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MAY 2019
May 24 National Escargot Day PAGE 42
CEO’S LETTER
I am excited each month when we publish a new issue, but I am extra excited this month as we have a new contributor, Sally Schimko. Sally is a passionate and creative chef, advocate and educator in the “world” of healthy food. Her recipes and cooking tips are not only good for our bodies but also delicious and very easy to make. I am so grateful that she has agreed to be part of our “team”. This month she is sharing her wonderful recipe for Spinach Falafel, which I tried at home and it was amazing. May 24th is National Escargot Day and in honor of this our cover article this month is all about snails. If you’ve never eaten them because you think they are disgusting, I can assure you that they are a “gourmet” delight. Obviously, more important this month is Mother’s Day, and my staff and I have come up with some culinary gift suggestions for your mom. I have also included a list of some of my favorite brunch spots. I want to thank our followers for their positive feedback on our Ten Top issue.I am busy working on a Gourmet Pleasures top 40 guide and would love to hear any suggestions that you may have. Hopefully, this guide will be ready in the next few months. Have a great month. See you in June!
Rene Buroz CEO/Founder
Content: 2 GOURMET DIARY
National Escargot Day
6 CULTURAL CORNER:
Bloody Mary
Restaurants and Music
54 CHEERS:
Caviar and More
56 CRITIC FOR A NIGHT
12FOOD AND FITNESS:
Daniel Diaz
My sexy veggies
20GUILTY PLEASURES: Krispy kreme
26 RESTAURANT OF THE MONTH: Pao by Paul Qui
32 MOTHER’S DAY:
Gifts to please the palate
42 COVER STORY: FOUNDER/CEO Gourmet Pleasures Rene Buroz (2019) Editor in Chief/ Creative Design Margie Castro
CONTRIBUTORS Gabriela Morales Alex Forster Hillarin Soto Matt Wagner Lili Tique Sally Schimko
Senior Editor: Ellen Rosenfeld
PUBLISHED BY Stage Wynwood LLC 2018
Editorial@gourmetpleasures.com
Head Office: 350 S. Miami Ave Ste. A Miami, Fl. 33130
PHOTOGRAPHY GP Photography @ReneGourmet @DroneProductions
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
RESTAURANTS AND MUSIC
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By @ReneGourmet Most people have really never thought about the fact that it is extremely common for restaurants to have music playing in the background. Diners just accept it as something that restaurants do, not realizing that the music is there for a purpose. In fact, it is being played for some very important reasons. Background music provides a degree of privacy for diners’ conversations. Voices, unless they are very loud, mingle with the melodies being played and people don’t have to worry that others are eavesdropping on their personal conversation. Conversely, they are not subjected to, or distracted by, what people at nearby tables are discussing. A large part of a great dining experience is the interaction between those that you choose to share the experience with.
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Another important contribution of background music is that it can elevate our dining experience. A great restaurant meal is not always just about the food. Music creates energy and an atmosphere that can help elevate the flavor of the cuisine. Studies have shown that sound can change our appreciation of what we are eating. It can relax us and generate the perfect mood according to the type of restaurant you are visiting. For example, a classic restaurant with an older clientele will often play soft jazz or slow instrumental melodies, while a new trendy “hot” spot is more likely to play a more energetic playlist. In other words, music can influence the perceptions and behaviors of people. A restaurant experience can be happy, boring or even tormenting depending on the music that is being, or not being, featured. A third reason, although less common, is purely commercial. Some restaurant make their own records and sell them to strengthen their “brand” awareness. The well known Buddha Bar in Paris, Cafe Roma and the Latin Quarter, among others, are prime examples of this. Their playlists have been well thought out and planned, almost as much as the restaurant’s menu and decor. Next time you are dining out, pay attention to the music and let us know your thoughts on this topic. 4| www.GourmetPleasures.com
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Cultural Corner
CAVIAR AND MORE
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Caviar
By @ReneGourmet If you are in the vicinity of The Aventura Mall and in the mood for a luxurious lunch or snack, Gourmet Pleasures suggests you try Caviar & More. Caviar & More is located in a kiosk in the middle of a corridor in the mall. It is a rather small space, but they serve a great variety of delicacies that you can sit and enjoy with a glass of champagne or French wine and people watch, or you can take your order home for a “guilty pleasure” treat. As the name implies this dining establishments specializes in the sale of caviar and offers a wide assortment of choices, ranging from the very high-end Osetra “Karat” Caviar and Beluga Hybrid to the much less expensive White Sturgeon Osetra. They are all served with Creme Fraiche & Russian blinis. They also offer North American Wild Caviar which is more affordable. What you order all depends on your love of good caviar and your “pocketbook”.
