Miami Shoot

Food

Arts, MSM Online, MSM Spotlight

The ART of Sydney Maubert

Sydney Maubert sports an impressive resume and is gifted with creative talent. She is a MArch II graduate student at Yale’s School of Architecture class of 2022. She just completed her BArch at the University of Miami’s five year program and is also the owner of Sydney R. Maubert LLC, art under which she’s completed two murals in Wynwood. She hopes to use her educational, professional and personal experiences, in practice and pedagogy to design equitable spaces for marginalized students and users.  How did you get involved in the world of art?   I got involved in art through my parents who really supported my interests in art by buying me all the paper, canvases and brushes as a kid. My Dad especially fostered my interest in art by giving me lessons through his own talent and the books he bought me. I think my skills were refined in architecture school at the University of Miami.    What art do you most identify with?   I’m not sure which genre I’d be in. I am a portrait artist, an Afro-latin artist. I use acrylic paint to convey personality and emotion, and it’s clear that I have an interest in identity and exploitation through my own lens and identity. It’s an expression of myself more than mimicking a particular style or person. I have a loose classical background from architecture school but my style is constantly changing as a result of me being self taught. I mostly look at people I know for inspiration, mainly writers and professors, like Cornel West or Angela Davis.    Professionally, what’s your goal?  I want to be an architect, an educator and an artist. In all my work, whatever artistic media, I have always been fascinated by humanity’s changing forms. I hope that I can use the education and opportunities I receive to open doors for other students, and potentially remain a student for the rest of my life. It’s why I invested in additional education at Yale. I’d love to see myself as dean of one of my alums one day. I hope my art continues to be shown in public venues. I’m trying to create a legacy for my students and children.  Your mural at Syndicate Kava Bar… Why did you create this particular art media?  I really enjoyed this mural project because I enjoy painting at larger scales. It allows me to play with form, color and lighting more playfully than the challenge of a smaller surface. Given that it was my second mural with them, I began to grow my confidence and have kind of a first taste of being public. I do sell paintings to friends or anyone who finds me online, but I haven’t been publicly shown in the way that an outdoor mural warrants. Murals are my favorite and I hope to do more. As for the three music artists represented, the owner really loves music, and I tried to accommodate both of our music genres.  How does your art stand out from other art from today?   I think that the wonderful thing about artistic expression is that it captures the intangible in a comprehensible way. Even though two people might look at my paintings or designs and notice different things, they might interpret my soul or the subject’s humanity in a way that sometimes the banality of life doesn’t allow. It allows suffering to speak in a beautiful way. I don’t know if that translates in a simple portrait but it’s what I feel especially when my paintings are more charged, more of a conversation piece.    What do you love about Miami’s art scene?    I love Miami for its culture, honesty, charm and vulnerabilities. I didn’t really feel like an artist until I started to notice Miami in its full richness, its culture, wealth and poverty, the beautiful and the inequitable. I visit Wynwood a lot to learn from what other artists are doing or saying. Being Cuban and Haitian, I’ve always had a deep appreciation for the food, music, art, architecture, the vibrance of the Caribbean, and its people. I have a deep love for people, but especially my heritage, so Miami allowed me to relish in both cultures. A lot of my curiosity and passion revolves around people, art, architecture and education which all revolve around capturing and analyzing the human mind, body and spirit.  To learn more about Sydney and her work, visit her website at www.sydneyrmaubert.com Follow Sidney on Instagram @sydneymaubertarc  

Culinary, Culture, MSM Online

Voila with Chef Trisha Bloomer

Trisha Bloomer is a top chef, food stylist and a frequent flyer – due to her great love for Italy (don’t we all love Italy?). Whenever she comes back from her annual August trip to Bella Italia, she arrives with a big smile and can’t wait to cook the dishes she enjoyed most while being Overseas. For Miami Shoot Magazine, she walked down foodie-memory lane and shared some wonderful pictures and the recipe to one of her favorite Italian dishes…   TB: Come away with me and “Seas” the Day. After returning from 6 weeks in Italy I am still reminded of the Culinary delights of the Adriatic Sea. From NYC to Umbria, a short 7 hour train ride from Spoleto we arrived  to our Villa in Puglia to spend 6 days.   Although it is well into Autumn  I still crave the freshness of the Sea. One of absolute favorites dishes at the beach resorts we visited while in Puglia were Linguine a la Vongole. I adore this dish because there are so few ingredients. When I look at a recipe and it has more than 8 ingredients I start shutting down. OK this Recipe has 9 ingredients. Most of the ingredients are staples in my kitchen.   Stay with me here and Voila .. so off I went to Whole Foods to get my fresh Clams and fresh Italian parsley..   Set that table and invite family and only your best friends to enjoy … Linguini a la vongole 1lb Linguini 1/4 white onion diced 1lb Cockles or Clams (I prefer cockles) Closed clams ONLY 1/4 C Olive oil 1 Tbs Butter 6 cloves garlic Juice of one lemon 1/2 cup white wine 1/4 cup chopped parsley   Set  a large pot of water (add a Tbs of salt) on the stove to boil the Linguini in a large skillet, add 2 tablespoons of olive oil and 1 Tbs. butter ( the olive oil prevents butter from burning) medium to low temp and cook the onion and garlic until soft and transparent.    Add your clams and lemon juice, white wine & bring to a boil. Cover the skillet to steam the clams .. in about 4 minutes the clams will open. Remove the  drained pasta into the clams and toss in the skillet. Serve into a pasta bowl that will hold the juices so you can dunk your bread of choice. Top with lots of chopped fresh parsley. Serve with a chilled white wine. Trebbiano di Abruzzo is my choice .. So crisp and clean ..  or any Pinot Grigio.   In Italy they will not let you add cheese to any fish dish .. but It’s OK to cheat !

