EDITORIAL EXAMPLES

Gourmet

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BiographySince drawing the national spotlight in the mid 1990’s, Chef Michelle Bernstein has remained one of the region’s most well-respected and suc-cessful chefs/restaurateurs.  A Miami native of Jewish and Latin descent, this passionate culinaire has daz-zled diners and critics alike with her sublime cuisine and a personality as bright and vibrant as the Florida sun. These days, Bernstein is busier than ever.  Beyond successful restaurants, Michy’s and Crumb on Parchment, Bernstein dedicates time to Common Threads, an after-school program for underprivileged kids, and regu-larly appears on an array of national TV shows, from Top Chef  to Good Morning America. Le CITY deluxe has caught up with Miami’s top chef to see what she has cooking in her bustling life.

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Michelle, it’s such a pleasure to meet you in person. Now being a rockstar in the local Florida community, running your own

restaurant, writing a book and having your own TV show, you are a busy woman: Yeah. I have eight jobs in total.

 You have eight jobs? Kids and a husband as well? So those are the other four jobs?

No, I actually have eight regular jobs. My other jobs don’t pay me so I don’t call them jobs. I have a two and a half year old and he is a challenge more than a job. His name is Zachary, but I call him Zachalicious. 

 How do you find the time for work and family? Where lies the balance? 

There’s always enough hours in the day. As long as I sleep well, I can do anything. So for example, our day today started at 7:30am. I made breakfast for the family, I prepared lunch for my son, by 9:00am I was actually at one of our restaurants preparing dishes for an airline, as well as coming up with dishes for tonight’s tennis open and then we came up for dishes for the restaurant I was in and then by 2:30 pm I was at my other restaurant preparing specials and cooking more.  Then I went to see my son when he woke up from his nap, fed him lunch and after working on the computer hatching up new recipes for another company that I work

with all while coming up with menus for a champagne company.

 Seeing that you’re a great chef and a won-derful mother, you seem like a great person in general. 

Oh, I’m ridiculous. I don’t think I know how to say no at this point in my life so this is something I’m working on. 

 

With such a hectic schedule, how do you stay in communication with your family?

We work together; so normally my husband and I are always together.

 Having so many achievements in life, if there’s anything else you’d like to achieve, what would it be?

My dream is for my son to like me when he is 12. I want to be a good mom to my son. 

 What is your dream on a professional level?

I want a nicer kitchen for myself. In a restau-

rant, the kitchen is the last thing to be worked on. Also I started a foundation here that teaches underserved kids to cook and I would like that to grow into all of the public schools. I don’t know why schools stopped teaching kids how to cook. We've already gotten 50 schools to start the cooking program. One of the best classes that I had in middle school was my cooking class and it gave me instant gratification and it taught me that I could be proud of myself. It gave me a little bit of a skill and I want to bring that back. 

 Do you have enough profit to take that pro-gram further?

Yes we do. It’s called Common Threads. It was started in Chicago and I fell in love with the program and decided to start it in Florida. So I’ve done a lot of fundraisers, just at my own restaurants and we got it going. We hope the program reaches another 50 schools in the next couple of years. This program is for little kids but now we also got it into high schools so we want to it grow and be all over Florida. I not only want the kids but I also want their parents to cook with them at home. Americans usually don’t cook at home very often and to us, we’re Latin, so that’s what we do and I find that it’s so important to teach these young kids about healthy food and nutrition

Dishing on Life

MiAMi's ToP Chef

MiChelle BeRnsTein

inTeRview BY MARius KolleR & ClAudiA TRiMde

MY dReAM is foR MY son To liKe Me when he is 12

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The newest Art Deco jewel and most highly anticipated hotel has ope-ned its doors as an enticing dual-destination getaway. South Florida’s

latest gem is located in the historic Art Deco district of Miami Beach. Among hotels on Collins Avenue, Metropolitan by COMO, Miami Beach, has one of the best locations: an enviable position for shopping, dining and en-tertainment, overlooking the Atlantic Ocean. Guests benefit from easy access to Miami’s city highlights, including the Lincoln Road shop-ping and entertainment districts, as well as the Miami City Ballet and Bass Museum of Art.

 The Metropolitan by COMO features two restaurants, a bar, and a rooftop juice bar. Traymore is one of the most fashionable new restaurants in Miami Beach.

 Located in the Art Deco hotel’s bright white lobby, Traymore is outfitted with refurbished columns, modern light fixtures, polished te-rrazzo floors and white wicker seating. In the evening the atmosphere is vibrant as the tables spill out from the lobby onto the terrace. For lunch and dinner, this same venue is a bright and breezy destination for some of Florida’s best seasonal seafood, including stone crabs, Key West pink shrimp and yellow tail snapper.

  Light starters include fluke crudo with celery, lemon and capers; sweet corn soup

with chanterelle mushrooms; and grilled jumbo octopus with potatoes, olives and salsa verde. Larger plates feature fragrant seafood stew with tomatoes, fennel and feta cheese; roasted striped bass with clams, sweet peas and mint; and homemade garganelli with peekytoe crab, zucchini, mint and chili. Dessert features sesa-me canola with passion fruit cream and mango salad, piña colada layer cake and macaroons with berries.

 Traymore also features the company’s sig-nature COMO Shambhala Cuisine. Deve-loped by COMO’s Executive Chef, Aman-da Gale, the menu promotes better health through nutritional eating, focusing on the use of raw foods. The Traymore Bar offers a premium gin array from 40 distillers around the

world. Among bars in Miami Beach, Traymore Bar is a bright and contemporary space, shot through with classic Miami spirit. Located in the buzzing hotel lobby, shades of pastel pink and pistachio contrast with the streamlined, geometric silhouettes of the Art Deco building.

 Traymore Bar’s dedicated Gin Club serves Miami’s best premium and super-premium gin drinks, featuring over 30 artisanal gins. Signature cocktails, Champagne, wine and a selection of spirits and beers, served by expert staff against a laidback soundtrack, will help make this one of Miami Beach’s most eagerly anticipated nights out TRAYMORE is OnE Of

ThE MOsT fAshiOnABlE nEw REsTAURAnTs in MiAMi BEACh

 The Traymore2445 Collins AvenueMiami Beach, FL 33140www.comohotels.com

Très ChicTraymore Restaurant at Metropolitan Hotel by COMO

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Situated at the bustling center of South Beach on Collins Avenue, the much anticipated 1826 Restaurant & Loun-ge has opened its doors. The highly

refined yet approachable restaurant offers Con-temporary American cuisine with a focus on elegant dishes in a stylishly modern setting.

The seasonally driven menu, created by two Michelin-starred and 2012 Food & Wine Best New Chef Danny Grant and his team, features a forward-thinking approach to Grant’s con-temporary classical techniques. Emphasizing the use of local, regional and luxury ingredients, dishes build flavor through every detail to deliver a thoughtful experience that will leave diners wanting more.

The all-glass exterior complements the sleek contours of the interior décor. World-renowned Samy Chams of Prospect Design

was commissioned to design the 8,200 square ft. interior of the multi-level structure. His highly acclaimed portfolio includes the VIP

Room in St Tropez, Baoli in Cannes and L’Arc Restaurant-Bar & Club in Paris. The timeless industrial design aesthetic of 1826 Restaurant

1826 REsTAURAnT & lOUnGE

"ThE ExClUsivE AMBiAnCE Of ThE hAndsOME hidEOUT TARGETs ThE MORE PRivACY-COnsCiOUs CliEnTElE"

& Lounge features surroundings of brushed concrete and warm woods with bronze accents creating a warm, welcoming environment.

Following dinner, the venue transitions into an ultra-lounge on the third and fourth le-vels. The exclusive ambiance of the handsome hideout targets the more privacy-conscious clientele offering a modishly refined alternative to the South Beach nightlife scene. Order from the menu of late night indulgences by Chef Danny Grant to pair with a perfectly mixed cocktail.

