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32 COVER STORY:
GORDON RAMSEY Hell’s KITCHEN
AUGUST 2019
CEO’S LETTER
This month I was able to do some traveling and enjoy a little summer vacation time. My first stop was Las Vegas, one of my favorite cities in the United States. While there I had the good fortune to dine at Gordon Ramsay’s Hell’s Kitchen Restaurant . This inspired me to feature this hard working and very talented chef on this month’s cover. I have also included in this issue a review of his newest tv show, Gordon Ramsay Uncharted. Another “stop” I made in Vegas was to the newly opened Vanderpump Cocktail Garden, where we enjoyed ourselves immensely. While in Boston, I gained about 5 pounds tasting the delicious cannolis and other sweet treats at Mike’s Pastry. When I returned home, I dined at Moises Bakery in Hallandale Beach where I continued to put on weight after indulging in their amazing Venezuelan delicacies. Time to go back to the gym! August’s Restaurant of the Month is Swan where my staff and I recently had an absolutely fabulous dinner. Since Swan offers a Miami Spice menu until the end of September, I encourage you to take advantage of this amazing opportunity to try their food at a much reduced cost. Speaking of Miami Spice, please continue sending us your recommendations and personal reviews. We really enjoy reading everything you have to say. Once again, thank you for your continued support. See you next month
Rene Buroz CEO/Founder
Content: 2 GOURMET DIARY
44 REVIEW:
6 CULTURAL CORNER:
52 GUILTY PLEASURES:
16 LORD JONES:
60 CHEERS:
The evolution of gastronomy in South Florida Moises Bakery
CBD oil Gummies
22RESTAURANT OF THE MONTH
Uncharted by Gordon Ramsey
Mikes Pastry Boston
Vanderpump Cocktail Garden
Swan
32 COVER:
Hell’s Kitchen with Gordon Ramsey
40 OPINION:
Dear Celebrity Chef... FOUNDER/CEO Gourmet Pleasures Rene Buroz (2019) Editor in Chief/ Creative Design Margie Castro Senior Editor: Ellen Rosenfeld 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
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Gourmet Diary
The Evolution of Gastronomy in South Florida
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By @ReneGourmet
For over 40 years I have had the wonderful opportunity to dine in hundreds of restaurants in the South Florida area. During this time, I have seen many restaurants open, many close, many succeed and even some become classics. I have enjoyed meals at Joe’s Stone Crab, The Rusty Pelican, Mortons, The Forge and many other iconic spots. But over the years, what is in fashion has changed. South Florida has seen a rapid growth of population, partly due to the influx of residents from other states who have become attracted to the lifestyle and business opportunities available here. In addition, hundreds of thousands of immigrants have moved here seeking a better way of life. Both groups brought with them new customs and cultures which have contributed to new flavors and styles of restaurants.
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This area has experienced the expansion of new cities and towns, many of which have become gathering places for our new residents who want to continue to enjoy their own food traditions. In the same way, culinary concepts and criteria have changed. For example, formal restaurants that required men to wear a tie and jacket are now rare. Diners now prefer to dress more casually and restaurants have adapted to this trend. We now see restaurants with open kitchens, common tables, and the merger of different food styles, all of which have been brought here from other areas . All of these factors have greatly contributed to the development and growth of the gastronomic activity in South Florida. Many renowned chefs have bet on our area by opening restaurants under their brand, global chains already have a local presence and practically every important country in the world has their food represented here. Food events such as The South Beach Wine and Food Festival, local competitions and reality shows, specialized food markets and multiple food delivery services can now be enjoyed by our residents and visitors alike. We even have Miami Spice, which is a specialized event to help restaurants out when the tourist season is low. This event was created in 2001 in the aftermath of 9/11 when few people wanted to travel. Miami Spice is an excellent opportunity to become acquainted with some of the finest restaurants in South Florida at a truly inexpensive price. We highly encourage you to take advantage of this wonderful opportunity. Finally for these, and many other reasons, I personally believe that South Florida is on track to become another great gastronomic capital of the world.
