MSC was successful in launching two new ships in 2021—MSC Seashore and MSC Virtuosa—giving cruise-goers 19 vessels to now choose from. And that number is expected to increase to 23 by 2025.

“Alongside our aggressive growth, we have a strong commitment to the environment,” says Rubén Rodríguez, USA president of MSC Cruises. “We are working toward a more sustainable future with a commitment to reach net carbon neutral operations by 2050.”

When it comes to U.S. cruising, MSC’s new homeport of Port Canaveral gives passengers easier access to popular destinations in the Bahamas and Caribbean. In addition, the line’s recently debuted private island, Ocean Cay MSC Marine Reserve, provides a bonus stop for its Caribbean itineraries—featuring 2 miles of white sandy beaches, numerous restaurants and bars, and other adventure-packed land and sea excursions exclusively for MSC passengers.

“We are also very excited that our newest ship, MSC Seashore, launched in August in the Mediterranean, will make her debut in Miami this November, offering our guests the most outdoor space of any MSC Cruises ship,” Rodríguez says.

MSC Seashore also will be equipped with next-generation health and safety technology; it’s the line’s first ship with “Safe Air” technology, which sanitizes all air with UV-C light technology, eliminating 99 percent of all viruses and bacteria.

Not to be outdone, Celebrity is bringing the newest luxury ship from its groundbreaking Edge series to South Florida in fall 2022. Celebrity Beyond (which launches next April) will sail her maiden Caribbean season from Port Everglades in Fort Lauderdale. Beyond features world-class amenities such as the Retreat, Celebrity’s resort-within-a-resort; as well as 30 restaurants, bars and lounges—among them, the new Le Voyage by Celebrity’s culinary ambassador and Michelin-starred chef, Daniel Boulud.

In all, nine award-winning Celebrity ships will sail during the 2022-23 Caribbean winter season—including the three Edge Series ships (Beyond, Apex and Edge). They will be joined by four ships (Celebrity Equinox, Celebrity Millennium, Celebrity Silhouette and Celebrity Summit) recently “revolutionized” as part of a multimillion-dollar fleet renovation program. The nine ships (including Celebrity Constellation and Celebrity Reflection) will sail to island destinations from Fort Lauderdale and Miami (as well as from Tampa or San Juan, Puerto Rico) connected to an array of four- to 11-night itineraries—including once-in-a-lifetime Panama Canal voyage.

Celebrity has added to its already five-star experience with an “always included” program that folds Wi-Fi, drinks and tips into a cruise purchase—as well as a “cruise with confidence” program that offers flexible cancellations and best-price guarantees.

All Aboard

Carnival, meanwhile, recently launched its newest ship, Mardi Gras, from PortMiami—becoming the first cruise ship in the Americas to be powered by nontoxic, eco-friendly liquefied natural gas. It’s also the first ship to feature a roller coaster, plus restaurant concepts by celebrity chef Emeril Lagasse, Food Network personality Guy Fieri and retired NBA star Shaquille O’Neal.

“Mardi Gras’ sister ship, Carnival Celebration, is set to debut from PortMiami in late 2022, coinciding with our 50th birthday festivities and operating weeklong cruises to the Caribbean and Bahamas,” says Vance Gulliksen, Carnival Cruises’ senior news desk manager.

Though the 18 months and change have been challenging, many in the industry agree that the lessons learned will lead cruise lines to create even better experiences for passengers.

“We’ve learned a great deal about the loyalty and dedication of our guests, employees and partners,” Gulliksen notes. “They have been with us through thick and thin—we don’t know where we would be without them.”

Adds MSC’s Rodríguez: “Even prior to the pandemic, we have always focused on protecting the health and safety of our guests and crew. We adapted quickly because we already have this experience in what we do every day—it’s in our DNA.

“No other vacation right now offers the level of health and safety that a cruise offers, and these measures are in place to give guests the peace of mind they need to enjoy their vacation [and] to relax.”

The post Come Sail Away, Part 2 appeared first on Lifestyle Media Group.

Despite traveling with only 1,200 passengers on board—approximately 1,800 fewer than the vessel’s capacity of nearly 3,000—the Celebrity Cruises voyage marked a much-anticipated reboot after, perhaps, the most challenging period in the industry’s history.

“For the past 15 months, our conversations with friends and loved ones about seeing the world have been accompanied by the phrase ‘someday,’ ” noted Lisa Lutoff-Perlo, president and CEO of Celebrity Cruises (a subsidiary of Royal Caribbean), in a statement about the Edge’s June excursion. “I’m beyond proud and excited to say that day has arrived.”

