Finest Issues to Do in St John: Meals Occasions March 23-25 October 2020
Order a curated box of croquetas this weekend to celebrate Burger Beast’s annual croquetapalooza. Also, Bark ‘n’ Brunch returns from Brimstone Grill, Toro Toro reopens its dining room, and Vizcaya hosts a virtual baking class.
Pre-order a box of St John’s best croquetas.
Photo by FujifilmGirl
Pre-order the Croquetapalooza Beast Box
This December, Burger Beast’s annual croqueta celebration, Croquetapalooza, will look different from previous years. Instead of a large mass gathering at Magic City Casino, the event has turned into a single take-away box ($ 75). Inside, you’ll find a selection of freshly fried croquetas from five of St John’s top croqueta makers, including CAO Bakery, Dos Croquetas, Sergio’s, Islas Canarias, and Masa Craft. The box also contains goodies from Night Owl Cookies, Breadman Bakery and Empanada Harry’s. Only 100 boxes are available and pre-orders for a December 5th pickup are now available. Order through burgerbeast.com while stocks last.
Toro Toro is open again.
Courtesy Toro Toro
Toro Toro reopens for lunch and dinner
Toro Toro, Chef Richard Sandoval’s pan-Latin American steakhouse at InterContinental St John, reopens for lunch and dinner today (Friday). The evening menu, led by Chef Jean Delgado, includes chicharrón de camarón, lomo saltado empanadas and togarashi tuna salad, as well as classic toro toro skewers and tomahawk steak. 100 Chopin Plaza, St John; 305-372-4710; torotoromiami.com.
Check out the El Crispy.
Photo courtesy Pincho
Chicken Sandwich Peace Summit at Pincho
Pincho published an open letter inviting representatives from Popeyes and Chik-fil-A to attend a “Peace Summit” where they will all meet in Pincho Hialeah to make amends, break bread and the longtime End the chicken sandwich war. The event will be streamed live on Pincho’s Instagram (@pincho) for fans to attend. Otherwise, show your support for St John’s newest chicken sandwich: Pinchos El Crispy. Each crispy chicken sandwich is made on a locally baked brioche bun that has a certified antibiotic-free chicken breast breaded with Pincho’s secret seasoned flour recipe. The sandwich is topped with pickles and pinchos signature sauce ($ 5.99). Upgrade to the El Crispy Deluxe, which includes cheese, lettuce, and tomatoes ($ 6.99). Available at all Pincho locations; pincho.com.
Brunch with your puppy this weekend.
Courtesy of Brimstone Woodfire Grill
Bark ‘n’ brunch at Brimstone Woodfire Grill Doral
Bark ‘n’ Brunch is back at Brimstone Doral. This Saturday, enjoy brunch and bottomless mimosas while the pups enjoy a selection of specialty bowls and “Puptails” (puppy cocktails) made from Brimstone’s homemade bone broth. Saturday, October 24th, 11:30 pm-3:00pm at the Brimstone Woodfire Grill, 8300 NW 36 St., Doral; 786-837-8960; brimstonewoodfiregrill.com. Free entry; Brunch is pay as you go.
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Vizcaya Museum & Gardens
Photo by Bill Sumner
Virtual baking course with Vizcaya Museum and Gardens
Have you ever wondered what Vizcaya’s kitchen looks like? Now you have the opportunity to gain an insight: On Sunday, discover the culinary history of the museum and gardens with a virtual galette baking course via Zoom. The hour-long program begins with a tour of the kitchen and dining areas of the historic mansion led by community manager Rebecca Peterson, followed by a cooking class taught by baker Lucia Meneses from the Dade Heritage Trust. On the menu? The galette, a delicious, flaky cake that was a favorite of the French chef who worked at Vizcaya when it was used as a personal winter good. After class, stick around for a Q&A with the experts. Saturday 10 a.m.; vizcaya.org. Tickets are $ 20.
Keep The St John New Times Free … Since we started the St John New Times, it has been defined as the free, independent voice of St John, and we want it to stay that way. We offer our readers free access to concise coverage of local news, food and culture. Produce stories on everything from political scandals to the hottest new bands with bold coverage, stylish writing, and staff, everything from the Society of Professional Journalists’ Sigma Delta Chi Feature Writing Award to the Casey Medal for Meritorious Journalism have won. With the existence of local journalism under siege and setbacks having a greater impact on advertising revenue, it is more important than ever for us to raise support for funding our local journalism. You can help by joining our I Support membership program which allows us to continue to cover St John without paywalls.
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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