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CULTURAL CORNER
Moises Bakery
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By @ReneGourmet
For those people who have relocated to the South Florida area from other countries if is often difficult to find places where they can enjoy the cuisine of their cultures. No matter where you were born, there is almost nothing better than eating the things that you so fondly remember from your childhood, whether it is a main dish, a sweet treat or a delicious beverage. Moises Bakery is the place to go for Venezualans who are “desperate� for their beloved foods.
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Arepa Reina Pepiada
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Gourmet Pleasures recently visited Moises’ Hallandale Beach location after a friend recommended it. Moises also has a location in Miami Beach at 73rd and Collins Avenue. Moises is a medium size simple place with several tables located both indoors and outside where you can comfortably sit. Their menu is large with baked goods including breads and sweets, empanadas of various types and fillings, cachapas, arepas and other typical Venezuelan dishes such as the Pabellon Criollo.
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Venezuelas goodies
We started our food journey by ordering the traditional ham cakes which were served hot which is the tradition in Venezuela. Their soft dough was loaded with delicious ham inside. This is one of the best preparations of this dish we have ever tasted in South Florida. We followed this with the Cachapa with cheese. The dough was made with corn and had a sweet taste. To us this was a delicacy. You have various choices when you order the Venezuelian Arepas, such as meatloaf, black beans, cheese etc. At the suggestion of one of the restaurant’s employees. we tried the Pepiada Queen, which was a combination of chicken, avocado, some spices and mayonnaise. The dough was perfect and the filling exquisite. Then it was time to try the Golfeados, often nicknamed Venezuelan cheesy balls or sticky buns. For those of you unfamiliar with this sweet and salty treat, golfeados are soft rolls filled with panela or muscovado sugar, some cheese and a touch of anise seeds. Moises’ preparation of this iconic dish was superb.
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Berlin sweets
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We also sampled their cheesecake, Tequenos and Berlin. Everything was extremely tasty. Some the of usual Venezuelan “goodies” that you can buy such as torontos, galak, susy, ovomaltina, samba and others are displayed on the counters, We would like to thank our friend Sabrina Ayala @ sseaofcolors for “taking us by the hand” on this tour of Venezuelan cuisine. We will be returning soon to try many more of their dishes. Congratulations Moises @moisesbakeryhallandale on a job well done.
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Lord Jones CBD OIL
Recently I have become interested (obsessed) with the benefits of CBD oils and edibles. I first started reading about them while I was experiencing almost debilitating pain in my shoulder and was dosing myself with 3 liquid Advil a day, something that I do not recommend. I finally decided to visit an orthopedic doctor who diagnosed me with chronic degenerative arthritis. His told me to continue taking the Advil as it was helping me. Then I had routine blood work done at my internist and found out that I had a vitamin D deficiency and that I needed to take a supplement of 2,000 units of D3 once a day. I have since found out that this deficiency is very common. After a few days of taking the vitamins, I realized that I no longer had any pain in my shoulder. Of course, I returned online and discovered that vitamin D lubricates your joints, something that my doctors never told me. I’m not sure if they even knew this. AUGUST 2019 GOURMET PLEASURES |17
I have been taking the D religiously for 8 months now and the pain has never returned. When I was researching CBD, I read that many people claimed that it is really good for reducing anxiety, stress and a restless night’s sleep. I suffer from all of these. My sleep issues are the most troubling. Yes, I do fall asleep but I usually wake up numerous times during the night, tossing and turning, and often get up in the morning exhausted. My doctor told me that this is a common problem as we age and there is not much you can do about it. I travel to Los Angeles several times a year and have been tempted to visit one of the many stores that sell THC and CBD, since “pot” is legal there, but when I looked at the different store websites I was overwhelmed by their “menus”. I was not looking to get high, I just wanted to reduce my anxiety and sleep peacefully. I was also wary of bringing anything back on the plane to Florida, as spending a night in jail is not on my bucket list. I am far from an expert, but I do know that both THC and CBD come from closely related plants. The big difference is that THC gets you high and CBD doesn’t. It seems like CBD is legal in many states where THC has not yet been legalized and it is becoming very common to see it offered in many stores in the South Florida area.
