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Michael Mina Unveils STRIPSTEAK in Miami Beach

Michael Mina Unveils STRIPSTEAK in Miami Beach



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Famed San Francisco-based chef Michael Mina has added to his growing restaurant empire with STRIPSTEAK, his second outpost in the Fontainebleau Miami Beach hotel. Just a year after launching his bistro Michael Mina 74 in the Fontainebleau, the James Beard Award-winning chef has unveiled a high-end, contemporary steakhouse in the renowned hotel.

STRIPSTEAK offers an inventive menu, expansive bar, and cushy two-story, indoor-outdoor venue. The food itself, which includes numerous cuts of steak aged in the onsite aging room and butcher shop, as well as fresh seafood caught by the hotel’s daily charter BleauFish, is executed by chef de cuisine Derrick Roberts.

Standout appetizers include peekytoe crab cake with fresh chile, cilantro, and avocado; “instant bacon” comprising pork belly, tempura oyster, and jicama; and ricotta cavatelli with duck confit, black trumpet mushrooms, and butternut squash. Though most will be anxiously awaiting the arrival of meat, the truffle butter bread and extensive raw bar are not to be missed, as the latter features highlights such as South Florida’s signature (and seasonal) stone crabs as well as myriad caviars.

Roberts, a resort alumnus (formerly of the foregone Gotham Steak and FB Steakhouse) and graduate of The French Culinary Institute, will helm daily operations. Chef Mina said the he is “Thrilled to continue what’s been a wonderful partnership with Fontainebleau Miami Beach. STRIPSTEAK Miami will perfectly align with the hotel’s luxury and glamour by offering a world-class steakhouse experience in an alluring setting that melds the past, present, and future of dining.”

The restaurant’s massive, glass-windowed kitchen serves up imaginative entrées, many from the unique wood-burning grill. Favorites include the American vs. Australian Wagyu mainplate: two beautiful portions of Wagyu served with parsnip purée, granny smith apple, and fresh horseradish; the Berkshire pork: wood-fired tender belly with turnips; and the seared tuna and foie gras: a lighter, but nonetheless meaty option.

While steakhouses aren’t particularly known for dessert, STRIPSTEAK stands out in this manner; be sure to leave room for the maple bread pudding for two.


Spice and Stay at the Fontainebleau Miami Beach

Miamian’s are celebrating the return of Miami Spice 2019 which showcases the very finest restaurants offering up their best cuisine at conservative prices. Each week until September 30th Fontainebleau Miami Beach, Millionaire’s Row iconic hotel is going a step further by offering a complimentary night in their 22-acre oceanfront Miami Beach hotel and a three-course prix-fixe dinner for two at either the award-winning Chef Scott Conant’s Scarpetta, StripSteak by Michael Mina or Hakkasan where modern Cantonese delicacies are being served.

At Scarpetta, start with an Arugula Salad with pine nuts, pecorino cheese with a trucioleto vinaigrette or Mediterranean octopus with potatoes, capers, olives & smoked crema are two of the 4 Antipasti being offered. Select your Primi Piatti next which can be Duck and Foie Gras Ravioli or Branzino with corn, zucchini, olives & salmoriglio just to name a few. And leave room for dessert. Coconut Tapioca and Amedei Tuscan Chocolate with hazelnut crunch, passion fruit & praline ice cream are both on the menu and undoubtedly will be a hit.

Take a stroll from Italy and come back to the States at Michael Mina’s StripSteak. Start with the classics: Shrimp Cocktail or a BLT Wedge Salad but if you want to throw caution to the wind have a braised pork belly, smoked pineapple and radish salad creatively known as “Instant Bacon”. No seriously, it’s on the menu. And if you can muster up the strength (of course you can…its Miami Spice time) slice into a wedge of lip-puckering Key Lime pie. Smooth and silky with a hint of sweetness. Remember, you’re staying in the hotel…..you don’t have to go far after an amazing meal like this one.

Not only will Hakkasan offer two separate Prix-Fixe dinner menu’s with dishes like steamed Florida lobster with rice vermicelli in garlic sauce and Sanpei chicken with basil leaf they will continue to offer its weekend Dim Sum lunch on Saturdays and Sundays.

And don’t worry, if you’re a Vegetarian each restaurant will be able to accommodate your needs.
Here’s the specifics:

Breaking Bread at Balade

Starting at $249 per night, the package includes:

  • Ocean View or above accommodations
  • Miami Spice Dinner for Two at Signature Restaurant of Choice
  • Overnight parking for one vehicle
  • Little Bleau Book at check-in, featuring valuable offers and savings throughout the hotel
  • BOOKING & TRAVEL WINDOW: through – September 30, 2019

For more information on Fontainebleau Miami Beach and Miami Spice, go to: www.fontainebleau.com/miami-spice.

