Thursday, March 14, 2013
Deco Features: Slow Food Miami's Snail of Approval
Friday night, Louis' hosting a party and everyone's invited. Shockingly, instead of BYOB it's BYA. Bring your appetite that's right this event is for all you foodies out there who love to eat fresh, local and delicious. Hit the brakes, we're going escargot at Slow Food Miami's Snail of Approval.
So. Flo. foodies time to slow it down & enjoy the very best from the bounty of our own backyard.
slow food is about sourcing locally and bringing that food into your body bringing it to the table enjoying it with your family and supporting local farmers.
This Friday night at the James Royal Palm on South Beach, 18 of So. Flo's hottest chefs who source locally will be there at the snail of approval party to wow you with their culinary creations using the freshest local ingredients
MICHELLE BENESCHE: "You'll be able to go to each of the individual chef station and see who they're sourcing, and who they're purchasing it from. And then tasting each of their foods. And you'll be able to talk to the chefs and see who their inspirations are."
Louis: "So i'm gonna start off. Im going to pour mad coconut in here its."
Chef Giorgio Rapicavoli from Eating House in Coral Gables is one biggest rock stars on the local foodie scene.
CHEF GIORGIO RAPICAVOLI: "We're gonna end up flavoring and garnishing our dish with all of the herbs we picked."
Giorgio sources locally and picks herbs and flowers from his own garden. It's all about slow food, the movement that was born in Rome in the 80's to protest a MaCdonald's opening next to the spanish steps.
CHEF GIORGIO RAPICAVOLI: "Buono purista e justo. It means, good clean and fair and its all about eating food thats good for you, thats good for the environment, that tsetse properly free of genetics that's not modified and most important, that the farmers are treated fairly."
Chef Julie Frans of esssensia at the Palms Hotel let me play in her garden before Friday night's big party & it doesn't get more fresh than this.
CHEF GIORGIO RAPICAVOLI: "If you just stick your face right in this tomato, and smell it."
Louis: "It's not the first time i've been asked to do that- it's invigorating."
So, full of vigor, fresh herbs and greens I follow Chef Julie into the kitchen for a preview of her slow food fare that's made Essensia one of the best restaurants on the beach.
JULIE FRANS: "Everything was grown here in South Florida yeah everything our garden, local farms or local waters."
Like fresh line caught red snapper sautéed with lemon white wine, onions capers & heirloom tomatoes from Teena's pride local sustainable and delicious.