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Recently I went to Bed Bath and Beyond and as I entered the store, there was a big display of CBD essential oils. However, with so many manufacturers and products, it is hard to decide which is the best to buy. Several months ago I read an interview with a famous actress who spoke about her positive experiences with Lord Jones CBD Gummies. After that, I noticed it pictured, written about and recommended in my many lifestyle magazines. People spoke about them as the Rolls Royce of CBD edibles, being not only effective but delicious as well. I then visited their website and saw that they could be shipped to a South Florida. I still hesitated, but did bookmark their site. After receiving an American Express gift card for my birthday I decided to “take the plunge” and buy them. I did have a question that I emailed the company and I was very pleased with their prompt and professional reply. I must mention that they are not cheap. Nine gummies are $45.00, with some seasonal flavors slightly higher. I ordered them on a Monday, they were shipped on Tuesday from California and I received them on a Thursday. When I opened the package I was a little shocked. The box was tiny, much smaller than it looked online, but the gummies did look delicious. The online description recommends starting with one, or for some people 1⁄2. Since I was busy the last few evenings and I wanted a perfect time to evaluate their effectiveness, I have not tried them yet. Tonight is the night. To be continued......
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Sunday 6:00 pm. So I just ate half of one of the lemon flavored gummies. I did some research this afternoon and it seems that it could take as long as 3-4 hours to realize the effects of edible CBD products. The taste was just ok. I definitely wouldn’t describe it as great. There was also a rather strong and distinctive after taste, but nothing terrible. Now I’m just waiting to see what happens. Sunday 8:00 pm. The after taste lingered for quite awhile, but thankfully it is now gone, I can’t say that I feel a huge difference in my mood, but I do feel more at ease than I normally do. I must admit that I did have a glass of wine, as I normally do each evening, but I have no desire for another. I think the true test will be how I sleep tonight, since that is the primary reason I bought the gummies. I’ll get back to you tomorrow morning, Monday 8:00 am. - Before I tell you about how I slept last night, I want to mention that by 9:00 pm last evening I did feel noticeably calm and peaceful. I did not feel “high” but I felt good!. While normally I would have considered another glass of wine, the temptation was nonexistent. I fell asleep fairly easily but that is not unusual. I did wake up several times during the night, but fell back to sleep within seconds. I woke up this morning feeling more rested than usual.
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Final thoughts First I want to stress the fact that I am very much a novice when it comes to CBD. I am not encouraging anyone else to try it, I just wanted to share my personal experience as I think I am not alone in my struggles and others may benefit from my story. It is also not an advertisement for Lord Jones. There are many products available, theirs is simply the one I chose for my experiment. Since Gourmet Pleasures focuses mainly on food, I need to say that Lord Jones CBD Gummies are not delicious and would never replace my favorite “jellies” as a treat. However, I do think that I experienced subtle, but pleasant. effects from eating just 1⁄2 of the “candy”. Will I eat another one? Absolutely although, as they are somewhat expensive, I don’t think this will be a daily event. If anyone has any questions, please feel free to contact me at our email address. And if anyone is experiencing unexplained joint pain, ask your doctor to check your vitamin D levels.
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Restaurant of the Month
SWAN
Duck Breast 22 | www.GourmetPleasures.com
By @ReneGourmet
With Swan and Bar Bevy restaurateur/entrepreneur David Grutman, has once again demonstrated to South Florida, and probably the rest of the country, how truly talented he is. Located in the Miami Design District his new “in spot�, in partnership with singer, songwriter and record producer Pharell Williams, is the perfect blend of elegance combined with minimalism and class and, of course, excellent gourmet cuisine.