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There are many food items, other than caviar, that are available. For an appetizer you can choose between a trio of salmon, Foie Gras or cheese. Their menu also includes various sandwiches, salads and platters, including a duck breast salad, a very unusual dish to find offered at a mall. And what would a meal with caviar be without a glass (or bottle) of French wine or Champagne? Caviar & More offers a good selection of both. On our last visit, we ordered the Royal Kaluga Fusion caviar. It was a perfect beginning. We then had the Serrano & Manchego sandwich and the Italian Prosciutto sandwich. Both were served on hot toasted baguettes and were delicious. We finished our decadent lunch with lemon and raspberry macarons that were sensational. For a very “international� meal or snack we highly recommend Caviar & More. . .
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Caviar
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Sally Schimko
My Sexy Veggies W
e at Gourmet Pleasures Magazine have come to realize that while our readers enjoy dining out at fabulous restaurants many are also interested in eating healthy, especially at home and that is why we are so excited to welcome Sally Schimko to our staff of contributing writers. We are very impressed by Sally’s expertise, creativity and knowledge in the healthy eating culinary area and we know she will be a welcome addition to our “family”. Instead of us telling you about her, we asked her to do the job for us: I am Sally Schimko founder of the company My Sexy Veggies . Fitness, nutrition and wellness are a way of life for me, and I am so excited to share some of my journey with you. I am 33 years old, live in Miami Beach, Florida, and I am a full time mommy to two amazing children, Ethan and Arielle. My husband owns my heart and is my best friend. He also has the magic touch everytime he cooks, making me fall in love with him all over again. A huge priority in my life is working out because it is my everyday therapy. When I sweat I sparkle!
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E
ight years ago, when Ethan was born I started this wonderful adventure of motherhood and my perspective on nutrition changed. Ethan is a very picky eater and my husband and I have come a long way in encouraging him to eat diverse and nutritious foods. I never gave up on trying to be creative and finding new ways to incorporate healthy foods into his diet. Along the way I kept learning and educating myself. Through this experience, I discovered the wonders of vegetables and clean eating, My daughter, Arielle, who is five years old is my “mini-me” and has been a vegetable lover almost since birth! Don’t get me wrong, I am not a certified nutritionist and I do not believe in dieting or “diet labels”. Instead, I am a strong believer in balance. To me, balance is everything and is the real essence of life. Here is my mission: I am a mommy who has a passion to inspire others. My goal is for people to truly enjoy healthy foods and vegetables as much as
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I do. I do believe this is possible! Nutrition is the fuel that brings our body and soul into action. I listen to my body and eat what I feel is good and right for me and makes me energized and happy. My kitchen is my playground. I don’t follow recipes by the book. My ideas and recipes come from searching through my refrigerator and pantry shelves and “let the party begin”. I still sometimes watch food shows and read food blogs, but they only serve as an inspiration for my own versions. Food has always been, and probably always will be, at least in our family, a reason to gather with friends, old and new. Food makes everyone happy! Everyday is a new food journey that I would like to share with you. I hope you enjoy my recipe for Spinach Falafel that is in this month’s issue. XO Sally Follow me on instagram@mysexyveggies and visit my website mysexyveggies.com
Sally’s Spinach Falafel: INGREDIENTS:
2 cans of 15oz ( 454g ) organic chickpeas - drained and it is very important to keep the chickpeas water. You will need it to adjust consistency 2- 3 cups fresh spinach 2 tbsp olive oil 1 Bunch of parsley 2-3 garlic cloves 1/4 cup garbanzo fava flour Spices : salt, cumin, smoked paprika Baking spray recommended and you must have parchment paper.
