The Soul Of Miami

Covert kitchen operation at The Miami Beach Convention Center acts as the “engine room” for two of the most prestigious events during this year’s festival

Centerplate at the Miami Beach Convention Center, part of the largest hospitality partner to North America’s premier sports stadiums, convention centers and entertainment venues, will once again act as the host kitchen and principal caterer for this year’s Food Network South Beach Wine & Food Festival.

Executive Chef Jonathan Barnett and his army of dedicated staff will manage the kitchen operation and on-site catering service behind two of the most prestigious events taking place during this year’s South Beach Wine & Food Festival. 2011 marks the fifth consecutive year in which Centerplate and Chef Barnett have quietly become the driving force behind the decadent culinary presentations to which attendees at the South Beach Wine & Food Festival have become accustomed.

Centerplate’s Chef Barnett will work hand-in-hand with Chef Michael Moran, Lead Chef Instructor and Culinary Coordinator for the South Beach Wine & Food Festival, from Florida International University’s School of Hospitality & Tourism Management, to provide the savory treats being served during the opening reception at the highly anticipated “Let Them Eat Cake” party – the Food Network South Beach Wine & Food Festival 10 Year Anniversary celebration, presented by Moët Hennessy USA and hosted by Martha Stewart and Emeril Lagasse, taking place on Friday, February 25 at the prestigious 1111 Lincoln Road venue in Miami Beach.

Savory selections on the menu for the event, developed by Chef Barnett and prepared by both chefs in Centerplate’s hot kitchen at the Miami Beach Convention Center, include: Chilled Malted Duck (Barley malt cured breast, S&S pineapple-barley-mustard seed and Pretzel snap); Warm Crispy Potato Cakes (Crème fraiche with cardamom spiced green apple); Chilled Fruit with Mint (best of season dates and mint leaves served on a bamboo skewer with dry ice and banana leaf); Warm Pimenton Shrimp (Smoked Spanish paprika and sherry marinade served in terra cotta cazuelas on lighted rock salt with pinchos); Chilled Tamari Tuna and Cucumber (Dynamite sauce, wasabi micro greens and sesame seed flatbread) and Three Chilled Tomatoes and Crustiness (served with white balsamic, basil oil on a semolina toast glazed with herb springs).

The menu created for the event is being prepared for 800 people and will be offered by Centerplate’s distinguished catering staff and servers being provided on-site at the event.

“We are honored to be continuing our long-standing affiliation with the Food Network South Beach Wine & Food Festival,” says Centerplate’s Executive Chef Jonathan Barnett. “The items on our savory menu for the Let Them Eat Cake 10 Year Anniversary celebration have been specially designed to suit the occasion. We also have a few surprises in store that we hope will make our two celebrity hosts proud! When creating our menu of savory treats, I asked myself….what would Martha Stewart do?”

For a fourth consecutive year, Centerplate will be providing a supporting role to FIU and its renowned Chef Michael Moran for this year’s acclaimed Perrier-Jouët BubbleQ event, presented by Allen Brothers and hosted by Bobby Flay and Friends, also taking place on Friday, February 25 at Delano in Miami Beach. One menu item chosen by each celebrity chef will be prepared in Centerplate’s cold kitchen by Chef Barnett and Chef Moran, before being transported to the Delano hotel to be enjoyed by the estimated 1000 attendees. Each celebrity chef will present his or her own signature plate on the night. America’s most respected grillmaster, none other than Bobby Flay himself, will lead a pack of skilled chefs who will artfully play with fire to prepare everything from gourmet pulled pork sandwiches, succulent steaks, and saucy ribs to juicy skewers of grilled fruit dipped in chocolate sauce. This year marks the tenth edition of BubbleQ and the last rendition of the festival’s most celebrated night. Celebrity chefs presenting on the night with Bobby Flay will include: Cat Cora, Todd English, Jonathan Waxman and Al Rocker, some of whom may even join our in-house chefs to oversee the finishing touches prior to the event in Centerplate’s kitchen.

For a fourth year, Centerplate will also have a presence at the Whole Foods Market Grand Tasting Village on the sands of 13th Street & Ocean Drive, Miami Beach, during the weekend of this year’s festival. Chef Barnett will serve a selection of Centerplate’s own creations with a Malt and Barley theme. A total of 625 pounds of pork is being shipped in to Centerplate’s kitchen for an estimated 10,000-person attendance over the two days. Last year, Centerplate prepared 600 pounds of Aligator peccadillo that was served by the Florida Department of Agriculture at the Grand Tasting Village.

Centerplate is a proud Silver level sponsor of the Food Network South Beach Wine & Food Festival and is also recognized as a Preferred Caterer for the three-day event that attracts more than 20,000 people.

Mercadito Midtown Continues To Spice Up Miami
3252 NE First Avenue
Midtown Miami

Hip, Contemporary Mexican Restaurant Debuts 3 Exciting New Programs

With a creative, exciting concept that’s tailor made for Miami’s trendy, multicultural mix, Mercadito Midtown located at 3252 NE First Avenue in Midtown Miami is debuting three new programs: a new Happy Hour, Taco Tuesday & an All You Can Drink Wednesday Revolicion.

