Nom News: November 6, 2015


November 6, 2015

Each Friday, we compile South Florida food-related news and events that we couldn’t fit on the site earlier in the week. Want to be included in next week’s roundup? Shoot us an email at

Here’s your weekly dose of nom.

Nanndi Brings Sweet Treats to Downtown Dadeland
Toro Toro’s Newton-Inspired Cocktails
Seasonal Beer Dinner at AQ by Acqualina
‘Rock N Vote’ at Ms. Cheezious
Azul Launches New Menu
The National Debuts Cabaret Brunch
The Wynwood Yard Announces New Collaboration

Nanndi Brings Sweet Treats to Downtown Dadeland


Downtown Dadeland, a revitalized Kendall hotspot, is proud to announce the launch of Nanndi Homemade Frozen Cream & Pastry Shop, which is set to open at the end of November 2015.

An inventive concept created by celebrity chef Sabrina Mancin and business visionary Alain Torres, Nanndi’s frozen cream is a unique, all-natural blend of ice cream and Italian gelato that is handcrafted to produce a variety of exquisite flavors and textures creating a multi-sensory dining experience.

“I’m an avid fan of taking something ordinary and making it extraordinary,” said Sabrina Mancin, head chef and owner of Nanndi Frozen Cream & Pastry Shop. “I’ve always dreamed of owning a dessert shop where I could create fantastic treats using different ingredients that you would never think to combine. Nanndi allows me to accomplish this while providing the world with something other than just typical ice cream.”

Nanndi, whose name is a variation of the Zulu word meaning “Sweet,” will serve frozen cream flavors ranging from classic to the unexpected with some flavors paying homage to South Florida favorites, such as: “María Cookie,”  made with the popular “María” cookies from Latin America; “Key Lime Pie,” a staple of Key West; and “Guava and Cheese,” a Cuban delicacy.

In addition to frozen cream, Nanndi will serve a diverse selection of fresh pastries made with recipes, ingredients and flavor combinations from around the world. Those who visit the shop will also find a variety of dairy free options, fruit sorbets, and low-sugar marmalades and conserves.

The inclusion of Nanndi Homemade Frozen Cream & Pastry Shop to Downtown Dadeland’s roster of retailers comes as a part of the lifestyle center’s revitalization plan that was launched by a joint venture between Pebb Capital and Duncan Hillsley Capital in 2014.

Newton-Inspired Cocktails at Toro Toro

isaac newton

NEWT Miami: Experiments in Light, Color & Sound (NEWT) is a public art installation inspired by Isaac Newton’s theory that every primary color correlates to a musical note.

Transforming the 19-story LED wall of the InterContinental Miami hotel into a digital canvas for performative architecture, NEWT is teaming up with Bombay Sapphire to create spirited concoctions for their sensorial program, curated by national Bombay Sapphire Brand Ambassador, Gary Hayward.

The “Sir Isaac Newton” cocktail is adapted after one of the most famous anecdotes in science: a young Newton is sitting in his garden when an apple falls on his head, leading him in a stroke of genius to come up with the theory of gravity. Also key to the Sir Isaac Newton cocktail is mint, aptly selected as an ingredient because of the scientist’s post as “Master of the Mint” in 1699. Highlighting the bright, citrus botanicals of Spanish lemon peel and Moroccan coriander seeds in Bombay Sapphire Gin, the combined apple and mint give depth and accent the floral notes of Italian Orris root. Refreshing and balanced, enjoy The Sir Isaac Newton served long over ice and in a full-sensory experience connecting light, music and color to the palate.

Seasonal Beer Dinner at AQ by Aqualina


AQ by Acqualina, the Mediterranean-influenced restaurant located within the five-star, five diamond Acqualina Resort & Spa, is thrilled to announce that Miami Herald Food Editor and beer aficionado Evan Benn will share the culinary stage with Chef Anthony Dominguez to host a four-course beer-pairing dinner on Saturday, November 14, 2015 at 7:30 p.m.

