming installations — all in one spectacular celebration. Throw on your favorite designer ensemble (may we suggest a rose or peony-print?) and head to Bal Harbour Shops as they host the worldwide launch of the Fleurs de Villes Rosé exhibition, to support the Breast Cancer Research Foundation. For the inaugural debut in Florida, the anticipated floral extravaganza designed by local florists and other talented creatives, will be presented on all three levels of the iconic luxury shopping destination from March 19–28. During the ten-day exhibition, a
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myriad of activations will populate the Shops, including local fare, specially created rosé cocktails, exclusive dinners, a fresh flower market, workshops and virtual tours. GARDEN PARTY Amid the garden-like atmosphere of the exhibit, the new Bal Harbour Shops ACCESS Membership and Rewards program will hosting an exclusive ‘Fashion Among the Flowers’ Members Dinner, in honor of BCRF, in the Center Courtyard of Bal Harbour Shops. “As co-chair of BCRF’s Board of Directors and an ACCESS member, I am thrilled to chair the Bal Harbour Shops ACCESS inaugural dinner in honor of the Breast Cancer Research Foundation,” says Kinga Lambert, “we will celebrate this collaboration
TECH TALKS The Shops’ ACCESS program recently launched on the Bal Harbour Shops app, which is designed to enhance the customer experience and award loyal members at the premiere shopping destination. ACCESS Members receive rewards for shopping, dining and more and monthly Member Benefits, including exclusive store experiences, complimentary services, and more. How do you join these festive opps? Simply download the Bal Harbour Shops App, join the complimentary ACCESS membership and automatically receive a welcome gift. The vision of ACCESS is to develop the next generation luxury experience program and to celebrate each customer as they join the Bal Harbour Shops family. For more information, please visit balharbourshops.com.
COURTESY OF BEL HARBOUR SHOPS AND FLEURS DE VILLES
Petal POWER
during a gorgeous evening dining under the stars, and raising critical funds for lifesaving breast cancer research.” Founded in 1993 by Evelyn H. Lauder, the Breast Cancer Research Foundation is the largest private funder of breast cancer research in the world, invested in a wide range of research — from prevention to metastasis.
SMALL ENOUGH TO BE PERSONAL LARGE ENOUGH TO BE GLOBAL
CARRIE FOOTE , SUZANNE SANTOS, BEATRIZ CARDONA, BLAIR SONVILLE, MARIANNA E. PEREZ, CARLA OLIVARES, S .LANI KAHN DRODY, PATTI CECCHERINI, JJ SNOW HANSEN, WESTON LYONS, LILIANA QUINTERO-SIDERIS, LAUREN BILLINGSLEA DOWLEN, JOHANNA ROLDAN
OUR BOUTIQUE FIRM IS READY TO EXPERTLY HANDLE THE COMPLEXITIES OF MIAMI’S LUXURY PROPERTY MARKET WITH PERSONALIZED SERVICE AND BRILLIANT RESULTS.
W W W.L OW E L L I N T E R NAT IONA L R E A LT Y.C OM
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305.520.5 420
The information contained herein, while not guaranteed, has been secured from sources we believe to be reliable. However, information is subject to verification by purchaser, and broker assumes no liability for corrections thereof. Square feet shown may be living, adjusted or total area - see agent for details. For sale offerings are made subject to errors, omissions, change of price, prior sale or withdrawal without notice. In accordance with the law, properties are offered without respect to race, color, creed or national origin. If a property is located in a flood or hurricane zone, broker assumes no responsibility for providing information on elevations or other information pertaining thereto. If you are working with a Realtor, this is not a solicitation.
the local YATCH LIFE The custom-built vessel Vida reflects the exceptional performance, cuttingedge technology and timeless design associated with Heesen Yachts.
after a long day of competitive fishing. Ready for wherever the next tournament takes it, the fast-displacement steel yacht, designed for higher speeds with 30% greater fuel efficiency, is equipped with nearly 27,000 gallons of diesel giving it both trans-Atlantic and trans-Pacific capabilities.
A LIFE OF
Leisure
The ultimate mother ship for a fleet of sport fishing boats, this custom Heesen yacht was designed to be the center of attention.
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hobby becomes a lifestyle when passion, dedication and enthusiasm abound, but it is especially true when it’s complemented with a mega yacht. The hobbyist, a champion fisherman who travels the world in search of exhilarating game fish, was looking for a boat that was both functional and fabulous. Enter Vida, a gorgeous 55-meter (180 feet) vessel that was designed to be his fishing tournament headquarters when he was competing at sea while also being posh enough to host his family and friends. Heesen Yachts, a pioneer in yacht building, engineering and design, is known for its intricate attention to detail, exquisite customization and first-class service. The Dutch company outfitted Vida to ensure that the owner’s 77-foot sportfisherman could raft alongside it and effortlessly recharge and refuel
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MADE-TO-ORDER LUXURY Costa Rica, one of the owner’s beloved outposts, inspired the yacht’s name with “Pura Vida,” its famed adage that translates to pure life and is used frequently as a welcoming expression and reminder to enjoy life. That’s exactly what the owner intends to do with this mega yacht, which was custom made to feel like a home away from home. Elmar Benavente, the boat’s interior designer, had already worked with the owner on several properties so although this was Benavente’s first yacht project he knew his client’s exact predilections. Working in conjunction with the Heesen team, Benavente’s Boca-based BE Design Associates created a
(Clockwise from left) Lavish design details include a custom terrace and sundeck, a marble master bathroom with a bathtub and full shower, a gleaming spiral staircase and a large working kitchen.
floating masterpiece that caters to the owner’s every need and desire. “In today’s marketplace the 55-meter Vida represents the top of the food chain, the crème de la crème,” says Thom Conboy, Heesen Yacht’s US Director of Sales. The interior’s design aesthetic is clear the moment you step inside. A harmonious balance of colors and textures works together to create a space that’s elegant while still being comfortable. It welcomes you to take off your shoes and relax while still keeping with the elevated feel of a mega yacht. The first show-stopping piece to greet guests is the spectacular backlit white onyx archway flanked with dozens of wine bottles that certainly makes an impact. Continuing straight into the open-concept living and dining rooms, Benavente designed this space with low lines to ensure the furniture here maximized the ocean and coastline views from every angle. Even a mega yacht does have space constraints but a desire to create a sense of openness led Heesen and Benavente to
redesign the master suite. Instead of a forward tender garage, the tenders were moved outside to the foredeck, fashioning a spacious 860-square-foot owner’s suite that continues the timeless yet relaxed design aesthetic. A dazzling mirrored spiral staircase with backlit onyx steps leads guests to the second floor. Here, a man cave boasts a swanky bar with white onyx detailing, plush rugs and a replica of an exceptionally comfortable couch from the owner’s Fort Lauderdale residence where one can take in the expansive water views or just lay back with
a cool cocktail in hand and catch up on some Netflix. WIDE OPEN SPACES While the refined interiors are capable of hosting 12 guests within its six suites, the yacht’s outdoor spaces effortlessly radiate that same laid back elegance. Guests can choose from several nooks perfect for an afternoon nap or a thrilling book, but the exterior’s indulgence has to be the sundeck’s glass spa pool that overlooks one of the boat’s two dining tables, a wet bar and lounge chairs making it a perfect spot for a sunset fête.
Heesen also raised the sundeck’s overhanging hardtop six inches as another way to achieve the owner’s wish of etherealness. After a long, hot and salty day at sea, Vida invites its family and friends back into a serene and comfortable home away from home. “I didn’t want it to feel like everything is cramped. I want it to feel welcoming, open and the hues and colors to be in harmony. I wanted it to affect him in a very positive way. And I think we were able to capture that,” says Benavente. WORDS BY CHRISTIE GALEANO-DEMOTT
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the local JEWEL BOX 1
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Love STONED
Both mysterious and alluring, emeralds have dazzled wearers for centuries. Make every occasion memorable by stepping out in this enchanting symbol of romantic affection.
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1. KirkCOUTURE emerald and diamond earrings in 18k white gold, $68,000. Kirk Jewelers at Brickell City Centre. 701 South Miami Avenue, Suite 327-A, Miami; 305-371-1321; kirkjewelers.com. 2. Andrew Glassford 18k yellow gold, emerald and diamond cuff, $13,500. Available at Moda Operandi; modaoperandi.com. 3. Zelena sol Necklace with Gemfields Zambian emeralds, $19,470. GFG Jewellery by Nilufer x Gemfields x Walk for Giants; gfgjewellery.com. 4. ILA Primary Princess 14k gold emerald stud earrings, $970. Available at Moda Operandi; modaoperandi.com. 5. Naturel High Jewelry transformable bracelet/necklace/headband in platinum, octagonal Colombian emerald and diamonds, price upon request. Cartier. 147 Northeast 39th Street, Design District; 305-894-2960; cartier.com. 6. Stax statement ring in 18k yellow gold, diamonds and emerald, $35,000. David Yurman at Aventura Mall. 19501 Biscayne Boulevard, Aventura; 305-936-3095; davidyurman.com. 7. One-of-a-kind Gemmy Gem drop earrings of emerald, 18k gold and diamond pave hooks, $45,040. Irene Neuwirth. 323-285-2000; ireneneuwirth.com. 8. Classic Winston square emerald-cut emerald solitaire ring with diamond baguettes and platinum, price upon request. Harry Winston at Bal Harbour Shops. 9700 Collins Avenue, #151, Bal Harbour; 786-206-6657; harrywinston.com. 9. Elsa Peretti mesh bib necklace in 18k gold with emerald bead, $20,000. Tiffany & Co. 114 Northeast 39th Street, Design District; 305-428-1390; tiffany.com.
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Home is here. D I S C O V E R S O U T H F L O R I D A R E A L E S TAT E
ewm.com
10Edgewater10F.com Sophistication at The Gables Club. Private elevator, stunning water & city views, impact wndws/drs. 3BR/4BA | 2,950 SF ADDRESS 10 Edgewater Drive, Unit 10F, Coral Gables OFFERED AT $1,995,000
Ashley Cusack 305.798.8685 AshleyCusack.com
2214Segovia.com
5520oakwood.com
Quintessential Gables gem on gorgeous deep 15,040 SF lot 1 block off Granada Golf Course. Fabulous potential! ADDRESS 2214 Segovia Circle, Coral Gables OFFERED AT $1,295,000
Ashley Cusack 305.798.8685 AshleyCusack.com
COME HOME TO THIS GORGEOUS PIECE OF ART! Stunning masterpiece updated from top to bottom with finest finishes & details like 1,100 bottle wine cellar, Zen pool & patio area with infinity edge pool, white oak wood floors, full home generator in soon-to-be gated Kerwood Oaks. ADDRESS 5520 Oakwood Lane, Coral Gables OFFERED AT $4,250,000
Ashley Cusack 305.798.8685 AshleyCusack.com
12100sw60court.com
5351Banyan.com
PINECREST TENNIS ESTATE ON SPECTACULAR GATED LOT
SPRAWLING CONTEMPORARY HOME ON TROPICAL ACRE
Custom home on gated 61,000 SF lot. 8,500+ SF interior, large entertaining spaces, impact glass, 5BR + office + 2 outside BRs. Gracious principal suite, 3-car gar & laundry rm, generator.
Private oasis in South Gables soon-to-be gated Kerwood Oaks. 6BR/7BA, 5,858 SF, chef’s kit, fam rm with fireplace, bar & banks of French doors. Pinecrest Elementary.
