Wag Wednesday: Dena Marino & Kevin

wag-wednesday

Since starting the blog, we’ve interviewed many members of the hospitality industry, and one constant among the interviewees has been a profound love for their pets. We thought it would be great to share this love with our readers.

That’s why we launched an ongoing feature called “Wag Wednesday” to showcase industry peeps and their pets. Know someone who wants to be featured? Email us at bark@miamifoodpug.com.

This week, we’re featuring Dena Marino, Chef/Partner of MC Kitchen, and her Shar-Pei, Kevin.

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Making Pasta with Proof’s Executive Chef Justin Flit

Proof---Pasta-Making-Class

In case you don’t know, Proof Pizza & Pasta is one of our favorite restaurants. When you have pizza and pasta in your name, those items better be good. And indeed, Executive Chef/Owner Justin Flit, Chef Malcolm Prude and the Proof team make some of the best in town.

Yesterday, it was our turn to be the chefs at the Midtown Miami restaurant. The eatery closed for the night and gave guests the opportunity to try their skills at cutting different pasta shapes, including tortellini and tagliatelle. Read more

The Do’s and Don’ts of Making Pesto

Riviera Focacceria - Ingredients Table

Last week, we got a lesson in making one of our favorite pasta sauces: the almighty pesto. Thanks to Riviera Focacceria Italiana in Midtown, we now know what it takes to create this delicious basil-y goodness. It took us a lot of trial and error (emphasis on error), though.

While it may seem simple — just mix basil, pine nuts, olive oil and cheese with a mortar and pestle — there’s a little more to do it than that. Here’s what we learned.

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