2012 SBWFF

Photo: Camilla Salem

Recently, we had the chance to spend some quality time with Italian charmer Fabio Viviani. After homemade pasta and cappuccinos for breakfast, and a series of hilarious one-liners, we grabbed a table at Casa Tua in Miami, and got to dishing. Even though he'd been out until 4 a.m. the night before, he had plenty to say about reality TV, the world of vegan cuisine, and his take on health food.

YumSugar: You rose to fame on Top Chef. Do you have any further plans for reality TV, on Bravo or anywhere else?

Find out his answer, plus other things he's been up to, when you keep reading.

We may have enjoyed foie gras ravioli and stone crab waffles during our weekend in Miami, but it was some of the simple fare at La Sandwicherie that impressed us the most.

This place first entered my radar when I passed it on an early morning run. I was drawn to the approachable nature of the open-air stand and the reasonable prices (fresh-pressed vegetable juice for $5 and change? Sign me up!). By the end of the trip, both Camilla and I were fighting La Sandwicherie cravings: we ate there twice, after longing for the watery crunch of fresh lettuce, the airy baguette, and the salty cornichons.

The Miami minichain's most popular sandwich, the Prosciutto and Fresh Mozzarella Combination, is one of my favorites, but the truth is, everything there is satisfying in a really elemental way. I chalk the comfort of these sandwiches up to a few things: La Sandwicherie's signature French vinaigrette — a perfect balance of Dijon tang, olive oil, and vinegar; the sandwich bar's sweet and hot peppers (more hot than sweet); and, naturally, the warm Miami air on your back as you finish the entire sandwich in a single sitting. With extra hot peppers on the side, of course.

When I arrived in Miami a couple of weeks ago, I quickly discovered that South Beach figures weren't the only local offering to be sizzling hot — so were the cocktails themselves. Everywhere I turned, it seemed, someone had a jalapeño cocktail in hand, from the tropical tequila punch served at the welcome happy hour to the pepper-infused passion fruit daiquiri served under the tasting tents. This wasn't limited to the weekend's festivities, either: even nearby haunts offered a semblance of the same thing. At De Rodriguez Cuba down the street, customers could order passion picosos, with blanco tequila, fresh jalapeño, passion fruit puree, agave, lime, and salt. Another night, I wound down at The Setai with a chili passion martini, which had plenty of heat, thanks to chili-infused vodka and a foil of sweetness from ginger syrup.

Maybe South Florida's tropical demeanor makes it especially ripe for spicy, equatorial cocktails, but we're hoping this sweet-spicy beverage movement quickly makes its way west. Like the sweet-savory combo, heat and charm together go a long way. Have you noticed a similar trend at watering holes near you?

Hot off the South Beach Wine & Food Festival, I scoured the Miami International Airport terminal for some viable food options, as I was still — believe it or not — hungry. But my choices were extraordinarily slim, unless I wanted to grab a three-inch-thick slice of pizza sitting under a heat lamp or a pile of greasy lo mein from Manchu Wok.

I continued walking until I came upon an eatery with the Spanish name La Carreta, which translates as "The Cart." I was getting down to the wire on time, so I hastily ordered a salad. That's when I spotted a machine full of empanadas. "What's that?" I asked the guy behind the counter, pointing to a round, puffy fritter. "Oh, it's a Papa Rellena — I like them very much and think you will, too," he told me.

He couldn't have been more spot-on — "loved" would've been a better word. It was shepherd's pie meets hush puppy, a battered exterior followed by a layer of impossibly creamy potato and a center of cumin-scented ground beef. I instantly regretted not having bought another. And as I settled into my plane seat with the latest edition of Saveur, I instantly regretted not adding a Cuban sandwich on top of that. Sigh. Anyone down to go to Miami this weekend?

Are you aching for some mid-Winter sand, surf, and sun? If so, get a taste of culinary Spring break with our coverage from this past week's South Beach Wine & Food Festival. The event, sponsored by Food Network, was chock-full of culinary demos, celebrity chef parties, and of course, people-watching. See what you missed out on — hey, any interest in going next year? — when you click below.

Burger Bash-Inspired Toppings	Bethenny's Sangria Tips	Learn to Make Pasta
The Biggest ZOMG Moments	Tips For Attending SOBE	Bobby's Fried Chicken Pointers

It was just a week ago that we were chomping down on burgers at Rachael Ray's Burger Bash in South Beach, where we tried just about every topping imaginable on a burger, from Morimoto's braised pork and wagyu beef to Guy Fieri's secret donkey sauce. Seven days later, we're still dreaming of those patties, and hoping to re-create some of them at home. Here are several things we're hoping to try on our own burgers at home.

Brick cheese spread
Give the burger a further nod to nostalgic Americana by adding creamy, dreamy brick cheese spread. Keep it honest and go for one made by one of Wisconsin's cheese artisans, like Abe & Arthur's did.

Bacon mixed into the beef patty
Tons of restaurants were doing this, from Shake Shack to Chicago's NoMI Kitchen (served with a spiked watermelon slice, no less!). We were most fond of applewood-smoked bacon coarsely chopped into the beef patty, then served with cherry pepper relish, as seen in Danny Meyer's SmokeShack burger.

See the rest.

After a very late night the evening before, we were kicking ourselves for signing up for a Bertolli demo with Fabio Viviani at 9 a.m. the next day. But he greeted us with coffee (scratch that — cappuccinos!), and gave us a warm Italian welcome (you'd have never known that he'd gone to bed at 4:30 a.m.). "I'm not famous enough to have my own party in South Beach, but I do like to cook," Fabio said, as he introduced himself humorously before making fresh pasta. After that, we knew we'd be OK.

In fact, we were more than just OK — we were in stitches with the former Top Cheffer's zingers. To see a few of his best quotables from the morning, keep reading.

While in Miami, we had the chance to nurse our hangovers, Italian style. Chef Fabio Viviani's Bertolli demo was filled with laughs, mispronunciations, and homemade, fresh fettuccine. All in all, it was great fun, and we were surprised to learn that making pasta at home doesn't have to be the headache that it's made out to be. With a food processor, a pasta press, and a few staple ingredients, you can have fresh pasta in a matter of minutes.

A few helpful tips that Fabio made sure to stress: an "Italian tablespoon" is not the same thing as an American tablespoon (see above photo), quality products and ingredients shouldn't be messed with, and that extra-virgin olive oil shouldn't be used in high-heat situations.

If you're up for a pasta challenge, find the recipe when you keep reading.