Food & Drink

October 3, 2010

Jaxiscool, blogger in the spotlight

We’ve got a Yelp-er this week. I found Jaxiscool on Twitter and found her amusing as she tweets about Miami happy hours, what she’s going to eat when she goes here, what she’s going to drink when she goes there. OK so you say big deal 99.9% of the people on Twitter do that. Well here’s the thing, Jaxiscool worships at the altar of CrossFit and adheres to a Paleolithic diet regime versus the self indulgent, self deprecating food ways of consuming million calorie cream rich risottos served with a side of duck fat fried potatoes.

So the question is does this CrossFit junkie from Miami really eat wings and cheeseburger rolls and Buck Nekkid burgers with skinny fries? The answer is yes and not because I’m afraid of getting a Kettlebell thrown at me if I say otherwise but this sinewy Yelper is cool, Jaxiscool to be exact has achieved the perfect balance in food writing and all that comes with it by eating and drinking and then balancing it out with the help of CrossFit to keep it all in check.

Jaxiscool is different from other food and beverage writers she is very lifestyle oriented in her focus and that is what intrigued me about her style. What I’ve learned from Jaxiscool is that you can have your cake and eat it too, (if it’s made from tofu and you run to the nearest CrossFit garage to do 2 hours of Jump Rope Variations you’ll be A-OK!) Food and beverage writing is not as easy as it seems and definitely has its challenges when it comes to actually having to consume the product before telling others about it. You’ve got to find the balance, between eating and drinking and writing and exercising. Jax-is-got-the-balance and Jaxiscool is this week’s blogger in the spotlight.

South Florida Food and Wine: How did you start food writing?
Jaxiscool: A friend clued me into a review website called Yelp and it quickly became a dangerous addiction for me! I started viewing every restaurant, bar and event as opportunity to Yelp my little heart out and share with others what I adored about a food experience and what I felt might necessitate a barf bag.

South Florida Food and Wine: Do you do anything else other than write about food?
Jaxiscool: Professionally, I’m a graphic designer and love the opportunity to make the world just a bit more beautiful through art and type. I’m also trouble when armed with a credit card and a bargain shopping excursion (preferably at Loehman’s, Nordstrom’s, or ideeli.com).

South Florida Food and Wine: What is the most challenging thing about writing?
Jaxiscool: Being presented with the prospect of having to write a negative review…I strive to be a “glass half full” personality, but sometimes the quality and the service (particularly in Miami’s case) demand an honest write up. How can we ever expect establishments to improve or the culinary culture of a city to change if we don’t communicate what needs work?

South Florida Food and Wine: What is the greatest opportunity that has come from writing for you?
Jaxiscool: I know this is going to sound totally cornball-ish and cheesy (mmm…cheese), but I’m love the fact that I have the opportunity to meet some truly amazing people with similar interests at some outstanding events!

South Florida Food and Wine: It’s your last day on earth, what would your final meal be?
Jaxiscool: Nothing quite takes me to my “happy place” like my great grandmother’s Cuban cooking. While I don’t regularly eat the Cuban cuisine that dominated my childhood (clogged arteries, much?), my final meal would be a trip back in time, sitting at abuela’s kitchen counter, scarfing down some camarones enchilado (shrimp in creole sauce) with black beans, rice, plantains and avocado salad. And I’d top it all off with a luscious carrot cake for dessert (and yes, I’m talkin’ about eating the *entire* thing).

South Florida Food and Wine: What is the best food advice you have to share?
Jaxiscool: Cinnamon, sugar and light coconut milk in your coffee. The deliciousness has the power to change your day for the better. You’ll never poison your cuppa joe with milk or cream again.

South Florida Food and Wine: If you could choose to be any food, what would it be?
Jaxiscool: The incredible, edible egg. A seemingly tough shell that can be easily cracked to reveal a soft, gooey, delicate inside. It’s also versatile and good for you!

South Florida Food and Wine: If looked in your refrigerator, what would I find?
Jaxiscool: A mix of lean proteins (turkey, chicken, eggs, ham), veggies (lettuce, brussel sprouts, squash, cauliflower, broccoli), fruits (apples, grapefruits, berries, oranges and nectarines), coconut milk and…wine, beer ‘n booze (hey – I definitely ain’t no angel!)

South Florida Food and Wine: What is the one “staple” food you always have in your cupboard?
Jaxiscool: There’s always some kind of nut and/or seed for munching or snacking on (almonds, pumpkin seeds, walnuts).