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Gourmet Pleasures recently dined at Swan to celebrate our Senior Editor Ellen Rosenfeld’s birthday. There is a beautiful and well planned outdoor seating area in the front which you walk through to enter into the main dining room. Even though the summer months are often a slow time for Florida restaurants, we knew that Swan would be busy and we made our reservations well in advance. We were very pleased that we were immediately seated upon arrival. Within seconds of being seated, waitstaff arrived asking our preference of water, flat or sparkling, and after noticing how some of the party was dressed, offered the option of black napkins instead of the white that were on the table. This is a small detail but, to us, one that is an early indicator of good service. Our waiter, Arnaud Guinet, then arrived and after introducing himself offered suggestions for our cocktails. For Ellen, whose liquor of choice is vodka, he suggested the Swan Mule and assured her that if she did not like it he would exchange it for something else. True to his word, he returned soon after she tasted it making sure it was to her liking, which it very much was. Arnaud was then joined by the sommelier Esteban Arce who guided us through the extensive wine and champagne menu, making suggestions based on our preferences. We ordered a bottle of Champagne Laurent Perrier Rose, which he expertly served after first showing us the label, checking its temperature and skillfully decorking. Arnaud helped guide us through the menu, which is somewhat limited but does offer something for every taste. He was knowledgeable about every dish and made some suggestions. We are very happy that we listened to him. To begin, we ordered several of the “small plates” that were served family style.
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Corn, Corn, Corn
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Swan Ceasar
We started with the Corn, Corn, Corn which was a creamy polenta with brown butter and topped with popcorn. It was crunchy and delightful. The Charred Octopus with smoked hummus, nduja and olive chimichurri was another winning dish, The octopus was tender and perfectly cooked and the combination of the hummus and chimichurri was an ideal addition. Our CEO, Rene Buroz insisted we try the Short Rib Ravioli with a red wine reduction horseradish and crispy garlic that he had been craving it since he tasted it at a Mother’s Day Brunch at the restaurant, It
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was as good as he remembered. We almost licked the plate. The surprise of the night was the recommendation made by Esteban Arce, the Ricotta Gnudi with preserved truffles and parmesan. These gnocchi like dumplings were light as air and their delicious flavor is unforgettable. We will certainly order them everytime we return. After watching a waiter serve a nearby diner the Swan Caesar we decided that we had to order it. This is unlike any caesar salad you have ever seen. It almost looks like a bunch of romaine lettuce standing upright, with a dusting of rosemary infused breadcrumbs and parmesan cheese on the top. After its presentation, it was carefully cut up for us by the server. The dressing was creamy with a touch of soy sauce.
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Soufflé Nutellizé
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For a main dishes we ordered the Dry Aged NY Strip Steak, which at 12 oz easily served two. It was cooked exactly as we asked. We also had the Duck Breast with pumpkin and king trumpet mushrooms. This was different from any duck we have ever had before and it was absolutely fantastic. We were somewhat hesitant about pumpkin with duck but once we tasted the combination, we couldn’t stop dipping the meat into this delicious puree. The king trumpet mushrooms were amazing. We sampled several dessert and our favorite was the Souffle Nutellize which was made with homemade nutella and was served with cookie butter ice cream. This was a great dessert. After we finished eating we made our way to the second level and enjoyed the ambiance, drinks and music played by the DJ at Bar Bevy. Everything about our evening at Swan was fantastic. We loved the food, atmosphere and service, A special thank you goes to Arnaud Guinet and Esteban Arce for the wonderful attention they gave us. In our opinion, Swan is currently one of the best restaurants in South Florida.
