Wanting to share their love of water activities with as many people as possible, the staff at Miami Kiteboarding teach classes in English, Italian, Spanish, French, and Russian. This dedication is also revealed by the depth and diversity of programs offered, which include International Kiteboarding Organization (IKO) certification courses, boat-assisted lessons, and kids' clinics. Through years of practice and very scientific study, the staff have developed an effective method for getting beginners up on the water in about six hours of instruction. Located in scenic Crandon Park on Key Biscayne island, Miami Kiteboarding offers paddleboard rentals, which helps patrons hone balance, coordination, strength, and stamina. Customers looking for family-friendly activities can also opt to rent kayaks, paddling leisurely through the shallow lagoon located nearby. The shop, equipped with everything one needs to fly a kite while gliding on water, can outfit novices with wetsuits, water shoes, and harnesses.
Alex Ceruti and Dale Baker, the masterminds behind The Kite Farm, live for the water. They both rip through waves as expert kiteboarders and supplement their passions with snowboarding and sailing. Following their shared passion, they introduce beginners to the dual thrills of mastering the sea atop a board while also giving it a nice massage. The Kite Farm rents paddleboards, kiteboards, and surfboards and offers lessons to the aspiring and advanced boarder on how to maneuver through the ocean and perform gravity-defying feats during lessons. Tours and backcountry trips provide beautiful scenery while exploring isolated and exotic locales, such as Soldier Key, the Haulover Sandbar, and Stiltsville, a group of Prohibition-era wood houses built on stilts.
The breadth of the Atlantic Ocean doesn't impact the reach of Alfredo Patino. As the chef and owner of Bin No. 18, the Miami-based chef draws inspiration from the casual cuisine of European bistros while using seasonal, locally sourced ingredients and contemporary technique to lend a bit of New World flair to the ever-changing menus. French, Italian, and Latin American flavors appear throughout Chef Patino's cuisine, adding a global scope to the regionally rooted dishes.
Shareable platters of imported European cheeses and cured meats are served alongside Latin staples, including octopus salad, as well as classic Italian entrees made with homemade pastas. But recreating time-honored classics isn't the only thing that Chef Patino does. He also demonstrates a willingness to experiment by fusing New and Old World influences. This culinary whimsy is evident in the kitchen's modern interpretation of a Cuban sandwich—complete with slow-roasted pork, brie, and fig sauce—which earned a spot on Food & Wine magazine's list of the Best Sandwiches in the U.S.
And much like the European bistros that originally inspired Chef Patino, Bin No. 18 features an extensive wine list. Like his menu, the wine list takes a global approach by including bottles from Spain, France, Italy, Germany, Portugal, Hungary, Greece, and Austria, as well as Argentina, New Zealand, South Africa, Washington State, California, and Oregon. This variety of options ensures that numerous pairing options are available for diners looking to enjoy a glass with their meal or collection of small plates. CBS Miami was also impressed by the selection, placing Bin No. 18 on its 2011 list of the Best Wine Bars In South Florida.
The Old World inspiration shines through a bit more clearly in the restaurant's décor, which skews more toward a rustic, yet refined ambiance as opposed to a nouveau vibe. Wooden wine barrels sit beside tables with avocado-green chairs, occasionally doubling as small side tables. At the same time, the collection of crystal chandeliers dangling from the ceiling adds a bit of classical elegance to the space.
After years of running a successful contemporary art gallery, Stefano Campanini couldn't shake the feeling that something was missing. While many people enjoy contemporary art, even more people enjoy drinking wine while looking at art or drinking wine while looking at wine. Through this realization and with the aid of other enophiles with wine-business savvy, Campanini merged his passions for art and wine under the moniker Wine by the Bay, where he chooses wine like most people choose art. ?I am looking forward to offering something that everyone enjoys and in an environment where the art can be appreciated by many and in an unintimidating way," Campanini says of the new, modern, 1,200-square-foot fine-wine and art boutique located in Downtown Miami, which Miami New Times named 2013's Best Wine Store and Details Magazine called one of the five best new wine stores in the nation in 2012. "At art openings, wine is like a sideshow, but now, it will take center stage."
Similar to identifying great art or choosing the perfect shampoo, finding the ideal wine to enjoy on its own or paired with cuisine involves intensive looking, sniffing, and tasting. Campanini personally samples every wine before approving it for his ample inventory of fine Italian, French, and Californian wines that appeal to a diversity of preferences?ranging in price and varied in origin. The selection is tailored to meet any wine-lover's needs, whether they're looking for an everyday wine, a first-growth Bordeaux, or a high-end rare wine?and the knowledgeable staff are always eager to assist. In addition to selling wine, Wine by the Bay offers classes that focus on the ?must know? varietals and wine regions of the world, taught in a casual and laid-back atmosphere.
Cuisine Type: European-style
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Alcohol: Beer and wine only
Delivery/Takeout Available: Takeout only
Outdoor Seating: Yes
With more than 1,000 different types of cheese made within its borders, France is known as the cheese capital of the world. So naturally, it's the country from which The Cheese Course imports most of its inventory?75 types to be exact. These include brie de meaux, fromager d'affinois truffles, and roquefort, one of France's oldest cheeses and one that is still ripened in the same cool, damp caves of Combalou.
Of course, France isn't the only region represented at The Cheese Course. The European-style cheese shop introduces patrons to more than 150 artisanal cheeses imported from dairy farms all over the world. Most of the cheese makers use the same cheese-making methods that have been passed down through their families for generations via email. The house cheesemonger guides patrons through the cheese-selection process and teaches them how best to serve each one.
The shop also shows off its wares in various bistro sandwiches, including gourmet grilled cheese and the popular prosciutto di parma. This 14-month-aged, imported Italian meat gets its nutty flavor from the parmigiano-reggiano whey in the pig's diet.
Some of Donn F. Flipse's earliest memories are of him wielding a broom, sweeping up the fallen petals and snipped-off stamen that have gathered around the feet of the floral designers at his family's flower shop. Eight-year-old Donn eventually moved up in rank, escorting arrangements to their destinations in the delivery truck as soon as he got his license. When he graduated college, he almost turned his back on the flower business his father and his grandfather built, but after mentoring under one of the shop's floral designers, he realized, ?It was in his blood.? In 1990, he opened Field of Flowers in Davie.
The rose, he says, continues to be the most popular flower, although different breeds take the crown every so often?the current favorite is the garden rose, a throwback blossom like what might flourish in a well-tended backyard. Donn's favorites are the rose-like lisanthius and the Canterbury bells, which look delicate but are sturdy and long lasting, much like a quarterback who takes ballet classes.
Field of Flower's team of designers compose striking arrangements using popular flowers as well as rare blooms such as orchids or birds of paradise. The team also crafts design pieces for celebrations, with past creations including a french poodle sculpted from flowers and a Spongebob Squarepants?themed arrangements in which blue gel simulated the ocean, submerging plants in an under-the-sea wonderland.