WWW.GOURMETPLEASURES.COM
APRIL 2018
Gourmet Diary:
FRANCO NORIEGA On the cover
Chef or model?
TOP TEN MIAMI:
Hakkasan
Miami’s best Donut Shop
The Salty Donut
My Experience judging culinary students. By @Renegourmet
FOUNDER/CEO GOURMET PLEASURES Rene Buroz (2018) EDITORIAL
Contents 2
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Editor in Chief Margie Castro Senior Editor Ellen Rosenfeld Editorial@gourmetpleasures.com CONTRIBUTORS Oswaldo Pisfil Gabriela Morales Alex Forster Hillarin Soto PHOTOGRAPHY GP Photography @ReneGourmet FOR OTHER ENQUIRIES, PLEASE VISIT: www.GourmetPleasures.com PUBLISHED BY Gourmet Media Group LLC 2018 Head Office: 350 S. Miami Ave Ste. A Miami, Fl. 33130 Email: Contact@gourmetpleasures.com © Copyright 2018 Gourmet Pleasures. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.
2 HEAD TO HEAD:
10 CULTURAL CORNER:
3 FOOD AND FITNESS:
11 GUILTY PLEASURES:
4 COVER STORY:
12 CRITIC FOR A NIGHT:
6 RECIPE:
13 GOURMET DIARY:
McDonalds Vs Burger King
Nutrition plan for cycling
The Salty Donut
Franco Noriega/ Chef or Model? IL Gabbiano with Lisa Coriany
Peruvian Style Roasted Chicken @GourmetPleasures
Old Heidelburg
8 TOP TEN MIAMI: Hakkasan
My experience judging culinary students
Welcome to Our First issue! In today’s world there are already hundreds, if not thousands, of books, magazines, websites and blogs devoted to food and restaurants available for you to read. Everyone loves good food! So what makes Gourmet Pleasures different? Our culturally diverse editors, writers and photographers take immense pride in their gastronomic knowledge and expertise. With decades of experience in the world of food, our goal is not only to entertain but also to educate. We want to provide our readers with the skills to become a true “gourmet” The dictionary defines gourmet as “ a connoisseur of good food; a person with a discerning palate”. Simply put, it is someone who understands and appreciates delicious food. We believe that you don’t have to be rich to be a “gourmet” you just have to be able to tell the difference between a great meal and one that is just mediocre. We want to help you enjoy the finest food available to you. Our aim is to bring you the best of the best. Our restaurant reviews will help you decide on where to go to enjoy a great experience depending on your wants and needs; whether it be a special event, dining with the kids or just discovering a new hidden “gem.” For those occasions when you’d rather stay at home, we hope you will try our delicious recipes and explore the new food trends that we will be writing about. We are particularly proud of our “mouth-watering” photographs and hope you will share your pictures with us. We hope you enjoy “Gourmet Pleasures” as much as we enjoy bringing it to you.
Rene Buroz CEO/Fonder
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HEAD TO HEAD
McDonald’s VS Burger King
The hamburger “wars” have been a historical and very important issue to food lovers. Hamburgers grew in popularity during the 20th century along with the appearance of the fast food restaurant concept and it has acquired a special symbolism. It is now one of the food icons of American cuisine.
@ReneGourmet
T
here are many chain restaurants dedicated to the sale and mass consumption of hamburgers but definitely the most important worldwide are McDonald’s and Burger King. McDonald’s was founded in 1940 in San Bernardino, California as a fast food restaurant. At present it has more than 37,000 locations in more than 120 countries, where more than 70 million people visit daily. It’s business model has a close relationship with real estate. McDonald’s owns the vast majority of land on which the restaurants are subsequently built. This land is worth approximately 20 billion dollars The company has an annual revenue of about 25 trillion dollars and is a public company listed on the New York Stock Exchange. The influence of McDonald’s on the world economy is so strong that there is now a “Big Mac Index” This index is used to measure the purchasing power between nations using the price of a Big Max as the benchmark. Curious facts: The most expensive McDonald’s are located in Switzerland while the cheapest are in India. The menus vary by location; in Asia they serve soup; in Singapore prawn burgers. In Germany and Spain you can order beer with your meal and in New Zealand you can get meat pies. Burger King was founded in 1953 in Jacksonville, Florida under the name Insta-Burger King. It was officially renamed Burger King in 1959. That same year they began selling territorial licenses to private franchises across the US which generates an annual revenue of 4.5 billion dollars. They became a publicly traded company in 2002. Currently, they have more than 16,000 restaurants located in more than 100 countries and employ approximately 36,000 people. Curious facts: The age range of most of their customers is 18-35 years of
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age, Again, the menu depends on what country you are eating in. There are Whoppers with teriyaki sauce, beetroot or fried egg. Beer is available in Germany, Spain and Italy and in the Middle East and Israel Halal or Kosher dishes are served. Menus and Calories. Both restaurants basically serve the same items; hamburgers, chicken, fish sandwiches, soft drinks, milkshakes, salads, desserts and breakfast. Hot dogs have been added to the menus at Burger King in the US. The caloric content of some of their items is as follows: Big Mac-560 calories Whopper- 577 calories McDonald’s fries- 340 calories Burger King fries- 328 calories McDonald’s Grilled Chicken Salad Wrap-330 calories Burger King Grilled Chicken Salad-290 calories McDonald’s apple pie- 230 calories Burger King’s apple pie-240 calories Gourmet Pleasures Poll Gourmet Pleasures conducted several surveys with important influencers on social networks. More than 10,000 followers were asked which chain they prefered. By a very small margin, Burger King was the winner. Which do you prefer?
