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.
Showdown at Ojira River
Contributed by Philip Khandehrish
• 1.5 oz Sesame Fat-Wash Jim Beam® Bourbon
• ¼ oz Hakushu 12 Years
• ½ oz China China
• ½ oz Yuzu
• ½ oz Simple Syrup
Sesame Rim, Orange Slice and Basil Garnish