Yes it is that time of the week for my WLRN/NPR radio show… “A Word On Food”. We air it originally on WLRN 91.3 or 91.5 every Saturday around 8:30 a.m. Did you ever think you’d hear ‘Brown Sugar’ on this station? You all know me as the “Word on…
Posts
Books & Books, A Florida Treasure
I am very happy to read this New York Times article about Mitchell Kaplan and his beautiful bookstores, “Books & Books”. I have admired them from the small original one in Coral Gables to the others from Miami Beach to Key West and beyond. I’m also very happy that on…
The Big Dog: A Podcast by Marion Kane
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…
Caviar
You don’t eat caviar because you’re hungry. But the portion set before us at a dinner in the late 1990’s was capable of staving off a serious quantity of pang. Hit the link to read or listen! My radio show, “A Word On Food” airs originally on WLRN 91.3 and…
My Kitchen Conversation with Edward Lee
On Thursday, April 11th I will be joining my friend and fellow Chef/Author Edward Lee at ‘Books & Books’ in Coral Gables to celebrate the publication of Edward’s heralded book, “Buttermilk Graffiti”. Our conversation will be moderated by the James Beard Award winning journalist Carlos Frias. Our conversation starts at…
French Onion Soup
Do you love French Onion Soup? We do. Have a look, a listen, a taste. WLRN. ‘A Word On Food’….
Fish Sticks
On Friday afternoons while I was in high school my mother and grandmother would get their hair done at the local beauty salon. My mother worked in the restaurant business so I imagine she did this before returning to the restaurant she worked at for the dinner shift looking like…
James Beard Awards, 2019 Semi-Finalist, “Outstanding Restaurant” In America
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…
Posole
Some words are known in Spanish as one thing and English in another. How many …. of you knew that? Pun intended. Read on!…
Pérez Art Museum Gala
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…
Shakshouka
Shakshouka. It sounds like a dance. But it’s actually a delicious meal with a fascinating history! Here’s this week’s, “A Word On Food”. Thanks WLRN radio 91.3 and 91.5. Broadcasting from Palm Beach to Key West….
Conch Salad Man!
Back in the day… as we say… there was a really fascinating man that we all knew by his nickname. He was “The Conch Salad Man”. Frank was his first name I learned later. He sold his Conch Salad out of white pickle bucket at the Sunset Celebration each night…
Cornbread
“The best comfort food will always be greens, cornbread and fried chicken”. — Maya Angelou I had the great pleasure of cooking for Ms. Angelou twice. Her voice and her celestial face were simply amazing. Here’s my WLRN show on the subject of cornbread. One of the three in her…
La Ventanita Land
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!…
Fufú
Have you heard words like ‘fufú’ or ‘mofongo’? Want to learn more about them. They lead to delicious things! Here is my WLRN radio show on the subject….
Soccarat
Those heavenly crispy edges on the base of risottos and paellas …. There’s a name for that….