The Food Trucks Are Coming!

Just in time for Art Basel, Miami is finally hopping onto the trend du jour, as not one, but two, food trucks are hitting the streets.

First: gastroPOD, a mobile gourmet kitchen from Chef Jeremiah Bullfrog. The one that will be roaming Wynwood this week is actually not the official gastroPOD - a vintage Airstream trailer getting outfitted with a bleeding edge kitchen with all the latest bells and whistles - but rather a backup, the "Shiny Twinkie". But it's still all nice and shiny, and it'll still be putting out good vittles - if you're lucky, some of the banh mi style trotter tacos we sampled at the P.I.G. Fest. You can follow the gastroPOD on twitter at @gastroPODmiami.

Next: Latin Burger and Taco, from Food Network celeb Ingrid Hoffman. You could get the recipe here, but you couldn't have someone serve it to you from a truck - until now. She promises "It'll be like nothing you've ever seen." Which might actually be true, if you've never left Miami. You can find Latin Burger on twitter at @LatinBurger.

Already on the road: Feverish Ice Cream, traveling around in a Scion xb laden with frozen confections, and this week offering strawberry basil popsicles (for Art Basel, naturally). Feverish is also on twitter at @FeverishMiami.

I've heard there's at least one more mobile food vendor heading Miami's way soon. Keep your eyes peeled.

Lemon Twist - North Beach

[sorry, this restaurant has closed]

Lemon Twist is an example of restaurant reincarnation. Years ago, there was a restaurant in this little spot on Normandy Circle, towards the northern end of Miami Beach, called Lemon Twist (which, alas, was not that good). Then the space went dark for a while. Then it was a very lightly trafficked sports bar. Now it's Lemon Twist all over again. This time around, it's under the tutelage of Alain Suissa, whose resume also includes Grass Restaurant and Lounge in the Design District. Maybe this Twist will stick around a while longer.

It's a genuinely charming venue, with a pressed tin ceiling over the bar, a long velvet sofa serving as a banquette, roses and candles on the tables, and dark lace, linen-covered sconces, and French posters on the walls. It looks and feels exactly like what it aims to be, which is a classy neighborhood bistro. The menu likewise hews pretty closely to the line of straight-ahead French bistro fare. A short list of appetizers includes onion soup gratinee, endive salad with roquefort,escargot in garlic butter, a charcuterie plate. Entrées include poached salmon, sea bass provencale, moules frites, chicken cocotte, duck a l'orange, a few steaks, a rack of lamb. The menu listing is supplemented with about a half dozen blackboard specials, but there are few surprises here (though a "Weight Watchers" section of the menu, complete with "points," seems strangely incongruous; what self-respecting Lyonnaise chef would deign to do a  "Weight Watchers" menu?)

Not that there's anything wrong with sticking with the classics. Classics are that for a reason and I've previously mentioned how I find a traditional French bistro lineup to be genuinely satisfying and reassuring. This can be both good and bad for a restaurant. On the good side, if you do the classics competently, you can create food that people already know and love; it requires no learning curve. But on the other hand, to stand out is difficult. It is not easy to make a truly outstanding onion soup, particularly when almost every diner has had the chance to try several versions already.

Our meal at Lemon Twist was a bit slow getting started. When we were there on a Sunday night, it appeared there was only one person working the entire restaurant, and though they weren't terribly busy (only about 3-4 other tables being served while we were there), he was struggling a bit to keep up. We waited at least 15 minutes for water to be served and orders to be taken, and about another 15 minutes before any bread hit the table (without butter? is the chef really from Lyon?), but things generally picked up from there.

We started with the escargot de bourgogne, as well as a couple items from the blackboard - a frisée lardon salad, and the soupe du jour, a cream of asparagus and leek. The snails were doused in the customary bath of butter and garlic, and though the presentation was perhaps not as impressive as at Au Pied de Cochon, where they are served stuffed back into their shells, the buttery juices were just as good sopped up with some warm bread (though the bread likewise would not compare favorably to the crusty baguettes served at APDC). The frisee lardon hit all the right spots, the bacon still chewy with just a hint of crispness, the spriggy lettuce dressed with a classic vinaigrette bolstered with bacon fat, the poached egg warm and still oozy. The soup was satisfying if a bit one-dimensional.

Burger & Beer Joint - South Beach

When I first heard that a new burger and beer joint in South Beach was being touted as a "concept" - nay, three "concepts": burger joint, sports bar, and lounge - I was a bit dubious. And that it was going to be called "Burger & Beer Joint"? Well, nice to keep it simple and direct anyway. Shows what I know: after hearing multiple reports of hour-long waits for tables, clearly they were on to something, and I put Burger & Beer Joint onto the back burner as a place to go to after the fuss had died down. But this weekend I found myself on South Beach in the middle of the afternoon with nothing better to do and an empty feeling in my belly, and the stars aligned themselves for a visit.

