5 Recipes From the Food Network South Beach Wine & Food Festival

5 Recipes From the Food Network South Beach Wine & Food Festival

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Just because you can’t make it down to South Beach doesn’t mean you can’t pretend

If you can't enjoy Barilla's penne with arugula pesto this weekend at the South Beach Wine & Food Festival, make it at home instead.

Some of us are lucky enough to head down to the 12th annual Food Network Wine & Food Festival presented by Food & Wine down in South Beach this coming weekend, and some of us are not. If you’re part of the latter group, all hope is not lost, because we have some insider bites from the sponsors of this year’s festival.

Click here to see 5 Recipes From the Food Network South Beach Wine & Food Festival

At Sunday’s Whole Foods Market Grand Tasting Village, culinary rock stars such as Curtis Stone, Alex Guarnaschelli, and Masaharu Morimoto will join KitchenAid and Barilla pastas in demonstrations whipping up a spectrum of delicious dishes, and we’ve got the recipes.

From Barilla, you’ll find classic Italian pasta dishes like a porkified-amatriciana and spicy arugula pesto, and KitchenAid will show what they do best with baked goods like a lemon roll cake and chocolate and peanut torte.

So just because you can’t throw on your bathing suit this weekend and join in on one of America’s prestigious gourmet gatherings doesn’t mean you can’t pretend you’re there joining in on all of the eating-action. Whip up these exclusive recipes from the festival and let your imagination go to work.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce

South Beach Wine & Food Festival 2020: 3 counties, 5 days, 111 events . and a gazillion calories

Round up the sunscreen, Advil and stretchy pants. It’s time for the annual roaming bacchanal known as the South Beach Wine & Food Festival. The 19th edition will feature a mind-boggling, gut-busting 111 events spread across three counties and five days (Feb. 19-Feb. 23), with foodies, celebrity chefs and Food Network personalities ricocheting around South Florida.

The festival’s name and focus remains “South Beach,” with signature events again taking place in huge, white tents along the southern sands of Miami Beach. With plastic wine glasses on necklaces dangling to free up hands, thousands will congregate for the Grand Tasting Village and fan favorites such as the Burger Bash (hosted by Rachael Ray), Italian Bites (hosted by Giada De Laurentiis) and a Beachside BBQ (hosted by Guy Fieri).

But in recent years the festival also has been swallowing South Florida whole, with a growing presence in Palm Beach County (two events this year) and a steady presence in Broward (10 events, down from 12 last year).

“The more the merrier,” says Lee Brian Schrager, the festival’s founder and executive director. With a broader audience in mind, Schrager says the festival has created more family-friendly and pet-friendly events and has been mindful of lower pricing (37 events this year are priced at $100 or below). Most events, including wine dinners at upscale restaurants and grazing affairs with free-flowing cocktails, are restricted to those 21 and older.

Among the new family-friendly events: a pair of “foodie movie nights” taking place Feb. 21-22 (Friday and Saturday) at Peter Bluesten Park in Hallandale Beach (501 SE First Ave). Tickets cost $25 for adults, $10 for those under 21. Snacks and wine are included. TV personality Valerie Bertinelli will host a screening of “Cloudy With a Chance of Meatballs” on Saturday, and pastry chef/chocolatier Jacques Torres will host a screening of “The Hundred-Foot Journey" on Friday.

A week before the festival, 47 of 111 events were sold out. Proceeds go to Florida International University’s Chaplin School of Hospitality and Tourism Management, where budding local chefs and entrepreneurs are educated. The festival has raised more than $30 million for the school since its inception.

Everything from high-end haute cuisine to humble sandwiches will be prepped, cooked and ripe for the tasting. To appreciate the range and scope of the festival, consider the diverse pair of Mauros taking part: Internationally acclaimed chef Mauro Colagreco and Food Network host Jeff Mauro.

Colagreco wears the current crown of world’s top chef after his Mirazur restaurant in southern France was named No. 1 in the annual World’s 50 Best competition last June. The Argentine-born Colagreco will host a $500-a-head dinner on Friday Feb. 21 at his excellent Florie’s restaurant at the Four Seasons Palm Beach. A handful of tickets remain for the 84-seat dinner. It will be the top-priced ticket at this year’s festival, apart from the annual tribute dinner at the Loews Miami Beach (Feb. 22) honoring chef Marcus Samuelsson (also $500).

