Foodbuzz 24,24,24: First Annual Farm to Table Dinner
Posted on 21 September, 2008 by trina
This past Saturday, Miami Dish participated in a global blogging event, as part of the official launch of Foodbuzz.com. Twenty four bloggers from around the world held dinners on Saturday night and then posted about the events on their blogs. There was a BBQ road trip, a recreation of a Serbian medieval dinner, and [...] » Read more..

Foodbuzz 24, 24, 24: Tropical Fruit Ice Cream and Sorbets
Posted on 21 September, 2008 by trina
I was the joyful recipient of a brand new ice cream maker for my birthday. So, for the Farm to Table dessert, I crafted a longan sorbet, a jackfruit sorbet, and a passionfruit ice cream. Longan Sorbet Longans are similar in taste and texture to lychees, although they are milder, and almost floral in flavor. The [...] » Read more..

Foodbuzz 24, 24, 24: Main Course: Guava Glazed Snapper and Plantains in Pepian Sauce
Posted on 21 September, 2008 by trina
Chef Howland’s Guava Glazed Snapper Guava Glazed Snapper In this Video Bite, Chef Graham Howland demonstrates how to select and prepare fresh, local fish with a sweet guava glaze. In the video, he uses yellowtail snapper. At my dinner, I served lane snapper. His specialty is seafood. Chef Howland is now retired, but his experiences as [...] » Read more..

Foodbuzz 24, 24, 24: Appetizers: Pabellon Empanadas and Jerk Chicken Tacos
Posted on 21 September, 2008 by trina
Pabellon is a traditional Venezuelan dish composed of stewed shredded beef, black beans, and plantains served separately on a plate. For the Farm to Table Dinner, my cousin Mercedes helped me make the fillings for the empanadas and taught me how to form the dough. I won’t kid you; this is old school, all-day cooking.  [...] » Read more..

Foodbuzz 24,24,24: Appetizer and Video Bite: Flatbread
Posted on 21 September, 2008 by trina
For an appetizer, John DiRocco prepared a homemade brick-oven flatbread with Venezuelan queso de mano, homegrown basil, and tomato. In this Video Bite, John demonstrates how he makes flatbread or pizza crust at home. The queso de mano was my idea. I wanted to find some kind of local cheese, and the most local version I [...] » Read more..

Foodbuzz 24,24,24 Amuse-Bouche: Chilled Avocado Soup with Arepa Fritter
Posted on 21 September, 2008 by trina
An amuse-bouche is a light precursor to the appetizer; it is meant to stimulate the palette. I started the Farm to Table menu with a chilled avocado soup, which I made from this recipe at epicurious.com. I substituted a whole Florida avocado from Bee Heaven farms, which was heavy and buttery on the tongue. I [...] » Read more..

Foodbuzz 24,24,24 Beverages: Tropical Fruit Wines and Kalamansi water
Posted on 21 September, 2008 by trina
John DiRocco made refreshing kalamansi water, akin to lemonade. He grows the plant in his yard; it was a gift from his in-laws.  The kalamansi, also known as the calamondin, is popular in the Philippines.  It has an acidic citrus taste, like a cross between an orange and a lime.  John says he has seen [...] » Read more..

It’s Charaben!
Posted on 27 August, 2008 by trina
Charaben from Cooking Cute, courtesy of Ngoc Today, Lunch Week continues with an exploration of the ornate and detailed world of charaben.  Charaben is like a bento box on cuteness steroids. This trend from Japan is the creation of artistic pictures and shapes within the bento box. Basically, every lunch is a loving [...] » Read more..

Lunch Week Begins with a Bento!
Posted on 26 August, 2008 by trina
Photo courtesy of Champuro So there’s shark week (on Discovery), pork week (on Salon.com), and now there’s Lunch Week! If you’re like me, you’re still indignant about the fact that school now starts in the dead of summer. I read in Florida Table today that “school starts” in fall. School starts in AUGUST and it [...] » Read more..

Food Events: Slow Food Miami Exotic Fruit Brunch
Posted on 24 August, 2008 by trina
I’m so excited about this brunch, especially because of my recent curiosity about exotic tropical fruit. Just reading the menu inspires me to cook more with these crazy fruits we are lucky enough to have in South Florida. Here is the menu: Amuse Bouche: “a shot” Avocado, “a shake” of Mamey; Tropical Fruit Spritzers; Baked Banana French Toast [...] » Read more..
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