CEO: Alexis Weinberg Assistant to the CEO: Manuel Ramos General Director AWP Group: William Rey Office Manager: Silvia Chowdhury Managing Editor: Arlyene Marie Ponce
W
e are so excited to start a new year with you! Funny how simply changing a number on the calendar can change your whole perspective. Here at SFG we continue to strive to bring you the best South Florida has to offer and we want to help you be your best too. Trying to be more health conscious? Peek inside for tips on how to keep your resolutions and how to have a heart-healthy Valentine’s Day. Trying to give back this year? Articles on Miami Chefs giving back and Tony Goldman will inspire you on your journey. If you resolved to look better or just have more fun this year: we have got you covered! See what’s cooking for the 2013 South Beach Food & Wine Festival and check out some fantastic restaurant reviews too. Look great
Writers: Arlyene Marie Ponce Francesca Cruz Kenny Raphael Levi Matthews Food & Dining Writer: Peter B. Laird Graphic Designer: Jennifer DeVoid Web Designer: Omer Haviv Webmaster: Sergio Sanchez
this year with fashion forward articles and then read all about our cover girl, fashion model Katie DeLuca. We’ve made plenty of resolutions ourselves this year! We listened to your feedback and we will be expanding our coverage on your favorite features including social events, fashion features and gourmet treats. We’re continuing to expand our website, newsletter and social media to keep you connected to all the action. Don’t be shy! Have a story, thought or opinion? Drop us a line by visiting our site at: www.sfgmag.com
Art Director: Claudio Monzoni www.cmn.mx Director of Photography: Gabriel Bancora Videographer: Levi Matthews Contributing Photographers: Betty Alvarez Levi Matthews Andre Rowe Posh Panel
COVER Photographer: Andre Rowe Hair & Makeup: Adrienne Amenta
Contributors: Salim Rubiales, Vida Online TV.Com
AWP GROUP Miami Beach, Florida 305-359-3675 info@socialfloridasguide.com
On behalf of myself and the entire SFG family we wish you a happy and healthy 2013! Alexis Weinberg CEO
SFG JANUARY | FEBRUARY 2013
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.
6
FEATURED CONTENT 18
KATIE DELUCA: Powerful Beauty
10
SOUTH BEACH WINE & FOOD FESTIVAL What’s Cooking for 2013
24
20
KEEPING YOUR RESOLUTIONS Quick Tips to Make Them Stick SFG JANUARY | FEBRUARY 2013
7
TONY GOLDMAN A Look Back on the Life of a Pioneer
INSIDE CONTENT
FASHION: 8 Fashion Feature 18 Katie Deluca: Powerful Beauty 22 Hot on the Market HEALTH & WELLNESS: 12 A Heart Healthy Valentine’s Day 20 New Year’s Resolutions LIFESTYLE: 48 Nightlife 52 Caught on Camera 60 Upcoming Events 62 Vida Online TV.com
30 THE GUIDE NEIGHBORHOOD SPOTLIGHT: 14 Cooking with Purpose 24 Tony Goldman
TRAVEL & LEISURE: 26 Vaccine Queen 50 Miami Skyline
DRINKING & DINING: 10 South Beach Food & Wine Festival 33 Review: Ortanique 37 Review: Edge 39 Review: Sugar Cane 41 Review: 1500 Degrees 49 Featured Cocktail 64 Important Numbers
SFG JANUARY | FEBRUARY 2013
8
FASHION
SFG JANUARY | FEBRUARY 2013
10
BY ARLYENE MARIE PONCE
WATCH OUT FOR
ROMANCE! WITH VALENTINE’S DAY APPROACHING, WE THOUGHT WE’D FEATURE A CLASSIC ROMANTIC GIFT: JEWELRY. RED ROSES ARE SYNONYMOUS WITH LOVE AND ROMANCE SO IT’S NO SURPRISE THAT ARE PICKS THIS ISSUE ARE RED AND ROSE GOLD. WITH A RICH HISTORY AND LONG-STANDING TRADITIONS OF EXCELLENCE, BREGUET TIMEPIECES ARE THE EPITOME OF LUXURY. LOUIS XVI AND HIS QUEEN, MARIE-ANTOINETTE WERE EARLY FANS OF BREGUET’S WORK. WHO WOULDN’T WANT TO FEEL LIKE A KING OR QUEEN FOR THE DAY?
BREGUET REINE DE NAPLES 8928 Featuring a mother of pearl dial with a rose gold case, Breguet’s update to their Reine De Naples collection is stunning. Shown here on a satin strap, the timepiece is also available on a rose gold bracelet. The bezel, dial edge and attachment are studded with 139 diamonds in total. The 1.32 carats embedded in the piece add a touch of excitement and an air of sophistication . Channel Audrey Hepburn in Breakfast at
Tiffany’s and pair with a little black dress and a string of pearls to add modern spin on a classic look.
MARINE ROYALE 5847 WRISTWATCH: LES EXCLUSIFS DE BREGUET A new Marine Royale has been added to Breguet’s “Les Exclusifs de Breguet” collection which brings together models that are only available in the brand’s Boutiques. This model is done in 18-carat red gold with a
SFG JANUARY | FEBRUARY 2013
11
chocolate dial and a hand-engraved dial. Combining luxury with utility this sport model works underwater at depths of up to 300 meters. Not hitting the depths of the ocean anytime soon? No worries, the combination of luxury materials with utilitarian ones like silicone is set to be the next big trend in jewelry. The Marine Royale’s 18-carat gold and brown rubber strap keep this piece as stylish as it is functional.
WHAT’S COOKING
12TH ANNUAL SOUTH BEACH WINE & FOOD FESTIVAL EACH YEAR WHEN FEBRUARY ROLLS AROUND, EAGER FOODIES BEGIN THEIR FRENZIED COUNTDOWN UNTIL THE SOUTH BEACH WINE & FOOD FESTIVAL BEGINS. THIS POWERHOUSE EVENT DRAWS TENS OF THOUSANDS OF VISITORS FROM ALL OVER THE COUNTRY AND GLOBE. OVER 60,000 GUESTS ATTENDED LAST YEAR’S FESTIVAL AND WE CAN BET THAT THIS YEAR WILL DRAW EVEN MORE EAGER EATERS.
W
ith over $17 milllion raised for the Florida International University’s (FIU) Chaplin School of Hospitality and Tourism Management the 12th annual edition of the South Beach Wine & Food Festival (SOBE WFF) will take place February 21-24, 2013. With over 40 restaurants and 80 wineries participating in just the tastings, this event will have something for everyone. We’re highlighting some of our favorite events below and you can find a full listing on our website’s event calendar at www.sfgmag.com (Event information and pictures courtesy of Brustman Carrino PR and the 12th Annual South Beach Wine & Food Festival)
THURSDAY, FEBRUARY 21ST: BEST OF THE BAY HOSTED BY MICHAEL MINA WITH TYLER FLORENCE, NANCY OAKES, RICHARD REDDINGTON & THOMAS MCNAUGHTON. SPONSORED BY FAR NIENTE WINE & DOLCE. Location: Bourbon Steak at Turnberry Isle Resort, 1999 W. Country Club Drive, Aventura Time: 7pm-11pm Price: $250 “From San Francisco Bay to Biscayne Bay, we borrowed California’s preeminent chefs to create Miami’s version of a plate of golden gate. Best of the Bay takes place at the festival’s northernmost venue--- inside Bourbon Steak at
SFG JANUARY | FEBRUARY 2013
12
the Turnberry Isle Resort in Aventura, about 20 minutes north of SOBEWFF headquarters. For the authentic ‘Frisco’ experience, Far Niente Winery will pour varietals of its Napa produced Cabernet & Chardonnay. Host Michael Mina will prepare a course from his namesake restaurant, a former twoMichelin-star eatery located several blocks from SF’s Embarcadero wharf. Joining him in the Fog City’s makeshift east coast kitchens and each preparing a course are Tyler Florence, Nancy Oaks, Richard Reddington and Thomas McNaughton. After the meal, Cigar Aficionado magazine is sponsoring a special cigar bar on the gorgeous pool deck. Guests will be
BY ARLYENE MARIE PONCE
assigned seating prior to this event. We can only guarantee guests who purchased tickets together will be seated together.” FRIDAY, FEBRUARY 22ND: NIGELLISIMA DINNER HOSTED BY NIGELLA LAWSON AND ANDREW CARMELLINI Location: al fresco at W South Beach, 2201 Collins Avenue, Miami Beach Time: 7pm-10pm Price: $250 “The British are coming! The British are coming! London’s own Nigella Lawson is taking a voyage across the Atlantic to share creations from the cookbook she releases Festival week NIGELLISIMA. Nigella will prepare a few of the 120 Italianfocused recipes from the book as the chef recalls her time living in Florence and working as a chambermaid! Assisting in the Italian creations is New York chef Andrew Carmelini—who recently opened a Miami outpost of his highly-rated restaurant, The Dutch.
This intimate, sit-down dinner will take place outside on the deck of the W Hotel South Beach for quite the Al Fresco experience! Guests will be assigned seating prior to this event. We can only guarantee guests who purchased tickets together will be seated together.”
