A Memorable Night With Norman Love And His Chocolates

I was recently invited to a chocolate and wine pairing with one of the most celebrated chocolatiers: Norman Love. The memorable evening took place at the Mitchell Gold + Bob Williams store in the Design District and began with specially prepared hors d'oeuvres from Ni.Do. Caffe & Mozzarella Bar, who kicked off the intimate affair with a special touch that helped prepare our palates for the sweet feast about to occur.

                        

Norman Love always had a passion for chocolate, and thus began to learn the craft of pastry-making in France.  Shortly thereafter, Love served as executive pastry chef for many luxury resorts, including The Beverly Hills Hotel and The Ritz-Carlton. He told us stories of his time at The Ritz and how he opened 30 hotel and resort pastry kitchens during his 13 years in the position, in both international and domestic locales such as Boston, Dubai and Bali.

Norman Love

However, the passion for creating handcrafted chocolates continued to grow in Love's heart - even as he appeared on the 39-part series "Baking with Julia" and authored four books.  After receiving numerous awards and recognitions, including being named one of the country's top 10 pastry chefs by Chocolatier and Pastry Art and Design magazine in 1996 and 1997, and leading the U.S. team to a bronze medal in the biennial Coup du Monde de la Patisserie (World Cup of Pastry) competition in Lyons, France, he decided to leave the corporate world and began a new chapter in his life. The celebrated pastry chef founded Norman Love Confections in Fort Myers, Florida in 2001, blending a master's appreciation of the sensuous with the art of the chef to create unbelievable chocolates reserved for those who expect nothing less than perfection.

The setup for the affair at Mitchell Gold + Bob Williams

I was in awe as I sampled each and every bite of the 15 chocolate delights Love presented to us.  As I listened to his memories of his time in Washington D.C., when he was selected as one of 18 chefs who made a birthday cake at the 150th Smithsonian Anniversary Celebration, my mind wandered to the decadent and luxurious experience my taste buds were embarking on, savoring only the freshest and finest ingredients in each piece of chocolate.

The anticipation is always so exciting...

Love guided us through this journey, advising us to close our eyes and taste each piece of pure chocolate first, then take a sip of the exceptionally paired wine from Hundred Acre Wine Group. The first pairing consisted of  34% White Chocolate and a fresh and vibrant Layer Cake Chardonnay.  After the pure beginning, we went on to indulge in a White Chocolate Lemon Bar, a buttery baked streusel wrapped in tart lemon cream with 34% white chocolate and vanilla. We finished the pairing with a Lemon Pound Cake, prepared with the same chocolate, and topped with fresh lemon icing.

34% White Chocolate

Temporarily transfixed in utter joy, the next pairing was just as sensual and satisfying as the last, filling our senses with pleasure as we followed the same ritual, allowing each texture and intense taste of the 70% Dominican Black to coat our palate before putting the glass to our lips for a sip of Cherry Pie Pinot Noir. The smooth and silky dark chocolate complemented the deep and concentrated richness of the pinot noir, balancing the ripe red fruit aromas in perfect harmony.  I couldn't help but wonder if there was a correlation between chocolate and ecstasy after experiencing Love's St. Domingue Chocolate Mousse.

70% Dominican Black

Course Three continued toying with our senses, this time exposing them to the 74% Peru Black, tasting of black tea, licorice, pepper, vanilla and woody notes.  Chris Radomski, the Co-Proprietor of Hundred Acre Wine Group who presented the wine pairings to us, explained how the Layer Cake Malbec from Argentina was the ideal partner for this Peruvian gem. I found its rich earth notes and brooding black fruit stood its ground with the cocoa creation, allowing us to taste its splendor in elegant abandon. The end result? A marriage made in heaven in each bite and sip of the Peru Chocolate Mousse Love made for us and the wine.

74% Peru Black

Chris Radomski

While our heads were reeling and our hearts were beating in anticipation, the next plate was served with the beautifully presented fourth course of chocolate and wine pairings. This time, in front of us sat a 61% Espresso Truffle, enticing us with its alluring aroma and addicting qualities. The bittersweet, dark roasted expresso beans were steeped into sweet cream, capturing the true essence of this masterpiece. Its flavor was enhanced by the blend that graced our glasses: Layer Cake Sea of Stones. This Malbec, Cabernet Sauvignon, Syrah, and Petit Verdot blend was extremely dense and concentrated, dark in color, and its aromas and flavors lingered in our mouths long after it was gone, taunting us to sip some more.  The seduction wouldn't end there though. It was followed by an Espresso Crunch, another Love creation made with milk chocolate cake, vanilla cream, coffee mousse and espresso crumbs.

