MAY 29, 2019
A serendipitous trip to Napa Valley inspired a 20-year-old Adrianne Calvo to one day open her own restaurant.
Chef Adrianne Calvo brings her Dark Dining experience to Pickler & Ben! Can a blindfolded Kellie and Ben guess what delicacies they’re..
On this episode of Foodable’s Smart Kitchen and Bar, our master mixologist, Oscar Castaneda, discusses with his co-host, Adrianne..
I loved my recent stop in Music City, for it was my taste buds doing all the dancing. This was all thanks to one of Nashville’s most..
The culinary team included Chef Adrianne Calvo, culinary ambassador to West Kendall Baptist Hospital, and Chef Rod Knight, executive chef..
Chef Adrianne Calvo prepares a dish in her Chef Adrianne’s Vineyard Restaurant and Wine Bar in West Kendall.
BY ANA VECIANA SUAREZ
Chef Adrianne’s Vineyard Restaurant and Wine Bar Nutella Bread Pudding
There are many reasons why Miamians from far and wide venture to..
Adrianne Calvo is a familiar face on the Miami dining scene; the young chef hosts a weekly cooking segment, Maximum Flavor Live, on South Florida’s NBC affiliate station and has competed on Food Network’s series, Chopped. After graduating from Johnson and Wales in 2004, the young chef earned numerous accolades, including first place in multiple cooking competitions such as Australia’s Taste Down Under, before opening Chef Adrianne’s Vineyard Restaurant and Wine Bar in 2007.
Chef Adrianne Calvo unveils her third book #MaximumFlavor Social
With the release of award winning culinary artist, Chef Adrianne Calvo’s third book at the end of this month titled, #MaximumFlavor Social we wanted you to get to know her a little better.
“What an amazing lunch with Chef Adrianne”
We started with the Panko crusted Goat Cheese Balls which have a balsamic reduction and fig jam with prosciutto. This is one of the best appetizers that you will ever have. So many flavors running around your mouth. Amazing!!
We then split the Ossobucco which comes with perfect mashed potatoes and tastes like it’s been simmering all week building up this rich, truffle-y, deep sauce that you never want to stop eating. The meat itself is soft and yet formidable. There was more than enough and for the (very reasonable) $5 split fee, we both had an amazing lunch that was most memorable.