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Instructions: - Preheat the oven to 375 f - Add the canned chickpeas, spinach, parsley, garlic and spices to a food processor, The Israeli secret for falafel is lots of cumin!!! So be generous with the cumin !! Add a sprinkle of smoked paprika and salt - Add 1/2 cup of the chickpeas water and 1/4 cup of garbanzo flour and mix until combined. The mixture should stick together enough to form patties. If it doesn’t add more chickpea flour. - Put the mixture into a medium size mixing bowl (you can try the mixture and adjust taste if needed and add more cumin and salt if needed) - Use an ice cream scoop or regular spoon to scoop the falafel onto a baking tray lined with parchment paper. Press them a bit flatter and spray them with olive oil. - Bake them in the oven for about 30 minutes, carefully flipping them with a spatula after 20 minutes. They should be crispy on the outside and soft, but not mushy. on the inside. Be careful not to dry them out :) Remember you can always try them out as all of the ingredients are safe! - I serve them with my curry tahini. You can find the recipe on my website along with many other types of tahini: spicy tahini, green tahini etc ....
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Notes : - I used chickpeas from the can because real life calls for fast recipes. If you plan to make falafel in advance I would always recommend using real chickpeas. It will require soaking them for 12 hours in salty water with baking soda - You can make the mixture in advance and refrigerate for 4-6 hours. i had to prep it in the morning and I baked them early afternoon and they were delicious! - The mixture is easier to use if you can refrigerate for 30 min before you scoop the falafel balls , - The spinach is my twist. I was trying to hide it as both of my kids won’t eat spinach, ever!! They both loved this recipe and didn’t realize that it included this “dreaded” vegetable. If you are not a spinach lover you can replace it with more parsley, dill or cilantro. I hope you enjoy this dish it as much as my family did :)
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Guilty Pleasures Krispy Kreme
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By @ReneGourmet Talking about doughnuts and not mentioning Krispy Kreme is, in our opinion, like not talking about doughnuts at all. The brand was founded in 1937 in the Winston-Salem, North Carolina by Vernon Rudolph. There are now over 1,000 Krispy Kreme stores worldwide, including such diverse locations as Bangladesh, Kuwait, Iceland, South Korea, India and Nigeria, to name just a few. Krispy Kreme doughnuts are also sold in thousands of convenience stores, gas stations and supermarkets. They were even once sold at the famous Harrods Department Store in London, although that location has since closed.
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Gourmet Pleasures loves the unique flavors and texture of Krispy Kreme Doughnuts, especially their Original Glazed. As you bite into this treat you hear and feel the slight crack of the glaze followed by the wonderful sensation of the doughnut almost melting in your mouth, like cotton candy. Most Krispy Kreme stores have a red neon “Hot Now� sign in the window letting you know that a fresh batch has just come out of the oven. You can actually watch the baking process while waiting to give your order. Speaking of your order, it is impossible to eat just one. You must order at least a dozen! Regarding the caloric content, each glazed doughnut has approximately 177 calories but the taste is well worth the splurge. Most people order the Original Glazed, but Krispy Kreme sells a wide variety of stuffed doughnuts, including Oreo Cookies and Kreme, Chocolate Iced with Kreme, Glazed Lemon, Glazed Raspberry and many more.
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While we were preparing to write this article, we realized the Krispy Kreme sells “Doughnuts” while other popular brands sell “Donuts”. This started us wondering about the difference between the two. Is it the ingredients or the method of preparation? It turns out that the only difference is purely spelling. Doughnut is the official and original spelling of the word. Donut is just an Americanized version of the word, which has been around since the late 19th century but didn’t really catch on until the late 20th century. Doughnut or Donut, who cares? They’re both delicious.