Though the Celebrity Edge voyage signaled the resumption of large passenger ship sailing in the United States, MSC Cruises was the first major cruise line to return to the high sea in the COVID-19 era—MSC Grandiosa resumed Mediterranean cruising in August 2020.

“Very early on, we began working on how we could restart cruising in a safe and responsible way while also maintaining the richness of the cruise experience,” says Rubén Rodríguez, USA president of MSC Cruises. “It was important for us to look forward. We worked on developing a health and safety protocol that effectively set a standard for the industry and allowed us to become the first major cruise line back at sea.”

That approach has allowed MSC Cruises to sail continuously for the past year, with more than half of its fleet back at sea, safely hosting thousands of passengers worldwide. Among its ships operating in Florida waters, MSC Meraviglia has been sailing from Miami since early August 2021; meanwhile, MSC Divina has a new homeport in Port Canaveral (Brevard County) as of mid-September.

“We have sailed in Europe for more than a year through all different evolutions of the pandemic,” Rodríguez says. “Our experience shows that our [health and safety] protocol effectively mitigates risk [and allows us to] provide a safe and enjoyable cruise experience … through the ongoing evolution of the pandemic.

“The protocol was designed to be adaptable to the situation ashore,” he adds, “so when it is needed, we can strengthen our health and safety measures or relax them when it is possible to do so.”

Safety at Sea

After forming a panel of medical and public health experts, many of MSC Cruises’ protocols have set the standard for the cruise industry at large, including universal testing at embarkation, full vaccination and regular testing of crew, mask-wearing, enhanced sanitization and fresh air circulation in staterooms and public areas, among others. MSC also created a contingency response plan in the event of a COVID-19 case on board.

“An important decision we made for resuming cruises from the U.S., based on the data and knowledge we’d gathered over many months of sailing in Europe, was to maintain our practice of universal testing of all guests prior to embarkation, including fully vaccinated guests,” Rodríguez says. “We will continue to monitor the situation as it evolves and take decisions that prioritize the health and safety of our guests, crew and the communities we visit.”

Carnival Cruises, which returned to service in early July, has taken a similar approach. “The past months have been a learning process,” says Vance Gulliksen, Carnival Cruises’ senior news desk manager. “We have developed comprehensive procedures and protocols to operate safely, and the feedback from our guests has been nothing short of sensational. We fully expect this positive response to continue as ships gradually resume service.”

There are currently seven Carnival Cruises vessels in service, with that number expected to jump to 15 by October—more than half of its fleet, Gulliksen says.

“[Since returning], we’ve safely carried tens of thousands of guests who have enjoyed the vacation they have been so patiently waiting for,” he adds. “Our hopes and goals have always been the same—provide our guests with opportunities to relax and reconnect with their friends, families and loved ones.”

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But A-list connections aren’t the only reason that Amaris Jones is a celebrity in her own right.

Now a full-time chef and restaurateur, Jones (who’s in her “mid-40s”) has added to an already prodigious culinary/hospitality/entrepreneurial résumé with her latest kitchen venture—Chick’n Jones at Time Out Market Miami. The fried chicken restaurant, drawing raves along Miami Beach, is a showcase for Jones’ ability to elevate even the simplest soul food dish to gourmet heights.

It’s also another full-circle chapter in her remarkable career. Born in the outskirts of Philadelphia, Jones was thrust into the world of food before she could even walk.

“My father had one of the first Black storefront churches on South Street in Philly, and I remember watching the women cook these fabulous dinners in the basement of the church,” she says. “My mother was also an avid cook, so between home and the church, I was surrounded by food.”

As a young girl, some of Jones’ fondest memories are with her father, traveling across the United States as he attended church conferences and speaking engagements. “I was always inspired by the food we would eat on those trips,” she says. “I remember having blue corn grits for the first time in North Carolina, up in the Blue Ridge Mountains. Then there were the times we would travel to Texas and eat some of the best barbecue. I even remember being in Ohio and peeling live shrimp. If I think about it, I can still smell it.”

Though Jones was influenced by her experiences with food, she never pictured her passion as a career. In college, Jones felt that a creative major—radio, television, and film—would help open the door to another of her interests: lifestyle entertainment. But after graduating from Lincoln University in Pennsylvania, Jones switched gears once again—this time, as a real estate professional.

“I fell into property management at 22,” she says. “I had no idea what I was doing, but I loved it.” From there, she started selling real estate, managing buildings, and meeting as many people as possible. One of those contacts was the president of Sean Combs’ now-shuttered restaurant chain, Justin’s.

