[VIDEO] Brunch on These Stout-Battered Apple Fritters

Pastry sous chef Trew Sterling whipped up a batch of warm, cinnamon-sugary apple fritters for me to try a couple days ago. It was only fair after he sent me a text message with a photo of this scrumptious new creation going in the Sweet section of this Sunday’s brunch menu.  Apples are heading into their prime in the north this time of year — Hedy loves Pink Lady and Braeburn — and the pastry team uses Granny Smiths here because they are easy for us to get and hold up well, especially when heated.  Watch this short demo starring Trew, co-pastry sous chef Amy Kalinowski, the Goldmember herself, and yours truly as taste-tester… And come to brunch this Sunday to try these, two per order ($6,) served with salted caramel sauce. Ova the edge, I tell you!  Don’t forget to check our events page, which is recently updated; Hedy is hitting the road for events in New York, Chicago, and Los Angeles over the next couple of months, and you may want to be there!

Watch Michael Guest Judge Sunday on The Great Food Truck Race Season Finale with Host Tyler Florence

Quiet on the set!

He’s a “a razor sharp, hand forged tool” according to host Tyler Florence, and you can watch Michael on Food Network this Sunday at 9pm/8c as The Great Food Truck Race rolls into Miami for its Season 2 Finale. We are bound to secrecy on the Lime Truck Vs. Hodge Podge outcome under penalty of said razor sharp, hand forged tool, but we did snag some non-spoiler behind-the-scenes photos at June’s “EPIC” shoot which we can share now to whet your appetite.  We’ll also live tweet the episode on Sunday with Tyler and the gang, so join us with #thegreatfoodtruckrace hashtag.

[UPDATED] Pass the Breadfruit Crumpet (and the Peanut Butter & Seagrape Jelly Linzertorte,) Please!

A pienormous feast, the sweet ending to August's BBQ Edition Farm-to-Table Dinner.

Update: Oops, they did it again! Click here for behind-the-scenes photos courtesy manager Beth Clarke in Grand Cayman.

Get ready, y’all.  September 24 is MGFD Grand Cayman’s Sixth Farm-to-Table Dinner. And no, I won’t be attending this one either.

By Jackie Sayet

The scenario usually goes something like this:  Folks get together monthly on a Caribbean island to feast family-style on the freshest of freshest local ingredients, tell me (us) about it beforehand, and then share every mouthwatering last detail of the gluttonous aftermath, usually in a medley of photos like one evidenced above.  Am I bitter? Nah…  Needing a cold shower maybe? Perhaps a plane ticket?  (Tell us how you really feel, Jackie!)

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Harry’s Jam

One of several original illustrations for Harry's Pizzeria, this one inspired by its namesake drummer, by graphic design intern Junior Narvaez.

It’s a sunny Sunday morning in August, as we park on a quiet, shaded street in the neighborhood off the northern perimeter of South Beach’s Bayshore Golf Course.  We’re here to visit Harry Schwartz at home and record him on the drums. He finally got that set he wanted last year, complete with a rad new room with what I’m guessing is his sisters’ favorite accent — black eggcrate foam insulation, with floor-to-ceiling green strips forming the letter “H.”

Harry’s eight now, and like most kids his age, he’s into Coldplay, LMFAO, Lupe Fiasco, Nicki Minaj, B.O.B, and Eminem.  Like his dad, Harry’s got natural talent and an affinity for music. He started drumming when he was two years old and hasn’t stopped since.

“I was playing on the seat, or like the shelf with my hands,” he shares.

He’s been taking lessons for a few months now, and is just starting on jazz beats. I ask if he thinks his dad will choose a similar playlist to MGFD’s for Harry’s Pizzeria.

“I think. But he should put something different. Like pop or hip hop. But he can do jazz too. Some hip hop, some jazz… Are they doing stuff to the restaurant already?  I wanna go…. Can I see it?”

Suffice to say he’s not the first in this family to be creatively curious.  Harry has since visited the space, and, with imagination swirling, I’m sure has scoped out just the right spot for his future band to rock out. But would he rather be a rockstar or a chef?  He smiles.

“Both!”