61% Espresso Truffle

The final pairing, the climax if you will, came in the form of 88% Venezuelan Black; deep cacao notes tickling our tongue with coffee, licorice and black tea notes. It only seemed right that it would be paired with If You See Kay, another versatile blend, dominated by a mocha flavor and a powerful finish. Their chemistry wouldn't stop at just a mere bite so we completed the multiple happy endings with a Chocolate Almond Cake, made with a decadent 88% Venezuelan ganache.

88% Venezuelan Black

That was the end. I had to take a deep breath and replay this memorable affair for a few moments in my mind before getting up from the table. I knew it wouldn't happen again, not quite to this extent, but that was OK. I had lived the Norman Love experience for one evening, and that would carry me for a lifetime.

Till we meet again...

For more information on Norman Love Confections, and to learn about all of their products and seasonal holiday flavors, visit their website.

Vayanse Para El Carajo for Brunch

No I'm not mad and yes I love you guys. That's why I'm sharing a great brunch spot with you. Raise your hand if you have ever had an amazing brunch, or any other meal for that matter, at a gas station? I bet most arms are down. I'm not talking about Diet Soda, mystery meat sandwiches or Ho Hos here. I'm talking upscale, Spanish food paired with fine wines. Well, over on 2465 SW 17 Avenue, there is a BP Station and hidden inside what is supposed to be a Food Mart, is El Carajo, a tapas and wine restaurant and its sister bakery. But don't let the exterior fool you. Once you step inside, you will experience what is generally known as the "El Carajo Factor", and you won't soon forget it. I know I'm still baffled by it, and I can only equate it to stepping into a culinary Twilight Zone where you momentarily escape the hustle and bustle of Miami and enter a quaint tapas bar in Spain.

Imagine stepping into this the next you go pump gas

This is not your ordinary Food Mart

The first time I ever went to El Carajo was many years ago when they were located on 57th Avenue. It was nice, and we had a great time "tapeando" with friends over wine. But then I heard the spot had moved to a gas station on 17th Avenue. Mind you, I wasn't overly excited about going to eat at a gas station, so time continued to pass before I returned and as I drove by there, I always wondered where it was, and how it looked inside. Seriously, from the outside, you can't even imagine what you are about to see when you go in.

No…Ashton Kutcher is not jumping out and you're not being punked.

Next time someone sends me Pa' El Carajo.. I'm coming here

So, once they launched their new Brunch service, I decided to take the plunge. I drove there, filled my tank with gas once I got to the station, and then walked in very cautiously (I Periscoped my adventure, by the way, so make sure you're following me on Periscope if you missed it) Anyway, the first thing I saw ( and smelled) was their bakery. It is situated right at the front and to the right, and you automatically know that you are not in Kansas anymore, Toto. But it is what your senses behold when you walk a few steps more that makes your jaw drop. Imagine a beautifully decorated, elegant restaurant, complete with a wine room and a bar, just waiting there to be discovered. I was floored. Literally, I was wearing new heels and I almost fell. But read on my friends.

Mimosa

We started with a Mimosa and took a look at their brunch menu. The El Carajo team obviously took great care in selecting a nice variety of dishes, both tapas and main plates, to offer during brunch. We decided to select a few of our Spanish favorites and began with their Huevos Estrellados and Croquetas Sazonadas. You can choose from either cod, ham, chicken, chorizo or bacon croquettes, and they are served with their homemade cilantro aioli, which is lick-the-spoon worthy. We went for their ham and codfish croquetas and they were mmm mmm good. I find that the traditional Spanish Huevos Estrellados dish (or Huevos Rotos as it is called in other places), is prepared differently everywhere. The meat that comes with it varies, as does the way the potatoes are cooked.  El Carajo's version is very flavorful; the eggs are served over grilled chorizo, and mixed with red onions and brunch potatoes. The whole delight is then drizzled with olive oil.

