CEO: Alexis Weinberg Assistant to the CEO: Manuel Ramos General Director AWP Group: William Rey Office Manager: Silvia Chowdhury Managing Editor: Arlyene Marie Ponce
Writers: Arlyene Marie Ponce Francesca Cruz Ivette Danica Marquez Maria Salas Web Designer: Omer Haviv Webmaster: Sergio Sanchez
F
rom unique eats at UnderGround to fashion trends that are not to be missed, this issue of SFG is packed with gourmet creations, social events and fashionable finds.
Take a look at our restaurant guide, we’ve redesigned it to include only our true favorites curated by our staff. Learn how to close a deal over a meal or spot a unique find for your wine cellar, we’ve got you covered with style and sophistication.
Art Director: Claudio Monzoni www.cmn.mx Director of Photography: Gabriel Bancora Videographer: Levi Matthews III Contributing Photographers: Betty Alvarez Levi Matthews III
Contributors: Salim Rubiales, Vida Online TV.Com Photographer: Max Reed AWP GROUP Miami Beach, Florida 305-359-3675 info@socialfloridasguide.com
So go on, dive in and enjoy!
Alexis Weinberg CEO
Follow us on facebook, just enter www. facebook.com/SFGconnected or scan the QR code with your smarthphone.
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COVER Photographer: Gabriel Bancora.
Social Florida’s Guide is a registered trademark, free bimonthly publication, produced and edited by AWP Group. The advertisements published here are the responsibility of its authors and not necessarily of the publication. All rights reserved.
FEATURED CONTENT 18
Invasive Species on the Menu at UnderGround
Unique Designer’s Cakes Delicious Design 24
30
36
Model & Actress
The Vini Fine Wine from Vine to Glass
Christianne Christensen
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INSIDE CONTENT FASHION 8 Vicomte A 10 Lisa Todd 12 Evelyn Arthur HEALTH & WELLNESS 28 Chia Seeds 32 Healthy Breakfast
NEIGHBORHOOD SPOTLIGHT 22 Chanel Bal Harbour
LIFESTYLE 14 Eatiquette 30 The Vini 48 Vida Miami TRAVEL & LEISURE 18 UnderGround 36 Cover Feature 42 Bitten by the Dragon 44 Canada
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24 Unique Designer’s Cakes 26 Art is for the People DRINKING AND DINING 40 WD 555 53 Featured Recipe 57 Catch Reviewed 59 Ciopinno Reviewed 61 Summer Entertaining 69 Featured Cocktail
SPRING/SUMMER 2013
MEN’S CARDIGAN
MEN’S POLO
Material: Cotton and cashmere Color: Marine/Ecru Price: $195.00
Material: Cotton Color: Baby Blue/Grape Mist Price: $98.00
MEN’S JACKET
WOMEN’S SHIRTDRESS
Material: Linen Color: Rouge Price: $895.00
Material: Silk Color: Dark Blue Price: $345.00
FASHION
MEN’S LOAFER Material: Rubber Color: Medium Blue Price: $175 WOMEN’S SUNGLASSES Color: Demi Ambre Price: $295
WOMEN’S BELT Material: Cotton Color: Orange (available in many colors) Price: $145
MEN’S MOCCASIN Material: Suede Color: Violet/Sable Price: $ 295.00
WOMEN’S SKIRT Material: Cotton Color: Jaune/Yellow Price: $225.00
MEN’S BUTTON-DOWN Material: Hand Painted Color: Marine/Blanc Price: $225.00
LISA TODD COLLECTION Lisa Todd Pima Cotton knit apparel: White/Navy/Flame striped long-sleeve cardigan with silk chiffon trim. Classic sizes S (4-6), M (8), L (10-12), XL (14). Imported. S13-PK15 Cardigan $225.
FASHION
Lisa Todd Pima Cotton knit apparel: Navy Scoop-Neck tank with white silk chiffon trim. Classic sizes S (4-6), M (8), L (1012), XL (14). Imported. S13-PK14Â Tank $95.
EVELYN & ARTHUR
Color Block Pullover Sweater $108; Lisette Bootcut pant in White12 $124SFG | 17TH EDITION
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Cotton Stripe Pullover Sweater $108; Evelyn & Arthur Bi-Stretch hardware pant in white $122.
FASHION
All available at evelynandarthur.com or by calling (561) 572-0900.
Bella Colori Logn Sleeved Silk Shirt in Kiwi $88; Washable Silk Tank in Kiwi $58 ; Bella Colori Ankle Jean in White $108
Green & White Pima Cotton Strip Cardigan with Bow $128, Bella 2013 SFG |Ankle 17TH EDITION Colori Jean in 13 Kiwi $108.
BY ARLYENE MARIE PONCE ALL FOOD PHOTOS BY ARLYENE MARIE PONCE
EATIQUETTE Edible Etiquette with Sonia Jacobson
EVER SAT NERVOUSLY AT A BUSINESS DINNER OR HOT DATE WONDERING IF YOUR MANNERS WERE UP TO PAR? THIS COMMON PROBLEM HAS FOUND AN UNCOMMON, BUT CLEVER, SOLUTION. NO ONE WANTS TO SIT THROUGH A BORING ETIQUETTE LESSON AND EVERYONE LOVES A GOOD MEAL, SO WHY NOT COMBINE THE TWO? SONIA JACOBSON HAS DONE JUST THAT. AS FOUNDER OF DRESS FOR SUCCESS, SONIA IS WELL VERSED ON ALL THE SILLY AND NOT SO SILLY QUESTIONS PEOPLE ASK WHEN TRYING TO MAKE A GREAT IMPRESSION. SHE’S COMBINED AN ENTERTAINING ETIQUETTE LESSON WITH A FABULOUS GOURMET MEAL IN HER NEW SERIES: EATIQUETTE. WITH A PORTION OF THE PROCEEDS GOING TO FURTHER DRESS FOR SUCCESS’ CHARITABLE EFFORTS, YOU CAN HAVE A GREAT TIME WHILE MAKING A DIFFERENCE TOO.
SFG: How did you become interested in etiquette? Sonia Jacobson: I was raised by European parents who taught me how to eat properly from the time I was old enough to hold a knife and fork. Good manners were always encouraged so it was a big part of my upbringing. SFG: What inspired Eatiquette? SJ: In the late 70’s I had a consulting firm called Image Development Group Inc. that held training on Professional Image, Communication Skills and International Business Protocol. The “Wining & Dining” segment was always very
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popular and with the recent resurgence of “Etiquette” books and stories in the news, I decided to bring it back as a way to help raise funds for Dress for Success Miami. SFG: What is the most frequent dining faux pas you see? SJ: Cell phones and texting at the table, and not holding silverware properly. SFG: What etiquette question do people ask about the most? SJ: There are so many: Who pays the check; should I order the least
LIFESTYLE
ago we joined them as the Miami affiliate for the women’s program. Today there are over 120 affiliates in 11 countries around the world. We continue to maintain Suited for Success for the men and youth. SFG: Many think that etiquette should be taught in schools, what do you think? SJ: Absolutely! There is a big demand for our program in the high schools. SFG: How have standards in dining etiquette changed over time?
expensive item on the menu; what about the tip – how much should be left if the food was not good?
SFG: What are some surprising facts about etiquette? SJ: Etiquette started in France during the reign of Louis XIV where placards of rules were posted around the palace for visitors to obey. In America George Washington wrote about “Rules of Civility” and in 1922 Emily Post wrote the first Etiquette book which became a runaway hit with members of high society. SFG: A portion of the proceeds benefits Dress for Success Miami, an organization you founded. Can you tell us more about Dress for Success? SJ: Very little has changed over SJ: I founded Suited for Success in the years; the 1994 to assist women basics are still the who were trying to same as far as get off of welfare by ETIQUETTE STARTED how to eat, holding IN FRANCE DURING providing employment silverware, etc. THE REIGN OF skills training and LOUIS XIV WHERE With the addition of professional business PLACARDS OF RULES technology the rules clothing for job WERE POSTED AROUND THE have been updated interviews. In 1998 we PALACE FOR VISITORS TO OBEY with new books on added a men’s program the market about and a youth training manners and technology! program. Dress for Success began in New York City in 1997 and 7 years
SFG: Do you plan on holding Eatiquette events in the future? SJ: Based on the popularity of our last dinner we are planning future events…stay tuned for dates! SFG: What is the one thing you hope everyone will take away from this experience? SJ: Everyone tells me how they learned something new and had fun… that’s what I want…a great dinner, interesting people meeting one another and learning…what could be better!