Food & Fitness
Nutrition Plan For Cycling @MiamiRideLife
A
pproximately 70 million people in the United States participate in the sport of cycling.. This is an increase of over 20 million people in just the last 10 years. Cycling is a sport of endurance, placing a high demand on the body’s muscles and cardiovascular system. It requires the body to be strong and healthy. The key to a safe and enjoyable experience has much to do with knowing what and when to eat. There are multitudes of informational sources that can be used but we’d like to present you with a “beginner’s guide” “Ingredients” for successful cycling 1 Carbohydrates - Carbohydrates are the body’s fuel supply. A automobile need gas to run and the human body needs carbs. Not all carbs are equal. A cyclist should eat slow-burning carbs ( low glycemic carbs) Examples of these are whole-grains, fruits, vegetable, oats, whole-grain rice and quinoa. Avoid sugary carbs which will have a negative effect on your energy level. 2. Protein - We often think of protein as
just a muscle food but it is also necessary for tissue maintenance and the body’s immune system. A cyclist’s diet should include lean meats, fish, low-fat dairy and beans. Red meat is not a good idea although an occasional serving won’t harm you. 3. Good fats - Good fats are polyunsaturated fats ( Omega 3 and 6 ) and monounsaturated fats (Omega 9 ). Examples of these are nuts, seed, fish oils such as flaxseed and starflower. These are critical to health, performance and weight management. 4. Calories - During cycling the body burns calories and it is important for your health that these are replenished. There are numerous devices available to take the guesswork out of the mathematics. If you are trying to lose weight you can lose some calories but it shouldn’t be too many. 5. Vitamins and Minerals - Some vitamins are water- soluble and are not retained in the body, including Vitamin C and members of the Vitamin B complex family. You can find them in a variety of foods. A good multivitamin is also a wise
investment. 6. Fluid - During strenuous exercise the body loses water quickly. Dehydration can lead to serious, and often life-threatening health issues. Water is essential. When to eat Our mothers and fathers always told us to eat a good breakfast and for a cyclist, this is especially important. A pre-ride meal is best eaten 90 minutes prior to the ride. Make sure you are fully hydrated. There are many convenient protein bars and gel packs that you can take with you. Remember, you are burning fuel and you need to refill. Take a banana which provides calories, carbohydrates and much needed potassium. Peanut butter sandwiches and fig bars are also easy alternatives. Drink 8 ounces of fluid every half hour of your ride to insure optimal hydration. After your ride it is essential that you replenish your glycogen levels especially after a long distance or multiday tour ride. Many experts believe the best time to “refuel” is in the first 20 minutes after your ride. Hope you have a great ride!
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Chef or Model?
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By Oswaldo Pisfil / @Opisfil
Franco Noriega
F
ranco Noriega’s fame and popularity took him almost by surprise after his Youtube cooking videos became viral, a phenomenon that led him to acquire the title of the “World’s Sexiest Chef” Noriega is now the owner of Baby Brasa, a Peruvian fusion restaurant located in NYC. Now with two locations, Noriega aims to continue opening more branches around USA, Mexico and South America. After his success in the culinary world, Noriega is planning his big debut in the entertainment industry; he is currently preparing what will be his first ever song Me Aceleras, a contagious fusion of pop-urban rhythms to be released early this year. GP/ When did you first discover your passion for the culinary world? FN/ I think I have always been exposed to it for many reasons. I grew up in Peru, a culinary destination in the world and a place that is very linked to its food and its ingredients. I also grew up in a family of restauranteurs, both my parents were involved in several restaurants that they later grew into chains. And lastly my Nanny, Delfina. The woman that raised me and the cook of my house. Am incredible first teacher and mentor in the culinary arts. GP/ What’s your favorite type of food? FN/ I have an inclination for Asian food. I love Japanese, Chinese, thai and Vietnamese.
