The Cantina plans on having these Tequila Tuesdays on the last Tuesday of every month. The price is $40 per person and includes the seminars and tastings. RSVP at RedMesaCantina@gmail.com. 128 Third Street South, St. Petersburg, FL. Tel: (727) 896-TACO.

That’s how we feel about the Microplane grater—it’s our kitchen superstar. This grater takes up very little kitchen space and costs in the ballpark of 15 bucks– yet we find ourselves using it nearly every day.

We use it when zesting lemons and limes, for spices like nutmeg and cinnamon sticks, to shave chocolate and coconut when we bake, for hard cheeses, especially parmesan. The microplane is also great for mincing ginger and other small ingredients like shallots and garlic for salad dressings and sauces. There’s nothing worse than a big chuck of garlic knocking off the balance of a dish.

Microplanes can be bought at nearly any kitchen store and online at Williams Sonoma and Amazon.

What’s your go-to gadget?

Bruschetta is best with Primo ingredients

Last weekend, Mister M and I went to Orlando for what was supposed to be a Disney getaway. Unfortunately, the sub-30 degree weather put a major damper on our plans and relegated us to house-arrest at the Orlando JW Marriot/Ritz Carlton compound. 
Primo, located in the Orlando JW Marriott Grande Lakes Hotel, ended up being our salvation. Seeing as this is a “hotel restaurant” our expectations were low, but Primo chefs and staff helped redeem the doomed weekend. We started with the salami pie which was HUGE and would have been fine for Mister M and me to split with a salad. But being the “good eaters” that we are, we were compelled to forge on, trying everything that we could. Next was the Farmer’s salad—quite possibly the best salad we’ve ever eaten. On its face, the romaine and frisee, applewood bacon, croutons, shaved parmeseano reggiano and a soft boiled egg concoction seems common enough—but the lemon-parmesan dressing paired with all the components brought the most perfect balance of acidity and flavor.  Neither of us looked up from our wooden bowls as we scarfed it down like it was our last meal before the electric chair. In fact the next night, we ordered the salad late night with the same delicious result.

Ricotta Cavatelli at Primo.

All the artisan breads are baked on site and all the pastas are homemade at Primo. While menu is short by some standards, it is understandable since the menu changes regularly to accompany what’s sustainable and in season. There were still plenty of options for everyone– fish, chicken, meat and vegetarian dishes were all represented. For our main courses, we ordered the ricotta cavetelli with mushrooms and a side dish of the beans and greens (sautéed spinach and broccoli rabe with sausage) as well as one of the restaurant’s signature dishes, the pork scaloppini saltimbocca. All of the dishes were expertly prepared, scrumptious and not too heavy. Despite this feast, we still managed to sample the housemade cannolis and gelatos, which did not disappoint.  Service is knowledgeable and friendly at Primo and the atmosphere is formal without being stuffy. Great wine list. 4040 Central Florida Parkway, Orlando, FL 32837. Tel: (407) 393-4444.

Sarasota is gearing up for a weekend of food, wine and brew during Forks & Corks 2010, starting January 29 through February 1. Forks & Corks 2010 will showcase the products of a cast of visiting winery owners, winemakers and brewmasters alongside diverse cuisine prepared by The Sarasota-Manatee Originals. 

The winery list can be found here, but highlights include: Conundrum, Bodega Renacer, and Paolo Scavino. Main events are to be held in the courtyard of The John and Mable Ringling Museum of Art, and the Michael’s On East ballroom, but Forks & Corks also offers various vintner and brewmaster events including interactive food, wine and beer seminars, a Grand Tasting that will feature a wide variety of wine and beer, food sampling from over 45 top local restaurants, live entertainment, and a charity wine auction benefiting Grapes for Humanity.

Don't be surprised if you see a rooster eyeing your pancakes at Key West's Blue Heaven

Saying the mood here is casual is an understatement, even by Key West standards, but it’s is part of the experience.  Pretty much anything goes as roosters, cocks and hens roam along the dirt floor patio hoping for the occasional scrap, preferably of some of Blue Heaven’s house-made banana bread. (Blue Heaven doesn’t take reservations.) 729 Thomas Street, Key West, FL. Tel: (305) 296-8666.

Salt & Pepper Squid at Yummy House. Photo courtesy of Cody S.

The name sets the bar pretty high, but Yummy House surpasses expectations, delivering some of the most flavorful food in the Tampa Bay area. Offering Hong Kong-style Chinese food with flair– from to-die-for-duck to “salt and pepper ” calamari and everything in between– this is a “not to be missed” Tampa gastronomic stop. The salt and pepper dishes are splashed with a somewhat tangy, vinegary XO sauce which is light and truly addictive! Every one of the fried dishes come out lightly-battered and perfectly-fried and the veggies are really fresh. NO MSG used here. While the stripmall locale is nothing special, the plain interior is clean and sufficient. The average entree is $9, making it a great place to bring the kids. Yummy House does a bang-up lunch business, so come early or be prepared to wait. No alcohol served, but BYOB is allowed. 2202 West Waters Avenue, Tampa, FL 33604. Tel: (813) 915-2828.

“Happy wife, happy life?” Time will tell whether this New Jersey Housewife’s cookbook is a success.

We couldn’t resist this little food-related tidbit involving one of our favorite trainwrecks. Eat Me Daily is reporting that Teresa Giudice, the table-flipping star of the Real Housewives of New Jersey, sold her cookbook, “Skinny Italian: Eat It and Enjoy it – Live La Bella Vita and Look Great Too!” to Hyperion.  The book promises to deliver “recipes for healthy Italian meals” and feature behind-the-scenes details about the show, as well as pictures of Giudice and her family. The book’s release is slated for a May 4, 2010 and can be preordered on Amazon.

The wood fire oven is center stage at Michael's Genuine. Photo, Simon Hale, Time Magazine

Sophisticated simplicity is the operating phrase for Chef Micheal Schwartz’s neighborhood eatery in Miami’s design district. Precisely-prepared, Modern American dishes focused on seasonal and regional ingredients rule the menu, as does creativity. The wood oven is center stage at Michael’s Genuine Food & Drink. Notable menu offerings include wood-oven roasted tilefish served with Florida rock shrimp, clams, bacon and new potatoes; sauteed sweetbreads with heirloom tomato and onion chutney as well as tapas-style small plates like scallop carpaccio.  Insiders say that service is a toss-up and can range from “thoughtful and savvy” to “outright unbearable”- but most say that any questionable service is worth enduring for the fantastic food. Full bar available but BYOB allowed, with corkage fee $20. Update: Michael’s has recently started offering Sunday brunch. Think wood-roasted duck egg in spicy chipotle and duck cracklings with queso fresco or Egg with aged gruyere, roasted tomato, chives and a sourdough crostini. 130 N.E. 40th Street, Miami, FL, 33137. Tel: (305) 573-5550.