For many young dancers, ballet dreams fade with age. But one local ballet company is proving it’s never too late to return to the barre.

Nicola Riettie: “Fifty-seven.”

Heather Walker: “Fifty-seven?”

Nicola Riettie: “Yes, ma’am.”

Heather Walker: “And at 57, you decided to start ballet.”

Nicola Riettie: “I know. It’s crazy, right?”

Nicki Riettie is not alone. This entire class is made up of adult dancers — some stepping into a ballet studio for the first time.

Ballet student 1: “I’m 45.”

Heather Walker: “And this is your first time doing ballet.”

[Ballet student 1 nods.]

Heather Walker: “Amazing.”

Ballet student 1: “I’ve always wanted to do ballet.”

Others are getting back to what they loved as little girls.

Ballet student 2: “I missed those days, and this really brought it back.”

It all started with Isabella Picinic, a lifelong dancer who couldn’t find an adult ballet class after moving to South Florida.

Isabella Picinic: “I just feel like there’s not a big space for adult dancers anymore. Even if there are studios that offer it, it’s maybe one class a week, and there’s just – you know, we’re adults, we don’t have time; if that class doesn’t work for us, then we can’t make it.”

So she decided to teach her own classes under the company named Precious Pace.

Isabella Picinic: “I made a post on Facebook, and it blew up. It got like 100 comments, so many people were interested.”

What started with 10 women has grown to nearly 50 dancers in less than a year.

Isabella Picinic: “The energy is just so uplifting when I come to teach. I love seeing these ladies push through class. Even when I know they are struggling, they are still pushing through.”

The leaps and turns have gotten harder with age, but at the same time, the rewards have gotten sweeter.

Nicola Riettie: “I love it, and it’s doable, that’s the other thing, honestly. Although it’s challenging, it’s challenging in a good way. It’s forcing you to use parts of your body, strength and focus in a way that you may not – certainly not if you are just sitting on the couch every evening.”

It’s a workout for their bodies and their minds, but it’s also me time.

Ballet student 3: “Just being a mom and a teacher working full time, and just giving to everyone constantly. It’s my thing, it’s my time.”

Because at this age, ballet isn’t about perfection — it’s about possibility.

Ballet student 4: “I decided, once I saw this, that I was going to give myself the chance to not be perfect, to not be super skinny, and try and see, and see what happens. It’s so rewarding to see yourself and like what you see, and realize that the kid in me, who thought, ‘You are not good enough,’ yes, you are. And not just me, but anybody can do it, you know?”

And they are — stepping onto the stage with more confidence than ever before.

Isabella Picinic: “You’re never too old to dance.”

Nicola Riettie: “It’s never too late, nope, mm-mmm. That’s a fact.”

Because sometimes the dream doesn’t end — it just waits for the right moment to begin again.

Heather Walker, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

Ingredients:
Carnaroli rice (alternative Arborio)
Porcini Mushroom Italian (alternative dried Porcini)
veggie stock (freshly made or store bought)
1/2 cup white wine
Taleggio cheese (substitute brie or fontina)
minced small yellow onion or minced shallot
Italian Parsley
butter
Parmigiano Reggiano
fresh garlic
fresh rosemary
EVOO, salt and pepper
fresh Italian black truffle (optional)

Method of Preparation:

• In a sheet pan lined with parchment paper, placed the sliced Porcini in one layer, season with EVOO, garlic and rosemary and bake in a preheat oven at 350F for 15 minutes. Remove from the oven and season with salt. Set aside.
• In a skillet prepare a soffritto with EVOO and the minced onion, cook until golden.
• Add the rice and toast it. Add the white wine and let evaporate. Add the veggie stock little by little to allow the rice to absorb the stock and cook gently. Season with salt. When almost ready, but still hard, add some of the Porcini and cook until the rice it’s done (add more veggie stock if needed), add some of the Taleggio, the butter and the Parmigiano and finish with the parsley.
• Place a couple of spoonfuls on a flat plate, tap the bottom and swirl the plate to flatten the risotto. Place the remaining roasted Porcini on top, add the Taleggio in small dots evenly, decorate with a parsley leaf and grated fresh pepper.
• Add shaved fresh Italian black truffle as an option to make it special for the Holidays celebration.

Altamura Trattoria
7835 NW 107th Ave, Doral, FL 33178
(786) 900-2582
https://www.altamuratrattoria.com/

At Love, 518 salon in Hollywood, not only do clients leave their appointments with a new hairstyle, they also leave with a huge weight off their shoulders, and their heads.

Hadassa Felix: “So initially, all this was matted. And it’s been matted for five years.”

Salon owner Hadassa Felix has had many jobs in the past, but hair has always been her passion.

Hadassa Felix: “I have a military background, law enforcement background, I did massage therapy, I did fashion design. I was always doing hair as a side job, but it would always call me back to hair.”

Her specialty is detangling some of the most matted hair you’ve ever seen.

She started a few years ago while training to become a hair stylist.

Hadassa Felix: “A client came in from South Africa, whose hair was matted and my employer was like, ‘Well, we can’t do that.’ I’m like, ‘I think I can, let me just try it.'”

Hadassa Felix: “So I’m detangling piece by piece.”

When Hadassa opened her own salon, she started posting her detangling videos. They went viral, and clients started pouring in from around the world.

Hadassa Felix: “A lot of people from Canada, Hawaii, Australia and Italy. For a person not to comb their hair, I mean, you have to be going through something really bad that it’s the last thing that you’re worrying about.”

Many of Hadassa’s clients come to her suffering from depression or burnout. Taking care of their hair — or themselves — is no longer a priority.

Hadassa Felix: “I get a lot of strong people, the strong friend, the strong mom, the strong dad, the person that’s here for everybody else and don’t know how to ask for help because no one’s checking on them.”

Detangling matted hair can take days. So Hadassa wants her salon to be a comfortable and safe space.

Hadassa Felix: “Some people just need me to be quiet and pray for them silently in my mind. Some people need me to hug them. Some people need me to say ‘It’s okay.’ I’m not saying I’m a therapist, but it’s, like, I call myself a hair-apist, because I’m going through the process of detangling not only their hair, but also their lives as well.”

It has taken days to slowly work out all the tangles on Hadassa’s client from New York.

Hadassa Felix: “After this, I’m going to wash her hair, do a treatment, cut her ends and stye it for her.”

Her client didn’t want to show her face, but she said taking care of others for years left her with no energy to focus on herself.

Client: “And you don’t realize the rut you get into when you stop taking care of yourself. And then one day after the next, this happened, just happened and believe it or not, when your hair gets like that, you feel the weight of your hair is the weight of your burdens.”

As Hadassa works to untangle her matted hair, the woman feels the burden being lifted.

Client: “And it’s the best experience. Because besides the detangling, it just gives you a sense of what you have to do internally.”

After four days, the client’s hair is transformed

Hadassa Felix: “I feel like I get to help people, yeah, I’m still always shocked by the fact that I get to do this. Like, I love it, it’s so cool.”

Hadassa’s joy comes from helping people work out the knots in their hair — and their lives.

Heather Walker, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Angelo Elia
The Restaurant: Casa D’Angelo, Fort Lauderdale
The Dish: Chicken Milanese

Ingredients:
2 large boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 large eggs
1 tablespoon water
1 cup plain breadcrumbs (or panko for extra crunch)
2 tablespoons chopped fresh parsley (optional)
Olive oil, for frying (about ½ cup)
Lemon wedges, for serving

Method of Preparation:

• Butterfly & pound the chicken
  Slice each chicken breast in half horizontally to create two thin cutlets.
  Place each between sheets of plastic wrap or parchment paper and gently pound with a mallet or rolling pin until about ¼-inch thick.
  Season both sides with salt and pepper.
• Prepare the breading stations
  In one bowl, beat the eggs with 1 tablespoon water.
  In a second, combine breadcrumbs, and parsley.
• Bread the cutlets
  Dip into the egg wash, then press into the breadcrumb mixture, coating evenly. Repeat.
  Lay them on a wire rack or plate and let rest for 5-10 minutes (this helps the coating stick).
• Fry the chicken
  Heat olive oil in a large skillet over medium-high heat (oil should shimmer but not smoke).
  Fry cutlets 2-3 minutes per side until golden brown and cooked through.
  Transfer to a paper towel-lined plate or wire rack to drain excess oil.

To Plate:

• Serve immediately with lemon wedges.
• Optional: top with a light arugula salad dressed with olive oil, lemon juice, salt, and pepper.

Casa D’Angelo
1201 N Federal Hwy, Fort Lauderdale, FL 33304
(954) 564-1234
www.casa-d-angelo.com

For Kenny Nodal – school safety isn’t just a concern – it’s her job. She’s a middle school math teacher at Doral Academy.

Kenny Nodal: “It’s something that I enjoy doing.”

Kenny has been teaching for nearly 20 years. Which is why she was shocked when this letter arrived from Miami-Dade Police.

Kenny Nodal, teacher: “I got the warning last week. I received the notice in the mail.”

It is a warning for a school zone speed violation – complete with a photo of her car and license plate. But something didn’t add up for this math teacher.

Kenny Nodal: “What caught my attention initially was the time that was stamped on the picture that was taken of the license plate.”

The time stamp says 7:52 am.

Kenny Nodal: “I’m at work at that time, so I thought that maybe it had been given on a weekend. So when I looked at the calendar, it was a day of the week, it was on a Thursday, so then I thought, ‘Am I confused? Did I have the day off?'”

But she was working that day.

Kenny Nodal: “It turns out I was sending an email from my desk at work two minutes prior to the camera taking the picture. So I was already at work, I was not in the area at 7:52 in the morning.”

To make matters worse…

Kenny Nodal: “I realized that the sign posted is 8 a.m.”

What people don’t know is that the reduced speed limit of 15 miles per hour actually takes effect 30 minutes before the start of school in Miami-Dade County. According to the sheriff’s office, the slower speed starts earlier than the posted time of 8 a.m.

Kenny Nodal: “It’s an injustice.”

This was just a warning, but Kenny worries about what could happen next time. She also wonders how many drivers received tickets with the wrong time and paid them without realizing.

The Miami-Dade Sheriff’s Office runs the school zone cameras.

A spokesperson tells us the time on the camera was correct, and the department does not have an explanation for how Kenny’s car was on the road at that time. The sheriff’s office also says it has put in a request to correct the sign.

Kenny Nodal: “What I do is advocate for people, whether it’s my students or my community.”

Kenny says she always teaches her students to double-check the numbers. Now, she hopes the sheriff’s office is doing the same.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: Marcelo Palacios
The Restaurant: Rò Steakhouse, Coral Gables
The Dish: Spicy Rigatoni

Ingredients:
1 28-ounce can peeled whole tomatoes
2 roasted Fresno peppers – chopped
4 cloved garlic – minced
half an onion – diced
½ cup heavy cream
½ cup grated Parmesan cheese
1 basil leaf
2 tbsp butter
1 burratina (1 piece)
Olive oil
1 package of rigatoni – cooked according to instructions

Method of Preparation:

In a large pot over medium heat, saute peppers, onions and garlic in olive oil until onions start to sweat.
Season with salt and pepper, and add tomatoes.
Bring to a simmer, then turn heat down to low and cook until the tomatoes have broken up, about 30-45 minutes.
Follow with heavy cream, parmesan, and basil.
Use an immersion blender to smooth the sauce (or blend in a blender).
Spoon some of the sauce into a skillet, then add cooked rigatoni pasta.
Toss and season with salt and pepper and butter.
Plate, and top with burrata and more Parmesan.

Rò Steakhouse
121 Alhambra Plaza, Coral Gables, FL 33134
(786) 778-4158
www.rosteakhouse.com

Florida is home to more than 100 types of orchids. And these students are studying one of the rarest.

Domenica Arias: “I think it’s important for us to preserve these orchids.”

It’s called the ghost orchid.

Students at Jose Marti MAST Academy are are on a mission to try and grow as many as they can.

Hailey Marquez: “We know that they are highly endangered. It takes a lot of time, it takes a lot of patience and they don’t grow in a day.”

These students are members of the school’s botany club.

With the help of their teacher, Andrew Kearns, they’re learning all about orchids, especially the extremely rare ghost orchid.

Andrew Kearns: “The ghost orchid is something which has been treasured by many people, too treasured by some who try to poach it. Our native orchids were largely removed from many of our urban areas and suburban areas by poaching and developments.”

But there won’t be any poaching here! The students have planted and nurtured their own ghost orchids right in their own backyard.