“Food is very subjective, but we are very proud to be No. 1 [at Mirazur] this year,” Colagreco said during a December visit to Florie’s. “It’s good for the team, it’s good for the business, it’s good for my other restaurants.”

This will be Colagreco’s second Sobefest appearance, his first since a 2009 cooking demonstration and promotion for Perrier Jouet champagne with chef Daniel Boulud. “That was in a tent on the beach,” Colagreco says. “I’m so happy to come back to do it again at the Four Seasons.”

Also returning is Jeff Mauro, a former comic and improv performer turned Food Network star and self-professed “Sandwich King.”

The Foods 5 Famous Chefs Never Leave the Grocery Store Without

Giada De Laurentiis, Valerie Bertinelli, and other top chefs share the everyday essentials and just-in-case goodies they always grab on grocery store runs.

If planning and executing a big grocery store run was a chore before, now it can seem like a downright feat. Navigating the aisles while social distancing and wearing a mask, adjusting your shopping list to accommodate what’s actually in stock, prepping for three meals a day at home—it’s overwhelming for even the most experienced home cooks. But not everyone has access to grocery store alternatives, such as delivery services or boutique options, so a trip to the local supermarket remains a necessary to-do. The good news is that, once it’s over with, a smart grocery run always makes the week feel more manageable𠅊nd (dare I say it?) a bit more enjoyable. 

Ever wondered what A-list chefs like Giada De Laurentiis or Anne Burrell pick up for everyday snacking, meal prep, and feeding last-minute guests? Before the craziness of coronavirus, I chatted with a few famous chefs at the 2020 South Beach Wine and Food Festival in Miami, Fla. earlier this year. They shared which items they always reach for along the aisles of their local supermarkets. Some of them are tiny, others are indulgent, and some are just plain necessary. 

“I happen to love grocery shopping, but sometimes you just don’t have time to do it,”said Valerie Bertinelli, chef, cookbook author, and the host of the Food Network’s two-time Emmy Award–winning show Valerie’s Home Cooking. “For busy moms or women trying to eat healthy, grocery shopping can take so much time.”

To lessen the blow, Bertinelli suggests getting the entire week’s meal prep out of the way in one fell swoop, if possible. “Cut all your veggies so they’re ready to go,” she told Real Simple. “I have glass containers in my fridge so when I’m hungry, or when I need to make dinner, everything is already there.”

In addition to being prepared for weeknight dinners, it’s important to Bertinelli to be prepared for drop-in guests and sudden hunger cravings. “I always have cheese and crackers on hand in case anybody just stops by,” the Valerie’s Home Cooking author said. “Milton’s brand has these gluten-free crackers that I absolutely love.”

Her final shopping cart must-have is small, but mighty. “Philly cream cheese, the chive and onion,” Bertinelli added. “It goes with everything—including those crackers!”

Food Festival Cuisine for Thanksgiving

Alex Quesada for The New York Times Food and drink aficionados at the South Beach Wine and Food Festival.

A Vegetarian Thanksgiving

Delicious no-meat recipes for your holiday table.

Every February for the past decade, Food Network stars and chefs from some of the country’s most celebrated restaurants gather in Florida for the South Beach Wine and Food Festival. Emeril Lagasse has called the event “spring break for chefs.’’

To celebrate the 10th anniversary of the festival, its founder and director, Lee Brian Schrager, decided to create a cookbook to capture both the spirit and flavor of the event for home cooks.

“We wrote to everyone who participated in the festival in the past nine years and asked them for a recipe,” said Mr. Schrager. “We collected 500 of them and broke them down into recipes accessible for a home cook.”

Recipes that were too complicated or required hard-to-find ingredients or cooking tools not normally found in the kitchen were rejected. The recipes were tested and tweaked to make sure they could be easily prepared by home chefs. The book, “The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs,” doesn’t go on sale until Nov. 16, but Mr. Schrager has offered Well readers a sneak peek for the Eat Well Vegetarian Thanksgiving series. The recipes include a caramelized tomato tart from the “Top Chef” host Tom Colicchio, an avocado and grapefruit salad from Chez Panisse’s Alice Waters and a baked goat cheese canape from Gordon Maybury, executive chef of the Loews Miami Beach Hotel.

Tom Colicchio’s
Caramelized Tomato Tarts

Here’s a twist on the classic apple tarte Tatin, using roasted tomatoes in place of apples. Although there are several steps to the recipe, it’s actually simple to make. Use greenmarket or farmstand tomatoes if possible either way, you’ll find that roasting intensifies the flavor. The onion confit can last for weeks in the fridge, so make use of the extra. Adding sherry vinegar to the caramelized sugar cuts down the sweetness of the caramel.

