WWW.GOURMETPLEASURES.COM
AUGUST 2018
Miami’s Spectacular Summer Event
CEO’S LETTER
I can absolutely relate to the idiom “time flies when you’re having fun.” I can’t believe that this is our fifth issue. Thanks to my dedicated, and very talented staff, I am still excited every month publishing Gourmet Pleasures. I want to thank our followers for supporting us. Your comments and suggestions are greatly appreciated. We have received many letters from our readers and we love hearing from you. We received one letter that so impressed us that we reached out to the author and asked for permission to publish it. It is included in this month’s issue. The author asked to remain anonymous. This month’s cover story is about Miami Spice, a very important summer culinary event in South Florida. This is the time to dine out at all the restaurants you’ve been wanting to try. I hope our article is helpful and next month we will report on our adventures during this wonderful two month event. I’d love to hear about your own recommendations and experiences. Also in this issue are articles on two of my favorite treats, ice cream and tequila (although not necessarily at the same time). I hope you enjoy this month’s issue as much as I enjoyed putting it together.
Rene Buroz CEO/Founder
Content: 2 LETTER TO THE EDITOR:
19 HEAD TO HEAD:
4 FOOD & FITNESS
21 CULTURAL CORNER:
Opening a new restaurant
Starbucks vs. Dunkin Donuts
Hydration: Why it’s so important Loba
7 MIAMI’S TOP TEN:
25 CHEERS:
13 COVER STORY:
27 GUILTY PLEASURES:
Makoto
Tequila
Miami Spice
17 CRITIC FOR A NIGHT:
The Palm with Dr. Morganti
FOUNDER/CEO Gourmet Pleasures Rene Buroz (2018) Editor in Chief/ Creative Design Margie Castro Senior Editor: Ellen Rosenfeld Assosiate editor: Oswaldo Pisfil Editorial@gourmetpleasures.com PHOTOGRAPHY GP Photography @ReneGourmet @DroneProductions
Jaxson’s Ice Cream Parlor & Restaurant
31 GOURMET DIARY:
What makes a good restaurant?
CONTRIBUTORS Gabriela Morales Alex Forster Hillarin Soto Matt Wagner Lili Tique PUBLISHED BY Stage Wynwood LLC 2018 Head Office: 350 S. Miami Ave Ste. A Miami, Fl. 33130
FOR OTHER ENQUIRIES, PLEASE VISIT: www.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. @GourmetPleasures
Email: Contact@gourmetpleasures.com
AUGUST 2018 GOURMET PLEASURES | 1
LETTER TO THE EDITOR
Gourmet Pleasures recently received this letter from one of our readers. We were not only impressed by the author’s writing style but also with the content, so we asked permission to publish it in its entirety. The writer wishes to remain anonymous.
Dear Mr. Buroz, I have been reading your magazine since its inception and I wanted to share my experience with you. For some food lovers just discovering a new fabulous restaurant, food trend or amazing dish is not enough, they dream of opening their own restaurant. These “dreamers” think about the perfect name, the exquisite menu prepared by a highly skilled chef, the gorgeous decor and, of course, the absolute ideal location. In their vision, they see a dining room full of people, with a reservation list booked for weeks ahead, corporate clients begging for space to hold special events and rave reviews in 2 | www.GourmetPleasures.com
magazines, newspapers and online websites. I was one of these “dreamers” who decided to make my dream a reality. First the location. Of course, I wanted it to be ideal, a fashionable area where people want to come to see and be seen, but not so expensive that the prices on the menu were prohibitive. The location I chose was good, not perfect. I had a menu in my head, one influenced by all the outstanding dishes I had consumed over the years. If you want to be respected you can not just copy other restaurant’s recipes, you need to search for a chef that is capable of creating amazing new culinary masterpieces. Every high end restaurant owner wants to hire the famous chef who has won tv competitions or the