Hailey Marquez: “It’s nice to be able to support a community of ghost orchids here in our very own school.”

The students received the orchid seeds from the Fairchild Tropical Botanic Garden as part of the garden’s “Million Orchid Project.”

The project aims to save Florida’s native orchids by planting one million of them in urban areas.

Hailey Marquez: “It’s definitely nice to be in it, and it gives me opportunities to research like this and to work with plants really hands-on.”

Students first kept the seedlings inside a classroom to study their growth. After a few months, they were moved outside and attached to trees.

The hope is that the orchids take root and eventually bloom.

Andrew Kearns: “Now is that going to survive?”

Student: “Maybe!”

Andrew Kearns: “Maybe. I think that’s a great answer because we don’t know.”

And in the process, the students are learning a valuable lesson about life.

Domenica Arias: “Honestly just patience. Having to wait to be able to see what your work has made was the hardest part, honestly. Being able to take part in this amazing experiment has been able to make me see my interest in life sciences.”

Their teacher hopes this conservation work inspires his students for the rest of their lives.

Andrew Kearns: “That’s my hope, is that they will be successful in making a change so that our natural world will not suffer some of the difficulties that we’re suffering right now.”

Perhaps their efforts in the classroom will bloom a new generation of scientists.

Heather Walker, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Andre Bienvenu
The Restaurant: Catch & Cut, Fort Lauderdale
The Dish: Steamed Clams

Ingredients:
8 ea middleneck clams
1 oz andouille sausage (sliced to 1/8 inch)
8 oz clam butter broth
2 tbsp chopped scallion
1-2 cloves garlic, minced
2 tbsp white wine
1 tbsp butter
lemon, cut into wedges

Shrimp Wontons
1lb shrimp, diced fine, shell off
2 tbsp scallions, diced small
1-2 garlic cloves, diced small
1/4 tsp ginger
1 tsp black pepper
1 tsp kosher salt
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
4 tbsp water
1 tbsp corn starch
1 package wonton wrappers

Method of Preparation:

• Add clams to the saucepan and add butter and garlic.
• Sauté for a minute over medium heat, then deglaze with white wine.
• Add broth, shrimp wontons and andouille sausage and cover and cook until clams open.
• Transfer to a bowl and garnish with lemon.

Shrimp wontons:

• Dice shrimp fine and mix with scallions, garlic, ginger, salt and pepper.
• Mix corn starch with water, add soy sauce, sesame oil and vegetable oil.
• Combine with shrimp mixture and place spoonful in center of a wonton wrapper and wet all four sides then fold into a triangle and wrap closed.

Catch & Cut
1309 E Las Olas Blvd, Fort Lauderdale, FL 33301
(954) 533-1838
www.catchandcut.com

The Chef: Justin Garriga
The Restaurant: Rosemary’s, Miami
The Dish: Mushroom Cavatelli

Ingredients:
120g Cavatelli pasta (cooked according to package directions, reserve 1 cup of pasta water)
10g extra virgin olive oil
80g Mushroom Mix (Cremini, Oyster, Maitake)
10g Garlic in oil
2oz White wine
3oz Porcini Sugo
1g Parsley, chopped
20g 50/50 Cheese Mix (parmesan and pecorino)
Salt/Pepper to taste

Simple porcini sugo:
2 cups beef broth
¾ pound procini mushrooms, diced
½ cup chopped green onions
½ cup butter, cut into pieces
¼ cup all-purpose flour, or more as needed

Method of Preparation:

• In a large skillet/sauté pan, heat olive oil and saute mushrooms over medium high heat, until they release water and begin to caramelize.
• Add salt, remove pan from heat, add white wine, and return to heat and add pepper.
• Continue to cook until wine has completely evaporated.
• Add porcini sugo, cooked pasta, and cheese mix and toss.
• Plate and garnish with parsley.

Porcini sugo:

• Whisk broth, mushrooms, green onions, butter, and flour together in a medium saucepan over medium heat.
• Bring to a boil, then cook, stirring constantly, until golden brown and thickened, 5 to 10 minutes.

Rosemary’s
322 NW 25th St.
Miami, FL 33127
305-486-2424
rosemarysnyc.com

Runae Sneed can’t seem to keep the smile off her face these days.

Runae Sneed, homeowner: “Yes, it is a huge change.”

She recently moved into a brand-new home.

Runae Sneed: “Here’s my kitchen area.”

But it took nearly eight years to get here.

Runae Sneed: “A loooong time, it took a long time.”

When we met Runae in 2023, she was stressed, and her home was a nightmare. The ceilings were collapsing and the walls were infested with mold.

Runae Sneed: “It’s kind of scary. I just, I don’t know which direction to turn in.”

Her home was damaged during Hurricane Irma back in 2017. She couldn’t afford repairs, so she signed up for a program called Rebuild Florida. It was funded in 2018 with $615 million from the federal government. The money was supposed to be used to fix properties damaged by Irma.

Runae was approved for assistance. But she says help never arrived.

Runae Sneed: “I called just about every day or every other day. I called Rebuild Florida, I called the contractor, back and forth, back and forth, to no avail.”

The plan was to tear down Runae’s home and build a new one.

Construction permits were filed in 2020. None of the work was ever completed.

Runae says all she got was the runaround.

Runae Sneed: “And they were telling me then that the city was the hold-up, then the city’s telling me that it’s the contractors.”

After our story aired, Runae finally heard back from Rebuild Florida, and the work began. Runae moved into her new home a few months ago.

Runae Sneed: “It was really amazing to see, from what it looked like before to now. Beautiful. This is where i come in and just relax and unwind.”

Runae is not alone in her wait for help from Rebuild Florida. The Florida Department of Commerce operates the program.

It tells 7 Investigates that the “Rebuild Florida Hurricane Irma program has completed 3,897 homes. There are 26 homes to be completed. Florida Commerce’s goal is to complete the remaining homes as soon as possible.”

Runae has some words of advice.

Runae Sneed: “Fight. You gotta fight. You got to keep on top of things, and don’t give up. That’s the biggest thing I can tell you, is to don’t give up.”

After years of waiting, Runae’s nightmare is finally over, and has been replaced with a dream home.

Courtney Allen, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

Ingredients:
Chicken breast – pounded to 1/4 inch
1oz Green olives, chopped
1oz Cherry tomatoes, quartered
1oz Capers
.5oz Anchovies, minced
3 ea Lemon juice
2oz Olive oil

Marinade:
2 cups Olive oil
1/2 cup roasted and peeled mini sweet peppers
1/4 cup Thyme
1/4 cup Rosemary
1/4 cup Black pepper
1/4 cup Lemon zest
1/4 cup Dijon mustard
Espelette to taste
Salt and pepper to taste

Method of Preparation:

• Marinade, combine ingredients and marinade chicken breast overnight.
• Sear chicken in well-oiled pan and lay flat. Cook both sides until golden brown.
• In a bowl, make a salad with the tomato, olives, capers, peppers, and anchovies and dress with olive oil, lemon juice and salt.

To Plate:

• Transfer chicken to the plate.
• Top with salad and serve with toasted slivered almonds.

Eight Bar Miami
699 NE 1st Ave, Miami, FL 33132
(305) 306-8808

In today’s spotlight, it takes a lot of work on stage and behind the scenes to pull off a great show. A show that couldn’t happen — without the community stepping up.

A South Florida dance company isn’t letting statewide budget cuts bring down the curtain on its performances.

This weekend, 17-year-old Sophie Rosen will have her big moment playing Aurora in a production of Sleeping Beauty. She is a member of the Fort Lauderdale Children’s Ballet Theatre.

The group has helped kids of all ages fulfill their dreams of being in the spotlight.

Sophie Rosen/dancer: “I was really honored, really grateful. It was so exciting to hear that all my work, all of the time commitment to dance, has like really paid off, and it’s really amazing.”

When times get tough and money is tight, arts programs are usually the first things cut from the budget.

The state recently slashed $32 million in funding for arts and cultural programs, leaving many groups struggling financially.

Rachael Ma/Asst. Director, FLCBT: “Every year it is a challenge.”

Instead of relying on the state for help, Fort Lauderdale Children’s Ballet Theater has spent the last 38 years learning how to do more with less.

Angela Mauti/Director, FLCBT: “You just have to be hopeful and trust and know that it’s gonna work out. And you just keep doing that.”

Every year, the theater has to raise money for training, sets, and costumes. And it’s paying off!

Rachael Ma/Asst. Director, FLCBT: “We do a lot of fundraising events. We just recently did a fundraising event at Barnes and Noble, which was really wonderful about children and reading.”

Children had the chance to read “Sleeping Beauty” with the dancers and take pictures.

The theater also launched a GoFundMe campaign to raise $15,000 for this year’s performance.

Angela Mauti/director, FLCBT: “So we’ve been extremely fortunate that in these times that are so difficult that we are doing very, very well.”

A big factor in keeping the productions “on point” is the dancers’ families and past performers who donate. Some businesses also help out by donating items for raffles.

Rachael Ma: “It really takes people from every aspect to make this project come together.”

And when it does, it allows the show to go on so Sophie and her fellow dancers can shine on stage.

Sophie Rosen/dancer: “Art is so important to the mind, the body. Without this, I just don’t know how I would express myself and share my person to everybody, you know?”

If you want to go to the performance of Sleeping Beauty this weekend, click here.

To donate to the theater, you can click here.

The Chef: Javier Basto
The Restaurant: Casa Matilda, Miami Beach
The Dish: Piña Colada Salmon

Ingredients:
10 oz Atlantic salmon
3 cups Pineapple juice
1/2 cup White/Light Rum
1 cup Heavy cream
Salt and Pepper to taste
1 tbsp Butter

Method of Preparation:

• In a large skillet with sides or sauce pot under medium-high heat, start by reducing the rum.
• Take the pot off the heat before adding the rum, then return to heat to reduce the alcohol.
• Immediately add pineapple juice.
• Let it reduce a little, then add heavy cream and salt and pepper.
• Reduce then add butter and stir until thick.
• Grill the salmon to the desired temperature.

To Plate:

• Spoon some of the sauce on the plate, then plate the salmon.
• Garnish with charred coconut flakes.
• Serve with sauce on the side.

Casa Matilda
411 Washington Ave, Miami Beach, FL 33139
(786) 686-6682
www.casamatildasteakhouse.com

The Chef: Olivia Ostrow
The Restaurant: Maison Ostrow, North Bay Village
The Dish: Veal Chop

Ingredients:
2 veal chops (about 12 oz each, frenched)
2 tbsp olive oil
2 cloves garlic, crushed
1 sprig rosemary
1 sprig thyme
Fleur de sel & cracked black pepper

Provençale Sauce:
1 cup cherry tomatoes, halved
1 shallot, finely diced
1 clove garlic, minced
2 tbsp olive oil
1 tbsp capers
8 Niçoise olives, pitted
1 tsp tomato paste
¼ cup white wine
1 tbsp chopped parsley
Zest of ½ lemon

Method of Preparation:

• Marinate: Rub veal chops with olive oil, garlic, herbs, salt & pepper. Let rest 1 hour.

• Sear: In a cast-iron pan, sear 2 minutes per side for golden color.
• Finish in a 400°F oven for 8-10 minutes (internal 135°F for medium).
• Rest under foil.

• Sauce: In the same pan, sauté shallot and garlic.
• Add tomato paste, white wine, tomatoes, olives, and capers.
• Simmer 5-6 minutes until glossy.
• Finish with parsley and lemon zest.

To Plate:

• Plate the veal over roasted zucchini, peppers, and eggplant.
• Spoon Provençale sauce generously over the meat.

Maison Ostrow
1666 79th Street Causeway Suite 102, North Bay Village, FL 33141
(786) 803-8092
www.https://maisonostrow.com/

This group of talented students may soon share the spotlight with some of music’s biggest stars.

Choir member: “Like that’s crazy”

Choir member: “It’s something like a type of person like Beyoncé wins.”

We are talking about the Grammys — music’s highest honor.

Choir member: “We were more shocked than anything because like, what a Grammy that just kind of sounds unreal, I guess.”

It may feel like a dream for these Miami-Dade high school students – but they have a real shot at a Grammy nomination.

Gabriella Marquez, choir junior: “Every time I hear that, I’m like, ‘Wait, Grammy nomination? That’s like so cool, wait.'”

You may not recognize their faces or know their names — but there is a good chance you’ve heard the performance that made them internet famous.

Cindy Ellis, choir director, Miami Arts Studio: “I’m so proud of the kids. It is absolutely unbelievable. We put a lot of work and effort into that performance, but I never once thought to myself, ‘We’re performing to potentially get a Grammy.'”

