Chef Giorgio Rapicavoli's Take on Coconut
Photo courtesy of Eating House
What do you think makes the perfect cocktail drink?
I think the key to a balanced cocktail is proper salinity. It's important to bring ingredients back to their natural salt level after being diluted by the ice to enhance the flavor in the cocktail.
You’ve received a lot of awards for “bests” – Best Chef, Best Restaurant, Best Chicken & Waffle. What would you say is your "Best Food" on the current menu?
That's a tough question because I love to constantly experiment and evolve my dishes but I could eat the Pasta Carbonara dish from Eating House everyday.
You are known for your wildly creative dishes – do you have a dish that stands out?
Definitely the Anticucho Oyster Mushroom dish, now on the menu at Eating House. It's fun for me to be able to transform traditional dishes, like this Peruvian beef heart dish, into a vegan dish that in my opinion is even tastier!
Where are you eating and drinking when you aren’t at your own place(s)?
I don't drink much but I regularly visit Chinese Guy, Proof and La Mar – they are my favorites in the city.
Coconut Oil vs. Coconut Flakes?
I like texture so if I had to choose I would say coconut flakes -- it also has a stronger coconut flavor.
IN LOVE WITH THE COCO
To celebrate our partnership with Kit & Ace and the Miami Fashion Film Festival at our kick-off party, Chef created two distinct cocktails – making a twist on classic cocktails with some some update from the hippest drink around - coconut water.
Ingredients | Serves
Coco ‘Pina Colada'
1 oz Dark Rum
.5 oz Coconut Rum
4 oz Coconut Pineapple Water