By all accounts, my grandfather was a saint. Or rather, being Jewish, I should say he was a mensch. Born in 1914 outside of Miskolc, Hungary, he survived the Nazis and the Communists, came to America in the late 1940s with my grandmother and aunt, where they settled in New Jersey, then Connecticut, and eventually, as older Jews from the east coast tend to do, in Miami Beach. Through it all he was a loving, wise, and deliberate man, in possession of the gentlest of temperaments, who never raised his voice or lost his patience. In all the years of my life, the only time I ever saw him get angry was whenever it came time for me to tell the waitress what I wanted when we were at Wolfie Cohen's Rascal House.
In South Florida, local produce takes on a whole new meaning: With the same micro-climate as Thailand, the area is home to a thriving Thai farming community, which supply fruits, vegetables, and herbs to immigrant enclaves, Thai groceries, and farm-to-table Thai restaurant, Khong River House.
In South Florida, local produce takes on a whole new meaning: With the same micro-climate as Thailand, the area is home to a thriving Thai farming community, which supply fruits, vegetables, and herbs to immigrant enclaves and Thai groceries. Intrigued by the idea of a slice of rural Thailand hiding out within an hour's drive of Miami, I visited a farming community in Homestead, Florida, with chef Piyarat Potha Arreeratn—a.k.a. chef Bee—of Miami Beach's Khong River House.—Cory BaldwinRead the full story »
The Killer B, a spicy cocktail of gin, lemon juice, and fiery Thai bird chile-white peppercorn simple syrup from Miami's Khong River House, is a complex balance of tart, sweet, spicy, and bitter—but simple enough to make at home.