I met and interviewed and celebrated the Philadelphia native on numerous occasions during the aughts, when we both lived in the Magic City, for Wire Magazine and for Miami Living. At the time, she was the creative force behind desserts like Hedy’s Warm Chocolate Pudding Cake at Big Pink, and Nemo’s Key Lime Ice Cream Sandwich and Sohji Sushi’s Cheesecake Tempura (aww, remember Nemo and Sohji Sushi?), and the Bananas Foster Cheesecake with Meyer’s Rum Toffee Sauce at Prime 112. It was always a sweet joy to spend time with her and write about her and support her. Trust, no one has worked harder or deserves this moment more than her.
So next time you’re in Miami, make sure you stop by the PAMM with a reservation for Verde. Goldsmith already has teased a few changes to the menu via her social media, bringing us into her process as she tackles her first kitchen as chef on – NBD – a world stage. Among her plans? The inclusion of more vegan, gluten-free, and plant-based options for art-loving patrons and guests from all over the planet to consider, enjoy, and ’gram.
Knowing her, I’m willing to bet her vibe for Verde will be all about simplicity and, as she once told me, all about people having a few bites and walking away with a great impression.