FIRE IN YOUR BELLY
Miami Spice
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MIAMI SPICE ISSUE 2018
SUMMER WHITES:
Chill the Burn
For All
Seasons (52)
La Familia Galicia @La Taberna Giralda
Not every day is perfect. But at least they can end that way.
w h a t’s
Join us for Sunset at Seasons Kona-Crusted Lollipop Lamb Chops and other enticing small plates. Cocktails crafted with artisanal spirits. And 52 worldclass wines by the glass. Join us at sunset for the happiest hour of the day, with the happiest prices. M-F, 4 – 6:30.
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g o o d
n o w
Today’s Menu
MIAMI SPICE EDITION 2018 Morsels, from the Editor-in-Chief
Food 4 Thought with Karen Pino, La Taberna Giralda Spice it up With These White Wine, by Jacqueline Coleman, Sommelier Better is Always in Season, by Georgeana Pacheco
Take advantage of this summer’s hottest culinary craze Miami Spice - August 1st to September 30 th!
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MORSELS
FROM THE EDITOR-IN-CHIEF
TAKE A BITE OUT OF MIAMI SPICE
Miami Spice is my favorite time of the year. Sure, some of you may prefer the Christmas holidays while others enjoy Thanksgiving with the family. No, no, not me. I say let’s pay homage to two glorious months of unlimited dining options for lunch, brunch and dinner as a special way of celebrating Miami with an emphasis on – fine dining and the never-ending exploration of new places and old faces! Sadly, not all holidays are created equal and thus, Miami Spice emerges as an even stronger contender with its prix fixe menus of $23 (Lunch), $23 (Brunch) and $39 (Dinner). The best part of Miami Spice is that you don’t have to break the bank to add an extra night out to your restaurant rotation and you can really treat your palate nice by visiting a place maybe you’ve only heard of, but never tried yourself. Since its beginning more than 17 years ago, Miami Spice has been equal parts culinary program and restaurant savior. Modeled on the much heralded Restaurant Week in NYC, Miami Spice was dreamed up to support our restaurant community post 9/11. And, it has succeeded beyond anyone’s wildest dreams. And just like there are many pretenders in our business, Miami Spice is the OG of dining out programs here in the 305. Kudos to our friends at the Greater Miami Convention and Visitors Bureau for their continued curation of this two-month long journey into culinary bliss and for having the cajones to strike back against anyone who might take away our liberties, including the right to dine out. In addition to our focused feting of all things foodie in this issue, we take time to savor the summer with a feature on Seasons 52. Known for their fresh, seasonal menus and calorie conscious offerings, Seasons 52 continues to be a beloved restaurant on the newly opened and updated Miracle Mile. A wonderful gathering place for the casual meal, special occasion, business lunch or company training session, the team at Seasons 52 is an amazing partner and outstanding corporate citizens. They may be a national brand, but their generosity is incredibly local and delightfully familial. Here’s to all four seasons! Family-owned businesses rarely make it past the first generation, and in the restaurant business, they often struggle to even make it past that. And then you meet Karen Pino and her wonderful parents at La Taberna Giralda and you just get it. A staple for many years in the 200-block of Giralda, this family-owned, incredibly charming restaurant is a go-to for amazing Spanish cuisine. Enjoy the tortilla, garbanzos, chorizo and queso, y los vinos tintos – todos estan perfecto. And, two nights a week, they bring Flamenco to the Gables, to the delight of their loyal customers and residents with a little Spanish blood still coarsing warmly through their veins. We wrap with another sommelier session starring our own wine aficionado Jacqueline Coleman. Last month, I made my first purchase of her recommended rosé from the Paso Robles Region of California. Six bottles of Pink Pedals turned out not to be enough as the heat of a Miami summer settled in over the Gables. Great as a gift (even to yourself) or to take to a house party, I was reminded why we feature her each month in “Let’s Eat.” She is simply the best. Our next issue is always one of my favorites each year – Burgerliscious ‘18. Now in its 8th year – we once again bring together the meaty masses on Thursday, November 8th in Ponce Circle Park to celebrate all things burger. There will be a few new wrinkles this year that you will have to keep your stomach honed in upon, including new restaurant offerings (think: Bocas House and Clutch Burger), as well as much, much more. Savor the Date, my burger loving friends! Here's to a terrific end to your summer of good eats, offered up with a deliciously prepared side of Miami Spice. Now, Let’s Eat!
