On tonight’s Cooking Channel episode of “Pizza Masters,” hosts, cousins, best friends, and super nice guys, Sal Basille and Francis Garcia traveled to Miami, Florida in search of pizza that lives up to their expectations. However, they will also be searching for the best food in each place they visit.
The guys were on the way to a charity golf event, but first they had to stop at Thea’s Pizza. They heard she makes an artichoke pizza that is out of this world. Wait a minute, they own seven pizzerias called Artichoke Basille’s Pizza, named because they started making artichoke pizzas. When they met Thea, she took them into the kitchen, and they saw an artichoke pizza unlike the ones they make. She also made them a fig and gorgonzola pizza drizzled with honey. They loved both pizzas, but admitted their artichoke pizza was better. So Thea told them she would be there to try their pizza for another “unbiased” comparison.
On the way to the golf course, they had to stop in South Beach for a Cuban sandwich at David’s Cafecito. They had to get out of the sun, because the old Cadillac convertible had the top down, just the way, Fran likes it. Adrian Gonzales, owner of David’s was happy to greet the guys and served them their desired Cuban sandwiches. They washed the sandwiches down with Cuban coffee that must have had enough caffeine to send them back to New York. Adrian took them into the kitchen to watch him make the Cuban and the Churrasco, a grilled skirt steak sandwich with Chimichurri sauce. It was delightful, and the Cuban sandwich was another treat the guys enjoyed. Sal had to pull Fran from the restaurant because he refused to leave such great food.
They had a date at the golf course with Glen Farnsworth, the pro that was going to give them some tips because their golfing experience was limited to miniature golf and there are no windmills on this course. After the lessons, they were hungry again. They visited Michael’s Genuine for seafood that was literally brought to the restaurant in front of their eyes. Niven Patel, the Chef de Cuisine made them the collar of the grouper, a part that is rarely used, but is fatty and delicious. While the fish was cooking, he made mango chutney. He sent them to the bar for a Lychee Fizz, his polite way of chasing them out of his kitchen. They got their drinks and some lychees to peel and eat. They are sweet with the consistency of a grape and are native to China.
When their meal came, the grouper looked amazing, and to accompany it, he brought pig ears, grilled corn and okra. The burnt skin on the fish with the mango chutney was perfect, and the pig ears were a delight with just the right char on both the corn and okra.
After the golf event, they decided to write a check to make up for their horrible scores, and did something they enjoyed more; they played a game of miniature golf on this episode of “Pizza Masters.”