Michy’s (Miami, FL) Michelle Bernstein JAMES BEARD AWARD WINNER Girl and the Goat (Chicago, IL) Stephanie Izard FOOD & WINE BEST NEW CHEF The Spotted Pig (New York, NY) April Bloomfield FOOD & WINE BEST NEW CHEF BEAST (Portland, OR) Naomi Pomeroy FOOD & WINE BEST NEW CHEF
SATURDAY, FEBRUARY 23RD: CREEKSTONE FARMS PRESENTS DELTA DIAMOND DISHES: A LEAGUE OF THEIR OWN AT MARLINS PARK
Additionally, Jeni Britton Bauer of Jeni’s Splendid Ice Creams will be serving dessert in the dugout to satisfy even the most discerning sweet tooth. Guests might even find themselves mingling at home plate with some of their favorite Marlins baseball players!
“This newly added walk-aroundthe-bases dinner will take place on the field at Miami’s Marlins Park. The evening will begin in The Clevelander where Julie Loria will host a cocktail reception featuring bites from her debut cookbook. Master Sommelier Andrea Robinson will select the perfect wines from the Southern Wine & Spirits of Florida portfolio to accompany dishes from the following celebrated chefs:
SFG JANUARY | FEBRUARY 2013
13
All proceeds from ticket sales for this event will support the efforts of the Mayor’s Fund for NYC Hurricane Relief and the hunger relief efforts of the Food Bank For New York City, as they assist those affected by Hurricane Sandy with both immediate needs and long-term assistance. ”
BY ARLYENE MARIE PONCE
HEALTH
A HEART-HEALTHY VALENTINE’S DAY
B
W
e want you to keep your resolutions this year and we know how tough it can be when Valentine’s Day comes around. If being surrounding by candy and chocolate isn’t enough to soften your resolve, the lavish romantic dinner that follows usually does. Not this year! Valentine’s Day can be romantic but heart-healthy too. Here are some quick tips to help you keep your holiday healthy:
Valentine’s but skip the sugar and go for something that really comes from the heart. Great alternatives include sweet scented candles, lotions or lingerie. True chocoholics might miss the sweets so send a gift basket with fruit dipped in chocolate or just a few expensive chocolates rather than a massive box of caloric mediocrity.
GET YOUR ADRENALINE PUMPING!
TAKE A STROLL! Romance novels, TV shows and movies all tell us how romantic a stroll on the beach is but rarely does that translate into real life. Why not? Gorging on a big dinner can leave you ready for bed in all the wrong ways. Plan to hit the beach or a beautiful boardwalk after dinner. It will help keep your digestion and the romantic mood going. Don’t forget to bring
along some comfortable sandals for your lady; nothing kills romance faster than aching feet!
KEEP IT SWEET- NATURALLY! There’s nothing wrong with pampering your partner with this
SFG JANUARY | FEBRUARY 2013
14
Exercise is a proven mood booster time and time again. Not only will you look better, but the endorphins released will boost your mood and your increased circulation will really make sparks fly! Breaking a sweat can still feel special if you plan an adventure. Consider renting bikes and riding a scenic route, wind-surfing, dancing lessons or even hitting a rock climbing gym.
By Arlyene Marie Ponce
BY PETER B. LAIRD
CHEF TIMON BALLOO
COOKING
WITH
PURPOSE
SOUTH FLORIDIANS ARE A CHARITABLE BUNCH, AND ONE OF THE BEST WAYS TO GET THEM IN A GIVING MOOD IS BY HOLDING A FOOD AND WINE FUNDRAISER WHERE THEY CAN EAT, SIP, MEET TOP CHEFS AND FEEL GOOD KNOWING THEY’RE HELPING A WORTHWHILE CAUSE.
D
uring the busy social season it seems there’s a food and wine fundraiser every week. One of the biggest and best known is the South Beach Wine & Food Festival, benefiting FIU’s Chaplin School of Hospitality and Tourism Management. Also on the calendar are Signature Chefs Auction (March of Dimes); Feast With The Beasts (Zoo Miami); Miami Food & Wine Festival (United Way); World Festival Miami (Common Threads); Taste of the Nation (Share Our Strength), and dozens of other similar events. Many of Miami’s best chefs are a familiar presence at these events, donating their time, talent and food to help support some of South Florida’s favorite causes. Some chefs seem to
BALLOO GREW UP IN A “NOT SO COOL” NEIGHBORHOOD IN HAYWARD, CALIFORNIA AND WAS RAISED BY A SINGLE MOM WHO WORKED TWO JOBS JUST TO GET BY. BY NECESSITY, HE LEARNED TO COOK FOR HIMSELF. “MAKING SURE KIDS ARE FED IS SOMETHING THAT’S CLOSE TO MY HEART,”
be out there week after week, cooking up tasty treats at one event after another. It’s hard work, but born from a sincere desire to give back to the community.
heart,” says Balloo, who supports SOS by participating in two of the organization’s major annual fundraisers, Taste of the Nation and Great American Bake
Sale. Timon Balloo, executive chef at Sugarcane Raw Bar Grill, supports a number of causes but Share Our Strength is one that personally resonates with him. Balloo grew up in a “not so cool” neighborhood in Hayward, California and was raised by a single mom who worked two jobs just to get by. By necessity, he learned to cook for himself. “Making sure kids are fed is something that’s close to my
SFG JANUARY | FEBRUARY 2013
16
Paula DaSilva, executive chef at 1500º at the Eden Roc Renaissance, served as Signature Chefs Auction’s 2011 chef chair and 2012 host chef. Like Balloo, she supports Share Our Strength and various other causes. She also hosts an annual fundraiser at her restaurant supporting the American Association for Cancer Research, to honor the memory
NEIGHBORHOOD SPOTLIGHT
CHEF PAULA DaSILVA
Running a kitchen at a busy restaurant requires long days juggling hundreds of details large and small. Cooking at an offsite event may seem easy by comparison but the logistics can be just as daunting. According to Cindy Hutson, executive chef at Ortanique on the Mile, menus must be planned, food ordered and prepped, and staffing arrangements made. Food, supplies and décor must be transported to the event, and booths set up and decorated. Food is cooked, plated and served, all while chatting with guests curious to know about the ingredients or preparation. Then after the event is over
– often late in the evening – everything has to be broken down, transported back to the restaurant, washed and put away. So what’s in it for the chefs, who already spend long hours in the kitchen? Aside from supporting worthwhile causes they believe in, it’s a chance to connect with would-be customers. And when it comes to marketing your restaurant, if a picture is worth a thousand words, a taste is worth a thousand more. Todd Erickson, executive chef at Haven, does an average of one offsite event a month and says it’s great to get out of the kitchen now and then to see what the rest of the world is doing. “It’s rewarding
of a close friend who died of breast cancer a few years ago. “There are so many worthwhile causes but unfortunately we can’t do them all,” says DaSilva, who opened 1500º in late 2010. “But we want to help make a difference and we try to do as many as we can.”
SFG JANUARY | FEBRUARY 2013
CHEF CINDY HUTSON
17
COOKING
WITH
PURPOSE
to see people enjoying your food at one of these events,” Erickson says. “It’s even more rewarding when someone comes in the restaurant and tells you, ‘Hey, we saw you at that event last month and decided to come give it a try.’ “ Like DaSilva at 1500º, Erickson gets more requests than
to AIDS, and because he loves animals. Aaron Brooks, executive chef at EDGE Steak & Bar at Brickell’s Four Seasons Hotel and a familiar face at many food and wine events around town, says they require not only time and resources, but creativity. “I try to come up with something that will work in
from other restaurants and taste their creations. “We don’t get to see each other often, as we’re always so busy in the kitchen,” he says. “It’s nice to have an opportunity to mingle and try each other’s food.” That sentiment is echoed by other chefs. Erickson says that for
CHEF AARON BROOKS
CHEF TODD ERICKSON
he can handle, and has to turn many of them down. “If I’m going to commit to an event, I don’t want to do anything half-assed,” says the meticulous chef, who carefully plans an “off-menu” dish just for the event, and even does his own floral arrangements based on the event’s location and theme. Erickson chooses causes that are important to him; cancer, AIDS and pets top his list because he lost his grandmother to cancer and has lost friends
a small satellite kitchen and be extremely pleasing to the guest,” Brooks says.
Giving back to the community is one of the main reasons he participates in food and wine fundraisers, says Brooks, and one of his favorite causes is Common Threads, which educates low-income children on the importance of nutrition and physical well-being and fosters an appreciation of cultural diversity through cooking. But an added benefit, according to Brooks, is being able to see fellow chefs
SFG JANUARY | FEBRUARY 2013
18
him and other top toques, these events are social outings as well. “We’re like the culinary carnies,” he says with a laugh, noting how he sees the same group of chefs at many of the same events he participates in. Next time you’re at one of these fundraisers, enjoy the food but be aware of how much time and effort went into getting it on your plate. And be sure to thank the chefs for all they do – all year long – giving back to our community.