Cindy Ellis is the choir director at Miami Arts Studio.

She leads an all-female group called MAS Vocal. The singers went viral last year for their powerful performance of “Bridge Over Troubled Water.”

With millions of views, they went from school choir to global sensation — their voices touching hearts around the world.

Cindy Ellis, Choir Director at Miami Arts Studio: “Literally every corner, people from Australia to Canada to Brazil in languages that I’m like, ‘See translation, because I don’t even know.'”

The performance even caught the attention of the song’s composer, Grammy-winner Jacob Collier, who invited the girls to perform with him.

The soloist, with the incredible voice, is Gabriella Marquez.

Gabriella Marquez, Choir Junior: “It was insane, I think the greatest performance experience of my entire life.”

Gabriella and the girls all come from immigrant families; they say their shared journey gives the music the powerful emotion you feel when you hear them sing.

Choir member: “Some of us, our parents came here. Others, we ourselves, came here.”

Including the choir director.

Cindy Ellis, Choir Director at Miami Arts Studio: “I came in 2005 from Cuba because we are an all-female choir and because we are Hispanic because we are carrying our own journeys and our parents’ journeys and our grandparents’ journey and we are carrying Miami.”

Their dreams are only getting bigger— because a member of the Recording Academy has submitted them for Grammy consideration.

Gabriella Marquez, choir junior: “You know, win a Grammy, that would be so cool.”

Even cooler — if they are nominated, it will be the first high school choir ever — in the running for best choral performance.

Cindy Ellis, Choir Director at Miami Arts Studio: “The goal was never to win a Grammy – that has been incredible because it’s taken a bunch of little girls from Miami, our little corner of the world.”

Shining a spotlight on Miami.

The 2026 Grammy nominations will be announced on Friday morning.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Michael Lewis
The Restaurant: Ukiah Japanese Smokehouse, Fort Lauderdale
The Dish: Tokyo Street Corn

Ingredients:
8 ears of corn on the cob
2 Tbsp of White Miso paste
1 cup (225 g) unsalted butter, room temp
½ cup sliced shallots (about 2 medium)
2 cloves garlic, sliced
2 x Lemons
Zest of ½ lemon and 1 Tbsp lemon juice
1 lemon, halved and charred for garnish
1 cup (240 ml) sake (or dry white wine)
1 cup (240 ml) heavy cream
3 Tbsp and 1 tsp of Sea Salt
1 ½ Tbsp sugar
2 Tbsp butter
Kewpie mayo, for drizzling

Additional Toppings:
Shichimi togarashi, pinch per corn (You can find this in most Asian markets, or you can substitute for Old Bay Seasoning)
1 X small pinch of Dried bonito threads. (You can find this in most Asian markets) and/or Finely sliced Nori (Seaweed)

Method of Preparation:

• First, make the miso butter. Mix 2 Tbsp miso paste with 1 cup butter until smooth. Set aside.
• Now, make the miso butter sauce. In a saucepan on medium heat, combine shallots, garlic, lemon zest, and 1 cup sake. Simmer until nearly dry, for about 7 minutes. When reduced, add 1 cup cream and reduce again by about half. Remove from heat, whisk in ¾ cup of the miso butter until smooth. Stir in ½ tsp salt and the 1 tbsp of lemon juice. strain and keep warm.
• Next, cook the corn. Bring 3 liters water (or 12 cups), 3 Tbsp salt, 1 ½ Tbsp sugar, and 2 Tbsp butter to a boil in a large saucepan. Then add 8 ears of corn, simmer 6-8 minutes until tender. This could be done in two batches if you don’t have a big enough saucepan! Set aside.
• Heat up your grill to a high temp. Brush butter lightly on each corn then grill until lightly charred all over. Take your lemon, slice in half and place on the grill until charred.

To Plate:

• Leave whole or cut each cob into 4 pieces.
• Arrange on your plate, and spoon miso butter sauce over corn. Then drizzle with Kewpie mayo.
• Finish by sprinkling with Shichimi togarashi or Old Bay and a pinch of Bonito Flakes and/or sliced nori.
• Serve with a wedge of charred lemon on the side.

Ukiah Japanese Smokehouse
221 SW 1st Ave Suite 1, Fort Lauderdale, FL 33301
(954) 299-3661
www.ukiahrestaurant.com

The Chef: Diego Galarza
The Restaurant: George’s, Miami Beach
The Dish: Spaghetti Carbonara

Ingredients:
Fettuccine or Spaghetti pasta (follow boiling directions on package)
Guanciale – sliced into cubes
3 Egg yolks
1 cup Pecorino Romano and Parmesan cheese
Black pepper

Method of Preparation:

• Sauté the guanciale until crispy and set aside, keeping the rendered fat.
• Grate Pecorino Romano and Parmesan and mix with egg yolks and black pepper in a bowl.
• Add a bit of the guanciale fat to create a creamy base.
• Cook the pasta until al dente, reserving some of the cooking water.
• Add the pasta water gradually into the cheese-egg mixture, whisking until creamy.
• Toss in the hot pasta, stirring until coated.
• Add back the guanciale and pepper to taste. Serve immediately.

George’s Italian Restaurant & Lounge
300 72nd St, Miami Beach, FL 33141
(305) 864-5586
www.georgesmiamibeach.com

The Chef: Alexander Ringleb
The Restaurant: Burgermeister, Miami
The Dish: The Bavarian

Ingredients:
Beef Patty (House Blend):
8 oz. ground beef blend (60% chuck, 25% short rib, 15% brisket)
20% fat content
Kosher salt, to taste
Cracked black pepper, to taste
1 tsp neutral oil (for searing or grilling)

Beer Cheese Sauce:
2 oz. Oktoberfest beer
1 oz. heavy cream
3 oz. Wisconsin yellow cheddar cheese, shredded
1 oz. Bavarian whole-grain mustard
¼ tsp sweet paprika
Pinch of smoked paprika (optional, for depth)
Salt to taste

Toppings:
2 oz. house-made sauerkraut (fermented cabbage, tangy and lightly salted)
4 slices house-made bratwurst, seared
1 pretzel bun, lightly toasted
½ tsp butter (for toasting the bun)

Method of Preparation:
Beer Cheese Sauce:

• In a small saucepan over medium heat, add Oktoberfest beer and bring just to a simmer.
• Whisk in heavy cream and reduce slightly (1-2 minutes).
• Lower heat and slowly add shredded cheddar, whisking constantly until melted and smooth.
• Stir in Bavarian mustard and paprika.
• Keep warm over low heat or in a bain-marie. Sauce should be creamy, not runny.

Beef Patty:

• Form the 8 oz. beef blend into a uniform patty (¾ to 1 inch thick).
• Season both sides with salt and black pepper.
• Grill over medium-high heat or on a robata for approx. 4 minutes per side, depending on desired doneness.
• Internal temp: 135°F (medium) recommended.
• Rest the patty for 1 minute before assembly.

Bratwurst & Sauerkraut

• Slice 4 thin rounds of house-made bratwurst.
• Sear in a hot pan until lightly browned on both sides.
• Warm 2 oz. sauerkraut gently in the same pan, just to heat through.

To Plate:

• Toast pretzel bun halves with a touch of butter until golden.
• Spread a thin layer of beer cheese sauce on the bottom bun.
• Place the grilled beef patty on top.
• Add warm sauerkraut over the patty.
• Spoon beer cheese sauce generously over sauerkraut.
• Arrange bratwurst slices over the top.
• Finish with a light drizzle of whole-grain mustard and cap with the top bun.

Burgermeister
1111 SW 1st Ave, Miami, FL 33130
(305) 500-1424
www.burgermeistermiami.com

It was supposed to be the ultimate family vacation.

Ngozi Emelike: “Our family saved up for the entire year to take our parents out to vacation.”

Ngozi Emelike and her family live in DC. So they were ready to soak up some South Florida sun with her parents, who finally had some free time.

Ngozi Emelike: “They are retired, so we wanted to take them out. Got all the grandkids, all the parents together.”

They turned it into a true family affair – 11 people in total. They booked a big house so everyone could hang out together. Her sister-in-law, Bianca Parker, helped plan the trip.

Bianca Parker: “We were looking forward to it. We always imagined going to Miami is more of a fun spot. It’s time to relax, have a good time.”

This is the home they rented — “A Modern Three-Story Waterfront Residence” – with seven bedrooms, nine baths, a pool, and a hot tub.

Ngozi Emelike: “We hear a lot about the homes, how you can stay in the homes in Miami. They are really grand and nice by the water. We were super excited.”

But, days before their trip, the family says they got a call from Luxuri Management – the South Florida-based company that listed the home for rent on VRBO.

Bianca Parker: “All of the issues started when we received information from the house that the home we planned on staying at was no longer available. They had damages, and we wouldn’t be able to stay there.”

The family asked for a refund. That’s when they say things took a turn.

Bianca Parker: “They kind of, tried to convince us basically to stay at another home.”

Ngozi Emelike: “He was saying, ‘It’s the same house,’ we are going to have a good time, it’s above the water.”

This was the new house, it looked good on paper, and it was about $10,000 cheaper…

But when they arrived at the home, some toilets didn’t flush, appliances were broken, and it was dirty. They stayed because they had nowhere else to go. But after the trip, they filed a lawsuit — to get some of their money back.

Bianca Parker: “Just get the money back, just to get the difference so that way we could actually make our parents happy and make us feel good about what we did.”

7Investigates reached out to Luxuri Management LLC. The company sent us a statement saying, “We take pride in delivering exceptional service and hospitality. It is our goal to make every say a true reflection of the care and quality our guests deserve. We worked closely with the guest to reach a positive resolution, and the matter has since been resolved.”

The family says that the resolution was a “$2,000 refund” in exchange for removing any bad reviews. When we contacted VRBO, the company immediately agreed to refund the nearly $10,000 price difference.

Ngozi Emelike: “That is amazing! I mean, for you to be able to do this for us, wow. I just want to thank you and your team for listening to us, caring about what we had to say and fighting for us.”

VRBO says if a host cancels last minute, contact customer service before accepting any new offer. It wasn’t the picture-perfect vacation this family was hoping for, but now they have money for their next trip.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: Generric Kyles
The Restaurant: Golden Rule Seafood, Miami
The Dish: Crab-Stuffed Snapper

Ingredients:
4 skinless snapper fillets (6-8 oz each)
1/2 lb lump crab meat
1/2 cup panko breadcrumbs
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
1 clove garlic, minced
2 tbsp chopped parsley
1/4 tsp Old Bay seasoning (or paprika + celery salt)
Salt & pepper to taste
1 tbsp unsalted butter, melted

For the Lemon Butter Sauce:
3 tbsp lemon juice (freshly squeezed)
4 tbsp clarified butter (or regular butter, melted and skimmed)
2 tbsp heavy cream
2 tbsp grated Parmesan cheese
1/2 tsp sugar
Salt & black pepper to taste
2 tsp cornstarch mixed with 2 tbsp cold water (slurry)
2 tbsp capers, rinsed and drained

Method of Preparation:
Make the Crab Stuffing:

• In a bowl, gently mix: Crab meat, Panko, Mayo, Dijon, Lemon juice, Garlic, Parsley, Old Bay, Melted butter, Salt & pepper.
• Toss lightly to avoid breaking the crab lumps.

Prepare the Snapper:

• Preheat oven to 400°F (200°C).
• Lightly oil a baking dish or line a tray with parchment.
• Pat fillets dry.
• Season the fillets with salt, pepper & fresh garlic.
• Divide crab stuffing evenly over each fillet, gently pressing it into place.
• Roll each fillet inward from the tail.

Bake the Fillets:

• Drizzle with a bit of oil or melted butter.
• Bake for 15-18 minutes, until the fish flakes easily and the stuffing is golden.

Make the Lemon Butter Sauce:
While fish bakes, prepare the sauce:

• In a small saucepan, heat lemon juice, sugar, and heavy cream over medium-low heat until warm (not boiling).
• Stir in clarified butter, Parmesan, salt, and pepper.
• Let simmer gently for 2-3 minutes.
• Stir in the cornstarch slurry, whisking constantly until the sauce thickens slightly (1-2 minutes).
• Taste and adjust seasoning.
• Stir in capers just before serving or sprinkle them on top.

To Plate:

• Spoon warm lemon butter sauce over each crab-stuffed fillet.
• Garnish with extra parsley, lemon wedges, or microgreens if desired.