4 tablespoons sugar
1 tablespoon water
1/4 teaspoon sherry vinegar
4 roasted garlic cloves (recipe follows)
12 Niçoise olives, pitted
4 roasted tomato halves (recipe follows)
Kosher salt
Freshly ground black pepper
1 to 1-1/2 cups onion confit (recipe follows)
8 ounces frozen puff pastry, defrosted

1. Heat the oven to 425 degrees Fahrenheit.

2. In a small saucepan, combine the sugar with the water and heat over medium heat, swirling the pan until the sugar has completely dissolved. Then let the mixture boil, swirling occasionally, until the resulting caramel is nut-brown. Remove the saucepan from the heat. Add the vinegar to the caramel, swirling the pan until thoroughly combined.

3. Pour the caramel into four 4-ounce ramekins. Allow the caramel to cool for a minute or so. Then place 1 garlic clove, 3 olives and a tomato half into each of four ramekins. Add salt and pepper to taste, and top with the onion confit.

4. Cut the pastry into rounds that are slightly larger than the opening of the ramekins (these will become the tart crusts). Place the pastry rounds over the onion confit. Then transfer the ramekins to a baking sheet and bake until the pastry is puffed and golden, about 20 minutes. Allow the tarts to cool for one to two minutes, then carefully turn them out onto plates. Serve warm or at room temperature.

Yield: Serves 4.

Roasted Tomatoes and Garlic

20 ripe tomatoes, stems and cores removed
2 large heads of garlic, divided into unpeeled cloves
1/2 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
8 sprigs fresh thyme

1. Heat the oven to 350 degrees.

2. Cut the tomatoes in half crosswise (through the equator), and then place the tomatoes, garlic and oil in a large bowl. Season with salt and pepper to taste, and mix gently.

3. Line two large, rimmed baking sheets with parchment paper or aluminum foil. Place the tomato halves on the baking sheets, cut side down, and then pour any oil left in the bowl over them. Divide the garlic and thyme sprigs between the baking sheets, and bake for about 20 minutes, or until the tomato skins loosen.

4. Remove and discard the tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return the tomatoes and garlic to the oven and reduce the temperature to 275 degrees. Continue roasting, periodically pouring off and reserving the juices, for three to four hours more, or until the tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry.

5. Remove the tomatoes from the oven and allow them to cool on the baking sheets. Discard the thyme, and transfer the tomatoes and garlic to separate containers. Store the tomatoes, garlic and reserved tomato juices (also in a separate container) in the refrigerator for up to one week, or in the freezer for up to six months.

2 tablespoons extra-virgin olive oil
6 onions, thinly sliced (about 12 cups)
Kosher salt
Freshly ground black pepper
1 cup vegetable stock
2 tablespoons white wine vinegar
2 tablespoons fresh thyme leaves
4 anchovy fillets, chopped (optional and not vegetarian)

1. In a large deep skillet set over medium heat, heat the oil until it slides easily across the pan. Add the onions, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, for about 30 minutes, or until the onions are very soft but not brown.

2. Add the stock and vinegar and simmer, continuing to stir occasionally, until the pan is dry and the onions are golden, about 30 minutes more.

3. Add the thyme leaves and anchovies, if using, and mix well. Serve warm or at room temperature. The confit should be refrigerated and will last at least a week.

Yield: about 3 cups.

Alice Waters’s
Grapefruit and Avocado Salad

You can serve this refreshing salad as a first course or to revive the palate between the main course and dessert.

2 medium ruby grapefruit
1 teaspoon white wine vinegar
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 medium Hass avocados, cut in half and pits removed
Fresh chervil

1. With a sharp knife, peel the grapefruit down to the flesh, removing all the rind and pith. Cut the sections free, slicing carefully along the partitioning membranes, and set them aside. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl.

2. Stir the vinegar into the juice, and season with salt and pepper to taste. Whisk in the oil. Taste, and adjust the acid and salt.

3. Peel the avocado halves and cut them into 1/4-inch slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate, and spoon the vinaigrette over. Garnish with chervil, and serve.

Yield: Serves 4.

