The 21st annual Food Network & Cooking Channel South Beach Wine & Food Festival was held Thursday, February 24, as produced by Capital One (SOBEWFF®). Hosted at the Continuum’s The Patio restaurant, guests indulged the highest quality cuisine with breathtaking oceanfront views.
The event saw the likes of The Food Network’s ‘Chopped’ judges Amanda Freitag and Marc Murphy. Collaborating with The Patio’s Executive Chef Claudio Lobina, the chefs worked together to contribute to the official Intimate Dinner Series. Guests were treated to a prestigious four-course dinner menu sporting international delights made by some of the most renowned chefs in the business.
While in attendance, the festival sported live music from the Frost School of Music during the pre-dinner reception before the extravagant dinner began. ‘Chopped’ co-stars Amanda Freitag and Marc Murphy greeted guests with a speech and detailing on their menu for the night. Valentina Abbona from Marchesi di Barolo winery, too, explained the rich history of wines that were served on the night of the festival. The Patio’s Chef Claudio Lobina topped off the night by serving the final course.
Managing Director of the Continuum Rishi Idnani spoke about the esteemed event, stating, “Our third year of participation during this year’s South Beach Wine & Food Festival proved to be an extraordinary evening of culinary brilliance for guests at The Patio. This sensational collaboration between Amanda Freitag, Marc Murphy and our very own Chef Claudio Lobina, gave our residents and attendees a world class experience in gastronomic indulgence.
“It was tremendous to see the highlight on our property’s social calendar mark the beginning of life resuming back to its normal splendor here in South Florida. On behalf of the entire Continuum management team, I would like to thank the festival’s organizing committee, together with the sponsors and our patrons for helping to make this third dinner installment a resounding success.”
Amongst the divine menu that was curated in collaboration with all three chefs was: Mini Lamb Meatballs with Pistachio Pesto and Labne; Prosciutto, Gruyere and Basil Pinwheels; Sicilian Risotto Acquarello; Baked Feta with Shredded Phyllo and Apricot-lime Coulis, Za’atar Honey and Chili Oil; Seared Sea scallops served over Leek and Parmesan Risotto, and Milano Roasted Duck served with a Saffron Cream and Orange Coulis. Chocolate Mousse Parfait was presented as dessert for guests. Southern Glazer’s Wine & Spirits provided various international wines throughout the course of the night as well.