27872Brian Aaronhttp://sobewff.org/wp-content/uploads/2017/10/Brian-Aaron-253x253.jpg<![CDATA[CHEF, BUSINESSMAN, FOOD CONNOISSEUR Creator and visionary of the sough-after successful catering company, AARON’S CATERING, Brian Aaron has been named ¨The People Who Make Miami” by Ocean Drive, “The Top 20 Industry Leaders Under 40” and named as the “The 68 Most Innovative People in the US”. Chef Brian Aaron is a Miami native and Colombian by blood. He is known to be an innovator, creator, perfectionist and is extremely obsessed with this industry and the perfect balanced meal. With only 11 years in the industry, he has spear headed and consulted to open over 20 restaurants, mixology programs, food trucks and food & beverage operations along with his new mixology bar, “Huerta” in Bogota, Colombia.]]>http://sobewff.org/personality/brian-aaron/http://www.aaronscatering.comhttp://www.facebook.com/chefbrianaaronchefbrianaaronchefbrianaaronCulinary &amp; Industry Experts2017-10-19T20:13:21.00+00:00Aaron's Catering by Chef Brian Aaronhttp://www.aaronscatering.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/27173Kal Abdallahttp://sobewff.org/wp-content/uploads/2017/09/kal-253x253.jpg<![CDATA[Chef Kal Abdalla, executive chef at A Fish Called Avalon restaurant, began his culinary career at age 18. Drawing upon his skills and knowledge of cuisines worldwide, he brings layers of flavor and texture to modern American dishes that focus on seasonal, local ingredients. A native of the Syrian island of Arwad, he grew up with an appreciation of the eastern Mediterranean’s bountiful fish, seafood and organically grown fruits and vegetables. With more than four decades of experience preparing haute cuisine, he is a master at delivering beautifully composed plates that focus on simple, fresh, perfectly-prepared ingredients. With a background in French classical cuisine, Chef Kal offers diners at A Fish Called Avalon a satisfying range of styles, ingredients and cooking techniques. These reflect his broad experience aboard prestigious European and American cruise lines, and the sophisticated techniques and tastes he absorbed during travels to countries including France, Argentina, England, Ireland, Morocco and Japan. As executive chef at The Forge Restaurant in Miami from 1983 to 2003, he accumulated significant honors. Among them are multiple DIRONA awards, Wine Spectator’s “Best Steak in America” and the Miami chapter of Chaine des Rotisseurs’ “Best Restaurant of the Year” award. During that period he had the honor of preparing dinners for both of President Ronald Reagan’s inaugural galas, and participated in Johnson & Wales University’s The Distinguished Visiting Chef series. His most recent accolades come from his peers in the culinary industry, who have voted him among the prestigious “Best Chefs America” for the last three years. Under his leadership since 2010, A Fish Called Avalon restaurant continues to be recognized for the superb dining experience that has made it a culinary legend in South Beach for 26 years.]]>http://sobewff.org/personality/kal-abdalla/http://www.afishcalledavalon.comhttps://www.facebook.com/AFishCalledAvalonSouthBeach/afcavalonafishcalledavalonCulinary &amp; Industry Experts2017-09-26T20:14:16.00+00:00A Fish Called Avalonhttp://www.afishcalledavalon.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/24106Matt Abdoohttp://sobewff.org/wp-content/uploads/2017/08/abdoo_matt_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Matt Abdoo, Pig Beach & Pig Bleecker<span class="Apple-converted-space"> </span></p> <p class="p1">Matt was raised in the small upstate New York town of New Hartford in an extremely tight-knit Italian-American-Lebanese family where he began his culinary training at a very young age by rolling meatballs and house made pasta with his nona. Matt graduated CIA Valedictorian and has worked as head chef at Marc Orfaly’s Italian Restaurant Marco before he accepted a position at Del Posto. During Matthew’s tenure at Del Posto, the restaurant has received a coveted four-star review from the New York Times, and the Relais & Chateaux distinction. Matt has also cooked in Italy at Il Ricchi in Tuscany and Il Rossilino in Pienza to further his knowledge of the “simple but true” philosophy of regional Italian cooking. In May 2015, Mattwith his partners opened Pig Beach, the outdoor barbecue restaurant, where he is able to combine his two loves, BBQ and Italian that can be seen is such dishes like house-made yankee red hots with cherry peppers and chunks of provolone. The restaurant returned in Summer 2016 again as a pop-up, with renovations taking place now to convert Pig Beach into a fully operating indoor-outdoor restaurant. In January 2017, Matt and his partners opened Pig Bleecker, a smoke-centric comfort restaurant in the heart of Greenwich Village. The food follows in the ethos of Pig Beach, with a blend of Italian and BBQ traditions to create food close to Matt’s heart.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pizza, Hamburgers, Peanut Butter and Mom's Home made Strawberry Jelly, Grilled Cheese Sandwiches<strong>If you weren't a chef, what would you be?</strong>Teacher<strong>What three things are always in your pantry?</strong>Peanut Butter Aged Balsamic Extra Virgin Olive Oil<strong>If you could cook with anyone in the world, who would it be?</strong>My Grandmothers and Mom Mario Batali Rob Shawger]]>http://sobewff.org/personality/abdoo-matt/http://www.mattabdoo.comhttp://www.facebook.com/PigBeachNYCmattabdoopigbeachnycCulinary &amp; Industry Experts2017-08-28T21:09:55.00+00:00Pig Beachhttp://www.pigbeachnyc.comPig Bleeckerhttp://www.pigbleeckernyc.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/28663Carlos Abreuhttp://sobewff.org/wp-content/uploads/2017/11/Carlos-Abreu-1-253x253.jpg<![CDATA[Old Lisbon Restaurant opened its doors in January 1991 for the first time with one small location in Coral Way, Miami. Over the years, there were several improvements and expansions in an effort to better accommodate its guests and give them a more pleasant experience. In 2010, Old Lisbon opened a second location in the city of South Miami, which currently serves that area. In September 2011, the location in Coral Way suffered a devastating fire, destroying most of its premises. It reopened in October 2013, still with the open kitchen and with the same amazing dishes Old Lisbon is known for. This time, completely renewed and now triple its original size, this location offers a much better atmosphere to give its customers a true Portuguese gastronomic experience.]]>http://sobewff.org/personality/carlos-abreu/http://www.oldlisbon.com/Culinary &amp; Industry Experts2017-11-16T19:45:06.00+00:00Old Lisbon Restaurantshttp://www.oldlisbon.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/27662Michael Accursohttp://sobewff.org/wp-content/uploads/2017/10/Michael-Accurso-headshot-275x275.jpg<![CDATA[As the winemaker for Goldeneye, Michael Accurso works with the Anderson Valley’s most acclaimed estate Pinot Noir program (which includes over 200 vine acres and more than 24 distinctive clones). Using this diverse palette of fruit, Michael makes terroir-inspired wines that balance depth and power with Pinot Noir’s natural elegance. To achieve this goal, Michael and his skilled team ferment more than 200 individual lots of Pinot Noir each vintage, or roughly one fermentation for every acre farmed. As only the fourth winemaker in Goldeneye’s storied history, Michael is also continuing a measured fine-tuning of the winery’s style, picking at lower Brix and dialing back the amount of new French oak used during aging. “There is nowhere else in the world that makes Pinot Noirs that taste like ours here in the Anderson Valley,” says Michael. “They are deep, lush and complex, with an almost wild, rustic grace that frames the fruit in an incredibly compelling way. My job is to allow this essential Anderson Valley-ness to shine through.” Born and raised in Napa Valley, wine was an important element in the fabric of Michael’s home life, bringing family together for celebrations revolving around homemade meals and local wines. These early experiences inspired a farm-to-table ethos in Michael that led him to study agricultural business at Cal Poly. After graduation, Michael worked in the tasting room at Silver Oak Cellars, while also moonlighting as a grower relations intern at Diageo Chateau Estates & Wines in Rutherford, where he began gaining hands-on experience in the vineyards. Eager to expand on this experience, and develop a global perspective, Michael traveled to Argentina, working as the viticulturist and assistant winemaker at Estancia San Pablo & Bodega Un Lugar. Following his time in Argentina, Michael returned to the vineyards and the cellar of Silver Oak, before moving to Paso Robles for a job as a vineyard manager. In 2012, following his fascination for the wines of the Anderson Valley, Michael joined the team at Goldeneye, where he worked alongside previous Winemaker Michael Fay. “Michael was an incredible mentor. He taught me the art and science of winemaking. His approach matched my viticultural background, and my belief that winemaking is a culmination of every decision from the first pruning to the last barrel down.” At Goldeneye, Michael also fell under the spell of Pinot Noir. “Pinot Noir is so demanding, so delicate, and so defined by how it is grown,” Michael adds. “By the time the grapes come off the vine, the wines are largely already made.” In 2013, Michael left Goldeneye with Michael Fay’s blessing to take a position as the vineyard manager for Ardzrooni Vineyard Management, with a promise that if an assistant winemaker position came open, it would be Michael’s. At Ardzrooni, Michael managed vineyards for a number of high-end wineries like Copain and Littorai, and became extremely knowledgeable about the unique climate and winegrowing region of the Anderson Valley. In 2014, Michael Fay kept his promise, and hired Michael as assistant winemaker. In the years since, Michael has flourished at Goldeneye, gaining a reputation for his viticultural expertise, his technical know-how and his blending artistry. In recognition of his talents, Michael was named Goldeneye’s winemaker in 2016. Since then, he has continued to build on the Anderson Valley’s reputation as one of the world’s preeminent locations for growing Pinot Noir. At the same time, his viticultural roots and his vineyard-inspired, small-lot approach to winemaking are cementing Goldeneye’s status as one of North America’s great Pinot Noir wineries.]]>http://sobewff.org/personality/michael-accurso/Wine &amp; Spirits2017-10-06T20:22:41.00+00:00Goldeneye Wineryhttps://www.goldeneyewinery.com/Duckhorn Wine Company presents “Terroir: Finding Perfect Pinot Noir” featuring Goldeneye Winery Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-03.jpg2018-02-23T21:00:00+00:004:00PM - 5:00PM$85http://sobewff.org/ws3/24111Nicolay Adinaguevhttp://sobewff.org/wp-content/uploads/2017/08/adinaguev_nicolay_hs-275x275.jpg<![CDATA[ <p class="p1">Nicolay Adinaguev is the Executive Chef at Diplomat Prime, a luxury boutique steakhouse inside The Diplomat Beach Resort in Hollywood, Florida. In this role, Adinaguev oversees menu ideation and maintains the premier level of quality that Diplomat Prime is known for.</p> <p class="p1">A native of Lima, Peru, Adinaguev moved to America in 1990, beginning to work in restaurants at the young age of 14. After receiving his degree in Biology at Florida State University, Adinaguev then decided to pursue his passion for restaurants and enrolled in Keiser Capital Culinary School in Tallahassee, graduating with an Associate of Science in Culinary Arts in 2002.</p> <p class="p1">Adinaguev began his professional career at the James Beard Foundation Award winning Chef Allen’s in Aventura, where he served as a line cook and grew into the role of Executive Sous Chef. He then moved to Tampa, FL, and spent one year as Executive Chef at Cigar City Brewpub elevating the restaurant’s cuisine and curating pairings with small-batch beer in its many styles and varieties.</p> <p class="p1">Adinaguev landed in Fort Lauderdale in 2009 when he opened Stephen Starr’s Steak954 inside The W Hotel as Executive Sous Chef. In 2013, he moved to Starr’s restaurant Verde, inside Miami’s Perez Art Museum, before eventually transitioning back to Steak954 in 2014. This time, he led the kitchen as Executive Chef.</p> <p class="p1">Officially named Executive Chef at Diplomat Prime in July 2016, Adinaguev spent the summer working with his team and developing the menu for Diplomat Prime’s grand re-opening in September 2016. His diverse background will guide his direction moving forward as he focuses on deep flavors from his Peruvian roots as well as seasonal Florida ingredients. By aging all beef in house and composing each dish fully from start to finish, Adinaguev will continue to offer a delicate, approachable, and unique menu for years to come.</p> <p class="p1">When he is not in the kitchen, Adinaguev is playing guitar, bass, and piano, reading cookbooks for inspiration, and spending time with his wife and sons.<span class="Apple-tab-span"> </span></p> <p class="p2"><br></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pizza, loved it from the day I could say the word.<strong>If you weren't a chef, what would you be?</strong>I love fermentation so I'd probably be a brewer/distiller/cheesemaker.<strong>What three things are always in your pantry?</strong>Whole Grain Mustard, good olive oil, DNA tested Himalayan basmati rice (my wife is Persian and that's the only rice they eat)<strong>If you could cook with anyone in the world, who would it be?</strong>My great grandmother Sarah, I heard she was a beast in the kitchen, the master of Ashkenazi Jewish cooking, she taught everyone that followed but no one ever took her title.]]>http://sobewff.org/personality/adinaguev-nicolay/http://www.facebook.com/DiplomatPrime/diplomateatsdiplomateatsCulinary &amp; Industry Experts2017-08-28T21:09:55.00+00:00Diplomat Primehttp://www.diplomatprime.com/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24113Nedal Ahmadhttp://sobewff.org/wp-content/uploads/2017/08/ahmad_nedal_hs-275x275.jpg<![CDATA[<p class="p1">Having spent his childhood in the kitchen with the women in his family, Nedal Ahmad grew up with not only a passion to cook, but also to create. Chicago-born and Hialeah-raised, Ahmad worked in the restaurant business most of his young adult life and honed his talents for cooking from a very young age.</p> <p class="p1">At a family barbecue in 2010, while making his family-famous burgers and taking turns with his cousin Otto Othman – who was grilling up some of his mother’s equally-famous meat and vegetable skewers, the duo cooked up more than just delicious food. Looking to make changes in their careers, Ahmad and Othman decided that these simple elements – burgers and kebabs<span class="Apple-converted-space">  </span>– would make the perfect springboard for a successful fast casual chain. The dream was hatched: to open their own restaurant, serving delicious burgers and skewers of undeniable quality, made with the freshest ingredients.</p> <p class="p1">With $6.27 left in his bank account and his friends and family by his side, Ahmad’s journey led to what is now one of South Florida's most homegrown fast casual success stories. On the heels of its win of the 2015 Food Network & Cooking Channel South Beach Wine & Food Festival Amstel Light People’s Choice Award, Pincho Factory is rapidly expanding its South Florida presence.<span class="Apple-converted-space"> </span></p> <p class="p2"></p> <p class="p1">About Pincho Factory</p> <p class="p1">Founded in 2010 by cousins Nedal Ahmad, Otto Othman and Nizar Ahmad, Pincho Factory, Inc., is a family-owned, Miami-based fast casual culinary brand.<span class="Apple-converted-space">  </span>A dining concept centered around an eclectic menu of burgers and kebabs, Pincho Factory has gone from an in-the-know locals’ secret to a well-known Miami concept, gracing many national foodie “must try” lists.<span class="Apple-converted-space">  </span>Now with seven South Florida locations, more in the works and franchising in place, this unique concept is preparing for major expansion.<span class="Apple-converted-space">  </span>Serving elevated street food in vibrant, casual spaces – perfect for a lunch away from the office or a late-night bite with family or friends – Pincho Factory is both something uniquely Miami and, like the city of its birth, very international. <span class="Apple-converted-space">   </span></p>]]><![CDATA[<strong>What is your ultimate comfort food? </strong>Pizza, Burgers, and Tacos. <strong>If you weren't a chef, what would you be? </strong>Sane...haha. Honestly, knowing what I know, I can't picture myself anywhere other than the food industry. <strong>What three things are always in your pantry? </strong>Hot Sauce, Harina P.A.N., and Chocolate. <strong>If you could cook with anyone in the world, who would it be? </strong>Anne Burrell]]>http://sobewff.org/personality/nedal-ahmad/http://www.facebook.com/pinchofactorypinchofactorypinchofactoryCulinary &amp; Industry Experts2017-09-06T15:50:07.00+00:00Pincho Factoryhttp://www.pinchofactory.comHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24115Ivan Alarconhttp://sobewff.org/wp-content/uploads/2017/08/alarcon_ivan_hs-275x275.jpg<![CDATA[ <p class="p1">Born in Monterrey, Mexico, Ivan Alarcon’s passion for food began as a child in la cocina de Abuela Eli with home-style braised meats at family meals, street tacos on the way home from school and later on exploring various regional dishes during his travels throughout Mexico. Having migrated from Monterrey for a college education in the United States he began to crave those savory dishes and street tacos he had taken for granted so easily back home. A self-taught cooking aficionado he used recetas de la Abuela Eli to recreate those memorable flavors. After graduation from NSU he entered into corporate America and decided to make South Florida his permanent residence. Finding limited options of authentic Mexican food in South Florida led him in the early 2000’s to begin delving into catering parties for family and friends to share his culture and the genuine flavors of Mexico. During this time Ivan began to define recipes that best ignited favorable memories and envisioned the idea of a opening a neighborhood taqueria to share with his adopted community. In 2010 the opportunity presented itself, so he acquired a small 500 square foot catering kitchen that he then converted into a take out taqueria.</p> <p class="p2"><br></p> <p class="p1">El Agave Azul was born on January of 2010. His passion has led him during these past 7 years to expand the original location and open a second location in Davie, FL. In mid 2015 a new interpretation of a Modern Mexican Taqueria was formulating allowing El Agave Azul to evolve into Agave Taco Bar.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Carne Asada - Being from Monterrey Mexico the go to food is always a good steak from the grill. Gathering with your family, friends around the grill.... gives you the ultimate comfort.<strong>If you weren't a chef, what would you be?</strong>Soccer Player - at least tried to pursue it. I played competitively but life took me via different paths.<strong>What three things are always in your pantry?</strong>Tortillas, Avocado & Salsa<strong>If you could cook with anyone in the world, who would it be?</strong>My grandmother.. All the recipes I work with start with my grandmother and then passed down until I received them and evolved them. I was young when she passed and never experienced being with her in the kitchen.]]>http://sobewff.org/personality/alarcon-ivan/http://www.Agave-TacoBar.comhttp://www.facebook.com/agavetacobarsagavetacobaragavetacobarCulinary &amp; Industry Experts2017-08-28T21:09:55.00+00:00Agave Taco Barhttp://www.Agave-TacoBar.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/29409Joshua Alpersteinhttp://sobewff.org/wp-content/uploads/2017/12/HS-5-275x275.jpg<![CDATA[Joshua Alperstein, born December 7th 1983 is the Cocktail Engineer/Bar Manager of “The Anderson”, one of Miami’s newest and widely acclaimed cocktail bars. Raised in Queens, New York, he moved to Miami in the summer of 2011 to open Florida's first Nespresso Cafe/boutique located on Lincoln Road Miami Beach. After a year of management he realized that his true passion is in the restaurant hospitality industry. Joshua spent six months breaking into the bar scene. After working in multiple areas of Miami's hospitality industry e.g., catering, special events, restaurants and hotels, he found a home at the newly opened “Broken Shaker” located at “The Freehand” hostel. Management saw his drive and potential despite limited experience in craft cocktail culture. He was hired for the Barback/Apprentice position where he seized the opportunity to learn from the best mixologists in the city. Catching on quickly and pushing to shorten the learning curve, Joshua started bartending a short, yet intense year later. After his success at the “Broken Shaker” Joshua was later chosen to be head bartender at “27 Restaurant”. Pursuing knowledge, being a student of the game, creating solutions, making improvements every day and never settling, are the ideals that became the foundation of the team's successes. Four years of amazing experiences including cocktail competitions, menu creation, travels domestically and abroad, seminars, spirit training's and bar takeovers, has led Joshua Alperstein to his current proclaimed title of Cocktail Engineer at “The Anderson”. Branching out from the “Freehand” family, this project became “Bar-lab's” first solo endeavor. The 80's influenced New York style cocktail bar & live music venue is the perfect fit for the NY native. “The Anderson” also features the island vibes bar "The Shack". Joshua utilizes all the elements of this free flowing environment to provide patrons with creative cocktails and next level experiences at every corner. Give Joshua a few minutes on either side of the bar and he will happily explain the simple yet complex philosophy which has guided him throughout all: “You Just Gotta Believe”.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Baked Ziti <strong>What three things are always in your pantry?: </strong> Coffee, Sugar, Flour <strong>If you could cook with anyone in the world, who would it be?: </strong> Chef Robert Irvine]]>http://sobewff.org/personality/joshua-alperstein/http://www.theandersonmiami.comtheandersonbarCulinary &amp; Industry Experts2017-12-13T20:10:14.00+00:00The Andersonhttp://www.theandersonmiami.com King’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown hosted by Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/tiki.jpg2018-02-24T03:00:00+00:0010:00PM - 1:00AM$95http://sobewff.org/tiki/24117Alfredo Alvarezhttp://sobewff.org/wp-content/uploads/2017/08/Alvarez-Alfredo_HS-275x275.jpg<![CDATA[Born in Venezuela, Chef Alfredo Alvarez was lured into the culinary world at an early age. Receiving an exceptional education at the École hôtelière de Lausanne Alvarez also participated in a summer internship for Italy’s top chefs, including Gualtiero Marchesi and Gianfranco Vissani. Alvarez’s famed career has taken him all around the world; which not only allowed him to sharpen his skills, but also transform his approach to the global culinary influences he picked up along the way. Alvarez has set his culinary footprint at numerous restaurants, including Pronto in New York and Miami; DiLullo Centro in Philadelphia; Alfredo di Roma in Rome, New York and Epcot Center; Casa Rolandi in Coral Gables and Cancun; Giacosa Restaurant in Coral Gables; Casa De Campo in Dominican Republic, Trattoria Dopo Teatro in New York and Seasalt and Pepper in Miami. Alvarez has also contributed his expertise to the dining industry on cruise ships – acting as a consulting chef and menu creator for Renaissance Cruise Lines and Celebrity Cruise Lines. Alvarez has cooked for a number of high-profile clients, including: Roberto De Niro, Antonio Banderas, Billy Crystal, Robin Williams, Michael Douglas and President William Clinton.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> A grilled panini w/ ham and american cheese made by my wife. <strong>If you weren't a chef, what would you be?</strong> A sculptor <strong>What three things are always in your pantry?</strong> Extra virgin olive oil, Maldon Sea Salt & Campofilone dry especial pasta from a small Italian factory. <strong>If you could cook with anyone in the world, who would it be?</strong> Alain Ducasse]]>http://sobewff.org/personality/alfredo-alvarez/http://www.hesgroup.comCulinary &amp; Industry Experts2017-09-06T17:20:47.00+00:00M House by Giacosahttp://www.hesgroup.comFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/26952Cristian Alvarezhttp://sobewff.org/wp-content/uploads/2017/09/Alvarez-Cristian_HS-275x275.jpg<![CDATA[Chef Cristian Alvarez moved in 2000 from his native Argentina to the United States, where he began his career in fine restaurants, including Bice in New York. In South Florida he served as sous chef at both Astor South Beach and Ola, where he was under the tutelage of James Beard Award-winning chef Douglas Rodriguez. He moved from there to become Chef de Cuisine at The Dining Room and then, in late 2012, was able to realize the dream of opening his own Argentinian-inspired restaurant, the popular and critically-acclaimed Fiorito (named Miami’s best Argentinian restaurant by New Times in 2013). Alvarez’s cooking style has been heavily influenced by food memories from his native country and by modern techniques learned under Rodriquez and other inventive chefs in New York and South Florida. He prepares classic Argentinian dishes at Fiorito as well as dishes infused with the flavors and tastes of other Latin countries. He uses only the best ingredients, and varies the menu with daily specials, reflecting his constant experimentation and the availability of seasonal ingredients.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Milanesa <strong>If you weren't a chef, what would you be?: </strong> Profesional cyclist <strong>What three things are always in your pantry?: </strong> Tomato ,lemon ,garlic <strong>If you could cook with anyone in the world, who would it be?: </strong> my father]]>http://sobewff.org/personality/cristian-alvarez/http://www.fioritomiami.com/https://www.facebook.com/fioritomiami/f10ritoCulinary Captains, Culinary &amp; Industry Experts2017-11-06T21:51:04.00+00:00FIORITOhttp://www.fioritomiami.com/27842Letty Alvarezhttp://sobewff.org/wp-content/uploads/2017/10/HS-11-e1508355991818-275x275.jpg<![CDATA[Letty Alvarez is the founder and head pastry chef of LA Sweetz, LA Sweetz is a top rated cupcake bakery and celebration venue. Letty’s cupcakes and venturesome attitude have been featured on various culinary cable shows such as Food Network (Cupcake Wars), The Cooking Channel’s (Sugar Showdown) and TLC’s (The Next Great Baker) In November of 2008, Letty and her husband Eddie Dominguez launched their concept LA Sweetz in Miami, Florida. LA Sweetz is a gourmet confectionery shop that specializes in mini cupcakes with festive party room venue that host birthday parties & decorating classes throughout the year. Their vision was to create a space where sweet lovers could purchase their gourmet goods, host their very own parties and take decorating classes all under one sweet roof. Letty’s appearance on hit culinary shows such as Cupcake Wars, Cakeboss, The Next Great Baker, Sugar Showdown and Unique Sweets to name a few. Letty’s National and International following prompted her to franchise LA Sweetz in March of 2015. Today LA Sweetz corporate headquarters are located in Miami Florida and Franchise units currently exist in Orlando, Florida. Future expansion plans continue to propel LA Sweetz as one of the best emerging franchise opportunities available on the market. Letty looks forward to opening several LA Sweetz franchise units across the country to ensure everyone gets to live life a little sweeter.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Wine! Is a wine considered a food? If not, then I would have to say SOUP! I love SOUP! All kinds... <strong>If you weren't a chef, what would you be?:</strong> This one is easy...If I was not a chef, I'd totally be a race car driver! I LOVE going FAST, I have many SPEEDING TICKETS to prove this :) <strong>What three things are always in your pantry?:</strong> Chocolate Chips, Nutella & Dulce de Leche. Don't judge me, I push sugar for a living :) <strong>If you could cook with anyone in the world, who would it be?:</strong> I like cooking with anybody and everybody, you are all welcome in my kitchen. I think you are all plenty special enough, so drop on bye and let's get cooking or in my case baking! :) PS/Stay Sweet Xoxo, Chef Letty]]>http://sobewff.org/personality/letty-alvarez/http://www.lasweetz.com%20https://www.facebook.com/lasweetzofficial/lasweetzofficialCulinary &amp; Industry Experts2017-10-18T19:46:50.00+00:00LA Sweetzhttp://www.lasweetz.com BACARDÍ presents Walshy Fire’s Rum &amp; Bass Beach Party http://sobewff.org/wp-content/uploads/2017/08/bacardi-01.jpg2018-02-25T02:00:00+00:009:00PM - 12:00AM$100http://sobewff.org/bacardi/24121Richard Ampudiahttp://sobewff.org/wp-content/uploads/2017/08/ampudia_richard_hs-275x275.jpg<![CDATA[ <p class="p1">Born in Mexico City. Richard Ampudia moved to New York in 1987 to study film in NYU. In 1992 He was hired by Keith Mc Nally as a Bartender later to become Maitre D' & GM. It was in this hip SOHO restaurant "Lucky Strike" where Richard realized after 6 years of working there that his true passion was in hospitality, not film. Keith McNally became a mentor, a friend and a demanding boss that taught him the importance of understanding that as a restaurateur, you have to convey the story to your guests the moment they step into the restaurant, every detail is important and every employee's opinion matters regardless of their standing in the restaurant hierarchy. In 1993 he opened a simple Mexican restaurant in the then unknown neighborhood of Williamsburg, Brooklyn. The place was called Vera Cruz and became the hang out for the growing community of artists and bohemians that lived there during the 90's. This restaurant became a linchpin for the development that would make Williamsburg the hippest coolest neighborhood in Brooklyn. In 1998 he left his position at Lucky Strike to open another small Mexican Restaurant in an old diner on Elizabeth Street this restaurant was called Café Habana and became an overnight sensation that ignited a whole new neighborhood development in NY that would later be known as NOLITA. It also became the place where the "grilled corn" took over every menu he would ever work on. In 2005 he partnered up with Serge Becker to design the space and create the menu for another groundbreaking Mexican Restaurant "La Esquina". The place was a smashing success and ignited an incredible interest not only in Mexican food but also on the art and hip culture of Mexico City. In 2006 he moved to Mexico City to work for Contramar, (the best seafood restaurant in the city) as Director of Operations for this restaurant group. In 2008 he was hired by Culinary Concepts by Jean Georges to help spearhead their expansion to Mexico and Latin America. In charge of the development and build out of the restaurants in the St Regis Hotels, as well as Jean Georges restaurant "Market" in the super exclusive resort of "One and Only Palmilla". Richard Ampudia owns and operates Bar Bruno in Brooklyn, NYC and is opening Lolo's Surf Cantina in Miami in the fall of 2017 along with Japanese Food and Beverage Company Plan Do See. <span class="s1"></span> Since 2007 Richard Ampudia has worked as an independent consultant developing Modern Mexican Restaurants in Europe, Asia and different areas of the US amongst them: Bar Bruno Brooklyn NYC La Condesa (Austin, Tx) Pink Taco Café Habana Malibu Bodega Negra (London) Socialito (Hong Kong) Touche Hombre (Sydney) The Luigans Hotel (Fukuoka)</p> ]]>http://sobewff.org/personality/ampudia-richard/Culinary &amp; Industry Experts2017-08-28T21:09:55.00+00:00Lolo's Surf CantinaTacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/25924Drew Andradehttp://sobewff.org/wp-content/uploads/2017/09/Andrade-Drew_HS-275x275.jpg<![CDATA[Drew Andrade Executive Chef at Tanuki Raised in Memphis, TN, Executive Chef Drew Andrade of Tanuki credits his mother and her home cooking as the source of inspiration for his career. Committed to becoming a chef, Andrade jump-started his career at the age of 13 when he he landed his first job in the kitchen at Equestria where he helped the prep cooks, learning the ropes of a professional kitchen. Upon completing his education at MTSU in Nashville, Andrade moved to Los Angeles, determined to further his position in the culinary landscape. He landed a job as sous chef at Wolfgang Puck’s famed Beverly Hills hotspot Spago where he learned the ins and outs of the upscale restaurant business. Andrade was first introduced to Japanese influence during his time at Spago, a passion that he has held onto since that time. Seeking out the opportunity of a lifetime, Andrade relocated to Spain where he worked as the mentee of Martin Beresategllia at his restaurant, which received an impressive three Michelin stars. Following his time in Spain, Andrade further cultured himself with a move to Dubai where he secured the opportunity to open Novikov. Ready to head back to the states, Andrade made his move back to Miami where he now serves as the Executive Chef at Tanuki. For Andrade, work ethic is the most important characteristic necessary for a chef. He says, “you should be able to learn and do anything, it comes down to hard work.” His favorite part of being a chef is the “sense of accomplishment you get every day. You get to see satisfaction on people’s face, which is priceless.” In his time outside of the kitchen, Andrade enjoys cooking at home and exploring Miami.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> Carnitas nachos <strong>If you weren't a chef, what would you be?</strong> <div class="fs--grid-row"> <div class="individual-submission-field-value fs--grid-9-12 fs--grid-md-1-1"> <div class="individual-submission-field-content"> <div class="field-type-long-container">Defense attorney</div> </div> </div> </div> <div class="fs--grid-row"></div> <div><strong>What three things are always in your pantry?