For a truly cosmopolitan foodie, choosing the right venue for a dinner out can be a daunting task. Okay. Daunting might come across as drastic, but when someone’s palate follows a culinary trajectory that mirrors that of Magellan, it can be a little tough to find a restaurant that caters to every gastronomic desire. There is that great Korean joint, but you feel like having German, too. Gnocchi would be perfect, but could the kitchen top it off with some ropa vieja and maybe rustle up a mango lassi? Granted, most diners are content with just one cuisine at a time, but for those who like it all at once, Fort Lauderdale seems to offer just the place. A local favorite that has been almost secretly talked about and shared among Broward foodies since 2009, The Grateful Palate takes influences from across culinary traditions to bring diners a truly global dining experience. With a new cocktail list and new dishes that branch out further into the far reaches of the world’s kitchens, The Grateful Palate offers a delicious solution to the culinary cosmopolitan.
Chef Paula da Silva of 1500º in the Eden Roc has been one South Florida chef who has been on the forefront of the farm-to-table concept since the restaurant opened a few years ago. Bringing diners the freshest and most local products available, Chef Paula also has a way of blending these ingredients in ways that can sometimes surprise and at other times conjure memories of enjoying grandma’s (or abuela’s) comfort food. There always seems to be an innovative twist to everything she puts on the menu, and this innovation has garnered the attention of Esquire magazine in 2011, which named 1500º one of the best new restaurants in America that year. Ever since then, we have been enjoying some of her menu staples like a perfectly roasted half chicken, meltingly tender pork belly tacos, and perhaps one of the silkiest octopus tentacles to be had in Miami. Last month, Chef Paula introduced some new seasonal items to the menu that continue to demonstrate her ability to expertly source and prepare local produce, as well as showing off some new techniques and new ingredients.
One way to spice up an informal New Years Eve bash is to pass bite size dishes around for your guests to enjoy without ever having to put their drinks down. This simple crab cake dish is a great addition to any menu and quite easy to make. There is no excuse to deprive you or your friends from such a tasty bite! So, ring in the New Year with these mini crab cakes, you won’t be disappointed and neither will your guests.
8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
Some cheese and a deep fryer. What is there not to like about this magical mixture of ingredients? Ok, lets be honest; this is not the most healthy treat created by mankind. BUT every once in a while it's ok to fill your mouth with as many of these cheesy balls as you can handle. My girlfriend and I, well we decided that this New Year's, we will stuff ourselves with these tasty fried pieces of perfection.
About 5 cups vegetable oil
1 pound drained marinated bocconcini (small mozzarella balls), patted dry.