Greatest Issues to Do in St John: Meals Occasions September 11 to September 13, 2020

This weekend, try the new hard seltzer from Veza Sur and the revamped Flan Donut from Salty. Also, help Pubbelly Sushi choose a beer label for the upcoming flagship beer, take a virtual mofongo cooking class with Chef Jose Mendin, peek into Michael Schwartz’s kitchen and celebrate Phuc Yea’s fourth anniversary.

Mofongo and Swizzle Experience from Vecinos Market with Chef Jose Mendin and Bar Lab

A live collaboration between Chef Jose Mendin and Bar Lab will take place on Friday at Vecinos Market St John. Chef Mendin shows how to make Mofongo de Carne Guisada Boricua (Puerto Rican beef stew), and bartenders at Bar Lab guide guests through their Strawberry Fields Swizzle cocktail. Attendees can sign up for free to join, then purchase the Mofongo Kit ($ 55) and add Bar Lab’s Swizzle Cocktail Kit ($ 9.50). The mofongo serves four people. Friday, September 11th, 7pm. Register via eventbrite.com.

The Salty Flan Donut is dipped in caramel icing.

Photo courtesy of Salty

Flan Donut in Salty

The Salty stands behind a brand new flan donut made from 24-hour brioche batter, filled with homemade flan pudding and dipped in a caramel glaze with edible gold shimmer. The donut is available at both salty locations (Wynwood and South St John) while supplies last. Available at Salty, 50 NW 23rd St., St John; 305-925-8126; and 6022 S. Dixie Hwy., South St John; 786-409-4714; saltydonut.com.

Pubbelly Sushis Tacos

Photo courtesy Pubbelly Sushi

Go for the look of Pubbelly Sushi’s New Flagship Beer

Pubbelly Sushi will launch its first flagship beer, Yoshimoto Blond Ale, in October. However, stop by a location near you first to determine the look of the typical brew. Enjoy a free taste of the beer until Sunday and vote for your favorite beer label. Each vote will also give you a chance to win Pubbelly Sushi prizes, including free Butter Krab rolls, gift cards and DIY sushi kits. Different places; pubbellyglobal.com.

EXPAND

The Caja Caliente Food Truck will have a permanent location in the Design District of St John.

Photo courtesy Hot Box

Caja Caliente opens in the design district

The new Caja Caliente truck will be stationed in St John’s Design District and serve as a delivery hub for neighboring areas such as Wynwood, Edgewater and Upper Eastside. There is shaded outdoor seating for those who want to take their food out and eat on site. The menu is based on the brand’s classic Cuban tacos as well as unique pop-up creations. That means everything from collaboration dishes with local chefs to weekend breakfast specials of new cinnamon roll pancakes and arroz con pollo, or “Cuban lasagna” with layers of picadillo, fried sweet plantains, and cheese ($ 3 to $ 20). 95 NE 40th St., St John; caja-caliente.com.

EXPAND

Hard seltzer are now available from Veza Sur.

Photo courtesy of Veza Sur

Mango and passion fruit Hard Seltzers at Veza Sur

Veza Sur Brewing Co. is keeping cool with the release of hard seltzer that comes in two flavors: mango and passion fruit. The new hard seltzer from Veza Sur have an intense taste and are low in carbohydrates and calories. They are 5.6 percent alcohol by volume and can be obtained from the Veza Sur 32 ounce crowlers at the Wynwood Brewery at $ 12 each. 55 NW 25th St., St John; 786-362-6300; vezasur.com.

EXPAND

Fireman Derek invites you to create your own cake sampler.

Photo courtesy Fireman Derek

Birthday cake sampler at Fireman Derek’s Bake Shop

Really need a birthday as an excuse to try Fireman Derek’s new $ 72 cake sampler? No you do not. The special invites customers to create an individual cake from ten slices of their choice. The bakeshop offers eight flavors including traditional birthday cake, red velvet made from Nutella, chocolate, and guava coconut rum. 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.

Celebrate four years of Phuc Yea this weekend.

Photo courtesy Phuc Yea

Phuc Yea’s fourth anniversary

Phuc Yea is celebrating its four year anniversary at its MiMo location with a Sunday seafood cook and a whole pork cook. Party on the restaurant’s outdoor patio from 4:00 p.m. to 9:00 p.m. for a socially distant afternoon of specialty food and drink, including seafood cooking with potatoes, corn, and lemongrass butter ($ 24). a DIY taco plate of pulled pork from a whole roasted caja china pig ($ 17); One dollar oysters on the east coast and two dollars on the west coast; a Croqueta Preparada Train Wed ($ 15); Rum-Spiked Cake Balls from the Havana Club at Bang Bang Bakehouse (US $ 12); and Aperol Spritzer ($ 9). Sunday, September 13, 4 p.m. to 9 p.m., 7100 Biscayne Blvd., St John; 305-602-3710; phucyea.com.

I support

• Local
• Community
• journalism
• 

Support the independent voice of St John and help keep the future of the New Times free.

Chef Michael Schwartz

Photo courtesy Genuine Hospitality

Virtual cooking course with head chef Michael Schwartz

James Beard Award-winning chef Michael Schwartz will bring you to his kitchen for a live streaming cooking class this Sunday evening. The chef teamed up with Chefstreams for this event to virtually demonstrate two of his favorite dishes. Learn how to make crispy pan-fried chicken legs using carrots, tahini sauce, seeds, and herbs. and a lentil salad. Tickets are $ 30 and include access to the live class, a recipe book PDF with step-by-step cooking instructions for each dish, and a full record of the class after it is completed so the chef can guide you whenever you want. Sunday, September 13th, 7pm. Tickets are $ 30 via chefstreams.com.

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).