</strong></div> <div></div> <div>Pickled jalapeño, ranch , tabasco</div> <div></div> <div><strong>If you could cook with anyone in the world, who would it be?</strong></div> <div></div> <div>Alice Waters</div>]]>http://sobewff.org/personality/drew-andrade/http://www.tanukimiami.comhttps://www.facebook.com/TanukiMiamiBeach/?ref=br_rstanukimiamitanukimiamiCulinary &amp; Industry Experts2017-09-14T16:58:07.00+00:00TanukiLucky Chopsticks hosted by Andrew Zimmern part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/lucky-09.jpg2018-02-24T01:00:00+00:008:00PM - 10:00PM$125http://sobewff.org/lucky/27476Eileen Andradehttp://sobewff.org/wp-content/uploads/2017/10/Andrade-Eileen-HS-e1507058119149-275x275.jpeg<![CDATA[Eileen Andrade grew up in the kitchen working alongside experienced chefs and her grandfather whom started their family business back in Cuba. After coming to Miami and opening one of the city’s most well known Cuban restaurants since 1977, Islas Canarias, Eileen’s grandfather paved the way for his children and grandchildren to continue his culinary legacy. At an early age, Eileen showed interest in everything creative. Mixing cuisines and reinventing traditional dishes that her grandfather brought from his homeland has always been a passion of hers. In 2011, Eileen opened up her first business, CUBANCUBE foodtruck. The foodtruck was an instant success on the streets and at large scale caterings. CUBANCUBE’S popularity showed how Miami’s food scene was lacking a real twist on traditional Latin cuisine. Steamed Asian buns stuffed with their famous ?Croquetas de Jamon? topped with avocado, maple bacon sauce, fried shallots, and chives was one of their top sellers. Now, you can find similar twists on classics at Eileen’s newest project, FINKA TABLE & TAP. Eileen opened FINKA TABLE & TAP in July of 2014. Her focus on Cuban, Peruvian and Korean cuisines draws thousands of people a week through the rustic doors of FINKA. Her eclectic food menu mixed with craft cocktails using homemade syrups make for a different experience in the suburbs of West Kendall in Miami. With new ideas and projects coming soon, this is only the beginning for this 26 year old’s career.]]>http://sobewff.org/personality/eileen-andrade/http://www.finkarestaurant.com/https://www.facebook.com/Finkatableandtap/finkatabletapfinkatableandtapCulinary &amp; Industry Experts2017-10-03T19:15:31.00+00:00Finka Table & Taphttp://www.finkarestaurant.com/Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/24123José Andréshttp://sobewff.org/wp-content/uploads/2017/08/Andres-Jose-HS-2-e1504723680788-275x275.jpg<![CDATA[Named one of Time’s “100 Most Influential People” and awarded “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup. A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and his award-winning group of 26 restaurants plus a food truck located throughout the country and in Mexico City. José is the only chef globally that has both a two-star Michelin restaurant and four Bib Gourmands. His award winning restaurants include two Michelin starred minibar by José Andrés, Jaleo, Zaytinya, J by José Andrés at W Mexico City, Bazaar Meat at SLS Las Vegas, the Bazaar by José Andrés at the SLS Hotel in Beverly Hills and South Beach, and Beefsteak, his vegetable-driven fast casual concept. Andrés is a committed advocate of food and hunger issues and is known for championing the role of chefs in the national debate on food policy. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty by using the power of food to empower communities and strengthen economies. Andrés’ work has earned awards and distinctions including the 2017 Lifetime Achievement Award from International Association of Culinary Professionals and the 2015 National Humanities Medal, one of twelve distinguished recipients of the award from the National Endowment for the Humanities. Andrés was also named EY Master Entrepreneur of the Year in Greater Washington for his leadership and impact on the global business community and was also awarded the Congressional Hispanic Caucus Institute’s Chair’s Medallion Award. For more information, visit www.JoseAndres.com.]]>http://sobewff.org/personality/jose-andres/http://www.thinkfoodgroup.comhttps://www.facebook.com/chefjoseandres/chefjoseandreschefjoseandresCulinary &amp; Industry Experts2017-09-06T18:50:03.00+00:00minibar by José Andréshttp://www.minibarbyjoseandres.comThinkFoodGrouphttp://www.thinkfoodgroup.comDinner hosted by José Andrés and Virgilio Martinez part of the American Airlines Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/AADinner_Andres_Martinez.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/bazaar/Tour de Spain hosted by José Andréshttp://sobewff.org/wp-content/uploads/2017/08/spain-02.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/spain/27023Arthur Arnaizehttp://sobewff.org/wp-content/uploads/2017/09/LaMUse-e1484861659355-253x253.jpg<![CDATA[While working in PR 20 years old, Parisian Arthur Arnaize met 2-star chef Thierry Schwartz in Alsace, igniting an unrealized culinary passion. Schwartz accepted Arthur into an artisanal baking and traditional French cooking internship which lasted two years. During this time, Arthur learned about creativity, discipline and organization to make perfect crusty breads, golden croissants, desserts and viennoiseries. In 2014, Arthur relocated to Miami to pursue his interest in art and food, fulfilling his dreams by opening L’Epicerie in Wynwood – his first restaurant – where the Miami New Times bestowed it’s “Best Baguette in Miami” award to him in 2016. Now chef at LaMuse Cafe at Avant Gallery, a contemporary art gallery located at the luxurious Epic Miami, Arthur channels the best of European sensibilities into a menu focused on exceptional salads, creative sandwiches, seafood plates and vegetarian delights. His project with gallerist and restauranteur, Dmitry Prut, merges art and cuisine in a way wholly unique to Miami – a lively cafe embedded inside an eclectic atmosphere that’s very Alice In Wonderland.]]>http://sobewff.org/personality/arthur-arnaize/https://www.lamusecafe.com/https://www.facebook.com/LaMuseMiami/lamusemiamilamusecafeCulinary &amp; Industry Experts2017-09-22T20:19:51.00+00:00LaMuse Cafehttps://www.lamusecafe.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/26603Piyarat Arreeratnhttp://sobewff.org/wp-content/uploads/2017/09/Arreeratn-Piyarat-HS-1-e1507053376297-275x275.jpg<![CDATA[Piyarat Potha Arreeratn, known to most simply as Chef Bee, was born in the small town of Ban Sankhohiang, located in the Chiang Rai province in Northern Thailand, bordering Laos and Myanmar. Born to farmers, he developed an appreciation for culinary arts early on from his mother who taught him about growing his own food, the different techniques of preserving and preparing food, as well as the vast array of flavors within the Northern Thai culture. Chef Bee spent his childhood summers at his grandparents’ home in the nearby village of Ban San Macade where under his entrepreneurial grandmother’s guidance he learned the art of making Thai street food that she traded and sold at the local village market. At the age of 18, Chef Bee came to America to study at the University of Central Florida in Orlando. After UCF, Chef Bee moved to Miami where he pursued his passion for cooking. He worked at several Miami area restaurants before landing a sushi chef position at Nobu in Miami Beach. While training under the tutelage of some of the country’s finest chefs, Chef Bee learned what it took to run a kitchen and maintain the highest standards. Following Nobu, Chef Bee went on to work under Chef Kevin Cory at Siam River before opening his own restaurant, Oishi Thai, in 2005. Oishi, which means “delicious,” quickly became a favorite of diners and critics.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Grilled chicken, dumplings & corn bread. <strong>If you weren't a chef, what would you be?: </strong> A farmer, back home in Thailand, with my friends and family <strong>What three things are always in your pantry?: </strong> 1. Fish Sauce 2. Sriracha 3. Rice + Noodles <strong>If you could cook with anyone in the world, who would it be?: </strong> My executive chef, Danny Khoetchapalayook ]]>http://sobewff.org/personality/piyarat-arreeratn/http://www.naiyara.com/https://www.facebook.com/NaiYaRaMiami/naiyaramiamiCulinary &amp; Industry Experts2017-11-27T20:35:17.00+00:00NaiYaRahttp://www.naiyara.com/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24125Mike Bagalehttp://sobewff.org/wp-content/uploads/2017/08/bagale_mike_hs-275x275.jpg<![CDATA[ <p class="p1">Mike Bagale combines a unique mix of a broadly artistic mind with a calm, pragmatic, and practical approach to running a complex kitchen.</p> <p class="p1">Mike’s artistic interests began in film school, attending Ryerson University in Toronto and the New York Film Academy. In 2002 his interest in cooking began when he enrolled at Florida Culinary in Palm Beach.</p> <p class="p1">In 2004 he began working at the Four Seasons hotels and spent 4 years in their programs from Palm Beach, Washington D.C., and Miami, ending up as the Chef de Cuisine of the 5 Diamond Resort at the Palm Beach property. In 2009, after a successful 2-day tryout, he joined the team at Alinea as chef de partie.</p> <p class="p1">His relentless drive and work ethic moved him quickly up the ladder at Alinea. He was a constant creative collaborator in the kitchen and was promoted to sous chef quickly in 2010. It was that year that he cracked the code to ‘floating food’ with the famous Balloon course. Mike was named Executive Chef of Alinea in 2012.</p> <p class="p1">When he manages to get away from the kitchen you’ll find him near a beach, in the water, diving or surfing.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>grilled food, yakitori, fresh salads<strong>If you weren't a chef, what would you be?</strong>pro surfer<strong>What three things are always in your pantry?</strong>salt, vinegar, matcha<strong>If you could cook with anyone in the world, who would it be?</strong>my father]]>http://sobewff.org/personality/bagale-mike/http://www.facebook.com/mikebagalemike bagalemike bagaleCulinary &amp; Industry Experts2017-08-28T21:09:55.00+00:00Alineahttp://www.alinearestaurant.comDinner hosted by Bradley Kilgore, Mike Bagale, Justin Carlisle and Tony Terho http://sobewff.org/wp-content/uploads/2017/08/Dinner_Kilgore-Bagale-Carlisle-Terho-1.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/frost/27854Julian Bakerhttp://sobewff.org/wp-content/uploads/2017/10/HS-12-e1508430495218-275x275.jpg<![CDATA[A graduate of Castle Culinary School in the U.K., Chef Baker has more than two decades of experience ranging from Michelin Starred kitchens in England to New York City’s Upper West side. He has been in South Florida for nearly a decade where he most notably launched Toscana Divino in Mary Brickell Village.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Wow I could write a menu the size of the yellow pages with this question. Anything braised or a good fish & chips would be where I start though. <strong>If you weren't a chef, what would you be?: </strong> One of three things, James Bond, Formula one race car driver, or a designer of women's shoe's..... Theres a reason for each :)) <strong>What three things are always in your pantry?:</strong> Pasta, Olive oil, Parmigiano Reggiano. With these three things you have a meal <strong>If you could cook with anyone in the world, who would it be?: </strong> Theres many people, if I could cook again with my first chef Adrian Machin from home with the knowledge I have today would be amazing, he passed recently and I find myself reminiscing a lot recently through food we used to cook together, this applies also for my grandmother, been away from England for so many years there comes a time when these things matter. Of course there are many known chefs too, I love the appreciation for product Eric Ripet has, his simplicity and concentration of flavors, plus I like to cook fish too. From the celebrity world I m a big Manchester United fan and I understand David Beckham loves Italian food, a nice chat over a pappardelle Bolognese with a good Sassiacaia would be fun, big portions and a few bottles I see that been a long conversation.]]>http://sobewff.org/personality/julian-baker/https://www.lezoo.com/%20Culinary &amp; Industry Experts2017-10-19T16:28:28.00+00:00Le Zoohttps://www.lezoo.com/ Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24127Andrew Balickhttp://sobewff.org/wp-content/uploads/2017/08/balick_andrew_hs-275x275.jpg<![CDATA[<p class="p1">Growing up in South Florida, Chef Balick attended the University of Florida, before deciding to pursue his culinary career at Johnson & Wales University. His love for the industry developed through a part-time job at a neighborhood restaurant, but his skills were refined through on the job training with notable local chefs. As Clay Conley’s Sous Chef and later Chef de Cuisine at The Ritz-Carlton Fort Lauderdale and South Beach properties, Balick refined his style for fine-dining and technical culinary acumen.</p> <p class="p1">In April 2013, Balick joined TapCo to design the menu for their original location of Tap 42 in downtown Fort Lauderdale. His inspiration is quite simple, “We want to produce food that people crave. It's all about consistency and quality. We aren't trying to reinvent the wheel or win awards. We simply want to put out the most consistent, delicious food all day, every day.”</p> <p class="p1">As TapCo expands to Palm Beach and their highly anticipated Coral Gables location at 301 Giralda Avenue, Balick’s focus is clear: “My plans are to help our culinary program improve each day, and hopefully create lasting and meaningful experiences for our guests and staff alike. I look forward to the future, but most importantly, I'm focused on today.”</p>]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Chicken Wings<strong>If you weren't a chef, what would you be?</strong>A dentist like my father.<strong>What three things are always in your pantry?</strong>Red wine vinegar, Hot sauce, and sea salt.<strong>If you could cook with anyone in the world, who would it be?</strong>The Kitchen Crew from Azul at the Mandarin Oriental Miami circa 2005.]]>http://sobewff.org/personality/andrew-balick/http://www.tap42.com/midtownhttp://www.facebook.com/tap42bar/tap42bartap42miamiCulinary &amp; Industry Experts2017-09-14T19:13:54.00+00:00Tap 42 Kitchen & Barhttp://www.tap42.comHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/28295Timon Balloohttp://sobewff.org/wp-content/uploads/2017/11/Balloo-Timon-HS-e1509738892917-275x275.jpg<![CDATA[Chef Timon Balloo was born to Chinese and Trinidadian parents. His scrapbook of memories leads with days on the farm, ethnic recipes and a favorite pastime of watching PBS’ Yan Can Cook. Little did he know then that he would soon be on the fast track to a James Beard Foundation "Best New Restaurant" nomination and a host of other accolades that continue to reflect his dedication to seasonal, local ingredients that fuel his daily inspirations taken from the market’s freshest offerings. In 1998, Balloo began his official journey down the path to a stellar culinary career. Through Johnson & Wales’ international program of extended studies, Balloo traveled to Belgium to work at Hotel M?tropole under French Master, Chef Dominique Michou. From Entremetier Comis (hot line) to Patisserie Comis, Balloo honed his classical culinary training skills. Of that time, Balloo says: "The vegetables and animals would often come straight from the farm," Balloo recalls of that time, "it wasn’t unusual for us to have to skin and pluck the next dish… now that was farm-to-table cooking!" Balloo considers his first real professional lesson – on humility in the kitchen – to be taught by "Professor" Allen Susser, one of Miami’s most influential chefs. "In Chef Susser’s kitchen, you were broken down and then built back up," Balloo explains. "My time cooking at Chef Allen’s gave me a new respect for food." An opportunity to reconnect with Samba Brands Management in 2009 brought Balloo back to the growing restaurant group as Executive Chef and Partner of SUGARCANE raw bar grill, which opened in 2010. SUGARCANE took "Best New Restaurant," and Balloo was dubbed "Best Up-and-Coming Chef" by Miami New Times and "Chef of the Year" by Eater shortly after its debut in 2010, and the accolades have never stopped.]]>http://sobewff.org/personality/timon-balloo/https://www.sugarcanerawbargrill.com/https://www.facebook.com/SUGARCANErawbargrillSUGARCANErawbarSUGARCANErawbargrillCulinary &amp; Industry Experts2017-11-03T19:56:23.00+00:00SUGARCANE raw bar grillhttps://www.sugarcanerawbargrill.com/King’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown hosted by Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/tiki.jpg2018-02-24T03:00:00+00:0010:00PM - 1:00AM$95http://sobewff.org/tiki/24129Deden "Benny" Bandihttp://sobewff.org/wp-content/uploads/2017/08/bandi_deden_benny_hs-275x275.jpg<![CDATA[ <p class="p1">Deden ‘Benny’ Bandi, Master Sushi Chef at Blade Sushi located at the iconic Fontainebleau Miami Beach since 2008, has adopted sushi as an art form for over 20 years. He began his career at Hiro, an Asian kitchen where he cooked savory foods inspired by the flavors of Southeast Asia and continued his specialty at Bambu, a South Beach Asian restaurant owned by Cameron Diaz and Karim Masri.<span class="Apple-converted-space"> </span></p> <p class="p1">He truly mastered his craft by traveling the world, studying the fine art of Japanese cuisine in Japan, traveling to Kobe Island to learn about Wagyu Beef and visited Okinawa to learn about seafood and the background of seaweed.<span class="Apple-converted-space"> </span></p> <p class="p1">As a result of his remarkable success, he took his innovative skills to the well renowned Chef Nobu Matsuhisa at Nobu, the world’s most recognized Japanese restaurant that incorporates a fusion of traditional Japanese cuisine with South American flavors.</p> <p class="p1">Pursing his love for Japan and it’s cuisine, Bandi went back to Tokyo to familiarize himself with Japanese spices.<span class="Apple-converted-space"> </span></p> <p class="p1">Currently, as Master Sushi Chef at Blade, Chef Benny gives each guest an exquisite Japanese dining experience through exquisite sushi and Japanese inspired cuisine.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>satay(beef skewers)<strong>If you weren't a chef, what would you be?</strong>Interior Designer<strong>What three things are always in your pantry?</strong>Rice,soy sauce,Vinegar<strong>If you could cook with anyone in the world, who would it be?</strong>Jiro Ono]]>http://sobewff.org/personality/bandi-deden-benny/dinebleaudinebleauCulinary &amp; Industry Experts2017-08-28T21:09:57.00+00:00Bladehttp://www.Fontainebleau.com/diningFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/28426Ryan Barouhhttp://sobewff.org/wp-content/uploads/2017/11/MR-Bing-LOGO-253x253.jpg<![CDATA[Mr. Bing is a new dessert concept, “Ice Cream with a Fork”, that was recently introduced to the United States from the distant island of Taiwan. This unique confection can be described as the hybrid of traditional Ice-cream and Shaved-ice. The process starts by freezing cylindrical blocks of dairy and then shaving them down into paper thin ribbons of frozen deliciousness that can be enjoyed with a variety of fresh toppings and premium drizzles. We at Mr.Bing are excited to share this delectable creation with you and hope that you enjoy eating it as much as we do serving it!]]>http://sobewff.org/personality/ryan-barouh/http://www.mrbing.com/https://www.facebook.com/mrbingofficialmrbingofficialCulinary &amp; Industry Experts2017-11-07T20:57:31.00+00:00Mr. Binghttp://www.mrbing.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24131Juan Manuel Barrientoshttp://sobewff.org/wp-content/uploads/2017/08/barrientos_juan_manuel_hs-275x275.jpg<![CDATA[<p class="p1">At 32 years of age Juan Manuel Barrientos is recognized as one of the 50 best chefs in latin america, revelation chef worldwide and the best young chef in latin america.</p> <p class="p1">Chef and businessman owner of El Cielo located in Miami, Medellin and Bogota<span class="Apple-converted-space">  </span>, he started his trajectory next to highly recognized chefs Iwao Komiyama and Juan Mari Arzak.</p> <p class="p1">At 23 Juan Manuel opens the door of his first restaurant El Cielo , Inspired by Colombian cuisine using his creativity and avant-garde techniques , his knowledge of neuroscience he creates tasting menus that awaken emotions.</p> <p class="p1">In 2011 he opens the door to El Cielo Bogota and in 2015 El Cielo Miami.</p> <p class="p1">He has created the restaurants; Blanco ,Iwao ,and La Serenissima in the cities of Medellin and Bogota , the magazine Juanma's notebook, the El Cielo for all foundation and El Cielo catering.</p> <p class="p1">In 2014 he was a judge at the reality show Colombia the test.</p> <p class="p1">In 2016 he organized what was considered one of the most important dinners in the Colombian embassy in Washington DC</p> <p class="p1">where the president , ambassadors and some important personalities like the x Miss.Universe Paulina Vega, that was<span class="Apple-converted-space">  </span>very special event offered for Colombia`s international friends like<span class="Apple-converted-space">  </span>x secretary of state Collin Powell , United States presidential candidate John Mccain important senators and special guest Christine Lagarde director of the international monetary fund.</p> <p class="p1">During his short and successful career he has vast awards<span class="Apple-converted-space">  </span>and recognitions:<span class="Apple-converted-space"> </span></p> <p class="p1">-50 Best Restaurant in Latin America 2013</p> <p class="p1">-50 Best<span class="Apple-converted-space">  </span>Restaurant in Latin America 2014</p> <p class="p1">-50 Best Restaurant in Latin America<span class="Apple-converted-space">  </span>2015</p> <p class="p1">-Classified in the 50 genius of business in Colombia by Dinero magazine</p> <p class="p1">- Millennium young man Telefonica 2013</p> <p class="p1">-Rosa de los Vientos award best restaurant 2013 ACOPET</p> <p class="p1">- Homeland order comendador , by the Republic of Colombia`s congress <span class="Apple-converted-space">  </span>2013</p> <p class="p1">-El Cielo restaurant used as case study for Inalde business school</p> <p class="p1">- World revelation chef by international press Madrid fusion</p> <p class="p1">-Exito awards for Iberoamerica, recognition for leadership excellence, quality and outstanding creative business leadership at El Cielo creative cuisine<span class="Apple-converted-space"> </span></p> <p class="p1">- Congressional order of honor</p> <p class="p1">-Top 5 chef in Colombia</p> <p class="p2"></p> <p class="p1">-One of the 15 young peace leaders of the world , chosen to go to the Global non killing center in Honolulu Hawaii 2010</p> <p class="p1">-El Cielo restaurant icon of tourism in the city of Medellin<span class="Apple-converted-space"> </span></p> <p class="p1">-Young businessman 2009 by the Republic of Colombia`s congress.</p>]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Bandeja Paisa: No beans. White rice, carne molida ( ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.<strong>If you weren't a chef, what would you be?</strong>Businessman<strong>What three things are always in your pantry?</strong>Champagne Vegan cream cheese Honey Arepas (is a type of food made of ground maize dough or cooked flour prominent in the cuisine of Colombia) Tomatoes, Garlic, Onion Eggs<strong>If you could cook with anyone in the world, who would it be?</strong>Alessandra Ambrosio (Brazilian Model)]]>http://sobewff.org/personality/juan-manuel-barrientos/elcielomiamiCulinary Captains, Culinary &amp; Industry Experts2017-09-22T15:48:01.00+00:00El Cielohttp://www.elcielorestaurant.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Tour de Spain hosted by José Andréshttp://sobewff.org/wp-content/uploads/2017/08/spain-02.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/spain/24133Andres Barrientoshttp://sobewff.org/wp-content/uploads/2017/08/barrientos_andres_hs-275x275.jpg<![CDATA[Andres Barrientos is a Miami native who discovered his love for cooking and hospitality long before he attended Jonson & Wales University. After culinary school Andres spent the next 8 years traveling and fueling his passion for adventure all the while learning about food from people, places, and experiences. After a stint on the west coast in 2010, Andres landed back in Miami. Happy to be home, he took a position with Brian Aaron of Aarons Catering, and immediately put his talents and life experiences to work. The duo won on the Food Network and Scott Conant’s <em>“24 Hour Restaurant Battle”</em>; and with Andres at the helm, Aarons Catering garnered a number of catering industry accolades and Cater Source speaking engagements.  2012 brought more exposure and experiences for Andres with the launch of Miami Smokers – Urban Smokehouse and the wildly popular Basel Biergarten. Since then Miami Smokers has opened a deli and smokehouse in Little Havana, concession stands at the American Airlines Arena, and is recognized as a destination for the best pork in the Magic City. In 2015 Andres competed and won yet another Food Network show, “<em>BBQ Blitz”</em>, where he competed against other local favorites Giorgio Rapicavoli (Eating House, Glass & Vine) and Jessica Suarez (Loba). In 2016 Guy Fieri brought his “<em>Diners, Drive-ins, and Dives”</em> crew to Miami Smokers and featured the smokehouse on the wildly popular show. Andres was later invited to compete on an episode of “<em>Guy’s Grocery Games”</em>. Since then he’s been busy expanding his pork empire by converting the Little Havana Smokehouse into a USDA certified small plant, and rolling out a brand-new Miami inspired BBQ concept.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> Arepa con queso blanco y hogao <strong>If you weren't a chef, what would you be?</strong> a Vagabond <strong>What three things are always in your pantry?</strong> Sriracha, Extra Virgen Olive Oil, and Smoked Maldon Salt]]>http://sobewff.org/personality/andres-barrientos/http://www.miamismokers.comhttps://www.facebook.com/MiamiSmokers/chefABmiamismokersCulinary &amp; Industry Experts2017-11-17T15:41:02.00+00:00Miami SmokersBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/24135Suzanne Batllehttp://sobewff.org/wp-content/uploads/2017/08/batlle_suzanne_hs-275x275.jpg<![CDATA[ <p class="p1">"If nothing ever changed, there'd be no butterflies." I would like to think that the concept and invention of Azucar Ice Cream Company came from my passion for ice cream and my grandmother's ability to create great flavors. In realty, it came from having to reinvent my career and soul searching about what really determines a life well lived.</p> <p class="p1">I worked in the banking industry for over 20 years. I started a family, had my children and lived a pretty peaceful life. I loved spending time with my family and friends.<span class="Apple-converted-space">  </span>Life was easy.<span class="Apple-converted-space">  </span>I divorced and battled thyroid cancer. This lead me to really evaluate my life.</p> <p class="p1">When the banking industry had major layoffs I found myself as a single parent without a job.<span class="Apple-converted-space">  </span>To say that I was scared was an understatement. I started thinking about my family.</p> <p class="p1">We had never been in the restaurant business or knew anything about food service. I thought how great it would be to have a "family business". I could incorporate the things in my life that were the most important, my family and friends.</p> <p class="p1">Azucar Ice Cream Company was born in my kitchen talking to my best friend, my Goddaughter and my children. My grandmother made ice cream when we were young and invented flavors out of exotic fruits from different countries. Wouldn't she smile from the heavens?</p> <p class="p1">It took 18 months to put the company and store together. It was quite difficult to start a business such as this one. I had to learn everything from scratch.</p> <p class="p1">I learned and pursued classes at Penn State's world renowned school for ice cream. I also attended the Frozen Dessert Institute in St. Louis.</p> <p class="p1">Azucar opened it's doors in late July and it has been a blessing ever since. We have had press from The Miami Herald to The Wall Street Journal and are thrilled to say that we were in February's issue of Cooking Light magazine where Azucar is featured as the #1 place to go to in Miami! The BBC Worldwide did a<span class="Apple-converted-space">  </span>special on us that elevated Azucar to new heights. This month we were interviewed by CNBC and will be viewed by 25 different countries!</p> <p class="p1">I have been blessed to ride this wave with my family and friends who are always around to lend a hand. It has brought our family closer and brought our friends Little Havana. Everyday is still a challenge, but a very exciting one indeed!</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>fried eggs and rice and cream corn all mixed together! "It's a Cuban thing"!<strong>If you weren't a chef, what would you be?</strong>vet<strong>What three things are always in your pantry?</strong>wine, wine and more wine<strong>If you could cook with anyone in the world, who would it be?</strong>Mario Batali]]>http://sobewff.org/personality/batlle-suzanne/http://www.azucaricecream.comhttp://www.facebook.com/AzucarIceCreamazucaricecreamazucaricecreamCulinary &amp; Industry Experts2017-08-28T21:09:57.00+00:00Azucar Ice Creamhttp://www.azucaricecream.comFamily Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/Sweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/24137Greg Baxtromhttp://sobewff.org/wp-content/uploads/2017/08/baxtrom_greg_hs-275x275.jpg<![CDATA[ <p class="p1">Greg has spent the past decade working in some of the world's most exciting kitchens, including Alinea, Per Se, Atera (where he met horticulturalist Ian Rothman), Blue Hill at Stone Barns, and most recently Lysverket in Norway. In May 2016, Baxtrom opened his first solo project, Olmsted, in the heart of Brooklyn just two blocks from Prospect Park. At this neighborhood restaurant, Baxtrom pulls from his experience and training, and fuses that with his respect for agriculture, to create a vegetable-heavy menu which is inspired by nature’s bounty all around, even--and especially--in the heart of Brooklyn.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Movie theater popcorn with the fake butter. Or just buttery popcorn in general, which i make myself a lot when i get home after service.<strong>If you weren't a chef, what would you be?</strong>A film director.<strong>What three things are always in your pantry?</strong>Murray River Salt, coffee and some type of hot sauce (it's currently the hot sauce we make and bottle at Olmsted, and the hot pepper giardiniera from Potbelly.<strong>If you could cook with anyone in the world, who would it be?</strong>Jacques Pepin, he's a legend. Growing up i used to watch all of his shows.]]>http://sobewff.org/personality/baxtrom-greg/http://www.olmstednyc.comhttp://www.facebook.com/olmstednycolmstednycCulinary &amp; Industry Experts2017-08-28T21:09:57.00+00:00Olmstedhttp://www.olmstednyc.comDinner hosted by Greg Baxtrom, Mathew Peters and Giorgio Rapicavoli http://sobewff.org/wp-content/uploads/2017/09/Dinner_Baxtrom-Peters-Rapicavoli.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/glass/24139Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/bayless_rick_hs-275x275.jpg<![CDATA[ <p class="p1">Rick Bayless has won eight Beard Awards, including one in April 2017, “Outstanding Restaurant” for Topolobampo. His Frontera Grill has earned a Beard Award as well, and just celebrated its 30-year anniversary. Bayless's other Chicago restaurants include: the fast-casual Xoco; Baja-inspired, wood-fired Leña Brava; Cervecería Cruz Blanca, a craft brewery and Oaxacan-style taquería; the quick-service Tortas Frontera, which changed the face of food service at O’Hare International Airport; and Frontera Fresco, which brought Frontera flavors to Macy’s stores and Northwestern University. In 2016, Bayless opened Frontera Cocina in Walt Disney World. He's also created an award-winning line of salsas, cooking sauces and organic chips that are sold coast-to-coast; and coming this summer, grocery store frozen aisles will feature Frontera-branded bowls and skillet meals. Bayless has authored nine cookbooks and has a highly rated Public Television Series, Mexico–One Plate at a Time.</p> ]]>http://sobewff.org/personality/bayless-rick/Culinary &amp; Industry Experts2017-08-28T21:09:57.00+00:00Frontera Grillhttp://www.rickbayless.comDinner hosted by Rick Bayless and Jose Mendin http://sobewff.org/wp-content/uploads/2017/09/Dinner_Bayless-Mendin.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/pubbelly/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/24141Alex Beckerhttp://sobewff.org/wp-content/uploads/2017/08/becker_alex_hs-275x275.jpg<![CDATA[ <p class="p1"><span class="Apple-converted-space"> </span>Named Best Chef by New Times Broward-Palm Beach in 2016, Executive Chef Alex Becker brings to Kuro more than two decades of restaurant experience, including work at celebrated worldwide Japanese restaurants Katsuya and Nobu. At Kuro, Becker, who also serves as the Seminole Hard Rock Hotel & Casino's creative culinary director, sources the best quality product available for the restaurant's new-style Japanese creations – dishes grounded in tradition yet progressive in concept and execution.<span class="Apple-converted-space"> </span></p> <p class="p1">Becker discovered his love for the craft of cooking at age 15 working in restaurant kitchens in his hometown of Atlanta. Upon graduating from Johnson & Wales University in 1999, Becker spent four years working for the Italian eatery di Paolo in Alpharetta, Georgia, where he held various positions, including general manager, sommelier and executive chef. In 2004, Becker started the globetrotting chapter of his career at Ristorante Gardenia in Turin, Italy, a Michelin-starred restaurant. A year later, he turned his hunger for culinary intellect to Japanese cuisine and began a seven-year career at Nobu, including stints at New York, Hawaii and Los Angeles locations as executive chef. Later, as corporate executive chef of Katsuya in Los Angeles, he opened multiple restaurants for the brand across the globe.