Tag Archives: Miami

The Latest Issue of PANACHE Is Here!

 

Cover- Issue December 2018

Sabrina Reynolds’ 2019 collection of leather handbags shines in our final issue of 2018! Read her rebirth story by Marshelle Haseley on page 17. Then island-hop with us to Grenada as we shine the spotlight on Belmont Estate- a true foodie’s paradise. Kaleidoscope makes a colourful splash back into the Jamaican market- learn more about their future plans for the vibrant island. Get wooed once more with Miami Temptations as you check out Choiselle’s new soursop oil infused face elixir; amazing holiday recipes and more!

Happy Holidays from #TEAMPANACHE!

Free Digital Edition: https://goo.gl/i1WH8e

Order Print Copies via Mag Cloud: https://goo.gl/qstmdr

Miami Spice: Farm-to-Table Destinations

Welcome to Miami, where farm-to-table cuisine means juicy heirloom tomatoes in the middle of winter, mangos, and jackfruit in the summer and fresh greens year-round. Here, chefs embrace the bounty of fruits and vegetables that flourish in South Miami-Dade’s agricultural district.

Coconut Ceviche Tacos at Plant Food & Wine in Wynwood
Coconut Ceviche Tacos at Plant Food & Wine in Wynwood

Paradise Farms was established roughly 18 years ago specializing in organic produce and edible flowers sold to restaurants. Located in the heart of Homestead, about 45 minutes south of Downtown Miami, the farm supplies many chefs and farmers markets with local fruits and vegetables, herbs, eggs, mushrooms, and other produce.

James Beard award winning chef Michael Schwartz in his herb garden

In Homestead, you can sample authentic tropical farm-to-table dining – and drinking – any time of the year at Schnebly Redland’s Winery & Brewery and its RedLander Restaurant helmed by Chef Dewey LoSasso, a lush, palmy outpost in South Dade. Your meal might include mahi-mahi ceviche and salad made with Malabar spinach or guava-basted chicken wings. Accompany your meal with avocado or passion fruit wine or a Big Rod coconut ale, all made on site at the winery.

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Bringing the Farm to Your Plate
James Beard Award-winning chef Michael Schwartz is credited with making fresh, local ingredients the star of the show when he opened Michael’s Genuine Food & Drink in Miami’s Design District in 2007.

Pineapple & Citrus salad at Essensia
Pineapple & Citrus salad at Essensia

Backyard Gardens
The pioneering farm-to-table restaurant, Essensia at The Palms Hotel & Spa, takes local love a step further. While they’ve relied on farmers like Teena’s Pride for heirloom tomatoes and other produce, they also grow their own herbs and vegetables in an organic garden behind their tiki bar. Thai basil, lemongrass, lemon balm, Cuban oregano, edible flowers and vegetables all find their way into recipes and cocktails on the menu.