SFG JANUARY | FEBRUARY 2013
19
COVER STORY
Powerful Beauty
Katie DeLuca SFG JANUARY | FEBRUARY 2013
20
BY ARLYENE MARIE PONCE
THIS BUBBLY BEAUTY HAS GENUINE WARMTH AND THE DRIVE TO MAKE HER DREAMS HAPPEN. THIS YEAR KATIE DELUCA WAS A SEMI-FINALIST FOR MAXIM’S HOMETOWN HOTTIES COMPETITION, WALKED RUNWAYS FOR TOP DESIGNERS, SHOT DOZENS OF FEATURES AND EVEN HAD TIME TO GO TO FIU. WE SAT DOWN WITH SOUTH FLORIDA NATIVE, FASHION MODEL AND MARTIAL ARTS INSTRUCTOR KATIE DELUCA TO GET A GLIMPSE INSIDE HER WORLD. SFG: I’m sure you get asked this question often, but it’s a reader favorite: How did you get started? KL: Honestly, I was walking down the beach one day when I was 18 and was approached by a talent scout. I went into the office a couple days later and took some polaroids and the rest is history. SFG: You’ve been involved in so many aspects of modeling from print to runway, do you have a favorite? KL: I’m really fortunate that I can honestly say I love my job and there’s never “just another day at the office,” because I could be shooting a swim catalog in the morning and then strutting down a runway at night. I think my favorite part of all of it is getting to see the final product after a long shoot and seeing all the hard work finally payoff. SFG: As a South Florida native, what do you love most about living in the Magic City? KL: You know being from Miami, you really take the weather for granted. I can go to the beach tomorrow and lay out or go in the water and it’ll be warm. Meanwhile, my brother is in New Yourk and it’s snowing. So it’s definitely a plus. SFG: Like many in Miami, your ethnic background is really unique (Italian, Irish, German, and Cherokee Indian), how have those different cultures influenced you? KL: Well the Italian part of me loves good food, and LOVES to cook. I can say I’m happiest having family or a few friends over, cooking a good meal and having a glass of wine. Being part Native American really inspired my interest in history, growing up and wanting to know more about my ancestry.
SFG: You’ve received a lot of attention as a technique instructor for MMA Ju Jitsu. What makes you so passionate about this martial art? KL: I started off as a fan of UFC. My fiancé and I would watch it together all the time and I was approached to host a segment of fight prediction videos. Being naturally competitive, when the offer came up to roll and teach some moves: I was in! I definitely have a greater appreciation of MMA now knowing how much technique and discipline goes into it. These fighters aren’t faking it and they devote their mind, bodies and soul to the sport. SFG: When we met, we bonded over a love of food. I can attest that you are definitely not a starving model, so I know that you must be torching the calories from all angles. What other activities keep you in bikini shape? KL: Yes I am an avid foodie and definitely not a starving model! Food for me should be an experience that brings people together and that not only tastes good but is good for you. However, to balance my love of food I am a big runner. I’ve been a surfer since I was 12 and I like to mix up my workouts. I’m a fan of getting outside and going for a hike or riding bike or whatever I can to stay active! SFG: You’re going to FIU to pursue a degree in Economics. Do you plan to start an agency of model financial advisors? KL: It’s not just about beauty all the time, you have to stimulate your most important muscle and keep your mind active as well! One day I’ll go into business for myself, but for the moment I’m enjoying this point in my life: getting my education and working my tail off in the process. It helps that with my degree, what I’m learning is very relevant and applicable to current
SFG JANUARY | FEBRUARY 2013
21
events and I’m also learning the tools to be setting myself up financially to have a very comfortable retirement down the line. SFG: Seriously though, you are constantly working and have a ton of commitments with school and teaching. How do you balance it all? KL: My schedule does stay pretty busy. I’m up and out seven days a week between finishing my degree and modeling, but I’m really lucky to have a really great support system at home. I’m a little old fashioned in that I carry an agenda book with me everywhere I go, and I make sure not to overbook myself. I also do my best to keep at least one day open a week where I can spend some quality time at home and relax or go on a date with my fiancé. One thing I learned in school was that the key to life is to balance your PIES - Physical, Intellectual, Emotional and Spiritual aspects in your life. If you can devote a little bit of time every week to each one of those parts, you will be a lot happier in life. SFG: Valentine’s Day is around the corner. What’s your ideal date? KL: Valentine’s Day happens to be my anniversary, so we always joke that the whole world is celebrating our day. But an ideal date would be to share an experience together, whatever that may be. Taking a cooking class together, going out on the boat or going skydiving. As long as we are spending quality time together having fun, that’s all that matters to me. SFG: Everyone has things that motivate them and keep their eyes on the goal. What are Katie’s words to live by? KL: If you want something, go get it. Period.
BY KENNY RAPHAEL
YOUR GUIDE TO A
HEALTHY
NEW YEAR
SFG JANUARY | FEBRUARY 2013
22
HEALTH
EVER WONDERED WHY EVERY YEAR WE END UP WITH THE SAME NEW YEAR’S RESOLUTIONS ON OUR LIST? WE CAN ALL AGREE COMMITTING TO A NEW YEAR’S RESOLUTION IS NOT AS EASY AS IT MAY SEEM. WE OFTEN MAKE SEVERAL ATTEMPTS TO CHANGE SOME ASPECT OF OUR LIVES BUT UNFORTUNATELY FOR MOST OF US WE ARE UNABLE TO MAKE THEM STICK. HERE AT SFG, WE HAVE PROVIDED EFFECTIVE STRATEGIES AND TIPS IN ORDER TO GUIDE YOU THROUGH YOUR NEW YEAR’S FITNESS RESOLUTIONS. KEEP IT SIMPLE AND REALISTIC One major reason most people cannot commit to their New Year’s resolution is that they are usually unrealistic. Telling yourself you will go to the gym everyday or restricting carbohydrates from your diet is not something you will be able to maintain long term. First start by dedicating 2-3 days a week out of your schedule to spend a minimum of 30 minutes at the gym and make it a weekly routine. Bring your headphones: it’s been shown that people are more driven to exercise when they are listening to music of their choice. Or you can find a friend or relative to work out with. Exercising with someone else or in a group setting is usually more motivating than doing it on your own.
KEEP YOUR SCHEDULED ORGANIZED Organization plays a large role on committing and maintaining a new resolution. A set schedule or plan allows you to become more consistent. Telling yourself you will go to the gym later isn’t effective as saying, “I will go to the gym at 5, right after work.” Setting up specific times to go exercise will help make exercise a habit; especially if you go around the same time every time you work out. As for as dieting, start monitoring what you eat and drink in order to see how many calories you intake compared to how many calories you burn. This will allow you to visually see where you are going wrong and where you can make changes.
SFG JANUARY | FEBRUARY 2013
23
FIND YOUR PASSION Stop wasting time attempting things you don’t like and search for some type of physical activity that you can enjoy. Stop forcing yourself to life dumbbells or run on the treadmill. If you have to drag yourself to do it you’re less likely to keep that workout routine. Instead consider trying a Zumba class if you like dancing, maybe taking a spin class if you enjoy bike riding or cardio kickboxing if your interested martial arts. There are several alternatives to traditional forms of exercise; experiment until you find your passion and your ideal body will be within reach.
DROP DEADLINES Since we live in a society of procrastinators, the majority of people need to set deadlines in order to get anything resolved. When it comes to getting back in shape or losing weight, this can set you up for failure. Checking the scale everyday for potential weight loss can be very stressful and discouraging, especially when the scale can not differentiate between muscle mass and body fat. Just acknowledge that no great thing happens over night, put away your calendar and allow your body to adjust and become accustomed to your new workout program. It’s not the destination but the journey of achieving your ideal body that becomes the most rewarding.
HOT ON MARKET
BENEFICIAL BEAUTY BY ARLYENE MARIE PONCE
M
any start the year with resolutions to give back or look better. Why not accomplish both? L’Occitane has been a long-time champion of corporate giving and it’s a cult favorite among beauty editors. Indulge in any of their Shea butter products and you’ll be helping over 12,000 female entrepreneurs in Africa. The women of Burkina Faso, Africa have perfected an eight-step process of extracting butter from Shea nuts. Shea butter melts at body temperature making it ideal for skin care. When L’Occitane’s
founder Olivier Baussan visited the West African nation in 1982, he was impressed by the quality of the women’s work and had an idea. He saw an opportunity, where many would just see a profit. L’Occitane pays the women above-market wages and supports several charitable programs including literacy centers, entrepreneurial workshops for women and microcredit loan programs that have helped many women start their own company. Who says beauty has to be a guilty pleasure?