ADDRESS 12100 SW 60 Court, Pinecrest
ADDRESS 5351 Banyan Drive, Coral Gables
OFFERED AT $3,350,000
Ashley Cusack 305.798.8685 AshleyCusack.com
OFFERED AT $2,950,000
Ashley Cusack 305.798.8685 AshleyCusack.com
©2021 BHH Affiliates, LLC. An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. Equal Housing Opportunity.
the local BEHIND THE LABEL By Ginger Harris
Miami’s
MOST FAMOUS UNMENTIONABLES Cosabella debuts its Valentine’s Day collection and it’s hot. WHAT WAS THE INSPIRATION? For me, I want women to embrace and celebrate their sexuality however they choose to express it. I look to provide them with a lot of options to make them feel their most confident self, and I think we succeeded with this collection.
LET'S TALK ABOUT THE NEW VALENTINE'S DAY LINE. This year, for the first time, our Valentine’s Day collection includes a new open-cup bra with matching garter belt and thong set, intermixed with the comfiest wireless bralettes in our iconic floral Italian lace in vibrant red colors for the holiday. We have you covered for however you’d like to celebrate this year.
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WHAT IS THE BIGGEST TREND WITH LINGERIE THESE DAYS? I think the biggest trend is petite sizing. We are the first major intimates brand to offer sizing for women 5 feet 3 inches and under, which includes myself. We believe in sizing inclusivity and offer not only petite sizing but also offer sizing for every woman, every shape and every age.
COSABELLA IS A MIAMI LINE. TELL ME WHEN IT STARTED AND WHAT YOU THINK IS ITS BIGGEST EVOLUTION BETWEEN THEN AND NOW. Evolution is actually the key to Cosabella’s longevity over the years. It started in 1983 with a desire to innovate the materials and colors used at that time for intimate apparel. Moving away from polyester blends in basic black and ivory towards cotton in vibrant fashion-forward colors, Cosabella pushed the market to evolve with the women that were looking for more choice and excitement in their drawer.
Slip into something as chic as it is comfortable, with Cosabella’s new Valentine’s Day Collection.
WHAT MAKES COSABELLA PERFECT FOR THE MIAMI GIRL? Colorful, comfortable and fits the confident Miami girl from day into the late, late night. What more can she want?
WHAT IS THE OVERALL FABRIC AND DOMINANT COLOR? This collection includes our iconic floral Italian lace, which we are world-famous for. There’s also lots of red in a multitude of shades, which is a big trend this year.
SILVIA CAMPELLO (DOREN GABRIEL)
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ou may know Cosabella as the lacey brand of wireless yet supportive bralettes and underthings, but what you may not know is the brand was born here in Miami nearly 40 years ago. Yes, those Italian artist-crafted underthings are based right here in the 305. And just like the temperatures here in South Florida, the latest collection for Valentine’s Day is well, for lack of a better word, hot. The brand, known for its comfy options, takes a walk on the risqué side this year, while also keeping things conservative for those who like to leave a little to the imagination. We sat down with Co-CEO Silvia Campello to get the scoop on what’s new with this latest collection, which launched January online at cosabella.com, the brand’s Miami roots and why Miami girls love its lines.
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ICE PR
BRISTOL TOWER #2401+02 | BRICKELL 6BD / 5.5BA / 7,190 TOTAL SQ.FT. / BAYFRONT $5,300,000
CARILLON SOUTH #LPH1+2 | MIAMI BEACH 4BD / 4BA / OCEANFRONT / DOUBLE TERRACES $3,500,000
GOLF COURSE
5470 LA GORCE DR | MIAMI BEACH 4BD / 4BA / 4,000 TOTAL SQ.FT. / INFINITY POOL $4,995,000
5600 NE 6TH AVE | GATED MORNINGSIDE 5BD / 5BA / 6,953 SQ.FT. / 19,000 SQ.FT. ESTATE $3,399,000
CARILLON NORTH #3504 | MIAMI BEACH 4BD / 3BA / OCEANFRONT PENTHOUSE $3,600,000
GOLF COURSE
6120 LA GORCE DR | MIAMI BEACH 4BD / 4.5BA / GORGEOUSLY RENOVATED $2,495,000
Opportunity KNOCKS... E
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10110 SW 72ND AVE | NORTH PINECREST 5BD / 5BA / 6,123 TOTAL SQ.FT. / ACRE LOT $2,449,000
IC PR
850 E DILIDO DR | VENETIAN ISLANDS 4BD / 3BA / 3,302 TOTAL SQ.FT. / RENOVATED $1,990,000
485 NE 94TH ST | MIAMI SHORES 4BD / 3BA / SINGLE-STORY RESORT STYLE HOME $1,748,000
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SPEAR #107 | AQUA ON ALLISON ISLAND 3BD / 3.5BA / 2,129 SQ.FT. / LUSH CORNER LANAI $1,500,000
Get DiGital With Us! NANCY BATCHELOR text or call
305.903.2850
nancy@nancybatchelor.com
1000 VENETIAN WAY #503 | VENETIAN ISLANDS 3BD / 2.5BA / BAYFRONT / DOUBLE TERRACES $1,490,000
NancyBatchelor.com
IC PR
CARILLON NORTH #1109 | MIAMI BEACH 1BD / 1BA / BEST BUY + RESORT LIFESTYLE $479,000
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the movers
PEOPLE WHO MOVE MIAMI.
{RAINMAKER}
Bacardí’s Regional President of North America is leading the iconic spirits company into the future by elevating its philanthropic objectives and empowering employees.
PHOTOGRAPHY COURTESY OF BACARDÍ (2)
Pete Carr
VITALS 54. Traveling the world as a military brat enabled Pete Carr to perfect his social skills early on in life. After five grade schools, three high schools and a stint in Japan, Carr became proficient in making friends, rolling with the punches and quickly reading an audience. Those skills served him well as he climbed the beverage industry ladder and acquired prominent positions at Guinness, Diageo, E & J Gallo Winery and Red Bull before landing at Bacardí six and a half years ago. “I competed against Bacardí back in the day. I always remember they had a spring in their step, a buck in their pocket and beat me to every account,” he says with a grin. “And I loved the family feel to the company so I always admired them from afar.” What interested him the most about coming on board was the opportunity to breathe some new life into the premier brand; to polish that family jewel so it could sparkle like it once did. A PEOPLE PERSON Prior to the pandemic, one of Carr’s highest priorities was to focus on the company’s culture, its people and their performance. While that goal didn’t change with the virus, it was magnified because now he had to make sure they were also safe while still feeling engaged and motivated. Last year Bacardí hosted a slew of virtual events for its employees including workouts, tastings and even a Halloween costume contest that Carr hosted as Joe Exotic aka Tiger King. He felt it was his duty to make sure everyone felt cared for while still ensuring that Bacardí stayed relevant and competitive. “The brands are the brands. They are great brands. To me, people are what matter the most.” GIVING BACK GLOBALLY When the world came to a standstill, Carr and his team didn’t exactly know what the answer was but they knew they had to do something. Operating off the Three Fs: Founder, Fearless and Family, as Carr explains, the team approached the business with a founder’s mentality and entrepreneurial spirit where instead of hunkering down they decided to be fearless and do whatever was needed to preserve the company while also taking care of its people and their communities. “Bacardí always puts us in the position of let’s do what’s right first and we’ll figure out where it takes us.” One of the initiatives Bacardí launched to help the struggling hospitality industry was #RaiseYourSpirits. The company committed an initial $4 million to the global campaign, which then increased to nearly $5 million, for relief support. Donations were made to local, national and global organizations like the SOBEWFF & FIU Chaplin School Hospitality Industry Relief Fund that gave back to local restaurants and bars impacted by the pandemic. The company’s Jacksonville bottling facility was one of 14 Bacardí sites across nine countries that produced hand sanitizer in the wake of the pandemic. “It was one of the fastest product launches we’ve ever done”. In total Bacardí donated more than 400,000 gallons worldwide including 24,000 gallons to Florida first responders.
EDUCATION IS KEY As the virus was starting to spread across the world early last year, Bacardí made a $5-million donation to Florida International University’s (FIU) hospitality program to create the Bacardí Center of Excellence. The new spirits program will create a new beverage curriculum and offer scholarships while also expanding CasaCuba, FIU’s center for Cuban affairs and culture. “It’s a great opportunity for us to invest in the future of local talent.” BIGGER & BETTER Carr supports and understands the decision to postpone the South Beach Wine and Food Festival from this month to May. “It’s disappointing but you have to be smart and safety comes first. It’s a minor set back, and we know it will return bigger and better.” BIRTH OF AN ICONIC BUSINESS On February 4 Bacardí celebrates its 159th birthday on what is known as Founder’s Day. Today the company’s portfolio includes more than 200 brands and labels, 7,000 employees and is sold in 170 countries. “We are the largest privately held spirits company, and that says a lot about a company that’s been around that long and continues to excel within the industry and within the community. And it just shows how strong and important that foundation has become and still is.” WORDS BY CHRISTIE GALEANO-DEMOTT
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the movers {KETO QUEEN}
Michelle Areces If you thought Keto was just for shedding pounds, the Keto Kitchen 2Go founder says think again.
GENEROSITY ENSURES THE BEAT GOES ON
W
hen Michelle Areces got lyme disease over a decade ago, the last thing she could have predicted was how it would change her life for the better, how it would open doors business-wise and how it would help so many people living in Miami. But that’s exactly what lyme disease did for Areces. Desperate to find something, anything that could help with her severe condition, Areces turned to a Keto diet in 2017. Within days, her health improved, so much so that not even her doctors could understand. Once friends, family and neighbors learned of her story, they began to reach out to Areces, the then owner of a catering company, with their own malaises. “Before I knew it I was cooking all these Keto meals in my kitchen to deliver to people,” she says. Almost by kismet — and word of mouth — Keto Kitchen 2Go started in 2018. Today, the food delivery service has served more than 500 people and created a menu with more than 500 meals.
Miami Cardiac & Vascular Institute and Philips Healthcare have been partners for many years, introducing new and advanced technology to better treat patients. Now new technology, Philips’ EchoNavigator, addresses the growing need for both X-ray imaging and 3D cardiac ultrasound imaging (“echo” for short) and takes the two imaging platforms and fuses them onto the same screen simultaneously. This saves time and effort very much a part of our 2020, Areces says Areces’ Keto Kitchen 2Go menu changes and helps guide device placement more efficiently she understands the immediate attraction weekly and you must order a week in during structural heart disease procedures.
to Keto. But it’s the long-term effects she advance. You have until Fridays to commit hopes will encourage people to stick around. to the program, which lasts for four weeks. The increasing number of complex procedures And yes, she has seen incredible weight Each day a fresh meal made with organic being performed that involve such “fusion” loss, including one client losing 45 pounds ingredients and grass-fed meat is delivered. software include transcatheter aortic valve in three months. But beyond that, the same The program consists of three-to-four meals replacements (TAVR); mitral valve repairs, and person suffered from horrible knee problems a day. There are no snacks, because each complex coronary interventions. and arthritis and with Keto, those conditions meal is meant to satiate. stopped plaguing his life. “He became Standouts include the chicken pesto The Institute has been able to continuously medicine-free, his cholesterol went down risotto, mushroom pizza and lasagna, which innovate to better treat patients through the and he no longer needed a knee brace or Areces says “is to die for.” And fan favorites CUT THE (FEAR OF) FAT generosity of donors who want their community a cane to get around.” include burgers and brownies (made with So what, exactly, does one eat when they to have the best in healthcare. Some nutritionists have even suggested pure cacao, of course). are on a Keto diet? Ketosis, also known as that the Ketogenic diet can help stave off Areces has had to overcome the obstacle Keto, is a fat-burning metabolic state reached COVID-19. of explaining to others what Keto is actually via low-carb, high-fat dieting. But Areces Areces says, “As with any disease, it lives for. “It was very challenging because the trend says it goes far beyond just eating bacon, off of sugar, weakens the immune system was solely about losing weight. But it’s about eggs and avocado for every meal. And many and causes inflammation. Keto, however, getting healthy. But if you don’t do it correctly, times people may think they are eating Keto, starves microorganisms and boosts your you have a lot of negative consequences. This but in reality, they are not. And then there’s immune system.” is a lifestyle. You cannot cheat,” she says. the boredom that sets in. “Many people Something to keep in mind as you aren’t cooks and if they can’t compose a Learn generosity makeOPTIONS a difference consider leaving all of 2020 behind. WEIGHING beautiful receipt how or haveyour time to get creative, can in the lives of those who needInit most. a time when the “quarantine 15” became it gets redundant.” WORDS BY GINGER HARRIS / PHOTOGRAPHY BY NICK GARCIA
Generosity Heals.