Huevos Estrellados

Ham and Codfish Croquettes

Next we tried an interesting tapa I always enjoy when I embark on Spanish adventures.  It's the Bacon Wrapped Stuffed Dates. I love the combination of the sweet dates with the salty, smoked bacon. Their version includes Spanish chorizo and it is fried to perfection. I couldn't come here and not sample a Spanish rice so we ordered the Arroz Temprano, an original recipe created by their team, consisting of Valencia rice, infused with… you guessed it, chorizo, mushrooms, and eggs, then seasoned with olive oil, peppers and onions. It was simple yet tasted amazing.

Bacon Wrapped Dates

Arroz Temprano

I told you they have a bakery at El Carajo, where they sell some pretty memorable macarons, but what left me begging for more were their Torrejas. Their Spanish style French toast took my breath away, and we drenched them in maple syrup shamelessly. Oh, if you like Crepes, they serve fresh ones, filled with strawberries, bananas and your favorite and mine.. Nutella.

Torrejas

If you haven't been to El Carajo and experienced this hidden gem inside a humble gas station, then you need to hurry and change that. Now that they serve brunch, you have even more of an incentive. For more information, visit their website or call them at 305 856-2424.

Chef de Cuisine Ezio Gamba Brings New Meaning to Italian Dishes at Cioppino

Taking a trip to Italy this summer may not require a plane ticket or passport at all. Cioppino's new summer menu, at the Ritz-Carlton Key Biscayne, will allow your senses to embark on a culinary voyage through Bergamo, a medieval town near Milan. Chef de Cuisine, Ezio Gamba, has put together a series of dishes based on his experiences and memories growing up in this Renaissance-like part of Italy.

Chef de Cuisine Ezio Gamba

Flying in the finest ingredients from various exotic locales and combining them with the freshest local produce, Chef Ezio captures the essence of his authentic dishes; receiving inspiration from his childhood and family moments. While Cioppino traditionally focuses on Tuscan cuisine, the summer additions will deepen the journey through Lo Stivale, or The Boot, as Italy is affectionately referred to; all through the heart of a devoted chef.

The quality of the ingredients is impeccable

 

Buckle up and let me take you on a sampling of this Storybook Menu, From Tales to Tables, through flights of food and wine...

Burrata
Florida Grown Heirloom Tomato Marmalade,
Black Olive Powder, Basil Oil

The Burrata is flown in three times a week from Puglia and a myriad of olive oils and aged Balsamic vinegars arrive from Tuscany and Umbria to create an authentic regional flavor in all dishes. Chef Ezio was inspired to create this signature dish (and one of his favorites) because he wanted to marry local ingredients with those from Italy. He chose to add the marmalade, a reference to the days when  he was growing up, and his family created several jams to preserve the summer flavors. This way, they could enjoy them in the winter, when the ingredients were not available to grow and harvest. I have to add I always look forward to the Burrata on every one of my visits.



Fiori di Zucca e Mozzarella
Breaded Zucchini Blossom, Buffalo Mozzarella,
Roasted Pepper

 

During the summertime, the Chef would plant and pick zucchini blossoms from his farm, alongside his father. His mother would incorporate them into many delicious dishes. The above creation is a tribute to those fun times.

 

 

Tagliolini di Zucca e Mozzarella
Maine Lobster, Curry Tomato Cream Sauce

 

Retracing our steps through the sweet meaning of the zucchini to Chef Ezio, this dish awoke the palate with its variety of tastes and textures.

 

 

Papparedelle Carbonara
Pancetta, Poached Egg, Parmesan
 

Since Chef Ezio's father raised pigs on the farm, the family used to produce their own cold cuts and eggs. This inspired him to create this creamy, completely decadent pasta dish.

 

Quaglie al Mattone
Brick Pressed, Garlic-Brown Sugar Marinated Semi Boneless Quail,
Arugula, Capers, Heirloom Tomatoes Salad, Aged Balsamic Drizzle
 

 Chef Ezio's family lived near a river in their hometown of Bergamo. One of his favorite memories was going hunting with his father on Saturdays. It was common there to own a hunting dog and hunt as a hobby. Back then, they would go to a park near the river, pay $10 and the park ranger would release 100 quails. Whichever quails were successfully hunted would be kept and of course, cooked! This dish reminds him of those adventurous moments in his childhood.

Dentice
Seared Hog Nose Snapper Filet, Grilled Langostines, Puttanesca
 

For this melody from the sea, the mild, subtle flavors of the fish and seafood combined beautifully with the tangy, somewhat salty puttanesca. 

