SFG Magazine | July / August 2013 | Social Fashion Gourmet

4 SFG | 18TH EDITION 2013

Social Florida’s Guide is a registered trademark, free bimonthly publication, produced and edited by AWP Group.

The advertisements published here are the responsibility of its authors and not necessarily of the publication.

All rights reserved.

Cover: Chef Paula DaSilvaCover Photographer: Troy RobertsonCover Article Photos Courtesy Of:Troy Robertson, Michael Pisarri & Brust-man Carrino PR

COVER

CEO: Alexis Weinberg

Assistant to the CEO: Manuel Ramos

General Director AWP Group: William Rey

Office Manager: Silvia Chowdhury

Managing Editor: Arlyene Marie Ponce

Writers:

Arlyene Marie Ponce

Ivette Danica Marquez

Kenny Raphael

Web Designer:

Omer Haviv

Webmaster:

Sergio Sanchez

Contributors:Salim Rubiales, Vida Online TV.Com

Photographer: Max Reed

Follow us on facebook, just enter www.facebook.com/SFGconnected or scan the QR code with your smarthphone.

Art Director:

Claudio Monzoni

www.cmn.mx

Director of Photography:

Gabriel Bancora

Contributing Photographers:

Betty Alvarez

Monika Zdziebkowska

AWP GROUPMiami Beach, Florida

[email protected]

Alexis Weinberg

CEO

Summer is here and the time has come for cool cocktails,

lazy beach days and fun fashions. Life is all about balance, and so is this issue. From great ideas on how to stay slim to the best places to grab a bite, our summer edition is sizzling hot. We have solar-powered yachts and summer cocktails, designer duds and gardening tips. No matter what you’re into this summer, we have got you covered.

Our cover model is Chef Paula DaSilva. This Brazilian-born beauty worked her way up the culinary ladder, fought her way through Hell’s Kitchen, and emerged as one of Miami’s premier chefs. At her restaurant, 1500°, DaSilva combines classic steakhouse fare with local and seasonal ingredients to create an unforgettable experience for any diner.

Our fashion spread features celebrity designer Nick Verreos, whose work has been worn by some of Hollywood’s hottest stars. His new collection just debuted, and we have pictures of all the flattering fashions fit for every woman.

We know that plenty of time this summer will be devoted to swimwear so we’ve packed plenty of informative and entertaining articles that will keep you slim and trim this swimsuit season. Don’t forget to indulge a little! We’ve collected the best restaurants, tours and dinner series around for you to choose from. So go ahead and live a little- it’s the summer after all!

Cheers!

5SFG | 18TH EDITION2013

FEATURED CONTENT

1500° of InspirationChef Paula DaSilva

Richard WoodsMaster Mixologist

Celebrity Fashion DesignerNick Verreos

18

Scientifically Sound Slimming Secrets

36

24

30


INSIDE CONTENT

FASHION

6 Celebrity Fashion Designer

20 Wear Your Pears

34 Watch Out for the Details

36 Make A Statement

HEALTH & WELLNESS

32 Scientifically Sound Slimming Secrets

50 Summer Beach Bodies

52 A Knockout Solution

54 It’s Totally You

LIFESTYLE

12 Keep It Fresh

16 Cellar 1954 Series

28 World’s Largest Solar Powered Yacht

56 Vida Miami TV

TRAVEL & LEISURE

44 Basil Flowers in Bloom

79 Artistic Pic

80 Featured Events

90 Upcoming Events

94 Important Numbers

NEIGHBORHOOD SPOTLIGHT

38 An Epic Evening at Tongue & Cheek

42 Dishcrawl Miami

46 Meat Market’s Summer Dinner Series

DRINKING & DINING

26 Cover Story: Paula DaSilva

48 Richard Woods: Master Mixologist

58 The Guide

61 Featured Recipe

65 Celebrate National Lasagna Day

67 Lasagna Recipe by BRIO Tuscan Grille

69 Infuse Your Booze

77 Featured Cocktail

TRAVEL & LEISURE

44 Basil Flowers in Bloom

79 Artistic Pic

80 Featured Events

90 Upcoming Events

94 Important Numbers

NEIGHBORHOOD SPOTLIGHT

38 An Epic Evening at Tongue & Cheek

42 Dishcrawl Miami

46 Meat Market’s Summer Dinner Series

DRINKING & DINING

26 Cover Story: Paula DaSilva

48 Richard Woods: Master Mixologist

58 The Guide

61 Featured Recipe

65 Celebrate National Lasagna Day

67 Lasagna Recipe by BRIO Tuscan Grille

69 Infuse Your Booze

77 Featured Cocktail


The NV Nick

Verreos brand collection features

bright, feminine and sophisticated dresses

perfect for the spring and summer. “Inspired by the Amalfi

Coast, Spring 2013 is filled with vivid, bright pops of color and graphic prints evoking the Italian Riviera,” said Nick. “Whether you

are having a girl’s night

out or even going on a job interview,

these dresses are meant to give you an ego boost.

I guarantee they’ll make you feel confident, stylish, a little glam and maybe even sexy! Strong, structured silhouettes and Body Con dresses are enhanced with embellished waistbands and shoulder details. Grecian Goddess draped dresses and asymmetrical styles round out the collection, and give three-dimensional interest and sculptural detail to the line.”

Before launching the NV Nick Verreos line, Nick served as a red carpet fashion expert and correspondent for multiple television networks, including: E!

NICK VERREOS

CELEBRITY

FASHIO

N DESIG

NER

BY ARLYENE MARIE PONCE

CELEBRITY FASHIO

N DESIG

NER NIC

K VERREOS LAUNCHED H

IS N

V NIC

K VERREOS

BRAND FOR T

HE SPRIN

G SEASON. V

ERREOS KNOW

N FOR H

IS S

TUNNING C

ELEBRITY

FASHIO

NS AS W

ELL AS A

STIN

T ON P

ROJECT R

UNWAY A

ND HIS

WORK A

S A T

V GUID

E

NETWORK R

ED CARPET H

OST AND C

ORRESPONDENT.



Entertainment, Style Network, NBC, and CNN International. He co-founded the NIKOLAKI collection with his design and business partner David Paul in 2001. This collection of red carpet gowns and cocktail dresses have been worn by some of Hollywood’s hottest celebrities, including: Heidi Klum, Katy Perry, Carrie Underwood, Beyoncé, and Eva Longoria.

Nick’s famous draping techniques flatter every shape and are now built into every design of his new collection. Verreos wants every woman, not just celebrities, to have their own personal “red carpet” moment.

Celebrity Fashion DesignerNick Verreos



Making women feel and look great was Nick’s main goal for his NV Nick Verreos collection. Whether it’s scooped neckline, emphasis on the shoulders, or a cinched waist, each design finds a way to flatter every woman. His collections are for women looking for fun, flirty and flattering dresses that are not afraid to take risks with their fashion. His collection is available in a variety of styles and colors, the collection ranges from $108 - $168. To view the entire collection, please visit NVNickVerreos.com or Dillards.com.


Keep It FreshSimple Tips for Keeping Herbs

FRESH HERBS ADD AN EXCITING FINISHING TOUCH TO ANY MEAL. FROM FRESH BASIL ON YOUR SALAD, TO PARSLEY IN YOUR PASTA- HERBS ARE A HEALTHY AND FLAVOR WAY TO LIVEN UP A DISH. WHY THEN DO SO FEW OF US INCORPORATE THESE TASTY TREATS INTO OUR DAILY EATS? THE ANSWER IS SIMPLE. FRESH HERBS DON’T STAY FRESH FOR LONG. OR SO YOU THOUGHT.



Whether you are buying herbs at the grocery store or snipping them from your garden, there are simple and surefire rules to keeping your bounty in tip-top shape.

DON’T WASH UP! Wash your herbs like you would your hands- right before you are ready to eat. Washing them ahead of time will cut down on their shelf life dramatically.

DO KEEP HYDRATED! Herbs are living things like you and me, and they get thirsty. Store your herb in small jars with some fresh water on the bottom. Only allow the water to come in contact with the stems of the herbs not the leaves. You want them to drink it in, not soak it up. If you are purchasing your herbs, make sure to snip the ends just a bit to help the stems take in the water. Make sure to change the water every few days, or as it becomes discolored.

IT’S A WRAP! To keep your herbs from drying out or becoming limp, slightly dampen a paper towel or two and wrap them loosely over the leaves of the herbs.

Don’t soak the towel or you’ll end up with mush. A good rule of thumb is to crumple the towel in a ball and place it in the palm of your hand. Close your hand around the towel to make a fist and then quickly run your hand under the water a couple times. This allows just enough water to get through, so that once you un-crumple the paper towel it will be damp but not drenched.

IT’S ALL IN THE BAG! Plastic sandwich bags are the final step in your herb preservation process. Once you have your herbs standing nicely in a jar, with an inch or two of water. Loosely wrap them in your moistened paper towels and place the plastic bag over the top of the herbs. Bring the bag down to cover the herbs completely, but do not seal the bag. Make sure that there is space for air to circulate in and out of the bag.

IF YOU FOLLOW THESE SIMPLE AND EASY STEPS, YOU CAN KEEP EVEN STORE-BOUGHT HERBS FRESH FOR WEEKS!

TO KEEP YOUR HERBS FROM DRYING OUT OR BECOMING LIMP, SLIGHTLY DAMPEN A PAPER TOWEL OR TWO AND WRAP

THEM LOOSELY OVER THE LEAVES OF THE HERBS.


CELLAR 1954 SERIESARAUJO ESTATE WINES

The dinners take place in the private dining room of Gotham Steak. We attended the Araujo Estates dinner during a recent visit. Known for

the best Cabernet in Napa Valley, Araujo Estates is a family-owned vineyard with a tradition for excellence and a terrior seeped in rich history. James Beard Award-winning Chef Alfred Portale flew in from New York to work with Chef de Cuisine Derrick Roberts on an evening of spectacular dining.

Chef Alfred Portale is an immense talent in the culinary community. His legacy not only lies in his incredible culinary accomplishments, but also with the famed chefs Portale has trained. Immense culinary minds have worked under Portale including Wylie Dufresne and Tom Colicchio. Portale was at the forefront of fusing impeccably sourced ingredients from local and small farms with classic French technique and international flavors. Within three months

Written & Photographed by Arlyene Marie Ponce

Grilled Sea Scallops with Wild Ramps, Pea Tendrils , Smoked Bacon & Sauce Beurre Rouge. Paired with Altragracia Napa Valley Red, 2009.