chef who has graduated at the very top of their class at a prestigious culinary institute. The problem is that these coveted professionals are in high demand and, therefore, very expensive. It took many many weeks for me to select the perfect, affordable, chef with a vision like mine. Now I needed a manager, the person responsible for all of the personnel and day to day operations. He,or she, had to be experienced, available almost 24/7, trustworthy with a pleasant personality, not an easy combination to find. The decor was very important to me and I spent a lot of time picking tables, chairs, colors etc. I knew what kind of plates, glasses and cutlery I liked when I dined at a restaurant, but I never realized how expensive these items were when you have to consider breakage and possibly theft. Finally, I tested out all of my choices with family and friends and, after receiving their feedback and suggestions and consulting with experts in public relations, I prepared for my opening night. Opening night was spectacular. My invited guests looked beautiful on my “red” carpet, where photographers took stunning pictures and a DJ spun my hand picked playlist. The chef worked magic in the kitchen and everyone seemed happy. Of course my guests had free food and drinks so why shouldn’t they be happy. Now it was time for the true test, opening for the public. I slept little, if any, the night before, arriving at the restaurant at the crack of dawn. Some of the staff came to work early, eager to make a good impression, others arrived exactly on
time, and some appeared late, which I decided to ignore because this was too important of a night and I needed to keep the atmosphere pleasant. The first night was not great. The amount of diners was in no way near the amount attending the grand opening, but I knew there was a difference between inviting people for a free meal and attracting paying customers. Then month to month I saw the true reality of my business, even though I never doubted my product. I discovered that my business was affected by the weather. People don’t like to go out if it rains, or if it is too hot or too cold. Reviews online were mixed. People are free to post whatever they want, whether warranted or not. Some of my staff was fantastic, but others didn’t even bother to call it they weren’t coming. Every single day there was a new problem facing me. I was working very hard, and sleeping very little. Still I persevered. The second year, my revenue was barely covering my expenses and my enthusiasm had waned. I decided to sell the business. The offers I received were ridiculously low but I finally accepted the least offensive. The day I signed the sales agreement was the day I started to recover my lost tranquility. I still thought about my wasted time, energy and money, but I did not regret having gone after my dream. My story is by no means unique. It is the story of hundreds of restaurant owners in the United States. A small percentage are able to survive and even fewer can boast of continued success. For most, owning a restaurant is a labor of love, the love of good food.
AUGUST 2018 GOURMET PLEASURES | 3
Hydration: Why it’s so Important (Part 1) By @MiamiRideLife
4| www.GourmetPleasures.com
Food & Fitness
O
ne of the most important things to remain aware of during any intense exercise, especially cycling, is proper hydration. Up to 60% of the adult human body is composed of water, which is the body’s most essential nutrient. Water has many extremely important functions such as participating in cellular reactions, metabolizing and transporting the carbohydrates and proteins that we consume into our bloodstream and regulating our internal body temperature by sweating. The amount of water a person needs to consume varies by age, gender and climate, but generally an adult needs about 2.5 liters per day. However, an active adult in a warm climate would require from 4 to 8 liters a day, depending on how much water is lost in the form of sweat. Not only is water lost when we sweat, but so is sodium, which is also an important nutrient.
In order to maintain excellent performance and good health, it is imperative that we provide our bodies with energy in the form of carbohydrates and that we ingest an adequate amount of water. It is important to end the myth that athletes who consume less water sweat and urinate less. The opposite is true. Athletes who drink more water sweat less since the circulatory system is provided with a greater volume of blood available to the skin for heat dissipation, therefore lessening the necessity for temperature regulation in the form of sweat. Athletes must never ignore the body’s thirst signals. Dehydration not only can cause a decrease in athletic performance, but also muscle cramps, headaches and vomiting. Extreme dehydration can be deadly. In next month’s issue we will write more about how to remain hydrated and provide you with some of our recipes you can make at home AUGUST 2018 GOURMET PLEASURES |6
MIAMI’S TOP TEN:
Makoto By @ReneGourmet
Located in the very luxurious and upscale Bal Harbor Shops is the Japanese restaurant Makoto. This dining establishment is elegant, with beautiful wood dominating the exquisite decor.
