P.I.G 7 ( Pork Is Good ) returns to Miami November 12

PIG 7 Pork is Good Miami Festival 2016

It will be the first weekend after THE ELECTION, and we will all need a serious distraction from however it all ended up.  So it is with a sigh of relief that we can announce that CHEF JEREMIAH BULLFROG PRESENTS HIS 7TH ANNUAL P.I.G. (PORK IS GOOD) on SATURDAY, NOVEMBER 12, 2016.
18 Top Chefs, Heritage Breed Pork, Craft Spirits and Beers and Smooth Sounds Under the Miami Sky...and no more politicians!

Celebrity Chef Jeremiah Bullfrog, former owner of gastroPod Miami, presents his seventh annual P.I.G. (Pork Is Good), an intimate daylong celebration of all things pork, taking place Saturday, November 12, 2016 from 3pm-7pm at 150 Northwest 21st Street in Wynwood. For the event, Bullfrog and his cadre of 18 knife-slingers will show off their creativity and skill with Duroc heritage breed porcine from Creekstone Farms, along with craft beers and cocktails with spirits curated by Jen Massolo of The Liquid Projects.

“It’s been seven years since we first roasted a pig for a group of only 50 folks in the backroom of a former American Legion overlooking Biscayne Bay, says Jeremiah. “Since then we’ve grown to include a multitude of local chefs, artisanal products, craft beer, and some of the most stellar mixologists in town. Although Pork is Good is now 10 times the size, the home grown vibe is still alive. It takes a strong team of supporters to pull these events off, but it is incredibly worth it. Nothing pays dividends quite like hearing our chefs say time and time again that P.I.G. is the event of the year in Miami.”

PIG 7 Pork is Good Miami 2016 Food

For six years running, Chef Jeremiah has brought together some of South Florida’s most exciting chefs, as well as a few stars from out of state, to showcase the power of the mighty pig, putting out tasty tid-bits such as chicharrónes, smoked pork butt bao buns, a porchetta-rolled whole pig, and bacon ice cream. For year seven, Jeremiah and his team are stepping it up with a star-studded lineup of  local and national chefs, including: Dale Talde of Talde Miami Beach, Will Crandall of Izzy’s Fish & OysterCraig Deihl of Cypress Tavern, Artisan Meat Share in Charleston, SC, Phuket Thongsodchaveondee (Cake) of Cake Thai, Gabriel Ask of Faena Hotel, Aaron Brooks of Edge Steak and Bar, Steve Santana of Taquiza, Brian Mullins of Ms. Cheezious, Babe Froman of Babe Froman Fine Sausages, Josh Gripper of The Dutch, Kyle Foster of Julep Denver, CO, Joe Sparatta & Lee Gregory of Southbound Richmond, VA, Mike Pirolo of Macchialina, Pat Rebholz of Swine, Southern Table & Bar, Niven Patel of Ghee, Giselle Pinto of Sugar Yummy Mama, Malcom Prude of Macaroons by Malcom, and of course Jeremiah Bullfrog of gastropod. On the beverage front, Jeremiah has joined forces with Jen Massolo of The Liquid Projects who is hand-curating an incredible melding of craft beers and spirits. Massolo has brought in the talented team behind Bar Lab and The Anderson to literally shake things up with cocktails created with sponsored spirits such as Belle Meade bourbon, Rhum J.M and St. George Spirits, and local mixologists Cricket Nelson and Jamie Evans will feature a Frosé gin cocktail from the official gin sponsor Rutte dutch gins. In addition to a mouthwatering selection of all-you-can-sample food and drinks, guests of all ages will groove to sounds of DJ Le Spam of Spam Allstars.
A native of Miami, Chef Jeremiah continues to build his reputation as one of South Florida's most innovative purveyors of haute cuisine. From his restaurant and Food Truck ventures to personal engagements and exclusive dining events, his cooking is as exciting as it is critically acclaimed. As a young culinarian, Jeremiah explored and worked around the world, seeking global influence for what evolved into his signature style. In 2009, he opened Miami’s first gourmet food truck, gastroPod, that started a long-lasting trend in the city. Based out of two vintage Airstream trailers, gastropod served amped street food with a no-nonsense approach. He eventually settled in to a semi-permanent spot in Wynwood and has since sold the space to take on an exciting new venture. Now called the Garden, the space will be managed by Omni, with Jeremiah overseeing small details. Multiple television appearances such as Food Network’s Chopped, Beat Bobby Flay, Cutthroat Kitchen, and CNBC’s Restaurant Startup revealed Jeremiah’s true personality to a national audience.

