Gourmet Pleasure February 2019

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FEBRUARY 2019

COVER

Valentine’s Day

The time my chef panicked

2 APHRODISIAC FOODS 14FEATURED STORY: 28 ON THE GO: That could spark romance Must Pasta

Lake Tahoe

CEO’S LETTER

This month’s cover story is about one of my favorite holidays, Valentine’s Day. It is really wonderful to have a day that is devoted to love. We hope you try some of our favorite spots for a romantic dinner or maybe dine at home and try cooking with some “aphrodisiac” ingredients.

Please let us know what you think about our Strawberry Chili Martini. This is one of my favorite new cocktails. February is also the month that we have the fabulous opportunity to attend the annual South Beach Wine and Food Festival. I hope you enjoy my Gourmet Diary article about what I endured as a participant. It was a grueling day but an amazing experience. I am looking forward to attending this year’s festival and enjoying it as a simple “ticket holder”. If you haven’t purchased tickets yet, I strongly suggest you visit their website now as events sell out quickly.

This month we are debuting a new column “Restaurant of the Month”. This month’s restaurant is Sapore di Mare, located in beautiful Coconut Grove. I had a great meal there and encourage you to try it out. In last month’s issue I completed Gourmet Pleasures’ Top Ten List of Restaurants for 2018. My staff and I are currently putting together next month’s issue which will feature the entire list and will be an easy guide for you to refer to next time you want to have a delicious meal. My next goal is to complete my top 50 list. I love my job!

I hope you have a wonderful Valentine’s Day. See you next month and, again, thank you for your continued encouragement and support for the magazine.

Rene Buroz CEO/Founder

Content: 2 APHRODISIAC FOODS

28 ON THE GO:

6 GOURMET DIARY:

36 CHEERS:

That could spark romance.

The Night my Chef panicked

Lake Tahoe

Strawberry Chili martini.

10RESTAURANT OF THE MONTH: 38 SOBE WFF: Sapore di Mare

14FEATURED STORY:

All you need to know.

Must Pasta

16 COVER STORY:

Valentine’s Day Celebration

24 GUILTY PLEASURE: Key lime pie FOUNDER/CEO Gourmet Pleasures Rene Buroz (2019) Editor in Chief/ Creative Design Margie Castro Senior Editor: Ellen Rosenfeld Assosiate editor: Oswaldo Pisfil Editorial@gourmetpleasures.com PHOTOGRAPHY GP Photography @ReneGourmet @DroneProductions

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 2019 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

FEB 2019 GOURMET PLEASURES | 1

Aphrodisiac Foods That Could Spark Romance

By Ellen Rosenfeld

OYSTERS

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Throughout history many foods have gained a reputation as being aphrodisiacs. The MerriamWebster Dictionary defines an aphrodisiac as an agent (such as a food or drug) that arouses or is held to arouse sexual desire. The word is credited to be derived from Aphrodite, the Greek Goddess of Love and Beauty. On Valentine’s Day, many couples sit down and enjoy dinner with their “significant” other, so Gourmet Pleasures thought we would take this opportunity to let you know about some foods that might may make your night a little more “romantic”.

We are certainly not doctors, scientists or sexologists, we have simple done some research into common food items (highlighted in b ​ old ​ print) that many claim can increase your libido due to the vitamins, minerals, or enzymes they contain. These nutrients can affect your hormones and energy levels in a positive manner. For example, avocados contain vitamin E, which helps you maintain youthful vigor and energy levels.

FEB 2019 GOURMET PLEASURES | 3

We hope you enjoy our Valentine’s Day Menu.

For an appetizer, we suggest o ​ ysters ​or a grilled or steamed a ​ rtichoke. Follow this with a salad which should include a ​ rugula, avocado ​and toasted p ​ ine nuts. ​An ideal dressing for this salad would be a vinaigrette using balsamic vinegar, ​olive oil, honey​and ​ pomegranate​juice. S ​ almon is perfect for the main course as it is loaded with protein which, among other things, increases stamina. It is also loaded with omega 3 fatty acids which can raise your serotonin levels, We love to bake our s​ almon ​with a mixture of melted butter, ​honey​and minced g ​ arlic. ​

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A perfect companion to the fish is a simple side dish of a ​ sparagus​, sauteed in o ​ live oil​ and garlic. ​There is no better way to end this meal than with a d ​ ark chocolate fondue, accompanied by fi ​ gs, banana​slices, s​ trawberries ​and c​ herries for dipping.