BaptistHealth.net/GenerosityHeals or 786-467-5400.
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GENEROSITY GENEROSITY ENSURES ENSURES THE THE BEAT BEAT GOES GOES ON ON MiamiMiami Cardiac Cardiac & Vascular & Vascular Institute Institute and Philips and Philips Healthcare Healthcare have been have been partners partners for many for many years,years, introducing introducing new and new advanced and advanced technology technology to to betterbetter treat treat patients. patients. Now new Nowtechnology, new technology, Philips’ Philips’ EchoNavigator, EchoNavigator, addresses addresses the growing the growing need need for for both both X-rayX-ray imaging imaging and 3D andcardiac 3D cardiac ultrasound ultrasound imaging imaging (“echo” (“echo” for short) for short) and takes and takes the two the two imaging imaging platforms platforms and fuses and fuses them them onto the onto same the same screen screen simultaneously. simultaneously. This saves This saves time and timeeffort and effort and helps and helps guide guide devicedevice placement placement more more efficiently efficiently duringduring structural structural heartheart disease disease procedures. procedures. The increasing The increasing number number of complex of complex procedures procedures being being performed performed that that involve involve such such “fusion” “fusion” software software include include transcatheter transcatheter aorticaortic valve valve replacements replacements (TAVR); (TAVR); mitralmitral valve valve repairs, repairs, and and complex complex coronary coronary interventions. interventions. The Institute The Institute has been has been able able to continuously to continuously innovate innovate to better to better treat treat patients patients through through the the generosity generosity of donors of donors who want who want their their community community to have to the have best thein best healthcare. in healthcare.
Generosity Generosity Heals. Heals. Learn Learn how how your your generosity generosity can make can make a difference a difference in the inlives the lives of those of those who who needneed it most. it most. BaptistHealth.net/GenerosityHeals BaptistHealth.net/GenerosityHeals or 786-467-5400. or 786-467-5400.
the movers
F
inishing each other’s sentences with the ease of a married couple, Carlos Flores and business partner Renata Ferraro are often mistaken as husband and wife. There’s a palpable energy between these two, not only in their easy-going relationship, but in their professional ambition, talent and drive. Such compatibility has served them well, beginning with the initial idea to open a bakery just weeks before the pandemic forced them to shut down to present day, where loyal fans from as far away as West Palm Beach make regular trips to their Key Biscayne location for addictive creations like brisket croissant, ABC danish (almond, banana and chocolate), and plain croissants, easily one of the best in town.
{HIGH ROLLERS}
Carlos Flores & Renata Ferraro Carlos Flores and Renata Ferraro knead their way into the hearts of carb-craving Miamians with their breakout Key Biscayne bakery. 40
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A THOUGHTFUL BAKE The partnership began with an introduction from a mutual friend. Flores, who owned a long-standing Cuban cafeteria on the island, and Ferraro, working as a corporate chef on the mainland, were both seeking a change. They landed on a concept revolving around artisanal, unique breads, settling on the self-explanatory name of Flour & Weirdoughs Bakery, then set out to explore the carb revolution taking place in Miami before deciding that having a bread mill would help them stand out from the rest. “What the mill allows us to do is grind our own berries...preserve the freshness…and process the flour without removing the bran,” Ferrara, who serves as executive chef/baker, explains. “We’re always looking for, ‘Is this fish fresh? Is this cheese freshly cut? Why not [look at] flour the same way? Is this freshly milled flour?’ It’s not ingrained in our DNA as consumers,” Flores adds. Beyond the health benefits, there’s the freedom to choose what types of grains to mix and blend, a process customers can view thanks to the open floor plan. “I kind of think about it as a play. You’re coming here, yes, to buy bread and to listen to the cool music, but also to see how it’s done. I think that’s part of the show — it’s not some obscure central production kitchen,” Flores says. That accessibility is a driving mantra Flores and Ferraro live by, explaining they set out to demystify, in Flores’ words, “the old French baker too exclusive to approach.” HOT IN THE OVEN Weekends are reserved for their specialty breads, with each month showcasing two new flavors alongside favorite loaves like cacio e pepe (an homage to the Italian pasta dish) and chicharron, which, since opening on February 4, has been their most popular bread. Other seasonal loaves have included chorizo and sage stuffing (November) and dark chocolate and cranberry (December), ideas developed during brainstorm sessions between Flores, Ferraro and their staff of five. Success has not tampered with the duo’s humility or sense of gratitude. Their focus remains on staying true to their customers by offering the purest and most creative product they can. “It’s not an occult science, no. It’s just people doing something with a lot of love and really aspiring to have the best quality — and we really think about the flavors that we put in our stuff,” Ferraro says. WORDS BY ALONA ABBADY MARTINEZ / PHOTOGRAPHY BY NICK GARCIA
[
Sp o nso re d Co ntent
Mijanou Spurdle, Financial Advisor Morgan Stanley, Miami Beach Branch 305-695-6119 advisor.morganstanley. com/mijanou.spurdle
Planning for the Unexpected: Protecting Yourself and Your Family with Estate Planning. For many of us, estate planning is something we know we should do but often manage to postpone until some indefinite time in the future. But, putting off this part of your financial life could mean passing over an opportunity to protect the lifestyle you’ve worked so hard to create and to dictate your legacy on your terms.
WHY YOU NEED AN ESTATE PLAN The primary purpose of estate planning is to ensure that you control how your assets are distributed. Estate planning is also about planning for unexpected events, such as physical and mental impairment, which may place financial strain on your family. A well-crafted estate plan is likely to have multiple goals: • To protect your lifestyle • To provide for your family and others, including charitable organizations that are meaningful to you • To control distribution of your assets
• To minimize estate taxes
]
YOUR ESTATE PLANNING CHECKLIST Depending on your goals, you may need to consider different tools, resources and strategies to help you develop an estate plan that reflects your priorities. Here are some important documents and services you may need to help protect you and your family in the event of disability: • A living will is a legal document containing your wishes regarding medical measures that might be taken to prolong your life in case of serious illness or injury. • A durable power of attorney for health care, also known as a health care proxy, appoints someone you trust to make health care decisions on your behalf if you are unable to do so. • A durable power of attorney for financial matters gives someone you trust legal authority to make financial decisions on your behalf if you are unable to do so. • An inventory of important information includes information about your property, bank accounts, insurance policies, employee benefit plans, mortgages and debts. It also includes your estate planning documents and beneficiary designation forms.
• Disability insurance replaces a portion of lost income if illness or injury prevents you from working. • Long-term care insurance protects against the costs associated with disabilities caused by age and infirmity, such as nursing home care. Other important documents help to protect your family and your legacy in the event of your death: • Life insurance provides financial benefits for your loved ones if you pass away. Used strategically, life insurance can also help address your other estate planning objectives, such as reducing the impact of estate taxes. • A Last Will and Testament is a state-specific legal document that sets forth your wishes regarding the distribution of your property and names the guardian(s) who will care for any of your minor children. • Trusts may be beneficial for a variety of life events and situations, including tax law changes, marriage, collage saving, a child with special needs, serious illness, inheritance and retirement planning. The most difficult part of estate planning is getting started. Once you begin, you will find estate planning is a positive and constructive way to put yourself in control of your legacy. Need help taking the first step? Working with a Financial Advisor can help you bring all the elements of your estate plan together to help ensure that you have an integrated strategy in place to protect yourself and your family.
DISCLOSURES ARTICLE BY MORGAN STANLEY AND PROVIDED COURTESY OF MORGAN STANLEY FINANCIAL ADVISOR. MIJANOU SPURDLE IS A FINANCIAL ADVISOR IN MIAMI BEACH AT MORGAN STANLEY SMITH BARNEY LLC (“MORGAN STANLEY”). SHE CAN BE REACHED BY EMAIL AT MIJANOU.SPURDLE@MORGANSTANLEY.COM OR BY TELEPHONE AT 305-695-6119. HER WEBSITE IS ADVISOR.MORGANSTANLEY.COM/MIJANOU.SPURDLE. LIFE INSURANCE, DISABILITY INCOME INSURANCE, AND LONG-TERM CARE INSURANCE ARE OFFERED THROUGH MORGAN STANLEY SMITH BARNEY LLC’S LICENSED INSURANCE AGENCY AFFILIATES. NOT ALL PRODUCTS AND SERVICES DISCUSSED ARE AVAILABLE AT MORGAN STANLEY. MORGAN STANLEY SMITH BARNEY LLC (“MORGAN STANLEY”), ITS AFFILIATES AND MORGAN STANLEY FINANCIAL ADVISORS AND PRIVATE WEALTH ADVISORS DO NOT PROVIDE TAX OR LEGAL ADVICE. CLIENTS SHOULD CONSULT THEIR TAX ADVISOR FOR MATTERS INVOLVING TAXATION AND TAX PLANNING AND THEIR ATTORNEY FOR MATTERS INVOLVING TRUST AND ESTATE PLANNING AND OTHER LEGAL MATTERS. THIS ARTICLE HAS BEEN PREPARED FOR INFORMATIONAL PURPOSES ONLY. THE INFORMATION AND DATA IN THE ARTICLE HAS BEEN OBTAINED FROM SOURCES OUTSIDE OF MORGAN STANLEY. MORGAN STANLEY MAKES NO REPRESENTATIONS OR GUARANTEES AS TO THE ACCURACY OR COMPLETENESS OF THE INFORMATION OR DATA FROM SOURCES OUTSIDE OF MORGAN STANLEY. IT DOES NOT PROVIDE INDIVIDUALLY TAILORED INVESTMENT ADVICE AND HAS BEEN PREPARED WITHOUT REGARD TO THE INDIVIDUAL FINANCIAL CIRCUMSTANCES AND OBJECTIVES OF PERSONS WHO RECEIVE IT. THE STRATEGIES AND/OR INVESTMENTS DISCUSSED IN THIS ARTICLE MAY NOT BE SUITABLE FOR ALL INVESTORS. MORGAN STANLEY RECOMMENDS THAT INVESTORS INDEPENDENTLY EVALUATE PARTICULAR INVESTMENTS AND STRATEGIES, AND ENCOURAGES INVESTORS TO SEEK THE ADVICE OF A FINANCIAL ADVISOR. THE APPROPRIATENESS OF A PARTICULAR INVESTMENT OR STRATEGY WILL DEPEND ON AN INVESTOR’S INDIVIDUAL CIRCUMSTANCES AND OBJECTIVES. MIJANOU SPURDLE MAY ONLY TRANSACT BUSINESS, FOLLOW-UP WITH INDIVIDUALIZED RESPONSES, OR RENDER PERSONALIZED INVESTMENT ADVICE FOR COMPENSATION, IN STATES WHERE SHE IS REGISTERED OR EXCLUDED OR EXEMPTED FROM REGISTRATION, ADVISOR.MORGANSTANLEY.COM/ MIJANOU.SPURDLE. © 2020 MORGAN STANLEY SMITH BARNEY LLC. MEMBER SIPC. CRC#2877696 10/2020
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JUPITER KEY BISCAYNE MELBOURNE BEACH MIAMI BEACH PALM BEACH GARDENS STUART SUNNY ISLES VERO BEACH WESTON © 2020 ONE Sotheby’s International Realty. All rights reserved. Sotheby’s International Realty® and the Sotheby’s International Realty Logo are service marks licensed to Sotheby’s International Realty Affiliates LLC and used with permission. ONE Sotheby’s International Realty fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each franchise is independently owned and operated. Any services or products provided by independently owned and operated franchisees are not provided by, affiliated with or related to Sotheby’s International Realty Affiliates LLC nor any of its affiliated companies. The information contained herein is deemed accurate but not guaranteed. Pricing subject to change without notice.
the life f
DINING. ENTERTAINING. AND GETTING OUT IN THE 305.
