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EAT DRINK RECIPE
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VIBRANT EATS
THIS SPRING, TRY YOUR HAND AT MAKING POKE AT HOME WITH HELP FROM VALE FOOD CO. IN FORT LAUDERDALE. ITS SPICY TUNA POKE BOWL COMBINES HIGH-QUALITY SUSHI-GRADE AHI TUNA WITH A SIGNATURE HONEY SRIRACHA SAUCE FOR A HEALTHY DISH THAT IS REFRESHING YET SPICY. “THE CONTRAST OF FLAVORS MAKES IT THE PERFECT TREAT TO COOL OFF DURING THE WARM SUMMER MONTHS IN FLORIDA,” SAYS SUNNY ILYAS, CEO/FOUNDER OF VALE FOOD CO. (VALEFOODCO.COM) SPICY TUNA POKE BOWL Ingredients 1 1/2 cups cooked veggie quinoa (see provided recipe) 1 whole avocado, diced 4 oz. sushi-grade ahi tuna, cubed 1 tbsp. honey 1 tbsp. sriracha Sprinkle of sesame seeds Handful of diced scallions
VEGGIE QUINOA Ingredients 1 cup quinoa 1 cup water 1/3 cup mixed corn and chopped onions and carrots Cook quinoa in water for 30 minutes. Fold corn, onions, and carrots into quinoa. Top with light salt and pepper. Set aside.
Add cooked veggie quinoa to the base of a bowl. Place diced avocado around the perimeter of the bowl. Whisk together honey and sriracha and fold into ahi tuna. Add tuna to the top of the bowl and garnish with sesame seeds and diced scallions.
EVENT
ELIXIR of the Gods Mezcal lovers, this one’s for you! UniteUS Group, the company behind popular events such as FemAle Brew Fest and Art Fort Lauderdale, is getting ready for the inaugural celebration of Mezcal Lauderdale. Taking over Le Méridien Dania Beach Hotel May 13-15, the event celebrates all thing mezcal, which translates to “oven-cooked agave.” This distilled alcoholic beverage is made from maguey and is known for its smoky, earthy overtones. Curated by the UniteUs Group CEO Andrew Martineau and his wife Frances Antonio-Martineau, the three-day festival will showcase some of the world’s most popular mezcal brands and include food and cigar pairings, workshops, and a panel discussion on agave
sustainability. “The idea of Mezcal Lauderdale is to share the many nuances of this agave spirit with the U.S. market and dispel the many myths about this ‘sometimes’ smoky cousin of tequila,” shares Martineau. “Both myself and Frances developed our love and exploration of mezcal at La Biblioteca—Toro Latin Kitchen’s Tequila Library, and we’re excited to share our fascination with all of the attendees.” (mezcallauderdale.com)
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