We want to mention that there are several other foods and beverages that could be considered aphrodisiacs since they are very expensive and are a sign of luxury and extravagance. Some people are seduced by opulence. These include truffles, foie gras, caviar, champagne and bone marrow.

No matter what you plan for your dinner, Gourmet Pleasures wants to wish you a very Happy Valentine’s Day,

CHOCOLATE FONDUE FEB 2019 GOURMET PLEASURES |5

The Night My C

BY @RENEGOURMET There are several nights a year that are huge for a restaurateur and Valentine’s Day is one of them. I will never forget my last Valentine’s Day as a restaurant owner. We had received more than 200 reservations weeks prior to the night and we were preparing for over 450 diners. Our first reservation was for 6:30 p.m and we were fully booked until midnight. The morning of February 14, everything was in place The ingredients had been prepped, pans were on the burners and prepared, and the mixing bowls, tools and equipment were set out and ready to go.

I felt fully confident that the night would go as smoothly as one could possibly expect in the unpredictable world of the hospitality business. I had even 6 | www.GourmetPleasures.com

hired extra staff, including my daughter who had been tasked with helping the hostess, and my son who would assist as a runner. At 6:30, much to my surprise, no one had arrived and at 7:30 the place was still empty. But at 8:00 an avalanche of people arrived almost as if they had all gotten together and had agreed to show up at the same time.

By 9:00 the room was full of hungry diners and we had a long list of names of people who had no reservations but were willing to wait for an available table. I was still confident that everything would go smoothly until one of my line chefs came looking for me in the dining room and urged me to come into the kitchen right away.

There I found my head chef slumped in a chair

Gourmet Diary

Chef Panicked

FEB 2019 GOURMET PLEASURES | 7

breathing heavily and sweating profusely. I was sure he was having a heart attack so I immediately called 911. The paramedics, after examining him, declared that he was having a panic attack.

Since he was obviously incapable of cooking I had no choice but to step in as the head chef, a position that I felt totally unqualified for but my some miracle nothing was returned to the kitchen and the waitstaff told me how much the diners were thrilled with “my” food.

Just when I began to feel confident that everything was under control my daughter came into the kitchen clearly distraught. The restaurant had a private VIP room that had been reserved weeks earlier by a couple due to arrive at 10:30 pm and they had prepaid for this rather expensive dining experience.

Earlier in the evening a group of people asked to dine in this room and I gave my permission with the express condition that they had to vacate this VIP section by 10:15 so that it would be ready for our prior commitment.

The couple that had reserved the private room arrived at exactly 10:30 but the group at the table adamantly refused to leave or change tables apparently “forgetting” our earlier conversation. I sent my manager to the table and even with the offer of complimentary drinks and dessert the diners still refused to move and became verbally abusive.

I then make the executive decision to do the only thing I could, I called the police who “convinced” the group that their dinner was over.

The night continued, the service flowed and I finally turned off the stove at 1:15 am, totally exhausted, but extremely satisfied with the knowledge that I had avoided disaster and had not disappointed my diners on this very special evening.

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FEB 2019 GOURMET PLEASURES | 9

Restaurant of the Month

SAPORE DI MARE By @ReneGourmet

Located on Grand Avenue in Coconut Grove is the sensational Italian restaurant Sapore di Mare. The name translates in English to “Taste of the Sea”

Fried cheese 10| www.GourmetPleasures.com

Cacio e Pepe

FEB 2019 GOURMET PLEASURES | 11

Fresh Mozzarella cheese

El chocolate en texturas

S

ome people would describe the space as small, but we prefer the word cozy.

The decor is reminiscent of the Amalfi coast and you soon forget you are sitting in a restaurant next to a convenience store. This restaurant is the creation of spouses Giorgia Calabrese and Matteo Paderni, who were both born in Italy and have worked together in restaurants around the world for over 18 years.

