Four Seasons Food Truck Coming to Florida

Four Seasons chefs in nine East Coast cities are taking their culinary talents on the road from September 15 to November 11, 2014. Follow the Four Seasons Food Truck during its 43-day, 1,037-mile (1,670-kilometre) journey from Boston to Miami and savour the gourmet street food being served up in each destination.

The truck will spend up to six days in each destination on the tour, making stops at key landmarks and attending events including Philadelphia’s LOVE Park, Piedmont Park Farmers Market in Atlanta and the Food Truck Roundup in Wynwood, Miami. In New York, the Food Truck will spend a day outside the iconic Kleinfeld Bridal giving away miniature wedding cakes.

Street-food menus created by local Four Seasons chefs will vary from city to city, and dishes range from classic regional specialties to chefs’ innovative creations. Lobster rolls headline the menu in Boston, while pastrami sliders in New York City celebrate the traditional deli sandwich. Farther south, the team from Four Seasons Hotel Atlanta will offer a variety of Southern-inspired summer favourites such as a boiled p-nuts, a Savannah crab cake sandwich with Old Bay remoulade, and pumpkin moon pies. All items are priced at USD 10.00 and under.


Jill Davis and Bradley Dodge, shares how the perfect wine can elevate any meal experience. The sommeliers at Four Seasons Orlando talk Cambria Estate Wines and what to pair with their Katherine’s Vineyard Chardonnay. Find More Here

Follow Four Seasons Food Tour in Florida

Four Seasons Orlando – October 27 – 28
Four Seasons Palm Beach – October 30 – Nov 4
Four Seasons Miami – Nov 6 – Nov 11
Get more information at Four Seasons Food Truck


South Beach Wine and Food Festival

13th annual Food Network South Beach Wine &Food Festival presented by FOOD & WINE.  Taking place February 20 – 23, 2014, the Festival has raised approximately $18 million to date for the Florida International University (FIU) Chaplin School of Hospitality & Tourism Management and the Southern Wine & Spirits Beverage Management Center.  The 2014 Festival features a variety of signature events, late-night parties, intimate dinner experiences, fitness activities, and more!

The Festival will kick-off beachside at the Delano on Thursday, February 20 with Moët Hennessy’s The Q presented by Creekstone Farms sponsored by MIAMI magazine hosted by Michael Symon featuring the 2014 Sports Illustrated Swimsuit Models.  Plus, fan-favorite chefs including Josh Capon, Spike Mendelsohn, Food Network’s Chopped hosts Marc Murphy and Chris Santos, and more will compete at the iconic Amstel Light Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray, beachside at The Ritz-Carlton on Friday, February 21.

The 2014 line-up includes the return of the Festival’s iconic Whole Foods Market Grand Tasting Village featuring MasterCard Grand Tasting Tents and KitchenAid® Culinary Demonstrations, Amstel Light Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray, Fontainebleau Miami Beach presents Wine Spectator’s Best of the Best sponsored by Bank of America & Merrill Lynch Wealth Management, Celebrity Chef Golf Tournament hosted by José Andrés, Fun and Fit as a Family sponsored by Carnival hosted by Robert Irvine, Thrillist’s BBQ & The Blues hosted by Bobby Deen, Chicken Coupe hosted by Andrew Carmellini, Southern Kitchen Brunch hosted by Trisha Yearwood, Goya Foods’ Swine & Wine hosted by Michelle Bernstein, and more!



Stay Connected

Keep up to date all year long by signing up for Juicy Tidbits at or becoming a fan at and following Festival Founder and Director Lee Brian Schrager at


Stay Over in Comfort


Host Hotel, Loews Miami Beach Hotel – flaunting a “SoBe style” fusion of cosmopolitan and Art Deco influences – combines beachfront elegance with top-notch amenities for the premier Miami Beach luxury hotel experience.

Located in the “heart” of South Beach, directly on the Atlantic Ocean, the hotel showcases a palm tree lined promenade, oceanfront sparkling pool, Elemis Spa and Fitness Center, six restaurants and lounges including Sushi SoBe and Pottery Barn’s PBkids SoBe Kids’s Camp and Splash boutique featuring items for every member of the family. — BOOK DIRECT

Find other hotels and travel information — Here



Chocolatier Paul Joachim On CBS The Talk

Art & Gator team first meet Florida’s Austrian master pastry chef, master chocolatier and chocolate artist Paul Joachim, at the 2012 Tampa Chocolate Festival.

