Friday, February 22, 2013


Here is a chance for you to be a part of a a great new event that celebrates and highlights Miami’s exceptional culinary scene!! Be a part of the first annual Miami Fine Chocolate & Food Show.

The Miami Fine Chocolate & Food Show, a unique fine chocolate & culinary event features fine artisanal chocolate creations from around the world. The event showcases the gourmet talents of local chefs and world class chocolatiers while presenting a selection of fine food products and beverages. Over 150 vendors will offer samples for you to taste and enjoy as well as specialty items for purchase. The event features: live cooking demonstrations by popular chefs, pairing seminars highlighting fine chocolate & cheeses alongside crafted beer, wine & spirits, live music and entertainment for the entire family.

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Friday, February 15, 2013


FEBRUARY 16, 2013 - 5:00PM - 9:00PM

San Diego's hottest brewers are paired with mouth-watering bites by celebrated Cicerone, "Dr." Bill Sysak. Celebrate San Diego’s history-making brews. All attendees will be treated to award-winning beer samples and exquisite food pairings and have the chance to bid on one-of-a-kind auction items.

Taste of San Diego Craft Brews launches the History Center’s “Year of Craft Beer” which includes the exhibition, Bottled & Kegged: San Diego’s Craft Brew Culture.

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Sunday, February 3, 2013


This recipe is as easy as it will ever get. Perfect for a last minute dish that will deliver many satisfied smiles to all of your guests.

Grilled Sausage with Spicy Sauce (serves 6-8)
  • 1 tablespoon vegetable oil
  • 2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
  • 3/4 cup ketchup
  • 3/4 cup spicy brown mustard
  • 1 tablespoon hot sauce

Soak 8 to 10 wooden skewers in water for about 20 minutes.
Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

Recipe courtesy of ~ Photograph by Rick Lew

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Friday, February 1, 2013


This is an amazing take on a hoagie. It is the perfect centerpiece and conversation starter for a fun gathering.

Hoagie Dip (serves 8-10)

  • 1 medium onion
  • 2 pickled pepperoncini peppers
  • 1/2 head iceberg lettuce
  • 1 large tomato, halved and seeded
  • 1/4 pound deli-sliced genoa salami
  • 1/4 pound deli-sliced ham
  • 1/4 pound deli-sliced prosciutto
  • 1/4 pound deli-sliced roast turkey
  • 1/4 pound deli-sliced provolone cheese
  • 1/2 cup mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 10-to-12-inch round loaf Italian bread (you can substitute for sourdough)
  • 8 hoagie rolls, cut into pieces, for dipping

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. 

Recipe courtesy of ~ Photograph by Rick Lew

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