The menu is varied and includes soups, salads, fresh fish, meat and, of course, homemade pasta.

There are also daily specials. We started our meal with Burrata & Prosciutto di Parma. The cheese was fresh and creamy inside while the prosciutto was chopped to perfection and well-cured. We 12 | www.GourmetPleasures.com

also want to mention that the prosciutto was the freshest we have ever had in an American restaurant. We then had the Carpaccio di Carne.

This was a thinly sliced beef tenderloin. It was served with parmesan, arugula, artichokes, olives and sundried tomatoes, which all perfectly highlighted the tenderness of the beef. Then came the very enjoyable Ravioli di Aragosta, delicious ravioli stuffed with lobster meat and presented with cherry tomatoes and a delicate bisque. For us the dish of the night, without doubt, was the Cacio e Pepe, which did not appear on the menu but was offered as a special. Cacio e Pepe translates in English to “ pasta and pepper” a simple dish but Sapore di Mare’s version is anything but

simple. Our waiter stirred fresh homemade al dente pasta into the center of a small wheel of pecorino cheese. This was done tableside and was quite entertaining . The texture of the dish was extremely smooth with the perfect touch of pepper. You can order this with black truffles served shaved on the top, which we did. Words can not do justice to have fabulous this tasted. This is the dish that will have returning to this restaurant whenever we are in the mood for Italian food.

Our waiter suggested that we try the Branzino alla Griglia and we are glad we listened to him. The fish was juicy and flavorful. Our dessert was another “star” of the evening. The Sbrisolona de Nutella was whipped mascarpone cheese, biscotti crumbles and nutella. It was unique and delicious.

We would be remiss if we failed to mention the excellent service, knowledge and kindness displayed by the entire staff.

If you like authentic Italian food, visit Sapore di Mare, our “Restaurant of the Month.”

Cheese

FIND THEM AT 3111 Grand Ave, Miami, FL 33133

(305) 476-8292 Nutella dessert FEB 2019 GOURMET PLEASURES | 13

MUST PASTA

A healthy take on traditional pasta

By @ReneGourmet

Gourmet Pleasures recently sat down for an interview with Anna Addario about Must Pasta, a healthy pasta that she created with her partner Gisela Medina.

GP: How did the idea of Must Pasta come about?

Anna: Both Gisela and I come from Italian backgrounds and w e grew up with our Nonnas’ recipes. Traditional pasta dinners were a favorite of our families, but times have changed and we, along with many others, now want to eat a healthier diet.

Pasta is full of empty carbohydrates that contribute to gaining weight which for many people is a major problem. We were guided by our advisor Cesar Prato (@eztratego) and we started to experiment in creating a new pasta that we could eat daily without remorse. We wanted it to be innovative, irresistible, 14 | www.GourmetPleasures.com

inspiring and indispensable, which Cesar calls the 4 i’s. Our challenge was to create a version with the flavor, color and texture of the traditional pasta we were used to eating and loved, but also one that was high in protein and fiber and low in carbohydrates.

We wanted it to be gluten free, vegan and non GMO. This is the story of how Must Pasta (It’s a Must!) was born.

GP: How exactly is Must Pasta different than traditional pasta?

Anna: The main and most important difference is that Must Pasta is a healthy and nutritious pasta and is a complete “food” by itself. It has a very similar taste to our Nonna’s’ pasta but with important characteristics that make it unique. It contains high levels of protein (24 gr) and fiber (16gr) and a much lower amount of carbohydrates (38 gr). It is also an

ideal food for people with celiac disease because it is gluten free. It is perfect for vegans and those who want to maintain a non GMO diet.

GP: What are the main ingredients of your pasta?

Anna: The main ingredient of Must Pasta is our own freshly ground Chickpea Flour. It also contains tapioca flour, pea protein and coconut oil, which makes the mixture more homogeneous.

GP: Can you sum up the healthy benefits of Must Pasta in a few words? Anna: The biggest benefit of Must Pasta is that it is a complete food that contains high values of protein and fiber that are essential for good health and digestion. Also since it contains no gluten it is easier on our digestive system.

GP: Where can we purchase your products?

