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Coverage of Wine Spectator's Best of the Best Grand Tasting at the 2010 South Beach Wine & Food Festival.
Maryse Chevriere
Foie gras bon-bon with quince-champagne gelée and cracked pepper shortbread from Beast (Brooklyn, NY).
Foie Gras Bon-Bon
Maryse Chevriere
Foie gras bon-bon with quince-champagne gelée and cracked pepper shortbread from Beast (Brooklyn, NY).
Short Rib Steamed Bun
Maryse Chevriere
Short rIb steamed bun from Azul at the Mandarin Oriental (Miami, FL).
Peking Duck with Slow-Cooked Egg Yolk
Maryse Chevriere
Peking duck with slow-cooked egg yolk from The Setai (South Beach, FL).
Hamachi Sashimi with Viet Mignonette Sauce, Fried Shallots and Thai Basil
Maryse Chevriere
Hamachi sashimi with Viet mignonette sauce, fried shallots, and Thai basil from o ya (Boston, MA).
Head Cheese with Fried Cornbread, Bread & Butter Pickle Vinaigrette
Maryse Chevriere
Head cheese with fried cornbread, bread and butter pickle vinaigrette from Animal Restaurant (Los Angeles, CA).
Chefs Vinny Dotolo and Jon Shook
Maryse Chevriere
Shrimp "Alhinho" Garlic, Pimenton, Coriander and Pressed Jus
Maryse Chevriere
Shrimp "Alhinho" garlic, pimenton, coriander and pressed jus from Aldea (New York City).
Spicy Prawn and Sea Scallop Salad with Fresh Herbs
Maryse Chevriere
Spicy prawn and sea scallop salad with fresh herbs from Arun's Thai Restaurant (Chicago, IL).
Pulled Pork Shoulder with Sweet Potatoes, Pecans and Garden Kimchee
Maryse Chevriere
Pulled pork shoulder with sweet potatoes, pecans and garden kimchee from Blackberry Farms (Walland, TN).
Bacon Dusted Wagyu Kobe Hanger Steak with Jalapeno Mashed Potatoe
Maryse Chevriere
Porchetta with Eggs
Maryse Chevriere
Roasted Rack of Lamb over Chestnut Soft Polenta and Taleggio Cocoa Drizzle
Maryse Chevriere
Roasted rack of lamb over chestnut soft polenta and Taleggio cocoa drizzle from Casa D'Angelo (Ft. Lauderdale, FL).
72-Hour Braised Oxtail Ravioli with Umeboshi, Curried Squash and Shaved Bonito
Maryse Chevriere
72-hour braised oxtail ravioli with umeboshi, curried squash and shaved bonito from Charlie Trotter's (Chicago, IL).
Chilled Shellfish Consommé with Lobster and Kaffir Lime Chantilly
Maryse Chevriere
Chilled shellfish consommé with lobster and Kaffir lime chantilly from Corton (New York City).
Thai Marinated Lobster with Avocado and Mango
Maryse Chevriere
Thai marinated lobster with avocado and mango from Cyrus (Healdsburg, CA).
Foie Gras Dumplings with Dry Aged Lacquered Duck and Mango Chutney
Maryse Chevriere
Foie gras dumplings with dry aged lacquered duck and mango chutney from David Burke Townhouse (New York City).
Filet Mignon with Porcini Gnocchi and Truffle Barola Demi Glaze
Maryse Chevriere
Filet mignon with porcini gnocchi and truffle Barola demi glaze from Devito's South Beach (Miami, FL).
Stracciatella di Burrata con Agroitica Oscietra Caviar and Smoked Salmon
Maryse Chevriere
Stracciatella di burrata con Agroitica Oscietra caviar and smoked salmon from Felidia (New York City).
Cripsy Pork Trotters with Beet Mustard
Maryse Chevriere
Cripsy pork trotters with beet mustard from FIG (Charleston, SC).
Chef Mike Lata of FIG
Maryse Chevriere
Chef Mike Lata of FIG.
Satsuma Glazed Pork Belly, Marinated Beets and Cilantro
Maryse Chevriere
Satsuma glazed pork belly, marinated beets and cilantro from Gautreau's (New Orleans, LA).
Oxtail and Smoked Beef Tongue Terrine
Maryse Chevriere
Oxtail and smoked beef tongue terrine from Hungry Mother (Boston, MA).