1826 Restaurant & Lounge is located at Eighteen Hundred Twenty Six Collins Ave, Miami Beach, Florida 33139

www.1826Collins.com

Contemporary Style and Elegant Dishes

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Designer, entrepreneur, vintner, res-taurateur – Roberto Cavalli is an icon, recognized around the world for his passion and impeccable

detail. His desire for creating the ultimate luxury experience is evident in every venture the internationally celebrated couturier has fashioned. Now, locals and tourists alike can rejoice as he unveils his latest, highly-anti-cipated project,Cavalli Miami Restaurant & Lounge, which is officially open to the public. Sure to become Miami Beach’s go-to dining, entertainment and celebrity destination, Ca-valli Miami celebrates the fashion mogul’s life and work, with cutting-edge design elements and authentic cuisine that pays homage to his Italian roots. Situated in a lavish villa at 150 Ocean Drive, in the heart of the city’s iconic Art Deco neighborhood, the new hotspot will be the-place-to-be. At Cavalli Miami, Execu-tive Chef Stefano Mazzi willshare his passion for Tuscan cooking with a menu of traditional Italian cuisine with a hint of innovative ‘new-style’ dishes.

 To open the South Beach location of Ca-valli Miami, a worldwide brand of luxury and

distinction with locations in Milan and Dubai, the designer and his team enlisted the aid of renowned restaurant and nightlife impresarios Karim Masri and Nicola Siervo of KNR Hos-pitality Group.

 Collaboratively designed by Cavalli and Ita-lian-based architect, Italo Rota, the two-story restaurant and lounge reflects Casa Cavalli’s style of luxury and innovation. The intimate, ground-floor dining room is designed to mimic Cavalli’s Tuscan villa, welcoming guests with vibrant colors and intricate textiles. Never-before-seen photographs of Cavalli’s private moments and celebrity encounters line the walls, while décor featuring floral patterned

FASHION, FOOD & DESIGN “TRE ECCELLENZE”

Cavalli Miami restaurant & lounge now open

"pERFEcT FOR A niGhT On ThE TOwn OR FOR hOsTinG ExclUsivE, FAshiOnABlE sOiREEs"

tablecloths; Murano glasses imported from Venice; wallpaper and accessories from the Roberto Cavalli Home Collection complete the fashion mogul’s signature flair. Even the floors are signed with the fashion mogul’s name, made from the finest Italian marble found only in Italy’s Massa Carrare caves. The restaurant’s outdoor terrace, the largest of any Miami Beach eatery, transports guests directly to Italy where street-side cafes, sipping espresso, and of course, Cavalli fashion are part of every day. 

  Upstairs, the sultry, sophisticated bar & ultra-lounge speak to Cavalli’s lifestyle of fas-hion, glamour and luxury; sleek steel fixtures; grandiose chandeliers; posh couches with silk cushions; chairs covered in signature zebra and jaguar prints; and glass pyramidal walls bring a welcome taste of haute couture to Miami Beach’s nightlife scene. Perfect for a night on the town or for hosting exclusive, fashionable soirees and incredible musical performances, the bar & lounge offers guests ‘fashion on the rocks’ featuring the designer’s self-titled vodka and an array of sexy libations

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The highly anticipated seafood res-taurant Seasalt and Pepper opened its doors last month. Located on the bank of the Miami River, Seasalt

and Pepper signals the latest in redevelopment of this “up-and-coming” waterfront location. Seasalt andPepper, is a celebration of the sen-ses that returns to core values of gastronomy. Designed and co-owned by Stephane Dupoux, one of hospitality design’s top creators, Carlos Miranda and helmed by executive chef Alfredo Alvarez, the brasserie embraces an idea of gastro dining elevated to new heights via sophisticated techniques, heartfelt commitment to quality and stunning interiors.

The menu at Seasalt and Pepper is a thrilling mix of new and signature gastro- classics with an emphasis on freshly sourced produce, har-monious flavor pairings and thoughtful presen-tations. “This menu represents all my favorite dishes I like to prepare,” says executive chef Alfredo Alvarez, whose distinguished career included stints at Alfredo’s in Rome, Casa de Campo in Dominican Republic, Tratoria Dopo Teatro in New York and Giacosa Restaurant in Coral Gables. Aiding Alvarez, is a two Michelin star chef Giovanni Puglisi, who per-

sonalized some of the menu items. In addition to signature cocktails, Seasalt and Pepper offers an impressive list of wines, beers, champagnes and a very own, private- label rosé wine.

“Next to top-notch cuisine and entertain-ment, the notion of seeing and being seen is paramount to the success of all the places I have done. So is the journey of patrons from the mo-ment they enter to when they leave,” explains Dupoux, who is credited with developing such hospitality brands as Nikki Beach, Buddha Bar and NYLO Hotels. 

Poignantly, Seasalt and Pepper’s interior de-sign is a study in implicit restraint that blends organic and industrial elements with homage to the area’s nautical roots that fuse harmoniously with Betancourt’s installation that explores the fascination of the artist with memory and the ephemeral, while alluding to the culture of the Miami River and its history. Boat-friendly, with 250 feet of docking privileges, the restaurant-with stunning downtown views- makes the best of its waterfront location

For additional information please visit www.seasaltandpepper.com.

sEAFOOd niRvAnASeasalt and Pepper Opened Its

Doors on Miami River

"The menu at Seasalt and Pepper is a thrilling mix of new and signature gastro- classics with an emphasis on freshly sourced produce"

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After a yearlong development pro-cess, The Coconut Cartel, an all-natural premium beverage com-pany, has launched its branded

coconut water in the South Florida market. The Coconut Cartel embodies the very essence of nature offering the most pure and authentic form of coconut water, consumed directly from the fruit with a straw.

 Sourced from El Salvador, the coconuts are all hand-picked and thoroughly inspected by the highest standard of quality control. Each coconut is served ready-to-drink – free from heavy processing or tampering – in its raw and purest form. Simply locate the soft “eye” (on the top of the coconut), pierce the husk with a metal skewer, and insert a straw.

 Within two months after launching in July 2013, The Coconut Cartel has proven a simple idea can transform into an overnight success, quickly gaining popularity in the South Florida community. The brand’s signature coconuts can be seen in some of Miami’s trendiest restaurants and exclusive hotels including Carrot Express,

My Ceviche, NOA Miami, OTC in Brickell, Soho Beach House, The Standard Spa, Miami Beach and Ten Fruits Miami. The cache of The Coconut Cartel brand has also propelled them into the scene including high profile event presence from Miami to New York and L.A.

 Behind this rapidly growing company are co-founders Michael Zig and Christian Qui-nonez Sol, childhood friends who grew up together in their native country of El Salvador.

"ThE BRAND’s siGNATURE COCONUTs CAN BE sEEN iN sOME Of MiAMi’s TRENDiEsT REsTAURANTs AND ExClUsivE hOTEls"

Original, All Natural Beverage Brand Raises the Bar for Traditional Coconut Water

the coconut caRtel takeoveRThis is JUsT ThE BEGiNNiNG

phOTO sETh BROwARNik// wORlD RED EYE

Christian’s family maintains and operates the coconut farms in El Salvador while Michael handles day-today operations alongside his sis-ter and CEO Danielle Zighelboim in the states.

"The Coconut Cartel is excited to be smu-ggling in a product that not only excites but fits the wants and needs of the high-end hos-pitality market,” says co-owner and founder Michael Zig. “We deliver our product from the farm directly to the consumers’ hands with the utmost care to ensure the purest and highest quality for a unique drinking experience - the crisp, refreshing taste of coconut water straight from the source and packaged by nature itself.”

 Presently, The Coconut Cartel is focusing on the South Florida market with future ex-pansion plans to all major markets including New York and L.A. and other key hospitality destinations. The Coconut Cartel plans to bott-le and package their product making it available in health food grocery stores, high-end gyms and spas.www.thecoconutcartel.com

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Long the standard bearer in the ultra-premium spirits category, elit™ by Stolichnaya® is the highest rated white spirit in the world, undersco-

red its pre-eminence today with the announ-cement of its new limited edition vodka,  elit™ pristine water series: The New Zealand Edition. This is the second offering in the 'elit pristine water series', comprising only 300 bottles for global distribution.

After traveling deep in to the heart of the Himalayas to source water for the first edition in this series, the master craftsmen at Stoli-chnaya® set their sights on the jewel of New Zealand – the Blue Spring – for the second. Revered for its exceptional clarity and exquisite blue hues, the water that flows from the Blue Spring is naturally filtered over hundreds of years through the pumice of the towering Mamakau Ranges. The formation of this na-tural treasure began 85 million years ago when New Zealand isolated herself geologically from earth’s other continents, a physical isolation that exists today. Radiant and untouched, The Blue Spring is hailed as one of the purest water sources in the world.

