tag:blogger.com,1999:blog-4050061788136367817Sun, 27 Dec 2009 18:22:03 +0000Learning global ecentric cusine at luxury hotels... I cook nostalgic food for my family & friends at home... I, the Foodie Fool... adventures through this culinary world with passion to please paletes along the way. I invite you to take a look into my gastronomic world on this journey on me becoming The Red Chef. What's a Red Chef? Culinary + Registered Dietician + Psychology= YOU GUEST!http://joaff.blogspot.com/Info@GoRedChef.com (Chef Maika)Blogger145125tag:blogger.com,1999:blog-4050061788136367817.post-6243217838921878654Mon, 28 Dec 2009 12:50:00 +00002009-12-27T12:57:10.603-05:00W Hotel: Soleabake shopThis dish is all about celebrating the simple Apple. And twisting it with with the taste of fall.Pain in the but to make...the Apple Brioche. Warm rich brioche bread turned into a dessert when it is stuffed with cinnamon sweeten apples, a ginger bread like doughnut served hot and dropped into pure sugar, and the apple sorbet topped with a crispy homemade apple chip. The whole thing comes togetherhttp://joaff.blogspot.com/2009/12/apple-delight.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-6322590869198366126Sun, 27 Dec 2009 17:30:00 +00002009-12-27T12:47:54.757-05:00W Hotel: Soleabake shop This was a very fun cake to see Chef Antonio Bachour make. If I haven't introduced him in the past, he is the Executive Pastry Chef at the W Hotel on South Beach. Chef is "No Mickey Mouse" his favorite saying. Basically meeting, this isn't kid play. A professional who takes his job seriously. The inspiration for this cake was taken from the pastry world, and from the little sesame street http://joaff.blogspot.com/2009/12/say-happy-birthday.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-7438042023000638472Wed, 23 Dec 2009 12:52:00 +00002009-12-23T07:52:00.336-05:00W Hotel: Soleabake shoplol...still workin' on my "ugly" cake. However! The cake is the most moist cake you'll ever taste. I tweaked this baby so much, now it's perfect! Now...I just gotta...you know...learn to freakin' decorate a cake! Still learning...one day...I'll get it :)http://joaff.blogspot.com/2009/12/my-very-own-red-velvet.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-6930278355914904853Sat, 19 Dec 2009 12:51:00 +00002009-12-19T07:51:00.120-05:00W Hotel: Soleaappetizers and entrees Chef Micheal Gilligan's Raviolis...is what I call them. They were at the Conrad and now at the W Hotel. Ground wild mushrooms honored with slices of whole truffles mushrooms on top. Cooked in a Sage Demi Sauce. Such a classic!http://joaff.blogspot.com/2009/12/ravioli-in-making.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-2994563621601940816Wed, 16 Dec 2009 12:49:00 +00002009-12-16T07:49:00.262-05:00W Hotel: Soleabake shop A special lady's Brunch Baby Shower :) These are our famous Cheesecake Lollipops! The background is the bar, I love the hotel for it's modern art displays, they are actually Aby Rosen's (W owner) personal collection.Yum! Yum! Of course this had to come out late, you will never know when a "certain" guests stay at our hotel that same month...sorry...I respect their privacy. This was the http://joaff.blogspot.com/2009/12/vip-baby-shower.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-1444884828112165851Sat, 12 Dec 2009 12:47:00 +00002009-12-12T22:09:09.958-05:00W Hotel: Soleabake shopIt's awesome how Chef was able to deconstruct the original Carrot Cake. Here it is served with candied Carrot slices, carrot syrup, cream cheese sorbet, raisin soaked in rum and a molten carrot cake.http://joaff.blogspot.com/2009/09/carrot-is-good-for-you.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-5902834868792810524Sat, 05 Dec 2009 12:48:00 +00002009-12-12T22:11:32.234-05:00W Hotel: Soleabake shop So simple, so sweet, perfect for a queen. Chocolate tarts, white chocolate mousse, fresh raspberries, chocolate mouse quenells and real gold :)http://joaff.blogspot.com/2009/12/chocolate-for-queen.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-5536460697154405890Tue, 24 Nov 2009 12:46:00 +00002009-11-24T07:46:00.366-05:00This dessert special was pretty good, but it closely reminds me of a breakfast item..i guess because of the blueberries and the fact it looks close to a muffin. But can you believe, this cake is made with yogurt? Greek yogurt to be exact...I would love to do more research on alternative ingredients in baking goods.http://joaff.blogspot.com/2009/11/yogurt-here.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-2192236685086775042Sun, 22 Nov 2009 12:45:00 +00002009-11-22T07:45:00.308-05:00W Hotel: Soleabake shopGosh, I hope one day, with all this training that my cakes come out looking as cool as this one! Still have alot to learn!http://joaff.blogspot.com/2009/11/starting-to-love-cake-decorating.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-2334975638978672065Wed, 18 Nov 2009 12:44:00 +00002009-11-18T07:44:00.281-05:00W Hotel: Soleabake shopThese cute macaroons. Hey, this little babies are sooooo tough to make. Umph! Look how innocent they look..ughhh! Don't let looks deceive you!http://joaff.blogspot.com/2009/11/pretty-in-pink.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-671061589945754221Tue, 17 Nov 2009 12:00:00 +00002009-11-17T07:00:06.351-05:00W Hotel: Soleaappetizers and entreesThis was taken off the menu. But this was the Mezza Dish. It consisted of course the traditional dips...babaganoush, hummus and cumber yogurt sauce. And served with crisp pita bread and fresh lavash cracker. That us in the bakery make our selves. This is a pain, but I love the end result...and so does Solea love it!http://joaff.blogspot.com/2009/11/mediterranean-mezza-w-love.