Gables Culinary Students Awarded Scholarships

Janise Guyot-Cabada, Ibeth Funes and Ahylin Carballo

For some students, the cooking bug bites early. For such students at Coral Gables Senior High School, the Culinary Arts Program gives them a jump start on their career education. Thanks to the Coral Gables Community Foundation, some talented culinary students who display a passion for cooking and a goal to study the culinary arts after high school also receive scholarship money to further their careers.

This year, each of these Culinary Arts Program students received a $2,000 Culinary Arts Fund Scholarship:

Ahylin Carballo has been a part of Gables’ Culinary Arts Program since her freshman year and understands the importance of working as a team with her fellow kitchen colleagues. She has an interest in French, Italian and Mediterranean cuisines and will study culinary arts at Miami-Dade College later this year.

Ibeth Funes has shown an interest in cooking since an early age. During her time at Gables’ Culinary Arts Program, she has interned at Doctors Hospital and the Biltmore Hotel and has participated in events throughout the community. She plans to study at Johnson & Wales University and pursue a career in the culinary arts.

Janise Guyot has a strong passion

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Burger Brawl 2015: Around S. Florida in 20 Burgers

This simple cheeseburger bears little resemblance to some of the burgers on the Burger Brawl menu.

Oh, there will be burgers at Friday’s Burger Beast Burger Brawl. Burgers topped with truffle sauce, with pulled pork, with kimchi, with provolone. Not one, but two burgers slathered in pimento cheese. Tempura-fried burgers stuffed with cream cheese and bacon. Burgers accompanied by fried pickles, candied jalapeño, bacon jam. Simple burgers served with secret sauces.

Twenty burger joints, plus dessert and snack places, will be serving up their fare at the Magic City Casino from 7-10pm May 15 in this annual event that showcases the best burgers. It is a competition – attendees get to vote on their favorite burger – but it’s also a carefully curated gathering of chef-owners of old and new restaurants and food trucks in South Florida.

“This is the best bet if you want to learn about locally owned businesses,” says organizer Sef Gonzalez, aka Burger Beast.

This year’s contestants have waxed poetic in describing their creations. Consider Pincho Factory’s Quesadilla Burger:  Chuck, Brisket and Short Rib Patty (Schweid & Sons) topped with Fresh Pico, Homemade Guac, Queso Fresco, Crema and Cuddled Between 2 Cheesy Quesadillas. And how … Read More

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Jaboticaba Caipirinha

When this grapelike Brazilian fruit is in season – find it in farmers markets – save some to make this potent cocktail. Photo: Alfredo Añez

  • One handful jaboticaba, cut in half
  • Sugar
  • Ice
  • Cachaça

For each drink, place fruits in a glass and add sugar. Mash gently. Add ice and cachaça and stir.… Read More

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Goat Cheese 
Herb Dressing

Take advantage of our local goat cheese sources. Drizzle over roasted beets, red onion and arugula salad. Recipe: Maria Anselmo

4     oz. goat cheese, room temperature
2     tablespoons plain full-fat Greek yogurt
2     tablespoons light olive oil
2     teaspoon apple cider vinegar
1     tablespoon fresh lemon juice
½     tablespoon honey
1     tablespoon water (or more if needed)
⅛    teaspoon kosher salt
¼     teaspoon freshly ground white pepper
1     tablespoon fresh chives, minced

In a blender or food processor, puree all ingredients (except chives) until smooth. Scrape down the sides of the bowl; add in chive and pulse to incorporate. Adjust seasoning if necessary. Dressing should be thick but pourable. If it’s too thick, add water in small amounts until the proper consistency is achieved.… Read More

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Miso Carrot 
Ginger Dressing

Makes about ¾ cup | Toss this tangy dressing with thinly sliced cucumber, julienned snow peas and sweet peppers or chopped kale salad with shelled edamame, thinly sliced red onion and chopped cashews; or drizzle over roasted bok choy or tatsoi. This dressing will keep up to 3 days. Recipe: Maria Anselmo. Photo: Alfredo Añez

 1½     tablespoons white miso paste
1     medium carrot, chopped, cooked until soft
1     teaspoon freshly grated ginger root
1     teaspoon lime zest
2     tablespoons fresh lime juice (about 1 ripe lime)
2     tablespoons rice wine vinegar
½     teaspoon Sriracha
1         small garlic clove, mashed
1     small scallion, chopped
¼     cup grapeseed oil

Add all ingredients except oil to a small mixing bowl. Using an immersion hand blender on low setting, blend until well incorporated. While blender is running, slowly add oil in a stream and continue to blend until emulsified. Follow the same instructions if using a blender or food processor.… Read More

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Raspberry Vinaigrette

Makes about ¾ cup | Bright in both color and flavor, this dressing complements a spinach salad that incorporates fruits and nuts like apples or orange segments, pecans or walnuts. Recipe: Maria Anselmo

