Wire Magazine Issue 8.2023 Miami Spice 2023 & Hot Model Owen Lindberg

MIAMI SPICE 2023

ISSUE #08 | 08.31.23 DISPLAY UNTIL 09.27.23

DINING DELICIOUS

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PUBLISHER’S CORNER 2023 MIAMI SPICE DINING PROGRAM

Welcome to Wire Magazine’s yearly special issue about the Miami Spice dining program hosted by The Greater Miami Convention & Visitors Bureau (GMCVB). This year you can savor prix fixe, three-course meals for $30 or $35 for lunch/ brunch and $45 or $60 for dinner at some of our City’s best restaurants from 20 plus neighborhoods in Greater Miami and Miami Beach.

I recommend using this opportunity to taste some of the best cuisines from around the world by choosing from a recordbreaking number of over 300 participating restaurants. Miami Spice is available until September 30, 2023, so visit ilovemiamispice.com to view the details about participating restaurants and review the menus of what they are offering this year. You will find a plethora of delectable alternatives, and I can attest that some restaurants have better menu options than others.

To preview the 2023 Miami Spice, I reviewed many of the menus from the different eateries. I also had dinner at five of the top restaurants, which are showcased in this special dining issue. This year, Miami Spice participants include Michelin-designated restaurants. Also, some select restaurants are offering new Signature Dining Experiences that provide you special mouth-watering culinary adventures apart from the program’s traditional three-course menus for lunch, brunch and dinner.

According to David Whitaker, President & CEO of the GMCVB, “Year after year, Greater Miami and Miami Beach continues to cement itself as a culinary epicenter with national recognition, award-winning restaurants and a diverse selection of international and local cuisine. During Miami Spice Restaurant Months, locals and visitors can indulge, savor and experience a collection that has placed our destination on the map.”

In addition to Miami Spice Dining, we also spiced up this month’s issue with hot model Owen Lindberg. Enjoy his very sexy photos by Antony Kozz and learn more about Owen from our interview.

Bon Appétit! Cheers,

Rafa Carvajal Publisher & Editor in Chief rafa@wiremag.com

“MY WEAKNESSES HAVE ALWAYS BEEN FOOD AND MEN – IN THAT ORDER.” - DOLLY PARTON

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MIAMI SPICE DINING

BAGATELLE MIAMI

Bagatelle offers “French Mediterranean cuisine and joie de vivre” in South Beach inside an eatery where you can experience distinctive cuisine and an energetic party atmosphere.

For Miami Spice, Bagatelle allows you to choose from a multiplicity of appetizers, entrées and desserts, which includes most of their menu, rather than the traditional limited number of options most restaurants offer for Miami Spice. Some of the highlights include the following. As appetizers, Aubergine à la Parmigiana, Crème de Parmesan – parmigiana eggplant with parmesan di reggiano cream cheese; and Carpaccio de Bar Méditerranéen, Façon Tonnato, Câpres de Pantelleria – Mediterranean sea bass carpaccio with tonnato sauce, and Pantelleria capers. For entrées, Fettuccine au Homard, Jus de Crustacés au Basilic – lobster fettuccine with basil infused shellfish broth; and Gambas Black Tiger Grillées, Herbes Fraîches et Piment Jalapeño –grilled black tiger prawns with fresh herbs and jalapeño. For desserts, Pizzetta au Chocolat Jivara, Noisettes Caramélisées – jivara chocolate pizzetta with caramelized hazelnuts; and Tropézienne à la Vanille de

Bourbon Steak, a Michael Mina Restaurant, is the signature restaurant at the JW Marriott Miami Turnberry Resort & Spa, helmed by Chef Mario Beabraut as Executive Chef. This outstanding modern American steakhouse always delivers a world-class dining experience. Bourbon’s all-natural, organic, and hormone free cuts of beef are tempered in herb-infused butter, then grilled over wood to order. You can choose from Japanese A5 Wagyu beef or American Wagyu and Prime cuts, and accompany your favorite dish with a selection from the Wine Spectator award-winning cellar with over 850 select wines, or some classic American cocktails.

To start our Miami Spice dinner, some of savory our choices included: Sweet Corn Veloute with nueske bacon, confit potato, and chive; Lobster Tacos with mango and pineapple salsa, and avocado mousse; and Kale Salad with peach mostarda, pine nut and quinoa granola, and tahini turmeric dressing. The delectable entrées were 7 Oz. Prime New York Strip with pomme purée, and sauce bordelaise; Roasted Half Amish Chicken with popcorn grits, blistered peppers, and blackened tomato; and Branzino with sauce romesco, and fregola. Desserts included Oreo Cheesecake with chocolate sorbet, and vanilla Chantilly; Matcha Crème Brûlée with Florida strawberries, and black sesame; and Cinnamon Churros with dulce de leche, and gelato de coco.

BOURBON STEAK MIAMI

W. Country Club Dr., Aventura

19999

669 Collins Avenue. Miami Beach Photos Provided by Bourbon Steak Miami

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Photos Provided by Bagatelle Miami

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By RafaCarvajal

Rafa Carvajal: Where are you from and where do you live?

Owen Lindberg: I’m from Arizona but currently live in Miami.

RC: What do you enjoy the most about living in Miami?

OL: I love the weather, at times, and the people and opportunities.

RC: What do you do for a living?

OL: I’m a model and influencer.

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Photos by Antony Kozz Instagram @antonykozz

RC: How do you stay in such great shape?

OL: Gym every day for many years. I played sports growing up; football, wrestling and lacrosse.

