Chat Chow TV (HD)

Miami’s beer scene might be on the rise, but one of its originals – Wynwood Brewing Co. – which has been a mainstay in the popular artsy neighborhood for more than three-and-a-half years and is credited as being the first craft production brewery in Miami. Sales manager David X. Rodriguez, aka the “Missionary of Beer,” gives us a little behind the scenes of the popular beer spot. Since its inception, Wynwood Brewing Co. has grown dramatically. Starting off with just four tanks at its on-site brewery and beer room, it quickly expanded to three times that amount, Rodriguez notes. The uptick in production is also why its popular beers like La Rubia and Pop’s Porter can be seen not only at Wynwood Brewing but at popular restaurants and grocery stores around town. If you want to check out the production for yourself, there’s a coordinated tour every Saturday and Sunday at 2 and 6 p.m. For $10 guests can get a tour, a glass of beer and even keep the glass itself. Better yet, all the money made off the tours go to charity. While Wynwood Brewing is known for its signature beers, this Thursday at VeritageMiami’s Craft Beer Tasting it’ll feature some newcomers like the Grand Pop’s Porter aged in rum & red wine barrels all available to sample.

The new drinking den that’s gaining all the buzz in Coral Gables is nothing like the neighborhood has seen before. Called Copper 29, it serves up creative, craft cocktails in a retro-chic setting complete with a plant-filled “living” wall. Heading the bar is Eleftherios “Lef” Kraounakis, who has perfect his cocktail slinging chops at places like La Mar inside the Mandarin Oriental. Each drink is broken down on the menu by flavor profile, preparation style and the glassware used to serve it. And if you’re craving a bite (or have had one too many libations) there are items like Truffle Mac & Cheese and Meatballs on the tapas-style menu. Check out Lef making the Lost In Japan cocktail with Kai Shochu, Mastiha FOS, Coconut Matcha Powder Tea, Fennel Seed, Yuzu Juice & 24K Edible Gold Powder in the video above.

El Farolito • 2 oz. Espolòn Tequila Blanco • ¾ oz. Lime Juice • ¾ oz. Grapefruit Syrup • 1.5 oz. Indy Seville Orange Soda • Garnish: Dehydrated Grapefruit & Rose Petal

The Coral Gables Chamber of Commerce, Samuel Adams and Brown Forman Beverages / Jack Daniels Liquors partnered for a sixth year to presen Burgerliscious 2016, mouth-watering burger event. Congrats to 1st place winner Pincho Factory and to Rok:BRGR for winning “People’s Choice." Participating Coral Gables restaurants included: • American Harvest Eatery • Big Easy Winebar & Grill • Blue Martini Brickell • Bricktop's • Bulla Gastrobar • Burgerfi – Coral Gables • Christy’s Restaurant • The Café @ Coral Gables | Books & Books • Copper 29 • Dee-Lish Cupcakes • Inner Fire Grill • Johnmartin’s Irish Pub & Restaurant • Off The Mile Restaurant • Pincho Factory • Pisco Y Nazca Ceviche Gastrobar • Rok BRGR • Shula’s 347 Grill • Shake Shack • Seasons 52 • Sushi Maki • Swine Southern Table & Bar • Tarpon Bend Raw Bar & Grill • The Westin Colonnade, Coral Gables Restaurant • Tum Tum's Asian Street Food • Ventanas Restaurant At Four Points By Sheraton

The word is out — Stefano's Lounge on Key Biscayne has a brand new creative cocktail program, courtesy of the Cocktail Cartel guys. The newly renovated space, open Thursday through Saturday, features a variety of unique drinks. Some of our favorites include El Farolito made with Espolòn Reposado Tequila, Grapefruit Syrup, Lime and Indy Seville Orange Soda; Carlito’s Way made with Santa Teresa Añejo, Ginger Nectar, Citrus, and Vanilla Bean Soda; Crandon Park Sour with Polish Standard Vodka, Lemon Verbena, St. Germain, Absinthe rise, Chamomile Bitters with Cucumber Soda; and the visually stunning selection of gin and tonics inspired by painters that have shaped the art world. Do yourself a favor and get over there before everyone gets in on this new spot. In the meantime, check out the images below and the video of Eddie Fuentes making The Old Fashioned Key Rats w/ Russell's Reserve 10 Year Old Bourbon.

The Beast of Bourbon • 1.5 oz. Jim Beam® Black • ¼ oz. Spiced Rum • ¼ oz. Coffee Liqueur • Splash Honey Syrup • Splash Allspice Dram • 2 Dashes Angostura Bitters • Grated Espresso Bean

Harlem Sunset • 2 oz. Maker’s Mark® Bourbon • ½ oz. Pineapple Juice • ¼ oz. Lime Juice • ¼ oz. Orgeat • 2 Dashes House Apple Bitters • 2 Dashes Angostura Capones’ Tail • 2 oz. Maker’s Mark® Bourbon • ¾ oz. Allspice Dram • ½ oz. Lime Juice • ¼ oz. Demerara • 2 Dashes Angostura Bitters

Shakedown Street • 1.5 oz Knob Creek Bourbon® • ½ oz Dry Sherry • ¾ oz Peach Simple • ¾ oz Lemon Juice • 4-6 Dashes of Orange Bitters • Sage Leaf

The only thing better than celebrating bourbon month with your favorite classic bourbon cocktails is celebrating bourbon month with donut holes spiked with your favorite classic bourbon cocktails, which is why we've joined forces with Miami's first craft donut shop The Salty Donut to bring our favorite boozy holiday to sweet life and because, well, who doesn't love boozy desserts? The fun starts this Friday with Jim Beam's® Old Fashioned spiked Donut Holes — that's right, old fashioned spiked donut holes — and continues every week through September with a different bourbon and libation. On the menu? Basil Hayden's® Bourbon Apple Crisp; Maker's Mark® Sazerac; and A Knob Creek® Manhattan. If you're a Salty Donut fan (join the club), then you'll want to watch the behind the scenes video of master donutier and executive chef Max Santiago making the Jim Beam® old fashioned donut hole, and then get to either the airstream in Wynwood, pop-up at the Confidante, or Uber Eats it sometime this weekend before they sell out.

