Friday, September 19, 2014

"P" is for Pink Passion & Pumpkin Spice Martini and you can find them both at Pavilion Grille

Hello Foodie Friends,

I was invited to participate on a Foodie Panel at Pavilion Grille in Boca Raton earlier this week to check out some new menu items, both food, cocktails and wine. While everything was good, there were a number of outstanding ones.

Pavilion Grille is one of South Florida's favorite restaurants and destination Venues for Dining, Dancing, Nightlife and Special Celebrations. They were rated for  "Best Food" on a Wedding Episode of the hit TCL show "Four Weddings" and has received many Five Star Reviews on Wedding and Special Occasion websites.

In honor of Breast Cancer awareness month, coming up in October, Pavilion Grille will feature this beautiful cocktail called Pink Passion. When you purchase this cocktail any time throughout the month of October, Pavilion Grille will donate a portion of the proceeds to the Breast Cancer Research Foundation!

October:
PINK PASSION
- Citrus vodka, Kinky Liqueur, pineapple juice, grenadine, garnish with strawberry


November:
PUMPKIN SPICE MARTINI
Autumn celebration!
- Vanilla vodka, Pumpkin Cream Liqueur, Kahlua, Butterscotch Schnapps,
crushed graham cracker rim topped with a cinnamon sprinkle

I can go on and on about how good this Pumpkin Spice Martini, but you're just going to have to wait until November when this special cocktail will be featured at Pavilion Grille and try it for yourself!

Dishes we sampled paired with Shaw Ross Imports wines:

Reds:
Char Roasted Ny Sirloin Au Poivre Spoons



Southern Crab Bisque Shooter

This Crab Bisque was REALLY good and the puff pastry was cleverly positioned to look like shrimp tails.


Lamb Shank



The lamb shank was tender and fell right off the bone and was very flavorful. It was infused with a jus reduction.


Grilled NY Sirloin

The NY Sirloin was seasoned and cooked perfectly. Topped with a Bourbon teriyaki drizzle.

Whites:
Seared Ahi Tuna and Sonoma Salad 



Blue Crab Cakes and Cedar Plank Salmon

The Blue Crab Cakes were very tasty and didn't contain a lot of filler, which is always a plus in my book! They came topped with a mangi & chili compote.

The Cedar Plank Salmon was very good and came basted in a citrus and honey glaze served with a side of brussels and quinoa.






Salmon Tartar on Wonton

Now these Salmon Tartar Wontons have only been available for their Private Parties and Catering menu, but they are getting such rave reviews, they are considering adding them as a permanent fixture on their regular menu. I don't blame them!

And for dessert...White & Dark Chocolate Mousse Cake


About the Chef:

Chef Mark Ostermeyer has been the Executive Chef at the Pavilion Grille in Boca Raton since 2007. His background spans the gamut from working in four star hotels, to catering and fine dining establishments. In the past seven years, the Pavilion Grille, under Chef Mark's direction, has grown to become one of the area’s premier dining and dancing venues and has become one of South Florida’s top catering venues.

With a career that spans several decades, Chef Mark’s culinary journey has taken him to St. Louis, Denver, Nashville, Philadelphia, Sannibel Island, Columbus,Ohio, and Cedar Rapids, Iowa where he became a local celebrity chef, with a weekly cooking segment on the CBS affiliate.He has cooked for three Presidents, the King and Queen of Norway, and numerous celebrities. As the Executive Chef at the TransWorld Dome in St. Louis, home of the St. Louis Rams, he planned and executed an elaborate presidential dinner for President Clinton.

Growing up, Chef Mark always had a passion for cooking. He enjoyed watching and learning to cook from his mother, who was an expert in the kitchen. When it came time to think about college, Chef Mark took a job as a cook at the local country club to help pay for expenses  and found he really enjoyed cooking. Once he realized he could make a living doing what he loved, he enrolled at the Culinary Institute of America in Hyde Park New York, widely considered to be the “Harvard” of cooking schools.

