SHGM Catering

Because you are our priority


Hospitality Consulting

Determine your goals and we will develop the plan


The Hidden Kitchen

Your Kitchen



Strategic Hospitality Group Miami

Local Fish of the week: The Grouper


Fresh Grouper Flavor Profile  


Fresh Grouper is a member of the serranidae family which also includes sea bass. 

Fresh Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes and a firm texture. The Red Grouper has a slightly sweeter, milder flavor than the Black Grouper and is considered to be the better of the two. Grouper’s flavor profile is like a cross between Bass and Halibut.

Cooking Methods

  • Bake
  • Broil
  • Deep-Fry
  • Grill
  • Steam

Alternate Names

Red Grouper, Black Grouper, Gag

Typical Wholesale Products

Grouper is wild-caught, usually by hook and line. It is available Whole, Dressed, H&G, Fillets, and Fingers.

Description (Epinephelus morio, Mycteroperca bonaci)

There are three different fish which are known as Grouper in the US market; the Red Grouper, (True) Black Grouper, and Gag which the market commonly calls Black Grouper. True Black Grouper is hard to come by. Both True Black Grouper and Gag have a higher yield and firmer texture than Red Grouper. Groupers in general have big heads, large mouths and heavy bodies. Red Grouper is most commonly found in the market place and average market size varies from 5 – 15 lbs for whole fish. Black Grouper and Gag range in market size from 15 – 20 lbs for whole fish.




Range & Habitat

Red & Black Grouper Range

Red, Black and Gag Grouper are the predominent Groupers sold to US markets and are found from the mid-Atlantic States down through the Gulf of Mexico and both coasts of South America.

There are other Groupers sold to other countries, or caught by sport fisherman, which are found in other regions worldwide.

Additional Culinary Notes

Groupers are a reef dwelling fish so there is the possibility of Ciguatera poisoning. Ciguatera is caused by eating certain reef fishes whose flesh is contaminated with toxins originally produced by dinoflagellates associated with red tide. Ciguatera cannot be destroyed by cooking. Check with your vendor to avoid fish harvested from known hot spots.

Sustainability Info

Name Catch Method Catch
Black Grouper Wild, Bottom Longline US Gulf of Mexico Yellow-icon_20.png Red-Dot_20.png Yellow-icon_20.png elevated
US South Atlantic Yellow-icon_20.png Red-Dot_20.png Red-Dot_20.png  
Wild, Handline US Gulf of Mexico Yellow-icon_20.png Green-icon_20.png Yellow-icon_20.png n/a
US South Atlantic Yellow-icon_20.png Green-icon_20.png Red-Dot_20.png  
Gag Handline US Gulf of Mexico Yellow-icon_20.png Red-Dot_20.png Red-Dot_20.png elevated
Bottom Longline, Handline US South Atlantic Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png  
Red Grouper Bottom Longline US Gulf of Mexico Yellow-icon_20.png Red-Dot_20.png Yellow-icon_20.png  
Handline US Gulf of Mexico,
US South Atlantic
Yellow-icon_20.png Red-Dot_20.png Red-Dot_20.png  
Snowy Bottom Longline, Handline US Gulf of Mexico,
US South Atlantic
Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png  
Warsaw Bottom Longline, Handline US Gulf of Mexico Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png  
Yellowedge Grouper Bottom Longline, Handline US Gulf of Mexico,
US South Atlantic
Red-Dot_20.png Red-Dot_20.png Red-Dot_20.png n/a
Hawaiian Grouper, Hapu’u Wild, Handline Hawaii Yellow-icon_20.png Green-icon_20.png Yellow-icon_20.png n/a
Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.
Green-icon_20.png = Best Choice/Recommended     Yellow-icon_20.png = Good Alternative     Red-Dot_20.png = Avoid/Not Recommended         Updated
April 2016 



Nutritional Information

based upon a 6 oz (171 grams) raw edible serving.

