MIAM February 2014 : Page 174

[FOOD & DRINK] DISH FEEDING FRENZY! THE SOUTH BEACH WINE & FOOD FESTIVAL IS BACK AND BIGGER THAN EVER. LET THE CULINARY INDULGENCE BEGIN. By Riki Altman & Luis R. Rigual MAIN EVENT Meyer’s Prime It takes just two simple words to get Miamians and New Yorkers salivating: Shake Shack. For that (and countless other success stories), diners around the world have Danny Meyer to thank. Now his peers are returning the favor and honoring the CEO of Union Square Hospitality Group and best-selling author with the SBW&FF’s biggest nod of all: the Tribute Dinner. What was your reaction when you learned you were being honored? a restaurant relevant in a city like New York? You have to develop an did you know the time was right to get into casual food establishments? e DANNY MEYER PHOTO BY GREGG DELMAN; SPICES PHOTO BY INA PETERS/STOCKSY UNITED LTD amazing relationship with your sta , community and suppliers. en the restaurant develops soul. Joe’s Stone Crab—that place has soul. It’s something you can palpably feel. When No. 1 was disbelief. No. 2 was a sense that I must be getting old. [laughs] It’s really an honor for my company. I go through life trying to do the best I can, but I’m not the guy cooking food, opening the wine, getting your coat back… I [win] along with my colleagues. When you opened your fi rst restaurant, Union Square Cafe, back in 1985, did you think you’d someday run an empire? catalyst was having opened Blue Smoke in 2002. It was our rst non-three-star-aspirational restaurant. We saw how much fun it was to serve 1,000 people a day. But Shake Shack was an accident. It wasn’t designed to be anything but an opportunity to help revive the Madison Square Park Conservancy. What does it take to be a successful restaurateur? It’s not a great business MAN OF THE HOUR Shake Shack founder Danny Meyer is getting the Tribute treatment. dozen restaurants and the original has taken the top place in Zagat nine times. What’s the secret to keeping Absolutely not! I was just trying to get my entrepreneurial itch to calm down. Now you’ve got at least a if you just like going to parties and think it’s neat to have a restaurant. It’s a great business if your greatest pleasure is providing pleasure to other people. If you’re the kind of person who is happiest making other people happy, you stand a pretty good chance at succeeding. Feb. 22, 7 PM , Tickets $500. Loews Miami Beach Hotel, 1601 Collins Ave., Miami Beach, sobefest.com FLAVOR FORWARD Miami Spicy “He changed the face of my food with his spices,” says chef Michelle Bernstein (Michy’s, Crumb on Parchment) regarding Lior Lev Sercarz, the world-renowned spice master and founder of La Boîte in New York. At Spice It Up! , a dinner focused exclusively on fl avor, Sercarz, Bernstein, and chefs Michael Solomonov from Zahav in Philadelphia and Aaron Brooks of Edge Steak and Bar in Miami will take inspiration from their global travels and blend their talents in a zesty four-course meal guaranteed to make taste buds tango. Feb. 21, 7 P M . Tickets $250. Edge Steak and Bar, 1435 Brickell Ave., Miami, sobefest.com … 174 MIAMI FEBRUARY 2014 TASTE SUPREME Flavors get intense at Spice It Up!

Food & Drink Dish

Riki Altman & Luis R. Rigual

FEEDING FRENZY!

THE SOUTH BEACH WINE & FOOD FESTIVAL IS BACK AND BIGGER THAN EVER. LET THE CULINARY INDULGENCE BEGIN.

MAIN EVENT

Meyer's Prime

It takes just two simple words to get Miamians and New Yorkers salivating: Shake Shack. For that (and countless other success stories), diners around the world have Danny Meyer to thank. Now his peers are returning the favor and honoring the CEO of Union Square Hospitality Group and best-selling author with the SBW&FF's biggest nod of all: the Tribute Dinner. What was your reaction when you learned you were being honored? No. 1 was disbelief. No. 2 was a sense that I must be getting old. [laughs] It's really an honor for my company. I go through life trying to do the best I can, but I'm not the guy cooking food, opening the wine, getting your coat back… I [win] along with my colleagues. When you opened your first restaurant, Union Square Cafe, back in 1985, did you think you'd someday run an empire? Absolutely not! I was just trying to get my entrepreneurial itch to calm down. Now you've got at least a dozen restaurants and the original has taken the top place in Zagat nine times. What's the secret to keeping a restaurant relevant in a city like New York? You have to develop an amazing relationship with your sta , community and suppliers. En the restaurant develops soul. Joe's Stone Crab-that place has soul. It's something you can palpably feel. When did you know the time was right to get into casual food establishments? E catalyst was having opened Blue Smoke in 2002. It was our first non-three-staraspirational restaurant. We saw how much fun it was to serve 1,000 people a day. But Shake Shack was an accident. It wasn't designed to be anything but an opportunity to help revive the Madison Square Park Conservancy. What does it take to be a successful restaurateur? It's not a great business if you just like going to parties and think it's neat to have a restaurant. It's a great business if your greatest pleasure is providing pleasure to other people. If you're the kind of person who is happiest making other people happy, you stand a pretty good chance at succeeding. Feb. 22, 7PM, Tickets $500. Loews Miami Beach Hotel, 1601 Collins Ave., Miami Beach, sobefest.com