This rarefied water is then combined with the

most exceptional Russian Alpha Spirit at the historic Latvijas Balzams distillery in Latvia, producers and bottlers of Stolichnaya® vodkas for more than 65 years. This spirit is yielded from grains sourced alongside the all-natural Kershinskoye water reservoir. The earth there is so fertile and pristine that no fertilizer or pesticides are necessary to produce outstanding raw ingredients, and a distillate that is the benchmark defining the category.  The blend, rich in character and flavor, is then filtered in the same utterly unique way as elit™ with a freeze-filtration process at -18˚C.

Stolichnaya commissioned Royale de Cham-pagne, the 135-year-old French crystal stu-dio renowned for its commitment to exacting standards and organic beauty, to handcraft a one-of-a-kind bottle worthy of a vodka of this caliber.  The crystal masterpiece is wrapped with a leather cuff emulating the New Zealand silver fern, galvanized in jewelry-grade Palladium. It is sealed with a weighty and visually striking Palladium closure.   

The case in which this handsome bottle is presented has been crafted by hand from an-cient Kauri wood native to New Zealand. This rare wood, which has been perfectly preserved

within New Zealand’s remote Northland, is the oldest workable wood in the world and at 45,000 years old is one of nature’s finest works of art. The wood’s natural brilliance has been complemented with a fern etching inspired by the unfurled “koru,” symbolizing new life, growth, strength and peace.

As part of the unveiling of the elit pristine water series: The New Zealand edition, elit by Stolichnaya has continued its partnership with Oceana, the largest international organization working solely to protect the world's oceans. Gaining access to the most impeccably fresh water sources requires a unique partner and to celebrate, elit by Stolichnaya will contribute towards the great projects that Oceana under-takes on behalf of the world's oceans, coinciding with the release of the of the second limited edition offering.

The elit pristine water series from Stoli-chnaya is 40% ABV (80 proof ), retailing for $3,000 per limited-edition bottle (300 bottles worldwide),and is available for purchase.  

For more information about elit™ by Stoli-chnaya®, visit www.elitbystoli.com

elit by Stolichnaya

UnvEils ThE nEw ZEAlAnd EdiTiOn

Second Vodka in Limited Edition pristine water series Sourced from the Remote Blue SpringFeatures One-of-a-kind Crystal Bottle & Ancient Kauri Wood Case

"ThE EliT pRisTinE wATER sERiEs FROM sTOlichnAyA is RETAilinG FOR $3,000 pER

BOTTlE."

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C I G A R S

GurkhaThe Rolls Royce of Cigars

In 1887, at the height of the British rule, colonial soldiers began to make their own cigars from the local tobacco. The fondness of the British for these

legendary Nepalese fighters inspired them to name their cigars " Gurkhas."

Steeped in legend and history, the Gurkha cigars, created more than a century ago has been reborn and today is one of the most famous brands of luxury cigars in the world. Having extraordinary quality and premium blends of tobacco, Gurkha is known for limited release and rare tobacco products with outstanding and artistically-oriented packaging.

Gurkha is also known as the 'Rolls Royce' of cigars and is enjoyed by many of the world's elite including members of Royalty, Military, leading government officials, and celebrities

CEllAR RESERvE lImITADA

$275 per box

The Cellar Reserve Limitada is a rich and robust cigar using the finest quality 15-year aged

tobacco. This special edition blend is comprised of an appealing Bra-zilian Arapiraca maduro wrapper, combining an aged Dominican, Olor binder with a 15-year old Dominican filler. As with the

regular Cellar Reserve, this cigar is full of flavor and complexity

with an addedlayer of sweetness and body on the finish.

125Th ANNIvERSARy SpECIAl EDITIoN

$220 per box

A unique collection of limited edi-tion cigars using a proprietary blend of tobaccos, chosen under the watchful eye of Gurkha Chairman Mr K. Hansotia. Commemorating the 125th Anniver-

sary of the Gurkha cigar, these cigars are available in 3 select varieties: Honduran, Corojo, Connecticut Shade/Ecuadorian

and Connecticut Broadleaf Maduro.

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hmR $18,000 per box

His Majesty’s Reserve is a rare and special cigar and is famous for not only it’s taste, but as the world’s most expensive cigar! The HMR blend is comprised of a 15 year Connecticut Maduro wrapper with 12 year old Dominican binder and filler that’s aged with one bottle of the

world’s finest cognac. This cognac, which was originally sold only to dignitaries all over the world, is now available to you. Only 75 boxes will be made this year. The amazing aroma as

well as the taste of the cigar will be something that you will never forget.

GENGhIS KhAN $400 per box

The Genghis Khan uses an exotic blend of tobaccos featuring a 6-year-old Connecticut Broadleaf Maduro,

a rare Cameroon binder that compli-ments perfectly with Honduran fillers

to make this a truly complex and delectable cigar.

TRIAD $4,000 per box

You will never ever smoke a smoother, richer, and more complex cigar than the Triad Natural.

A gorgeous 10-Year Connecticut Ecuadorian wrapper that just shines with excellence ac-

companied by a 7-year Dominican Binder and a 7-year Nicaraguan/ Honduran filler. The cigars are encased within an antique looking box of

perfection that can only be done by the Master of packaging Kaizad Hansotia. The Triad is so special that only 300 boxes of this masterpiece

were made for the World.

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P L A C E S

ViLLA AzurRestauRant& Lounge

A Little Bit of The South of France in South Beach

This elegant restaurant & wine-bar continues to delight Miami Beach diners with gourmet cuisine from Chef Er-win Mallet’s South of France menu complimented with Ital-ian accents. Villa Azur sets new standard for contempo-rary dining in South Beach.

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Since the spring of 2012, Villa Azur, its sister wine boutique and delicatessen, La Cave D'azur, has been serving up delectable South of France cuisine in

an inviting and admirable atmosphere seldom found in South Beach. Located at 309 23rd Avenue, just off Collins Avenue on Miami Beach, Villa Azur features a stunning 6,000 square foot dining room reminiscent of the French Riviera. Perfect for Miami Beach, the dining room designed by renowned interior designer Francois Frossard, is complemented by an outdoor garden oasis that features dining tables for large groups or romantic corners with stitched white couches offering a charming dining experience surrounded by the comfort of natural lush foliage.

Villa Azur is a culmination of a unique part-nership of friends backgrounds and experience which provide a winning formula for a night spot with exquisite food, a celebrated beverage program, attentive service and an inviting and tantalizing atmosphere. Jean Philippe Bernard,

brings over 15 years of experience in the restau-rant, bar and nightclub business while Michael Martin a staple in the Miami nightlife scene brings his expertise and knowledge of the Mia-mi market. Also acclaimed French actor Oliver Martinez combining charism and style. Last but not least, DJ Jack-e from les Caves du Roy in St Tropez add his musical touch to the mix.

Executive Chef ’s inspiration stems from the freshest ingredients and flavors of the South of France combined with an international and contemporary twist from South Beach. Along with a resident in-house sommelier, VILLA AZUR menu create the perfect blend of fla-vors bound to please every gourmand’s palate. The menu feature some classic French courses as well as some more creative dishes and a champagne bar open late.

Casual yet exclusive, Villa Azur offer indoor and outdoor dining in a unique setting designed to remind you of the gorgeous villa from the French Riviera combined with the magic of Miami’s nightlife. The romantic decor feature

an interesting contrast of vintage and new by mixing antique woods and chandeliers with contemporary furniture, creating that je-ne-sais-quoi feeling that makes a restaurant so unforgettable.

Villa Azur compliments this stylish environ-ment and superior quality with the energy and atmosphere expected from a neighbourhood South Beach Hotspot. A key player in this years Art Basel celebrations, Villa Azur displayed nightly events and entertainment with a variety of global pop artists.

Azur is open for dinner 7 days a week from 6.30pm until late. To make reservations, please call (305) 763 8688.

La Cave d’Azur, wine boutique & delica-tessen is open for lunch, tapas, wine tasting & drinks from 11am to 6pm from Monday to Saturday.

