Archive for February, 2011
Shareef Malnik owner of The Forge Restaurant & Wine Bar with Martha Stewart at The Forge BBQ booth. The Forge presented Filet Mignon Sandwich with boneless short rib and lobster marmalade on a Forge homemade roll. Other guests at The Forge Miami Restaurant booth, Host Bobby Flay, Restaurateur Jeffery Chodorow.
The Food Network South Beach Wine & Food Festival presented by Food & Wine is a national, star-studded, four-day destination event showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities. Hosted by Southern Wine & Spirits of Florida and Florida International University (FIU), the festival benefits FIU’s School of Hospitality and Tourism Management Teaching Restaurant and the Southern Wine & Spirits Beverage Management Center. To date, the Festival has raised more than $12 million for the School.
Now going into its 10th year, the Food Network South Beach Wine & Food Festival presented by Food & Wine began as a one-day festival known as the Florida Extravaganza held at FIU’s Biscayne Bay Campus. For five years, from 1997-2001, the Florida Extravaganza showcased wines from national and international wineries paired with food from local restaurants and chefs working with students of FIU’s School of Hospitality and Tourism Management. In 2002, Lee Brian Schrager, director of Special Events and Media Relations at Southern Wine & Spirits of America, took the reigns of the one-day festival and brought his vision for the festival to life by relocating it to South Beach. The renamed South Beach Wine & Food Festival attracted close to 7,000 guests to a series of dinners, seminars, a Grand Tasting Village and live Auction in its first year. The following year, the festival grew, attracting close to 10,000 people and garnered extensive national media coverage. In 2004, with the addition of a number of events and a revamping of the program, the festival doubled in size and attracted more than 20,000 guests to the three-day event.
In 2006, the South Beach Wine & Food Festival celebrated its fifth anniversary and became one of the largest and most well-known festivals of its kind in the country. During the planning of the 2007 festival, Food Network entered into a partnership with the South Beach Wine & Food Festival to become its title sponsor. The resulting Food Network South Beach Wine & Food Festival presented by Food & Wine combined the international appeal of top-quality libations from around the world, the national appeal of the Food Network and its celebrity chefs and hosts, and the appeal of Latin and Caribbean-inspired regional cuisine.
The 2008 and 2009 Food Network South Beach Wine & Food Festivals each attracted close to 50,000 guests over four days and garnered an unprecedented amount of media coverage. The Festival earned more than 1 billion media impressions in both years through its integrated marketing and public relations plan.
The 2010 Food Network South Beach Wine & Food Festival presented by Food & Wine welcomed over 50,000 wine and food lovers and paid respects to Daniel Boulud at its annual Tribute Dinner. 2010 was another banner year as the Festival raised more than $2.2 million for beneficiary, FIU’s School of Hospitality and Tourism Management and garnered more than two billion media impressions.
Forge Wine Dinner The Forge, 432 41st Street, Miami Beach Restaurant, offers an other festival alternative: a six-course Joseph Phelps Vineyards wine dinner at 7:30pm, February 26th for $125. Chef Dewey LoSasso’s menu includes cob and chanterelle strudel; Everglades wild boar crostini; lobster two ways; crispy duck wonton; mutton snapper “in a bag” with white truffles, Homestead vegetables and lentil broth; a salad of lamb loin, bib lettuces and blue goat cheese; wattle seed-seared filet mignon and pumpkin pie with sweet goat cheese creme. Reservations for this Miami Restaurant are required; The Forge Miami Restaurant Phone Number: 305-538-8533
A strong culinary scene in Miami attracts visiting gourmands from around the world. While seafood is top choice considering the city’s prime location on the Atlantic, many restaurants have gone beef. The Forge Restaurant & Wine Bar by Shareef Malnik, which reopened last spring, is a lifestyle-driven restaurant with lavish décor and an Enomatic Wine System, the only one in Miami. Progressive American cuisine is headed by former chef of Versace’s personal chef, Dewey LoSasso. The menu is chock-full of creative items, but go old-school and try the oak-grilled “Super Steak,” that Wine Spectator voted “Best Steak in America.”
The recent Marlins Inaugural Ball at the Hotel Intercontinental was a home run. If you weren’t there, you should have been! Marlins owner Jeffrey Loria, former Mayor Manny Diaz, Jeff Conine, Andre Dawson, Jorge Plasencia, along with event co-chairs Jamie and David Rosenberg and team president David Samson and his wife Cindi, honored many people including my friend Nicole Lozano for her tremendous work with the Miami Science Museum.
We sat with Nicole and Edgar at their table and had a fabulous view of the band. Shareef Malnik was spotted chatting with Dr. Jeffrey D. Kamlet, where the two were celebrating their joint birthdays.