Gordon Maybury’s
Baked Kataifi-Wrapped Goat Cheese

Kataifi is just shredded phyllo dough. This was one of the hors d’oeuvres at the tribute dinner honoring Emeril Lagasse at the Loews Miami Beach in 2009. We chose this as a vegetarian option, but it’s really the perfect canapé: it’s crunchy and bite-size, and the warm, tangy, salty goat cheese simply explodes in your mouth. And it goes so well with Champagne!

1 pound goat cheese
1 cup mixture of finely diced carrot, celery and onion
1 package frozen kataifi dough, defrosted
Unsalted butter, melted

1. Heat the oven to 425 degrees.

2. In a bowl, mix the cheese and vegetables together. Set aside.

3. Pull off a piece of kataifi, and spread it out to measure 1 by 4 inches. Brush it with melted butter. Roll some of the cheese mixture into a 1 by 1/2-inch cylinder, and wrap it up in the dough. Repeat with the remaining filling and kataifi.

4. Bake on a baking sheet for about 15 minutes, or until golden brown. Remove from the oven and serve warm.

Katie Lee's Logan County Hamburgers

The Burger Bash at the South Beach Food & Wine Festival is one of the biggest events of the weekend with big name chefs vying for burger superiority. In previous years the winners have been Bobby Flay, Shake Shack, and Spike Mendelsohn, but in 2009 there was a bit of an upset when the title went to these Logan County Hamburgers from food personality Katie Lee.

These seasoned patties sandwiched between slices of white bread and American cheese come from a recipe that Lee's West Virginian grandmother created. The thinness of the patties comes from Lee's grandmother's Depression-era mentality but the eggs, garlic powder, and onions give them both bulk and flavor. To see how to make these patty melts the Katie Lee way, check out this video she shot with The New York Times' Frank Bruni. (A burger-patty-melt hybrid? Yes, please!)

Adapted from The Food Network South Beach Wine & Food Festival Cookbook by Lee Brian Schrager with Julie Mautner. Copyright © 2010. Photographs copyright © 2010 Quentin Bacon. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved.

What the World’s Best Chefs Will Be Cooking At The 2020 South Beach Wine And Food Festival

Have you ever seen babaganoush this pretty? Tomas Kalika of Mishiguene in Buenos Aires, No. 20 on . [+] Latin America's 50 Best Restaurants, will be serving his smoked eggplant seasoned with lime, olive oil, culis of organic tomatoes, toasted almonds, zaatar and tahini sauce in Miami at the South Beach Wine and Food Festival on February 19

Every February, The Food Network & Cooking Channel South Beach Wine and Food Festival (SOBEWFF) takes center stage in Miami. From February 19 to 23, 2020, there will be more than a hundred events taking place with an expected attendance of over 65,000 people. As in prior years, proceeds will benefit the Chaplin School of Hospitality and Tourism Management at Florida International University.

This year, I am particularly interested in the dinners. Some of the world’s best chefs will be flying into the city to cook— just for one night.

Here are my top 5 picks, in order of dates:

Tomás Kalika

February 19 Wednesday (7:00 PM to 10:00 PM)

Los Fuegos by Francis Mallmann at Faena Hotel Miami Beach

Tomas Kalika of Mishiguene in Buenos Aires, Argentina

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Buenos Aires-based Tomás Kalika, who helms Mishiguene (No. 20 on Latin America’s 50 Best Restaurants 2019), pays tribute to Argentina’s Jewish immigrant heritage by reinventing Ashkenazi, Sephardic, Israeli and Middle Eastern dishes. He will be cooking in Miami for the first time at fellow Argentine Francis Mallmann’s Los Fuegos restaurant at Faena Miami Beach.

“Jewish cuisine is one of the largest culinary maps in the world,” shares Kalika. “The Jewish people have migrated throughout the planet since the very beginning of time. In these migrations, something fascinating happened: the exchange of ingredients and spices thus the repertoire of recipes of our people has been enriched. Without a doubt, Miami is part of this map with its very large Jewish community. It is a great honor for us to be able to bring our gaze on Jewish cuisine to a city as cosmopolitan as Miami.”