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Restaurant of the Month
Pao by Paul Qui By @ReneGourmet
The sensation restaurant Pao by Paul Qui is located in the very upscale, and relatively new, Faena Hotel in South Beach. The decor is rather eclectic with the focal point being a golden unicorn statue “standing guard� under a domed ceiling. There are gold leafed walls, a marble bar and beautiful ocean views all combining perfectly with wooden tables and lush greenery. The cuisine is modern Asian fusion, which has been globally inspired by Filipino, Spanish, Japanese and French influences. All of these elements contribute to the kitchen sending out dishes that are worthy of the best restaurants in the world.
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Uni
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Gold Elephant Installation
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Tomato salad
The menu is comprised of crudo (raw) dishes, salads, meats, fish and specialty rice. Since everything seemed so appealing, we challenged ourselves to order as many dishes as we could possible eat, or at least taste. We started this adventure with nigiris ( a type of sushi ) of Wagyu Kobe Beef A5. A5 is the highest grade of this beef and it did not disappoint with its dense, but divine flavor. We fell in love at first sight when our server brought us the King Crab Taco, with jicama, avocado and grilled scallions. Gourmet Pleasures is not easily impressed by presentation but this dish wowed us with its colors and flowers, and best of all it tasted as good as it looked. We followed this with Kinilaw, a fresh cobia 30 | www.GourmetPleasures.com
accompanied by hearts of palm, red onions and cilantro in a delicate broth of coconut milk. For those unfamiliar with this dish, Kinilaw is a Filipino version of ceviche and is flavorful and refreshing. We were particularly impressed by the fact that a small piece of chili pepper and micro cilantro had been carefully placed inside each piece of cobia. For our main dish we feasted on the Smoked Short Rib Asado with Japanese Sweet Potato Puree. The menu stated that the Wagyu Beef was cooked for 72 hours and after our first bite we knew the chef was not exaggerating. The sweet potato puree was luscious and light and one of the best we have ever eaten. The entire dish was outstanding. We also want to recommend
Pao’s Roasted Fish. The night we dined it was Branzino and it was a huge portion that was moist and very tasty. All of the desserts on the menu sounded delicious but since we had “room” for only one, we ordered the Coconut Tapioca which was served with seasonal fruit and burnt coconut sorbet. It was fabulous; creamy, but not cloying, We would definitely order it again. The service at Pao was excellent. It is evident that the restaurant takes great pains in making sure that all of their staff are well educated in the correct manner to treat admirers of fine dining. Gourmet Pleasures enjoyed our extraordinary dinner at Pao and we do not hesitate in recommending it to our readers.
Sashimi
Fried Fish
Main entrance
FIND THEM AT 3201 Collins Ave, Miami Beach, FL 33140
(786) 655-5630
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Mother’s Day
Gifts to Please the Palate By @ReneGourmet
Mother’s Day is a wonderful holiday but, if your mother is anything like mine was, it can also be a huge headache. My mother was almost impossible to purchase a gift for. When I asked her for suggestions of what I could possibly buy her, she usually replied by saying she didn’t want or need anything. My sons always knew exactly what to get her, chocolate. One of my sons routinely gave her a huge box of Godiva Chocolates and my other son would seek out local bakers and confectioners who created customized creations. I want to take this opportunity to suggest some edible “pleasures” that would make great Mother’s Day gifts. After all, who doesn’t love food?
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1. Breakfast in Bed - Many people remember when they were little and rushed into the kitchen on Mother’s Day morning to,prepare breakfast for their mom. Now, because of the great food delivery option available online, you can live thousands of miles away and still treat your mother to a surprise breakfast. Not only can you choose local restaurant options, but there are several websites that offer special “breakfast in bed” menus for special occasions.