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-2959589015072797943Mon, 16 Nov 2009 12:05:00 +00002009-11-16T10:38:19.169-05:00W Hotel: Soleabake shopThis is my favorite bread to munch on almost everyday I work. Guilty! I don't stop there, I tuck a little bit of fresh sliced prosciutto in the bread that I still from the pizza guy :)http://joaff.blogspot.com/2009/11/feta-cheese-olive-bread.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-5415040546528439816Sat, 14 Nov 2009 12:00:00 +00002009-11-14T22:13:44.672-05:00W Hotel: Soleadietician diaryappetizers and entreesMe becoming a Registered Dietitian, there are some habit I will have to kick, and of course it won't be easy, but as my health professor told us in class...if you are doing 80% of what you preach and your are supposed to be doing, that is a good start. I've decided, it's time to buy my bike. It's time to remove my self from the temptation of fast food. It is time to eat more whole foods and http://joaff.blogspot.com/2009/11/simple-salmonsooooo-sweet.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-8949506398339540373Thu, 12 Nov 2009 00:23:00 +00002009-11-11T19:20:42.291-05:00W Hotel: Soleaappetizers and entreesTo me, this is a cute appetizer...something very light and fresh. Drizzled with a light citrus vinaigrette. Poached Lobster and a simple salad of roasted tomatoes...that were roasted for like hours at the lowest temperature in the oven! And then it's mixed with micro greens...which are minitures greens.http://joaff.blogspot.com/2009/01/lobster-crudo.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-1697669240800184721Wed, 04 Nov 2009 12:49:00 +00002009-11-04T07:49:00.321-05:00W Hotel: Soleaappetizers and entreesThis is my favorite salad. Fresh ingredients with a simple dressing made of red wine vinegar and Extra Virgin Olive Oil. Seasoned with Salt and Pepper...that's it! Especially with me trying' to be health conscious now, this is a great start. Of course, I don't get to eat it at the restaurant...lol. But making this for guest, is a great thing, to know you are doing' something right. Plus, http://joaff.blogspot.com/2009/11/so-original-but-so-delicious-greek.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-82836824481973673Sun, 01 Nov 2009 12:48:00 +00002009-11-01T07:48:00.484-05:00W Hotel: Soleaappetizers and entreesThis is already a dinner classic at the W Hotel on South beach. Beef TarTare with a fresh quail egg that we crack open and place on top. Then we serve it with five condiments, capers, piquillo peppers, fresh minced garlic, chives and diced shallots.http://joaff.blogspot.com/2009/11/beef-tartare.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-6093500989044641237Sat, 31 Oct 2009 14:48:00 +00002009-10-30T13:42:51.030-04:00W Hotel: Soleaappetizers and entreesThese are so simple, yet Delicious! The Soy Sesame Sauce comforting to me, since i do like Asian Ingredients and it's simplicity is great, because it's so light and stick to basic ingredients.http://joaff.blogspot.com/2009/07/tuna-tacos.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-3832474133500572883Tue, 22 Sep 2009 15:46:00 +00002009-09-22T11:50:22.235-04:00dietician diaryI'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 http://joaff.blogspot.com/2009/09/sugar-addict.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-550163185168066233Tue, 22 Sep 2009 14:46:00 +00002009-09-22T10:46:00.190-04:00W Hotel: Soleaappetizers and entreesTuna 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.http://joaff.blogspot.com/2009/09/tuna-tartare.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-275869757650875663Sun, 20 Sep 2009 14:40:00 +00002009-09-20T10:40:00.112-04:00W Hotel: Soleaappetizers and entreesbake shopCooked 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 http://joaff.blogspot.com/2009/09/fresh-crisp-flatbread-at-w-hotel-south.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-6887617254281810132Fri, 18 Sep 2009 14:37:00 +00002009-09-18T10:37:00.499-04:00W Hotel: Soleaappetizers and entrees 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.http://joaff.blogspot.com/2009/09/salmon-carpaccio-w-hotel-south-beach.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-7288009597163407664Wed, 16 Sep 2009 14:32:00 +00002009-09-16T10:32:00.304-04:00W Hotel: SoleaCan 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.http://joaff.blogspot.com/2009/09/where-am-i.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-7873244666147815479Mon, 14 Sep 2009 14:31:00 +00002009-09-14T10:31:00.267-04:00W Hotel: Soleabake shop 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.http://joaff.blogspot.com/2009/09/petite-five-with-amazing-lollipop.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-7019873017302181436Sat, 12 Sep 2009 14:30:00 +00002009-09-12T10:30:00.223-04:00W Hotel: Soleabake shopI 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 http://joaff.blogspot.com/2009/09/goat-cheese-cheesecake-oh-yeah.htmlInfo@GoRedChef.com (Chef Maika)0tag:blogger.com,1999:blog-4050061788136367817.post-5942501976586728224Thu, 10 Sep 2009 14:27:00 +00002009-09-10T10:27:00.235-04:00bake shop 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.http://joaff.blogspot.com/2009/09/comforting-flan.htmlInfo@GoRedChef.com (Chef Maika)0