The dinner will be taking place at Los Fuegos by Francis Mallmann at Faena Miami Beach

Some dishes to expect: Babaganoush, kibbeh naia (steak tartar, bulgur, harissa sauce, labneh), varenikes (potato ravioli served with candied onions and schmaltaz mit gribenes) and pastrami short rib (truffled farfalach and honey-cognac reduction in natural juice)

Paired with: Viña San Pedro wines including Sideral 2017, Altair 2016 and Cabo de Hornos 2016

José Andrés and Friends: Feeding the World

February 20 Thursday (7:00 PM to 10:00 PM)

SLS South Beach

Humanitarian chef José Andrés will be hosting a walk-around dinner serving dishes from places his . [+] World Central Kitchen (WCK) Chef Relief Team has deployed around the world

The Bazaar by Jose Andres

Time’s 100 List Honoree 2018, World’s 50 Best Restaurants 2019 Icon Awardee and James Beard Award-winning chef José Andrés will be hosting a walk-around tasting dinner at the SLS Hotel serving dishes from several locations where the World Central Kitchen (WCK) chef relief team has operated. “Last year we did Taste of Puerto Rico,” shares chef de cuisine Karla Hoyos. “We had the different Puerto Rican chefs who helped during Hurricane Maria. This time, we will have chefs from all over who have helped WCK during multiple disaster relief operations—so there’s going to be food from Indonesia, Venezuela, Mexico, Puerto Rico—the places where WCK has helped. That’s why it’s called Feeding the World. It’s what WCK does—they feed the world.” Participating chefs include: Abe Moiz from Krakatoa Indonesian Cuisine in Hollywood, Florida Ruffo Ibarra from Oryx in Tijuana, Mexico Jose Enrique Montes of Jose Enrique in San Juan, Puerto Rico and Carlos Garcia of Alto in Caracas, Venezuela and Obra Miami.

Similar to last year, Feeding the World will be a walk-around event

The Bazaar by Jose Andres

Some dishes to expect: Singang (Abe Moiz), Baja sunset soup (Ruffo Ibarra), Achiote braised pernil and amarillo mash (Jose Enrique), Ripe plantain ceviche (Carlos Garcia), Seafood paella (José Andrés), Jamón Ibérico de Bellota (José Andrés)

José Andrés and his team will be serving Jamón Ibérico de Bellota

The Bazaar by Jose Andres

Paired with: Gérard Bertrand wines and libations from Patrón

Dario Cecchini, Eyal Shani and Fabio Vaccarella

February 21 Friday (7:00 PM to 10:00 PM)

The Patio at the Continuum

The world's famous butcher Dario Cecchini

Eyal Shani of HaSalon and Miznon will be serving some of his signature dishes at this year's SOBEWFF

Born and raised in Palermo, Sicily, chef Fabio Vaccarella executive chef of The Patio at The . [+] Continuum comes from a family of chefs

The world’s most famous butcher Dario Cecchini (credited with turning Panzano in Chianti into a tourist destination thanks to his Antica Macelleria Cecchini and whom you’ve also most likely seen on Netflix’s Chef’s Table), “The Cauliflower King” Eyal Shani (whose Miznon has expanded from Tel Aviv to Paris, Vienna, Melbourne and New York) and host venue The Patio at the Continuum’s executive chef Fabio Vaccarella will be marrying Italian and Israeli dishes. This is the first time the resort-style oceanfront condominium is participating in SOBEWFF, with the poolside event open to only 100 guests. While the dinner is primarily for residents and their guests, a select number of tickets have been made available to the public on the SOBEWFF website.

The Patio Restaurant at The Continuum. This is the first time the resort-style oceanfront . [+] condominium is participating in SOBEWFF, with the poolside dinner event open to only 100 guests

Some dishes to expect: Roasted whole snapper with Mediterranean vegetables, wine sage and butter (Eyal Shani), Linz Heritage Angus Bistecca alla Fiorentina with baked potato and Chianti butter (Dario Cecchini), Ricotta cheesecake with pistachio del bronte and orange coulis (Fabio Vaccarell)

Paired with: Italian wines from Southern Glazer’s portfolio including Toscolo Vernaccia di San Gimignano DOCG 2018, Cignale Colle della Toscana Centrale IGT 2013, Supremus Toscana IGT 2015

Eyal Shani's Roasted whole snapper with Mediterranean vegetables, wine sage and butter

Dario Cecchini's Linz Heritage Angus Bistecca alla Fiorentina

Daniel Boulud with Kristen Essig and Michael Stoltzfus

February 21 Friday

7:00 PM to 10:00 PM

Daniel Boulud returns to SOBEWFF, this time hosting James Beard Awards semi-finalists Kristen Essig . [+] and Michael Stoltzfus at his Boulud Sud

James Beard Award semi-finalists Kristen Essig and Michael Stoltzfus, chefs/ owners of Coquette in . [+] New Orleans

World’s 50 Best Restaurants Lifetime Awardee 2015, Michelin-decorated and James Beard Award-winning chef Daniel Boulud opens his Boulud Sud to James Beard Award semi-finalists Kristen Essig and Michael Stoltzfus, chefs/ owners of Coquette in New Orleans, to celebrate flavors of the Mediterranean and Gulf coasts.