In another lifetime I went to Culinary School (ICE) and graduated with a degree in Pastry Arts. I interned and worked for a bit in the Test Kitchen of Rachael Ray's Magazine "Everyday with Rachael Ray" but missed meeting her by 15 minutes. Currently, I'm the Marketing Director for Town Sports because after eating all of that pastry and working in a test kitchen, I needed a free gym membership.


SOBEWFF with Chef Michael Mina

With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee, Bon Appétit Chef of the Year and the International Food and Beverage Forum’s Restaurateur of the Year, award-winning chef and restaurateur Michael Mina continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country. His culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations across the United States and Dubai, including StripSteak and Pizza & Burger at the Fontainebleau. He is thrilled to return to Miami this weekend for the South Beach Wine & Food Festival – and looks forward to being a part of his favorite event, Wine Spectator’s Best of the Best. Join him this Friday, February 21 for the party of the year!

  • =

What South Beach Wine & Food Festival event are you most looking forward to attending this year and why?

I’m really looking forward to attending Wine Spectator’s Best of the Best party at the Fontainebleau – it’s always been my favorite event of the entire festival, and we have StripSteak and Bourbon Steak both participating. I’m also excited to do a post-event night cap at MINA Group’s Pizza & Burger afterwards!

What is your “Pro Tip” for eating/drinking/navigating your way through the festival?

There are so many delicious things to experience – I recommend evaluating the offerings and eating small bites to save room to try everything and go out of your comfort zone. Our latest Miami restaurant, International Smoke at the Aventura Mall, is participating in Goya Foods’ Grand Tasting Village on Saturday and I know I’ll need to strictly follow my own advice there!

What is your favorite memory of the festival?

The festival is such a great time to see old friends and colleagues. It brings us all together in such a fun and beautiful setting.

What is your favorite off the beaten path spot in Miami to sneak away for a quick bite or late night drink?

I love to go to Lucali in Sunset Harbor each time I’m in town. I’m also a huge fan of Broken Shaker, The Dutch, The Bazaar, and Michael’s Genuine — I’m also dying to check out The Surf Club by Chef Keller during this visit!


Fontainebleau Miami Beach Est. 1954

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Venue Setting

Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels in the world. Designed by celebrated architect Morris Lapidus, the plush hotel first opened its doors in 1954. Among numerous works designed throughout the career of Lapidus, which include several retail stores, residential buildings and more than 15 hotels, Lapidus regarded Fontainebleau as the highlight of his career stating, &ldquoI don&rsquot think I ever surpassed this creation.&rdquo

Situated on 20 oceanfront acres in the heart of Miami Beach, Fontainebleau is one of several examples of Miami Modern architecture in the region, famed for its curved angles and flamboyant design. Pronounced &ldquofountain blue&rdquo, the hotel underwent a two-year $1 billion reinvention, reopening in 2008 to much fanfare, including the nationally televised Victoria Secret Fashion Show on CBS. In addition to developing a new contemporary identity for the hotel, designers strived to also retain many of the original design elements, including the &ldquoStaircase to Nowhere,&rdquo also known as the &ldquofloating staircase.&rdquo

Does this include catering fees?

All Events are subject to Sales Tax (currently 9%) and taxable standard banquet service charge (currently 24% currently taxed at 7%).

Additional Insurance Is Required To Host An Event At This Venue

Capacity

  • A/V Equipment
  • Bridal Suite/Changing Rooms Onsite
  • Valet Parking
  • Wifi
  • Dining Chairs
  • Dining Tables
  • Onsite Restrooms

Venue Features The Scene: A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau Miami Beach merges striking design, contemporary art, music, fashion and history into a vibrant guest experience. A revered landmark and symbol of style and sophistication since its opening in 1954, Fontainebleau Miami Beach boasts 1,504 guestrooms and suites appointed with lavish amenities and iMacs the world-renowned LIV Nightclub, 12 restaurants and lounges including two restaurants from Chef Michael Mina &ndash StripSteak and Michael Mina 74 two AAA Four Diamond signature restaurants, Scarpetta and Hakkasan the 40,000-square-foot Lapis spa with mineral-rich water therapies and invigorating treatments a dramatic oceanfront pool-scape offering lush cabanas and is home to BleauLive, the innovative concert series that combines intimate performances with memorable weekend escapes. Design: The most significant building of Morris Lapidus&rsquo career, Fontainebleau Miami Beach&rsquos emblematic curvilinear design came to define 1950s Miami Beach. The building&rsquos modern façade created a jawdropping focal point along Collins Avenue. Inside, floating ceilings, crystal chandeliers and plentiful sweeping curves imparted an ultramodern atmosphere. &ldquoBefore Lapidus, everything was boxy his bends and zig-zags were revolutionary,&rdquo recalls a former employee. In fact, the resort&rsquos design was so distinctive that, for decades, Fontainebleau didn&rsquot even have a sign in the front. Although the resort was embraced by the traveling public, who appreciated not only its striking exterior but also the more practical aspects of its design (it&rsquos curving walls, for example, caught the ocean breeze in an era before air conditioning), critics were outraged, calling it garish and flamboyant. The New York Times went so far as to call Lapidus&rsquo work &ldquoinspired super schlock.&rdquo Today, however, Fontainebleau Miami Beach has become an enduring architectural landmark and Lapidus is widely regarded as a visionary. His work was showcased in &ldquoPromises of Paradise: Staging Mid-Century Miami&rdquo at the Bass Museum and a line of home accessories designed by Lapidus has been launched. Books published by the once-critical American Institute of Architects now embrace his works.

