Recipes from Celebrity Chef and Foodable Host Adrianne Calvo's New Cookbook "The A-List"


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In this episode of Foodable's Smart Kitchen and Bar, Chef Adrianne walks us through a couple of her favorite recipes from her soon to be released cookbook, "The A-List".

Chef Adrianne is a friend and host at Foodable Network, appearing on several of our shows. She is the author of four cookbooks, most recently "#MaximumFlavorSocial" and "Play with Fire" and hosts her weekly Maximum Flavor segments on NBC 6, South Florida. She is the Chef and owner of the lauded Chef Adrianne's Vineyard Restaurant and Wine Bar located in Miami, Florida.

With all this going on Chef Adrianne still found time to produce her fifth cookbook.  Her new cookbook, "The A-List" is comprised of some of those critically acclaimed dishes from different events, competitions, television appearances, and more. Each recipe has a story behind it and gives us a peek into a chef's thought process when creating winning culinary experiences.

So, join us as Chef Adrianne tells the tale of two of her favorite recipes from her new cookbook, "The A-list". 

The A-List - Miso Marinated Chicken Drumsticks + Maple Horseradish Pomegranate Glaze Recipe: 


4 free-range chicken drumsticks
1 tablespoon miso paste
1 tablespoon light soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon honey
1 tablespoon rice wine vinegar
1 cup water
1/4 cup pure maple syrup
1 teaspoon horseradish
1 tablespoon pomegranate seeds
Minced chives and pomegranate seeds, to garnish

In a mixing bowl, whisk together miso paste, soy sauce, garlic, ginger, honey, rice wine vinegar, and water to make a marinade. Place the drumsticks in the marinade and refrigerate for 4-6 hours. Preheat the oven to 400 degrees F. Remove the drumsticks from the marinade and pat dry. Place on a nonstick baking sheet and cook for 15-17 minutes. Meanwhile, in a small saucepan, cook maple syrup, horseradish, and pomegranate seeds over medium-high heat until thickened slightly, about 5-10 minutes. Add the glaze to a medium bowl and toss the drumsticks in the glaze and return to the oven for another 5 minutes to allow the glaze to adhere to the chicken. To serve, garnish with pomegranate seeds and chives.

The A-List - Garlic Lemon Butter Steamed Artichoke and Farro Recipe: 


1 artichoke
1/4 cup butter, unsalted
1 tablespoon garlic, minced
1/4 cup white wine
1 tablespoon lemon
1 teaspoon parsley, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon thyme, pulled from stem
kosher salt and pepper, to taste
1 cup farro, cooked
1/2 lemon for finishing

Cut the stem of artichoke and trim off the top. Cut away first outside row of artichoke leaves.
Place artichoke in the steamer and cook for 25 minutes. Steam artichoke until a knife pierces base easily. In a large pot, add butter and garlic. Cook for 3-4 minutes over medium-high heat. Add the artichoke. Add wine and lemon juice. Cook for another 3 minutes. Add parsley, crushed pepper, and thyme.  Cover with lid and cook for 5 more minutes. Season to taste with salt and pepper. Add cooked farro. To plate, remove the artichoke from the pot and onto a plate. Spoon extra sauce all over artichoke and in between leaves. Make sure farro is spread evenly throughout the artichoke. Spritz with lemon juice.


Miami Chefs Create Their Own Culinary Scene

Miami Chefs Create Their Own Culinary Scene
  • Miami Star chefs come together to discuss the culture of South Beach culinary scene

  • Foodies love these Miami Beach restaurants for their unique cuisine

The greatest minds in culinary, all at one table: What would you ask? On this episode of Foodable’s At The Chef’s Table, Miami’s chef community unites in their desire not to follow in the footsteps of New York or Los Angeles but to grow their own culinary culture. Along with focusing on their own passions, these Miami chefs also emphasize the importance of evolving with their community.

Grown, Shannon Allen’s healthy fast food concept is just one of those striving to solve the problems today’s health-conscious consumer is facing. “I think if you’re not going towards farm to table, if you’re not sourcing local ingredients, you're going to answer to a customer that’s very smart, has dealt with health problems, has food allergies, is very aware of what they are putting in their mouth and that it affects not only how they feel but also their lifespan,” she explains.

Grab a seat at the table with host Paul Barron and Miami star chefs Giorgio Rapicavoli, Diego Oka, Paula DaSilva, Cesar Zapata, and Shannon Allen.

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Insights About the Emerging Miami Culinary Scene from Two of the City's Best Chefs

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On this Foodable Feature, brought to you by the Foodable Network, as part of our Chef Insiders Series host Paul Barron sips some of the newly labeled Bacardi Gold with Jamie DeRosa, chef and owner of Tongue and Cheek and Juliana Gonzalez, co-owner and executive chef of Barceloneta. These Miami chefs discuss the competitive Miami culinary scene and how in the last few years renowned chefs are migrating to Miami, while new trendy concepts are popping up all over the city. Watch the full episode to see what and who are responsible for invigorating the scene and how to prevent the number one complaint– notoriously given to Miami restaurants– by diners, bad service. 

The Miami Chefs That are Taking Culinary to the Next Level

An array of dishes from Bun & Buns  | Foodable Network

An array of dishes from Bun & Buns | Foodable Network

Once upon a time, not so long ago (seriously not that long ago- a few months ago to be exact) the Miami restaurants were the ones with the lowest social scores out of all of the cities ranked on our Top 25 Restaurant lists. For more than a year, the Miami restaurants were ranked significantly below the average sentiment scores at 10+ points below the scores of all the other major culinary cities.

However, starting in October the social scores started to make a major climb and this January they launched up to just below the 170s. Just proving that the Miami culinary scene is heatin' things up. And with that said, we decided that there is no better time than now to showcase some of the hottest Miami chefs in this Vignette.

So what are some of the trade secrets from these Miami food heroes? After all, these are some of the chefs responsible for uppin' the restaurant ante in Miami with their culinary delights.

The Use of Modern Techniques 

Cooking has often been seen as an art, but it also can be rather scientific. Andres Meraz, the Chef de Cuisine at The Ritz uses liquid nitrogen to prepare oysters that are so chilled they smoke. Not only does the liquid nitrogen freeze the flavorful ingredients to be placed on the oysters, but it also creates a dish that the guest is sure to not forget. Other Miami restaurants are getting scientific– at Tongue & Cheek the beverage menu features nitrogen cocktails.