Boulud Sud Miami is located at the JW Marriott Marquis

Dishes to expect: Pissaladière Moroccan beef tartare (Daniel Boulud), Potato beignet with smoked trout roe Louisiana crab salad (Kristen Essig & Michael Stoltzfus), Louisiana long grain rice hogshead cheese, crawfish tails, celery (Kristen Essig & Michael Stoltzfus), Honey-glazed duck with cumin, endive, raisin, pine nuts (Daniel Boulud)

Paired with: Wines from the Gérard Bertrand portfolio

Daniel Boulud and his team at Boulud Sud will be serviing their honey-glazed duck with cumin, . [+] endive, raisin, pine nuts

Mauro Colagreco

February 21 February (7:00 PM to 10:00 PM)

Florie’s at Four Seasons Resort Palm Beach

Mauro Colagreco of the No. 1 restaurant on the World's 50 Best Restaurants and . [+] three-Michelin-starred, Mirazur in Menton, France, at his first US restaurant, Florie's at the Four Seasons Resort Palm Beach

Florie's/ Four Seasons Resort Palm Beach

Florie's at the Four Season's Resort Palm Beach

Florie's/ Four Seasons Resort Palm Beach

When the chef of the No. 1 restaurant on the planet (according to the The World’s 50 Best Restaurants), which also happens to hold three Michelin stars, comes to cook at SOBEWFF for the first time, you know it’s going to be a night to remember. Mauro Colagreco of Mirazur in Menton, France will cook at his first US restaurant, Florie’s, located in the Four Seasons Resort Palm Beach. All the dishes will be off-menu, created specifically for this special evening.

Some dishes to expect: Carabinero prawn, Four Story Hill chicken, kefir lime, beurre blanc, trout eggs Vermont Creamery goat cheese ravioli Creekstone Farms dry aged La cote de boeuf with beetroot and roasted Spanish almonds White chocolate mousse

Paired with: Biodynamic wines from the Gérard Bertrand portfolio

For more information and to purchase tickets, visit the SOBEWFF website

Tales From the South Beach Wine & Food Festival: Guy Fieri's Best Barbecue and More

Last night while the stars shined overhead at the South Beach Wine and Food Festival, the star chefs were out in full force. We were able to catch up with a few of them between bites while they worked the crowds and whooped it up.

First stop, an event under an enormous tent right on the beach, smoking with barbecue and bubbly, otherwise known as the BubbleQ.

In the house serving up 'cue: Al Roker, Bobby Flay, Cat Cora, Rick Bayless, Jonathan Waxman, Jose Garces, and real-deal Big Lou Elrose. We caught up with Guy Fieri to get his take on the event.

DELISH: So what's your favorite kind of BBQ?

GUY: See that's like saying what's your favorite kind of movie.

DELISH: I asked you once before what's your favorite burger and you said, "That's like saying what's your favorite song."

GUY: Exactly.

DELISH: Ok, now it's movies!

GUY: Well, yeah, you get yourself into an environment. Some days you're in the mood for a comedy or sometimes you want something more dramatic.

I love brisket. Simple great beef brisket cooked the right way, all that fat reducing you know melting into the meat. And then I love Carolina barbecue with a good vinegar sauce. And I love Northern California, Santa Marina style. I think the area puts me in the mood. We have such different trends and styles of barbecue in the United States. We're blessed.

He said it: The divine food at the BubbleQ was definitely ethereal.

Fieri wasn't the only one sampling all the different regions and styles of barbecue. We spotted Al Roker and Giada DeLaurentiis!

After the BubbleQ it was time for dessert! Everyone headed over to Let Them Eat Cake, the official party to celebrate the 10 th anniversary of the festival. This one wasn't beachside, but instead in a converted parking garage! Emeril Lagasse and Martha Stewart were the hosts with friends like Rachael Ray and Jacques Torres there to support the founder of the event, Lee Schrager.

While guests munched on mini red velvet cupcakes and key lime flavored desserts, they stopped into the BING photo booth to capture this memorable moment.

Alex Guarnaschelli

The food we are exposed to during childhood can have a profound effect on our cooking (and eating) choices when we become adults.