The Classic Old Fashioned • 2 oz Basil Hayden’s® Bourbon • ½ oz Cane Sugar Simple Syrup • Housemade Cherry Bark & Orange Bitters

Miami is seriously behind on its ramen game, but newcomer Ichimi is hoping to change that with its modern Japanese, ramen-centric menu. Chat Chow sat down with its executive chef Kosme Sanchez to learn more about the concept, menu highlights and what sets its ramen apart. The star of the ramen menu is the Tonkotsu created with a pork-based broth that is cooked for 24 hours and then filled with pork belly, hanjuku egg and bamboo shoots. Other favorites include the vegetarian friendly Garden ramen made with shōyu, Shiitake and Nameko mushrooms, mung bean, scallions, bamboo shoots and red pepper along with a brisket and seafood variety. Each ramen bowl contains homemade noodles, created with the help of one of the area's only authentic noodle-making machines imported from Japan and one of only ten in the country. But ramen isn’t the only thing on the menu. Ichimi serves a full Izakaya menu filled with dishes that run the gamut in variety and flavor. Traditional housemade gyoza dumplings make an appearance on Ichimi’s menu in beef, seafood, pork and vegetable variations along with the ever popular Pork Belly and Fried Oyster buns. Curious how many noodles Ichimi goes through in an average day? (Hint: it’s a lot) Or what Sanchez’s favorite dish is? Find out all that in more in the video above.

New American dining den and cocktail go-to spot Trust & Co has debuted in Coral Gables. The space exudes an old-school prohibition feel with dark woods and an industrial-chic ambiance with plenty of iron and steel throughout. The menu was created to showcase the best produce and product South Florida has to offer by chef Pablo Zitzmann, a Jean Georges alumni, it features a bevy of house-made dishes with seasonal ingredients. Zitzmann shared some of his favorite dishes with Chat Chow TV, which includes Grilled Artichokes with a spinach chimichurri and blue cheese, the Charred Octopus, and for brunch the Pork Belly Benny made with poached eggs, smoked and confited Palmetto Creek pork belly and an “old school” hollandaise.  The drinks are also not to be missed with a rotating menu of classic drinks with a twist like the Maple Smoked Old Fashioned and the Beeten Negroni, all created with house-made bitters and mixes along with high-quality spirits. Find out what with Zitzmann thinks of the menu and his must-have bites in the video above.

For VIXI owner Melissa Stam, gelato is in her roots. Stam's great grandfather, Giovanni Rattazzi, opened a gelato parlor in his home city of Genoa in 1865 and her shared passion for gelato inspired her to open Coral Gables’ gelateria VIXI more than a century later. VIXI proudly boasts a large selection of authentic and healthy Italian gelato made without any artificial flavorings, colorings or additives, using only fresh natural ingredients. Flavors run the gamut from traditional varieties like chocolate, vanilla and hazelnut, to the more funky like parmesan cheese and pesto with basil sauce flavored gelato. Lactose-free sorbets are also available. Curious to know what the difference is between gelato and ice cream? And how exactly it gets its intense smooth flavor? Check out the video above to find out that and more.

Last week, Matador Room chef Jeremy Ford took home the title of Top Chef on season 13 of the show. During his final, winning meal, Ford created Honey Bubbles to be paired with the Ricotta and Mozzarella Cheese Cylinder dish. Chat Chow TV caught up with Ford where he created the honey bubble for us, but used it in a different way — as part as a bourbon shot. Learn how he makes the bubble (it's easier than you think, we promise) in the video above.

Odds are you been to a Shake Shack somewhere in the world and odds are you're a fan. The burger phenomenon that started with a stand in NYC has become a world wide sensation with locations from Miami, to Tokyo to Dubai and everywhere in between. We sat down with the chain's culinary director Mark Rosati who was in town for last month's South Beach Wine and Food Festival, to find out all about the burgers and what's next for the popular chain. Rosati got his start not as a chef, but just a fan of food. A chance encounter with Tom Colicchio got him a gig at the famed Gramercy Tavern where he honed his skills for three years. Wanting to learn another side of the restaurant industry, more specifically management, he took a job with Danny Meyer's Union Hospitality Group's then new concept Shake Shack, which had just opened Madison Square Park and quickly fell in love and helped grown it into the phenomenon it is today. When the concept decided to expand outside of the NYC for the first time, the first stop was Miami with the opening of the Lincoln Road location in 2010. Rosati lived in South Florida for close to a month and learned to love the city and local hot spots like Michael's Genuine Food & Drink and Puerto Sagua and even has a clever idea for a Miami-inspired Shake burger that he shares with us. Find out how he gets inspired, what locations are coming next and exactly what goes into making the now famous Chick'n Shack.

Tricks aren't just for kids. Apparently they're for foodies too, or at least that's what Josh Beckerman (better known as the Foodie Magician) has made a career out of. Part comedian, part entertainer, part food blogger and all parts magical, Beckerman's mind games have been featured everywhere from the New York Times to Late Night with Seth Meyers. It was only a matter of time before our food paths eventually crossed and as serendipity (or was it magic?) would have it they did so during the 15th Annual South Beach Wine and Food Festival. After blowing our minds at Jose Andres' chef afterparty at the SLS South Beach the previous night, the Foodie Magician randomly reappeared Saturday at the Broken Shaker and we luckily (or was it serendipity this time?) had a camera with us to get his signature "think of a restaurant you like a lot" trick and others on camera. Want to get #foodiemagished? Watch the video and who knows, you might be next.

Five years after opening, Wynwood mainstay Wynwood Kitchen + Bar has finally launched its brunch. Offered every weekend, the menu is inspired by the executive chef’s Miguel Aguilar home country of Venezuela. On the menu you can find dishes like tostadas and sweet corn pancake that can all be paired with special Cusqueña beers. The beer company holds a special place in Aguilar’s heart since he got to travel to their factories in Peru last August to learn all about how they were made and try some of Peru’s best cuisine. The weeklong trip – that Chat Chow TV was luckily a part of – took a group of journalists and chefs through Peru from the seaside city of Lima to the mountains of Machu Picchu. Chefs from across the country demonstrated different techniques, flavors and ingredients that the group had never experienced before. And everyone got to learn how to properly pair Cusqueña beer with all of their favorite dishes, from sweet to savory and everything in between. Aguilar even added a special ceviche to the new brunch menu inspired by the trip. Curious what Miguel Aguilar favorite beer is? Or what culinary tips he learned in Peru? Find out all of that in the video above.

