miami spice guide al€¦ · the popular miami spice program will be included in the weekend...
TRANSCRIPT
2018 GMCVBMiami Spice GuideDELIVERED INSIDE MIAMI HERALD’S WEEKEND SECTION
T his convenient local foodie’s guide to the restaurants participating in the popular Miami Spice program
will be included in the Weekend section of the Miami Herald twice, July 27 and August 3. The Miami Spice Guide
will include a listing of more than 200 restaurants offering specially priced Miami Spice menus for lunch and dinner during September. Readers use the guide, keep the section and refer to it over and over throughout the program.
PRINTQuantity Printed: 152,000
Readership: 350,000
Distribution:
• Miami Herald home delivery customers and
Sold at racks and retail outlets
ADVERTISING RATESFull Page: $2,600
½ Page: $1,935
¼ Page: $875 (does not include banner ads)
ADD PREMIUM POSITIONS
Inside front: $3,335
Inside back: $3,190
Back cover: $3,480
Double page spread: $5,220
RATES INCLUDE:• 30,000 banner impressions on MiamiHerald.com
• Complimentary restaurant listing
DEADLINESAd space closing: June 29, 2018
Materials due: July 13, 2018
Publication dates: July 27 and August 31, 2018
DIGITALDigital magazine will be promoted and distributed
in the following sites for download:The of� cial Miami Spice website on
http://www.miamiandbeaches.com/special-offers/monthly-deals/miami-spice-month
The Miami Herald website
http://www.miamiherald.com/entertainment/restaurants/
Official
Official
Miami SpiceChef Pro� leDuring this year’s Miami Spice
Guide, break away from the pack
and showcase your amazing
culinary artists and entrepreneurs
with your very own Miami Spice
Chef Profile. For a participation
cost of $1,500 one of our
own journalists will interview
your culinary professional and
craft a revealing and engaging
profile that will showcase your
establishment’s story, vision
and unique culinary identity
to Miami’s most sought-after
readers. Because when it comes
to your brand, nobody tells your
story better than you do.
SPECIFICATIONSChef Pro� le:
300-315 words
3 photos, portrait size (8 ½" x 11")
300 dpi
Full Page: 10.20" W x 10" H
½ Page Vertical: 5.04" W x 10" H
½ Page Horizontal: 10.20" W x 5" H
¼ Page: 5.04" W x 5" H
23AN INDEPENDENT SUPPLEMENT BY HCPmedia TO THE MIAMI HERALD
How did you discover that this was your vocation?
At a very early age, I started learning the art of gaucho grilling from my father and grandfather. Having grown up in Southern Brazil, which is the birthplace of churrasco, I was heavily influenced by that authentic style of cooking. After graduating college with a business degree, I decided to follow my true passion, which was food, and opened up my own restaurant before venturing to the states to assist in opening Texas de Brazil.
What has been the most unforgettable moment of your culinary career?
I cook steaks at home all the time, but when my boy was younger, he always refused to eat any meat… Finally, one day while eating a piece of steak that I grilled, he got up from his chair, came behind me and bowed solemnly saying: “You are a gifted man!”
What recent food trend inspires you the most?
Trends come and go and I like classics that somehow pay tribute to tradition.
What does your company or establishment offer to the food scene?
More than food, we offer our guests the opportunity to experience one of the most celebrated events in the gaucho culture. Eating at a churrascaria is a social event that always brings joy and laughter.
Describe your perfect dining experience...
It would be during a cold evening with my wife and a few friends, in an old mountain cabin with a huge fireplace and great view of the mountains. The meal would start with freshly baked crusty sourdough bread and salty butter, followed by a perfect steak and some rich and heavy starch dish. For dessert, a coconut pie and a cigar. If this cabin has squeaky wood floor planks, even better!
What has working in a restaurant taught you?
I learned that most people don’t go to restaurants for the food alone; we are all looking for pieces of happiness throughout our day. When we go to restaurants we are looking for something more than the pleasure of the food. People want to connect, to socialize, to get to know each other and share something.
What are your three comfort food items?
Fried chicken, pizza and ice cream!
What is your favorite music to cook to?I am very eclectic and I listen to many different styles of
music, but country music and old Rock and Roll are what I like the most while cooking.
What about this particular style of cuisine inspires you the most?
The style of cooking at Texas de Brazil is a very strong cultural thing for southern Brazilians. I was born and raised around the grill, many of the happiest moments in my life were celebrated with churrasco, so cooking with huge fire and smoke not only seems effortless, but it also brings me joyful memories.
If you could cook for or have dinner with any figure from history, who would it be?
I would love to have dinner with some of the great names from the Greek or Roman empires, but since I doubt they would speak English or Portuguese, I will stick with Frank Sinatra or Ronald Reagan!
Texas de BrazilAt the Marina
300 Alton Rd. Ste 200Miami Beach, FL 33139
305.695.7702www.texasdebrazil.com
Evandro CaregnatoCulinary Director at Texas de Brazil
Q&A
PAYMENTSMake checks payable to:
HCP Media
3511 NW 91 Ave, Miami, FL 33172
AD MATERIALS SHOULD BE SENT TOElizabeth Rindone
Advertising Services Coordinator
T. 305.376.5203
F. 305.995.8108
INQUIRIES AND SPACE RESERVATIONSAndrew Berman
Business Developer
T. 305.376.2581
F. 305.995.8048