Golden Rule Seafood
17505 S Dixie Hwy, Miami, FL 33157
www.goldenruleseafood.com
(305) 235-0661

More info: South Beach Seafood Festival

Kathy Thomas has lived in her Miami-Dade home for decades.

Kathy Thomas: “I bought this house in May, June, right before Hurricane Andrew in 1992.”

Her house survived Hurricane Andrew. But she’s afraid it might not survive a plan to replace a canal bridge just outside her backyard.

Kathy Thomas: “And there’s a crack that goes around the wall here.”

The bridge is on Caribbean Boulevard and crosses the canal between Southwest 103rd Avenue and Southwest 103rd Place. It was built in 1963.

Miami-Dade County announced it would spend $3 million to replace it in 2021.

The county promised it would take a little more than a year to complete.

Kathy Thomas: “Here we are in 2025 and the bridge is a dinosaur. It’s never been finished.”

Heavy equipment was moved in behind Kathy’s home in late 2021.

Crews dredged the canal and piled everything against the fence in her backyard.

Kathy Thomas: “I was so surprised to come home one day and find a five foot wall of coral rock where I couldn’t even open the fence gate in my backyard.”

This piece of machinery was then brought in to drill massive metal panels into the ground.

Kathy says it caused her house to shake.

Kathy Thomas: “I have the sound here if you’d like to hear it. It was sort of like ‘Jurassic Park,’ the movie where they got the glass and you see the dinosaurs walking and you see the glass is vibrating. That’s exactly what it was inside my house.”

Early last year, construction came to a screeching halt. Workers disappeared.

Kathy says they left behind a mess, and some major issues in and around her home.

Kathy Thomas: “Well, I first noticed cracks in the tile.”

Kathy believes the vibrations from the piledriving have damaged her home’s foundation.

Her patio floors have become uneven, and a wall has shifted out of place.

Kathy Thomas: “You can see that whole wall is hanging off of the foundation.”

She had her home checked by an engineer.

A report blamed the damage on “…shifting and movement of underlying soil caused by associated bridge construction activities such as sheet and pile driving related vibrations…”

Miami-Dade County’s Department of Transportation and Public Works hired a private company to replace the bridge.

The department says the contractor “…adhered to all required specifications, including vibration monitoring and property surveys for the subject property…”

However, the county fired that contractor last year.

Kathy Thomas: “What is left there is just the bare bones of what a bridge should be.”

We reached out to the company hired by the county — no one has returned our calls.

Kathy says it could cost more than $100,000 to fix all the damage to her home. She believes she shouldn’t have to be the one to pay.

Kathy Thomas: “Why should I pay for the damage that was done to my home from a county project?”

We told Miami-Dade County about the damage to Kathy’s home.

It said: “While DTPW has received feedback from neighboring property owners throughout the project, none have raised concerns related to vibrations. Nonetheless, we have connected directly with the homeowner to review and address her concerns.”

Kathy’s concerns are only growing. The county is now accepting bids to restart the bridge project.

Kathy Thomas: “And so what’s going to happen when the new company comes and begins work again? Is my house going to be subjected to more types of construction damage?”

The new bridge is not expected to be finished until 2030, and Kathy is worried a lot more trouble could lie ahead.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

On the surface, it looks like any other dive class. But these students aren’t just learning to breath underwater — they are training to rebuild the ocean floor.

Noah Fernandez: “I’ve always, always loved the water.”

Noah Fernandez grew up in Miami. He spent most of his childhood in the water — swimming, snorkeling and exploring.

Noah Fernandez: “All the reefs and the fish in the water. It’s just, it’s beautiful.”

His dream was to go deeper — literally — and become certified to scuba dive.

Noah Fernandez: “We had been wanting to get certified for a really long time, me and my entire family.”

But that dream doesn’t come cheap. Between the training and the gear, it can cost thousands of dollars.

So his parents started looking for other options and found “Jr Scientists In The Sea,” or JSIS.

Les Burke: “This was a way for me to engage kids before they got into any kind of trouble.”

Les Burke started the organization. He’s a former lawyer who handled juvenile cases. He also has a deep love for the ocean.

The nonprofit gives young people who wouldn’t normally have the opportunity — a way to earn their scuba certification for free.

In exchange, they learn how to protect and restore South Florida’s coral reefs, the third largest barrier reef system in the world.

Les Burke: “We’re engaging our most precious resource to take care of our most endangered resource.”

Noah Fernandez: “That is actually one of the coolest trade-offs ever. It sounded a little boring, but it’s super cool when you are physically doing it. It’s something you have to experience.”

The students learn how to clean, restore and even plant new coral, while also setting themselves up for success.

Les Burke: “Life-changing, there have been students, where, ‘I don’t have a clue of where I am going or what I am going to do with my life,’ and now all of a sudden, ‘I’m being offered a full ride scholarship,’ and this has happened.”

Noah is still figuring out his future, but his mom is happy they found JSIS.

Mailin Perez: “It makes me very proud of them. The things that they are learning, the experiences that they are gaining, they can’t do in a classroom. At the same time, we are doing a little bit for the Earth.”

She is so inspired, she decided to join, too. Soon, the whole family will be diving together.

Mailin Perez: “It’s a beautiful program that hopefully gets bigger.”

A family hobby, turned into a shared mission to protect South Florida’s reefs and preserve them for the future.

Heather Walker, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Fabrizio Carro
The Restaurant: Da Angelino, Miami
The Dish: Gnocchi alla Vodka

Ingredients:
1lb Potato gnocchi
1 tsp Garlic puree
1 tbsp Extra virgin olive oil
1-2 tbsp Tito’s vodka
1/3 cup Tomato sauce
3 tbsp Heavy cream
Parmigiano Reggiano (grated)
2-3 leaves Fresh basil
Salt – to taste
Black pepper – to taste

Method of Preparation:
Cook Gnocchi:

• Bring salted water to a boil.
• Add gnocchi and cook until they float (1-2 min).

Prepare Sauce:

• In a sauté pan, heat EVOO and garlic puree.
• Deglaze with vodka and let alcohol evaporate.
• Add 1 basil leaf, tomato sauce, then heavy cream.
• Stir and simmer gently until smooth.

Combine:

• Add cooked gnocchi to sauce.
• Toss gently to coat.
• Adjust seasoning with salt and pepper.
• Serve with parmigiano reggiano and remainder of basil leaves.

Da Angelino
3015 Grand Ave #120, Miami, FL 33133
(786) 981-5001
https://www.daangelino.com/

Basketball is big for these two South Florida brothers.

Thirteen-year-old Bryson and 14-year-old Don’Terrion play together nearly every day, with two of their closest friends, Brian McGrath and his wife, Kyra.

The four of them share a special bond.

Kyra McGrath: “They keep us young, I guess, at heart!”

It started a few years ago when Bryson was matched with Brian through Big Brothers Big Sisters of Broward County.

Brian McGrath: “I was matched with Bryson in May of 2021, I wanted to give back to the community and I had known a few people who were involved in Big Brother Big Sisters, so I applied.”

Big Brothers Big Sisters is the country’s oldest and largest mentoring organization.

Every year, hundreds of kids in South Florida enter the program with the hope of being matched with an adult mentor, called a “Big Brother” or “Big Sister.”

The relationships that are formed can form a positive impact on a child’s life.

Jennifer Becker: “They help our kids discover who they are and believe in themselves, believe in their potential.”

Mentors are always needed. There are so many kids waiting for a big brother or big sister that there just aren’t enough to meet the demand.

Jennifer Becker: “We have 600 littles this year. We have 252 that are waiting for a mentor today.”

After Brian and Bryson were matched, they started meeting twice a month. But as their bond grew, so did their time together.

Brian McGrath: “Now I see him multiple times a week, helping with basketball practice, pick up and drop off, and we try to read most nights on the phone.”

Bryson: “Sometimes we just read throughout the day, like on weekends, if I have no school.”

Brian’s work with Big Brothers Big Sisters was recently recognized by the organization.

He was named “Big Brother of the Year” in Broward County, then went on to be named “Big Brother of the Year” in the state of Florida.

Brian McGrath: “I’ve had the opportunity to go up to Tallahassee and be in the Capitol and talk about the impact that this program has.”

The program also had an impact on Kyra. Not long after meeting Bryson, she decided to become a mentor. She already knew of someone who was looking for one, Bryson’s older brother Don’Terrion.

Don’Terrion: “Before Ms. Kyra, I had my own big brother, but then he had to do work and stuff so he couldn’t see me no more. So that’s when she asked my grandpa to take me to an NSU basketball game.”

Kyra McGrath: “He said, ‘Can you just be my big sister?’ And Big Brothers Big Sisters accommodated, we’re just one big, happy family, right!”

The two families spend a lot of time together both on and off the court.

Brian McGrath: “We’ve always enjoyed taking them out on our boat, and they love to swim in Whiskey Creek. We’ve been into fishing somewhat recently over the last year or so, and that’s been fun to learn.”

Bryson and Don’Terrion say having mentors means they always have someone cheering them on.

Bryson: “It feels like I have someone I can always talk to, relate with and someone who can always help me.”

Brian and Kyra are happy to help.

Brian McGrath: “Watching Bryson and Don’Terrion grow and mature and become better teammates on the basketball court, better students in school, It’s been really rewarding to be part of that process.”

It’s a process that started off as mentorship and has now transformed into family.

Heather Walker, 7News.

To learn more about Big Brothers Big Sisters of Broward County, click here.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Camila Olarte
The Restaurant: Cleo, Miami Beach
The Dish: Crispy Cauliflower

Ingredients:
1 White Cauliflower, cut in half
Boiling water with salt
Deep fryer or saucepan with vegetable oil
Ice bath: equal parts water and ice
Tomato salsa
Roasted pine nuts

Parsley dressing:
1 bunch Parsley leaves only (about 30 g / 1 cup packed)
20 g Jalapeño pepper, finely diced (about 1 small)
20 g Garlic, finely chopped (about 4 cloves)
25 g Lemon juice (about 2 Tbsp)
100 g Extra Virgin Olive Oil (about ½ cup)
20 g Kosher salt (about 1 Tbsp)

Pepper sauce:
4 Garlic cloves, finely minced (about 20 g)
80 g Piquillo peppers, seeded & halved (about ½ cup)
5 g Lemon juice (about 1 tsp)
20 g Honey (about 1 Tbsp)
200 g Olive oil (about ¾ cup + 2 Tbsp)
3 g Kosher salt (about ½ tsp)

Method of Preparation:

• Bring a pot of salted water to a boil, then blanch the cauliflower for 5 minutes until tender.
• Shock immediately in an ice bath to stop cooking.
• Heat oil in a deep fryer or large saucepan to 375°F (190°C).
• Deep-fry the cauliflower for 3-4 minutes, until golden brown. Place upside down on a tray lined with kitchen towels and let rest for 2 minutes to drain excess oil.

Parsley Dressing:

• In a medium bowl, combine and whisk all ingredients together until the oil is fully emulsified.
• Adjust seasoning as needed.

Pepper sauce:

• Place all the ingredients in a blender and blend on medium speed until smooth, thick, and vibrant orange in color.

To Plate:

• Place cauliflower on the base of a serving plate.
• Drizzle with pepper sauce.
• Spoon parsley dressing around the cauliflower.
• Add small dots of tomato salsa over the cauliflower.
• Finish with a sprinkle of roasted pine nuts for garnish.

Cleo
350 Ocean Dr, Miami Beach, FL 33139
(305) 913-6552
cleomiami.com

The Chef: Patrick Broadhead
The Restaurant: Dear Olivia Bar & Kitchen, Parkland
The Dish: Reuben Egg Rolls

Ingredients:
1lb Cooked Pastrami (rough chop)
2 cups Grated Swiss Cheese
1 cup Sauerkraut (chopped and dry)
1 dozen Eggroll Wrappers
1 tbsp Cornstarch
3 quarts Vegetable Oil
1 cup Mayonnaise
1/4 cup White Onion(minced)
3 tbsp Ketchup
1 Lemon
2 tbsp Dill Pickle (minced)
1 tsp Prepared Horseradish
1/2 tsp Paprika
Kosher Salt to taste

Method of Preparation:
Directions for 1000 Island Dressing:

• In a mixing bowl, add mayonnaise, onion, ketchup, chopped pickle (adding some pickle brine is good also), fresh lemon juice, horseradish, paprika & salt to taste.

