Sugar Addict...

I'm working on my Nutrition Science Degree. And of course, on this journey, there are a few things that I am going to need to work on... One of those things, is of course my sugar intake! How can I be a Professional Registered Dietitian without following what I preach? So I will as well, take you on this journey as I try to change my eating habit....

This is a video that I found yesterday on YouTube.com.

Tuna Tartare

Tuna Tartare, yup, can't get enough of it. I would say, this has to be the first restaurant in all that I worked at, that I've been so excited of the food. I guess, cuz it's traditional food, but more on the healthy side, and they all have a unique twist. And of course my co-workers make it awesome to be there.

Fresh & Crisp Flatbread at W Hotel South Beach.

Cooked before your eyes, and a huge 500 degree dome stone oven.

It was awesome I told them to put everything on mine. I had a chorizo, serrano ham, black Spanish olives, bell pepper and roasted tomato flatbread. Later one of the chefs made another for himself, this time it was with goat cheese and bell peppers.

It doesn't matter which way you have it, the food is so fresh, it's just amazing to your palette.

You can't miss out on something like this. Plus making the pizza dough itself was a great learning experience. I've done pizza dough before, but this was a totally different recipe, and much easier as well, but gives an amazing texture after cooked. It's so crispy!

I really am loving working the the W Hotel in South Beach, I've learned so much in the past few weeks, as if I was in a fast track class. Hey, experience is where you learn, really learn!

(Wanna make your own flatbread? Check out my old blog "Flatbread in the Making!". Just go down the side panels on your right and find "Read by Category" and click on "dough")

Salmon Carpaccio: W Hotel South Beach

I love sushi, but this is a twist. Mediterranean style! Thinly sliced salmon drizzled with a sesame soy type dressing...I'm not gonna lie. When i tasted the dressing, as simple as it can be, it was very well balanced. The mache really matches the delicate fish.

Where Am I?

Can you guess?
Are you getting warmer?

Beautiful huh? This is right outside of the W Hotel South Beach, their patio area. It's so relaxing just by looking at it. But you would have to be there to feel the warmth of the scenery all around you. This is a great place to relax, with secluded spots. No one can bug you. Plus the beach is walking distance and of course, the great restaurants, like Solea...hint hint, is a couple of feets away. Sigh...I just had a major spa moment. lol.

Petite Five, with an Amazing Lollipop :)

On this dish, Chef loves to combine different elements of a theme. Here you have little treats from cookies, to cakes to cheesecake and chocolate to indulge.

Goat Cheese Cheesecake? Oh Yeah!

I was surprised to taste this, but it wasn't bad at all! The goat cheese distinct flavor was definitely there, but it was calmed down by the sweetness of the combination of the traditional cream cheese, sugar and vanilla of course! It was served with White Peach Sorbet, macerated bing cherries and sliced sweeten peaches. The quenelle is a goat cheese mouse, we've recently changed it, now includes the creaminess of marscapoine.

Comforting Flan

This has to be my number one item on the dessert menu at Solea. The traditional flan. So rich, creamy, but not over powering. Plus it's a pleasure to have Cava Sparkling Wine to go along. The little Gelee cubes are filled with it and real vanilla beans.

Cake Please

Chef Antonio, decorated this cake. I'm still in the learning process. He does it like there is nothing to it...lol. My many attempts show me I definitely need more practice, maybe I'm just a perfectionist...who knows!