16 August 3-9, 2023 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | Weekly classes beginning June 12th, Monday – Friday, 9am – 2pm A hands-on cooking camp taught by Biltmore chef instructors with special workshops by our acclaimed hotel chefs. The weeklong sessions are open to children ages 9-16. Students are grouped by age and work in our fully equipped, professional kitchen. Class size is limited to 14 participants. For More Information, Please Call 305.913.3131 or Visit: www.biltmorehotel.com/dining/biltmore-culinary-academy/ C M Y CM MY CY CMY K BH_CulinaryAdF.pdf 1 5/8/23 4:55 PM miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | and urges those interested in attending to purchase tickets as soon as possible. Interested breweries and potential sponsors may contact Frances Antonio-Martineau at [email protected] for details. In addition to its expanded brewery lineup, FemAle Brew Fest recently announced it has partnered with Tru by Hilton as the official festival hotel. Along with hosting many of the festival participants, the resort is offering a “Beercation” package, allowing local attend- ees to enjoy a mini staycation while immers- ing themselves in the festival experience. “The ‘beercation’ extended-stay option is back again this year and is really meant to en- hance the overall festival experience and en- sure that everyone can relax and enjoy,” Antonio-Martineau says. FemAle Brew Fest. Noon to 5 p.m. Saturday, September 9, at Tru by Hilton, 315 NW First Ave., Fort Lauderdale; femalebrewfest.com. Tickets cost $45 to $65. RYAN YOUSEFI ▼ WYNWOOD MISS CRISPY RICE CHEF CONTINUES COLLAB TASTING MENU SERIES Miss Crispy Rice — billed as the world’s first crispy rice bar — is adding more star power to the experience. As part of a chef collaboration series starring some of Miami’s biggest culi- nary icons, a handful of the 305’s finest chefs will join the team at the cozy Wynwood res- taurant to put their spin on creative crispy rice concoctions. The series kicked off on July 9 with James Beard finalist and MaryGold’s Brasserie exec- utive chef Brad Kilgore, who concocted a 16-course omakase spread alongside Miss Crispy Rice founder Andrew Mayer. If you missed it, don’t worry. Beyond last week’s introductory dinner, additional con- firmed chefs include author and owner of Genuine Hospitality Group Michael Schwartz, famed New World cuisine pioneer Norman Van Aken, and Coyo Taco co- founder/executive chef Scott Linquist. “I am jazzed to join my fellow Miami chef friends in this premier series,” says Van Aken, who met Mayer through mutual friend and Japanese-American celebrity chef Roy Yama- guchi. “I could not, and would not, say no to Andrew, who came up in this crazy biz and guided my longtime kitchen brother, Roy. Roy and I have cooked together from long-ago days in Hawaii and not-so-long-ago Hondu- ran ones. Thus, it’s the ‘mahalo’ spirit that brings me here as well.” Van Aken tells New Times that his omak- ase menu will draw on his most lauded dishes spanning five decades in the industry. In other words, expect to be served dishes in- spired by the signature offerings that helped to shape Van Aken’s career. For future dates and details on additional collaborations with Linquist and Schwartz, diners are encouraged to keep an eye on Miss Crispy Rice’s Instagram page. Chef Collaboration Series at Miss Crispy Rice. Next event with Norman Van Aken offers seatings at 6 and 8:30 p.m. Sunday, August 20, at Miss Crispy Rice, 2319 N. Miami Ave., Miami; misscrispyrice.com. Tickets cost $150 via exploretock.com. JESSE SCOTT