Short Rib Yaki Noodles 7 | www.GourmetPleasures.com
Chicken Wings
AUGUST 2018 GOURMET PLEASURES | 8
Dynamite hand roll
Japanese Wagyu
Yuzu chocolate cake
“The menu is simple, but by no means limited”
M
akoto’s spacious interior showcases a large sushi bar where expert sushi chefs create a large assortment of sushi and sashimi, including otoro and chutoro. Toro is the name for the fatty part of the tuna found in the belly portion of the fish. Due to its relative scarcity as a proportion to the entire fish it is expensive, but well worth the price. The restaurant also has seating at two outdoor terraces, one of which overlooks the interior of the mall and has a bar where you can enjoy a wide variety of cocktails and, of course, sakes. 9 | www.GourmetPleasures.com
The menu is simple, but by no means limited. Makoto offers hot and cold appetizers, salads, rice and noodle dishes, fish and meat. For an appetizer, Gourmet Pleasures recommends the Spicy Tuna Crispy Rice, which consists of a bed of crispy rice topped with tuna tartar and seasoned with just the right amount of serrano chili. This is an excellent combination of textures, with the tuna predominating. The Wagyu Carpaccio is spectacular. It’s dressing of ginger, garlic and truffle oil gives it a unique taste. For those who like bold flavors, this dish is perfect. Our CEO
@ReneGourmet always orders the Dynamite Hand Roll, which is prepared with baked crab, rice and creamy ponzu wrapped in rice paper. For main dishes, we recommend the Japanese Wagyu cooked tableside on a hot stone. This is not only a delicious dish but a fun experience. It is served with a sensational sesame dipping sauce. For fish lovers, we suggest the Miso Sea Bass. It is delicate and perfectly marinated. From the Robata menu, we like the King Crab with ponzu butter. Ponzu is a Japanese
sauce that is make from yuzu juice, which is a Japanese citrus fruit similar to lime, and soy sauce. This combined with butter highlights the crab so perfectly that you will be tempted to have a second order. Also on the Robata menu is fantastic grilled avocado and very tasty corn with citrus butter. In our opinion, it is almost mandatory to order the Short Rib Yaki Noodles. This is served in a hot stone vessel which finishes the cooking process as it is brought to the table. The server then gently mixes the dish tableside before serving. This noodle dish is “fit for a king.” When it comes to dessert, Toban Yaki is a clear winner. This combination of passion fruitwhite chocolate, almond cookie crumble and mango sorbet is heavenly. The perfect end to a perfect meal. The service is first class. The wait staff are knowledgeable, friendly and helpful. All of these reasons make Makoto one of our top 10 restaurants in Miami deserving of our “Gourmet Pleasures” award.
Spicy tuna crispy rice
Toban Yaki
FIND THEM AT
9700 Collins Ave, Surfside Miami, FL 33154 makoto-restaurant.com (305) 864-8600 @MakotoBalHabour
Wagyu Carpaccio AUGUST 2018 GOURMET PLEASURES | 10
King Crab
Shrimp tempura
Wagyu short rib kuro
Edamame
Rock shrimp tempura
Soft shell crab tempura 11 | www.GourmetPleasures.com
This Month’s Award We had the pleasure of presenting Makoto with the Gourmet Pleasures Award for being one of the top ten restaurants in Miami. Congrats from our team!!
Follow Us!
@GourmetPleasures GourmetPleasuresMagazine @GourmetPMag
AUGUST 2018 GOURMET PLEASURES | 12
Miami Spice
By @ReneGourmet
The summer months in South Florida can be brutal; 90 degree weather with scorching sunlight interrupted by torrential rain. No wonder tourists avoid the area and residents escape. But in August sometime wonderful occurs, Miami Spice.