Benn worked in tandem with Chef Anthony Dominguez to create an exclusive dinner menu with complementing beers, both filled with fall flavors.  Menu items include Crispy Kale Salad made with shaved carrots, pumpkin seeds, goat cheese and squash vinaigrette paired with Florida Beer Co. Native Lager; Acorn Squash Risotto with Parsley Oil served in an acorn squash bowl paired with Orange Blossom Pilsner; Spaghetti  Squash and Basil Chicken Meatballs made with roasted spaghetti squash tossed in olive oil, topped with house-made marinara sauce and basil chicken meatballs served with Sierra Nevada Pale Ale, and Warm Pumpkin Crumb Cake a la Mode, served with Rogue Hazlenut.

Benn will be on-hand throughout the evening, detailing his tasting notes with guests and answering questions, while celebrated Chef Anthony Dominguez will be conducting an interactive cooking demonstration, sharing his tips and tricks for creating mouthwatering meals.

The 112-seat (58 inside / 54 outside) restaurant is open to the public, offering the perfect balance of casual and chic that beautifully complements the restaurant’s oceanfront setting.  Both the soaring indoor dining room and soothing outdoor terrace welcome guests to drink, dine and linger.  The restaurant’s terrace, located just steps away from the sand and softly lit by the evening sunset, offers cooling ocean breezes and multi-million dollar views, providing diners with an intimate dining experience unlike any other.

A reception will precede dinner at 7 p.m.  Tickets are $60, excluding tax and gratuity, and can be purchased in advanced through the Concierge, who can be reached at 305.918.8000.

‘Rock N Vote’ at Ms. Cheezious

MGRC Rock N Vote

Presidential debates got you down? Well cheer up, cheezycup! Just because you may not know who to vote for in the presidential election doesn’t mean you can’t vote for the Knight Arts Challenge People’s Choice Award! Miami Girls Rock Camp (MGRC), a camp that uses music and performance as a platform to promote self-esteem, community, and creative expression for young women and girls in Miami, is teaming up with Ms. Cheezious and PBR for a feel-good voting campaign that’ll really make you feel good (and full).

The first 200 people to head over to Ms. Cheezious’ Biscayne Boulevard digs between 3-8 PM on Sunday, November 8 will receive a FREE Ms. Cheezious “Classic Melt” or PBR. And all it takes is a vote. That’s right! One vote for MGRC = one vote for your tummy. The rockin’ organization will have iPads on-site to collect votes as well as an all-girl roster of live performances by The State Of and Killmama, plus sounds by DJ Phaxas and DJ Heather Holiday. Already voted for MGRC? No worries! Just bring your confirmation text, and you’ll still get free cheezy (or PBR). So, to summarize in a few easy steps…

1. Gather your hungry, do-good friends, and swing by Ms. Cheezious on Sunday, November 8 between 3:00 and 8:00 PM.

2. Text ART3 to 22333 to vote for MGRC.

3. Redeem your vote for an ooey gooey Ms. Cheezious “Classic Melt” or refreshing PBR.

4. Sit back, relax, and enjoy live performances by some of Miami’s most talented girls!

Azul Launches New Menu


Offering beautiful views of sparkling Biscayne Bay and an unparalleled level of service, Azul at Mandarin Oriental, Miami has been an acclaimed mainstay of South Florida’s dining scene since December 2000.  Named one of Forbes Travel Guide’s “Five-Star Restaurants” for three consecutive years, Azul recently appointed Benjamin Murray as chef de cuisine and this month, Murray unveils an inspired new menu of modern American cuisine with Asian influences as fresh and provocative as the restaurant itself.

Chef Murray’s exciting new Snacks ($4-$11) section offers an intriguing selection of seasonal modern bites providing a tantalizing glimpse into the gastronomic experience ahead. Smoky BBQ Eel with Japanese Worcestershire is brightened with lemon and the herbaceous shiso leaf, and creamy Buttered Popcorn Polenta is presented with Saint Andre cheese.

Starters ($17-$28) provide a sense of the chef’s skill at beautifully layering flavors and textures.  New menu items include a delicious Alaskan King Crab, served with umeboshi butter, Asian pear, star fruit, and Thai Basil.  This vibrant, refreshing dish is the perfect representation of Murray’s style.  With one bite, the diner is treated to myriad of flavors.  Charred Octopus is served with orange, pumpkin seed gremolata, squash, fermented bean and lime, and Beef Tartare provides a whimsical composition of ingredients – smoke, snow, egg jam and potato skin.