As the daughter of esteemed cookbook editor Maria Guarnaschelli and my dad, John, an Italian and Chinese cooking enthusiast, I spent my childhood surrounded by food. I honestly feel as if learned to eat according to whatever cookbook my mother was working on at the time: one was year devoted to Indian as she cooked her way through the manuscript of Classic Indian Cooking by Julie Sahni another year was devoted to Italian with The Splendid Table by Lynne Rossetto Kasper. That year was intense. My father claimed that if he saw another sprinkle of Balsamic vinegar in the kitchen, he might consider moving out!

Cooking With Alex

I can remember the first time I ate it as a kid. My mother ran out of the kitchen with the large scallop shells, …

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The Home Cook: Recipes to Know by Heart For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy …

Palm Beach Food and Wine Festival: Food Network stars, chefs fire up at growing bash

The annual Palm Beach Food and Wine Festival is personal for founder and producer David Sabin and his wife, acclaimed chef Lindsay Autry.

“We’re part of many people who share a festival love story. Through the festival, we got to know each other,” Sabin says. “In 2014, we got engaged during the chef’s welcome party at the festival. It sort of became our engagement party, surrounded by all of our friends and family. The festival means so much to people.”

This year, the duo has been planning the 13th year, based at Four Seasons Resort Palm Beach, for Dec. 12-15.

“We couldn’t be more excited,” he says.

Lunches, dinners, cocktail gatherings, cooking demonstrations and a grand tasting will fill the four days of the festival, set to showcase 26 visiting chefs and 70 local chef at events stretching from Lantana to Jupiter.

“It initially started as a one-night, one-location event, and it has expanded to 17 locations with 19 events,” Sabin says. “Back in 2011, Buccan was the only seated dinner we did. But now we do five seated dinners and five seated lunches. The diversity and growth reflect what Palm Beach is.”

As of publication, tickets remain for the “One Caribbean Night” dinner at Avocado Grill in Palm Beach Gardens on Dec. 12, “Gravy” Italian lunch at Café Sapori in West Palm Beach on Dec. 13 and “Spice” Indian lunch at Avocado Grill in West Palm Beach on Dec. 13.

“It’s our first time hosting an Indian lunch,” Sabin says. “People have been asking us about this for years.”

Possibilities on Dec. 14 are the “Kids Kitchen” class at Four Seasons on Dec. 14 and a 9 p.m. after-party with entertainment at Grato in West Palm Beach hosted by chefs Clay Conley and Zach Bell.

“It’s a new type of event we’re doing with a cash bar,” Sabin says. “We want to give the community a chance to meet some chefs without having to buy tickets.”

The festival culminates with the Wine Spectator’s Grand Tasting at 3 p.m. Dec. 15 at the Palm Beach County Convention Center in West Palm Beach.

“Moving to the convention center last year had such amazing feedback,” he says. “It allowed us to grow the number of participants and expand on showcasing the chef competition.”

Guests can enjoy 125 wines from 30 wineries and bites from about 50 restaurants, and music on hand will be Mitch Herrick and the Homegrown Sinners playing bluegrass and DJ Adam Lipson spinning Top 40 sounds.

“When you go to the grand tasting, you really get to experience what is a taste of Palm Beach County,” Sabin says. “We’ve put a lot of thought into elevating the wine program from previous years, identifying unique wineries that offer well-rated wine.”

Chef Ashley Christensen from Poole’s Diner in Raleigh, N.C., back for her second year, will round out the culinary lineup.

“She is returning after winning the James Beard’s Outstanding Chef award. She won the entire country! That’s incredible recognition,” he says.

The festival is exciting not only for the guests, but also the chefs who forge relationships with each other and savor the camaraderie, Sabin says.

“They’re influencing the national culinary scene,” he says. “Some of the best feedback comes from the chefs. They tell us it’s one of the best events they’ve ever been a part of. It gives us inspiration year after year.”

South Beach Wine and Food Festival 2018: Fort Lauderdale portion features Emeril's clambake and Zimmern's chopsticks

The South Beach Wine and Food Festival failed to establish a desired beachhead, but its edible invasion of Fort Lauderdale and Broward County will march and munch unabated during the 2018 edition Feb. 21-25. For a third straight year, the festival will kick off in Fort Lauderdale, this time with a $200-a-head barbecue dinner Feb. 21 at the new Conrad Beach Resort. Broward County will stage a record 11 events as part of the Crave Greater Fort Lauderdale Series. Featured hosts at Broward events include celebrity chefs/TV stars Emeril Lagasse, Geoffrey Zakarian and Andrew Zimmern.