* Calories/Calories from fat 158
* Protein grams 33.3
* Fat grams 1.7
* Saturated fat grams .3
* Sodium milligrams 91
* Cholesterol milligrams 63
* Omega-3 grams  .5

Sautéed Black Grouper with Peach Relish


  • 4 (6-ounce) black grouper fillets
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons canola oil
  • 1/3 cup thinly sliced radishes
  • 2 tablespoons chopped fresh chives
  • 2 ripe peaches, peeled and cut into 1/2-inch chunks
  • 1 serrano chile, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons honey


1. Heat a large skillet over medium-high heat. Sprinkle both sides of fish evenly with 1/4 teaspoon salt and pepper. Add canola oil to pan; swirl to coat. Add fish to pan; sauté 4 minutes or until golden. Turn fish over; sauté 2 minutes or until desired degree of doneness.

2. Combine radishes and next 3 ingredients (through serrano) in a medium bowl. Combine remaining 1/4 teaspoon salt, olive oil, juice, and honey in a small bowl, stirring with a whisk. Drizzle dressing over peach mixture; toss gently. Serve relish with fish.

Nutritional Information

Amount per serving

  • Calories 290
  • Fat 13.8 g
  • Satfat 1.7 g
  • Monofat 8.6 g
  • Polyfat 2.8 g
  • Protein 32 g
  • Carbohydrate 8 g
  • Fiber 1 g
  • Cholesterol 60 mg
  • Iron 2 mg
  • Sodium 312 mg
  • Calcium 35 mg

C’est La Chandeleur …Crepes Day

Yes, you read that right: a holiday devoted to crêpes.
Americans often spend February 2 huddled in the cold waiting for a groundhog to emerge from the earth, but the French have a much more fun way to spend the day. Every year on February 2, France observes La Chandeleur, a.k.a. Candlemas, a.k.a. a day dedicated to eating crêpes. The Catholic religious holiday is exactly 40 days after Christmas, but it also has origins in an older pre-Christian holiday celebrating the harvest and marking the midway point of winter. As a result, the current La Chandeleur is a mix of both of these traditions, which eventually evolved into a day revolving around the crêpe—the round shape represents the sun and the circle of life, while the act of eating and sharing with others commemorates a historical tradition of popes giving food out to the poor every year on February 2.
La Chandeleur might just be the most superstitious day of the year in France. Simply going to a restaurant and ordering crêpes isn’t going to cut it. Depending what part of the country you’re in, some people put a coin on top of the crepe during the cooking process for luck, while others believe that you have to hold a coin in your right hand while flipping over the crêpes with your left—if you can do it without dropping any on the floor, you’ll be prosperous in the year to come. You’re also supposed to eat crêpes at dinnertime instead of breakfast, and some people save the first crêpe and stash it in a drawer or hiding place (again, for luck in the year to come) instead of eating it. And just like how Groundhog Day has weather-related implications depending on whether or not said groundhog sees his shadow, the French believe that rain on La Chandeleur will mean 40 more days of showers while a clear and sunny day means winter is almost over. Along with the sweet or savory crêpes, it’s traditional to drink boozy cider out of a round bowl (more of that symbolism) instead of a glass.
But don’t worry if you couldn’t make it to Paris in time to celebrate this tasty holiday. There are others. The French have really figured out the art of celebrations based on food and drink—for example, every third Thursday in November is Beaujolais Nouveau Day, a public holiday dedicated entirely to drinking red wine. Oui, s’il vous plaît!
Meanwhile, here is a Recipe
Crêpes Bretonnes

Makes 12 crêpes
250 g plain flour
1/2 tsp salt
4 eggs, lightly beaten
600 ml milk
and 2 tbs of sugar if you want
Sift the flour and salt into a mixing bowl.
Make a well in the centre and add the beaten eggs and a little milk. Gradually mix in the flour from the sides, pouring more of the remaining liquid as you go and keeping a smooth batter.
Continue until all the liquid is added and the flour is combined.
You can use an electric whisk if you prefer, but make sure you incorporate the liquid in gradually otherwise you will have lumps through the batter. Cover and let it rest for at least 30-60 minutes or overnight in the fridge.
When ready to make the crepes, beat the batter lightly.
Heat the crepe pan to very hot with a small amount of vegetable oil. (best with salted butter)
Wipe with kitchen towel/ pour the excess oil away so you don’t end up with a greasy first crêpe. Pour a small amount of the batter in and work quickly, tilting the pan to cover the base with a thin layer of the batter.
When it bubbles a little and comes away from the sides of the pan it is ready to turn … either toss if you are feeling confident or turn with a spatula. Cook the other side then serve with the topping of your choice. Some people cook the whole stack then re-heat quickly before serving, others cook a big stack and keep them warm in the oven with a tea towel whilst cooking them all … or serve people one at a time as you make them and make a social event out of it. One is never enough so allow at least 2-3 per person … more if you are having savoury ones to start with.