<span class="Apple-converted-space"> </span></p> <p class="p1">Becker holds an associate degree in culinary arts from Johnson & Wales University, a master’s degree in Italian culinary arts from the Italian Culinary Institute for Foreigners (ICIF) in Asti, Italy, and has also been accepted into The Court of Master Sommeliers.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Miso Soup<strong>If you weren't a chef, what would you be?</strong>Marine Biologist<strong>What three things are always in your pantry?</strong>Sesame Oil, Konbu, Rice<strong>If you could cook with anyone in the world, who would it be?</strong>Yoshihiro Murata, He is the owner and chef of Kikunoi Restaurant in Kyoto and does an amazing amount of community outreach to educate about Japanese Culinary and good food.]]>http://sobewff.org/personality/becker-alex/http://www.facebook.com/seminolehardrockhollywood/hardrockhollyhardrockhollyCulinary &amp; Industry Experts2017-08-28T21:09:57.00+00:00Kuro at Seminole Hard Rock Hotel & Casino - Hollywoodhttp://www.seminolehardrockhollywood.com/Lucky Chopsticks hosted by Andrew Zimmern part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/lucky-09.jpg2018-02-24T01:00:00+00:008:00PM - 10:00PM$125http://sobewff.org/lucky/28118Michael Beltranhttp://sobewff.org/wp-content/uploads/2017/10/beltran_michael-253x253.jpg<![CDATA[Chef Michael Beltran is blazing a trail in Miami’s culinary world by fusing the flavors of his Cuban roots with contemporary farm-inspired cooking. Boasting a proud pedigree consisting of impressive stints at revered eateries such as Tuyo, Norman’s 180, Local Craft Food & Drink and most recently Cypress Room, Beltran certainly knows his way around quality ingredients, diverse dishes and expert execution. At Ariete he proudly pioneers his "New World American" approach to cooking along with partner and restaurateur Jason Odio in their Native Sons projects. Beltran grew up in Little Havana where every night his family would gather around the table for a traditional Cuban meal, except on game nights. He learned the ins and out of working a dining room and kitchen (from bartender to line cook) at Miami institution Casa Juancho in Little Havana. Stints followed at Red Fish Grill, Norman Van Aken’s Norman’s 180 in the Gables, and Alberto Cabrera’s Local Craft Food & Drink. Under the tutelage of founding father of New World Cuisine Norman Van Aken at his Norman’s 180 restaurant, Beltran was not just able to learn the foundation for fine dining — from curing charcuterie to use of acids to the stratification of sauces- but to master proper technique and flawless execution. That perseverance and attention to detail earned him the title of sous chef at Tuyo and subsequently at Michael Schwartz’s Cypress Room where Beltran was part of the opening team alongside Thomas Keller prot?g? and chef de cuisine Roel Alcudia. Akin to Norman’s, Cypress Room received a three and a half star rating from the Miami Herald during Beltran’s tenure as sous chef. In summer of 2015, Beltran left Cypress Room to chase his dream of helming his own kitchen after reconnecting with high school friend, nightlife veteran, and Sidebar owner Jason Odio. They hit on a spot in Coconut Grove and named it Ariete – an homage to his grandparents, who worked at a restaurant by the same name in Cuba. At Ariete, which opened in just January of 2016, Beltran works with seasonal and native ingredients as well as global flavors to present dishes like foie gras and plantains cut with sour orange reduction and a pastrami-cured grilled short rib, already garnering a cult following amongst the food obsessed. The young restaurant has already garnered its share of accolades, earning a three-star review from the Miami Herald. And when the restaurant was only open three months they were invited to participate in SBWFF’s Best of the Best by festival founder Lee Schrager who was so impressed with Beltran’s sophisticated cooking. Shortly after opening Ariete Beltran and Odio teamed up again to open Baby Jane, a neighborhood bar offering remastered classics in a comfortable tavern-style setting. Working within the canon of gastropub cuisine Beltran composed a menu of approachable-yet-elevated dishes like duck and foie gras croquetas, pork belly with plantains and burrata with pine nut salad.]]>http://sobewff.org/personality/michael-beltran/http://www.arietemiami.com/https://www.facebook.com/arietemiami/arietemiamiarietemiamiCulinary &amp; Industry Experts2017-10-31T14:58:37.00+00:00Arietehttp://www.arietemiami.com/Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/28650Shorne Benjaminhttp://sobewff.org/wp-content/uploads/2017/11/Chef-Shorne-e1510781971500-275x275.jpg<![CDATA[Chef Shorne creates with a disregard for rules, infusing traditional Caribbean cuisine with unexpected flavors and techniques from around the globe. The result—an ambrosial experience as pleasing to the eye as it is to the tongue. Chef Shorne’s keen sense of flavor and culinary experimentation began at the age of 7, in St. Lucia, under the watchful eye of his grandmother. He went on to graduate from the prestigious French Culinary Institute and worked alongside such renowned masters as Chef Jean-Georges at ABC Kitchen and Chef James Jermyn at Maloney & Porcelli in New York. In 2010, Chef Shorne joined the Andaz Hotel (Hyatt) as a Chef in The Shop, where he continues today. Over the years, Chef Shorne has added his unique signature to the dynamic realm of culinary artistry, a distinctive style known as New Age Caribbean®. Chef Shorne's career highlights include cooking for the illustrious James Beard Foundation. Chef Shorne is a regular participant at the Food Network's Annual Wine and Food Festival in New York and at the Annual Rum & Rhythm Benefit Gala where he serves as the Official Chef of the Caribbean Tourism Organization. He recently added “winner” of the Grace® Jamaican Jerk Festival Celebrity Chef Throw Down to his resume, and was invited to participate in New York’s African Restaurant Week. Chef Shorne also gained international acclaim as a featured chef at the “Taste of the Caribbean” festival in Montreal, semi-finalist in the 11th International Iron Chef Competition in Toronto, participant in the 2015 and 2016 Food & Spirits Festivals in Haiti, and the inaugural chef for the 2016 Celebrity Guest Chef Series at the award-winning Cliff Restaurant located at the Five Star Cap Maison Hotel & Spa in St. Lucia.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Peruvian style chicken with rice and beans <strong>If you weren't a chef, what would you be?: </strong> Interior decorator <strong>What three things are always in your pantry?: </strong> Baron hot sauce, Pappardelle pasta, Peanut butter <strong>If you could cook with anyone in the world, who would it be?: </strong> Bob Marley]]>http://sobewff.org/personality/shorne-benjamin/http://www.chefShorne.comhttps://www.facebook.com/Chef-Shorne-417833731589540/ChefShorneChefShorneCulinary &amp; Industry Experts2017-11-15T21:39:51.00+00:00Chef Shorne Inc.http://www.chefShorne.com Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24147Michelle Bernsteinhttp://sobewff.org/wp-content/uploads/2017/08/bernstein_michelle_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Michelle Bernstein, a Miami native of Jewish and Latin descent, has dazzled diners and critics alike with her sublime cuisine and a personality as bright and vibrant as the Florida sun.<span class="Apple-converted-space">  </span>“My food isn’t heavy handed or unnecessarily complicated,” says Bernstein, a James Beard Award winner (Best Chef South 2008) and author of Cuisine a Latina (Houghton Mifflin Harcourt 2008).<span class="Apple-converted-space">  </span>“</p> <p class="p1">These days, Bernstein is busier than ever. Bernstein and her husband/business partner David Martinez) own/operate MBC Michelle Bernstein Catering Company, a full-service catering company as well as her wildly popular café concept, Crumb on Parchment and most recently Sweet Liberty along with John Lermayer and Dan Binkiewicz, of which won the much touted Tales of the Cocktail Award for best new American cocktail bar.</p> <p class="p1">Beyond her restaurants, Bernstein dedicates time to Common Threads, an after-school program for underprivileged kids, and regularly appears on an array of national TV shows, from Top Chef to Good Morning America. Bernstein also hosts the Emmy award-winning PBS weekly television series, Check, Please! South Florida and a weekly TV series on Channel 10, SoFlo Taste, that celebrates the food of South Florida.<span class="Apple-converted-space"> </span></p> <p class="p1">Most recently, Bernstein partnered with American Express to create the menu for the new Centurion Lounge at Miami International Airport. Bernstein is a Lexus Culinary Master, and a member of Macy’s Culinary Council. Recently, Bernstein partnered with Memorial Cancer Institute (MCI), a part of Memorial Healthcare System, to provide oncology patients with a variety of food alternatives.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Fried Chicken<strong>If you weren't a chef, what would you be?</strong>Therapist using dance as therapy<strong>What three things are always in your pantry?</strong>Extra virgin oil from Spain Breadcrumbs Maldon seasalt<strong>If you could cook with anyone in the world, who would it be?</strong>Jaques Pepin]]>http://sobewff.org/personality/bernstein-michelle/http://www.chefmichellebernstein.comchefmichychefmichyCulinary &amp; Industry Experts2017-08-28T21:09:58.00+00:00MBC Catering and Crumb on Parchmenthttp://www.Chefmichellebernstein.comHistory of Jewish-American Cuisine hosted by Joan Nathan featuring Michelle Bernstein, Zak Stern, Alon Shaya and Adeena Sussmanhttp://sobewff.org/wp-content/uploads/2017/08/jacpanel-02.jpg2018-02-25T15:00:00+00:0010:00AM - 11:30AM$50http://sobewff.org/jacpanel/Shabbat Dinner curated by Joan Nathan featuring Michael Solomonov, Michelle Bernstein, Zak Stern, Adeena Sussman and Tony Coddingtonhttp://sobewff.org/wp-content/uploads/2017/08/shabbat-01.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/shabbat/Tribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/27004Anthony Billisihttp://sobewff.org/wp-content/uploads/2017/09/Mimis-253x253.jpg<![CDATA[Born in Brooklyn, New York raised in South Florida , growing up in family business cooking was second nature , while playing professional baseball in Italy is where I had hands on experience with authentic Italian cooking and pastries, for fun I would help out in local restaurant and pastry shops learning and practice my skill that have been instilled in me since I was a child.]]>http://sobewff.org/personality/anthony-billisi/http://www.Mimisravioli.comhttps://www.facebook.com/Mimis-Ravioli-171055102932827/Culinary &amp; Industry Experts2017-09-22T19:55:24.00+00:00Mimi's Raviolihttp://www.Mimisravioli.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/27364Luis Blancohttp://sobewff.org/wp-content/uploads/2017/10/109-Burger-Joint-HS-e1506971049644-275x275.jpeg<![CDATA[Luis Blanco is the Executive chef and entrepreneur at 109 Burger Joint, a restaurant dedicated to culinary innovation, customer service and community involvement. For 20 years, he has been in the Miami food business . Following in the footsteps of the best culinary schools, Luis Blanco brings his fine arts training, in food, to lead the 109 Burger Joint team. Our success is derived from balancing tradition and innovation. Tradition grounds us and ties us to our past and innovation carries the present into the future. Our food is a combination of the familiar and the new. Our philosophy embraces the past and anticipates the future always seeking new ideas that will satisfy the client, while remembering our culinary roots and the classic techniques underlying all great cooking.]]>http://sobewff.org/personality/luis-blanco/http://www.109burgerjoint.comhttps://www.facebook.com/109burgerjoint/b7luisChefluisblancoCulinary &amp; Industry Experts2017-10-02T19:04:56.00+00:00109 Burger Jointhttp://www.109burgerjoint.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/28376Pio Boffahttp://sobewff.org/wp-content/uploads/2017/11/Pio-Boffa-275x275.jpg<![CDATA[Pio Boffa is the fourth generation winemaker and owner of Pio Cesare. He was born in Alba and studied in Turin where he attended University of “Economia e Commercio” (Business and Administration studies). Having been born into the Winery, Pio was naturally fascinated by all aspects of the wine production and spent his spare time following and learning from his grandfather Giuseppe Pio and his father Giuseppe Boffa. This curiosity and love for innovation and respect for tradition moved Pio to visit the different great wine areas in France and in the former new areas, like California and Australia. In 1972, he had 3 months of training at Robert Mondavi Winery in California, working together with the Mondavi family in the cellar, one of the experiences that affected him the most. Pio continued studying but dedicated more and more time to working in the winery with his father Giuseppe and his mother Rosy, and in a short time became totally involved in the company. He introduced the typical wines of the Piemonte area (Barolo, Barbaresco, Barbera, Dolcetto, Moscato and Gavi), and also more modern wines such as Piodilei Chardonnay, Ornato Barolo, Il Bricco Barbaresco and Fides Barbera d’Alba. Pio Boffa brought the Pio Cesare wines to a famous stature throughout the world. Pio is married to Nicoletta and he has a daughter, Federica Rosy.]]>http://sobewff.org/personality/pio-boffa/https://www.piocesare.it/en/Wine &amp; Spirits2017-11-06T21:44:51.00+00:00The Great Wines of Pio Cesare Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-07.jpg2018-02-24T18:00:00+00:001:00PM - 2:00PM$85http://sobewff.org/ws8/24151Janine Boothhttp://sobewff.org/wp-content/uploads/2017/08/Booth-Janine-HS-e1505407469574-275x275.jpg<![CDATA[Chef Janine Booth was born and raised on the beautiful, island continent of Australia. A place where blue skies and sunshine encourage family and friends to gather around the backyard barbeque - everyone taking part in grilling and preparing farm fresh salads. Living in a culinary melting pot for most of her life, Janine was exposed to a vast array of flavors and cuisines and her ongoing fascination inspired her to begin cooking classes at a young age and immediately her passion, drive and creativity was ignited. In 2006 Janine took an eight-month culinary sabbatical, where she travelled extensively through Spain, Italy, Greece, France, Turkey, Germany, Monaco, UK, Austria, Switzerland, Belgium, Croatia, Thailand & Indonesia, exploring and gaining incredible knowledge on international flavors. Janine went on to study her craft of culinary arts at Le Cordon Bleu in Miami. Following culinary school, she kicked off her professional career at Gigi’s restaurant in Miami under Executive Chef Jeff McInnis. Following her time at Gigi’s, Janine landed at the acclaimed Yardbird Southern Table and Bar of Miami Beach in 2011, once again working under the tutelage of McInnis where she fell in love with the cuisine & hospitality of the South. After almost 2 years at Yardbird, Janine returned to a cuisine very close to her heart as she became the opening Sous Chef of Khong River House. Within the opening three months the restaurant was nominated for a James Beard award for 'Best New Restaurant' serving traditional Vietnamese & Northern Thai food. In October 2013-early 2014, Janine appeared on NBC/Bravo’s Emmy award winning television show, "Top Chef," cooking and competing against 18 other chefs in New Orleans, as well as many episodes of the Emmy nominated show "Last Chance Kitchen". Now settled in NYC, Janine has been showing New Yorkers a taste of southern hospitality at Root & Bone with her partner, Chef Jeff McInnis. Root & Bone has received much creditation for celebrating elevated Southern fare and country comforts; a roots revival of timeless Southern recipes & traditions, serving up some of the best fried chicken in town. Janine has since appeared on a number of TV networks including NBC’s Today Show, Good Day NY, Fox 5, NY1, FOX Friday Night Live, Better TV, CBS Saturday Morning, New York Live as well as presenting for CBS Sports, Zagat & The Daily Meal, among others. In 2016 Janine and her partner Jeff opened Sarsaparilla Club in Miami Beach inside the Shelborne Hotel, concentrating on American Dim Sum – a cuisine with no boundaries. In 2017 the pair will be opening their second Miami concept, which will be planted in the heart of Sunset Harbor, Miami Beach focusing on Florida seafood, and will provide a rooftop deck for guests to eat, drink and watch the beautiful sunset over Biscayne Bay.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> Khao Soi Curry! Or a big bowl of Pho! <strong>If you weren't a chef, what would you be?</strong> Brand Development <strong>What three things are always in your pantry?</strong> <div class="fs--grid-row"> <div class="individual-submission-field-value fs--grid-9-12 fs--grid-md-1-1"> <div class="individual-submission-field-content"> <div class="field-type-long-container">Thai Coconut Milk and Jasmine Rice for curries! Chickpeas for Hummus!</div> </div> </div> </div> <div class="fs--grid-row"></div> <div><strong>If you could cook with anyone in the world, who would it be?</strong></div> <div></div> <div>Jamie Oliver... He was the first chef I looked up to when I was growing up in Australia.</div> <div></div> ]]>http://sobewff.org/personality/janine-booth/http://www.stiltsvillefishbar.comhttps://www.facebook.com/StiltsvilleFishBar/stiltsvillefishbarCulinary &amp; Industry Experts2017-09-14T16:53:48.00+00:00Stiltsville Fish Barhttp://www.stiltsvillefishbar.comSouthern Kitchen Brunch hosted by Trisha Yearwood part of The NYT Cooking Serieshttp://sobewff.org/wp-content/uploads/2017/08/southern.jpg2018-02-25T16:30:00+00:0011:30AM - 1:30PM$175http://sobewff.org/southern/24153Jonathan Borowitzhttp://sobewff.org/wp-content/uploads/2017/08/borowitz_jonathan_hs-275x275.jpg<![CDATA[ <p class="p1">Israel Defense Force <span class="Apple-converted-space">                                                                                                              </span>Israel, 1997-2000</p> <p class="p1">•<span class="Apple-tab-span"> </span>Selected as Sergeant commander, led soldiers during training sessions and operational tasks. Cultivated motivation and discipline amongst new enlistees.</p> <p class="p1">•<span class="Apple-tab-span"> </span>Served in an infantry unit, training included:<span class="Apple-converted-space">  </span>the quick mobilization of forces, bridging strategic defense lines and assisting a brigade in the crossing of military obstacles. <span class="Apple-converted-space">   </span></p> <p class="p1">•<span class="Apple-tab-span"> </span>Worked closely with high-ranking officers during Israel’s military withdrawal of Lebanon (2000).</p> <p class="p1">•<span class="Apple-tab-span"> </span>Received high acclaims; Nominated for the Israeli president’s ‘Award of Recognition’.</p> <p class="p2"><br></p> <p class="p1">The Israeli Mission to the United Nations <span class="Apple-converted-space">                                                                              </span>New York, 2003</p> <p class="p1">•<span class="Apple-tab-span"> </span>Filled an internship position as an assistant to the legal and political advisors of the Mission.</p> <p class="p1">•<span class="Apple-tab-span"> </span>Responsibilities included reviewing and preparing press communiqués and other documents for print.<span class="Apple-converted-space">     </span></p> <p class="p2"><br></p> <p class="p1">Education</p> <p class="p1">New York University - College of Arts and Science<span class="Apple-converted-space">                               <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>       </span>January 2004<span class="Apple-converted-space">               </span></p> <p class="p1">•<span class="Apple-tab-span"> </span>Enrolled in a B.A. Political Science program. Courses include: Social movements and revolutions, Theories of democracy, US foreign policy, Western European Politics.<span class="Apple-converted-space"> </span></p> <p class="p1">•<span class="Apple-tab-span"> </span>Minor in History & Economics.</p> <p class="p2"><br></p> <p class="p1">French Culinary Institute <span class="Apple-converted-space">                                                                                                        </span>New York, 2001</p> <p class="p1">•<span class="Apple-tab-span"> </span>Completed 600 hours of intensive training in the Classic Culinary Arts program.</p> <p class="p1">•<span class="Apple-tab-span"> </span>Interned and worked at several restaurants in New York focusing on the business as well as culinary aspects of the food industry.<span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> <p class="p1">Past Work</p> <p class="p1">Ministry of Interior / Ministry of Finance – Israeli Government<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-converted-space">    </span>Jerusalem, 2008</p> <p class="p1">•<span class="Apple-tab-span"> </span>Advisor to the Minister<span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> <p class="p1">Café 48<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span> <span class="Apple-converted-space">   <span class="Apple-tab-span"> </span>     </span>Tel-Aviv, 2010-2014</p> <p class="p1">•<span class="Apple-tab-span"> </span>Chef & Owner</p> <p class="p2"><br></p> <p class="p2"><br></p> <p class="p1">M25 – Meatmarket<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span> <span class="Apple-converted-space">      </span>Tel Aviv, 2015</p> <p class="p1">•<span class="Apple-tab-span"> </span>Chef & Owner<span class="Apple-converted-space"> </span></p> <p class="p1">•<span class="Apple-tab-span"> </span>Meat-centered restaurant and butcher shop in the Carmel Market in Tel-Aviv</p> <p class="p2"><br></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Lasagna, Hummus<strong>If you weren't a chef, what would you be?</strong>Prime minister<strong>What three things are always in your pantry?</strong>Olive Oil, Tomato, Tahini<strong>If you could cook with anyone in the world, who would it be?</strong>Justin Smillie, Michael Solomonov]]>http://sobewff.org/personality/borowitz-jonathan/http://www.facebook.com/JonathanBorowitzjonathanborowitzCulinary &amp; Industry Experts2017-08-28T21:09:58.00+00:00M25 - Meatmarkethttp://www.facebook.com/meatmarkettlv/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/Kosher Dinner hosted by Michael Solomonov, Justin Smillie, Jenn Louis and Jonathan Borowitzhttp://sobewff.org/wp-content/uploads/2017/08/KosherDinner_Solomonov-Smilie-Louis-Borowitz.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/kosher/24155Louie Bossihttp://sobewff.org/wp-content/uploads/2017/08/bossi_louie_hs-275x275.jpg<![CDATA[ <p class="p1">Louie Bossi is a self-taught chef who likes to say that the restaurant industry chose him.<span class="Apple-converted-space">  </span>At age 11, Louie would divide his time between hanging out in the kitchen in his home and the local pizzeria where he loved to play video games. The pizzeria owner took notice and invited Louie to help out in the kitchen. Working his way up from dishwasher to cook, Bossi developed a love for the art of pizza making. Bossi grew up in the Astoria section of Queens and relocated to New Jersey at age 10. Growing up around the diverse New York food scene, taking in the sights and smells of classic Italian cooking on Arthur Avenue, all served to encourage Louie’s passion for food. <span class="Apple-converted-space"> </span></p> <p class="p1">Bossi’s path wasn’t without personal obstacles, which came in the form of drugs and alcohol. However, with great courage, he battled and overcame addiction, relocating to Florida in 2000 and landing his first job with Big Time Restaurant Group (BTRG) as grill cook. Bossi’s pride in overcoming addiction drives him every day.</p> <p class="p1">Chef Bossi proved to be one of the hardest working and most inspired chefs at Big Time Restaurant Group, and, because of that, he was asked to serve at a number of the group’s restaurants over the years, finally ending up as Executive Chef at Big City Tavern on Las Olas Boulevard.<span class="Apple-converted-space"> </span></p> <p class="p1">After several successful years at Big City Tavern, BTRG approached him with the opportunity to fulfill a lifelong dream – to be Chef Partner at a restaurant that would bear his name. Since opening Louie Bossi’s Ristorante, Bar & Pizzeria in June 2015, it has been heralded by critics and diners as one of the best new restaurants in South Florida, with the Sun-Sentinel’s food critic exclaiming, “I am in awe of Louie Bossi, both the chef and the restaurant” (the now former food critic still visits Louie Bossi’s on a regular basis).</p> <p class="p1">Bossi has steadily elevated his culinary profile, obtaining a certification from Chef Brian Polcyn in the ancient art of charcuterie and becoming a Master Pizza Maker through The Scuola Italiana Pizzaoili.<span class="Apple-converted-space">  </span>He is also certified in Neapolitan Style pizza, winning 2nd place at the International Pizza Expo in Las Vegas in March 2016. Italian cuisine has always been at the heart of his work, prompting Chef Louie to visit Italy on three occasions. Those experiences served as the model for his D.I.Y. approach and diverse menu offerings, drawing inspiration from the northern Italian region of Parma for his salumi, the southern city of Naples for his pizzas, and the country’s capital, Rome, for his traditional Italian pasta dishes. Chef Louie prides himself on the restaurant’s outstanding housemade pasta, breads, salumi and Neapolitan pizzas. <span class="Apple-converted-space"> </span></p> <p class="p1">Bossi was named Broward Palm Beach New Times’ “10 Best Chefs in Broward County,” and the restaurant was recognized as one of City & Shore Magazine’s “Best New Restaurants of 2015.”<span class="Apple-converted-space">  </span>It also took the title of “Best Pizza in Broward,” in Thrillist. <span class="Apple-converted-space"> </span></p> <p class="p1">Chef Louie lives and breathes food, and is excited to share his passion and knowledge with the team at Louie Bossi’s. As a father, one of his greatest joys is cooking and spending time with his wife Antonia, who is maître d at Louie Bossi’s, and their two boys Nicky and Antonio. Bossi always says, “Hey, when you love what you do for a living you never have to work a day in your life! I am truly blessed!”</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Will submit later<strong>If you weren't a chef, what would you be?</strong>Will submit later<strong>What three things are always in your pantry?</strong>Will submit later<strong>If you could cook with anyone in the world, who would it be?</strong>will submit later]]>http://sobewff.org/personality/bossi-louie/http://www.louiebossi.comhttp://www.facebook.com/louiebossislouiebossilouiebossiCulinary &amp; Industry Experts2017-08-28T21:09:58.00+00:00Louie Bossi's Ristorante Bar & Pizzeriahttp://www.louiebossi.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/24157Daniel Bouludhttp://sobewff.org/wp-content/uploads/2017/08/boulud_daniel_hs-275x275.jpg<![CDATA[ <p class="p1">Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America's leading culinary authorities. Raised on his family's farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. Daniel Boulud's New York City restaurants include his flagship DANIEL (1993), Relais & Châteaux member; the elegant one-Michelin star Café Boulud (1998) with its adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro moderne (2001); two Upper West Side restaurants including the charcuterie-centric Bar Boulud (2008) and the Mediterranean-themed Boulud Sud (2011). DBGB Kitchen and Bar (2009), situated downtown on the corner of Bowery and Houston, is chef's relaxed restaurant where the French brasserie meets the American Tavern. Épicerie Boulud (2011), with locations across from Lincoln Center and within The Plaza Food Hall, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world. Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003) and db bistro moderne in downtown Miami, Florida (2010). Boulud has extended his culinary reach internationally with db bistro moderne at Singapore's Marina Bay Sands (2010), Bar Boulud London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal (2012). In spring 2014 the Chef returned to Las Vegas and opened db Brasserie in partnership with The Venetian® Las Vegas. Additionally, in September 2014 he opened a second DBGB Kitchen and Bar at downtown Washington D.C.'s CityCenterDC, and a third Bar Boulud, in Boston's Mandarin Oriental on Boylston Street. Boulud's culinary accolades include James Beard Foundation awards for "Outstanding Restaurant," "Outstanding Restaurateur," "Best Chef, New York City" and "Outstanding Chef of the Year." He has been named "Chef of the Year" by the Culinary Institute of America and Chevalier de la Légion d'Honneur by the French government. Restaurant DANIEL has been cited as "one of the ten best restaurants in the world" by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator's "Grand Award". In 2015 the World's 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and 'chef who is revered as one of the world's finest.' Boulud's culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and his most recent My Best: Daniel Boulud (Ducasse Books, 2014).</p> ]]>http://sobewff.org/personality/boulud-daniel/http://www.danielboulud.comhttp://www.facebook.com/ChefDanielBouluddanielbouluddanielbouludCulinary &amp; Industry Experts2017-08-28T21:09:58.00+00:00db bistro modernehttp://www.dbbistro.com/miamiDinner hosted by Vik Muniz, Daniel Boulud, Claude Troisgros and Freddie Martinez http://sobewff.org/wp-content/uploads/2017/08/NYTDinner_Muniz-Boulud-Troisgros.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/verde/24159Daniel Bouzahttp://sobewff.org/wp-content/uploads/2017/08/Bouza-Daniel_HS-e1506354049302-275x275.jpg<![CDATA[In 2009, Miami born and raised Chef Daniel Bouza decided to make a change from engineering to pursue his passion and left for the culinary mecca, New York City. He attended the Institute of Culinary Education with an eye toward NYC’s famed Gotham Bar & Grill. Daniel got his wish, and locked in an externship at the famous New York spot, spending his first two months at the restaurant shelling chickpeas for no pay. Daniel then moved on to open BLT Bar & Grill in the Financial District. It was there that he met Chef Rodelio Aglibot, A.K.A. The Food Buddha. Daniel began working as a consultant with the acclaimed toque and opened multiple restaurants around the world. After opening four restaurants in three years, Daniel decided to venture into the culinary corporate world. He accepted an offer to open Buffalos Restaurant at The Ritz-Carlton Bachelor Gulch in Beaver Creek, Colorado, where he created and executed yet another successful menu. After a year working on the slopes of Beaver Creek Mountain, Daniel took a trip to Hawaii and was lured to stay by the beauty and magic of the island of Lana’i. During his time as one of the culinary brains at Nobu Lana'i, Daniel found a passion for Hawaiian-styled and Asian inspired foods such as the poké bowl and bao bun. Daniel found his way back to Miami and after some time working as Sous Chef under Makoto Okuwa at the Chef’s upscale, Japanese namesake eatery in Bal Harbour, decided to concentrate on his dream project. Inspired by a tiny surf shack in Lana’i that served poké to guests lining around the block, Daniel had the idea to combine two delicious dishes – poke bowls and bao buns – and serve them in a chef-driven, fast casual environment. PokéBao is located in Coral Gables’ evolving Giralda Avenue, offering unique and inspired takes on two cherished dishes. <p class="p1"> </p>]]>http://sobewff.org/personality/daniel-bouza/http://www.pokebao.com%20http://www.facebook.com/pokebaopokebaoCulinary &amp; Industry Experts2017-09-25T15:41:04.00+00:00PokeBaohttp://www.pokebao.com King’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown hosted by Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/tiki.jpg2018-02-24T03:00:00+00:0010:00PM - 1:00AM$95http://sobewff.org/tiki/24109Jonas Bowmanhttp://sobewff.org/wp-content/uploads/2017/08/HS-1-e1508258040308-275x275.jpg<![CDATA[Jonas Bowman comes to K.Ramen.Burger.Beer at the Townhouse Hotel via Hilton Head Island, South Carolina as Chef de Cuisine HHPrime at the Omni Oceanfront Resort, and executive chef of Robert Irvines eat! The weather, clear blue water, his sous chef position at the Fontainebleau Hotel and his wife, Daniela, brought him to Miami Beach; opportunity and progression has brought him to the SBE brand, first being HYDE Beach Kitchen and Cocktails. He has 15 years in the business, is classically French trained, fluent in modern and classic techniques, well-versed in many cuisines, and his passion is progressing his career and teaching his team to be better each day. When he’s not using his talents in the kitchen, he spends his time enjoying the beach-life with his wife and 2 boxer/beagle mix “fur-babies” and tasting all the food that south Florida has to offer.