During the craziness that was Art Basel 2015, pastry chef extraordinaire Dominique Ansel hosted a “surprise” pop-up soft serve window at The Setai Miami Beach serving two frozen yogurt creations. The first was a Caramel Stout Soft Serve with Chocolate “Caviar” and Sea Salt Brownie and the second was his cult-favorite Burrata Soft Serve, Balsamic Caramel, Confit Strawberry and Microbasil, both served in hand-rolled honey tuile cones. Ansel sat with Chat Chow TV during the Basel madness to tell us more about the pop-up and some of his favorite sweet creations.

Mediterranean newcomer Byblos has made quite the splash on the South Florida dining scene. Its fusion of flavors and impressive design have wow-ed many, and Chat Chow TV sat down with the restaurant’s executive chef Stuart Cameron to learn more about the Miami outpost, the restaurant’s eclectic menu and its signature dishes. South Beach is home to the first outpost in the United States for the restaurant brand, which has a few locations throughout Canada. But the question on a lot of people’s mind is — why Miami? “Miami is really, really growing,” Cameron notes. “Such an awesome food scene, and it was a really good opportunity to open a Byblos here.” As for how the South Florida menu differs from the the Canadian counterparts utilizing South Florida’s local produce, seafood and flavors to create a menu that’s different to its sister restaurants to the north. But the restaurant still sports plenty of signature dishes that made it popular like the lamb ribs, dumplings and hand-rolled couscous. And of course, the tea-cocktails presented table side also make an appearance on the menu. Curious what Cameron’s favorite dishes are? Or what he thinks is unique about Byblos? Find out all those things and more in the video above.

This past summer, Italian cuisine master and all around bad-ass chef, Michael Pirolo, prepared a private Italian feast filled with Prosciutto di Parma for some very lucky guests. The ham is almost as old as Italian cuisine itself with the earliest references to Prosciutto di Parma dating back all the way to Roman times around 100 BC. The ham has a very strict certification. By law it can only be produced in the gently rolling countryside surrounding the city of Parma in north central Italy. The ham must use Italian-born and bred pigs raised according to the highest standards on which they are monitored, inspected and traced. Once the ham is ready to be cured, a highly experienced maestri salatori (aka salt master) applies a minimal amount of sea salt necessary to produce a ham with the desired savory-sweet flavor profile. This is also the reason why Prosciutto di Parma tastes less salty than other ham varieties. At the end of the curing process, every leg of Prosciutto di Parma is checked for quality and then fire branded with the five-pointed Parma Crown, signifying its guarantee of authenticity and quality. In the above video, Pirolo makes one of the dishes he prepared at this special Prosciutto di Parma dinner and shares the back story of why tortellini are shaped the way they are.

Over the past few weeks, you’ve probably seen plenty of your favorite social media personalities post a photo of themselves with a fruit or veggie and hashtagging it #DrinkGoodDoGood. Wondering what that’s all about? Let us explain. Nearly 24 million Americans live in food deserts and don’t have access to affordable, quality, fresh fruits and vegetables. But Naked Juice is trying to help change this. For the third year in a row, Naked Juice is partnering with Wholesome Wave – an organization that helps create affordable access to fresh, local and regional food to those in need – to provide fresh produce where there is none. So every time someone posts a “fruit selfie” with the #DrinkGoodDoGood hashtag, Naked Juice will donate the equivalent of 10 pounds of produce to neighbors in need — up to 500,000 pounds in total through October 15. To help raise awareness, Naked Juice and Wholesome Wave are teaming up with local ambassadors across the country to help shine a light on the issue of food deserts. Among the ambassadors joining the effort are Wholesome Wave board member and D.C.-based chef Jose Andres, musician Common, Los Angeles chef Michael Voltaggio and San Francisco chef Tyler Florence. In Miami, this cause hits close to home affecting nearly 250,000 Miami-Dade county residents. That’s enough people to line Ocean Drive over 36 times. Locally, the campaign has tapped chef ambassadors, CENA by Michy’s Michelle Bernstein and Alter’s Brad Kilgore, to help get the word out. In the video above check out Brad discussing the campaign and why the cause is important to him.

Earlier this month the chefs from the number one restaurant in the world, El Celler de Can Roca, came to Miami to create a pop-up dinner experience for some very lucky guests aboard the SeaFair Yacht. The Roca brothers include the restaurant’s executive chef Joan, its pastry chef Jordi and its sommelier Josep. The dinner was part of a three year partnership with Spanish bank BBVA, where the brothers close up shop at their namesake restaurant for a few weeks a year and embark on a world tour to re-create their Catalonian cuisine for guests around the globe. This year Miami was one of the five stops in the tour and we sat down with Josep to find out about the dinners and why they chose to visit Miami. The Miami dinner showcased not only flavors from their world tour but reflects their roots as well, with one course dedicated to their parent’s bar in Spain that they all grew up working in. “The second appetizer [of the meal] is dedicated to our parents, our bar, our restaurant,” Josep adds. “Our parents are still cooking in this space and are 82 years old and 79 years old and still cooking.” Each location the chefs visited during their world tour inspired elements on the meal. Due to Miami’s proximity to Cuba, one of the dishes served was called, “A Trip to Havana” and was an ode to the area and its influence on Miami. Curious which restaurant in Miami the brothers were most impressed by? Or their thoughts on being compared to legendary restaurant ElBulli? Find out all that and more in the video above.

