Your Morning Sift

Good morning.

Folks are already up and grilling in my suburban Pembroke Pines neighborhood. And I've raised my flag. It is, by all accounts, a perfect 4th of July weekend. Enjoy your morning Sift.

A- Eye on Miami gets us going this Sunday morning with some cogent thoughts about the Dominique Strauss-Kahn case in New York.

Mr. Vance and the office of the Manhattan DA did exactly the right thing, twice: first in arresting DSK and, once information emerged that badly compromised the case, releasing him. However this case turns out, Mr. Vance earns respect from a jaded public that wonders, if the law applies according to what one can afford. From Mr. Vance, there is a clear answer. The law is not a matter of status, wealth or prestige: the law applies equally.

B- Davito's Pizza of Boca Raton gets 5 out of 8 slices from Worst Pizza.

Although the crust on the bottom of this slice, was well done both times I went there, it didn’t seem to phase me at all. The cratered bottom of this slice, didn’t taste burnt, and was still delightfully soft inside the slice. It was cooked well throughout the top as well, but still didn’t make for any terrible type of taste. The sauce was sweetened enough for me to like it, and the cheese was the same quality that Dominic’s uses (not sure which brand).

C- Coconut Grove Grapevine shares some photos from last night's "fire show."

Palm Productions, part of the "Cirque du Grove: A Busker's Carnival" performed on Virginia Street at Grand Avenue when the sun went down, they had a few shows during the night. Dancers twirled fire batons and performed for hundreds, all presented free thanks to the Coconut Grove BID.

D- South Florida Food and Wine shines this week's spotlight on David Mokha, the Director of Beverage and Sommelier for the Fontainebleau Miami Beach.

South Florida Food and Wine: What is the hotel’s wine operation?

David Mokha: We have a very extensive program that has many layers to it. First, each venue has its own unique wine program centered on the cuisine & culture of the restaurant. We created each program to be different in each venue, so there is a different experience in each venue, other than the obvious culinary differences. This allows a guest the ability to discover new and exciting wines that have been selected specifically for that restaurant’s cuisine. Next, I have compiled all of the wines offered on property into one “Master” list. This gives us the ability to be able to offer the guest anything we have on property, not just the restaurant you are in at the moment. From there I have taken all of the “Gems” and placed them in a central glass show cellar, positioned between Gotham Steak and our Bleau Bar, making up a glass wall that lets you view all of the rare treasures we offer.

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