“We've got some big names, we're introducing new venues and events, and we're trying to introduce the festival to new people,” festival executive director Lee Brian Schrager says about the expanded Broward footprint. “It's all become a mini-festival within the festival.”

Organizers wanted to hold some events on Fort Lauderdale beach in a big white tent, a signature of the festival’s most popular Miami Beach showcases, but were foiled by logistics.

“The sand is too soft,” Schrager says. “It’s not hard and packed like South Beach. You can’t drive trucks onto the beach.” He says the expense of laying wooden floorboards and the issues surrounding transporting food and equipment forced a retreat to oceanfront hotels such as the Conrad and W Fort Lauderdale across A1A.

Zimmern, host of Travel Channel’s “Bizarre Foods,” is among the first-time Broward invaders. After years closing out the festival on Sunday nights in Miami Beach, his popular Asian street-food event, Lucky Chopsticks, will be held on Friday, Feb. 23, in the courtyard of the W Fort Lauderdale. Tickets remain for the $125 event, which will feature food from top Asian restaurants such as Kuro, Etaru and Gold Marquess Fine Chinese in Broward and Dragonfly Izakaya, No Name Chinese and Tanuki in Miami-Dade.

“I hope it’s received well — I can’t imagine why it wouldn’t be,” Zimmern wrote in an email. “The event is fun, and the food is awesome.”

Zimmern says he “cruised through” Fort Lauderdale on his most recent Florida shoot and had “a crew lunch at a fish shack near the beach one day. It may have been Coconuts, but I’m not sure.”

Now in its 17th year, the South Beach Wine and Food Festival has become an international bacchanal that attracts hundreds of chefs and thousands of food lovers to South Florida. More than 90 ticketed events, most in Miami Beach, will draw more than 60,000 attendees over five days. Food Network and Cooking Channel are presenting sponsors.

This year’s $500-a-head tribute dinner on Feb. 24 at the Loews Miami Beach is scheduled to honor chef and Food Network star Bobby Flay and winemaker Michael Clarke.

Through the years, the festival has gained a reputation as “spring break for chefs,” a place where the culinary elite could gather for fun, sun and R&R. This will be the first festival since the #metoo movement, and issues of sexual harassment and power-dynamic abuse have rippled through all industries, including the food world. The reckoning has upended the careers of prominent chefs Mario Batali (a past festival participant who was not on this year’s schedule) and John Besh (who pulled out of a festival dinner). Northern California chef Michael Chiarello also pulled out of a festival event because of past harassment claims.

“A new way of thinking has evolved, and that means we have to look at things in a new way,” Schrager told me in an interview last month. He says conversations at industry functions in recent months have all touched on one theme, “Who’s next?” He says the festival might start vetting invitees more closely and that corporate sponsors are much more sensitive to abuse and harassment claims involving participants.

Watch Guy Fieri Host an Epic Cooking Competition with His Fellow Food Network Stars

"This is the hardest cooking competition I've ever done," said Chopped judge Amanda Freitag.

Guy Fieri is bringing the heat back into the kitchen with an all new cooking competition show.

Tournament of Champions, which airs Wednesday, March 4 on Food Network, is the new bracket-style, single-elimination culinary competition bringing world-renowned chefs to face off for the ultimate title. To create excitement for the premiere, Fieri hosted a mini Tournament of Champions match live during the South Beach Food & Wine Festival on Feb 23.

During the mini Tournament, Jet Tila and Alex Guarnaschelli were pitted against Marc Murphy and Amanda Freitag to create dishes with elements decided on by “The Randomizer” — which determines the protein, vegetable, piece of equipment, time and the style of food to make.

Both teams only had 20 minutes to create a dish with duck breast or chicken thighs. As the chefs are busy at work, Fieri asks Freitag (who competes in the actual Tournament of Champions) how difficult ToC was compared to other cooking competitions. “Hardest one I’ve ever done,” responds Freitag.

Once time was up, Chef Marcus Samuelsson judged the teams’ final creations on creativity, texture and the incorporation of the ingredients. Chefs Tila and Guaranschelli created a duck breast with a mustard cabbage, while chefs Murphy and Freitag went for chicken thighs with an edamame puree.

Watch the video: More than 1,200 FIU hospitality students participated at the 2019 South Beach Wine and Food Festival (July 2022).


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