Food Network Food & Wine Festival: Heading to Miami
This year marks the 9th annual Food Network’s Wine and Food festival. From the 25th of February till the 28th, The Food Network will be serving up a plethora of yummy events, conventions, and tastings for those of us already enjoying paradise here in Miami Beach, but more importantly, for all you out of towners trying to get away from a blizzard or two. Hope you got your tickets already if you plan to attend, because by now there is probably not a single hotel room in south beach that hasn’t been booked since December.
Kicking off the festivities on Thursday will be The Burger Bash, hosted by Rachael Ray. It takes place on the white sand beaches of the Ritz-Carlton South Beach, where some of the countries most talented burger makers are going to be competing for the title of crowd favorite. This competition requires the basic beef patties and buns, and the rest is up to the chefs. As you much on burgers and several original entries, vote for your favorite, and end the night with decadent desserts and “The Number One Chocolate Chip Cookie in the World”. Some of the competitors include 8 Oz. Burger Bar, BLT Burger, China Grill Management, Meat Market, Shake Shack, Bourbon Steak, and many many more.
Next up on Friday is Wine Spectator’s Best of the Best event hosted within the confines of the famous Fontainebleau Miami Beach. And they do not take the title of The Best lightly. Some of the top champagnes will be on full display as will the french Ambassador, Pierre Vermont, so be assured only the best of France’s most famous export will be available for your enjoyment. And if thats not indulgent enough for you, check out their unique items up for bid at their silent auction. Some of the participating restaurants will be: Wish Miami Beach, Urban Belly Chicago, Redd Napa Valley CA, Marea NYC, DeVito’s South Beach, Hungry Mother Boston, Aldea NYC, just to name a few.
These are just the appetizers though! stay tuned for the delicious weekend ahead..
KryoKitchen Spotlight: Richard Blais
- Photo courtesy of gastronomyblog.com
Despite his pushing and stretching the boundaries of what we traditionaly find tasty, its a risk that has propelled his career above and beyond ordinary, and ressurected restaurants that were near their last breaths. Here Blais explains how to cook with liquid nitrogen.