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2. Food of the Month Clubs - This is definitely the gift that keeps on giving. What mother wouldn’t enjoy a new gift box every month? The Fruit of the Month Club was first introduced by brothers Harry & David in 1938 and to this day remains extremely popular. Today we have many more choices than just fruit. There are companies online that provide almost every imaginable food item as a subscription service. You can order coffee, tea, cheese, ice cream, cookies, cakes and pies. There are also bacon, pickles, cocktails and meat of the month clubs. The sky’s the limit when it come to choices. This is a quick and easy gift to purchase and is especially great for procrastinators who realize on the eve, or even morning, of Mother’s Day that they forgot to buy a present. Many of these clubs offer 3, 6, 9 or 12 month options so there is something for every budget.
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3. Cooking Lessons - I know that some people would think that their mother might be insulted by this, but I’m not suggesting that your Mom needs help with how to boil water or scramble eggs. I know many people who would be thrilled to be gifted with lessons on how to make their own sushi rolls, classic French cuisine or super healthy vegetarian dishes for their family or themselves. A simple search on google can help you find local instructors. Many classes even offer the option of the chefs coming to the home and preparing a meal after the lesson.
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4. For the Mother who is “homesick” - Sorry about this confusing title but I didn’t know a better way of characterizing this type of gift. I am originally from Philadelphia and some day I could “kill” for a good traditional Philly Cheesesteak. Other than Sonny’s Famous Steak Hoagies in Hollywood, Florida, which we wrote about in a previous issue, it is near impossible to find a good cheesesteak in South Florida. My favorite spot in Philadelphia was Jim’s Steaks. which first opened in West Philadelphia in 1939 and is still going strong in the trending neighborhood of “South Street”. Imagine my surprise when I found out I could order a pack of 4 of their homemade sandwiches delivered directly to my front door through the “Goldbelly” website. Goldbelly offers food packages from around the country. You can get barbeque from Texas, deep dish pizza from Chicago, muffulettas from New Orleans, lobster rolls from Maine and Deli sandwiches from New York, along with dozens of other options. I guarantee you will get hungry just browsing their website.
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5. Luxury and Gourmet Foods - Caviar, especially Beluga, Foie Gras, Iberian Ham, Champagne, Wagyu Beef and smoked salmon are not items that your mother would routinely put on her weekly shopping list, but I’m reasonably sure she would love to receive these “luxury” items on Mother’s Day. You can purchase them in many local specialty food shops or you can order online.
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6. Gift certificates - This is probably the easiest gift to buy. If you know your mother has a favorite “spot” or has been dying to try a new restaurant this is the ideal gift. Many restaurants offer gift certificates for sale and they can be delivered via email so this is also a great “last minute” option. I, personally, love gift cards. I hope you find this article helpful and informative but, as a mother to two wonderful sons, I want to say it isn’t the gift that matters, it’s the thought. This may sound trite, but it is true, at least to me. However, Evan and AJ if you are reading this, go with the Jim’s steaks or the Beluga caviar! For a wonderful brunch on Mother’s Day, Gourmet Pleasures would like to suggest the following: Fontana at the Biltmore Hotel Vida at the Fontainebleau Hotel Jaya at the Setai Hotel Zumba Malibu Farms Le Sirenuse La Mar at the Mandarin Oriental
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SNAILS By Rene Buroz
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May 24 is National Escargot Day in the United States. Gourmet Pleasures is a great fan of this delicious delicacy and we order it almost every time we see it on a restaurant menu. The word escargot is French and translates into English as snails. As is often the case, some words just sound better, and more appetizing, in French. People have been eating land snails for thousand of years and each year their popularity grows. It is estimated that more than 300 thousand tons are consumed each year and the demand keeps growing.
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Escargot in Caserole
They are called land snails because these edible “shell gastropods� live and perform their daily functions on the soil and not in the water. There are many different types of snails and not all are edible. The most popular varieties for eating are Roman snails (Helix Pomatia) and garden snails (Helix Aspersa), which is a herbivore and feeds on many different types of plants. Both are high in protein and low in fat, making them a healthy food.