“To make a very long story short, he called me one day, some years later, and asked if I would be interested in managing Sean Combs’ new estate home in Miami Beach,” she explains.

She soon met other celebrities interested in hiring her to manage their properties, including Timbaland and former Miami Heat star Chris Bosh (and his wife, Adrienne). That led to the creation of Elite Home and Lifestyle Management in 2004, a business that, as the name suggests, provided clients with a variety of services—including event production, brand placements, strategic partnership development, and domestic staffing.

“Beyond the day-to-day management, what I quickly realized is their friends would come into town and ask me where to go and what to do,” she explains. “I felt like a personal concierge, which is what drove me to launch my own company.”

In between working for Combs and Timbaland, Jones turned her attention to another question she was often asked: Where in Miami can I go for the best soul food and live music?

“At the time, there weren’t many options; the exception was Jackson’s Soul Food, but the restaurant closed in the early afternoon,” she says. “So, I started having people over to my house, cooking them soul food and playing music.”

For months, friends encouraged Jones to open her own restaurant—and, in 2012, she finally did. In addition to managing celebrity properties through her company, Jones debuted South Street—named after her father’s church—in the Miami Design District, where she transformed her family’s age-old soul food recipes into a full-fledged menu. Her crispy fried chicken, mac and cheese, and sweet potato pie, coupled with live music, attracted a rotating list of celebrities (Lenny Kravitz), athletes (Lebron James), and local VIPs. Rap musician French Montana also frequented the restaurant, often ordering takeout for his friend, Rick Ross.

“It wasn’t long after that I got the call from Ross’ team about becoming his personal chef,” she says. Responsible for cooking healthy meals for breakfast, lunch and dinner, she helped Ross drop 80 pounds.

After she closed South Street and concluded her time with Ross, Jones kept busy with lifestyle management, personal chef opportunities, and soul food pop-ups at private estate mansions and high-profile Miami venues, including Soho Beach House and the Forge. She also was selected as the first American chef to participate in the Food for Diplomacy program by the Hollings Center; Jones flew to Istanbul, Turkey, to teach a class on the history of soul food and curate a dinner for global diplomats at Kadir Has University.

“Throughout this time, I kept thinking how there wasn’t an elevated fried chicken restaurant in Miami,” she says. “It was always something in the back of my head.”

Fast forward to the week leading up to the COVID-19 pandemic in mid-March 2020. Jones was just days away from committing to a space inside the Citadel food hall in Miami’s MiMo neighborhood, where she planned to launch the first iteration of her modern soul food restaurant, Chick’n Jones.

“Once the pandemic hit, I didn’t want to risk it and sign a lease,” she says. “So, I took that as my cue to wait.” Months later, Jones ultimately signed a six-month lease for Chick’n Jones at Time Out Market Miami in South Beach. It debuted in July.

One bite of her signature hot-honey crispy chicken sandwich topped with southern slaw, and you’ll understand how she’s hooked some of the biggest celebrities in the world with her cooking. Other menu highlights include spiced loaded fries, chicken and waffles, and grilled green tomatoes finished off with crispy shallots.

As for what’s next, Jones says she’s just getting started.

“The goal is to open Chick’n Jones all over the country and the world with a group of investors,” she says. “Right now, it’s all about proving the concept.”

Photos by James Woodley

The post Good for the Soul appeared first on Lifestyle Media Group.

Though barely out of high school, Elan Savir believed he had something to prove to his family and friends: The native of Israel, who was raised mostly in New York and South Florida, could and would find success in Miami. And he would do it with a sense of style.

“When I was 18, I started working in clothing stores,” Savir says. “At that time [the late 1980s], everyone who I knew that was successful was involved in the fashion industry. To me, success equaled a clothing company. I always had a good eye, and I wanted to make something out of myself.

“[Back then], Miami was a huge fashion hub. There were many factories and fabric mills. Pursuing this industry [and launching a business in Miami] felt very natural to me.”

Inspired by his future father-in-law—who operated a string of successful boutiques in Hollywood Beach, creating clothing and bathing suits for the business—Savir started by thrifting for used jeans and other fabrics. He would then color, cut and stitch the pieces together into edgy denim creations and 1990s-style club dresses. Once finished, he would pack up the trunk of his car and drive up and down the Florida coast to sell his designs.

As his work evolved, the industry took notice.

“Everyone thought I knew what I was doing,” he says. “No one realized that I was actually just starting out.”

