58 Gourmet

Somos una revista culinaria que busca acercar el buen comer a cualquier hogar, demostrando que el mu

03/08/2022

You know what place I love? . Not only for the food, which is very top notch, but also for their cocktails. You wouldn't expect it, but they are AMAZING.

Go! There we celebrated as it should be celebrated today for International Women's Day. Here, we are proud that G58 and are women-owned businesses. Cheers!

03/07/2022

Don’t call it Moscow Mule

Call it Snake Island Mule. Many bars across the US are renaming the popular Moscow Mule cocktail and pouring out Russian vodka to protest Vladimir Putin’s invasion of Ukraine.

Symbolism, particularly when it comes to food and drink - key ways that we express our identities - can be powerful.

02/12/2022

Apple TV+ today announced a series order for "Omnivore," a new one-hour docuseries from visionary filmmaker Cary Joji Fukunaga and globally acclaimed chef René Redzepi that will tell the story of humanity and the planet through eight defining ingredients.

The show will be narrated by Redzepi, founder of Noma in Copenhagen, which has won the award of World's Best Restuarant five times. The show will reportedly look at the world through the lens of food "and explores how food binds and defines us, powers politics, shapes our beliefs, explains our past, and forecasts our future":

Can’t wait for this! In the meantime, drool with me over this duck chicharrón by master 🤤

01/15/2022

Rocks & Wines: An exclusive journey with Chef at

On February 10th prepare for a culinary experience built around wine. We’ve partnered with our friends from and our experts from will be selecting some awesome boutique wines to pair with culinary delights by Chef Diego Rocas.

Diego, co-founder of G58 and Caná Wine Shop, walked into Meat N' Bone and selected some proteins to work with... so the menu will include Ora King Salmon, Scallops, Beef Tenderloin, Picanha Wagyu and Benton's Bacon.

The menu? The tickets? Check the link on our bio 🔥

The event starts at 7pm. Location 2207 Coral Way, Miami FL 33145. Only 26 seats available, so hurry up!

01/05/2022

Pancake cake, just what I need to start the year on the right foot.

🎥

12/31/2021

Perfect warm up for New Years Eve: a dry Martini 🍸 🌟

Recipe as posted by :

• 1.5 oz Lo-Fi Dry Vermouth.
• 1.5 oz london dry style gin.
• 2 dashes orange bitters.
• Lots and lots of olive brine.

🎥

12/28/2021

“Hospitality consists in a little fire, a little food, and an immense quiet.” Ralph Waldo Emerson.

Video by 🔥

12/18/2021

I gotta admit that the first thing that caught my eye was the wine: the amazing Proprietary Blend by .

But nice decanter, huh? So it not only aerates the wine but, afterwards, you can pour it again in the bottle through a sealed mechanism without spilling a drop. Although, honestly, if I open a bottle of Per Us, I drink it completely.

You can find the decanter at the catalog. Video by

12/09/2021

Yay or nay? 🌿

A Massachusetts cannabis company baked the world's largest pot brownie to honor National Brownie Day. The brownie weighs 850 pounds and contains 20,000mg of THC, the company said.

📸 Jon Simon/MariMed.

12/02/2021

Semiconductors, cars, phones, toys…AND WINE 😩

The issues with the supply chain, the bottlenecks, congestion and blockages in the production system, are also a reality in the wine industry.

“According to 2021 vintage reports from , the national organization for New Zealand’s wine and grape industry, the country produced 7-8 million *fewer* cases of Marlborough Sauvignon Blanc than in the year prior. Already reeling with effects of the pandemic, a supply shortage is on the horizon as vineyards struggle to keep pace with steadily rising demand”, reports .

11/29/2021

“Creativity is intelligence having fun”. Albert Einstein.

🎥

11/27/2021

What do you think about the celebrity chef culture?

The renowned chef and gastronomic entrepreneur Francis Mallmann has declined its space in the 50 Best restaurants ranking communicated this week where it was mentioned in the 45th place among the best restaurants in all Latin America.

He posted his letter resigning as a jury in 2013, where he attacked the culture surrounding celebrity chefs. This is the letter:

“Thank you for choosing me as one of your judges, but I have decided not to vote any more in your contest. I felt (which is what I wanted) in the last two years, but now I cannot continue.
Look: I’ve been cooking for 40 years. As you know, the kitchen is a romance of ingredients, space, service, time and silence. I see conflicting feelings in so many of my colleagues who are so concerned about awards that they spend the year lobbying voters, hopping from conference to conference, and, in my opinion, wasting valuable time and distancing themselves from the real values that they hold a restaurant.

The awards created a fictitious and ultra-competitive environment for our food culture. Innovation seems to be the main value. Although there is nothing wrong with that (innovation), it diverged from the values of a trade in favor of what they call art. Young chefs try to cross bridges much earlier than they should simply to be different, famous, or new. Art is an intellectual construction, and food and wine have more to do with the senses and sharing. Gastronomy and wine make us sharper, more resourceful. Only then can they stimulate our thinking and enhance our fellowship with companions, friends, and lovers. Cooking can certainly be intellectual, but it should be so in a calmer and – dare I say – humble way.

Certainly, I was very honored when my 1884 restaurant was ranked 7th in the World’s 50 Best Restaurants in its first year of existence. But it is that my life in the kitchen no longer has links with this ranking.

So I wish you all the best and I thank you for allowing me to serve on your jury in recent years.

Let’s share the bread”.

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Gourmet 58

En Gourmet 58 exaltamos la gastronomía como una de las cumbres de nuestra civilización, encontrando el punto medio entre los conocimientos técnicos y la sazón del hogar, y aventurándonos en un mundo que no sólo es cocinar sino respetar la calidad del producto, acompañar con la bebida indicada o presentar un buen plato.

Pueden servirse. ¡Salud y buen provecho!