The transformation of this little pocket of turf on the periphery of South Beach is really quite remarkable. For years nothing more than a warren of auto repair and body shops, there are now a number of places worth visiting here, between Joe Allen, Sardinia, its sister restaurant Casale, and now B&B. Both Casale and B&B, right across the street from each other, actually have some nice outdoor seating, even if you do sometimes hear the not-so-mellifluous sound of a fender being set back into place from one of the neighborhood's more longstanding residents.

Inside, Burger & Beer Joint is simple, casual and rugged, with a brick wall on one side being the primary form of "decoration." But if "burger" and "beer" are in the name, it's pretty easy to figure out what to evaluate a place by, and it's not the decor. I went in, found myself a seat at the bar, and scoped out a menu and the beer selection.

While the dinner menu offers either "composed" burgers or a lengthy list of DIY options for assembly, the lunch menu sticks only with the pre-ordained burgers, as well as a selection of snacks and sides. Perhaps against my better judgment, I opted for the "Hotel California": 10 oz. burger, salsa, guacamole, grilled onion, cilantro sour cream, cheddar, fried egg. Lettuce, tomato, onion, pickle. It was clear just from reading the menu description that this burger suffered from an Amadeus complex ("too many notes"), but I just wasn't hankering for the bacon & bbq sauce combo offered by the "Thunder Road."

Talavera Restaurant - Coral Gables (updated)

(Note: this was first posted November 3, it's been updated after a couple additional visits to the restaurant). I paid a visit to the now-really-actually-open Talavera Restaurant, a new restaurant in Coral Gables opened by the folks who run Jaguar in Coconut Grove on its opening day, and have now been back a couple more times since. Jaguar has been one of the few restaurants in Coconut Grove with any staying power, thanks to an interesting selection of ceviches (cleverly offered in spoon-sized samples if you like to try several) and what I'd found to be a surprisingly decent grab-bag of Latin American entrees, with something of a focus on Mexican dishes. That focus is explained by the fact that owner Lalo Durazo, managing partner Martin Moreno, and partner-executive chef Oscar del Rivero all came from Mexico City. And their new restaurant in Coral Gables, Talavera, hews more closely to an exclusively Mexican theme.

It seemed like they had been working on a space on Ponce de Leon Boulevard forever, and then just in the past couple months the worksite expanded to include the corner that stretches out to Giralda Avenue. They've made good use of the space, too, with a welcoming bar in the front, some tall bar height seating, a plethora of booths and tables, and an open kitchen behind it all. The room is decorated with Talavera pottery, as well as a series of portraits over the bar ranging from Frida Kahlo to masked Mexican lucha libre wrestlers. It's a big open-feeling space, the only drawback being that noise just seems to bounce all over and it was difficult to hear someone on the other side of the table (apparently I wasn't the only one eagerly awaiting this opening, as the place was packed for lunch on their first day open).

The menu is fairly extensive. In light of Jaguar's success, it should come as no surprise that there are a few ceviches items on offer (though not nearly as extensive or exotic as some of Jaguar's choices). But there are also a number of appetizers and salads, several tortas (Mexican sandwiches), a few moles, and additional main course options. They also have several variations on a "signature" item, a "huarache," which is a toasty slab of corn masa shaped like a flip-flop, crowned with a variety of toppings. We were pleased to find a lengthy list of lunch options all priced at $12.

Given that it was opening day, I'm sure some of the kinks will be worked out, so please keep in mind that some of these comments are solely first impressions. I'll highlight additions from my subsequent visits where clarification is needed.

CSA Week 1 - Callaloo and Momofuku

So here's what I started the week with:


Four ears of corn, a bundle of callaloo, a bag of green beans,a head of lettuce, some cherry tomatoes, a Florida avocado, a bunch of dill, a few stalks of lemongrass, a bok choy, and a bundle of roselle (a/k/a Jamaican sorrel a/k/a Jamaican hibiscus).

First things first: the red petals of the roselle were steeped along with a stalk of the lemongrass and some fresh ginger to make a tea:


The dill became a tzatziki, after being chopped and mixed with some Greek yogurt, grated cucumber, garlic and lemon juice:



I know, so far we're not winning any James Beard awards.

From there, I drew much of my inspiration this week from the Momofuku cookbook, after being immensely pleased with my first experiment with the bo ssäm recipe.