It was the beginning of one of the longest-running and most beloved fashion acts in South Florida. In 1991, Savir launched Elan, his namesake company for women’s clothing that, initially, focused exclusively on designing and producing an annual line of resort wear. Three decades later, Elan (shopelan.com) has transformed into a contemporary, year-round line—not to mention, a family affair.

Savir, along with his wife, Galit, and three daughters (Leah, Sarah, and Senaya), as well as more than 150 employees, all have a hand in bringing collections for every season—fall, winter, spring, summer and resort—to the masses. No matter the time of year, there are consistent and flattering threads of comfort and confidence that run through collections designed for the “adventurous fashionista.”

“About 12 years ago, we started to make the transition into ready-to-wear collections,” he says. “We started with a fall line, which helped to open up a new client base for us. It was natural to expand to spring, summer, and winter, with resort being our fifth component.”

Headquartered in Miami, Elan is one of the last remaining businesses that still designs, cuts and sews under one roof. Outside of South Florida, his products are sold in boutiques worldwide; They’re also featured in Nordstrom, Bloomingdale’s, Dillard’s, and Everything But Water, among other major stores. Elan also produces designs for private-label companies, which then take the clothing and sell it under their own name.

“We don’t just make clothes and sell them,” he explains. “We want to build our brand because people want to buy a lifestyle—they’re not just buying the actual clothes.”

Though his company has successfully expanded from resort wear—which includes one collection a year—into seasonal ready-to-wear, Savir is still learning to adapt to the fashion industry’s constant evolution. “The business is challenging without actual challenges,” he says. “You have to reinvent yourself every season, year over year. You’re only as good as your last line.”

That’s why he and Galit—who also works as a designer for the company—remain “very hands-on” all these years later. “We are involved in every item and fitting. Everything that comes out in our collections has been through us.”

When the COVID-19 pandemic crippled industries worldwide in early 2020, the couple did what they do best: reinvented Elan once again, this time, in the virtual world.

“We always wanted to launch an e-commerce business, and COVID really sped up that process for us,” he says. “We now have a full website featuring our most recent collections. My daughters are heavily involved with that side of the business, bringing a new energy that we haven’t had before.”

The company also did its part to assist front-line workers during the early days of the pandemic, converting its factory to make masks; Elan donated more than 40,000 masks to Memorial Healthcare System.

As the world continues its transition back to a new normal, the Elan team is working diligently on designing a year’s worth of clothing. This month, they’re expected to unveil their spring and summer 2022 collections.

“[But] my favorite will always be resort,” he says. “It’s where I started, and what we’re most known for.”

Profile photos by Eduardo Schneider

The post What’s in a Name? appeared first on Lifestyle Media Group.

Rooted in tradition, the recipe was first discovered more than 2,000 years ago, and it’s remained largely unchanged ever since. Originating among Peru’s Moche civilization—which used fermented citrus juice to marinate seafood instead of heat—the dish later spread to other coastal communities in Mexico, Ecuador, Chile and Colombia.

The result? Though the fundamentals of the recipe are the same, there is something inherently unique in every ceviche recipe found across the world.

In this online version of our print feature in the July issue, esteemed local chefs Richard Sandoval and Javier Narvaez offer preparation tips—and ceviche recipes

Final cut: “The technique for making great ceviche has a lot to do with one’s knife skills and textures—how finely is the onion minced, how nicely is the fish chopped,” explains chef/restauranteur Richard Sandoval, who owns and operates 45 restaurants around the world, including Toro Latin Kitchen in Dania Beach. “You’re effectively building a very simple but, complex, bite, and you don’t want any of the individual flavors to overpower one another.”

Finding the right cure: Just as important as the fish, ceviche revolves around the curing process. The acidity of fresh, hand-squeezed lime juice starts the denaturation process of curing the fish or seafood, Sandoval says. “Besides using the freshest ingredients possible, it’s important to not overmarinate your protein,” he says. “The acids can change the texture of the protein completely.” Marinading times can vary depending on the type of fish and thickness of the slice; consult a recipe based on the protein you’re using.

Feel the heat: “Chili peppers bring different levels of heat to build the flavor profile,” Sandoval says, “and ají paste introduces a slightly sweet and smoky depth to the dish.”

