Let the eating and drinking begin. The 15th annual South Beach Wine and Food Festival is underway. Foodies from around the globe have descended upon South Florida to please their palate. Deco’s Chris Van Vliet is in a part of SoFlo that’s getting its first taste of the festival.
The South Beach Wine and Food Festival has become a worldwide event and it’s expanding! Event founder, Lee Schrager, is excited to be including the 954 for the first time…
Lee Schrager: "I think that it’s just another opportunity for the festival to reach a new demographic, and to take advantage of all of the great chefs in Fort Lauderdale."
One of those chefs is Michael Bloise. He’s part of Seaside Eats at the Bonnet House… The event kicks off the festival here in Fort Lauderdale…
Michael Bloise, chef at Seaside Eats: "So you’ll see more involvement from Fort Lauderdale restaurants, Fort Lauderdale hotels — a lot of great food."
Bloise is serving up this delicious dish…
Michael Bloise, chef at Seaside Eats: "Chicken and dumplings, macadamia pesto."
Over at Burlock Coast Restaurant in the Ritz-Carlton on Fort Lauderdale Beach, they’ve got a star-studded early afternoon event planned for you…
James Camp, mixologist at Burlock Coast: "So on Sunday, February 28th from 12 p.m. to 2 p.m., we’re going to be hosting a taste of Fort Lauderdale Bloody Mary Brunch. We’re gonna be involved with the cast from ‘Chopped.’"
The cocktail of choice will be offered up in a variety of forms. Among them, The Classic– a mix of vodka, hot sauce, bitters, Worcestershire sauce, black pepper and tomato juice. Perhaps you’d prefer a rum-based Stolen Mary…
James Camp: "Very tobacco forward smoky rum, so we’ll be pouring that rum in with some pre-made sort-of tomato juice cubes filled with cumin, all-bay seasoning, rosemary."
Gin fans will love the Mangrove Mary, crowned with different meats and cheeses…
And of course, there’s dessert… Ross Evans, dessert chef for Kuro at the Seminole Hard Rock Hotel, has come up with a beauty for the new style remix dinner on Saturday.
Ross Evans, dessert chef at Kuro: "It’s a hazelnut sponge, you got a caramel milk chocolate mousse. We’re doing a miso butterscotch cremo, and we’re topping that off with roasted corn ice cream."
This unnamed masterpiece also comes with toasted marshmallows, streusel crumble and dark chocolate agnate. No meal could end more perfectly…
Ross Evans: "So I think finishing with a strong dessert is very important."
FOR MORE INFO:
South Beach Wine and Food Festival
http://www.sobefest.com/