Paul art background and passion for food, lead him to start showcasing his  unique chocolate sculpture art seven years ago. His masterful artistry brings chocolate sculptures, and chocolate art into the public eye at his recent interview on CBS The Talk.

We are now following Paul and invite A&G community to become a fan on his Facebook page.

The Talk_Feature2

Table to Farm Dinners at Kings Family Farm

Eating out will never be the same after a dining experience at one of The Loft 5 Table to Farm dinner at the Kings Family Farm.


Every Wednesday

The King Family Farm in Bradenton and The Loft 5 a Anna Maria Island event-planning company, have collaborated to create a night you’ll never forget! It’s more than a picnic and more exciting than a meal in a restaurant. Private chefs prepare dishes made to highlight local sourced food and showcase the farmer.

Table to Farm Dinners supports local farmers, the ecology and rural economy. Many restaurants who have joined this movement have also developed composting programs to assure that their business stays green from start to finish. Art & Gator travel team invites local and travelers to consider dining out on a farm, meet farmers, local chef and like minded people to strengthen the rural community as well as contribute to the conservation of the open land.


Music by Trevor Bystrom   Video editing by: McFadden Creative


Plan Your Visit

If you’re interested in attending one of these farm-to-table dinners, you can call for more information 941-779-9801 or visit Cost is $65 per person or $100 for two (tax and tip included), and reservations are required. King Family Farm is located at 4630 60th St. E., Bradenton.



Photography by: Kathryn Brass

6th Annual New Times Pairings

New Times Broward / Palm Beach proudly presents our 6th Annual food and beverage event. Pairings, a sophisticated event held at the Greater Fort Lauderdale / Broward County Convention Center, joins together signature culinary creations from handpicked Broward and Palm Beach area restaurants with local and international wines. Guests will enjoy live entertainment, flavorful cuisine from South Florida’s best restaurants, fine wines, craft beers and signature cocktails. This event not only celebrates the perfect pairing of food and beverage, but also benefits a charitable organization.



DATE: September 26, 2013

LOCATION: Greater Fort Lauderdale / Broward County Convention Center, 1950 Eisenhower Blvd., Fort Lauderdale, Florida 33316 (NEW VENUE)
Please allow extra time to check into port entrance. Drivers and all adult passengers are required to present a valid, government issued, photographic identification at all port entrances. Access by individuals with lost or stolen identification may be denied.

TIME: 7:00 pm .- 10:00 p.m. General Admission / 6:00 p.m. VIP


$40 advance, $55 at the door
Includes unlimited sampling of food, wine, specialty cocktails and craft beer, live entertainment, dessert

$70 advance, $90 at the door

Purchase Your Ticket Here

21+ Event

For additional information visit Event Website or contact:

Marketing Director
Jennifer Nealon
(O) 305-571-7579
(F) 305-571-7677

Marketing Coordinator
Nathalie Batista
(O) 305-571-7525
(F) 305-571-7677

2013 Epcot Food and Wine Festival

Taste your way around the world on an unforgettable tour of eclectic cultures, global cuisines and the finest wine country offerings at the Epcot International Food & Wine Festival Presented by CHASE®.

There’s a brand new kiosk this year for Scotland, which features items like veggie haggis, Scottish salmon, and whiskey drinks.

There’s also a brand new menu for Brazil, which is returning this year.

Also making its debut this year is Dole Foods at the Refreshment Port. Items include Dole pineapple fritters, shrimp or chicken with sweet and sour sauce, and orange Dole Whip, both non-alcoholic, and with white creme de Cacao.

The Terra kiosk is also returning this year for vegetarians, and a Florida kiosk with grass-fed beef sliders and shrimp ceviche.


The Festival Welcome Center features a Wine Shop where you can purchase your favorite selection as well as other event souvenirs.

There are marketplaces featuring food, wine and beer. The appetizer-sized portions usually range in price from $3.00 – $7.00 and provide the perfect opportunity to try the traditional cuisine from around the world.


This year’s International Food and Wine Festival will play host to seminars, tasting events and sumptuous dinners overseen by top Disney Chefs as well as renowned guest Chefs. Over the course of the Festival, there will be 1,200 beer and wine seminars scheduled with complimentary samples.

Please note: Epcot theme park admission is required and some events require additional fees. For ticket information call 407-939-1289 to speak to a live person.