For more information, please visit www.villaazurmiami.com

www.villaazurmiami.com

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G O U R M E T

ThE UlTiMATE Reflection of Winemaking

iNTERviEw ClAUDiA TRiMDE // TExT YAzEED BAkRi

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Penfolds has been producing an im-pressive array of wines since 1844 and indisputably led the develop-ment of Australian fine wine into

the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Since then a series of standout wines, both white and red, have been released under

the Penfolds masthead. To celebrate the provenance of a truly extraordinary wine, the

2004 Kalimna Block 42 Cabernet Sauvig-non and in the spirit of Penfolds reputation of innovation and experimentation, the wine-makers are breaking new ground by releasing a limited edition glass ampoule, containing a rare wine in a truly distinctive format. Essentially a hand-blown glass ampoule that provides an ideal wine environment and a bespoke glass plumb-bob that suspends the ampoule within a wooden Jarrah cabinet. Le City De-luxe sat down for an interview with the chief winemaker Peter Gago to learn more about Penfold’s exquisite Ampoule collection. 

 How many Penfold Ampoules are available? 

There are only twelve released, and only one is left  for sale. 

 Will you make more? 

No. There were only twelve in existence. It’s a rarity and we’d like to keep it that way. In the future we may evolve it into something else. Penfold wines is the oldest continuously producing cabernet vineyard on the planet.

 Do you know your clients and release their names? 

We are very discreet when it comes to our clients. 

 Have you tried the Ampoule yourself ? 

Yes. It’s is a very incredible wine.  

What do you think is so unique about it? We have created a time capsule. This wine

is a continuum in a glass.  

Is this wine aged or still aging? It will age in a bottle. All wine ages slowly.

The 1953 Grange wine aged is still aging in the bottle. It is now 60 years old and it drinks beautifully. Imagine that it’s drinking so beau-tifully now what a wine released in 2012 and 2013 will taste like futuristically, done perfectly with 2012 bottling technology.

 Now that you’ve tried the wine, how would you describe the taste of it? 

This wine has no rough edges. It just flows

across the palette. There’s persistence of flavor in your mouth that you could still taste five minutes later. There wine is only 13.5% alcohol yet it has such an intensity of flavor. 

 Did you blend the grapes?

No. The wine is purely off that single little branch of grapes which comes from Penfold’s vineyard. Every vine in that vineyard was plan-ted there in the 1880s. Same vines producing grapes that make this unbelievable wine. 

 What would compliment this particular wine really well? 

Nothing. It is great on its own. Wine and food sometimes could be a perfect marriage but there’s always risk. If I was drinking my own Ampoule, I would drink it on its own. Untouched and pure. 

 What is the perfect glass for this wine? 

The perfect glass would be a Sommelier or Bordeaux wine glass. Open, breathable glasses. 

 Where does luxury come in when it comes to wine? 

Luxury is not a light switch that you can flip on and off. Live it, breath it and it’s gonna be real and that is the true aspiration of luxury. But I think with wine, it’s not purely depen-dent on money. Fine wine is something a lot of people can appreciate. Using Penfolds as an example, we produce both luxury wines and commercial

Peter GagoChief Winemaker of Penfolds

“WiNE AND fooD somEtimEs CoulD bE A pErfECt mArriAGE but thErE’s AlWAys risk”

BiographyPeter Gago is a British- Australian winemaker and author, and the current custodian of Penfolds Grange, possibly the best known Australian wine.

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Set in a magni!cent oasis in which ele-gance and stunning Mediterranean style are the norm, the famous Turnberry Isle

Hotel and Resort is home to the “Bourbon Steak” restaurant. Guests to the hotel are gree-ted with an impressive glass vestibule at the entrance, which leads to a large glittering dining room. O" to one side of the room is the tavern, which o"ers a more casual dining experience for those in the mood for something less intimidating. Chef Michael Mina heads the kitchen of the establishment. #e tenderness with which he prepares the dishes are exquisite as demonstrated in plates like beef with butter, lamb with olive oil or ham with bacon. As you may have guessed by now, the restaurant itself is characterized by the Classic American grill, establishing itself as one of the best steakhouses in South Florida. And to make things better, the restaurant’s menu features organic, all natural, and hormone-free, cuts which are enhanced with the freshest seafood on the market. And what goes well with a good cut of meat? Ac-companying the usual fare are typical classic American cocktails like fresh juices and bitter

syrups. An extensive wine list o"ers over 500 selections of the best vineyards of America, and the best Grand Cru from Burgundy, Spain and Italy.

Open daily, the Bourbon Steak restaurant forms part of the Miami Chic design. An impressive glass case at the entrance leads to a large room, the dining room glittering with lights and mirrors. It also has another separate space, #e Tavern, which o"ers a more casual dining experience.

#e award-winning chef has been given two stars by the “Michelin Red Guide” to gourmet restaurants that bear his name in San Francisco and Las Vegas. Rounding out his resume is a

BOURBON STEAk iS ONE OF ThE BEST STEAkhOUSES iN SOUTh FlORidA

" ThE TEXTURE, SMEll AS WEll AS lOOk ANd FEElARE kEY TO MY ChOiCE OF

PROdUCTS "

total of eighteen outlets spread across the U.S. and Mexico.

Michael Mina travels the world in constant search of $avors and textures to innovate and learn. "When you're a chef and you are trave-ling a lot, you bring with you the inspiration you have for the whole restaurant concept and, especially for the atmosphere, the inspiration is just an idea to develop in a restaurant," he said in an interview with Le CITY deluxe while visiting Barcelona. "I always explore how products look and smell. Touch and feel the texture,” said Mina. “In the kitchen the-re are four infallible elements, acidity, spice, sweetness, and exquisiteness. #ose are the four types of elements that I always try to balance in food. #ese have kept me loyal to the products I use in the United States”. For the renowned chef, the decoration of a restaurant holding a Michelin Star is secondary, "my opinion is, that the decor comes last. Always start with the technical product and the idea of $avor, balance of acidity, sweetness and salt. If you start with this, the presentation will be very easy. "

Michael Minachef of the world

TEXT RAqUEl RABAdáN / PhOTO BOURBON STEAk MiAMi

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En un magní!co oasis en el que elegan-cia y un impresionante estilo medite-rráneo son las mayores virtudes del famoso hotel Turnberry Isle Hotel &

Resort, se encuentra uno de los restaurantes del chef Michael Mina, el Bourbon Steak. Dentro de esta idílica atmósfera, el sitio se caracteriza por el asador clásico americano estableciéndose como uno de los mejores restaurantes de carnes de sur de Florida. Con un menú que cuenta con ex-celentes cortes totalmente naturales, orgánicos y libre de hormonas, y el marisco más fresco del mercado. La ternura con la que elabora los platos es exquisita como queda demostrado en las carnes rojas a la mantequi-lla, el cordero con aceite de oliva o la carne de cerdo con tocino. Además acompaña-do de los clásicos cócteles típicos americanos a la orden del día, como zumos recién exprimidos y jarabes amargos. Una extensa carta de vinos ofrece más de 500 selecciones de los mejores productores de América, así como los mejores Grand Cru de la Borgoña, España e Italia.

Abierto todos los días, Bourbon Steak es un restaurante con el diseño propio Miami Chic. Una impresionante caja de vidrio a la entrada conduce a una sala grande, el comedor que brilla con luces y espejos. También cuenta con otro es-pacio independiente, La Taberna, que ofrece una experiencia gastronómica más informal.

El galardonado chef es poseedor de dos estrellas de la Guía roja del Gourmet por los restaurantes que llevan su nombre en San Francisco y Las Vegas y tiene un total de 18 establecimientos repartidos entre Estados Unidos y México.

