Captain’s Tavern vinaigrette
Q. I am an ex-South Floridian now living in the north Alabama mountains. I recently visited some family and friends and Captain’s Tavern — yummo! I’m trying to get the recipe for their homemade vinaigrette dressing. Any help in accessing this wonderful concoction will be well appreciated. And feel free to bring it up in person and we’ll treat you to some mountain hospitality. — Mari Chandler, Anniston, Ala.
A. Audrey and Bill Bowers have served their house-made vinaigrette at Captain’s Tavern Restaurant (9625 S. Dixie Highway, Miami, 305-666-5979, captainstavernmiami.com) for nearly half a century. A special shout-out to 30-year veteran employee and go-to-gal Cindy Figueredo for coordinating the recipe efforts. Due to the dressing’s popularity, the kitchen’s normal yield is five gallons. Don’t worry, we scaled back the recipe.
Bill, also known as “The Captain,” launched his namesake seafood house in 1971. Fourty-seven years later, not much has changed at Captain’s Tavern. Crowds from all walks of life continue to fill seats for the freshest seafood at fair prices. This is a result of many years of Bill’s extensive networking with an array of seafood suppliers. The other draw is the kitchen’s dedication to preparing everything inhouse, from the dressings to the desserts. Audrey, who is Jamaican, bottles her scotch bonnet sauce so you can enjoy that at home, too.
The recognition doesn’t stop at the restaurant’s delicious food. Captain’s Tav- ern received the distinction of “America’s 50 Most Amazing Wine Experiences” by Food + Wine magazine, among several other accolades throughout the years. The Bowerses’ ability to compile a killer wine menu at prices that won’t sour you is a result of relationships they’ve forged over the years with winemakers around the globe.
In 1976 the business expanded to include a retail Seafood Market (7495 SW 98th St, Miami, 305-661-4237, captainstavernmiami.com), adjacent to the restaurant.
If you’re new to Captain’s Tavern you may be interested in one of their longrunning specials. Every Tuesday night is Maine lobster night when you can snag two-for-one crustaceans. Carnivores will appreciate Thursday steak night when all steaks are discounted.
Q. Would you be kind enough to get me Ben’s Kosher Delicatessen’s recipe for mushroom barley soup? It is delicious. My sister-in-law from San Antonio thoroughly enjoyed it while visiting me in Delray Beach. — Myrna Cohen, Delray Beach
A. Myrna’s timely request coincides with National Soup Month. And Ben’s Kosher Restaurant, Delicatessen and Caterer (9942 Clint Moore Road, Boca Raton; 561-470-9963, bensdeli.net) offers several homemade choices to celebrate. The recipe sounded familiar, and sure enough, I found it in the Sun Sentinel archives. The folks at Ben’s shared their mushroom barley soup recipe with us five years ago. The recipe hasn’t changed. Any neither has their diners’ appetite for it as it remains a top seller. The soup is available seven days a week in addition to old-fashioned chicken soup with matzo ball, kreplach, rice or noodles, and a daily rotating soup menu.
Owner Ronnie Dragoon’s mother gave the recipe to him in 1972 when he opened his first store in Baldwin Harbor, N.Y. The family-owned and operated restaurant and deli has since expanded to seven locations in Long Island, Manhattan, Queens and Scarsdale, New York and Florida.
To celebrate the New Year, Ben’s debuted the company’s Specialty Menu this month, featuring the most popular items from Ben’s previous burger, top’t dogs and panini menus, including Hebrew National hot dogs, half-pound fresh, kosher beef burgers, and assorted panini offering a modern spin on Jewish American deli classics, such as pastrami, corned beef and challah bread, among others.