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Chef Kris Wessel with his Python
Chef Todd Erickson
Chef Julie Frans from Essensia
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TRAVEL & LEISURE
INVASIVE SPECIES ON THE MENU AT UNDERGROUND
H
eld at the Palms Hotel, UnderGround was an event promoting sustainability through unique means. Some of Miami’s top toques cooked up invasive species to bring awareness to this environmental cause. From snakehead, lion fish, python and wild boar; guests were really in for an exotic treat! The UnderGround event was organized by the Fertile
Chef Amber Antonelli
next page...
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INVASIVE SPECIES ON THE MENU AT UNDERGROUND
Earth Foundation, most known for their Ladies of Manure calendars. The chefs who participated were: Kris Wessel of Florida Cookery, Amber Antonelli of the Naked Bite, Todd Erickson of Haven and Julie Frans of Essensia.
Chef Todd Erickson
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Hot on the Market
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HOT ON MARKET
CHANEL BAL HARBOUR UNVEILS REDESIGN By Arlyene Marie Ponce CHANEL unveiled their redesigned boutique in Bal Harbour Shops after extensive interior and exterior renovations. For the redesign, CHANEL worked with longtime collaborator and architect
Peter Marino. The redesign of the 8,000 square-foot boutique is meant to invoke a “modern, airy environment” while still keeping true to CHANEL’s legacy of “detail, material, and craftsmanship.” “CHANEL has been a part of the Bal Harbour community since first opening in 1994,” says CHANEL Fashion Division
President Barbara Cirkva. “This market, which serves as a major focal point for local, domestic and international clients from around the world, continues to be highly influential and important to CHANEL. The redesigned Bal Harbour boutique is now one of the most beautiful CHANEL boutiques in the world and we are proud to reopen here in Miami.”
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“CHANEL HAS BEEN A PART OF THE BAL HARBOUR COMMUNITY SINCE FIRST OPENING IN 1994”
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DELICIOUS DESIGN UNIQUE DESIGNER’S CAKES By Arlyene Marie Ponce
AFTER YEARS OF SWEET SUCCESS, CAROLINA MONTOYA DECIDED IT WAS TIME TO OPEN A BRICK AND MORTAR LOCATION FOR HER BUSINESS UNIQUE DESIGNER’S CAKES IN 2013. UNIQUE DESIGNER’S CAKES HAS APPEARED ON FOOD NETWORK, BEEN ANNOUNCED AS A FINALIST ON GOOD MORNING AMERICA, AND HAS COMPETED AND WON SEVERAL BAKING COMPETITIONS. WE SPOKE WITH CAROLINA TO FIND OUT WHAT MAKES THIS ARCHITECT TURNED BAKER TICK.
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NEIGHBORHOOD SPOTLIGHT
SFG: How did you become interested in baking? Carolina Montoya from Unique Designer’s Cakes: When I was a little girl, I used to help my mom and grandmother bake. I remember that from an early age that I was passionate about the kitchen. I recall that at 5 years old I used to watch my grandmother make Arepas, a popular dish in Colombia. I became absolutely enthralled and after much begging, my grandmother decided to allow me to help her. I was given the task to make Arepitas - small enough for a little girl to eat and enjoy. That was it! From that day I was hooked! I began cooking side-by-side not only with my Grandmother but also with my Mom, who at the time, had her own cake business and was selling her signature carrot cakes from home. She was most well known for her signature carrot cakes, which she baked from home, and I always loved to help her! SFG: Making a big career change is scary. How did you know it was the right thing to do? UDC: Honestly, I never imagined that in my life I would be baking and creating cakes! But it is amazing what a person can do when faced with troubling times. I knew that this was my calling. I was amazed at myself, at the creativity and drive that one person can have. I reached deep within me and remembered all the times that I baked with my mom and grandma and how happy it made me. SFG: How has your background helped you become a better baker? UDC: It has helped me tremendously! We are able to recreate cake structures in any shape or form that the clients would like. With our architectural knowledge in structures and design we can say, we can really do it all, in a cake. SFG: What has been your favorite cake so far and why? UDC: Villa Vecchia for sure! We
have fun creating all of our cakes, but when we were asked to create an edible replica of Villa Vecchia, we were so excited! This was like a dream come true! We were creating a mansion to scale with intrinsic details and 100% edible!! We loved the experience! We were able to use all of our architectural equipment, tools and techniques to make this spectacular creation! SFG: What has been the most difficult cake? UDC: The most difficult cake was, for sure, the one that was created when I was on The Food Network’s Sugar Dome. We had to recreate a cake that was 6 feet by 6 feet in 6 hours, with a gladiator theme. In addition, I had to work with a team of people I had never met and who had never worked with edible, food products before. Fortunately, the challenge was completed and I was very proud of the piece that resulted in such a short time.
creating cake’s for Prince Royce, Ilya Kovalchuk, Dj Pauly D and Jose Feliciano; for which we created a cake with the message in Braille! SFG: Who haven’t you worked with that you are dying to bake for? UDC: We would love to create a cake for sure for Ricky Martin, Shakira and Beyonce. SFG: What’s the next big baking trend? UDC: Realistic sculpted cakes... and always the bigger the better!
SFG: Cakes are becoming more daring these days. Tell us about some of the most outlandish cake requests you have received UDC: This is a great question! For sure it I was a 5 foot naked woman laying on the beach with a tattoo on her back. We loved making it! SFG: With the advent of more expressive cakes do you think there any rules for wedding cakes anymore? UDC: No! I think the only possible rule is to please the client! We are able to do anything a client would like! We are always up for a challenge! SFG: You have worked with so many celebrity clients. Any favorites? UDC: One of my favorites is Chef Ingrid Hoffmann! She has always supported us and appreciates our work! She is so warm and has such a charming personality. We also loved
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ART
for the People
By: Ivette Danica Marquez
WILLIAM VALLENILLA IS NOT JUST A MULTIMEDIA ARTIST. IN ACTUALITY, HE WOULD BE MORE ACCURATELY DESCRIBED AS AN “EXPERIENCE ENGINEER.” YOU WOULD KNOW HIM ANYWHERE IF YOU SAW HIM ONLY ONCE. HIS LAUGHTER ENVELOPS YOU FROM A DISTANCE AND INVITES YOU TO GET TO KNOW HIM. HIS HAIR IS WONDERFULLY FULL AND WILD, AND ALWAYS APPEARS TO BE IN A STATE OF “PARTY-READINESS”.
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If
I had to describe William Vallenilla’s artistic essence in one word, it would be, “transmutational.” An accomplished artist and entrepreneur, William’s contact list
NEIGHBORHOOD SPOTLIGHT
is a veritable Who’s Who of the local art, fashion and business communities. His reputation is derived not only from his distinctive career as a painter and sculptor, but from his wildly popular curio stores as well. Simply put, the man aims to transform your experience by taking over as much of your visual real estate as possible. Not a minimalist by any sense of the imagination, William and I sat at his home surrounded by his floorto-ceiling art groupings as the sun peered through the window. Many paid homage to colors and designs of days gone by. His home felt fresh and full of peace. We reminisced about the local events he produced; his incessant drive for transforming things and places; his love of art as far back as he could remember; and his beliefs. “No” and “can’t” are not in his vocabulary. “Everything starts with a thought,” he says in a gentle, caring tone. “And once you’ve thought of it, it becomes a ‘thing’. I believe we are all creators and we are all artistic. We just have to bring it out because when we do, it solves a million different problems we might be experiencing.”
Personally wedged somewhere between the Baby Boomer and Gen X eras, he reflects the love many have for traditional designs in his work. This nostalgic air evokes a wide smile of remembrance in many because of its classic form, and awe at his intelligent compositions. His love of science and mechanisms are evident. You cannot just casually stroll by a William Vallenilla piece without it compelling you to study its design as well as ponder its confection.
William continues to influence Miami’s design scene by working with local art-based stores as a business consultant. His keen eye and entrepreneurial background consistently help bring stability and profitability to the table. His work is on display at Kakar House of Design and Las Tias in the Wynwood Arts District. Currently sculpting with wire, you will never find William far from his art.
This former Art Director for the Fire and Ice Nightclub is a wellknown entrepreneur in the local art scene. Among the several art-based businesses William owned, Designer Thrift and Urban Garden were the best known. Urban Garden was wildly successful and regularly frequented by the well known designer set in Miami. He describes it as a 26,000 square foot underground design store full of fun and fantasy. It came complete with a Halloween and chandelier room, as well as an assorted array of Asian chickens and geese that lived in the courtyard for added ambiance.