Directions for Reuben Eggroll:

• Heat vegetable oil in an adequately sized pot and heat the oil to 350 degrees Fahrenheit (best to use a candy/deep frying thermometer).
• Thaw Eggroll wrappers if frozen (cover & do not let dry out), mix pastrami with grated Swiss cheese, chopped & dry sauerkraut.
• Place the Eggroll wrappers lightly dusted with cornstarch counter with the 6 o’clock angle point towards you, take approximately 2-3 oz of filling and place in the lower center of the wrap, leaving room to fold over.
• Fold the 3 & 9 o’clock points in and wrap like a burrito.
• Moisten the top edges with water and seal into a tight log.
• Lightly dust with cornstarch to prevent sticking…repeat.
• When oil is hot, carefully fry 3-4 each of the egg rolls, keeping them submerged for 4-6 minutes till deep golden brown and hot inside, transfer to a paper towel lined plate and season with salt. Repeat till done.
• Cut each one in half and serve with a ramekin of the 1000 Island dressing as a dipping sauce.

Dear Olivia Bar & Kitchen
7805 N University Drive, #100
Parkland, FL 33076
954-345-0128
dearoliviaparkland.com

Virgil Widmy wants to take his family away from the violence in Haiti and start a new life in the United States. But he says the “company” that was supposed to help him immigrate has left him stranded in the Dominican Republic for nearly a year.

Virgil Widmy: “I can’t go back to my country, and I’m stuck here.”

A friend recommended Virgil use Charluna #1 Travel Agency in North Miami to get a visa and move to the U.S.

Virgil called the agency and says he spoke to a woman named Lunie Pierre.

He says Pierre promised to get him a visa to Mexico, where he could then apply for temporary protected status in the U.S.

Virgil Widmy: “I had to come here to the Dominican Republic, since she told me we’d be boarding a flight to Mexico from Dominican Republic. She told us that we would get a visa.”

Virgil says he paid the agency an $8,000 deposit, then he sent an additional $4,508 after arriving in the Dominican Republic.

But Virgil says Pierre ghosted him right before his flight to Mexico.

Virgil Widmy: “I couldn’t reach her anymore. I was supposed to be boarding on October 20th. October 19, I didn’t hear from her.”

Amide Joseph says she had a similar situation when she tried to get a visa for her brother.

She didn’t want to show her face because she’s worried about her brother’s safety. He’s still in Haiti.

Amide Joseph: “I really feel bad because he is my youngest brother.”

She says she paid Pierre $4,000, but the day her brother was supposed to leave Haiti and head to the U.S., he and the other people traveling with him were stopped at the airport.

Amide Joseph: “Their tickets were checked, and they were told that their tickets were not in the system because they were not paid.”

7 Investigates spoke with more than a dozen people in Haiti and South Florida who say they paid thousands of dollars to the travel agency or Lunie Pierre for immigration help, but never got to the U.S.

Amide Joseph: “She doesn’t want to refund the money. The money is gone.”

7 Investigates called Lunie Pierre, but she refused to answer any questions.

A former customer filed a complaint against Pierre and Charluna #1 Travel Agency with the state. It claims Pierre gave them “a fake Brazilian visa and failed to deliver the promised services.”

Pierre denied the claims and said she doesn’t own a travel agency. She added her “…brother owns a travel agency … it is based and operated in Haiti…” and they “…do not offer visa services.”

After her response, the state closed the complaint.

Patricia Elizee, immigration attorney: “If it sounds too good to be true, it probably is.”

Immigration attorney Patricia Elizee says, if you want to move to the U.S, your best option is to hire a lawyer, because it’s a long process.

Right now, the only legal option most Haitians have is to get a visa in a different country, then go to the U.S. Embassy and try to be accepted as a third country national.

Patricia Elizee: “And that request is not always guaranteed.”

If the request is approved, there’s still work ahead, and it involves more than just paying for a visa and getting on a plane.

Patricia Elizee: “I know people are desperate, but this isn’t the time to take risks with the funds that you have or with your immigration status.”

Virgil took the risk. He’s now stuck in the Dominican Republic, afraid to go back to Haiti.

Virgil Widmy: “I can’t go back to my country. You know, the situation, the current situation, the gangs, violence, you know, everywhere in the country.”

He’s still hopeful to start a new life with his family in the U.S., if he can find the right person to help.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

Whether you see them cruising down the highway, or showing up on a celebrity’s social media, these custom cars stand out.

And they’re all made by one South Florida family.

Joe Ghattas, Owner of Apocalypse Manufacturing: “I’m Joe Ghattas, owner of Apocalypse Manufacturing, where we build the baddest trucks on the planet.”

Joe Ghattas started the company 13 years ago in Fort Lauderdale. It began as a hobby, then took off, so he brought on his wife Ashley and the rest of her family.

Ashley Ghattas: “Joe builds the trucks, and my family sells them.”

Joe Ghattas: “This is just a dream come true. I couldn’t tell you how happy I am coming to work every day, doing what we do. And how big it’s gotten, it’s wild, it just blows my mind every day.”

Everything here is big — from the cars…

Joe Ghattas: “This is our gladiator Spartan. This is one of our signature builds.”

…to the operation that creates them.

Joe Ghattas: “The secret sauce, right? That’s our [six-wheel] axle.”

The company has grown to more than 100 employees across four locations. Between their two brands — SoFlo Customs and Apocalypse Manufacturing — the company turns out about 115 trucks a month.

The price tag? Anywhere from $60,000 all the way up to half a million dollars for this stretched G-Wagen.

Joe Ghattas: “These guys right here, they pull each part out, we wrap it, we stitch it al by hand.”

Heather Walker: “This is couture.”

Joe Ghattas: “Yeah, I like that word.”

Every inch of every car is customized.

Joe Ghattas: “If you look at the car, and you can’t recognize what it started as, that’s an Apocalypse.”

Heather Walker: “That’s it.”

Joe Ghattas: “That’s it.”

And that might be the reason celebrities go crazy for them.

Jerry Eisenband, Chief Marketing Officer, Apocalypse Manufacturing: “This place doesn’t have a shortage of celebrities.”

Like Drake.

Joe Ghattas: “Drake wanted a very custom interior; he wanted a zebra pattern style. Shaquille O’Neal, who you will see on the show, celebrities and athletes love it, like Luka Dončić. He appeared Monday night, Mavericks playoff game, in one of our Apocalypse HellFires, and everyone just lost their minds.”

They don’t just look cool — they’re just as much fun to drive.

Joe Ghattas: “I think, when you look at my trucks, they’re very South Florida. We’ve got the wider tire, because we’ve got the mud, we’ve got the Everglades, we’ve got the crazier fenders, we’ve got the wilder Miami colors.”

This South Florida family’s passion for custom cars has now driven them onto the small screen — starring in the new reality show “Truck Dynasty.”

Heather Walker: “What’s your biggest lesson that you’ve learned?”

Joe Ghattas: “You’re never going to fire your family, that’s step one, so just learn how to get better with each other every day.”

The other lesson he’s learned: If you build it, they will come.

Heather Walker, 7 News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Russ Magtoto
The Restaurant: Double Knot, Miami
The Dish: Black Cod Fried Rice

Ingredients:
6oz Rice
1 tsp Garlic
1-2 tsp Fresno Chili
2oz Broiled Black Cod
1 cup Edamame
0.5 tbsp Scallions
1/4 cup Miso Caramel Sauce
1 tbsp Micro Cilantro

Miso Caramel Sauce:
3/4 cup sugar
1/4 cup water
1 cup heavy cream
2 tbsp miso paste

Method of Preparation:

• Heat 1-2 tsp neutral oil in a wok or large sauté pan over medium-high heat.
• Add garlic and Fresno chili; stir-fry for 30 seconds until fragrant.
• Add edamame and toss until warmed through, about 1-2 minutes.
• Add the cooked rice and scallions; stir-fry 3-4 minutes, breaking up clumps and letting the rice crisp lightly.
• Add flaked broiled black cod.
• Stir in the tamari soy and miso caramel sauce, coating the rice and vegetables evenly.
• Remove from heat and transfer the fried rice to a serving bowl or plate.
• Garnish with micro cilantro before serving.

Miso Caramel Sauce:

• Loosen miso with 2 tbsp of water (not listed in the ingredients list above) and strain using a sieve. Set aside.
• Heat the cream till just before reaching boiling point. Turn the heat off.
• Place sugar and water in a large and deep saucepan and stir together to dissolve the sugar.
• Heat the mixture over medium heat and bring it to boil without further stirring.
• When the sugar mixture becomes golden brown, remove the pan from the heat.
• Pour the pre heated cream in carefully and a little amount at a time, as the caramel will bubble.
• Stir to combine and whisk the loosened miso mixture in.
• Put the saucepan back on low heat and simmer for a minute.
• Allow it to cool down and pour into a storage container (such as a glass jar).
• Store it in the fridge.

Double Knot
2550 NW 2nd Ave.
Miami, FL 33127
305-564-6899
doubleknotmiami.com

The shelves at this South Florida store are lined with handmade scented candles, soaps and scrubs.

Daniella, student: “The favorite one is Cactus Flower and Jade.”

They’re all made by students from Learning Links, a school for children and young adults with autism and other disabilities. Students receive an education and are taught skills that can later help them find jobs.

Yarisa Echevarria, Founder of Learning Links: “Life skills and certain skills that don’t necessarily come natural to our students, and we help them through that. We give them the hands on to make all these things that they learn all of a sudden make sense to them.”

Teacher: “Very good, Kathy. Amazing!”

A few years ago, students at Learning Links were able to take what they learned in class and create their own line of scented spa products.

Martina Baldwin, Program Director: “So we make scrubs, and we also make soaps, and we make diffusers, and we also make room sprays. We help them out with measurements and things like that, placements of the wicks, making sure that they’re doing it themselves, but maintaining the quality of the product as well.”

The products were a hit, so they started selling them online and at local farmer’s markets.

After a few years, the school decided it was time for the students to open their own store in the Hammocks community in Southwest Miami-Dade.

Daniella: “Welcome to Beyond Links Marketplace.”

Yarisa Echevarria: “So everything in the store is made by the students.”

Students are involved in every aspect of the business here at Beyond Links Marketplace, from creating the products to selling them.

Yarisa Echevarria: “Everything from taking orders, fulfilling orders, creating the product, labeling, packaging and working the front of the store, customer service, you know, register.”

Beyond Links Marketplace held its grand opening over the weekend.

Daniella: “The Beyond Links Marketplace is open for business!”

It gave students like Daniella an opportunity to work with customers.

Daniella: “I worked at the cashier for the customers, and I said, ‘Have a nice day’ to everyone else, and everyone was very proud of me.”

Yarisa is proud to see these young adults thrive.

Yarisa Echevarria: “And I think the key, the goal for this program is to let our community know how great our kids are and how much talent and how many skills they have if they’re just given the right chance.”

She hopes it shows them that creating candles can help them create a brighter future.

Jordan Kissane, 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Michael White
The Restaurant: Mika, Coral Gables
The Dish: Truffle Casarecce

Ingredients:
2 oz. thinly sliced prosciutto di Parma
4 oz. heavy cream
1 oz. torn radicchio
1 oz. Parmigiano reggiano
Freshly grated black truffle (can substitute black truffle paste commonly found at Whole Foods)
150 grams of your favorite fresh pasta (can substitute with dry pasta)

Method of Preparation:

• Bring a large pot of salted water to a boil.
• Cook the casarecce pasta according to package directions until it is al dente.

• While pasta is boiling, in a 10″ sautee pan, slowly reduce heavy cream by half.
• Add sliced prosciutto cut into 1/4in ribbons.
• Add pasta and allow to simmer for 1 minute.
• Shave freshly grated black truffle into the pasta (or 1 tablespoon truffle paste).
• Add 2 tablespoons of pasta water (reserved from previously cooked pasta)

• Add Parmigiano and radicchio, stir until the desired consistency & serve.

MIKA
3007 Ponce de Leon Ave.
Coral Gables, FL 33134
305-404-2200
mikacoralgables.com

The Chef: Carlos Estarita
The Restaurant: Vice City Pizza, Miami
The Dish: Chicken Parm Sando

Ingredients:
VODKA SAUCE:
1ea #10 can jersey fresh (blend smooth)
1 small onion (chopped)
2-3 garlic cloves
1 tsp Calabrian chili flake
2-3 calbrian chilies (chopped)
1/2 cup Tito’s vodka
2 cups heavy cream
1 tbsp salt

Pesto
3 garlic cloves
7 oz basil no stems
3/4 cup pinenuts toasted and cooled
1 cup olive oil
1 cup canola oil
3/4 cup parmesan grated
1/2 tsp

Boneless chicken breast filets (sliced in half and pounded to 1/4 inch)
Unseasoned flour (in separate bowl)
Eggs for egg wash (beaten, in separate bowl)
Bread crumbs (in separate bowl)
Salt
Pepper
Olive oil for frying
Slices of mozzarella or stracciatella

Method of Preparation:
VODKA SAUCE:

• In a robot coupe, chop the onion and garlic until fine but not pureed.
• Sauté onion, garlic, chili flake and chili in oil in canola oil.
• Add the vodka and allow it to reduce until almost completely evaporated.
• Add the whole can of Jersey Fresh and a sprig of fresh basil.
• Cook on low heat for 35 minutes, then add the cream and cook for another 10 minutes.
• When done, add the kosher salt and remove fresh basil.

