Chat Chow TV

  1. 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.

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  2. 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.

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  3. The final edition of the Summertime Miami Spice Mash-Up Series, presented by the Greater Miami Convention & Visitors Bureau (GMCVB), brought together three of Miami’s finest seafood restaurants for one delicious evening.

    Teaming up for one night only was was Chef John Iatrellis of Lure Fishbar, Wolfgang Birk of Area 31 and David Bracha of Oak Tavern who presented a three-course, seafood-filled meal and previewed their respective September Miami Spice menus.

    After beginning the night with cocktail reception featuring Botran Rum Mojitos, guests sat down to a deluxe Raw Bar Platter featuring East Coast Oysters, Middle Neck Clams and Shrimp Cocktail from host restaurant Lure Fishbar. Following that were two more appetizers including a Ruby Red Shrimp with Ginger and Togarashi from Area 31 and a Tuna Poke with Tamari, Ogo Seaweed and Avocado from Oak Tavern.

    For the main course each chef presented their unique twists on seafood classics. Lure Seafood served a Shrimp Risotto made with Plancha Seared Shrimp, Confit of Tomato, Scallions, Chorizo, Micro Cilantro and Brandy Cream; Area 31 prepared Fried Hogfish - Garlicky Black Bean Sauce and Seabean Salad; and Oak Tavern prepared a Wood Grilled Cobia with Sumac, Eggplant and Pea Salad.

    A great meal wouldn’t be complete without a delicious dessert and this meal was no exception. For this meal the chefs served a trio of desserts including a Pistachio Ice Cream with Spice Bread Crumble from Lure Fishbar; Cuatro Leches with Dulce de Leche and Zacapa Rum from Area 31; and Pot de Creme with Creme Fraiche and Maldon Sea Salt from Oak Tavern.

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  4. 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.

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  5. For the second installment of the Summertime Miami Spice Mash-Up Series, presented by the Greater Miami Convention & Visitors Bureau (GMCVB), was an ode to good ol’ Southern cooking when Clayton Miller of 50 Eggs and Todd Erickson of HaVen Gastro-Lounge teamed up for a one-night only meal.

    Just days before the Miami Spice kick off on July 24, Miller and Erickson took over the kitchen of Swine Southern Kitchen & Bar to create a five-course menu for hungry guests. Starting the meal off was the chef’s take on deviled eggs. Miller’s deviled egg was a combination of pickled mustard, bacon and and chive while Erickson created two variations of the deviled egg one filled with Serrano ham and the other made with salmon gravlox, cream cheese, dill, and capers.

    For the first entree, the chefs created dishes that were served side-by-side on the same plate. Miller plated a Crisp Cajun Boudin with creamed leeks and a pickled onion marmalade while Erickson served a “Country” Quail with Indigo potato salad and a Ranch brussel sprout slaw.

    Next up was each chefs solo entrée, Erickson created a Pan Seared Snapper with patatas bravas, romanesco and charred scallions while Miller made a Slow Smoked Brisket, that was wood grilled and charred, served with a molasses glaze, stone grits, aged cheddar, pickled corn relish.

    Last, but certainly not least, was everyone’s favorite course — dessert. Miller made a twist on a Southern favorite with his Chocolate Texas Toast Bread Pudding with chocolate “dirt,” smoked citrus and coffee ice cream while Erickson served a Fruit Cobbler a la mode with macadamia nut cookie crumble and vanilla whipped cream. To wash all of these courses down, each guest got to enjoy a complimentary Botran Rum Old Fashioned and Stella Artois.

    Make sure not to miss the final Miami Spice Mash-Up dinner this Thursday, September 4, when chefs John Iatrellis of Lure Fishbar, Wolfgang Birk of Area 31, and David Bracha of Oak Tavern team up at Lure Fishbar to create a special menu filled with over-the-top seafood dishes and preview each others September Miami Spice menus.

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