William Vallenilla thecreativewilliamvallenilla@gmail.com 786-718-9998
“NO” AND “CAN’T” ARE NOT IN HIS VOCABULARY. “EVERYTHING STARTS WITH A THOUGHT,” HE SAYS IN A GENTLE, CARING TONE. “AND ONCE YOU’VE THOUGHT OF IT, IT BECOMES A ‘THING’.
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BY ARLYENE MARIE PONCE
CH-CH-CH-CHIA
SUPERFOOD OR STUPID FAD?
Touted as the latest “superfood” for the health conscious, chia seeds sprouted on the market decades ago as the laughably loveable chia pet. THE MARKET FOR THESE TINY SEEDS HAS GROWN FASTER THAN ANYONE EXPECTED, CREATING A WORLD OF MISINFORMATION AND GIMMICKY PRODUCTS. WE DECIDED TO DIG DEEPER AND BRING YOU THE SCOOP ON THIS SERIOUS SEED.
WHAT ARE CHIA SEEDS? Part of the mint family, these tiny seeds have been used since the ancient Aztecs. They’re a great alternative to flax, as they don’t need to be ground or go rancid and they share pretty identical nutritional profiles. ARE THEY GOOD FOR ME? Absolutely. Are they a miracle cure? Of course not. What they are is incredibly nutritious. These seeds pack calcium, fiber, a complete protein and a big antioxidant punch into their tiny frame. IS THERE ANYTHING ELSE I SHOULD KNOW? Don’t overdo it. Like most things in life, moderation is key. Because of their high fiber content, chia seeds can cause some unwanted gastro-intestinal effects. For this reason, most recommend that you keep your consumption to 1 ounce or about 2 tablespoons daily. Start small at first and you shouldn’t notice any stomach upset. WHAT DO THEY TASTE LIKE? Nothing really, unless you have an incredible palate. Some claim a slight nutty taste when consumed
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whole, but we find they’re purely textural. When soaked in liquid they form a flavorless gel that takes on the flavors of whatever it’s soaked in. HOW CAN I USE THEM? Use them whole and dry anywhere you’d like a little crunch. Top your morning yogurt or sub out sesame seeds in your latest stir fry. Chia gel is an easy way to infuse a little nutrition and creativity to your breakfast. Soak 2 tablespoons of seeds in 1 cup of liquid and you will have a thick gel that will keep about 2 weeks if stored in the refrigerator. Soak them in passion fruit juice and use them to kick up a yogurt parfait. Soak them in wine and stir them into your next risotto. The possibilities are really only limited to your imagination.
HEALTH & WELLNESS
THESE SEEDS PACK CALCIUM, FIBER, A COMPLETE PROTEIN AND A BIG ANTIOXIDANT PUNCH INTO THEIR TINY FRAME.
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THE VINI
FINE WINE FROM VINE TO GLASS BY ARLYENE MARIE PONCE
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I’LL ADMIT IT: I’M A SUCKER FOR VIOGNIER. EVEN AMONGST AVID OENOPHILES THIS DEMURE WHITE GRAPE IS NOT COMMONLY KNOWN OR APPRECIATED. DIFFICULT TO GROW, VIOGNIER REWARDS THE WINEMAKER WHO STICKS IT OUT. KNOWN FOR ITS LUXURIOUS FLORAL AROMAS, THIS GOLDEN GRAPE IS DECEPTIVELY DRY AND INCREDIBLY REFRESHING.
LIFESTYLE
O
n a hot day amongst hundreds of glasses of wine, David Gordon handed me a glass from The Vini. After one sip of this Chardonnay/ Viognier blend, I immediately knew something was different. This tight and clean spark of a wine had come out of what seemed to be a fancy test tube. I spoke with the Miami entrepreneur and his partner Sunny Fraser about their interesting creation.
SFG: WHAT INSPIRED THE VINI? Sunny Fraser: I was inspired by the idea of making fine wine more accessible and opening up a new segment of the wine industry that has never existed before, a 187ml single-serving format for the exclusive delivery of fine wines. People deserve to drink high quality wines all the time; not just on special occasions. With The Vini, everyday can be a special occasion. We owned a very limited production, boutique winery and were getting our fine wines in all the hottest restaurants and wine stores in South Florida and Vegas, but no one would put our wines on their by-the-glass list. Since it was too risky to open a high-end bottle, we never had the opportunity to expose our brands to a larger audience. I saw a very small, 50ml tube meant for sampling wines and thought what if there was a bigger size; we could create a unique and elegant singleserve format exclusively for the delivery of high quality, fine wines.
Available online (www.thevini. com) and in select Florida retailers like Joe’s Stone Crab Take Away and Epicure Gourmet Markets, The Vini is not another version of boxed wine. David Gordon explained, “The Vini is fine wine and should be treated as such. It is supposed to be poured into a wine glass like all fines wines. It’s not a gimmick, so we don’t recommend drinking it straight from the bottle like those ready-to-drink, supermarket and convenience store style options out there.” I had so many questions about this interesting innovation. The Vini creator Sunny Fraser took some time to answer them all.
SFG: WHAT WINERIES ARE YOU PARTNERING WITH? Sunny Fraser: We have been approached by several renowned California wineries to bottle their wines in our format, as well as some smaller boutique wineries. Additionally, we have been sought out by several of the largest fine wine portfolios in the country for the same. We have also been approached by international brands in New Zealand and Australia. Unfortunately, it is premature to divulge any names as we have not finalized any deals at this time.
SFG: HOW DID YOU DECIDE WHICH WINES YOU WOULD BEGIN TO CARRY? Sunny Fraser: We soft launched with a CA Proprietary Red Blend and a CA Proprietary White Blend. The red is a complex blend of 65% Napa Zinfandel, 33% Petite Sirah and 2% Napa Oak Knoll Merlot. The white is a sophisticated blend of 85% Sonoma Chardonnay with 15% Viognier to give it more body and complexity. We started with blends, because they are more approachable than varietals. Blends are also amongst the top wines consumed in the country. With The Vini being a new innovation, we did not want consumers to be hung up on specific varietal preferences, i.e. some people love Chardonnay and others don’t. We just didn’t want people to pass on the opportunity of trying our wines simply because they did not prefer a particular varietal. Also we have been rolling out to markets that have a captive audience, like hotels, so we took the accessible luxury approach. SFG: WHAT WINEMAKER DID YOU PARTNER WITH? Sunny Fraser: We are currently working with Kian Tavakoli, formerly of Opus One and Clos Du Val. He was our former winemaker for our award winning, boutique winery and has gained market recognition working closely with boutique brands. His focus is on high-end fruit sourcing and premium craftsmanship. SFG: WHAT ARE YOUR PLANS FOR FUTURE WINES? We plan to start making single varietals, such as Cabernet Sauvignon, Pinot Noir, Chardonnay and so on in The Vini brand, as well as licensing and bottling other fine wines in our format. We hope to begin this initiative by the latter part of 2013.
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HEALTHY BREAKFAST DONE RIGHT WHEN YOU SAY HEALTHY BREAKFAST MOST PEOPLE PICTURE BRAN FLAKES AND SAD FACES, BUT IT DOESN’T HAVE TO BE SO. THIS ELEGANT QUINOA WAFFLE RECIPE BY THE FOLKS AT SUSHISAMBA, IS A GREAT ADDITION TO ANY BRUNCH, BREAKFAST OR MOTHER’S DAY SURPRISE.
HEALTH & WELLNESS
HOUSEMADE QUINOA WAFFLES
APPLE-MEMBRILLO JAM
INGREDIENTS ½ lb. membrillo paste 3 fl. oz. apple juice 1.5 fl. oz. water ½ apple, brunoise
with Apple-Membrillo & Strawberry-Caipirinha Compote served with Vanilla Cinnamon Butter (yields 5 servings)
DIRECTIONS: Blend the membrillo paste with the apple juice and water. Bring to a saucepan and add the apple in brunoise. Simmer for 20 minutes or until apple is tender and ingredients have reached the right consistency for marmalade. Set aside, chill and store.
