Want to be Italian?

Ok so you just got home from Florence, Italy. You put away your ” I visited Florence ” tee shirt, decided to go on a diet, and now preparing your Friday night with the neighbors to show all your shots of  “that’s me in front of the .…”

spritz2

You’re now wondering what shall it be…pizza? Nah everyone knows that…pasta? Nah, every corner place at home serves it…How can I show that now I am an Italian? Slick my hair back, wave my hands while talking, …wait!!

There’s a better way..SPRITZ…

For me, beside Limoncello, the best happy hour or any hour for that matter drink over  there…

Here are the official ingredients needed….( and I got it from,beside much experience, the best cafe in town..)

  • 3 parts prosecco
  • 2 parts Aperol
  • 1 part soda water
  • Slice of orange……..BUT add an olive or two like these above….
  • one more thing…change your name to Marcello….Prego.

I’ll soon be be back in Florence for the summer working on my book. Follow me and share my experience…help the cause and receive a gift of thanks.. click here

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Corey Bousquet…The Brick

“..One day I want to open a farm to table style restaurant..” a boyhood dream, and at 28 years old Corey Bousquet did it. It’s called The Brick, located at 8955 SW. 72 PL Kendall, in one of South Miami’s most up and coming neighborhoods, Downtown Dadeland.

Corey Bousquet

His first exposure to the business came from his neighbor who owned an Italian style pizzeria sit down restaurant where he started as a busboy at 14.

The owner’s mother had a two acre farm on Eastern Long Island where she grew and picked fresh vegetables for the menu.

“..there”s something special about working with smaller local farmers.. being able to name where the produce comes from in the salad that one of my guests is eating..”

Working his way up and gathering  experiences from many different types of restaurants, Corey advanced to a manager, learning the business inside and out.

With a great investor behind him who believed in his vision, he proceeded to do his research that would lead to the best location and with a new design for today’s market.

” I spent a year before opening, doing my homework with demographic researches, target markets, advertising strategies…in order to set myself up for success..”_MG_4642-3BW

The next step was calling out to one of Miami’s longtime well known chefs, Chef Allen Susser’s   consultation for a sound operation.

Corey’s advice to newcomers in the business…” Do your homework…it pays to know your stuff..”  “I have put everything on the line to see it succeed, my employees can see and feel my passion , in turn making them passionate about it. ” _MG_4659-9

” At the end of the day, I wouldn’t change what I do for anything..”