GP/ How do you stay in shape being a restaurateur and a chef? FN/ I think it’s easier to stay in shape now that I own a restaurant. At BABY BRASA we have a very health conscious mind and we strongly believe in wholesome ingredients and organic products. So when you can eat at a place that source the
best ingredients it’s much easier to maintain a balanced diet and a healthy one. GP/ Tell us about your restaurant chain and your plans for expanding your brand? FN/ BABY BRASA is located in the West Village in the heart of Manhattan! We are a Peruvian restaurant that focuses on organic food and Peruvian fusion! We are opening later this year a second location near Times Square. And the idea is to expand this concept to Miami and LA.
GP/ If you had to choose between music, being a chef, and your skateboard, what would you choose and why? FN/ I want to be able to do them all but music is my main focus GP/ What do you think about being named the world’s sexiest chef? FN/ I take it with great humbleness and I think this is also the proof that we are what we eat! GP/ what advice can you give to people wanting to begin a career in the culinary world? FN/ The same advice I give myself any time I’m about to venture into a new career, have faith, work hard and make it happen! GP/ how did you make the transition to American television? FN/ I came to New York more than 10 years ago and right away I started working in the American market, it wasn’t until later that I crossed over to the Latin one because I have always worked in the American market
GP/ We know that you are making your debut in the music industry, can you tell us more about that? FN/ Yes I am very excited about this new chapter in my life, I have always wanted to be a singer, it is one of my biggest dreams and I am so happy that I am releasing my first single “Me Aceleras” available now in all platforms!
GP/ Which restaurants do you recommend? FN/ LIMA: Osaka, Maido, El Mercado, Central, El Barrunto. NYC: Bar Pitti, Indochine, Baby Brasa, Marea, Bar Sardine.
Franco at the Ellen Degenerates Show
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Franco Noriega’s
Peruvian-Style roastED chicken
Take a quick trip to Perú with this easy to make pollo a la brasa. METHOD 1. In a large bowl combine salt and water and then add the chicken and refrigerate for 1-2 hours. 2. Combine remaining ingredients. Remove chicken from the salt water and cover with the mixture, make sure you put some of the marinate in the chicken’s cavity so that it gets the flavor from the inside out. Refrigerate overnight. 3. Cook in the oven at 350˚ for approximately 50 minutes or until chicken reaches internal temperature of 165˚ F and has a dark golden color. PAIRING Accompany with potatoes and fresh salad. Aji amarillo and aji verde are also a great addition. Course: Main dish Cuisine: Peruvian Servings: 4 people Cook time: 1 hour Total Time: 2 Hours, plus at least 6 hours marinating time
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INGREDIENTS • • • • • • • • • • • •
•
1 ORGANIC chicken 1lb of cooking salt 6 tbsp of dark beer 1 tbsp cumin 1 tbsp white vinegar 2 tbsp freshly ground black pepper 1 tbsp of green lemon 1 tbsp of rosemary 1 tbsp oregano 1 tbsp achiote or paprika 2 tbsp of hoisin sauce 2 tbsp of olive oil
3 Cups of water
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@GourmetPleasures GourmetPleasuresMagazine @GourmetPMag APRIL 2018 GOURMET PLEASURES | 7
Miami’s Top Ten:
Hakkasan By @ReneGourmet
F
rom the moment you enter the lobby of the Fontainebleau Hotel, you can sense that your evening at Hakkasan will be memorable, When you arrive at the restaurant’s location on the 4th floor, you are warmly greeted by three very pleasant and elegant hostesses. Once seated at your comfortable table, you begin to enjoy the beats of electronic music, preparing for your gourmet Chinese culinary experience, You can start your dinner with the “Hakka” cocktail, a perfectly blended mixture of top shelf vodka, sake, coconut passion fruit and lychee juice. Or, if you prefer, you can choose from a wide variety of sakes and champagnes. The menu is extensive, with unique dishes at this Miami Beach location that
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stand out. (Hakkasan has eleven locations worldwide ) We are making some suggestions but we’d like you to know that this is extremely difficult task since all of the food we tasted was spectacular. (and we ordered a lot! ) For appetizers, we recommend the lobster dumplings ( but only if you arrive early, They are so good they are almost always sold out). The Crispy Duck Salad is a delectable mixture of greens and superbly cooked duck. You will also not be disappointed with the Crispy butter and egg soft shell crab. For an entree, if you like duck, we strongly suggest the traditional Peking Duck with Petrossian caviar. We also urge you to try the delicious Sweet and Sour Pork with grapefruit and the very tender and succulent Black Pepper Beef.