Happy Hour
Every Monday through Thursday from 4:00 PM – 8:00 PM, the bar and lounge area at Mercadito Midtown will be the place to be for Happy Hour. For only $5.00 per cocktail guests will be able to enjoy a Margarita Tradicional, Auntie Ox (Green Tea infused vodka, passion fruit, agrave, orange & guajillo) or an El Tucan Mojito (served with a daily selection of fresh fruit). Also for just $5.00 a glass, a selection of red & white wines will be available. All beers will available for $3.00 (Corona, Corona Light, Dos Equis, Modelo Especial, Negra Modelo, Tecate, etc).

Taco Tuesday
Every Tuesday, Mercadito Midtown will debut its weekly Taco Tuesday menu. Beginning at 5:00 PM, guests will be able to order any taco on the menu for $2.50 per taco (minimum order of 2 tacos with no maximum). Tacos that diners can choose from include but are not limited to: Pastor (chile ancho rubbed pork, grilled pineapple, chile de árbol salsa), Camarón (shrimp, roasted garlic, chipotle mojo, avocado), Carne (rosemary marinated skirt steak, potato-rajas fundido, avocado), Estilo Baja (beer battered mahi mahi, mexican style coleslaw, chipotle aioli), Carnitas (michoacán style braised pork, chile de árbol coleslaw, toasted peanuts), Pollo (grilled chicken, cactus salad, tomatillo salsa, avocado) and Pescado (tilapia, chile poblano, tomatillo-garlic mojo), among many others.

All You Can Drink Wednesday
Every Wednesday, Mercadito Midtown will hold a weekly “All You Can Drink Revolucion.” For just $25.00 and 6 very important rules, guests can enjoy an all inclusive beverage menu including a selection of beers, house white and red wines & cocktails such as the Margarita Tradicional (el jimador blanco, grand marnier, lime juice, organic agave nectar), Little Market (tequila reposado, fresh pineapple, chile guajillo, pico piquin), Pepino el Pyu (herradura blanco, cucumber, lemon, hoja santa, cumin salt), Smokey Pablo (regional reposado, mango, chile morita, blueberry float) and Los Hermanos (mescal, averna, grapefruit, lemon, ginger beer, cayenne). The 6 “All You Can Drink” rules are: 1.) To conquer it – must show up on Wednesday as early as 5:00 PM. 2.) Participants only have 2 hours to destroy the enemy. 3.) Everyone at the table must be a soldier but one who must be the designated revolutionary driver. 4.) One drink at a time. 5.) no shots are allowed. 6.) No extra loaded drinks.

Mercadito Hospitality has grown from their first New York City location in 2004 to become a renowned restaurant group specializing in Latin American cuisine. The popularity of these restaurants can be attributed to the innovative interpretations of traditional Mexican cooking created by Chef Patricio Sandoval, and their partnership with renowned beverage consultants Tippling Bros., who add creativity to their beverage programs by merging complex flavors, drinkability and the unexpected. The group currently owns and operates four acclaimed restaurants: Mercadito and Mercadito Grove in New York City, Mercadito in Chicago, and Mercadito in Miami. They also own and operate Double A, an intimate, exclusive cocktail lounge located beneath Mercadito in Chicago. Tavernita will also open in Miami this fall. For additional information, please visit www.mercaditohospitality.com and www.tavernita.com.

Featuring authentic and innovative signature tacos made with homemade corn tortillas, delicious guacamoles and salsas, plus a full bar and lounge with hand-crafted cocktails; the sleek and stylish Mexican eatery, with critically acclaimed locations in New York City and Chicago, Mercadito Midtown embraces the seductive flavors of traditional Southern Mexican regional cuisine with one-of-a-kind interpretations by chef/partner Patricio Sandoval. “We’ve been successful in bringing the best of our Mexican culture to the nation’s top metropolitan cities and Miami has been a perfect fit thus far,” says managing partner Alfredo Sandoval, one of three brothers who owns and operates the Mercadito family restaurant group. “For Midtown we’ve created a hip ambiance with an exciting, yet affordable, menu.”

Modeled after Mexico’s version of farmer’s markets, Mercadito, Spanish for “little market,” is designed to appeal to the fashionable, savvy gourmet. The Midtown restaurant, which seats 95 in the dining room, encompasses striking 3-D style art murals by urban graffiti artist Erni Vales. A lively lounge area, with an additional 24 seats, boasts a convivial bar and an outdoor patio. Mercadito Midtown also features a beautifully appointed semi-private dining room “El Mural” that will accommodate up to 50 guests for parties and events. A perfect alternative for those on-the-go, the taqueria, located adjacent to the restaurant, offers casual service, take-out, or delivery.

Mercadito’s menus, using the freshest ingredients available and served in small sharing portions, embrace the sociable approach that has been a Mercadito seal. One of the main attractions at Mercadito Midtown is the “guacamole, salsa and ceviche bar,” where a variety of savory guacamoles ($8.50 – $12.50), mouth-watering ceviches ($10.50), and spicy salsas ($2.50 – $4.50), are made in-house while guests watch. Signature guacamoles include avocados expertly blended with interesting ingredients such as: mango – jicama, chipotle, pico de gallo; mole poblano – plantain, mole poblano, chile Serrano, pico de gallo; and manzana – apple, tomatillo, almonds, habanero. Crispy chips accompany every order. Salsas, served with delicious corn bites, range from chipotle to cacahuate (peanuts).