Put down the newspaper, turn off the TV and head over to celebrate Pork is Good...no matter which one ends up in The White House
P.I.G. (PORK IS GOOD) will be held on Saturday, November 12, 2016 from 3pm-7pm at 150 Northwest 21st Street in Wynwood.www.pigporkisgood.com Tickets are $50 and can be purchased at pigporkisgood.eventbrite.com

Media Contact:    Ali Jeffries    Ali.jeffries@gmail.com 

NYCWFF Recap: I Love Miami Spice Dinner

NYCWFF I love Miami Spice Recap

I find it interesting that ever since moving to New York at the beginning of the month, I have seen more Miami chefs in town than I did when I was still working back home. It’s no surprise, considering our talents are making big strides internationally, showcasing the skills that have finally put us in the culinary map of the country, along the more seasoned metropoli that usually lead on the matter.

However, if there is one thing where New York supersedes Miami, it is with the now multi-city Food Network sponsored Wine and Food Fest, which has been Miami’s gastronomical staple destination event for the past decade. It’s "younger" sister, the NYCWFF, has taken roots in the big city, and, very much like our own, showcases a week filled with celebrity-chef star studded events, including grand tastings, seminars and private dinners with top chefs.

NYCWFF Miami Spice Dinner Chefs

It was during one of these dinners, on Saturday Oct. 15th in Brooklyn’s Oleanders, that the New York City Wine & Food Festival brought a little bit of the Miami Sazon to the boroughs. The I Love Miami Spice dinner featured two of our beloved culinary superstars, Aaron Brooks of EDGE Steak & Bar and Michael Pirolo of Macchialina, whom along with the The Greater Miami Convention & Visitors Bureau introduced Miami Spice to Brooklynites.

“We’ve been getting recognized at many of the places we’ve visited on our trip” says Pirolo, “I feel like what they say is true: Miami is the sixth borough of New York.” Brooks agrees, “To get recognition outside of Miami blows my mind, cause if anything all I was trying to do is have fun in what is now my hometown, and really spread the good work and have a good time. I think it’s awesome! If we are doing a good job and the word is spreading all the way out here, and around the US.”

NYCWFF Miami Spice 2016

After enjoying some Miami-centric hors d'oeuvres including a fluke ceviche and a pickled mango salsa served atop a tostone chip, the four course dinner was split in half with Pirolo leading the way with an appetizer and first course, followed by Brooks’ main entree and dessert. The meal was paired with Southern Wine and Spirit’s Prisoner Wines.

NYCWFF Miami Spice Prisoner Wines

The appetizer was a strong start to the meal, and had the crowds in a frenzy of oohhs and aahhs with the bright and crisp flavors of a composed butternut squash salad, with the main ingredient being elevated by a multitude of savory and sweet textures including roasted cauliflower, hazelnuts, grapes and shavings of Parmigiano. The plate was topped with a sultry ribbon of prosciutto, a signature component in Pirolo’s modern Italian fare.

NYCWFF Miami Spice Proscuitto

The palate teaser was followed by a simpler, yet robust wild boar ragu risotto, topped with bitter cacao and shaved porcini. Like many of the staple Macchialina dishes, it was a straightforward comforting dish elevated by the subtlety of the quality of the ingredients, without being overindulgent. “I wanted to bring something from the menu [Macchialina] and then do something that represented South Florida ingredients, which is why I used the wild boar in the risotto” says Pirolo of the dishes he crafted.

NYCWFF Miami Spice Lamb

Tough act to follow, but Brooks didn’t fall short of rising to the occasion and, with his protein of choice in tow, brought the dinner to its climax with a roasted saddle of lamb, wrapped in lamb chorizo, nested on a bed of garbanzo bean puree and gravy. What made this meat-centric dish spruce up with flavors and textures was the mélange of charred rapini tossed with tomatoes, garbanzo beans, capers, and olives that accompanied the perfectly braised cut of the often fickle-strong flavored animal.