South Florida Food and Wine: What is your beverage of choice?
Jaxiscool: Alcohol-wise: A big bold glass of Barolo or a subtle, yet intense Malbec. Non-Alcoholic: Coconut water – refreshing, slightly sweet and actually good for you!

South Florida Food and Wine: What is your favorite comfort food?
Jaxiscool: When I’m feeling down or under the weather, there’s nothing quite like a big, hot steamy bowl of soup or chili (preferably a conch chowder, split pea or chicken) to warm the body and soul. A close second would be a slab of cashew butter slathered on gluten-free toast and topped with a pinch of cinnamon and a drizzle of honey.

South Florida Food and Wine: What is in your kitchen junk drawer?
Jaxiscool: Delivery/Take-Out menus, wine corks, wine stoppers, bartender’s key(s), washing cloths, coasters, pens, lighters and the random set of keys that no one can seem to figure out what they’re supposed to be used for…

South Florida Food and Wine: What is the best culinary gift you ever received?
Jaxiscool: My fiancee – someone knew what they were doing when they hooked me up with someone who can actually cook!

South Florida Food and Wine: What kitchen chore do you dislike the most?
Jaxiscool: Chopping, dicing, cutting…basically any prep work. Giving a klutz a knife is NOT a wise idea.

South Florida Food and Wine: What is the most extravagant food or beverage item or culinary tool you spent money on?
Jaxiscool: I am not ashamed to admit that the fiancee and I have dropped a considerable amount of money on the Vinturi wine accessories – white wine aerators, red wine aerators, pouring stands, stoppers…what’s wrong with giving my wine a little bit of extra lovin’?

South Florida Food and Wine: Where was the best meal you ever had and why?
Jaxiscool: One of the best meals I’ve ever had was at Chef Adrienne’s here in Miami. I enjoyed a magnum of Cabernet Sauvignon, a Lobster Bisque (topped with a drizzle of sherry) filled with huge, plump pieces of the crustacean that was so creamy and luscious I nearly wept when I was done, a Mahi Mahi “Pinwheel” so fresh, filling and brimming with a buttery white wine sauce, I unabashedly used my spoon to sop up the sauce still lingering on the plate. Oh, and for dessert…I was proposed to. ;) One of my favorite memories of the evening was having several men and women in the restaurant approach our table (and stop me in the bathroom!) to give us their most treasured pieces of advice for marital bliss. It was truly an unforgettably special evening.

South Florida Food and Wine: What is the most bizarre thing you have ever done with food?
Jaxiscool: We’re trying to keep this PG rated, right?

South Florida Food and Wine: If you could have dinner with anyone who would it be and why?
Jaxiscool: Adam Richman (Man v.s. Food) – totally unpretentious, witty, funny and knows his way around a plate (or two, or three, or…) of food.

You can follow Jaxiscool on Yelp and on Twitter @jaxiscool
Click here to read previous Bloggers in the Spotlight







 
 

 
Chateau Margene

Family Roots Run Deep in the Paso Robles CAB Collective

The Paso Robles CAB Collective celebrates family roots that run through member wineries. In many cases, multiple generations work together to create exceptional, age-worthy Bordealais wines that are highly coveted. It is this...
by SFLFoodandWine Editor
0

 
 
lobsterfest

Key West Lobsterfest 2017

Calling all lobster lovers! Florida lobsters take the spotlight during Key West Lobsterfest 2017, Thursday through Sunday, August 10th-13th.  Key West Lobsterfest kicks off the Florida Keys lobster season with a host of event...
by SFLFoodandWine Editor
0

 
 
Jordan Chef’s Reserve Caviar by Tsar Nicoulai

Jordan Winery Debuts Its First California Caviar

The luxurious taste of caviar has been a part of Jordan Vineyard & Winery’s elegant hospitality for decades, and the French-inspired wine producer’s connection to this culinary delicacy reaches new heights this month with...
by SFLFoodandWine Editor
0

 

 
Taste History Culinary Tours

Summer Schedule Announced for Taste History Culinary Tour in Palm Beach County

Taste History Culinary Tours of Palm Beach County has listed its summer tour schedule for 2017. The Taste History Culinary Tour is four-hours and a combination of bus riding and 4 to 6 blocks of walking. Three to four eateries ...
by SFLFoodandWine Editor
1

 



0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

CAPTCHA

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>