Anna: Our main point of sales is our website ​www. mistpasta​, com. This allows the public to shop for our products from the comfort of their homes or offices. You can also find our homemade, and very healthy, pasta sauces available for purchase.

Additionally we can be found at booth #184 of the Yellow Green Farmers’ Market in Hollywood, Florida and shortly in other Farmers’ Markets in the area.

Please visit our social media networks for updates on new locations.

GP: Do you have expansion plans?

Anna: Gisela and I, along with Cesar and our

families, are putting all our energy into expanding our business. We have only been in the market for 3 months and have already seen tremendous growth.

GP: Television programs like Shark Tank are popular now. Would you consider appearing on such a show?

Anna: We know the program and we would love to hear from them.

GP; How can we contact you and find out more about your products? Anna: Our website is ​www. mustpasta.com​. Also check out our instagram account @mustpasta and our Facebook Page-Must Pasta.

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Valentine’s Day Celebration

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By Ellen Rosenfeld

On February 14th, Valentine’s Day, we honor love. “Gourmet Pleasures” loves food, so our ideal way to celebrate this occasion is to go out for a fabulous dinner in a romantic setting.

We’d like to share with you some of our favorite spots for an amazing evening.

We strongly suggest that you make reservations in advance, as Valentine’s Day is one of the busiest nights of the year for a restaurant.

FEB 2019 GOURMET PLEASURES | 17

Lujoso cebiche

LA MAR This contemporary Peruvian restaurant not only serves sensational food but also offers a spectacular view of our beautiful Miami skyline. It is located at the Mandarin Oriental Hotel, Brickell Key. Call to RSVP (305) 913- 8358

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SMITH & WOLLENSKY This classic steakhouse serves the very best cuts of USDA Prime Beef. Located by Government Cut you can sit outside by the water and watch the cruise ships depart from port, reminding you how lucky you are to live in South Florida.

Call to RSVP (305) 673-2800

Steak and vegetables FEB 2019 GOURMET PLEASURES | 19

Oysters

MASTRO’S OCEAN CLUB Recently opened in Fort Lauderdale, this is the perfect spot for both meat and seafood lovers. The outdoor dining area affords you magnificent views of the canals and nearby mansions.

Call to RSVP (954) 561-4800

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RUSTY PELICAN With its dazzling waterfront location, this Key Biscayne restaurant is a classic of the area. Serving delicious contemporary cuisine, it is an excellent choice for some the freshest local seafood available.

Call to RSVP(305) 361-3818

Fish and vegetables FEB 2019 GOURMET PLEASURES |21

truffled pasta

IL GABBIANO If you love Italian food, and we certainly do, this is the place to eat in Miami. Located at the back of One Miami Building on Biscayne Boulevard, both their inside dining room and waterside terrace tables are superb sites for an enchanting evening.

Call to RSVP (305) 373-0063 22 | www.GourmetPleasures.com

THE MELTING POT For the romantics who think a perfect evening is staring into the eyes of their partner we suggest The Melting Pot in Cooper City. What could more loving than sharing fondue with your significant other?

Call to RSVP (954) 252-7234

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Key Lime Pie

By Ellen Rosenfeld

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Guilty Pleasures

South Florida is well known worldwide for its many unique and wonderful qualities.

Its population consists of people who have relocated from all corners of the world to enjoy the beautiful beaches, diverse and attractive architecture, world class sports teams and exciting nightlife. All of these attributes, paired with its pleasant climate, make this area an ideal place to live. When it comes to food, there are no shortage of excellent restaurants and exciting dishes readily available. If South Florida had an “official” food it would almost certainly be the delicious Florida Stone Crabs and if there was an “official” dessert there is no doubt that it would be “Key Lime Pie”

