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Showing posts from November, 2011

CSA Week 1 and its Uses

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I started buying vegetables from a CSA two years ago, and set out with the best of intentions to blog the manner of consumption of each week's vegetable share. In year one, that lasted for about six weeks, with sporadic posts thereafter. In year two, I faded after only two weeks. You can observe, and then mock, my feeble output by searching the "CSA" label.

I'm back at it again this year, but with a new supplier. I signed up this season for a CSA with Little River Market Garden, a pocket-sized little farm on a residential lot near Miami's Little River. It's less than five miles away from my house, which somehow seemed more in keeping with the spirit of a CSA. It's nice to be able to pick up right from the farm, instead of a neighborhood drop-off point, to see the stuff growing right there, and to say hi every week to the person growing it (Hi Muriel!).


The season just started this week - yes, South Florida growing seasons are completely inverted, so we…

P.I.G. 3

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It's no secret we're big fans here at FFT of (1) pig and (2) Chef Jeremiah. The two will be coming together for a third reunion on Sunday November 27 for P.I.G. #3.


"P.I.G." = "Pork Is Good," Chef Jeremiah's celebration of all things porcine. For a bit of a preview, you can read my takes on P.I.G. #1 and P.I.G. #2, or you can just go and experience it for yourself.

The festivities begin at 4pm on Sunday, November 27, right around the time you start to get tired of Thanksgiving leftovers. There will be plenty of porky goodness being served from Chef Jeremiah's gastroPod and Ms. Cheezious, desserts from Coolhaus, a cash bar tended by Bar Lab, and music by Cog Nomen. Location: 210 NE 65th Street in Little Haiti.

Naoe Revisited - November 2011

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When I wrote about my first visit to Naoe shortly after it opened, it felt much like recalling a dream with near-perfect lucidity from the night before. Though I've posted about Naoe since then, I've found it increasingly difficult to capture the experience in words - or new words, anyway. It's not that each meal is any less exceptional than the first; they have all been outstanding. Rather, there is such a pristine simplicity and purity to Chef Kevin Cory's style that it evades my descriptive abilities.

This is not about high-tech cooking methods. It's not about surprising flavor combinations. It's just about the best ingredients that can be found, prepared with thought, sensitivity and care.

I was back to Naoe again last week and had what may have been my best meal yet. As has been the case since the 17-seat restaurant opened, the meal followed the same pattern. The menu offers no choices other than a list of drinks: Sapporo on tap, a selection of sakes from…

Cobaya Cabrera

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When I wrote about Chef Alberto Cabrera's latest venture, The Local Craft Food & Drink, I described him as a "culinary mercenary." That was by no means intended as criticism. Fact is, Chef Cabrera has been through a lot of kitchens. They include some of South Florida's finest: he worked his way up to chef de cuisine at Baleen in its heyday while Robin Haas was there, was with Norman Van Aken at the original Norman's in Coral Gables, and spent time at Sergi Arola's short-lived Miami outpost of La Broche before opening up Karu & Y, back what seems a lifetime ago in 2005. After that, he had several lower-profile consulting type gigs before coming back to the attention of Miamians with The Local.

I like what Chef Cabrera is doing at The Local, but it only scratches the surface of his abilities. It's exactly the kind of situation that we created Cobaya - Gourmet Guinea Pigs for. So when Blind Mind got him interested in doing a dinner, I expected good t…