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Sea Dexterity & Texture Tasting: The New Times Pairing 2013 – Feature


The textures of South Florida bathe in the tropical heat with the dexterity of both sea and land. The key with any tasting as with the New Times Pairings is finding a balance of both heartiness, taste and presentation.


A food truck/street food progression especially with the Mexican contingent always begins the proceedings well. El Jefe Luchador shows the angle with a lamb neck barbacoa soft taco with charred corn, salsa fresca and porland cream allowing for a spicy yet comfortable intention.


BBQ has its place and within the essence of Smokey Bones, the pulled pork sliders offer sustenence with thick chunks of meat and a vicarious bread while Rebel House serves up its Cobia Crudo Vera Cruz mixing spicy tomato with lime, avocado and watermelon radish while the crunchy aftertaste of chicharrones gives a lurid and original afterthought.


The Dubliner, as a new Irish Pub destination in Fort Lauderdale, moves towards the more baseline pleasures mixing a hefty mac and cheese with its incandescent shepherd’s piece while the Bimini Boatyard Grill, just around the corner near the 17th Street Bridge at Port Everglades, entices with a grilled pineapple shrimp flat bread which entices its connection with a vivacious bite.


Using a cross-section of radishes and other herbs of sport, Green Spot Kitchen progresses the night with an interesting veggie ceviche piled high accompanied by an organically raised vision of bacon mac and cheese.while Sette Bello satisfies the stomach with a homemade tagliatelle with carmelized sausage and pesto for an excellent finish.

The New Times Pairings, held on the apex of Port Everglades at the Broward Convention Center, begins the tradition of what this famous South Florida has to offer.

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