RC: What are your top three exercises to stay fit?

OL: Cardio, lots of push-ups and pull ups.

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RC: What is your usual diet to stay in shape?

OL: I try to not overeat and watch my calories. I prioritize protein and avoid snacking.

RC: What do you enjoy the most about modeling for photo shoots?

OL: I like expressing myself and especially when there’s a great concept – imagining in my head how good the finished product will be.

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RC: What is your number one dream you would like to achieve?

OL: Being on a massive global campaign and being the face of it. Or being in a major movie part or TV show.

RC: What is your favorite hobby?

OL: Probably relaxing at home, if it’s not going to the gym or hanging with friends. I’m a homebody.

RC: Is there anything else you would like to share with Wire Magazine readers?

OL: Thank you for having me! Love everyone who supports me and believes in me. Please follow me on Instagram at @owenlindberg.

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MIAMI SPICE DINING

Jaya at The Setai Miami Beach is one of my favorite restaurants for its heavenly dishes, beautiful design, and live nightly entertainment. Jaya means means ‘victory’ in Sanskrit, and it features a culinary diversity of regional specialties from across Asia. You can enjoy traditional tandoor oven delights alongside wok-crafted curries, and the signature Peking Duck in an indoor/outdoor restaurant concept that offers diners an array of tempting flavors from Southeast and Northern Asia.

RED features only the finest Certified Angus Beef Prime on and off the bone. Its menu is an amalgam of classic cuisine and the freshest seasonal ingredients. Everything at RED is prepared from scratch, including the sauces and garnishes. I’ve had the distinct honor of getting to know RED Proprietor and Executive Chef Peter Vauthy, and he continues to deliver outstanding cuisine, handcrafted signature cocktails and an impressive, award-winning wine list. There is a reason why Chef Vauthy’s ‘classic steakhouse’ cuisine and bold, pure flavors have earned RED several nationally recognized awards, including being named #1 Best Surf & Turf in America, America's Top 10 Steakhouses by The Daily Meal , America's Top 20 Steakhouses by Forbes Magazine , and recipient of Wine Spector 's Award of Excellence for 11 consecutive years.

Our tasty Miami Spice appetizers were Truffle Dumplings (+$10) with shrimp and scallops, truffle emulsion, shaved truffles, and chives; and Octopus (+$8) with fingerling potatoes, cashew curry, pickled onions, and crispy quinoa. The Tuna Tacos with taro shell, yellowfin tuna, avocado, ginger vinaigrette, sesame, and micro herbs would have been another great choice. For entrées, we loved the Chicken Makhani with Indian curry, tomatoes, fenugreek, and basmati rice; and the Pad Thai rice noodles, with tamarind, peanuts, scallions, bean sprouts, and chicken (+$8). The Thai Beef (+$14) with stir-fried tenderloin, hoisin sauce, Thai chilies, garlic, and hearts of lettuce can also be an appetizing choice. For desserts, the Coconut Sticky Rice with Thai glutenous rice, coconut milk, and mango sorbet; and the Nariyal Sagu with tapioca pearls, condensed milk, and pistachio ice cream were very enjoyable.

Chef Vauthy changes his menu every week during Miami Spice, so new diners and repeat customers have several opportunities to savor different RED signature dishes. The week I visited RED, our appetizers were the Steak Tartare, C.A.B prime filet, with caper vinaigrette, and crostini; and the French Onion Soup with caramelized onion, veal broth, toasted bread, and Gruyère. For our entrée, my dinner guest and I both loved RED’s signature C.A.B Short Rib with creamy orzo pasta, sun roasted Italian tomatoes, baby spinach, and pan sauce; even though the Flounder Meuniere Style with lemon orzo, and tomato provencal; and Shrimp Alfredo with spaghetti, shrimp, and parmesan cream also sounded delicious. Our desserts were the Triple Chocolate Cake and the Peanut Butter Pie (+$10).

Photos Provided by RED South Beach Photos Provided by Jaya at The Setai RED SOUTH BEACH 801 South Pointe Drive. Miami Beach JAYA

AT THE SETAI 2001 Collins Avenue. Miami Beach

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MIAMI SPICE DINING

TORO TORO 100 Chopin Plaza. Miami

Toro Toro Restaurant & Bar is an outstanding Pan-Latin version of a contemporary steakhouse that features enticing Latin American flavors with a menu of shareable plates by acclaimed Chef Richard Sandoval.

Our Miami Spice appetizers were the Ahi Tuna on Blue Corn Tostada with ancho-pistachio crusted tuna, yuzuavocado crema, salmon roe, pickled shallots, and chipotle aioli with green apple, jicama, and cilantro slaw; and Chicken Anticucho Al Pastor skewered chicken strips with grilled pineapple, charred corn, poblano pico de gayo, herb aioli, smoked crema Mexicana, and crispy tortilla strips. For entrées, we chose Carne Asada Flat Iron with perfectly seasoned steak served with yucca espuma, sautéed zucchini, charred corn, and baby heirloom tomato surtido, with a pasilla peppercorn sauce; and Grilled Snapper filet chunked, with pickled purple cabbage-pepper salad, mango, yuzu-avocado espuma, charred salsa molcajete, and charred poblano pico de gayo served with homemade tortillas. The yummy desserts were Passion Fruit Tres Leches with fluffy vanilla pound cake, traditional creamy tres leches mix with a passion fruit flavor twist, topped with a soft mascarpone cream; and Margarita Key Lime Pie with salted pretzel crust, a creamy key lime filling splashed with tequila, and Grand Marnier liquor.