The $1 billion rebirth of Fontainebleau has magnificently restored Lapidus&rsquo signature details, such as bow-tie design motifs, circular ceilings and columns, while introducing new 21st century glamour, such as a personal iMac® computers in every guest room allowing assisting guests to customize their vacation experience. In uncovering the architect&rsquos original vision, Fontainebleau assembled a team of internationally acclaimed designers, architects and artists to work on everything from the famous lobby and picturesque poolscape to three original restaurants, whose interiors were shaped by such contemporary design firms as Jeffrey Beers International, Gilles & Boissier and David Collins. Standout Venue Features: From executive board meetings to large conventions, Fontainebleau Miami Beach&rsquos combined 107,000 square feet of meeting and event space is ideal for any type of group gathering. Highlights include:
- 107,000 square feet of indoor meeting space
- 42,000 square feet of pre-function space
- 51,000 square feet of outdoor function space, including a 21,000-square-foot Ocean Lawn
- BleauLive Stage on Ocean Lawn that can accommodate up to 500 guests or more
- Three ballrooms totaling 62,000 square feet that can accommodate more than 2,000 people in theater seating § Two permanent board rooms.

The hotel&rsquos oceanfront poolscape features a freeform main pool shaped as a modern, abstract replica of Lapidus&rsquo signature bow-tie design. A secluded oasis pool, multiple smaller dipping pools, 30 luxury cabanas and an interactive children&rsquos waterscape are among the poolscape&rsquos other distinguishing features. Guests can also relax by an exclusive adult pool with a sexy enclave surrounded by cabanas and sun loungers. This renowned oceanside focal point remains as glamorous as when James Bond and Goldfinger sat by the pool for a heated game of gin rummy.

Private cabanas with personalized service surround the hotel&rsquos ten pools. Each cabana is equipped with a 32-inch, flat-screen television, wireless internet, butler service, mini refrigerator, phone with data connection and a digital safe able to store a laptop or other valuables. Cabanas are furnished with a sectional lounge, chair and table, as well as privacy curtains, contemporary artwork and ceiling fans. A highlight of the poolscape is the Island Cabana located at the center of the round pool, which serves as a natural gathering place during the day and an extension of La Côte&rsquos festive atmosphere. Overlooking the Arkadia pool, VIP cabanas cater to guests who desire the ultimate in comfort, privacy and luxury. Set apart on their own wood deck, VIP cabanas offer a perfect retreat for up to six people.

The two-level Lapis spa harnesses the natural qualities of water to create a shared experience that is both restorative and renewing. Mineral-rich water in many forms &ndash including mist, rain and steam &ndash are used throughout the 40,000-square-foot spa that features 30 private treatment rooms as well as a co-ed jetted pool and lounge area. The Gym features a strength-training area cardiovascular training section three TRAZER2s, interactive fitness machines for cardio and resistance training. The exercise studio offers a variety of classes, personal training and other services and amenities. Among the Spa&rsquos most distinctive design features:
- A 75-foot heated co-ed pool
- A 35-foot rain corridor
- Two couple&rsquos oceanfront massage suites with experiential shower and soaking tub for two
- Two spa suites with Vichy shower, luxurious tub, private shower and relaxation/dining area
- Unique healing water features such as colored mists, a curtain of water and a stream containing pebbles, ice cubes and salts that circulates through all wet areas.
- Restorative, mineral enriched Water Journeys designed to complement and enhance the benefits of spa services and therapies.

Fontainebleau Miami Beach is the hub of trendsetting, highenergy nightlife. LIV nightclub, the city&rsquos quintessential nightclub and a favorite of celebrities and those in the know, offers an eclectic mix of entertainment in a sleek, stylish environment. Additional bars and lounges include dazzling Bleau Bar in the hotel lobby and Glow, a casual yet sophisticated pool bar with intimate ambiance of a private pool club.

Awards & Notables The hotel has received many accolades in it's time. It was added to the American Institute of Architects list of &lsquoAmerica&rsquos Favorite Architecture&rsquo in 2007, was listed on the U.S. National Register of Historic Places in 2008, and in 2012 was named &ldquoBest Building in Florida&rdquo by the Florida Chapter of the American Institute of Architects.