There were fab auction items, including a guitar signed by Creed lead singer Scott Stapp, which Jennifer Diliz from the Marlins Foundation got from my closet! She came over to see me about the event, and I gave her one of my personal guitars to auction off. When I ran into team president David Samson at the gala, he told me he was bidding on the guitar and really wanted to win it!
Dewey LoSasso is the newly christened executive chef at the rejuvenated Florida landmark, The Forge Restaurant | Wine Bar by Shareef Malnik. LoSasso has been a mainstay in the culinary scene for over 30 years, holding various executive posts, and even a stint as Donatella Versace’s personal chef. But, it was not until LoSasso heard about The Forge Restaurant | Wine Bar’s global search for a new executive chef that he opted for a new challenge. Pared down to a finalist list of 8 world-class chefs, LoSasso proved the best after a personal, in-home tasting by Forge owner Shareef Malnik.
In recreating the menu for Forge, LaSasso studied nearly 40 years of the restaurants past menus and history to understand why it has remained a popular icon of Miami’s culinary and social culture. Ultimately, LaSasso decided to emphasize farm-to-table and ocean-to-table ingredients that allow him to pay homage to the restaurants classic name, as well as innovate and expand his personal style to new guests. We recently had the chance to ask Chef LoSasso a few questions about his career and current tenure as Executive Chef of The Forge.
HL: How did you begin your career in the culinary field?
DL: I was first exposed to the restaurant industry as a dishwasher in a Jersey Shore restaurant when I was 13 years old. After just one year I knew I wanted to be a chef because I fell in love with the dynamic of a restaurant and the controlled chaos of the kitchen.
HL: What restaurants did you work at prior to this one?
DL: I’ve worked in various restaurants in New Jersey and New York. After graduating from Culinary Institute of America, I began working for Mitchell Wolfson Jr.’s private club, The Foundlings Club, then I began working as the Executive Chef for the Hudson Hotel in New York. When I decided to leave New York, I returned to southern Florida to open my own restaurant, North One 10.
HL: What appetizer, entrée, and dessert is The Forge Restaurant | Wine Bar most well known for?
DL: The Lobster Peanut Butter and Jelly; Coffee-crusted Ribeye and Goat Cheese Frittata, appropriately named “Coffee and Eggs”; Crispy Chocolate Chestnut Ravioli with a Snickers dipping sauce.
HL: Are you a globetrotter? If so, are your dishes inspired from places you have traveled to?
DL: Yes, I often travel for culinary inspiration, and of all my travels I was most inspired by Australia, Napa Valley, and Italy.
HL: When you’re not cooking up creations at your own restaurant, where can we find you dining?
DL: There is a secret underground chef hangout in North Miami called Yakasan that also serves up some of the best Japanese cuisine with clean, innovative flavor profiles. It’s open late, so it’s perfect for a late night after cooking at The Forge when I want some great food and someone else to do the cooking for me.
HL: What’s your favorite drink?
DL: Stoli on the rocks.
The Forge Restaurant | Wine Bar
432 Forty First Street Miami Beach, Florida 33140
The Forge Restaurant | Wine Bar by Shareef Malnik
Both the menu and the space at this iconic 1930s steak haven have undergone a transformation. The restaurant now specializes in “progressive America food based on local ingredients served with a twist,” says executive chef Dewey LoSasso. And the vibe is casual, fun, and over-the-top–”perfect for our clientele,” he says. Getting cozy at the tables: Gabrielle Anwar, who often has the grilled salmon with basil mashed patties; jennifer Lopez, who’s mad for the grilled Maine lobster; and Venus Williams, whose grand-slam pick is the lobster PB&J–the most popular appetizer in town.
The Marlins Community Foundation (FMCF) will host a Diamond Dig cocktail reception to kick-off to the Marlins Inaugural Diamond Ball presented by Rosenberg Diamonds & Co. All proceeds from this event will benefit the Marlins Community Foundation’s Cornerstones for Kids programs. The event will feature a “Diamond Dig”, music, cocktails and hors d’oeuvres. The “Dig” will entail a bowl full of Cubic Zirconias and one Diamond stone. For a $50 contribution to the Marlins Foundation, guests will receive tweezers for a chance to dig for a diamond. The Marlins will also announce the first ever All-Star Award recipients at the kick-off event and will be formally honoring them at the Diamond Ball. The event will be held on Tuesday, December 7, 2010 at 6:30PM at the Garcia Residence in Pinecrest, FL 33156.
