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MiaCucina Shares Holiday Recipes from the Kitchen of Chef Alex Diaz
MiaCucina understands that the kitchen is truly the heart of the home, especially during the…
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Elisabetta’s Seasonal Bellini
This joyful cocktail evolves every week at Elisabetta’s with different flavors for the holidays such…
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Yardbird’s Thanksgiving Turkey
Ingredients – Seasoning Marinade 1 ounce-Parsley, flat leaf, stem removed & chopped 2 ounces Rosemary,…
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Yardbird’s Spiced Pumpkin Pie Filling
Ingredients Pie Dough, chilled 2 ounces Unsalted Butter 8 ounces Cream Cheese 1 cup Granulated…
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Rootstock Pours + Plates’ Pumpkin Spiced Espresso Martini
Below street level in downtown Tallahassee, lies an intimate, wine-focused escape – Rootstock Pours +…
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The Easton in Fort Lauderdale
Flavorful Fall
ROOFTOP PARTIES Enjoy from up high Sitting atop the Courtyard by Marriott Fort Lauderdale Beach,…
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Through the Grapevine with Koen Kersemans
Through the Grapevine with Koen Kersemans of Casa D’Angelo
As Casa D’Angelo’s wine director for the past two decades, Koen Kersemans has curated a…
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Amanda Fraga
Through the Grapevine with Amanda Fraga of The Genuine Hospitality Group
Amanda Fraga began her wine journey at Florida International University, where she earned a bachelor’s…
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Squash Pie Filling Ingredients: 1. 4 cups roasted butternut squash (weight is final roasted weight) 2. ¼ cup evaporated cane sugar 3. ¼ cup brown sugar 4. 1 tsp. Kosher salt 5. 1 tsp. ground ginger 6. ½ tsp ground allspice 7. 1 tbsp. ground cinnamon 8. ½ tsp. ground nutmeg 9. 1 ¾ cup coconut cream 10. ⅓ cup cornstarch 11. 2 tbsp. brandy Method: 1. Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, roast in a 325° oven for 45 to 60 minutes, until squash is tender. Remove skin. This is now the usable product weight. 2. Combine all ingredients in a large plastic container. 3. With an immersion blender, blend until completely smooth. 4. Pour mixture into a pre-set pie shell. 5. Bake at 325°F, low fan, for 22 minutes. Rotate the pan and continue to bake for 22 more minutes. 6. Bake pie until it reaches 175°F internal temperature. Let cool at room temperature for 1 hour. Squash Pie Graham Pie Dough Ingredients: 1. ¾ cup gluten-free flour (Bob's Red Mill) 2. ½ cup buckwheat flour 3. ½ tsp. baking soda 4. 2 tsp. ground cinnamon 5. 1 pinch Kosher salt 6. ½ cup evaporated cane sugar 7. 3 tbsp. coconut oil (melted) 8. ¼ cup water 9. 1 tsp. vanilla bean paste Method: 1. Combine oat flour, buckwheat flour, baking soda, cinnamon, salt and sugar, mix well. 2. Add coconut oil, water and vanilla paste. Mix until dough starts to come together. 3. Scrape sides of bowl and continue mixing until dough is smooth and consistent. 4. Roll between 2 sheets of parchment paper until it’s slightly bigger than pie mold. 5. Dust rolling pin with gluten free flour before using to pick up and transfer to pie mold. 6. Lightly brush mold with oil. 7. Press dough into pie mold evenly, then dock dough with a fork. 8. Chill dough for at least 30 minutes before baking. This story is from the Fall 2021 issue. Read the magazine here.
True Food Kitchen’s Butternut Squash Pie
Squash Pie Filling Ingredients: 4 cups roasted butternut squash (weight is final roasted weight) ¼…
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Maple & Ash’s Fire-Roasted Pro Seafood Tower
Maple & Ash’s Fire-Roasted Pro Seafood Tower
Two-Michelin-star chef Danny Grant is redefining today’s steakhouse experience, one dish at a time, at…
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III Forks’ Braised Short Ribs
III Forks’ Braised Short Ribs
Ingredients Short ribs, boneless 6 each 2 tbsp. Steak seasoning (salt and black pepper) ¼…
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CHICA’s Red Velvet Churro Bouquet
CHICA’s Red Velvet Churro Bouquet
No meal at CHICA is complete without one of chef Lorena Garcia’s over-the-top desserts, which…
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Brugal 1888’s East to West Cocktail
Brugal 1888’s East to West Cocktail
Cocktail enthusiasts looking for a drink to sip during the crisp fall months should try…
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Beacon’s Fantastic Voyage
Beacon’s Fantastic Voyage
A bright and bubbly rendition of a Paper Plane, BEACON’s fruit-forward version is transformed into…
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The Diplomat’s Dragonfruit Mojito
The Dimplomat Beach Resort offers this light and fruity Mojito with Bacardi Rum, fresh lime,…
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Miami Spice 2021 Round-Up
Villa Azur Days / Times Offered: Dinner on Wednesdays, Thursdays, Fridays, Saturdays, and Sundays from…
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Photo by Fuji Film Girl
Boia De’s Savory Clam and Cannellini Beans in Parmesan Broth
Boia De, an unassuming restaurant in Little Haiti, is lead by co-chefs Alex Meyer and…
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Negroni Frappe from Sweet beach, a summer pop-up at the Shelborne South Beach
Sweet Beach’s Negroni Frappe
The popular Sweet Liberty Drinks & Supply Co. opened its first pop up, Sweet Beach,…
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White Chocolate Guava Cookies
Fireman Derek’s Bake Shop’s White Chocolate Guava Cookies
Known for baking up some of our favorite cakes and pies, Fireman Derek’s also makes…
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Butcher’s Feast at COTE (Photo by Gary He)
FATHER’S DAY 2021
BEER-LOVER DAD Lost City Brewery – Culturally inspired beers, a huge tasting room and a…
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Private dining at Haiku
Curated Dining
   DATE NIGHT, ANY NIGHT You don’t need a special occasion to hit up these romantic…
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Through The Grapevine with Alessandra Esteves of 305 Wines
Certified sommelier Alessandra Esteves, co-founder of 305 Wines, director of wine education at the Florida…
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Angry Lobster at Avalon
Avalon Steak & Seafood’s Angry Lobster
This posh steakhouse’s menu offers diners a savory selection of meats and seafood, and now…
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1000 North’s Southern Chess Pie (Photo by Wavelength)
1000 North’s Southern Chess Pie
Tart dough ingredients: 2 ¾ cups all-purpose flour 1 cup sugar 2 eggs ¾ cup…