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Escargot in Sauce
Most snails are hermaphrodites, which, in simple terms, means they possess the reproductive system of both a male and female. This makes it very easy for them to quickly make a lot more snails. Some reproduce by themselves, while others do it with a “partner”. Snail eggs are sometimes referred to as Snail Caviar, Escargot Caviar or Escargot Pearls, and as is with Beluga Caviar, are an acquired taste. You either love it or hate it! The process of preparing land snails is a complex procedure. Without going into too many details, we will just try to summarize some of the basic steps. The first thing that you have to do is “purge” them, which, in basic terms, means to cleanse them of all impurities, toxins and dirt. Part of this process involves subjecting them to a two week fast. Then they must be washed multiple times in cold water.
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Finally they must be separated from their shell. This can be done by using a sharp knife to remove the membrane covering their opening and then place in a large pot of water and cover with plastic. Fortunate for us, snails that are already cleaned and cooked are available in cans and fairly easy to find in gourmet supermarkets or online. Their sterilized shells come in seperate packages. Most restaurants, at least in the United States, use canned escargot.
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There are various ways you can prepare and serve escargot but our favorite way is the classic French version using garlic and butter. We’d like to share this simple recipe with you. INGREDIENTS ( serving 6 people) 1-2 cloves of garlic - chopped 1 large shallot - chopped 120 g fresh chopped parsley 350 g butter brought to room temperature Salt and pepper to taste 6 dozen escargot - approximately 6 8 oz cans 6 dozen escargot shells DIRECTIONS 1. Preheat oven to 350 degrees 2. Although escargot can be used directly from the can, we prefer filling a medium pot with water and bringing it to a boil. Then we remove pot from heat and add escargot to water letting them sit for a few minutes before straining. This eliminates any possible metallic taste. 3. In a bowl mix together the garlic, shallot, and parsley and add salt and pepper to taste. 4.Fill each shell with butter mixture (a pastry bag works well for this) and an escargot. 5.Place in a special escargot pan or one that will not tip over and cook for 10 minutes or until butter starts to bubble. 6. For a beautiful presentation, place in special indented “escargot plates” and give each guest “escargot tongs and forks” (available on Amazon) 7.Serve with small pieces of French bread for soaking up the delicious juices Enjoy! 50| www.GourmetPleasures.com
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If you want to leave the preparations to the experts, we suggest ordering the dish at these wonderful restaurants: Palme d’Or Le Zoo Pascal’s on Ponce Le Petite Maison Bagatelle Le Bouchon
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Bloody Mary By @ReneGourmet Many people find the idea of drinking alcohol prior to “cocktail time� as socially unacceptable or the sign of a drinking problem, however there is one drink that is an exception and that is the very delicious Bloody Mary. How can we find fault with a drink that is so good for us? A traditional Bloody Mary is made with vodka accompanied by fruits (tomatoes) and vegetables (celery ) both necessary parts of a healthy diet.
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The Bloody Mary has become an essential of a good brunch menu with some people considering it a drinkable meal, packed with nutrients, It is also believed by some to be a helpful cure for “last night’s hangover”, although there is no know scientific proof. Maybe the vodka helps you forget how bad you actually feel. Before we share with you our favorite recipe for this “meal” in a glass, we’d like to say something about it’s history. Many people have claimed to have been the inventor, but the most popular belief is that it was first made by Fernand Petiot in 1921. He was a bartender at The New York Bar in Paris, France which was later renamed Harry’s New York Bar. Ernest Hemingway was a very frequent visitor to this establishment. We are also unsure of how this cocktail got its sinister name. Perhaps it was named after Mary Tudor the Queen of England who is infamous for the atrocious executions that she ordered. No matter who first made it,or who it is named after, there is nothing like a good Bloody Mary.