{DISH}
GOOD
Eggs A caviar explainer for the pandemic age.
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I
n 1984, the American operatic soprano Beverly Sills told The New York Times, “I lived through the garbage. I might as well dine on the caviar.” She was referring to her role with the New York City Opera, which finally seemed to be on the verge of an upswing. But while we may not have been fighting the harsh judgment of Manhattan theater critics, we too have been living through one trash fire after another these past twelve months. Does that mean we should indulge in caviar on a whim any night of the week? Yes. Absolutely. For sure. Before the pandemic, many South Florida diners had become accustomed to seeing caviar paired with other rich products, such as lobster and oysters, at restaurants like L‘Atelier de Joël Robuchon and The Surf Club Restaurant. As a true indulgence, we also treated ourselves at establishments like Caviar Russe Miami in the lobby of the Four Seasons Tower for tastings. Of course, we can still visit the aforementioned restaurants, along with Marky’s Caviar Lounge in the Seminole Hard Rock Hollywood, which opened this past June with a menu that’s so tempting the salivary glands ache just reading it. But as we know, it’s safer to wait until we’re all vaccinated for COVID-19. Until then, though, we don’t have to suffer. Retailers like Caviar Russe and Marky’s Gourmet, among others who have always sold online, have created tempting options for delivery. This is largely in response to a younger clientele that “is becoming increasingly more interested in exploring and
learning about the finer things in life, including caviar,” Ilya Panchernikov, the Managing Director of Caviar Russe, says. “For many, caviar has become a remedy to their pandemic blues.” To that end, you can now choose caviar solo or sampler packs for groups, some geared to beginners or advanced consumers and others with themes; accessories crafted from mother of pearl, silver, and crystal; and accompaniments such as daily handmade blinis and crème fraîche, which arrive packed in insulated sleek gift bags. You can even check out California Caviar Company for novelty flavors like truffle-infused whitefish roe and bacon-infused trout roe. REQUIRED LEARNING Still, infrequent buyers do often find buying caviar intimidating. To take the pressure off, Panchernikov recommends, “Purchase from a reputable source.” This is important because of freshness and quality, but also because the massive, slow-growing Caspian Sea Beluga sturgeon are critically endangered. That’s why the U.S. Fish and Wildlife Service (FWS) banned Caspian Sea Beluga caviar, also known as Beluga Malossol or Huso Huso, in 2005. In other words, eating Beluga caviar here is illegal — with one exception (more on this next).
Luxuriating in caviar has become a notable Miami trend in recent times, with brands |like Caviar Russe (left) and Marky’s (bottom left) making the product more accessible and less intimidating to customers.
In addition, Panchernikov says, “Ask for help. Stop by or call and have a knowledgeable sales associate guide you through the process.” You can also do this online by accessing Caviar Russe’s “Caviar 101,” which explains the different caviars as well as how to eat and serve them. In the case of Marky’s, you can arrange for Zoom classes led by the third-generation, brotherand-sister team now helping to lead the business, David Bashkov and Danielle Zaslavskaya. In Miami, however, it’s just as easy to snap on a mask and pop into the 79th Street store, which is lined with refrigerators filled with caviar and other gourmet products. A particular favorite: The tin of French butter that’s 35% Marky’s Osetra Caviar, which Bashkov says caused a fervor and sold out immediately at their Manhattan site when it was launched. The butter, which you can drop on top of a steak, mix into pasta, or melt for seafood, is a pleasant introduction for firsttime tasters — more of the fat of the butter, less of the brine and umami associated with the caviar. ON THE ROE Just having a conversation with Bashkov, who literally grew up running around the store, is an education. Bashkov also makes the caviar at the family’s sustainable Sturgeon Aquafarms, which is located in northwest
Florida where the aquifers of spring water feed the tanks. Sturgeon Aquafarms was started by Bashkov’s grandfather, Mark Zaslavsky, who had the foresight to import Caspian Beluga brood stock a couple of years before the FWS enacted the ban. Beluga females take 10-15 years to reach maturity and produce marketable roe. Marky’s first batch of American-raised Beluga Malossol would have been ready in 2018, when Hurricane Michael made landfall. Instead, it debuted this past summer. Granted, Marky’s Beluga caviar is one of the more expensive products in the store. But while the business carries a number of Marky’s own sturgeon caviars, from Sterlet (the smallest sturgeon) to Osetra, they also carry it from all kinds of fish, including mullet, trout, salmon, flying fish, and hackleback, and from any number of countries, ranging from China to Israel. However, he says personal preference is really what’s most important. Of the sturgeon caviars, he recommends first trying them without any accouterments such as crème fraîche, minced egg white, minced egg yolk, and minced chives. “If you like a lot of umami, ocean-like flavor, then go for Sevruga. That’s the sharpest. Osetra is more buttery. And Beluga is the most delicate, very creamy, with more pure ocean flavor.”
A CASUAL EXTRAVAGANCE But Bashkov doesn’t want people to feel that they have to put caviar on a pedestal. In addition to demystifying it online and on Zoom, he’s happy to help both uninitiated clientele and friends enjoy it by making what he calls “caviar tacos” with blinis and the rest of the condiments. No doubt he’d also take to Roger Duarte’s favorite snack. The George Stone Crab proprietor appended his delivery menu with Russian Osetra caviar (and two more types to come) as a way for diners to enhance their shellfish. “We asked ourselves, what else can we do to create value or add some significance in the moment? Caviar was the answer,” he says. “A dinner for two with large stone crabs might run you about $150, but for an extra $50 you now have a caviar appetizer. Add a bottle of Champagne and you have a really special dinner.” But he personally likes to eat caviar himself by scooping it out with kettle chips with a little dollop of crème fraîche. This deeply intriguing take on chips and dip is a trend I think we can all get behind, whether we have the pandemic blues, the vaccine in our sight lines, or just some caviar-induced munchies. WORDS BY JEN KARETNICK
the life
T
here was this one friend who always kept telling Jessica Daez about this guy who would be perfect for her, to the point where she agreed to a meeting, just so they would stop asking. Guillermo Paniza, now 32, and Daez, 29, had a lot of things in common. They’re both from Colombia originally, in the hospitality business and, it turns out, have this crazy obsession with eating new things. One year after their first big date, they got married. It was during their honeymoon in Japan that the newlyweds stumbled upon a place called Kikanbo. The food was so good they went four times, even changing a train ticket so they could go again. Paniza says, “That’s really where a light bulb switched on in our head.” It began yet another obsession, this time with ramen, and trying to dissect the sweet and spicy flavors, the richness of the tonkatsu, the earthiness of the miso broth. The two of them already had been talking about opening a restaurant together. While pretty much everyone in her family is a doctor, Daez went into marketing, while also running a Miami food blog (@EatItMIA on Instagram). Paniza learned the business first from the resort his grandfather owned in Colombia and then spent eight years working at the Loews Miami Beach. Teaming up, they figured they had the hospitality and the marketing covered — they just needed a concept. Daez wasn’t sure about a ramen restaurant. “Ramen really scared me,” she says. “It’s such a specific dish from a specific area, and I didn’t want to screw it up.”
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SHROOMS RAMEN
{RECIPE}
A FASCINATION WITH
Noods
Can an obsession for new flavors lead to true love? Apparently, when you’re talking about the couple behind Hachidori, the answer is yes.
INGREDIENTS 8 ounces button mushrooms 1 medium maitake, hen-of-the-wood or 6 ounces additional button mushrooms 1 large white onion 10 peeled garlic cloves 2 ounces canola oil 3 ounces dried shiitakes 2 ounces sake 3 ounces white miso 1 bunch scallions 1 tablespoon Mirin 1 ounce usukuchi soy ½ bok choy, quartered Ramen 3 ounces bean sprouts PREPARATION 1. Clean and rinse 8 ounces button mushrooms and cut onion into quarters. Toss mushrooms and onion in ½ ounce canola oil and roast on a sheet pan at 500 degrees. 2. Add roasted vegetables, 1 ounce of dried shiitake mushrooms and 2 quarts of water to a small saucepan. Bring to a boil. Reduce to simmer and cook for an hour.
WORDS BY ERIC BARTON / PHOTOGRAPHY BY FELIPE CUEVAS
DEVELOPING FLAVORS ALL THEIR OWN Last fall they opened the 50seat Hachidori, meaning hummingbird, a symbol in Japan of enjoying life. They hired chef Maggie Espinosa, whose background was in stadium kitchens, including at Marlins Park, to run the kitchen. The dish you’ll find on these pages, a mushroom ramen, features a broth with a core of veggies roasted until gooey
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and caramelized, giving the soup a distinct richness. As they were opening the restaurant they had dreamed about since they met, they also found out about another pretty life-changing thing: she was pregnant, a boy, due in May. She figures he’ll grow up in the kitchen and be along for their next adventure. She says, “I’m sure we’re going to try to develop in him a love for other cultures.”
3. Heat 1 ounce canola oil in a saucepan and sauté remaining garlic cloves. Add 1 ounce sake and reduce until nearly dry. 4. Combine reduced sake and garlic to mushroom stock and bring to a boil. Add white miso and third of scallions, reduce heat and steep 1 hour. 5. Chop maitake or remaining button mushrooms and sauté with ½ ounce of canola oil in a pan on high heat until caramelized, then add salt to
taste. Add a third of scallions and bean sprouts and lower to medium heat. Remove broth from heat and let rest. 6. To make tare, heat 4 ounces of water in saucepan until boiling and add 1 ounce of dried
shiitakes with an ounce of salt. Stir until salt is dissolved and let steep for 40 minutes. Remove rehydrated shiitakes and add mirin and 1 ounce of usukuchi soy sauce. Heat separate saucepan over high. Add 1 ounce of sake and cook one minute
before adding the liquid from the dried shiitakes. Let cool. 7. Bring water to boil in pan and add bok choy, cooking 20 seconds before placing in ice bath. In same boiling water, add 5 ounces of noodles.
