13 DECEMBER 8-14, 2022 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | 3201 Rickenbacker Causeway, Key Biscayne, FL 33149 305.361.3818 RustyPelicanMiami *Price is per person. Tax and tip not included. Non-refundable. RAISE A GLASS TO CELEBRATE SATURDAY, DECEMBER 31 ST New Year’s Eve New Year New Year New Year MAKE A RESERVATION AT THERUSTYPELICAN.COM FIVE-COURSE TASTING MENU 1ST SEATING 6PM $150++ 2ND SEATING 10PM $200++ VIP TABLE $1000 miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | With Chris” YouTube channel will make his television host debut with a new Latin-in- spired cooking show that taps into his Cuban roots. Being a finalist on Food Network Star and Star Salvation introduced Valdes to a na- tional audience. Following his stint on Food Network, he appeared on various national television shows, and is a frequent guest on Live with Kelly and Ryan along with stints on Food Network’s Chopped and The Sherri Shepherd Show. Beginning this month, Valdes will appear as both host and judge alongside Mexican- born chef Marcela Valladolid on ¡Que Deli- cioso!, a seven-episode Spanish language original series. The competition cooking show streams for free on the Roku Channel. During each episode, an internationally acclaimed chef from Latin America presents a dish that represents their culture and heri- tage. From there, two more chefs go head-to- head as they attempt to recreate — while also reinvent — the dish, tapping into their own cultural backgrounds to give it a unique twist. At the end, the hosting chefs and Valdes and Valladolid decide which cook presented the best fusion — and who will take home the $10,000 prize. Valdes tells New Times the show is a per- fect way to celebrate his own Cuban roots alongside others. It’s also what makes it a per- fect show for Miami-based fans, many of whom share in the diaspora of Latin cultures that make up the Magic City. “What I like the most about this show is that it’s all about celebration,” sums up Valdes. “For Latinos, food is always a celebration of tradition and family. I didn’t know these con- testants before the show, but I got to know them through their stories. Like me, so many of them were rooted in childhood, and what better way to tell their Hispanic-inspired sto- ries than on ¡Que Delicioso!?” NICOLE DANNA ▼ FORT LAUDERDALE MARINA VILLAGE AT BAHIA MAR, AN OPEN AIR FOOD HALL, OPENING NEXT YEAR The “Venice of America” – a city known for its mega-boats and superyachts – is set to get quite the boat-gone-food-hall experience. As part of the initial phases of the rede- velopment of Fort Lauderdale’s Bahia Mar complex, Marina Village at Bahia Mar – a 35,000 square-foot, $16 million open-air food and entertainment venue at 801 Seabreeze Blvd. in Fort Lauderdale – was just unveiled. As part of the design and adjacent to a promenade area with Intracoastal and Atlan- tic views, is a totally decked out, permanently moored ferry that was once utilized as a transportation vessel between Fisher Island and Miami Beach. “One of the things we wanted out of this deal and project is to give something to the community... something they could put their arms around and truly enjoy,” Jimmy Tate, president and owner of Tate Capital, tells New Times. “One of the constants we heard was for neighbors and tourists to have food and beverage on the waterfront. So this is our way to deliver that and have a positive intro- duction into the market from a quality, aes- thetic, and architectural standpoint.” Designed by Kobi Karp and conceptual- ized by Tate Capital and Rok Enterprises, the vessel will hold approximately 500 people across its 5,000-square-foot lower deck and 3,000-square-foot upper deck. Marina Vil- lage at Bahia Mar will boast a heavy nautical vibe with dashes of blues, whites, woods, tile, and stucco. According to Tate, there will be eight per- manent food kiosks and three bars. The search for vendors is a work in progress for now, but Tate says he’s looking for a mix that will “run the culinary gamut” with outposts for sushi, lobster, an oyster bar, Italian food, Mexican food, and desserts. “We just went out with our deck on the project to food groups, and the response has been overwhelming,” he says. “We are going to be very strategic in which food groups are a part of this vision, with the goal of quality, high-end establishments.” Admission to Marina Village at Bahia Mar will be free and open to the public. Tate says the venue will be rentable for special events, and there are hopes to attract major music acts for concerts. In those instances, there would be an admission fee. Currently, the es- timated opening timeframe is Fall 2023. As for the greater Bahia Mar complex, the search is on for a hotel/residence partner that will have additional culinary offerings of its own. JESSE SCOTT Kobi Karp A rendering of the north view of the Marina Village at Bahia Mar
