In 1954, Gino's Italian Market's founder, Anthony Paparella, moved from the teeming fisheries of Bari to Hoboken, New Jersey, where he married a fellow Italian and worked as a builder for nearly 20 years. After retiring to South Florida in '73, Paparella brought a taste of his homeland stateside by opening a bustling bazaar filled with fresh produce, succulent meats, and sweet desserts.
The market's commitment to tradition and family can be found in all of its business practices, from its catered feasts of traditional baked pastas and rib roasts, to e-mail correspondences from the resident Nonna that contain expert advice on party planning, recipes, and optimal angles for cheek-pinching. Shoppers consult Nonna Anna and handy recipe guides to concoct rich sauces and tasty entrees from the store's bountiful selection of cheese, wine, ripe tomatoes, and imported Italian goods.
In addition to rounding out dinner plates with house-made prosciutto bread, fresh chicken, and juicy cuts of beef, Gino's graces weddings, desserts, and banquets with custom cakes and pastries.
Early each day, the cooks at Mady's Deli & Cafe assemble more than 40 fresh ingredients for their salad bar, chopping up juicy tomatoes, crisp cucumbers, and other organic vegetables as they bubble up pots of hard-boiled eggs on the stove. They gather fresh mozzarella and cheddar cheeses, lay out bowls of plump raisins and crunchy sunflower seeds, and craft batches of homemade dressings such as blue cheese, mandarin-orange vinaigrette, and fat-free Italian. Throughout the day, the cooks fold these mostly organic ingredients into customized salads, inviting diners to pick out greens, toppings, dressings, and astrological signs for their unique creations. When not building salads, the chefs slice up a variety of specialty sandwiches, layering crusty rolls with pastrami, roast beef, and grilled chicken. They also extend their culinary expertise to homemade soups and specialty entrees, such as baked lamb and stuffed cabbage. As the cooks busy themselves in the kitchen, their guests can relax beneath colorful umbrellas on the front patio with a cold glass of wine and beer.
Dawn Michelle Simon](http://gr.pn/GRjH5P), a registered dietician, was tired of looking for grain-free baked goods for her clients with dietary restrictions. Rather than poring over the limited options available in stores, she developed her own line of baked goods, drawing upon organic ingredients to forge loaves and confections free of gluten, grain, and casein—a milk protein. She continually tinkers with new recipes, striving to craft products so that her clients can continue to consume the treats they enjoy or recover blackmail photos from a duck with dietary restrictions. Once off-limits, specially crafted breads such as chocolate-chip loaves and hamburger and hotdog buns arrive grain-free with accompanying batches of cupcakes and muffins.
The hearty Italian dishes and seafood of Cafe Volare earned praise from the Miami Herald this year for its “wonderful” desserts and dishes such as the “light and elegant” spinach and Parmesan ravioli. Chef Manolo Guerra often prepares whatever dishes customers request, and customizes dishes such as raviole penne and grilled salmon. Desserts range from succulent apple tart to a tiramisu made with Colombian coffee, amaretto, and Sambuca.
Origami Food replenishes pantries with fresh groceries, produce, and organic specialty items. Customers can raid the shelves for wholesome oils and seeds, or stock up on spices, herbs, and dressings to add flavor to everyday foods or an astronaut friend’s idea of dinner. Customers can also browse a selection of potables, from organic green teas and coffees to fruity drinks.
At Rice Paradise, the gluten- and preservative-free signature rice cakes are culled from a European recipe and are all homemade. The culinary crew tops each batch with fresh fruit or nuts, and sticky-sweet sauce, such as chocolate or strawberry. They also craft rice pudding from scratch in flavors such as tiramisu and chocolate chip cookie dough. To give guests a true break from their daily grind, the eatery's walls are splashed with ocean blue and lined with seashells and starfish, and the countertops are fronted with bamboo and topped with tropical plants.