 “It might have been somewhat cliche that I went with the lamb, but it was a dish that I had been thinking about for a while and it really added a touch of that charcuterie angle, that meat fabrication and the butchery that we really pride ourselves with at Edge” explains Brooks, “and these are some flavors I really enjoy and I knew they would work harmoniously with Mike’s courses, because they’re an homage to the Mediterranean.”

It is usually the case that after such grandiose offering of signature flavors and dishes, desserts tend to fall flat and are often overlooked as diners throw their napkins and unbuckle their belts, ready to cave to the food coma that will surely follow. But Brooks wasn’t about to let us give in just yet, and his second and final dish of the evening, the sticky guava pudding was the Miami version of a childhood favorite his mother used to make him. “It was me being 50/50 with Australia and Miami. Sticky toffee date pudding is what I grew up with, my mom used to make it throughout my apprenticeship as a cook. It just came to me to throw guava in there and put some cream-cheese ice cream and do a play on pastelito.”

All and all the chefs wowed the crowds down to the last bite, and truly showed a glimpse of what Miami Spice is all about, proudly taking on the honor of being this year’s NYCWFF Miami ambassadors.

Make sure you grab your tickets to our own South Beach Wine and Food Festival February 22-26 2017 which just went on sale this week by visiting the website http://sobefest.com/.  


Opening Night: Brava by Brad Kilgore and Miami City Ballet

Photo credit: Juan Fernando Ayora

Photo credit: Juan Fernando Ayora

As a supporter of Miami City Ballet, I have always lamented the lack of dining options near the Adrienne Arsht Center. Somehow a burger and fries just didn’t seem to do justice to the increasing creative and upscale arts scene in the Performing Arts district.   And even the close by favorites like, Mignonette and Fooq’s still required separate parking or Uber rides usually resulting in a rush to get to curtain by 8 pm.

When James Beard semi-finalist and one of Food & Wine Magazine's Best New Chefs, 2016, Bradley Kilgore, announced he was taking the helm at the former Barton G restaurant inside the Arsht Center, renamed Brava by Brad Kilgore, I held my breath as I could only hope that his talent and creativity would be embraced on the second floor of the home to the young and energetic Miami City Ballet.  

As a fan of Alter, where Chef Brad still reigns in the kitchen, I knew he had an eye for artistic detail and an upscale taste level for creative and delicious food.  His dishes seem to embody that balance of food and art.

We chose Opening Night at Miami City Ballet’s classic, Giselle, to dine pre-ballet at Brava.

Brava by Brad Kilgore Interior

Not surprising, the space itself has been freshly renovated with the dark, over the top décor replaced with a lighter, yet still elegant touch.  Walls of white orchids and large monochromatic graphics add an edgy touch. The heavy theatrical curtains covering the ceiling to floor windows are opened to let in the light from outside. 

Photo credit: Juan Fernando Ayora

Photo credit: Juan Fernando Ayora

But it is the food that presents the most dramatic change, as Chef Brad and Chef de Cuisine, Jeff Maxfield tackle pleasing the pre-theatre and post-curtain crowd.  Impressive were the freshly made olive oil and rosemary bread served with an airy olive puree butter and starters like the delicately plated Ricotta Raviolo with braised beef and garlic scape pesto

Brava by Brad Kilgore Raviolo

The Whipped Clam Chowder with truffle butter, Floridian clams and potato puree is one of those dishes not easily forgotten.   It is the first dish I have had that rivals Brad’s Soft Egg with Scallop Espuma at Alter.  Coincidentally, both dishes offer an optional dollop of osetra caviar.  I will only say three words… Go For It.

Brava by Brad Kilgore Whipped Clam ChowderClam

Main dishes included a 3 Day Beef Rib with maitake mushroom, toasted shallot dashi, smoked horseradish, Alaskan halibut

Photo credit: Juan Fernando Ayora

Photo credit: Juan Fernando Ayora

and our choices, a poached Miami Lobster tail with acorn squash custard, harissa anglaise, banana pepper, tiny corn, and a deliciously seasoned Organic Chicken Breast Poulet Rouge with rosemary and herbs and topped with a popcorn hollandaise.

