The Culinary Issue Check out 100+ appetizing adventures to be had in The Magic City & beyond.

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Felix Morrison
6 years ago
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1 The Culinary Issue Check out 100+ appetizing adventures to be had in The Magic City & beyond.

Contents brickell MAGAZINE mar 2013 60 You don t need a silver fork to eat good food.

Sojourn 116 Bar Tab 118 Taste Features 60 Foodie Commandments Learn the rules you should follow (or shouldn t) to

67 Palate Pleasures Meet some of Miami s top chefs and find out what inspires them and how they re planning to

76 Memorable Nights If you want to look your best when heading out on the town for dinner, drinks and dancing, these

98 Plates & Pours We scoured the neighborhood to bring you 50 of the most delectable dishes, drinks, desserts and

98 120 The 411 136 Encounters 162 Successory The Culinary issue Check out 100+ appetizing adventures to be had in

2 Contents brickell MAGAZINE mar You don t need a silver fork to eat good food. Paul Prudhomme Departments 14 Editor s Memo 16 Success 52 Entrepreneur 54 Quench 58 Essentials 84 Spaces 104 Sojourn 116 Bar Tab 118 Taste Features 60 Foodie Commandments Learn the rules you should follow (or shouldn t) to make sure the next time you eat out, you re not embarrasing youself. 67 Palate Pleasures Meet some of Miami s top chefs and find out what inspires them and how they re planning to satiate your appetite. 76 Memorable Nights If you want to look your best when heading out on the town for dinner, drinks and dancing, these looks have you covered. 98 Plates & Pours We scoured the neighborhood to bring you 50 of the most delectable dishes, drinks, desserts and bites in town The Encounters 162 Successory The Culinary issue Check out 100+ appetizing adventures to be had in The Magic City & beyond. On The Cover Photography: Nick Garcia for BlindLight Studio; NickGarciaPhotography.com Model: Mary V for NextModels.com Styling: Annie Fernández for BlindLight Studio Hair & Makeup: Allyson Pastora for Rocco Donna; RoccoDonna.com Production: Angela Bonilla for BlindLight Studio Photo Assistant: Alvaro Peralta Location: Toro InterContinental Miami; ToroToroMiami.com Special Thanks to Saks Fifth Avenue at Dadeland Mall; Wardrobe: Dress by Nicolle Miller

3 Feature Palate Pleasers For the chefs you re about to meet, passion, creativity, vision and style combined with an ingrained love of and respect for good food whether it s modern or traditional fare. Interviews by Stacy Wynn Photos courtesy of respective establishments 67

Toro Toro Ribeye Education: The Culinary Institute of America First kitchen experience: Growing up in Mexico, I spent Sunday afternoons in my grandmother s kitchen helping her prepare for weekly

Culinary style: I believe in old ways, new hands I m passionate about my Mexican heritage but love reinterpreting the classics with modern cooking techniques and infusions of flavor from around the

4 Toro Toro Ribeye Education: The Culinary Institute of America First kitchen experience: Growing up in Mexico, I spent Sunday afternoons in my grandmother s kitchen helping her prepare for weekly family feasts. My father also owned restaurants so I spent a lot of time there as well, watching action on the line. Culinary style: I believe in old ways, new hands I m passionate about my Mexican heritage but love reinterpreting the classics with modern cooking techniques and infusions of flavor from around the world. The menu: We re a Pan-Latin steakhouse. The highlight of each meal is your choice of meat, chicken or fish off of the traditional grill I always choose the rodizio option with unlimited meats served to the table on skewers and sliced. The vibe: Chic, upbeat yet friendly and relaxed. Inspiration: I like introducing diners to the Latin cuisine that I ve developed during my travels and the endless diversity of ingredients, techniques and cuisines around the world. Most memorable compliment: Several patrons have said that I inspired them to become chefs. Favorite dish: Causa, a Peruvian dish made of a chilled potato cake topped with ceviche or other flavorful salads. The colors are vibrant we often use purple potato and colorful ceviche and the flavors are fresh. Favorite part of the job? The people. I ve traveled around the world to hire the best chefs and source the best products. Also, I like that I never stop learning there s always something new to try or taste. Most challenging part? I m spending 2/3 of the year on the road. My wife and children support everything I do and often meet me at different destinations, but nothing replaces quality time at home. What s in your fridge at home? Ingredients to whip up Mexican comfort foods like fresh chiles, herbs, Mexican cheeses & tortillas. Goals for the future? I plan on growing several of my scalable concepts we re on a roll, so I don t see us slowing down anytime soon! Richard Sandoval Toro Toro 100 Chopin Plaza Lobby Miami, FL ToroToroMiami.com 68

5 Photos by Andres Aravena I believe in old ways, new hands I m passionate about my Mexican heritage but love reinterpreting the classics with modern cooking techniques and infusions of flavor from around the world. 69

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brassa 27A648EBF3F95AC2B3A2440E8535EBBF Brassa 1 / 6 Brassa 1 / 6 2 / 6 3 / 6 Brassa WE SERVE Nourishing FOOD inspired by the traditional ingredients and flavors of the Southern U.S., Caribbean and Mexico. Brasa Premium Rotisserie Brasa's new Small Plates