24
SFG JANUARY | FEBRUARY 2013
25
NEIGHBORHOOD SPOTLIGHT
BY FRANCESCA CRUZ
TONY GOLDMAN AN ODE TO VISIONARY & COMMUNITY DEVELOPER
sights on the then historical, but a ramshackle of a district that consisted of cast iron buildings known as SoHo. Goldman had the intrinsic capability to see great potential hidden under years of abandonment and decay. Where others could only see grit his eyes, like laser beams, could focus in on the gem hidden in the proverbial rock. In SoHo he renovated 18 buildings, opened Greene Street Café, and later SoHo Kitchen and Bar, and propagated his vision of residential lofts where individuals could live, work from and of course, entertain. It was that same vision that led him to develop in 1994 the Village of Wall Street, in New York City, and in 1999 Philadelphia’s Center City. GOLDMAN ARRIVES ON THE SUN SWEPT SHORES OF MIAMi “The minute I saw it I knew I had discovered the American Riviera”-Tony Goldman describing South Beach
F
ew souls have the ability, as the Italian renaissance sculptor and artist Michelangelo expressed, to see “the angel in the marble and carve until [it is set free].” One such soul, to whom we bid a fond Farwell with his recent passing in September, was the visionary, community developer and restaurateur−Miami’s adopted prodigal son: the late Tony Goldman. Everything Goldman touched seemed to go from dereliction to affluence. The legacy he leaves is the keen ability to transform undervalued historical districts in despair into bustling and thriving urban areas. In 1968 he took on his first endeavordeveloping brownstones on the Upper Westside of New York. By 1976 The Goldman Properties Company had set its
On a 1985 trip to Miami, Tony quickly fell under the spell of the Magic City. It was the heyday of Miami Vice and the Cocaine Cowboys. South Beach consisted of a long stretch of oceanfront property mostly run down hotels inundated with elderly retirees living out their golden years stacked together like sardines on plastic lawn chairs in the hotel patio entrances. It was hard to see the charm of the place under the heavy fog of geriatrics and drug lords, but Goldman understood the uniqueness and relevance of Art Deco. As he had in SoHo he took the risk and purchased 18 properties and through preservation and economic development he worked alongside the local community and government organizations to cultivate South Beach into the world-renowned destination it glowingly is to this day. Once Goldman had put his Midas seal on this city it helped clean up the once tainted reputation Miami had. The Art Deco buildings were restored to their glory, respecting their historical significancepastel colors took over South Beach, the fashion industry
SFG JANUARY | FEBRUARY 2013
26
came in swinging, big budget films brought their productions here, and Miami, pardon the cliché, was back on the map. WYNWOOD WALLS & ART BASEL In 2005 Goldman’s next discovery was the emerging arts community known as Wynwood in Midtown Miami. A district of warehouse buildings that he viewed as the perfect backdrop for street artists to display their work; taking a space, industrial in its nature, and using the walls as a canvas for art. Part of Tony’s charm and advantage as an entrepreneur and community developer was recognizing that art along with food & beverage was a community transformer. In collaboration with art curator Jeffrey Deitch, Wynwood Walls debuted at Art Basel 2009. Currently it encompasses 40 murals with street artists from 13 different countries and an estimated 10 thousand visitors per month, just how Goldman had envisioned itfeeding new life to this sector of the city. Just three months after receiving the Miami Beach Chamber of Commerce’s Leonard A. Doc Baker Lifetime Achievement Award Goldman passed away of heart failure at the age of 68. This beacon for the arts, expansionist of urban communities and symbolic figure in Miami was gone. This past Art Basel, in a show of solidarity, the artists that Tony had championed: Kenny Scharf, Ron English, How & Nosm, Logan Hicks, Swoon, Futura, Aiko and Shepard Fairey all took part in a curated exhibit: Time Evaporated, Emotion Elevated, an homage that took its name from a Tony Goldman quote. Born in Delaware and raised in New York, Tony married his college sweetheart Janet in 1966; their children Joey and Jessica also take part in the family business and will continue their father’s legacy. A legacy that incorporates seeing the beauty that lies just beneath, that-which-begs-to-be-unearth-onceagain, obvious.
“Grit next to beauty, makes beauty all the more beautiful.” -Tony Goldman
TRAVEL AND LEISURE
THE VACCINE QUEEN ELIZABETH MACIAS IF MONTEZUMA HAS HIS REVENGE ON YOU WHILE YOU ARE TRAVELING IN MEXICO, WILL YOU KNOW WHAT TO DO OR WHO TO ASK FOR HELP? ONE CALL TO THE CLINIC OF ELIZABETH MACIAS WILL HAVE YOU APPEASING MONTEZUMA IN NO TIME. AS A MATTER OF FACT YOU COULD VISIT HER CLINIC IN THE CENTER OF
MEXICO CITY TO HANDLE SEVERAL TRAVEL RELATED MATTERS. OFFERING SERVICES SUCH AS VISA PROCESSING, PROVIDING HEALTH INSURANCE AND VACCINES, ELIZABETH MACIAS’S ONESTOP-TRAVEL-SHOP WILL BE THE ONLY PLACE YOU NEED TO LOOK UP BEFORE TRAVELING.
THE VACCINE QUEEN ELIZABETH MACIAS
“ ELIZABETH IS MORE THAN QUALIFIED TO BE AN AUTHORITY ON VACCINATIONS AND TRAVELING DISEASES. IN 2009, SHE WAS ONE OF THE FIRST AND MOST EFFECTIVE DOCTORS THAT BEGAN BATTLING THE SWINE FLU EPIDEMIC”
With a degree specializing in health and hygiene and a history of studying tropical medicine, Elizabeth is more than qualified to be an authority on vaccinations and traveling diseases. In 2009, she was one of the first and most effective doctors that began battling the Swine Flu epidemic. Her efforts were acknowledged by the president of Mexico and she was given the Excelsis Award. Because of her overflowing well of knowledge on the subject, Macias decided to write a book entitled, “Guia de Vacunacion Para el Viajero.” She has also been called upon to write articles for publications such as Golf and Spa and National Geographic Traveler. Elizabeth’s sense of duty
and expertise have gained her a spot in the International Society of Travel Medicine. All her medical prowess combined with other convenient travel services make her clinic the first stop after booking your itinerary. Not only does Elizabeth battle the deadly diseases of your destination, her health insurance plans can also help to prevent the worst case scenario. But if it’s just a scratch, she is just one phone call away from pointing you in the right direction for help. On top of these medical services, she also processes Visas and provides defense against the world’s biggest population of disease carriers: mosquitoes. Her clinic is
SFG JANUARY | FEBRUARY 2013
30
proof that there are plenty of important engagements on a traveler’s checklist. Being aware of everything that your destination has to offer is priceless because no one wants to be stuck abroad with Montezuma on their tail (no pun intended). Having the necessary resources is key to traveling in comfort and Elizabeth is one who totally understands this. She has truly thought of what unforeseen difficulties most travelers will have to face and has built a hub for them out of her own dedication to make sure everyone can conveniently deal with the preparations.
SFG JANUARY | FEBRUARY 2013
31
CATEGORIES
RESTAURANT AND NIGHTLIFE GUIDE
SFG RECOMMENDED Professionally reviewed restaurants
ICONIC Classic Miami restaurants
WITH A VIEW Enjoy the beautiful scenes of Miami
DISCOVERED Miami’s hidden gems
SFG JANUARY | FEBRUARY 2013
32
OPEN SFG CONNECT APP AND POINT YOUR PHONE TO THIS AD.
guide
coral gables DISCOVERED
SFG
MESA
CIBO WINE BAR
FRENCH | CORAL GABLES
ITALIAN | CORAL GABLES
305-443-3003
305-442-4925
264 Miracle Mile
45 Miracle Mile
RECOMMENDED
PALME D’OR FRENCH | CORAL GABLES
305-913-3201 1200 Anastasia Ave. (Biltmore Hotel)
DISCOVERED
DISCOVERED
DISCOVERED
ROMEO'S CAFÉ
RED FISH GRILL
ITALIAN | MIAMI
SEAFOOD | CORAL GABLES
305-859-2228
305-668-8788
2257 S.W. 22nd St.
9610 Old Cutler Rd. (Matheson Hammock Park)
ICONIC
DISCOVERED
DISCOVERED
ORTANIQUE ON THE MILE
GREEN TABLE
PASCAL'S ON PONCE
CARIBBEAN | CORAL GABLES
AMERICAN | CORAL GABLES
FRENCH | CORAL GABLES
305-446-7710
786-362-5165
305-444-2024
278 Miracle Mile
4702 S. Le Jeune Rd.
2611 Ponce De Leon Blvd.
DISCOVERED
DISCOVERED
CAFFE ABBRACCI
GRAZI ANO'S RESTAURANT
ITALIAN | CORAL GABLES
ARGENTINE | CORAL GABLES
305-441-0700
305-774-3599
318 Aragon Ave.
394 Giralda Ave.
DISCOVERED
DISCOVERED
THE DOME
ROUTE 9
LATIN-AMERICAN | CORAL GABLES
AMERICAN-LATIN | CORAL GABLES
SFG
RECOMMENDED
SEASONS 52
305-648-4999
305-569-9009
271 Miracle Mile
1915 Ponce De Leon Blvd.
34
AMERICAN | CORAL GABLES
305-442-8552 321 Miracle Mile
BY PETER B. LAIRD
ORTANIQUE ON THE MILE CONTINUES TO DELIGHT
amuse bouche consisting of a plantain slice topped with beef short rib, manchego cheese and guava jelly. Sweet and savory, all in one bite.
AT ORTANIQUE ON THE MILE, CHEF-OWNER CINDY HUTSON HAS BEEN TEMPTING PALATES FOR 14 YEARS WITH HER “CUISINE OF THE SUN,” WHICH EMPHASIZES COLORFUL PRESENTATIONS AND A CREATIVE AND APPEALING FUSION OF FLAVORS.
Located next to Actors’ Playhouse on Coral Gables’ Miracle Mile, Ortanique on the Mile offers a warm and inviting interior that combines dark woods with pale yellow walls adorned with colorful paintings of ortaniques, a Jamaican citrus fruit from which the restaurant gets its name. An impressive wine list features more than 100 bottles from top wineries around the globe, including a dozen or so half-bottles. The meal begins with a basket of warm and crispy French baguettes slices, glistening green from a tasty coating of melted herb butter, followed by an
A wonderful ceviche appetizer offers tender morsels of corvine tossed in fresh citrus juices, scotch bonnet peppers, mango, red onion and cilantro, served with guacamole and plantain chips. Another winner is the Oven Baked Brie Salad with puff pastry, field greens, toasted almonds and julienned apples tossed in a lavender honey dressing.
