Eat Venezuelan Arepas on Thursday, June 20 at Amara at Paraiso for #WorldRefugeeDay

A big part of what it means to live in Miami is that home and homeland aren’t one and the same.  We are a city of transplants acutely aware of the power of food culture to create a sense of belonging and serve as a conduit for understanding each other’s differences — a source of hope and connection.  It is in this spirit at Amara at Paraiso where we celebrate the many flavors of Latin America that we enthusiastically join Andrew Zimmern’s Coalition of Culinary Thought Leaders and inaugural World Refugee Day restaurant fundraiser on Thursday, June 20… with Venezuela Arepas!

Andrew visited Amara last summer for an episode of the Zimmern List and enjoyed Chef’s fresh approach to many of the iconic Latin American dishes that have found their way to Miami thanks to refugees and immigrants alike.  As the crisis in Venezuela hits particularly close to home, we felt it was high time to celebrate one of its delicious specialties on the menu.  100% of the proceeds of Amara’s arepa specials on June 20th during lunch AND dinner will go to International Rescue Committee’s efforts to respond to the world’s worst humanitarian crises, helping to restore health, safety, education, economic wellbeing and power to people devastated by conflict and disaster.

Unlike its neighbor Colombia, which incorporates mozzarella-style cheese directly into the masa or white cornmeal-based dough, Venezuela is known for splitting and stuffing its arepas with anything from simple ‘queso de mano’ or cheese of the hand, a fresh creamy-tasting mozzarella-like cheese, to the decadent avocado-chicken mixture called Reina Pepiada.  Chef Paley will offer three varieties each for $10 and available as a sampler for $28 including, Guayanés Cheese with fried plantain and avocado, Grilled Queso Blanco with chorizo, jalapeño and salsa criolla, and Pulled Chicken with grilled scallion and avocado dressing.

Managers Jason and Mirna can’t get enough arepa time!

On World Refugee Day, we will learn the official count of displaced people around the world from the United Nations. Says Andrew, “Sharing food is an incredibly unifying and intimate experience– it brings people together, inspires conversation and celebrates the diversity of all cultures– that makes the spaces we break bread in perfect for drawing attention to issues that often go unacknowledged.  Refugees and immigrants have made the biggest impact on America through food.  This day is about more than one heartbreaking statistic. It’s about the human stories and potential behind those numbers and spotlighting the contributions refugees can make when we embrace and welcome them into our communities.”

For more information visit rescue.org and follow Amara at Paraiso on IG where we will post a video of Chef Paley’s arepa-making adventures later this week!  What’s your favorite arepa filling?

 

Relax, Lunch Is a Breeze with Amara at Paraiso’s $20 2-Course Special

Chop chop!  A new way to relax for lunch begins now — quick and easy with a price that’s so right your shoulders will immediately release tension in concurrence.  Choose an appetizer and entrée in endless satisfying combinations from our $20 2 course prix fixe, and pass the brighter hours as expeditiously or leisurely as you desire.  It’s available when you need it most during the work week, Monday through Friday from 11:30am-3pm.  Here are some of our favorite pairs:

TIRADITO  candy-stripe beet, crispy rice, radishes, honeybell orange, serrano chile cucumber, agua chile + CHORIPAN crispy pork belly, chorizo, fried egg, salsa cruda

YUCCA CHEESE PUFFS parmesan, sea salt + WOOD GRILLED PORK COLLAR cilantro, green tomatillo salsa, toasted pumpkin seed, grilled lime.

SMOKED FISH DIP  vinaigrette, plantain chips + CHORIPAN crispy pork belly, chorizo, fried egg, salsa cruda

Click here for the full menu and here for reservations.

[Recipe] The Pre-Game Show: Ribs & Some Crunchy Sh*t for Super Bowl

Paley walks CBS 4 through three dishes from his Super Sunday menu.

Nothing is more satisfying than a sticky, juicy rib — the contrast of dark caramelized crust and just enough resistance in tender flesh before it gives freely off the bone is pure pleasure.  Chef Michael Paley grasps the concept with irresistible finesse. Hitting all the sweet spots of what you want from a game day plate, his special menu for Amara at Paraiso’s Super Bowl watch party has something everyone can sink their teeth into, especially the rib enthusiast. What’s the key to a great rack?

“Patience,” Paley says. “You can’t rush a rib.  The stages of cooking are really important to not just developing flavor but to get the texture right.  That’s really what distinguishes a good rib from great one.”

Paley joins Chef Schwartz to make Sticky Chimmi Pork Ribs, Grilled Jalapeño & Onion Dip, and Grilled Chicken Wings with CBS 4’s Lisa Petrillo.  The segments which taped yesterday will air on Digital Bite online Saturday and on Sunday morning’s CBS broadcast, also your network for the big game!  Tickets to Amara’s watch party get you access to the full menu at two food stations, two drinks to get you started and Super Bowl viewing throughout the restaurant and on the beach lounge.  Grab them here!  Ribs recipe is below — because Sunday is for relaxing and letting the chefs do the work.  And the clean up!

