What is better than cheese and crackers with friends on a sunny afternoon?

Fruits and olives, beautiful cheeses and fresh whole grain bread and crackers take this afternoon snack to a whole new level!

Fresh ripe papaya taste like honey and sunshine!

These crackers are melt in your mouth fantastic. So much flavor in wholesome ingredients makes this guilt-free snacking at it’s best.

Lesley Stowe, Raincoast Crisps are my new favorite cracker!

These are unique, delicisious and worth the trouble to find!

These photos with the sun streaming in bring back memories of great conversation and joy with friends.

Fine dining does not have to be complicated.

Some of my finest culinary moments have been born of the simplest ingredients!

Don’t forget to put the love into it to get the most of your food and friends!

WISH at The Hotel
801 Collins Avenue
Miami Beach, Florida

A recipient of the Mobil Travel Guide Four-Star Award 2001-2009, The Hotel’s romantic indoor/outdoor restaurant, Wish, also boasts a prestigious AAA Four Diamond rating.

Wish’s interior d�cor by fashion designer Todd Oldham is both exotic and cozy, while the exterior boasts a magical, tropical garden setting that is without a doubt, one of the most romantic al fresco dining areas in South Florida. The “Inner Garden” also evokes the lush outdoors with lush, tropical plants surrounding a delightfully intimate indoor dining area.

The Spire Bar & Lounge is an exquisite Miami setting for pre- or after-dinner drinks. Hotel guests, as well as visitors to Wish are invited to this rooftop setting to take in the memorable ocean and city views, the perfect backdrop for a round of neon-colored electronic cocktails, Wish’s signature drink. Open Thursday – Sunday, the lounge also offers a special menu of Wish dishes.

Glow in the dark menus are not only novel but completely practical!

We wined and dined like royalty on a long weekend in Miami “Sex and the City” style!

The four of us gathered to celebrate Lizzette’s birthday…and we did so like rock stars!

The atmoshere is amazing and the meal was impeccable.

Our favorite foodie ordered for us and did a superb job!

Dining under the stars was a treat beyond belief for winter weary Mid-Westerners!

Our server was not only gorgeous but also knowledgable and complicit in our efforts to surprise Lizzette with champagne and desserts!

Glow in the dark cocktails! Need I say more?!

The birthday girl with her birthday cocktail!

Black Bean and avocado spread.

CHARRED ARTICHOKE SALAD
Watercress, Mint, Fresno Chili, Garlic, Parmesan Cheese, Balsamic Vinaigrette

HAMACHI SASHIMI
Pickled Peppadew Peppers, Pineapple, Charred Scallions, Crispy Cardamom Couscous

POACHED SEAFOOD
Vannamei Shrimp, Mussels, Cockles, Calamari, White Corn Polenta, Tomato Salsa, Oregano

WISH SALAD
Endive, Radish, Cucumber, Cashews, Ginger-Lime Dressing

GRILLED MAINE LOBSTER TAIL
Locally Grown Pea Tendrils, Basil, Garlic, Ginger, Dried Finger Chilies, Lemon?Coriander Crema, Pineapple-Jicama Salsa

GARLIC-GINGER CRUSTED COD
Napa Cabbage, Rice Noodles, Fresno Chile, Shitake Mushrooms, Cilantro, Scallions, Macerated Limes

Edamame-Sweet Potato Hash

A plate full of desserts…..ALL of them!

It is no exaggeration to say that these are the best Mai Tais of all time…ever!

With spring and summer right around the corner you may be looking for a special cocktail to celebrate the season!

To quote the creator, “This elixir is to be consummed in Miami, poolside!”

With special friends, I might add!

But if you aren’t in Miami and don’t have special friends, you certainly will be feeling the magic if you make this cocktail!

The recipe:

8 oz dark Gosling’s Rum

12 oz light Mount Gay Rum

4 oz Cointreau or Triple Sec

4 oz almond syrup

8 oz fresh squeezed orange juice

8 oz pineapple juice

4 oz freshly squeezed lime juice

Just a splash of Heering Cherry Liqueur

4 oz Key Lime soda if you want

Lots of ice!

Fiddle with the rums. Add more if neccessary to taste.

Michelle Bernstein chef/owner of Sra. Martinez and Michy’s in Miami was kind enough to spend some time with us at Sra. Martinez.

Bernstein was previously a co-host of the Food Network series Melting Pot and was once in a battle on Iron Chef America versus Bobby Flay, from which she emerged victorious. She has since appeared on numerous shows, including as a guest judge on Top Chef.

Going over the menu was serious business. The birthday girl ordered for all of us…she’s a pro!

Beautiful and simple. The most delicious olive oil and warm bread…some of the best bread all weekend.