MSM Online, Tech

Postmates Delivers with Delivery App

By Gisel Habibnejad Delivery service has reached a whole new level thanks to Postmates. Already launched in 13 cities across the country, this 24 hour delivery service has expanded to Miami. Through the Postmates app, restaurants and stores that do not offer a delivery option are now more accessible to consumers. Once the customer has made their purchase through the app, a courier will pick-up the items and have them delivered within the hour. Suddenly, picking up food, prescriptions, buying groceries, and going shopping has never been so appealing! Initially, the delivery zone covers South Beach, Coral Gables, Downtown, Midtown, Brickell, Coconut Grove, Wynwood, and the Design District. Delivery fees begin at $5. Postmates launched in Miami on September 12, 2014 and will be featuring promotions such as free Cuban coffee delivered to consumers who download the app, $50 delivery credit to the first 500 customers, and free delivery through September 28. For more information please visit: https://postmates.com/ To download the iOS app please visit: https://itunes.apple.com/us/app/postmates-get-it-now/id512393983?ls=1&mt=8 To download the Android app please visit: https://play.google.com/store/apps/details?id=com.postmates.android&hl=en

Culinary

Sake Room

  By Katie Jackson With its delectable Japanese cuisine, trendy ambiance, and one of the largest selections of sake in South Florida, Sake Room will surely please the eye and the palate. Owner and chef Mario Cicilia infuses his Japanese cuisine with deliciously unique flavors from his Caribbean background, making the delectable food truly irresistible. Take your taste buds to heaven with the Dr. Phillips Roll or Spicy Crab Roll, or try the uniquely divine sun dried Tomato and Avocado Roll or the Lemon Tuna Roll. Sake Room also offers many exquisite and fully cooked meals like Chicken, Beef, or Salmon Skewers that will leave you wanting more. Whether you’re a sushi lover, sake fanatic, or love trying temptingly distinctive dishes, the innovative Sake Room is an absolute must-go. Click here to view post on the July/August 2014 issue.

Culinary

Spice Up Your Life

By Carissa Davis Photos courtesy of Brustman Carrino PR Greater Miami Convention & Visitors Bureau is hosting its 12th annual Miami Spice Restaurant Program offering exclusive gourmet culinary demonstrations to the public throughout the month of August. Miami Spice Restaurant Program, popular with Miami residents and visitors alike, is launching its annual program with a record-breaking number of participating restaurants, a new and improved website and an expansive lineup of promotions and events. This year Miami Spice is proud to host a month-long series of cooking demonstrations with chefs from various participating restaurants of top caliber. Chefs will showcase menu items from their respective restaurants at exclusive demonstrations being held in four locations- Whole Foods Market in Coral Gables, Bloomingdale’s and The Macy’s Home Store both at Aventura Mall and The Macy’s Home Store at Dadeland Mall. The culinary demonstrations, which are free and open to the public, will be given by some of the top chefs in the area including Scott Barrow of Devon Seafood + Steak, Cindy Hutson of Ortanique on the Mile, Dario Correa of Spartico and Brian Nasajon of SUSHISAMBA Coral Gables. In addition to enjoying the culinary demonstrations, guests can dine on three course prix fixe lunches and dinners at specially discounted prices. Guests can also enter to win irresistible prizes made possible by Miami Spice’s event sponsors, like one of eight cruises to the Eastern Caribbean on one of Norwegian Cruise Line’s newest ships. Other sponsors in addition to Norwegian Cruise Line include Mastercard Priceless Miami, BACARDI, Stella Artois and Wines of Chile. Demonstrations will run throughout the months of August and September. For more information on demonstration schedules and registration please visit www.ILoveMiamiSpice.com