QUINOA WAFFLE INGREDIENTS 2 cups buttermilk 2 ea. eggs 3 oz. butter 2 cups all-purpose flour .25 cup black quinoa (add as much of the cooked quinoa to your taste) 1/8 cup sugar 2 tsp. baking powder 1 tsp. baking soda ¾ tsp. salt
Plate ingredients as follows: 1 quinoa waffle divided into 4 small squares 1 dollop of vanilla cinnamon butter 1 oz. apple membrillo 1 oz. strawberry caipirinha compote nashi pears to garnish powdered sugar to dust
DIRECTIONS: Whisk buttermilk, eggs and butter, then fold in all of the dry ingredients. Add cooked quinoa to taste. Cook according to waffle iron instruction.
STRAWBERRYCAIPIRINHA COMPOTE
INGREDIENTS ½ lb. strawberries, ripe (or frozen if individually quick frozen), clean and halved ½ lb. sugar ½ ea. lemon, juice, segments and peelings 2 fl. oz. cachaça, flamed to remove alcohol 1.5 oz. water DIRECTIONS: In a sauce pot add the cachaça, lemon juice, peelings and segments. Cook for 3 minutes, add the strawberries, sugar and water. Simmer for 20 minutes or until ingredients have reached the desired consistency. Set aside, chill and store.
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COVER STORY
MODEL BEHAVIOR CHRISTIANNE CHRISTENSEN By Arlyene Marie Ponce
THIS EDITION’S COVER MODEL CHRISTIANNE CHRISTENSEN IS MORE THAN MEETS THE EYE. THIS MODEL AND ACTRESS IS ALL ABOUT THE PLANET, OUR FUTURE AND SENDING OUT GOOD VIBES. WE SAT DOWN WITH CHRISTIANNE TO SEE WHAT MAKES THIS BEAUTY TICK.
SFG: How would you describe yourself? CC: I would describe myself as a visionary, a free spirit with a powerful journey. SFG: How did you get into the arts? CC: My first performance was at 4 years old at the iconic Gusman Center of the performing arts. It was that very first theater experience that ignited the fire to fuel my desire to create scenes that come to life. On film, I was fascinated in creating characters. Going back recently for the Miami Film festival was extraordinary. I discovered my passion for the arts early on. SFG: You were the youngest Miss Nicaragua ever. How did winning a title at such a young age impact you? CC: It was very challenging because traveling the world with the politics of a country and those you believe for yourself at the same time was interesting. It was especially challenging because I was so young and impressionable, but I have a strong foundation. Wild hearts cannot be broken. SFG: Where was this cover shot? CC: We shot the spread for SFG in the Redlands, Florida. I grew up in Florida and I love the outdoors, farms and animals.
SFG: What do you love about your ranch life? CC: Ranch life is important because if you can get out and experience the earth: it really grounds you. We are meant to be one with it, and sometimes we get lost in concrete jungles. SFG: You are very into sustainability and nature. Can you tell me more about that? CC: I feel we can all make a difference to reduce our carbon footprint. Any little bit helps: turning off lights, unplugging appliances, walking and planting a tree. I love to compost because it makes sense to me to feed this gorgeous planet. Don’t ever become disconnected to your fellow man, it’s a very important quality to feed your mind. SFG: What did you love most about growing up in South Florida? CC: The best part of growing up in Miami is the diversity. I love how International your day can be. Miami seems like a big city but the reality is it’s very quant mixture of Europe, Latin America and America: the American Riviera. Miami girls are a perfect mix of sophistication with small town charm. So many cultures keep their traditions as opposed to other states and cities -where people adapt to the American culture.
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COVER STORY
People keep their languages and customs in Miami, which is why I can speak perfect Spanish and French. The weather is an eternal summer. With different languages and customs can bring tolerance for differences too. We learn to accept and welcome culture. Growing up in Miami I was very blessed. How else can you describe a childhood in Miami? Sparkly oceans, scrumptious cuisine, access to the world and colorful varying landscapes SFG: You founded an organization called Karistas. Can you tell me more? CC: Karitas children foundation is my way of thanking the Universe for all that I have to be thankful for in life. I like to help children. It brings me satisfaction to know I can influence a child in the right direction with a helpful conversation. Any contact you have with a child on this Earth is your personal responsibility to leave that child a better human being.
invested of genres. The roles of each movie maker bleed on to the fellow film makers on set. You really learn so much by observing a director. I really love the choices I have made in my life when choosing roles that lift the human spirit. My voice is about family, creativity, and actions towards a peaceful life. Love is the only thing that is real.
DREAM IN COLOR IS A CAMPAIGN MY COUSIN AND STARTED AFTER CONTACTING COCA-COLA ABOUT A SEVERE SITUATION IN OUR PLANET WHERE SOME CHILDREN ON THIS EARTH HAVE ZERO ACCESS TO ART
SFG: What personal accomplishments are you most proud of? CC: My best accomplishments in life are my personal goals. A good relationship with my family is important to me. Living among people I adore is very important to me. Life is a little while- live it. I am certain I want to affect everyone I meet in a positive way. SFG: What’s your personal motto? CC: Personal motto Peace, Love, g_d, and French fries.
SFG: What inspired the “Dream in Color” campaign? CC: Dream in color is a campaign my cousin and I started after contacting Coca-Cola about a severe situation in our planet where some children on this Earth have zero access to art, crayons or the ability to expand their minds. Karitas is at the forefront of giving every child the same opportunities. We collect used crayons at chain restaurants and organize the distribution to less privileged children around the world and of course or own backyard in America. SFG: What professional accomplishments are you most proud of? CC: I am most proud of my films. Being an actress allows you to articulate on film many things. One frame can transport you to another unreality. In combines music, emotion, art, cinematography, meticulous organization and good ole’ Blood sweat and tears. I make independent film and by far the most emotionally
2013
SFG | 17TH EDITION
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BOTTLES, BAR & BISTRO IN ONE
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NEIGHBORHOOD SPOTLIGHT
WD 555
WD 555, named after its 555 Jefferson Avenue address in Miami Beach, has replaced Wine Depot. The redesigned venue is under new ownership and is sporting a new attitude too. A reasonable $7.50 corkage fee is assessed if you’d like to have your bottle served in-house. Consider taking a seat outdoors, their spacious patio is a great place to rest on a gorgeous sunny day. Enjoy a wide range of tapas like Merguez sausage brochette or halloumi cheese a la plancha with your wine. If dinner is more your style, WD 555 offers bistro fare along with daily features.
PHOTOS BY ARLYENE MARIE PONCE
T
he soon-to-be hotspot is a touted as a wine store first, wine bar second and bistro third. Stocking over 300 bottles, WD 555 boasts an impressive collection of boutique wines as well as reasonably prices finds. Find a large selection of bottles under $30, all rated over 80 points. An impressive addition to their list is their “90 under $30” program, where patrons can take home a bottle rated 90 points or above for under thirty dollars. If hard to find wines are more your style WD 555 is still your place. Their on-site sommelier will show you to their vintage room, where impressive displays of hard to find wines line the shelves.
2013
SFG | 17TH EDITION
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BY: IVETTE DANICA MARQUEZ
BITTEN BY THE DRAGON ARE DRAGONS REALLY BITING SOME OF SOUTH FLORIDA’S RESIDENTS?
W
ell, maybe. Imagine this, if you will. You experience some of the most amazing views you’ve ever seen. You get an intense workout every time you participate. And you have automatic chemistry with an international fraternity of over 50 million tightly knit friends. Where do you sign up, you ask? Just visit your local neighborhood dragon boat club and prepare to be “bitten by the dragon.” It’s no wonder so many people in over 62 countries have quietly summed themselves up as diehard fans of this ancient, aquatic sport. Steeped in China’s rich history, dragon boat racing started over 2,000 years ago and evolved into a ceremony, a
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TRAVEL & LEISURE
festival, and a race, all rolled into one. The sport started its climb to international obsession in 1976, when it first became a competitive sport in Hong Kong. The boats typically hold 20 paddlers, a steersperson and a drummer to help the paddlers keep their rhythm. A well-oiled team can expect to glide 10 to 13 feet per second over the water. Specialized teams have popped up everywhere adding an extra dimension to the sport itself. One example is a women’s racing team comprised entirely of breast cancer survivors. The support the crew members find in this sisterhood lays fertile ground for healing the deep wounds left by the condition. These she-warriors praise the sport and credit it directly with the return of their strength and personal power. “These women are fierce, dedicated competitors tempered by participating in many national and international racing events,” said President and Team Captain for the Save Our Sisters Dragon Boat Team (SOS) Kim Bonomo. Kim says that the crew helps spread the word of pre-emptive care throughout the community, even as early as high school, and accepts members of any age.