THE CELLAR 1954 SERIES AT GOTHAM STEAK IN THE FONTAINEBLEAU FEATURES GOURMET CUISINE PAIRED WITH EXCEPTIONAL WINES.

WRITTEN & PHOTOGRAPHED BY ARLYENE MARIE PONCEARIE PONCE


Gotham Thirty Day Aged Steak with Roasted Spring Veg-etables, Twice Baked Potato & Cabernet Reduction. Paired with Ei-sele Vineyard Syrah, 2005.

Gotham received its first 3-Star New York Times review and Portale’s reputation was established. At Gotham for 25 years now, Portale has continued to transform haute cuisine, making it vibrant, contemporary and relaxed. Portale has gone on to earn a total of five three-star reviews from The New York Times and several James Beard Awards for both his work as a Chef and for Gotham itself.

Alfred Portale


Jimmy Hayes, from Araujo Estates, led diners during the tasting. Hayes has an impressive background, having spent six years at the renowned Thomas Keller Restaurant Group. Working as head sommelier both at Per Se and the French Laundry, Hayes is an expert in the art of fine wine. Hayes has received several prestigious awards for his sommelier work including the 2007 Grand Prix aux Sommelier and the Golden Vine Certificate. As Vice President of Sales and Marketing at Araujo, Hayes is incredibly equipped to inform others on the nuances of Araujo’s wines.

Jimmy Hayes

Goat Cheese Custard with Morel Mush-rooms, Fava Beans, Spring Onions, Sugar Snap Peas & Meyer Lemon Emulsion. Paired with Eisele Vinyard Sauvignon Blanc, 2011.

KNOWN FOR THE BEST CABERNET IN NAPA VALLEY, ARAUJO ESTATES IS A FAMILY-OWNED VINEYARD WITH A

TRADITION FOR EXCELLENCE AND A TERRIOR SEEPED IN RICH HISTORY


Price varies by dinner and reservations are required. For reservations or more information call 305-674-4706. Upcoming dinners in the Cellar 1954 series include:

July 18, 2013: Peter Michael Winery, hosted by Alysia CasebeerAugust 22, 2013: Quintessa Winery, hosted by Larry Stone and Gwen McGillSeptember 12, 2013: Matarromera Winery, hosted by Carlos MorroOctober 17, 2013: Casa Lapostolle featuring Clos ApaltaNovember 7, 2013: Château de BeaucastelDecember 31, 2013: Dom Pérignon

Muscovy Duck Breast with Seared Foie Gras, Caramelized Apricot, Qui-noa, Marcona Almonds & Duck Jus. Paired with Ei-sele Vineyard Cabernet Sauvignon, 2008 &2009. Greek Yogurt

Mousse with Citrus, Araujo Honey, Fennel & Chamomile. Paired with Eisele Vineyard Grappa.


Wear Your PearsJEWELS A CUT ABOVE

Vintage Diamond & Emerald Necklace: This necklace features

approximately 17.39 carats of round and pear-cut diamonds, G/H in

color and VS/SI in clarity. Set into a Riviere-style 18kt yellow gold

necklace, with a 48.05 carat pear-shaped emerald pendant. $89,495



The pear cut also lends itself so well to earring design. Tear drop earrings have long been renown

for their elongating effect, as well as their incredible beauty. Forget shapewear, slimming can be easy when all it takes is cleverly cut jewels!

This classic cut is taking on a little edge by appearing in dramatic colors and unique designs. A wreath of pears around the neck will surely make you look as sweet as the fruit itself. Adding stones in brilliant blues, rich greens and striking yellow will liven up any look. By keeping the stones in these tones they can easily fit into any wardrobe, while making sure you stand out.

While plenty of fruit is often a good rule of thumb when trying to stay healthy, don’t overdo it with

these fruity jewels. If you are wearing a statement piece like a pear necklace, keep it simple and don’t add in other pieces. More jewelry will just detract from the beauty of the piece and take your look from chic to clunky.

Let the pieces shine. When wearing tear drop earrings choose a hairstyle that is off your face and shows them off to the world. Another way to add great flair is to wear an outfit with exposed shoulders. This works for any age and it’s a timeless look that is elegant and fun.

To purchase any of the items pictured, contact Raymond Lee Jewelers.

KNOWN FOR THEIR BRILLIANCE AND ELEGANCE, PEAR CUTS ARE A TIMELESS SHAPE FOR PRECIOUS STONES. WORN AS A RING, A PEAR CUT ELONGATES THE HAND AND FINGERS OF THE WEARER.

To purchase any of the items pictured contact Raymond Lee Jewelers

Tri-Color Diamond Earrings: A pair of 11 carat fancy yellow diamond earrings in

tri-color gold. Pear-shaped fancy yellow diamonds weighing 7.49 carats total, SI2 in clarity, are set in 18kt yellow gold hanging from 2.18 ctw of pear-shaped, H color, SI2

clarity diamonds set in 18kt white gold. Accent diamonds weigh 1.39 with round brilliant center diamonds set in 18kt rose

gold. ($68,995)

Platinum & Diamond Necklace: This platinum necklace features 8.56cts of pear-shaped diamonds and 5.84cts of round brilliant diamonds, all F/G in color and VS in clarity. ($65,000)


1500° LOCAL, SEASONAL, SPECTACULAR

DINING AT 1500° IS A WELCOME DEPARTURE FROM YOUR CLASSIC STEAKHOUSE. THE MENU CHANGES DAILY TO ACCOMMODATE THEIR GENEROUS USE OF LOCAL AND SEASONAL PRODUCE. THE SPACE IS CHIC AND INVITING, NO ABUNDANCE OF DARK WOOD AND DIM LIGHTING HERE. STAFF IS COURTEOUS AND KNOWLEDGEABLE AND MOST IMPORTANTLY, THE CHEF IS A BADASS.

Palmetto Creek Farms Pork

Belly Tacos with Homemade

Kimchee.WRITTEN & PHOTOGRAPHED BY ARLYENE MARIE PONCE


After perusing the menu for a few minutes, everything looked amazing. Aside from requesting the local black grouper and Florida grass fed Wagyu ribeye, we left our meal in the chef’s hands. Chef Paula DaSilva knows how to put together a meal! The pork belly tacos were, by far, the best pork belly known to man. The crunchy chicharrón top and meltingly tender pork meat below, were complimented perfectly by the spice and acidity of the chef’s homemade kimchee.

Moving on to a grilled Spring asparagus salad that was simply a revelation. This recent addition to the menu truly highlights DaSilva’s commitment to local and seasonal produce. The salad sung with its flawlessly paired companions: Benton’s country ham, a crispy farm egg, porcini mushrooms, truffles and sherry-shallot vinaigrette. As we broke

open the crispy farm egg, its bright orange yolk covered each bite ever so sexily. The fat from the yolk proved to be an excellent counterpoint to the bright acidity of the sherry and intense earthiness of the mushrooms and truffles. Add in some salty, smoky Benton’s ham and you have a dish that is not to be missed. This is not a mere salad folks, this is a vegetable revolution!

The stuffed squash blossoms on a bed of greens were tender and sweet. The handmade spaghettini with Italian sausage, chive blossoms and ramp pesto was delectable. The layers of

Grilled Spring Asparagus Salad with Benton’s

country ham, a crispy farm egg, porcini

mushrooms, truffles and sherry-shallot vinaigrette.

Stuffed Squash Blossoms.


garlicky flavors lent themselves perfectly to the sweet Italian sausage. The pasta’s texture was silky, but not too soft. Overall, an excellent dish.

The local black grouper had an excellent sear providing much needed contrast to the soft, flaky fish. Morel mushrooms and black garbanzo beans provided layers of earthy flavors that just felt right. Perhaps a touch of acidity could

have taken this from special to spectacular, but overall it was quite well done.

Onto the star of the show, the 14 ounce Florida grass fed Wagyu ribeye that was seared to perfection. Grass fed cuts of beef can be tricky. The meat can often dry out. Choosing a cut like ribeye that contains more marbling was a smart decision by DaSilva. Add in the extra marbling that Wagyu beef provides and, as expected, the steak was juicy and tender. The caramelization on the surface of the meat is exactly what one would expect from a 1500° broiler. If no one was watching, we would have licked our plates. The accompanying sides of mac n’ cheese and fried yucca were delicious, but the real winner was the DaSilva’s spicy grilled Florida corn with cotija cheese.

DaSilva’s dessert platter had a bite to delight every kind of sweet tooth. Most desserts were not overly sweet and the variety was impressive. All in all, 1500° is not to be missed. DaSilva seamlessly glides from Italian to Spanish to Asian flavors without missing a beat. Execution is spot-on and the quality of her ingredients is impressive. It takes quite a talented chef to leave you wondering which dish you loved more: the salad or the steak.

Chef’s Dessert Platter

Local Black Grouper

with morel mushrooms and black garbanzo

beans.

14 oz Florida Grass Fed Wagyu Ribeye with crispy

garlic yucca, baked mac n’

cheese and spicy grilled Florida corn with cotija cheese. Handmade Spaghettini with Italian

sausage and pesto.



SFG: How did you first become interested in cooking?

Paula DaSilva: My parents owned several Brazilian restaurants and I spent much of my childhood at those restaurants helping. I started off doing small tasks and as I got older I really started to develop a love for the intensity of operating a restaurant.

SFG: Who are some chefs that you admire?

Paula DaSilva: I have a variety of chefs that I admire for several reasons; from their cooking skills to the way they manage their teams. Also, the chefs that work hard to make a difference in the community have been great inspirations.

SFG: If you had to go out to eat in Miami, and couldn’t choose 1500°, where would you go? Paula DaSilva: I’ve been in the “Miami scene” for almost 3 years and I try to dine out as often as I can and try out and support the new places. I opened 1500° around the time Sugarcane and

Haven were opening so I spent lots of time eating and drinking at both places.

SFG: What about Hell’s Kitchen appealed to you?

Paula DaSilva: When I was casted for season 5, only the first 3 seasons had aired. After watching a few episodes, I admit there wasn’t much that appealed to me but my cooks really pushed for me to try out for it since they thought it would be hilarious to watch me get my butt kicked by Ramsey!

SFG: How did you deal with Ramsey’s aggressive style of communication?

Paula DaSilva: He never really yelled at me or got in my face about anything. I was able to stay off his radar for the most part by not messing up, staying focused and putting out good food. But even if he had, I have worked in kitchens before where the chef is screaming or where I was getting screamed at and I am okay with that. It’s a kitchen, it’s

intense, it’s hot and you have to have thick skin, say ‘yes chef’ and keep cooking.