Vagabond Restaurant’s Alex Chang has quickly built a reputation for his outspoken personality and eclectic cuisine. Chat Chow TV sat down with the 25-year-old executive chef to find out more about his background, what he thinks of the Miami food scene and what’s in store for the restaurant. Chang first came into the spotlight a few years ago after filming a documentary with about his college supper club that caught the attention of restaurateur Alvaro Perez Miranda who invited him out to New York City to do a pop-up dinner. The dinner went well and the two stayed in touch, eventually reconnecting for the Vagabond Restaurant concept. He admits that he has been a bit outspoken about Miami’s food scene since arriving but that he didn’t necessarily mean it in a negative light, “I thought I was just saying what everyone was saying to me but I guess no one wants to say it publicly,” but adds he thinks that there is prime opportunity for the city’s food scene to grow because it isn’t overly saturated like other markets. As for the inspiration of his menu it’s a reflection of items that he enjoys eating — with heavy emphasis on local vegetables, which has been a challenge for him in the summer months when produce isn’t easily available. “We’re finding ways to challenge ourself and do something different instead of do something just order tomatoes from California,” he adds. “If we showcase a vegetable on the menu we want it to be from around here.” As for the future of the restaurant, after a successful launch of brunch and lunch he admits to toying with the idea of of a special tasting menu with hopes of launching that down the line. Curious what he thinks of Miami’s culinary journalism? Check that out at the 10 minute mark. Or if he thinks Miami has truly embraced him? Find out all that and more in the video above.

Coyo Taco, the colorful taqueria located right in the heart of Wynwood, recently opened its “secret” back bar that features one of the largest mezcal and tequila collections in Miami. Chat Chow TV sat down with one of Coyo’s partners, Anna Robbins, to find out more about the space, its unusual cocktails and her favorite tacos. Robbins is a self-proclaimed lover of mezcal and tequila and her aim is to teach the people in Miami to appreciate it as much as she does. But she tells Chat Chow that shooting the tequila isn’t the way to go at Coyo’s bar. “At Coyo we sip tequila, we don’t shoot it,” notes Robbins. “We’re the more sophisticated Wynwood. It’s a different kind of culture.” The bar also uses the popular ‘paletas,’ a traditional Mexican popsicle, found on the Coyo menu in some of the cocktails — most notably the ‘palerita,’ a margarita made with crushed up paletas. Up in the front of the space is the actual taqueria, which serves classic and not-so-classic tacos. Robbins says her favorite are the seafood and veggie-filled tacos, like the Pulpo made with charred octopus or the Nopales filled with grilled cactus and quinoa, but meat lovers have plenty of options too. And what’s the best thing to wash all those tacos down with? A Don Julio margarita to-go, sold right in the front window late into the evening. “We’re taking advantage of it before they crack down on us,” says Anna with a laugh. Curious which popular spirit Coyo has on draft? Or what Robbins “all time favorite” drink is? Find out all that and more in the video above.

Prior to filming Top Chef: New Orleans, Nina Compton, the Saint Lucia native and former Chef de Cuisine of Scarpetta had never been (but always wanted to go) to NOLA. While her original honeymoon plan to visit the French Quarter fell through, a different kind of passion landed her as runner up on Top Chef Season 11 and in the city she’d always yearned for. Obviously the rest is history as it’s no secret that Compton packed her knives in February in search of a Creole cooking future, which brings us to her new venture and little unknown secret: Compère Lapin. We’ve got an exclusive on what she’ll be serving at her frst solo endeavor at the new Old No. 77 Hotel & Chandlery. Conch Croquettes with pickled pineapple tartar sauce, Orecchiette with pork cheeks and arugula and Banana Zeppoles with salted rum caramel. As well as her final ode to Miami: Her pasta dumpling recipe from the queen of gnocchi herself. Mash 5 potatoes. Add 3 egg yolks. Season with a pinch full of salt and a hand full of flour. Work the dough but not too much. It just should come together and feel soft and not breaking apart. And work it while its hot so it doesn’t get gummy. Roll it out, chop it up and cook it right away. We’re gonna go ahead and safely say an iteration will find its way onto Compère Lapin’s menu, so should you not want to make it at home there’s always road tripping to New Orleans for a taste of the real thing.

Veritage Miami 2015 is just a few days away and Chat Chow TV got to sit down with one of the event’s marquee cooks, Dena Marino of Design District’s MC Kitchen to find out more about her restaurant, its popular dishes and what to expect at this year’s Interactive Dinner. Marino got her training with acclaimed chef and restauranteur Michael C out in Napa Valley after a chance meeting with him. After working in his kitchen California kitchen for 6 years, he asked her to run his concept in Aspen where she stayed for the 13 years before coming to South Florida and opening MC Kitchen — and cheer on her beloved Miami Heat. Since opening in 2012 the restaurant has received praise across the city and the U.S., most notably making the prestigious “Top 20 Best New Restaurants of 2013” list in Esquire Magazine. For this year’s Veritage she will be cooking alongside four other notable South Florida female chefs in the interactive dinner on Friday night, April 17, teaching a crowd of 700 how to make a signature pasta dish that she serves in the restaurant. Curious what Marino will be making at the dinner? Or what dishes are key to her menu? Find out that and more in the video above. But wait, there’s more…. We’re giving away two tickets to Wednesday’s Craft Beer Tasting. Just let us know what your favorite craft beer is in the comment section below and we’ll pick a winner at random on Monday, April 13 at 5pm.

Last Fall, Chicago’s popular Siena Tavern opened its doors on Miami Beach in the iconic China Grill building. At the helm of the restaurant is the ever-charming Top Chef alum Fabio Viviani, who sat down with Chat Chow TV to talk all about Siena Tavern Miami location and its menu. Viviani has been working in kitchens since he was 11 years old in his native Italy. By the time he was 28 he was the owner of five different restaurants when he decided to sell them all and come to America. Since then he has opened several successful restaurants throughout the country and has become a well-recognized and well-liked chef. When Viviani and his partners decided bring the Siena Tavern concept to Miami, the restaurant team partnered up with local vendors like Bar Lab and Wynwood Brewing to help create the bar program. As for the menu, Viviani tells Chat Chow that he enlists his friends, family and co-workers to help narrow down the menu from 300 dishes to 35 “cravers.” As for what deems a dish as a “craver” he notes, “we like to have the ‘wow’ kind of dishes, because if I can’t get the reaction where you want to come back for more there is some more work to do on it.” Some of the most popular “cravers” on the menu are the house-made pastas, octopus, pizza and a meatball that’s so beloved it has it’s own Twitter account. Curious how Viviani feels about taking over the legendary space? Or why dining is different in Miami versus Chicago? Find out those things and more in the video above.

