At Ortanique on the Mile, you can explore authentic Caribbean cuisine, such as seafood, chicken and steak.
Those looking to shed a few extra pounds are advised to put their diet on hold, as Ortanique on the Mile serves anything but a low-fat menu.
Ortanique on the Mile also operates a bar, so a round of drinks with dinner is not out of the question.
Ortanique on the Mile is ready to make any occasion a special one with a great space and thoughtful food.
Dine out in the open during Ortanique on the Mile's summer season when patio tables are available for use.
Bring your laptop here and tap into the complimentary wifi.
Canines of all kinds are also welcome at dog-friendly Ortanique on the Mile.
Reservations are available, so give the restaurant a call before you head over for the fastest seating.
Casual dining at its best, Ortanique on the Mile customers are free to enjoy themselves in jeans and a T-shirt.
Take the comfort of your own home and add great grub from Ortanique on the Mile to create the perfect night.
If you're strapped for time, take out food from Ortanique on the Mile.
Parking is not an option at Ortanique on the Mile, a restaurant near parking lots, street parking and valet services.
Fancy snacks do come at a higher price, but wow are they delicious.
Under the culinary guidance of chef Rayon Howard, students sear, chop, and sauté fresh ingredients into tantalizing dishes with Aura Catering Services. For more than a dozen years, Howard has crafted flavorful cuisine for restaurants, hotels, and private caterers. He now brings his expertise and recipes to special events throughout Miami. Chef Ray also shares his knowledge with aspiring chefs during two-and-a-half-hour cooking classes, which rotate according to participant demand, allowing students to hone their kitchen know-how with a stainless-steel arsenal of cookware, myriad ingredients, and the mystical ability to transmute fire into cooked food. Pupils can tackle global gastronomy by exploring cuisine such as bite-sized Spanish-style tapas or robust Italian-inspired pasta. At the end of each class, students can sample their newfound skills by enthusiastically devouring their work, a luxury not afforded by other artistic disciplines, as evidenced by Rodin's painful attempts to eat The Thinker.
Hugh's Catering's namesake—master chef Hugh McCauley—guides hands in creating dishes and executing flavor-enhancing pairings in three-hour cooking-experience courses. Hugh leads 50–60 culinary initiates in a fun and engaging course of their choice, cooking up savory treats and decadent desserts to elegantly adorn dinner tables or a clown's face. Classes cover a variety of topics, such as French food-and-wine pairing, winter comfort foods, and German-themed cookery, in which students whip up brats, spaetzle, and homemade strudel while guzzling a tall mug of beer and shouting, "Salud!" As chefs fashion and consume their homemade feasts, an open bar supplies beer, wine, and specialty cocktails, transforming the classroom into an all-out bash. See the schedule for availability.
Experts from InSouthFlorida.com recently exclaimed, ?there?s no one better in South Florida to get you excited about cooking? than Lenore Nolan-Ryan and her staff. That's because at a very young age, Lenore witnessed how influential her mother's cooking was, which ignited a passion within her to learn the power of great food and share it with others. That enthusiasm would eventually evolve into a business plan, at which time Lenore spent years in California honing her craft and helming her own restaurant before sojourning to the Southeast to Fort Lauderdale. Now, she shares all that she has learned as a chef with others during cooking classes, working to both demystify the intimidating prospect of cooking a great meal, and to have fun in the process by seasoning each dish with the preferred amount of confetti.
When Personal Chef & Catering caters a dinner party, they craft a gourmet spread of custom dishes such as pistachio-crusted grouper and caprese skewers. A crew of white-gloved servers can hand out plates or arrange the food into a sumptuous buffet. Custom meals are only one facet of the company—the team of expert chefs also lead hands-on cooking classes that cover a range of subjects, from preparing crab cakes to making your own pasta rather than cutting it out of Lady and the Tramp posters.
Chef Andrew Bennardo, formerly of Talias Tuscan Table restaurant, puts his two culinary degrees and a certification as a raw chef from the Living Food Academy to work during informative cooking classes. Focusing on Italian cuisines, his hands-on sessions get students learning by doing. For the culinarily curious with dietary restrictions, other classes focused on vegan cuisines use top-shelf ingredients to help students craft vegan pizzas and raw vegan lasagne. Throughout the class, students taste their handiwork along with chef-selected wine pairings.