SFG: What inspired the concept of 1500°?

Paula DaSilva: We wanted to incorporate the steakhouse concept with a heavy emphasis on sourcing as much of our products as we can from local farms while keeping seasonality at the forefront of everything. The name itself came from our custom designed broiler that we named “Rhonda;” she heats up to well over 1500 degrees, sometimes reaching over 2000 degrees.

SFG: Your new menu features vibrant flavors highlighting local produce. What are some of your favorite local products to work with?

Paula DaSilva: Too many to pick one! I love the tomatoes and mushrooms we get from Paradise Farms. Swank Farms has some of the best greens and root vegetables I’ve ever seen. Florida wahoo and snapper are definitely

BRAZILIAN BEAUTY, AND THIS ISSUE’S COVER MODEL, CHEF PAULA DASILVA WASN’T CHOSEN FOR HER INTENSE GAZE OR CARAMEL COMPLEXION. SHE WAS CHOSEN BECAUSE AS MIAMI HEATS UP, WE COULDN’T THINK OF A HOTTER CHEF THAN ONE WHO COOKS AT 1500 DEGREES! PAULA’S RESTAURANT 1500° IS FEATURED RIGHT BEFORE THIS ARTICLE, SO IF YOU HAVEN’T YET- MAKE SURE TO TAKE A LOOK. THIS TALENTED TOQUE HAS BEEN CLIMBING THE RANKS IN THE CULINARY SCENE FOR QUITE SOME TIME NOW, IF YOU HAVEN’T HEARD OF HER YET CONSIDER THIS YOUR INTRODUCTION…

1500° OF INSPIRATIONCHEF PAULA DASILVA



some of my favorite seafood from our local waters.

SFG: While your cooking style definitely plays on your Latin heritage, you meld many cultures and their cuisines into your menu. What cultures/countries most influence you?

Paula DaSilva: Spanish and Italian/Mediterranean play a big role with some of the influences on the menu. We love making fresh pastas and I adore everything about Spanish foods. We love to dabble with Asian inspired dishes. A modern approach to Mexican is

also another one of our favorites.

SFG: Is there any cuisine or culture that you feel is not being represented properly in our dining scene?

Paula DaSilva: I think cuisines such as Thai, Indian and Korean are pretty hard to imitate. Some of the same spices and flavors are not available here in the states and a lot of the foods and preparations are passed down from generation to generation and require a unique set of skills that may have been lost.

SFG: Many female chefs would rather not discuss their gender, while others are open to discussing the difficulties

women still face in the culinary world. How do you feel about the “female chef” label and do you feel that gender is becoming less of an issue?

Paula DaSilva: I’ve never been one to let this bother me too much. I’ve worked my butt off to get to where I am today, learned a lot from some great chefs and I have made smart decisions for myself. I stand up for what I think is right. I put my foot down when things are wrong. I have yelled at many male cooks over 6 feet tall and I can cook circles around a lot of people! We are all given opportunities and both genders are capable of succeeding or failing at the same jobs and it’s up to the individual and not the sex.

IT’S A KITCHEN, IT’S

INTENSE, IT’S HOT AND YOU HAVE TO HAVE THICK SKIN, SAY ‘YES CHEF’ AND KEEP COOKING.


World’s Largest Solar-Powered Yacht Visits Miami


The world’s largest, solar-powered yacht ever constructed, MS Turanor PlanetSolar, made its first U.S. stopover on June 3rd at Sunset Harbour Yacht Club (SHYC) in Miami, Florida. The venue was especially suited for this event as Sunset Harbour Yacht Club is South Florida’s only five-star, green marina.

Setting sail on May 23rd from La Ciotat (France), the MS Turanor PlanetSolar is on a

scientific expedition to study climate change. The yacht will dock in 16 different cities along its journey. The vessel broke its own existing Guinness World Record for completing the fastest transatlantic crossing with a solar boat, solely operated without any fuel or CO2 emissions in only 22 days.

On June 3rd MS Turanor PlanetSolar was welcomed to Miami with a private press


conference, luncheon and VIP tour with distinguished guests including Florida Senator Dwight Bullard, City of Miami Beach Commissioner Deedee Weithorn, City of Miami Beach Commissioner Jerry Libbin, representatives from U.S. Senator Bill Nelson and Florida Senator Gwen Margolis’ offices. The sun-powered, 102-ft. catamaran

received a tremendous honor from Commissioners Libbin and Weithorn, who presented Captain Gerard D’Aborville and the onshore crew a certificate proclaiming June 3rd MS Turanor PlanetSolar Day.

This is the vessel’s second global tour and the launch of the 2013 “PlanetSolar Deep Water”

expedition. This expedition in conjunction with scientists from the University of Geneva (UNIGE), will collect data from air and water to study the key parameters of climate regulation, specifically atmospheric aerosols, phytoplankton and ocean eddies, whirlpools that carry large amounts of energy. Not content on simply studying climate change, the MS Turanor PlanetSolar yacht is doing its part to clean up the environment too. The vessel will conduct environmental clean-up

missions by collecting floating plastic waste, and in hopes of raising public awareness PlanetSolar will host educational events in port cities on climate issues.

The MS Turanor PlanetSolar’s team along with Immo Stroher, owner of the vessel, is sailing along the Gulf Stream’s ocean

current. The Gulf Stream is one of the most important regulators of European and North American climates, from May to August. Led by Professor Martin Beniston, climatologist and director of the Institute of Environmental Sciences at University of Geneva, the expedition hopes to make a major impact in the way we interact with the environment and how we deal with climate change moving forward.




SMALLER PLATES: Studies have shown time and time again that eating on smaller plates pays. This optical illusion works by making two ways: you’ll serve yourself less, but you won’t feel deprived because the plate itself still looks full. It’s a painless way to melt the pounds away.

CUCUMBERS: This versatile vegetable delivers a satisfying crunch sans calories. Slice them up and snack away. Not only will these crispy coins keep you hydrated, but their rich silicon and sulfur content stimulate your kidneys into banishing bloat.

Clean and prep them a day ahead and add a splash of your favorite vinegar, give them a shake and stash them in your fridge. These quick pickles get better the longer they sit. Wait until serving to add any salt or you’ll end up with a soggy snack.

APPLES: An apple a day might not keep the doctor away, but it will certainly keep your fat pants in the closet. Apples are a low-calorie, low-sugar fruit that will keep you feeling fuller longer. Besides being loaded with plenty of satiating soluble fiber, these puppies pack a powerful enzyme

SCIENTIFICALLY SOUND SLIMMING SECRETS

MANY WILL TRY TO SELL YOU ON THE SECRETS OF SLIM, BUT FEW OFFER MORE THAN SNAKE OIL SMOOTHIES. LOSING WEIGHT DOESN’T HAVE TO BE A MYSTERY BAG OF MISERY, LET SCIENCE LEAD THE WAY AND YOU’LL DROP POUNDS ALMOST MINDLESSLY. NEXT TIME YOU NEED TO LOSE A FEW, REMEMBER: DON’T BE FOOLED, IT’S ALL A SCAM.



that keeps you feeling fuller longer. Not to mention that apples are incredibly portable, you can keep one in your purse for days without much risk of bruising the fruit or ruining your beloved bag. For extra credit, keep a Swiss army knife on your key chain to cut away manageable slivers of this super fruit.

MINI-MEALS: Think of your metabolism as a fire. If you add a big pile at once you’ll burn bright, but burn out fast. Keep

the supply steady and your mini-meals will keep stoking the fire until you’re fitter than ever. Don’t have time to plan six separate meals? Stick to your usual three but only eat half of the meal in one sitting. Stash the plate in

the fridge and heat it up in an hour or two. Another easy fix: use a phone app to track your calories. They make calorie-counting a breeze with built-in databases and barcode scanners, so there’s no excuse to eat indiscriminately. Bonus: tracking your progress has

been proven to boost your chances of reaching your goal.

STUDIES HAVE SHOWN

TIME AND TIME AGAIN THAT EATING ON SMALLER PLATES PAYS.


Men’s fashion can often feel monotonous. In the past, standing out was never the goal.

Blending in is easy to do in your every day run of the mill two-piece suit. The world is changing, men these days are willing to take chances and be edgier. A great example of this can be seen in watch design. No longer a simple face with numbers and dials; watches are men’s premier fashion

pieces. From tons of jewels to pops of color, the must-have designs these days are all about detail.

Using bright yellow gold can add a dramatic touch to a demure gentleman. Looking for something a little edgier? Mix black and gold for an industrial look that keeps it classy. Bold numbers and dials are a great way to add interest to an otherwise run of the mill look.

Is bigger better? If you’re asking men it is! We’re talking about oversized watch faces of course. These big and bold time keepers have been trending for a while now and they show no signs of stopping. Top designers are taking their turns designing oversized pieces that will wow their customers.

How should you wear these new detail driven designs? When

New Style Rolex GMT Master II: A pre-owned new style Rolex GMT Master II with black dial

in stainless steel $7,895

WATCH OUT FOR THE DETAILSMEN’S WATCHES THAT

WOW BY ARLYENE MARIE PONCE


Rolex GMT Master: a pre-owned 18kt yellow gold with green dial (116718) with box and papers. $24,995

Patek Philippe 5036: a pre-owned Patek Philippe 5036 Annual calendar with moon phase, day and date functions and skeleton back set in 18kt yellow gold. $55,000

Rolex Tridor Masterpiece: a pre-owned 40mm Rolex Tridor Masterpiece with a meteorite dial, diamond markers and diamond bezel. Features the new Rolex model style of an engraved inner bezel (ref. no. 18948) $42,995

Audemars Piguet Royal Oak: A pre-owned Audemars Piguet Royal Oak Offshore 18kt rose gold watch with box and papers $32,995

sporting an attention getting piece, keep the rest of your look simple. This doesn’t mean you can’t add a little excitement or give a nod to the piece itself, but don’t mix and match too many statement pieces. This will make a loud statement that you’d rather keep quiet. Instead, focus on complimenting the piece you’d like to focus on.

For example if you’re sporting a watch with brilliant green details, add a shirt or tie in a complimenting shade of green to your ensemble. Don’t try too hard to get an exact match; that is not the intention here. You’re looking to compliment the piece, not copy its design over your entire outfit.

With a few smart choices and a detailed time piece, you’re sure to turn heads with your dialed in style.

TO PURCHASE ANY OF THE ITEMS PICTURED, CONTACT RAYMOND LEE JEWELERS.



