Tags: Food Network, South Beach Wine & Food Festival, Lee Schrager
It’s been called “the Sundance of the food and wine industry,” “ the biggest beach party on the planet,” and “Foodstock.” The South Beach Wine & Food Festival (SoBe to those in the know), is celebrating its 10th anniversary come February (24th-27th). Some 50,000 foodies from around the globe are expected at what has become one of Miami’s biggest tourist attractions.
For three days and nights, you can sample some of the finest dishes and wines from around the world and learn techniques for preparing your own meals from some of the world’s most widely celebrated chefs. Among dozens of seminars and events scheduled this year are “Does the Glass Make a Difference” hosted by Maximillian Riedel, “Grilled Cheese Pairing, The Kindergarten Classic Grows Up” with Laura Werlin and “Godiva Chocolate and Wine Pairing” with Andrea Robinson.
The most rocking annual events are the kick-off Thursday evening Burger Bash and on Friday night, the BubbleQ (a champagne and barbecue event) and The Best of the Best, which is an enormous wine-lovers event pairing outstanding vintages with dishes from top chefs. Alas, the annual Tribute Dinner (honoring Alain Ducasse this year) is sold out.
Tickets for all events can be purchased online and range from $70 to several hundred dollars.
“Whether you’re a serious home cook, interested in wine or you just like hanging out with chefs in flip flops, there’s something at this festival for you,” says Julie Mautner, who, along with Lee Schrager (founder and director of the festival) has recently written the Food Network South Beach Wine & Food Festival Cookbook to commemorate the event’s 10th anniversary. It’s filled with SoBe recipes by some rockstar (and some emerging) chefs and belongs on every kitchen bookshelf. There are chapters on burgers, barbecue and comfort food as well as starters, main courses and desserts. Mautner adds, “Ok, so maybe you're not going to make Ferran Adria's Carrot Air with Bitter Coconut Milk for the kids' school lunch. But seriously, with few exceptions, this isn't a book filled with complex dishes made from scary ingredients you've never heard of. Plus, the recipes were all tested in a home--rather than professional--kitchen and only the best made the cut.”
Nice to know too that proceeds from the book are going to support culinary and wine education programs at Florida International University which can only lead to more great meals down the road!
|
|
|