Taquiza has become the go-to spot for authentic tacos and late night eats on Miami Beach. Started by Eating House and Freehand Miami alum Steve Santana, it serves up tacos on house-made masa that has everyone buzzing. Chat Chow TV sat down with Santana to find out more about them and the concept behind them. The fast casual restaurant, located on the first floor of the Eva Hotel, is a no-frills taqueria serving up seven different types of tacos to a standing-room only crowd. Santana emphasizes that everything in Taquiza is homemade right down to its masa corn tortillas, which uses corn grown in small heirloom farms sourced by Masienda. Other popular menu items include the guacamole with hand torn chips, dry rubbed beef jerky, and its take on the popular ice cream treat the choco taco. But Santana hasn’t always been a chef — he actually began his career doing digital work, but always had a passion for food. After helping coordinate one of the first-ever Cobaya dinners, he met chef Jeremiah Bullfrog and began assisting him on his food truck. His passion grew from there and before long he left the digital world and became a chef full time. Curious how Santana learned how to master the masa tortilla? Or what tacos are his favorite on the menu? Find out all that and more in video above.

La Vie En Rose Contributed by Will Rivas • ½ oz of Lemon Juice • 1 oz Balsamic Strawberry Syrup • 1 Sprig of Fresh Thyme • 1.5 oz Dillon’s Rose Gin Shake, pour into a chilled martini glass and garnish with a thyme sprig.

Chopped judge, TV personality and the man behind plenty of the country’s top restaurants, Scott Conant, is back in South Florida with his newest concept, Corsair, inside Aventura’s Turnberry Isle Hotel. Chat Chow TV sat down with the charming chef to learn more about Corsair, its inspiration and what rituals he has for his restaurants. The welcoming restaurant located close to the property’s massive golf course plays off its maritime-inspired name with a warm palate and interior tones designed by popular designer Meyer Davis. “It’s a celebration of sorts of this area,” Conant adds about the design. The restaurant serves a blend of Mediterranean and local flavors to create its unique spins on dishes like a deconstructed lasagna, polenta waffles and porcini braised veal. For the beverage program he enlisted California’s Rob Floyd who has set up bar programs for the SLS in Hollywood, CA and several of Conant’s restaurants. As for his other popular restaurant on Miami Beach, Scarpetta, that has produced some of Miami’s top chefs including Macchialina’s Mike Pirolo and Top Chef’s Nina Compton, he says they are all good friends still and enjoy getting in the kitchen together. “It’s nice to know we can bring the band back together and play some cover songs,” Conant says with a slight laugh. Want to know what Conant’s favorite indulgence is? Or what ritual he has at every restaurant of his? Watch the video above to find out.

Threefold Cafe, Coral Gables’ newest all-day breakfast spot, serves up a unique combination of Australian dishes with a Florida twist. Opened this Summer by two Melbourne transplants, Teresa and Nick Sharp, they offers diners a taste of their native Australia dining philosophy with fresh local food. Chat Chow TV sat down Teresa to find out more about the restaurant, its extensive coffee offerings and some of the restaurant’s top dishes. The pair relocated to Coral Gables after Nick was transferred for work. Missing Melbourne’s “off the charts” coffee the duo decided to open Threefold Cafe. All the coffee is sourced locally from Panther Coffee with all the baristas professional trained on-site by their coffee “Yoda” from Panther Coffee. The menu encompasses their love of breakfast featuring dishes made with plenty of free range eggs, Zak the Baker bread and lots of creativity. Some top sellers according to Teresa are the “Pope Benedict” served on top of hash browns instead of English muffins; the “Smashed Avocado” bread and the “Not So French Toast” — a savory take on a classic breakfast dish. Curious what lunch offerings Threefold offers? Or where they source their products from? Find out all that and more in the video above.

The Coral Gables Chamber of Commerce and Samuel Adams partnered for a fourth year to present this mouth-watering burger event. Congrats to 1st place winner Rok:BRGR, Pincho Factory who came in 2nd place, to Swine Southern Table & Bar for placing 3rd and to Sushi Maki for winning “People’s Choice.” Participating Coral Gables restaurants included: • Bricktop’s • Bread and Butter • Bulla • Christy’s Restaurant • The Café @ Coral Gables | Books & Books • CRAVE Coral Gables Restaurant • Eating House • Epicure • Pardo’s Peruvian Cuisine • Pincho Factory • Rok BRGR • Shula’s 347 Grill • Shake Shack • Sushi Maki • Swine Southern Table & Bar • Tarpon Bend Raw Bar & Grill • The Westin Colonnade, Coral Gables Restaurant • Tum Tum’s Asian Street Food

Tea is making its mark in Miami with the help of the newly opened Ticety on Coral Gables’ Miracle Mile. The tea-centric shop and restaurant carries organic tea from around the world. Chat Chow TV sat down with the store’s partner Damien Ceulemans to learn more about the concept, how it sources its tea and interesting decor. Ceulemans said him and his two partners got the idea for a tea store while visiting Miami from Europe. They noticed that there was a void in the market with very few places offering a quality tea selection. Once they saw tea’s popularity rising, especially with the sale of Teavana to Starbucks for hundreds of millions of dollars, they decided now would be the time and settled in Coral Gables to open Ticety. The store carries loose leaf teas in three different “flushes” that are determined by the time of year and size at which they are harvested. The teas can be served hot or cold and Ticety also offers a variety of sandwiches, salads and pastries to accompany them. The tea selection isn’t the only thing wowing customers. The store’s unique decor with two living plant walls complete with hundreds of plants add a a different, serene twist to the stores unique atmosphere. Wonder what the difference between a first, second and third flush is? Or which classic dish Ticety adds truffles to in order to make it extra special? Find out all that and more in the video up top.