FLAVOR FORWARD

Miami Spicy

"He changed the face of my food with his spices," says chef Michelle Bernstein (Michy's, Crumb on Parchment) regarding Lior Lev Sercarz, the world-renowned spice master and founder of La Boîte in New York. At Spice It Up!, a dinner focused exclusively on flavor, Sercarz, Bernstein, and chefs Michael Solomonov from Zahav in Philadelphia and Aaron Brooks of Edge Steak and Bar in Miami will take inspiration from their global travels and blend their talents in a zesty four-course meal guaranteed to make taste buds tango. Feb. 21, 7PM. Tickets $250. Edge Steak and Bar, 1435 Brickell Ave., Miami, sobefest.com

LOCAL FLAVOR

BEAUTIES & THE EATS

Breaking news: Even Sports Illustrated swimsuit models pig out from time to time. And being that scads of them will be in attendance acting as hostesses at Moët Hennessy's e Q, we had to ask where they might be spotted doing the deed in e Magic City. Former Victoria's Secret model Hannah Davis says she would head to Joe's Stone Crab or she might just sink her fork into a plate of arroz con pollo somewhere in Little Havana. Chrissy Teigen, cook, writer and new bride to John Legend, says she "absolutely lives" for Puerto Sagua's roasted pork shoulder with a side of fried plantains, as well as Casa Tua's "perfect" risotto. As for Genevieve Morton, SI's 2011 South Africa edition cover girl, you may find the beautiful blonde scarring down fried chicken and waffles at Yardbird. Chances are the girls won't be indulging until after baring their bodies at e Q, but be nice and offer them a bite of your brisket, anyhow. Feb. 20, 6:15PM. Tickets $400. Delano, 1685 Collins Ave., Miami Beach, sobefest.com

PARTY SCENE

Night Moves

If your culinary spirit doesn't exactly kick in at 6PM, fret not. These three hot dates offer gustatory excess (and a guaranteed good time) late into the night.

1. At Flaunt, Djs Irie and Sandman mix up the songs we love as flutes of bubbly and handcrafted cocktails make the rounds. Feb. 20, 10PM. Tickets $150. Poolside at Delano, 1685 Collins Ave., Miami Beach, sobefest.com

2. Iron Chef regular Masaharu Morimoto is hosting his first late-night party at Mix it up With Morimoto & Friends. Attendees can expect poolside karaoke, a classic Asian market with treats, and cocktails and sake pairings. Feb. 21, 10PM. Tickets $95. Shelborne Hotel, 1801 Collins Ave., Miami Beach, sobefest.com

3. Emeril Lagasse and Sammy Hagar hope you're up for a Rockin' Beach Party that promises endless tequila, Cuban bites from Little Havana's Versailles and classic rock guitar tunes. Feb. 22, 10PM. Tickets $95. Beachside at Delano, 1685 Collins Ave., Miami Beach, sobefest.com

DESSERT DO!

Sweet Surrender We're bound to need a sugar fix after all those burgers and foie gras. At the Splendid Ice Cream & Dessert Party (Feb. 21, 10PM. Tickets $95. Gale South Beach rooftop, 1690 Collins Ave., Miami Beach), creations by chefs Cindy Kruse, Johnny Isuzzini and others are bound to put a smile on any sweet lover's face. For a backstage look at sugar magic, check out Confections of Macaroon Maker (Feb. 23, 12PM. Tickets $85. The Ritz-Carlton South Beach, 1 Lincoln Road, Miami Beach), a seminar where François Payard will share his insight on the French treats, or grab a seat at The Art of Cake Decorating (Feb. 23, 10AM. Tickets $150. The St. Regis Bal Harbour Resort, 9700 Collins Ave., Bal Harbour), a private class at which Sylvia Weinstock will share her techniques for the perfect tiered confection. Sobefest.com

LOCATION IS EVERYTHING!