MARK A. TROWBRIDGE, EDITOR-IN-CHIEF PRESIDENT & CEO, CORAL GABLES CHAMBER OF COMMERCE
JESSICA WILCOX, OWNER J. WILCOX CONSULTING & PUBLISHER, LETʼS EAT MAGAZINE | sales@letseatmiami.com | (305) 962.9313
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BETTER IS
ALWAYS
IN SEASON By mixing its seasonal ingredients with rustic cooking techniques, the natural flavors shine through each dish. Seasons 52 contributes to the Coral Gables community nutritionally and also by its patronage to The City Beautiful.
By Georgeana Pacheco #OntheGowithGeo GeorgeanaPacheco@gmail.com
A
s we approach the most wonderful time in Miami -Miami Spice of course- let’s get our watering mouths over to Seasons 52. Located right at the top of Miracle Mile, Seasons 52 has found a home in Coral Gables. Seasons 52 is a seasonal, hand-crafted, naturally good grill and wine bar inspired by the best local farmer’s markets. The menu is paired with a collection of over 100 wines with 52 available by the glass, along with artisanal cocktails. I had the pleasure of speaking with Seasons 52 Sales Manager Ana Carolina Fernandes about their eight years in operation on the mile, their seasonal menu, and everything in between.
Seasons 52 opened its doors in 2010 with a concentration on fresh ingredients and seasonal recipes. Ana, originally from Brazil, has always had a passion for food. Holding a degree in Dietetics, she found a perfect combination working with Season 52 since the very start! She has enjoyed connecting with guests and building meaningful relationships ever since.
Seasons 52 has teamed up with many charities and businesses. They can be found providing their delicious minidesserts to the Actors’ Playhouse at the Miracle Theatre, giving back to the volunteers at the Coral Gables Museum, partaking in the Congregational Church’s Summer Concert Series (ongoing till Aug. 15), and with the Coral Gables Chamber of Commerce all year around.
What’s good this Summer, Ana? This season will feature our wild Alaskan Salmon (the most sought-after Salmon in the world), Black Mission Figs (highest quality figs from California), and Michigan Cherries to name a few. I suggest starting out with the Fig & Bacon Flatbread which includes goat cheese, caramelized onions, and applewood bacon. Followed by the popular Wild Alaskan Salmon prepared over corn risotto and summer vegetables. Michigan is known to produce the best cherries in America and you can find them right here in the delightful Michigan Cherry Crème Brûlée for dessert.
Stop in to enjoy a fantastic lunch, Happy Hour specials Mon-Fri 3-7, a delicious dinner, or a Sunday Brunch with unique Chef Creations. Its relaxed and elegant atmosphere make it a perfect place to entertain business, family, and friends. “It’s just a better way to eat.
Coming in
8
NOV. 8
HOT! 2018
Ponce Circle Park
Get to the meat of the matter via social media @Burgerliscious_ Tickets are available at burgerliscious.com.
Food-4-Thought ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
feat. La Taberna Giralda
When you meet Karen Pino for the first time, you feel like you have been friends forever. Her warmth and kindness, as well as her passion for life, are palpable and as intoxicating as the food on her menu at La Taberna Giralda. She has what I commonly refer to as “it” when it comes to running her family businesses and making you feel right at home. Restaurants are not easy to operate, let alone own, and add both of your parents to the mix and you have a recipe for potential disaster. But not Karen Pino. She gets “it”. The flavors of growing up in a Galician family, further influenced by her travels through the most renowned foodie regions of Spain, are on display each day on her menu at La Taberna Giralda. She recently sat down with Let’s Eat Magazine for a gab-fest and shared her joy of family and food in latest course of Food FOUR Thought.
La Taberna Giralda transports you to another place the moment you set foot inside. What are FOUR global cities that influence your cuisine, décor and vibe? Have you visited them all? ••••••••••••••••••••••
Dining at La Taberna Giralda (LTG) is like stepping into Spain. From our rustic décor and wooden floors, to the photographs on the walls (which are from my personal travels through Spain), LTG allows our customers to relive their travels and experience Spain without leaving the heart of Coral Gables. Most of the cuisine is reminiscent of my travels through Andalucia, primarily Seville and Granada, as well as my Galician heritage and love of Madrid.