Culinary

SUSHISAMBA® TO DEBUT IN CORAL GABLES BY APRIL 2013

Samba Brands Management will introduce its seventh SUSHISAMBA location in Coral Gables, Florida this April. Marking its third restaurant in the region, SUSHISAMBA Coral Gables, slated to open in the heart of Miracle Mile – Miami’s flourishing business and cultural center – will deliver a unique blend of Japanese, Brazilian and Peruvian culture and cuisine to the area. This new dining and lounge destination will add to the already impressive Samba Brands Management Florida portfolio, which includes James Beard nominated SUGARCANE raw bar grill in Midtown and internationally renowned SUSHISAMBA in Miami Beach. Award-winning architectural firm CetraRuddy designed the restaurant’s 6,500-square-ft space, complete with a lounge, two bars, alfresco dining and a premier event space. The venue will be open daily for lunch, dinner and weekend brunch. And, for the first time, SUSHISAMBA Coral Gables will offer a daily breakfast menu, featuring freshly baked breads, exotic juices and a batida bar among the classic offerings. SUSHISAMBA’s menus showcase an inventive culmination of three cuisines. Guests will be treated to Brazilian churrasco and moqueca, Peruvian anticuchos and seviches; and Japanese wagyu, tempura and sushi. The centrally-positioned sushi bar will bring energy to the dining room with signature samba rolls and tender sashimi, from the freshest catch. The open kitchen, brick oven and fiery robata grill will deliver deliciously roasted and flavored meats, vegetables and fish that will capture the culinary prowess that has made SUSHISAMBA a success for more than a decade. SUSHISAMBA will offer an expansive list of signature cocktails such as the Nina Fresa, Chu-Cumber and Caipirinha. The beverage menu will also include cultural spirits such as shochu, pisco and cachaça, in addition to wines, beers and champagne. What’s more, the restaurant will present one of the largest premium sake selections in Florida. SUSHISAMBA Coral Gables will be located in the Westin Colonnade Hotel at 180 Aragon Avenue in Coral Gables, Florida. For additional information please visit sushisamba.com. About SUSHISAMBA: SUSHISAMBA restaurants are operated by Samba Brands Management, which was founded by Shimon Bokovza, Matthew Johnson and Danielle Billera. In addition to the new Coral Gables location, SUSHISAMBA has sites in New York, Chicago, Las Vegas, Miami and London as well as SUGARCANE raw bar grill in Miami and Duck & Waffle in London. With over 13 years of experience, the company continues to expand their cutting-edge concepts. Their projects are unpredictable, their venues are impressive, and their visions set trends in the industry for years. For more information visit www.sambabrandsmanagement.com

Body, Health & Fitness, Health & Fitness, Healthy Recipes

EAT TO LIVE

By Polina Ivko To quote Benjamin Franklin, “One should eat to live, not live to eat.” Since the beginning of time, human society searched for sources and ways of improving their longevity and quality of life. Do you recall the fountain of youth or recent hormone therapies? In the history of modern science there were many successful experiments done to test the effects of nutrition and diet on our health. The recent rave is about calorie restriction. This dietary regimen promises to improve lifespan, promote weight loss, boost body repair function and survival rate after a major trauma or disease. The research on calorie restriction dates back to 1930s. Initially, the studies consisted of experiments on small animals under various nutritional conditions. For example, in 1982 Dr. Donald K. Ingram at the National Institute of Aging, Baltimore, Md., conducted a study in which mice fed every other day lived 82% longer than mice fed every day. Currently, Dr. Luigi Fontana at the Washington University School of Medicine is working with people who switched to a daily calorie restriction diet. It will take many years to get the true results, however, Dr. Fontana already observed some life improvements of the subjects and even calls them “new species.” He predicts that “calorie restricters” lifestyle will change how a human body works and ultimately result in better and longer life. You may have heard of many stars, models and gurus talk not only about what they eat, but also about how much they eat. For instance, a supermodel mentioned in countless interviews that she eats at her stomach’s want, but gives the indulgences up for a few days before or after that. Also, Fauja Singh, marathon runner, is a living proof of calorie restriction benefits. The man is 101 years old who has been active all his life, never had a surgery, has no signs of heart disease and takes no medication. He believes that the secret is in his diet that consists of simple foods and half-portions. In other words, Singh eats half of the amount of calories a regular person consumes. So, what is really happening in your body during fasting that makes you healthier? Scientists at the Whitehead Institute tied cell hyperactivity with mTORC1 (mechanistic target of rapamycin complex 1) which decreased production of ketone, a known sign of aging in mice. When you fast, your blood glucose and insulin levels decrease aiding in mTORC1 inhibition, hence, prolonging your life. Calorie restriction is an up and coming trend in the health and fitness world, that might not have enough scientific evidence yet, but is certainly worth your attention. Take a look around at your friends and family, evaluate their dietary lifestyle and make your own conclusions.  http://www.miamishoot.com/msmwinter2012/files/70.html  

Scroll to Top