OK, after our encore Ron Duprat recap of Top Chef Las Vegas episode one, it’s time to move on to episode two. Maybe we’ll see some more of Ron’s jolly ways this time around? I’ll settle for some more of him cooking. Now on with the show…
Episode two of the new Top Chef Las Vegas premiered last night, which means we’ve seen Hollywood Beach Marriott Executive Chef Ron Duprat twice now on the program. Each week, we’re going to recap what happened to the Haitian native Duprat on the show — and maybe point out some…
Carnivores dating vegetarians. They go together about as well as milk and lemon, Alaskan beauty queens and New York liberals, alcohol and text messaging. Which is to say the combination, though horribly problematic, creates something so fiery, so alive with pent-up energy, the sparks could become an alternative to fossil…
I took a trip to the beach last night and sank into some Pho at Basilic, a Vietnamese restaurant that took over Tedesco’s old spot on Commercial Blvd. The tiny bistro serves a mean bowl of the stuff, fragrant with anise and ginger and loaded with strips of thinly sliced…
Flavor Palm Beach, the county’s month-long answer to Dine Out Fort Lauderdale and Miami Spice, will begin next Tuesday and run through the end of September. The premise is the same as its contemporaries: dine out at participating locations throughout the month and receive a three-course meal for $30. Three-course…
Click here for our review of Saffron, this week in Dish.Is it just me, or is papadum and chutney about the best starchy snack you can get before a meal. Think about it: simple bread and butter can be rendered wonderfully, but even at great heights, it can be too…
Pictured: Cheddar and roasted jalapeno burger with rosemary garlic home fries. Burger: Fresh ground round. Salt and pepper crusted. Grilled medium rare. Melted aged Vermont white cheddar.Bun: Whole wheat kaiser, grill toasted on the cut side.Toppings: Whole jalapenos, grilled, skinned, and seeded. Chopped fine. Campari tomatoes, sliced. Mayonnaise.Fries: Red potatoes,…
I’ve been really digging me some Jamaican food lately, so it’s a good thing that South Florida houses so many islander restaurants. Two weeks ago, I mentioned Kelsie’s Place on Sunrise as a great place to get fast, cheap Jamaican classics. But I recently visited the Dutch Pot on 441…
Another interesting week on the blog. Up for a second helping? Here’s the highlights you might have missed.Don’t let those veggies rot away in your fridge – turn them into quiche. If a gun is fired at a Coral Springs bar, and only a blog commenter hears it, does it…
Back in July, School Food Policy published an article on its blog about the dire condition of school lunches in America thanks to the School Nutrition Association and it’s annual dog and pony extravaganza, the Las Vegas Food Show. Writer Deborah Lehmanns slogged through the show, where school lunch organizers…
Summer is here, and apparently that means its time to get loaded on wine, scotch, and beer pairings. Check out these events taking place over the next week, and bring an extra liver, if you can.• Himmarshee Bar & Grille is teaming up with B.R. Cohn Winery for a four course…
Unrepentant beer drinkers, rejoice! Each week, Clean Plate Charlie will select one craft or import beer and give you the lowdown on it: How does it taste? What should you drink it with? Where can you find it? But mostly, it’s all about the love of the brew. If you…
Long before Chipotle and Moes began hawking burritos in South Florida, hometown favorite East Coast Burrito Factory was constructing gargantuan, one-pound burritos and unleashing them like mini Godzillas on the public. The burritos say East Coast, but the style is distinctly San Franciscan with a Florida twist — Frisco burros…
It was the summer of 1989, and my family was on one of our epic, summer road trips. We were just outside of Nashville and were closing in on 15 hours crammed into our beige Dodge Caravan. My father, after reluctantly deciding we’d gone far enough, started looking for somewhere…
Marumi Sushi’s tofu steak is made of pure win — it’s a thin brick of tofu that’s been lightly floured and pan-fried, then topped with about a pound of mushrooms, onions, and silky sake butter sauce. The mushrooms are amazing. There are about seven kinds on top, including regular buttons,…
This week’s dish column is on Ilios, a Mediterranean-inspired tapas restaurant on the sixth floor of the Hilton Fort Lauderdale Beach Resort. Not much has been written about Ilios in the two years since the Hilton opened, while its contemporaries along the beach — Trina at the Atlantic, Cero at…
You have to take message board user comments with a grain of salt – who knows what motivates people to say the things they do on the Internet. Often, absurd comments are a result of a mixture of anonymity and audience, a variation on the time-tested Greater Internet Dickwad Theory…
I opened up my copy of this month’s Food & Wine this weekend and balked at what I saw in editor Dana Cowin’s opening letter. It appears the magazine is getting in on the reality craze. They’re holding a contest called America’s Home Cook Superstar; I think you can guess…
One thing I can’t stand is having extra ingredients go bad in my fridge. Last week, I was in Oriental Square, a Chinese Market in my neck of the woods that has amazing deals on produce. I buy all types of fresh vegetables and herbs there: they have the best…
Feel that? It’s your full belly begging for mercy. But you can’t stop now – there’s just a little more on that plate to clean up. Unless you’re planning on taking home some leftovers, better scoop up what you missed this week on Clean Plate Charlie. That there’s some fine…
The Meatist’s post this morning on which supermarket bacon is the best made me excited all over again for my favorite new holiday: Bacon Day. That’s right, September 5 this year will be to bacon what Labor Day is to really cheap beer and barbecue, a day to revel in…
One of my favorite Japanese candies is Morinaga HiChew, a sort of white, milky version of Starburst that’s got the consistency of recycled plastic. That doesn’t sound so great at first, but the creamy, fruity chews just sort of melt away deliciously as you gum them – they’re highly addictive,…
