It’s finally Friday! This weekend is the perfect time:
To Attend: If you have the attention span of a Twitter update, Summer Shorts at the Adrienne Arsht Center is made especially for you. See seven of the nation’s best plays in one funny, fresh, and fast paced program. For details click here.
To See: “The Art of Caring” opens up at the Museum of Art in Fort Lauderdale on Sunday, June 26th and runs through September 25. The blockbuster photography exhibit includes 200 pictures of life’s most pivotal moments. Tickets cost $10 or less. Call 954-262-0241, or visit moafl.org.
To Drink: The Summer Craft Dinner Series at Himmarshee Bar and Grill (210 SW 2nd St., Fort Lauderdale) kicks off Monday, June 27th at 6:30pm. For $35 you will get to
sip gulp four of the most popular specialty beers from Widmer Brothers and indulge in tacos, sliders, and pork tenderloin. For more details call 954-524-1818.
To Help: The Macy’s Chef A-Go-Go Food Truck is hitting the streets of Miami on Tuesday, June 28th and features local chef Michelle Bernstein. From 5:30pm to 10pm participants will enjoy tasty treats while helping a good cause. Proceeds donated at the event will help Feeding America, the nation’s largest domestic hunger relief organization. For every $1 donated, Feeding America can help provide seven meals to those in need on behalf of local food banks.
To Pencil In: Miami Spice returns on Monday, August 1 st and lasts until the end of September. The mouth-watering affair allows patrons to enjoy three-course meals at some of Miami’s hottest restaurants for a fraction of the price. To see participating restaurants click here.
Shrimp Tiradito Prepared By Chef MB and Students
Earlier this week Foodies on the Fly attended a cooking demonstration by Top Chef Michelle Bernstein of Michy’s at the Robert Morgan Educational Center to support the The Education Fund’s Art of Found Objects Exhibition and Charity Art Auction.
The organization provides financial support and much needed resources to fine arts education in Miami-Dade County Public Schools and the auction will include art created by students using “found” objects. This years gala will be held on Friday, May 20th at the fabulous Moore Building with proceeds benefitting the district’s visual arts programs.
From pirouettes to pairing knives…
Chef Michelle Bernstein is one of three nationally recognized chefs teaching the Robert Morgan Educational Center’s culinary students how to prepare signature recipes for the upcoming event. During her presentation Michelle talked candidly about her journey as a chef and how she quit her job as a ballerina to follow her heart into the kitchen. Which paid off! But as she explained to the students, nothing comes easy and good work ethic, passion, and generosity are the key if you want to make it in any industry.
After a mini question and answer session, the students gathered in the school’s industrial kitchen and were taught how to prepare and present two of Chef Michelle Bernstein’s donated recipes. The tips and tricks learned will help the students when they prepare the dishes themselves for over 500 people at the charity event. The pressure is on, but we have faith in them and can’t wait to see the results!
Bacon, Dates, Blue Cheese, and Almonds!
The two recipes presented by Chef Michelle were: Bacon Wrapped Dates and Shrimp Tiradito. To make the dates like a pro, Chef Michelle told the students to use the best blue cheese and marcona almonds. For the Shrimp Tiradito, it was suggested that they by cooked with the heads on. (To see a video of Michelle Bernstein preparing the Shirmp Tiradito click here.)
The two hour demo was a pleasure to watch and we were super excited to be selected to participate.
For more information on the event please click here or contact The Education Fund at 305-892-5099. Tickets and donation opportunities are still available.
Shrimp Tiradito with Corn Nuts & Popcorn
Executive Chef Michelle Bernstein
12 large (U12) shrimp
1 heaping Tbsp. Old Bay seasoning or Zatarain’s Shrimp/Crab Boil
Add the Old Bay seasoning to the boiling water; then, bring the water down to a simmer. Add the shrimp to the water and cook for 1 minute or until the shrimp turn pink. Use tongs to transfer shrimp from the water to a plate and immediately place in the refrigerator until the shrimp has cooled.
For the Sauce
1 Tbsp. canola oil
3 Tbsp. red onion, minced
2 cloves garlic, minced
2 Tbsp. aji Amarillo paste
½ cup evaporated milk
7 ounces cream cheese
4 saltine crackers
Pinch of salt
Heat a sauté pan over medium heat; cook the onion and garlic until soft. Pour the contents of the pan into a blender with the aji Amarillo, evaporated milk, cream cheese, saltines and salt. Puree until smooth.
For the Garnish
1 Tbsp. olive oil
½ cup diced celery
1 Tbsp. soy sauce
8 cilantro leaves
2 Tbsp. corn nuts, crushed
½ cup popped popcorn (no butter)
Place 3 shrimp (with tails) onto each of the 4 plates; top each shrimp with some of the aji Amarillo sauce and then drizzle with olive oil, soy, cilantro, corn nuts and popcorn.