Fashion is all about making a statement. Whether you are expressing who you are or how you are

feeling that day, what you wear says a lot about you. This season make a bold proclamation with a statement ring.

These bold pieces should be the star of your ensemble and yet should tie to the rest of your outfit. Pick pieces with interesting cuts (like the pear-cut diamond ring shown here) or bold colors. If you’re coordinating the color of your ring to your outfit, make sure you’re not head to toe in that hue. Matching is great, but looking like a color swatch at a paint store is not.

Don’t over-accessorize. Big, bold pieces like statement rings should be the star of the show so keep the rest of your jewelry minimal or non-existent. A pair of studs is a simple way to tie the sparkle from your hands up to your face without piling on too much bling. Stay away from necklaces in general. While a thin strand might work, it won’t ever work as well as leaving those collarbones bare.

When in doubt, keep it simple. Take a look at the sapphire ring pictured here. Sure, it’s a dressy piece but that doesn’t mean you have to be all dolled up. Tie in the bright blue with some dark denim and watch your look transform

from casual to chic.

Bottom line: statement rings are about expressing yourself. So mind our tips and pick something that you’re comfortable in and you can’t go wrong.

TO PURCHASE ANY OF THE ITEMS PICTURED, CONTACT RAYMOND LEE JEWELERS.

MAKE A STATEMENT RINGS ARE IN!

A GIA certified 4.02 carat pear-shaped diamond, F color and SI1 in clarity. Set in platinum with tapered baguettes weighing 1.05 ctw, G/H in

color and VS in clarity. $76,495

A GIA certified 12.02 carat Internally Flawless fancy yellow radiant cut

diamond set in platinum and 18kt yellow gold. Accent diamonds are

3.5ctw Trilliant cuts G/H in color and VVS in clarity ($400,000)

A 7.02 carat oval cut sapphire and platinum cocktail ring with

approximately 1.88ctw of G/H, VS diamonds. ($49,995)

A 3.01 carat fancy yellow oval cut diamond and 18kt white gold ring

with white diamond pave. ($40,000)BY ARLYENE MARIE PONCE



From their daily $10 family meal specials to an unbelievable brunch, Tongue & Cheek has something for everyone. On a recent visit, Chef Jamie DeRosa teamed up with

Chicago Chef Brandon Baltzley and Miami’s own Jeremiah Bullfrog for an ‘Epic Evening of Food & Drink.’

SOUTH BEACH NEWCOMER TONGUE & CHEEK IS ALREADY MAKING A NAME FOR ITSELF. HELMED BY CHEF JAMIE DEROSA, THIS EDGY EATERY SPINS CLASSIC CUISINE ON ITS HEAD. MANAGING TO STAY WARM AND INVITING, THIS SOBE EATERY IS MAKING MOLECULAR CUISINE APPROACHABLE.

TONGUE & CHEEK’S EPIC

EVENING OF FOOD & DRINK

Chefs Brandon Baltzey, Jamie DeRosa & Jeremiah Bullfrog

WRITTEN & PHOTOGRAPHED BY ARLYENE MARIE PONCE


The multi-course menu was a collaboration between the three chefs, each known for their unique approach and original style. Having worked with culinary greats like Wolfgang Puck, DeRosa was Executive Chef at Tudor House before

he opened Tongue & Cheek. Local chef Jeremiah Bullfrog is best known for his roving gourmet kitchen, GastroPod. Brandon Baltzley is the Chef and Owner of Chicago’s famed CRUX restaurant. Baltzley is known by many as the Salvador Dali of

the culinary world. With so many unique culinary minds in the mix, we were certainly in store for a creative dinner.

The evening began with a welcoming dish of beet, radish, peas, Florida citrus and wasabi peanuts. The dish was visually stunning. The second course of chilled carbonated oysters with a chardonnay mignonette was vibrant and alive. Although I

didn’t detect any of its reputed carbonation, this was easily one of evening’s best dishes. Following the oysters was a dish of Sungold tomato sorbet with compressed honeydew and herbs. While each element was fine on its own, when paired together it really took shape. The soupy-looking dish of fresh cheese, hearts of palm rhubarb and cucumber juice seemed bland at first bite. When one combined the fresh cheese


and heart of palm with its soupy counterparts, something magical happened.

The Kentucky-fried soft-shell crab with sweet plantain and pickled hot peppers was paired with Tongue & Cheek’s “Bourbon for Apples” cocktail. This innovative cocktail featured Buffalo Trace bourbon, green apples and fresh thyme. Had there been an actual barrel filled with this bourbon cocktail, we have no doubt many guests would have gladly bobbed for more. The soft-shell crab was crispy and well-seasoned; one of the better dishes of the night.

The suckling pig crepinette with black bean mocha, marinated conch and mojo was not a match made in heaven. Many found the mojo overly acidic and no one seemed to like the mochi itself. It was an interesting dish visually, but its appeal ended there.

Following the stumble of the suckling pig came the biggest hit of the night. The succulent rib cap was paired with a charred

ramp chimichurri, tripe and the most magnificent dashi. This dish wowed everyone with its technique and flavors.

Dessert was a mixed bag of flavor and technique. The popped sorghum ice cream and flaxseed cookie brought up childhood memories of Honey Smacks and morning cartoons. This playful combination packed serious crunch and creaminess. The liquid nitro lava cake had a unique texture and was appreciated by the choco-holics at the table. The playful dinner ended with contrasting dessert dishes. The truffle pastelito was light and sweet with the old fashioned candy with edible paper was deep and dark.

Overall, the creative cuisine presented was as pleasing to the eye as the palate. No low in the evening could overcome the intense high of rich rib cap and impeccable dashi. DeRosa’s creativity and playful nature will intrigue diners and keep Tongue & Cheek on your mind.



This unique dining tour keeps the restaurants a secret until the night of the event. If you’re

not one for surprises, keep your eyes peeled for clues and reveals leading up to the dinner. The beans are spilled via news outlets as well as Dishcrawl’s twitter feed. Don’t let the air of mystery scare you, Dishcrawl has been quite accommodating to vegetarians and those with allergies as well.

For $45, diners tour a neighborhood and make stops at four restaurants. Most restaurants offer a sampling of three of their signature dishes during your visit. The tour is done on foot but isn’t too much

of a trek. We would certainly recommend comfortable shoes and an empty stomach.

On our last tour, spirited guests mingled and socialized in this ultra-friendly environment. While the first tour featured a couple stumbles, subsequent outings have delivered on higher quality venues and generous portions.

Serious contenders like Edge Steak & Bar have appeared as well as more casual joints like Pride & Joy BBQ. Don’t let the casual feel of Pride & Joy fool you, they’re serving world-class barbecue. The format of the diners allows guests to try a variety of venues and dishes without

dropping serious cash. This is a great way to check out new places without risking an entire evening on an unknown venue.

While the walking was kept to a minimum, it was certainly a great way to get the blood pumping after so many dishes and delights. Dishcrawl is a great for groups of friends and lends itself well to social interaction. Whether you’re new in town or you’d like to break the ice on a first date, this fast-paced foodie tour is a great way to go. To check out upcoming Dishcrawl events head to www.dishcrawl.com/miami

DISHCRAWL MIAMIA WALKING TOUR FOR FOODIES

DISHCRAWL IS A NATIONAL PHENOMENON THAT HAS RECENTLY SPRUNG TO LIFE IN MIAMI. THIS WALKING FOODIE TOUR TAKES YOU TO FOUR LOCAL SPOTS THAT DEFINE A PARTICULAR NEIGHBORHOOD. FROM BRICKELL TO MIDTOWN, DISHCRAWL IS CERTAINLY GARNERING A FOODIE FOLLOWING.

WRITTEN & PHOTOGRAPHED BY ARLYENE MARIE PONCE



SUMMER HAS COME. HOT, HUMID, RAINY DAYS THAT LEAVE EVERYTHING- EVEN YOUR GARDEN- WITH A MUGGY MIST. DON’T DESPAIR, THERE ARE A FEW BENEFITS TO THIS STICKY WEATHER. FOR INSTANCE, THIS IS THE SEASON FOR BASIL FLOWERS.

BA

SIL

FL

OW

ER

S

IN B

LO

OM

WRITTEN & PHOTOGRAPHED BY ARLYENE M

ARIE PONCE


Most gardeners start off with a basil plant. They are easy to take care of,

respond quickly to watering and grow rapidly. Who doesn’t like near-instant satisfaction?

One of the first things novice gardeners learn is to pinch off the buds and flowers as they appear. This is done so that the plant can pour all its energy into growing tasty basil leaves rather than pretty flowers. What most people don’t realize is that they are throwing away some of the tastiest flowers on earth! The concentrated oils in the buds make them pop with basil flavor.

The flowers themselves are packed with ultra-floral, ultra-sweet basil-y goodness. So next time that you pinch them off, don’t throw them out! Here are some excellent ideas on how they can add some extra flair and flavor to your next dish.

-Add buds to pesto for an intense hit of flavor-Top salads or pastas with basil buds-Add an elegant touch to a dessert with the flowers-Garnish cocktails with the flowers for a dramatic drink with a savory secret

Don’t just stop at basil flowers. Any edible herb produces edible flowers. While you should always pinch them off to keep your herbs growing, you now know better than to throw them out. Thyme flowers are tasty and delicate. Cilantro produces flowers that look like tiny daisies. These adorable edibles are great on a ceviche or as a garnish to grilled fish. Next time your herb plants are in bloom, you’ll know how to use their buds to make your flavors go boom!


MEAT MARKET’S CULINARY & COCKTAIL DINNERBENEFITING BOSTONWRITTEN & PHOTOGRAPHED BY ARLYENE MARIE PONCE


Meat Market kicked off their Summer Dinner Series with a Culinary & Cocktail

dinner benefitting the victims of the Boston Marathon bombing. This multi-course masterpiece of an evening was put together by Chef and Co-owner Sean Brasel. Brasel teamed up with award-winning mixologist Ezra Pattek to host an epic evening of drinking and dining.

Each one of Brasel’s courses was paired with a uniquely crafted cocktail by Pattek. The evening opened with a series of delectable amuse bouche’s by Brasel including: Kumamoto oysters topped with Fresno yuzu sorbet, white truffle Kobe tartare served on parmesan crostini, wood-grilled chili caramel lamb tenderloin on sugarcane and Prime Angus short rib and smoked corn empanadas. These complex yet light bites paired incredibly well with Pattek’s Smokey “Aperitivo” Cocktail featuring Talisker 10yr, Campari, pear puree, mandarine Napolêon Liqueur, Oloroso sherry, fresh lemon juice and a bacon smoked sea salt rim.