PESTO SAUCE:

• Make sure all ingredients are cold.
• In the robot coupe, blend garlic, pine nuts, and parmesan until very small chunks.
• Add all the basil and start to pulse while pouring oil and finish with salt.

CHICKEN:

• When chicken is pounded to 1/4 inch, season both sides with salt and pepper.
• Coat both sides of the chicken in flour
• Dip chicken in egg wash, then move to bread crumbs.
• Press crumbs into both sides for even coverage.
• Set aside for about 10-15 minutes to allow it to dry.
• Heat 1/2 inch olive oil in a large skillet on medium-high heat.
• Cook chicken in the hot oil until golden.

Slice the hoagie roll in half, place the chicken, then top with vodka sauce and cheese.
Finish with a drizzle of pesto sauce and close with the top half of the roll.

Vice City Pizza
2615 SW 147th Ave, Miami, FL 33175
(305) 392-0826
https://www.vicecitypizza.com/

Kimberly DeSocio is a collector.

Kimberly DeSocio: “I like to collect dolls, you know, I’ve been into Barbie dolls for a long time.”

She has a huge collection, and each piece brings her joy.

Kimberly DeSocio: “It’s the memory of where we were when we got it, you know, what it was like to get that particular, you know, doll or toy, the collectible.”

Kimberly can’t keep her entire collection at home, so she rents out a storage unit in Dania Beach.

She’s had the unit for more than a decade and never had a problem. Until now.

On July 30, Kimberly says someone broke into her storage unit.

Kimberly DeSocio: “It looked like somebody just threw a bomb in there.”

She filed a police report, and a day later Broward Sheriff’s Office detectives arrested Michael Shutov. He’s charged with burglary and theft.

Deputies say they found some of Kimberly’s belongings at a different storage unit Shutov was renting in Davie.

A lot more was missing, including a set of dolls with sentimental value.

Kimberly DeSocio: “These two Willy Wonka dolls. As crazy as it sounds, you know, they’re like 18 inches, but they’re really cool. And I was furious, furious over two dolls, two dolls that are more sentimental to me than monetary.”

BSO detectives found the dolls at 2 J’s Pawn & Gun in Davie.

Kimberly came to pick up her property, but left empty-handed. She claims she was told she’d need to pay to get her property back.

Kimberly DeSocio: “And then the guy tells me ‘OK, that will be $75.’ And I’m like, ‘$75?’ I said, ‘It’s my stolen property,’ and I said, ‘I’m not paying, you have stolen property. You want to sell me my stolen property back?'”

7News went to 2 J’s Pawn & Gun.

7News employee: “Hi, we’re with Channel 7.”

An employee said there was no manager or owner to speak with us.

Pawn shop employee: “They’re not available right now.”

7News employee: “Can I leave my card?”

Kimberly sent 2 J’s Pawn & Gun a letter where she threatened to file a lawsuit.

She says that’s when the pawn shop finally handed over the dolls.

Kimberly DeSocio: “It’s all about principle, you know, and what’s right and wrong.”

Florida law does not require people to pay to get their stolen property back from pawn shops.

Kimberly DeSocio: “I’m not paying to buy my stolen property back. I said, ‘That’s insane!'”

Kimberly finally has her dolls, but the case isn’t over. A lot of her things are still missing, and they may be gone for good.

Kimberly DeSocio: “I’ve been very, very lucky. Most people never recover their stuff back.”

Kimberly hopes she’s lucky enough to find the rest of her collection.

Brandon Beyer, 7News.

The owner of 2 J’s Pawn & Gun called 7News Tuesday afternoon and claimed that having people buy back their stolen property has been a common practice among pawn shops for years.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

Darryl Thomas, line dance instructor: “Let’s go, let’s go.”

Step by step, beat by beat, this is much more than a dance class. For Darryl Thomas, who goes by the name Coach D, line dancing is a form of therapy.

Darryl Thomas: “You release endorphins of happiness and joy. I have never, ever, ever seen a mad or angry line dancer; you will never see it.”

He started line dancing after an injury kept him from lifting weights.

Darryl Thomas: “One thing led to another, and next thing you know, I’m a line dance instructor with a whole line dance class, with a line dance team.”

These classes started a few weeks ago in Miami. They are offered for free by the nonprofit organization Circle of Brotherhood.

Coach D is the health and wellness coordinator for the group and named the class Dance Kickin’ Therapy.

Darryl Thomas: “The whole essence of the line dancing is to bring the community together.”

Anyone can take part. All you have to do is show up, get in line, and if you mess up, Coach D says just catch up.”

Sharon Johnson, line dancer: “The instructors, they’re very nice and patient.”

Nicole, line dancer: “It just awakens you because, you know, I was kind of like getting lazy, so I was like, ‘You know what? I need to get out. I need to get back in and start dancing’ and stuff like that, so it’s a form of exercise. We really sweated in here a lot, so people have this misconception that line dancing is not hard work. It is; you put a lot of cardio in, in line dancing.”

Nicole brought her grandkids along: 8-year-old Eugene and 12-year-old Fait.

Eugene: “It was fun.”

Heather Walker: “It was? What made it fun?”

Eugene: “Because I was dancing, and I love to have fun.”

Nicole: “Show him what your favorite part was.”

Some come to learn new moves or get a workout. Others find line dancing as a way to work through life’s challenges.

Sharon Johnson: “I had a lot of grief I was going through, and dancing really helps.”

For Sharon Johnson, the unexpected benefit has been the friendships she has formed.

Sharon Johnson: “Coming and meeting new people, that’s the best part, meeting a lot of new friends.”

Nicole: “Even if you don’t know the person that you are dancing next to, it kind of like brings people together. By the time you are finished, everybody is like, yeah, you are rooting each other on and, you know, boosting everybody up.”

These shared steps are turning strangers into supporters.

Darryl Thomas: “With all the things that are going on in our nation, you know, I think the best thing to do is just to dance.”

And that’s moving in the right direction.

Heather Walker 7News.

The class are held on Wednesday night and Saturday morning. For more information, click here.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Yu Bi
The Restaurant: Cajun Boil, Miami
The Dish: Shrimp Garlic Noodles

Ingredients:
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar
3 tbsp water
2 tbsp unsalted butter
1 tbsp minced garlic
11 oz cooked linguine pasta noodles
8 cooked jumbo shrimp
1 tbsp grated Parmesan cheese
Parsley

Method of Preparation:
For the Stir Fry Noodle Sauce:

• Mix together oyster sauce, soy sauce, sugar and water.
• Set aside.

• Heat unsalted butter in a pan.
• Once melted, add minced garlic and sauté until fragrant.
• Add the prepared stir-fry noodle sauce to the pan.
• Add cooked linguine pasta noodles and 8 cooked jumbo shrimp.
• Toss the noodles, shrimp, and sauce together until evenly coated.
• Transfer the noodles to a plate, then sprinkle grated Parmesan cheese and parsley on top before serving.

Cajun Boil
141 SW 7th St.
Miami, FL 33130
786-292-7054
cajunboil.com

Sean Ramrattan spends his days as a realtor, but when he’s not closing deals, he’s cooking up great food.

He’s also cooking up comedy.

Sean Ramrattan: “I just naturally make people laugh, life of the party.”

Sean is now combining his past career as a standup comedian with his chef skills to help feed hungry kids.

Sean Ramrattan: “In the long run, the smiles and the gratitude make all the difference.”

During the COVID pandemic, Sean realized many people would go days without a meal. He knew he had to help feed the needy.

Sean Ramrattan: “So it started where I would cook 50 meals and, really, was just to feed the less fortunate, the homeless.”

As the community started to hear about Sean’s efforts, he started getting calls from families with children who were struggling to put food on the table.

Sean Ramrattan: “We were getting messages like, ‘Hey, I know a lady with kids,’ ‘I know of a granddad with his four grandkids, and he’s struggling.’ I felt like I couldn’t disappoint these kids.”

For months, Sean and his friends would prepare meals in his kitchen and deliver them to families in Southwest Miami-Dade. But they were eventually forced to stop.

Sean Ramrattan: “We were told it’s, kind of, not legal to just cook food and give to people. We were stopped by the police.”

In order to keep going, Sean started a nonprofit called Givin’ 4 Livin.’ The purpose is the same: to provide meals for local families and children.

Sean Ramrattan: “It’s like, you’re not gonna get ham and cheese. You’re gonna get a ham and cheese with a blueberry jam. You’re gonna get a turkey sandwich with pesto, mayo and arugula. Like, I’m getting chills. It excites me to know that I’m making a difference.”

Sean is moving Givin’ 4 Livin’ from his home to a commercial kitchen. But that can be expensive, so he decided the best way to raise the money is to make people laugh.

He said it was an easy choice.

Sean Ramrattan: “For like five years, I did standup comedy.”

Starting in September, Sean and a team of local comedians will host a monthly show called the Miami Comedy Jam.

All proceeds will go toward meals for kids and families.

Sean hopes each show raises enough money to feed at least 100 kids every month. And, of course, each meal will be served with a side of laughter.

Heather Walker, 7News.

If you would like to donate to help Sean provide meals for children and families, you can donate to his GoFundMe here.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Jeremy Kermisch
The Restaurant: Beauty and the Butcher, Coral Gables
The Dish: Cacio e Pepe

Ingredients:
7 oz Mafalda Pasta

6oz Truffle Butter:
1.25 lb Salted Butter
½ Quart Ground Parmigiano Reggiano Cheese
½ can Truffle Paste
1/8 Cup Ground Black Pepper
1 tbsp Kosher Salt

Grated Parmigiano Reggiano
Grated Perigord Black Truffle (optional)

Method of Preparation:

• Bring a pot of water to a boil – season water with 2 pinches of salt & pepper.
• Boil Mafalde Pasta for 7 minutes.
• 2 minutes prior to pasta being completed, start to melt Truffle Butter on low heat in a sauté pan.
• Add 1 TBSP of pasta water from the boiling pot to the sautee pan.
• Stir butter and pasta water together for a smooth consistency.
• Add Mafalda Pasta to sautee pan.
• Toss the Pasta in butter sauce until mixed well, approximately. 1 minute.
• Remove Pasta and place on a plate.
• Garnish Pasta with Grated Parmigiano Reggiano & Perigord Black Truffle.

Truffle butter:

• Place all ingredients into the mixer with the paddle attachment.
• Cream ingredients together for 5 minutes.
• Remove and place into a container, store in the refrigerator when not using, will expire in 14 days.

Beauty and the Butcher
6915 SW 57th Ave.
Coral Gables, FL 33143
305-665-9661
beautyandthebutchermiami.com

The Chef: Doron Laurent
The Restaurant: Madame Olivia, North Miami
The Dish: Braised Boneless Short Rib

Ingredients:
240 oz Beef Chuck
60 oz Jumbo Red Onion
0.5 oz Dried Thyme Leaf
0.5 oz Oregano
0.8 oz Ground Black Pepper
28 oz Red Wine for Cooking
38 oz Leeks
13 oz Olive Oil
0.5 oz Rosemary
3.7 oz Salt
Enough water to cover meat in pot.

Method of Preparation:

• Clean the leeks thoroughly, discarding the dark green tops.
• Chop the leeks into small pieces.
• Thinly slice the onion.
• Cut the short ribs into pieces, each weighing about 7-8 oz.
• Heat the oil in a large, heavy-bottomed pot over medium-high heat.
• Season each piece of short rib with a portion of the salt (0.4 oz in total).
• Sear the short ribs in the hot oil, browning on both sides until golden, about 2-3 minutes per side.
• Remove the short ribs from the pot and set them aside.
• In the same pot, add the chopped leeks, sliced onion, remaining salt, and pepper.
• Sauté for 10-15 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.
• Return the seared short ribs to the pot, arranging them evenly over the vegetables.
• Pour in all the herbs, the red wine and water to just cover the meat.
• Bring the mixture to a gentle simmer, then cover the pot with a lid.
• Reduce the heat to low and cook for 3-4 hours, or until the short ribs are very tender and the sauce has thickened slightly.
• Serve hot, spooning the braising liquid over the ribs.