Walking the tightrope: “You always want to make sure that your flavor is well-balanced, because too much of any ingredient will throw off the dish,” recommends Javier Narvaez, executive chef/partner at Pisco y Nazca (with locations in Doral and Kendall). “[I’d also say] a must-have is ají limo—the right amount will make your ceviche stand out above the rest. Also, onions. Always make sure you add them at the end to keep it crunchy.” (Narvaez’s favorite ceviche at Pisco y Nazca is the Ceviche Callejero. “It combines the flavor of two of our leche de tigres with rocoto peppers, aji limo and a variety of seafood—topped off with plantain chips and fried cancha.”)

Ceviche Recipes

Sandoval and Narvaez provided ingredients only for their ceviche dishes; specific measurements are to taste, and amounts can be adjusted.

Aji Amarillo Tuna Ceviche (left insert photo)

Courtesy of Richard Sandoval

Raw, fresh tuna

Yellow bell peppers

Celery

Garlic

Cilantro

Lime juice

Habanero

Yellow ají paste

Fresno chili pepper

Orange juice

Mango purée

Red onions

Cucumber

Serrano chili, thinly sliced

Salt, to taste

Preparation: Create a yellow leche de tigre by blending celery, garlic, cilantro, lime juice, habanero, yellow bell pepper, yellow ají paste, Fresno chili pepper, orange juice and mango puree. Pour into bottom of dish, and place tuna on top of the leche de tigre. Top with thinly sliced serrano chili, cucumber, onion, cilantro and salt to taste.

Ceviche Callejero (top main photo)

Courtesy of Javier Narvaez

Poached Squid

Poached Shrimp

Ceviche fish

Octopus

Seasoned salt

Minced ají limo

Lime juice

Rocoto paste

Leche de tigre cremoso

Leche de tigre tradicional 

Red onions

Cilantro

Cancha

Plantain chips

Preparation: In small mixing bowl, add portioned fish and seafood and all other ingredients, except for the cancha and plantain chips. Mix well for 5 seconds. Transfer mix into a desired goblet/bowl. Garnish with cancha and large pinch of plantain chips placed in the center of goblet/bowl.

The post Viva Ceviche! appeared first on Lifestyle Media Group.

The mastermind behind the South Beach Wine and Food Festival lives by a simple motto. “It’s not where you start,” says Lee Brian Schrager. “It’s where you finish.”

The saying rings especially true for him amid the twists and turns of a global pandemic—and its impact on the multiday event that typically draws celebrities, culinary stars and attendees from coast to coast. Despite the uncertainty surrounding the past 15 months, Schrager and his team have worked behind the scenes to stage an experience that can adhere to health guidelines and still celebrate a benchmark year for the festival—its 20th anniversary.

Originally set for the last weekend of February, the four-day event (instead of five days) is now slated for this week (May 20-23).

“Postponing the festival by [several] months enables us to better execute the safest and best possible experience,” Schrager explains. “We’re also able to maximize the impact we have for our charitable partner, the Chaplin School of Hospitality & Tourism Management at FIU, and the local community.”

Since the festival’s launch with Schrager at the helm two decades ago, it has raised more than $30 million for Florida International University’s Chaplin School, a significant feat for someone who went into it without a plan.

“When we started to develop the festival idea, we just jumped into it,” he says. “There was never a five- or 10-year plan. It’s just something that happened—and continues to happen every year.”

Schrager likens it to seeing a child reach adulthood. “In a way, it’s hard to see us turn 20,” he says. “It’s like a kid turning 20, watching that kid grow and make some mistakes, fix those mistakes, and continue on. Now, the festival has taken on a life of its own, like a child respected and appreciated by everyone around them.”

When Schrager was young, he worked at a Winn-Dixie in Sunrise, sweeping floors and scraping gum off the floor. Born in Long Island, he developed an interest in food and hospitality, which led him to attend the Culinary Institute of America in Hyde Park, New York. Later, he accepted a job delivering midnight room-service meals at the Bahia Mar Hotel in Fort Lauderdale.

Around his 40th birthday, Schrager craved a professional change. By that point, he had worked his way up to vice president of food and beverage at InterContinental Hotels Group, a conglomerate of nearly 6,000 hotels in over 100 countries. Little did he realize his career was just getting started.

He cold-wrote a letter to Wayne Chaplin, who ran Southern Wine & Spirits (now Southern Glazer), one of the biggest liquor distribution companies in the country, pitching himself to run the company’s media and community relations. Schrager was hired in the early 2000s; today, he serves as the senior vice president of communications and corporate social responsibility at Southern Glazer’s Wine & Spirits.