Michael Mina recorre el mundo en la constante búsqueda de sabores y texturas con las que innovar y aprender. “Cuando eres un chef y viajas, al volver coges la inspiración de lo que has conocido para todo el concepto de restaurante, especialmente

para la atmósfera, la ins-piración es solo una idea a desarrollar en un restau-rante”, ha declarado en una entrevista realizada por Le CITY deluxe en su visita a Barcelona. “Siem-pre busco cómo lucen y huelen los productos. Tocarlos y sentir la tex-tura”, ha dicho Mina. En su cocina existen cuatro

elementos infalibles, “acidez, especias, dulzura y exquisitez. Esos son los cuatro tipos de elementos que yo siempre trato de equilibrar en la comida. Manteniéndome !el a los productos que utilizo en Estados Unidos”. Para el renombrado chef, la decoración en un restaurante con estrella Miche-lin es secundario, “mi opinión es que la decoración viene al !nal. Siempre se empieza por la técnica del producto y la idea de sabor, el balance de la acidez, la dulzura y la sal. Si empiezas con esto, la presentación va a ser muy fácil”

BOURBON STEAk ES

UNO dE lOS MEJORES

RESTAURANTES dE

CARNES dEl SUR dE

FlORidA

Michael Mina, un chef del mundo

“lA TEXTURA, El OlOR

Y lA APARiENCiA SON ClAVES

EN El MOMENTO dE ElEGiR

lOS PROdUCTOS”

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1908

La Cornue, el centenario productor artesanal de rangos franceses y asadores, ha lanzado la nueva gama 1908 de gas, llamado así por el año en que Albert Dupuy inventó el horno de bóveda de La Cornue. Fabricado en Francia con el estilo legendario que caracteriza La Cornue, calidad y horno de bóveda convección natural, el 1908 ofrece a los consumidores la posibilidad de elegir el color y el material del ajuste. La parrilla eléctrica Salamander cuenta con la ! rma convección natural abovedado del horno de gas, junto con cinco quemadores de gas de alto rendimiento, un potente quemador central de 17.500 BTU. Su tamaño es perfecto para las cocinas americanas, el 1908 es de 36 pulgadas de ancho. Visite su sitio web para ver la línea completa de estas excepcionales cocinas.

La Cornue, the century-old artisanal producer of French ranges and rotisseries, has launched the new 1908 gas range, named for the year that Albert Dupuy ! rst invented the La Cornue vaulted oven. Made in France with the same legendary La Cornue style, quality and vaulted natural convection oven, the 1908 o" ers consumers the ability to custom select their color and trim material. # e electric Salamander style broiler features the signature natural convection vaulted gas oven, along with ! ve high performance gas burners, one a powerful 17,500 BTU central burner. Conveniently sized for American kitchens, the 1908 is 36 inches wide. Visit their website to view the complete line of exceptional kitchen ranges.

LA CORNUE 1908

Con Un Nombre AntiguoUna Nueva Gama

With An Old NameA New Range

www.lacornueusa.com

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Marqués de Griñón aaa, 2004Dominio de Valdepusa,

España

When we decide to purchase a luxury bottle of wine, we do not just expect it to provide gastro-

nomic pleasure or highlight the complexity and harmony of great wine. We also expect it to be a clear re!ection of its origin, an exceptional example of the location’s wine-producing tradition, historic context and natural surroundings. Aside from titillating our senses, the wine should also nourish the soul and be both aesthetically and intellec-tually pleasing. "us, recent arrivals or wines with momentary high scores will not su#ce. We need classics; albeit modern classics. "ese, therefore, are my choices.

Cuando decidimos comprar una botella de vino de lujo, ya no es-peramos sólo que nos dé placer gastronómico y que muestre la

complejidad y armonía propia de un gran vino. También esperamos que el vino re!eje nítidamente su procedencia, que sea un expo-nente excepcional de una tradición vitivinícola y un contexto histórico y natural. Además de deleitar nuestros sentidos, el vino debe alimen-tar el espíritu, ofrecernos un placer estético e intelectual. Para esto, no valen recién llegados o vinos que momentáneamente cosechan altas valoraciones. Necesitamos clásicos, aunque sean modernos. Esta es la propuesta que os ofrezco.

selección vinos de lujo por

andreas Kubach

Andreas Kubach A luxury wine selection by

international Wine consultant and Wine expert

asesor internacional de bodegas y Wine expert

www.theflyingcow.es

"e $nest wine from Dominio de Val-depusa, where Julio Mourelle has been labouring with boundless patience and sensitivity for almost twenty years. He has created authentic terroir wines and proven that personality is not happens-tance, but comes from toiling among the vines

El vino top del Dominio de Valdepusa donde Julio Mourelle lleva casi veinte años trabajando con in$nita paciencia y sensibilidad, creando auténticos vinos de “terroir” y demostrando que la personali-dad no se expresa casualmente, sino que hay que luchar por ello en el viñedo

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torbrecK, the Factor, 2005Shiraz, Barossa Valley,

Australia

!e choice Guigal from some fantastic years for Hermitage. 2001 represents its initial har-vest, and, ten years later, we can now start thinking about un-corking a bottle and discovering why this is one of the world’s greatest vineyards

La selección de Guigal en años excepcionales de Hermitage. 2001 fue la primera añada y tras una dé-cada podemos pensar en abrir una botella y descubrir por qué este es un de los más grandes viñedos del mundo

Un “cinquième grand cru classé” que alcanza calidades de “premier” y su precio empieza a re"ejarlo, así que merece la pena comprar una caja y olvidarse de ella durante diez años. El prototipo de un gran Pauillac: cassis, cedro, gra#to y la increíble combinación de potencia y frescura propia de los grandes vinos del Médoc

GuiGal, herMitaGe ex-voto, 2001Ródano, Francia

chateaupontet-canet,

2005Pauillac, Burdeos,

Francia

eMrich-schönleber

halenberG rieslinG eisWein, 2007Nahe, Alemania

Polo opuesto del Hermitage, no es apto para los más tímidos. Increí-blemente concentrado y complejo: moras salvajes, pimienta, humo, mi-nerales, café espresso. Pero a pesar de la potencia, también es elegante, sedoso y profundo. Impactante e imposible de olvidar

A cinquième grand cru classé with premier qualities and a pro-portionate price-tag, it would be a good idea to purchase a case and forget about it for ten years. !e prototypical grand Pauillac: cassis, cedar, graphite and the remarka-ble combination of intensity and freshness common to great Médoc wines

!e polar opposite of Hermitage and not apt for the faint of heart. Incredibly concentrated and complex: wild blackberries, pepper, smoke, minerals, espresso co$ee. Yet despite its intensity, it also proves elegant, silky and profound. Forceful and impossible to forget

When the grapes of one of the world’s greatest Riesling vineyards freeze naturally on the vines, con-centrating all their purity and pre-cision, the result is of incomparable elegance. It could probably have an in#nite bottle life, if only we could resist the temptation to open it

Cuando el hielo concentra en las cepas la precisión y pureza de uno de los mejores viñedos de Ries-ling del mundo, el resultado es de una elegancia inigualable. Su vida en botella sería probablemente in#nita, si pudiéramos resistirnos a abrirlo

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Celebrity Chef Spike Mendelsohn reigns over a culinary empire spanning from Bravo’s Top Chef to regional eateries

Chef

For the 12th year, !e Food Network South Beach Wine & Food Festival has attracted some of the biggest stars in the food industry including the most renowned wine and spirits producers, top chefs and culinary personalities. Joining the

festivities this year was Chef Spike Mendelsohn, who is not only a reality TV star but the head of his own food empire in Washington, D.C. where he lives with his family. His culinary kingdom begins with Good Stu" Eatery group, which he and his family own on Capitol Hill. !e second Good Stu" Eatery is located in nearby Crystal City, VA. !ird and fourth locations are planned for D.C.’s Georgetown and Philadelphia.

“Currently, my sister Micheline and I are focusing on national expansion of Good Stu" Eatery. Expansion opportunities are endless,” explained Chef Spike. Next door to the original Good Stu" Eatery is another Spike concept: We, !e Pizza. Not stopping there, he also has another project in the works, a new Capitol Hill restaurant called Béarnaise. “It will showcase a menu item that I #nd impossible to resist, steak-frites.”

Chef Spike, known for his appearances on Top Chef as a contestant in Season 4 and again as a judge in Season 6, has been a frequent visitor to Miami for the annual SBWFF. “I love coming down and checking out the restaurant scene,” he said, “and new spots are constantly opening up.”

In years past, Chef Spike and his Good Stu" Eatery restaurant competed at the Festival in Rachel Ray’s Burger Bash event. “My #rst year at Burger Bash, I won both the judges’ and fan awards. Our burgers are unbelievably delicious and we always serve them with a special shake on the side.” After winning all the awards, Chef Spike returned this year as one of the judges. “I think the festival was a little tired of me sweeping the titles,” he laughed.