Hot appetizers include two stand-outs: Port Braised Short Ribs in a richly flavored sauce with butter beans, tomatoes, scallions and truffled gnocchi, and West Indian Curried Fresh Jumbo Lump Crab Cake, a large, crispy-golden cake plated on a colorful drizzle of sorrel flower paint and papaya-lime coulis and topped with mango-papaya salsa and yucca chip. Ortanique’s entrees offer a variety of fish, seafood, beef and pork. Pan Seared Diver Scallops & Shrimp Curry brings plump shrimp and succulent scallops bathed in a madra curry vegetable sauce, served with coriander
SFG JANUARY | FEBRUARY 2013
35
dusted rice – a great combination of flavors. Caribbean Seared Ahi Tuna offers five perfectly cooked squares of marinated tuna, nicely browned along the edges, topped with mango-papaya salsa and served with wasabi mashed potatoes. It’s a dish as colorful as it is delicious. Stuffed Roasted Poblano Peppers is so good it might convince even the most carnivorous among us to become vegetarians. Two poblano peppers are stuffed with a savory mix of squash, portabella mushrooms, black beans, corn and manchego cheese, then roasted and topped with a chipotle pesto cream. Ortanique’s dessert menu is equally appealing. Homemade Cinnamon Atlantico Rum Cake features two generous slices of rum-infused pound cake laced with a pecan-cinnamon crumble, atop a swirl of caramel along with a dollop of chantilly cream and rum-soaked raisins. Continuing the rum-dessert theme, Rum Soaked Banana Fritters are coated in batter, fried and rolled in cinnamon sugar, then topped with caramel and served with ice cream. There is also a daily Chocolate Lovers dessert creation and a Bread Pudding of the Day, along with five or six other sweet offerings. Ortanique’s warm ambiance, consistently excellent food and well trained service staff explain why this neighborhood gem still thrives after 14 years when so many other restaurants have come and gone.
Ortanique on the Mile 278 Miracle Mile, Coral Gables, FL www.cindyhutsoncuisine.com 305-446-7710
guide
coral gables - coconut grove - brickell-downtown
DISCOVERED
DISCOVERED
CRAVE
BIZCAYA
AMERICAN | CORAL GABLES
ECLECTIC | COCONUT GROVE
305-444-4595
305-644-4675
4250 Salzedo St. (Merrick Shops)
3300 S.W. 27th Ave. (Ritz-Carlton)
DISCOVERED
GIBRALTAR MEDITERRANEAN | COCONUT GROVE
SFG
RECOMMENDED
SFG
RECOMMENDED
LA BOTEGGA
BY CARMEN TRIGUEROS SPANISH | COCONUT GROVE
305-857-5007
305-444-3493
4 Grove Isle Dr. (Grove Isle Hotel)
3540 Main Hwy.
DISCOVERED
ICONIC
BLÚ BY BEST FRIENDS
LULU IN THE GROVE
DB BISTRO MODERNE
ITALIAN | SOUTH MIAMI
ECLECTIC | COCONUT GROVE
FRENCH | MIAMI
305-666-9285
305-774-1500
305-421-8800
7201 S.W. 59th Ave.
3105 Commodore Plz.
255 Biscayne Blvd. (JW Marriott Marquis)
DISCOVERED
DISCOVERED
DISCOVERED
PANORAMA
FOCACCI A BISTRO & WINE SHOPPE
ZEN SUSHI LOUNGE
ECLECTIC | COCONUT GROVE
ITALIAN | COCONUT GROVE
JAPANESE | MIAMI
305-447-8256
305-476-8292
305-373-2433
2889 McFarlane Rd. (Sonesta Bayfront Hotel)
3111 Grand Ave.
1250 S. Miami Ave.
DISCOVERED
BOUCHON DU GROVE FRENCH | COCONUT GROVE
DISCOVERED
DISCOVERED
GEORGE'S IN THE GROVE
DOMINIQUE BISTRO
FRENCH | COCONUT GROVE
FRENCH | MIAMI
305-448-6060
305-444-7878
305-938-9000
3430 Main Hwy.
3145 Commodore Plz.
1451 S. Miami Ave.
36
guide
brickell - downtown WITH VIEW
DISCOVERED
ICONIC
AZUL
AREA 31
RI VER OYSTER BAR
EUROPEAN | MIAMI
SEAFOOD | MIAMI
SEAFOOD | MIAMI
305-913-8358
305-424-5234
305-530-1915
500 Brickell Key Dr. (Mandarin Oriental Hotel)
270 Biscayne Blvd. (Epic Hotel)
650 S. Miami Ave.
WITH VIEW
ICONIC
SFG
THE CAPITAL GRILLE
SCALINA
STEAKHOUSE | MIAMI
ITALIAN | MIAMI
305-374-4500
305-789-9933
444 Brickell Ave.
315 S. Biscayne Blvd.
WITH VIEW
ICONIC
RECOMMENDED
NAOE
ZUMA
IL GABBI ANO
JAPANESE | MIAMI
JAPANESE | MIAMI
ITALIAN | MIAMI
305-947-6263 661 Brickell Key Dr.
305-577-0277
305-373-0063
270 Biscayne Blvd. (Epic Hotel)
335 S. Biscayne Blvd.
DISCOVERED
DISCOVERED
LOULOU LE PE TIT BISTRO
EOS
FRENCH | MIAMI
MEDITERRANEAN | MIAMI
305-379-1404
305-503-4400
638 S. Miami Ave.
485 Brickell Ave. (Viceroy Hotel)
DISCOVERED
DISCOVERED
SFG
RECOMMENDED
TUYO
CAFÉ SAMBAL
TRULUCKS
AMERICAN-LATIN | MIAMI
ASIAN | MIAMI
SEAFOOD | MIAMI
305-237-3200
305-913-8288
415 N.E. 2nd Ave.
500 Brickell Key Dr. (Mandarin Oriental Hotel)
38
305-579-0035 777 Brickell Ave.
BY PETER B. LAIRD
Cowgirl Chop
EDGE STEAK & BAR
STYLISH AND SOPHISTICATED YET COMFORTABLE AND CASUAL, EDGE STEAK & BAR IN BRICKELL’S FOUR SEASONS HOTEL TAKES CLASSIC STEAKHOUSE FARE IN A NEW DIRECTION WITH A CREATIVE MENU AND EXPERTLY PREPARED DISHES FROM EXECUTIVE CHEF AARON BROOKS.
You get the sense EDGE Steak & Bar is not your typical (read hohum) Miami steakhouse when a complimentary serving of homemade potato chips – crispy and golden brown – arrives at the table in a miniature deep fryer basket. From the bar, a spicy passion fruit margarita combines tequila, lime juice and passion fruit puree with muddled jalapeño for heat and a sprinkle of bacon bits for a hint of smokiness. Interesting. Dinner kicks off with two picks from Down East: Lobster Corn Soup, creamless but creamy, studded with fresh corn and morsels of Maine lobster, and Lobster Cocktail, a half Maine lobster sitting pretty atop a large metal bowl filled with crushed ice. Key lime crème fraiche goes perfectly with the sweet and tender meat. Next comes a quartet of tartares, small servings of each beautifully presented in a large glass dish with four recessed bowls. Beef features
RANKS AMONG BRICKELL’S BEST
diced tenderloin tossed with traditional anchovy-onionegg yolk-mustard dressing, topped with pickled mustard seeds, while Corvina blends fresh fish with baby cuke slices, green apple and celery leaf in a yellow pepper sauce. Ahi Tuna combines petite cubes of diced tuna and watermelon with pickled shallots and mint, and Octopus is enhanced by baby artichokes, cilantro, charred tomato salsa and saffron. Each has its own unique flavors and textures; all are excellent. EDGE’s version of shrimp and grits brings a delicious mix of Key West pinks, halved miniature tomatoes, Aleppo peppers and thin coins of chorizo tossed in tomato vinaigrette, all atop creamy polenta. Grilled Duck Breast, a special this evening, has ten ruby-red rectangles of rare duck breast, seared along the edges, fanned out across the plate around a lightly dressed salad of mixed greens and herbs. The aptly named Tomahawk Steak features a double-thick, bonein Ribeye steak perfectly seasoned and charbroiled at 1800º to perfect
SFG JANUARY | FEBRUARY 2013
39
doneness. With its long frenched bone extending off the plate it resembles a weapon, but the meat is flavorful and tender. A choice of six homemade sauces is offered; we opt for the Malbec Jus, Classic Bearnaise and Chimichurri. All three nicely complement the steak, and the thick and creamy Bearnaise is one of the best you’ll find anywhere. Eight side dishes are available, each enough for two. We try Roasted Asparagus with Shallot Butter, Mashed Gold Potatoes and Blue Cheese Mac & Cheese made with Point Reyes blue and topped with crispy breadcrumbs. Desserts are all made inhouse and show pastry chef Sarah Thompson’s creativity. A deconstructed apple pie brings several wedges of braised apples along with small squares of spice cake and crunchy but too salty streusel topping atop lemon cream. A small scoop of vanilla ice cream completes the dish whose individual elements, when eaten together, do indeed bring to mind apple pie á la mode.
EDGE Steak & Bar Four Seasons Hotel, 1435 Brickell Ave., Miami www.edgerestaurantmiami.com 305-381-3190
guide
brickell- downtown - design district - miami beach
ICONIC
DISCOVERED
PRELUDE BY BARTON G
MERCADITO
AMERICAN | MIAMI
MEXICAN | MIAMI
305-357-7900
786-369-0430
1300 Biscayne Blvd. (Arsht Center)
3252 N.E. 1st Ave.
DISCOVERED
FRATELLI LYON ITALIAN | MIAMI
305-572-2901 4141 NE. 2nd Ave.