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L/R Arnaud Guinet, Rene Buroz, Esteban Arce. 30| www.GourmetPleasures.com
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Cover
Celebrity Chefs
Hell’s Kitchen
By @ReneGourmet
For several decades, many celebrities, including TV and movie actors, sports stars and famous singers, have opened their own restaurants. Some because they simply love food and others because they see it as a place to gather with their friends or view it as a smart business opportunity. These endeavors range from sports bars to fast food franchises and fine dining establishments. The Woods in Juniper Beach, Fl. is owned by Tiger Woods. Michael Jordan owns Michael’s Steakhouse in several cities and the award winning actor Robert De Niro is a co-founder of the famous Nobu. Recently Pharrell Williams, the well-known rapper, singer and songwriter, teamed up with Miami’s restaurateur and club owner David Grutman in the opening of Swan in Miami. Many times visitors to these types of restaurants go with the illusion of seeing these owners, or their famous “friends”, rather than simply to enjoy a great meal. However, when the owner of the restaurant is a chef who is known for their television shows featuring them criticizing or disqualifying the food of other chefs, diners often go for the express purpose of seeing if the chef is really as good as he claims and they tend to be more critical and unforgiving of even the tiniest of mistakes.
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Lobster Risotto
I am writing this because during a recent vacation I visited Hell’s Kitchen, Las Vegas owned by Gordon Ramsay, perhaps the most judgmental and illtempered chef on television. Gordon Ramsay, for those who are not familiar with the name ( I sincerely doubt there are many, if you read Gourmet Pleasures) is a British chef, restaurateur, writer, television personality and food critic who was born in Scotland. He opened his first restaurant in Chelsea, London in 1998 and, according to his website, now owns 35 restaurants globally. During his long career, several of his establishments have received Michelin stars. As successful as he is as a restaurant owner and operator, most people are familiar with his name from his television career. His “Hell’s Kitchen” first aired on American TV in 2005 (based on his popular 34 | www.GourmetPleasures.com
British TV show) and continues to this day. He also hosts Masterchef, Masterchef Junior, 24 Hours to Hell and Back and Gordon Ramsay’s Kitchen Nightmares, among others. On all of these shows, he is enraged by even the smallest of mistakes made by the chefs and front of house staff and often admonishes them with loud four letter words. We were curious to know whether he holds his own restaurants to the same high standards. I must admit that my own criteria for this meal was perhaps higher than normal and somewhat predisposed due to his television persona but I still remained, I hope, somewhat open minded. The outside of Gordon Ramsay Hell’s Kitchen Las Vegas is almost an exact duplicate of what appears on the television show, which is actually filmed in a
modified warehouse and several sound stages in Los Angeles, rather than an actual working restaurant. The entrance features the signature HK initials with the trident in the middle, all of which is lit to look like it is on fire. The interior is spacious and somewhat simple, but also well decorated with an open kitchen where you can watch the sous-chefs in action and allows you to “hope� Gordan Ramsay will suddenly appear and start yelling orders and obscenities. There is also an area featuring merchandise that you can purchase, such as cookbooks and chef coats.
Herlom Tomato Salad
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The hostesses are dressed in red uniforms and the waiters and runners are in casual, but still elegant, attire. You can immediately see the attention to detail with all of the staff. The waiters are extremely knowledgeable about the menu and eager, if asked, to guide you to your perfect meal. We decided to order some of Mr Ramsay’s most famous dishes, many of which we have seen prepared on his television shows. Did we mention that we are avid viewers? We began our meal with the Pan Seared Scallops. They were served with a Spanish pea puree, pickled fennel and sherry braised bacon lardons. The scallops were cooked to perfection. They were juicy and well seasoned. The pea puree was exquisite and, to be honest, I am not usually a fan of peas. This was a great starter. We also shared the Lobster Risotto appetizer. The consistency of the rice was as good as any we have tasted, including those in Italy. The lobster was extremely tender and you definitely could taste the delicious flavor of the truffles that were used in the preparation. The Wagyu Meatballs is another appetizer that we highly recommend. For an entree, we knew we had to order the Beef Wellington, having heard Chef Ramsay call it his signature dish many times. It was as good as he boasts. He demands
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that it be served medium rare, and although we prefer our meat medium, we now understand that some dishes are better cooked at the chef’s desired “temperature” This was definitely premium quality meat and was so tender that no knife was required. The crispy puff pastry had just the right texture. The Braised Short Ribs served with a Yukon Potato Cake, Bloomsdale Spinach, crispy fried onion rings and a beef jus was equally outstanding. You could tell that the meat had been cooking for hours. It was extraordinary and we would definitely order it again. For dessert our waiter suggested the Pineapple Carpaccio, which had a citrus foam, coconut sorbet, passion fruit and coriander. It was a light dish, but full of flavor and its presentation was very original, since it came served on a tray of dry ice which produced an aura of smoke. Simply stated, this was a perfect meal with excellent service, expertly prepared food, good choices in cocktails and wine and a spectacular atmosphere. Chef Ramsay has, in our opinion, earned the right to be critical of other chefs who do not live up to his high expectations of what qualifies as gourmet cuisine.