In addition to having been featured in a number of motion pictures such as The Bellboy, Goldfinger, The Bodyguard and Scarface, the hotel has also welcomed a throng of famous guests including Barack Obama, Frank Sinatra, Elvis Presley, Dean Martin, John F. Kennedy, Marilyn Monroe, and many others.

Food, Restaurants, Cafes: Each unique and stylish, the 12 restaurants and lounges of Fontainebleau Miami Beach are under the direction of Vice President of Culinary, Thomas Connell who previously worked with the Ritz-Carlton brand for 19 years, opening properties in Bali, Shanghai, Tenerife, Palm Beach, Hong Kong and Singapore.

Scarpetta &ndash Celebrity Chef Scott Conant opened Scarpetta&rsquos first outpost of the New York City original at Fontainebleau. Overlooking the resort&rsquos poolscape, the restaurant features ocean and poolside views, a wraparound veranda as well as casual dining areas and a cocktail lounge. A light, airy and sophisticated interior displays a refined nautical palette, with elements that reference mid-century Italian design. Floor to ceiling columns, reminiscent of coral or weather-worn driftwood, line the windows adding an organic, sculptural element. The restaurant&rsquos bold architectural elements highlight Conant&rsquos seasonally inspired Italian fare comprised of farm-fresh ingredients and clean, earthy flavors that pay homage to his heritage and time spent in Italy. Known for coaxing the most sublime flavors out of the simplest ingredients, Conant has created a satisfying and soulful meal that encourages guests to pick up a piece of bread and clear their plates.

Hakkasan &ndash Hakkasan at Fontainebleau, conceptualized by Alan Yau of London&rsquos Michelin-rated Hakkasan, provides diners a diverse menu of modern Chinese cuisine with a wide array of wines, sake and cocktails. The restaurant is also open on Saturdays and Sundays for traditional Dim Sum lunch. The sleek and contemporary restaurant is located atop the spa building.

Michael Mina 74 &ndash Michael Mina 74 at Fontainebleau Miami Beach is the first concept of its kind by Chef Mina. Created uniquely for the hotel, Michael Mina 74 delivers a high-energy and social destination that featured a sophisticated, small platesdriven menu that is playful and inventive. Open until 2 a.m. on Fridays and Saturdays, the restaurant also offers a lively, latenight menu and atmosphere, featuring live DJ entertainment starting at 11 p.m.

StripSteak by Michael Mina &ndash Critically acclaimed Chef Michael Mina brings a dynamic dining and bar scene with the second outpost of his award winning Las Vegas restaurant, Stripsteak. The restaurant offers hotel guests and locals alike an adventurous steakhouse dining experience including a la carte cuts of steak as well as signature specials that go far beyond traditional steakhouse fare. Executed by Chef de Cuisine Derrick Roberts, the vast menu showcases signature specials that go far beyond traditional steakhouse fare, a bounty of meats and fish prepared on the wood-burning grill and an expansive raw bar. The two-story indoor-outdoor venue evokes a rich, stylish tone with design details and several convivial cocktail bars along with a beautifully appointed, bamboo-enclosed poolside patio.

La Côte &ndash A St. Tropez-inspired eatery overlooking the beach and poolscape, the Oceanfront Grill bar serves cocktails, frozen drinks and tapas-style snacks. Inside guests will find the simple, flavorful cuisine of the South of France.

Chez Bon Bon &ndash Paying homage to its rich history, Fontainebleau Miami Beach has reinvented the hotel&rsquos original coffee and patisserie shop, Chez Bon Bon. Offering a complete sensory experience, including live-action stations where guests can watch, smell and taste confectionary magic, purchase graband-go savory selections, patisseries and custom-order cakes. With the opportunity to experience the glamour of the golden era through pastry and a casual, chic ambiance, guests can enjoy an indulgent menu of assorted sweet and savory dishes. The shop offers gourmet chocolates, delectable specialty cakes, pastries, gelatos, cupcakes, light bites and quick lunch items among the alluring blends provided by Los Angeles coffee house, Lamill. Visitors can immerse themselves into the iconic hotel&rsquos unique flavor through &ldquoBlack Velvet,&rdquo the signature house coffee roast. All of Chez Bon Bon&rsquos offerings are blended, designed and crafted in the chocolate shop of the hotel&rsquos impressive heart-of house food and beverage operations.

Additional venues include Vida, an American brasserie serving breakfast, lunch and dinner Blade Sushi, which serves classic and creative specialty rolls, as well as tartares, hamachi and carpaccios two pool bars Bleau Bar in the lobby and Fresh, an eatery with quick-serve staples, as well as in-room private dining.


Michael Mina

No place is more food-obsessed than the Bay Area. And with good reason. With a plethora of culinary superstars plying their trade in local restaurants, we know a superb dining experience is never far away.