Lobster with Burrata
Maryse Chevriere
Lobster with burrata from Marea (New York City).
Scallop with Pork Jowl and Sunchoke Pickle
Maryse Chevriere
Scallop with pork jowl and sunchoke pickle from McCrady's (Charleston, SC).
Tripa alla Toscana
Maryse Chevriere
Tripa alla Toscana from Montagna (Aspen, CO).
Bay Scallop Crudo with Meyer Lemon and Oregano
Maryse Chevriere
Bay scallop crudo with Meyer lemon and oregano from Montagna.
Glazed Pork Kakuni with Congee
Maryse Chevriere
Mgrimoto's glazed pork kakuni with congee.
Pork and Fresh Sole Water Dumplings
Maryse Chevriere
Pork and fresh sole water Dumplings from Mr. Chow (Miami, FL).
Seared Scallop with Braised Beef
Maryse Chevriere
Seared scallop with braised beef from Pascal's on Ponce (Coral Gables, FL).
Finely Chopped Filet Mignon seasoned with Shallots, Capers, and Cornichons, with Gaufrette Potato Chips, and Dressed Frisée
Maryse Chevriere
Finely chopped filet mignon seasoned with shallots, capers, and cornichons, with gaufrette potato chips, and dressed frisée from Petit Rouge (North Miami, FL).
Wagyu Beef, Stone Crab "Shabu Shabu" with Sweet and Sour Broth
Maryse Chevriere
Wagyu beef, stone crab "Shabu Shabu" with sweet and sour broth from Picholine (New York City).
Sashimi from Eos
Maryse Chevriere
Sashimi from Eos (MIami, FL).
Dark Chocolate Pot de Creme with Beurre Noisette
Maryse Chevriere
Dark chocolate pot de crème with beurre noisette from Redd (Napa Valley, CA).
Steamed Buns with Black Truffle
Maryse Chevriere
Steamed buns with black truffle from The Setai (South Beach, FL).
Wagyu New York Steak, Fingerling and Oxtail Hash, Slow-cooked Quail Egg, Shallots, Swiss Chard, Five Spice Jus and Truffle Pesto
Maryse Chevriere
Wagyu New York steak, fingerling, and oxtail hash, slow-cooked quail egg, shallots, Swiss chard, five spice jus and truffle pesto from Sola (Chicago, IL).
Veal Cheeks with Porcini Idiazabal Toast
Maryse Chevriere
Veal cheeks with porcini Idiazabal toast from Solea (Miami Beach, FL).
Puget Sound King Clam with Cauliflower, Meyer Lemon and Ogo Dashi
Maryse Chevriere
Puget Sound king clam with cauliflower, Meyer lemon and ogo dashi from Spring Hill (Seattle, WA).
Barbecued Oxtail Tamale with Warm Smoked Hake Salad and Grapefruit Salsa
Maryse Chevriere
Barbecued oxtail tamale with warm smoked hake salad and grapefruit salsa from Stephan Pyles (Dallas, TX).
Meatball Sliders with Sunday Sauce and Ricotta
Maryse Chevriere
Meatball sliders with Sunday sauce and ricotta from Talula (MIami Beach, FL).
Braised Beef Short Ribs with Parsnip Purée, Sour Cherry Compote and Micro Arugula
Maryse Chevriere
Braised beef short ribs with parsnip purée, sour cherry compote and micro arugula from Wish (Miami Beach, FL).
Kimchi Stew with BBQ Korean Kogi and Tofu
Maryse Chevriere
Kimchi stew with BBQ Korean kogi and tofu from Urban Belly (Chicago, IL).
UPDATE: Greater Fort Lauderdale Food and Wine Festival postponed until August
Organizers say they made the decision “at the direction of the City of Hollywood and local health authorities.” The second edition of the festival was originally scheduled for March 18-22.
“We take the safety of our guests, staff and community partners very seriously,” said Greater Fort Lauderdale Food & Wine Festival Founder Kate Reed. “Although we are disappointed by this announcement, we look forward to hosting the Festival in August and celebrating the best of the Broward County culinary scene with our guests.”
UPDATE: Greater Fort Lauderdale Food and Wine Festival postponed until August
Organizers say they made the decision “at the direction of the City of Hollywood and local health authorities.” The second edition of the festival was originally scheduled for March 18-22.