Mercadito’s selection of mouth-watering tacos ($13.50) that come four to an order. These tasty delights include Chef Sandoval’s pescado tacos, made with pan seared tilapia, a bold chile poblano and tomatillo-garlic mojo, named “Best Fish Taco in New York City” by New York Magazine. Also designed to please palates, Mercadito’s signature estilo baja – beer battered mahi mahi, with coleslaw, drizzled with chipotle aioli; and pastor – succulent, chile-ancho rubbed pork, grilled pineapple, and chile de arbol salsa; one of the 11 different salsa varieties available.

Side dishes, para acompañar ($4.50 – $6.50), include arroz verde – green rice casserole with Oaxaca and manchego cheeses, a favorite among diners at Mercadito restaurants in New York and Chicago; elote Mexicano – Mexican style corn on the cob with lime mayonnaise and chile piquin, and rajas – mild roasted strips of poblano pepper and onion with hominy corn and crema fresca.

Here, seafood lovers can enjoy a variety of refreshing ceviches ($11.50 – $24.50). Stand-outs include camaron – shrimp, tangerine, roasted jalapeños, in a citrus-guajillo broth; callo de hacha – bay scallops, red apple, tomatillo pico de gallo, key lime-morita broth and mint; and, dorado – lime marinated mahi mahi, avocado and tomato, in a tangy orange-chile de arbol broth.

Botanas ($10.50) are a sumptuous collection of Mexican style appetizers such as tostadas de hongos – crispy corn tortillas, topped with wild mushrooms, pinto bean hash, manchego cheese, tomatillo salsa, and flavorful epazote crema fresca, and flautas – crispy tortillas filled with chicken barbacoa, served with black bean purée, tomatillo salsa and crema fresca. Meant to be shared with dining companions, and a perfect way to kick start any meal, is the queso fundido – baked Oaxaca and manchego cheeses served with a choice of wild mushrooms, rajas (roasted poblano strips), or chorizo.

A visit to Mercadito Midtown isn’t complete without a handcrafted margarita. Mercadito’s beverage program, created by Tippling Bros., (industry veterans and leading beverage experts, Paul Tanguay and Tad Carducci), features a dizzying array of Mexican tequilas and creative takes on traditional Mexican cocktails, along with an assortment of beers. Diners can wash down bites with individually muddled fresh fruit margaritas made with 100% blue agave tequila such as the Little Market (tequila reposado, fresh pineapple, chile guajillo, cilantro), or the Smokey Pablo (cien años reposado, mango, chile morita, blueberry float), among others.

For this distinctly urban location, the Sandoval brothers tapped New York City based Seed Design Studio to create a chic, welcoming restaurant boasting sleek banquets, handmade pyramid-shaped copper lights, and white quartz table tops accented with pale wood floors. Here, contemporary urban artist Erni Vales draws his own interpretation of Mexican history, cultural diversity, and ethnic multiplicity, showcasing stunning wall-to-wall 3-D graffiti style art murals.

Mercadito Midtown, located in Midtown Miami at 3252 NE First Avenue, is open seven days a week, serving daily lunch and dinner nightly. The taqueria, adjacent to the restaurant, offers casual service, take-out and delivery service from 11 a.m. to 10 p.m. All major credit cards accepted; ample municipal parking is available. Reservations are recommended: (786) 369-0430 www.mercaditorestaurants.com

{Note from the editor: We were members of Gen Art for years. They helped introduce us to Miami when we first moved here. We met many wonderful people through Gen Art and learned a lot about fashion, art and music. We were saddened when they shut down a couple years ago. Now, they are returning under new ownership and we at Soul Of Miami are very excited! Read the full press release below.}

February 22, 2011
Dear Friends,

Gen Art was built on the incredible dedication of its loyal audience. As an active supporter, you helped us sustain our mission of providing platforms and opportunities for emerging talent to showcase their work. It was with a heavy heart that Gen Art’s original founders had to close its doors in May after 16 years in business.

In December, Gen Art was acquired by Sandow Media, an innovative media company that recognized the value of the organization, the importance of its mission and the void that was left in its absence. We were thrilled when Sandow asked us to carry on in the legacy of the former leadership and help guide the company into the future. As former Gen Art SVPs who oversaw content and events for nearly a decade, we are deeply vested in Gen Art’s mission and passionate about preserving its core values.

In the coming year, we look forward to bringing you the best of Gen Art’s signature events as well as offering new and innovative programs. This spring Gen Art will return with an exciting line-up of national events kicking off with the Gen Art Film Festival which will take place this June in New York City. A full calendar of annual events and our new membership program will be announced in the coming weeks.

Your continued support is extremely important to us. We look forward to seeing you at our events and building the next chapter of this incredible organization together.

Kind regards,
Jeffrey Abramson & Elizabeth Shaffer
Co-Presidents

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