How to Use Classic Cocktails For Inspiration To Create A New Drink With A Popular Spirit Like Rum

How to Use Classic Cocktails For Inspiration To Create A New Drink With A Popular Spirit Like Rum

On this episode of Smart Kitchen and Bar, our resident master mixologist, Oscar Castaneda, shares with us how to take a different approach with a popular spirit like rum, featuring Mount Gay® Rum. The Black Barrel rum used in this episode features complex aroma notes of spice, toasted wood, and fruit. It has a bold spice taste balanced with oaky vanilla and sweet caramel.

“Rum is something that might be a little bit too sweet and what I usually suggest as an operator and as a mixologist is: Don’t fight it, try to work with it!” says Castaneda.

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Whether You’re a Foodie or an Aspiring Chef, These Are the Miami Food Halls You Don’t Want to Miss

Whether You’re a Foodie or an Aspiring Chef, These Are the Miami Food Halls You Don’t Want to Miss

In the past few of years, there has been a powerful surge of food hall concepts popping up across the country and in late 2017 the wave finally arrived in Miami, Florida. Since then, many food hall concepts have been opening in the area especially in the first half of this year.

On this episode of On Foodable Side Dish, we meet three food hall operations featuring three very different concepts. First, we get the chance to meet Alex Cuevas, founder of Vshops—the world’s first 100 percent vegan food hall. Then, we sit down with Ruben Paredes, the Director of Operations of Miami’s first food hall—1-800-Lucky—serving up Asian cuisine. Finally, we get to hear from Kenzie Motai, Assistant General Manager of St. Roche Market—a contemporary food hall serving as a platform for up and coming chefs.

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Why your Bar Program Needs Indulgent and Health-Conscious Cocktail Drink Options

Why your Bar Program Needs Indulgent and Health-Conscious Cocktail Drink Options

In this episode of Smart Kitchen and Bar, our resident master mixologist, Oscar Castaneda, shares with us interesting ways of using and presenting cocktails with spirits like brandy and gin, featuring St. George Spirits. These types of cocktails are on trend when it comes to the two popular sides of the drink spectrum focusing on one end the health-conscious consumer and on the other end the over-indulgent.

“Brandy is usually something people think about as an after dinner drink or like a sipper. We want to show that there’s a way to make other things with it…” says Castaneda.

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Chef Nicholas Flores Gives Us The Know-How for a Perfect Pizza

Chef Nicholas Flores Gives Us The Know-How for a Perfect Pizza
  • Chef Nicholas Flores of Sette Osteria in Wynwood dishes his top tips to craft the perfect pizza.

  • The best authentic Italian pizza is a combination of ingredients, dough, method of cooking, and technique.

Chef Nicholas learned from the best in Italian cuisine. Starting as a dishwasher at the tender age of 15, he honed his craft, moved up in the industry, and mastered the art of pizza. When the opportunity presented itself to open up another location in Miami, Fla., Chef Flores was open and excited to take on the challenge.

The vibe of Sette Osteria and the neighborhood of Wynwood correlate perfectly. Sette Osteria has a very modern look with loads of green plants scattered throughout the location. Similarly, Wynwood is a bright, contemporary neighborhood surrounded by the green palm trees of Miami. Osteria couldn’t have been placed in a better spot.

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Trying The New Culinary Driven Craft Cocktail Menu at the Seminole Hard Rock Hotel and Casino’s L Bar

Trying The New Culinary Driven Craft Cocktail Menu at the Seminole Hard Rock Hotel and Casino’s L Bar
  • Utilizing some of the most mentioned food products on social media, L Bar is handcrafting artisan cocktails far from ordinary.

  • Infused spirits, and breakfast inspiration are behind these culinary influenced cocktails.


Tucked into the lobby of the well-known Seminole Hard Rock Resort and Casino, lies the intimate cocktail and music lounge, L Bar. Since 2015, L Bar has been offering cocktail enthusiasts the finest handcrafted cocktails using fresh, seasonal produce and house-made syrups along with inventive techniques to create their nostalgic yet progressive and ever-evolving menu.

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Miami Dolphins Legend Turns Restaurant Innovator with New Tapas Concept

Miami Dolphins Legend Turns Restaurant Innovator with New Tapas Concept

On this episode of Foodable’s Smart Kitchen, Paul welcomes former Miami Dolphin and Restaurateur, Kim Bokamper and the chef of Kim’s new restaurant concept The Balcony, Chef Simon Porter. The Balcony just opened up a few weeks ago, bringing the tastes of New Orleans to Las Olas, a popular social area in South Florida.