8. To assemble ramen, add 1 ounce tare and 14 ounces mushroom broth. Create a bed of strained noodles in center of bowl. Place sauteed mushrooms in center and add bean sprouts, scallions and bok choy.
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the life
{POUR}
Spirited JOURNEY
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hile on a charity trip to his native Haiti in 2010, the last-minute decision to go to dinner instead of checking in to the hotel where he often stayed saved Dieuveny “DJ” Jean Louis’ life. That January 12, a magnitude 7.0 earthquake struck the small island, resulting in the deaths of an estimated 250,000 Haitians, including the 800 guests who were in the same hotel as Louis. That experience pushed him to take a leap of faith into the highly competitive
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liquor industry and follow his dream of creating the world’s first ultra-premium, unflavored vodka. “Having my life spared inspired me to come up with the name, Toast, because every day above ground is a good reason to toast to life,” he says emphatically. “But I didn’t want another vodka to have with mixers, I wanted it to stand on its own.” Louis was born in Haiti and moved to West Palm Beach at age 10, where he excelled as a guitarist at church and in school. By
age 14 he was collaborating with musicians producing tracks. This turned into a lucrative business and by 21 he was part of the Miami nightlife and entertainment industry. He eventually had a music production, event management and concert promotion company, mingling in celebrity circles that included Pitbull and Rick Ross. Louis is also a restaurateur, whose restaurant group owns Kuba Cabana in Doral and Heaven in Mykonos, Greece.
PORTRAIT PHOTOGRAPHY BY DAVIS DE PAS PRODUCTIONS.
Surviving a deadly earthquake prompted Dieuveny “DJ” Jean Louis to create Toast Vodka, growing it into one of the nation's few black-owned spirits conglomerates.
The corn-based, six times distilled, non-GMO, and gluten-free vodka is also made with pure coconut water, giving your favorite cocktails a crisp, clean flavor.
Upon his return to Miami after the earthquake, Louis embarked upon four years of research and development to create what he calls “the world’s best vodka.” “We saw how coconut water was trending across the nation and thought ‘how do we marry the two without creating flavored vodka?’,” he says. “And it worked. The use of unflavored coconut water in our six-time distilling process from 100% corn gives Toast Vodka unparalleled smoothness and it can be simply chilled, sipped and enjoyed.” The vodka is gluten-free and non-GMO, with 40% alcohol by volume. FORTUNE’S SON After launching in Florida, Louis worked with distributors to put his vodka on store shelves and in bars across the U.S., bringing it to market in 2015. Almost immediately, Toast garnered national and international awards, winning GOLD in the Los Angeles International Spirits Competition — beating out established brands such as Grey Goose and Tito's. In 2016, Toast
became the official vodka of the prestigious America's Cup race and of the Sundance Film Festival in 2017. Louis soon acquired 49% of the Miami Distilling Company — the regional leader in the production of distilled spirits which produces Toast Vodka as well as Voka Vodka, Amazing Brands and TMDC Spirits and others — buying the remaining 51% in November of 2019 and making Toast Distillers the parent company. “Toast Distillers is the contract manufacturer for Miami Club Rum, Pitbull’s Voli Vodka and E11EVEN Vodka, the official vodka of E11EVEN Miami,” he says. The recently launched e-commerce site, toastvodka.com, makes it easy to purchase Toast Vodka, which ranges in price from $22.99–$42. It is available in Florida, Georgia, New York, New Jersey, California, Canada, Bermuda and Haiti with plans to expand in 2021 to more than 30 different states. Louis supports orphanages and hospitals in Haiti and jumped into action when a hurricane hit Tampa, the Bahamas and
Puerto Rico. “Giving back is part of our blueprint,” says Louis. “Since we are in the alcohol business, when COVID hit we also produced hand sanitizer. We shipped it throughout South Florida supplying hospitals, first responders, the Army, Navy, then to different states,” he says. “I was given a second chance, so every day is a toast to life, to love, to us.” toastdistillers.com. WORDS BY DAISY OLIVERA
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the life
#FOLLOWINDULGETO From a wine-cation to a far-flung, tropical bucket-list destination and a socially distanced romp in the snow, these will meet your winter wanderlust needs. WORDS BY ANGELA CARAWAY-CARLTON
LOCAL LOVE WINE AWAY. The sprawling Montage Healdsburg recently opened in the heart of Northern California’s wine country with 130 bungalow-style guest rooms and suites that seamlessly blend into the rolling vineyards. A stay at this stunner means personalized tastings and tours with elite local vineyards, yoga in the middle of the vineyard and indulgent treatments enhanced by the land at the 11,500-square-foot Spa Montage. montagehotels.com/ healdsburg. ELEVATE VACATION. With four mountains perfect for social distancing, Aspen is one of the few destinations where you don’t have to make a daily ski reservation. The city is leading the way in safety protocols, using a touchless experience where guests can book lift tickets, rentals and lessons on an app, pick up their gear and hit the slopes. For the extra convenience of ski-in/ski-out and incredible mountain views, stay at Five-Star The Little Nell. aspensnowmass.com.
PLAY IN PARADISE. The Maldives is one of the few destinations that Americans can escape to get far away, and the new-ish Waldorf Astoria Maldives Ithaafushi is helping travelers rejuvenate and luxuriously isolate. Every villa on the island touts a private infinity pool, dining gazebo, and an outdoor deck with a swinging daybed. Not sure it’s worth the long flights? Dinner in a private treetop bamboo nest, or a spa treatment on a secluded sandbar in the middle of the Indian Ocean might seal the deal. waldorfastoriamaldives.com.
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Where to check in during our covetable winter months filled with pleasant temps and sunny days. TROPICAL PRIVACY. Delray Beach is pulsing with new restaurants like Lionfish and Taru at Sundy House, and a stay at tropical-chic Crane’s Beach House puts you a block away from buzzy Atlantic Avenue and the beach. Each of the open-air property’s 28 rooms are apartment-style, and the onebedrooms and villas boast a full kitchen, a private living and dining space, and an outdoor patio/balcony. This year also marks Crane’s 20th anniversary so inquire about specials when booking. cranesbeachhouse.com. MONDRIAN REMAKE. Maybe you’ve forgotten about the breathtaking Bay views of this beloved hotel, but a new property-wide transformation will lure you back to the new Mondrian South Beach. Reimagined spaces from the guest rooms to the lobby and bars are stunning, and the open-air living room of the new Baia Beach Club with its billowing shades and bespoke furnishings is the ideal alfresco venue for our new world of outdoor socializing and dining. Meet you there at sunset? mondriansouthbeach.com.
the life
{STAYCATION}
MODERN
Reset A Nantucket transplant breathes new life into the posh Palm Beach hotel scene.
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art of the charm of vacationing on the exclusive island of Palm Beach is staying at one of its iconic hotels, from the vintage-chic to those dripping in pink-and-green tropical dreams. While I have a mild obsession with the glamorous frozen-in-time aesthetic, there’s something to be said for fresh and new, and the recently opened White Elephant Palm Beach injects modern life into the area. If you recognize the distinct name, it’s because the original White Elephant property is a beloved longtime retreat on Nantucket, a secluded island off Cape Cod where locals clad in pastel uniforms of Lilly Pulitzer and Vineyard Vines bike cobblestone streets, and where some of the world’s wealthiest have second homes. (So, if Palm Beach had a coastal cousin, it would be Nantucket.) Pulling up to its newly minted sister property in Palm Beach that’s dressed in a creamywhite hue and sharp black-and-white-striped awnings felt like arriving at a distinguished private residence. While it has a storied history — in a previous life it housed the Bradley Park Hotel, a booming fixture on the Island since the 1920s — everything is completely transformed. A teetering statue of a white elephant welcomes guests, and when the arched wooden door opened to the lobby, I let out a little giggle. No palm-print wallpaper, grand carpets or shell mirrors in sight. Instead, the hotel breaks rank with a contemporary edge and a neutral color palette with the exception of vibrant modern art that touches almost every wall.
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Buzz about the opening of White Elephant Palm Beach excited locals upon the first rumblings last year. The result is a stylish and sleek nod to the tony beachside city.
(Clockwise from left) The resort has reinvented ‘Palm Beach chic’ with impeccably decorated suites, colorful artwork and a modern exterior and pool terrace; visitors can walk their way to delicious discoveries with West Palm Beach Food Tours; bite into Henry’s scrumptious menu offerings like Pigs in a Pretzel, accompanied by a refreshing house Cucumber Mint cocktail or a classic Hurricane and Negroni.
MAKING MEMORIES It’s said that an elephant never forgets, and the property remembers every detail. The 32-guest rooms and suites are adorned with bronze elephant door knockers and welledited with custom designed furniture. We stayed in a spacious suite with a separate living area where we enjoyed room service on an elegant couch, legs draped across a leather ottoman; and slept late in a plush bed with an upholstered headboard and fine linens. Patios dotted with tables and black-and-white umbrellas are perfect for having coffee from the in-room Nespresso machine. If you want to throw a party under the palms, splurge on a swanky penthouse boasting several bedrooms, a full kitchen and dining room and a sprawling terrace offering panoramic views. Amenities are rich with gratis house BMWs and bikes and boat partnerships. We had our own car but couldn’t resist zipping off in their 7 Series BMW to patrol the beautiful beaches and gawk at all the dreamy mansions. If you’re feeling indulgent, the hotel partners with Barton & Gray and will charter a yacht for you. The only disappointment is the hotel’s small pool, but attendants will happily shuttle guests to the nearby beach where they’ll set up chairs and umbrellas in the sand. CULINARY EXPLOSION Part of the hotel’s high energy stems from Lola 41 restaurant, another popular Nantucket transplant, where a constant flow of welldressed scenesters hold court on the adorable patio, snuggled on benches piled high with bright pillows. People from Nantucket know
to order the revered Lola Burger with a side of foie gras sauce or the creative sushi rolls; but the restaurant’s Asian-inspired dishes are worthy of ordering a few to share. One night we treated ourselves to the crispy Peking duck folded into steamed buns; the next, we started with sweet-like-candy scallops that had just arrived from Nantucket — islanders eat them raw from the water — then dug into poke nachos and wild king salmon on a bed of lo mein. The Island’s culinary scene is flourishing, and Henry’s, The Breakers new off-property bistro, offers elevated comfort food like pigs in a pretzel dough blanket and chicken pot pie; but standouts are the daily homemade pastas and a decadent beef Wellington lined with foie gras that’s only offered on the weekends. Dress up for afternoon tea at The Chesterfield Hotel, a favored pastime of local ladies decked out in their finest, which can be taken on their sun-drenched patio or their handsome library. Alternate sips of bubbly and tea, as you pluck seasonal and traditional tea sandwiches and pastries like plump eclairs from a three-tiered tray. Lastly, cross the bridge for a culinary journey with West Palm Beach Food Tours to taste all the food secrets of the burgeoning area. During the walking tour, you’ll devour the best croque monsieur outside of Paris, enjoy a traditional Colombian coffee ritual, and your guide will sprinkle in juicy details of the area’s history and people. Return to the White Elephant to enjoy the new, modern side of Palm Beach. whiteelephantpalmbeach.com. WORDS BY ANGELA CARAWAY-CARLTON
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{ESCAPE}
Nashville NOW
Music that moves you, smooth Tennessee whiskey, and new culinary territory — all reasons to visit Nashville now.
