Chef Adrianne Calvo wins Miami New Times Readers’ Choice Best Chef.
Maximum Flavor Essentials
Chef Adrianne’s Vineyard Restaurant and Wine Bar wins Miami New Times Readers’ Choice Best Restaurant in South Miami Dade
Elderberries are a genus of flowering plants plentifully found in the warmer regions of Europe and North America. The tart, tannic fruit..
MIAMI, May 10, 2016 /PRNewswire/ — Miami chef, Adrianne Calvo chosen as USA delegate for Slow Food’s Terra Madre Salone del Gusto 2016..
Miami Executive Chef Adrianne Calvo
Joins the Team of Star Chefs at New York’s Citymeals on Wheels
Adrianne Calvo, Executive Chef and..
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.