When you think of West Kendall, dining hub doesn’t typically come to mind. That is quickly changing though with the addition of Finka Table & Tap from the family behind Islas Canarias and the popular CubanCube food truck. Chat Chow TV sat down with the restaurant’s head chef and owner Eileen Andrade to learn about her inspiration for the restaurant, the cocktail program and why they chose to make its home in Kendall. The restaurant is the brick-and-mortar variation of the CubanCube food truck with the addition of a plenty of seating and an extensive bar program, created by the guys behind Bar Lab Elad Zvi and Gabe Orta. Bar manager Eddie Fuentes oversees the drink program that offers ten different cocktails and a tap room with eight different rotating brews, which the neighborhood is quickly embracing. “The reaction has been really good,” Andrade adds about the drink program. “We’re running out of beer every day.” Living and growing up in Kendall, Andrade realized that she would go to the other side of town to drink and eat so she decided to open her restaurant in the area, right down the street from her family’s restaurants, to bring more dining options to the area. “Kendall needed something different,” adds Andrade. “CubanCube was something different but we wanted somewhere people could come whenever they wanted.” The restaurant serves a unique blend of Cuban, Peruvian and Korean cuisine with fun inventive twists on classic dishes. The restaurant is open daily for lunch and dinner now but has plans in the near future to launch a brunch, happy hour and late night menu. Curious where Andrade gets her inspiration from? Or what famous film prop is on display at the restaurant? Find out these things and more in the video above.

Cuban Old Fashioned Contributed by Eddie Fuentes • 2 dashes of Orange Bitters • 2 dashes of Angostura Bitters • ½ oz of Bustelo Coffee Syrup • 2 oz Bulleit® Bourbon Add all ingredients in a mixing glass, add ice, stir, strain over a hand carved ice, squeeze an orange peel and coil it up for the garnish.

Full Mast Contributed by Robert Ferrara • 2 dashes of Orange Bitters • ¼ oz of Laird’s Applejack • ½ oz of Bénédictine • 1 oz Oloroso Sherry • 1.5 oz Bulleit® Bourbon Add all ingredients in a mixing glass, add ice, stir, strain into a chilled cocktail glass and garnish with some lemon oils.

Provencal Sour Contributed by Ashley Danella • 2 oz Bulleit® Bourbon • 1 oz Lavender Infused Honey Syrup • ¾ oz of Fresh Lemon Juice Add all ingredients, give it a good shake, strain over an old fashioned glass with ice and garnish with a fresh piece of lavender.

Barn Swallow Contributed by Ben Potts • 1.5 oz Bulleit® Bourbon • 3/4 oz Byrrh Grand Quinquina • Dash of Lemongrass Tincture • Dash of Cherry Bark Vanilla Bitters Add all ingredients, stir over ice, strain over a rocks glass with a big ice cube and garnish with a lemon zest.

OTC is the popular Brickell restaurant known for its extensive craft beer selection, artisanal American eats, and ever-popular brunch. Chat Chow TV sat down with owner Michael Sullivan to find out more about the restaurant, its new and improved menu and it’s take-away growler beer program. Sullivan got his start in the restaurant industry in New York City, working his way up through some of the city’s most popular spots. Being from Miami, Sullivan returned to his hometown with a desire to bring what he saw and experienced in the NYC dining scene to South Florida and that’s when OTC was born. OTC opened up originally as a fast casual concept but changed to table service restaurant in late 2013 so it could fully educate diners on the menu without being rushed. With a new way of serving diners also came a new chef, Jacob Anaya formerly of Azul at the neighboring Mandarin Oriental Hotel, who brought his high-end cooking techniques to the casual menu. “He brings the same mentality and focus,” notes Sullivan. “Just with a playful neighborhood vibe.” Everything on Anaya’s revamped menu is homemade, right down even to the mayonnaise and pastas. He also added a new healthy lunch menu filled with dishes like Tuna Poke and Grilled Chicken with Quinoa. Utilizing its extensive craft beer selection, seven varieties on draft and seven by the bottle at any given time, OTC recently introduced its to-go growlers. For just $10, guests can get a growler filled with a beer of their choice to then enjoy at home — giving them access to brews typically reserved for restaurant and bar consumption. Curious what Sullivan’s favorite dish is on the OTC menu? Or what makes the restaurant’s brunch so popular? Get all the details in the video up top.

NIU Kitchen is the small restaurant making a big buzz in Downtown Miami because of its inventive Catalan-cuisine and electric offerings. Chat Chow TV met with Executive Chef and partner Deme Lomas to hear about the new menu, its authentic inspiration and what makes its menu unique. Lomas hails from Barcelona, where he cooked as an executive chef for a large restaurant group for many years. He came to the U.S. three years ago and worked appropriately enough at Barconleta, the popular Spanish restaurant in Miami Beach, before branching out on his own with partner Karina Iglesias earlier this year. What makes NIU unique from the large array of Spanish restaurants in South Florida is that it focuses on the cuisine of of Lomas’ hometown of Barcelona where the emphasis is more on seafood dishes that are lightly cooked and grilled. The restaurant serves both lunch and dinner using a concise but eclectic menu that features 10-15 items at any given point with unique spins on traditional tapas like gazpacho and tartare along with specials rotating every few days. Curious what makes NIU’s gazpacho so different? Or what NIU means in Catalan? Discover all of this and more in the video above.

A place creating quite the buzz in the bar scene both locally and nationally is the newly opened The Ice Plant in St. Augustine, FL. The craft cocktail bar and restaurant is serving up creative drinks using homemade ingredients in a warehouse that once housed an actual ice plant. Chat Chow TV sat down with Head Barkeep Zach Lynch to find out more about the drinks, what’s make its ice so special and all about the historic space. As the title of the restaurant suggests — ice plays a key roll in every drink. The Ice Plant uses several different shapes of ice for its drinks, all hand carved from 150 pound blocks of ice that are made daily in-house. The ice is made with water that is filtered four to five times to achieve optimal purity and therefore clarity in color. The cocktail menu rotates often, but is filled with drinks made of recipes from each bartender in the staff. Drinks that are an ode to its surroundings and Florida highlight the menu like a “Hemingway Daquiri” and a “Florida Mule” made with vodka made at the distillery next door. Even the tonics, sodas and 14 different type of syrups are all created on site. However, food isn’t an after thought at this bar. The kitchen makes everything fresh from scratch, down to the ketchup it serves on its hand cut french fries. Dishes run the gamut from small, bite-sized plates like fresh pretzels served with a warm cheese dipping sauce to larger dishes such as pork chops and burgers. Curious what Lynch’s favorite dish is? Or how much ice it goes through in a week? (Hint — it’s a LOT) Find out those things and more in the video above.