FEB 2019 GOURMET PLEASURES | 25

Key lime pie it is not known who first came up with this delicious pie but its history can be traced back to Key West, Florida in the early 20th century. Key Limes were grown commercially in the Florida Keys until a hurricane wiped out the crop in in the 1920s and farmers replaced them with the larger seedless Persian limes that are now more common in the United States. It should be noted that although there is little to no commercial Key Lime production in Florida, the Key Lime tree still remains a popular home landscape feature. Most Key Limes sold in grocery stores today have been grown in Mexico, Central America and South American. Key Limes and Persian Limes are not the same. Key Limes are more aromatic with a tarter and more floral juice and contain less seeds. Key Limes are also smaller in size. Key Lime Pie has become a very popular dessert and can be found on restaurant menus around the world. Gourmet Pleasures’ absolute favorite is served at Joe’s Stone Crabs. We also enjoy the pies sold at Fireman Derek’s and in Publix Supermarkets. This is a very easy dessert to bake at home since, beside the crust, the pie only has three basic ingredients: egg yolks, condensed milk and Key Limes. We’d like to share our tried and true recipe with you.

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INGREDIENTS: 1 pre prepared graham cracker crust 1 14 oz can sweetened condensed milk 4 egg yolks 1â „2 cup Key Lime juice The zest of 1 Key Lime DIRECTIONS: 1. Preheat oven to 350 F 2. In a medium bowl whisk together the condensed milk and egg yolks until well combined.

Add lime juice and zest and whisk well.

3 Pour mixture into prepared crust and bake 15-17 minutes.

4, Remove from oven and let pie cool on rack and then put into refrigerator for at least one hour prior to serving.

Enjoy!

FEB 2019 GOURMET PLEASURES |27

On The Go:

LAKE TAHOE

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By @ReneGourmet

Gourmet Pleasures took a well deserved rest during the Christmas holidays and traveled to Lake Tahoe to take advantage of their wonderful ski season and also to sample some of the fine restaurants located there. We stayed at the Lodge at Edgewood Tahoe, which was voted the #1 resort in the U.S. for 2018 by Travel + Leisure Magazine. This is a luxurious mountain resort with first class accommodations, spectacular views and, fortunate for us, three great dining options, The Edgewood Restaurant, Brooks’ Bar & Deck and Bistro.

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Our First Morning At The Resort We Had Breakfast At Bistro, Which Is A Casual Restaurant With Amazing Views. It Is Open For Breakfast, Lunch And Dinner. We Ordered The Avocado Toast Benedict Which Consisted Of Forked Avocado And Two Gently Poached Eggs, Served On Delicious Sourdough Toast; Hollandaise Sauce Was Served On The Side. We Also Enjoyed Exquisite Omelettes Which Were Accompanied By Amazing Home Fries Sauteed With Onions And Paprika. Our Absolute Favorite Dish Was The Warm Oatmeal Skillet. This Consisted Of Banana Bread Style Steel-Cut Oatmeal, Glazed Pecans And Banana Slices With A Touch Of Cinnamon.

We Had Never Tasted Anything Like It Before And We Were Extremely Impressed

By Its Flavor And Originally.

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Oatmeal Skillet

fruit platter

Eggs benedict toast

Avocado omelette FEB 2019 GOURMET PLEASURES |31

Tuna tartare 32 | www.GourmetPleasures.com

Cheese platter

Baked Brie cheese

After our first day of skiing, we decided to treat ourselves to a fine dining experience and so we went to the Edgewood Restaurant, where we received first class service in their elegant dining room, with floor-toceiling windows that let you look out and enjoy the stunning views of the mountains and the lake. We began our meal with the Classic Caesar Salad and then the Artichoke Hearts, which were seasoned with white wine and served with chili's, pistachios and gruyere cheese, Both appetizers were delicious. For an entree we chose the delicate Sea Bass with a sauce of lobster bisque, snap peas and tiger shrimp, This was a very delicate and flavorful dish. We also had the Lobster Fettuccine with roasted tomatoes, wild mushrooms, basil and creme fraiche, which was spectacular!

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For our farewell dinner, we returned to Bistro where the “star” of the night was the Creekstone Farms Prime Cowboy Cut Tomahawk Steak, with a thick, and slightly sweet, au jus that perfectly highlighted the taste and texture of the meat. The steak came with Bistro Steak Frites, and Lobster Mac-N-Cheese. We also sampled the Roasted Bone Marrow and the American Wagyu Carpaccio. Both appetizers were superb. We could not resist ordering dessert even though we were “full” and we got the Pot de Creme, which was similar in consistency to a Creme Brulee that was flavored with eggnog and rum.