Family businesses are tough and require a lot of together time - but you and your parents are adorable together and make our hearts sing when we see you working side-by-side in the • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • restaurant. What are FOUR life (or business) Oh my goodness! What a loaded question! I love the lessons they have taught you? grilled octopus and our Spanish style croquettes; but, if • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • I must choose four favorite pairings I have right now I To run a successful business, you must trust would start with: "Fiesta de Piquillos"- a varietal platter those you are in business with. For me, going of piquillo peppers, filled with oxtail meat, calamari with into business with my parents was a no-brainer. black ink, and cod. Each is served in its own original I admire, respect and whole-heatedly trust my sauce. The ideal pairing for this dish is a bubbly cava or father, as a person and businessman, and my a rosé wine. My choice is a traditional dish called adobo mother has always been our greatest support - small marinated pieces of mahi battered and served system. with our house aioli. Prominent in the Southern region of Spain, I would pair this with our Domaine Bousquet The first thing I did when we started this Pinot Gris, which is 100% Certfied Organic and part of business was find my place, figure out what I our special "Wines of the World" section. My final two was good at and do it. The same went for everyfaves are the filet mignon with cabrales sauce and fresh one else. When problems arose, we let that cut thick fries. Accompanied by a piquillo pepper with person tackle it and have always respected each each bite, my mouth is watering right now! Lastly, other's views. Remember, there are many ways would be the cochinillo. A suckling pig that is slow to reach the same goal. cooked and so tender that the meat falls right off the bone and the skin is crispy. I would pair both options Communicate. I never ever make any decision with a bold red wine like Pago de Capellanes, Juan Gil, about the restaurant without communicating Pagos de la Barca or Pesquera. with my father, even if I know he will say "yes.”
Your menu at La Taberna Giralda is divine and people flock to the Gables to enjoy your wine, as well. What are your FOUR fave food and vino pairings, whether it be a starter, main or even desserts!
When you head into the kitchen to begin your prep, what are FOUR ingredients that we are going to find that are a mainstay in your cuisine? No secrets allowed.
Although tricky, we have always treated staff like family. We work with a mutual understanding and respect that goes beyond a professional working relationship. This really has enriched the vibe of our restaurant over the years.
I often share with others how amazingly lucky and blessed I have felt throughout the years, ••••••••••••••••••• especially since the inception of my restaurant. Wine! You always have to Through the generosity of strangers who wanted cook with a little wine, fresh to lend a hand, to them giving us authentic garlic, tomatoes, and extra décor, I am in awe of how much support I have received on this journey. virgin olive oil.
¡Qué it is!
Sweet
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Spice it up! Try Something Spicy with These Three White Wines
Miami Spice season is all about trying something fresh and different, and that extends to the wine list too! Step away from your favorite Cabernet. It’s time to be just as adventurous with your wine as you are with your restaurant choices.
If you’re anything like me, when I jump out of my cuisine comfort zone, I like to venture into the realm of real spice. I’m not usually into hot food, but this is the time of year I search it out, as restaurants make it easy to try a new meal with minimal risk. Luckily for all of us here in South Florida, we have two months to explore the unknowns of the gastronomy scene and enjoy all the hot spots that tickle our taste buds. While you’re noshing on new Miami Spice-y selections at all the finest restaurants in town, do you know which wine to pair with that fiery dish? Pairing a wine with spicy food can be complicated, but let me suggest three options to cool the burn.
Riesling
I’m tired of people turning up their nose to a glass of Riesling. This wine can be one of the friendliest food pairing wines out there. If an off-dry Riesling scares you away, ask for something with a little less residual sugar. A fine Riesling from Mosel, Germany can be extremely refreshing, especially in the late summer heat. Traditionally fresh and crisp with the perfect amount of natural acidity, Riesling is a welcomed retreat from a hot dish. Think of it as a cool aloe bath after a sunburn. Riesling will add a nice accompaniment to your spicy Asian dinner or any dish that requires a cool down period after each bite. Ask your sommelier to provide a Riesling recommendation for your next spicy meal.
P rosecco
Champagne loyalists aside, I don’t know many people who would turn down a bubbly glass of Prosecco. This treat from Northern Italy not only pairs well with your favorite celebration, but also complements cuisine with some zing. Prosecco is an underrated versatile wine that often gets pushed aside like the pimply little brother of Champagne, but I think you’re missing out if you only order bubbles in French. With relatively low alcohol content and a high acidity, Prosecco holds its own as a solid pair to spice. Look for Fantinel Prosecco Brut or Villa Sandi Il Fresco Brut.
Pinot G ris
The French cousin to Pinot Grigio, Pinot Gris is an aromatic wine made slightly sweeter than the style of the same grape produced in Italy. In Alsace, France where Pinot Gris is a traditional varietal, the wines can be fragrant and fruity with just the right amount of ripeness that produces a hint of soothing honey on the tongue. A lighter white wine, Pinot Gris can provide a reprieve from a spicy dish, but because of the range in style from dry to off-dry made in different regions around the world, consult with the restaurant as to which Pinot Gris on the list will give you the right amount of sweet to tame your spice. Cheers to Miami Spice-y journeys in food & wine!
. .. . . . . . .
Jacqueline Coleman is a certified Sommelier and 4th generation Miamian, born and raised in Coral Gables. You can find her musings about the “wine lifestyle” on her blog, History & Wine (historyandwine.com), or follow her on Twitter @HistoryandWine.
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