May 18, 2010 / 3:45 PM / in 7 years

Chef Eismann pays homage to American barbecue

<p>An undated handout of chef Jonathan Eismann REUTERS/Courtesy of Jonathan Eismann/Handout</p>

NEW YORK (Reuters Life!) - Jonathan Eismann has rapidly built a group of eclectic eateries in Miami’s Design District, one of that city’s up-and-coming neighborhoods.

The 48-year-old New York native and graduate of The Culinary Institute of America is known for his French techniques and innovative ideas.

He recently opened Q American Barbeque which serves southern-style barbecue and is located just blocks from his Pan-Asian flagship Pacific Time, Volante, a high-end pizzeria and Fin, a seafood restaurant.

Eismann spoke to Reuters about the American barbecue and Miami’s dining scene.

Q: Miami is not known for its barbecue. Are you adding your own twist on this American food?

A: “It is very traditional. What I mean by that is barbecue is certainly a regional American cuisine like California cuisine. What it really is it’s an American heritage cuisine from the different regions it comes from, mostly the southern region of the United States. I did a lot of research and cooking a lot on my own.”

Q: You opened one of the first restaurants in Miami Beach before it became trendy. Now all your eateries are in the city’s Design District. Why?

A: “Rents on Miami Beach are now extraordinary ... It was a sensible move. It draws more of a local crowd. It’s more word-by-mouth. We are building a reputation with foodie tourists. The neighborhood is a burgeoning area.”

Q: You were an accomplished chef in New York before Miami. Compare the dining scenes between the two cities.

A: “It’s really comparing apples with oranges. We do have a nice breed of restaurants here. But Miami doesn’t have that food culture. It still doesn’t have the availability to all those first-hand products. That’s not a good or bad thing. There are still a lot of high-quality products and first-rate purveyors here.”

Q: You fly planes and race cars. Do those hobbies reflect a high-energy style you run your kitchen?

A: “I like challenges. I like solving puzzles. I‘m a cerebral person. The hobbies that I have flying planes and racing cars require a tremendous amount of concentration and practice.”

Q: What is your favorite entree when you go out to eat?

A: “A perfectly cooked piece of steak or Dover sole or halibut. Those are the three of my favorite things.”

RECIPE

Q American Barbecue’s Dry-Rub Pork Spare Ribs

(Serves 8 to 15 people)

Ingredients

8-10 racks of pork ribs

2 cups curry powder

2 cups chili powder

2 cups paprika

4 cups brown sugar

2 cups salt

1 cup sugar

1/2 cup garlic powder

1/4 cup cumin

2 tablespoons cayenne pepper

1. Evenly mix all ingredients together and set aside. Wash and dry each rack of spare ribs.

2. Place a 1/4-inch of seasoning on top of each rack of ribs. Lightly rub the underneath and sides of ribs with seasoning, but do not coat.

3. Slow roast the ribs in a pre-heating 240 degrees Fahrenheit oven for 4 hours.

4. Peel membranes from spare ribs if necessary.

Reporting by Richard Leong; Editing by Patricia Reaney

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