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Success C o nn o isseur
Those who visit teaching hospitals receive
innovative care, those who want to be on the
cutting-edge of culinary technique and taste
visit one of these teaching kitchens.
T E X T BY R O N Y M O
Valentine’s Day is about focusing on your special someone, all the more reason to allow Tuyo to
manage your dining experience. Their prix-fixe menu features extravagant dishes like the warming
Lobster Bisque with black-eyed pea fritters crowned with crème fraiche or the hot ‘n’ heavy Beef
Tenderloin wrapped in Spanish chorizo accompanied by shallot whipped potatoes and lightly sautéed
sweet fennel. The chef-instructors and sommeliers of the Miami Culinary Institute, who operate the
penthouse restaurant, put their brains together to create elegant wine pairings to escort every course.
La fin should come in the form of a wispy Strawberry Cheesecake led by caramelized white chocolate
and house-made gelato…or you could always catch the after-dinner drink cart as it makes its rounds;
415 NE 2nd Ave.; 305.237.3200; TuyoMiami.com.
Anyone who’s ever eaten Indian cuisine beyond Miami’s borders will wonder how the Spice Road
missed this melting pot of a city. Overpriced and underwhelming is the norm, but Ayesha D’Mello
wants to change your perception of South Asian cooking and introduce you to one of its most skilled
practitioners — you. Like a Jaipurian Julia Child, D’Mello presents you to a family of spices and their
best applications. Each class includes 6-8 courses with the provided organic ingredients under
D’Mello’s expert eye. Graduation is celebrated with a poolside dinner with your peers and professor.
Make sure to register for one of her 17 classes including, but not limited to vegetarian, pescatarian
and pastry courses; AyeshasKitchen.com.
Bouquets of long-stemmed roses and gift boxes by Swiss chocolatiers are cherished on any occasion,
but a private cooking lesson taught by an accomplished chef makes a lasting impression. Amber
Antonelli honed her skills in the best California kitchens, served as a concierge chef to the stars and
even created her own Häagen-Dazs flavor: Toasted Coconut Sesame Brittle. Her catering company/
culinary school, The Naked Bite, is designed around making plants the central theme of the meal
by using original recipes and accessible techniques. Every session is customizable and can include
humanely raised meat while retaining its focus on healthy lifestyle choices and organic ingredients.
Popular 4-course menus include Seasonal South Florida, Sunday Brunch or Thai Food Demystified;