CULINARY OCCASIONS

After celebrating five prosperous anniversaries, the Food Network New York City Wine & Food Festival is at it again, for their sixth year. And the guest of honor? One of the best cuisine cities in the entire world—the Big Apple.

Come join the celebratory festivities with savory food and deliciously tasty wine. The Wine & Food Festival takes place Thursday, October 17th through Sunday, October 20th, 2013. Presented by Food & Wine Magazine, this amazing culinary event should not be missed. Palates will be pleased and foodie minds will be cultivated with delicious tastes to relish. Broaden your education with the world’s best winemakers, spirits producers, and chefs. What's not to love about this innovative event?

CHEAP EATS

In honor of International Sushi Day, RA Sushi in South Miami is hooking up “The Hook Up” members with free sushi. On Tuesday, June 18, members of RA’s preferred customer email program will be sent a special offer for one complimentary Tootsy Maki with the purchase of any beverage. Those not yet members of “The Hook Up” can register by Friday, June 14, at www.RAsushi.com.

The complimentary Tootsy Maki certificate will be emailed to “The Hook Up” members on June 18, to be redeemed that same day. Tootsy Maki is one of RA Sushi’s most popular rolls, containing kani kama crab mix, shrimp and cucumber, rolled and topped with crunchy tempura bits and drizzled with sweet eel sauce. The perfect starter roll for those looking to begin their exploration into the world of sushi, the Tootsy Make does not contain raw fish.

LIQUID COURAGE

The most alcoholic patriotic holiday has arrived, and bourbon distilleries have a good deal to celebrate this Friday, June 14th. In recent years, the market for bourbon has surged, and the emergence of single-barrel and small batch bourbon isn't the only reason for its jump in popularity. Pop culture has also played its part, with the old-fashioned liquor-swilling appeal of Mad Men leading the way.

Bourbon is a type of whiskey, though not all whiskey can be called bourbon. To meet the criteria, the whiskey must be made in America and aged for at least two years in new charred oak barrels. The charred oak flavors the whiskey with caramelized sugars, and gives it an amber color that develops during the aging process. Additionally, bourbon must be made from a mash of fermented grains that includes at least 51 percent corn. The other grains in the mash are any combination of rye, wheat, and barley malt—the proportions can be adjusted to play with the bourbon’s flavor.

CHEAP EATS

Ever wondered who's fueling the Miami Heat? They have to be downing some major munchies to set the court ablaze, right? Well, it's time to meet the man who feeds the best bellies in basketball.

Local celeb chef Michael Jacobs is the man behind this munchable mystery. Foodies in-the-know know that Jacobs' Hidden Kitchen pop-up at Blackbird Ordinary is the place to be on Friday's from 5-10pm. Jacobs serves up scrumptious street-food-style items all for five bucks. From slow-roasted pulled pork Bahn Mi's to brisket truffle mac-n-cheese, his crave-worthy creations are not to be missed.

DAILY BITES

The Smith, one of New York’s divine bistros, puts a delectable twist on American/French cuisine. This casual venue is spreading its unique tastiness throughout the city, operating three flourishing locations: The Smith East Village on Third Avenue, The Smith Midtown in the heart and soul of Manhattan, and The Smith at Lincoln Center.

The breakfast, lunch and dinner menus present innovative fare to all customers—from your traditional breakfast Pancakes on the griddle with whipped ricotta, salted caramel and toasted pine nuts to a Pot of Mussels for dinner prepared with chardonnay broth, tarragon, Dijon and a side of fries. Whichever time of the day you choose to explore The Smith’s different menus, your mouth will surely water.

DELICIOUS DEBUTS

“We’ve gone and changed breakfast forever,” the Dunkin’ Donuts website proclaims alarmingly next to an image of its new Glazed Donut Breakfast Sandwich, available nationwide this Friday.

DAILY BITES

Until now, alcoholic drinks have been void of the nutrition labels that are mandatory on other beverages.

That may change, according to a ruling last week by the Treasury Department's Alcohol and Tobacco Tax and Trade Bureau (TTB) allowing companies that sell wine, beer, and spirits to use nutrition labels on a voluntary basis. Approved labels include serving size information, along with calorie, protein, and fat content per serving.

The announcement came on the heels of lobbying efforts from unlikely allies. Consumer organizations pushed labeling to promote transparency, arguing that buyers deserve to make choices about alcohol consumption based on accurate nutrition information. Liquor companies advocated for labeling to advertise their low calorie and carbohydrate content in comparison to wine and beer.

LIQUID COURAGE

Who says drinking needs to be conventional? Certainly the brains behind these innovations threw the rule book out, and so should we. Why not make the most of your experiences? Turn any night around with these fun gadgets and accessories. They are sure to make you the center of party, and keep the mood fun for everyone all night long.

Lava Lamp Shots

Talk about a blast from the past. These ultra-psychedelic shot glasses are fitted with different colored LED lights and will always stay lit as long as there is something in them. So not only are they insanely fun to look at and to drink from, it’s just further encouragement to keep your glasses full and take on the night! If you want to spice up your own party, you can easily find these fun trinkets on Amazon and have them delivered to ensure some fun times to come. The shot glasses come in a variety of colors and will be sure to keep the party glowing. So let's bring the disco-era back and dance the night away with these shot glasses. Happy drinking!

LIQUID COURAGE

Lindsay Autry finished third on Season 9 of Top Chef, but there is nothing third rate about this powerhouse touque. Autry collaborated with her Beverage Manager, Micheal Richards, to create a garden-inspired cocktail straight from their impressive Taru Gardens. “The gardens at Sundy House are filled with beautiful, unusual flowers and fruits that make for interesting and deliciously different cocktails,” said Chef Lindsay Autry.

Taru Gardens is a non-profit living species museum and garden located in what used to be the barren parking lot of Sundy House; the Delray Beach restraurant where Autry is Executive Chef. If you don't live close enough to sip on their latest cocktail creation, Grove Street, don't fear: the recipe is here!

DAILY BITES

In simpler times, juice was straightforward. “I’m having juice” usually meant you were reaching for a carton of Tropicana, and the most complicated decision was between 'Some Pulp' and 'Lots of Pulp.'

Juice has become trendier since then, and more complicated. With juice bars popping up all over the country, customers can grab their favorite carrot-beet-apple-kale-parsley (don’t forget the fresh ginger) concoction on the way to work. It’s not uncommon to have a juice maker at home, or to know someone who swears by the health benefits of a juice cleanse.

DAILY BITES

Long gone are the days in which Americans believed that all Italian food consists of some variation of dry pasta with a tomato sauce. Besides learning that there is a great difference between the red sauce fare in the States and the Italian food eaten in Italy, we have come to understand that the concept of Italian cuisine is far more diverse and even ethereal than we thought. For an Italian, referring to Italian cuisine can seem as generalizing as talking about Asian, African, or Latin American cuisine. Regionality is key when discussing the cuisines of Italy, and savvy foodies have tapped into that concept. Throughout the summer, Miami aficionados can experience the various regional styles of Italian cuisine at Quattro’s Mangia Mondays.