We would definitely order this again.

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Caramelia chocolate mousse

Things to enjoy at or near Edgewood Lodge Edgewood Tahoe Golf Course The Spa at Edgewood Tahoe M.S. Dixie II - Boat Tours The Gondola at Heavenly - for stunning views of the mountains Casino at Harrah’s Lake Tahoe- gambling and nightlife Hard Rock Hotel & Casino Lake Tahoe gambling and nightlife Marcus Ashley Fine Art Gallery- fantastic collection of Dr. Seuss artwork The Shops at Heavenly Village - dining, shopping, live music and entertainment

Bone marrow Carpaccio

Eggs Benedict FEB 2019 GOURMET PLEASURES |35

Strawberry Chili Martini By @ReneGourmet

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Since February is the “month of love”, Gourmet Pleasures wants to recommend the perfect drink for your Valentine’s Day celebration. We’ve all heard about food items that some people believe are aphrodisiacs, but are there any drinks that can stimulate your libido? The answer is a definite yes! We’d like to recommend a cocktail that is both very simple to make at home, but also very “spicy” at the same time.

It is well known that chili peppers not only increase your body temperature, but they also dilate your blood vessels due to the capsaicin they contain and cause the brain to release endorphins, the hormones of “happiness”

INGREDIENTS: 8 medium size strawberries 2 small red chili peppers - sliced 1⁄2 lime - cut into wedges 3 oz vodka 1 oz Triple Sec or Grand Marnier 1 tbsp simple syrup of sugar Ice cubes DIRECTIONS: 1. Put strawberries, lime and 3 slices of chili peppers into cocktail shaker 2. Muddle with mortar until juices are extracted from ingredients 3. Add vodka, Triple Sec or Grand Marnier, and simple syrup or sugar 4. Add ice and shake vigorously until mixture is cooled 5. Strain drink into 2 well chilled martini glasses Optional: garnish with a red chili pepper Enjoy Happy Valentine’s Day!

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SOBE WFF

By @ReneGourmet This year the South Beach Wine and Food Festival will take place from February 20-24. This will be the 18th year for the festival which attracts well over 50,000 visitors during the 5 days. The event showcases the talents of the best wine and spirits producers and the most talented chefs and culinary personalities from around the world. Attending the festival is a fairly easy process, all you have to do is visit the website, decide which events you are interested in and purchase your tickets. The process is not nearly as easy if you are one of the chefs who desires to be 38| www.GourmetPleasures.com

at the event to feed the attendees.

Participation in the festival is complicated, time consuming and expensive. Several years ago my restaurant served guests at the festival and I’d like to share my experience with you. I am not entirely sure of the procedures now, but the year I participated the application procedure was a long and involved process. Once we received “our invitation� to cook, I, and my head chef, needed to chose the dishes we would be serving, keeping in mind that there had to be at least 5,000 bites of each selection. We decided

to offer one of our signature dishes, The Rene Boy, which consisted of crispy rice and smoked salmon topped with nuts. We also decided to prepare a 24 hour slow cooked pork belly and our bar’s most popular cocktail, The Martini Aijo, a refreshing apple martini with a citrus touch of yuzu. Since we were invited to be at the festival for two days, we needed to prepare 20,000 bites of food and 10,000 drinks.

We had to be ready for the human avalanche of hungry diners that takes place when the doors to the event are opened. People are there to taste the most amount of food they can in the least amount of time.

We had only an 8x8 foot space for “cooking”, hardly enough room for me, my head chef and our two assistants. The Rene Boy was particularly challenging as the smoked salmon had to be kept perfectly refrigerated to remain fresh. We had long lines for this “bite” as many of our visitors were familiar with our restaurant’s food and we were also the only one offering this gourmet fish. The two days now seem like a blur but we survived and I feel that we were successful since we received very positive feedback and many new visitors to the restaurant. Not only was there a tremendous amount of work that went into these two days, but it was also an extremely expensive experience, as the restaurateur does not receive any monetary compensation and the costs we incurred were huge. You might wonder if I would ever do this again.

The answer is a resounding, absolutely!

FEB 2019 GOURMET PLEASURES |39