Chef Mark's culinary philosophy is based on the growing trend toward healthier lifestyles. He prefers to buy locally whenever possible, and relies on fresh, natural ingredients. Everything in his kitchen is made from scratch. What he likes the most about South Florida is the fact that the styles of cooking that are found here are unique and rooted in diversity. The influence of Cuban, Caribbean, Haitian, Latin American and South American culture is present everywhere in South Florida. Chef Mark is passionate about exploring the unique flavors, ingredients, techniques and trends that continue to emerge, adapting them to his own style of cuisine,

In addition to cooking, Chef Mark's passion has been to develop young chefs and to help them discover their own talents. "Passing along the knowledge I have accumulated over a lifetime and helping to bring along the next generation of chefs, is the most important legacy any chef can leave behind." He challenges his kitchen staff every day and is proud of the work they do. “I get a great deal of joy knowing my people continue to learn and are as passionate about what we do as I am.”

Pavilion Grille is located inside the all glass Stonegate Building on the corner of Dixie Highway and Yamato Rd. The large Atrium is filled with tropical fountains, walls of windows and a canopy-covered 2,000 sq ft dance floor with an amazing light system.

They are open for lunch and Happy Hour Tuesday through Fridays and dinner on Tuesday through Saturday, however, I suggest you check their on line calendar in advance for a list of their music schedule and also to be sure they are not closed for a private function before you head over there.

For more info, please visit their website: PavilionGrille.com. (561) 912-0000.

Until we eat again...
   I send you delicious wishes, xo

Denise

Wednesday, September 17, 2014

Madison's NY Grill & Bar in Boca Raton, FL


Photos courtesy of Shaina Wizov, Take a Bite Out of Boca
Hello Foodie Friends,
At the invite of friend and fellow food blogger Shaina Wizov of Take a Bite Out of Boca, we ventured off to try out Madison's, both for the very first time since their opening approximately 7 months ago - despite the sudden opening of the skies. We were thrilled to have found an open parking spot right up front and debated whether to use umbrellas or make a mad dash for it. Before we could even make that decision, a gentleman with two umbrellas came to my side of the car and held open one while I got out out and went around the car for Shaina with the other. Wow, I thought...we are definitely off to a great start. Service, definitely a good first impression!

Next, we were seated and our server Alex was there shortly after to greet us. He was a great server; genuine, professional, friendly, attentive but not overbearing. Shaina and I decided to try the grilled artichoke to start off with. I am not exaggerating when I say these were THE BEST grilled artichokes I have ever had. OK, they are the first ones I have technically had, but they were awesome! I had previously held the stuffed artichokes from this little Italian place in Surfside as the one to measure all others by, but this one at Madison's, OMG! I couldn't stop eating it, really! I would put this up against the stuffed kind any day of the week. Anyway, enough said...go and try it, you'll love it.
   Next up we had the seared sashimi tuna served with a sweet soy reduction and ginger. Another WOW! I have had my share of tuna, raw and seared, but never had I had it blackened to such perfection that it formed such a nicely seasoned crust around these beautiful pieces of sashimi.
Sweet Thai Chili Steak & Noodle Salad
Pineapple Coleslaw
Potato encrusted Grouper with sauteed carrots, hari covert and blue cheese crumbles 
Dessert: Sounds like "Galactic Bootie Call" lol, but is actually Galaktoboureko. This delicious pastry is made with a flaky crust filled with a custard cream base filling, topped with a honey cinnamon syrup.

Quinoa Caprese Salad
The Quinoa Caprese Salad, with fresh mozzarella, compari tomatoes, julienne basil and balsamic vinegar sounded unique so we tried it. I thought it was ok, but seemed to be a little dry for my taste, but once I added more balsamic vinegar to it, the flavors and textured were singing in harmony and became music to my mouth!



Madison's has a "Wine Down Tuesday" special where you can enjoy 1/2 off select bottles and 1/2 off select wines by the glass every Tuesday from 4pm - close, in the dining room only.
I'm told that new dishes are being added to the menu as well.