Dragon Boat Club of Miami (DCM). DCM presently has a crew of over 100 paddlers and growing. “Our team was created by a cross section of seasoned veterans from other teams who wanted a more family-oriented venue for this sport,” said DCM Team Captain Hank Wolfman.
THE SPORT STARTED ITS CLIMB TO INTERNATIONAL OBSESSION IN 1976, WHEN IT FIRST BECAME A COMPETITIVE SPORT IN HONG KONG.
Well-known in the local dragon boating community, Wolfman says he was first “bitten by the dragon” over 6 years ago. He is now in his early seventies and steersman for the DCM team. “One of the great things about this sport is that there is no age limit,” he adds. “You also have the choice of participating at a competitive level or as a leisure activity. Paddling will help you keep your mind and body fit regardless of your age or level of training.” DCM also specializes in corporate team building and they’ve helped several national companies develop their departmental bonding. The team’s business model has been so successful that purchasing a second boat has already been planned for. You can find DCM and SOS training three times a week on the calm waters off Virginia Key in Key Biscayne, FL. Both teams are notfor-profit entities and accept tax deductible donations. Corporations wanting to sponsor this vibrant sport should contact each team’s representatives individually. Paddles up!
Also of notable mention is the SAVE OUR SISTERS, DBT, INC. (SOS) Kim Bonomo 305.776.5016 kkbonomo@aol.com teamsosmiami.com
DRAGON BOAT CLUB OF MIAMI (DCM) Hammy V. Garzon 305.663.6691 info@dbclubmiami.com dbclubmiami.com
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SFG | 17TH EDITION
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TOP
NO ARTICLE ON VICTORIA WOULD BE COMPLETE WITHOUT A TOP 10 “MUST DO” LIST. AND HERE IS MINE:
I.
Have high tea at the Empress Hotel. Reservations are recommended.
VICTORIA, B.C. IS THE PERFECT DESTINATION FOR SPRINGTIME
II.
Go whale watching on the Strait of Juan de Fuca. Some outfits guarantee a whale sighting.
BY: IVETTE DANICA MARQUEZ
III.
Visit the world-renown Butchart Gardens. Many B&B’s offer guests a complimentary lift to the gardens. Commercial buses are also available.
IV.
Take the Victoria Harbour H2OTaxi with several points of embarkation along the shoreline.
V.
Take a double-decker bus tour of the city of Victoria. You can’t miss them. They don a British flag.
Q
uaint and friendly with a European flavor, the city of Victoria is considered the “Caribbean” of Canada. Established in 1843, it is the international destination choice for many in springtime with its ideal average temperatures ranging from 44° to 71° Fahrenheit. Combined with a monthly rainfall of just two inches, visitors will most likely never lose vacation days to bad weather. Known as the “city of gardens,” Victoria takes its nickname quite seriously. In fact, it has built much of its tourism business on it. The local government switches all of the flowers on public grounds to reflect the seasons. Local business owners also contribute to the city’s picturesque landscape by hanging flower pots outdoors, enhancing the cobblestone accented roads of downtown Victoria. These explosions of color sync perfectly with the horse drawn carriages, totem pole park and monolithic architecture circa 1870’s. It’s a unique city with immense pride in its beauty and a character all of its own. There is so much to see in Victoria that a seven-day stay downtown would just scratch the surface. Complimented by the
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2013
VI. Take a guided tour through the Parliament Building. The neo-baroque structure was built in 1893 and is home to British Columbia’s Legislative Assembly. perfect weather and immaculate upkeep, the city is home to many of western Canada’s historic buildings and residences. Although quite the cosmopolitan city, Victoria is deeply immersed in its British heritage with its double-decker buses, performing bagpipers, and high tea service. Hotels are generally child and pet-friendly, and the US dollar is always welcomed at many of the downtown stores. Credit cards are accepted everywhere, which makes the currency conversion hassle-free and automatic. Visitors who prefer bed and breakfast accommodations will find there are hundreds to choose from. Many are boutique-styled and would easily rival the five-star Fairmount Empress Hotel.
VII. Have the world’s best ice cream at Sweet Memories on Government Street. VIII. Go up the Malahat to watch the salmon run for a taste of wild and indigenous Canada. IX. Feed the seals at Fisherman’s Wharf. There you’ll find beautiful float homes and Barb’s Fish and Chips, a local favorite. X.
Picnic at Beacon Hill Park and take the kids to the petting zoo.
For more information on Victoria and other British Columbia destinations, including travel guides, go to hellobc.com. For a list of local bed and breakfast accommodations, go to bcsbestbnbs.com. For a complete schedule of events and a travel planner, go to tourismvictoria.com. And for the iPhone or iPod Touch users, download the Near Me BC app.
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Cynthia Olavarria, Christian Carabias and Priscila Perales
Dedicated to the few exclusive people who dares to experience the ultimate extreme sport. We invite thrill seeking adventurous celebrities to experience the most accelerating adrenaline rush on the planet. Come join us, if you dare to live the thrill of a lifetime.
Salim Rubiales, tandem master Carlos Cribas and Paulo Quevedo
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SFG | 17TH EDITION
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SFG
CO RA L GA B L E S
52
BLU
CRAVE
ITALIAN / CORAL GABLES 33143
AMERICAN / CORAL GABLES 33146
305-666-9285
305-444-4595
7201 Southwest 59th Ave.
4250 Salzedo Street.
ORTANIQUE ON THE MILE
PALME D’OR
CARIBBEAN / CORAL GABLES 33134
FRENCH / CORAL GABLES 33134
305-446-5695
305-913-3201
278 Miracle Mile.
1200 Anastasia Ave. (Biltmore Hotel)
PASCALS
SEASONS 52
FRENCH / CORAL GABLES 33134
AMERICAN / CORAL GABLES 33134
305-444-2024
305-442-8552
2611 Ponce De Leon Blvd.
321 Miracle Mile.
SFG RESTAURANT GUIDE | 17TH EDITION
2013
RECIPE
BBQ BAKED CHICKEN BREAST INGREDIENTS
4 skinless, boneless chicken breast halves Ingredients: ¾ cup BBQ sauce ¾ cup honey ½ cup ketchup 1 onion chopped
PREPARATION
• • • • •
Preheat oven to 400 degrees Place chicken on baking pan Pour combined ingredients over chicken Cover with foil Bake at 400 degrees for 45 minutes