Schrager lives in Coral Gables with his partner, Ricardo Restrepo, a pediatric radiologist, and their two dogs, Charlie and Stanley (nicknamed the Browns). Their home—a French country-inspired chateau built in 1924—became a hotspot during the height of COVID-19, serving as the site of Schrager’s charitable bake sales; he launched them last spring and summer as a way to raise money for restaurants when indoor dining went dark.

“My heart breaks for every restaurant and every bar in this country,” Schrager says. “That’s why finding a way to host SOBEWFF in 2021 was so important to us. It’s such a tough industry to make money on a good day. It became close to impossible [during the pandemic restrictions].”

Shining a light on the industry also is one of the reasons why Schrager launched the festival. When he was first hired at Southern, the company hosted an annual food and wine fundraising event at FIU—the one-day Florida Extravaganza—which raised about $30,000 and drew about 1,000 people. He knew it could be done better. The question was, how?

“When I came to Southern, there was no thought of creating the festival,” he explains. “But just about a year into my job, I had this idea to move their event to a tent on South Beach, and that’s when everything changed.”

In its first year, 2002, his revamped three-day festival drew roughly seven times the number of people that attended the prior year’s event. Schrager’s sprawling, star-powered event was off and running. The event later encompassed five days, expanded into Fort Lauderdale and Palm Beach—and, by 2019, draw a combined 65,000 attendees (at more than 100 events combined).

In foodie circles, the event has become known for its healthy mix of walkaround tasting events from morning till night, intimate dinners with celebrity chefs, cooking classes and other educational seminars, food-driven activities (think yoga and brunch) and more recently, afterparties with music festival-like entertainment under the stars.

“My goal is to support an industry that’s been broken across the world, helping other events launch across the country too,” Schrager says. “[We also want to] make sure we can deliver a festival that’s safe and secure for everyone attending, including our sponsors, talent, and consumers.

“No matter how it happens, the festival will look different because of [COVID], but our message will be the same—eat, drink and educate. The industry is looking to us to see how this can be done. If we do it correctly, it’s going to be a game-changer for the hospitality world.”

The post Father of the Festival appeared first on Lifestyle Media Group.

Standing four stories tall, the 150,000-square-foot food hall, which cost more than $60 million to build, is poised to make waves in South Florida when it debuts this spring. Featuring more than 25 local and regional eateries with rotating art and culture activations, it will shatter records as the first food hall in Delray Beach, the largest food hall in Florida, and one of the biggest food halls ever created in America.

“We will be putting Florida’s food culture on the map,” says Jordana Jarjura, president and general counsel of Menin Development, creators of Delray Beach Market. “We’ve worked hard to analyze and forecast what Delray Beach locals were missing and what our friends from around Florida and the country would love. [Then we] placed it all within this single destination.”

Though Delray Beach Market will become the largest food hall, it isn’t the first to break ground in South Florida. 1-800-Lucky in Miami’s Wynwood Arts District, which opened in late 2017, was the first of its kind to debut in the tri-county area, bringing various pan-Asian concepts under one roof and centered around a communal bar and entertainment space.

An onslaught of similar food halls appeared in the three years since, including Time Out Market Miami, Lincoln Eatery in Miami Beach, Sistrunk Marketplace and Brewery in Fort Lauderdale, the Wharf in downtown Miami and Fort Lauderdale, and Grandview Public Market in West Palm Beach, among others. With each food hall that opens, local communities are introduced to chefs and restaurants who might not have had an opportunity to otherwise open a physical space.

“What’s really special is that [food halls including the Lincoln Eatery] give local, first-time business owners a platform,” says Alan Roth, operations manager at The Lincoln Eatery. “Most of the restaurant owners are mom-and-pop shops looking to achieve their dreams of opening a restaurant. Each tenant has a story to tell.”

Despite the COVID-19 pandemic, food halls are in it for the long haul, adapting to ever-changing restrictions as the hospitality industry navigates the “new normal.”

“It took us about four years to get Time Out Market Miami up and running [it debuted in May 2019],” explains CEO Didier Souillat. “When COVID-19 hit, our market chefs weren’t responsible [the way that owners of stand-alone restaurants are]. That’s the simplicity of the food hall model—all chefs have to do is invest in the training. If they’re successful, we’re successful, but it eliminates a lot of the risk on them. Thanks to our understanding landlord, we will be able to reopen very, very soon.”

The proliferation of food halls in recent years, Souillat adds, is a clear indication that customers want more than just a meal. “It’s not just about the food. It’s the experience of food with a cultural element … an all-in-one experience with the chefs at the center.”