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just wanna stand here and look at y’all. It’s been a long time,” gushes a beloved country musician from his spot on the hallowed stage of the Grand Ole Opry. Just hours after landing in Nashville last November, I joined a crowd of socially distanced, masked spectators on a Friday night to watch some of the biggest names in country music perform. While the radio show that made country music famous never stopped during the pandemic, artists played to an empty auditorium for much
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of 2020. After so much isolation, emotions ran high for everyone; depending on the lyrics, I swung from light-heartedly singing to allowing tears to stream down my face. That’s the power of country music. It pulls you into the artists’ stories of faith, family, relationships or raucous nights, and often begs a few swigs of whiskey to wash it all down.
Sing and sway to classic and new blues and country tunes at one of Nashville’s many live music venues, like The Listening Room.
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BEYOND HOT CHICKEN With music pulsing through the city at all hours, numerous vibrant neighborhoods to explore, and a breathtaking skyline and riverfront,
More than just about music, Nashville is lined with a slew of vibrant restaurants and bars like Dolly Parton’s perfectly pink White Limozeen (left), Henrietta Red (center), Biscuit Love (bottom center), and Yolan (bottom left).
Nashville is growing at lighting speed. Hoteliers and global top chefs — yes, I said global — are taking notice. In a place that put hot chicken on the map (hello, Hattie B’s), and where barbecue and meat-and-threes reign, a new culinary force has taken root. Tony Mantuano, a Michelinstarred and longtime chef of Chicago’s lauded Spiaggia; Sean Brock, a James Beard Award winner and founding chef of the Husk restaurant concept; and Julia Jaksic, the former executive chef of Employees Only Singapore, now command one or more restaurants there.
“There’s a soul to this city, more than anywhere I’ve been,” Jaksic tells me of what drew her to Nashville, as I dine at her latest casual cafe, Roze Pony in Belle Meade. “The music industry is such a loyal community, and as a restaurant owner, I’ve never felt so supported.” One of the biggest triumphs is Yolan inside the buzzy Joseph Hotel, a new Italian fine-dining restaurant orchestrated by Mantuano, who left Italy to direct the hotel’s food and beverage concepts. A wood-burning oven glows from the open kitchen, a cheese cave flaunts giant wheels of Parmigiano-Reggiano, and a glass wall showcases 600-plus bottles of wine. While you can choose the tasting menu for a parade of ingredient-rich dishes, we settled on a lamb tartare with morsels of crispy pork belly, a housemade cacio e pepe twisted to perfection in a peppery Pecorino sauce, and a crispy bone-in veal chop served with a special knife made of elk antler. Definitely, the most elegant meal in Nashville. Breakfast and brunch are cherished pastimes in Nashville and the contenders are abundant. On a drizzly Sunday afternoon, an impromptu visit to Lou — an all-day cafe and natural wine bar tucked inside a cozy house in East Nashville — began as every day should: with breakfast cake and wine. Chef Mailea Weger, a carefree soul who worked in Paris and made a name for herself in Cali, fashions an ever-evolving menu
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the life
filled with French indulgences merged with better-for-you ingredients. We started with a brown butter financier lined with tamarind jam and topped with ginger buttercream, then moved on to a buttery skillet cake kissed with salt and paired with the breakfast wine of the day, and a side of fennel bacon. Deliriously indulgent, it should be a staple everywhere. Another morning, we timed it right to miss the crazy-long lines at popular Biscuit Love in the Gulch neighborhood where their hot, flaky biscuits are loaded with everything from fried chicken to sausage gravy. Lunch at Henrietta Red in bustling Germantown offered a break for our digestive systems with dishes starring vegetables and fresh seafood. We gobbled up wood-roasted oysters dribbled with Calabrian chilies and sourdough breadcrumbs, a smoked trout toast crowned with watermelon radishes, and a slab of wood-fired cauliflower dabbled with pickled mushrooms and roasted pepitas.
At Nelson’s Green Brier Distillery — where two brothers serendipitously discovered their long-lost family’s whiskey business from the 1800s and revived it — you’ll sample gems like a smooth bourbon finished in sherry casks, and a coffeecaramel-pecan liqueur (which I brought home to drizzle over ice cream). Move on to Nashville Craft Distillery, run by a former forensic scientist who concocts creative spirits like a liqueur created with local honey and even a potent green absinthe. While rooftop bars are plentiful, make a reservation at White Limozeen, a Dolly
(Above) Comfort and elegance at the Grand Hyatt Marriott Nashville’s Executive Suite; (right) Nashville's iconic Grand Ole Opry.
DRINK UP Sipping or shooting Tennessee whiskey is almost a requirement, and distilleries hold backstories as juicy as a country song.
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Parton-inspired rooftop bar and restaurant that feels like you’ve landed in Barbie’s Dreamhouse. With a vintage-glam lounge dotted with mirrored chandeliers and velvet furniture and an outdoor patio dripping in pink and floral patterns, it’s the kind of place where you’ll knock back Champagne Jell-O shots while noshing on caviar. I imagine it’s what Dolly would do. HOTEL HIGH The sleek new Grand Hyatt in the up-and-coming Nashville Yards neighborhood conveniently puts you within walking distance of the Gulch, Midtown
and bustling Broadway. The hotel boasts seven food and beverage options, including The Continental helmed by Sean Brock, and the highest rooftop bar in Nashville, an optimal place to watch the sunset’s golden light bounce off the city’s buildings. Handsome suites boast comfy beds, a separate living area, and floor-to-ceiling windows presenting those sweeping views — a welcome respite to kick off the cowboy boots that you bought to blend in. If you’re lucky, you’ll leave Nashville on a food and music high, still tasting the burn of whiskey. WORDS BY ANGELA CARAWAY-CARLTON
INDULGE F E B RUA RY / M A RCH 2 0 2 1
“What are we eating tonight?” To help you answer this seemingly age-old question, INDULGE contributors have made it their mission to eat their way through the best dishes in Miami, 25 of which are presented in our annual list just a few pages PASSION FRUIT AND KUMQUAT TART BY LE JARDINIER. PHOTO BY RICARDO MEJIA.
away. But before getting to that, enter the oh-so-delicious world of Masaharu Morimoto, chef and owner of Morimoto restaurants. The internationally acclaimed chef brings his exquisite technique to Wynwood with the opening of Momosan, a casual eatery with a menu that is as exciting and colorful as the man himself.
Still hungry for more? Three local chefs dish about how they found success this past year by getting behind the counter and in front of the lens, creating special content on social media where followers can tune in for their latest recipes. Read on for access to the ultimate tastemakers in our culinary scene: chefs, menus and happenings that represent Miami now.
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THE RETURN OF
Morimoto The man you may know as the Iron Chef is back in the Magic City after a year of reinvention.
Iron Chef Masaharu Morimoto, the Iron Chef, the one you know from TV, from his Michelin star, is cradling a dish in his hands, delicately, like it’s a newborn. He’s holding the wooden base carefully, because the pot on top is sizzling, steaming, so hot it’s almost shaking. “My signature,” he says, as he places it down on an uncloaked table in his soon-to-open Wynwood restaurant back in December. It’s downright beautiful, this Korean bibimbap-inspired hot pot. Vegetables and rice hide underneath an egg yolk in the center of slices of pink-hued yellowtail splayed out like the petals of a larkspur. With a good stir, the dish begins to cook, the slices of yellowtail searing on the sides of the pot, the yolk giving everything a creamy richness and the rice eventually getting wonderfully crispy on the bottom. But unlike a traditional bibimbap, often looking like a mashed-up burrito bowl, the server uses two spoons to assemble it again, the rice and veggies carefully piled below, the yellowtail splayed out again on top, its color replaced now by a sear that looks like caramel. This dish is an analogy for Morimoto, who has returned here looking to be rebuilt, reassembled and better. He opened his Miami Beach restaurant in 2014 but closed it a year later, and now he has returned, to a city he travels to often, in an attempt to remake himself and become a permanent resident.
WORDS BY ERIC BARTON / PHOTOS BY NICK GARCIA AND EVAN SUNG
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A NEW START
His new place, Momosan, is far different from the fine dining spot he tried before, a menu with entrees below 20 bucks, as casual as the rest of Wynwood. Momosan is a nickname his employees gave him not long after he opened Morimoto New York in 2006, a mash-up of Masaharu Morimoto and “san,” and so, he says, this place is him, on a menu. “I make the menu from my heart,” he says standing between the tables, putting both hands on his chest. Morimoto, 65, is wearing dress pants with a branded Momosan cap and T-shirt, looking thin and lean, having lost 20 pounds in 2020 by eating a light (Clockwise) Chef Morimoto’s casual eatery in Wynwood, Momosan, serves an array of Japanese-style comfort food favorites like carpaccio with hot oil, and the signature sticky ribs in a hoisin chili sauce.
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breakfast and then one healthy meal a day. He has an affinity for Miami, having come here for years now for the South Beach Wine & Food Festival. Fifteen years ago he ended one marathon day at the festival with his handlers telling him he was needed in a ballroom. “I said, ‘What are you doing? It’s 10:30 p.m. I want to go to bed,’” he recalls. But he obliged and opened the doors to the ballroom to find it full of fellow celebrity chefs, surprising him for his 50th birthday. To get to town, he typically drives, 24 hours or so. He tries to avoid eating on the road, but sometimes, he admits he’ll hit a
Subway. (Can you imagine being in a Subway in rural South Carolina and seeing Iron Chef Morimoto walk in?) Over the years, he’s been infatuated with the art scene in Wynwood. He has an artistic side himself — you might recall him sketching his upcoming dishes on Iron Chef. He opened the first Momosan concept in Manhattan in 2016, with the hope of making Japanese food more approachable, and he opened a second in Waikiki. It’s a concept he hopes will resonate especially nowadays, when perhaps people are looking for comfort food, like what you find in a bowl of ramen.
Made with yellowtail, pickled vegetables and egg yolk, Momosan’s buri bap (served in a hot stone bowl) is one of the menu’s main attractions; the restaurant’s shrimp tempura roll.
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IRON WILL
Before opening the place, Morimoto says he spent the last year doing a lot of reflection, not just losing weight, not just turning 65, but thinking about who he is, a former baseball prodigy whose career ended in injury, the rare Japanese chef to make it in the States, the food TV star, the Iron Chef. “In 2020, it was a good time to look at myself again,” he says. “Definitely, I feel stronger to be here. I have survived whatever came from that year.” A week before the opening, he gathers his front-of-the-house staff, there for training and sampling of the dishes. He organizes them in a half-circle in front of the open kitchen. “I say ‘momo’ you say ‘san,’” he says, and they do, as the Iron Chef punches his hand in the air at each cue, hoping for a triumphant return.
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(This page) Chef Morimoto carefully selects each ingredient served in the colorful dishes he creates; (opposite page) soft shell bao with spicy mayo; Momosan’s homemade ice cream is tempting enough to take home.
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25 THE INDULGE
PULL UP A CHAIR AND GET A TASTE OF OUR ANNUAL COMPILATION OF TOP SOUTH FLORIDA DISHES WE LOVE AND YOU’LL WANT TO TRY NOW.
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t HUTONG MIAMI,
PEKING DUCK
Sometimes (actually, many times in 2020) you have to treat yourself to something luxuriously special, something so spot-on done right that the experience fills and replenishes whatever may be wanting in your tummy, heart and life. The Peking duck at Hutong, the sultry Northern Chinese restaurant on Brickell, accomplishes this without a fault. Slowly cooked over 8 hours, the duck is carved tableside, with crackly skin separated from succulent meat so you can alternate two flavor experiences for the ultimate bite. —AAM 600 Brickell Avenue, Miami; 786-388-0805; hutong-miami.com.