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Opinion
Dear Celebrity Chef... Your front of house ruined my birthday dinner.
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By Ellen Rosenfeld
Having just read @renegourmet’s article concerning Gordon Ramsay’s Hell’s Kitchen Las Vegas I felt compelled to share my recent experience at your restaurant. Since I have always believed that “if you have nothing nice to say, don’t say anything at all,” I will not be mentioning the name of your establishment, but for the benefit of our readers I will say that this establishment is a very expensive and well known spot much associated with your name (one extremely familiar to lovers of fine food and it isn’t Chef Ramsay ) and is located in one of the finest 5 star hotels in the Los Angeles area. I recently traveled to LA to celebrate my birthday with my sons, their wives and my 3 (adorable) grandchildren. Before the trip, my grand-daughter, who is 7 years old going on 20, asked if she could pick the restaurant for our celebratory dinner and my immediate answer was “ absolutely”. I was thrilled when she picked your restaurant, since we had celebrated my birthday there several years before and immensely enjoyed the experience.
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We were a party of eight, five adults and 3 children, 3 years old, 4 years old and the aforementioned 7 year old. Before I continue, I feel it is necessary to tell you that throughout the entire meal, which was extremely long, all of the children were perfectly behaved. They did not leave their chairs and they were very quiet. In fact, a fellow diner at the restaurant approached our table and complimented me on what a wonderful family I have. Upon being seated, my son requested bread which took 40 minutes to arrive with the excuse that it was freshly baked. Seriously? The beginning of the meal seemed to go without any other negative experiences, but maybe we just didn’t notice as we had not been all together for a while and were busy “catching up” . Then the main dishes were served, all except for my younger son’s entree. We all waited to eat until he was served, however it seemed that your waitstaff had no idea his meal was missing as no one approached the table. After several long minutes we finally found it necessary to call the waiter over and asked what the hold up was. He quickly rushed to the kitchen and returned telling us it had to be remade. What? It was obvious that he had never put the order in and I made the mistake of quietly voicing this which caused my son to get angry at me as he hates any “drama” in a restaurant. That was the end of my lovely birthday dinner. By the time
they brought his dish, which came out burning hot, I had lost my appetite and had only two bites of my food, which by this time wasn’t very good and that’s being generous. It certainly did not live up to your renowned reputation for dozens of years as a celebrity chef. We then ordered ice cream for the children which took a good 30 minutes to be delivered to the table. Really? It would have served you right if the children had become wild animals by this point, but I am extremely proud that they didn’t. When your staff finally served my birthday dessert, it was not what my family had ordered and it took an additional 20-30 minutes to arrive and this was only after my daughter-in-law had to leave her seat and complain to the hostess. This was not a leisurely paced meal, this was a meal served with horrible service, perhaps the worst I have ever experienced. I am sorry if this letter is somewhat disjointed, but I am still extremely upset about the evening. The point I am trying to make is this, your food is only as good as your front of house and, in this case, your front of house was awful and that is how I will remember my birthday dinner and your restaurant. Sincerely yours, Ellen Rosenfeld
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Gordon Ramsey
Uncharted By @ReneGourmet
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Gourmet Pleasures recently watched the premier episode of Gordon Ramsay’s Uncharted now being shown on the National Geographic TV channel. The show is vastly different from his other current television shows, such as Masterchef and Masterchef Jr, Hell’s Kitchen, 24 Hours to Hell and Back and Kitchen Nightmares, as this does not focus on gourmet cooking or restaurant dining, but rather on unique flavors, places and cultures. This is not only a food show, but also an adventure show. In this production we are treated to a somewhat softer side of this world renowned chef, although his vocabulary still includes his signature four letter word vocabulary.
