Ugh, it was one of those weeks. I swear I was stuck in some warped Dr. Seuss book, I moved this way, everyone else moved that way. I made phone calls and got busy signals (I didn’t think that happened any more??) The day I decided to get off my blogger butt and begin running again we had a hurricane, (in March!) My Publix shopping bags had holes in them, I looked like Gretel dropping bread crumbs trying to find my car in the BocaLand parking lot maze of early bird diners and 3:1 happy hour groupies. And then there were those moments of sheer public lunacy when I would just start laughing out loud, I wasn’t with anyone, I wasn’t talking to anyone, I just started laughing. I was thinking of this week’s blogger in the spotlight’s answers to some of the questions. I’m sure this will come as no surprise to those of you who are familar with her writing style, Eater Miami had me chuckling, giggling and outright laughing in public with recollections of her responses. I’m not sure if it was the tofu, or Martha or her work for Pulitzer-style publications that just stayed with me. This woman is a riot! the stories, the adventures, the answers are all exactly what you’d expect from Lesley Abravanel A.K.A Eater Miami, Sybil writer. You will undeniably be entertained this morning. You might find out a new thing or two about Eater Miami you didn’t already know but what you do know about Lesley will simply be confirmed that she is without a doubt our very own local comedic blogging star whose musings bring quite a bit of laughter into our daily lives. So dear readers it is with great pleasure to shine the spotlight on a woman who’s star shines brightly every day, giving us all our daily needed jolt of laughter. Ladies and gentlemen, Eater Miami…..
SFFW: Do you do anything else other than blog about food-wine-beverage?
Eater Miami: I’m sorta like the Sybil of writing. I write about celebrities and nightlife thrice weekly in the Miami Herald, maintain a blog about the same , do some PI work for the Pulitzer-worthy National Enquirer and its colorful siblings, and write a few books for Frommer’s about Florida. Among other things.
SFFW: What is the most challenging thing about blogging?
Eater Miami: To keep things interesting, informative and entertaining. Oh, and accurate. Everyone’s in a race to be the first with the exclusive information, but I’d rather be last than wrong!
SFFW: What is the greatest opportunity that has come from blogging for you?
Eater Miami: I’ve met some very cool bloggers whose passions border on obsessive and keep me constantly entertained, informed and inspired.
SFFW: What is your most memorable blogging moment?
Eater Miami: When Anthony Bourdain told me he was enjoying my South Beach Wine and Food Festival coverage. Very flattering.
SFFW: It’s your last day on earth, what would your final meal be?
Eater Miami: Anything with black truffles, chili peppers, kimchi, and/or foraged mushrooms, maybe hen of the woods or chanterelles. No preference on protein or starch and not necessarily all together but in some form or another.
SFFW: What super-action-hero would you like to be and why?
Eater Miami: Martha Stewart because I’ve always wanted to mosaic the floor of an Olympic-sized swimming pool and have an assistant paint the soles of my Louboutins black. Did you hear that? Martha isn’t a fan of the shoes’ signature red soles and has her lackey use a black sharpie to color the soles black. Oh and it would be nice to be able to function on 3 hours of sleep or less, too.
SFFW: Do you have any wacky cooking habits?
Eater Miami: Better question would be, do I have ANY cooking habits?
SFFW: What is the best food advice you have to share?
Eater Miami: Eat what you like, not what other people say you should like.
SFFW: What is your one obsessive kitchen habit?
Eater Miami: Cleaning.
SFFW: If you could choose to be any food, what would it be?
Eater Miami: Tofu because it’s like a shape shifter and can adapt to pretty much any situation with ease.
SFFW: If looked in your refrigerator, what would I find?
Eater Miami: Hot sauce, Bloody Mary mix, olives, pickles, capers, some kimchi my Korean friend shipped to me from Koreatown in NY, water, cheese and eggs.
SFFW: What is the one “staple” food you always have in your cupboard?
Eater Miami: chickpeas
SFFW: What is your beverage of choice?
Eater Miami: alcoholic: an oaky, buttery chardonnay or a painfully spicy Bloody Mary
non alcoholic: tomato juice
SFFW: What is your favorite comfort food?
Eater Miami: matzo ball soup or my mom’s meatloaf
SFFW: What is your culinary claim to fame?
Eater Miami: having connections to score impossible reservations
SFFW: What is in your kitchen junk drawer?
Eater Miami: mismatched cutlery, measuring spoons and a pasta maker I bought for my husband who used it once.
SFFW: What is the best culinary gift you ever received?
Eater Miami: A slap chopper
SFFW: What kitchen chore do you dislike the most?
Eater Miami: cleaning
SFFW: What is the most exotic food you have ever eaten and where?
Eater Miami: Lutefisk and surströmming at my mother-in-law’s house in Stockholm.
SFFW: What is the most bizarre thing you ever did with food?
Eater Miami: Not necessarily bizarre as it was stupid, I once entered a cayenne pepper eating contest. I also smuggled a salami back from Italy but instead of pretending it was a baby like the I Love Lucy cheese episode, I just buried it in my bag. The most bizarre food episode prize goes to my mother-in-law, who schlepped from Sweden with an entire Norwegian smoked salmon in her luggage. Turns out the bag got lost at Heathrow for a few days and when the bag was finally located, a BA rep delivered the bag to the door wearing a mask from the stench!
SFFW: What is the most extravagant food or beverage item or culinary tool you spent money on?
Eater Miami: A last minute trip to Yountville for the Black and White Truffle Tasting Menu at The French Laundry
SFFW: Where was the best meal you ever had? And why?
Eater Miami: The nine-course black and white truffle tasting menu at the French Laundry. Why? I saved the menu and here’s why: Poached hen eggs, truffled English muffins, truffled Hollandaise, and grated perigord truffles; anson mills creamy white polenta, castelmagno cheese, brown butter jus and shaved white truffles from alba; salad of slow baked heirloom beets, fuyu persimmons, young mache lettuces, truffle coulis and grated perigord truffles; pan seared hand harvested Maine diver scallop, chestnut puree, braised chestnuts, celery branch and truffle mousse; aiguillette of Liberty Valley duck breast, russet potato and butternut squash gnocchi, Brussels sprout leaves and sauce perigourdine; sirloin and ris de veau of Four Story Hills Farm veal, button mushrooms, garden carrots, fennel bulb and shaved white truffles from Alba; brie de nangis with perigord truffles and hen of the woods mushrooms; truffled coconut sorbet with black truffle infused tapioca ; and white truffle ice cream with truffled croutons and candied white truffles