Last week, Chat Chow TV traveled to Downtown LA to attend Tacolandia. A food festival devoted to Southern California’s favorite street eat. Over 2,000 people showed up on a warm summer afternoon to try 40 of California and Mexico’s best taco chefs. Check out the video above and find out who won “The Nation’s Best Street Food” and “Best of Show”.

The 13th Annual Miami Spice Restaurant program kicks off in just a few weeks on August 1. This year to celebrate, the Greater Miami Convention & Visitors Bureau (GMCVB) launched a series of special of monthly Miami Spice Mash-Ups, where chefs collaborate for a one-night only dinner and prepare dishes from their upcoming Spice menus. On Wednesday, June 25, J&G Grill at St. Regis Bal Harbour Resort kicked off the series with its Chef de Cusine Brad Kilgore and pastry chef Antonio Bachour creating a six-course menu with visiting Chef Jose Mendin of the Pubbelly family of restaurants. The intimate dinner showcased the creativity of these chefs with dishes such as Local Poussin, “Saucisson de Lyon,” Five Spice, Chard Walnut Emulsion from Kilgore, Pork Cheeks, Asparagus, Mushroom Dirt, Parmesan Cheese and Pickled Mushrooms from Mendin; and Salted Honey Yogurt, Candied Tomatoes, Greek Yogurt Custard, Strawberries, and Yogurt Sponge Cake from Bachour. Guests also enjoyed cocktails from Botran Rum and beers from Stella Artois. Check out more highlights from the video above and make sure not to miss the next Miami Spice Mash-Up on Thursday, July 24 at 8 p.m., when chef Clayton Miller of 50 Eggs and Todd Erickson of HaVen Gastro-Lounge team up at Swine Southern Table & Bar. Tickets are $65 per person and can be purchased here www.50eggsinc.com/chefs.

The Floridian is the St. Augustine restaurant that has created buzz among locals and tourists alike for almost four years. The restaurant serves up unique Southern fare, with a healthy and local twist. Chat Chow TV sat down with co-owner Jeff McNally to learn more about the cuisine and its creative dishes and cocktails. Jeff and his wife Genie McNally opened the Floridian Labor Day weekend in 2010 after much encouragement from their friends and family. Prior to that Genie, who runs the restaurant’s kitchen and back of the house, had a small catering company and was serving up food at local farmers markets where she made strong bonds with many local purveyors in the area. The eclectic restaurant prides itself on its relationship with the many vendors in the area and supporting the local community no matter their taste or preference. The restaurant’s slogan is “innovative Southern fare for omnivores, herbivores, locavores,” and this remains throughout the menu. No matter if you are vegetarian, vegan or even gluten intolerant, the restaurant has something to accommodate any guest. The Floridan is divided into several parts, the back bar that serves creative beer and wine cocktails, the main dining room and the front porch located right on a popular street in town. Behind the restaurant is the quaint Florida Room where guests can get a freshly brewed cup of coffee, sandwich or salad, or even a glass of wine or local beer. Curious what a “Porch Sipper” is? Or which local pepper dominates The Floridian’s menu? Find out all that and more in the video above.

Florida is having a spirits renaissance thanks in part to the St. Augustine Distillery. Chat Chow TV sat down the distillery’s president and founding partner Philip McDaniel to found out more about the new craft distillery, its historic location and how it is stepping up St. Augustine’s “cool” factor. The distillery is the brain child of McDaniel and his fellow founding partner Ryan Dettra who were looking for new projects to take on in their adopted hometown of St. Augustine. They were intrigued by the idea of bringing a distillery to the area and went around the country researching and discovering the best practices on how to do so. They partnered up with Master Distiller David Pickerell, who has more than 30 years of experience in the distillery industry under his belt with brands like Maker’s Mark, and used some of Florida’s abundant produce like sugarcane, corn and wheat, to create their spirits. The first one created was vodka, followed by the recently released gin along with rum that will be coming in early 2015. Bourbon is also in production and once released will be Florida’s first bourbon. The distillery is housed in the historic FP&L Ice Plant right in the heart of the historic St. Augustine beach area. It is easily accessible by trolley and tour buses and provides free tours daily where guests can learn more about the plant, its process, sample some product and purchase it if so desired. Curious who Ella and Bessy are? Or what goes into the distillery’s signature Florida Mule? Find out all that and more in the video above.

With ocean views, a celebrity chef and the freshest seafood available, Lure Fishbar inside the Loews Miami Beach Hotel has quickly gained a large following since its opening in December 2013. Chat Chow TV sat down with Josh Capon, the Executive Chef and partner, to learn more about Lure, how it stacks up to the NYC outpost and what he has in store for Miami. Lure Fishbar has been an institution in NYC for more than 10 years — it’s so popular in fact that their was a social media outcry when rumors circulated that it may be closing. While the original outpost is still very much in business, the owner of the Lowes had been a big fan of the restaurant and convinced Capon and his team to come down to Miami. “We thought the space, the timing and location was perfect,” notes Capon. “And I think we’ve created something really special here.” While the restaurant’s menu has many similarities to its NYC sister location, such as fresh seafood towers, sushi and its famous Bash Burger, the menu also features unique dishes that showcase European and Latin flavors like Seared Diver Sea Scallops with Steamed Clams and Chorizo and Steamed Red Snapper with served Veracruz style. Heading up the bar program is bartending veteran Robert Ferrara, who has created a menu featuring creative cocktails filled with fresh ingredients that are perfect for its Miami Beach setting. Capon himself is a big fan. “He’s constantly coming up with new, inventive seasonal cocktails that blow people away,” adds Capon. “He’s a huge talent, an absolute pleasure, and we’re very lucky to have him.” Capon has plenty of exciting projects in the works, most notably his new half hour food competition show titled “Frankenfood” which just began to air on Spike TV this month. Want to learn the secret to Capon’s award-winning Bash Burger? Or find out how to get yourself a (possibly) complimentary drink? Watch the video above to find out all of that and more.