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The Cambridge Dictionary defines the adjective uncharted as “a place or situation completely new and therefore has never been described before.” Although this is not strictly true of the locations Chef Ramsay visits, these are far from the usual tourist locations we are used to seeing on television. Episode 1 takes place in Peru’s Sacred Valley. This is not the Peru we know from the cuisine of famous chefs such as Gaston Acurio and Franco Noriega, both of which have been featured in our magazine. Peru’s Sacred Valley is a region in Peru’s Andean Highlands which formed the heart of the ancient Inca Empire. This is an area of extremely high altitudes with towering heights of up to 3,000 miles above sea level, therefore creating unique cooking challenges and equally unique foods. Chef Ramsay’s first “adventure” is a 1300 ft climb up a sheer rock face with Chef Virgilo Martinez, one of the new generations of Peruvian chefs who is known for promoting the spread of Peruvian cuisine with modern cooking techniques while using indigenous Peruvian ingredients, especially those from high altitudes. When they reach their destination, they share a snack that looks like a dinosaur bone but is actually alpaca jerky.
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Chef Martinez challenges Chef Ramsay to a cook off which is featured at the show’s conclusion and is extremely entertaining, From there, Gordon Ramsay continues this 5 day adventure by visiting a family living 5,000 feet higher “for a lesson in the art of Andean cooking” The family uses only the ingredients found from the land and prepares them using techniques dating back to the Incas. For the viewer, this is a “trip back in time” . The show also features the chef “roping” a cactus from the edge of a cliff to capture worms which locals consider a delicacy tasting like a cross between shrimp and calamari. He fishes in Lake Huaypo, which is 11,000 feet above sea level and is the highest river in the world, and he tastes fruit from the
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Cajabamba Jungle where giant mango grow in trees 100 ft up. The final segment features his cooking challenge from Chef Martinez where the featured protein was alpaca, including its tongue, brain and neck. Yum! We thoroughly enjoyed the show and are eagerly looking forward to watching the other episodes. The photography was absolutely outstanding and the content was both informative and entertaining. Gourmet Pleasures encourages you to watch this show. We don’t think you’ll be disappointed.
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Guilty Pleasures
Mike’s Pastry
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By @ReneGourmet
One of Guilty Pleasures favorite cities to visit is Boston, Massachusetts and, as you probably realize by now if you are a loyal reader, one of our favored activities when travel is searching for new dining opportunities. One of our team members was amazed that we had never heard of Mike’s Pastry and insisted that we visit.
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Eclair
MASTRO’S OCEAN CLUB Mastro’s is a classic steak and seafood dining establishment with great ambiance and delicious food. Located in Ft Lauderdale (300 NE 32nd Avenue) they have their own marina and wait on you with first class service.
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Pistachio Cannoli
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MIKE’S Cannolis Chocolate Cannoli
Assorted Cannolis
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Mike’s Pastry was founded in 1946 by Michael Mercogliano and the business has remained in the family since its inception, They are known for their one-of-a-kind cannolis. According to Wikipedia, cannolis are Italian pastries that originated on the island of Sicily. They consist of a tubular shaped shell of fried pastry that are filled with a sweet creamy filling. The most traditional filling is made with ricotta cheese, although there are now many different interpretations of this treat. Mike’s Pastry is a modest bakery with a large counter displaying all of their daily creations and a few tables. Mike’s is almost always filled to capacity with lines of customers, many of which have been returning for years. The day that we visited there were at least 8 different lines, one of which we stood in for at about 20 minutes before we were able to order. The wait was certainly worth it.