¼     cup fresh raspberries
½     tablespoon raw honey
1     teaspoon minced shallots
2     tablespoons raspberry-infused vinegar
⅛     teaspoon Himalayan pink salt
⅛     teaspoon freshly ground pepper
⅓     cup grapeseed oil

Press raspberries through a fine mesh sieve with a large spoon to puree. In a small mixing bowl, whisk together puree, honey and shallots. Add vinegar, salt and pepper and continue whisking until mixture is incorporated. Slowly add oil into raspberry mixture, whisking vigorously until dressing is emulsified.… Read More

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Broccoli and Tomato Salad with 
Avocado Dressing

Serves 4-6 | Raw broccoli on its own can have a strong taste and hearty crunch. Letting the broccoli marinate in the dressing allows it to mellow the flavor. A good use for our nearly year-round avocado season, this creamy dressing works for nearly any salad. The vinegar and citrus prevents the avocado from turning brown and, the dressing will keep in the fridge for a few days. Recipe: Maria Anselmo. Photo: Alfredo Añez

1     small or ½ medium avocado, peeled and pitted
1     tablespoon white wine vinegar
1     lemon, zested
1     tablespoon freshly squeezed lemon juice
2     teaspoons Dijon mustard
2     teaspoons raw honey
1     small clove garlic, minced through a garlic press
1     teaspoon sea salt
Pinch ground black pepper
¼     cup extra-virgin olive oil

1     head broccoli, rinsed, trimmed and thinly sliced (a mandolin works well for this)
1     pint of cherry or grape tomatoes, halved
½     cucumber, peeled, seeded, cut into quarters, and sliced thin
3     oz. coarsely chopped, toasted pecans or slivered almonds
3     oz. shelled pumpkin seeds

Place ingredients for avocado dressing in a food processor or blender and process until smooth. If you find that the dressing is too thick, … Read More

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Roasted Red Pepper Vinaigrette

Makes about 1 cup | This recipe utilizes a basic lemon vinaigrette as the base. This dressing is perfect for roasted or grilled corn on the cob, but also works well with other grilled veggies. To save time, you can substitute one cup of jarred roasted pepper slices. An immersion hand blender works best for small jobs. But if you don’t own one, just transfer lemon vinaigrette and prepared peppers to a blender or food processor and puree as instructed. Recipe: Maria Anselmo

2    large red peppers, cored and quartered
3     tablespoons freshly squeezed lemon juice (approximately 1 lemon)
1     teaspoon lemon zest
1     tablespoons Dijon mustard
½     cup extra-virgin olive oil, plus extra to brush on peppers
1     teaspoon fresh oregano, minced

Place oven rack about 6 inches from the broiler, and turn broiler on. Arrange pepper pieces, skin side up, on a baking sheet lined with parchment paper. Brush pieces with olive oil and broil about 7 minutes or until pepper skins are charred. Place peppers in a bowl and cover with plastic wrap for 10 minutes until cooled. Meanwhile, make vinaigrette by whisking together lemon juice, zest and mustard in a small mixing bowl until smooth. Gradually … Read More

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Sesame Ginger Dressing

Makes about 1 cup | Pair this dressing with an Asian slaw containing shredded red cabbage, broccoli and carrots, or toss with multicolored carrots. I prefer Braggs Aminos, a gluten-free soy sauce alternative made from certified non-GMO soybeans. Recipe: Maria Anselmo. Photo: Alfredo Añez

 3    tablespoons grated yellow onion
2    tablespoons grated fresh ginger root (from a 1-inch piece)
¼     cup Braggs Liquid Aminos or soy sauce
¼     cup fresh lemon juice (about 1½ lemons)
2     tablespoons white vinegar
2     tablespoons raw honey
¼     cup grapeseed oil
2     tablespoons sesame oil
½     teaspoon salt
2     tablespoons sesame seeds
1     teaspoon red pepper flakes
Combine onion, ginger, lemon juice, vinegar, honey, oils and salt in a medium mixing bowl, and whisk well to incorporate. Stir in sesame seeds and red pepper flake. Refrigerate up to four days.… Read More

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Tomato Basil Dressing

Makes about 1½ cups | This dressing works well with Mediterranean dishes. Drizzle over slices of fresh mozzarella or burrata as part of an antipasti. Dressing will keep for two days. Recipe by Maria Anselmo. Photo: Alfredo Añez.

2    plum tomatoes, peeled, seeded, coarsely chopped (about ⅔ cups)
1    cup fresh basil leaves (packed), coarsely chopped, divided
1    small clove garlic, mashed
1    teaspoon minced shallot
¼    cup good-quality red wine vinegar
2    tablespoons water
¼    teaspoon kosher salt
¼     teaspoon finely ground black pepper
⅛     teaspoon sugar
⅔     cups extra-virgin olive oil

Measure out ¼ cup of the chopped basil. Chop until fine and set aside. Pulse tomatoes, basil, garlic and shallot in a blender or food processor. Add vinegar, water, salt, pepper and sugar and blend. While machine is running, slowly add oil in a stream and continue to blend until smooth. Transfer dressing to a container and mix in finely chopped basil.… Read More

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