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Zuma Miami- Modern Japanese Cuisine

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Zuma Review This weekend I had my college orientation at Johnson and Wales University in North Miami.  We ate lunch at a restaurant called Juice and Java and I 'll have a review on that coming soon.   For reference, throughout the review, there was 3 of us in our party.  I don't believe that reservations are required, however, we did make a reservation through open table .  This is the entrance to the Zuma restaurant  inside of the hotel. Zuma is a chain restaurant with other unique locations, such as Hong Kong, London and Dubai.  This particular one that I went too is in the heart of downtown Miami and connected to Kimpton EPIC Hotel .   Zuma has modern Japanese cuisine, this includes, soups & salads, cold dishes, robata grill, tempura, signature dishes, sushi and sashimi.  Everything is served sharing style, meaning that all dishes are large enough for everyone at the table. They bring the food...
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La Mar by Gaston Acurio

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La Mar by Gaston Acurio and the Mandarin Oriental Hotel Brickell Key// Downtown Miami This Friday, the Living and Learning Community (LLC), had our final lunch with the Culinary Dean.  Our Resident Assistant, Ciara, planned one of these lunches each term so we could talk to Dean Ozga, about the school, internships, and of course food.  These lunches were a great networking opportunity to make a special connection with the Dean, as well as meet the Executive Chefs, at many nice restaurants.  Below is a summary video with pictures of the hotel property, restaurant, and food! This term we went to La Mar by Gaston Acurio.  This is a fine dining restaurant that is apart of a luxury hotel, Mandarin Oriental Miami. The restaurant is based on Peruvian Cuisine, with a touch of gastronomy.  The Executive Chef, Gaston Acurio has 40 restaurants in 12 countries, as well as a chocolate shop.  "The Acuorio Organization is leading the Peruvian culinary revol...
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Pop-Ups!

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I STARTED A POP-UP RESTAURANT! As some of you may know through my social media accounts, I recently started a Pop-Up restaurant.  This has been a huge step for me in the culinary industry and towards my future in owning a restaurant.  It's allowed me to show my creativity with new dishes I've always wanted to try!  It's also given me more confidence in my cooking, just to know, Hey! I've created my own menu and fully executed it!  I had so much fun coming up with this menu and playing around with different flavors and mouthfeels.  Everything was exhilarating, from prepping to the table set up, to the plating.  Things ran pretty smoothly through my Pop-Up minus some minor setbacks, but I overcame everything, and all of the food hit the table full of flavor.  My dinner was six courses: For this menu, I will be charging $45 and can serve up to 20 people.  The host will always be half price, just to cover food costs.  If you would li...
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Blueberry Muffins

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Blueberry Muffins Hello everyone!  I hope everyone had a great week and to those of you needing something just a little sweet in your life, I’ve got you covered!  This week I’ve got a recipe for delicious blueberry muffins! This recipe can be perfect for on the go breakfast or if you're looking for something a little sweeter- add a little bit of my streusel crumb topping! Muffins are made from a quick bread batter. A quick bread batter is a rising batter that doesn’t call for yeast. That’s what makes it a “quick” bread. No waiting for the yeast to rise, you use baking powder instead. Baking powder is a chemical leavening agent, that causes a batter to rise when liquid and heat are added. We actually had an interesting experience with these muffins, my team didn’t put baking powder into our muffin batter- it started as an accident but turned out to be a learning experience. As you can see in my pictures, the muffins that lack baking powder, are pale- almost no browning o...
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