Stay Over In Comfort

Within walking distance to Epcot, these resorts and villas offer fantastic dining, excellent views and amenities like fully equipped kitchens. Leisure, elegance and romance converge at these charming accommodations. Enjoy pools, lagoons and whirlpool spas. Find the Resort hotel or campground that’s just right for you. BOOK DIRECT



Savor Florida Countryside

Meet Orlando food writers who ventured out on a state-wide journey to showcase the farms and fields that feed locals and travelers alike.

Florida is known for miles of sandy beaches, tourist attractions, and space shuttles, it is often overlooked that Florida offers more to savor than merely seafood and citrus. Name an ingredient and you’re likely to find it here. Talk to chefs in Miami, Orlando, Jacksonville, or Tampa, and they’re likely to reveal their favorite local farmer, beekeeper, or rancher.

Pam Brandon, Katie Farmand, and Heather McPherson traveled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly share their enthusiasm for fresh, seasonal ingredients. And they sought out the best recipes to highlight those flavors. In Field to Feast they share such treasures as chef Renee Savary’s crispy roast duck, a grown-up grilled cheese from Jodi Swank, and Reda Larson’s divine peanut butter pie.

The result is a cookbook like no other; a delicious celebration of Florida food and cooking that will lead you from the kitchen to the farmers’ market and home again.



Brandon, Farmand and McPherson will be making their way around Florida for book signings, cooking demos, speaking engagements and more. Keep checking back to see if they are coming near you!

Sept 27-29, 2013 / times TBD
Epcot International Food & Wine Festival

Daily Cooking Demo / Book Signing

Farm to Feast_Book


Field to Feast: Recipes Celebrating Florida Farmers, Chefs and Artisans (University Press of Florida, $28), by Pam Brandon, Katie Farmand and Heather McPherson

For information and purchase links, visit, or Book is also available at select bookstores.

Chef MD: Comfort food – Lentils and Tacu Tacu

A journey of food and wellness with Dr. Loret de Mola


As a doctor these days I live surrounded mostly by women, and of course, one of the topics that invariably surfaces in almost every conversation is food, more specifically, comfort food.  Through time, I found out that the list was long and diverse, but with clear differences between men and women.  Women tended to go more for carb-loaded foods, like ice cream, candy, pasta, chocolate and wine, while men were more inclined towards meat and beer.

In the last two articles we talked about my lifestyle and how at home we try to choose the right healthy foods.  In keeping with this effort, we try to cook with fats containing less cholesterol or “better” fats, like monounsaturated, polyunsaturated fats that are high on omegas 3, found in oily fish and certain nuts and seeds, while limiting certain saturated fats.  But sometimes, as I said before, we fall off the wagon for whatever reason; we crave and feel the need to eat what is considered “comfort food”, which is, more often than not, not the healthiest food out there.  Choosing right becomes very difficult and willpower comes into play.

Human behavior is interesting because we are a mood sensitive species compared to other species.  We respond to internal and external stimuli, that modify our mood, we do not eat only because we are hungry or we need to nurture ourselves, we are social creatures, we eat for simple pleasure, we like to get together with friends and eat to share time, share our palates, taste, we eat when we are happy, sad, successful, frustrated or stressed out.  We eat for many reasons, maybe too many.

When our eating depends on our emotional state, then we tend to drift towards hedonistic feelings and we crave comfort foods.  Comfort food is a form of psychological regression to a better state of mind, we can regress all the way to our childhood’s feelings of security and protection, comfort food is nostalgic, it gives you a sentimental feeling of well being, and as expected, these food choices are different from individual to individual, culture to culture, country to country, gender to gender, but most of the time these food choices are rich in calories, soft in consistency and easy to digest.

If carbs are your “fix”, try to avoid foods that contain starches and refined sugars. In general, carbs are absorbed quickly; they are converted to glucose and stored in the liver, muscle and adipose tissue.  Carb loaded foods increase the blood insulin levels, a hormone dedicated to regulate the level of glucose in our blood.  When insulin is high, you are in a deposit mode (anabolic state), carbs will be absorbed and stored as fat and you will gain weight.

Unfortunately letting our emotional state govern our eating behavior is far too common, difficult to resist and is contributing greatly to the obesity epidemic of this country.  Breaking this cycle is difficult, because once the immediate gratification has been achieved through food; a sense of guilt ensues, followed by despair, disappointment in oneself, and even depression that leads to more eating to “feel good” again.  This being said, from time to time it is good to go for self-indulgence, as long as we are able to choose healthier alternatives for a comfort food that will make us feel good, not only emotionally but also physically.