Gourmet Pleasures Favorite Bloody Mary Recipe Ingredients: 1. 1 tsp celery salt or sea salt 2. 1 1⁄2 oz vodka 3. 3⁄4 cup tomato (or spicy tomato vegetable) juice 4. 1⁄2 tsp Worcestershire sauce 5. 3 drops tabasco (or hot) sauce 6, 1⁄2 tsp prepared horseradish (optional) 7. Salt and pepper to taste 8. 1 1⁄2 cups ice
Directions: 1.Moistion rim of highball glass with water 2. Sprinkle sea or celery salt onto a small place and dip rim into salt 3. Fill cocktail shaker 3⁄4 full of ice. Place remaining ice in highball glass 4. Add all remaining ingredients into shaker. Cover and shake until condensation appears on outside of shaker and then strain into prepared glass. 5. Garnish A note about garnishes: The most common way to garnish a Bloody Mary is with a stalk of celery and a slice of fresh lemon or lime. If you really want to have fun, try adding one or more of the following: Chili peppers, pickle spears, cheddar cheese squares, cucumbers, pickled jalapenos, bacon, roasted garlic, pepperoni sticks, smoked oysters, caprese (fresh mozzarella, tomato and basil) and our personal favorite shrimp, since the drink looks so much like cocktail sauce. Enjoy!
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CRITIC FOR A NIGHT With DANIEL DIAZ This month’s “Critic of the Month” is Daniel Diaz, better known as Cacho Diaz. Daniel was born and raised in Caracas, Venezuela, where his father was a professional actor, radio announcer and producer. From an earlier age Daniel knew that he wanted to follow in his father’s footsteps and pursue a career in the field of entertainment. While living in Caracas, he studied marketing and in 2009 he moved to Spain to continue his studies at The NIC Cinema Institute in Madrid. In Madrid he caught the attention of Daniel Duran and Nuno Gomes and began to work as a production assistant and director in various projects for recording artists such as Alexis & Fido, The Cadillacs, Sharlene, Nacho, Reikon, Mozart La Para, and Ozuna, among others. In 2018, Daniel began directing music videos for the production house 2 Wolves Films. He recently moved to the South Florida area and we were thrilled to have the opportunity to dine with him at La Mar.
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Crispy Prawns
By @ReneGourmet GP: Daniel, one word to describe your evening at La Mar. Daniel: Excellent! GP: What did you order? Daniel: I ordered the Cebiche Sampler, La Chalanita (cause sampler), Whole Fish Nikkei 65, Branzino Chifa, Pork Shank and a dessert of coconut ice cream with pineapple chips This sounds like a lot of food but this was for the entire table since La Mar’s food is served “family style”. GP: What was your favorite dish? Daniel: That’s an easy question to answer. It was the Whole Fish Nikkei 65 which was yellowtail snapper served with peruvian-japanese spicy sauce, bok choy and white rice chaufa. GP: How was the service? Daniel: Amazing. From the moment we entered the restaurant the service was excellent and the multilingual staff made us feel very comfortable. GP: Do the prices match the quality? Daniel: I think that because of the excellent quality of food that is served, La Mar could actually be considered a bargain. GP: Would you go back to this restaurant? Daniel: Sure, without a doubt. I would love to go as often as possible and I will definitely recommend it to others. GP: Daniel, as a social communicator and director of video clips, how would you approach a video promoting La Mar Daniel: I think I would have the camera in the first person, so the viewer could live the experience and be able to watch closely the excellent preparation of each dish coupled with the best views of Miami. GP: Any final thoughts? Daniel: For my work I have had the opportunity of visiting Peru several times and have dined in some of the country’s best restaurants. My experience at La Mar was like revisiting the best of my experiences. To me, La Mar is a “must visit” restaurant in Miami.
Obie Bermudez, Daniel Diaz
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The Pork Shank
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MAY 2019 GOURMET PLEASURES |59
Follow Daniel on Instagram @CachoDz
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Panorama Egg APRIL 2019 GOURMET PLEASURES |61