Spike MendelsohnWritten by Rosalie Leposky

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!is year, Chef Spike also hosted a "rst-time event for the Festival called, “Let’s Get Spiked: Chef Volleyball Tournament,” an event sponsored by Foods From Chile held at the luxurious James Royal Palm Hotel on South Beach. Mendelsohn, used to butting heads with fellow chefs on reality shows like Top Chef, joined a line-up of food industry stars like Chuck Hughes, Alex Guarnaschelli, Andrew Zimmern, Tim Love, Johnny Iuzzini, Stephanie Izard, Pat LaFrieda, Marcel Vigneron, Je# Mauro, Kris Wessel, Josh Capon, Justin Warner, Todd Erickson, Adrianne Calvo and Alberto Cabrera to duel out any competitive sentiments on the sand. While there was no food preparing involved, it presented one of the only opportunities for the public to get close and personal with their favorite chefs, free of charge, during SBWFF.

Spike Mendelsohn achieved star status during Top Chef: Chicago Season 4 even though he was sent home just shy of the "nale. Born in Montreal, Canada, Mendelsohn grew up in St. Petersburg, Florida where his parents owned and operated a restaurant. Infected by the “cooking bug” at an early age, Mendelsohn pursued a career in the culinary world and attended the Culinary Institute of America. Upon graduation, Mendelsohn went on to train in classic French cuisine under Chef Gerard Boyer at his famous Restaurant Les Crayeres in France, then later with !omas Keller at Bouchon, and !e Maccioni Family at Le Cirque.

!e hip Mendelsohn was working as the chef de cuisine at Tribeca’s newest hotspot restaurant, Mai House, when he was tagged as a contestant for Bravo’s

Top Chef: Chicago. Today, when Chef Spike isn’t traveling the country competing or making appearances, he can be found at his restaurants in D.C. Mendelsohn’s restaurants, unlike the exceptional French eateries where he trained, cater to the young and hip.

Chef Spike has o$cially earned “reality star” status after appearances in the recently aired Top Chef All-Stars season, the Food Network’s Next Iron Chef: All Stars and the upcoming Next Iron Chef: Redemption season. Is there life after Top Chef? For Chef Spike Mendelsohn, there’s his role as one of the stars of Life After Top Chef and his dream to open his own restaurant. In the meantime, he recently announced that he’s "nally found a location in Philadelphia for another Good Stu# Eatery that will be opening in the Fall of 2013.

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Chef Spike Mendelsohn reina sobre el imperio culinario extendiendose desde “Top Chef” de Bravo, hasta restaurantes regionales.

Para el doceavo año, del “!e Food Network South Beach Wine & Food Festival, han atraído a algunas de las más grandes estrellas de la industria de la comida incluyendo a los más renombrados productores de vino y licores, Chefs

famosos y personalidades culinarias. A estas festividades se unió el chef Spike Mendelsohn, quien no solo es una estrella de reality shows sino la cabeza de su propio imperio culinario en Washington, D.C. donde él vive con su familia. Su reinado culinario empieza con el grupo del buen comer, ¨Good Stu" Eatery Group¨, el cual el y su familia poseen en Capitol Hill. El segundo “Good Stu" Eatery” está localizado en la vecina Ciudad Crystal en Virginia. La tercera y la cuarta estan planeadas para Georgetown en D.C. y para Philadelphia. ¨Actualmente, mi hermana Micheline y yo estamos enfocados en expandir a nivel nacional los locales de ̈ Good Stu" Eatery´´. Las oportunidades de expansión son ilimitadas, explica el chef Spike. Próximo al local original de Good Stu" Eatery existe otro concepto de Spike: Nosotros, La Pizza.

Sin pararse ahí, el también tiene otro proyecto en camino, un restaurante en la nueva Colina del Capitolio llamado Bearnaise. ¨Este va a exhibir un elemento del menú que yo encuentro difícil de resistir los ¨steak-frites¨.

El chef Spike, conocido por su presencia en “Top Chef ”, como un competidor en la estación 4 y de nuevo como juez en la estación 6, ha sido un visitante asiduo de Miami para la SBWFF anual.¨ Yo amo venir aquí para chequear la escena de restaurantes ¨, y agrega ¨y nuevos puntos se abren constantemente¨. ¨ En años anteriores el Chef Spike y su restaurante ¨Good Stu" Eatery compitieron en el festival de Rachel Ray Burgers. En mi primer ano en este festival gane ambos los jueces y los premios de los fanáticos. Nuestras hamburguesas son increíblemente deliciosas y siempre las servimos acompañadas de una batida especial. El chef Spike regreso este ano después de haber ganado todos los premios como uno de los jueces. ¨Creo que el festival estaba un poco cansado de mi barriendo con todos los titulos¨, dijo sonriendo.

Este ano, el Chef Spike también fue an#trión por primera vez de un evento para el festival llamado ¨ Let´s get Spiked: Chef Volleyballl Tournament¨,un evento patrocinado por Comidas de Chile desde su

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sede en el lujoso Hotel James Royal Palm en South Beach. Mendelsohn, acostumbrado a chocar con sus chefs colegas del programa de realidad de televisión como Top¨Chef¨, se unieron a una serie de estrellas de la industria culinaria como Chuck Hughes, Alex Guarnaschelli, Andrew Zimmer, Tim Love, Johnny Luzzini, Stehanie Izard, Pat LaFrieda, Marcel Vigneron, Je! Mauro, Kris Wessel, Josh Capon, Jusin Warner, Todd Erickson, Adrianne Calvo y Alberto Cabrera para hacer un duelo y eliminar los sentimientos competitivos en la arena. A pesar de que la preparación de comida no estaba involucrada, eso presento una de las oportunidades únicas para el publico de conocer de cerca a los chefs preferidos, sin costo alguno, durante SBWFF.

Spike Mendelsohn alcanzo el estado de estrella durante ¨Top Chef¨: La estación Chicago 4 a pesar de que lo regresaron a su cuna casi al "nal. Mendelsohn nació en Montreal, Canada y se crio en St. Petersburgo, Florida donde sus padres tenían y operaban un restaurante. Mendelson quien se infecto con la epidemia de la cocina a una tierna edad, profeso una carrera en el mundo culinario y asistió al instituto culinario de América. Despues de su graduación Mendelsohn, se entreno en la cocina clásica francesa bajo la dirección de Chef Gerard Boyer en su famoso restaurante Les Crayeres en Francia, y posteriormente con sus chefs preferidos, #omas Keller en Bouchon, y con la Familia Maccioni y su circo.

El popular Mendelsohn estaba trabajando como el chef de ̈ cuisine¨ en el punto más de moda y popular de Tribeca ¨Mai House¨, cuando él fue seleccionado como competidor para Bravo Top Chef¨: Chicago. Hoy, cuando Chef Spike no está viajando por el país compitiendo o haciendo presentaciones, el se encuentra en sus restaurantes en D.C. Los restaurantes de Mendelsohn a diferencia de los excepcionales lugares de comer franceses en donde él se entreno, se dedica a cocinar para la juventud y para el grupo hip.

Spike se ha ganado o"cialmente el estado de ̈ Estrella de Realidad¨ de television, después de salir al aire en ¨Top Chef All-Stars season, la conexión de comida ¨Food Network´s Next Iron Chef: All Stars y la próxima ¨Next Iron Chef: Redemption Season¨ estación de redencion. $Existe vida después de Top Chef ? Para el Chef Spike Mendelsohn existe su rol como estrella de ¨Life After Top Chef ” o “Vida Después de Top Chef ” y su sueño de abrir su propio restaurante. Mientras tanto, el recientemente anunció que "nalmente encontró su localización en Philadelphia para otro ¨Good Stu! Eatery¨que el abrirá en el otoño

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Written by: GRACE TROFA By Costas SpiliadisEstiatorio Milos

Milos Restaurant, A Greek Culinary Gem

In the past few years, the area known to Miami locals as South

of 5th has blossomed into the go-to destination for the culinary

obsessed. ! e caliber of restaurants moving into the neighbor-

hood is impressive, perhaps none more so than Estiatorio Milos

by Costas Spiliadis, better known simply as Milos. With locations also

in Montreal, Las Vegas, New York and Athens, the choice to be in Mi-

ami is a clear indication that the city has secured a spot on the global

map as one of the " nest dining destinations.

! e Miami location is a bit more contemporary in style and larger

in size than the other locations, but the ambiance remains cozy and

comfortable. Bookcases line the walls displaying artwork and pieces

reminiscent of a home with articles like oversized umbrellas and large

urns to compliment the interior architecture. Dishes are served family

style with large portions, making Milos a perfect spot for social gather-

ings of family and friends. Saturday is their most boisterous night, so

if table conversation is what you crave, choose a weekday. Wine snobs

may want to rethink the wines of Greece, and a good way to sample the

country’s wines is to indulge in the wine by the glass program. ! e wine

list has over 250 selections and is updated weekly, but a good choice is

always the Katsaros Cabernet or the Areti White and Malagousia.

