Chef Giuseppe Galazzi
Born in Ferrara, Italy, Chef Giuseppe “Beppe” Galazzi developed his culinary passion from his grandfather, a chef, and began his pursuit of the culinary arts at the age of 14. Heavily influenced by his teachers at the Culinary Institute in Ferrara, Galazzi’s curiosity about food grew into the skill with which he now executes every dish. Chef Galazzi attributes his unique style to his love for traveling, absorbing recipes from various cultures and transforming them into his own creations using local and organic ingredients.
Roasted Red Peppers Coconut PurÉe
2 whole red peppers
1/2 cup coconut milk
Sliced cherry tomatoes
1.Using metal tongs, roast the red peppers over an open flame to char the outsides. Place them in a bowl, cover with plastic wrap, and allow to sit for 15 to 20 minutes. Once they are cool enough to handle, peel the skins off of the peppers, remove the seeds, and set aside.
2.In a small saucepan, heat the coconut milk up just short of boiling.
3.Place the peppers in a blender, add half of the coconut milk, cover, and blend. Check consistency and add the remaining coconut milk, if desired.
4.Use as a sauce for the black bean and farro cakes. Garnish with sliced cherry tomatoes.
Serves 4.
New and Notable in the City Beautiful
Fiola
Fiola Miami is Fabio and Maria Trabocchi’s first restaurant venture outside of Washington, D.C., and it’s the Michelin-starred Fiola’s second location. The restaurant serves contemporary takes on classic Italian cuisine. Fiola’s 8,000-bottle wine cellar is accompanied by a curated mixology and bar program. The restaurant’s interior evokes an old-world meets new-world style and is located in the historic 1515 Sunset Building.
House of Per’La
Paul Massard and Chris Nolte of Per’La Specialty Roasters and Giorgio Rapicavoli of Eating House fame recently opened House of Per’La coffee shop, a culinary-driven coffeehouse just off Ponce de Leon Boulevard in the heart of Coral Gables. Serving cold-brew coffees and an eclectic mix of desserts, pastries, and more, this new spot in the former location of Café Curuba is already developing a fanatical local following.
Caja Caliente
Caja Caliente brings a ‘tropical y tranquilo’ vibe to Coral Gables. Home of the famous Original Cuban tacos chef/owner Monica ‘Mika” Leon brings fresh, family recipes to the City. 808 Ponce de Leon.
Bachour
Renowned pastry chef Antonio Bachour brings his instagram worthy desserts to Coral Gables in a stunning, 5,000 square foot eatery and workshop space. The menu is Contemporary American, and features a full-line of viennoiserie, egg-based dishes, tartines, sandwiches and salads as well as Bachour’s petite-gateux, macarons and bonbons. Serving breakfast, lunch and weekend brunch, the open concept space is also a hub for culinary professionals to perfect their craft, by attending 2 and 3 day workshops with Bachour, who was named Best Pastry Chef 2018. Bachour is located on the ground floor at 2020 Salzedo.
Ad Lib
Ad Lib features an all-star culinary team with a focus on modern-American cuisine, rooted in authenticity. Award-Winning Chef/Partner Norman Van Aken and two-time James Beard finalist Executive Pastry Chef Hedy Goldsmith, both Miami natives, will lead the charge to create a special neighborhood gathering place, bringing together locals and visitors alike. Ad Lib will deliver an elevated, yet approachable menu, and dishes will reflect a sophisticated playfulness coupled with a thoughtful approach to responsibly sourced meats, local produce, and wild-caught fish and seafood.
Rodilla
This Madrid, Spain–based sandwich chain is opening its first U.S. outlet on the Miracle Mile this spring. Long known in Spain as an excellent place for fast-casual dining, Rodilla will bring a new level of style and sophistication to the downtown café scene.
If you’re looking for a fun night full of sangrias, cured meats, and tapas, Bulla (pronounced Boo-ya) is the place to go. This Spanish gastrobar is known for its amazing food, chill atmosphere, and super friendly service. Their drinks are also on point.
Start your exploration of Spanish cuisine with white sangrias. Made with white wine, blueberries, strawberries, and blackberries, they are sweet and refreshing—everything you want from a sangria.
Pair your drink with a tray of mixed cured cheeses and pan con tomate. Executive Sous Chef Felix Plasencia recommends Jamón Serrano (Fermin Serrano ham, aged 18 months), Lomo Ibérico (cured Iberian pork loin), Idiazábal cheese (firm sheep’s milk, lightly smoked, from the Basque country), and Manchego cheese (three-month-aged sheep’s milk). The cheese tray is served with membrillo (a sweet fruit-and-honey jam), walnuts, and cubed pieces of ciabatta bread.
Be sure to try their signature dish, the Huevos Bulla: a jumbo organic fried egg served over homemade potato chips, Serrano ham, and potato foam with drizzled truffle oil. The perfectly fried egg, crunchy potatoes, and creamy sauce taste amazing. If you are a fried egg lover, this is a must.
Ensalada de Pulpo
16 ounces octopus, pre-cooked
8 ounces heirloom tomato (yellow/dark red colors, diced 3/4-inch cubes)
8 ounces Roma Tomato (diced 3/4-inch cubes)
16 ounces European cucumber (diced 3/4-inch cubes)
2 ounces red onion (fine julienne)
4 ounces extra virgin olive oil
8 ounces lemon juice (fresh)
8 teaspoons dried oregano
4 teaspoons kosher salt
28 croutons
Maldon sea salt
Fresh black pepper (ground)
Olive oil
1.Place the cooked octopus on a hot grill until slightly charred. (Tip: Octopus should be just slightly charred; do not overcook.)
2.Remove from the grill and slice into 1/2-inch pieces. Reserve for plating.
3.Add tomatoes, cucumbers, onions, olive oil, lime juice, oregano, and kosher salt in a small mixing bowl. Toss until everything is evenly coated.
4.Add the croutons and toss one more time.
5.Add the salad mixture to a serving bowl. (Plating tip: Pile high by building a base