Pasta marinara
B
eginning on August 1st and continuing until September 30th many of the best restaurants in the area offer Miami Spice menus. The Greater Miami Visitors and Conventions Bureau first came up with this idea in 2001 to help restaurant owners survive during this “off” season and this event has grown steadily in the last 17 years. This year over 200 upscale and fine-dining restaurant are participating.The concept is a simple one. Participating restaurants offer a $23.00 brunch/lunch menu and a $39.00 dinner menu (not including tax or tip) How to participate Participation is very easy. You do not need any type of subscription or additional payment, you just have to choose a restaurant from the Miami Spice list and plan a visit. It is important to book a reservation, if possible, since many locals and vacationers take advantage of these excellent dining “deals” and restaurants can be very busy. We suggest that you check the restaurants’ websites since not all locations offer this menu on the weekends. On some website you can see the Miami Spice menu. If not, you can request it at the restaurant and your server will happily provide it. Note: Some restaurants have the same Miami Spice menu for the entire two months, while others may 15 | www.GourmetPleasures.com
Garlic Naan
Octopus carpaccio
change it weekly. What’s Included This is a tasting menu of three courses, appetizer, entree and dessert. The portions vary depending on the chef’s criteria. Some restaurants serve you the same portion as their “regular” menu, while others may serve a reduced version. In terms of quality, we have to say that, from our experience in previous years, most of the participating restaurants offer the best of their cuisine. They want you to fall in love with their food and become a loyal diner. Of course, some dining spots do serve lower cost items as to not lose money, or you may see an upcharge for premium items. Drinks, valet parking, taxes and tips are not included. Undoubtedly Miami Spice is the perfect opportunity to visit those restaurants that you previously thought were too expensive, or to revisit some of your favorite places and enjoy a discounted meal. Among the restaurants we recommend, obviously, are those we have included in our Top Ten of Miami (visit www.gourmetpleasures.com) In addition, we suggest you won’t be disappointed if you try Toro Toro, Kyu, Naiyara, Capital Grille, Estiatorio Milos, Scarpetta, PM Fish & Steak House and Il Mulino NY South Beach. Do not forget to take advantage of this excellent culinary opportunity and let us know about your experiences. We’ll let you know about ours next month. Visit Miami Spice for more info at Www.MiamiandBeaches.com
Oysters
Spicy tuna roll
Tiramisu AUGUST 2018 GOURMET PLEASURES | 16
Critic for a Night
The Palm With Dr. antonio a. morganti
Porterhouse 14 | www.GourmetPleasures.com 17
This month’s “Critic for a Night” is Dr. Antonio A. Morganti. Antonio is a surgeon from Caracas, Venezuela. He has been in active practice for over 25 years specializing in Cosmetic Surgery and is a member of several international organizations related to his work.
Chocolate layer cake By @ReneGourmet
Gourmet Pleasures had dinner with Antonio at The Palm in Bay Harbor Islands. GP: Antonio, one word to describe your evening at The Palm. Antonio: Interesting GP: What did you order? Antonio: I ordered the Thick-Cut Applewood Smoked Bacon, Jumbo Lump Crab Cake and the Porterhouse with Brussel Sprouts. For dessert I ordered the chocolate layer cake. GP: What did you think of the menu at The Palm? Antonio: I was a bit surprised by the menu. I thought that because The Palm was considered a “steakhouse� that the menu would be about 80% meat and I was happy to see that there were many other options. GP: What was your favorite dish? Antonio: I genuinely like everything but special mention goes out to the smoked bacon GP: How was the service? Antonio: I thought the service was good. I noticed that a lot of the staff were young, which is a bit unusual to see in this type of restaurant, but they were very well trained, efficient and eager to please. GP: Did the prices match the quality of the food? Antonio: Considering the quality of the food, the atmosphere and the good service, the answer is yes. GP: As a cosmetic surgeon, you spend time considering aesthetics. What did think of the aesthetics of The Palm? Antonio: I think the restaurant was very successful in achieving the concept they were aiming for. GP: When you ordered the Porterhouse, where you concerned about its caloric content? Antonio: I am always aware of what I am putting in my body, but I believe that occasionally we can splurge. I like that the menu included the calorie count of the various options. GP: Any final thoughts? Antonio: I think a good restaurant is more than just about good food. A good restaurant needs quality ingredients, a welcoming and attractive environment and friendly and well-trained staff members. The Palm is successful with all of these things.