 

 

Cioppino
Italian Seafood Stew consisting of
 Shrimp, Calamari, Mussels, Clams, Branzino, Salmon and Halibut
 

 The signature staple of the restaurant, this Italian seafood stew is hardy and flavorful, capturing the romance of Old World Italian flavors with a local flair.
 

Mema's Roasted Apple & Walnut Praline Cake with
Caramelized White Chocolate and Brown Sugar Ice Cream
 

 This special recipe was created by Chef Ezio's grandmother, Mema, in the 1950's and passed down to him. The main ingredients are walnuts and Granny Smith Apples. The white chocolate is "roasted" until the milk solids are browned and the ganache is made with fresh cream. The result is an amazing, sweet finale to a memorable meal.
 

Cioppino offers an unparalleled selection of wines to pair with
its dishes, taking the experience to a whole new level.

 

 

Sommelier Jorge Mendoza is a master at pairing any wine
with the perfect culinary accompaniment.

Interesting story behind this Bergogno...

 

Soft guitar playing in the background sets the ambiance

Every dinner experience at Cioppino
ends with this complimentary after
dinner drink.
 

Of course, when you visit Cioppino, at the Ritz-Carlton Key Biscayne for your own Italian experience, you may want to take advantage of the summer packages they have available and prolong your visit. From the world renowned stellar service, to the beautiful grounds and dining options, the Ritz is in a class of its own. For more information, visit their site at the Ritz-Carlton Key Biscayne.

 

 

Argentina Wine Tasting Miami 2013

Last month, the Consejo Federal de Inversiones (CFI), a federal trade organization from Argentina whose main purpose is to promote the development of the provinces and regions of its country, hosted 12 wineries, or “bodegas” in a wine tasting event that took place at the beautiful St. Regis Hotel in Bal Harbour. The focus of the tasting was to introduce distributors and importers to the wide variety of wines produced in Argentina, assisting the boutique and medium-sized cellars, and further expanding their market in the United States.

NewLink Communications invited me to the event and I have to say it was not only wine-a-licious but I also learned a lot about the region as a whole, and the vast grapes available there that we are not familiar with in America. When we think of Argentinian wines, we tend to gravitate towards the Malbecs, which are phenomenal. However, there are others equally as memorable, both whites and reds, and I was totally taken aback by the passion the producers displayed in their product.

I had a chance to speak with Dario Ciscar, consultant for the CFI, and talk a bit about wine and the influence Argentina is having in the global market. “Although Argentina is known to be part of the “New World” wines because we are outside the traditional wine-growing areas of Europe, we have been producing the grapes for centuries,” said Ciscar. “Currently, we are the fifth largest wine producer in the world.” We also talked about the uniqueness of each wine- producing region in Argentina, and the exceptional quality of the grapes due in part to the low relative humidity and scarce rainfall. While a higher percentage of production corresponds to red grapes, there is significant cultivation of white as well. Ciscar recommended I try Torrontes, a white wine known for its subtle citrus flavor and lingering finish; primarily produced in the Riojana region. Making mental note of that expert suggestion, I headed over to the tables as soon as we finished our chat.

While I didn’t taste a wine I didn’t like, there were some that really stood out for me.  One of my favorites was the Malbec from Apogeo A16. It was one of the deepest and most intense I sampled all evening. Exhibiting a brilliant color, it had sweet and juicy tannins with an elegant finish. There’s a wine I would love to pair with my churrasco.

Another I thoroughly enjoyed was the Santa Florentina Torrontes, from La Riojana Coop.  This was the first time I had tasted this white wine from Argentina. Medium bodied, and notably aromatic of melons and peaches, it had a crisp, refreshing finish. I can see this as a perfect companion to a light appetizer or a nice seafood dish.

Other wineries participating in the tasting were Bodega del Desierto, Carelli, Don Cristobal, Gouguenheim Winery, La Guarda, Mauricio Lorca, Munoz de Toro Wines, Rewen Estate, San Huberto and Valcosta Estate.

Between the sampling of wines, light bites (loved the ceviches) were served and a live band played a few songs. The next day, the wineries headed off to London, to participate in the London International Wine Fair; one of the most important trade shows in the world for the wine industry. For more information on these fine Argentinian wines, visit Consejo Federal de Inversiones.