SFG
RECOMMENDED
NEMESIS URBAN BISTRO ECLECTIC | MIAMI
305-415-9911 1035 N. Miami Ave.
SFG
RECOMMENDED
BEST FRIENDS ITALIAN | MIAMI
786-439-3999 4770 Biscayne Blvd.
DISCOVERED
ICONIC
JEAN PAUL'S HOUSE
SUGARCANE RAW BAR GRILL
ECLECTIC | MIAMI
ECLECTIC | MIAMI
305-573-7373
786-369-0353
2426 N.E. 2nd Ave.
3250 N.E. 1st Ave.
DISCOVERED
ICONIC
DISCOVERED
EGG & DART
MICHAEL'S GENUINE FOOD & DRINK
ESCOPAZZO
MEDITERRANEAN | MIAMI
AMERICAN | MIAMI
ITALIAN | MIAMI BEACH
786-431-1022
305-573-5550
305-674-9450
4029 N. Miami Ave.
130 N.E. 40th St.
1311 Washington Ave.
DISCOVERED
DISCOVERED
DISCOVERED
MANDOLIN AEGEAN BISTRO
GIGI
CECCONI'S
MEDITERRANEAN | MIAMI
ASIAN FUSION | MIAMI
ITALIAN | MIAMI BEACH
305-573-7373
305-573-1520
786-507-7902
4312 N.E. 2nd Ave.
3470 N. Miami Ave.
4385 Collins Ave. (Soho Beach House)
40
BY PETER B. LAIRD
Sugarcane Interior
SMALL PLATES, BIG FLAVORS
WHEN IT OPENED IN JANUARY, 2010, SUGARCANE RAW BAR GRILL OVERNIGHT BECAME A DESTINATION FOR SERIOUS FOODIES. THREE YEARS LATER, AS MIDTOWN CONTINUES TO ATTRACT MORE NEW RESIDENTS AND SHOPPERS, THE RESTAURANT IS BUSIER THAN EVER.
It wasn’t until Sugarcane Raw Bar Grill opened that people started seeing Midtown as a dining destination. In Timon Balloo’s three years running the place, the personable chef and his restaurant have received numerous awards, including “Miami Chef of the Year” and “Best New Restaurant.” A well-stocked indoor-outdoor bar and an inviting outdoor terrace is certainly part of the restaurant’s appeal. But as its website says, Sugarcane is a place where you can kick back, eat well and stay awhile. It’s a vibe that makes it equally appealing for a date night or a group celebration with friends. Sugarcane, which supports local farmers and sustainability efforts, has three different kitchens and an internationally influenced menu of primarily small plates. From the Robata grill comes a nice variety of dishes, simply and traditionally prepared using bincho-tan, a high quality charcoal made from ubame oak
SUGARCANE RAW BAR GRILL
grown only in Japan. Grilled Shishito Peppers, small and slender, are lightly flavored with lemon and sea salt and make a great starter. Beef Short Ribs, prepared Korean style with a sweet soy glaze, are tender and delicious. From the Raw Bar comes a selection of crudos, sushi and sashimi, including a handful of creative specialty rolls and a flavor-packed fish and shrimp seviche bathed in passionfruit and coconut milk and served with seasoned wonton crisps. A Bering Sea Alaskan King Crab leg comes neatly cracked on a bowl of crushed ice, with homemade cocktail sauce and an even tastier red winesoy sauce vinaigrette. A third kitchen handles hot dishes, including Sugarcane’s popular Duck & Waffle, which pairs a thick and fluffy waffle with duck leg confit and a duck egg, and a small pitcher of mustard maple syrup. How popular is it? Duck & Waffle is the name of Sugarcane’s new restaurant that just opened in London. (According to Chef Timon, they’re also cooking up a new “Sugarcane-esque” restaurant concept in Miami.)
SFG JANUARY | FEBRUARY 2013
41
Bacon Wrapped Dates have been showing up on menus everywhere, it seems, but Sugarcane’s were among the first and are still the best. Three plump dates are stuffed with a mix of manchego cheese and linguiça, wrapped in crispy bacon and served with a small, lightly dressed salad of watercress and shaved endive. They offer the perfect mix of flavor and texture – all at once sweet, salty, crispy and chewy. Desserts at Sugarcane are anything but run-of-the-mill. Raspberry Pavlova is made with Meyer lemon curd and a Riesling gelée; Carrot Cake brings carrot confit, rum cream and carrot-brown sugar ice cream; and Fall Fruit Galette pairs fresh seasonal fruit with goat’s cheese ice cream and a sweet balsamic reduction. Service at Sugarcane is friendly, knowledgeable and professional. Dishes come out fairly quickly, so pace yourself. You can always order another small plate or two if you’re still hungry.
Sugarcane Raw Bar Grill 3250 NE 1st Ave., Miami www.sugarcanerawbargrill.com 305-369-0353
guide
miami beach ICONIC
SFG
660 AT THE ANGLER'S
DE RODRIGUEZ
MEDITERRANEAN | MIAMI BEACH
NEW LATIN | MIAMI BEACH
786-594-5811
305-672-6624
660 Washington Ave.
101 Ocean Dr.
RECOMMENDED
PRIME ONE TWELVE STEAKHOUSE | MIAMI
DISCOVERED
DISCOVERED
OLA PAN LATIN | MIAMI BEACH
305.532.8112
305-695-9125
112 Ocean Dr.
1745 James Ave.
ICONIC
ICONIC
SFG
RECOMMENDED
SCARPE T TA
THE FORGE
HAVEN GASTRO LOUNGE
ITALIAN | MIAMI BEACH
AMERICAN | MIAMI BEACH
ECLECTIC | MIAMI
305-674-4660
305-538-8533
305-987-8885
4441 Collins Ave. (Fontainbleau Hotel)
432 41 St.
1237 Lincoln Rd.
ICONIC
ICONIC
ICONIC
NIKKI BEACH
BARTON G, THE RESTAURANT
V ITA BY BAOLI
SEAFOOD | MIAMI BEACH
AMERICAN | MIAMI BEACH
MEDITERRANEAN | MIAMI BEACH
305-538-1111
305-672-8881
305-674-8822
1 Ocean Drive
1427 West Ave.
1906 Collins Ave.
DISCOVERED
ICONIC
ICONIC
1500 O
JOE'S STONE CRAB
PIED A TERRE
AMERICAN | MIAMI BEACH
SEAFOOD | MIAMI BEACH
MEDITERRANEAN | MIAMI BEACH
305-674-5594
305-673-0365
305-531-4533
4525 Collins Ave. (Eden Roc Renaissance )
11 Washington Ave.
1701 James Ave.
42
BY PETER B. LAIRD
FIRE UP YOUR APPETITE AT
1500º
habanero pepper sauce, sweetened with tamarindinfused simple syrup.
IN HER TWO YEARS AT THE HELM OF 1500º, THE CHIC FARM-TO-TABLE RESTAURANT AND STEAKHOUSE AT EDEN ROC RENAISSANCE, PAULA DASILVA HAS EARNED WIDESPREAD ACCLAIM AND IS REGARDED BY DINERS AND PEERS ALIKE AS ONE OF MIAMI’S TOP CHEFS.
DaSilva’s cuisine trends towards the rustic-gourmet, relying heavily on carefully sourced ingredients from farmers and fishermen, and her menu changes frequently to reflect what’s fresh and in season. A complimentary basked of bread includes slices of 8-grain bread from La Provence and a selection of thin and crispy house-made flatbreads. A comprehensive wine list offers an impressive selection of wines by the bottle or glass, while the cocktail menu includes the must-try El Habanero Margarita made with premium tequila, fresh lime juice and a dash of
A starter of grilled octopus features a plump, nicely charred tentacle, simply grilled with a bit of olive oil and sea salt, accompanied by chickpea puree, frissé, roasted teardrop tomatoes, sheep’s milk feta and kalamata olives. The flavor is more Santorini than South Beach.
Next up is House Smoked Duck Breast served with farro salad, diced butternut squash, currants and arugula, tossed in a buttermilk dressing that nicely complements the dish’s sweet, smoky and savory elements. Spicy Key West Pink Shrimp & Grits brings three large head-on shrimp atop a bed of creamy and flavorful grits with manchego cheese, sweet onions and paper-thin rings of baby red bell peppers, all topped with sautéed arugula. Were it available, we would gladly have ordered an entréesized portion, it was so good. The entrée menu is divided into “Specialty Entrees” (seafood, fowl and pork) and “From The Broiler” (steaks broiled at an ideal 1500º, hence the restaurant’s name). Grilled Black Grouper offers a thick piece of
SFG JANUARY | FEBRUARY 2013
43
perfectly cooked fish atop a smoky stew of beluga lentils, smoked bacon, roasted root vegetables and braised greens. Eager to try one of DaSilva’s steaks, we also ordered the Kansas City Strip Steak, a 16-ounce slab of bone-in beef dry-aged for 28 days before going under the broiler. All steaks come with a choice of nine house-made sauces. We tried three – Cabernet Sauce, Classic Bearnaise and Black Truffle Garlic Butter – that were so good we would have enjoyed them with a spoon, steak or no steak. A fried duck egg is also available as a steak-topper, if desired. 1500º’s menu lists fifteen side dishes, every one of them appealing. We opted for four: Roasted Fingerlings with Crème Fraiche laced with a hint of horseradish; Spicy Grilled Zellwood Florida Corn cut off the cob, sautéed and topped with crumbled white cheese; Creamed Spinach rich with cheese and cream and topped with golden brown bread crumbs; and Braised Wild Mushrooms, a savory mix of flavorful fungi that perfectly complemented the steak. A choice of 10 desserts includes a delicious Toffee Crème Brule served with fresh raspberries, whipped cream and almond tuille. Service at 1500º is friendly, professional and unobtrusive, and the ambiance is warm and inviting.