WORDS BY ALONA ABBADY MARTINEZ, ERIC BARTON, ERIN MICHELLE NEWBERG, JENNY STARR PEREZ, AND TERRY ZARIKIAN.
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t L’ATELIER DE
JOEL ROBUCHON, LE BOEUF
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One of the most exciting openings of 2019 is still going strong as an epicurean jewel of the Miami Design District. It was a huge get then, a permanent menu by an iconic chef served inside one of the sexiest restaurant interiors (red, wood, lacquer, more red) in the city. And the food? Just as titillating. As with many highend restaurants, the skill of the chefs is reflected in the most classic of dishes. In this case, L’Atelier’s grilled petite prime ribeye is served with a sweet butternut squash tartlet with caramelized onion. Savory. Sweet. Sexy. —JSP 151 Northeast 41st Street, Suite 235, Miami; 305-402-9070; latelier-miami.com.
HIYAKAWA, SCALLOP
MICHAEL PISARRI (HIYAKAWA)
AND TOMATO SALAD
Art dealer and restaurateur Alvaro Perez Miranda and chef Shuji Hiyakawa master the art of pristine service at this exclusive Wynwood eatery, where no more than 50 meals are served at a time to ensure quality and respect to the seasonal ingredients sourced from boutique purveyors and growers. Hiyakawa’s a la carte menu is a rundown of established Japanese favorites including A5 Wagyu, and spectacular sushi options. The scallop and tomato salad, made with sweet bay scallops and tri-colored baby heirloom tomatoes tossed in a citrus dressing with caviar, is a unique entry to this contemporary menu. —TZ
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2700 North Miami, Avenue, #5, Miami; 305-333-2417; hiyakawamiami.com.
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t ORNOS
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ESTATORIO, UNI CEVICHER
In Greece the creamy, briny sea urchin is called achinos. Michael Mina’s newest restaurant honoring Aegean cuisine offers an unassuming rendition — marinated with lemon, Aleppo pepper, sea salt and borage (a flower native to the Mediterranean with a sweet cucumber-like finish), allowing the dish to blossom under the reigning philosophy that makes Ornos Estatorio a success: keeping things simple while using the highest quality ingredients. —AAM 19565 Biscayne Boulevard, Suite 946, Aventura; 786-697-1681; michaelmina.net.
VILLA AZUR,
DOVER SOLE MEUNIÈRE
Rumor has it that Sole Meunière is the dish that made Julia Child fall in love with French cuisine. Villa Azur’s version sticks to the recipe’s traditional flavors of fresh fish, butter, lemon and parsley, but in this case comes with a side of lively (in a safe way) ambiance. The combination of butter and lemon makes this dish the ultimate food party in your mouth. —JSP
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309 23rd Street, Miami Beach; 305-763-8688; villaazurmiami.com.
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LIONFISH MODERN COASTAL CUISINE, STEAK TARTARE
Sometimes we want a fancy tasting menu with impeccable service, and then sometimes we want a dish inspired by an animal-style In-N-Out burger: a steak tartare with special sauce, shredded lettuce, onion strings, and undeniably craveable flavor. —EB 307 East Atlantic Avenue, Delray Beach; 561-639-8700; lionfishdelray.com.
CHICA,
RUM CARAMEL STICKY BUN
Warning: this isn’t your grandma’s cinnamon bun. The exquisitely fluffy-meetsgooey pouf chef Lorena Garcia serves up as part of the brunch menu at her MiMo spot is a rum and caramel-topped version, with pistachio cream cheese frosting and chile graham crumble added in for good measure. Grandma would be pleased as pie (or bun) with it. —JSP
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5556 Northeast 4th Court, Miami; 786-632-7725; chicarestaurant.com.
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t ALLOY BISTRO
GOURMET, CAULIFLOWER
Roasted to perfection, this charred head of cauliflower is as good as it gets in terms of flavor. Placed alongside an abundance of feta cheese foam and drizzled with a baby spinach gazpacho, the cauliflower is topped off with a sprinkle of Piment d’Espelette, a pepper spice from the Basque region of France that perfectly pleases the palate. The restaurant’s discreet downtown Miami location adds unexpected gritty charm to what is otherwise a sophisticated and elevated dining experience. —EMN 154 Southeast 1st Avenue, Miami; 786-773-2742; alloybistro.com.
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t TOSCANA
DIVINO, A LATE BREAKFAST
Don’t take its name literally, this unique dessert is as sweet as it gets. But each melt-in-yourmouth bite is sure to wake up your taste buds. Set up to look like a typical breakfast plate, actual ingredients include creamy panna cotta, tangy mango and a slice of honey sponge cake that serves as a decadent treat at any time of the day. —JSP 900 South Miami Avenue, Space 185, Miami; 305-371-2767; toscanadivino.com.
ITAMAE, LAMB HAND ROLL
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If you’ve been to Itamae’s new stand-alone Design District locale, then you know those mad scientists are doing some of the city’s most creative things, as was evident at the Australia Day celebration in Brickell, where they brought an insanely tasty lamb seco hand roll topped in rich Huancaina cheese, somehow combining the food culture of two countries in one beautiful bundle. You can find the same powerful flavor combos at Itamae’s Nikkei-inspired restaurant located in Miami Design District's Palm Court. —EB 140 Northeast 39th Street, Suite #136, Miami; 305-631-2664; itamaemiami.com.
WAGYU BAR, BONE IN
NEW YORK STRIP
Referred to as a Kansas Steak, this casual steakhouse (motto: no smoke, no mirrors) sources cattle that is fed with grass and non-GMO grains and aged in their facility in Chicago for 60 days. A tenderizing process follows before it heads to Wagyu Bar’s sister business and nextdoor neighbor, Meat N’Bone butcher shop. The meat’s flavor is then enhanced with touches of blue cheese and mushrooms, for that sought-after umami kick. —EMN
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2257 Coral Way, Miami; 786-579-2498; thewagyubar.com.
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t BUYA
IZAKAYA + YAKITORI, YELLOWTAIL SNAPPER
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It’s not a stretch to expect the unordinary (in the best way) from KYU founders Michael Lewis and Steven Haigh. Together with partners Michael Sponaugle and Jeff Grosser, the restaurateur dream team opened Buya Izakawa + Yakitori, a laid-back Japanesestyle spot that serves delicious street food. The yellowtail snapper is a highlight of the menu. Sourced locally, skewered and grilled over Binchotan charcoal, the fish is then brushed with brown butter ponzu, and finished with a zesty, fragrant touch of lemon. A final taste of flavor that will keep diners coming back. —TZ 250 Northwest 24th Street, Miami; 305-699-0601; buyarestaurants.com.
FOUR SEASONS (LIDO RESTAURANT); DAN KOCSIS (BUYA IZAKAYA + YAKITORI)
LIDO RESTAURANT AT THE SURF CLUB, MEZZALUNA AL FUNGHI Four Seasons Hotel and Residences at The Surf Club celebrates a new era with the addition of Lido Restaurant and chef Antonio Mermolia’s refined Mediterranean fare. Highlights include a pristine hand-cut hamachi adorned with tangerine and mint, and the fresh Tartare di Tonno. But the highlight is the hearty Mezzaluna al Funghi, a delicate house-made half-moon-shaped shiitake mushroom ravioli with a silky, emulsified jus that adds an extra savory touch to an already flavorful option. —JSP
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9011 Collins Avenue, Surfside; 305-381-3333; fourseasons.com/surfside.
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MR. OMAKASE,
OMAKASE
The owners of Poke OG, Andrew Mayer and Ryan Leto, partnered with master chef Ryo Kato (of the former sushi hot spot Myumi at 1-800-Lucky) to bring the famished masses in Miami three different omakase experiences that are also affordable. Diners can choose between 10, 14 and 18 courses which include premium sushi like uni, chu-toro, A5 Wagyu and more. Hang at the bar and order a bottle of sake, which is presented in a variety of crystal carafes and glasses that add uptown charm to this cool downtown spot. —JSP 163 Southeast 1st Street, Miami; mromakase.com.
SALA’O,
GIN CART
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The modern Cuban restaurant is an ode to Hemingway, in particular, his time on the island where he wrote, among other great works, “The Old Man and the Sea.” To keep in theme, there’s an ample seafood selection, but what is worth the trip alone (I think Ernest would agree) are the cocktails — in particular, the gin and tonic offerings, prepared tableside along with a captivating mixology lesson for the incurably curious. Playa Del Este (gin, cucumber tonic, blackberry, dried lime and mint) or Cayo Largo (gin, lemon tonic, bay leaf, ginger, dried lemon and flowers) are two hits, but you’ll be wise to come back and try them all. —AAM 1642 Southwest 8th Street, Miami; 305-642-8989; salaorestaurant.com.
t PRIMA PASTA,
FETTUCCINE OSSO BUCCO
Gerry Cea, owner of the 25-year-old North Beach establishment, describes this, one of the restaurant’s most popular dishes, as “a miracle made in five hours.” Indeed, the deliciously al dente noodles are a perfectly buttery foundation for the almost-sinfully tender braised beef, cooked for — you guessed it — five hours and covered in a sauce made with Barolo and Marsala wine. The result? A prime pasta experience. —JSP 414 71st Street, Miami Beach; 305-867-0106; cafeprimapasta.com.
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t BOSS COW,
LOBSTER RAMEN
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This chic oyster bar is a shellfish lover's fantasy. More than just a raw bar, the Brickell area restaurant offers heavenly tasting lobster ramen soup which is in partnership with another cultfavorite Miami spot, Momi Ramen. The MVP of this hearty and (surprisingly) not-too-salty ramen soup is a base of Tonkotsu broth: a rich and creamy blend of pork bone broth, topped off with scallions and filled to the brim of the bowl with egg noodles. The generous amount of lobster meat also scores savory points. —EMN 1036 South Miami Avenue; 786-218-9698; bosscow.com.
CAFFE ITALIA, CRAB CAKE WITH
SAFFRON SAUCE
I thank TV personality and good friend Raúl de Molina for bringing me to this unpretentious restaurant loved by Miami locals for decades. The casually elegant restaurant — which offers an extraordinary selection of wines — has a menu with more than 100 mouthwatering dishes to choose from, including the unforgettably inviting soufflé-like crab cake with saffron sauce that left me wanting more of this non-traditional dish from a classically Italian restaurant. —TZ
DAL PLIN,
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PARMA TORTELLONI
3800 Southwest 8th Street, Coral Gables; 305-443-8122; caffeitaliacoralgables.net.
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If a plate of homemade pasta is what floats your boat, Dal Plin is where your carb dreams can come true. This not-so-light dish with heavy flavor factor is comprised of fresh and simple ingredients: silky cream sauce delicately balances the notes of ham, paired with an explosion of peas, then drizzled with Parmigiano that transports you straight to Milan in each forkful. —EMN 140 Northeast 39th Street, Suite 241 at MIA Market; 305-975-6338; miamarket.com/dal-plin.
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WABI SABI BY SHUJI,
TUNA HANDROLL
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t TRAN AN,
RICE BOWLS
Yes, the veggies are fresh, the shallots crispy, the pickled veg adding tangy, and the egg yolk in the center a nice shot of richness. But it's about the pork, deeply seasoned and browned, meaty with crispy edges. Oh, the pork. —EB 215 Northeast 82nd Street, Miami; 305-905-5006; trananmiami.com.