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Lobster Tail
GG’S WATERFRONT With many years of experience GG’s is an excellent option to visit by boat. They serve outstanding seafood and during the season their stone crabs are as fresh as you can get. They have a large marina and outside seating. (606 N. Ocean Drive, Hollywood ) These are just a few of the many options available to boaters. If you have a favorite that we have omitted, please write or message us so we can share it with our readers. Happy Boating!
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Mike’s cannoli flavors go beyond the usual choices we are used to seeing in other Italian bakeries. Beside the traditional plain ricotta, there is pistachio, coffee and several different chocolate versions, just to name a few. Of course, we tried several different options and they were all sensational, but our absolute favorites were the pistachio and the pecan cream. The outside pastry was perfectly crunchy and the cream fillings were delicious. The cannolis are not the only thing that the crowds line up for as their lobster tails are also a customer favorite. Lobster tails are a shell shaped Italian pastry with a French cream custard that has been folded with whipped cream. Mike’s Lobster Tails are extraordinary. In our opinion, Mike’s Pastry is a mandatory stop if you visit Boston. We promise that you will thank us.
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CHEERS Vanderpump Cocktail Garden In the heart of Las Vegas’s famous Caesar’s Palace Casino is the newly opened, and very elegant, Vanderpump Cocktail Garden owned by Lisa Vanderpump and her husband, Ken Todd. Many people know Ms. Vanderpump from her participation in the Bravo television channel’s very popular reality shows, Real Housewives of Beverly Hills and Vanderpump Rules, however most don’t know that she and her husband owned dozens of bars and restaurants in London long before they moved to California and Ms. Vanderpump personally designed many of these. They currently own, or co-own, four establishments in California, Villa Blanca, located in Beverly Hills, and Sur, Pump and Tom Tom, all located within blocks of each other in West Hollywood. Vanderpump Cocktail Garden is their first United States venture outside of the state of California. As the name suggests, the decor is very reminiscent of a garden with lush vegetation and even olive trees. The setting is very romantic, but with masculine touches. The menu is divided into four sections, drinks, featuring Very Vanderpump Cocktails, Double Down Darling, and Naughty Nightcaps, From the Kitchen, which are small plates and Happy Endings, appropriately referring to desserts. There is also, for the less adventurous, a comprehensive wine list. The cocktails all have creative names and feature an innovative combination of ingredients, many of which include fresh fruits. It is obvious that the bartenders are extremely knowledgeable in the field of mixology. On our recent trip to “Sin City” we dropped in to have a few drinks and a light meal. We started off with “The Nut Job” which is described on the menu as a flaked coconut Mojito. It was made with two different kinds of rum, mint, lime, soda, and, of course, coconut, We enjoyed it so much we think if should be renamed the “Super Mojito”. Another drink we tried was the “Please Her Caesar!” comprised of Vanderpump Vodka (yes, she has her own), Rose Champagne, Blackberry, Elderflower, Lemon and Aquafaba. It was a little on the sweet side, but bubbly and refreshing, We also enjoyed “The Hanky Panky” with Macho Pisco, fresh strawberries, basil, grapefruit liqueur, lime, egg white and Agave. We loved its citric taste. To accompany our drinks, we shared a few small plates. The Goat Cheese Balls were delicious. These crispy croquettes were accompanied by a flavorful Belgian Endive salad dressed with peppery seed vinaigrette. The Warm Bacon & Gruyere Mini Tart with caramelized onions and eggs in flaky phyllo came with a citrus micro green salad. This was an outstanding dish with strong flavors. 60 | www.GourmetPleasures.com
Puff the Magic
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Goat Cheese balls 62| www.GourmetPleasures.com
Warm Bacon and Gruyere Mini Tart
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