Madame Olivia
1821 NE 123rd St, North Miami, FL 33181
(786) 755-4945
www.madameoliviamiami.com

Alias has owned his home in Sunrise since 1996.

Alias Panangayil: “When I bought this house, there was no houses around. It’s all empty, and I’m the first owner.”

But recently, he started to notice some problems with his roof.

Alias Panangayil: “Last year, I saw some leaks, and then I’m planning for replacing the roof in the near future.”

When this fax, advertising a flat roof specialist, came into his office, he thought he had found a solution. He called the business, talked to a man who said his name was Tommy and that he worked for Gravity Roofing.

Alias Panangayil: “When I met him, he looked like he was a professional person, because he was wearing the name of Gravity Roofing, blue T-shirt, and his two employees who is working with him, they are also wearing the Gravity Roofing’s T-shirts. So it looks professional, you know, appearance. So we believe that it’s real Gravity Roofing staffing.”

Alias’ Ring camera caught him and Tommy walking around the house, talking about the work that needed to be done.

Alias Panangayil: “I said, ‘OK.’ Finally, I agreed, $5,100.”

Alias says Tommy asked him to Zelle part of the money. The rest he wanted in cash so his guys could buy supplies and start working the next day.

Alias Panangayil: “I said, ‘I have to go to Sunday morning, the church, so I will be available after 2 o’clock or something.’ ‘Oh, no problem, 3 o’clock, I will come because I also go to church.'”

Come Sunday afternoon, no one showed up. Alias called Tommy for days, but no one returned his call.

The work was never done. At that point, he called Gravity Roofing.

Taz Crumpler: “Someone has been impersonating our company, Gravity Roofing, using our license number, our business identity, to scam homeowners across South Florida, especially targeting the elderly.”

Taz Crumpler owns Gravity Roofing, which is based in Orlando. He started getting calls from South Florida homeowners in June.

Taz Crumpler: “So, within the last 30 days alone, we have received calls from six different families in which most were scammed out of thousands of dollars.”

Crumpler immediately filed the complaint with the Florida Department of Business and Professional Regulation. He claims some of the homeowners “found Tommy” through “Angi and HomeAdvisor.”

He then got his lawyers involved.

Taz Crumpler: “We’ve sent cease and desist letters. Even like Angi and HomeAdvisor, like they haven’t even deactivated this person’s account, even though we’ve made them well aware.”

After a month of back and forth, both Angi and HomeAdvisor put disclaimers on the Gravity Roofing profile page. Angi says, “This pro is under review.” HomeAdvisor says there are “unresolved complaints.”

Taz is frustrated because those complaints are not about him or his company’s work and are hurting his business.

Taz Crumpler: “It’s also exposing dangerous gaps in the verification process of major platforms and also has embarrassingly revealed the lack of urgency from state regulators, like the [Florida Department of Business and Professional Regulation], local police departments.”

Alias Panangayil: “When I talked to the police department, they said, ‘You have to file in the court.’ That’s what they told me.”

Taz says, while his company has not lost money because of the South Florida scam, he has lost peace of mind.

Taz Crumpler: “I haven’t been able to sleep knowing that there’s someone out there taking advantage of vulnerable people, using my name to do it.”

He hopes this warning, and showing these pictures and videos, will get “Tommy” caught before someone else is caught up in his web of lies.

Heather Walker, 7News.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

Chef D: “I’m Chef D. How ya’ll doing today?”

Kids: “Good!”

Chef D is welcoming his latest group of future cooks.

Chef D: “Welcome to ‘Kids Can Cook.’

Miami Chef Dario Stephen created the “Kids Can Cook” program to teach children how to make healthy and delicious food.

Samiah: “Now, because of Chef D, I can cook.”

Heather Walker: “That’s amazing! How does that make you feel?”

Samiah: “I feel great and I feel excited.”

You can feel the energy when Samiah and the rest of the kids put on their aprons and chef hats to start preparing the food.

Chef D: “You want to huuuh (making a sound). You want that bread to be like a sponge, and then you want to flip it over, and when you pick it up, it’s like, ‘Oh goodness,’ and then oh yeah.”

On the menu today: French toast.

Chef D: “Let it drip, let it drip, one, two, skip a few 99, 100”

It’s a simple recipe.

Chef D: “Higher, higher, all right.”

With only a few ingredients.

Chef D: “Little bit more, thank you.”

For Chef D, this group of students is extra special because these kids are experiencing homelessness.

His goal is to make sure they leave with much more than a meal.

Chef D: “What I see them taking away a lot of times is confidence.”

Confidence that comes from learning to cook a dish successfully.

It’s not just about cooking; it’s about embarking on an adventure.

Chef D likes to use recipes that introduce his students to new places.

Chef D: “Just like with reading, I try to take them with food to different places. So you can experience India because we just made this Indian dish.”

These classes instill a love for cooking in some of the kids.

Lanardo: “I love making it.”

Heather Walker: “Why do you love making it?”

Lanardo: “Because I want to be a chef.”

And they all love how Chef D cooks up a fun time…

LJ: “He’s really nice.”

Lanardo: “He’s very funny.”

…While learning.

Esther: “So he was making Captain Crunch Chicken, and he said, ‘When you get into a pool, do you jump in the pool or do you walk down the stairs? You walk down the stairs so you don’t splash anyone,’ so we put it in the thing and then we let it go.”

For Chef D, it’s about passing his passion onto the next generation.

Chef D: “A lot of people want to focus on health and nutrition. That’s important, but my angle is to get them to fall in love with cooking. And as they fall in love with cooking, it’s going to correct some of the practices they have with eating processed foods, because they are cooking or eating out, and eating fast food because they are cooking.”

He hopes the lessons he’s serving up will last a lifetime.

Heather Walker 7News.

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Fergus Conneely
The Restaurant: 26 Degree Brewing, Pompano Beach
The Dish: Griot Wings

Ingredients:
1/4 pound Green onion
1 Ea. Yellow onion
2 Ea. Bell Pepper
1/2 cup Fresh Garlic
2 Ea. Scotch Bonnet Pepper or Habanero
1/4 cup Black pepper
1/4 Pound Unsalted butter
2-4 ounces Red wine vinegar

Method of Preparation:

• First, clean and rough chop the onions, peppers, and garlic, then blend them in a food processor.
• In a saucepan, melt the butter.
• Transfer the blended vegetables to a mixing bowl and add the pepper.
• Slowly incorporate the melted butter into the griot marinade, stirring until you reach your desired consistency and heat level for the wing sauce.
• Add red wine vinegar and salt to taste. For a milder flavor or thinner consistency, you can add more butter at this stage.
• Next, prepare your chicken wings – we typically fry ten at a time.
• For extra crispiness, we recommend double frying; for a softer texture, a single fry will do.
• Once cooked, place the wings in a mixing bowl and toss with your preferred amount of the griot wing sauce.

26 Degree Brewing Company
2600 E Atlantic Blvd, Pompano Beach, FL 33062
(954) 532-6964
https://www.26brewing.com/

Taking care of a horse is hard work, but it can also be a lot of fun.

Noah: “And now she’s licking me! Ewww!”

Grooming ponies like River gives Noah the emotional support he needs.

Mayte, Noah’s mother: “I didn’t know what to do. I was completely lost.”

Noah’s mother says her son struggled after the death of his father. A friend told her about a program called “Tomorrow’s Rainbow,” a nonprofit that provides mental health services in a non-traditional setting.

Abby Mosher, Founder of Tomorrow’s Rainbow: “We have some goats as well, but the horses have a special therapeutic component that we rely on. We believe that people feel so much better in nature.”

Abby came up with the idea 20 years ago, after the death of her husband. She and her son Dustin were able to get grief counseling through their health insurance.

Abby Mosher: “But week after week, I’d sit in the waiting room and wonder, ‘What do all the other families do that don’t have that insurance or don’t have the money for therapy?'”

Abby started Tomorrow’s Rainbow to provide free grief counseling to children and their families. Instead of working out of an office, sessions are held on the farm.

Noah: “Hi, Precious!”

Abby Mosher: “So, typical therapy, you would be in an office, and you would rely on language. You would rely on talk a lot. But when we work with the children, they really do so much better through activities, through play, through experiential interactions.”

Noah: “This is a face brush, and we have to be very careful with it so it does not go in her eye.”

While kids like Noah learn about horses, they also learn how to open up and talk about their feelings.

Mayte: “Noah tends to hold everything in until he explodes, and coming here, being around other kids who are having similar experiences, has helped him really open up and talk about what he’s going through.”

Noah: “It lets me know that I’m not alone.”

Noah: “Ah, stop licking me!”

The horses do more than just provide comfort. They also help teach the kids valuable coping skills.

Abby Mosher: “They are the only animal in the animal kingdom that has the natural ability to mirror your behavior. So when the children are working with the horse, whatever they’re giving off, the horse is going to give back to them. If they don’t like what they see, they can make those adjustments. So they learn to self-soothe and self-regulate.”

Mayte says the therapy sessions have changed her son’s life.

Mayte: “He’s smiling a lot more. That’s a big win, ’cause for a long time, he wasn’t smiling.”

Noah: “Ah, Precious!”

For Noah, the program has not only helped him cope with the death of his father but also honor his memory.

Noah: “Honestly, I think that he’ll be proud of me, see what I’ve done without him. He’ll just probably be proud of me.”

Noah: “Bye, Snickers!”

A goodbye for now, to a very special therapist.

Heather Walker, 7News.

FOR MORE INFO:
Tomorrow’s Rainbow

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: Michael Michaelidis
The Restaurant: Claudie, Miami
The Dish: Beef Tartare

Ingredients:
180 gr beef tenderloin (head & tail) – small diced
1 egg yolk
5 gr Dijon Mustard
10 gr olive oil
10 gr Ketchup (Heinz)
0.4 gr Tabasco
0.3 gr Worcestershire sauce
10 gr Gherkin diced
4 gr Chopped capers
0.4 gr Espelette pepper
0.4 gr Spanish smoked Paprika
2.2 gr Salt
0.2 gr Black pepper
20 gr Chopped white onions
4 gr Chopped Italian flat parsley

Method of Preparation:

• In a mixing bowl over ice, mix the egg yolk, mustard, ketchup, Worcestershire sauce, paprika, salt and pepper.
• Slowly add olive oil while mixing again.
• Finish with tabasco to taste. Keep cool.
• Add beef to sauce, fold in with spatula.
• Add capers, onions and parsley.
• Place a ring mold in the center of the plate and fill it halfway with the beef mixture.
• Slowly remove ring, and top beef with gherkins and espelette pepper.

Claudie
1101 Brickell Ave S-113, Miami, FL 33131
(305) 990-1101
www.claudierestaurant.com

The Chef: Juan Diego Canahuati
The Restaurant: Arcano, Coral Gables
The Dish: Setas Locales

Ingredients:
King Trumpet Mushrooms
Yellow and Blue Oyster Mushrooms
Cilantro Chimichurri
1 tbsp Cilantro – chopped
Lemon zest (1/2 to 1 whole lemon)
Salt & pepper
Marigold flower (optional)

Honey-Tamarind glaze:
2 tbsp of EVOO (Extra Virgin Olive Oil)
35 g Mint Leaves
35 g Italian Parsley
1 tbsp Apple Vinegar
4 tbsp Honey
4 tbsp Tamarind Paste
½ tsp Ground Cardamom
1 garlic clove
1 tsp lime zest
¼ tsp Kosher Salt
1 ea Green Chile (seeded & chopped)
1 tsp Dijon Mustard
8 tbsp Filtered Water
Preparation:
In a food processor blitz together the mint, parsley, vinegar, honey, tamarind paste, cardamom, chiles, garlic, mustard, lime zest, olive oil, water and salt, until you have a thick paste.

Method of Preparation:

• Prep the mushrooms: Clean and trim the King Trumpet, Blue, and Yellow Oyster mushrooms, keeping their natural shapes for visual appeal and texture contrast.
• Flat-grill cooking or oven (450 F): Lightly brush the mushrooms with cilantro-chimichurri and season with salt and pepper.
• Grill on a hot flat-top until caramelized and golden on both sides, developing a rich umami flavor and slightly smoky aroma.
• Glaze & toss: Transfer the grilled mushrooms to a bowl and toss gently with the glaze made from tamarind paste, local honey, and a splash of citrus for balance.
• The glaze lightly coats the mushrooms, enhancing their depth without overpowering.