Marin County has its share of kitchen gods, among whom Michael Mina stands out. Named by the James Beard Foundation as Rising Star Chef of the Year in 1997 and Best California Chef in 2002, he first came to fame wowing critics with his innovative creations at Aqua, San Francisco&rsquos four-star seafood restaurant.

Eight years ago Mina picked Novato as his home base, in part for strategic location. &ldquoWe chose Novato because, essentially, it&rsquos 45 minutes to the beach, 45 minutes to the wine country, and 45 minutes to the city,&rdquo says Mina, who at age 39 operates eight restaurants in California, Nevada and New Jersey, with three more due to open by the end of the year.

He&rsquos surprisingly calm for someone balancing the travel and other demands of a culinary empire with the competing claims of family life. When you see him with his cherubic sons Sammy, 10, and Anthony, 6, it&rsquos clear that for him this is not an easy ball to bounce. The boys, who&rsquove inherited their father&rsquos Egyptian good looks, are bound to Mina in ways that seem tender and irrevocable, walking with him in step, wrapping themselves around him, clinging to him as he tries to break away for the airport.

On this fall day Mina has brought his wife, Diane, and his sons, identically outfitted in azure dress shirts and blue jeans, to San Rafael&rsquos Thursday Farmers&rsquo Market, where he&rsquoll point out many of the ingredients he uses to create Thanksgiving dinner.

&ldquoEverything in Marin is so beautiful,&rdquo he muses as we wander from one vendor to another. &ldquoMount Tam, everything. It&rsquos so peaceful here.&rdquo Diane adds, &ldquoEven though 50,000 people live in Novato, you can&rsquot tell that. We love the quaintness of Larkspur, Sausalito and Mill Valley, but they&rsquore just a little too much. We wanted quiet and open space.&rdquo

The couple also craved enough flat, usable land to be able to spread out a little, and in 1999 settled on a one-acre lot in the northern part of town.

There, in the backyard, Mina built a large enclosed outdoor kitchen that he kitted out with the ne plus ultra in industrial cooking equipment&mdashregular and convection ovens by Montague, a rotisserie by Rotisol, a large gas grill from Electrolux and small appliances from Kitchen Aid and Vitamix.

The kitchen has stainless-steel walls, a three-compartment steel sink and a massive butcher block table for prep. Here Mina will whip up a holiday dinner for anywhere from 16 to 40 friends, relatives and employees. &ldquoThe outdoor kitchen is my kitchen,&rdquo he says with cheerful emphasis. &ldquoThe indoor one is Diane&rsquos. It keeps the peace in our house.&rdquo

Wandering among the produce booths, Mina explains how Thanksgiving dinner unfolds at his home. &ldquoI like to make a lot of side dishes,&rdquo he says. &ldquoWe invite people early and then we kind of eat throughout the day. We serve the main meal later, buffet style.&rdquo

He and his boys stop to admire stacks of firm long beans. &ldquoEew!&rdquo cries Anthony, who can barely reach a bunch of purple beans the length of scallions. &ldquoThese look like octopuses!&rdquo

His father grins and examines the beans with interest. &ldquoWhat I would do with these beans is blanch them,&rdquo says Mina, who talks so softly and sparingly one must strain to catch all he&rsquos saying. &ldquoThen I coat them with a tangerine glaze made from boiling and reducing tangerine juice and serve them with sliced almonds and the segments and zest of the tangerine.&rdquo

Mina stops next at the Barbagelata Farms booth to view a dazzling display of brightly colored peppers and squash, and then at the stall for Star Route Farms, where he normally buys his arugula. He handles some substantial-looking beets that he will serve roasted with olive oil and salt and pepper, and some artichokes, which he serves fondue style in a lush purée accompanied by Acme bread for dipping.

At Iacopi Farm&rsquos stall, Mina rolls some firm brussels sprouts sensuously around in the palm of his hand. &ldquoThese are great,&rdquo he says. &ldquoI shave them on a Japanese mandolin, sauté them in bacon fat with shallots and serve them with small and crispy bacon bits.&rdquo

Mina also checks out the Italian butter beans at Iacopi. &ldquoI love Italian butter beans!&rdquo he says. He cooks them in champagne and oregano, then takes the broken beans, purées them and folds the mixture into the intact beans.

For potato lovers he prepares three types for Thanksgiving: Yukon Golds made into a purée roasted knobby fingerling heirloom Ozettes and sweet potatoes puréed with vanilla beans.

Mina shops at Whole Foods for spices and for the Straus Farm Creamery organic cream he uses in his purées. Diane is responsible for the hors d&rsquooeuvres&mdashduck foie gras and truffle mousses, pears, sweet baguettes, cheese and grapes&mdashand the bar.

For the main dish, Mina makes a sizzling prime rib he gets from Snake River Farms in Idaho. Submerging it in butter, he poaches it for four hours, then roasts it in a 450-degree oven to ensure caramelization. Naturally, turkey is on the menu: he roasts three plump heritage birds on his three-tier rotisserie. Underneath the spits, he lays out onions and potatoes that soak up the drippings, which makes a heavenly accompaniment to the meat.

