Every month in 3030 Ocean, 20 people get to take the cooking class located in our kitchen with Chef Max. Each class starts with an appetizer, then an entree, and finally a dessert and all the courses paired with great wines. It's a great time to really see the behind the scenes view of our kitchen and get those little tips from the chef that will make your cooking experiences more memorable. Call Nicole at 954.765.3129 to make your reservations.

Two things are great during this time of year when the weather cools and you need some heat in the kitchen; first is a great braised meat and the other is something spicy. Try this in your crock pot or in a heavy pot on the stove top. Nothing is better than a well braised lamb. Enjoy!

3030 Ocean will feature a special menu on Valentines day consisting of 5 courses with a choice on each course between two different dishes. The menu will be $150 per person including a champagne toast. Space will go soon, so if you want to spend the evening looking over the ocean with your loved one, then call now to secure your seats. You can call Nicole or Corey at 954.765.3129 or email them at nicole.jackson@marriott.com

With record low temperatures for us in South Florida, we were feeling in the mood to have some fantastic hot chocolate. I know it doesn't fit in with the New Years's resolutions, but it is really good. Feel free to add in some rum for those of you that don't have heat...that will do the trick.

If you love the charming town of Charleston, then there is no better time to go and wander the streets of this historic town. The festival hosts some of the best chefs from around the country and it all happens right in the center of town. I urge you to make a weekend getaway during this wonderful time of year. See you there!

My original plan for this month’s article was to do a celebration of the new year by writing a brief history of champagne, that glorious mistake of Father Dom Perignon’s so many years ago when a batch of wine he was sending to England accidentally re-fermented, exploded, and yielded what we now know as champagne. After going to New York this past weekend, though, to do an observational trail with the Chef at Gramercy Tavern, I realized the importance of every detail that goes on every plate, from flavor to texture to appearance, and how what we’re doing at 3030 every night of the week is pretty outstanding stuff. Besides, you’ve just read the briefest history of champagne’s creation, so a full-length article on the topic would have probably fallen short of my original vision. A la cuisine! please read on...