The minute you are served the out-of-this-world tuna hand roll, the staff at Wabi Sabi suggest you quickly take a bite to maximize the experience of the crispy seaweed, which is toasted in a special metal box considered to be secret to the success behind a relatively common Japanese ingredient. The fish (which is flown in from Spain) is complemented with a sprinkle of thinly sliced scallions, and sushi rice that is flawlessly sticky and tasty. —EMN 851 Northeast 79th Street, Miami; 305-890-7228; wabisabibyshuji.com.
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HERITAGE, MELANZANE 22 EGGPLANT PIZZA They bake the pies twice at Heritage using some combination of science and magic (I suspect). The end result when biting into the menu’s Melanzane 22 pizza is a crispy chewy dough topped here with sweet eggplant and onions, dollops of ricotta, freshness from basil leaves and a zip from shaves of parmesan cheese — just near perfect. —EB 903 Northeast 5th Avenue, Fort Lauderdale; 954-635-2335; heritageftl.com.
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t LEKU MIAMI,
SEAFOOD PAELLA
23 PETIT ROUGE FRENCH BISTRO,
CAESAR SALAD
It may be hard to fathom how something so seemingly pedestrian like a Caesar salad would make it to a list of best dishes in the city. But those that have dined at chef Neal Cooper’s hidden gem know that an order of the dish overflowing with crunchy white romaine hearts and individually coated with homemade dressing is practically mandatory. While chef Neal didn’t dare divulge the salad’s secret ingredient, he did inform us that the bread for the croutons comes from La Provence Bakery in Miami, which is not open to the public, making this mysteriously flavorful classic even more coveted in this writer’s eyes. —EMN
This isn’t just one of the best things to eat in Miami right now. It’s — I’m going to say it — the disputed best paella anywhere: toothy al dente rice, the remnants of a rich broth clinging to the kernels, topped with a head-on langoustine and calamari, dotted with aioli. Your move, Spain. —EB 1100 Northwest 23rd Street, Miami; 786-464-0615; lekumiami.com.
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FOUR SEASONS (EDGE STEAK & BAR)
12409 Biscayne Boulevard, Miami; 305-892-7676
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t EDGE STEAK & BAR, CHORIZO AND
CHEDDAR CHEESE CROQUETTES
Back in the good old days of 2011, Australian-born chef Aaron Brooks entered the Miami dining scene with his modern steak house at the Four Seasons Hotel on Brickell Avenue. Fast forward to 2021 and he is still experimenting with ways to reinvent traditional recipes. EDGE’s stellar chorizo and cheddar cheese croquettes are a standout example of this chef’s interest in unusual pairings. Cantimpalo chorizo from the Salamanca area of Spain marries sharp American cheddar and grated mozzarella, which is then blended into a potato béchamel sauce. Creamy, dreamy and a new way to enjoy an old favorite. —TZ 1435 Brickell Avenue, Miami; 305-381-3190; edgesteakandbar.com.
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Miami chefs who have cooked their way through COVID on social media.
During the age of COVID, home cooking has returned as an American obsession, with chef tutorial videos on social media emerging as one of the coolest –– and certainly accessible — ways to learn. The great Jacques Pepin, the godfather of modern cuisine who is still vibrant at age 85, has been posting cooking tutorials, both vintage and current, on his foundation’s Instagram feed (@jacquespepinfoundation; 99K followers) since April 2018, showing followers the technique for culinary arts as high-brow as tomato roses, to as rustic as ready-inminutes spaghetti with anchovies and garlic. In Miami, three chefs are leading the way with regular Instagram tutorials that appear on their permanent feeds, as well as their IG Stories. Watching them is addictive: You get to see chefs in their home kitchens, without the pretense of a TV studio and professional makeup, speaking candidly, often sharing personal details of their lives. Whether the video clocks in at four minutes or 40 minutes, it’s always must-see IGTV.
Norman Van Aken, a member of the James Beard Foundation’s “Who’s Who” and one of Miami’s original Mango Gang chefs who, in the 1980s and ’90s, were famous for their cuisine inspired by local ingredients, started posting cooking tutorials on Instagram in May 2020, trading his chef whites in for a black T-shirt. Van Aken has posted 100 tutorials on his Instagram (@normanvanaken; 11K followers), his wife Janet filming on his iPhone in their homey 1950s kitchen, a happy place with a hanging pot rack, gas range, a long island, and clusters of bottled oils, sauces and condiments everywhere. “Like everyone else [during quarantine], I said, what am I going to do with myself? I have to cook,” said Van Aken, whose most recent restaurant, Norman’s Orlando, now shuttered, is reopening in September 2021. In addition to his weekly Saturday morning
Local chefs like Norman Van Aken have looked to social media to expand their brand by teaching and inspiring viewers to take a chance on cooking some their trademark dishes, such as Van Aken’s Key Lime Pie.
radio show on WLRN, Van Aken produces two to three cooking videos each week for his Instagram feed, including what he calls “silent shorts” — 45-second videos without sound that feature only his hands making food. The one he posted on August 3, 2020, assembling a PB&J sandwich and adding barbecued potato chips to it at the last moment, was a hit. “Reactions were through the roof,” laughed Van Aken, whose IG bio includes a quote from the queen of the cooking-tutorial-asentertainment, Julia Child: “In cooking, you’ve got to have a what-the-hell attitude.” His most popular tutorial, curiously enough, was one in which he carved a button mushroom the size of a silver dollar, fluting it, a technique he learned as a line cook at Pier House restaurant in Key West in 1978. The “Mushroom Tourné” video, which he posted in August 2020, went viral, garnering 30,000 hits. A career chef with a history of successful restaurants, six cookbooks and a memoir, Van Aken is partnering with Walrus, a company that curates Instagram-genic chefs nationwide. In the ultimate modern accolade, Van Aken has been tapped, along with fellow culinary superstars José Andrés, Alice Waters, Rachael Ray, Marcus Samuelsson and Ming Tsai, by the Jacques Pepin Foundation to produce a cooking video for the foundation’s IG feed. The videos will appear in “Cook with Jacques Pepin and Friends, Volume 2,” a video recipe book featuring 45 tutorials and six hours of video. On Van Aken’s menu: Cornbread-Stuffed Roasted Quail with a Soy-Miso Glaze, a version of which he debuted at Expo Milano 2015, the world fair, as the sole representative for the State of Florida. The video cookbook will be available to Jacques Pepin Foundation members (jp.foundation.com). Van Aken’s future plans include producing a series of cooking videos with his granddaughter Audrey, 8; populating his YouTube channel; and continuing to do what he does best — “making folks feel empowered to cook and feel comfortable in their kitchens.”
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(Below) As a private chef and restaurateur, Amaris Jones has been a fixture on Miami’s food scene for over a decade, creating gourmet meals for high-profile business and celebrity clients; (bottom right) swipe up to Instagram's Stories for step-by-step recipe tutorials by your favorite chefs.
Amaris Jones, a private chef and former event producer to the stars (think Puff Daddy, aka Sean Combs, and Timbaland) who owned the restaurant South Street in Miami in the mid-aughts, started posting cooking tutorials in October 2019. “Everyone’s online these days — it just makes sense,” says the Philadelphia native, whose calorie-laden Hot Taco Fries appeared on the Oprah Winfrey Network’s “Food Fantasies” show (available On Demand, episodes one and two). With a posting schedule averaging once a week, Jones creates longer videos of 20 to 40 minutes each, which she films on her iPhone with her left hand, “stirring with her right hand,” for her Instagram (@amarisjones; 14.9K followers). Her most popular posts? Jones’ famous shrimps and grits, “Kitchen Sink” gumbo, and organic bullet coffee, the latter made with Miami’s Panther coffee, collagen powder, MCT oil, ghee, turmeric, cardamom, and cinnamon.
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“People are very visual, and love seeing things up close,” says Jones, who recently did a two-hour cooking Zoom for Devoted Dreamers Foundation’s “Pearls for Girls” program, leading 30 moms and
their daughters through her Catfish Tacos. “Social media is such a perfect platform for food and sharing cooking techniques,” said Jones, who also offers one-on-one video cooking tutorials for private clients.
PHOTOGRAPHY BY UNSPLASH, NICK GARCÍA, ANDREW MEADE AND CASTALDO STUDIOS.
Ingrid Hoffmann has created a name for herself as one of the most visible figures in the City’s culinary industry by being one of the first celebrity chefs to take her cooking talents online.
Ingrid Hoffmann, an author of five cookbooks who has hosted three television shows — “Top Chef Estrellas” (Telemundo, NBC), “Simply Delicioso” (Cooking Channel) and “Delicioso” (Univision), was an early adopter of cooking tutorials, producing them in both English and Spanish, first on Facebook and then on Instagram (@ingridhoffmannofficial; 44.9K followers) several years ago. She has produced 2,479 video cooking tutorials to date. “Getting people to cook at home, making it easy and fun for them, as well as healthy and within their budget, was my goal. I do this really to help people,” said Hoffmann, whose most recent cookbook was in partnership with the American Diabetes Association. One of Hoffman’s most fanfavorite recipes is the smoothie, both her signature greens smoothie — super healthy — as well as her “pleasure smoothie,” which is still health-minded yet includes some indulgences such as dark chocolate and dates. For savory dishes, the newfangled pressure cooker is her go-to device: “The new pressure cookers are like ‘The Jetsons’ — you don’t have to be afraid of the top blowing off and getting burned. It’s a great investment; dump all your ingredients in, close it up, and in half an hour you’re eating.” The Colombian-born and Netherlandsraised spitfire is funny and candid, delivering her tutorials as if she’s in the kitchen with you, delivering personal asides and anecdotes. “For so many years, I’ve talked to vegetables and lenses,” Hoffmann joked. “Social media videos are a way to connect to people with a real voice; there are no brands paying you. People like seeing the real you.” I just mentally hearted that.
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indulgence
By Claudia Miyar
T
he literal English translation of “Come il cacio sui maccheroni” is “like cheese on macaroni.” But the often-used Italian proverb actually means “the thing that gives the perfect finishing touch” when used in its native tongue, alluding to that extra something that a person, place or object attains. That phrase encapsulates the charm of the new range and hood from the Sicily Is My Love collection by Dolce & Gabbana. Known for its 1950s retro-style appliances, Italian-based Smeg teamed up with the internationally renowned fashion designers on this collection inspired by traditional Sicilian kitchens. The 36-inch dual-fuel range is outfitted in hand-applied blue-and-white maiolica tile pattern of Sicilian landscapes and motifs. Engineered for professional performance with chef-friendly features including a high-power 20,000-BTU stovetop, the five-burner gas stovetop and electric oven also boast seamless cast-iron grates and eight cooking modes, including true European-style convection baking. The matching wall-mount chimney hood features blue-and-white maiolica tile patterns and keeps your kitchen safely ventilated with four speeds, and illuminates the stovetop below. Made in Italy, these appliances add colorful flair and act as the perfect finishing touches to your kitchen — something that translates to “beautiful” in any language.
Smeg Dolce & Gabbana Maiolica Collection range, $10,000, and hood, $5,000. Williams Sonoma at Village of Merrick Park. 350 San Lorenzo Avenue, #2005, Coral Gables; 305-446-9421; williams-sonoma.com.
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HERE FOR THE FUTURE Humanitarian Indira Scott in Christopher John Rogers
9700 COLLINS AVENUE | 305.865.1100