When an owner is as hands on as Costas Spiliadis, the attention

is obvious in the details. At least once a month, Spiliadis is on site at

the Miami location, working the line alongside his chefs and inspect-

ing every detail. One must not leave without tasting the Milos special:

a mound of thinly sliced eggplant and zucchini, lightly sautéed, sur-

rounded by a base of Tzatziki (Greek yogurt dip) and " nished with

Saganaki (Greek cheese dipped in # our and sautéed). Another ex-

quisite appetizer to share is the braised and charcoal grilled octo-

pus. ! e restaurant is particularly proud of its tomatoes, featured

in the Greek Salad, which are grown locally and picked every few

days. For entrees, fresh " sh is # own in daily and is prominently

featured inside the restaurant. Most of the selections arrive direct-

ly from Greece. A word to the wise advises that if Mediterranean

Sea bass, Lavraki, is available, look no further. Meat lovers need

not fear as the Colorado prime lamb chops have the reputation

of being superb, and even vegans will be pleased with the grilled

vegetable plate complimented by a white bean piazzi salad. Since

there is no such thing as a bad Greek dessert, complete the meal

with traditional desserts such as Galaktoburico, phyllo dough and

semolina custard or Baklava, all made fresh daily.

Milos is opened for lunch and dinner 7 days a week and of-

fers take out at the Marketa. If you want to prolong the pleasure

of your dining experience, take home some spoon sweets, those

delectable tastes of fresh fruit and sugar, marmalades, and honey.

! e house olive oil, My Sister’s Olive Oil, was named so because

the " rst batches really did come from Spiliadis’ sister’s olive gar-

den. Milos’ success elsewhere and now in Miami can be attributed

to the ability to make casual " ne dining feel like a family a$ air.

Enjoy.

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Restaurante Milos, una joya culinaria griega

En los últimos años, el área conocida por la gente de Miami como South of 5th (SoFi) se ha convertido en un destino imprescindible para los fanáticos del arte culinario. El calibre de los restaurantes que se

están instalando en el vecindario es impresionante, aunque quizás ninguno como el Estiatorio Milos de Costas Spiliadis, mejor conocido como Milos. Con sucursales en Montreal, Las Vegas, Nueva York y Atenas, su apuesta por Miami es un claro indicio de que la ciudad se ha asegurado un lugar como uno de los mejores destinos culinarios.

El restaurante Milos de Miami tiene un estilo algo más contemporáneo y un local más grande en comparación con las sucursales de otras ciudades, aunque sigue manteniendo su característico ambiente cómodo y acogedor. Las estanterías de las paredes están decoradas con artículos y obras de arte que nos recuerdan al interior de un hogar, destacan grandes paraguas y jarrones que combinan y complementan muy bien el diseño interior. Los platos se sirven al mejor estilo casero, las porciones son abundantes, algo que convierte a Milos en el lugar perfecto para reuniones familiares o con amigos. Las noches de los sábados son las más bulliciosas, por esta razon, si lo que buscas es disfrutar de una charla tranquila durante la cena, te recomendamos que vayas entre semana. Los entendidos del vino querrán repasar los vinos de Grecia y para ello nada mejor que permitirse una cata. La carta de vinos contiene más de 250 selecciones y se renueva semanalmente, aunque el Katsaros Cabernet, el Areti blanco o un Malagusia siempre son una excelente elección.

Cuando el propietario se encarga personalmente de su restaurante como en el caso de Costas Spiliadis, la atención está puesta en el cuidado de todos los detalles. Por lo menos una vez

al mes, Spiliadis pasa por la sucursal de Miami para trabajar mano a mano con los chefs y asegurar hasta el más mínimo detalle. Uno no puede irse del Milos sin probar uno de sus platos estrella: unas ! nas rodajas de berenjenas y zucchini ligeramente salteados, acompañadas de una base de Tzatziki (salsa Griega a base de yogurt) y Saganaki (queso rebozado en harina y salteado). Otro entrante exquisito para compartir es el pulpo asado a la brasa. Entre los productos que enorgullecen a este restaurante se encuentran los tomates, protagonistas de la ensalada griega, que son cultivado y recogidos en un huerto local. Como plato principal destaca el pescado fresco que traen en avión a diario y está exhibido a la vista de los comensales, la mayoría de las variedades provienen directamente de Grecia. Cabe destacar que si en la carta está disponible la lubina mediterránea, no hace falta seguir buscando, querrás probar esa delicia. Los amantes de la carne no tienen nada que temer, la chuleta de cordero de Colorado es de primera calidad y tiene fama de ser deliciosa. Incluso los veganos quedarán atónitos con el plato de verduras asadas acompañado de la ensalada piazza de frijoles blancos. En lo que respecta a los postres, se dice que no hay postre griego que sea malo, todos son exquisitos y además frescos, recomendamos optar por alguna receta típica como el Galaktoburico, o el hojaldre griego con crema de sémola o Baklava.

En el restaurante Milos se puede comer o cenar todos los días de la semana, además cuenta con la tienda la Marketa donde podrás adquirir productos deliciosos. Si quieres prolongar el placer experimentado durante la comida, llévate a casa algunos dulces en almíbar para disfrutar del inconfundible sabor de la fruta fresca combinada con azúcar, mermelada y miel. El aceite de oliva de la casa “El aceite de oliva de mi hermana” lleva este nombre porque la primera serie realmente provenía del campo de olivos de la hermana de Spiliadis. Sin duda el éxito del Milos tanto en Miami como en otras ciudades del mundo se debe a su habilidad para hacer de las comidas más elegantes y so! sticadas un asunto familiar. ¡A disfrutar!

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ScotchGETS FLIRTYWITH FOOD!e next time you’re planning a feast, give the wine a go-by. Stock up, instead, on a few bottles of the "nest Scotch, then sit back and feel the whisky cosy up to your palate.

When one thinks of pairing drinks with food, what usua-lly comes to mind is wine. But Scotland’s most famous

produce, in all its various, glorious guises, is (I’m glad to share) as ‘open’ to betrothal as the finest vintage. the mellowest blend and the peatiest malt offer much – and are splendid company – alongside a gourmet meal.

“For most of us, the idea of pairing wine with food is considered when planning for any dinner party or special occasion,” says Richard Paterson,master blender with Black Dog (he’s also associated with Whyte & Mackay). Paterson’s nose is so good at dis-covering the perfect blend that it has been insured for $2.6 million. So, just the right chap to buttonhole if you’re mulling over

pairing a Scotch whisky with the coming weekend’s midday banquet.

Paterson’s been a master blender for nearly half a century. This experience makes him the go-to man when it comes to seeking advice on the best blends – and the best food pairings.

“You will be surprised to know that the options for pairing Scotch with food are endless,and can be just as enjoyable as that perfect wine and food pairing.”

Such a notion, insists Paterson, isn’t as fanciful as it first seems. “Scotch offers a whole range of flavours and aromas that pair perfectly with certain foods. From the sweet and light, through to the strong and powerful, Scotch can be paired with any part of your meal.” Including appetizers and

desserts, and it’s not just blended whiskies that can be wedded to cuisines: “Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas which are just as varied as wine.”

In Scotland, whisky is an integral part of culinary culture. It is imbibed alongside food, a way of life that, Paterson reveals, stretches back centuries. “Traditionally, a country’s drink of choice is born out of what (it) can harvest and ferment. There are no grapes in Scotland, but plenty of barley, the basis of Scotch.

“Scotch whisky has long been overlooked as a food-pairing beverage. But it is an ama-zingly complex spirit and as such, it lends itself to complementing the flavours in a variety of foods. Such flavours and aromas act

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as an essential bridge between the whisky and the food, and, if paired correctly, will increase the enjoyment of the meal,” says Paterson.

Before setting up a ‘pair’, one is a advised to keep in mind the nuances of a Scotch – smo-kiness, rich wood and vanilla flavourings, and the alcohol. Explains Paterson, “To balance the alcohol, creamy, mature cheeses and rich cream dishes make excellent choices. Smokey flavours in the Scotch add another dimen-sion to the richness and flavour of salmon dishes. Red meats or lamb chops make great partners with Scotch. So does dark chocolate and espresso – their flavours will match with similar flavours in the Scotch.”