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SFG | 17TH EDITION
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SFG
CO CON UT GR OV E / B R I C K E LL / D O WN T O WN
GEORGE’S IN THE GROVE
LA BOTTEGA
FRENCH / COCONUT GROVE 33133
SPANISH / COCONUT GROVE 33133
305-444-7878
305-444-3493
3145 Conmmodore Plz.
3540 Main Hwy.
VILLA MAYFAIR
AZUL
MEDITERRANEAN / COCONUT GROVE 33133
EUROPEAN / BRICKELL 33131
305-774-1500
305-913-8358
2901 Florida Ave.
500 Brickell Key Dr. (Mandarin Oriental Hotel)
EDGE STEAK & BAR
NEMESIS
STEAKHOUSE / BRICKELL 33131
ECLECTIC / DOWNTOWN 33136
305-381-3190
305-415-9911
1435 Brickell Ave. Four Seasons Hotel.
1035 N miami Ave.
SFG RESTAURANT GUIDE | 17TH EDITION
2013
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SFG
BRICKE LL / D O W N T O W N / WY NWOO D / DE S I GN DI S TR I C T
TRULUCKS
TUYO
SEAFOOD / DOWNTOWN 33131
AMERICAN-LATIN / DOWNTOWN 33132
305-579-0035
305-237-3200
777 Brickell Ave.
415 NE 2nd Ave.
WYNWOOD KITCHEN
EGG & DART
LATIN AMERICAN / DESIGN DISTRICT 33127
MEDITERRANEAN / DESIGN DISTRICT 33127
305-722-8959
786-431-1022
2550 NW 2nd Ave.
4029 N Miami Ave .
JEAN PAULS
MANDOLIN AEGEAN BISTRO
AMERICAN / WYNWOOD 33137
MEDITERRANEAN / DESIGN DISTRICT 33137
305-573-7373
305-576-6066
2426 NE 2nd Ave.
4312 NE 2nd Ave.
SFG RESTAURANT GUIDE | 17TH EDITION
2013
REVIEW
Miami Meets The Big Apple BY MARIA SALAS Miami is quickly becoming a culinary hot spot, attracting celebrity, award-winning chefs to its tropical and trendy shores. Set in an ambiance of amber hues and urban sophistication, Catch Miami, the newest extension of Top Chef Winner Hung Huynh’s popular New York Restaurant, finds its home at the James Royal Palm Hotel in South Beach. Featuring globally infused seafood dishes, with a touch of regionally inspired cuisine, Catch Miami does to South Beach, what love does to marriage; it completes it
S
panning two floors and three dining areas, the mood is different in each one. From an intimate and industrial feel upstairs, to a more laid back ambiance on the first floor, the magic lies in its simplicity. On a beautiful South Florida evening, we chose to enjoy the outdoor terrace, incorporating a dose of people-watching to the meal. To start, the vast selections in the menu include a raw bar, sushi and sashimi, and hot and cold appetizers. We chose the Shorecrest Roll, a flavorful sushi roll prepared with spicy tuna and cucumber, and served with a salsa verde sauce. The unexpected combination of the tuna with the tangy, zesty taste of the green sauce
started the experience on a high note. We also ordered the Tuna Tacos filled with guacamole, ponzu sauce and Aleppo, which added a pleasant, robust flavor that tickled the throat. The entrees feature big portions to share such as the Crispy Whole Snapper and Cantonese Lobsters, along with simply cooked fish and meat. The Whole Snapper, seasoned with peppers, oyster mushrooms, chili and garlic, sounded very appealing but unfortunately, they had run out. Our waiter suggested we try the Scallop and Cauliflower, Chef Huynh’s award- winning signature dish, which brings together the mild, tender taste of scallops with a sweet and
salty cauliflower puree prepared with tamarind brown butter and topped with pistachios. It was definitely a favorite at the table. As sides, the perfectly textured Yucca Tater Tots and the Creamy Basmati served as excellent complements to the main dishes. For dessert, Executive Pastry Chef Thiago Silva, whose creativity has transcended from singing for the New York City Opera, to creating dessert masterpieces, has put together a sweet menu sure to entice the senses. The creative Banana Split, a rhapsody of caramelized bananas accompanied by strawberry, spiced chocolate and dulce de leche bombes, is divine, while the decadent Key Lime Donut, another popular favorite, blends the tartness of key lime with coconut streusel and rum meringue, ending the seduction with a creamy coconut sorbet.
2013
SFG | 17TH EDITION
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SFG
DESIG N D I S T R I CT / MI AMI B E AC H
MERCADITO
SUGARCANE RAW BAR GRILL
MEXICAN / DESIGN DISTRICT 33137
ECLECTIC / DESIGN DISTRICT 33137
786-369-0430
786-369-0353
3252 NE 1st Ave.
3250 NE 1st Ave.
BEST FRIENDS
1500 DEGREES
ITALIAN / DESIGN DISTRICT 33137
AMERICAN / MIAMI BEACH 33140
786-439-3999
305-674-5594
4770 Biscayne Blvd.
4525 Collins Ave. W 41st .
ASIA DE CUBA
BAZAAR
ASIAN / MIAMI BEACH 33139
STYLE / MIAMI BEACH 33139
305-514-1940
305-455-2999
1100 West Ave.(The Mondrian Hotel)
1701 Collins Ave.
SFG RESTAURANT GUIDE | 17TH EDITION
2013
DRINKING &REVIEW DINNING
Champagne Wishes and Caviar Dreams BY MARIA SALAS Sipping Mimosas near the water, while gentle tropical breezes caress your face takes any dining experience to a whole new level. The Ritz-Carlton Key Biscayne, nestled between swaying palm trees and lush tropical foliage, has recently jazzed up their Sunday Brunch, by adding Southern-inspired dishes and live entertainment, every second Sunday of the month.
W
ith a touch of signature Miami flair, Southern belles dressed in their Sunday finest greet guests at the entrance to Cioppino, the resort’s main restaurant, while a captivating saxophonist plays soulful jazz favorites. For us, the anticipation kicked in almost immediately, as we perused the lavish selection of brunch stations. After taking a sip of our refreshing Mimosas, with an unspoken promise to return for a Bloody Mary, we started by sampling the caviar; an array of American, Keta and Trout Roe, displayed with the classical garnitures. Once we awakened our palates with these delicacies
from the sea, we continued on the seafood route, enjoying a variety of tangy ceviches, crab claws, succulent shrimp and oysters. A sizable sushi boat also called out to us, accompanied by a variety of Asian dishes including Curry Beef wonton, soy marinated udon noodles and a selection of dim sums. The beautifully displayed stations also include a feast of salads and a charcuterie offering fine meats, imported cheeses, and crispy breads and crostini, along with a Carving Station featuring tender cuts of Salt Crusted Sirloin with Beef Jus and Roasted Herb
Crusted Salmon with Lemon Beurre Blanc. The Italian roots of the Chef were ever present with an array of tantalizing dishes such as Lobster Risotto and Penne a la Bolognese luring us to the Pasta Station. No brunch would be complete without the traditional breakfast items, and at the Ritz, they include an omelet station, unforgettable crepes, and crispy bacon. While the Southern staples may vary from one brunch to another, our taste buds were taken on a journey through the Big Easy with classics like Chicken and Waffles, Crawfish and mouthwatering Jambalaya. You must save room for dessert because there is an impressive separate area dedicated to it. The fine line between art and sweet indulgence blurs at this point of the meal, and the selection of pastries reach unimaginable heights. From chocolate-laden creations to international treats, the choices are endless. Who says you can’t have champagne wishes and caviar dreams? At The Ritz-Carlton, you can have both with a side of jazz.
2013
SFG | 17TH EDITION
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SFG
MIA M I B E A CH
60
CASA TUA
CECCONIS
ITALIAN / MIAMI BEACH 33139
ITALIAN / MIAMI BEACH 33140
305-673-1010
786-507-7902
1700 James Ave.
4385 Collins Ave.
HAKKASAN
HAVEN
CHINNESE / MIAMI BEACH 33140
ECLECTIC / MIAMI BEACH 33139
786-276-1388
305-987-8885
4441 Collins Ave. (Fontainebleau)
1237 Lincoln Rd.
JUVIA
LA GLOUTONNERIE
ASIAN FUSION / MIAMI BEACH 33139
MEXICAN / MIAMI BEACH 33139
305-763-8272
305-503-3811
111 Lincoln Rd.
81 Washington Ave.
SFG RESTAURANT GUIDE | 17TH EDITION
2013
DRINKING & DINNING
EASY ENTERTAINING
SUMMER EDITION BY ARLYENE MARIE PONCE
S
ummer is a great time to relax and enjoy life. Entertaining friends and family should be easy, but often it leads to stress. As the temperate rises, so does the pressure to keep guests cool. Keep in mind these easy entertaining tips and your next party will be no sweat! Consolidate Your Prep! Cocktails for a summer barbecue should be light and refreshing. What drink screams summer more than lemonade? Make simple lemonade or fruit flavored varieties for the kids and spike it up for the adults. Vodka works best for lemonade due to its clean flavors. Add some fresh basil or thyme to add some class to your glass. Miami drinkers will appreciate limeade with rum and perhaps some crushed mint leaves as well. It’s an easy way to give a nod to the mojito, without having to spend your party behind the bar. Keep Your Cool! It is every host’s nightmare to end up with sick party guests. Avoid foodborne illnesses by keeping hot foods hot and cold foods cold. If you are serving outside, keep foods out of direct sunlight and put items like pasta salad and cold cuts on ice. If you have old plastic containers or soda bottle, don’t throw them out. Use them as molds for giant ice cubes. One the ice is set, you can use the giant cubes to cool down a pitcher of cocktails without ending up with a watery mess.
IF YOU HAVE OLD PLASTIC CONTAINERS OR SODA BOTTLE, DON’T THROW THEM OUT. USE THEM AS MOLDS FOR GIANT ICE CUBES.
Potluck Party! Don’t you know that classic is always cool? Take a cue from past generations and throw a potluck party. It makes having a party an interactive and easy experience. Use technology to your advantage and have guests post what they are bringing online in advance. This ensures you won’t have endless bags of chips and nothing else to eat.
2013
SFG | 17TH EDITION
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SFG
MIA M I B E A CH
62
MACCHIALINA
NOBU
ITALIAN / MIAMI BEACH 33139
JAPANESE / MIAMI BEACH 33139
305-532-7555
305-695-3232
820 Alton Rd.
1901 Collins Ave. (The Shore Club)
OLA
PRIME 112
PAN LATIN / MIAMI BEACH 33139
STEAKHOUSE / MIAMI BEACH 33139
305-695-9125
305-532-8112
1745 James Ave.
112 Ocean Dr.
PUBBELLY
QUATTRO
AMERICAN / MIAMI BEACH 33139
ITALIAN / MIAMI BEACH 33139
305-532-7555
305-531-4833
1418 20th St.