1500º Eden Roc Renaissance • 4525 Collins Ave. Miami Beach, FL www.1500degressmiami.com • 305-674-5594
guide
miami beach DISCOVERED
ICONIC
SFG
HAKKASAN
OSTERI A DEL TEATRO
CHINNESE | MIAMI BEACH
ITALIAN | MIAMI BEACH
786-276-1388
305-538-7850
4441 Collins Ave. (Fontainebleau Hotel)
1443 Washington Ave.
RECOMMENDED
PUBELLY AMERICAN | MIAMI
305-532-7555 1418 20th St.
ICONIC
ICONIC
JUV I A
RED THE STEAKHOUSE
ASIAN FUSION | MIAMI BEACH
STEAKHOUSE | MIAMI BEACH
305-763-8272
305-534-3688
1111 Lincoln Rd.
119 Washington Ave.
DISCOVERED
ICONIC
DISCOVERED
ESSENSI A
BLT STEAK
MACCHI ALINA TAVERNA RUSTICA
AMERICAN | MIAMI BEACH
STEAKHOUSE | MIAMI BEACH
ITALIAN | MIAMI BEACH
305-534-5458
305-673-0044
305-532-7555
3025 Collins Ave. (The Palms Hotel & Spa)
1440 Ocean Dr. (The Betsy Hotel)
820 Alton Rd.
DISCOVERED
WITH VIEW
SMITH & WOLLENSKY
GOTHAM STEAK
STEAKHOUSE | MIAMI BEACH
STEAKHOUSE | MIAMI BEACH
305-673-2800
305-674-4780
1st Washington Ave. (South Pointe Park)
4441 Collins Ave. (Fontainbleau Hotel) DISCOVERED
ICONIC
STK MI AMI
BI ANCA
STEAKHOUSE | MIAMI BEACH
CHINESE | MIAMI BEACH
SFG
RECOMMENDED
SHOJI SUSHI AND SAKETINI LOUNGE JAPANESE | MIAMI BEACH
305-604-6988
786-276-1388
2377 Collins Ave.
1685 Collins Ave. (The Delano)
44
305-532-4245 100 Collins Ave.
SFG JANUARY | FEBRUARY 2013
45
guide
miami beach - bal harbour - sunny isles - aventura ICONIC
SFG
MR CHOW
MAKOTO
CHINNESE | CORAL
JAPANESE | CORAL
305-695-1695
305-864-8600
2201 Collins Ave.
9700 Collins Ave.
RECOMMENDED
GLUOTONNERIE MEXICAN | MIAMI
305-503-3811 81 Washington Ave.
DISCOVERED
DISCOVERED
DISCOVERED
PHILIPPE
PE TIT ROUGE
JAPANESE | CORAL
FRENCH | CORAL
305-674-0250
305-892-7676
36 Ocean Dr.
12409 Biscayne Blvd.
DISCOVERED
DISCOVERED
DISCOVERED
NOBU
BARCELONE T TA
ADRI ANA
JAPANESE | CORAL
SPANISH | CORAL
PERUVIAN | CORAL
305-695-3232
305-538-9299
305-867-1220
1901 Collins Ave. (The Shore Club)
1400 20th St.
9477 Harding Ave.
DISCOVERED
DISCOVERED
FRESCO TRAT TORI A
KATSUYA
ITALIAN | CORAL
JAPANESE | CORAL
305-535-3500
305-674-1701
1410 Ocean Dr.
1701 Collins Ave. (The SLS Hotel) DISCOVERED
WITH VIEW
V ILLA BY BARTON G
QUAT TRO GASTRONOMI A ITALI ANA
CONTINENTAL | CORAL
ITALIAN | CORAL
SFG
RECOMMENDED
CAFÉ RAGAZZI ITALIAN | MIAMI BEACH
305-576-8003
305-531-4833
1116 Ocean Dr.
1014 Lincoln Rd.
46
305-866-4495 9500 Harding Ave.
guide
florida keys DISCOVERED
SFG
SPARKY'S LANDING
KEY COLONY INN
SEAFOOD/AMERICAN | FLORIDA KEYS
ITALIAN
SEAFOOD | FLORIDA KEYS
305-664-0640 81671 Overseas Hwy. Islamorada, FL 33036
| FLORIDA KEYS
305-289-7445
305-743-0100
400 Sadowski Causeway Key Colony Beach, FL 33051
700 East Ocean Dr. Key Colony Beach, FL 33051
RECOMMENDED
CHEF MICHAEL’S
DISCOVERED
DISCOVERED
DISCOVERED
MIDWAY CAFE & COFFEE BAR
DINING ROOM AT LIT TLE PALM ISLAND
BREAKFAST/BRUNCH | FLORIDA KEYS
SEAFOOD/FRENCH
| FLORIDA KEYS
305-664-2622
305-872-2551
80499 Overseas Hwy. Islamorada, FL 33036
28500 Overseas Hwy. Little Torch Key, FL 33042
DISCOVERED
DISCOVERED
ICONIC
TASTERS GRILLE & MARKE T
KA I YO GRILL & SUSHI
PILOT HOUSE
AMERICAN | FLORIDA KEYS
JAPANESE | FLORIDA KEYS
SEAFOOD | FLORIDA KEYS
305-853-1177
305-664-5556
305-451-3142
91252 Overseas Hwy. Tavernier, FL 33036
81701 Old Hwy. Islamorada, FL 33036
13 Seagate Blvd. Key Largo, FL 33037
DISCOVERED
DISCOVERED
MORADA BAY BEACH CAFÉ
CAFÉ MARQUESA
SEAFOOD | FLORIDA KEYS
EUROPEAN
| FLORIDA KEYS
305-664-0604
305-292-1244
81600 Overseas Hwy. Islamorada, FL 33036
600 Fleming St. Key West, FL 33040
DISCOVERED
DISCOVERED
PIERRE'S RESTAURANT
SUN-SUN BEACH BAR & GRILL
FRENCH | FLORIDA KEYS
SEAFOOD
| FLORIDA KEYS
SFG
RECOMMENDED
BETTER THAN SEX A DESSERT RESTAURANT DESSERTS/ICE CREAM | FLORIDA KEYS
305-664-3225
866-397-6342
81600 Overseas Hwy. Islamorada, FL 33036
1500 Reynolds St. (Casa Marina) Key West, FL 33040
48
305-296-8102 926 Simonton St. Key West, FL 33040
guide
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
RECOMMENDED
LIV
CLUB | MIAMI BEACH
CLUB | MIAMI BEACH
305-672-2000
305-695-8411
1685 Collins Ave.
1235 Washington Ave.
50
305-674-4680 4441 Collins Ave.
SFG DRINK RECIPE
REVOLUTIONARY
MOJITO 10 Fresh Mint Leaves 1oz Lime Juice 2 tbsp Sugar 2 oz Revolucion Tequila ™ ½ cup Club Soda Ice Cubes Add mint, lime juice and sugar into your shaker. Crush mint into the lime juice and sugar with a muddler. Add tequila and club soda. Stir. Pour over ice. Garnish with a mint sprig.
Enjoy!
SFG JANUARY | FEBRUARY 2013
51
MIAMI SKYLINE
PHOTO BY GABRIEL BÁNCORA.