Moving on to the seated dinner, Brasel’s first course of tuna carpaccio with vodka tuna olive aioli, wood-grilled sourdough and fried capers was a great take on a classic carpaccio. Pattek paired the dish with a sweet and tart Honey Mountain Bloom with Double Cross vodka, fresh honeydew melon juice, tarragon infused honey, Swedish herb

bitters and fresh lemon juice.

Brasel’s second course was an innovative take on a crab cake turned inside out. The vegetarian Choclo “crab” cake with King Crab salad and tequila

yogurt remoulade was a table favorite, with narry a crumb left on most plates. Pattek’s pairing was also a huge hit for the night. The Latin flavors of his Mercado featuring Avion Reposado tequila, passion fruit juice, mint, fresh lime, habanero yucateca infused agave and salt & pepper rim, paired seamlessly with the Latin-influenced crab cake.

The third course was an exploration of rich flavors contrasted with floral tones. The certified Angus beef wood-grilled deckle sang when paired with truffle ricotta potato ravioli, gin fennel creamed spinach and fried chili onion rings. The acidity of Pattek’s Holland Rhubarb Fizz, with Nolet’s gin, fennel, rhubarb, ginger, fresh lemon, Mandarine Napolêon Liqueur, Dutch colonial bitters and a splash of bitter lemon soda, cleansed your palate so you

kept coming back for bite after bite of Brasel’s rich dish.

The final course of the evening was a decadent dessert that did not disappoint. A George Dickel

chocolate bourbon walnut pie was topped with brown sugar bourbon ice cream and whipped sour cream. Pattek’s cocktail put to shame any coffee cocktail before it. The Waltz contained George Dickel 12yr bourbon, Pierde Almas Mezcal, cold coffee and walnut liqueur and was topped with vanilla and praline whipped cream.

Interested in attending one of Meat Market’s Summer Dinner Series? Follow them on twitter @MeatMarketMiami or on facebook.com/MeatMarketMiami for more details.



RICHARD WOODSMASTER MIXOLOGISTI

n person, Woods is unassuming. This tall and tattooed Brit works gracefully behind the bar. Pouring, mixing

and seriously stirring your drink into frosty fantasy. He tastes, he thinks, he pours, you drink. This lovely dance is all the more epic as soon as you take a sip. Well-balanced, unique and thoughtful, Woods is quite like his cocktails.

This British-born barman has taken his love for crafted cocktails to a level few have ever seen or tasted. While pursuing a degree in architecture, Woods developed his passion for pouring by working at a local gastro-pub. While pulling pints, Woods found that designing drinks excited him more than designing buildings. Shortly after, Woods accepted a full-time position at the company’s flagship location in Soho, London.

Soon Richard’s passion grew to all aspects of the business. He was opening venues and training staff. As part of an opening team, Woods accepted a position as Bar Manager for Floridita in Soho. Under the helm of renowned restaurateur Sir Terence Conran, Woods embraced the opportunity to modernize Cuban classics. As a General Manager, Woods contributed to an impressive cookbook and cocktail menu for another Cuban restaurant in London: La Bodeguita del Medio.

His passion to for exotic flavors helped him travel the world developing recipes for and consulting with many renowned brands and venues. In 2012, Woods joined Samba Brands Management who owns Sugarcane and Sushisamba, among others. Competing in the Grey Goose 10 competition,

Woods took home first prize among many talented mixologists from around the world.

Woods was in Miami to oversee the opening of Sushisamba Coral Gables and work on the recipes for many of the brand’s locations. It’s clear this Brit has a talent for tropical flavors. Combining fresh ingredients with expert balance, Woods has transformed many of Sushisamba’s sweeter cocktails into refreshing revelations. Building flavors rather than skyscrapers, designing menus rather than structures; Woods has harnessed his passion into a true calling.

RICHARD WOODS IS ALL ABOUT CREATING EXPERIENCES. IT’S NOT JUST A COCKTAIL FOR WOODS, IT’S A CHANCE TO CRAFT A MEMORY OR BRING AN OLD ONE TO LIFE. WHETHER HE’S INNOVATING CLASSIC COCKTAILS OR BRINGING HIS OWN FLAVOR COMBINATIONS TO THE MASSES, WOODS POURS WITH PASSION.

HIS PASSION TO FOR EXOTIC FLAVORS HELPED HIM TRAVEL THE WORLD

DEVELOPING RECIPES FOR AND CONSULTING WITH MANY RENOWNED BRANDS AND VENUES.



KENNY RAPHAELCERTIFIED PERSONAL TRAINER

WITH SUMMER ALREADY AMONG US, DON’T GET LEFT OUT ALL THE SUMMER FUN BECAUSE YOU’RE AFRAID TO PUT ON THE BIKINI OR BATHING SUIT DUE TO SOME EXTRA POUNDS THAT YOU MAY HAVE GAINED. ALTHOUGH WE SHOULD TRY TO MAINTAIN A HEALTHY LIFESTYLE ALL YEAR ROUND, THE PRESSURE FOR A BETTER BODY IS USUALLY HIGHER AROUND SUMMER TIME WHEN ITS TIME TO SHOW MORE SKIN, WHETHER IT’S AT THE BEACH, POOL PARTIES OR VACATION GETAWAY. BUT DON’T GET DISCOURAGED; IT’S NEVER TOO LATE TO MAKE A DIFFERENCE. HERE’S YOUR SUMMER CHEAT SHEET FOR ACCELERATED RESULTS.

BEACH BODY TIPS


TIP # 1: MONITOR WHAT YOU EAT

Say no to fast food and start preparing your own meals at home so you can control how much cholesterol and sodium is in your food. Too much sodium can cause bloating. Begin to implement 4-6 small-portioned meals throughout the day instead of the traditional 3 meals in order to speed up your metabolism. Develop a meal plan that revolves around high protein sources such as chicken breast, turkey breast, fish and lean meats. Limit your carbohydrates to only fibrous vegetables, consume fruit only early morning no later than early evening and finally when

eating a meal, eat until your satisfied not when your full.

TIP # 2: EAT YOUR CALORIES, DON’T DRINK THEM.

In order to maximize weight loss, try to avoid or eliminate soft drinks or sweetened beverages. Sugary drinks contain no kind of nutritional value; they add several amounts of calories and contribute to weight gain. Consider drinking mostly water, green tea and minimal amounts of coffee

TIP #3: BURN THOSE CALORIES ITS NOT ROCKET SCIENCE;

in order to loose weight we must burn more calories than we take in. Remember it takes approximately 3,500 calories to burn one pound of fat. Consider starting a food journal and start recording how

many calories you take in on a daily basis. Start a cardio routine that you can enjoy whether it maybe on the treadmill, elliptical, jump rope, stair master or consider finding a sport to play. Avoid doing the same thing over and over again and constantly switch it up so you don’t get bored of your routine. (Cardio recommendation: 5 times a week for 30 minutes)

TIP # 4: ADD STRENGTH TRAINING TO YOUR ROUTINE

Strength training is great way to increase your metabolic rate, which will help your body burn more calories throughout the day. It will also assist you in building lean muscle mass and tone that loose skin after weight loss. Strength training allows you to feel strong and look strong and increase the confidence in yourself to get you ready for the beach. (Strength training recommendation: 3-4 times a week utilizing total body exercises)

KENNY RAPHAEL(786) 202-0004


A KNOCKOUT SOLUTION TO YOUR WEIGHTY WOES

Johnny Potrekus, President of TeamJohnny, Inc., has helped thousands of people around the globe shed their excess weight forever. His areas of expertise are behavior modification, self-confidence and self-esteem as they relate to weight management. This “no nonsense” approach incorporates all the traditional weight loss methods--portion control, food choices and increased level of exercise. What sets Johnny apart is his “twist.” He brings laughter and good humor to the table along with healthy doses of honesty and introspection. It’s no wonder such a large portion of Johnny’s clients come from referrals.

“The truth is, people don’t know how to eat or who to trust for guidance,” says Johnny. “Society has been conditioned to think that people are naturally thin and those who are not have to diet endlessly. Diets work – there’s no doubt about it. I’ve done them. I’ve had success with them. Yet when the ‘diet’ is over, we all usually end up right back where we started or heavier. Managing your weight is within your power.”

Having once been morbidly obese himself, Johnny has felt the hot sting of judgment due to his excess weight. “No one is perfect, and perfection is not something we should strive for in this process,” he

WEIGHT LOSS CONSULTANT, JOHNNY POTREKUS, TALKS ABOUT HIS METHOD TO CONQUER “THE BULGE.” “MY GOAL IS TO TEACH THOSE WHO WANT TO LEARN HOW TO EAT AND WHY THEY SHOULD EAT THAT WAY.”

BY: IVETTE DANICA MARQUEZ


JOHNNY POTREKUS

TEAMJOHNNY, INC.WWW.GOTEAMJOHNNY.COM

PHONE: 561-536-6316

says. “What we should strive for is betterment. We should always look at the actions that cause us to gain weight, remove the emotional attachments and ask ourselves the question, ‘Could I have done something differently?’ When you get to that state where you can answer that question honestly, then you have arrived at a place where real change can take place. And I don’t just mean for weight loss. This method of analysis is useful in every aspect of your life.”

The tireless cheerleader, Johnny is completely dedicated to

helping clients take back control of their lives just as he once did. He credits his own 120 lb. weight loss as the sole reason his life turned 180 degrees from where it once stood. From Johnny’s Facebook and Twitter postings, to his blog, to his personal “language,” passing his magic onto his clients has become nothing short of an obsession.

Heart disease, diabetes, sleep apnea, cancer and osteoarthritis are just some of the diseases that have been linked to obesity. As the leading cause of preventable deaths in the world, just this week,

obesity was reclassified by the American Medical Associations as a disease. The situation is so out of control that obesity will soon have the dubious honor of ranking above malnutrition and transmittable diseases as the number one public health concern for the World Health Organization (WHO).

Access to Johnny’s support is simple and totally customized to each participant’s needs. Clients can opt for individual, in-person, phone, Skype or Facetime sessions. He also offers on-site corporate and group sessions anywhere in South Florida.

THE TRUTH IS, PEOPLE

DON’T KNOW HOW TO EAT OR WHO TO TRUST FOR GUIDANCE,” SAYS JOHNNY.


BY: IVETTE DANICA MARQUEZ

IT’S TOTALLY YOU


A 35 year veteran fashionista of trend-setting haute couture and upscale accessories, Louis recounts how he was first exposed to the industry as a very young man. “The hours were bad and the pay was worse,” he tells me, “but I knew exactly what I wanted to do for the rest of my life.”