STICKY CHIMICHURRI PORK RIBS
with chayote squash slaw

Serves 4

2 ½ pounds pork ribs
¼ cup kosher salt
1 cup dry chimichurri spice (recipe follows)
1 pint guajillo chile marinade + 1 extra pint for basting on the grill (recipe follows)
3 chayote squash
1 thinly-shaved serrano chile
1 cup roughly chopped cilantro
2 tablespoons fresh squeezed lime juice
Kosher salt to taste
¼ cup extra virgin olive oil
2 limes, halved and grilled

Preheat oven to 275 degrees.

Rinse and dry the pork ribs, peel and discard the layer of skin under the bones. Liberally rub the with the salt and chimichurri spice. Brush on the guajillo chile marinade. Place the ribs on roasting rack uncovered in the 275 degree oven for 90 minutes or until nicely browned.
Remove ribs from oven and let them cool slightly.

Increase oven temperature to 325 degrees. Wrap the ribs individually in a layer of plastic wrap then aluminum foil. Return the ribs to the oven and cook a further 45 minutes to one hour, or until ribs are tender. Cool ribs completely until ready to finish on grill, or they will fall apart on the grill.

To finish, place the ribs on a medium high grill. Flip and baste every few minutes to develop a nice char. Meanwhile peel the chayote squash and cut out the core. Small chop the squash and in a small mixing bowl combine with serrano, cilantro, lime juice, salt to taste and olive oil. To serve, remove ribs from grill and spoon chayote slaw over the ribs. Serve with grilled lime.

GUAJILLO CHILE MARINADE

Makes 2 ½ quarts

8 cloves minced garlic
1 ¾ cup soy sauce
1 cup aji amarillo paste
1 cup freshly squeezed Lime juice
1 cup jarred aji panca paste
1 cup guajillo chile powder
1 cup Dijon mustard
1 cup ground cumin
3 tablespoons ground black pepper
½ cup Kosher salt
1 pint Grapeseed oil

Combine all in blender or food processor until smooth.

DRY CHIMICHURRI SPICE

Makes 1 cup

2 tablespoons dry Mexican oregano
2 tablespoons dry basil leaves
1 tablespoon dry parsley leaves
1 tablespoon dried thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon red pepper flake

Mix to combine.

Let’s Get It on Rosenhaus Sports! Announcing Amara at Paraiso’s Super Bowl Sunday Watch Party

Turnover? How about a Rosenhaus Sports takeover!  Every Sunday is super at Amara at Paraiso, especially February 3 when it becomes the sexiest sports bar in Miami to watch the big game with its most famous sports agency.  With viewing access inside with TVs throughout our main dining room and bar — and a big screen outside on our waterfront lounge and beach — relax, enjoy the big game and let us take care of the rest!

It all begins at 5PM.  Did we mention the special menu?

$50 all inclusive
2 drinks to get you started
Our game day menu off the
Wood Grill, including snacks!

On Every Table:
Bowl of Chile Lemon Pistachios

Station 1 (cold items):
Guacamole with Fried Totopos
Shrimp Ceviche
Jalapeno Smoked Onion dip with thick sliced potato chips
Smoked Lime Popcorn
Esquites
Grilled Vegetable Salad with salsa verde & fresh herbs

Station 2 (hot items)
Grilled Chicken Wings
Sticky Chimichurri Pork Ribs
Butifarra Hot Dogs
Meaty Beans w/ Farofa
Lamb Barbacoa Tacos

3101 NE 7th Ave
Miami, FL 33137
Tickets available here and at the door on the day of.
Availability is limited.
(305) 702-5528
Valet and street parking available.

Inspired by its idyllic bayside setting, Amara at Paraiso brings together bold Latin American flavors, coastal ingredients, and South Floridas diversity of food culture to create the quintessential Miami waterfront restaurant from environment to cuisine and vibe. Experience the dynamic energy, local ingredients, and natural beauty of Biscayne Bay that defines what living in Miami is all about.

Holiday Seasoned! Make Your Party Shine with Michael Schwartz Events

Make our restaurants & venues your home for the holidays with Michael Schwartz Events.

From customizable catering options for the home or office end-of-year bash, to more festive productions, James Beard Award winning chef Michael Schwartz and our event professionals make it genuinely special every time. Browse our portfolio of options below and contact director Lindsay Guidos at 786.708.6826 to get planning as soon as you’re ready. It’s never too early where the holidays are concerned!

For up to the minute examples of the team’s work in all facets of special events, like last night’s incredible waterfront wedding at Amara at Paraiso, visit the @michaelschwartzevents Instagram.