1014 Lincoln Rd.
SFG RESTAURANT GUIDE | 17TH EDITION
2013
64
SFG
MIA M I B E A CH / N OR T H B AY VI L LAG E
SU RFSI D E / BAL H ARBO U R
SHOJI
ALTAMARE
JAPANESE / MIAMI BEACH 33139
SEAFOOD / MIAMI BEACH 33139
305-532-4245
305-532-3061
100 Collins Ave.
1233 Lincoln Rd.
THE FORGE
CAFÉ RAGAZZI
AMERICAN / MIAMI BEACH 33140
ITALIAN / SURFSIDE 33154
305-538-8533
305-866-4495
432 41 St.
9500 Harding Ave.
OGGI
LA GOULUE
ITALIAN / NORTH BAY VILLAGE 33141
FRENCH / BAL HARBOUR 33154
305-866-1238
305-865-2181
1666 - 79 St. Causeway, North Bay Village
9700 Collins Ave.
SFG RESTAURANT GUIDE | 17TH EDITION
2013
66
SFG
BA L H A R B OUR / S U N N Y I S LE S
N O RTH M I AM I / FLO RI D A K EY S
CANE A SUCRE
PETIT ROUGE
BAKERY AND SANDWICHES / NORTH MIAMI 33161
FRENCH / NORTH MIAMI 33161
305-891-0123
305-892-7676
899 NE 125 St.
12409 Biscayne Blvd.
THE PALM
TIMO
STEAKHOUSE / BAY HARBOR 33154
ITALIAN / SUNNY ISLES BEACH 33160
305-868-7256
305-936-1008
9650 E Bay Harbor Dr.
17624 Collins Ave.
TASTERS GRILLE
CHEF MICHAELS
AMERICAN / FLORIDA KEYS 33036
SEAFOOD / FLORIDA KEYS 33036
305-853-1177
305-664-0640
91252 Overseas Hwy. Tavernier
81671 Overseas Highway
SFG RESTAURANT GUIDE | 17TH EDITION
2013
SFG
SFG
NIGHT LIFE
THE MAYFA IR ROOF TOP BAR
THE LOCAL
HOTEL BAR | COCONUT GROVE
BAR | CORAL GABLES
305-441-0000
305-648-5697
3000 Florida Ave.
150 Giralda Ave.
RECOMMENDED
BAMBOO CLUB | MIAMI BEACH
MYNT
BAOLI V ITA
CLUB | MIAMI BEACH
LOUNGE | MIAMI BEACH
305-695-4771 550 Washington Ave.
305-532-0727
305-538-7855
1921 Collins Ave.
1906 Collins Ave.
WALL
SE T
ARKADI A
CLUB | MIAMI BEACH
CLUB | MIAMI BEACH
AT THE FONTA INEBLEAU CLUB | MIAMI BEACH
305-938-3131
305-531-2800
305-538-2000
2201 Collins Ave. (The W Hotel)
320 Lincoln Rd.
4441 Collins Ave.
HAVEN SOUTH BEACH
C LOUNGE
LOUNGE
CIGAR LOUNGE & CLUB | NORTH MIAMI
| MIAMI BEACH
BEACH
305-987-8885
305-354-9300
1237 Lincoln Rd.
3945 N.E. 163rd St.
SFG
FDR LOUNGE AT THE DELANO MANSION HOTEL BAR | MIAMI BEACH
68
CLUB | MIAMI BEACH
305-672-2000
305-695-8411
1685 Collins Ave.
1235 Washington Ave.
SFG | 16TH EDITION
2013
RECOMMENDED
LIV CLUB | MIAMI BEACH
305-674-4680 4441 Collins Ave.
DRINK
CAN’T SLEEP INGREDIENTS
2 oz Tequila REVOLUCION® 100° PROOF 1/2 oz Kahlua 1/2 oz Light Coconut Milk 1/2 oz Agave Nectar
PREPARATION Shake all ingredients and double strain into a chilled cocktail glass or coupe. Garnish with a line of cinnamon powder over the top of the cocktail....
Recipe developed by Summer-Jane Bell, REVOLUCION’s Northern California Brand Ambassador
2013
SFG | 16TH EDITION
69
Miami Places Photography by Gabriel Bรกncora
CAUGHT ON CAMERA
Photography by Gabriel Báncora
the Vizcayan’s Preservation Luncheon HATS ON FOR
Emmy Alvarez, Lily Gonzalez and Lily Carrillo
Heidi Hoersman, Rachel Finger, Carly Thomas
Stephen Brunelle, Christina Getty Maercks
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SFG SOCIAL | 17TH EDITION
2013
Gioconda Baltadeno, Christina Termine, Amanda Rodriguez
Katherine Rubino, Christina Getty Maercksv
Carol Iacovelli and Jennifer Valoppi
Shannon Hori
CAUGHT ON CAMERA
Photography by Gabriel Bรกncora
OBERLร OPTICIANS AT BAL HARBOUR
Carlos Mejia, Sonia Sosa, Alexia Echevarria, Bernie Oberlender, Herman Echevarria
Carlos Mejia, Juliana Aragao, Ramon-Aular, Roger Borges, Enrique Divine
Courtland Lantaff, Rodner Figueroa, Ernesto Leslie Lorenzo Garcia, Jose Garcia Jr. Mathies
Bernie Oberlender Joseph Denora
Oberle Opticians
Alexia Echevarria, Zurami Pascual
Raquel Lisboa and Daniel Ojeda
2013
SFG SOCIAL | 17TH EDITION
73
CAUGHT ON CAMERA
Photography by Betty Alvarez
Hearts and Stars GALA 2013
Dinah Stein, Jill Ravitz, Sergio Fuentes, Hilda Cox, Sofi Rene
Alisa Rauner, Helena Bonnet, Giuliana Carrillo, Hoana Yllescas
Jennifer Cohen,Paige Farrey, Brian Burk, Valerie Rivera
Aerialist
74
SFG SOCIAL | 17TH EDITION
Karen Carreno, Paola Paulin
2013
Chelsea Deweese, Darren Heller
CAUGHT ON CAMERA
Photography by Gabriel Bรกncora
THE TWIN BAG BY PORSCHE
Christian Carabias, Gil Dezer, Ivan Ramirez
Cristiano Piquet, Nikki Nasher, Betina Schmidt, Alex Piquet
Jimmy Moise, Nayeli Fanfan, Jean Raymond Alexander
Beatriz Angel
Alex Rodriguez, Marli & Daniel Gariboto, Michelle Judd
Igor Petrovich, Eduardo Claus
Tiffany Volkers, Jennifer Dennis, Franchesca Deberiz
2013
SFG SOCIAL | 17TH EDITION
75
CAUGHT ON CAMERA
Photography by Gabriel Bรกncora
FENDI CASA
Alina Longenecker, Claire King
Andrea Minnucci, Maria Elena Camaiori and Stefano
Crystal Renta, Anella Amin
Risa Terada, Gulya Zhakupova, Alicia Bolgari and Kiyo Yakamoto
Patrizia Pedreti
76
SFG SOCIAL | 17TH EDITION
Ricardo Marti, Linda Grosz
2013
CAUGHT ON CAMERA
Photography by Gabriel Bรกncora
Miami International FASHION WEEK
Felipe Viel received award
Model
Katiuska, Designer
Damaris Aguiar
Shaquoya Jackson, Designer
Robin Fleming, DesignerJahhour
Claudia Manuguian and Juan Luis Milo
Beth Sobol, Aaron Perry and Heather Jones
2013
SFG SOCIAL | 17TH EDITION
77
CAUGHT ON CAMERA
Photography by Betty Alvarez
RED CROSS BALL AT RITZ-CARLTON, KEY BISCAYNE
Alex & Maite Adams, Karla & Scott Richey
Pat and Delina Hamlon
Rina Fraser & Gen. Retired Doug Fraser
Rosamaria & Chris Klemick
78
SFG SOCIAL | 17TH EDITION
Jaime Court, Maria Elvira Salazar, Marile & Jorge L. Lopez
2013
Soul Survivors Band
Sally Terp, Delina Hanion
CAUGHT ON CAMERA
Photography by Betty Alvarez
DESIGN TECHO, FIGHTING
POVERTY
Designers for Design Techo-sfg
Milena Berns, Stephanie Yepes, Maria Geretti
Chris Gonsalves, Irina Alvarez
Blanca Smith, Fede Teran, Saul Serna
Gary Phillips, Shannon Scott
Lily Martinez, Adriana Ospina, Maria Claudia Guerrero
Luis Macias, Rafael Vinals
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CAUGHT ON CAMERA
Photography by Betty Alvarez
BRIONI AT Bal
Harbour
Frances Esquenaz, Ricky Patel, Sandford Ziff, Gus Machado, Edgar Lozano, Francesco Marrone, Justin Soodek
Brioni
Lilian Machado, Lourdes Vals, Remedios Diaz Oliver, Carmen Piles
Sanford Ziff and Baroness Beatrice Clancy
Michael Mowat, Lisa Petrillo
Nannette Silva, Elias Synalovski, Gotmar Giron
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Rich Shinners, Mercy Dorta, Karen Araque, John Agnetti
CAUGHT ON CAMERA
Photography by Gabriel Báncora
ACTORS’ PLAYHOUSE CELEBRATES 25TH ANNIVERSARY GALA BASH
Actors
Barbara Stein, Raul & Marla Valdes Fault
Rosie Lani Fiedelman Christie Prades
Danny Rodriguez Roxanne Vargas Entertainer
