Season 2, Episode 3

It's So Miami

It's a life of warm sun and bright colors in The Magic City as Robert starts this journey at Azul with five of South Beach's top fitness trainers for Applewood smoked lettuce, Pork Belly with Pork Tenderloin, spiced Carnoroli risotto with Key West pink shrimp, and eight hour braised Pork Belly with Rainbow Cauliflower, and White Asparagus and cauliflower crust with white Worcestershire sauce. Then, Robert heads to the kitchen to learn how to make the house specialty Famosa Zarzuela de Mariscos (seafood stew) at Emilio and Gloria Estefan's outstanding Cuban restaurant Larios on the Beach. Robert also samples the bacon wrapped plantains, The Tour of Cuba- which is a sampling of shredded meats in a Cuban mojo and chimichurri sauce, and their fantastic desserts of rice pudding, bread pudding and flan. Later for dinner, Robert heads to the AAA Four Diamond Award recipient Scarpetta in the infamous Fontainebleau hotel in Miami Beach with Chef Marlon. Local Snapper with fregola, shrimp and mushrooms-fennel brodetto is the choice of the evening. As a special surprise, Robert takes a private tour of "waterworld" where you discover the secret to the freshness of their seafood.
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