But what’s special about this concept is the menu style. While New Orleans fare is normally very hearty and served in large portions, Chef Porter and the PDKN restaurant group worked together to create smaller tasting sizes of New Orleans classics so guests can taste a number of dishes, getting the full experience of NOLA.

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Grown Kitchen Uses Cross Utilization to Make Organic Food Fast

Grown Kitchen Uses Cross Utilization to Make Organic Food Fast
  • Grown’s Shannon Allen stops into Foodable to talk cross utilization and healthy, organic fast food.

  • The Mediterranean Vibe can be made into a salad, sandwich or wrap, making these dishes fast and cost effective.

What's your vibe? Today on our Smart Kitchen set we welcome grown-woman (Founder of Grown), Shannon Allen. Grown is a truly healthy fast food restaurant. Everything in their restaurants is organic and every meal is available for order through their drive-through windows.

Their restaurant is a little different, and not just because of the nutritional information. Grown offers food in accordance with it's "vibes." You can get a salad, a sandwich, or a wrap in one of many "vibes" which are essentially different flavor profiles. And these vibes are just one of the secrets allowing Grown to offer such high-quality meals in less than 4 minutes. On today's episode, Shannon shows us the Mediterranean vibe and all the delicious, organic ingredients that go into it, while discussing her mission with Paul. 

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Mix It Up For National Ceviche Day with Pizco y Nazca's Peruvian Tiradito

Mix It Up For National Ceviche Day with Pizco y Nazca's Peruvian Tiradito
  • Pisco y Nazca chef Miguel Gomez shares his ceviche recipe for National Ceviche Day June 28th

  • Foodable goes Live in this Smart Kitchen episode to talk Peruvian flavors.

    On this episode of Foodable’s Smart Kitchen, we went LIVE in anticipation of National Ceviche Day, June 28th! Executive Chef Miguel Gomez of Pizco y Nazca, a Peruvian gastrobar in Miami, stopped in to show us his Tiradito Ceviche, a modern take on Ceviche Tradicional.

    Native to Peru, Chef Miguel reviews classic Peruvian flavors and how to make them shine. We talk fish sourcing, leche de tigre, and what makes a ceviche, a ceviche. Watch the playback above and check out the full recipe below!

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Chef Eileen Andrade Aims to Make a Destination Out of Miami Suburb, Kendall

Chef Eileen Andrade Aims to Make a Destination Out of Miami Suburb, Kendall

"If I could describe my style of cooking, I would definitely say— bold," says Chef Eileen Andrade.

And “bold” is right as her restaurants serve up a combination of Cuban, Peruvian and Korean dishes.

There is no stopping this fierce Miami-based chef from accomplishing her goals.

In her mid-twenties, Eileen Andrade, opened her first restaurant, Finka Table & Tap in Kendall, an unassuming suburban Miami neighborhood. Now, the 29-year-old sits down with Foodable to talk about her newest restaurant concept, Amelia’s 1931, which she opened less than a mile away from her first concept.

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Award Winning Chefs Jeff McInnis and Janine Booth Return to Miami with Stiltsville Fish Bar

Award Winning Chefs Jeff McInnis and Janine Booth Return to Miami with Stiltsville Fish Bar
  • Check out Stiltsville Fish Bar and Other Great Restaurants on Miami’s Top 25.

  • Focused on Everything Local, Jeff McInnis and Janine Booth bring a Neighborhood Feel to South Beach with Stiltsville Fish Bar.

In this episode of Table 42, we visit Stiltsville Fish Bar and meet Chefs Janine Booth and Jeff McInnis. The chef couple met on the line at Gigi’s in Midtown Miami before opening up the critically acclaimed Root and Bone in NYC. Their newest venture, Stiltsville Fish Bar, opened in 2018 and has quickly become one of the most talked about new concepts in South Florida, ranking in Foodable's Top 25 just a few weeks after opening. Inspired by Chef Jeff McInnis’s childhood, growing up fishing in Niceville Florida, Stiltsville Fish Bar is a neighborhood restaurant focusing on bringing locals a hometown feel complete with great food and Key West inspired cocktails.

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