Three-cheese potatoes au gratin Colossal lump crabmeat cocktail
L-R/ Hilarin Soto, GP CEO Rene Buroz, Dr. Morganti AUGUST 2018 GOURMET PLEASURES | 18
Head to Head
starbucks vs du
19 | www.GourmetPleasures.com
unkin C
By @ReneGourmet
offee, oh coffee, we love you. Who doesn’t crave your welcoming aroma first thing in the morning? How many of us desperately need you in order to start our day, think, relax or even celebrate? I don’t think Gourmet Pleasures would exist without your help. Coffee is one of the most popular drinks in the world. We talk about coffee beans but in reality they are not beans. They are seeds. There are well over 100 species of this bean shaped seed, but the best and most popular are the Arabica and the Robusta. Over 60% of the “beans” consumed are Arabica, which is the milder of the two. It is sweeter and smoother with almost a fruity taste. Robusta contains more caffeine which contributes to its bitter taste and it has an almost peanutty after taste With the passage of time, prepared coffee has practically become an essential item. As the number of consumers grow so do the establishments that sell it. Today the two main competitors in this commercial market are Dunkin’ Donuts and Starbucks. Dunkin’ Donuts was founded in 1948 by William Rosenberg. Located in Quincy, Massachusetts its’ original name was Open Kitchen. Rosenberg changed the name to Dunkin’ Donuts in 1950. In 1956 the company began to sell franchises and today has over 12,000 locations worldwide. Dunkin’ Donuts uses 100 % Arabica coffee beans to produce their three different blends (original, dark roast and Dunkin Decaf ). They are, of course, known also for their numerous varieties of donuts, but they also sell many other food and drink items, including bagels, sandwiches and iced drinks. Their yearly revenue is over 800 million dollars per year. Starbucks was founded in 1971 by Jerry Baldwin, Zev Siegl and Gordon Bowker in Seattle, Washington. They currently have over 28,000 locations worldwide with a total revenue last year of more than 22 billion dollars. They do not sell franchises but do license some locations. Starbucks is well-known for their lattes, frappuccinos and loose-leaf tea drinks. Although they don’t usually sell donuts, they do sell a wide assortment of baked items, sandwiches and other food items. The answer to which of these two establishments has the better coffee depends on who you ask. Both brew a great cup of coffee but Dunkin’ Donuts is usually cheaper (price may vary depending on location ) and their menu is easier to navigate. Small is small, while at Starbucks small is “tall” Many people, especially the millennial generation, prefer the atmosphere at Starbucks. Their free wireless network provides a convenient workplace for some who come for a cup of coffee and stay for hours. Patrons of Dunkin’ Donut tend to drink their coffee, often accompanied by a delicious donut, and then leave for work. Gourmet Pleasures’ staff is divided on our pick for favorite. Which do you prefer? We’d love to hear from you. AUGUST 2018 GOURMET PLEASURES | 20
Pargo Frito 21 | www.GourmetPleasures.com
Cultural Corner
Avocado salad
lentil croquettes
LOBA
By @ReneGourmet
I
n our search for new cultural culinary experiences, Gourmet Pleasures recently dined at LOBA @loba_ miami. This is a small restaurant with only about eight tables and a bar for those who want to enjoy a glass of wine or draft beer. It’s decor is very original with the back of the bar displaying books mixed in with bottles of wine. We were served by a friendly waiter who was very knowledgeable about each dish and we are happy we followed his recommendations. We began our meal with lentil croquettes served on a bed of avocado cream and beef tzatziki. Tzatziki is a sauce of Greek origin made from yogurt, garlic and cucumbers and it very flavorful.. The croquettes were perfectly cooked; golden and crispy on the outside but moist on the inside. The combination of the lentils and the avocado was enjoyably unique. We love goat cheese so we had to order the Vincent Van Goat, croquettes made with fried goat cheese, local honey, pistachios and sea salt. It was so amazing that we immediately ordered a second portion.