CAUGHT ON CAMERA
Photography by Betty Alvarez
Beauty Bash BENEFITING UNITY COALITION
Abraham Elizalde, Anite Faibisch, Edward J. Oberle Lopez, Nicol Pindelea
Naomi Soms and Karen Kennedy
Selina DiMercurio
Elaina Christina
Kiki Gomez with her dog Brit
Sebastian Hart, Dr. Ivan Rusilko, Je Bu, Abraham Elizalde
Staci Lyon
SFG JANUARY | FEBRUARY 2013
Miss South Florida Gianina Acevedo
54
CAUGHT ON CAMERA
Photography by Betty Alvarez
Pablo Atchugarry
Pablo Atchugarry
DURING ART BASEL AT CALLIGARIS
Agustin Aguera and Liliana Silva de Aguera
Rosa Tischlinger, Sean Christian, Wendell Francis
Florian Jovin and Stephane Magade
Andy, Claudia Silva and Marcelo Rivero
SFG JANUARY | FEBRUARY 2013
Rafael Del Monte and Luis Tenorio
55
CAUGHT ON CAMERA
Photography by Levi Matthews III
THE LATIN BUILDERS ASSOCIATION LUNCHEON AT
Briza by the Bay
Alyssa Garcia, Alejandra Taveras Gil
Jorge Guerra, Gyovania Marante, Gianni D’Alerta
Miguel Soliman, Ernie Abreu
Robert Pallone, Olga Megrabjan
Ricardo Sanchez, Carlos De Varona, Betty De Varona, Bruce Bennett, Mauricio Mendoza, Luis Castro
Bernie Navarro, Melissa Tapanes Llahues, Guillermo Fernandez
SFG JANUARY | FEBRUARY 2013
56
CAUGHT ON CAMERA
Photography by Gabriel Bรกncora
BeLive 2012 A PHILANTHROPIC NIGHT FOR COLOMBIA
Alexandra Boschetti, Katalina Bernal and Maria Jose Barraza
Ana Baena
Gilberto Santarosa
Karent Sierra
Khotan Fernandez and Candla Ferro
Humberto Rodriguez and Veronica Segrera
Miguel Varoni and Catherine Siachoque
SFG JANUARY | FEBRUARY 2013
57
CAUGHT ON CAMERA
Photography by Gabriel Báncora
STEPHEN ACH & ENRIQUE BADULESCU PRESENTED
“The Zone” at Once Arts Gallery
Adriana Gomez and Charmaine Winslow
Enrique Badulescu and his work
Irma Martinez and Stephan Ach
Lumari Mcaninch and Rose Mcveigh
Musicians in the Zone
Simone Marie Rcart, Stephan Ach, Adriana Gomez and Tara Salomon
Stephan Ach and his work
Sysan Pfeuffer and Charmaine Winslow
Tamara Diaz and her work
SFG JANUARY | FEBRUARY 2013
58
CAUGHT ON CAMERA
Photography by Gabriel Báncora
TOY RALLY BENEFITING
Cynthia Toro, Kal Bitzer and Raquel Case
Fiorella Terenzi
Toys for Tots
Joe and Jessie Babcock
Lamborghini Palm Beach
Joe Lorusso, Nikki Nason, Tracy Fogarty and Louis Spagnuolo
Maserati Fort Lauderdale
Melody and Chris Lenz
Pachi Lake and Son
SFG JANUARY | FEBRUARY 2013
59
Sismai Roman and Miguel Balaños
CAUGHT ON CAMERA
Photography by Gabriel Bรกncora
Hanukkah LIGHTING
Ariel Roman, LisaMcClaskey and Moshe Haviv
Eva Starr, Laura Zuluaga, Adam Adika, Imbar Adika, and Pepe Estereo
Lenny, Roth and Ira Roth and Natasha and David Silver
Moshe Haviv, Chaim Shacham
Meital Stavinsky and Chaim Shacham
Yaakov and Sarit Cohen
SFG JANUARY | FEBRUARY 2013
60
CAUGHT ON CAMERA
Photography by Posh Panel
Edward Beiner & Dior
Susan VanPut, Edward Beiner
Andrea Solomon, Ian Bush
Daniela Zanzuri, Chris Robinson
Edward Beiner, Mario Martinez
SFG JANUARY | FEBRUARY 2013
Edward Beiner, Susan VanPut
61
JANUARY EVENTS YURI (1/25/2013) http://www.jlkc.com Famous Mexican Singer in concert. James L. Knight Center 400 SE Second Ave Miami, FL. 305-416-5970 JOSHUA BELL PLAYS BEETHOVEN (01/25/2013 – 01/26/2013) http:// www.arshtcenter.org
Knight Concert Hall The Adrienne Arsht Center 1300 Biscayne Blvd. Miami, FL. 33132 305-949-6722
credits: uwishunu.com
One of today’s great artists performs one of the greatest concertos ever written, Beethoven’s timeless Violin Concerto. Superstar violinist Joshua Bell has enchanted audiences worldwide with his breathtaking virtuosity and beautiful tone.
RINGLING BROTHERS AND BARNUM & BAILEY’S DRAGONS (01/17/2013 – 01/21/2013) http: //www.jlkc.com Ringling Brothers and Barnum & Bailey’s ® is proud to present DRAGONS! For the first time in circus history, myth and majesty will share the arena during this mustsee family event that can only be witnessed a The Greatest Show on Earth® James L Knight Center 400 SE Second Ave Miami, FL 305-416-5970
credits: classicalite.com
CIRQUE DU SOLEIL-TOTEM (1/10/2013 – 1/31/2013) http://www.cirquedusoleil.com Recognized over the world. Cirque du Soleil has constantly sought to evoke imagination, invoke senses and provoke emotions. Sun Life Stadium 347 Don Shula Drive Miami Gardens, FL. 33056 SFG JANUARY | FEBRUARY 2013
62
JUSTIN BIEBER (01/26/2013 – 01/27/2013) http: //www.aaarena.com Bieber Fever is taking the world by storm American Airlines Arena 601 Biscayne Blvd. Miami, FL. 786-777-1000
AMERICAN AIRLINES ARENA 601 BISCAYNE BLVD. MIAMI, FL. 33132 1-800-462-2849 MIAMI HEAT SCHEDULE http://www.aaarena.com Jan 23 Toronto Raptors vs Miami Heat Jan 25 Detroit Pistons vs Miami Heat American Airlines Arena 601 Biscayne Blvd. Miami, FL. 33132 786-777-1000
FEBRUARY EVENTS CHARLIE ZAA (2/9/2013) http://www.miamidade.gov/parks/parks/ mdc_auditorium.asp Colombian singer performing live. Miami Dade County Auditorium 2901 West Flagler St Miami, FL. 33135 305-547-5414
WINE AND FOOD FESTIVAL (2/21/2013) http://www.delano-hotel.com Moet Hennessy’s The Q Paula Dee Culinary Festival Delano Hotel Miami Beach 1685 Collins Ave Miami Beach, FL. 33139 305-672-2000
ALVIN AILEY AMERICAN DANCE THEATER ( 2/21/2013 - 2/24/2013) http://www.arshtcenter.org Alvin Ailey Dance Theater continues to celebrate the African-American cultural experience and to preserve the American modern dance traditions. Ziff Ballet Opera House 1300 Biscayne Blvd. Miami, FL. 33132 305-949-6722 MIAMI INTERNATIONAL BOAT SHOW (2/14/2012-2/18/2012) http://miamibeachconvention.com
CIRQUE DU SOLEIL-TOTEM (2/1/2013 - 2/3/2013 http://www.cirquedusoleil.com Recognized over the world. Cirque du Soleil has constantly sought to evoke imagination, invoke senses and provoke emotions. Sun Life Stadium 347 Don Shula Drive Miami Gardens, FL. 33056
Hundreds of exhibitors will feature the latest powerboats, sailboats, engines, electronic & accessories. Miami Beach Convention Center 1901 Convention Center Drive Miami Beach, FL. 33139 305-673-7311
AMERICAN AIRLINES ARENA 601 BISCAYNE BLVD. MIAMI, FL. 33132 1-800-462-2849 MIAMI HEAT SCHEDULE http://www.aaarena.com Feb 04 Charlote Bobcats vs Miami Heat Feb 06 Houston Rockets vs Miami Heat Feb 08 L. A. Clippers vs Miami Heat Feb 10 L. A. Lakers vs Miami Heat Feb 12 Portland Trailblazers vs Miami Heat Feb 24 Cleveland Cavalier vs Miami Heat Feb 26 Sacramento Kings vs Miami Heat
SFG JANUARY | FEBRUARY 2013
63
EVERY SUNDAY 6:30 PM COMCAST CHANNEL 18, AT&T U-VERSE CHANNEL 20 AND ATLANTIC BROADBAND CHANNEL 82
Christian Carabias Priscila Perales y Paulo Quevedo
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.
SFG JANUARY | FEBRUARY 2013
64
ALFREDO HOYOS M.D., FROM THE VIDA ONLINE TV HEALTH CHANNEL
FEATURED CHANNEL
SALUD DA BELLEZA SINCE THE DAWN OF LIPOLYSIS, AESTHETIC SURGEONS HAVE BEEN DETERMINED TO CREATE CONSISTENTLY ATHLETIC AND CONTOURED RESULT IN THEIR PATIENTS.
S
ince Mentz published their work on abdominal etching, an effort to externally reproduce the desired muscular anatomy in the superficial fat layer has been attempted. It was not until high definition lipoplasty- or VASER Hi-Def (VHD) that the surgeon could work safely and effectively in the superficial fat layer. The ability to work in a full three dimensional space was a vast improvement from liposuction’s traditional two-dimensional approach. It was for this reason that VHD quickly became the world’s most sophisticated liposculture technique available. Finally, a one-stop procedures that produced outstanding athletic contours were readily available for patients in decent shape (a BMI below 30). Unfortunately, there is no such thing as a perfect procedure. Several
weaknesses in the VASER procedure became apparent after patients had fully recovered. In some patients, the transition between muscular tension and relaxation appeared unnatural. The majority of these issues were solved by adapting a second set of preoperative markings. The marking were done by having the patient perform a series of specific movements that revealed certain placements of the muscles. In short, an ease of customization was achieved by adopting the second set of markings. The integration of the new markings subsequently led to the naming of Hi-Def’s upgraded version. Hi-Def became a fourDimensional technique, integrating height, width, depth and time--in the form of motion. Hence, the term “4-Dimesional lipoplasty “was coined, and the name 4D Sculpt trademarked. The combination of motion and
SFG JANUARY | FEBRUARY 2013
65
customizable features was also coined dynamic definition. The new improvements from Hi-Def to 4D Sculpt may be subtle, but when applied, the nuances are distinctly profound. 4D Sculpt has taken the incredible techniques of Hi Def and continued to improve the smooth sculpturesque results achieved. Truly athletic contours with minimal invasion, muscles enhanced by transfer, and absolutely no face of artificial implants are consistently reproducible with minimal complications. Alfredo Ernesto Hoyos, MD is an Associated Professor, Department of Plastic Surgery, Universidad de San Martín; Private Practice, Santa Barbara Surgical Center, Bogotá, Colombia
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
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