To Plate:

• Arrange the mushrooms on the plate. Finish with a sprinkle of fresh cilantro leaves and lemon zest to brighten and lift the dish visually and aromatically.
• Garnish with marigold flower petals (if available)

Arcano
259 Giralda Ave.
Coral Gables, FL 33134
305-530-8332
arcanomiami.com

The Chef: Julian Medina
The Restaurant: Barra Vieja, Doral
The Dish: Crispy Fish Tacos

Ingredients:
For the Spicy Cabbage Slaw:
¼ cup Mayonnaise
1 tablespoon chipotle puree
3 cups Savoy cabbage, julienned
1 teaspoon honey
¼ cup lime juice
Kosher salt to taste

For the Fish:
2 6-ounce corvino filets (can also use flounder, cod or snapper)
1 cup All-Purpose flour
2 cups tempura batter mix
½ teaspoon togarashi
¾ cup ice
1 cup water
Pinch of Kosher salt
Oil, for frying

For the Taco:
8 pieces of crispy corvino
½ cup Guacamole
¾ cup Spicy Cabbage Slaw
8 5-inch corn tortillas

Method of Preparation:
For the Spicy Cabbage Slaw:

• Combine all ingredients, salt to taste.

For the Corvino:

• Wash the corvino and cut the filet into pieces which are 2-inches long and 1-inch wide, then sprinkle with salt.
• In a small bowl combine flour, tempura batter, togarashi, and salt, then mix in the ice and water.
  Stir until well incorporated.
• In a pan bring oil to boil at a temperature of 350°F.
  Roll each corvino piece in the flour mixture, make sure to coat well.
  Place the pieces into the oil and fry until a light golden crust forms, about 5 minutes.
  Remove and place on a laid out paper towel to absorb the excess oil.

To Plate:

• Heat the griddle to a medium heat, warm the tortillas until soft.
• Per each taco place 1 teaspoon of guacamole then 1 piece of fried corvino in the center.
  Drizzle over about 1 teaspoon of the spicy cabbage slaw.
  Serve with lime wedge.

Barra Vieja
8450 NW 53rd St.
Doral, FL 33166
305-946-1417
barraviejamiami.com

Eight-year-old Zane Robinson loves to sing.

Zane Robinson (singing): “You don’t have to change a thing, the world could change its heart.”

It helps her cope with long days at the hospital.

Lafayne Robinson: “She’s getting treated at Nicklaus Children’s Hospital for acute lymphoblastic leukemia.”

When Zane was diagnosed with leukemia, she and her mother, Lafayne, flew from Jamaica to South Florida for treatment.

They were staying with a friend in Tamarac and spending a fortune on rides to and from the hospital every day. They didn’t have much money left over for food.

Lafayne Robinson: “Sometimes we don’t know where the next meal is coming from.”

They were offered a free room at the Ronald McDonald House [Charities of South Florida] near the University of Miami Hospital.

Soraya Rivera-Moya: “And just we provide peace of mind to those parents, so they don’t have to worry about anything else and just focus on their child.”

They also don’t have to worry about finding a hot meal, thanks to the Meals from the Heart program.

The program allows people and groups across South Florida to provide a meal for the families living at the Ronald McDonald House.

Soraya Rivera-Moya: “So it’s one of our most popular programs, because you’re able to see the result of your effort, of your time and your talent.”

The Meals from the Heart program is made possible solely by volunteers, if you can believe it. It’s really easy. The volunteers reserve the day that they want to come, either a lunch or a dinner, and they can make their meals here in the Ronald McDonald House kitchen, or they can bring in catered food and help serve it. So, if you wanna participate in this program, it could not be any easier.

Thekle Charles: “The volunteers are amazing, amazing. They are so welcoming, they treat you with a lot of love.”

Thekle Charles and her daughter, Janelle, are from Antigua. They’ve been coming to Ronald McDonald House ever since Janelle was diagnosed with bone cancer eight years ago.

Now she’s cancer-free, but she needs treatment to regrow the bone in her leg, and it’s very expensive.

Thekle Charles: “Some parents can’t afford anything else but the hospital bill. Sometimes not even that.”

Thekle and Janelle are thankful for the volunteers who cook up something special for them every day.

Belkys Nerey: “So how’s the food?”

Thekle: “The food is great, great! Look, I ate something today, oh my! Amazing, you know>”

For Zane and her mom, they know a homecooked meal is always waiting for them.

Zane Robinson: “It’s really generous of them, very kind.”

That gives Zane yet another reason to sing.

Zane Robinson (singing): “No scars to your beautiful, we’re stars and we’re beautiful.”

And the Meals from the Heart program is a beautiful way for anyone to help serve up a little comfort for families facing tough times.

Belkys Nerey, 7News.

FOR MORE INFO:
Ronald McDonald House Charities of South Florida
1145 NW 14th Terrace
Miami, FL 33136
Website

Meals from the Heart Program
Website

If you know of a person, place or group that you think we should highlight, email us at 7spotlight@wsvn.com.

The Chef: David Garcia
The Restaurant: Eddie & Vinny’s, Coral Springs
The Dish: Spicy Orecchiette

Ingredients:
4oz Spicy Bulk Italian Sausage
5oz Orecchiette Pasta (follow cooking directions on package)
1oz Broccoli Rabe (chopped and blanched)
2oz Grated Pecorino Romano
1oz Chopped Garlic
1oz White Wine
.25oz EVOO

Method of Preparation:

• Heat pan and add EVOO and sausage.
• Cook on medium heat until all fats are rendered from the sausage
• Add chopped Garlic and lightly brown it
• Deglaze the pan with white wine
• Once white wine has evaporated, add Pasta, Broccoli Rabe, and toss together with Pecorino Romano Cheese
• Spoon pasta dish into a bowl
• Top with a touch more of Pecorino Romano cheese
  

Eddie & Vinny’s
10181 W Sample Rd, Coral Springs, FL 33065
www.eddieandvinnys.com
(954) 509-0046

The Chef: Patrick Kirchner
The Restaurant: Porterhouse Music Bar & Restaurant, Sunny Isles Beach
The Dish: Citrus Shrimp Salad

Ingredients:
20 shrimp (16/20 size), cleaned and peeled
2 lemons
2 limes
2 oranges (1 for juice, 1 for segments)
1/2 tbsp honey
Salt and pepper to taste
2 baby cucumbers, diced
12 heirloom cherry tomatoes, halved
1/2 red onion, finely minced
1/4 cup pomegranate seeds
8 mint leaves

Method of Preparation:
Dressing:

• Juice lemons, limes, and 1 orange.
• Whisk in honey, salt, and pepper.

Shrimp:

• Blanch shrimp in hot water until just cooked (about 1-2 minutes).
• Cool immediately, then cut each shrimp into 3 equal pieces.

Salad Components:

• Dice cucumber and halve tomatoes.
• Mince red onion.
• Peel and segment the second orange with a knife (removing all pith).
• Prepare pomegranate seeds (or use pre-separated ones).
• Roughly chop mint leaves.

• Combine shrimp, citrus segments, tomatoes, cucumber, onion, pomegranate seeds, and mint in a bowl.
• Toss gently with the citrus dressing.
• Plate and serve chilled.

Porterhouse Music Bar & Restaurant
17008 Collins Ave.
Sunny Isles Beach, FL 33160
305-907-4111
porterhousemia.com

Going on a cruise can be a lot of fun.

Natasha Roosekrans: “We had an amazing vacation.”

Randy Roosekrans: “That’s true.”

Randy and Natasha Roosekrans say their cruise to Europe was smooth sailing, but getting to the ship was a rough ride.

Randy Roosekrans: “I apologize, I was trying to make it easier.”

Officer: “You’re not, so keep your mouth shut at this point.”

Back in April, Randy and Natasha flew from Georgia to Fort Lauderdale for a three-week cruise.

They decided to Uber from their hotel to Port Everglades.

It was their first time using the app.

Randy Roosekrans: “When we were thinking back about everything that happened, that at any point during the process of the ride, our lives were potentially at risk.”

They say everything seemed legit at first.

Natasha Roosekrans: “It was the right car that was advertised and it had the Uber sign.”

Randy Roosekrans: “It matched the number.”

The driver even had Randy’s Uber confirmation code, a four-digit pin number drivers and riders get when a trip is booked.

Randy says it didn’t take long before things took a wrong turn.

Randy Roosekrans: “Ten minutes in, the driver starts kind of looking around himself and, you know, feeling over on his seat. He said ‘Well, I seem to have left my wallet somewhere.'”

Port Everglades requires everyone over 18 to show an ID at the checkpoint, including rideshare drivers.

The driver pulled over and asked Randy to get behind the wheel.

Randy thought he was helping.

Randy Roosekrans: “He said, ‘You’ve got your passport on you, and so, why don’t you just switch places with me and drive in.’ Well, he got into the passenger seat. I came out of the backseat and got in the driver seat.”

The plan didn’t work.

The officer at the checkpoint asked everyone in the car for their IDs. The Uber driver was sitting in the passenger seat next to Randy. Things kicked into high gear, and Natasha caught it on video.

Officer: “Where’s your ID?”

Driver: “I try.”

Officer: “Produce it! Produce it for me, now! Don’t play like you don’t understand what I’m saying.”

Driver: “No! No!”

Officer: “You wanna play that game, I’ll put you in handcuffs and tow your car.”

Officers took the driver’s phone and checked his Uber account.

Officer: “I can’t verify your account, so it sounds to me like you’re operating on somebody else’s account and not your own. I’m writing you a notice of violation because you don’t have identification that matches with your Uber account. That’s a problem.”

An officer then told Randy and Natasha their driver was using a family member’s account to pick up fares.

Lady Officer: “What’s happening right now is illegal, okay?”

Randy and Natasha had to get out of the car and find another ride to the pier.

Randy Roosekrans: “It was embarrassing for us.”

Natasha Roosekrans: “We’re standing there with our luggage, just, in the middle of the street.”

To add insult to injury, when they filed a complaint with Uber and requested a refund, the company told them, “This trip isn’t eligible for a refund.”

Randy Roosekrans: “Illegal driver, you know, not his car, asked the passenger to drive him in, got detained by the police. We were escorted out by the police. If this doesn’t qualify for a refund, I’m gonna have you tell me what does.”

We emailed Uber to ask why Randy and Natasha weren’t eligible for a refund.

A representative said they would look into the complaint and the couple got their money back the same day. But Natasha says it’s not really about the cash.

Natasha Roosekrans: “It has to do with the safety of passengers. What if it’s a young kid that’s Ubering someplace?”

Things may have started off rough, but Randy and Natasha didn’t let it wreck their vacation.

They just hope rideshare apps work harder to pump the brakes on bogus drivers.

Heather Walker, 7News.

Broward Sheriff’s Office issued the driver two citations and a trespassing warning. He will also have to pay a $2,000 fine.

CONTACT 7 INVESTIGATES:
305-627-CLUE
954-921-CLUE
7Investigates@wsvn.com

The Chef: Danny Grant
The Restaurant: Maple & Ash, Miami
The Dish: Fire Roasted Chicken with Mushrooms

Ingredients:
1 whole chicken (pre-brined and allowed to dry)
1 oz beech mushrooms
¾ oz wild ramps (or spring onions), bulbs chopped
1 tbsp shallot, minced
3-4 cloves garlic, minced
1/2 cup chicken stock
1 tbsp plus 2 tsp butter
1 tbsp herb butter
1 tbsp scallions, chopped
1 tbsp chives
half lemon
tsp salt (more if needed after tasting)

Method of Preparation:

• In a 350°F oven, roast the ramps 10-15 minutes until soft.
• Dry the skin of the chicken as much as possible, then roast over the grill for 45 minutes to 1 hour.
• Brush with herb butter and place skin side down on the grill to allow the skin to get crispy.
• Rest for a few minutes, then slice the breast off the bone and finish in the oven at 400°F until done.
• While chicken is roasting, melt butter in pan over medium heat.
• Sautee ramps until soft.
• Add shallots, garlic, mushrooms, salt, and chicken stock and reduce about halfway, then add a little butter to thicken.
• Finish with scallions, squeezed lemon juice and chives.
• Stir and let it cook for about a minute. If desired, add finished chicken breast to a sauce for a minute or two to allow meat to absorb some of the sauce before plating.

Maple & Ash
(Miami Worldcenter)
699 NE 1st Ave., 2nd floor
Miami, FL 33132
305-901-8885
mapleandash.com