I grew up in a large family where the menu was pretty consistent every week, but on Mondays we always had lentils.  I later found out that this weekly tradition was rooted in a very old belief common in South America that states that eating lentils on Mondays would assure a prosperous household.  Just to be safe, we have kept this tradition alive in my own home, so we too, have lentils every Monday.

Needless to say, lentils are my comfort food of choice; they bring back many fond and cherished memories.  They are delicious, versatile, easy to cook, packed with nutrients, they are cheap and you can feed an army with them. It is the perfect meal, a legume that is well balanced in complex carbohydrates and proteins with very little fat.  They have a low glycemic index, they are loaded with iron and folic acid, vitamins and fiber, and ounce per ounce, they are nutritionally equivalent to a piece of meat.

Lentils grow universally and even date to biblical times.  A whole nation’s leadership was bought for a plate of lentils…remember how Esau sold his birth right to Jacob for a plate of lentils? Talk about some comfort food craving!

We prepare the lentil dish every Monday night for dinner, it is a simple dish, white rice and lentils, that is it, depending on ethnic background some families top it with extra Virgin olive oil, middle Eastern top it with “lavan” home made yogurt, and the Spaniards use balsamic vinegar. Since my family is multi cultural all the ingredients are always available at our dinner table.

We usually have no left overs as we have hungry teenagers and young adults in the house, but when we do every body calls for it. The left over lentils are later the perfect ingredient for a TacuTacu, a traditional Peruvian dish from the 1700 colonial times in Peru, consisting of a lentil and rice mix, refried in olive oil in the form of small cake, served with two fried eggs sunny side up and hot pepper sauce and salsa criolla (a relish of red onions and hot pepper).  It has it’s roots in our Afro-Peruvian inheritance, and although there is no clear consensus on it’s meaning, some experts believe it comes from Swahili, meaning “left-over”, others think it may be Quechua (an Andean language) meaning “gathering”, as it is the gathering of rice and lentils left-overs. This is my 14-year-old son’s breakfast of choice when he is getting ready for tennis tournaments on weekends…truly a breakfast of champions!

So if you are in the need to satisfy your cravings or indulge yourself on comfort food, choose wisely, I know that we are all different, and each of us have a different choice of taste, but for me I look forward to Monday for a load of carbs, that reminds me of my childhood.

Chef Marcos Fernandez

If you are in the Lakeland area, the only place that you can enjoy these dishes would be under the kitchen supervision of Chef Marcos Fernandez at the Lakeland Yacht and Country Club. Marcos is a fantastic chef, who has spent some time in Peru learning from the very best Peruvian chefs all of the secrets of the Peruvian culinary art. He has been introducing Peruvian cuisine to his guests, who have received it very well. So if you have a friend who is a member, ask him to invite you over and experience first hand this great Peruvian dinning. To savor Chef Marcos Fernandez, Peruvian culinary delights, call 863-680-2582 for reservations.

Bon Appetit


Recipe / Lentils and Rice

Lentil Ingredients:

2 cups of lentils
4 cups Beef or chicken broth depends on how tender you want them you can add more
1 Onion, chopped
2 tsp mince garlic
1/4 cup of olive oil
salt and pepper

Sauté the onion in the olive oil until soft and translucent, add the minced garlic and cook just a couple of minutes. Add the lentils, the broth and once it start to boil lower the heat and simmer stirring frequently for 30 to 45 minutes, or until the lentils are done to the preferred tenderness (personally, I like mine soft and almost mushy). Accompany the lentils with white rice, and once served, top with two tablespoons of extra virgin olive oil and some Salsa Criolla.

Salsa Criolla Ingredients:

1 red onion, dice small
4 hot peppers, dice small
2 key limes
2 tbsp olive oil
2 plumb tomatoes, dice small
salt and pepper

Dice the onions and hot peppers very finely. Season with the juice of 2 limes, olive oil and salt and pepper to taste. Let rest for at least 1 hour before serving. .


About Dr. Loret de Mola

Dr. Fernando Ignacio Loret de Mola was born in Lima, Peru in 1957 and is an occupation medical doctor specializing in family medicine and wound care. Educated in USA and Peru, Dr. Loret de Mola completed his residency in family medicine at the University of Minnesota after which he relocated to Florida. He lives in Lakeland, Fla. and practice medicine with the Watson Clinic LLP, and is the medical director of the Center for Wound Care at Lakeland Regional Medical Center. Happily married with four children, Dr. Loret de Mola is an avid tennis player and enjoys cooking and exploring new dishes and foreign cuisines, sharing his cooking with friends and family.