Long Stem Chokes, Lemon-Coriander Dipping sauce was fantastic; crispy, flavorful and delicious!

I had my doubts about the raisin bread with Manchego. I was pleasantly surprised. The best combination ever.

The bread and cheese were irresistable.

Yellowfin tuna and this amazing Cuban toast. Something like a savory doughnut is the best way that I could describe this incredible dish.

Crispy Eggplant Miel, Sea Salt. Tasty! Delightful and addictive!

Ciabatta, Fresh Tomato, L�Estornell . Crazy great! Michelle can get the most amazing flavor from the simplest of foods.

The cauliflower steak with Marcona almonds and raisins…..Inspired! I have a whole new love for cauliflower!

Of course, there was dessert! Bannana, ice cream, Churros, chocolate sauce; Girl Heaven!

The chocolate sauce was spicy and creamy. The churros were fried to perfection.

This was one of the most memorable and wonderful dining experiences of all time.

It was the friends, the love and Michelle Bernstein’s genius.

A perfect storm for a perfect night!

Spacca Napoli on West Sunnyside in Chicago is the home of beautiful fresh ingredients, bufala mozzarella and huge wood burning pizza ovens.

“Spaccanapoli” is the old quarter and heart of Naples, Italy.
Naples is famed as the birthplace of pizza.

Mesculin greens with a light balsamic dressing.

The special today; mozzarella bufala with olive oil and sea salt.

This didn’t last very long and it worth the trip for the cheese alone!

Pizza is wood fired and thin crust.

Fresh ingrediants and light sauce create a heavenly balance of flavors.

Lunch at Abigail’s in Ravinia, Ill was a treat on a cold but sunny day.

Nicoise salad is the best ever with slices of rare seared tuna.

Olives, capers and tender greens served room temperature….so important!

The grilled shrimp salad was the special that day and was delicious with horseradish dressing.

More crispy greens!

Someone had to order the chicken sandwich with basil alioli and fresh tomato jam!

Crispy flatbread with hard pungent cheeses was light and tasty!

The secret to this recipe is the Martha Stewart Perfect Pie Crust.

You may not have a pre made crust on hand but you most certainly have flour, butter and water!

The recipe is so easy and so delicious you’ll have a fresh homemade pie in no time.

This recipe makes two crusts. Freeze one for a quickie treat later!

Makes 1 double-crust for a 9-inch pie

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water

Method

1.Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.

2.It is very important to work the pastry as little as possible. Don’t overhandle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.

3.Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.

4.If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.

5.Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.

6.Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.

7.Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.

Roll out the crust.

Make it look pretty.

As for the filling I just used what I had on hand and got fancy!

I created layers by mixing some whipped cream with some pudding but you could just as easily do a layer of pudding; I used instant chocolate, and whipped cream; I made my own!

Whipped cream.

First layer of chocolate pudding.

Mix some whipped cream with chocolate pudding for a special layer of creamy yumminess!

I dusted with cocoa for effect!

Fun for two!

This easy, yummy dip can be whipped up just minutes before guests arrive and served warm with crusty bread or crackers.

This has become my new favorite dish to take to friends or to serve at parties.

Ingredients:

2 cans lump crab
1 8 oz package of cream cheese
1 cup mayonaise
1 cup sour cream
1 cup shredded cheddar cheese
1 chopped yellow or red pepper
5-6 chopped green onions
1 1/2 tsp cayenne pepper
1 tsp or to taste garlic salt

Mix the ingredients well and top with some extra shredded cheese.

Bake in the oven at 350 degrees for 15-20 minutes.

Serve warm with bread or crackers.

The Truffle Pig in Steamboat Springs Colorado was a great find.

Chef Ezra Duker has a light touch and sharp palette.

The flavors do not get lost or overpowered by each other.

This gorgeous grilled cheese with Gruyere and Cheddar Cheeses on Sourdough Bread with Tomato Bisque and Field Greens was probably the best I had ever had.

The bread was crispy and buttery and the bisque had a hint of BBQ sauce.

I had to order the Truffle Fries! Light and crispy; fried in Truffle oil with parmesan cheese. Fantastic.

Beautiful Dark Chocolate Cheesecake with Grand Marnier Orange Peel and fresh whipped cream was too tempting to pass up.

The Truffle Pig is a treasure.

From fine dinning to elegant apres ski ambiance it is a must see for foodies!

The FEVE in Oberlin Oh should be on your list of places to have brunch!

Insanely good strawberry cheesecake pancakes! Two cakes with homemade cheesecake chunks and fresh strawberry compote.

The chili rellenos scramble is roasted pablanos, quesso fresco, mama Maria’s salsa, mexican white onion and avocado served with yukon golds, salad and bread.

The brunch menu changes weekly! There is always a nice surprise at the Feve.