Photo credit: Juan Fernando Ayora

Photo credit: Juan Fernando Ayora

Both were flavorful and cooked perfectly and the lobster dish was presented tableside with server gently pouring the harrissa sauce over the top.

Brad’s wife, Soraya, an accomplished pastry chef in her own right, has taken the enviable task of creating desserts to match Brad’s menu and they do not disappoint. The Chevre Cheesecake dome with black cherry, almond and coconut crumb was creamy and light.

Photo credit: Juan Fernando Ayora

Photo credit: Juan Fernando Ayora

and the Key Lime Cube had just the right amount of tartness, topped with passion fruit puree, it was complemented by toasted meringue slices surrounding the key lime cube

Now, this is a “wall” I can support.

The service was also a pleasure, as our waiter and servers described each dish and presented with passion and enthusiasm in a knowledgeable way.  A rare experience in Miami.

As our dinner ended, we were graciously escorted to a side door that led us directly onto the second tier of the theatre, where we settled into our seats just as the curtain went up for Miami City Ballet’s ethereal and beautifully staged and danced, Giselle.

Miami City Ballet Giselle

As I watched Giselle and The Wilis float effortlessly across the stage to the classical music, I couldn’t help but feel that our dinner at Brava was indeed the "Overture" for the evening.  The dishes felt designed to be as ethereal and delicate as the dancers before me on the stage.

A Standing Ovation to Brava.

Brava by Brad Kilgore  

Arsht Center for the Arts /Ziff Ballet Opera House

1300 Biscayne Blvd.

Miami, FL

(305) 949-6722

Saturday Sweets: Best EVER Chocolate Chip Cookies

There are certain recipes that are necessary to have up your sleeve.  I’m a big believer that an insanely good chocolate chip cookie recipe can take you far in life.  I grew up being taught that you never show up to someone’s house empty handed.  While a bottle of wine is almost always welcome in those cases, being the baker and dessert lover that I am, I always show up with dessert. 

Chocolate chip cookies have been my go to for many years.  The ingredients are so simple and basic, you can usually count on having them on hand in most homes.  This particular recipe is one I came up with after I got a last minute invite to a friend’s BBQ and needed something to bring, but – GASP – I was out of BUTTER!  After a few moments of panic, and truly not having it in me to actually put on clothes to leave the house (aka pants) until I absolutely had to – I decided to do a coconut oil experiment.

Coconut oil is considered a “superfood”, which is kind of cool since it’s so dynamic and can be used in many different ways.  I use it a lot in my kitchen, especially once I realized how easily it can replace butter (however, my love for butter will never die), but the best part is how well it holds flavors and can make recipes work.  Apparently there are a lot of people out there who aren’t fans of the taste of coconut, something I’ll never understand, but good news – these cookies taste nothing like coconut!  In fact, when I tell people there’s no butter in them they are convinced I’m lying!  

Check out the recipe and test it out yourself:

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What I ATE: MIAbites Contributors Best Bites

If you follow any of our MIAbites Contributors on Instagram, Twitter or Facebook, you are constantly bombarded with some pretty amazing pictures of food and drink that has been consumed, it seems almost endlessly. Click on their names to see their personal Instagram feeds but be forewarned…it may make you very hungry.

How can anyone eat and drink ALL that food and go to ALL those places?  

Well Our Contributors do, from evenings out with friends, to lunches at favorite classic spots, to events hosted by restaurants, fellow bloggers and spirit purveyors.  It is hard to keep up and so as a special MIAbites feature we bring you...


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Last Chance: Oktoberfest at Pinch Kitchen Miami

October always brings the beginning of the holiday season, tons of pumpkin happiness, and then of course Oktoberfest!  The gang at Pinch Kitchen has put together a $39 deal that’s proven to be a great way to celebrate this German holiday.  

Don't waste another minute as this festive German-themed dinner is only available thru end of October. The 2 course dinner includes a 17 oz Weihnestpehaner Oktoberfestbier (try saying that three times fast), brewed in the world’s oldest brewery.  Once your very large cold beer is brought to your table and you’re all settled in, the food will begin to arrive. 

