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DAILY BITES
The Most Interesting Cocktails All In One Place

As mentioned in past articles, Broward County is experiencing a renaissance when it comes to dining options. While you can still munch away at patty melts at the numerous diners that are comparatively absent just south of County Line Road and throw back a Budweiser at one of countless dive bars, more sophisticated dining and drinking options have begun to sprout up rivaling those found in South Beach sans the sub-par service and huge price tags. SAIA, at the B Ocean Hotel on Fort Lauderdale Beach, previously noted as a contender in Fort Lauderdale’s emerging fine dining scene for its impeccable interpretations of Asian-inspired seafood dishes and sushi (read review here), has just introduced a new cocktail menu this past weekend that is one of the most well thought-out and innovative that I’ve seen in quite some time - more on par with mixologists’ creations found in New York City than anything previously sipped in South Florida.

HOW-TO
Coq Au Vin A La Peruana
One rainy, unemployed afternoon a few years ago, I was wanting to make the French dish, Coq au Vin (chicken in wine sauce) after having received Julia Child’s “Mastering the Art of French Cooking” as a birthday present, but I didn't have all of the ingredients required, nor the funds to procure them. I did, however, have a few Peruvian seasonings in my kitchen, so I decided to make a sort of hybrid of the French dish using some Peruvian ingredients and cooking methods. The result is a dish that is thorougly Peruvian in flavor, but still retains the elegance of the traditional French stew. Instead of using a roux or beurre manié to thicken the sauce (both are butter and flour mixtures used often in French cuisine), I used ground roasted peanuts, which originated in Peru. This method is common in Peruvian cuisine to thicken stews and sauces and also imparts a mild earthiness to whatever it is applied.