Whether it's a grilled dolphin filet in a parsley mojito with fried plantains, or a more classic lamb chop marinated in fresh herbs and Dijon mustard, Schibanetz has performed a nifty balancing act. If sybarites are lucky enough to be at Doral over a holiday, chef Schibanetz again displays his magic touch at Windows' Champagne brunch. It's then easy to forget all that spa conditioning and weight training, as mountains of bluepoint oysters, cheeses, carved meats, omelettes, pastas and velvety chocolate desserts give the dining room a festive carnival flavor. Such an orgy makes exercising out of the question, and that's welcome relief. Kiersh Florida-based writer Edward Kiersh is a frequent contributor to Cigar Aficionado.
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