What do Asian fried rice and paella have in common? According to wok cooking teacher, Eleanor Hoh, more than just rice. The instructor, presenter and blogger, who teaches wok cooking classes in Miami, is taking her culinary cues from the city’s Cuban community. “I’ve noticed many similarities in cooking techniques, ingredients and seasonings between the cultures,” she says. From frying churros to cooking paella and picadillo, Hoh assures she can wok it all. [Federal News Radio]
1) Sushi de Mayo
Where: All Sushi Maki locations
When: April 29 – May 13.
What: Sushi Maki’s five locations celebrate the fourth annual Sushi de Mayo with two weeks of food and drink specials all day long. Customers have their pick of three sushi tacos for $5, which can be paired with specially priced $5 sake margaritas.
2) World of Beer block party
Where: 9010 S.W. 72 Place, Miami
When: May 5, 3 p.m. – 9 p.m.
What: Take your margaritas to the streets of Kendall for an all-day block party featuring Mexican food from Lime Mexican Grill, music and special giveaways. The former will be serving up discounted beers, including $4 bottles and $5 drafts of Dos Equis (also an event sponsor) Sol, and Tecate. A DJ and live band are also slated to perform at the event.
3) Kentucky Derby at Bourbon Steak
Where: 19999 West Country Club Drive, Aventura, FL
When: Friday and Saturday.
What: Your Cinco de Mayo sombrero pulls double duty as a derby hat at this two-day event featuring $5 mint juleps. Friday, the restaurant hosts a horse-betting workshop and Saturday, patrons can take advantage of discounted cocktails and complimentary bites during from 5 p.m. – 7 p.m.
4) Cinco de Drinko at Rocco’s Tacos
Where: 1313 E Las Olas Boulevard, Fort Lauderdale
When: May 5, 12 p.m.
What: Drink to the holiday with tequila pourings, specially priced margarita, and Mexican beer specials. The annual fiesta will include a mariachi band performance, live entertainment and giveaways.
If Peas Can Talk, Should We Eat Them? [NY Times]
The Return of Naoe – Downtown [Food for Thought]
Fresh Food Advocate Links Farmers, Doctors, Low-Income Families [The Salt]
Lime Fresh Mexican Grill coming to the Summit in Birmingham [Al]
Symcha’s Sure Looks Closed [Short Order]
After working up an appetite during a recent scouting trip in Miami, 1st Look producers were surprised to find a satisfying meal of tapas at Barceloneta. The group dined on a variety of traditional Catalan dishes, including pulpo a feira—chorizo and squid—and gambas con chocolate—oversized shrimp in a spicy shrimp sauce—which proved to be filling “without being overwhelming.” The Spanish bistro on South Beach (part of the adjoining Pubbelly empire), serves traditional Catalan dishes and small plates, and innovative cocktails—worthy of these martini snobs. [1st Look]
Hold the salt, please. A recent study in the American Journal of Clinical Nutrition found that fast food in the US is saltier than anywhere else in the world. When compared to its British counterpart, McDonald’s chicken nuggets packed twice the amount of sodium. The nuggets were also comparatively saltier to those sold in Canada, Australia, France, and New Zealand. The US’s top fast food chains—think Burger King and Subway—also ranked among the saltiest franchises in the world. [NBC Miami]
The Don Ramon Cuban restaurant empire in West Palm Beach is going from full-service to fast-casual with Sweet Bananas, an economical incarnation slated to open in Fort. Lauderdale. Sweet Bananas endeavors to mimic the successful formula of such restaurants as Chipotle Mexican Grill and Lime Fresh Mexican Grill by offering customers a selection of traditional Cuban meats paired with a choice of sides. Jose Vilarino, whose family owns Don Ramon, says the move is aimed at simplifying and streamlining. “We could probably sell as much food as we do now, and save a ton of money on payroll costs, by opening smaller restaurants.” The first location is scheduled to open in three months with a second location in Wellington, Florida slated within six months. [Palm Beach Post]
Eye candy you’ll want to do more than chew. (via @ Gastronomista)