Executive chef, Michael Blum boasts a long list if national and regional accolades including an appearance on NBC’s The Today Show and FOX’s Bite with Belkys. In addition, he was the featured chef at the South Beach Wine & Food Festival, competed on the Food Network Hot Chefs Challenge and cooked for Francis Ford Coppola’s friends and family at the Aspen Food & Wine Classic.

Michael’s Kitchen will also be the exclusive caterer for the Newport Beachside Resort, perfect for your next wedding, company gathering or special celebration! With the creative genius of Chef Michael at the helm, Michael’s Kitchen at the Newport Beachside Resort is slated to be the “see and be seen” spot after its grand opening this November.

Trick or treat? Maybe both.

Who says Halloween is just for kids? Just in time for Autumn’s favorite holiday, Executive Chef, Michael Blum of Michael’s Kitchen, Newport Beachside Hotel and Resort, shares how he puts a fun twist on a very adult Halloween treat.

Recipe:

• Sour Apple Schnapps (DeKuypers Pucker Sour Apple recommended [2 ounces per 10 ounce glass])
• Vodka (6 ounces per 10 ounce glass)
• 3 Apples
• 3 Tablespoons of brown sugar, plus extra set aside for the rim of the glass
• White sugar for garnish (optional)
• 1 Teaspoon of cinnamon
• Caramels (melted)
• 2 Ounces of butter
• 1/2 Tablespoon of salt

Instructions:

Wash apples in hot water, then polish with a warm towel (this removes wax). Peel them, then cut into quarters. Place apple pieces in a glass dish. In a separate bowl, mix cinnamon, brown sugar, salt and butter. Coat the apples in the mixture, and bake at 325 degrees for about 20 to 25 minutes (or until everything looks caramelized and golden). While the “apple mash” cooks for about 15 minutes, begin to rim the glasses by gently dipping the lip of the glass in melted caramel, then in brown sugar.

Take a few tablespoons of the mash and put it in a martini shaker, along with 2 ounces of Apple Pucker and 6 ounces of Vodka. Add a cup of ice and shake. Strain into a martini glass. For an extra bit of garnish, roll a fresh slice of apple in 50/50 mix of white and brown sugar.

Serving size varies, based on number of 10-oucne glasses desired. Enjoy!

From Sandbar to Sophistication: A historic account of Sunny Isles Beach by Seth H. Bramson.

Seth H. Bramson is a renowned Miami historian that has captured the incredible story of Sunny Isle Beach in his recent publication “From Sandbar to Sophistication.” The book contains over 190 pages and 200 vintage and current pictures that celebrate the beauty and personality of city founders, developers and citizens.

The City of Sunny Isles Beach has purchased a limited quantity of these books to be sold for only $10. Cover price is $21.99.

Reserve your copy by calling 305.792.1706 or filling out a Book Reservation form.

Reprinted from The Miami Herald, September 20, 2007

Fun Food To Come

After 17 years in the restaurant industry, Chef Michael Blum is opening a restaurant in November at the Newport Beachside Hotel and Resort in Sunny Isles Beach.

The restaurant will open in the space ot he historic Newport Pub. For more than 25 years, the Pub thrived on the Collins Avenue strip packing in 600 people a night and catering to A-list celebrities such as Sammie Davis Jr., Tina Turner, rock icon Jimi Hendrix, The Platters and more.

Michael’s Kitchen will also have a bar and lounge to keep the place fun and lively. But we have to talk about some of the food that will define the new venue.

The menu will be what teh chef calls eclectic American cuisine with a South Florida twist. Appetizers will cost from $9 - $14 and entrees from $20 to $42. Do check out the corned beef Reuben spring rolls ($11) or the pan-crusted Chilean sea bass served over lobster and Alaskan kin crab risotto ($42).

Earlier in Blum’s career, he was best known for dynamic cooking shows on the sets of open kitchens. He now has carried on the artful talent, always creating a unique experience for diners.

“I entered this business because I love the challenges; it is truly rewarding to watch others get excited about the taste and presentation of food which I have spent so much time dreaming up and later creating,” he once stated.

A native of Long Island, NY, Blum graduated first in his class at the Culinary Institute of America in Hyde Park, NY. Blum will now manage all the food and beverage for the Newport.

For more information call 305-749-2110 or visit Michaels-Kitchen.com.

Join Chef Michael Blum at Michael’s Kitchen at Newport Beachside Resort on October 10, 2007, for an evening of stellar food and libations, featuring the acclaimed chef’s masterful cuisine paired with Don Julio tequilas. Guests will partake in five courses of The Cure For Boring Food created as the perfect complement to five premium tequilas, plus get a sneak preview of the new Michael’s Kitchen at The Newport, slated to open in November. The intimate tasting will accommodate limited seating and is open to the public for $100 per person.

The five-course dinner features Chef Blum’s signature dishes paired with five levels of Don Julio Tequila and unique selections of sea salt from around the world. Courses include Don Julio Blanco paired with Jalapeno, Cilantro and Lime Cured Wild Atlantic Salmon Gravlax accompanied by lemon-infused salt; Don Julio Reposado paired with Porcini Mushroom Dusted Kobe Beef Slider accompanied by black lava sea salt; Don Julio Anejo paired with Mango Barbecued Shredded Pork accompanied by smoked sea salt; Don Julio Real paired with Orange-Molasses Brushed Roasted Lamb Chop accompanied by rosemary-infused sea salt and Don Julio 1942 paired with Pecan Chocolate Chip Pie accompanied by Cyprus sea salt.

For Tickets Contact Susan McElvain at 305.749.2110