I asked why he had immersed himself completely in all things fashion at a time when it was neither a glamorous, nor sought after job. But I soon understood why he was absolutely compelled. You see--fashion runs in his blood.

If Mr. Fuentes’ last name sounds familiar, it’s probably because he shares it with his cousin, Daisy Fuentes. Fashion mogul and first Latina video jockey of MTV Internacional fame, Daisy’s combined gross sales in clothes and goods for Kohl’s department stores alone are in excess of $300 million per year. It was her budding modeling career that first lit the fire in Louis to enter the industry. And his “passion for fashion” has kept him firmly fixed there.

Louis learned his craft from the ground up by working directly with discriminating clientele. Bonwit

Teller, Tiffany & Co., Bruno Magli, Neiman Marcus and other highly regarded stores helped foment his fashion IQ to what it is today. His education was more than just on-the-job training, however. It took scholastic aptitude as well. An example is the Tiffany & Co. Certified Precious Jewel Expert designation he received to further support his clients. It has been an invaluable tool in order to find the perfect complement to a new wardrobe.

This is a business of intangibles and therein lies the secret. As a seasoned fashion stylist, Louis has a sixth sense about selecting his clients’ wardrobe with the precision of a Sotheby’s appraiser. The other part of the secret sauce is assessing external specifics such as season, climate, styles, skin tone, age, body shape and an infinite amount of other variables as they relate to each client. The key to his success, Louis tells me, is pampering his clients and truly understanding what they want versus what they need. That mixed with the highest quality of service has his phone ringing around the clock with international clientele.

Careful to maintain his clientele’s privacy, Louis tells me an anecdote about one of his clients who was in the autumn of life; an heiress to a well known food conglomerate. She would have all her shoes custom made in multiples of six and then have a pair shipped to each one of her homes in different parts of the world. “It was important to her to have duplicate wardrobes,” says Louis, “so I made sure that she didn’t have to worry about a thing.”

When asked for his parting advice, Louis tells me, “looking good has never been simpler or more reasonably. Anyone can put a wonderful outfit together for under $100 to $150. It’s just a matter of finding the right off-the-rack designer for you. Now everyone can look fantastic.”

Louis M. Fuentes,Fashion Stylist

www.thedesignerconsignors.com305-814-9140

WHEN ASKED ABOUT HIS INSPIRATION IN THE FASHION WORLD, LOUIS FUENTES’ FACE LIGHTS UP IN WHAT CAN ONLY BE DESCRIBED AS INSTANT RECOGNITION OF SOMETHING SO POSITIVE IT STEERED HIS LIFE FOREVER. THE FURTHER BACK HE REMINISCED, THE PROGRESSIVELY WIDER HIS SMILE GOT.


VICTOR GONZALEZPRISCILA PERALESCHRISTIAN CARABIAS


TAHITIAN OIL TAMES FRIZZ

TIAREHAIR

Summer is here and with it comes long, hot days and lots of time in the water. While sun and surf

are great ways to spend the day, all that time in the heat and salt is brutal on your hair. When we were introduced to TiareHair we were skeptical because nothing tames Miami’s summer frizz!

We were shocked when after a day of sweltering heat and awful humidity our hair was still looking fabulous. We investigated to find out what makes TiareHair such a frizz tamer. Tiare’s hair care products are made with Monoi Tiare oil. It’s made from infusing coconut oil with Tiare flowers. Tiare is the national flower of Tahiti and they’re prized for their luxe gardenia scent and moisturizing properties.

Hair frizzes when it absorbs moisture. Having dry hair or split ends can cause your hair to absorb even more moisture from the air leading to frizzy hair. Tiare’s products are different in that Monoi Tiare oil is actually absorbed into the hair shaft, unlike silicon products. This keeps your hair moisturized and frizz free. To keep your hair in top condition Tiare’s products are made from natural ingredients and do not include any parabens or sodium.

We loved the shampoo and conditioner for their great scent and manageability, but if we had to pick one product as a must-have it’s their leave-in conditioner Tiarehair XPRESS24 Frizz Control. You can find TiareHair products in stores and online at Belabeauty.com.


62 SFG RESTAURANT GUIDE | 18TH EDITION 2013

SFG

CORAL GABLES

4250 Salzedo Street.

305-444-4595305-666-9285

7201 Southwest 59th Ave.

2611 Ponce De Leon Blvd.

305-444-2024

305-913-3201

1200 Anastasia Ave. (Biltmore Hotel)

305-442-8552

321 Miracle Mile.

AMERICAN / CORAL GABLES 33134FRENCH / CORAL GABLES 33134

FRENCH / CORAL GABLES 33134CARIBBEAN / CORAL GABLES 33134

AMERICAN / CORAL GABLES 33146ITALIAN / CORAL GABLES 33143

SEASONS 52PASCALS

305-446-5695

278 Miracle Mile.

PALME D’ORORTANIQUE ON THE MILE

CRAVEBLU


RECIPE

DRESSING:¼ cup olive oil ¼ cup vinegar 2 spoonful of water

Cook pasta according to instructions on the box.

Add to drained and cold pasta, cucumbers, onion, pimentos and black olives.

Mix dressing and pour. Garnish with tomatoes and a sprig of basil

12 oz. bow tie pasta2 cucumbers chopped 4 ounces of diced pimentos½ cup of pitted black olives sliced1 plum tomato1 basil sprig

INGREDIENTS PREPARATION

MEDITERRANEAN PASTA SALAD


SFG

COCONUT GROVE / BRICKELL / DOWNTOWN

305-444-7878

3145 Conmmodore Plz.

FRENCH / COCONUT GROVE 33133

LA BOTTEGA

305-444-3493

3540 Main Hwy.

SPANISH / COCONUT GROVE 33133

EDGE STEAK & BAR

305-381-3190

1435 Brickell Ave. Four Seasons Hotel.

STEAKHOUSE / BRICKELL 33131

NEMESIS

305-415-9911

1035 N miami Ave.

ECLECTIC / DOWNTOWN 33136

VILLA MAYFAIR

305-774-1500

2901 Florida Ave.

MEDITERRANEAN / COCONUT GROVE 33133

AZUL

305-913-8358

500 Brickell Key Dr. (Mandarin Oriental Hotel)

EUROPEAN / BRICKELL 33131

GEORGE’S IN THE GROVE


BRICKELL / DOWNTOWN / WYNWOOD / DESIGN DISTRICT

TRULUCKS

305-579-0035

777 Brickell Ave.

SEAFOOD / DOWNTOWN 33131

TUYO

305-237-3200

415 NE 2nd Ave.

AMERICAN-LATIN / DOWNTOWN 33132

JEAN PAULS

305-573-7373

2426 NE 2nd Ave.

AMERICAN / WYNWOOD 33137

MANDOLIN AEGEAN BISTRO

305-576-6066

4312 NE 2nd Ave.

MEDITERRANEAN / DESIGN DISTRICT 33137

EGG & DART

786-431-1022

4029 N Miami Ave .

MEDITERRANEAN / DESIGN DISTRICT 33127

WYNWOOD KITCHEN

305-722-8959

2550 NW 2nd Ave.

LATIN AMERICAN / DESIGN DISTRICT 33127

SFG

BRIO’s delicious Lasagna Bolognese Al Forno, oven-baked and layered with authentic

Bolognese meat sauce, Alfredo sauce, Ricotta and Mozzarella cheeses will be offered half price in celebration of this tasty national holiday. BRIO Tuscan Grille South Florida locations are at The Falls in Miami, The Village at Gulfstream Park in

Hallandale Beach, The Shops at Pembroke Gardens in Pembroke Pines, The Shops at Boca Center in Boca Raton, CityPlace in West Palm Beach, and The Gardens Mall in Palm Beach

Gardens. Reservations are strongly suggested for ‘Lasagna Day’ and they can be made by calling your local BRIO location.

“National Lasagna Day is a great way for BRIO to celebrate one of our signature menu features,” said Founder and Chef Phil Yandolino. “Rich in flavor and generous in portion,

our lasagna has become a guest favorite.”

Can’t wait until ‘Lasagna Day’ to enjoy a bite? We’ve snagged the recipe for you. This classic Italian dish is a lot easier to prepare than you would think and it’s the perfect meal for a romantic night. Pair with a nice Italian red wine and some crusty bread and you will have a meal anyone will fall for.

Lasagna’s origins have been disputed since the 14th century with Brits claiming to have invented the dish of sauce meat and cheese. It is entirely possible Romans brought over this satisfying meal during their conquests, but maybe the Brits had a stroke of genius? We think not, but luckily you don’t need to be sure where it comes from to be sure that it’s delicious.

Celebrate National Lasagna Day!

BRIO TUSCAN GRILLE’S SOUTH FLORIDA LOCATIONS ARE CELEBRATING NATIONAL LASAGNA DAY! ON JULY 30TH GUESTS CAN ENJOY FULL-SIZE PORTIONS OF THIS ITALIAN CLASSIC AT LUNCH OR DINNER FOR HALF PRICE.


DRINKING& DINNING



SFG

DESIGN DISTRICT / MIAMI BEACH

1701 Collins Ave.1100 West Ave.(The Mondrian Hotel)

MERCADITO

786-369-0430

3252 NE 1st Ave.

MEXICAN / DESIGN DISTRICT 33137

SUGARCANE RAW BAR GRILL

786-369-0353

3250 NE 1st Ave.

ECLECTIC / DESIGN DISTRICT 33137

ASIA DE CUBA

305-514-1940

ASIAN / MIAMI BEACH 33139

BAZAAR

305-455-2999

STYLE / MIAMI BEACH 33139

1500 DEGREES

305-674-5594

4525 Collins Ave. W 41st .

AMERICAN / MIAMI BEACH 33140

BEST FRIENDS

786-439-3999

4770 Biscayne Blvd.

ITALIAN / DESIGN DISTRICT 33137


RECIPE

PREHEAT OVEN TO 300 DEGREES.In a greased baking dish, place 1 Lasagna

noodle. Top with 2 TBSP of Marinara and then place ½ C of Ricotta mix on top, followed by 2 TBSP of Mozzarella cheese, 1 TBSP of Parmesan cheese and another Lasagna noodle. Place ¼ C of Alfredo sauce, ¾ C of

Meat sauce or Bolognese sauce, 2 TBSP of Mozzarella cheese, 1 TBSP of Parmesan cheese and the third Lasagna noodle. Place the remaining Alfredo sauce, then Mozzarella cheese, then 1 TBSP of Parmesan cheese. Bake in oven at 300 degrees for 45 minutes or until bubbling on top.