Luxe Buffet by SHGM


Luxe Buffet

Luxe Buffet Entrance
Luxe Buffet Entrance
Luxe Buffet Dining Room
Luxe Buffet Dining Room
Luxe Buffet Hostess booth
Luxe Buffet Hostess booth
Luxe Buffet Kebabs
Luxe Buffet Kebabs
Luxe Buffet Salad Bar
Luxe Buffet Salad Bar
Luxe Buffet Hot line
Luxe Buffet Hot line
Luxe Buffet Peel and eat shrimps
Luxe Buffet Peel and eat shrimps
Luxe Buffet
Luxe Buffet
Luxe Buffet seafood bar
Luxe Buffet seafood bar
Luxe Buffet Pizza Station
Luxe Buffet Pizza Station
Luxe Buffet hot line 2
Luxe Buffet hot line 2
Luxe Buffet hot line 3
Luxe Buffet hot line 3
Luxe Buffet Dessert Station
Luxe Buffet Dessert Station
Luxe Buffet
Luxe Buffet
Luxe Buffet Sea food and Crab legs
Luxe Buffet Sea food and Crab legs
Luxe Buffet Burger station
Luxe Buffet Burger station
Luxe Buffet Crab legs
Luxe Buffet Crab legs
Luxe Buffet Smoke Salmon Brunch
Luxe Buffet Smoke Salmon Brunch
Luxe Buffet Bread
Luxe Buffet Bread
Luxe Buffet dessert
Luxe Buffet dessert
Luxe Buffet dessert 2
Luxe Buffet dessert 2

Luxe @ Dania Beach Casino Menu for Friday 09/09



Scampi Fried Fish
Rosemary Braised Pork
Tuscan Beef Brisket

Roasted Vegetables
Mashed Potatoes

Chicken Marsala









Baked Vegetarian Ziti

Pasta Station

Hamburger Station

Tomato Bisque

Chicken Noodle Soup

Peel and Eat Shrimps

Salad Bar


Italian seafood salad

Green Lip Mussels

And our Dessert Station


Luxe by SHGM is open at the Casino @ Dania Beach


Luxe by SHGM is open at the Casino @ Dania Beach.

Enjoy the most spectacular buffet style dining experience you’ve ever had in an elegant and tasteful environment you have to see to believe.
Luxe features a wide selection of delicious specialties meticulously prepared by our master chefs.
Enjoy international flavors along with classic favorites for a meal so satisfying, you will want seconds.


6pm – 11pm
6pm – 11pm
Broward’s Best Brunch
11am – 4pm
featuring Bottomless Mimosas

Luxe is coming in Dania Beach..


Coming soon at Dania Beach Casino….Luxe by SHGM

Announcing The Hidden Kitchen’s New Home and Concept in Miami Beach


The Pink Tiki is open daily inside the Seacoast Suites at 5101 Collins Avenue. Chefs Michael B. Jacobs and Laurent Isaure of Strategic Hospitality Group are leading the endeavor.

WHAT: The Hidden Kitchen and The Pink Tiki.

Freshly opened at its new home in the Seacoast Suites, The Hidden Kitchen — Miami’s premier underground dining experience — is back with a new concept: The Pink Tiki. “It’s a great place for drinks, snack foods and recovering from the sun,” chef-partner Michael B. Jacobs said of the new poolside project with a Miami vibe. The Tiki has already started hosting theme parties and more, so be sure to sign up for the mailing list for the latest event updates.

As The Tiki heats up, look for The Hidden Kitchen to begin a new season of food programming soon. It’s a unique place for professional chefs and Miami foodies to collaborate, where restaurateurs test out new dishes and concepts, and brands connect with engaged locals for specialty beer, wine or cocktail tastings, cooking demonstrations, and interactive dinners. The venue also is open for birthday parties, cooking classes, holidays and more.