For the cranberry relish, he stews fresh cranberries with the juices of an orange, lemon and lime, Champagne, sugar, and a sachet of spices, folding in the zest of the citrus at the end.

To make the stuffing, Mina leaves bread out overnight to dry, then toasts it and tosses it with a mixture of sweated onion and celery, browned mild Italian sausage and parsley and sage. He adds hot turkey stock until the bread is moist, then eggs, and bakes the mixture in the oven.

The children are involved in every step of the preparation. &ldquoI like to chop anything hard,&rdquo cries Sammy, &ldquolike onions!&rdquo

&ldquoWhen cooking with kids, the first thing you must think of is bringing everything down to their level,&rdquo Mina says. &ldquoI have heard some people say, &lsquoGet a milk crate and let them stand on that,&rsquo and I say, &lsquoYou stand on a milk crate and chop and dice and see how comfortable it is!&rsquo&rdquo Both boys have their own tray at their own level and work side by side with Dad.

Born in Cairo, Mina was raised from age two in Washington State, where his father was president of Central Washington University. His attraction to food arose early on. At 15, he took a job in a local bistro, where he worked as a garde manger. Fascinated by the restaurant world, he started cooking. Mina&rsquos parents wanted him to be a doctor or lawyer, but ultimately they reached an accord that required him to attend the University of Washington for at least one year but also allowed him to work at the restaurant in Seattle&rsquos Space Needle.

&ldquoI lasted one semester,&rdquo Mina says, grinning ruefully. &ldquoWhen my dad finally realized I was serious about this food thing, he flew to New York to check out the Culinary Institute of America. He did his research and let me go.&rdquo While at the institute, Mina spent weekends gaining hands-on experience at Charlie Palmer&rsquos top-drawer Aureole in New York City. At 19, when others his age were still figuring out what to do with their lives, Mina graduated and reconnected with his mentor, chef George Morrone, at the Hotel Bel-Air in Los Angeles.

Mina followed Morrone to San Francisco to help open Aqua in 1991. Three years later, with Aqua a success, Morrone (who now works in development for Mina) moved on, leaving Mina to take over as executive chef at age 24. It was then that he started playing with his signature dining concept of many variations on a single ingredient, an idea he&rsquos put into practice at Michael Mina San Francisco, his swanky restaurant in the Westin St. Francis Hotel.

In 2002, Mina and his business partner, tennis legend Andre Agassi, founded Mina Group, which oversees eight restaurants, including Mobil-four-star-rated Michael Mina Bellagio, and Seablue, Nobhill and Stripsteak, all in Las Vegas four-star Stonehill Tavern in Dana Point Arcadia in San Jose and Seablue in Atlantic City. Bourbon Steak Detroit and Saltwater were slated to open at the MGM Grand Detroit in October Bourbon Steak Miami is scheduled to open in Aventura, Florida, in December.

On the occasions when he goes out to eat near his home, Mina favors local restaurants like Boca Steak in Novato, in which Morrone was a founding partner. The family&rsquos favorite restaurant, however, is Rohnert Park&rsquos Hana Sushi, where the boys happily fill up on sashimi. &ldquoWe go there at least twice a week,&rdquo he says.

Mostly, however, he likes to stay home. &ldquoI have so little time off that we just prefer it that way,&rdquo says Mina. His only day off, Sunday, is sacrosanct. &ldquoSunday is family day,&rdquo says Mina. &ldquoWe&rsquove set up our house to entertain and to spend time there. When I&rsquom home, I don&rsquot really want to go out and deal with traffic.&rdquo

Yet the über-chef says he never tires of the world of cuisine or of running his restaurants. To him, burnout is an alien concept. &ldquoEvery day I am excited to go to work,&rdquo he says. &ldquoEvery day you learn something new. That&rsquos what I love. As soon as you think you&rsquove got a handle on something, you pick up a cookbook from another country and you see you really haven&rsquot.&rdquo


Out and About: Best of Miami Spice: Stripsteak by Michael Mina at Fontainebleau Miami Beach

Chef Michael Mina’s Miami Beach outpost of his award-winning Las Vegas restaurant, Stripsteak, is a creative and contemporary steakhouse concept. Stripsteak features a dynamic bar and dining scene that fits perfectly with the Fontainebleau’s history of sophistication. The restaurant is an elegant two-story venue where guests can feast in the chic indoor dining room or al fresco.

Chef de cuisine Derrick Roberts has crafted an innovative Miami Spice menu that showcases top quality ingredients. The exceptional offerings feature specialty pasta, local seafood fare and tempting desserts. Discover our recommendations for your Miami Spice feast.