Combine all ingredients in a mixing bowl. Keep refrigerated until use.

3 Lasagna Noodles, cooked ¾ C Marinara Sauce2 ¼ C Ricotta Mix* ¾ C Mozzarella cheese, shredded6 TBSP Parmesan, grated1 ½ C Alfredo Sauce 4 ½ C Meat Sauce (or Bolognese Sauce) 6 TBSP Parmesan, grated

1 lb Ricotta cheese1 Egg ½ C Parmesan cheese, grated1 TBSP Parsley, choppedSalt and Pepper to taste

INGREDIENTS

INGREDIENTS

METHOD

METHOD

LASAGNA BOLOGNESE AL FORNO

RICOTTTA MIX

RECIPE COURTESY OF BRIO TUSCAN GRILLE


SFG

MIAMI BEACH

81 Washington Ave.111 Lincoln Rd.

CASA TUA

305-673-1010

1700 James Ave.

ITALIAN / MIAMI BEACH 33139

CECCONIS

786-507-7902

4385 Collins Ave.


JUVIA

305-763-8272

ASIAN FUSION / MIAMI BEACH 33139

LA GLOUTONNERIE

305-503-3811

MEXICAN / MIAMI BEACH 33139

HAKKASAN

786-276-1388

4441 Collins Ave. (Fontainebleau)

CHINNESE / MIAMI BEACH 33140

HAVEN

305-987-8885

1237 Lincoln Rd.

ECLECTIC / MIAMI BEACH 33139

INFUSE YOUR BOOZE SIMPLE TRICKS

TO SUMMER SPIRITS


DRINKING& DINNING

The best spirit for beginners is vodka. Vodka is neutral in flavor so it will pair perfectly with whatever you want

to throw at it. The possibilities are really endless, from fruit to herbs to spices to peppers- let your imagination run wild. Always choose a vodka that you would enjoy drinking on its own. Even though you will be flavoring the vodka, this is not the time for plastic handles of paint thinner. You don’t have to go ultra-high-end either. Just pick something you would drink on its own.

There isn’t much you need in way of supplies. Some glass mason jars and cheese cloth are ideal, but if you don’t have these items they are easily purchased or substituted. Replace the mason jars with glass jars leftover from items you purchased at the grocery store. Pasta sauce jars are a great size, just make sure to wash and dry them thoroughly before using them. It’s ideal to have a few jars available so you can create several different flavor combinations. Coffee filters do a great job replacing cheese cloth when it’s time to strain the alcohol.

For the actual infusion, the process is really simple. Simply add the ingredients you are infusing to your jars (make sure they have been washed and dried first) and top them off with your vodka. Close the jars tightly and store them in a cool, dark place. You will want give the jars a good shake or two daily in order help the infusion process along.

Infusion times will vary depending on the intensity of your ingredients. Items like peppers can quickly become too intense and ruin your vodka, they should only be allowed to infuse for an hour or two. Milder flavors like pineapple can hang out for a week or two. When will you know it’s time to strain? Give the infusion a taste. For most fruits, a week is a good time to pull. Once you are ready, simply line a strainer with your cheesecloth or coffee filters and carefully pour the vodka through the strainer and into another clean jar or bottle. It’s a simple and easy way to bring a touch of summer to your next cocktail party.


INFUSE YOUR BOOZE SIMPLE TRICKS

TO SUMMER SPIRITS

INFUSION TIMES WILL VARY

DEPENDING ON THE INTENSITY OF YOUR INGREDIENTS.

THE SUMMER HEAT OFTEN DRIVES US TO REACH FOR SOMETHING SWEET. FRUIT COCKTAILS CAN SEEM REFRESHING ON PAPER, BUT THE TRUTH IS MOST MIXES ARE LOADED WITH SUGAR AND ARTIFICIAL FLAVORS. MAKING YOUR OWN FRUIT

COCKTAILS IS NOT ONLY INEXPENSIVE AND EASY TO DO, BUT IT DELIVERS SUPERIOR SPIRITS RIGHT TO YOUR LIPS.


SFG

MIAMI BEACH

MACCHIALINA

305-532-7555

820 Alton Rd.


NOBU

305-695-3232

1901 Collins Ave. (The Shore Club)

JAPANESE / MIAMI BEACH 33139

PUBBELLY

305-532-7555

1418 20th St.


QUATTRO

305-531-4833

1014 Lincoln Rd.


OLA

305-695-9125

1745 James Ave.

PAN LATIN / MIAMI BEACH 33139

PRIME 112

305-532-8112

112 Ocean Dr.

STEAKHOUSE / MIAMI BEACH 33139


SFG

MIAMI BEACH / NORTH BAY V ILLAGE SURFSIDE / BAL HARBOUR

SHOJI

305-532-4245

100 Collins Ave.

JAPANESE / MIAMI BEACH 33139

ALTAMARE

305-532-3061

1233 Lincoln Rd.

SEAFOOD / MIAMI BEACH 33139

LA GOULUE

305-865-2181

9700 Collins Ave.

FRENCH / BAL HARBOUR 33154

THE FORGE

305-538-8533

432 41 St.


CAFÉ RAGAZZI

305-866-4495

9500 Harding Ave.

ITALIAN / SURFSIDE 33154

OGGI

305-866-1238

1666 - 79 St. Causeway, North Bay Village

ITALIAN / NORTH BAY VILLAGE 33141


SFG

PETIT ROUGE

305-892-7676

12409 Biscayne Blvd.

FRENCH / NORTH MIAMI 33161

TASTERS GRILLE

305-853-1177

91252 Overseas Hwy. Tavernier

AMERICAN / FLORIDA KEYS 33036

CHEF MICHAELS

305-664-0640

81671 Overseas Highway

SEAFOOD / FLORIDA KEYS 33036

THE PALM

305-868-7256

9650 E Bay Harbor Dr.

STEAKHOUSE / BAY HARBOR 33154

TIMO

305-936-1008

17624 Collins Ave.

ITALIAN / SUNNY ISLES BEACH 33160

BAL HARBOUR / SUNNY ISLES NORTH MIAMI / FLORIDA KEYS

CANE A SUCRE

305-891-0123

899 NE 125 St.

BAKERY AND SANDWICHES / NORTH MIAMI 33161

THE MAYFAIR ROOFTOP BAR

305-441-0000

3000 Florida Ave.

HOTEL BAR | COCONUT GROVE

THE LOCAL

305-648-5697

150 Giralda Ave.

BAR | CORAL GABLES

BAOLI VITA

305-538-7855

1906 Collins Ave.

LOUNGE | MIAMI BEACH

ARKADIA AT THE FONTAINEBLEAU

305-538-2000

4441 Collins Ave.

CLUB | MIAMI BEACH

SET

305-531-2800

320 Lincoln Rd.

CLUB | MIAMI BEACH

C LOUNGE

MANSION

305-354-9300

305-695-8411

3945 N.E. 163rd St.

1235 Washington Ave.

CIGAR LOUNGE & CLUB | NORTH MIAMI

BEACH

CLUB | MIAMI BEACH

MYNT

305-532-0727

1921 Collins Ave.

CLUB | MIAMI BEACH

WALL

305-938-3131

2201 Collins Ave. (The W Hotel)

CLUB | MIAMI BEACH

HAVEN SOUTH BEACH

305-987-8885

1237 Lincoln Rd.

LOUNGE | MIAMI BEACH

FDR LOUNGE AT THE DELANO

305-672-2000

1685 Collins Ave.

HOTEL BAR | MIAMI BEACHLIV

BAMBOO

305-674-4680

305-695-4771

4441 Collins Ave.

550 Washington Ave.

CLUB | MIAMI BEACH

CLUB | MIAMI BEACH

SFG

SFG

RECOMMENDED

RECOMMENDED

NIGHT L IFE


SFG

DRINK

Pour wine in a pitcher and squeeze the juice from the lemon and orange into the wine.

Add sugar, brandy and fruits. Chill overnight.Add cold ginger ale just before serving.

1 bottle of red wine 1 shot of brandy 1 lemon1 orange ¼ cup sugar 2 cups of ginger ale 1 can of fruit cocktail or chopped fresh fruit

INGREDIENTS PREPARATION

DELICIOUS COLD SANGRIA


MiamiPlaces

Photography by Gabriel Báncora

CAUGHT ON CAMERA

82 SFG SOCIAL | 18TH EDITION 2013

Photography by Monika Zdziebkowska

DOCTORS HOSPITAL MAD FOR MOD GALA

Rosa Maria Hervis, Robert Abello MD, Ana Viciana MD

Rudy Kranys, Lois RussellNelson Lazo & Olga

Chrissy & Manny Padron

Saskia & Philippe Touret, Alice & Ismael Roque Velasco Will Borst & Kristen, Dena & Billy Wells

Nick Morot, Laura Denoux, Jeanne & Rolando Conesa

CAUGHT ON CAMERA

83SFG SOCIAL | 18TH EDITION2013


2ND WHITE PARTY AT W HOTEL BY JNF

Michael Levitt, Stephanie Pidermann, Jackie Jallo, Chris Jallo amd Victoria Capuano and Tracy Woodard

Luis Velazquez and Gesele Spallino Lisa Demarco and Amy Cinnamon

Debbie Pravato, Nikki Kapelowitz and Vinca Pravato

Jeff Lin and Dean Meyers Bran Kapelowitz, Debbie Pravato, Nikki Kapelowitz and Vinca Pravato

Lindsey Berman and Merissa Amodio

Scott GreenBawer, Michelle Rudas, Darren Epstein and Jacki Cyrzan

CAUGHT ON CAMERA

nombre del negocio EVENTO


FASHION for Charity Tea

Juan Casimiro and Daijahnah White. David, Shyvonne and Daijahnah WhiteEnjelique White Singer

Dabby Melo, Elizabeth Rodriguez and Belgica Casimiro

Edith, Emma and Rose Figueroa Giannina Azar and Models

Lizette Sanchez, Belgica Casimiro, Stephanie Tinoco and Heidy Martinez


CAUGHT ON CAMERA


Haute Tea AT ST. REGIS


Christina Getty, Claudia Brod, Caroline Travis and Jillian Jacobson

Daniela Swaebe and Candise Shanbron Jennifer Kennedy and Gisela Lowenstein

Jillian Posner and Sharon SowaidBrittany Elenson and Stacey Gibb Maky Hinson, Liana Khasanova, Jessica Hausmann and Mari Rothewicz

Lauren Sperber

Jessica Anderson, Vaneeeessa Dadaglio, Francesca Dicrisci and Sarah Campbell Smith

CAUGHT ON CAMERA


Photography by Betty Alvarez

Color a Cause, POWER 20 EXHIBIT

Joey Mugica, Michelle Quinoa Julio Iglesias, Jr, Adriana OspinaJayquan, Christine Curran

Hansell Leyva, Albert Perez

Keon Henderson, Maryel Epps, Craig Stevens Jorge Zabaleta, Jane Castro, Johnny Balboa

Natalia Hentschel, Mariana Capeluto. Oscar Romero, Mariaeugenia Munoz, Elsie Peralta, Gianina Acevedo, Sandra Bonilla

CAUGHT ON CAMERA



Le Parc - Brickell at LIGNE ROSET

Idin Parsiahi, Sony Gerald, Susan Trevisa, Kathi Smuts and Cameron Cervera

Lori Bruno, Jesse Otiley and Alicia Cervera Michael Hutchins and Alex Moya

Jacqueline Regnault and Jorge SalazarElizabeth Marti and Gabriela Soto Karina Aspillaga and Raimundo Onetto

Raimundo Onetto celebrating for the project.