“We take the safety of our guests, staff and community partners very seriously,” said Greater Fort Lauderdale Food & Wine Festival Founder Kate Reed. “Although we are disappointed by this announcement, we look forward to hosting the Festival in August and celebrating the best of the Broward County culinary scene with our guests.”
UPDATE: Greater Fort Lauderdale Food and Wine Festival postponed until August
Organizers say they made the decision “at the direction of the City of Hollywood and local health authorities.” The second edition of the festival was originally scheduled for March 18-22.
“We take the safety of our guests, staff and community partners very seriously,” said Greater Fort Lauderdale Food & Wine Festival Founder Kate Reed. “Although we are disappointed by this announcement, we look forward to hosting the Festival in August and celebrating the best of the Broward County culinary scene with our guests.”
UPDATE: Greater Fort Lauderdale Food and Wine Festival postponed until August
Organizers say they made the decision “at the direction of the City of Hollywood and local health authorities.” The second edition of the festival was originally scheduled for March 18-22.
“We take the safety of our guests, staff and community partners very seriously,” said Greater Fort Lauderdale Food & Wine Festival Founder Kate Reed. “Although we are disappointed by this announcement, we look forward to hosting the Festival in August and celebrating the best of the Broward County culinary scene with our guests.”
UPDATE: Greater Fort Lauderdale Food and Wine Festival postponed until August
Organizers say they made the decision “at the direction of the City of Hollywood and local health authorities.” The second edition of the festival was originally scheduled for March 18-22.
“We take the safety of our guests, staff and community partners very seriously,” said Greater Fort Lauderdale Food & Wine Festival Founder Kate Reed. “Although we are disappointed by this announcement, we look forward to hosting the Festival in August and celebrating the best of the Broward County culinary scene with our guests.”
UPDATE: Greater Fort Lauderdale Food and Wine Festival postponed until August
Organizers say they made the decision “at the direction of the City of Hollywood and local health authorities.” The second edition of the festival was originally scheduled for March 18-22.
“We take the safety of our guests, staff and community partners very seriously,” said Greater Fort Lauderdale Food & Wine Festival Founder Kate Reed. “Although we are disappointed by this announcement, we look forward to hosting the Festival in August and celebrating the best of the Broward County culinary scene with our guests.”
UPDATE: Greater Fort Lauderdale Food and Wine Festival postponed until August
Organizers say they made the decision “at the direction of the City of Hollywood and local health authorities.” The second edition of the festival was originally scheduled for March 18-22.
“We take the safety of our guests, staff and community partners very seriously,” said Greater Fort Lauderdale Food & Wine Festival Founder Kate Reed. “Although we are disappointed by this announcement, we look forward to hosting the Festival in August and celebrating the best of the Broward County culinary scene with our guests.”
UPDATE: Greater Fort Lauderdale Food and Wine Festival postponed until August
Organizers say they made the decision “at the direction of the City of Hollywood and local health authorities.” The second edition of the festival was originally scheduled for March 18-22.
“We take the safety of our guests, staff and community partners very seriously,” said Greater Fort Lauderdale Food & Wine Festival Founder Kate Reed. “Although we are disappointed by this announcement, we look forward to hosting the Festival in August and celebrating the best of the Broward County culinary scene with our guests.”
UPDATE: Greater Fort Lauderdale Food and Wine Festival postponed until August
Organizers say they made the decision “at the direction of the City of Hollywood and local health authorities.” The second edition of the festival was originally scheduled for March 18-22.
“We take the safety of our guests, staff and community partners very seriously,” said Greater Fort Lauderdale Food & Wine Festival Founder Kate Reed. “Although we are disappointed by this announcement, we look forward to hosting the Festival in August and celebrating the best of the Broward County culinary scene with our guests.”
UPDATE: Greater Fort Lauderdale Food and Wine Festival postponed until August
Organizers say they made the decision “at the direction of the City of Hollywood and local health authorities.” The second edition of the festival was originally scheduled for March 18-22.
“We take the safety of our guests, staff and community partners very seriously,” said Greater Fort Lauderdale Food & Wine Festival Founder Kate Reed. “Although we are disappointed by this announcement, we look forward to hosting the Festival in August and celebrating the best of the Broward County culinary scene with our guests.”
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