Miami Restaurateurs up close

Events in Miami

Mark Gelber and Mark Zaslavsky

Sarah Freedman-Izquierdo and           Michelle Bernstein

Miami chefs attended the 25th anniversary of Marky’s Caviar at Michy’s Restaurant in Miami. Entrepreneurs Mark Zaslavsky and Mark Gelman celebrated the 25th anniversary of their Miami based company with a bash catered by Chef Michelle Bernstein at her Miami restaurant. The occasion was marked by the unveiling of Marky’s new product catalog with approximately one thousand imported items.   Sarah Freedman-Izquierdo from Marky’s, and Michelle Bernstein from Michy’s designed a sophisticated menu that included caviars, fresh foie gras, pates, Pata Negra ham, hot hors d’oeuvres , salads, and lots of champagne and frozen vodka. Chef Felipe Hernadez from Spain and executive Chef at Ideas in Miami sliced the famous Pata Negra ham during the party. Chef Rolly and Chef Philippe Ruiz from the Biltmore hotel, Sommelier Charlie Arturaola, professor of wine at Lynn University, and the other one hundred and fifty chefs and guests that attended the event mingled to celebrate the occasion.   Marky’s Caviar is a Miami landmark known to locals as the ultimate destination for imported and domestic caviars. Marky’s is also known worldwide for their array of specialty foods from France, Italy and Spain. Their retail shop now offers the latest specialty products from Milan, Rome, Paris, and London, thanks to the innovative marketing of Chef Sarah Freedman-Izquierdo. Sarah is the Marketing and Retail Development Director at Marky’s Caviar. She is presently re-designing the product line for both of Marky’s retail outlets: their shop at 687 NE 79th Street, and “Caviar and More,” their kiosk in Aventura Mall,   “Caviar and More” is a truly authentic Europen bar in the middle of Aventura Mall that has become a favorite for European and South American visitors. Their new menu includes a refreshing selection of sandwiches, just like the sandwiches found in the gourmet stands of Paris, London, Milan, and Florence. The bread is imported frozen from Paris and baked daily. The sandwich selection includes: Pata Negra with black truffle butter; salmon roe with cream cheese; Machego cheese with Piquillo pepper and Serrano ham; saucisson sec with French butter; mozzarella with Italian pesto and Proscuitto; Lavander honey with french butter, and more. Prices for sandwiches average $7.95. Customers can enjoy caviar platters accompanied by champagne just as they would at the caviar stand at Gallerie Lafayette in Paris. Service at “Caviar and More” is friendly and informative.   Marky’s store at 687 NE 79 Street (one block East of Biscayne Blvd.) is open Monday through Friday 9am-7pm, and Saturdays 9am-6pm. “Caviar and More” at the Aventura Mall is open seven days a week during Mall hours. For more information about Marky’s products and direction to their shops you can call Marky’s Caviar at 305.758.9299   Article by Jaime Izquierdo

 

Food Photograpy
305.788.3093 

Your link here 305.788.3093

Wines Charlie's recommendations for this fall:   1.  2007 Soave Classico, Agricola Posenato, from Veneto, Italy, $18 (Crown Liquors, 16850 Jog Road, Delray Beach, 561/921-9463) 2.  2007 Torrontes, Crios, Susana Balbo, from Argentina, $16 (Crown Liquors, 16850 Jog Road, Delray Beach, 561/921-9463) 3. 2004 Casa de la Ermita: Reserva, D.O., from Jumilla, Spain, $29 (A1A Fine Wines, 6231 PGA Blvd., Palm Beach Gardens, 561/721-2220) 4. 2005 Obsidian, Cabernet Sauvignon, from Lake County, Calif., $32.99 (Lantana Liquors, 300 W. Mango St., Lantana, 561/533-1627) 5. 2005 Honig, Cabernet Sauvignon, “Bartolucci,” from Napa, Calif., $90 (A1A Fine Wines, 6231 PGA Blvd., Palm Beach Gardens, 561/721-2220)     Wine selections by sommelier Charlie Arturaola, Proffessor of wine at Lynn University