(above:  Cameo by Chef Kevin Cory.  Photography by Tya Tiempetch.)

T H E   L O V E   I S S U E

B o c a   M a g a z i n e    2 / 2 0 0 7   (above)

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

2 0 0 7   F O O D   N E T W O R K   S O U T H   B E A C H   W I N E   &   F O O D   F E S T I V A L

(above:  Chef Kevin Cory and Manager Wendy Maharlika get ready.)

(above:  Chef Kevin Cory's dish: Nichiei Sake Fermented Caribbean Spiny Lobster with Granddad's Corn-Soy Bridge

paired with Poached Local Quail Egg on Fresh Kyuri topped with Unfiltered Shoyu-Tomalley-Miso.)

(above:  Passing out brochures;   "its not fresh... its Alive. ®")

We Would Also Like to Commend the Following NAOE® Participants who Helped Create Our Special Event:

"B e e"   P i y a r a t   A r e e r a t n,   Chef-Owner of Oishi Thai

T y a   T i e m p e t c h,   Photography above & sake cask tier!

(above:  Kazu Yamamoto displaying our Nichiei sake cask label)