The Ricotta Cavatelli is a noteworthy and flavorful starter. Chef Roberts cooks the pasta al dente then tosses it with sugar snap peas and ricotta salata, a milky white and subtly salty Italian cheese. The dish is set atop a creamy english pea puree and topped with fresh basil.

Ricotta Cavatelli, English Pea Puree, Sugar Snap Peas, Basil, Ricotta Salata

For your entree, the Mahi Mahi is a must. Locally sourced it is seared “a la plancha,” or on the griddle until flaky and slightly golden brown in color. It is served with bacon, smoked in-house, and complemented by a brown butter jus that gives it a subtle nutty flavor.

Local Mahi Mahi From the Plancha, House-Smoked Bacon, Snow Peas, Brown Butter Jus


A good filet mignon is a staple of any good steak house. The filet mignon comes from the small end of the tenderloin which is found on the back rib . Because this part of the animal is not weight bearing or stressed though excise the resulting cut of meat is extremely tender. Mild in flavor and served medium rare (at our preference) this classic steakhouse cut is sure to please the purist looking for a classic refined steak.

Peach Cobbler, Brown Sugar Crumble, Vanilla Ice Cream

Served warm with a dollop of creamy vanilla ice cream, your go-to dessert at Stripsteak is the Peach Cobbler. This sweet treat is the perfect ending to your Miami Spice feast. It comes topped with bountiful bits of brown sugar crumbles. The ice cream melts on top of the warm cobbler, making this treat a delicious gratification to our taste buds.

Stripsteak also boasts one of the only pre-prohibition Cigar humidors. Guests can choose from a section of authentic Cuban cigars including Romeo y Julieta, Montecristos and adjourn to the outdoor terrace to end their perfect evening.

Priced at just $39 per person (exclusive of tax and gratuity) Stripsteak’s Miami Spice menu is available Sunday - Thursday from 6:00PM - 12:00AM. Reservations are highly recommended and can be made here.


Hubbard Squash Soup/StripSteak

WSVN — Holiday soup goes well with most meals. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Michael Mina
The Restaurant: StripSteak inside the Fontainebleau Hotel on Miami Beach
The Dish: Hubbard Squash Soup

Ingredients:
2 lbs. thinly sliced hubbard or butternut squash
1/2 lb. butter
Kosher salt
Pepper
1 cup whole milk
2 Tbs. honey (or to taste)

Method of Preparation:
– Start by removing the seeds from a hubbard squash. If you don’t have that, butternut will do. Scrape all the fibers out and put butter on each slice. Add kosher salt, black pepper and roast in the oven at about 300 degrees for 45 minutes until it’s tender.

– When it’s done, take off the peel, cut it up and put the squash in a bowl. Pour in piping hot whole milk, add honey and stir. Put it on the stove and bring it up to a boil. Once it boils for a few minutes, take it off the stove and put the mixture in a blender. Add butter, more honey and blend. Give it a taste and see if it needs more salt or butter. Blend again and strain. (Chef Michael says it’s always a good idea to strain your soups to get rid of any impurities.)

To Plate:
Chef Michael puts in a splash of raisin purée, then adds pine nuts, raisins, golden raisins and garnishes with strips of fried salsify, which is a root vegetable. If you don’t have that, fried strips of parsnip will do.


FONTAINEBLEAU DEBUTS EXCLUSIVE DARK CHOCOLATE!

Fontainebleau Hotel's Executive Pastry Chef, Brielle Fratellone recently collaborated with world-renowned French chocolate brand Cacao Barry, and traveled to the French chocolatiers&rsquo lab, Or Noir® in Meulan, France to customize our newest creation, FONTAINEBLEAU SAPPHIRE NOIR&trade.

To formulate the ideal dark chocolate, Chef Brielle looked for a flavor profile that would combine the tropical taste of yellow fruits and coconut with toasted nut to create the perfect Miami chocolate. Through extensive trial and error of several recipes, she achieved the perfect marriage of acidity, sweetness and bitterness in order to craft the most balanced recipe for Fontainebleau. The final result incorporates cocoa beans from The Dominican Republic, Ecuador and Mexico and features an intense cocoa taste that reveals yellow fruits with woody notes.

The FONTAINEBLEAU SAPPHIRE NOIR&trade name describes the relation between chocolate and jewels, each which must have the perfect environment, temperature and ingredients to produce strong, beautiful crystals. Similar to crystals, chocolate must be worked within the perfect temperature and environment in order to achieve the ideal texture and flavor.

Look for FONTAINEBLEAU SAPPHIRE NOIR&trade decadent dark chocolate products&mdasha 3oz chocolate bar, signature pralines and a petit gateaux, in the hotel&rsquos signature coffee and patisserie shop, Chez Bon Bon, and incorporated in specialty dessert selections in the hotel&rsquos signature restaurants&mdashStripSteak by Michael Mina, Scarpetta by Scott Conant and Hakkasan starting mid February.