When pairing whisky with food, it ’s pru-dent to consider the distinguishing features of the dish the drink will complement (the

full taste of Scottish cuisine, for example, is best appreciated with a dram of whisky). “A heavier, more aromatic, whisky goes well with beef or duck. Lighter (whiskies) go well with tuna and sal- mon dishes. A smoky, peaty, or peppery whisky goes well with oysters and smoked fish.”

Then there are “sweet and sour” pairings: “Chilli heat can be matched to sweetness in some whiskies; an acidic whisky can cut through a very sweet dish as well as neutralize excessive fat or richness in other dishes.” Just like red wine, then, Scotch whisky teams up best with red meats.

Moreover, the daintily elegant flavours of Seafood, offer exciting potential for pairing with not just Scotch whiskies but also Ja-panese whiskies. “I had a glass of Scotch (a

blend) with my sushi recently, and I found that the pairing worked well and on different levels. There is a natural salinity in Scotch that marries with the salinity present in fish. Also, the peaty flavour of the Scotch works well with the soy sauce – and even the ginger. And I find that Scotch can ‘cut’richer sushi like the eel and Cali roll (avocado) on the palate.” Delectable thoughts, these. Clearly, whisky knows how to woo food, how to leave an impression.

Time for red and white to move over. Scotch whisky is the new swain in town, and this is an affair that’s likely to set many a tongue wagging

Richard PatersonMaster Blender Black Dog

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R E S T A U R A N T

“The District will be more than just a new restaurant in the ever-changing Miami culinary scene.”

ThE DiSTRiCT MiAMiInterview with Managing Partner Alexander Ringleb

BiographyAlexander has always been capti-vated with the hospitality indus-try. As a youngster, he helped his aunt to plan and host sensational events, and parties at her hotel in Vienna. He became enamored with the industry and decided that this was his life’s calling.

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One of the most anticipated new restaurants is opening this fall in the Magic City. !e District !e District Miami fuses the best

Pan-American "avors. !e District Miami’s concept was envisioned and brought to life by Managing Partner Alexander Ringleb, whose experience and trajectory includes renowned restaurants such as Casa Tua and DeVito’s in Miami, Balthazar & Pastis in New York and Wolfgang’s Steakhouse in Beverly Hills, California.

 Why did you choose Buena Vista as the loca-tion for !e District? Why not South Beach or Brickell? 

 !ere are a lot of restaurants opening up in South Beach and Brickell on regular basis. With !e District, we took a divergent ap-proach. Buena Vista, which borders Midtown, is one of the oldest neighborhoods in Miami and has a very balmy ambiance. It is a great location for Miamians who live in South Beach and Brickell to spend time in.

 What’s the story behind this carefully thought out interior decor of !e District? 

 Here at !e District, I wanted to achieve the industrial chic semblance.!e Executive Chef Horacio and myself worked on this project closely. We carefully and craftily pieced each element together to bring !e District Miami to life; from selecting the team to join the family, to the décor and ceiling- hand painted by renowned local artist Juan Rozas- and from selecting the custom-made Westchester Style couches, to curating the selection of beers and wines. !e District will be more than just a new restaurant in the ever-changing Miami culinary scene.

 Tell us more about Chef Horacio and the dishes that he will be preparing?

  Chef Horacio is a very gifted chef from Argentina who brought the essential "avors of Latin America to South Florida over ten years ago. We want !e District to deliver food of excellent quality and great value. We’ll combi-ne the best Pan-American "avors with fresh, local ingredients, to embody the true essence of a blend of cultures. !at’s what Miami is all about. A blend of "avors, a blend of cultures

iNTERviEw ClAUDiA TRiMDE PhOTOgRAPhy JUliO MARTiNEz

 

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C I G A R S & D R I N K S

Meant only for real connoisseurs of luxury

SPECIAl CIGARS & STRONG DRINKS

A cigar and a drink is an old novelty. From religious rituals to medicine, they both converged into the world of sybaritism. In order to !nd a good combination, it is necessary (like in life) to take many factors into account. After all, almost anybody can !nd a worthy cigar or drink. But to match a pairing harmoniously is the inheritance of true connoisseurs

Michael Pashayev

arturo fuente opus x reserva d’chateau (length 178, ring gauge 48, churchill format), and the Macallan 1926

Cigars from Arturo Fuente Opus X line is probably the most famous and expensive of the Dominican brands. As for drink, I will o"er a rare 60-year-old Scottish whiskey: #e Macallan 1926, bottled in 1986. Old, dry and concentrated – this single malt whiskey perfectly sets o" the brightness of this relatively “young” but very serious cigar. Brutal, strict and fair.

www.cohiba.com / www.martell.com

cohiba Behike 56 (length 166, ring JDXJH�����IRUPDW�/DJXLWR�Ŧ�����DQG�Martell cohiba

#is impressive and re!ned post-revolutionary Cuban cigar brand will perfectly compliment the specially designed same-name cognac Cohiba from Martell. Its rich $avor and exceptional aromas make smoking a true pleasure. Recommended for proven champions of the classics who know Cuban tobacco and a noble drink. Not available in usa

www.arturofuente.com / www.themacallan.com

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www.gurkhacigars.com / www.remymartin.com

Gurkha 125th anniversary (length 152, ring gauge 60, format xo), and rémy Martin louis xiii Black Pearl

A highly original cigar (with an integumentary leaf from Brazil, binding from Ecuador and stu!ng from Nicaragua) from famous American inventor Kaizad Hansotia. Since complexity can only be matched with complexity, the best way to accompany it would be the limited version of old ages cognac Louis XIII from Remy Martin, called Black Pearl. Expensive, conceptual and with taste.

www.davidoff.com / www.domaineclarencedillon.com

DM 2 Gold (length 158, ring gauge 54, format torpedo), and 24K

An enjoyable Nicaraguan puro from Californian Company Daniel Marshall wrapped in 24 carat gold foil (a gold leaf and “food supplement E175”). "is type of cigar you should smoke unfolded. With such a discriminating taste, you should drink something appropriate… For example, a good match would be sparkling cava “24K” with similar “#akes” gold in a bottle from Artesanos del Vino (from Valencia, Spain). Enthusiastic and young. A perfect club theme. 

C I G A R S

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BLACK DRAGON BOILER ROOM

Steeped in legend and history, the Gurkha cigars, known as the Rolls Royce of cigars, are continually

lauded for their extraordinary quality and premium blends of tobacco.

Cubierto de leyenda e historia, el cigarro Gurkha, conocido como el Rolls Royce de los

puros, está continuamente alabado por su extraordinaria calidad y mezclas premium de tabaco.

Black Dragon: ! e Black Dragon Special Edition Tubo, one of Gurkha’s rarest and most unique, ultra-premium cigars, o" ers true cigar a# cionados a unique blend, individually packaged in frosted tubes and housed in beautiful 20-count leather boxes.

Edición Limitada de Tubo Black Dragon, uno de los más excepcionales y únicos de la compañía Gurkha, puros ultra-premium, que ofrecen a los verdaderos a# cionados una mezcla única, empaquetados individualmente en tubos de esmerilado y colocados en bellos estuches de cuero.

CigarsGURKHA

www.gurkhacigars.com

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TRIAD

Cigar a!cionados looking for a smooth, rich and complex cigar, consistently choose the Triad, a cigar with a 7-year Dominican binder and 7-year aged Nicaraguan/Honduran !ller. Only 300 boxes made in the world.

Para los a!cionados que buscan un puro suave, rico y complejo, sistemáticamente deben elegir Triad, puros con un aglutinado dominicano de 7 años y un relleno de 7 años procedente de Nicaragua/Honduras. Una edición de tan sólo 300 cajas en todo el mundo.

HMR

His Majesty’s Reserve, the world’s most expensive cigar, is rare and deserving of its price tag for it’s made with a 12-year old Dominican binder and !ller, infused with a full shot of Louis XIII cognac.

La colección Majesty’s Reserve, los puros más caros del mundo, excepcionales y dignos de su precio se caracterizan por el aglutinado y el relleno dominicano de 12 años, infundido con una pequeña porción de coñac de Louis XIII para conservar el sabor.