WHERE: Seacoast Suites, 5101 Collins Avenue, Miami Beach.


WHEN: The Pink Tiki is open daily from 11 a.m. to 8 p.m., poolside at the Seacoast Suites. The Hidden Kitchen events to be announced soon.

WHO: Michael B. Jacobs and Laurent Isaure.

Jacobs, a veteran of Michelin-starred restaurants and caterer to high-profile celebrity clients, graduated from Johnson & Wales University in Rhode Island and apprenticed under the legendary chef Terrance Brennan of Picholine in New York City and in some of the world’s best kitchens. Jacobs was instrumental in placing South Florida on the international culinary map as executive chef of Tantra Restaurant and Lounge in South Beach and later as consulting chef of Grass in Miami’s Design District, his cooking garnering praise in the Miami Herald and The New York Times as well as leading to stints on Food Network competitions. Jacobs also spent time feeding LeBron James, Dwyane Wade, Chris Bosh and the entire championship Miami Heat roster as the NBA team’s official food-service provider. As CEO of Miami Beach-based Strategic Hospitality Group and chef/partner of The Hidden Kitchen, Jacobs is able to blend his business interest of culinary consulting with his love of cooking and interacting with guests.

Isaure, a native of France, began his hospitality career at a young age, while attending Le Mans University. He worked in prestigious restaurants, learning every job from server and bartender to host and general manager. Isaure’s career has taken him to New York, where he managed Red/Chaise Lounge, to Tokyo, where he was a produce partner in Fab Universal, IFFM and LAIFF, and Paris, where he is owner and founder of Yume Japanese restaurant. In 2010, Isaure joined Jacobs in Miami Beach as partner of Strategic Hospitality Group. Isaure utilizes his vast knowledge and experience in the restaurant and hospitality industries for the benefit of clients, including new restaurants, under- or non-performing restaurants, high-end caterers and concierge providers, and event-production companies.

ABOUT: Strategic Hospitality Group Miami is a full-service consulting firm with solutions custom-tailored to meet the needs of its clients in Hotel, Restaurant and Foodservice operations. Based in Miami Beach, SGHM also runs The Hidden Kitchen and The Pink Tiki.

The Hidden Kitchen by SHGM at the 19th Annual Miami HEAT Family Festival


The 19th Annual Miami HEAT Family Festival

Get ready for the 19th Annual Miami HEAT Family Festival presented by Carnival Cruise Lines, an interactive celebration benefiting SafeSpace, the Jackson Memorial Foundation’s Guardian Angels, and the Miami HEAT Charitable Fund. 90’s HEAT THROWBACK will be a basketball extravaganza for the whole family – a music and food festival headlined by your Miami HEAT!!!! Parcel B by the Bay will be transformed into the 1990’s, featuring multiple live sets headlined by your favorite 1990’s stars along with bites from your favorite South Florida restaurants, catering to ears and palates alike.

The event will take place on Sunday, March 20th from 12:00 to 3:00 p.m. at Parcel B by the Bay behind the AmericanAirlines Arena located at 601 Biscayne Boulevard in downtown Miami. To purchase tickets or to make a donation, call 786-777-4420 or email Akemi Maehama at You may also purchase your tickets online by clicking here.

The Miami HEAT Family Festival, which is the Miami HEAT Charitable Fund’s largest annual fundraiser, is a themed, interactive, carnival-like celebration during which HEAT players, coaches, celebrities and families come together for a day of fun, family and feasting. The Festival includes a dining extravaganza featuring the top restaurants and chefs from all over South Florida. Families enjoy countless interactive activities with HEAT players, coaches and their families, providing a memorable experience for guests of all ages.

The entire Miami HEAT team and coaching staff will participate in the festivities, which include interactive opportunities with the team, a food court with delicacies from over 40 of South Florida’s finest restaurants, appearances by DJ Irie, the Miami HEAT Dancers, Burnie the mascot, in-arena P.A. announcer, Michael B., the Golden Oldies, a silent auction and much more.