Hot and Soul's Mike Hampton and Christy Samoy Q&A, Part Two: "My Favorite Place to Eat Is on My Couch"

Categories: Chef Chat

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Sara Ventiera
This week one of Fort Lauderdale's favorite craft beer and casual food concepts is turning 1.

Hot and Soul has made it through its first year in business.

To celebrate, we chatted with chef/owners Mike Hampton and Christy Samoy about their favorite food and favorite place to eat (hint: it's close to home).

This is the second of our two-part Chef Q&A with them.

See Also: Hot and Soul's Mike Hampton and Christy Samoy Q&A, Part One: "I'm Kind of a Mad Scientist in the Kitchen"

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Hot and Soul's Mike Hampton and Christy Samoy Q&A, Part One: "I'm Kind of a Mad Scientist in the Kitchen"

Categories: Chef Chat

mike_christy_hot_and_soul.jpg
Sara Ventiera
Getting over the humps and hurdles of your first year in the restaurant industry is not a feat that should be taken lightly.

Between construction and permitting, getting your name out there, growing a customer base, and ironing out all the details in dishes and service, it's a big freaking deal -- and a ton of work.

This week, one of Fort Lauderdale's favorite craft beer and casual food concepts is turning 1.

Hot and Soul has made it through its first year in business.

To celebrate, we chatted with chef/owners Mike Hampton and Christy Samoy about their favorite food and being a "Mad Scientist in the Kitchen."

Check out part one of our two-part Q&A interview with them.

See Also: Dada's Bruce Feingold: "I'm Into Anything That Is Cooked With Passion"


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Dada's Bruce Feingold: "I'm Into Anything That Is Cooked With Passion"

Categories: Chef Chat

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Courtesy photo
Like painters, writers, poets, musicians, and just about any field of creatives, chefs cultivate their own style of cuisine.

Grant Achatz, one of the leaders of the American molecular gastronomy movement, is known for his elaborate, multicourse tasting dinners intended to make the diner feel like he or she is engaged in participatory theater.

Gordon Ramsay is known for his passionate screaming fits and simple yet impeccable fare -- and a pastry chef's attention to detail.

Likewise one of our hometown favorites is recognized for his love of fat and creative takes on Americana classics, Dada Restaurant & Lounge's Bruce Feingold.

We chatted with Feingold about his love of, well, animal grease, new menu items (bacon is included), and his favorite places to eat when he's not in the kitchen himself.

See Also: Sushi Song's Wijai "Song" Ketsuwan: "I Do It the Way I Like It and Hope People Like the Same"

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Sushi Song's Wijai "Song" Ketsuwan: "I Do It the Way I Like It and Hope People Like the Same"

Categories: Chef Chat

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Photo courtesy of Sushi Song website
We're impressed by anyone who has the guts to open a restaurant of his own -- in case you didn't know, the business is tough as hell.

We're even more impressed when said restaurateur is young.

When one is 35 with three locations under one's belt, we're ready to give a round of applause.

Recently, Wijai "Song" Ketsuwan opened the third location of his namesake Sushi Song restaurant in downtown Fort Lauderdale.

We spoke to the young chef and restaurateur about his style of sushi, late nights, and more.

See Also: Sushi Song Opens in Downtown Fort Lauderdale; Lunch Service Starts Today


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Chef Shannon Weiberg of Bash American Bistro on the Early Craft Beer Scene, Southern-Influence, and More

Categories: Chef Chat

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Lisa Wray
Broward's western suburbs aren't known for having a booming restaurant scene.

There are some great ethic restaurants, but the majority of the eateries west of I-95 are national chains serving the same old boring reincarnation of chicken wings and spinach/artichoke dip.

Bash American Bistro is one of the few spots worth the trip out west.

With a laid-back vibe, extensive and rare craft beer selection, and creative American eats, the restaurant draws crowds willing to trek from all over the tri-county area.

We spoke to executive chef/owner about the early craft beer scene, southern-influence, and more.