Murray’s passion for unique quality ingredients is evident in his Entrée ($36-$65) options.  Grilled short rib is glazed in sesame and served with black garlic, Swiss chard, tamarind and lemon balm. Tender Pekin Duck is served with beet, chanterelle, celery, and roasted onion jus, and perfectly pan-seared Sea Scallops are served with bone marrow, Japanese eggplant, seaweed, miso and radish.

A host of decadent new Sweet Endings ($14-$16) are also available, to include Nashi Pear Mousse and Coffee Cream with almond chocolate daquois and bourbon ice cream, and Marbled Hazelnut Praline with cocoa volcanic earth and passion fruit gel.

The National Debuts Cabaret Brunch

the national

The soulful Sunday brunch with singers and performances is the perfect combination of delectable dining and exciting entertainment at National Hotel, the cinematic Art Deco treasure in the heart of South Beach. The Sunday Jazz Brunch is $39 per person and $19.50 for kids, with all the fixings to awaken the palate of its South Beach neighborhood. The renowned cast of The Cabaret South Beach is set to delight audiences starting on Sunday, November 8th, and every Sunday thereafter.

From 11 a.m. to 3 p.m., hotel guests, locals, music lovers and visitors alike will savor brunch favorites from Tamara Bistro, National Hotel’s restaurant featuring contemporary cuisine with a Miami twist. Patrons can indulge in a brunch buffet that includes: a full breakfast station (eggs and omelets, chicken apple sausage, home style potatoes, waffles and fresh fruits); specialty breakfast items (eggs benedict with hollandaise sauce, smoked salmon and Argentinean sausages); bread station (croissant, raisin rolls and pastries); desserts (selection of mini assorted flans, tres leches and chocolate mousse); carving station (churasco or NY strip steak); brunch specialties (salmon puttanesca, mushroom risotto and chicken picatta); and one complimentary Mimosa or Bloody Mary. The Bottomless Mimosas package is available for an additional $25 per person.

Jazzing it up a little, guests will also enjoy the ultimate jazz experience at the historic hotel as they sing along with the cast of The Cabaret – singing bartenders and servers, and a piano player – to smooth melodies and enjoy fine dining.

The local entertainers include: EnVee (Cuban semi-finalist on Telemundo’s Yo Soy El Artista), Arias Martin (finalist on Univision’s Va Por Ti, the Latin network’s version of The Voice), Janae Catt, Rachael Rage and Mailyn Soulfree, with Victor Valdez playing piano. The Cabaret’s performers sing in a variety of styles of music, including jazz, blues, R&B, pop, rock, Spanish, and Broadway, and take requests from the audience.

Valet parking will be discounted to $15. To make brunch reservations at National Hotel, please call (305) 423-7211. The hotel is located at 1677 Collins Ave, Miami Beach.

Chef Brad Kilgore and Vibe 305 Food Truck Collaborate at The Wynwood Yard

vibe 305

Bradley Kilgore, chef-owner of acclaimed Wynwood restaurant Alter, will serve as consultant and training chef for the Vibe 305 food truck through the truck’s tenure at The Wynwood Yard. The truck will join Arabian Knife, Della Test Kitchen and Myumi at The Wynwood Yard (70 NW 29th St.), a culinary incubator and events space opening on Nov. 14, 2015.

The almost two-year old Vibe 305 food truck is operated by young men from Empowered Youth, a non-profit aimed at providing inner city young men with training, mentorship and job opportunities. With Kilgore’s help, they are launching an exciting refreshed menu. Vibe 305 will serve lunch and dinner seven times a week. The new menu will focus on twists on Americana-influenced cuisine like:

kimchi dog – bacon-wrapped hot dog layered with kimchi guacamole, chili and crispy rice

short rib reuben – short rib with pastrami spices, chipotle thousand island dressing, giardiniera with

furikake French fries – with umami mayo

celery root slaw – with whole-grain mustard and apples

In his role as consultant for Vibe 305, chef Kilgore will provide ongoing mentorship throughout the season. Empowered Youth is currently seeking sponsors who wish to help Vibe 305 meet their operational costs as the food truck launches this new phase of its business.