Some more lemongrass found its way into these pork sausage ssäms, as did the lettuce for the wraps:


I liked this Vietnamese-flavored spin on the Korean ssäm (basically, a wrap) idea, and it was "easy peasy" as Jamie Oliver might say. But first a general comment: I am horrible with recipes. I cook by look, feel, smell, sound and taste, am not big on measuring, and often regard printed recipes the way Captain Barbossa regards the Pirates' Code - more what you'd call "guidelines" than actual rules.

Notorious P.I.G. [Pork Is Good]

This past Sunday was the P.I.G. (Pork Is Good) fest by Chef Jeremiah Bullfrog at Harvey's By The Bay, east of Biscayne Boulevard off 64th Street, and a good number of VIPs (Very Important Pigs) turned out for the occasion.

Our group of about 25 took over the bay-windowed back room of Harvey's for the afternoon, when we weren't outside monitoring the progress of the whole boned-out piglet cooking away in Chef Jeremiah's new-fangled high-tech caja china. While the pig roasted, we were given samples of a number of his other pork-centric creations. The underlying theme was to revel in all the glories of the porcine, with dishes created from just about every part of the pig. Belly, butt, skin, and trotter were all well represented (I saw a headcheese, too, though I didn't see where it ended up). Some of the dishes may be previews for the menu of the gastroPOD, a shiny Airstream trailer Jeremiah is retrofitting with a high-tech kitchen to bring mobile cuisine to Miami.

Sadly my camera batteries died about midway through so I don't have pictures of everything, but I did get to taste it all and there's some other good recaps at Tinkering With Dinner and Jean-Marc's blog. All my pictures are now up on flickr.


Chef started us off with some nice chicharrones, dried and fried pork skin cracklings, crispy with just a little hint of chew to them, along with a little moonshine-black cherry soda, frothed on the spot in an iSi canister.



Next round was some southern-style char siu bao, a nice cross-cultural mashup which took the fluffy, dense dough of the traditional Chinese steamed dumpling, but instead of filling it with the typical Chinese "bbq" pork (with its sweet sticky glaze), these were filled with rough-chopped smoked dry-rubbed pork butt.


If they were a little dry for you, you could dose them with a little dropper of shoyu. Chef also kept out on the table some sriracha sauce (a/k/a "ketchup" he said, and I agree) if that was more to your tastes. These were good, and I thought the East Meets South thing worked well. I would have liked to have seen it carried even further, maybe with a BBQ sauce variation instead of the shoyu (something strongly vinegar-based may have hit the spot).


No pix of the next few items, so we'll have to rely on my meager descriptive powers (and the pictures taken by other VIPs). For whatever reason, Chef's panini press was the final straw that tapped out all the available power in Harvey's back room, and so there was a brief struggle to find a working outlet to finish the next course. When that glitch was overcome, Chef Jeremiah handed out some pressed Cuban sandwiches filled with sliced pork belly, home-made pickles and spread with Dijon mustard. I liked the tender pork belly, all slippery and soft rather than crisped up (more in an Asian style).

CSA Week 1 - the beginning

Yesterday began the season for the Community Supported Agriculture program run by Bee Heaven Farm. The "subscription agriculture" program offers the opportunity to buy directly from local farmers by paying in advance for a season's worth of their produce, delivered each week to several drop-off points around Miami-Dade County.

One of the challenges of CSA programs is figuring out what to do with your share. This isn't shopping at the supermarket, where you make your shopping list and pick it up. Rather, you get whatever happens to be growing and ready for harvest at local farms at that time. From what I've heard from people that have participated in prior seasons, this often involves a lot of callaloo. Fortunately there are some good resources out there. Bee Heaven has its own blog, there's Redland Rambles, which will be giving a preview of the box contents every Friday, and more: Tinkering With Dinner, Eating Local in the Tropics, and, hopefully, Miami Dish.

For my first season, I started modestly with a half-share instead of a full share, to see how it goes. The Week 1 box (contents pictured above) came with four ears of corn, a head of lettuce, a bunch of callaloo (it starts!), a pound of green beans, a pint of cherry tomatoes, a Florida avocado, a few stalks of lemongrass, a bunch of dill, and a bundle of roselle (also known as Jamaican sorrel or hibiscus flower). I also grabbed a bok choy from the "extras" box.

My game plan - for now - will be to do a post each week showing what's in the box, and then - hopefully - a follow up at the end of the week with what I've managed to do with it. This could be interesting, or it could be a train wreck. We'll see.

I'm off to a good start though. I took the roselle - which could easily do double-duty as a flower arrangement - and pulled off the red petals, then steeped them with a stalk of the lemongrass and some ginger to make a nice iced "tea." My first recipe met with Little Miss F's approval. Let's hope it's not all downhill from here.