Blackbrick Chinese is the newest restaurant in the growing Midtown Miami neighborhood from Richard Hales, the chef and owner of Sakaya Kitchen and Dim Ssäm à gogo. The restaurant serves classic Asian dishes with the distinctive twist that Hales has built his reputation on. The food at Blackbrick is inspired by Hales’ Filipino, Irish and Italian heritage, along with his travels throughout Asia and his time spent in New York City’s Chinatown. He tells Chat Chow TV that his main goal of his restaurants is to bring good Asian cuisine to Florida. He stresses that Chinese food should posses a whole palate of flavors — not just spicy and sweet — and that is what he tries to showcase in his cuisine. While his other restaurants are more fast casual, Blackbrick Chinese is a return to Hales’ roots offering full service and bar. The menu offers an array of dishes from the classic egg rolls, dim sum, homemade noodle dishes, along with a newly launched brunch featuring breakfast fried rice, hot pockets, and fortune cookie waffles served with Korean fried chicken. For desserts, Hales enlists his wife to make homemade fortune cookies and pastries, served with a side of Azucar Ice Cream. The funky interior, designed by Hales himself, showcases portraits of his heroes in Russian general attire, graffiti walls, and bright red light fixtures hanging from the ceilings. A nod to the fun, laid back vibe of the restaurant. Wonder why the restaurant goes by Midtown Chinese? Or want to learn more about his chefs “Real Deal” and the “Chili Master?’ Watch the video above for all the delicious details.

Aragon 101 is the home decor boutique and cooking school located in the heart of Coral Gables. Chat Chow TV sat down with owner Erica Guzman to learn more about the store and its popular cooking classes. “The idea behind the store is merging the idea cuisine and home decor,” Guzman notes. “We focus a lot on table top and how you can have a great meal with the perfect ambiance.” The cooking classes are held once a week for a group of 14 “students” of all varying levels. The classes are as interactive as attendees want them, with some people getting highly involved while others just want to watch and enjoy their meal. “People come in here and can be part of it but not really be in the kitchen,” Guzman says. “And there is another set of people that come here and want to be involved and get their hands dirty. We welcome both.” Aragon 101’s cooking classes showcase cuisine from all over the world using a variety of talent to conduct the classes including notable chefs, caterers, and chocolatier’s, depending on the class theme. Some popular recent themes have been recipes based out of the popular Jerusalem cookbook and a Moroccan dinner. Find out more about the store and the classes, including how to sign up for one yourself, in the video above.

Dolce Italian offers a contemporary take on Italian classics in the heart of Miami Beach. Located on Collins Avenue inside the Gale Hotel, the restaurant appeals to locals and visitors alike with its refined cuisine and approachable atmosphere. Chat Chow TV sat down with Dolce’s Director of Food and Beverage, Kevin D’Antonio, to learn more about the restaurant and its recent anniversary. Dolce prides itself on preparing its cuisine in true Italian fashion complete with pastas made in-house, mozzarella that’s pulled to order and pizzas prepared in a wood burning oven. “One of the best things about this restaurant is the moment you walk in you get a little smell of that wood burning oven,” says D’Antonio. The year-old restaurant just added plenty of new items to its menu to celebrate its first anniversary including a new “grill” section, revamped appetizers, an expanded wine list, and a new family style Sunday dinner with dishes meant to share between four and six people. D’Antonio feels that the Gale Hotel is a “one stop shop” and encourages guests to have a complete night at the hotel with drinks at The Regent, dinner at Dolce and then dance the night away downstairs at Rec Room. Curious when brunch service will start at Dolce? Or what some of D’Antonio’s favorite dishes are? Check out the video above to find out that and more.

Daniel Boulud needs little introduction. The legendary French chef has won every culinary accolade known to man and owns and operates some of the best restaurants in the world. Chat Chow TV recently had the opportunity to sit down with Boulud to learn more about his delicious cuisine and newly released cookbook. For his Miami outpost, db Bistro Moderne, Boulud envisioned a classic French bistro that guests could frequent often with light, approachable fare. Along with the delectable food, Boulud notes that service is a very important element at all his restaurants and he and his team spend a lot of time training the wait staff so guest’s experience goes smoothly. While DB Bistro Moderne has only been open a few years, his famous three-starred Michelin restaurant Daniel just turned 20. To celebrate the anniversary Boulud released his newest cookbook DANIEL: My French Cuisine. The book features unaltered recipes from the restaurant along with essays, beautiful photography of his classic dishes, and his favorite items to cook at home. Curious what Boulud thinks of people photographing their food at restaurants? Or what his favorite candy is? Find out all that and more in the video.

The food truck that started the craze in Miami, Latin Burger and Taco, recently opened the doors on its first ever brick and mortar location in the heart of Coral Gables. Chat Chow TV sat down with owner Jim Heins to find out more about his new restaurant, its menu and its famous burgers. Guests can find the iconic look of the truck throughout the restaurant with the bright pink walls and black detailing. Decorating the walls is custom pop art of Heins’ favorite artists eating burgers, which is a nod to the restaurant and to Heins love of art. The restaurant’s menu stays true the cuisine found in the Latin Burger and Taco trucks but serves a larger variety of offerings including more upscale tacos, and according to the Heins the burgers still remain king. “Being from Texas and loving the taco tradition, I said we’re going to do an upper-end taco,” notes Heins. “We hired chefs and everything and our hamburgers are still outselling our tacos.” There’s good reason for that as his Latin Macho burger has won many accolades including recently being named the “Best Dade County Burger” at the 2014 Burgie Awards. The burger is made with an Angus patty mixed with Argentine chorizo and special spices, and then topped with caramelized onions, Oaxaca cheese and a special red pepper mayo. The burger is so good in fact that it landed on the Joe’s Takeaway menu — the first item from an outside vendor to do so in more than 100 years. Curious what inspired Heins to get into the food truck business to begin with? Or why he chose Coral Gables for his first location? Find out all that and more in the video above.