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> BBQ ribs, bourbon bacon baked beans, jalapeno mac & cheese, collard greens and biscuits! <strong>If you weren't a chef, what would you be?:</strong> I love beauty and destruction of weather; before i chose the cheflife, i wanted to be a meteorologist <strong>What three things are always in your pantry?: </strong> Peanut butter, Jelly, Bread. :) <strong>If you could cook with anyone in the world, who would it be?:</strong> Chef Alejandro Ruiz, very humble, and talented chef from Mexico]]>http://sobewff.org/personality/jonas-bowman/https://www.facebook.com/kramensouthbeach/kramensouthbeachCulinary &amp; Industry Experts2017-10-17T16:34:22.00+00:00K Burger + RamenLucky Chopsticks hosted by Andrew Zimmern part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/lucky-09.jpg2018-02-24T01:00:00+00:008:00PM - 10:00PM$125http://sobewff.org/lucky/29152Danilo Bozovichttp://sobewff.org/wp-content/uploads/2017/12/HS-2-e1512590880702-275x275.jpg<![CDATA[While bartending for more than a decade I have been competing as well as judging many mixology and flair competitions. A while after winning the first place in the Havana Club Regional Flair Competition in Croatia 2008, Andrija Ristic and myself became the co-founders of Belgrade Bartending Academy, a Bartending School in Belgrade. At that time in Belgrade, I was the bar manager at the night club "Magacin" and the bar manager at the cocktail bar "Crveni Petao" (Red Roster). In "Magacin" is where I meet Dushan Zaric whos invite I gladly accepted and came to Employees Only in 2009. In 2011 I was back at Employees Only, NYC and shortly after that I became the bar manager of Macao Trading Co. After being the bar manager at Macao Trading Co, I have been working on the Barkeep book, a modern day bar book and manual. After publishing Barkeep Book, I have moved down to Miami to be the Bar Manage of Employees Only Miami and Managing Partner. Since then I have been working on the Swizzle Book which should be released by 2019.]]>http://sobewff.org/personality/danilo-bozovic/http://www.employeesonlymiami.com/https://www.facebook.com/employeesonlymiami/employeesonlymiamiCulinary &amp; Industry Experts2017-12-06T20:08:32.00+00:00Employees Only Miamihttp://www.employeesonlymiami.com/ King’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown hosted by Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/tiki.jpg2018-02-24T03:00:00+00:0010:00PM - 1:00AM$95http://sobewff.org/tiki/24161David Brachahttp://sobewff.org/wp-content/uploads/2017/08/Bracha-David-HS-e1504718556484-275x275.jpg<![CDATA[<p class="p1">EXECUTIVE CHEF AND RESTAURANTEUR DAVID BRACHA A seasoned restaurateur who has an eye for the unique, a palate for the exquisite and a commitment to quality, Executive Chef & Restauranteur David Bracha is considered one of the pioneers of the South Florida dining community with over 25 years of local hospitality experience. Currently operating the successful “The River Oyster Bar” in Brickell, for the past 13 years, Bracha had the foresight to open in that once secluded neighborhood in 1990’s and has watched it grow into one of Miami’s most sought after areas for entertainment. Until recently, Bracha concurrently opened and operated the thriving “Oak Tavern” in Miami’s Design District until the building was purchased by “Red Sky Development” out of Brooklyn to make way for retail development. Having put himself through the Hotel & Restaurant Management program at New York City College by working in bagel and bread bakeries, he honed his culinary skills at La Caravelle, which was long known in New York as a “temple to French gastronomy.” Bracha then spent the next several years working under top chefs in New York which afforded him the well-rounded experiences that brought him where he is today. Bracha made his way to South Florida in the late 1980’s where he worked with Chef Norman Van Aiken and Proal Perry at the beautiful Hoexters Market supper club, "Stars & Stripes Cafe" and “Amano” in the Betsy Ross Hotel. Branching out on his own at age 28 with “411” Restaurant & Bar, pioneering the area below 5th street in South Beach before that area became popular. Bracha then partnered with Patrick Gleber owner of Tobacco Road the oldest bar in Miami to develop a casual seafood concept called “The Fishbone Grill” in downtown Miami and a second location in Coral Gables. Drawing from the changes occurring in Miami, Bracha then opened ‘The River Seafood & Oyster Bar,’ bringing high quality seafood and oysters to Miami, using the freshest seafood and produce available, which has made it the staple it is today. The River prides itself on consistently delivering an unparallel dining experience in a casual and dynamic environment, which has helped them win over locals, tourists and critics alike. The River has won Miami New Times best raw bar 2003, 2005, 2009, best neighborhood bar 2006 and best downtown restaurant in 2014. </p>]]><![CDATA[<strong>What is your ultimate comfort food?</strong> Pizza <strong>If you weren't a chef, what would you be?</strong> Architect <strong>What three things are always in your pantry?</strong> kewpie, chipotle adobo, really good olive oil <strong>If you could cook with anyone in the world, who would it be?</strong> My grandmother I never had the privilege of meeting, I'm told she was an amazing baker]]>http://sobewff.org/personality/david-bracha/http://www.therivermiami.comhttps://www.facebook.com/RiverOysterBar/riveroysterbarCulinary &amp; Industry Experts2017-09-06T17:26:23.00+00:00The River Oyster BarOyster Bash hosted by Josh Caponhttp://sobewff.org/wp-content/uploads/2017/08/Josh-Capon-presenting-Oyster-Bash-sign3-848x465.jpg2018-02-23T21:00:00+00:004:00PM - 6:00PM$150http://sobewff.org/oyster/24163Sean Braselhttp://sobewff.org/wp-content/uploads/2017/08/brasel_sean_hs-275x275.jpg<![CDATA[ <p class="p1">Behind every great restaurant, there’s a creative, talented force that brings forth passion, dedication and excellence to every bite. The partnership between Chef Sean Brasel and co-owner David Tornek exudes such dynamic force that after 13 years together they continue to create the hottest see-and-be-seen restaurants in the business, by virtue of Brasel’s exquisite cuisine, Tornek’s innovative concepts, and their combined talent for exceeding diners’ expectations. Their award-winning creation, Meat Market – a sizzling contemporary American steakhouse with a bustling vibe that has taken the Miami and beyond, by storm. <span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> <p class="p1">Born in Colorado, Brasel dreamed of being a chef as a young boy. He got his start as a sous chef at Cliff Young’s in Denver, taking the helm shortly thereafter. The talented chef soon won a prestigious scholarship to Madeline Kamman’s School for American Chefs in Napa Valley, beating out more than 2,000 applicants. Upon graduation, Brasel returned to Denver to start a restaurant-consulting business, and it was while he was working at an Italian concept, that he met his future business partner, David Tornek. In 1994 they opened several successful restaurants in Colorado before relocating to South Florida, launching Touch in the heart of South Beach on Lincoln Road.<span class="Apple-converted-space">  </span>The restaurant went on to garner acclaim for Brasel’s ambitious contemporary American cuisine as well as a well-earned reputation as a see-and-be-seen hotspot by virtue of its sexy ambiance, celebrity diners and offbeat entertainment.<span class="Apple-converted-space">   </span></p> <p class="p2"><br></p> <p class="p1">As Touch restaurant quickly gained notoriety, Brasel became a go-to talent for off-site catering, eventually leading to the creation of Touch Catering in 2005.<span class="Apple-converted-space">  </span>A wildly successful venture from the get-go, Touch Catering has drawn big name clients (the Super Bowl and BMW to name a few) and positioned Chef Brasel and David Tornek as superstars in South Florida’s catering circuit.<span class="Apple-converted-space">  </span>After taking an amazing offer and selling the building where Touch restaurant was situated, Brasel and Tornek focused much of their work on bringing the contemporary American steakhouse into the 21st century with Meat Market. “Touch had such an amazing run and remained successful since it opened in 2000, but it was time to bring forth a new, fresh concept to the South Florida dining scene,” says Tornek.</p> <p class="p2"><br></p> <p class="p1">Since its inception in 2008, Meat Market has been a staple on the Miami Beach scene and was even touted by Condé Nast Traveler as one of “Miami’s Buzziest Restaurants.” For Meat Market, Brasel has created a menu that embraces the staples of a classic steakhouse – a variety of prime cuts, generous portions of innovative seafood, amazing sides and appetizers, top notch wine list – but infuses it all with an artful, contemporary spin.<span class="Apple-converted-space">  </span>“We want to appeal to those looking for a more ‘traditional experience’ as well as more adventurous diners,” he says. To that end, Meat Market also features a posh Crudo Bar, an eclectic, sumptuous raw bar featuring seafood delicacies, as well as an affordable bar menu ideal for a light bite or dinner, with a perfect perch for people watching.<span class="Apple-converted-space">  </span>Menu standouts include White Truffle “American Style” Kobe Tartare with capers, chopped egg, red onions and parmesan flatbread; Roasted Cauliflower with lemon, parsley, capers, parmesan, evoo and cauliflower puree; Prime Short Rib featuring Certified Angus Beef, Niman Ranch Prime, parsnip pudding, coffee demi and sour cherry tropical braised; Buffalo Tenderloin Steak with a chili and espresso rub, topped with bittersweet chocolate mole butter; and Umami Half Duck featuring leg confit, coffee crusted breast, bittersweet chocolate sauce and doughnut ginger marmalade. Sides also delight with truffle creamed corn, scalloped potatoes with goat cheese, lobster mac and cheese, truffle mashed potatoes, and Gouda tater-tots.</p> <p class="p2"><br></p> <p class="p1">Meat Market is a see-and-be-seen dining destination and as a result, Brasel has cooked for some of the most well-known celebrities in the world, from professional athletes like Dwyane Wade, LeBron James, Scottie Pippen and Alex Rodriguez and Hollywood big-names like Jerry Bruckheimer to famed culinary personalities like Emeril Lagasse and Guy Fieri.</p> <p class="p2"><br></p> <p class="p1">A well-known name in the culinary scene, Brasel is not only a go-to chef/restauranteur in the South Florida broadcast market but he has also appeared on a number of national television shows including The Food Network’s Chopped, Esquire Network’s Knife Fight, and TLC’s Miami Ink, where he did a cooking demonstration on-air for Kat Von D. Brasel can also navigate his way in a galley, thanks to his experience as a celebrity chef on Royal Celebrity Cruise in the Caribbean in 2011 and Holland America’s Alaskan cruise in July 2013.</p> <p class="p2"><br></p> <p class="p1">A long-time ambassador for Certified Angus Beef and Goya Foods, Brasel is a well-respected name in the culinary community. He contributes, not only his talent, but his time to a number of non-profit organizations, including March of Dimes, No Kid Hungry, Share Our Strength, FLIPANY, Diabetes Research Institute Foundation, among others.</p> <p class="p2"><br></p> <p class="p1">Meat Market is located at 915 Lincoln Road on South Beach and in Palm Beach at 191 Bradley Place. www.meatmarket.net Meat Market is also located in Puerto Rico at the El San Juan Hotel.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>My favorite comfort food is hands down some good charcuterie. Also can't go wrong with sausage!<strong>If you weren't a chef, what would you be?</strong>I would be a motorcycle racer just for the adrenaline rush.<strong>What three things are always in your pantry?</strong>My pantry always has almond salted dark chocolate, cold brew coffee and organic peanut or almond butter.<strong>If you could cook with anyone in the world, who would it be?</strong>I would love to cook for Kate Upton.]]>http://sobewff.org/personality/brasel-sean/http://www.facebook.com/MeatMarketMiami/MeatMarketMiamiMeatMarketMiamiCulinary &amp; Industry Experts2017-08-28T21:09:58.00+00:00Meat Markethttp://www.www.meatmarket.netFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24165Simon Bregardishttp://sobewff.org/wp-content/uploads/2017/08/bregardis_simon_hs.docx-275x275.jpg<![CDATA[<p class="p1">French-born Simon Bregardis is an accomplished pâtissier with a broad knowledge of gourmet desserts and over thirteen years’ experience in the industry.<span class="Apple-converted-space"> </span></p> <p class="p1">A graduate from the Centre de Formation Des Apprentis, Bregardis studied patisserie, chocolaterie, confiserie, and galcerie in La Roche Sur Yon, France, before moving to Paris to bake at Fauchon, an international gourmet food company where he oversaw the entremets station, petit fours, and décor. In 2004, eager to expand his repertoire, improve his plated dessert technique, and gain exposure in a professional setting, Bregardis interned at the world famous restaurant L’Atelier de Joel Robuchon.</p> <p class="p1">Following his internship, Bregardis briefly worked at Delicabar before becoming pastry chef at the extravagant Citrus Etoile in Paris, where he was responsible for creating a brand new menu. After six years there, Bregardis moved to Las Vegas, Nevada, to work as an Assistant Pastry Chef at the Bellagio Hotel and Resort. His banquet station met with overwhelming success and he was soon promoted to Assistant Executive Pastry Chef, granting him the opportunity to create new menus, design VIP events, and manage banquets for upwards of 2,500 guests.<span class="Apple-converted-space"> </span></p> <p class="p1">Bregardis was named Chocolatier of the Year in 2012 by Cacao Barry and Chicago’s Chocolate Academy, was featured in a 2013 edition of So Good magazine, and was nominated as “Supervisor in the Spotlight” by the Bellagio Hotel and Resort. Now in his role as Executive Pastry Chef of Fontainebleau Miami Beach, Bregardis will dazzle locals and visitors alike with his decadent desserts and sweet confections. Beyond his work at Chez Bon Bon – the hotel’s coffee and pastry shop – Bregardi oversees the sweet side of all property special events and banquet operations as well as VIP amenities at the historic Miami Beach property.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Popcorn Chicken from Taiwan<strong>If you weren't a chef, what would you be?</strong>Photographer<strong>What three things are always in your pantry?</strong>Sugar, Almond Flour, Dark chocolate<strong>If you could cook with anyone in the world, who would it be?</strong>An Astronaut - to listen to his/her stories and teach them how to bake.]]>http://sobewff.org/personality/simon-bregardis/dinebleaudinebleauCulinary &amp; Industry Experts2017-08-28T23:03:55.00+00:00Chez Bon Bonhttp://www.Fontainebleau.com/diningFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/27602Carlos Bresciahttp://sobewff.org/wp-content/uploads/2017/10/Dr-Limon-275x275.jpg<![CDATA[Carlos Brescia founder and corporate chef of Dr. Limon was born in Chiclayo, a city located in the northern part of Peru where he learned to fish and cook on the beaches of Pimentel. His grandmother (La Nona) and his mother passed down recipes of ancient times and the appreciation for good food. In parallel, his parents owned a Restaurant in which he was surrounded by quality food and an invaluable operation experience. Moving to Miami in 2000, Carlos immersed himself in the kitchens of different restaurants of which, he remembers with much affection a restaurant called Miyako. It is at Miyako where he learned to develop the technique and Japanese perfectionism that characterizes Dr. Limon today. At the beginning of the year 2012, Dr. Limon was born, in which Carlos and his associates put together all their experiences and developed the idea of creating a fresh and innovative concept, bringing to the tables of Miami traditional Peruvian food combined with local ingredients and modern presentation. The restaurant was named Dr. Limon because Carlos was always affectionately called, “The Doctor,” by his friends because he was always ready to relieve the headaches and discomforts that were brought on after a night of drinking, through a good Ceviche or a potent Leche de Tigre (ceviche juice). Dr. Limon grew so fast that the nine humble employees they started with, turned into 78 employees (not counting Panama). In the second year since opening the restaurant, Carlos, and his associates started planning for the expansion of the Dr. Limon brand and at the end of the third year, the second Dr. Limon was opened in front of Florida International University. Dr. Limon restaurant was also opened in Panama with much pride and respect. In 2017 a third franchised location was opened in Miami Lakes and a new fast-casual concept will open late 2017 or early 2018 by the name of Ceviche Power in Doral, Florida. Carlos has not only led the kitchen, he also oversees service, marketing, and design of the premises, giving value to the original concept of what the word chef really means: the manager of everything.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> Without a doubt: spinach purée with a fried egg on top. It's a dish which was always prepared at home by my mother. She basically tossed into a blender the following ingredients: steamed spinach and potatoes, milk, and grilled steak (yes, she added steak to the purée). The result was a creamy rich flavored purée which to me symbolizes home. <strong>If you weren't a chef, what would you be?</strong> I would probably be an interior designer with a great admiration for good food. I feel strongly driven by art, symmetry and good taste. On top of that, I’m always overseeing the decoration and presentation of our establishments. <strong>What three things are always in your pantry?</strong> Aji Amarillo, garlic and soy sauce. <strong>If you could cook with anyone in the world, who would it be?</strong> With Hector Solis, who is a Peurvian Chef from my home city. He is well known in Peru for opening an amazing concept called “Fiesta” (amongst other restaurants), which is an establishment that serves traditional northern Peruvian dishes within an upscale environment and service that matches, yet it still feels like home.]]>http://sobewff.org/personality/carlos-brescia/http://www.doctorlimon.comhttps://www.facebook.com/drlimoncevichebarDrLimonOfficialCulinary &amp; Industry Experts2017-10-06T19:10:52.00+00:00Dr. Limon Ceviche Bar & Ceviche Powerhttp://www.doctorlimon.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/24167Bruce & Eric Bromberghttp://sobewff.org/wp-content/uploads/2017/08/bromberg_bruce_eric_hs-275x275.jpg<![CDATA[ <p class="p1">Bruce and Eric Bromberg have been guiding forces in the culinary world for over 20 years. Family trips to the South of France fostered the Brothers’ appreciation for French cuisine, which blossomed in their studies at Le Cordon Bleu in Paris. This was only the beginning of the Brombergs’ culinary journey, which later brought them to some of the most talked about American kitchens.</p> <p class="p1">Together they seamlessly melded their French expertise with their American roots to create the original Blue Ribbon in 1992. Here they served what they liked to eat in a room they wanted to be in. The industry soon followed and Blue Ribbon became the place for chefs, restaurateurs and loads of happy guests.</p> <p class="p1">The Bromberg Brothers own and operate Blue Ribbon Restaurants with a range of cuisines from sushi to fine dining to fried chicken in New York City, Los Angeles, Las Vegas, and South Beach.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>PuPu Platter<strong>What three things are always in your pantry?</strong>Hawaiian Volcanic Sea Salt]]>http://sobewff.org/personality/bromberg-bruce-eric/http://www.blueribbonrestaurants.comhttp://www.facebook.com/blueribbonsobeeatblueribboneatblueribbonCulinary &amp; Industry Experts2017-08-28T21:10:00.00+00:00Blue Ribbon Sushi Bar & Grillhttp://www.static1.squarespace.com/static/52fd7162e4b0d3e64dc29631/t/587e4c32ff7c506acfb8a692/1484672055416/BRSBG-Miami-foodmenu_np.pdfChicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/27506Hannah Bronfmanhttp://sobewff.org/wp-content/uploads/2017/10/bronfman_hannah.jpg<![CDATA[Hannah Bronfman is the quintessential city girl. As a graduate of Bard College where she studied fine art, she has built a reputation as a celebrity and influencer through her work as a DJ, On-camera Personality, Entrepreneur and Beauty Expert, as well as her passion for health and wellness. Hannah is currently a global brand ambassador for adidas and American Express as well as the face of POPSUGAR programming via her digital show, HANNAHGRAM. The show follows Bronfman as she takes viewers on a journey to uncover the latest and hottest trends in style and lifestyle for millennial women. This year, Hannah became of the face of OPI’s new ProHealth line, which launched in salons September 2017. ProHealth Technology Base Coat and Top Coat systems help maintain damage-free nails during wear and tear after removal. As a firm believer of the mantra, "your body is a temple," Hannah routinely shares her homemade recipes and workout regimens via her Instagram, and Snapchat accounts. She can be seen concocting everything from her daily smoothie to raw granola to almond milk. Hannah also loves to switch up her workouts and often documents videos of herself boxing, doing Pilates and even working out from home! She has turned this passion for wellness and food into a career by investing in NY fixtures such as Acme Restaurant and founding the brand HBFIT, a unique destination for all things Health, Beauty + Fitness. Bronfman paired her passion for food and wellness with philanthropy by co-founding Seed Street. Seed Street’s mission is to provide equal access to fresh, healthy, and local food by transforming freight containers into highly efficient hydroponic farms. The combination of their revolutionary technology and educational curriculum delivers a sustainable solution for communities in need. Hannah has served as a DJ for some of the greatest fashion/art events and corporate clients worldwide, including Bacardi, Bvgalri, Chopard, Clinique, Christian Louboutin, Dior, Ebay, Fendi, H&M, Moet-Chandon, NARS, Samsung, SONY and UNICEF. Bronfman has opened for stars like John Legend and Alicia Keys and has curated music for stores and fashion shows around the globe. Bronfman’s success has led to global recognition. She has been featured in various campaigns and by numerous publications for various print and online stories, hosted or co-hosted programs for channels such as E!, VH1 and Food Network and has been asked to serve as a guest editor/blogger for outlets such as Yahoo!, Teen Vogue, ASOS, Elle Australia and Equinox.]]>http://sobewff.org/personality/hannah-bronfman/https://www.facebook.com/Hannah-Bronfman-544943965566971/HannahBronfmanhannahbronfmanCulinary &amp; Industry Experts2017-11-09T16:59:56.00+00:00Hannah BronfmanSweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/26790Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/09/Bronson-Action_HS-275x275.jpg<![CDATA[A raunchy, cylinder-shaped ginger of Eastern European ancestry might not be the first dude you'd peg for rap stardom, but that's exactly the mantle Action Bronson is on the verge of possessing. Over the last few years, the 28-year old Queens native has become one of hip-hop's most charismatic and colorful new characters, thanks to his wicked sense of humor, a buffet of impressive releases and the rare knack for updating cherished East Coast aesthetics into indisputably modern music. In 2011, The New York Times hailed Bronson as “one of the most promising prospects in New York hip-hop.” That formidable potential is now being realized. When Bronson gleefully tossed slabs of meat from Peter Luger’s famed steakhouse into a wild-ass crowd at the Music Hall of Williamsburg, the mosh pit of skaters, knuckleheads, rap purists and young women was evidence of his ever-widening appeal. While the name Action Bronson might be new to some, he’s been shaking up the worlds of food and music, two massively powerful New York City institutions, for years. But this is just the beginning for the Bronsoliño. Whether he’s grilling octopus with Seth Meyers, hanging out with his celebrity chef friends like Mario Batali, or performing at music festivals around the world, Bronson is determined to make his mark.]]>http://sobewff.org/personality/action-bronson/http://www.actionbronson.com/%20https://www.facebook.com/ActionBronsonMusic/ActionBronsonbambambaklavalCulinary &amp; Industry Experts2017-09-22T14:41:03.00+00:00Action Bronsonhttp://www.actionbronson.comMidnight Munchies presented by Thrillist hosted by Jean-Georges Vongerichten and Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/08/jean-georges.jpg2018-02-25T04:00:00+00:0011:00PM - 1:00AM$95http://sobewff.org/munchies/24169Aaron Brookshttp://sobewff.org/wp-content/uploads/2017/08/brooks_aaron_hs-275x275.jpg<![CDATA[In September 2011, Aaron Brooks joined Four Seasons Hotel Miami as Executive Chef. As opening chef of the hotel’s statement restaurant, EDGE, Steak & Bar, Chef Brooks showcases a modern take on the traditional steakhouse. “Aaron is passionate about his profession,” said Dan Normandin, General Manager of Four Seasons Hotel Miami. “He’s the driving force behind EDGE’s place as a premier food and beverage operation in South Florida and Four Seasons Hotels.” A native Australian, Brooks’ nine-year journey around Four Seasons kitchens from Vancouver to Boston has orbited around cultures and cuisines, from Pan-Asian to New England. At Edge, he finds culinary inspiration in the Latin influence with its bright and fresh flavors from tartares spiked with Peruvian aji Amarillo to citrusy ceviches and earthy chorizo croquetas. His focus is on prime products, supporting local farms, fresh ingredients and perfect techniques. “Our menu is healthy and approachable. We want our guests to feel satisfied without being overwhelmed,” says Brooks of the driving culinary philosophy. Since joining Four Seasons Miami, Chef Brooks has performed in renowned forums, including the prestigious James Beard House, Food & Wine Classic in Aspen, South Beach Wine and Food Festival, New York City Wine and Food Festival, and made a guest appearance on Cooking Channel’s Man Fire Food. A local feat, he beat out five of Miami’s top culinary masterminds to win Prince of Porc in the Miami regional Cochon555. Additional accolades include being named the only culinary professional in Brickell Magazine’s 2013 “Top 20 Under 40” list as well as one of Miami New Times’ top Tastemakers who have helped shape the Miami food scene into what it is today. Since the launch of EDGE Steak & Bar, Brooks has led the restaurant, and its culinary team, to earn local and national recognitions that include “Top Steakhouses in South Florida” by CBS 4 Miami,  both “Top Places for Happy Hour in Miami” and one of the “Best Brunch Buffets in America” by Travel + Leisure, in addition to his appointment as  Miami’s “Lambassador” by Meat & Livestock Australia, named one of Miami's "Hot Shot Chefs," a "Man of Meat," and listed on the Miami Herald's 2016 Food 50 list.  Most recently him and the restaurant were named "Best Chef in Miami" and "Best Restaurant in Miami," by Miami New Times.  The summer of 2016 he made his national TV debut when he was a guest on Cooking Channel's Man Fire Food, showcasing Miami flavors during a backyard BBQ. When he’s not in the kitchen, you’ll find Brooks sourcing local ingredients from nearby farms, cycling through Brickell or over to Key Biscayne, or cooking at home with his family. <p class="p1"> </p>]]>http://sobewff.org/personality/aaron-brooks/http://www.edgesteakandbar.comhttp://www.facebook.com/edgemiamiedgemiamichefaaronbrooksCulinary &amp; Industry Experts2017-09-06T16:02:40.00+00:00Edge Steak & Bar / BahiaFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/Houston Dinner hosted by Chris Shepherd, Hugo Ortega, Ryan Pera and Aaron Brooks part of the NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/HoustonDinner_Shepard-Ortega-Pera-Brooks.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/edge/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/26392Alton Brownhttp://sobewff.org/wp-content/uploads/2017/09/Brown-Alton_HS-275x275.jpg<![CDATA[Alton Brown has spent the last 18 years producing and hosting award-winning television shows and writing best-selling books. More recently, he began touring the country performing his unique culinary variety shows, which have played in over 190 cities to nearly 400,000 fans. His hosting work for Food Network includes Iron Chef America, Iron Chef Gauntlet, Iron Chef Showdown, Cutthroat Kitchen and Good Eats, which he also produced, wrote and directed for nearly 14 years.]]>http://sobewff.org/personality/alton-brown/Food Network2017-09-14T16:01:43.00+00:00Alton Brown29013Julius Brownhttp://sobewff.org/wp-content/uploads/2017/12/Kitchen-305-HS-275x275.jpeg<![CDATA[Chef Julius Brown infuses his own zest into Kitchen305 with his signature Spanish-Floridian cuisine, melding into his cooking Tex-Mex influences from him home town in Corpus Christi. Chef Brown, who received his culinary training from Le Cordon Bleu, came to Miami in hot pursuit of a practice ground for his experimental gastronomy. Most recently having held the charge of executive chef at the Sheraton Suites in Cypress Creek, Chef Brown has worked at such four-star locations such as The Hershey Hotel, The Marriot Orlando World Center and Westin Fort Lauderdale. Chef Brown brings with his culinary accolades and impeccable track record in guest satisfaction he embarks as executive chef at Newport Beachside Hotel and Resort’s own Kitchen305.]]>http://sobewff.org/personality/julius-brown/http://www.newportbeachsideresort.com/kitchen-305.shtmlhttps://www.facebook.com/kitchen305/newportbeachsideCulinary &amp; Industry Experts2017-12-04T18:02:58.00+00:00Kitchen 305http://www.newportbeachsideresort.com/kitchen-305.shtmlGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/29353Derek Brumfieldhttp://sobewff.org/wp-content/uploads/2017/12/HS-4-e1513003588450-275x275.jpg<![CDATA[A New Orleans native, Derek is the 2015 recipient of the peoples choice award at Tales of the Cocktail's "State of the Art" and "Tales of the Toddy" competitions. He was a part of the core Tiki Tolteca team that won Food & Wine's Best New American Cocktail bar as well as the award for Best Bar Program from Eater New Orleans while at the Catahoula Hotel. Since taking over The Mayhaw bar program in 2016 Derek's work has been covered in Imbibe, Liquor.com, Seven Fifty Daily and several New Orleans publications.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Tacos or any Latin street food I find after work <strong>If you weren't a chef, what would you be?: </strong> Well, I am not a chef, I am a bartender. But if I would be a chef if I was not a bartender. I have had the pleasure of bringing a couple of former chefs transitioning from the kitchen to behind the bar on my teams over the past few years. Every time I feel as if I learn more from them about bartending than I teach them. <strong>What three things are always in your pantry?: </strong> Olive Oil, Gum Arabic, Jell O <strong>If you could cook with anyone in the world, who would it be?:</strong> Dave Arnold]]>http://sobewff.org/personality/derek-brumfield/https://www.strochmarket.com/https://www.facebook.com/strochmarket/strrochmarketCulinary &amp; Industry Experts2017-12-11T14:47:04.00+00:00The Mayhaw at St Roch Market New Orleans/Miami, Auction House Markethttps://www.strochmarket.com/ King’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown hosted by Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/tiki.jpg2018-02-24T03:00:00+00:0010:00PM - 1:00AM$95http://sobewff.org/tiki/24171Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/Headshot-1-e1505411971245-275x275.jpg<![CDATA[With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy, battled alongside Mario Batali as his sous chef on Food Network’s Iron Chef America and wrote a New York Times best-selling cookbook. In September 2015, Anne hosted the series premiere of Food Network’s Worst Cooks in America: Celebrity Edition, where she mentored a team of celebrities who were in serious need of some cooking pointers. The second season of Worst Cooks in America: Celebrity Edition premiered in September 2016. In addition, Anne hosts Worst Cooks in America, a prime-time reality show where she leads a team of hopeless home cooks from around the country through culinary boot camp. The ninth season premiered in January 2017. Chef Wanted’s third season premiered in August 2013 where Anne put top‐notch chefs through the ultimate job interview as they strived to land the Executive Chef position in restaurants around the country. In her Food Network series, Secrets of a Restaurant Chef, she eliminated the intimidation of restaurant dishes and revealed concise, easy-to-master techniques for the at-home cook. Anne also starred in her own right on Next Iron Chef: Super Chefs in Fall 2011. Anne published her first cookbook, “Cook Like a Rock Star,” in 2011, which gives home cooks the confidence and support to be rock stars in their own kitchens. Her cookbook earned a place on The New York Times Bestseller List. Anne’s second book, “Own Your Kitchen: Recipes to Inspire and Empower” was released in October 2013. Growing up in upstate New York, Anne’s passion for food and cooking began at an early age. After obtaining an English and communication degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del' 30, a 30-seat restaurant that offers only one seating a night in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view. Upon her arrival in New York City, Anne was hired as a sous chef at Felidia Restaurant, working with Lidia Bastianich. She then served as a chef at Savoy where she cooked over an open wood fire and created flavorful Mediterranean-inspired menus. Here Anne developed her personal culinary style: a real love of rustic food made with pure and simple ingredients with intense flavors. Anne took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education. Shortly after, she joined the Batali-Bastianich empire by accepting a job at Italian Wine Merchants. The job also included salumi production and traveling to off‐site events with Mario Batali. When Mario became one of Food Network’s esteemed Iron Chefs, he knew exactly who to enlist as his sous chef: the talented and dynamic Anne Burrell. As the executive chef at New York hot spot Centro Vinoteca from its opening in July 2007 through September 2008, Anne served up her "creative-authentic" Italian menu of small plates (piccolini), antipasti, pastas and main courses accented by her trademark bold, pure flavors. In Spring 2017, Anne opened first owned and operated restaurant, Phil & Anne’s Good Time Lounge, in Brooklyn, NY with partner Phil Casaceli. Burrell feels fortunate to have found a field that satisfies her so completely. "I feel so lucky that I have found my true passion in life."]]