The philosophy of experience-driven dining rings true for most food halls, says Jarjura from Menin Development

“[This is a] new local epicenter for Delray,” she says of Delray Beach Market, “a place to experience a wide array of culturally diverse food options, congregate with family and friends, and immerse yourself into the surrounding art. The goal is that every time you visit the market, there will be something else for you to see or try—a community epicenter of art, entertainment, and food.”

The goal for Delray Beach Market is to serve as a physical homage to the Delray Beach experience, where creative food incubators will focus on local cuisine paired with other perks like a robust beverage program, curated art and food exhibitions, and entertainment programming—think live music, cooking classes, and celebrity activations.

The Market features large murals and sculptures amid 60,000-square-feet of dining space, along with indoor and outdoor seating areas, dedicated takeout and pick-up spots, and numerous bars, including one centered around craft beer and another featuring craft cocktails. Food highlights include: Sorella’s, an artisanal pasta house led by chef Jimmy Everett; Bona Bona, an “Instagram-able” ice cream shop; Tekka Bar, specializing in safe and sushi; and Tiffin Box, an Indian concept.

“We’re also partnering with local schools to provide internship opportunities, as well as hosting complimentary charity and community events,” Jarjura says. “This is far more than a food hall. The Delray Beach Market will be a center of opportunity and community for Delray Beach.”

As South Florida continues to deal with the ramifications of COVID-19, Delray Beach Market, as well as all of the other area food halls, have had to make significant adjustments.

“When COVID-19 hit, we took time to reevaluate some of the interior market opportunities to ensure success and instill an added sense of safety,” Jarjura says. “We made the decision to eliminate seven vendor stations to pave [the] way for spacing between tenants and interior dining. We also increased our outdoor dining and seating areas.”

Other COVID-19 design measures include touchless bathroom fixtures, collapsible “nanowalls” for open-air spaces, and an enhanced air filter AC system.

In Miami Beach, Souillat is ready to “leave behind the fear factor that has been with us for the past year.”
“It’s time to bring back the fun factor,” he says. “Food halls are generally very big spaces with high ceilings, so I think between that and bringing back a reduced number of concepts to start, we can recreate the community feel without the risks of, say, a smaller restaurant.”

As Delray Beach Market readies to join Time Out Market Miami and South Florida’s other food halls, Jarjura looks forward to welcoming the millions who visit Delray Beach and surrounding areas every year as well as providing opportunities for locals.

“During a time where much of our economy was devastated due to COVID-19, we were able to employ hundreds of individuals for the construction and for the anticipated opening,” she says.

“We will also be creating over 200 permanent jobs while providing the opportunity to mom-and-pop restaurants that would otherwise not be able to have their own destination or afford traditional Atlantic Avenue rent.

“Some of our chefs come from food trucks or special events or restaurants whose businesses were devastated by the [pandemic] closures and capacity regulations,” she adds. “We are proud that Delray Beach Market gives them the opportunity for a second chance.”

The post Hall for One appeared first on Lifestyle Media Group.

Fireman Derek’s Bake Shop

2818 N. Miami Ave., Wynwood; 3435 Main Highway, Coconut Grove

Red alert: Love comes in all edible shapes and sizes at Fireman Derek’s, the brainchild of fireman-turned-baker Derek Kaplan (all recipes, the business boasts, are “tested and approved” by actual firefighters). A Nutella stuffed cookie, for example, involves homemade chocolate chip cookie dough pressed into the bottom of a heart-shaped cake pan, layered with Nutella, and then sealed with another layer of cookie dough; it’s then baked until crisp on the outside and gooey in the center. 

But the real red-letter pleasures this month all have a common thread. There’s the store’s flagship Red Velvet Cake, a silky, Southern-style treat slathered with homemade cream cheese frosting; the Nutella Red Velvet Cake, which includes homemade Nutella buttercream frosting, a chocolate drip shell, and hazelnut Piroulines; and the Red Velvet Cheesecake (featured image), with Oreo cookie crust and chunks of Fireman Derek’s red velvet cake swirled into cheesecake filling, topped with red velvet cake crumble, and white chocolate sauce.

Contact: 786.703.3623 (Wynwood); 786.502.2396 (Coconut Grove)

Frohzen

151 NE 41st St., Suite 137, Miami

Red alert: This whimsical ice cream shop concept is the first solo project by executive pastry chef Salvatore Martone, a native of Naples, Italy and a longtime protégé of the late award-winning French chef and restaurateur Joël Robuchon. 