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Photo credit: www.arshtcenter.org
MAY EVENTS
MARIONETAS DE LA ESQUINA’S SLEEPING BEAUTY DREAMS
Photo credit: www.aaarena.com
(5/11/2013 - 5/12/2013) Carnival Studio Theater (in Ziff Ballet Opera House) www.arshtcenter.org
ALEJANDRO SANZ (5/9/2013) 8:00 PM www.aaarena,com Concert: “La musica no se toca” American Airlines Arena 601 Biscayne Blvd. Miami, FL. 33132 786-777-1000
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Mexico’s most famous theater company returns with Sleeping Beauty Dreams. Written by award-winning playwright Amaranta Leyva, Sleeping Beauty Dreams reimagines the famous princess as an overprotected daughter looking for a way to break free of her castle walls in order to search for true love…and her true self. A contemporary look at this classic tale, Marionetas de la Esquina’s humorous storytelling and whimsical puppetry awake this sleeping beauty princess as never before. The Adrienne Arsht Center 1300 Biscayne Blvd. Miami, FL. 33132 305-949-6722
Photo credit: Last_Savior Deviant art
LIVE MUSIC AT THE BETSY (05/08/2013 - 05/09/2013) www.thebetsyhotel.com Lobby of The Betsy Hotel 1440 Ocean Drive Miami Beach, FL. 33139 305-531-6300
Miami Marlins Schedule (05/01/2013 - 05/31/2013) miami.marlins.mlb.com
ALBITA RODRIGUEZ (05/11/2013) www.miamidade.gov/parks/parks/ mdc_auditorium.asp Singer Albita performs live 8:00 PM Miami Dade County Auditorium 2901 W. Flagler St Miami, FL. 33135 800-745-3000
May 01 Miami Marlins vs. Mets May 14 Miami Marlins vs. Reds May 15 Miami Marlins vs. Reds May 16 Miami Marlins vs. Reds May 17 Miami Marlins vs. D-Backs May 18 Miami Marlins vs. D-Backs May 19 Miami Marlins vs. D-Backs May 20 Miami Marlins vs. Phillies May 21 Miami Marlins vs. Phillies May 22 Miami Marlins vs. Phillies May 29 Miami Marlins vs. Rays May 30 Miami Marlins vs. Rays May 31 Miami Marlins vs. Rays Marlins Ballpark 1501 NW 3 St Miami FL. 33125 877-411-2012
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JUNE EVENTS
FILM LIFE’S AMERICAN BLACK FILM FESTIVAL June 19 – June 23, 2013 www.abff.com The American Black Film Festival returns to Miami Beach with an Opening Night Gala, the latest and best Black films from around the world (shorts, features, documentary and unreleased), panels and symposiums and other special events. Various theaters throughout Miami Beach Miami Beach, F. 33139 646-375-2411
FREE DAYS AT FAIRCHILD
FATHER’S DAY B.B.Q.
(06-05-2013) www.fairchildgarden.org
June 16, 2013 (10:30 a.m.-2:30 p.m.) www.fairchildgarden.org
Admission prices will be waived the first Wednesday of the month from June to November and each Sunday in August. A day at Fairchild is a day in paradise. Where else can you visit a tropical rainforest, view world class art, dine at an award winning café and do it all surrounded by the unparalleled beauty of nature? Only at Fairchild. Don’t miss Free Days at Fairchild!
Looking for something to do with dad on Father’s Day? Treat him to a Texas inspired Barbeque Brunch from the award wining caterers, Creative Tastes. Call 305.256.8399 for reservations and more information.
Fairchild Tropical Botanic Garden 10901 Old Cutler Road Coral Gables, FL. 33156 305-667-1651
Fairchild Tropical Botanic Garden 10901 Old Cutler Road Coral Gables, FL. 33156 305-667-1651
ONE DIRECTION (06/14/2013) 7:30 PM www.aaarena.com One Direction are giving their fans a chance to see the group live n in the summer of 2013 as part of their World Tour. One Direction makes their Miami debut at AAArena on June 14th.
Photo credit: dooksky.com
American Airlines Arena 601 Biscayne Blvd. Miami, Fl. 33132786-777-1000
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(06/01/2013) www.mdpl.org Want to learn more about Miami Modern architecture? The Miami Design Preservation League has joined forces with North Beach Development Corporation to bring you this ninety-minute guided walking tour. You’ll learn how to identify the many unique traits of MiMo architecture by visiting a number of different public and private buildings. Payment by cash or check ($20) will be taken at the start of the tour, and no MDPL members may participate at no charge. Tour departs at 9:30 a.m. from the SE corner of 73rd St. and Collins on the first Saturday of each month. To purchase tickets online, go to: http://www.mdpl.org/tours/mimo-tour-ofnorth-beach/ Southeast corner of 73rd Street and Collins Avenue Miami Beach, FL 33140 305/672-2014
Photo credit: Miami.marlins.mlb.com
Photo credit: http://blog.livedesignonline.com
MIMO ON THE BEACH WALKING TOURS
Major League Baseball Game www.miami.marlins.mlb.com (06/01/2013 – 06/30/2013) 6-01-2013 Marlins vs. Mets 6-02-2013 Marlins vs. Mets 6-10-2013 Marlins vs. Brewers 6-11-2013 Marlins vs. Brewers 6-12-2013 Marlins vs. Brewers 6-14-2013 Marlins vs. Cardinals 6-15-2013 Marlins vs. Cardinals 6-16-2013 Marlins vs. Cardinals 6-25-2013 Marlins vs. Twins 6-26-2013 Marlins vs. Twins 6-28-2013 Marlins vs. Padres 6-29-2013 Marlins vs. Padres 6-30-2013 Marlins vs. Padres
Marlins Ballpark 1501 NW 3 St Miami, FL. 33125 877-411-2012
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Emergency 911 HOSPITALS Jackson Memorial 305-585-1111 Mercy 305-854-4400 Mt. Sinai 305-674-2121 South Miami 786-662-4000 TAXIS
IMPORTANT
PHONE NUMBERS GETTING AROUND
Free Rides: Free transportation on South Beach- Swoop Miami is a service that will pick you up in a 6-passenger electric golf cart and take you anywhere you need to go within South Beach. Just call or send a text message to 305-409-6636 and they will arrive within 15 minutes. Note that you may have to share the ride with other passengers. 305-409-6636
Easy Parking: Register your car with PaybyPhone, save 20% on parking and add more minutes by text or e-mail www.paybyphone.com
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Best Yellow Taxi 305-445-4444 Central Cab 305-532-5555 Coral Gables Taxi 305-444-2828 Yellow Cab 305-444-4444 THEATERS Adrienne Arsht Center 305-949-6722 Fillmore Miami Beach 305-673-7300 James L. Knight Center 305-416-5970 New World Symphony 305-673-3331 AIRPORTS Ft. Lauderdale-Hollywood International 866-435-9355 Miami International 305-876-7000 AIRLINES Aeromexico 800-237-6639 American Airlines 800-433-7300 Avianca 800-284-2622 Delta 800-221-1212 JetBlue 800-538-2583 Southwest 800-435-9792 US Airways 800-428-4322 PORTS Port Everglades (Ft. Lauderdale) Port of Miami
954-523-3404 305-371-7678