Fontainebleau Miami Beach is the only hotel in the U.S. to retail their own, customized chocolate recipe!

At Fontainebleau guests will be able to experience FONTAINEBLEAU SAPPHIRE NOIR&trade through the following experiences


Michael Mina 74 Officially Opens At Fontainebleau Miami Beach

Award-winning celebrity chef and restaurateur Michael Mina and Fontainebleau Miami Beach announce the official opening of Michael Mina 74, an American bistro-lounge located in the lobby of the famed hotel. Michael Mina 74 is the first concept of its kind created exclusively for Fontainebleau by the celebrated chef and delivers a high-energy culinary and social destination that blurs the lines between a restaurant, bar and ultra-lounge.

“We’ve achieved the perfect balance of delicious food and a high-energy, sophisticated ambiance with Michael Mina 74 at Fontainebleau,” said Michael Mina. “Our goal was to create a new concept with great food that effortlessly transitions from restaurant to a lounge atmosphere while maintaining a sense of connectivity,” said Mina.

“Michael Mina 74 is the fourth pillar in our award-winning collection of signature restaurants and raises the bar on the dynamic range of dining and nightlife available to guests at Fontainebleau,” said Phil Goldfarb, President and COO of Fontainebleau Miami Beach.

Michael Mina has crafted a sophisticated bistro-style menu with balanced flavors that complement the high-energy rhythm of Miami. Some of his favorite flavors from around the globe are paired with seasonal and regional products. Items such as Moroccan Short Ribs, Jerk Quail with Foie Gras, Wagyu Beef Shabu Shabu and Truffle Omelet Soufflé are just a few of the many menu offerings. Additionally, the dining experience will be punctuated with signature services such as local shellfish from Fontainebleau’s private fishing vessel, BleauFish, as well as Fontainebleau’s very own dry-aged steaks.

The beverage program at Michael Mina 74 is unique, with expertly handcrafted, barrel-aged and classic cocktails. Guests can choose from a selection of carbonated bottled cocktails, inspired by classics like the Gimlet, Cosmo, Southside and Last Word. Punches on tap are sure to be a favorite, including the Pimm’s 74 a seasonally changing twist on the classic Pimm’s Cup.

Curated by the Mina Group Wine Director, Rajat Parr, the wine list reflects Michael Mina’s renowned and expansive palate and includes classic Old-World styles and interesting blends from emerging New-World regions. Outstanding Champagnes and sparkling wines will be available, showcasing grower-producers, hard-to-find grand marques, rare vintages and rare vineyards from most of the top producers in Champagne. The restaurant offers a variety of sparkling, white and red wines by the glass using a state-of-the-art WineEmotion dispenser. With this advanced serving technology, guests are guaranteed all glasses of wine have the perfect pour, perfect temperature and superb quality.

Created by the award-winning design firm, AvroKO, the 7,400 square-foot, 215 seat restaurant evokes a rich, stylish tone with design details that carefully blend elements of urban street with warm, relaxed comforts of a beachside, Mediterranean villa. Tables and chairs designed specifically to evolve from a dinner setting to a late-evening scene, along with comfortable booths and plush banquettes, create intimate spaces for couples or small crowds. The atmosphere is set with low lighting, candles on tables and ambient lighting throughout. A DJ will transition the mood and tempo throughout the evening with the atmosphere evolving into the late night hours.


StripSteak by Michael Mina at Fontainebleau Miami Beach

StripSteak by Michael Mina offers a wholly unique Japanese Whisky Ceremony. This exclusive tableside presentation features rare spirits from Japan’s most storied distilleries. A custom-designed whiskey cart is showcased table side. Some of the most popular signature dishes, including the decadent Maine Lobster Pot Pie and Ahi Tuna Tartare, are served tableside to the guest’s delight every day. The whiskey cart is a way to expand upon table side interaction with beverage service. Guests will learn about Japanese Whisky, and then be able to select a whiskey from either the Nikka or Suntory family of Japanese whiskeys to use in their personal ceremony. The whiskey ceremony, while not a cocktail, will use an array of ingredients to enhance the natural tasting notes of the whiskey. Nikka Pure Malt ($25) and Yamazaki 12 Year ($45).

Photo courtesy of Fontainebleau Miami Beach

A sensory beverage experience the process begins when the glass is smoke-filled with torched cloves and cinnamon. These baking spices accentuate flavors often found from the aging of whiskey in wooden oak casks. Syrup lightly infused with Tahitian vanilla beans and kumquat fruits are then slowly drizzled into the glass. Then the star of the show, the Japanese whiskey, is chilled over a locally sourced starfruit studded block ice-cube. A quick stir and final flick of the wrist incorporate and harmonize all of the ingredients. After a taste, the nearly 100 years of Japanese whiskey craftsmanship is realized and appreciated. Kanpai!


Watch the video: Michael Mina Miami (August 2022).