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.