Actions in St John Meals Occasions August seventh to August ninth, 2020
This weekend, take a virtual mixology class sponsored by the South Beach Wine and Food Festival, enjoy a month-long cookie special at Fireman Derek’s, and try the newly opened British convenience food pop-up, Chippy. Also, encourage a student to apply for the Salty’s first Project Donut competition.
Student: Dream up your wildest donut for the Salty’s Project Donut.
Photo courtesy of Salty
Project Donut in Salty
The Salty encourages all kids – from toddlers to college – to take part in the first project donut by submitting a video of themselves describing their dream donut. Ideas can be as wild as possible as long as the donut is guaranteed to be delicious. Once the entries are closed, the Salty will select a winner from all submissions and invite them to join the brand’s chef in the kitchen via Zoom to bring their tastes to life. Then the donut will appear in all salty locations from August 19 to 24. The submission deadline is Sunday, August 9th at saltydonut.com/projectdonut.
Gio Gutierrez (left) and Ricky Castor (right).
Photo courtesy of the South Beach Wine and Food Festival
Brunch cocktails with Gio Gutierrez from ChatChow and Ricky Castor from Vista
On Friday, Ricky Castor, mixologist at Vista in St John’s Upper Buena Vista neighborhood, will be giving tips and tricks for brunch cocktails. Gio Gutierrez from ChatChow will join him virtually, as will Areina Thomas, Bacardi’s Senior Portfolio Ambassador. Tune in while the trio broadcasts live from SGWS Wynwood for this one-night-only brunch cocktail master class. Friday, August 7th, 7pm to 8pm. Lessons are free. Register at company.sobewff.org/vista.
Fish and chips in the Chippy.
Photo by Justin Brown
Britsh Comfort Food at Chippy at Balans Restaurant in Mary Brickell Village
Chippy is now open in Mary Brickell Village, serving a take-away menu of British comfort food, including sausages, pickled eggs, pea mash, a fish burger, battered sausage and chips ($ 16.95), and fried chicken strips and chips Bell & Evans ($ 17.95). The highlight, however, is the fish and chips ($ 18.95). You can choose from fresh cod or haddock supplied by Patagonia Seafood. Each piece is whipped in a mixture of flour, Wynwood Brewing Company’s La Rubia beer, and yeast and then fried to order. The Chippy is available for takeout and delivery through Uber Eats. Pick-up orders can be placed on the Balans website or at thechippy-restaurant.com. Customers can also walk and order, although dinner at Balans is limited to the restaurant’s traditional menu. The Chippy at Balans Restaurant in Mary Brickell Village. 901 S. St John Ave., St John; 305-809-8587; thechippy-restaurant.com. Wednesday to Sunday from 4pm to 10pm; For take away and delivery only.
Cookies from fireman Derek.
Photo courtesy Fireman Derek / Brustman Carrino
Buy two, get a free cookie at Fireman Derek’s
You know Fireman Derek’s for cakes, but the St John-born bakery also offers a varied selection of indulgent biscuits. Currently, Fireman Derek’s has an offer to buy two cookies and a free offer in August. For $ 3.50 per biscuit, choose a trio of classic flavors, including any combination of chocolate chips, white chocolate guava, and sugar with sprinkles. Available from Fireman Dereks Wynwood, 2818 N. St John Ave., St John; 786-703-3623; and Fireman Dereks Coconut Grove, 3435 Main Hwy., Coconut Grove; 786-502-2396; firemandereks.com.
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Glazed donut biscuit
Photo courtesy of Night Owl Cookies
Glazed Donut Biscuit at Night Owl Cookies
Starting this week, Night Owl Cookies is launching its Glazed Donut Biscuit, which is Night Owl batter with white chocolate chips – filled with a whole Krispy Kreme glazed donut and a homemade white chocolate icing ($ 3.75). The special cookie will be available from Night Owl in August at FIU (10534 SW Eighth St.) and Design District (164 NE 41st St.). The cookies can also be delivered via Postmates. 164 NE 41st St., St John; and 10534 SW Eighth St., St John; nightowlcookieco.com.
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Clarissa Buch is a reporter and food critic who has covered St John for more than half a decade. Her work focuses on food and culture (and food culture).
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