>http://sobewff.org/personality/anne-burrell/http://www.anneburrell.com/%20https://www.facebook.com/ChefAnneBurrell/chefanneburrellchefanneburrellFood Network &amp; Cooking Channel, Food Network2017-09-14T18:00:48.00+00:00Phil and Anne's Good Time Loungehttp://www.philandannesgoodtimelounge.com/ King’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown hosted by Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/tiki.jpg2018-02-24T03:00:00+00:0010:00PM - 1:00AM$95http://sobewff.org/tiki/24173Crystal Byrdhttp://sobewff.org/wp-content/uploads/2017/08/byrd_crystal_hs-275x275.jpg<![CDATA[ <p class="p1">Crystal Byrd is the creative genius and co-owner of The Melted Scoop. Together with her brother Jonathan and mother Audrey, this family joins forces to create mouthwatering dairy free, frozen desserts and smoothies. What started as a hobby in her brothers Fayetteville, NC apartment, is now a full-time business with a permanent booth at the popular Yellow Green Farmers Market, and numerous invitations to special events throughout South Florida.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Homemade Mac & Cheese<strong>If you weren't a chef, what would you be?</strong>A fashion designer<strong>What three things are always in your pantry?</strong>Water, popcorn, and Swedish fish<strong>If you could cook with anyone in the world, who would it be?</strong>Oprah]]>http://sobewff.org/personality/byrd-crystal/http://www.themeltedscoop.comhttp://www.facebook.com/themeltedscoopthemeltedscoopthemeltedscoopCulinary &amp; Industry Experts2017-08-28T21:10:00.00+00:00The Melted Scoophttp://www.themeltedscoop.comBACARDÍ presents Walshy Fire’s Rum &amp; Bass Beach Party http://sobewff.org/wp-content/uploads/2017/08/bacardi-01.jpg2018-02-25T02:00:00+00:009:00PM - 12:00AM$100http://sobewff.org/bacardi/Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/27457Manuel Cabezahttp://sobewff.org/wp-content/uploads/2017/10/Edukos-e1507050892829-275x275.jpg<![CDATA[Born and Raised in Venezuela. Leaved school at 16 years old to start working as a prep cook in Malabar Restaurant, Caracas-Venezuela. Studied Culinary Arts in Caracas Culinary Institute. Stage in Martin Berasategui, Lasarte-Oria,Spain. Line cook in Aprile, Caracas-Venezuela. Outsorsing chef Limoncello by the Sea, Willemstad-Curacao. Sous Chef Casabe 305 Bistro, Miami-USA. Line Cook Toscana Divino, Miami-USA. Sous Chef Antica Mare, Miami-USA.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Arepas with avocado and fresh venezuelan white cheese <strong>If you weren't a chef, what would you be?:</strong> Farmer <strong>What three things are always in your pantry?: </strong> Cumin. Panela. Cayenne Pepper <strong>If you could cook with anyone in the world, who would it be?: </strong> Massimo Bottura ]]>http://sobewff.org/personality/manuel-cabeza/http://www.edukosmiami.comhttp://www.facebook.com/edukosmiamiEDUKOSMIAMICABEZA.COCINEROCulinary &amp; Industry Experts2017-10-03T17:15:15.00+00:00Edukos LLChttp://www.edukosmiami.com Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24175Adrianne Calvohttp://sobewff.org/wp-content/uploads/2017/08/calvo_adrianne_hs-275x275.jpg<![CDATA[ <p class="p1"><b>Adrianne Calvo</b>, chef, author, television personality, and restaurateur has been in the business of reinvigorating taste buds since 2007. With four cook books under her belt: Maximum Flavor (2005), Chef Adrianne: Driven by Flavor Fueled by Fire (2008), #MaximumFlavorSocial (2014) and Play with Fire (2015), Calvo has cooked up an extensive inventory of recipes reflecting tastes from across her experiences as a chef and worldwide travels. Her restaurant, Chef Adrianne’s Vineyard Restaurant and Wine Bar, located in Kendall, Florida dazzles the surrounding area with its sophistication and rotating menu. Suitably so, Adrianne is passionate about ensuring Maximum Flavor and truly evoking the sense of taste. Chef Adrianne’s Vineyard Restaurant and Wine Bar offers "Dark Dining" once a month where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another. Throughout her career Calvo has had the honor of being the youngest person to cook for the United Nations and its ambassadors. Also bearing her craft to CNN correspondents, representatives from Gourmet, Food Network, Bon Appetite, and Saveur. When Adrianne isn't in her kitchen, she's in NBC's kitchen for "6 in the Mix" offering up delicious recipes or some way finding herself in the kitchens of charities like St. Jude's Hospital where her and her foundation "Make it Count", cook for the families and patients. True to her craft, Chef Adrianne develops a relationship with her guests all the way from the kitchen to the table. Throughout the years, Chef Adrianne's has staggered a number of accolades including Best Chef Miami, Best Chef Florida, Best Restaurant Miami.<span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pizza<strong>If you weren't a chef, what would you be?</strong>Journalist<strong>What three things are always in your pantry?</strong>Garlic Kosher Salt Brown Suger<strong>If you could cook with anyone in the world, who would it be?</strong>Anthony Bourdain]]>http://sobewff.org/personality/calvo-adrianne/http://www.adriannecalvo.com/http://www.facebook.com/chefadriannecalvo?ref=hlchefadrianneChefAdrianneCulinary &amp; Industry Experts2017-08-28T21:10:00.00+00:00Chef Adrianne's Vineyard Restaurant and Wine Barhttp://www.chefadriannes.com/Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/King’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown hosted by Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/tiki.jpg2018-02-24T03:00:00+00:0010:00PM - 1:00AM$95http://sobewff.org/tiki/24177Stuart Cameronhttp://sobewff.org/wp-content/uploads/2017/08/cameron_stuart_hs-275x275.jpg<![CDATA[ <p class="p1">Stuart Cameron, Executive Chef</p> <p class="p1">From the land of sweeping plains, Cameron raised in Melbourne started his cooking career at the age of 14 when he was offered a full time internship at a local restaurant. He went on to apprentice at the Box Hill Institute of Culinary Arts in Melbourne. This was the kick off to a great career. Nowadays, Australian expat living in Toronto he is the executive chef for the Spanish restaurant Patria, Byblos Miami, Byblos Toronto, Storys Catering and Mira Restaurant. Cameron's ability to execute multiple genres of global cuisine is evident in the success of his restaurants, which constantly receive top accolades by Canadian food media. Demonstrating his innate understanding of the potential for international cuisine, Cameron was pivotal in starting the 'Middleterranean' cuisine movement in Toronto.</p> <p class="p1">With continual commitment to quality and authenticity he has fueled the success of his empire of restaurants. Pushing the envelope whenever he can. Cameron’s dynamic personality and culinary brilliance has made his restaurants a magnet for local food connoisseurs and celebrities alike</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Slowly braised leg of lamb, just like mum used to make on Sundays and a ice-cream Viennetta Cake, so deliciously not real and bought from a store<strong>If you weren't a chef, what would you be?</strong>I didn't have time to decide what else i could be when i was growing up, I started cooking so young. So a chef is all i could ever think off becoming Maybe a farmer<strong>What three things are always in your pantry?</strong>Sumac, Aleppo chilli, Saffron and Pasturma from Turkey is awesome .. ohh wait thats four :)<strong>If you could cook with anyone in the world, who would it be?</strong>i work with amazing chefs everyday in my kitchen and they are my role models, forever learning from them !!!]]>http://sobewff.org/personality/cameron-stuart/http://www.chefstuartcameron.comchef_stucameronchef_stucameronCulinary &amp; Industry Experts2017-08-28T21:10:00.00+00:00BYBLOS MIAMIhttp://www.byblosmiami.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24179Josh Caponhttp://sobewff.org/wp-content/uploads/2017/08/capon_josh_hs-275x275.jpg<![CDATA[ <p class="p1">Josh Capon is the executive chef partner behind Downtown NYC favorites Lure Fishbar (NYC + Miami), B&B Winepub, El Toro Blanco and Bowery Meat Company, in addition to Bash Burger at Citi Field.<span class="Apple-converted-space"> </span></p> <p class="p1">Capon’s interest in the culinary arts was cultivated from an early age with memories of home-cooked meals at family gatherings and various jobs held in the food service industry. While attending college at the University of Maryland, he spent his free time preparing meals for eager friends and fraternity brothers. Capon followed his passion for cooking and transferred to Johnson & Wales University. While in culinary school, Charlie Palmer selected Capon as the culinary “extern” at Aureole, Palmer’s acclaimed Manhattan restaurant.<span class="Apple-converted-space"> </span></p> <p class="p1">After graduating in 1994, Capon accepted an offer from Palmer to assist in the opening of The Lenox Room. From there, he went on to work for David Burke at the Park Avenue Café, where he was offered an exchange opportunity to work in Europe.<span class="Apple-converted-space">  </span>He spent the next year honing his cooking skills in seven different restaurants throughout France, Italy, Germany and Spain. <span class="Apple-converted-space"> </span></p> <p class="p1">Drawing upon his epicurean experiences abroad back in New York, Capon became the sous chef at The St. Regis Hotel’s Astor Court under Chef Gray Kunz in 1997. While reconnecting with Charlie Palmer, he was named executive chef of Alva, Palmer's American bistro. Capon left Alva in 1999 to work for Matthew Kenney as the executive chef for Matthew's. Kenney then tapped Capon for Canteen where he served as executive chef for three years. <span class="Apple-converted-space"> </span></p> <p class="p1">In 2004, Capon became the executive chef of Lure Fishbar, a sophisticated seafood restaurant with a standout sushi bar owned by John McDonald and Joshua Pickard. In 2010, McDonald and Pickard asked him to be a partner at their newest restaurant, B&B Winepub. At B&B, Capon serves a satisfying menu of classic dishes as well as inventive takes on favorites for the upscale American wine pub, also in SoHo. In 2012, Capon opened El Toro Blanco in New York City’s West Village as chef partner, where he has created a pan-Mexican menu with an emphasis on seasonal grilled items. Following the success of their New York ventures, the team opened a Miami outpost of their lauded Soho seafood restaurant at the historic St. Moritz hotel in 2013. The group next opened Bowery Meat Company, their ode to all-things meat in the East Village, which received two stars from The New York Times restaurant critic Pete Wells spring 2015.<span class="Apple-converted-space"> </span></p> <p class="p1">In 2017, Capon opened Bash Burger at Citi Field, a fast casual burger joint based on his “Bash-Style” burger which won the Burger Bash event at the New York City Wine & Food Festival and South Beach Wine & Food Festival multiple times.</p> <p class="p1">Capon has appeared on numerous television shows including Spike TV’s Frankenfood, The Chew, Rachael Ray Show, CBS Early Show, TODAY and Food Network and has been featured in The New York Times, New York Magazine, Time Out New York and other media outlets. Capon is also involved with charitable work including Wellness In The Schools, a non-profit organization dedicated to making school food healthy.</p> <p class="p1">Capon currently resides in New York City with his family and enjoys cooking with his two kids, Amanda and Max.</p> ]]>http://sobewff.org/personality/capon-josh/http://www.joshcapon.comhttp://www.facebook.com/ChefJoshCapon/chefcaponchefcaponCulinary &amp; Industry Experts2017-08-28T21:10:00.00+00:00Lure Fishbarhttp://www.lurefishbar.comOyster Bash hosted by Josh Caponhttp://sobewff.org/wp-content/uploads/2017/08/Josh-Capon-presenting-Oyster-Bash-sign3-848x465.jpg2018-02-23T21:00:00+00:004:00PM - 6:00PM$150http://sobewff.org/oyster/27045Victoria Carballohttp://sobewff.org/wp-content/uploads/2017/09/Carballo-Vicky_HS-275x275.jpg<![CDATA[Vicky Carballo was raised in a Cuban kitchen in Miami. She remembers her "Abuelita Tete" patiently rolling ham croquetas on the kitchen table, making sure each one was perfectly formed and uniform. She recalls every wrinkle in her grandmother's hands and tries to channel that same love and attention to detail with everything she shares with her family and clients. From her beginnings in culinary school, years of catering and culinary travels, Vicky is constantly tasting and savoring, visiting eateries & farmers markets on the hunt for new experiences that will inspire. To Vicky, food is life, and she tries to celebrate it at every chance she gets. Vicky partnered with her nephew, Alec Fernandez to create Dos Croquetas, a popular "croqueta speakeasy" that reinvents and elevates the traditional Cuban croqueta to that of artisanal craft. Vicky focuses on menu and R&D while Alec focuses on marketing and business development. Dos Croquetas use only the freshest, quality ingredients to create layers of flavor for an “OMFG!” experience. Dos Croquetas pride themselves on treating each customer as family. And just like Vicky's grandmother enjoyed feeding her family, Dos Croquetas is always searching for ways to indulge and amaze their loyal fan base.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Pizza!!! There's no such thing as bad pizza, but when it's amazingly euphoric pizza, it can solve all my problems for the night. <strong>If you weren't a chef, what would you be?: </strong> I like really good wine that almost takes your breath away. I'd love to be a vintner and be part of the wine making process. From harvesting, to processing, blending, fermenting; it's all fascinating and beautiful to me. <strong>What three things are always in your pantry?: </strong> 1. Spicy Hot Crispy Chili. It can go on literally everything. 2. Dried lentils because lentil soup is a staple in my house and my kids absolutely love it. 3. Popcorn goes great with a good bottle of wine (my dinner sometimes). <strong>If you could cook with anyone in the world, who would it be?: </strong> Richard Blais! I think he's a culinary genius and his creativity seems effortless to me. I could watch him cook all day.]]>http://sobewff.org/personality/victoria-carballo/http://www.doscroquetas.com%20http://www.facebook.com/doscroquetasdoscroquetasdoscroquetasCulinary &amp; Industry Experts2017-09-25T15:08:57.00+00:00Dos Croquetashttp://www.doscroquetas.com Midnight Munchies presented by Thrillist hosted by Jean-Georges Vongerichten and Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/08/jean-georges.jpg2018-02-25T04:00:00+00:0011:00PM - 1:00AM$95http://sobewff.org/munchies/26896Ortelio Cardenashttp://sobewff.org/wp-content/uploads/2017/09/Cardenas-Ortelio_HS-e1506096883808-275x275.jpg<![CDATA[Proudly working behind the griddle at El Mago de las Fritas for 33 years, Mago loves to be referred to as a cook not a chef. "Thats for the pro's" . Always ready for conversations of current events or fishing or cooking he wants you to be part of the Mago family. Sitting atop his perch at the counter he oversees the operations and maintains that personal touch only available from a family restaurant.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Hog Snapper Fried Head On <strong>If you weren't a chef, what would you be?: </strong> Fisherman <strong>What three things are always in your pantry?: </strong> Cuban Cracker, Green Tea, Wine <strong>If you could cook with anyone in the world, who would it be?: </strong> El Grande Combo ]]>http://sobewff.org/personality/ortelio-cardenas/http://www.elmagodelasfritas.comhttp://www.facebook.com/elmagodelasfritasmagodelasfritaselmagodelasfritasCulinary Captains, Culinary &amp; Industry Experts2017-09-22T16:18:46.00+00:00El Mago de las Fritashttp://www.elmagodelasfritas.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/26873Jimmy Careyhttp://sobewff.org/wp-content/uploads/2017/09/Jimmy-Carey-HS-275x275.jpg<![CDATA[Jimmy Carey was born in the Greenwich Village section of New York City. His father is a native New Yorker and his mother was born in Havana, Cuba. After living one and a half years in Manhattan, he moved with his family to Puerto Rico when his father took a job with an insurance company. While he was growing up on the island, he had the opportunity to go to various restaurants with his parents that offered a mix of Puerto Rican, Cuban, and Spanish menus. Jimmy’s first experience in the restaurant business was as a waiter in the Chart House Restaurant in San Juan. Later, Jimmy transferred to the Chart House Restaurant in Coconut Grove. After this initial experience, Jimmy caught the cooking bug and obtained a Degree in Culinary Arts from Miami’s Johnson and Wales University and he was on his way to a career in the restaurant business. Jimmy has over 32 years of experience in the restaurant business as a waiter, cook, executive chef and restaurant manager. He has managed all phases of a restaurant’s operations including but not limited to purchasing (food & equipment), staffing, hiring, training, menu preparation, marketing, catering, and profit & cost control. As a Chef, he is experienced in the preparation of imaginative Mediterranean, Italian, French, Spanish, and Nuevo Latino, and American dishes. Jimmy has also consulted on the start-up and opening of 2 new restaurants. Like many other Chefs, Jimmy’s life long dream was to open his own restaurant. This dream was fulfilled in 2007, when Jimmy opened Jimmy’z Kitchen on Alton Road, in Miami Beach. Since its inception, Jimmy’z Kitchen has been a hit and grown beyond its capacity. Google consistently ranks Jimmy’z Kitchen as the “Best Take Out, Delivery and Catering” in South Beach. The New Times - Best of Miami issue ranked Jimmy’z Kitchen’s Mofongo as The Best in Miami, 2009. Jimmy’z Kitchen intends to expand to a second location in Miami’s design/Wynwood District and Brickell.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Steak <strong>If you weren't a chef, what would you be?: </strong> Psychologist <strong>What three things are always in your pantry?: </strong> Maldon Sea Salt, Pimenton Ahumado, Sherry Vinegar <strong>If you could cook with anyone in the world, who would it be?: </strong> Ferran Adria]]>http://sobewff.org/personality/jimmy-carey/http://www.jimmyzkitchen.com/https://www.facebook.com/JimmyZWynwood/jimmyzkitchenwynoodjimmyzkitchenCulinary Captains, Culinary &amp; Industry Experts2017-10-31T17:40:00.00+00:00Jimmy'z Kitchenhttp://www.jimmyzkitchen.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/24181Justin Carlislehttp://sobewff.org/wp-content/uploads/2017/09/Carlisle-Justin_HS-275x275.jpg<![CDATA[Justin Carlisle Grew up on a small beef farm in rural Wisconsin and food has always played a large part of his life. Starting in small restaurants the passion for cooking grew and help developed a love of food and hard work ethic. His restaurant Ardent - opened in October of 2013, has been named one of the 15 best new restaurants by Condé Nast Traveler; Best Restaurant in the State of Wisconsin by the Business Insider; and was named semifinalist for Best New Restaurant by the James Beard Foundation. Justin is a James Beard Awards nominee for Best Chef Midwest for 2015, 2016 ; and he has been named nominee again this year on the same category. As Plate Magazine names him one of the top 30 chefs to watch in 2016. During his time as a Chef, Justin has continued to support the local food movement and use a modern technical approach to it.]]>http://sobewff.org/personality/justin-carlisle/http://www.ardentmke.comhttps://www.facebook.com/Ardent-659471640738308/jkcarlisleardentmkeCulinary &amp; Industry Experts2017-09-06T14:50:13.00+00:00ArdentDinner hosted by Bradley Kilgore, Mike Bagale, Justin Carlisle and Tony Terho http://sobewff.org/wp-content/uploads/2017/08/Dinner_Kilgore-Bagale-Carlisle-Terho-1.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/frost/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24183Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/carmellini_andrew_hs-275x275.jpg<![CDATA[ <p class="p1">After graduating from the Culinary Institute of America, Andrew Carmellini worked in some of Europe’s finest restaurants. He then made his way to New York and worked at Lespinasse, Le Cirque and Café Boulud, where he collected two James Beard Awards and a Food & Wine magazine Best New Chef award. In 2009, he opened Locanda Verde in The Greenwich Hotel, which earned two stars by The New York Times and a nomination from the James Beard Foundation for Best New Restaurant. In 2011, Andrew opened The Dutch, a roots-inspired American restaurant and oyster bar in SoHo, and later that year an encore of The Dutch opened inside Miami's W South Beach Hotel. 2012 brought the rededication of The Public Theater and Andrew’s hand in the expansion of the food and drink programming at Joe’s Pub and The Library. In 2013, Andrew adorned another New York corner with Lafayette, a French grand café and bakery dedicated to market-driven bistro cooking. In 2014, he opened Bar Primi, a casual pasta shop on the Bowery followed by his most recent opening, Little Park, a seasonal restaurant that is the culmination of his career-long culinary partnerships. Also in 2014, Andrew opened Evening Bar, a modern interpretation of a classic hotel bar in TriBeCa’s Smyth, A Thompson Hotel. In 2016, Andrew opened three food and beverage venues – Westlight, Leuca and Mister Dips – all within The William Vale, a luxury boutique hotel in Williamsburg. 2017 brought the opening of Sagamore Pendry Baltimore where he oversees all food and beverage property-wide including Rec Pier Chop House, a prime Italian chop house devoted to time-honored cooking, and The Cannon Room, an intimate American whiskey bar. In partnership with Sagamore Spirit, a rye whiskey distillery, the team will also open Rye Street Tavern, an American restaurant, in fall 2017. Andrew is also the author of two cookbooks: Urban Italian and American Flavor.</p> ]]>http://sobewff.org/personality/carmellini-andrew/http://www.thedutchmiami.comthedutchmiamithedutchmiamiCulinary &amp; Industry Experts2017-08-28T21:10:00.00+00:00The Dutch Miamihttp://www.thedutchmiami.comChicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/24185Brian Cartenutohttp://sobewff.org/wp-content/uploads/2017/08/cartenuto_brian_hs-275x275.jpg<![CDATA[ <p class="p1">ABOUT CHEF BRIAN CARTENUTO<span class="Apple-converted-space"> </span></p> <p class="p1">Florida native, Chef Brian Cartenuto is the owner and creator of Tucker Duke’s Lunchbox in Deerfield Beach & Boca Raton, FL; Tucker Duke's Street Food Division, Chef Brian splits his time on two coast as he is also the Executive Chef & Owner Queen City Grill & Cantinetta (Wallingford & Bellevue, WA) & Bar Cantinetta (Madison Valley, WA). His philosophy on food is one of refined simplicity. Use local, seasonal and sustainable ingredients as often as possible to create unexpected twists on comfort foods. Chef Brian believes that food has the power to create and invoke memories and that is precisely what he has set out to do.<span class="Apple-converted-space"> </span></p> <p class="p1">Along with the arsenal of successful restaurants Chef Brian currently operates, he also has a rather impressive culinary resume ranging from his schooling at Johnson & Wales University to a number of top tier Executive Chef Positions at restaurants such as Anthony Bourdain’s Brasserie Les Halles, NYC & Miami, FL and Dean & Deluca in Washington D.C.<span class="Apple-converted-space"> </span></p> <p class="p1">Chef Brian is a Florida favorite, winning a number of awards across the state for his craft burgers at Tucker Duke’s Lunchbox. He has also appeared on Food Network’s Cutthroat Kitchen not once, but twice. He was a season 1 winner and was invited back to participate in another battle of wits in March 2014 with other previous winners, where he again prevailed. Most recently he appear on Beat Bobby Flay, Season 5, Stars & Stripes.<span class="Apple-converted-space"> </span></p> <p class="p1">With Tucker Duke’s Lunchbox locations a food truck thriving, on the east coast, and<span class="Apple-converted-space">  </span>Queen City Grill & Cantinetta on the west coast, with his sites set on opening more locations along both coasts –it appears the culinary possibilities are endless for Chef Brian Cartenuto.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>PASTA! I love it, anytime, right now it is a lot of cavatelli with butter and sage<strong>If you weren't a chef, what would you be?</strong>I would be in the retail andor fashion world of some sort or interior design as i have a degree in design<strong>What three things are always in your pantry?</strong>GREAT olive oil, Lemons, thyme<strong>If you could cook with anyone in the world, who would it be?</strong>Bobby Flay, i have met him a few times and i think he is a great chef and a nice guy!]]>http://sobewff.org/personality/cartenuto-brian/BcartenutoBcartenutoCulinary &amp; Industry Experts2017-08-28T21:10:00.00+00:00Tucker Duke's Lunchbox (Deerfield Beach & Boca Raton, FL)http://www.Tuckerdukes.comHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/26884Rocco Carullihttp://sobewff.org/wp-content/uploads/2017/09/Carulli-Rocco_HS-e1506096403272-275x275.jpg<![CDATA[Home is where the kitchen is for Rocco Carulli, Executive Chef and Owner of R House, Wynwood. Born in New Jersey and raised by immigrant parents from rural Puglia, Southern Italy, food was always at the heart of Chef Rocco’s household. From journeying to the local market with his mother to pick the freshest ingredients, to learning from his father how to butcher lambs, rabbits and chickens, to preparing fresh hand-made pasta for hours on end with his grandmother; Chef Rocco has always found joy in preparing and sharing food. After a brief foray into banking and accounting as a young adult, Chef Rocco kicked off his culinary career at the age of 24 and soon after enrolled at the prestigious Culinary Institute of America in Hyde Park, New York. After graduating, the aspiring chef took his newfound skills to a number of culinary hotspots in the United States including New York, San Francisco, and Miami, but his primary professional home became the unforgettable small coastal resort town at the extreme tip of Cape Cod – Provincetown, Massachusetts. After just a few years in Provincetown, Carulli was offered the opportunity to lease a seasonal restaurant decorated with fine art, Café Edwige – an opportunity he jumped at and which allowed him to create the revamped Edwige At Night. For thirteen seasons, Carulli ran the Edwige At Night kitchen and personally hosted guests in the restaurant dining room by night. In the quaint, 75-seat bistro, Carulli relished his ability to interact with the loyal guests that he’d come to know by name over the years – a key characteristic of Carulli’s style of hospitality for which he has become renowned in Miami today, where on any given night he can be found circulating in the R House dining room and welcoming guests to ‘Rocco’s House’. After many years of success with his seasonal venture, Chef Rocco felt it was time to seek a year-round project where he could showcase his unique combination of front and back of house expertise. Having already established himself in Miami during the Edwige off-season, where he worked for the late developer Tony Goldman of Goldman Properties at WISH café in South Beach, the Magic City was his obvious choice. With much encouragement from family, friends and customers, the talented chef and entrepreneur decided to open his own restaurant in the emerging arts district of Wynwood. R House, or as locals affectionately know it, Rocco’s place, is a perfect display of Chef Rocco’s culinary talent, vibrant personality and long-standing industry experience. Naturally, art has been incorporated into the restaurant, as it forms part of the third of Chef Rocco’s three pillars of restaurant hospitality – menu, service, and environment. Inspired by his Italian-American heritage and his experience working in New Californian farm to table restaurants, Chef Rocco has crafted a menu that focuses on rustic Italian and farm-to-table American dishes made with fresh ingredients sourced as close to home as possible. A great believer in sustainable food and local sourcing, Chef Rocco is a recent recipient of the Slow Food Movement’s Snail of Approval Award – a source of great pride. He has also represented Wynwood as its ‘Culinary Captain’ at South Beach Wine & Food Festival for the past 2 years.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Crispy southern italian pizza <strong>If you weren't a chef, what would you be?: </strong> There was a time in my life when I might have become an accountant, but i realized that wasn't the career for me! <strong>What three things are always in your pantry?: </strong> The holy trinity - salt, pepper,olive oil <strong>If you could cook with anyone in the world, who would it be?: </strong> My husband Owen]]>http://sobewff.org/personality/rocco-carulli/http://www.rhousewynwood.com%20%20http://www.facebook.com/rhousewynwoodrhousewynwoodrhousewynwoodCulinary Captains, Culinary &amp; Industry Experts2017-09-22T16:07:05.00+00:00R Househttp://www.rhousewynwood.com Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/27849Federico A. Cassinohttp://sobewff.org/wp-content/uploads/2017/10/Paon-e1508356910137-275x275.jpg<![CDATA[I studied Marketing as I worked as a Producer/marketing at my Father's Radio Station, when I realized I wasn't passionate about what I was doing for a living. I always enjoyed cooking with my mother who cooked a lot of French cuisine and grandmother who cooked Italian cuisine. I remember thinking “I could do this for the rest of my life”. So I started doing some short cooking clases. After that in Buenos Aires, I studied Culinary Arts in Mausi Sebess and worked in a few restaurants there. Then I decided it was time to see other cooking cultures and have different experiences. So I applied to some restaurants in Spain, and I ended up working in a Michelin Star Restaurant in Barcelona (Hisop). From my boss there I learned uncountable things. I will always be thankful for that huge experience. Back in Buenos Aires my wife and I opened our Restaurant in a beautiful antique house from the 30’s in Belgrano. As incredible as that experience was we decided to move here to Miami and open Paon Eatery. I think that if what you do for a living is always comfort you end up living a passionless life. One of the things I like most about the kitchen is the moment when you are running in harmony with your cook team. You see in the face of your team the heat and the passion they put in. That moment is priceless. I could never work with someone that doesn’t feel the need to bring a good service.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> A "Vera Pizza Napoletana" style <strong>If you weren't a chef, what would you be?: </strong> A guitar player. <strong>What three things are always in your pantry?:</strong> Sea Salt, a good quality Olive Oil and Vinegar. <strong>If you could cook with anyone in the world, who would it be?:</strong> I would definitely love to cook with British musicians, such as Roger Waters, David Gilmour and Thom Yorke.]]>http://sobewff.org/personality/federico-a-cassino/http://www.paoneatery.com%20http://www.facebook.com/paoneaterypaoneateryCulinary &amp; Industry Experts2017-10-18T20:02:07.00+00:00Paon Eateryhttp://www.paoneatery.com Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/27050Michael Castellonhttp://sobewff.org/wp-content/uploads/2017/09/Castellon-Michael_HS-e1506352833476-275x275.jpg<![CDATA[Michael Castellon Chef The son of a chef in South Florida and raised inside kitchens as a child.. Inspired at a very young age, and right out of high school and into the kitchen! After finishing school, Michael began working with Legal Seafoods, working from the bottom all the way up to sous chef. After a few years building skills in corporate kitchens, it was time for a change. Michael found his niche in fine dining. 11 Maple Street served as the inspiration for developing his own style of French-Asian fusion cooking. After a few years Later, Michael became executive chef of "On the Edge", a seafood-based restaurant in Fort Pierce, Florida. Michael got the chance to do a lot of creating his own dishes, team building, and work with some of the most freshest local seafood. After three productive years, Michael moved on to work at local eatery "Almond" in Bridgehampton, NY. Michael found himself in a different world of cooking, beyond inspired by the growers and products available to him. Michael was asked to became the Chef de cuisine and made new friends with local farmers and fisherman. The sustainability and the locality opened his mind to new ideas of cooking. 3 plus years at Almond with Chef Jason Weiner was an amazing experience. After Almond, Michael moved to NYC and worked for Joey Campanaro and Michael Price at "Market Table" for a few months and and also appeared on Food Network's show "Chopped." He is currrently working as a private chef and developing his own catering company. He is happy to be working and living near his brother, Thomas, who works at "Lincoln Restaurant" as a sous chef. Together, the brothers will get a chance to collaborate, as they did when they were young pizza cooks in Florida, on a unique burger that is an expression of their Spanish-Italian heritage and their commitment to local ingredients.