See Also: Bryan Ramos, New Executive Chef of The Office, "I Had my So-Called Dream Job, but I Realized it Wasn't What I Wanted in Life"

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Bryan Ramos, New Executive Chef of The Office, "I Had my So-Called Dream Job, but I Realized it Wasn't What I Wanted in Life"

Categories: Chef Chat

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Woolf Photo
While they sure know how to cook up a damned good meal, chefs tend to be an eclectic group with widely ranging talents and interests.

Some are into music; others are into the visual arts; and a few even have some scientific degrees up their sleeves.

For example, newly appointed executive chef Bryan Ramos of the Office has also held the title Petroleum Geology Monitor.

We recently spoke to him about his hopes and dreams for the Office, his experience working on oil rigs out in the Gulf, and what it's like to come back to the kitchen after venturing out into another field.

See Also: El Camino Gives Downtown Delray Beach Its First Tequila Bar

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Paula DaSilva on 3030's Pop-Up Brunch, Growing Up, and More

Categories: Chef Chat

Brustman Carrino
While it can be uncomfortably awkward, change tends to be a good thing -- or so they say.

In the case of restaurants, it can go either way.

Over the past year, Fort Lauderdale's 3030 Ocean has seen an astronomical amount of change.

Founder and longtime executive chef Dean James Max and his most recent chef de cuisine, Jeremy Ford left; and former chef de cuisine Paula DaSilva returned as executive chef after opening and presiding over the nationally acclaimed 1500 Degrees in Miami.

Yes, it's been a big exchange, but it's a welcome change of pace in the Fort Lauderdale dining scene.

With the announcement of a new brunch pop up at the restaurant, we decided to have a chat with DaSilva about the modifications and how they've been received.

See Also: Indian American Restaurant in Davie Is Truly International

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Patrick Lézé on Healthcare, Harley Davidsons, and French Dinner Parties

Categories: Chef Chat

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Sara Ventiera
Patrick Leze with partner Thierry Beaud
We have a plethora of dining opportunities here in South Florida, but when it comes to bakeries we have few traditional options.

Sure, we have Colombian, Cuban, and heck even some Chinese, but in terms of traditional French pastry shops, the options are few and far between.

In late 2013, Patrick Lézé Palm Beach sprouted out of the old Champs Elysees bakery on "the island;" its namesake master pastry chef churns out a wide selection of breads, chocolates, and sweet treats in a comfortable and casual setting.

We sat down to chat with the renowned patissier about beating cancer, stumbling upon Palm Beach on a Harley, and the real difference between France and the U.S.

See Also: Patrick Lézé Palm Beach: Master Patisserie Is Back and Better Than Ever After Battling Cancer

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Aaron Black of PB Catch on Sustainability, Bycatch, and the Best Way to Cook Fish

Categories: Chef Chat

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Brickhouse PR
Last week we decided to dive head first into South Florida's seafood scene with a list of the ten best seafood restaurants in Broward and Palm Beach Counties.

Obviously, one restaurant picked up the number one spot, "the island hotspot" PB Catch.

To find out more about the award-winning concept, we decided to sit down with chef Aaron Black to discuss what goes into a sustainable seafood restaurant, issues pertaining to fish populations, and the best way to cook pescatarian's favorite dish.

See Also: Ten Best Seafood Restaurants in Broward and Palm Beach Counties

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Aaron Black of PB Catch on What Makes a Good Seafood Restaurant

Categories: Chef Chat

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Brickhouse PR
With South Florida located toward the tip of a peninsula, one would think that options for fine seafood would be abundant.

And you'd be right; seafood shacks, raw bars, and local fish in restaurants about. Yet, when it comes to seafood spots with innovative concepts, not so much.

As is the case with most things, Broward and Palm Beach are a bit late to the game, but we're starting to see some places that are creating groundbreaking dishes right in our counties; PB Catch is leading the way with its unique seacuterie -- the pescatarian's alternative to cured meats -- extensive oyster selection, and sustainable seafood offerings.

For part one of our Q&A with chef Aaron Black, we chatted about sea-cuterie, infused oysters, and what makes a good seafood restaurant.

See Also: Ten Best Seafood Restaurants in Broward and Palm Beach Counties

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