Lori bruno, Patricio Ureta, Carolin Pulido and Lisbeth Arellano

CAUGHT ON CAMERA



Multi Chamber at THE FLAT MIAMI

Joseph Escobar, Monica Piedrahita, Rafael Avila

Patricia Rodriguez, Fabiola Castro, Patricia Cardenal

Lorena Vega, Erksy Ricano Corona

Gisela Thomas, Valentina Gabamini, Robert Brooks, Jorge Lagares

Erksy Ricano Corona, Alejandra Barquet

Robert Mercado, Heather Lopez, Michelle Aguiar

Julio & Julie Armengol

Lisa Hollister, Ramiro Ramirez

Nadine Sawyer, Ana Miranda

CAUGHT ON CAMERA



Latin Taste Fest

Carmen Harra, Monica Puig, Patty & Jose Mustelier

Eduardo & Mayte Duran, Berta Guilarte Maricarmen Sega, Paco Basales

Wendell Frances, Aimee GarciaSteven & Michelle Mestre Yeidy Polanco, Muri Alvarez

Aymee Nuviola

Daniel Ibanicel, Jose Lopez, Lissette Labrador

CAUGHT ON CAMERA



Ron y Son at CASABLANCA

Lysette Garcia, Annie Mora, Jesus Nederos

Casablanca’s PaellaLidia and David Estanjear

Barbara Perez, Luis Alvarez, Roxana Recio, Robert Rico

Ibriana & Barbara Perez, Anyelin Mesa Stephanie Ollino, Dez Hernandez

Clara Serrano, Alex Giassa, Lisa Concepcion

CAUGHT ON CAMERA



THE WEDDING SALON’S Miami Showcase at Epic Hotel

Alfredo Garcia and Susanna Camaj

Ines Cariola

Stephanie Dovaie and Isabella Bonnat

Leyda Bowes and Carla Homez

Carlos Santiago and Isabella Bonnat

Models La Vie En Blanc

92 SFG EVENTS | 18TH EDITION 2013

JULY EVENTS

MARILYN MANSON

July 21, 2013 8:00 PM

http://fillmoremb.com Concert Fillmore Miami Beach at the Jackie

Gleason

1700 Washington AvenueMiami Beach, Fl. 33139305-673-7300800-745-3000

THE MRS. CARTER SHOW STARRING BEYONCE

(07/10/2013) Concert 8:00PM

http://www.aaarena.com Beyoncé is one of the most widely recog-nized and highly respected women in pop culture. A solo recording artist, actress, philanthropist and businesswoman, she has released four #1 solo albums and has sold over 75 million albums worldwide. Her work has earned her numerous awards and accolades, including 16 Grammy Awards. Billboard named her the Top Female Artist and Top Radio Songs Artist of the 2000s decade. The Recording Industry Association of America also recognized Beyoncé as the Top Certified Artist of the 2000s.

American Airlines Arena601 Biscayne Blvd.Miami, FL. 33132786-777-1000

93SFG EVENTS | 18TH EDITION2013

MIAMI BEACH FOURTH OF JULY CELEBRATION

July 4, 2013Free concerts and fireworks. The public is encouraged to bring a beach chair or towel. Glass containers and alcoholic beverages

are not permitted.

8 St and Ocean DriveMiami Beach, Fl 33139305-673-7577

CHAKA KHAN IN CONCERT

July 20, 2013 7:00 PMwww.jlkc.com Chaka Khan, frequently known as the “Queen of Funk-Soul”, is a 10-time Grammy Award-winning American singer

James L Knight Center400 SE Second AveMiami, FL. 33131305-416-5970

Miami Marlins ScheduleJuly Schedulemiami.marlins.mlb.com

07-01 Miami Marlins vs. Padres 07-08 Miami Marlins vs. Braves07-09 Miami Marlins vs. Braves 07-10 Miami Marlins vs. Braves07-12 Miami Marlins vs. Nationals07-13 Miami Marlins vs. Nationals 07-14 Miami Marlins vs. Nationals07-26 Miami Marlins vs. Pirates 07-27 Miami Marlins vs. Pirates 07-28 Miami Marlins vs. Pirates 07-29 Miami Marlins vs. Mets07-30 Miami Marlins vs. Mets07-31 Miami Marlins vs. Mets

Marlins Ballpark1501 NW 3 StMiami FL. 33125877-411-2012

94 SFG EVENTS | 18TH EDITION 2013

AUGUST EVENTS

THE KILLERS

August 17, 2013 8:00 PMwww.aaarena.com

The Killers are back! After a four year tour hiatus, the four band Mates will reunite and bring their “battle Born Tour” to American Airlines Arena

American Airlines Arena601 Biscayne Blvd.Miami , FL 33132786-777-1000

AMERICAN IDOL®LIVE 2013

August 02, 2013 7:00 PM

www.aaarena.com

American Idol®Live! Returns this sum-mer for anotherhit tour to showcase the seasons tal-

ented top finalists.

American Airlines Arena601 Biscayne Blvd.Miami, FL. 33132

SLAVA’S SNOWSHOW

07/31/2013 thru August 25, 2013

www.arshtcenter.org

A cross between Cirque du Soleil and Blue Man Group, this entertainment phenomenon takes audiences on an alluring 90-minute journey that is “pure magic…an evening of enchantment and fun!” (The Express) The breathtaking show created by Slava, the original Cirque du Soleil’s clown genius, is an awesome theatrical experience and a pro-foundly moving spectacle full of vibrant won-drous images, delightful comedy, enchanting music and snow—lots and lots of snow

Ziff Ballet Opera House 1300 Biscayne Blvd.Miami, FL. 33132

95SFG EVENTS | 18TH EDITION2013

TONI BRAXTON

August 29, 2013 8:00 PM

Toni Michelle Braxton is an American R&B singer-songwriter, record producer, actress, television personality, and phi-lanthropist. Braxton has won 6 Grammy Awards, 7 American Music Awards, and 9

Billboard Music Awards.

James L Knight Center400 SE Second AvenueMiami, FL 33131305-419-5970

Miami Marlins ScheduleJuly Schedulemiami.marlins.mlb.com

08-01 Marlins vs. Mets08-02 Marlins vs. Indians08-03 Marlins vs. Indians08-04 Marlins vs. Indians08-16 Marlins vs. Giants 08-17 Marlins vs. Giants08-18 Marlins vs. Giants08-19 Marlins vs. Dodgers08-20 Marlins vs. Dodgers08-21 Marlins vs. Dodgers08-22 Marlins vs. Dodgers 08-23 Marlins vs. Rockies08-24 Marlins vs. Rockies08-25 Marlins vs. Rockies

Marlins Ballpark1501 NW 3 StMiami FL. 33125877-411-2012

BRUNO MARS THE MOONSHINE JUNGLE TOUR

August 30, 2013www.aaarena.com Bruno Mars is undoubtedly among contem-porary pop’s most gifted and compelling artists. And with global sales currently certified at 40x-platinum and over 50 million singles sold worldwide, the 14-time Grammy Award nominee has fully proven himself as a true superstar.Mars soon racked up a remarkable record of prestigious interna-tional awards and nominations, with victories including a Best Male Pop Vocal Performance Grammy Award (for Just The Way You Are), an American Music Award for Pop or Rock Music/Favorite Male Artist, a 2012 Brit Award (for International Male Solo Artist), two Teen Choice Awards, a 2012 People’s Choice Award (for Favorite Male Artist), a Soul Train Music Award, two MTV Europe Music Awards, two MTV Music Awards Japan, a BT Digital Music Award, an ECHO Award, and multiple 2011 Billboard Awards including Top Male Hot

100 Artist of the Year.

American Airlines Arena601 Biscayne Blvd.Miami, Fl.33132786-777-1000

Emergency 911 HOSPITALS

Jackson Memorial 305-585-1111 Mercy 305-854-4400 Mt. Sinai 305-674-2121 South Miami 786-662-4000 TAXIS

Best Yellow Taxi 305-445-4444 Central Cab 305-532-5555 Coral Gables Taxi 305-444-2828 Yellow Cab 305-444-4444 THEATERS

Adrienne Arsht Center 305-949-6722 Fillmore Miami Beach 305-673-7300 James L. Knight Center 305-416-5970 New World Symphony 305-673-3331 AIRPORTS

Ft. Lauderdale-Hollywood International 866-435-9355 Miami International 305-876-7000 AIRLINES

Aeromexico 800-237-6639 American Airlines 800-433-7300 Avianca 800-284-2622 Delta 800-221-1212 JetBlue 800-538-2583 Southwest 800-435-9792 US Airways 800-428-4322 PORTS

Port Everglades (Ft. Lauderdale) 954-523-3404 Port of Miami 305-371-7678

IMPORTANT PHONE

NUMBERS

GETTING AROUND

Free Rides: Free transportation on

South Beach- Swoop Miami is a service that will pick you up in a 6-passenger electric golf

cart and take you anywhere you need to go within South

Beach. Just call or send a text message to 305-409-6636

and they will arrive within 15 minutes. Note that you may have to share the ride with

other passengers. 305-409-6636

Easy Parking: Register your car with

PaybyPhone, save 20% on parking and add more minutes

by text or e-mail www.paybyphone.com

96 SFG | 16TH EDITION

Documents

SFG Magazine | July / August 2013 | Social Fashion Gourmet