Leave room for dessert. The Warm Chocolate Fondant is a fluffy chocolate cake baked to perfection and filled with a delicious chocolate fudge sauce. For a lighter dessert we love their delicate rice pudding. The service is flawless. The restaurant has a perfect amount of staff so that you feel well taken care throughout your entire meal but never rushed. The waiters, hostesses, bartenders, runners and managers all make you feel at home. All of these reasons make Hakkasan one of our top 10 restaurants in Miami deserving of our “Gourmet Pleasures” award.
Warm chocolate fondant
Chicken fried rice
Sweet and sour pork with pomelo Crispy duck salad
Crispy butter and egg soft shell crab FIND THEM AT
4441 Collins Ave, Miami Beach, FL 33140 www.Hakkasan.com (877) 326-7412 @HakkasanMiami
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Cultural Corner
Old Heidelberg
By Rene Buroz
900 W State Rd 84, Fort Lauderdale, FL 33315 / (954) 463-6747
By @ReneGourmet
I
was looking to reconnect with the gastronomy of my heritage, so I visited a small German restaurant named Old Heidelberg, located in Fort Lauderdale. ( It was recommended by a friend) and when I opened the front door I was pleased by its simple but very typical German decor. We were warmly greeted by two friendly hostesses, dressed in attractive but old-fashion German attire. Our waitress, Samantha, was exceptionally pleasant and very knowledgeable about the menu. She was so friendly we wanted to invite her to sit down and join us for dinner. She recommended the Goulash Soup, the Sausage Sampler Platter and the Schweinshaxe Old Munich ( roasted 10 | www.GourmetPleasures.com
pork shank). We decided to go with her suggestions, accompanied by a delicate Riesling wine. Our first course, after sampling two different homemade breads, was the Goulash Soup. It was a flavorful stew of meat and vegetables. The meat was soft and tender with delicate pieces of potatoes. The sausage sampler platter was spectacular. We were served three varieties; Bratwurst, Knockwurst and Kielbasa. Even though they were all pork sausages, they had distinctly different flavors. The platter included a tasty puree of potatoes and, of course, dijon mustard. Now for the star of the show, the Schweinshaxe Old Munich. I knew instantly by its ideal golden color that we were going to be extremely happy. The skin was as crispy as a cookie and
the meat inside was soft, juicy and full of flavor. It was served with sauerkraut (finely cut cabbage that had been fermented with various lactic acids ) a spaetzle dumpling, mashed potatoes and rice. It was perfection on a plate and definitely an excellent reason for return visits. Old Heidelberg has a variety of homemade desserts including Warm Apple Strudel, Black Forest Cake and German Cheesecake, among others. We particularly enjoyed the Strudel. The menu is extensive.You will find numerous German dishes not often seen on South Florida menus such as Prime Rib Stroganoff, Veal Cordon Bleu and Bavarian Roast Goose, Old Heidelberg is definitely a restaurant worth visiting. We are already looking forward to our next meal there.
Guilty Pleasures
The Salty Donut Miami’s Best Donut Shop
BY@ReneGourmet
W
e often struggle with the decision to indulge ourselves. Buying something extravagant or eating high calorie food may make us feel guilty and hedonistic. Some cultures and religions even find indulgence to be a sin. We’d like to take this opportunity to suggest that you “sin” at The Salty Donut, the home of exquisite handmade donuts. Located in the tourist district of Wynwood, you can easily find your way by looking for a long line in front of a small and simple shop. Once inside you will see a few tables, the kitchen where the bakers are putting finishing touches on their creations, and next to the cash register, a large wooden plate displaying the donuts of the day. It should be noted that The Salty Donut offers a menu with a fixed selection throughout the year and a weekly menu that varies. Among our favorites are:
The White Chocolate Tres Leches, a spectacular brioche soaked with a light and subtle blend of tres leches. It has a white chocolate crust on the bottom and is adorned with a sensational torched meringue. When you bite into it you taste all of these flavors together which makes it truly unique and delicious. Bacon in a Donut? Who could have imagined this? The Salty Donut offers you the Maple Bacon Donut, an incredible blend of brioche with pure maple glaze and bits of smoked bacon. These ingredients make an amazing combination. If you are a chocolate lover, we recommend the Nutella filled donut with cocoa glaze, topped with crushed hazelnuts. Other offerings include Guava and Cheese donut, a Flan donut, and Banana Hazelnut. A trip to The Salty Donut is definitely an experience like no other.
