Filed under: Q&As by Matt Tylka Aug 22, 2012, 8:40am EDT Share this story Share this on Facebook Share this on Twitter Share All sharing options Share All sharing options for: Q&As Pocket Flipboard Email Timon Balloo of Sugarcane recently chatted with South Florida Food and Wine, voicing his love for sherry vinegar, his joy in making the crudos on the Sugarcane menu, and his desire to cook for Thomas Keller. [SFFW] More From Eater Miami Sign up for the newsletter Eater Miami Sign up for our newsletter. Thanks for signing up! Check your inbox for a welcome email. Email (required) Oops. Something went wrong. Please enter a valid email and try again. By submitting your email, you agree to our Terms and Privacy Notice. You can opt out at any time. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Subscribe The Latest Here Are Miami’s 2023 James Beard Award Semifinalists By Olee Fowler A Restaurant Inspired by Coco Chanel Just Debuted in the Design District By Olee Fowler Three Festive Ways to Celebrate the Lunar New Year in Miami By Olee Fowler Massimo Bottura of Netflix’s ‘Chef’s Table’ Is Opening a Restaurant in Downtown Miami By Olee Fowler A Bright and Colorful Distillery and Bar Just Debuted in Allapattah By Olee Fowler Don't Forget to Tip Your Eater By Olee Fowler