![]() ![]() Simmons received her BFA from Bard College (2004) after spending two years on a walking pilgrimage retracing the Trans-Atlantic Slave Trade with Buddhist Monks. ![]() In other words, Simmons is committed equally to the examination of different artistic modes and processes for example, she may dedicate part of a year to photography, another part to performance, and other parts to installation, video, and sound works-keeping her practice in constant and consistent rotation, shift, and engagement. She defines her studio practice, which is rooted in an ongoing investigation of experience, memory, abstraction, present and future histories-specifically shifting notions surrounding landscape, character development, and formal processes-as cyclical rather than linear. The philosophy is to produce everything from scratch, so that they can offer artisanal gourmet dishes that showcase the fresh ingredients and the mouth-watering flavor combinations.Xaviera Simmons’s body of work spans photography, performance, video, sound, sculpture, and installation. Mike, who was once deemed by Wine Spectator magazine as the best chef in the Caribbean, also points out that all of the chicken used at Cane Á Sucre is free range and hormone free, and that the beef is 100% organic from Harris Ranch, California. Add a great beer (including Dogfish $6) or a good glass of wine (The Riddler, a California blend $6), and the experience will be hard to beat. For example, when I created the hot baguette sandwich Le Pollo, I wanted the grilled chicken, caramelized onions, smoked gouda, and homemade tomato aioli to coalesce in a perfect balance of textures and flavors," he explains. "I craft my sandwiches so that every bite packs a punch. We're drawn to its artistic elements, like the MOCA Museum, the galleries, the antique dealers, and all this in a small-town, intimate setting-what more could one ask for?" Sinuhe adds.įor Chef Mike, a trained European chef who worked in Switzerland and France, it's all about the perfect bite. "In the past, we chose to open in under-serviced areas that had great potential, and we think downtown North Miami is another hidden gem. The chef-artist team has created a formula that has helped revitalize these two areas-good food with an artistic spirit-and they are excited about this new locale, says Sinuhe, a well-known visual artist who has exhibited in Miami, New York, Puerto Rico, and Italy, and who manages the restaurant's creative pulse. Michael and Sinuhe Vega have been pioneers in two of Miami's most popular urban neighborhoods: the Upper East Side–MIMO Historic District, where they opened UVA69 Restaurant and Lounge in 2005, and Midtown, where in 2001 they opened Cane Á Sucre, soon thereafter dubbed the "darling of the design district." This fusion can be seen throughout the sandwich and burger bar, from the pastries (including guava and cheese turnovers) to the hot baguettes (like the best-seller El Cubano, made with slow-roasted pork, pepper-jack cheese, caramelized onions, and cornichons $8), and the burgers (including El Español, a beef and imported chorizo fusion patty with whipped goat cheese, roasted garlic, and roasted red pepper-oregano chutney, served on a brioche bun $8). And this time they've added gourmet burgers to the menu's already mouth-watering selection of baguette sandwiches, delectable soups, fresh salads, and scrumptious pastries.Ĭane Á Sucre, which means sugarcane in French, reflects the Vegas' heritage: a Cuban-French hybrid. The Vega brothers have resuscitated Cane Á Sucre, their once-beloved Design District sandwicherie, in the heart of downtown North Miami. We hope you enjoy our creation as much as we do!" Our philosophy is to produce everything from scratch, so that we can offer artisanal gourmet dishes that showcase the fresh ingredients, all served in an otherworldly environment. Cane A Sucre was created by a chef-and-artist team, both of whom are dedicated to bringing you a unique Sandwich Bar experience. "At Cane A Sucre, we take pride in our products! Our chicken is free range and hormone free, and all of our beef is 100% organic from Harris Ranch, California. "The salads are very well done thought out, fabulous food, and well paired." Customer Testimonial "Cane A Sucre is one of our favorite sandwich in North Miami Florida. ![]()
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