Chef Erwin Mallet’s Raspberry Macarons

May 31 is National Macaroon or Macaron Day, not to be mistaken for a celebration of the new French president, and we are preparing to celebrate in the sweetest way possible. Macaron The name is derived from the Italian word macarone, maccarone or maccherone, the meringue.  ~Wikipedia To keep in theme with their part French Mediterranean theme, Villa Azur’s Executive Chef Erwin Mallet reveals his recipe to creating the perfect raspberry batch … Continue reading Chef Erwin Mallet’s Raspberry Macarons

Chef Adrianne’s Ghost Pepper Candied Almond Bacon

Are you busy prepping your Friday night menu? If you’re a bacon lover this recipe is for you!  This addictive snack is sweet and spicy, salty and crunchy and satisfies all the cravings.  Pair with a Cinco de Mayo cocktails and enjoy!   About Chef Adrianne Calvo Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum … Continue reading Chef Adrianne’s Ghost Pepper Candied Almond Bacon

Chef Adrianne shares her Maximum Flavor style Chilaquiles!

What’s on your ‘Cinco de Mayo’ Fiesta Menu? Cinco de Mayo arrives on a Friday this year and that means there’s an enthusiastic and aggressive enjoyment of tequila shots, margaritas, and tacos. However, this Miami Chef is unleashing her Maximum Flavor on this Must- Try Mexican classic, chilaquiles. Chef Adrianne shares her recipe with us and it is sure to make your bash the celebration to attend every year. … Continue reading Chef Adrianne shares her Maximum Flavor style Chilaquiles!

Chef Adrianne’s Spring Lamb Maximum Flavor Make Over

Jazz up your Easter menu with Miami Chef Adrianne Calvo’s Grilled New Zealand Lamb Chops. Spring is an extremely exciting time for food and tradition. Miami’s Chef Adrianne Calvo, who coined the catch-phrase “Maximum Flavor”, is proving why this Easter, it’s not about the bunny, it’s about the Lamb in more than one way. Calvo, who states every Thursday on her NBC Miami segment, Maximum … Continue reading Chef Adrianne’s Spring Lamb Maximum Flavor Make Over