LOBA’s selection of ceviches is very good as it is prepared in three different ways. Our favorite was cilantrillo with mariquitas. For those unfamiliar with latin cuisine, mariquitas are made with green plantains that have been thinly sliced then fried in hot oil and then sprinkled with salt. It is a Cuban version of “chips” For our main dish we ordered the Patacon, an 11 inch fried plantain, rib-eye steak, pork belly, rice, guacamole, pico de gallo and chimichurri. Not only was this delicious but it was fun to eat as you combine the different elements and create unique bites. We also enjoyed the Pargo Frito. This was a whole fried red snapper. The skin was extremely crispy and the fish’s juicy flesh was a delight. LOBA is a restaurant where you can find originality, creativity and, most important, excellent food. If you are craving Colombian cuisine this is the place to visit. AUGUST 2018 GOURMET PLEASURES | 22
Ceviche mexican Style
Chicharrรณn Pargo frito
Vincent Van Goat
Ceviche leche de tigre
Mariquitas 23 | www.GourmetPleasures.com
Patacones
ceviche three ways
Lentil croquettes Pargo frito
FIND THEM AT 7420 Biscayne Blvd, Miami, FL 33138 (786) 536-6692 @Loba_Miami Sides AUGUST 2018 GOURMET PLEASURES |24
TEQUILA By @ReneGourmet
25| www.GourmetPleasures.com
L
overs of good spirits often talk about tequila. We discuss the different brands and the types and processes of distillation. Many drink it in a Margarita, where it is mixed with citrus fruit juice to make a cocktail, but a true lover usually drinks it in a quick shot to fully appreciate the flavor and, of course, the quick effect. But how much do we really know about this beverage? Tequila is a mezcal, which is a distilled alcoholic beverage made from the agave plant. The agave
plant is native to Mexico and is similar in appearance to the aloe plant. To be classified as tequila, you must have at least 51% blue agave, however most quality tequila contain 100% of the plant. There are many well known brands of tequila such as Cuervo, Patron, 1800, Horseshoe and Alacran, among others. One of Gourmet Pleasures’ favorites is Don Julio, which owes its name to its founder Don Julio Gonzalez Estrada. Made in the same way since 1942, Don Julio Tequila is a Mexican masterpiece and the number one choice among the most demanding connoisseurs in Mexico. Don Julio Tequila comes in five varieties. The White is used predominantly in cocktails, such as Margaritas, and is somewhat sweet. The Reposado is aged for 8 months in American barrels and is softer with flavors of dried fruit. It is most commonly served on the rocks or with juice, such as grapefruit. The Aged is stronger with its own “personality”. It spends 18 months in barrels before bottling and has a citrus aroma. It is best consumed on the rocks or as a straight shot. The 1942 is our favorite. It has been aged for at least 30 months and has the exquisite sweet taste of the agave, oak and vanilla. It has a soft texture and is best enjoyed straight. The fifth variety is the Don Julio Real ( the premium of the brand). It is aged between 3 to 5 years in the best American white oak barrels. It has the delicate flavor of agave, dried fruit, vanilla, chocolate and coffee mixed with the smoked oak from the barrels. This is the best of the best. Enjoy a good shot of tequila and let us know what you think about our recommendations.
There are five types of tequila: White - It is used to prepare cocktails Gold - It has the flavor and color of caramels Reposado- It is aged a year or less in oak barrels Anejo - It is aged between one to three years in oak barrels Extra Old - It is aged for at least three years in oak barrels
Follow them at @DonJulioTequila
AUGUST 2018 GOURMET PLEASURES |26
Jaxson’s Ice Cream Parlor & Restaurant By @ReneGourmet
Turtle Sunday 27 | www.GourmetPleasures.com
Guilty Pleasures
W
e all enjoy a good meal in a restaurant. With relative ease we order our appetizer and main course, but when it comes time to order dessert we are conflicted. We worry about our diet and the calories we will be consuming. Ordering a decadent dessert almost feels like a sin. Imagine visiting a restaurant known mainly for their over the top ice cream creations. Gourmet Pleasures did just that and visited Jaxson’s Ice Cream Parlor & Restaurant located in Dania Beach. Jaxson’s was opened in 1956 by Morris Udell and is now run by his daughter. When you drive into the parking lot you feel like you have just arrived at a circus or county fair. The exterior is an explosion of colors; from the large red and white awning, striking signs, flashing lights, to the