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> French Cuisine and southern cooking cuisine. <strong>If you weren't a chef, what would you be?: </strong> A Bail Bondsman <strong>What three things are always in your pantry?: </strong> Pasta, coffee, and chocalate <strong>If you could cook with anyone in the world, who would it be?: </strong> Bobby Flay or Jean George]]>http://sobewff.org/personality/michael-castellon/http://www.butterrestaurant.comChefmike808Culinary &amp; Industry Experts2017-09-25T15:21:02.00+00:00Butterhttp://www.butterrestaurant.comHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24187Kristin Cavallarihttp://sobewff.org/wp-content/uploads/2017/08/cavallari_kristin_hs-275x275.jpg<![CDATA[ <p class="p1">Born in Denver, Colorado, the Rocky Mountains couldn’t have predicted what was in store for Kristin Cavallari when she headed west to live with her father and brother in Laguna Beach, CA. Cavallari was in her junior year of high school when the first season of Laguna Beach: The Real Orange County began production for MTV. With her whit, charisma and girl next-door looks, Cavallari was an instant TV sensation, winning over audiences across the nation. She was nominated for a Teen Choice Award in 2006 for “Choice Reality Star.” After wrapping two successful years on MTV’s hit show, Laguna Beach, Cavallari switched gears to focus on a career in acting. From 2006 – 2009 Kristin starred in numerous films like Van Wilder: Freshman Year (2009), Green Flash (2009), Spring Breakdown (2009), and Wild Cherry (2009), starring alongside Amy Poehler, Rumer Willis, and Rob Schneider. Still, Cavallari’s fun-loving attitude towards TV continued to shine, and was apparent when she landed a guest role on CBS’s hit show CSI: NY in 2008 and ABC’s The Middle.<span class="Apple-converted-space"> </span></p> <p class="p1">Other gigs under Cavallari’s belt include Veronica Mars, a lead role in Teddy Geiger’s “For You I Will (Confidence)” music video and Gavin Degraw’s video for his single, “In Love with a Girl.” In May of 2009, Cavallari confirmed that she would be joining the cast of the mega-popular MTV reality series, The Hills. Already a smash hit, Kristin appeared in the mid-season finale before continuing on as the reality-drama’s new lead girl and narrator through the last two seasons. In 2010, Kristin joined the fight to aid underprivileged children around the globe, serving as an ambassador of the children’s charity One Kid One World. Cavallari traveled to El Salvador where she dedicated personal time towards rebuilding schools in local communities. Continuing her humanitarian efforts, Kristin made her way to Kenya in early 2011 for yet another extraordinary and successful project with One Kid One World. In early 2011, Kristin combined her passion for fashion and love for charity on a new passion project. She teamed up with Shoe Dazzle to design a spring shoe with proceeds benefiting One Kid One World.<span class="Apple-converted-space"> </span></p> <p class="p1">Her new spring shoe, named Bardot, became available for the first time in the spring of 2011. Cavallari joined the season 13 cast of ABC’s Dancing with the Stars. With her strong wit, charm and loveable charisma, Kristin competed against the likes of David Arquette, Chaz Bono and Nancy Grace for the DWTS Season 13 trophy. The bombshell reality star received a standing ovation for her Samba performance with partner Mark Ballas, before she was undeservingly voted off the hit show in week 3. In August 2012, Kristin and husband, Chicago Bears Quarterback Jay Cutler, welcomed their first child together, son Camden Jack. That fall, Kristin debuted her highly anticipated new shoe collection, Kristin Cavallari by Chinese Laundry. The popular collection was designed hands-on by Cavallari and targets the fashion-conscious young woman on the go. A new spring collection is now available and retail giant Nordstrom’s has recently signed on to carry the must-have line. Los Angeles: 5971 West 3rd St., Los Angeles, CA 90036, 323.857.0007 New York: 152 7th Ave. S. Suite 1A New York, NY 10014 EMC I BOWERY In late 2013 Kristin returned to TV for FX’s The League for her second cameo appearance on the show.<span class="Apple-converted-space"> </span></p> <p class="p1">On Wednesday, May 7, 2014 Kristin and Jay welcomed their second son, Jaxon Wyatt Cutler. After taking a few months to spend time with her family and newborn son, Kristin launched her new jewelry line Emerald Duv in the fall of 2014. The line is handmade in Bali and LA and is dedicated to bringing effortless, refined, and on-the-pulse jewelry to timeless women. In 2015 the line expanded to candles and hats and clothing. Later in 2015, Kristin and Jay welcomed their third child, daughter Saylor Cutler on November 23rd. In February 2016, Cavallari debuted her first book, Balancing In Heels: My Journey to Health, Happiness, and Making It All Work. In her book, Cavallari shares how she balances all aspects of her busy life with style and grace. From outlining health and wellness, food, fitness, fashion, and her success as a businesswoman to more private matters of family, motherhood, and her relationship with her husband, Chicago Bears quarterback Jay Cutler, Kristin leaves no stone unturned. Shortly after its release, Balancing in Heels hit the New York Times best-seller list. Today Kristin's shoe Kristin Cavallari by Chinese Laundry continues its success and is now in several Nordstrom department stores across America. She keeps up with fans on her self-titled lifestyle app which dishes on her personal journey in career and parenthood, as well as all aspects of fashion, beauty, health and fitness. Her new cookbook titled “True Roots” set to release April 2018. ###</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pasta<strong>What three things are always in your pantry?</strong>3 things always in pantry- oat flour, an assortment of nuts, and coconut oil<strong>If you could cook with anyone in the world, who would it be?</strong>Cook with anyone in the world: I would love to learn to make amazing sushi with Matsuhisa]]>http://sobewff.org/personality/cavallari-kristin/http://www.facebook.com/KristinCavallari/KristinCavKristinCavallariCulinary &amp; Industry Experts2017-08-28T21:10:01.00+00:00Kristin CavallariRooftop Rosé Happy Hour hosted by Kristin Cavallari part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/KristinCavallari_55145064_Kristincropped-1-848x465.png2018-02-24T22:30:00+00:005:30PM - 7:30PM$75http://sobewff.org/rose/24188Dario Cecchinihttp://sobewff.org/wp-content/uploads/2017/08/cecchini_dario_hs-275x275.jpg<![CDATA[ <p class="p1">Dario Cecchini is a butcher from Panzano-in-Chianti, in the Tuscan region of Italy. <span class="Apple-converted-space"> </span></p> <p class="p1">Cecchini was born in 1955 in the village of Panzano where his father was the butcher, eighth generation of Cecchini butchers. He studied veterinary science at university in Pisa but in 1976, three years into his six-year course, had to take over the family business from his dying father. He has been described as "... a personality, a celebrity, and a butcher extraordinaire. A theatrical host, a show-stopper, and an artist".</p> <p class="p1">Cecchini, explains that he believes butchery is an ancient art that involves respect for the animal, seeing his role as that of teacher and educator.<span class="Apple-converted-space"> </span></p> <p class="p1">According to Cecchini, there are no "premium" and "lower" cuts of meat, but rather all the parts of the animal are equally useful and delicious if butchered and cooked in an appropriate way. He puts his philosophy to work in his butcher shop, and two restaurants, all located within 15 meters of the room where he was born.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Boiled beef knees, which in my restaurant I call 'tenerumi in insalata', in a dish of boiled beef, served with with vegetables.<strong>If you weren't a chef, what would you be?</strong>In fact I'm not a chef. I'm a butcher, with a kitchen. I have had brief experiences as a woodcutter, farmer, goat breeder, herbalist, improvised poet, but my DNA prefers being an old-fashioned butcher. And that's what I do.<strong>What three things are always in your pantry?</strong>Extra virgin olive oil, 'Profumo del Chianti herb salt', red wine and meat is obviously never missing!<strong>If you could cook with anyone in the world, who would it be?</strong>My grandmother. If she were still alive ...]]>http://sobewff.org/personality/cecchini-dario/http://www.dariocecchini.comCulinary &amp; Industry Experts2017-08-28T21:10:01.00+00:00Macelleria Cecchinihttp://www.dariocecchini.comDinner hosted by Dario Cecchini and Angelo Elia part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/09/CRAVE_Cecchini-Elia.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PMhttp://sobewff.org/casaftl/Dinner hosted by Michael White, Dario Cecchini and Sergio Sigala part of the American Airlines Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/AADinner_White-Cecchini-Sigala.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/soho2/24190Michael Cernyhttp://sobewff.org/wp-content/uploads/2017/08/cerny_michael_hs-275x275.jpg<![CDATA[Chef Michael Cerny was first introduced to the culinary world in high school. As a sophomore he enrolled in a culinary class, it was there that he discovered his passion. As he learned more each day, he found himself entering competitions and doing quite well. Soon afterward, he was working as a dishwasher at a local restaurant. During that time, Chef Cerny realized that he loved the restaurant environment. His career path was at his fingertips. After winning 2nd place in a hospitality competition, he landed a partial scholarship to Johnson & Wales in Miami, graduating with an AS in Culinary Arts. Chef Cerny later spent years working for several of South Beach’s better known hotels. It was there that he honed his craft while working with Michelin-starred chefs including Jonathan Wright. He later worked for the Starwood Hotels & Resorts Group in Hollywood, Florida leading to an advancement working for the same group in New York. After returning to Florida, Chef Cerny accepted a position with Truluck’s. Chef Cerny is currently the Executive Chef of Truluck’s- Miami. <p class="p2"></p>]]><![CDATA[<strong>What is your ultimate comfort food?</strong> Chicken Wings <strong>If you weren't a chef, what would you be?</strong> I think something to do with computers. I always liked to play with them growing up. <strong>What three things are always in your pantry?</strong> Salt / Garlic / Onion <strong>If you could cook with anyone in the world, who would it be?</strong> Grant Achatz]]>http://sobewff.org/personality/michael-cerny/http://www.trulucks.comTrulucksrestaurantCulinary &amp; Industry Experts2017-09-14T16:12:52.00+00:00Truluck'sOyster Bash hosted by Josh Caponhttp://sobewff.org/wp-content/uploads/2017/08/Josh-Capon-presenting-Oyster-Bash-sign3-848x465.jpg2018-02-23T21:00:00+00:004:00PM - 6:00PM$150http://sobewff.org/oyster/24192Cristian René Ceuvashttp://sobewff.org/wp-content/uploads/2017/08/ceuvas_cristian_rene_hs-275x275.jpg<![CDATA[ <p class="p1">50 Eggs Inc. Executive Chef Cristian Cuevas has infused his extensive culinary background into every restaurant in the multi-concept brand.<span class="Apple-converted-space">  </span>Joining the company as a line cook at Yardbird Southern Table and Bar South Beach in 2012, Chef Cristian transitioned to Chef de Cuisine at James Beard-nominated Khong River House.<span class="Apple-converted-space">  </span>He then moved to 50 Egg’s Swine Southern Table & Bar, later joining BTW to become an integral force in the South Beach restaurant’s opening. Most recently, Chef Cristian has moved to become the 50 Eggs Inc. Executive Chef for all full service brands including Miami and Las Vegas’ much-loved Yardbird Southern Table & Bar. Pushing the company forward creatively developing new menu items and conceptualizing menus for new brands alongside JK.<span class="Apple-converted-space">  </span>Since then, Chef Cristian conceptualized and developed the menu for Spring Chicken, a fast casual spin off from Yardbird.<span class="Apple-converted-space">  </span>Delivering comforting Southern Cuisine and damn good fried chicken to the masses.</p> <p class="p2"><br></p> <p class="p1">Chef Cristian has recently worked very closely with celebrity Chef Lorena Garcia in creating and developing the menu for the new 50 Eggs Inc concept called CHICA.<span class="Apple-converted-space">  </span>Located in The Venetian restaurant row, Las Vegas, CHICA has become one of the most celebrated restaurant since the opening in May, along with Yardbird Southern Table & Bar.<span class="Apple-converted-space"> </span></p> <p class="p2"><span class="Apple-converted-space"> </span></p> <p class="p1">Chef Cristian has a prestigious pedigree with a BA in Hotel and Restaurant Management for the University of Puerto Rico.<span class="Apple-converted-space">  </span>He then pursued a culinary degree from the Culinary Institute of America in Hyde Park, New York.<span class="Apple-converted-space">  </span>Chef Cristian has brought exceptional experience to the 50 Eggs team including time in the kitchens of some of the culinary world’s biggest stars. In addition to a recent stage in Jose Andres’ minibar, Chef Cristian has learned at Dan Barber’s Blue Hill, Charlie Palmer’s Aureole, and George Mendes’ Aldea.<span class="Apple-converted-space">  </span>Chef Cristian continues to be a student of the industry, always up to date in current trends and innovating creatively for 50 Eggs.<span class="Apple-converted-space">  </span>A native of Buffalo, NY, raised in Puerto Rico, Cuevas currently resides in Miami Beach with his wife Miraya and their dogs Kimchee and Pepper.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>My ultimate comfort foods are Arroz Con Gandules and Lechon Asado. Pigeon pea rice and roasted pig. The rice is a Puerto Rican holiday staple where pigeon peas are stewed with sofrito and cured pork products, the rice is then added and cooked with the pigeon peas together. The pig is salted and spiced with garlic and oregano, then slow roasted on the spit, meat is tender and falls apart. Skin is crispy like a crackling. This dish always reminds me of spending the holidays back home in PR with my family and friends. For the past 10 years I have honored my family's tradition and replicate this dish year in and year out.<strong>If you weren't a chef, what would you be?</strong>If I wasn't a chef I would be a DJ or a forest ranger in EL Yunque, the biggest rain forest in US soil (PR). I have a passion for electronic music and there are a lot of parallelism between the culinary arts and music. I feed of the energy when people rave about what we cook. It's the same with music. Guarding El Yunque would be a great responsibility as there are so many species, flora and fauna only found in this place. I would take care of the rain forest and raise awareness of taking care of it for the following generations to enjoy.<strong>What three things are always in your pantry?</strong>You can always find Spanish extra virgin olive oil, kosher salt and a pepper mill with black peppercorns in my home kitchen. Also huge fan of espellette, a smoky pepper powder from the Vasque country of Spain.<strong>If you could cook with anyone in the world, who would it be?</strong>have already cooked with many of my culinary idols. Standouts include Shawn Brock, Dave McMillan, Dan Barber and Trevor Kunk. I recently staged at Mini Bar, Jose Andres' Michellin starred restaurant in Washington DC and got to cook with Ruben Garcia. He is Jose's culinary master mind in the East coast and El Bulli alumni. Answering your question I would like to collaborate and work with Aithor Zabala, Jose Andres' mastermind in the West coast and also an El Bulli alumni.]]>http://sobewff.org/personality/ceuvas-cristian-rene/http://www.facebook.com/SwineSouthernTable/SwineSouthernSwineSouthernCulinary &amp; Industry Experts2017-08-28T21:10:01.00+00:00Spring Chickenhttp://www.eatspringchicken.comSwine Southern Table & Barhttp://www.runpigrun.comChicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/27342Victoria Chediakhttp://sobewff.org/wp-content/uploads/2017/10/Chediak-Victoria-HS-e1506970241931-275x275.jpg<![CDATA[Victoria moved to Miami from Venezuela when she was a little girl and considers herself blessed for growing up in a dual culture. Particularly when it comes to food, Victoria is fascinated with the complexities of mixing traditional food with infusions of her Latin American roots. She graduated from the University of Miami with Bachelor in Science in 2015. It wasn’t long before she realized that her passion was catering to the appetites of the citizens of Miami looking for a healthy and delicious meal. Poké caught her eye and the rest is—as they say—history.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Pizza!! Any slice will do <strong>If you weren't a chef, what would you be?: </strong> I would work in PR more specifically in social media. <strong>What three things are always in your pantry?: </strong> Peanut butter, matcha powder, and avocados <strong>If you could cook with anyone in the world, who would it be?: </strong> Bobby Flay]]>http://sobewff.org/personality/victoria-chediak/http://www.poke305.comhttps://www.facebook.com/poke305/poke305Culinary &amp; Industry Experts2017-10-19T20:53:19.00+00:00Poké 305http://www.poke305.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/King’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown hosted by Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/tiki.jpg2018-02-24T03:00:00+00:0010:00PM - 1:00AM$95http://sobewff.org/tiki/28673Chad & Karen Cherryhttp://sobewff.org/wp-content/uploads/2017/11/Refresh-LivE-HS-253x253.jpg<![CDATA[Celebrity Chef Chad Cherry, recipient of the 33 Emerging Creative Minds of Miami Award at Art Basel 2010 and the Best Natural Food Award by New Times Magazine, is the Founder and CEO of Bring Organics Back, Inc. and Refresh Live Café. Chef Cherry is personal chef to a number of celebrities and has also had the honor of feeding President Barack & Michelle Obama. BRING ORGANICS BACK is a personal chef service that was birthed from Chef Cherry’s struggles as an insulin dependent type 2 diabetic. Through the creation of various programs, Chef has lost over 75lbs and has controlled his need to use insulin. His hope, and the purpose of his labor, is that others will find freedom as well.]]>http://sobewff.org/personality/chad-karen-cherry/http://www.refreshliveinc.com/https://www.facebook.com/bringorganicsback/ChadKarenCherryChannelChadCulinary &amp; Industry Experts2017-11-16T19:52:36.00+00:00Refresh Livehttp://www.refreshliveinc.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24195Michael Chiarellohttp://sobewff.org/wp-content/uploads/2017/08/Chiarello-Michael_HS-275x275.jpg<![CDATA[Michael Chiarello is the award winning chef and owner of acclaimed restaurants Bottega in the Napa Valley and the Spanish –inspired Coqueta in San Francisco. Named by Esquire magazine’s “2013 Chef of the Year,” Chiarello made his mark by combining his Southern Italian roots with the distinctive hallmarks of Napa Valley living. His earliest childhood experiences were created around his mother’s California kitchen with his extended Italian family of butchers, cheese makers and ranchers. At the age of 20, he graduated at the Culinary Institute of America, Hyde Park, NY. Just two years later, he was named Chef of the Year by Food & Wine magazine. By 1986, his love for California called him home, and Michael moved to Napa Valley, where he also released his first Chiarello Family Vineyards bottling, crafted from his sustainably farmed, small-production home estate. Michael has been an Emmy Award®-winning national television host of his own shows for over a decade on PBS, Food Network and Cooking Channel, and has appeared on the highest rated food competition shows on TV as well. In 2009, he took second place as a finalist on Bravo’s inaugural Top Chef Masters, and has appeared as a judge on Top Chef and Top Chef Masters. Michael was also a competitor on Food Network’s The Next Iron Chef, in 2011. The most recent opening of ottimo in 2017, his flagship store and the so-called “food emporium”, brings to life Michael’s best learnings from the last 30 years, and gives his rustic, Southern Italian cuisine a casual expression. In the present, Michael lends his time to his newest project, Platform 8, which will be a truly American casual-dining destination; a modern Burger House accented by an old-world soda fountain prepared in a most new-world way.]]>http://sobewff.org/personality/michael-chiarello/https://www.botteganapavalley.com/https://www.facebook.com/BottegaNapaValley/ottimonapavall1coqueta_sfCulinary &amp; Industry Experts2017-09-06T17:14:52.00+00:00Bottegahttps://www.botteganapavalley.com/ Coquetahttp://www.coquetasf.com/Ottimohttp://www.ottimonv.com/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/Spanish Dinner hosted by Michael Chiarello, Jose Garces and Norman Van Akenhttp://sobewff.org/wp-content/uploads/2017/09/SpanishDinner_Chiarello-Garces-VanAken.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/three/24197Brett Chiavarihttp://sobewff.org/wp-content/uploads/2017/08/chiavari_brett_hs-275x275.jpg<![CDATA[ <p class="p1">While working as Assistant Food and Beverage Manager at a country club in Orlando, Brett Chiavari got his first taste of fish tacos, and compeltely fell in love! That was the first spark that led to the creation of BC Tacos. He started to play around with different recipes, and different things that he would want to eat in tacos, and it just completely snowballed. One day Chiavari woke up, quit his job in Orlando and moved down to Ft. Lauderdale to open up a gourmet taco truck, and BC Tacos was born.<span class="Apple-converted-space"> </span></p> <p class="p1">Their philosophy is simple, they would like to invite people to BC Tacos to have something a little different: fresh, unique, gourmet tacos. They have a passion for food and service that shows when you arrive. Great food and great service are what they specialize in. They welcome you into a unique dining atmosphere accompanied with great flavors and something you will definitely be craving later. They appreciate their customers and thank them for choosing BC Tacos. They believe, and want you to realize, they are the best at what they do!</p> <p class="p1">With 12 different types of tacos on the menu, BC Tacos has something for everyone, from your standard steak and chicken tacos (which those have a unique twist to them as well) to your more unique, buffalo mahi and fried avocado tacos. The truck may be caveman themed, but they are bringing some of the best modern flavors, South Florida has to offer. <span class="Apple-converted-space"> </span></p> <p class="p1">After almost two years of taco slinging on wheels, Chiavari has started to expand the BC brand, and the menu, opening his first brick and mortar, BC Café, in April 2013. It’s the same flavors and fast casual feel that you have come to expect from Chiavari and BC Tacos. The caveman themed restaurant features burgers, sliders, wraps, salads and of course tacos. Breakfast is available during the week, and you can find BC Café opened for dinner Friday and Saturday night.<span class="Apple-converted-space"> </span></p> <p class="p1">While Chiavari has enjoyed the next step, his journey is far from over and he is looking forward to the future with bigger things to come.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Definitely have to be coke floats. Reminds me of my child hood and makes me feel warm and fuzzy inside<strong>If you weren't a chef, what would you be?</strong>I don't consider myself a chef at all. I have a great team and a great crew that makes everything happen. I look at myself as the owner. But if I wasn't owning the restaurant I would definitely be involved in hospitality in some way, shape or form. Its my passion!<strong>What three things are always in your pantry?</strong>Chocolate covered almonds, hot sauces and tortillas<strong>If you could cook with anyone in the world, who would it be?</strong>Roy Choi]]>http://sobewff.org/personality/chiavari-brett/http://www.facebook.com/BCTacosBCTacobc_tacosCulinary &amp; Industry Experts2017-08-28T21:10:01.00+00:00BC Tacoshttp://www.bctacos.comTacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/24199Ashley Christensenhttp://sobewff.org/wp-content/uploads/2017/08/christensen_ashley_hs-275x275.jpg<![CDATA[ <p class="p1">Since making Raleigh her home, Ashley Christensen has sought to foster community through food, philanthropy and the stimulation of the city’s downtown neighborhood.</p> <p class="p1">Ashley began cooking while in college, throwing dinner parties for her friends and family. These intimate gatherings helped her recognize her passion for cooking and sharing food, and ultimately led to her first professional cooking job at the age of 21. Upon taking the position, she knew she had found her life’s work.</p> <p class="p1">After working in some of the Triangle’s top kitchens, Ashley opened Poole’s Diner in 2007, which takes its name and décor from the building’s original tenant—one of downtown Raleigh’s first restaurants. The shotgun space offers an evolving chalkboard menu of comfort-food classics, re-imagined through a philosophy of locally grown, seasonal ingredients and French-influenced technique.</p> <p class="p1">In 2011, Ashley opened three new ventures, all housed in a corner building once occupied by a Piggly Wiggly. Beasley’s Chicken + Honey is an ode to fried chicken and classic Southern sides; Chuck’s offers burgers and frites with signature updates; and Fox Liquor Bar, housed in the building’s basement, features a menu of more than 50 craft cocktails, as well as beer, wine and bar snacks.<span class="Apple-converted-space"> </span></p> <p class="p1">In the spring of 2015, AC Restaurants introduced Death & Taxes, a restaurant celebrating wood-fire cooking with Southern ingredients, and Bridge Club, a private events loft and cooking classroom. Death & Taxes was a 2016 James Beard Award finalist for Best New Restaurant, and Food & Wine listed it as one the Best New Restaurants of the Year.<span class="Apple-converted-space"> </span></p> <p class="p1">When she’s not in the kitchen, Ashley focuses her time on a number of local and regional charities. She has served as a board member of the Frankie Lemmon foundation and a co-chair of its annual fundraising event, Triangle Wine Experience. She has also served on the board of Raleigh’s Contemporary Art Museum and the Downtown Raleigh Alliance. She is an active member of the Southern Foodways Alliance and founded the biannual event Stir the Pot, in which she hosts visiting chefs in Raleigh to raise funds for the SFA’s documentary initiatives.</p> <p class="p1">Ashley’s work has gained national attention from such publications as Bon Appétit, Gourmet, The New York Times, Southern Living and Garden & Gun. She has appeared on Food Network’s popular series Iron Chef America and MSNBC’s Your Business.</p> <p class="p1">In 2014, Ashley was awarded the James Beard Award for “Best Chef: Southeast.” Additionally, she is a two-time semi-finalist in the “Outstanding Chef” category. She is the author of the cookbook, Poole’s: Recipes and Stories from a Modern Diner, which was published by Ten Speed Press in fall 2016 and named one of the top cookbooks of the fall by the New York Times.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Leftover fried rice or anything brothy like Pho<strong>If you weren't a chef, what would you be?</strong>An Architect<strong>What three things are always in your pantry?</strong>Fish sauce Dukes Good canned tomatoes<strong>If you could cook with anyone in the world, who would it be?</strong>My Mother's Grandmother.... I never met her, but she taught my mom to cook]]>http://sobewff.org/personality/christensen-ashley/poolesdinerCulinary &amp; Industry Experts2017-08-28T21:10:01.00+00:00Poole's Dinerhttp://www.ac-restaurants.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Chicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/26743Michael Clarkehttp://sobewff.org/wp-content/uploads/2017/09/Clarke-Michael_HS-275x275.jpg<![CDATA[With more than 20 years’ senior leadership experience, Michael has an outstanding track record at some of the world’s iconic consumer goods companies. At The Coca-Cola Company, he held a number of senior executive roles, including running the Northwest Europe & Nordics business unit. Prior to that, he held senior roles with Reebok International, including Vice President, South Asia & Pacific and Region Director, Africa & Middle East. At Kraft Foods, Michael was President of the European business and sat on the company’s global operating board. Before joining Treasury Wine Estates, he was CEO of the UK publicly listed Premier Foods Plc, where he led a significant turnaround of that company. Since joining TWE in 2014, Michael has led a remarkable transformation of the company – it is now a truly global wine operation with four strong regional business models, and a top 50 ASX company.]]>http://sobewff.org/personality/michael-clarke/http://www.treasurywineestates.comCulinary &amp; Industry Experts2017-09-21T17:57:50.00+00:00Treasury Wine Estateshttp://www.treasurywineestates.comTribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/27061Tony Coddingtonhttp://sobewff.org/wp-content/uploads/2017/09/Tony-HS-e1506353717950-275x275.jpg<![CDATA[Chef de Cuisine Tony Coddington is a California native who brings nearly two decades of culinary training to Artisan Beach House. Coddington found his love for the culinary arts from his great-grandmother and mother, and their simple yet crowd-pleasing recipes. After graduating from the Culinary Institute of America in Hyde Park, New York in 2005, Coddington went on to work with some of world’s most esteemed chefs including Rock n’ Roll Chef Kerry Simon, Michelin Starred Chefs Alessandro Stratta, Bradley Ogden, Joachim Splichal, and James Beard Award-winning Chef Michelle Bernstein.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Ramen or a big bowl of pasta carbonara <strong>If you weren't a chef, what would you be?: </strong> A firefighter or a Talent agent... Like Ari Gold from Entourage. <strong>What three things are always in your pantry?: </strong> Kids cereal (Captain Crunch and Cinnamon Toast Crunch) Oreo Cookies Dried Ramen Noodles <strong>If you could cook with anyone in the world, who would it be?: </strong> Ivan Orkin, his Chef's Table episode really connected with me and his attitude about just saying "F*** it and following your dream" really hit home.]]>http://sobewff.org/personality/tony-coddington/http://www.artisanbeachhouse.comhttps://www.facebook.com/tonyv.coddingtoncheftonyvccheftonyvcCulinary &amp; Industry Experts2017-09-25T15:35:41.00+00:00Artisan Beach Househttp://www.artisanbeachhouse.com Dinner hosted by Alex Guarnaschelli, Matthew Jennings and Tony Coddington part of the NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/ag-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/ag/Shabbat Dinner curated by Joan Nathan featuring Michael Solomonov, Michelle Bernstein, Zak Stern, Adeena Sussman and Tony Coddingtonhttp://sobewff.org/wp-content/uploads/2017/08/shabbat-01.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/shabbat/29265Sagrado Pastry & Coffee Barhttp://sobewff.org/wp-content/uploads/2017/12/sagrado_400x400-275x275.jpg<![CDATA[Nothing quite like describes Brazil like a cup of delicious coffee, chocolate sprinkled brigadeiros, delicate cheese puffs...and cobogós. A gigantic slice of Brazilianess just landed in downtown Miami. At Sagrado, everything is new, yet it evokes the colours, scents and tastes that make up our history, whimsical and tender in every detail. We want to welcome people from all over with that very special attention, and that, for us, is sacred, says Taciana. Sagrado's house coffee is an exclusive blend, developed by Brazilian coffee specialists and toasted in the US from a selection of unique Brazilian coffee beans. By combining a wide variety of beverages and drinks with coffee, Sagrado has established a perfect union. The uber-Brazilian pão de queijo (cheese puffy in a class by themselves) leads the menu of savories. When you order a cafezinho ( a tiny espresso-sized coffee) it is accompanied by a small sample of the cheese puffy and a chocolate covered brigadeiro. Filled pastries, sweets and savories make up the other delights, as does a waffle version of the cheese puff with a variety of toppings.]]>http://sobewff.org/personality/sagrado-pastry-coffee-bar/http://www.sagradopastry.com%20https://www.facebook.com/sagradopastrysagrado_pastryCulinary &amp; Industry Experts2017-12-07T23:01:38.00+00:00Sagrado Pastry & Coffee Barhttp://www.sagradopastry.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24203Amanda Cohenhttp://sobewff.org/wp-content/uploads/2017/08/cohen_amanda_hs-275x275.jpg<![CDATA[ <p class="p1">Amanda Cohen is the chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in the city and the leader of the vegetable-forward movement. The restaurant's original location only had 18 seats and was open for six years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. Its new location opened in January, 2015 and it was the first restaurant in the city to eliminate tipping and share profits with its employees. Amanda was the first vegetarian chef to compete on Iron Chef America and her comic book cookbook, Dirt Candy: A Cookbook, is the first graphic novel cookbook to be published in North America. It's currently in its sixth printing. She is also a Canadian.</p> ]]>http://sobewff.org/personality/cohen-amanda/http://www.facebook.com/DirtCandydirtcandydirtcandynycCulinary &amp; Industry Experts2017-08-28T21:10:01.00+00:00Dirt Candyhttp://www.dirtcandynyc.comFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/Vegetable Dinner hosted by Anita Lo, Amanda Cohen and Kinsler Josaime part of the NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/09/VegetableDinner_Lo-Cohen.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/soul/26568Andy Cohenhttp://sobewff.org/wp-content/uploads/2017/09/Cohen-Andy_HS-1-e1505487564894-275x275.jpg<![CDATA[Andy Cohen is an Emmy Award-winning host, producer, and author best known as the host and executive producer of “Watch What Happens Live with Andy Cohen,” Bravo’s Late Night, interactive talk show.  