They have Happy Hour 7 days a week from 4pm - close!

They also have great deals for lunch with 10 items available for $10!!!

So, if you haven't yet been to Madison's, now is the time to check out this great BocaFoodFind. When you're there, ask for either George or Charles, two of Madison's outstanding Managers and let them know that your Foodie Friend, Denise Righetti sent ya!

You can check out Madison's online at madisonsnewyork.com and on Facebook.

Until we eat again...
  I send you delicious wishes, xo

Denise







Friday, September 12, 2014

Yakitori Sake House

Hello Foodie Friends,

I organized a tasting earlier this week for some of the local Concierge in the Boca area at Yakitori Sake House, located in Royal Palm Place, Downtown Boca Raton. We were the lucky "guinea pigs" that got to try the newest menu items being introduced on their menu new, launching soon. 

Sashimi salad - tuna, salmon, yellow tail & fresh mixed greens & tempura flakes, avocado, tomato, w/Chef's special sauce  (ponzu, kinchee, Japanese Grapefruit juice)
Shrimp shumai & seafood shumai - lobster, shrimp & scallop & paired w/cab.
All shumai is made w/rice and not flour. Good for gluten free diets

Fresh scallops, w/shiitake mushrooms & grilled tomato & ponzu sauce


Served w/ cold unfiltered sake 
Blue Crab Gyoza -
dumpling w/bus crab & cream cheese deep fried & set on avocado 

Yakitori -Chilean sea bass, Beef scallion, Shiitake mushroom 
Out of Control Roll: Salmon, tuna & yellow tail inside topped with avocado & caviar

Sexy Lady roll Spicy tuna wrapped w/avocado topped w/tuna, salmon, yellow tail & mango salsa 
                                           


 Fried Banana w/red bean ice cream

Everything was fantastic; the service, the food and of course the company. I highly recommend you head over to Yakitori to check them out, whether it's your first visit there or if it's been a while since your last visit. Ask for Tina and let her know that your foodie friend Denise sent ya!

 Looking for a great place to have Happy Hour? You'll find it at Yakitori! They are still offering their summer Happy Hour specials Mon - Fri from 3 - 7pm; Sat & Sun 12pm - 6:30pm; Fri & Sat 9:30pm - 12am. (HH may not be combined with any other offers). You'll find tantalizing appetizers from the kitchen, such as Spring Rolls for $3, Pork Gyoza $4, Lobster & Shrimp Shu Mai $6, Bang Bang Shrimp $7.  Sushi Appetizers for $7, such as Spicy Tuna Tartare, Salmon Jalapeno, Blue Crab Summer Wrap and Specialty rolls for $9, like Sex on the Moon, Spicy Mango Roll and Super Rainbow Roll. Perhaps you're thirsty for a great deal on cocktails? Beers start at $4, House wines at $4 and Sake at $6. A number of specialty cocktails like their Lychee Martini and Mango-rita are only $7 each.

Yakitori is located at 271 SE Mizner Blvd in Boca Raton. 561-544-0087 www.YakitoriBoca.com
and on Facebook: YakitoriSakeHouseBoca.

Until we eat again...
   I send you delicious wishes, xo

Denise

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Thursday, August 28, 2014

Tastemakers at Mizner Park presents Rock, Roll & Stroll



 Hello Foodie Friends,

I was invited back this year to preview the restaurants that will be participating in Mizner Park's signature annual event taking place this year on Wednesday, Sept 17th from 6 to 9:30pm. This year, Tastemakers at Mizner Park will be a one day event, rather than two, but promises to deliver an exceptional value not only on the night of the event, but VIP Dining Booklet holders will continue to receive special offers through Oct. 31st.

In case you have been living under a rock or are excused because A) you are either brand new to the area or B) you are reading this and don't live here...Tastemakers is a fabulous night of food, wine, cocktails and entertainment featuring an extraordinary collection of restaurants- a progressive food and cocktail tasting event that you won't want to miss! Of course, this being right up my alley, I'm always thrilled to get invited to these kind of preview events and share my experience with each of you.

