Courtesy: PR Newswire
“After Love, There is Only Cuisine”… Charlie Trotter From the Press Release: “Renowned chef and restaurateur Charlie Trotter didn’t come from a food-focused family, attend culinary school, or start working in kitchens when he was 14. In truth, it wasn’t until college that Trotter discovered his passion for fine cuisine…
Courtesy: Marion Kane, Food Sleuth
Marion Kane came to Miami to interview me for her podcast. We met at our cooking school, “In the Kitchen with Norman Van Aken”. The link will take you to the podcast. But first some words about Ms. Kane. Marion Kane has been a leader in the world of food…
Courtesy: James Beard Awards
“It has been an honor and a joy to serve the guests who dine at NORMAN’S. For over 15 years we have treasured the most wonderful accolades from the press and beautiful words from the many diners who have come to us at The Ritz-Carlton to join us. This nomination…
Courtesy: PAMM Portraits (Pérez Art Museum Miami)
PAMM is gearing up for its fifth annual Art of the Party on March 9, 2019, the museum’s largest fundraiser event of the year presented by Valentino. This year, PAMM has the privilege of honoring artist Christo, whose work spans over a monumental six decades, alongside Miami philanthropists Dorothy and Aaron…
Courtesy: The Miami Herald
Here’s a series curated by James Beard Award winning journalist Carlos Frías. In it I am joined by fellow chefs…. and pastelito lovers José Andrés, Michelle Bernstein, Marcus Samuelsson, Thomas Keller and Daniel Boulud. Cuban coffee to wash it down of course. Salud!…
Courtesy: Faiyaz Kara (Orlando Weekly)
Explore the Orlando Weekly restaurant critic’s essential places to eat in 2018 2. Norman’s Fine dining is indeed alive and well, and at this perennial stalwart within the gilded walls of the Ritz-Carlton Grande Lakes, so is fusion cuisine – thanks to celebrated chef Norman Van Aken, who leaves the…
Courtesy: Faiyaz Kara (Orlando Weekly)
Written/Posted by Faiyaz Kara For some, like orange-hued braggarts who “reject the idea of globalism,” the term “fusion cuisine” is worthy of scorn and revulsion. But like it or not, the term is a celebration of diversity, a celebration of “immigrant food” and a celebration of our ever-evolving palates. Our…
In 1987 a person who’d become so much more than a ‘young cook in my kitchen’ but who’d become my spiritual and culinary ‘brother’ opened up his own restaurant. It was named “Charlie Trotter’s”. He made history there over the next twenty years. This article is about the opening night…