The series is the only live show in Late Night television and consistently makes headlines with bold interviews viewers don’t see anywhere else. Because of this, “Watch What Happens Live with Andy Cohen” has become a nightly destination for some of the biggest names in pop culture including Meryl Streep, Cher, Oprah Winfrey, Jennifer Lawrence, Ryan Reynolds, Mariah Carey and Lady Gaga. He also serves as executive producer of “The Real Housewives” franchise and hosts the network’s highly rated reunion specials. In Fall of 2015, Cohen launched “Radio Andy,” a personally curated channel on SiriusXM focused on pop culture, celebrities, lifestyle, relationships and the dish on all topics deep and shallow. The channel is a fun, uncensored entertainment and talk destination with celebrity hosts including Cohen, who has daily and weekly shows on air. In 2016, Cohen also launched his own book imprint Andy Cohen Books and in November became a New York Times best-selling author for a fourth time with the release of his latest book, “Superficial: More Adventures from the Andy Cohen Diaries” and achieved similar success with “The Andy Cohen Diaries: A Deep Look At a Shallow Year” as well as with the hardcover (May 2012) and the paperback (May 2013) versions of his first book, titled, “Most Talkative: Stories from the Frontlines of Pop Culture.” Cohen is the host and co-executive producer for the hour-long revival of the iconic relationship show “Love Connection” on Fox. Much like the original version, each episode features single men and women in search of romance. Cohen also hosts and executive produces “Andy Cohen’s Then & Now,” a Bravo series that explores the nostalgic moments of some of the most significant years in history. “Andy Cohen’s Then & Now” is produced by World of Wonder and Cohen’s Most Talkative Productions. When he isn’t in the host seat, Cohen tours the country with Anderson Cooper for “AC2: An Intimate Evening with Anderson Cooper & Andy Cohen” where the dynamic duo discuss all topics deep and shallow in front of sold out audiences across the country. In his ten years as an executive at Bravo he was responsible for an aggressive slate of unscripted series and specials including hits such as "Project Runway,” “Top Chef,” “Queer Eye For the Straight Guy,” "The Millionaire Matchmaker,” the “Million Dollar Listing” franchise, “Being Bobby Brown,” “Shahs of Sunset,” “Flipping Out,” “Top Design,” “Work Out,” “Make Me a Supermodel,” “Blow Out,” “Kathy Griffin My Life On the D List,” “The A List Awards” “The Rachel Zoe Project,” “Work of Art: The Next Great Artist,” “Bethenny Ever After,” “Tabatha’s Salon Takeover,” and “The Real Housewives” franchises.  Cohen started at Bravo in 2004 as Vice President, Original Programming and most recently, Cohen served as Bravo’s Executive Vice President of Development and Talent from November 2011 to January 2014. Cohen received an Emmy award when season six of “Top Chef” won Outstanding Reality Competition Program at the 2010 primetime Emmy Awards  and  has been nominated for 17 additional  Emmy Awards as Executive Producer of “Project Greenlight,” “Project Runway,” “Top Chef” and “Queer Eye For The Straight Guy.” In 2005, Cohen was awarded a Peabody Award for his role as Executive Producer of the TRIO documentary “The N Word” and another in 2008 as an Executive Producer of “Project Runway.” Cohen ran Original Programming and Development for the pop culture and arts cable channel TRIO, beginning in July 2000. He was responsible for developing and supervising all of TRIO's original productions including the critically acclaimed original documentaries “Gay Republicans,” “Easy Riders/Raging Bulls,” and “Brilliant, But Cancelled.”  He spent ten years (1990-2000) as a producer at CBS News, working on “CBS This Morning” and “48 Hours”. Born in St. Louis, Cohen is a graduate of Boston University where he received a Bachelor of Sciences in broadcast journalism.  Cohen is currently on the board of directors for charity Friends In Deed and resides in New York City. Andy has over three million followers on social media; follow him on Facebook, Twitter (@andy), Instagram (@bravoandy) and Tumblr (therealandycohen.tumblr.com).]]>http://sobewff.org/personality/andy-cohen/https://www.facebook.com/andycohenandybravoandyCulinary &amp; Industry Experts2017-09-15T15:01:27.00+00:00Andy CohenHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24205Nina Comptonhttp://sobewff.org/wp-content/uploads/2017/08/compton_nina_hs-275x275.jpg<![CDATA[ <p class="p1">NINA COMPTON<span class="Apple-converted-space"> </span></p> <p class="p1">CHEF/OWNER <span class="Apple-converted-space"> </span></p> <p class="p1">Compère Lapin Chef/Owner Nina Compton has more than 15 years’ experience manning the stoves of some of the finest restaurants in the country.</p> <p class="p1">Upon completion of secondary school in England, Nina Compton returned to her home in St. Lucia where she decided to pursue her dream of becoming a chef.<span class="Apple-converted-space">  </span>Her wary but supportive parents arranged an internship with a friend’s hotel in Jamaica where Nina fell in love with the creativity and camaraderie of the kitchen.<span class="Apple-converted-space">  </span>Leaving the cozy, warm winters of the Caribbean, Nina chose to move to chilly Hyde Park, NY to study at America’s finest culinary school.<span class="Apple-converted-space"> </span></p> <p class="p1">Graduating in 2001 from The Culinary Institute of America, Nina began her professional journey at Daniel in New York City, working and continuing her culinary education alongside world renowned chef/ restaurateur Daniel Boulud and his team.</p> <p class="p1">After moving to Miami, she continued to work with the best, joining the crews of Norman Van Aken at Norman’s then Philippe Ruiz at Palme d’Or.<span class="Apple-converted-space">  </span>Eventually Nina moved to Casa Casuarina, a private club and boutique hotel in Miami Beach where she rose from Sous Chef to Executive Chef of the small yet highly acclaimed property.</p> <p class="p1">With the excitement of the renovation of the famed Fontainebleau Miami Beach in 2008 combined with the chance to work with Scott Conant at Scarpetta, Nina leapt at the chance to join the pre-opening team as Sous Chef and went on to be appointed Chef de Cuisine, where she earned raves and accolades. <span class="Apple-converted-space">  </span>During a star turn on BRAVO’s acclaimed cooking competition show, Top Chef, on which she was a finalist and fan favorite, Nina fell in love with the Crescent City. An opportunity with Provenence Hotels lured Nina to New Orleans where she opened her first solo restaurant, Compère Lapin, at the Old No. 77 Hotel & Chandlery in the Warehouse District on June 2, 2015. Within a very short time, she was named Food and Wine's Best New Chef 2017 as well as a James Beard Finalist for Best Chef South. In addition to her huge success on her first restaurant, Nina is also currently the culinary ambassador for St. Lucia.<span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> <p class="p1">Interviews and images available upon request</p> <p class="p1">Media Contacts:</p> <p class="p1">Lauren Busch/Teresa Shum/Marel Hinners<span class="Apple-converted-space">                                                                                                                        </span>Brustman Carrino Public Relations <span class="Apple-converted-space">                                                                                            </span>bcpr@brustmancarrinopr.com <span class="Apple-converted-space">   </span></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>curried chicken<strong>If you weren't a chef, what would you be?</strong>a DJ<strong>What three things are always in your pantry?</strong>olive oil, lemon and chilies<strong>If you could cook with anyone in the world, who would it be?</strong>my late grandmother]]>http://sobewff.org/personality/compton-nina/http://www.facebook.com/ChefNinaComptonnina_comptonNina ComptonCulinary &amp; Industry Experts2017-08-28T21:10:01.00+00:00Compere Lapinhttp://www.comperlapin.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/24207Scott Conanthttp://sobewff.org/wp-content/uploads/2017/08/conant_scott_hs-275x275.jpg<![CDATA[ <p class="p1">Chef, restaurateur, cookbook author and TV personality Scott Conant brings a deft touch and unwavering passion to creating culinary experiences with thoughtful hospitality and soulful cuisine. He is the chef and owner of Fusco in New York’s Flatiron District; Mora Italian, a modern osteria in Phoenix, AZ; and The Ponte, a contemporary Italian restaurant<span class="Apple-converted-space">  </span>in Los Angeles. Scott has published three cookbooks and is a frequent guest judge on Food Network’s "Chopped" and "Beat Bobby Flay."</p> ]]>http://sobewff.org/personality/conant-scott/http://fontainebleau.com/dining/scarpetta/miami-beach-italian-restaurantsconantnycconantnycFood Network &amp; Cooking Channel, Food Network2017-08-28T21:10:03.00+00:00Scarpetta Miamihttp://fontainebleau.com/dining/scarpetta/miami-beach-italian-restaurantsDinner hosted by Scott Conant and Amanda Freitag http://sobewff.org/wp-content/uploads/2017/08/scarpetta-01.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PMhttp://sobewff.org/scarpetta/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24209Clay Conleyhttp://sobewff.org/wp-content/uploads/2017/08/conley_clay_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Clay Conley and his restaurants have been recognized in global media outlets including New York Times, Wall Street Journal, Travel + Leisure, Boston Globe, NY Post, Travel Channel, Complot, Conde Nast Traveler, CNN, Robb Report, Miami Herald, and USA Today.<span class="Apple-converted-space">  </span>Buccan is listed as Forbes Travel Guide’s “hottest spot” in Palm Beach and Esquire’s “Where to Eat in South Florida Now,” and has received multiple distinctions as Open Table Diners’ Choice “Top 100 Hot Spot Restaurants in America.” Clay has been honored with three James Beard Award nominations (Best Chef: South) and was listed as a “Top 25 Best Chefs of The American South.”<span class="Apple-converted-space">  </span>He has cooked on Emeril’s Florida, featured on both Food Network and Cooking Channel, PBS’s The Victory Garden and The Today Show.</p> <p class="p1">After five years at the helm of Miami’s first AAA Five-Diamond restaurant Azul, Chef Clay Conley opened Buccan in 2011, and has been widely credited with kick-starting a Palm Beach “dining revolution.” With Buccan his intention was to create a space that replicated the warmth of cooking at home with friends, offering full-flavored small plates designed to share, a casually sophisticated ambiance, and a gracious reception. The raving accolades that resulted from his realized vision included multiple James Beard Award nominations, numerous Best Chef and Best Restaurant honors, and a distinct shift in the once conservative, formal, food-culture of the tony island.</p> <p class="p1">In February 2012, the chef opened Imoto, an intimate, Asian-focused extension of Buccan. The Sandwich Shop at Buccan, offering to-go lunch options crafted on house-made breads, opened in 2014. And Grato, an Italian-inspired neighborhood restaurant, opened to a packed room nightly in West Palm Beach in 2016. All concepts have been honored with copious accolades.</p> <p class="p1">Clay’s approach at Buccan represents true world casual cuisine, blending the classic comfort of his New England childhood, the rustic boldness of the Mediterranean, and the sensual influence of Latin America in thoughtful, assertive arrangements. The time he spent living in Tokyo and subsequent travels though Southeast Asia and Peru inspire his offerings at Imoto. Grato provides a space to feature his creative interpretations of classic Italian cuisine, with a focus on handmade pasta and brick oven pizza.<span class="Apple-converted-space"> </span></p> <p class="p1">In all his cuisine, Clay utilizes contrasting tastes, textures and temperatures, highlighting his exquisite emphasis on balance. And his preference to cooking over wood fire is prominently featured in each his restaurants’ locations.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>ice cream<strong>If you weren't a chef, what would you be?</strong>farmer<strong>What three things are always in your pantry?</strong>great salts, oils and vinegars]]>http://sobewff.org/personality/conley-clay/http://www.facebook.com/buccanbuccanpalmbeachCulinary &amp; Industry Experts2017-08-28T21:10:03.00+00:00Buccan / Imoto / Gratohttp://www.buccanpalmbeach.comFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/29168Thomas Connellhttp://sobewff.org/wp-content/uploads/2017/12/Connell-Thomas-HS-275x275.jpg<![CDATA[With more than 20 years of professional experience spanning the globe working for some of the world's most prestigious resorts, Chef Thomas Connell's innovative and creative approach to the restaurant and hospitality industry is unmatched. As the Executive Chef of Fontainebleau Miami Beach, Connell is responsible for every aspect of the resort's food and beverage operations including menu design, training and food production as well as managing catering support for the 150,000 square feet of conference and event space. A key element in Chef Connell's day to day responsibilities includes the coordination of chefs and all of the property's signature restaurants including Chef Marlon Rambaran of Scarpetta, Chef Jian Heng Loo at Hakkasan, Chef Thomas Griese of Michael Mina 74 and Chef Michael Hawk of La Côte, the property's chic two-story beach club and restaurant with panoramic views of the Atlantic Ocean. Prior to his current position at the Fontainebleau, Chef Connell worked for the Ritz-Carlton, working in Bali, Shanghai, Tenerife, Palm Beach, Hong Kong, Singapore and Lagu Niguel. He most recently served as the Executive Chef for the Ritz-Carlton, South Beach in Miami, Florida where he operated the resort's seven restaurants and food outlets. Before joining the Ritz-Carlton, Chef Connell was a Sous Chef at the Hyatt Regency's famed Brasserie Restaurant in Los Angeles and spent time in the kitchens of esteemed eateries such as the Beverly Hilton Hotel and the Beekman Arms Inn in New York. Connell's culinary education began at the Institute of Culinary Arts in Palm Desert, California. He later received his Associates Degree in Culinary Arts from the distinguished Culinary Institute of America in New York City.]]>http://sobewff.org/personality/thomas-connell/https://www.fontainebleau.com/Culinary &amp; Industry Experts2017-12-07T16:29:17.00+00:00Fontainebleau Miami Beachhttps://www.fontainebleau.com/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24211Brendan Connorhttp://sobewff.org/wp-content/uploads/2017/08/connor_brendan_hs-275x275.jpg<![CDATA[ <p class="p1">Brendan Connor began his culinary journey in 1999 while attending college at The College of Charleston <span class="Apple-converted-space">  </span>Brendan started as a dishwasher and quickly ascended through the ranks at well known Charleston eateries such as Hominy Grill, Rue de Jean & Anson Restaurant.<span class="Apple-converted-space">  </span>His passion for food and culinary arts led him onto his current path and he opened his own restaurant in Miami, partnering with his sister, Kristin Connor.</p> <p class="p1">Whisk Gourmet Food + Catering opened in 2007 as a catering company in Coral Gables. Over the next few years, the catering company evolved into a restaurant and relocated to a larger space in South Miami in 2011.<span class="Apple-converted-space">  </span>Using locally sourced, and top quality ingredients, Brendan has received press and accolades for his skilled work in the kitchen creating a true neighborhood restaurant, as well as the biggest honor a chef can ask for, many local regulars!</p> <p class="p1">Brendan lives in Shennandoah with his wife Marilyn, daughter Madison, son Quinn and dog Mona.<span class="Apple-converted-space"> </span></p> <p class="p1">He likes beer, biking and boats, too.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Chicken Broccoli Casserole<strong>If you weren't a chef, what would you be?</strong>Teacher<strong>What three things are always in your pantry?</strong>Black beans, mango chutney, peanut butter<strong>If you could cook with anyone in the world, who would it be?</strong>Chef Pepin]]>http://sobewff.org/personality/connor-brendan/http://www.whiskgourmet.comwhiskgourmetwhiskgourmetCulinary &amp; Industry Experts2017-08-28T21:10:03.00+00:00WHISK Gourmet Food + Cateringhttp://www.whiskgourmet.comSouthern Kitchen Brunch hosted by Trisha Yearwood part of The NYT Cooking Serieshttp://sobewff.org/wp-content/uploads/2017/08/southern.jpg2018-02-25T16:30:00+00:0011:30AM - 1:30PM$175http://sobewff.org/southern/24213Chris Coombshttp://sobewff.org/wp-content/uploads/2017/08/coombs_chris_hs-275x275.jpg<![CDATA[Chris Coombs Chef/ Owner of Boston Urban Hospitality Chef Christopher Coombs has become one of Boston’s top chefs and restaurateurs. Known for his impeccable culinary technique and love of seasonal, local ingredients (especially those of the Northeast), Coombs oversees the culinary teams at his three restaurants: fine-dining mecca Deuxave, modern steakhouse, Boston Chops, and American bistro, dbar. Under Coombs leadership, Deuxave consistently shows up on Best of Boston lists and earned a Wine Spectator Award of Excellence. Boston Chops was voted Food & Wine magazine’s “Best New Steakhouse” in 2015. Being named one of “Forbes 30 under 30” in 2012 catapulted Coombs onto the national stage. He works with influential brands including Mercedes-Benz and Hood Dairy as a brand ambassador and has been speaking at trade and education events around the country. He has appeared on Food Network’s “Chopped” and was featured in Food & Wine magazine. Coombs lives with his wife and new son Carter in Boston and like any good born and bred New Englander supports the Red Sox and the Patriots with unabashed loyalty. ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>I love a good French Onion Soup. On a rainy day, nothing is more satisfying than French Onion Soup. It has to be topped with Comte Cheese- it is the best melting cheese for it.<strong>If you weren't a chef, what would you be?</strong>If I wasn't a chef, I would have wanted to be a meteorologist. I love New England's weather and was fascinated by it as a kid. My pen pal growing up was our local meteorologist who I would write fan mail to and he would answer!<strong>What three things are always in your pantry?</strong>I always have lemon, red pepper flakes and garlic in my pantry.<strong>If you could cook with anyone in the world, who would it be?</strong>If I could cook with anyone in the world, it would be Thomas Keller. He really defined the culinary era when I was learning to cook and he was always a voice in the industry that I have looked up to.]]>http://sobewff.org/personality/chris-coombs/http://www.deuxave.comhttp://www.facebook.com/deuxaveboston/deuxavedeuxaveCulinary &amp; Industry Experts2017-10-25T14:00:47.00+00:00Deuxavehttp://www.deuxave.comChicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/27558Elise Cordellhttp://sobewff.org/wp-content/uploads/2017/10/elise_cordell_photo-275x275.jpg<![CDATA[Elise Cordell, Manager, Trade Engagement & Events - Champagne Hailing from Northeast Ohio, Elise called several places ‘home’ before settling in Miami, Florida. The one constant through the various changes has always been WINE! Through family gatherings at the several local vineyards in Ashtabula and Lake Counties, and a diverse cellar courtesy of her father, she developed an understanding and appreciation for the craft. The epiphany of a career did not come until much later, when she took the famed ‘Introduction to Wines’ course at Cornell University. Enjoying the experience so much, she became a TA the following semester. After finishing with a degree in International Relations, she decided to move abroad to work for the British Chamber of Commerce in Bratislava, Slovakia. Once her contract was finished, she returned home to find that economic climate was less than hospitable, and looked to her parents for advice. Her father introduced her to the Executive Director of the Ohio Wine Producer’s Association, and an opportunity to work with them as a Special Projects Coordinator arose. With responsibilities centering around the annual Vintage Ohio Festival, Elise was exposed to the more than 100 wineries around the state, and knew that wine education was a key component in strengthening the industry. This has held true through her time in the business, and whether it was working as a Wine Consultant for major retailer ABC Fine Wine & Spirits, as a Manager at the famed Bern’s Steak House/SideBern’s, Fine Wine Specialist with the unique portfolio of Augustan Wine Imports, or with Pernod-Ricard USA, Elise strives to share the stories of her producers to help give novices and experts alike a ‘taste’ of this dynamic world. ]]>http://sobewff.org/personality/elise-cordell/Wine &amp; Spirits2017-10-09T15:36:30.00+00:00Pernod-Ricard USAhttps://www.pernod-ricard.com/enThe Champagne of Victors: G.H. Mumm and a History of Innovation Wine Seminar presented by Bank of America part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/seminars-06.jpg2018-02-24T16:00:00+00:0011:00AM - 12:00PM$125http://sobewff.org/ws5/28431Chloe Coscarellihttp://sobewff.org/wp-content/uploads/2017/11/HS-5-e1510090648917-275x275.jpg<![CDATA[First breaking onto the culinary scene as the only vegan chef to capture the top prize on Food Network’s Cupcake Wars, Chef Chloe Coscarelli has since been recognized for bringing vegan cuisine to the mainstream as an award-winning chef, successful entrepreneur, and best-selling cookbook author. She has published three best-selling cookbooks, CHLOE’S KITCHEN, CHLOE’S VEGAN DESSERTS, and CHLOE’S VEGAN ITALIAN KITCHEN, and in March 2018, she will debut her new cookbook, CHLOE FLAVOR.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Vegan lasagna and garlic bread <strong>If you weren't a chef, what would you be?: </strong> An MMA fighter like Ronda Rousey <strong>What three things are always in your pantry?: </strong> Dark chocolate, coconut milk, and sparkling water <strong>If you could cook with anyone in the world, who would it be?: </strong> Kate Middleton! I've always felt vegan food was fit for royalty.]]>http://sobewff.org/personality/chloe-coscarelli/http://www.chefchloe.comhttps://www.facebook.com/ChloeCoscarelli/chloecoscarellichefchloeCulinary &amp; Industry Experts2017-11-07T21:37:51.00+00:00Chef Chloehttp://www.chefchloe.com Dinner hosted by Chloe Coscarelli and David Lee http://sobewff.org/wp-content/uploads/2017/10/PL-32-1-848x465.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/dinner-at-planta/24215Chris Cosentinohttp://sobewff.org/wp-content/uploads/2017/09/cosentino_chris_hs-275x275.jpg<![CDATA[<p class="p1">Chris Cosentino is the chef and co-owner of San Francisco’s celebrated Cockscomb restaurant; the newly-opened Jackrabbit in Portland, OR; and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley<span class="Apple-converted-space">  </span>– alongside partner Oliver Wharton and parent company Delicious MFG & CO. He is also the chef & co-creator of Boccalone artisanal salumeria. Cosentino’s first executive chef position began at Incanto in 2002 where his innovative Italian and whole animal cookery drew critical acclaim. Cosentino opened Cockscomb in 2014, showcasing a range of sustainable meat cuts and dishes inspired by the city’s culinary history, which San Francisco Chronicle restaurant critic Michael Bauer awarded 3 stars, deeming that: "There’s nothing else like it, and Cosentino has a consistent, unwavering vision." Cosentino has appeared on Food Network’s “Next Iron Chef America,” “Chefs vs. City,” and BRAVO's "Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation as the season four winner. In late August 2017, Cosentino, along with writer and photographer Michael Harlan Turkell, will debut Offal Good: Cooking From The Heart, With Guts (Clarkson Potter), a resource for mastering how to cook and honor the animals we eat and explore the unique quality of our ingredients. He is also the author of Beginnings: My Way To Start A Meal (Potter/Ten Speed/Harmony) and collaborated with Marvel to produce a 32-page comic book called Wolverine: In The Flesh.<span class="Apple-converted-space"> </span></p> <p class="p2"></p>]]>http://sobewff.org/personality/chris-cosentino/http://cockscombsf.com/cockscomb_sfoffalchrisCulinary &amp; Industry Experts2017-09-06T14:51:18.00+00:00CockscombDinner hosted by Michael Schulson and Chris Cosentino part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/09/CRAVE_Schulson-Cosentino.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/monkitail/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24217William Crandallhttp://sobewff.org/wp-content/uploads/2017/08/crandall_william_hs-275x275.jpg<![CDATA[ <p class="p1">Originally from Northern Illinois, William Crandall the newly appointed Chef de Cuisine at StripSteak by Michael Mina at the iconic Fontainebleau Miami Beach, has a passion for cooking dishes that highlight natural flavors. With over 10 years of culinary experience, Crandall is known for executing finesse in every meal he creates. In 2004, Crandall enrolled in the culinary arts program at Kendall College in Chicago, where he got his first post-graduation position at the acclaimed NoMi at the Park Hyatt. From 2008 to 2011, Crandall was mentored by rising star Chef Andrew Zimmerman, learning the ins and outs of the kitchen and mastering his culinary craft.<span class="Apple-converted-space"> </span></p> <p class="p1">Crandall decided to relocate to Miami in 2011 to become part of the exciting and vibrant food scene that was steadily emerging. In 2013, he accepted a position as Sous Chef at Azul Restaurant at the luxurious Mandarin Oriental Hotel, eventually rising to Chef De Cuisine. There, he helped develop seasonal and inventive new menu items for the Asian-inspired eatery, and fostered relationships with artisan food vendors to ensure the highest quality ingredients were utilized in every dish.<span class="Apple-converted-space"> </span></p> <p class="p1">After two years there, he took on the role of Executive Chef/Partner at Izzy’s Fish and Oyster in Miami Beach, where he was at the helm of restaurant’s operation drafting new menus, budgeting and developing the overall brand. Now, as Chef de Cuisine at the acclaimed StripSteak by Michael Mina at Fontainebleau Miami Beach, Crandall will apply classic techniques with contemporary flavors to create inspired dishes for the modern American steakhouse.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pork Schnitzel with Lyonnaise Potatoes and tall Pilsner<strong>If you weren't a chef, what would you be?</strong>Architect<strong>What three things are always in your pantry?</strong>Kewpie Mayonnaise, Comte Cheese, Columbian Coffee<strong>If you could cook with anyone in the world, who would it be?</strong>Marco Pierre White]]>http://sobewff.org/personality/crandall-william/dinebleaudinebleauCulinary &amp; Industry Experts2017-08-28T21:10:03.00+00:00StripSteakhttp://www.Fontainebleau.com/diningFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24219Frank Crupihttp://sobewff.org/wp-content/uploads/2017/08/crupi_frank_hs-275x275.jpg<![CDATA[ <p class="p1">Frank Crupi</p> <p class="p1">Born in 1963<span class="Apple-converted-space"> </span></p> <p class="p1">Grew up in South Jersey & lived in South Philadelphia</p> <p class="p1">Father & Grandfather were butchers,1st job was in a butcher shop.</p> <p class="p1">Learned the business working in family restaurants.</p> <p class="p1">Opened first restaurant Abbondanza Italian Grill in South Jersey in 1993.</p> <p class="p1">Relocated to South Florida in 1996<span class="Apple-converted-space"> </span></p> <p class="p1">General Manager of Van Dyke Cafe on Lincoln Road Miami Beach from 1996-2003</p> <p class="p1">Opened Frankie's Big City Grill along with wife Priscilla in 2003.</p> <p class="p1">Won numerous awards for Best Sandwiches, Best Philly Cheesesteaks</p> <p class="p1">Became Managing Partner of Andiamo Brick Oven Pizza Miami in 2007</p> <p class="p1">Award winning pizzeria both locally & nationally</p> <p class="p1">Purchased Dogma Grill<span class="Apple-converted-space">  </span>in 2011 until 2014<span class="Apple-converted-space"> </span></p> <p class="p1">Operated Frankie's Big City Grill @ American Airlines Arena during the Miami Heat playoffs of 2014</p> <p class="p2"><br></p> <p class="p1">Married since 2003 to wife Priscilla</p> <p class="p1">Lives in Miami Shores along with Priscilla & cats Skeeter & Beanie</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Philly Cheesesteak (Wit) onions & hot cherry peppers<strong>If you weren't a chef, what would you be?</strong>First baseman for the New York Yankees<strong>What three things are always in your pantry?</strong>Peanut Butter, Cereal, Ovaltine<strong>If you could cook with anyone in the world, who would it be?</strong>My Dad]]>http://sobewff.org/personality/crupi-frank/http://www.AndiamoPizzaMiami.comhttp://www.facebook.com/AndiamoPizzaMiamiAndiamopizzamiamiCulinary &amp; Industry Experts2017-08-28T21:10:03.00+00:00Andiamo! Brick Oven Pizzahttp://www.AndiamoPizzaMiami.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/24221John Currencehttp://sobewff.org/wp-content/uploads/2017/08/currence_john_hs-275x275.jpg<![CDATA[ <p class="p1">John Currence is chef/owner of City Grocery Restaurant Group, including City Grocery, Bouré, Big Bad Breakfast (Oxford and Birmingham, AL), Snackbar, Lamar Lounge & Main Event Catering. Born and raised in New Orleans, John's career in food has covered half the globe, but is tightly focused on his roots in the Deep South and Louisiana. John was the James Beard Best Chef South in 2009 and a recent participant on Top Chef Masters.<span class="Apple-converted-space">  </span>He is a contributing editor at Garden & Gun Magazine, and author of Pickles, Pigs & Whiskey: Recipes From My Three Favorite Food Groups and Big Bad Breakfast: The Most Important Book Of The Day. John is the founder of Move On Up Mississippi a non-profit foundation focusing on celebrating individuals that are doing significant work to help address the issue of childhood obesity.</p> <p class="p2"><br></p> <p class="p2"><br></p> <p class="p2"><br></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>What ever my wife cooks for dinner<strong>If you weren't a chef, what would you be?</strong>Sous Chef<strong>What three things are always in your pantry?</strong>I have a four year old so, Cherios, strawberries and yogurt<strong>If you could cook with anyone in the world, who would it be?</strong>My Great Grandmother (I have my first memories of food with her)]]>http://sobewff.org/personality/currence-john/http://www.chefjohncurrence.comhttp://www.facebook.com/JohnCurrencebigbadchefjohnnysnackCulinary &amp; Industry Experts2017-08-28T21:10:03.00+00:00City Groceryhttp://www.citygroceryonline.comDinner hosted by John Currence, Steven Satterfield and John Kunkel part of the American Airlines Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/AADinner_Currence-Satterfield-Kunkel.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/yardbird/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/26154Derek Dammannhttp://sobewff.org/wp-content/uploads/2017/09/Dammann-Derek_HS-275x275.jpg<![CDATA[Derek Dammann was raised in Campbell River, British Columbia, Canada, the salmon capital of the world. After studying cooking in Nanaimo, chef Dammann worked in one of Canada's great Italian restaurants, Zambris's, in Victoria, before making his way to the UK to work with Jamie Oliver. He went on to work at The Fat Duck and at St. John before making his way back to Canada and settling in Montréal where he opened DNA. One of the most exciting nose-to-tail restaurants in the country. He partnered once again with Jamie Oliver to open Maison Publique, a hugely popular and highly regarded gastropub. In 2015 Derek released his first cookbook entitled True North, Canadian cooking from coast to coast.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Tacos <strong>If you weren't a chef, what would you be?: </strong> Work for the department of Fisheries and Oceans... it was a coin flip 21 years ago. <strong>What three things are always in your pantry?</strong> Good olive oil, sea salt and a hot sauce for every occasion. <strong>If you could cook with anyone in the world, who would it be?</strong> My son, he's 6 and a total riot.]]>http://sobewff.org/personality/derek-dammann/http://www.maisonpublique.com%20https://www.facebook.com/maisonpubliquemtl/maisonpubliquemaisonpubliqueCulinary &amp; Industry Experts2017-09-06T15:04:13.00+00:00Maison Publiquehttp://www.maisonpublique.com Dinner hosted by Michael Schwartz, Ravi Kapur and Derek Dammann presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/michaels-07.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/michaels/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/28065Katherine Daouhttp://sobewff.org/wp-content/uploads/2017/10/Katherine-Daou-Headshot-e1509037922556-275x275.jpg<![CDATA[Katherine Daou, Trade Ambassador and Sustainability Liaison The summer before Katherine went to college, her family moved to Paso Robles—and to the place we now all know as DAOU Mountain. She saw the vines planted and watched the dream grow—and despite leaving for San Francisco to study fashion merchandising and marketing, she knew that she would someday return to this mountain. After college, Katherine began a career with Nordstrom and later launched her own fashion line, daou denim co. Eventually, however, it was time to answer the call of DAOU Mountain and the family business. At DAOU, she curates experiences that transport members away from their daily lives. “It is important for me to feel like every guest that leaves my care feels connected to not just to me and my family, but to the incredible energy of this mountain,” she says.]]