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Phylliscooks:
The latest trends in food from Ritz Carlton Key Biscayne

Phyllis Steinberg


Phyllis Steinberg is a food and travel writer in Florida. Her food columns appear in several papers in South Florida.


The new Ritz-Carlton Key Biscayne in South Florida, minutes from Miami, just opened this past July.

Spanish culinary master, Chef Jordi Valles, draws from his homeland and neighboring countries of Italy, France and Portugal to create contemporary Mediterranean and American cuisine in Aria, the resort's premier restaurant, which resembles a Mediterranean villa with its arched portals and honeyed wood accents.

Overlooking landscaped gardens and the Atlantic Ocean, the restaurant provides picturesque views while watching chefs at work in an exhibition kitchen.

I asked the chef to provide MyCookbook.com readers with some of his favorite recipes.

Chilean Sea Bass is a hot item on the menu of many of the restaurants in the South Florida area, but you don't have to travel there to prepare it. Below is a wonderful recipe for this popular dish.


Featured Recipes:  (click to view)

> Mixed Greens with Anjou Pear Medley, Caramalized Pecans and Cabrales Dressing
"An excellent combination of three textures in one dish"

> Seared Chilean Seabass, Citrus-Rosemary Sauce and Crispy Polenta
"The freshness of the oranges combined with the flavorful scent of Mediterranean Rosemary, makes for a simply delightful dish"

> Foie Gras Crème Catalane
"The contrasts between hot and cold, sweet and salty and soft and crunchy makes for a traditional yet evolutionary appetizer"


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