VISIT THEM AT 50 NW 23 St #112, Miami, Fl 33127 Arrive early as they are usually sold out. @TheSaltyDonut
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335 S Biscayne Blvd, Miami, FL 33131 / (305) 373-0063
LTR/ Hillarin Soto, CEO Rene Buroz, Ellen Rosenfeld, Lisa Coriaty
CRITIC FOR A NIGHT:
IL GABBIANO
E
with Lisa Coriaty
ach month Gourmet Pleasures will have dinner with an invited guest. This guest will be our “food critic” for the dining experience. This month’s guest was Lisa Coriaty. Lisa was born in Boston, Massachusetts to an Irish mother and an Egyption father which contributed to a rich cultural upbring. After completing her undergraduate degree in Visual Arts at Emerson College, she moved to Miami and completed her Master’s Degree in hospitality from FIU. She was a corporate language instructor but five years ago she decided to finally pursue her long time passion, making jewelry. She completed a full-time intense program with a certified master jeweler and is now creating beautiful artisan jewelry. You can see her gorgeous original pieces on her website www.jewelerchick.com or on her @Jewelerchick instagram account. GP: Lisa, one word to describe the evening? Lisa: Fun GP: What did you order? Lisa: I had the grilled octopus, grilled langoustine with risotto primavera and a perfect martini. The table shared a lobster ravioli in pink sauce special of the evening and for dessert a
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flourless chocolate cake and, of course, tiramisu. GP: What did you think of the menu? Lisa: I was married for many years to an Italian born in Rome and spent many vacations there visiting his family so I am very familiar with traditional Italian food. This menu was more Italian/ American, but good. GP: What was your favorite dish? Lisa: Definitely the grilled octopus. Whenever I see this dish on a restaurant menu I order it. il Gabbiano’s grilled octopus was fabulous. It was cooked perfectly. One of the best I’ve ever eaten. GP: How was the service? Lisa: The service was phenomenal. Our waiter was Sebastian and when I go back I’ll will be sure to ask to sit in his station. GP: Did the prices match the quality? Lisa: Luckily I was a guest, so I didn’t pay. Yes, this is not an inexpensive dinner, but all of the ingredients used in the dishes were of the finest quality. GP: Would you return to this restaurant? Lisa: Absolutely! GP: Lisa, since you are a jeweler, we have to ask you what jewelry should we wear when we dine here? Lisa: BOLD GOLD GP: What jewel would you compare this restaurant to and why? LIsa: A sapphire because it is vibrant, relatable, and understated but elegant. GP: Any final thoughts for our readers? Lisa: I loved the fact that they had Amaro Averna as an after dinner drink! Thank you Gourmet Pleasures for inviting me. I had a great meal with great people. I hope you invite me again.
Gourmet Diary
My Experience Judging Culinary Students
M
any years ago in Venezuela, I had the opportunity and honor to serve as a judge for students’ graduation exam at a prestigious culinary academy. Their final test was based on French fusion. The students had to create a perfect “marriage” of modern and traditional French flavors. The final evaluation was an accumulation of points earned for quality of service, table presentation, food preparation and taste. Points were also awarded for cost, biochemical processes, and oenology (the study of wines). The students had previously submitted their written thesis for approval and, thanks to their excellent theoretical work, they were all awarded the maximum grades with honors. On the day of this final event, I must confess, I was
By @ReneGourmet extremely anxious about what I was about to taste. Our first course was an excellent marinated appetizer well paired with an exquisite wine chosen by one of the sommelier students. After this we were taken to the entree table. I clearly remember the superb table settings. The food temperatures were ideal and the colors and flavors combined sublimely with the wine selection. The dinner was going along perfectly, until to my surprise, I felt a small wooden object in my mouth. I excused myself from the table and ran to the restroom, I then proceeded to remove a toothpick that had pierced my tongue. I then quickly and quietly returned to the judging table to complete my grading task. The students’ graduation, and possible professional careers,
depended on my evaluations. When I filled out the scores, I awarded the highest ratings that could be given. I did not write about my incident with the toothpick. However, when I gave my oral appraisals to the students, I revealed my unfortunate experience and showed them the evidence. Their faces turned pale, expecting the worst marks possible. I then explained that they had to be more careful in the future but I complimented them on their overall performance and excellent execution of the dishes. I told them I hoped that they learned from their mistake. I concluded my remarks by telling them that I looked forward to visiting any of their future restaurant endeavors because of their extraordinary culinary talents and I was certain they would never serve a toothpick again. APRIL 2018 GOURMET PLEASURES | 13