ROCK...to the Shindig Band at the Gazebo and Amp'd at the Ampitheatre
ROLL...to each Tastemaker restaurant for great food & drink pairings
STROLL...to the Ampitheatre for craft beer samplings by SweetWater Brewers, New Belgium Brewery, Harpoon Brewery & Florida Beer Company.

This year we started our preview tour at Ruth's Chris Steak House, a new comer to this year's line up of Tastemakers.

Tasting: Mini seared Ahi Tuna, "perfectly complemented by Aspirated Sauce with hints of mustard & beer".
Ahi Tuna from Ruth's Chris Steak House
 Pairing: Raspberry Rosemary Cosmo: Absolute Raspberri, Cointreau, Lime & Cranberry Juices, muddled raspberries, rosemary

Raspberry Rosemary Cosmo at Ruth's Chris


Tasting: Crispy Duck Spring Rolls made with spicy veggies, soba noodles, pickled cucumbers and an Asian dipping sauce (Maple Bourbon Glaze)

Crispy Duck Spring Roll from Max's Grille



Pairing: Strawberry Saketini made with Stoli Vanilla Vodka, Tyku Sake & fresh strawberries
Strawberry Saketini at Max's Grille

Tasting: Eggplant Rollatini made with brazed eggplant stuffed with seasoned ricotta cheese with marinara, Parmesan & melted Mozzarella
Eggplant Rollatini from Villagio Restaurant


Acai Thini at Villagio Restaurant



Tasting: The A + A Roll made with hamachi, jalapeno, spicy tuna, crispy shallot, cilantro and avocado served with a garnish of shaved yellow beets (tip: they came this way just for the Tastemakers presentation, but you can request them if you are in the know)


The A+A Roll at Racks

Pairing:  Boca Lemonade made with Stoli Vodka, Tyku Lemonade

Boca Lemonade at Racks
 Tasting:  Pineapple Bacon Guacamole made with pineapple, hickory-smoked bacon & crumbled queso fresco
Pineapple Bacon Guacamole at Uncle Julio's & Julio's Gold Margarita

 
Sheperd's Pie & Guinness Mac & Cheese from Dubliner

Tasting:  Bahn mi Vietnamese baguette; slow cooked pulled pork, buttery spicy aioli, cilantro, pickled carrots, daikon and jalapeno
Bahn Mi from Kapow

Fresh Seasonal Crab Claws at Truluck's


Cava at Truluck's
Tasting: Cedar plank salmon; salmon roasted on cedar plank, served with red pepper lima beans, and Israeli Couscous cucumber fennel salad
Cedar Plank Salmon on a bed of Israeli Couscous at Tanzy

Pairing: Prickly Pear Sour Sop Margarita made with cactus fruit, Florida Guanabana, hand-squeezed lime, El Jimador Tequila Reposado 100%
Prickly Pear Sour Sop at Tanzy's

Tasting: Aki Poke Bowl made with marinated raw ahi and avocado, carrots, daikon radish, macadamia nuts and wontons
Ahi Poke Bowl at Yard House

Tasting: Beef Carpaccio with horseradish aioli, black truffle and homemade potato chips
Beef Carpaccio on homemade potato chip from Jazziz
Pairing: Blood Orange Cilantro Margarita

Blood Orange Cilantro Margarita from Jazziz

During the event, look for this official Tastemakers Stop Sign at each restaurant, snap a creative selfie at the stop sign and share it on Instagram #tastemiznerpark and on facebook /bocamag.

You can pick up your $30 VIP Dining Booklet right now from any of the above listed restaurants or online at www.miznerpark.com.

Until we eat again,
  I send you delicious wishes, xo

Denise

P.S. Don't forget to check out our new website: www.SavorOurCity.com and sign up to receive our newsletter for news on upcoming events and special offers.