mechanical attractions for children. Upon entering you find yourself in an old fashion candy store with an assortment of goodies that were popular decades ago; candy cigarettes, turkish taffy, and big league chew, among others. There is literally something for everyone. Once you are seated at your table you are suddenly overwhelmed by the decor. Jaxson’s is a museum of antiquities. Old fashion irons, telephones and traffic lights are surrounded by walls decorated with hundreds of auto licence plates from all fifty states, many sent to the owner by grateful customers. A friendly waitress serves you complimentary popcorn to munch on while you peruse the gigantic menu. On the table is a seperate menu which just lists the ice cream flavors available, from the common, such as vanilla, chocolate and strawberry, to the unusual, such as cotton AUGUST 2018 GOURMET PLEASURES | 28
candy and grape nut. Deciding what to order is almost overwhelming. We ordered the Classic Hot Fudge Sundae, Strawberry Shortcake, Super Jumbo Banana Split and the Chocolate Suicide. We love our job!!!. Each arrived looking spectacular; perfectly decorated with a lot of color, huge in size and each had an American flag perched upon a mound of fresh whipped cream. The homemade ice cream was perfect. It had great texture, creaminess and flavor. Its denseness, and the fact that it was slow to melt, told us that it contained a lot of fat, which is the key to good ice cream. The hot fudge was amazing and the in-house baked brownies and shortcake were superb. This is not a quiet place as every few minutes we heard either elephant roars, train whistles or sirens announcing a birthday, all adding to the totally unique experience. Even paying the check is not dull, as you do this at a “box office” in the front which is surrounded by toys. Jaxson’s is without a doubt an obligatory stop for lovers of ice cream, or desserts in general. This is just a fun place to visit and a good reason to break your diet. We did not feel guilty and we don’t think you will either.
Hot Fudge Sundae
Strawberry short cake 29 | www.GourmetPleasures.com
Fudge brownie sundae
Strawberry short cake
Find them at 128 S Federal Hwy, Dania Beach, FL 33004 (954) 923-4445
Strawberry ice cream
Popcorn AUGUST 2018 GOURMET PLEASURES | 30
What Makes a Go W
By @ReneGourmet
hat is the difference between a good restaurant and a bad restaurant? You would think this a simple question with a simple answer. Isn’t it all about the food? Don’t we go to a restaurant to have a good or, hopefully, great meal? The reality is that there is so much more involved. Today, especially with the ease of ordering food delivered to our door, people go to a restaurant for the experience and many things determine whether we have a good or bad one. Often our first impression of a restaurant occurs the minute we walk in the door. A warm greeting by a pleasant host, or hostess, puts us in a good mood, whereas being ignored or treated rudely can negatively. influence the rest of the night. One of the reasons we dine out is to feel pampered. A group of attentive servers, who anticipate our every need, without being invasive, can make us feel like kings or queens. A good restaurant needs to have good service. A pleasant environment is also imperative. Attractive decor, appropriate lighting and good music. that is played at a volume that does not interfere with our conversations, all contribute to a positive feeling about the restaurant. Where we are seated can be important. Tables placed too close together can have a 31| www.GourmetPleasures.com
Gourmet Diary
ood Restaurant ? adverse impact on our impression of the meal. Part of the environment depends on the other diners. The truth is that you can have a different experiences every time you visit the same restaurant. A table full of rude, or loud, diners can ruin our enjoyment of our food.. Of course, a good restaurant needs a effective manager who can defuse any potential problems. A good restaurant must serve wonderful food. There are two things that are essential for this to be accomplished. The first is the quality of the ingredients. You can not make good food with bad ingredients. The second thing necessary for a exceptional meal is a talented chef with a well trained and experienced staff. Even the highest quality cuts of prime meat can be terrible if prepared incorrectly. Here is where subjectivity enters into the picture. Not everyone’s palate is the same. What you may think tastes delicious may not be appealing to others. You may love the taste of cilantro in your dish while, because of a proven genetic variation, to others this herb tastes like soap. So what is the difference between a good restaurant and a bad one? A lot, including service, environment, food ( of course ) and the subjectivity of the individual diner. This is our opinion. What is your criteria? Let us know. AUGUST 2018 GOURMET PLEASURES | 32