The first course: Flammekueche – a homemade flatbread with Pinch Ricotta, caramelized onions, house-cured duroc pork belly.  Homemade, house-cured, PINCH RICOTTA!  All of these things are made in house, I almost wouldn’t be surprised if they were growing their own onions.  This flatbread is delicious and almost melts in your mouth.  I could eat their pork belly for days!

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Weekly Nibble: Lure Omakase, Glass & Vine Oktoberfest, Strong Will Benefit, Meat Market collab with BLTPrime and more

Each week, MIAbites features The Weekly Nibble, highlighting Miami food related events and special promotions for the upcoming weeks.  Please note that specific details, dates and prices are subject to change, so please check ahead to confirm event details.

Beginning Wednesday October 19th Lure Fishbar, is introducing a weekly Omakase dining experience beginning on Wednesday, October 19. Hosted and curated by Lure’s Executive Sushi Chef Khaleel Ali, aficionados can enjoy a ten course tasting menu featuring a blend of traditional and inventive takes on modern Japanese cuisine. The menu will change weekly but highlights from the first dinner will include delicacies such as Alaskan king crab rice cakes with American caviar served with mustard sauce and garlic butter; and cold Sōmen noodles tossed in shisho yuzo pesto, topped with uni and shredded nori. Priced at $85 per person (excluding tax, gratuity and beverages), the experience is limited to six seats with one seating at 7PM. Reservations are required and can be done by calling the restaurant at (305) 695-4550.Lure Fishbar in the historic St. Moritz Hotel building at the Loews Miami Beach Hotel 1601 Collins Avenue. Miami Beach FL. 

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They're Baaack! The Return of The Stone Crabs

You have waited patiently since May, dealt with Zika Zones, survived Hurricane Matthew and now will be rewarded when stone crab season starts up on October 15th. Here are a few places to get your claws on those tasty claws.

Joe’s Stone Crab11 Washington Ave.  Miami Beach, FL 305 673 0365  

For over 100 years, Joe's is the institution that started it all.  Be prepared to wait as they don’t take reservations, or take your chances at lunch.  Three sizes of claws, traditional mustard dipping sauce, cole slaw and their famous fried chicken and key lime pie round out the meal.  Joe's Takeaway also next door if you want to rough it and sit in a more casual atmosphere or take it to go. 

George Stone Crab- Order ahead for delivery from My Ceviche partner, Roger Duarte’s George Stone Crab.  Reputed to be the largest provider of stone crab delivery in the country they deliver four sizes and dinners in Miami and all over the country. Shipped fresh overnight by FedEx and never frozen. Order online at http://www.georgestonecrab.com/

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Saturday Sweets: Best Pumpkin Desserts in Miami

It’s officially fall and even though it doesn’t feel like it (although, those two 75 degree days we had this week were heavenly) my mind is filled with all things pumpkin.  I’m a big fan of pumpkin treats, so made it my duty to set out to find some of the best spiced fall flavored deliciousness in Miami.

Here’s where you can get the best pumpkin desserts around town:

6.  The Elegant One

Pumpkin Cheesecake, The Forge

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5 places to End Your 9 to 5 in Miami

Welcome to new MIAbites contributor, Diana Rodriguez, who is a Cuban native with a flare for foodie finds. With a background in engineering and creative writing, Diana seeks to find the art and balance in each dish. You can follow her on Instagram at instagram.com/dmrodrigzz.

Happy Friday! Whether you are working from 9 to 5 or paving the career path to self-employment, we can always find time for a Happy Hour (somewhere). And although this scheduled period of entertainment usually involves discounts on specialty cocktails, beer and wine, we are lining up our favorites that also offer delectable bites to kick off the weekend right.

Pawn Broker in the Langford Hotel - 121 SE 1st Street. Miami, FL/ HH: M-F 5pm – 7pm

Go all the way up. This trendy rooftop bar is the newest establishment by The Pubbelly Boys and once again they have created a unique and buzzworthy spot. Try one of their twists on classic cocktails like the Daiquiri and Old Fashioned, or ask about their daily House Punch ($7). Then order something with a little more of a bite, like the Yellowtail Taquitos in ginger-sesame soy or the popular Wagyu Beef Tartare Sliders in a parmesan cream—both are two per order and just $10.

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