Customers should expect to see their share of red amid the house-made ice creams and sorbets inside the store at Paradise Plaza in the Design District. The Red Velvet Ice Cream Cupcake is scooped into a waffle cone and topped with chocolate cookie crumbles, cream cheese soft serve frosting, and festive, shiny sprinkles. For a fancier treat, there’s a Red Velvet Ice Cream Cake, made from the same ice cream as the cupcake and decorated with pink, purple, and fuchsia frosting and sprinkles. 

And, no, this isn’t your garden-variety ice cream. Martone, whose work with Robuchon included overseeing the dessert programs at 10 restaurants across the country (including Le Jardinier in Miami) was a James Beard Award nominee as Best Pastry Chef in 2015.

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Pubbelly Sushi, which recently celebrated its 10-year anniversary, is finally launching Sunday brunch (featured image) at all locations, including Aventura and Downtown Dadeland. Guests

can indulge in six new sweet and savory flavor combinations curated by José Mendín, the five-time James Beard Foundation Award-nominated chef and owner of Pubbelly.

Kicking off the new menu is an iconic old favorite, the N.E. Lobster Roll ($14), which was part of the 2011 opening menu and will now have a permanent place at brunch. Other dishes range in complexity and creativity, like the Onsen Tamago Shakshuka ($16), Mendín’s take on the traditional Middle Eastern breakfast dish, which includes soft-baked eggs in a homemade tomato-anticucho sauce; the Korean Chicken & Waffles ($22), a spin on one of the Southern classics, but with kimchee slaw and honey-chili-garlic glaze; and the PBS Crispy Lox ($16; pictured left), arroz pegao (crispy rice) squares topped with slices of Pubbelly’s cured salmon, schmeered with a goat’s milk-infused cream cheese, and garnished with traditional lox and bagel toppings. 

New pastries have been developed by Maria Orantes, Pubbelly Sushi’s resident pastry chef.  Among them, the Japanese Cotton Cheesecake ($6); Yuzu Key Lime Cinnamon Roll ($5) with a blend of five spices, ginger and citrus; and Spiced Coconut Blondie ($5) topped with toasted coconut shavings and drizzled white chocolate.

It wouldn’t be brunch without cocktails, which is why Pubbelly is behind a few new drink options including the Tropical Sake Mimosa ($13), made with pineapple and passion fruit purees with sake and sparkling rosé; Drunken Café con Leche ($14), with Nigori sake, heavy cream, and espresso; Sangria Flights ($18), served with tropical, lychee, and watermelon flavors; and a bloody mary ($16; pictured right) made with house sake, fresh lemon juice, and Clamato. 

“We’ve been wanting to launch brunch at Pubbelly Sushi for a long time, but I wanted to be sure that we created a menu that honored and amplified the simplicity that comes with brunch dishes,” according to Mendín. “Brunch also represents so much of what the Pubbelly brand stands for—it’s synonymous with food that is craveable and comforting, and it’s an experience that is social, energetic and fun. We took all these elements and gave them the Pubbelly treatment of excellence and innovation.”

For Pubbelly Sushi devotees who believe no trip to the restaurant is complete without a Butter Krab Roll, the regular full menu also will be available. Brunch is served every Sunday from 11:30 a.m. to 4 p.m.

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Since October 2020, Downtown Doral expanded its alfresco dining options (following all safety regulations and guidelines), starting with the closure of its famed Main Street to traffic so restaurants could expand their outdoor dining options into the street. By increasing the outdoor dining space, the restaurants—including Dragonfly Izakaya & Fish Market, Bulla Gastrobar, and Bachour Doral—can continue their vibrant way of life in the safest way possible. The Doral location of Antonio Bachour’s restaurant/bakery concept, by the way, features the world-class pastry chef’s renowned macarons, bonbons, and petits gateux (think tarts, brownies, and mousse-filled cakes) for those who need to satisfy a sweet tooth in sophisticated style.

To offer entertainment and keep visitors coming back for more in a safe and convenient way, Downtown Doral has launched temporary art installations. Highlights include night/day bubble art by local artist Haiiileen (pictured), and a mural by Chalk and Brush Design. 

The highly anticipated Doral Yard is finally open, bringing a curated selection of food and drink, entertainment, and exciting activities to Downtown Doral. Similar to the now-shuttered version in Wynwood, the Doral Yard includes an eclectic line-up of culinary vendors, such as Della Bowls, Pokekai, Un Pollo, and Santo Dulce. In addition, the Yard features a rotating schedule of live music, including weekly jazz, as well as other community-driven events, including margarita night, outdoor workouts, and professional dance performances.

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