This year's most exclusive Festival events are taking place far beyond the beach tents. Here's a look at what's on the schedule.

GREEN GASTRONOMY

THE EVENT Vegetarian Dinner THE AGENDA Alfred Portale, Alex Guarnaschelli and Matthew Kenney invite diners to learn just how perfect fresh produce can taste-and get a peek at the new restaurant from event planner Karla Dascal. THE VENUE e Space Miami, 100 NE 25th St., Miami THE DETAILS Feb. 22, 7 . Tickets $200. Sobefest.com

CRUISE CONTROL

THE EVENT Ocean Liner Dinner THE AGENDA Inspired by old cruise menus from e Wolfsonian-FIU's objects collection, bad boy Anthony Bourdain will create a multicourse menu with the aid of fellow chefs Daniel Boulud, Andrew Carmellini, Frederic Morin, David McMillan, François Payard and Eric Ripert. THE VENUE the Wolfsonian-FIU, 1001 Washington Ave., Miami Beach THE DETAILS Feb. 21, 7 . Tickets $1,500. Sobefest.com

BITES IN PARADISE

THE EVENT Little Palm Island Dinner THE AGENDA Chef Rocco DiSpirito brings his comfort cuisine to the Keys in the Festival's most anticipated expansion. THE VENUE Little Palm Island Resort & Spa, 28500 Overseas Highway, Little Torch Key THE DETAILS Feb. 20, 7 . Tickets $350. Sobefest.com

FRENCH FLAIR

THE EVENT Jean-Georges Vongerichten Dinner. THE AGENDA JGV himself, a 2008 SBW&FF Tribute Dinner honoree, will showcase his critically acclaimed cuisine in a dinner paired with Heitz Cellars' nest wines. THE VENUE J&G Grill, e St. Regis Bal Harbour Resort, 9703 Collins Ave., Bal Harbour THE DETAILS Feb. 20, 7 . Tickets $350. Sobefest.com

ISLAND FLAVOR

THE EVENT Starry Night THE AGENDA Chef, author and TV personality Tyler Florence shares a slew of his popular dishes at one of South Florida's most exclusive enclaves. THE VENUE Fisher Island Club, 1 Fisher Island Drive, Fisher Island THE DETAILS Feb. 21, 7 , Tickets $250. Sobefest.com

NEW TOQUE ALERT

First Timer

Bruno Oteiza knows a thing or two about mixing flavors. Originally from Spain, the chef has made a name for himself in Mexico City with his highly regarded restaurant, Biko, which he calls "Mexican and universal." For his SBW&FF debut, Oteiza is joining Richard Sandoval (of Toro Toro in Miami and many others) for Modern Mexican With a Spanish Twist, an event where they will put their respective spins on South and Central American foods-and confuse the palate in all the right ways. Feb. 20, 7PM. Tickets $250. Toro Toro, InterContinental Miami hotel, 100 Chopin Plaza, Miami, sobefest.com

WINGED VICTORY

FRYERS CLUB

When Lee Brian Schrager, the King (as in founder) of the SBW&FF, speaks about food, people listen-especially when the topic is fried chicken. To celebrate the debut of his second book due out in May, Fried & True: 50 Recipes for America's Best Fried Chicken and Sides ($18, Clarkson Potter), Schrager is changing hats once again to become "the talent" this year. He'll be joined by co-author Adeena Sussman and the ever-entertaining wine guru Mark Oldman at a seminar detailing the finer points of the choicest crispy birds he found while touring the country. Although not set in stone, guests can expect to taste Korean, spicy and Southern Comfort versions of fried chicken at the seminar. Feb. 23, 11AM. Tickets $85. The Ritz-Carlton South Beach, 1 Lincoln Road, Miami Beach, sobefest.com

HAPPY MEAL

Perfect 10 In 2004, chef April Bloom field and restaurateur Ken Friedman opened what many consider New York City's first gastropub, e Spotted Pig. Little did they know that they'd be starting a restaurant revolution and influencing culinary circles for years to come. To celebrate the Michelin Guide-rated restaurant's 10th anniversary, Bloom field, who won Food & Wine's Best New Chef honor in 2007, has created a special menu for a dinner that's bound to be filled with memories and anecdotes. Feb. 21, 7PM. Tickets $250. Bianca, Delano, 1685 Collins Ave., Miami Beach, sobefest.com

Read the full article at http://digital.modernluxury.com/article/Food+%26+Drink+Dish/1615478/193089/article.html.

Previous Page  Next Page


Publication List
Using a screen reader? Click Here