All-Star Award Honorees
Jose R. Mas, All-Star CEO
Benjamin Leon Jr., All- Star in Education
Shareef Malnik, All-Star in Philanthropy
Nicole Lozano, All-Star in Philanthropy
Nick Buoniconti, All-Star in Philanthropy
Pat and Milton Wallace, All-Star in Philanthropy
Nora Bulnes, All-Star in the Community
As the 2011 Food Network South Beach Wine & Food Festival approaches, one event will leave a bittersweet aftertaste. The beloved 10-year-old BubbleQ prepares for its farewell. As a tribute to this elite event, locals can toast to Miami chefs with endless bubbly and sticky smiles, alongside Master of Ceremonies Bobby Flay. Dine on BubbleQ renditions in Miami year-round, sans Food Network fanatics and champagne mobs.
The Forge: The Forge‘s Chef Dewey Losasso will build a grilled filet mignon sandwich, topped with boneless short ribs and a lobster marmalade. The taste is a combination of Barolo braised short rib, Creekstone filet and signature lobster. “It’s the Forge gone ultimate barbecue” LoSasso said. Say “please,” and he might just whip it up in the lavish dining room.
432 41st St.; 305-538-8533
Blue Door Fish: Renowned Chef Claude Trosgrois doesn’t do typical fish and chips. Expect an upgrade from the French-Brazilian Blue Door Fish. Just steps away from his Delano eatery, Trosgrois will plate his new Mediterranean red snapper grilled with Antiboise sauce, tomato, black olives, capers, anchovy and basil, alongside crushed potatoes.
1685 Collins Ave.; 305-674-6400
STK Miami: Executive Chef Ralph Pagano has a hybrid in mind for STK Miami at BubbleQ — a marriage of beef short ribs and the popular Little Big Mac’s, inspired by Pagano’s globetrotting. “I have traveled the world and I found this,” he said of his BBQ Short Rib Steamed Buns, toasted with honey and sesame.
2377 Collins Ave.; 305-604-6988
SUGARCANE Raw Bar Grill: Midtown’s Timon Balloo is headed beachside. He’s crafting Galbe style wagyu brisket with sticky rice and kimchee. “It’s one of the traditional and most difficult cuts of meat used for barbecue because it absorbs smoke and flavors. It’s a tough meat and it takes a lot of skill to prepare to make sure it’s tender and flavorful,” Balloo said. Similar in flavor, he recommends regular in-house menu staple, the Korean style short ribs hot off SUGARCANE‘s robata grill.
3252 N.E. 1st Ave.; 786-369-0353
Chef Allen’s: Master Chef Allen Susser is reproducing Chermoula grilled lamb chops from his refined Aventura bistro. Seasoned with cumin, fennel, black peppercorns, garlic and olive oil, the lamb chop is then cooked on a wood burning grill. It’s plated with a refreshing salsa verde, a mix or goat cheese or feta, served with a green herb salad.
19088 N.E. 29th Ave.; 305-935-2900
The restaurant is a Miami Beach legend, and the steaks live up to the legend. Chef Dewey LoSasso grills angus beef over oak, offering what they call a “Super Steak” 16 ounce NY Strip, aged 21 days. The Filet with the restaurant’s traditional mustard sauce is buttery-tender, and for something lighter, the Grilled Skirt Steak with tomato jam is delightful. An eclectic menu is offered for those who are not carnivores, and The Forge Restaurant in Miami may have the best wine cellar in Florida. Celebrities are often spotted here. The bill can be hefty, but the experience is memorable.
If you wine and dine them, they will come… home with you. Well, maybe, but the chances that you will be enjoying breakfast together the next day will have increased by a large percentage. The Forge Restaurant | Wine Bar by Shareef Malnik pulled out all of the stops for this Valentine’s Day to serve up some American Love. Between decadent courses appropriately named Foreplay, Entrée and After the Climax, executive chef Dewey LoSasso has integrated aphrodisiac ingredients like oysters, truffles and dark chocolate into the menu to get diners into “the mood.”
For big spenders, and wine aficionados, take it to the next level and spoil the one you love by being surrounded by some of the rarest bottles of wine that exist. A very special experience, guests will be given access to proprietor Shareef Malnik’s heavily secured private collection cellar (with bottles dating back to the 1800’s) in The Forge Restaurant | Wine Bar where the restaurant will also customize the menu with seven to 10 courses, will arrange for live entertainment (think violinist or cellist) and will drape the ceiling with a full layer of rose petals. This is sure to be one of the most memorable of Valentine’s Day experiences.
The Forge Restaurant | Wine Bar is located at 432 41st Street. For reservations, please call 305.538.8533 or visit www.theforge.com. Cost for the pre-fixe menu mentioned above is $69 per person (excluding tax & gratuity). Menu is attached.