>http://sobewff.org/personality/katherine-daou/Wine &amp; Spirits2017-10-26T17:12:38.00+00:00Daou Vineyards & Wineryhttps://www.daouvineyards.com/Journey to DAOU Mountain: The Next Frontier for World-Class Cabernet Sauvignon Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-11.jpg2018-02-24T21:00:00+00:004:00PM - 5:00PM$85http://sobewff.org/ws11/24227Steven Dapuzzohttp://sobewff.org/wp-content/uploads/2017/08/dapuzzo_steven_hs-275x275.jpg<![CDATA[ <p class="p1">Steven Dapuzzo<br> Society 8 Hospitality Group<br> <br> As a child growing up in Brooklyn in an Italian-American family, Steven Dapuzzo learned the traditions of true Italian cooking chock full of big bold flavors. With all of the foodie hot spots and restaurants that New York City has to offer, Steven was able to experience the expansive culinary diversity. This introduction paved the road to a vast appreciation and thirst for the craft. <br> <br> With a formal education in economics and finance from the University of Hartford, Steven was led to Wall Street where he found great financial success, but lacked passion and soul. He soon traded in the stocks and bonds for martinis and meatballs and formed Society 8 Hospitality Group. <br> <br> "I felt like I was going to work every day, but not really making any contributions to society,” said Steven. He then made the decision to fulfill his passion for food and embarked on a journey to create restaurant concepts that lived off the concept of "Eating Sociably.” <br> <br> Steven’s entrepreneurial spirit and hands-on approach encouraged him to work alongside talented chefs who helped mold his culinary skills to create approachable menus to compliment vivacious concepts. He believes that some people eat to live, but many like him live to eat. In the last 15 years, Steven and his team at Society 8 have created nine restaurant and nightclub concepts based around the notion of “Eating Sociably." Most recently, Society 8 launched Beauty & the FEAST Bar|Kitchen in The Atlantic Hotel & Spa on Fort Lauderdale Beach.<br> <br> Beauty & the Feast located at The Atlantic Hotel in Fort Lauderdale has received many accolades including “10 Hottest Restaurants in Fort Lauderdale” by Eater.com – Winter 2016; “Top Broward Restaurants” by Sun-Sentinel’s SouthFlorida.com – May 2016; “Best Brunch” by Lifestyle Magazines – September 2015; “Ten Best Hotel Restaurants in South Florida” by New Times Broward Palm Beach – May 2015; “Top Ten Diner’s Choice Winners” by OpenTable.com – April 2015; “10 Hottest Restaurants in South Florida” by Zagat – May 2015; and “Top 10 New Restaurants That Opened This Spring” by Thrillist.com – April 2014, among numerous others. </p> ]]>http://sobewff.org/personality/dapuzzo-steven/Culinary &amp; Industry Experts2017-08-28T21:10:05.00+00:00Park & OceanClambake hosted by Emeril Lagasse and Jorge Ramos part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/Clambake_Lagasse-Ramos.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/clambake/26828Philip Darmonhttp://sobewff.org/wp-content/uploads/2017/09/Darmon-Philip_HS-275x275.jpg<![CDATA[At the age of 16, Chef Philip Darmon embarked on a career of cooking in Sydney, Australia. Then, he had no idea it would take him around the world and finally to his beloved wife Jessica in Ft Lauderdale, and to their very own bistro. After a gentle prod from his grandfather, he started his apprenticeship, and 4 years, and two 5 star hotels later he had his chef papers. Large hotels, a boutique hotel in Cornwall, gastro pubs, beautiful restaurants, modern bistros, cafes, kosher catering in London’s best hotels, touring with Whitney Houston around Europe all brought Philip to what was to become his best education - cooking for twelve years aboard some of the world’s most stunning yachts for some of the world’s most discerning people. With 20 plus years of experience, he and his wife opened Hardy Park Bistro in November of 2013 in Downtown Ft Lauderdale. His casual yet sophisticated dining house has a small menu that evolves every week to showcase what is in season and what suits our warm climate.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> scrambled eggs <strong>If you weren't a chef, what would you be?: </strong> Motor Mechanic <strong>What three things are always in your pantry?: </strong> salt, olive oil, eggs <strong>If you could cook with anyone in the world, who would it be?: </strong> my grandfather ]]>http://sobewff.org/personality/philip-darmon/http://www.hardyparkbistro.com%20https://www.facebook.com/HardyParkBistro/hardyparkbistrohardyparkbistroCulinary Captains, Culinary &amp; Industry Experts2017-09-22T15:10:13.00+00:00Hardy Park Bistrohttp://www.hardyparkbistro.com Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/28913Paula DaSilvahttp://sobewff.org/wp-content/uploads/2017/11/HS-15-e1511900773347-275x275.jpg<![CDATA[South Florida culinary darling Paula DaSilva now helms the kitchen of Burlock Coast at The Ritz-Carlton, Fort Lauderdale as Chef de Cuisine. Known for her remarkable talent, imaginative farm fresh dishes rich with the flavors and freshness of South Florida’s abundant flora and fauna. DaSilva will treat guests to a dining experience in keeping with the standards that Burlock Coast is known for. The Brazilian native’s love for cooking began at a young age working at her family-owned restaurants in Massachusetts and, later in South Florida. Eager to expand her culinary repertoire, DaSilva attended the Art Institute of Fort Lauderdale, where she earned a degree in Culinary Arts. DaSilva began her professional culinary career at 3030 Ocean at the Harbor Beach Marriot under the tutelage of esteemed South Florida Chef Dean Max. It was around this time that DaSilva competed in the fifth season of FOX’s Hell’s Kitchen with Gordon Ramsey and finished as the season’s runner-up and fan favorite, cementing her place as one of Florida’s celebrity chefs. In 2010, DaSilva took her talents to South Beach as the executive chef of 1500 Degrees at the illustrious Eden Roc Hotel. The chic farm-to-table concept earned rave reviews and popular acclaim for its soulful, seasonal, rustic cuisine – which have now become synonymous with DaSilva’s style of cooking. Her culinary skills at 1500 Degrees earned massive praise and wide-ranging appeal, including a nod from Esquire magazine as one of the “Best New Restaurants in America.” A couple years later, DaSilva’s career came full circle when she returned to 3030 Ocean as executive chef. During her second stint there, DaSilva revitalized the menu, injecting her now-signature soulful cooking style into the restaurant’s seafood-centric menu. After leaving 3030 Ocean for the second time, the culinary powerhouse took some well-deserved time off to travel. Prior to joining the Burlock Coast team, DaSilva served as executive chef and simultaneously oversaw all food & beverage operations for Artisan Beach House at The Ritz-Carlton Bal Harbour, Miami.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Rice and Beans! I grew up on these two staples and they we part of most meals. Still to this day when I make a home cooked meal I always incorporate them along with other sides and proteins. <strong>If you weren't a chef, what would you be?: </strong> Either a photographer or psychologist. I took a few photography classes to learn some basics but there is so much to learn. I love being behind the camera and capturing beautiful pictures. I think I am sort of a psychologist now! In dealing with so many people and personalities, you have to learn to juggle. Often times, cooks come to me to help mediate co-worker issues or sometimes to seek career advice. <strong>What three things are always in your pantry?: </strong> Extra virgin oil, sea salt, hot sauce <strong>If you could cook with anyone in the world, who would it be?: </strong> Eric Ripert. I’ve always admired him since I was a young cook. His technique and precision for cooking seafood is timeless. His style is like him, elegant and charming!]]>http://sobewff.org/personality/paula-dasilva/http://www.burlockcoast.comhttp://www.facebook.com/burlockcoastburlockcoastburlockcoastCulinary &amp; Industry Experts2017-11-28T20:26:35.00+00:00Burlock Coasthttp://www.burlockcoast.com Clambake hosted by Emeril Lagasse and Jorge Ramos part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/Clambake_Lagasse-Ramos.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/clambake/The Ritz-Carlton Dinner: A Culinary Adventure part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/burlock-01.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$175http://sobewff.org/burlock/27941Ashley Davishttp://sobewff.org/wp-content/uploads/2017/10/HS-14-275x275.jpg<![CDATA[Food has always been an integral part of Ashley Davis’ life. Growing up in an extended Italian-American family in Miami, Florida, some of her fondest memories revolve around Sunday dinners at her beloved grandmother’s house. There, her grandma taught her the art of making homemade pasta and sauce, and her family gathered weekly to break bread and enjoy a meal. That passion for food turned into a career for Davis, who in 2016 was named the Clubhouse and Café Manager at the Twisted Sprocket Café. The café is part of Newland’s new Bexley Community in Land O’Lakes. Located inside The Bexley Club, a lakefront clubhouse is the hub of the community, residents and guests from the area are treated to a full menu of delicious seasonal pastries, breakfast options, smoothies, sandwiches, salads, and more. Ashley brings a wealth of experience as a chef and manager to her new role at Bexley. Prior to joining Rizzetta Amenity Services, she spearheaded both restaurant and corporate accounts for Share Our Strength in Washington D.C., where she helped raise $22M through restaurant activations and assisted the organization in its’ signature Dine Out for No Kid Hungry campaign. Behind the scenes, Ashley also assisted Food Network chefs and Share Our Strength spokesmen, Marc Murphy and Duff Goldman, with demonstrations at the National Restaurant Association’s Culinary Showcase in Chicago on behalf of the organization. Ashley has produced several large scale events and has worked with local and celebrity chefs such as John Rivers, Chris Lily, Timon Balloo, Lindsey Autry, Jeff Mauro, Guy Fieri and Robert Irvine at Food Network in Concert and at the South Beach Food and Wine Festival, and won a live radio cook-off with Guy Fieri against Emeril Lagasse on the Paul and Young Ron Show. “Ashley is a passionate and considerate culinary professional with an infectious smile and disciplined approach to her craft,” noted Scott Feldman, founder of Two-Twelve Management, which represents celebrity chefs such as Mario Batali, Tom Colicchio, Marc Murphy and Andrew Carmellini. Ashley Davis received her Bachelor’s Degree in Hospitality Management from Florida International University’s Chaplin School of Hospitality and Tourism Management. While a student, she was selected for the Gold and Silver Plate Award, Certified Angus Beef Scholarship and the Lee Brian Schrager Excellence in Leadership Award.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Italian food! It brings my spirits up! <strong>If you weren't a chef, what would you be?: </strong> I would be a craftsman and build custom furniture on my family's farm. <strong>What three things are always in your pantry?:</strong> Dried Pasta, garlic, canned tomatoes. <strong>If you could cook with anyone in the world, who would it be?:</strong> My late grandmother who put me on this path to be a chef.]]>http://sobewff.org/personality/ashley-davis/https://www.bexleyflorida.com/https://www.facebook.com/bexleyflorida/bexleyfloridaCulinary &amp; Industry Experts2017-10-23T14:16:58.00+00:00Twisted Sprocket Cafehttps://www.bexleyflorida.com/Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/24229Jesus De La Torre, Jr.http://sobewff.org/wp-content/uploads/2017/08/De-la-torre-Jesus-HS-e1506459844567-275x275.jpg<![CDATA[All 30 seats at <a title="" href="http://jrsburgers.com/" target="_blank" rel="noopener">Jr.’s Gourmet Burgers</a> are full when three more guests arrive for dinner to find a handwritten sign on the door. “If you experience delay, blame Rachael Ray. #SoBeWFF,” it reads. Behind the counter, a man in a silky, red boxing robe, with gray-scale tattoos on his hands and up his neck, directs hamburgers to their tables, eyeing each plate as it comes out of the kitchen window. Jesus de la Torre Jr., 39, swaggers table to table between orders, his boxing robe flowing behind him, checking in with his guests: “How’s everything, my man?” It’s been like this, nonstop, since the burger he created for the Feb. 24 <a title="" href="http://www.miamiherald.com/living/food-drink/article134944974.html" target="_blank" rel="noopener">South Beach Wine & Food Festival’s Burger Bash</a>, hosted by television chef Rachael Ray, won the coveted People’s Choice award. It beat out entries from dozens of nationally recognized chefs, such as Iron Chef Morimoto, Marc Forgione and Michael Mina. The next morning, he was back at this 1,400-square-foot galley of a restaurant when a friend brought him the boxing robe, a nod to the new heavyweight champ. De la Torre hasn’t stopped wearing it. “I wore it to the grocery store,” he said. And there’s a picture on his youngest daughter’s Instagram page with the Burger Bash trophy buckled into the backseat of his car when he took her to school on Monday. “Getting a lot of strangers here,” Paul Zilio, a regular here with his mother, Viola, tells de la Torre’s oldest daughter, Tathiana, 18. She waits tables here after school at Miami Springs Senior High. The world outside Miami Springs, a bedroom city wedged between a canal and the airport, is finally starting to notice the man everyone calls Junior (for whom the restaurant is named) for more than his arm-sleeve tattoos. His catalog of gourmet third-pound burgers has quietly been building a fan base since he opened in 2010, with toppings like shiitake, porcini and oyster mushrooms to his Cuban B burger with sweet ham, mustard and pickles. De la Torre’s flavors won the annual competition by local burger blogger Sef Gonzalez (<a title="" href="http://burgerbeast.com/" target="_blank" rel="noopener">Burger Beast</a>) two years in a row, earning him a spot into this year’s South Beach food festival. But it wasn’t always that way. For years, as de la Torre tried to advance in Miami restaurants, others had a hard time looking past a man with a shaved head, gruff beard, and tattoos he calls “job stoppers,” such as the baby Jesus cherub whispering into his left ear, a devil cajoling into his right. Skulls and Goth themes crawl up his right arm; crosses and heavenly beings climb the left. He had to prove he was more than a first impression. “I’m not just a tattooed <em>chico</em> from Hialeah,” he said. De la Torre had been working in kitchens since he was a teenager in East Los Angeles, the son of Mexican-American parents. He admits he had been known to the police for just as long, as young as 13. “I’ve spent some time doing community service,” he said. He got his first tattoo at 17 when a friend used a homemade tattoo gun hooked up to the car battery of his tricked out Impala to ink comedy and tragedy masks behind his left shoulder. Beneath it, he inked, “Laugh now, cry later.” When he was 18, he moved with his mother and stepfather aross the country to Miami Springs, where he still had trouble staying out of trouble. But there he met the young woman who would become his wife. Two years later, they had the first of their three daughters, Tathiana — and everything changed. Becoming a father refocused his life. “She’s the reason,” he said, sitting down during a moment’s downtime at the restaurant, grabbing his daughter’s hand. “She deserved a lot more.” He had tried to get a job in fine-dining restaurants. A fellow chef put in a good word for him at Michelle Bernstein’s Azul in the Mandarin Oriental, but there he was told that his visible tattoos were a problem. He decided he needed something to get others to look past his love of ink. He enrolled at Johnson & Wales University’s culinary program in North Miami. Just having that on his résumé helped him land a job at South Beach’s Tantra and later at Norman Van Aken’s spot in Coral Gables shortly after Norman’s was nominated among the James Beard Foundation’s best new restaurants in the country (and after Van Aken was named Best Chef in 1997). The morning his youngest daughter, Jessica, was born, de la Torre welcomed her into the world with a kiss, and went off to take his baking and pastry final exam before later going to work. He graduated the next month, in 2004. “With honors,” he says today. Still, life was a struggle and gamble for de la Torre and his wife, Saily, who worked as a process server, delivering subpoenas, all while the couple raised three children. He tried his hand at being a general manager for Church’s Chicken and Captain D’s Seafood franchises in North Carolina for a short time, but he missed creating. The family moved back to Miami Springs, the only place where de la Torre said his family had truly felt at home. He joined a friend who was trying to keep the now-defunct Rocky’s Steaks & Shakes afloat. He asked the owner to let him try making his hamburgers to drum up business — “It’s an American staple. A hamburger will never go out of style” — and people started to notice. The city’s foodie mayor, Zavier Garcia, stopped in one day when the restaurant was empty and asked what was good. Tathiana, 11 at the time and helping at the restaurant, recommended a burger, a Teriyaki burger to be exact: a third-pound of beef slathered in teriyaki glaze with bacon and a grilled pineapple ring. When it arrived at the table, he asked her for ketchup. (“I put ketchup on my cereal,” Garcia joked.) The youngster hesitated, grimaced and looked back toward the kitchen. Let me ask, she told him. De la Torre came out of the kitchen, a little heavier set than he is now, his visible gray-scale tattoos up his arms and neck. The mayor sat up a little straighter. “Listen here, my man. That burger doesn’t take any ketchup. But I’ll make you a deal,” he told the mayor, putting the ketchup bottle on the edge of the table. “If after you take two or three bites, you still want ketchup on it, the burger’s on me.” Without another word, he turned around and went back into the kitchen. “I took two bites and called her over to take the ketchup away. I’ve never used it since,” he said. By the time he opened Jr.’s Gourmet Burgers in October of 2010 with $5,000 (“I borrowed money from everybody,” de la Torre said), he had built a steady and loyal following. Friends told friends, who drove from as far as Kendall and Weston to try de la Torre’s gourmet burgers. De la Torre became a face around town people looked forward to seeing. “Miami Springs made me who I am,” he said. “It’s the people of Miami Springs who came together to support the restaurant. ... The people kept coming back for the food.” He cooks at charity events throughout the year, from an annual autism swimming fundraiser at the city’s aquatic center to the Relay For Life, to which he also donates his profits at the restaurant for the day. When a Miami Springs 2-year-old was diagnosed with cancer, the community got together to build the family a backyard playground (with the help of Ahmed Hassan from television’s “Yard Crashers”). De la Torre brought a grill and cooked for everyone. “He always says how proud he is to be from Miami Springs, but actually having him here is an honor for us,” said Garcia, the city’s mayor for the past 12 years. Tathiana concedes that “We still get looks,” when they go out as a family with her dad in a white tank top and shorts that show off the tattoos on his arms and legs. Even she has gotten her first tattoos. Their family, she said, is the lesson for not judging a book by its cover. “I’m a goody-two-shoes teacher’s pet,” Tathiana said, laughing. A straight-A honors student, she will be studying criminology at St. Thomas University in the fall. Her middle sister, Andrea, 16, wants to study medicine, and the youngest, Jessica, now 13, wants to open Jr.’s second location one day. “He always talks about how proud he is that we turned out to be the opposite of how he was,” Tathiana said. “But I’m so proud of him that I want to make him just as proud of my life.” Jr.’s Gourmet was doing twice the business this week after his win at Burger Bash, the restaurant full from lunch until the dinner rush, a line of people out the door. Everyone was eager to try his winning creation, That Guy’s Burger: an angus patty with cream cheese and guava ketchup on Texas toast, covered in a basket weave of bacon that is then cooked on the griddle. On a recent Thursday, de la Torre jumped from kitchen to cash register to touching tables. He stopped for just a moment during a quiet spell to reflect on how far he has come: His wife no longer has to work if she doesn’t want to; he’s considering moving to a larger space. And even his oldest daughter has gotten into the business, creating “secret menu” sandwiches. (We’ll only say “The Terminator” burger involves grilled cheese sandwiches as buns.) The sleepless nights, he says, were worth it. His eyes well up. He wipes them with a skull-covered hand. “I sleep good now,” he said. “This feels good. It feels really good.”]]>http://sobewff.org/personality/jesus-de-la-torre-jr/http://www.Jrsburgers.comJrsburgersCulinary &amp; Industry Experts2017-09-26T21:04:15.00+00:00Jr's Gourmet BurgersHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24231Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/delaurentiis_giada_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Giada DeLaurentiis is an Emmy Award winning television personality, New York Times Bestselling Author, Today correspondent, Food Network Star judge, and restaurateur, who has become a household name. With an impressive background of culinary training and a unique, personable charm, she is a globally revered celebrity chef who continues to prove her skill and accessibility. Born in Rome, Giada grew up in a large Italian family where the culture of food was a staple. As the granddaughter of film producer Dino DeLaurentiis, Giada constantly found herself in the family’s kitchen and at her grandfather’s restaurant, DDL Foodshow. After graduating from UCLA with a degree in Anthropology, Giada’s passion for cooking remained. She made the decision to commence a culinary career, and trained professionally at Le Cordon Bleu in Paris, specializing in both cuisine and pastry. She subsequently returned to Los Angeles, where she held positions at the prestigious Ritz-Carlton Fine Dining Room and Wolfgang Puck’s Spago in Beverly Hills. She founded GDL Foods, a successful catering company in Los Angeles. Giada’s career started on Food Network in 2002 when she was discovered by a network executive upon reading an article about her and the DeLaurentiis family in Food & Wine magazine. Since then, Giada has earned an Emmy for Outstanding Lifestyle Host and has become one of Food Network’s most recognizable faces. Her Emmy Award winning, daytime cooking show, Everyday Italian, featured quick, healthy and satisfying Italian dishes. Her primetime show, Giada’s Weekend Getaways, debuted in January 2007 and followed Giada to popular destinations in and around the U.S. as she explored the cities’ most notable restaurants and activities. Giada can also be seen on Food Network in specials, such as Giada in Paradise: Capri, Santorini, Monaco, and Thailand as well as judge and mentor alongside fellow chefs Bobby Flay and Alton Brown on the highly popular series, Food Network Star. Her Emmy Award winning series, Giada at Home, premiered in 2008 and features Giada in her kitchen, where she plans and prepares meals and parties for family and friends. Her latest Food Network series, Giada in Italy, Giada’s Holiday Handbook and Giada Entertains just finished airing their first seasons and new seasons will be airing later in 2016. Besides Food Network, Giada is a correspondent on NBC’s Today, where she highlights current trends in travel, cuisine and lifestyle. The foray into cookbooks was an obvious decision, allowing Giada’s loyal viewership to reference, prepare and share their favorite recipes. Published by Random House/Clarkson Potter, DeLaurentiis’ first book, “Everyday Italian,” showcases many of the delicious recipes from her cooking show of the same name. Her second book entitled, “Giada’s Family Dinners,” quickly became a New York Times best-seller as did every other cookbook she has written since: “Everyday Pasta” (2007), “Giada’s Kitchen” (2008), “Giada at Home” (2010), “Weeknights with Giada” (2012),“Giada’s Feel Good Food” (2013) and “Happy Cooking.” (2015) Giada also writes a series of adventure books for young readers, “Giada DeLaurentiis’s Recipe for Adventure,” (2013) which explore some of Giada’s favorite cities around the globe as well as some of her favorite, youth-friendly, recipes. Published by Grosset & Dunlap, a division of Penguin Young Readers Group, the cities explored in the books thus far are Paris, Naples, Hong Kong, New Orleans, Rio, Hawaii and Miami. Her venture as a restaurateur brought her to Las Vegas, where her restaurant, GIADA, inside The Strip’s only boutique hotel, The Cromwell, is not only a host to incredible Giada-fied Italian cuisine with a California flair, but boasts the best view in town. It opened in June 2014 to excellent reviews, and customers can count on feeling like they are actually dining in Giada’s home. Giada’s philanthropic work includes the installation of a Learning Garden at Foster Elementary School in Compton, California. Along with students, teachers and members of the local community, Giada planted numerous vegetables and herbs throughout the garden. The school continues to maintain the plants and regularly incorporates them into the students' meals. She also pays regular visits to the school and stays engaged in the garden’s long-term sustainability.   Giada also serves on the Pink Committee of The Pink Party which has raised close to $9 million dollars over 9 years for the Cedars-Sinai Women’s Cancer Program at the Samuel Oschin Comprehensive Cancer Institute. The CSWCP is a nationally recognized leader in gynecologic oncology and has been named one of the country’s top 10 women’s cancer programs.  Their mission: to end cancer as a threat to women. She is also an ambassador for Stand Up 2 Cancer and the Melanoma Research Alliance and is involved in Alex’s Lemonade Stand which raises money and awareness of childhood cancer causes.   Giada currently resides in Los Angeles. www.giadadelaurentiis.com</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>A decadent piece of chocolate cake.<strong>If you weren't a chef, what would you be?</strong>A race car driver.<strong>What three things are always in your pantry?</strong>Olive oil, pasta....and tequila!<strong>If you could cook with anyone in the world, who would it be?</strong>The pope.]]>http://sobewff.org/personality/de-laurentiis-giada/http://www.giadadelaurentiis.comhttp://www.facebook.com/GiadaDeLaurentiisGDeLaurentiisgiadadelaurentiisFood Network &amp; Cooking Channel, Food Network2017-08-28T21:10:05.00+00:00Giadahttp://www.giadadelaurentiis.com/vegas/Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Tribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/27608Raul A. Del Pozohttp://sobewff.org/wp-content/uploads/2017/10/HS-3-e1507317519866-275x275.jpg<![CDATA[Executive Chef of LightKeepers at The Ritz-Carlton Key Biscayne, Miami, Raul A. Del Pozo was born and raised in Miami, FL. He discovered his passion for cooking while exploring the beautiful fishing waters off the Florida coast, and then began working in Miami’s fine dining scene at Cindy Hutson’s restaurant Ortanique. Realizing passion, Del Pozo enrolled in Johnson & Wales University where he perfected his culinary form. Over the past 10 years, traveling up and down the Eastern United States, Del Pozo has worked with some of the world’s greatest restaurateurs and ran some of the country’s highest praised restaurants. From Le Bouley and The Restaurant Daniel in NYC, Aria in Charlotte, North Carolina and stages with Alinea in Chicago, he has learned from, and worked with, some of the industry’s leading visionaries. Del Pozo’s cuisine is progressive and modern, ever evolving and pushing the envelope daily. His previous restaurants have been awarded numerous accolades including AAA 4 Diamond Award and The Golden Spoon Award; in addition to serving as Brand Ambassador for the country of New Zealand at Star Chefs. Chef Del Pozo has unquestionable insight on the whimsical and magical, and can’t wait for the opportunity to showcase his visions at LightKeepers.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> A Perfectly Cooked NY Strip, Roasted Mushrooms & Grilled Asparagus. That is my Ultimate comfort meal. <strong>If you weren't a chef, what would you be?</strong> Fun Fact: I was actually Studying Nuclear Medicine before I became a chef. I think had I not found this passion, I would've become a Radiologist. <strong>What three things are always in your pantry?</strong> Maldon Salt, Juniper, & a Bottle of Gin <strong>If you could cook with anyone in the world, who would it be?</strong> Choosing one isn't so easy. There are two chefs alive today that I would love to cook with. In a professional setting I would love to cook with Alain Ducasse. His drive for perfection and constant improvement in cuisine pushed me to perfect & understand my basic cooking techniques. When I was at Barton G I had the opportunity to cook alongside some of Jose Andres's chefs, however never had the opportunity to work directly with him. Jose has pushed me to explore the boundaries of flavor and cuisine. He is the reason I continue to do what I do.]]>http://sobewff.org/personality/raul-a-del-pozo/http://www.lightkeepersmiami.comhttp://www.facebook.com/LightkeepersmiamilightkeepersmiaChefRaulDelPozoCulinary &amp; Industry Experts2017-10-06T19:19:04.00+00:00LightKeepers at the Ritz Carlton Key Biscaynehttp://www.lightkeepersmiami.comMidnight Munchies presented by Thrillist hosted by Jean-Georges Vongerichten and Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/08/jean-georges.jpg2018-02-25T04:00:00+00:0011:00PM - 1:00AM$95http://sobewff.org/munchies/24233Oscar del Riverohttp://sobewff.org/wp-content/uploads/2017/08/del_rivero_oscar_hs-275x275.jpg<![CDATA[ <p class="p1">Oscar is a graduate of Johnson & Wales University and has over 20 years of experience in the culinary industry. His experience includes past restaurant ventures in Mexico, Austria and Spain, as well as extensive training with esteemed local restaurants such as Blue Door at the Delano, The Palm Hotel and Talula.</p> <p class="p1">Chef Oscar has traveled extensively through Central and South America and Mexico, and attributes his culinary expertise to his passion for the cuisine of these areas. Chef Oscar believes in using simple ingredients to create bountiful flavors while respecting the traditions of the dishes’ origins.</p> ]]>http://sobewff.org/personality/del-rivero-oscar/http://www.talaveraspot.jaguarhg.comhttp://facebook.com/jaguarhospitalitygroupmiamitalaveracocinajaguarhospitalitygroupCulinary &amp; Industry Experts2017-08-28T21:10:05.00+00:00Talavera Cocina Mexicanahttp://www.talaveraspot.jaguarhg.comTacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/26753Frederic Delairehttp://sobewff.org/wp-content/uploads/2017/09/Delaire-Frederic_HS-275x275.jpg<![CDATA[Chef Frederic Delaire is Executive Chef of Loews Miami Beach Hotel. He spearheads all culinary aspects of the iconic 790-room, oceanfront resort including the signature restaurant Preston’s, Sushi SoBe, Nautilus Bar & Grill, SoBe Scoops, Room Service and all banquet functions. Chef Delaire brings his enthusiasm for food, creativity and years of French training to Loews Miami Beach Hotel, creating menus that are inspired, innovative and most of all, delicious. Prior to joining the Loews Culinary Team, Delaire was Executive Chef of the historic National Hotel for almost eight years. There, he assisted in the creation of the French fusion Tamara restaurant, which received abundant praise and accolades from guests and media alike.  Originally from Southwest France, Chef Delaire became intrigued by food and its artistry at a young age while watching and working with his grandfather, a well-known baker. This led him to pursue his passion by studying at the La Palm School for Culinary Arts in France. Delaire began his career in the United States working as a culinary supervisor with Chef Pascal Oudin, a renowned Chef and owner of several acclaimed South Florida restaurants. Additionally, his culinary repertoire includes positions at Michelin-rated restaurants with legendary French Chefs including the famous Jules Verne restaurant, located on the 2nd floor of the Eiffel Tower and Three Michelin-star restaurant L’Aubergade with Michel Trama. Since coming to Loews Miami Beach Hotel, Chef Delaire has been instrumental in reinventing the hotel’s amenity program, developing a fresh look and elevated approach to banquet menus and presentations, while also introducing creative concepts such as the hotel’s retro ice cream parlor, SoBe Scoops.  He has also breathed new life into all of the resort’s delectable food and beverage outlet menus. Chef Delaire has participated in the South Beach Wine & Food Festival for many years, collaborating on spectacular dining events including the Tribute Dinner and Southern Brunch, with his dishes continuously recognized among the best of the festival by media and food critics.]]>http://sobewff.org/personality/frederic-delaire/https://www.loewshotels.com/https://www.facebook.com/LoewsMiamiBeachloews_hotelsloewsmiamiCulinary &amp; Industry Experts2017-09-21T18:11:32.00+00:00Executive Chef, Loews Miami Beach Hotelhttps://www.loewshotels.com/Southern Kitchen Brunch hosted by Trisha Yearwood part of The NYT Cooking Serieshttp://sobewff.org/wp-content/uploads/2017/08/southern.jpg2018-02-25T16:30:00+00:0011:30AM - 1:30PM$175http://sobewff.org/southern/Tribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/27296Andrew Deloshttp://sobewff.org/wp-content/uploads/2017/10/andrew_delos-Headshot-275x275.jpg<![CDATA[Andrew Delos has been making Pinot Noir in the Russian River Valley and Sonoma County for most of his winemaking career. Following graduation from the Viticulture and Enology program at University of California, Davis, Delos served as enologist with MacRostie Winery in Carneros. He then was appointed assistant winemaker at Pellegrini Family Vineyards in the Russian River Valley where he worked with Olivet Lane Vineyard, a source of many notable Russian River Pinot Noirs. Delos concurrently made the wines for several custom crush clients, including some of the most respected names in Russian River Pinot. Eventually, Delos became assistant winemaker at single-vineyard specialist Nickel & Nickel in Napa Valley, where he made wines from Napa Valley, Russian River and Sonoma Coast. When the winery partners created EnRoute in 2007, Delos was the natural choice for winemaker, given his background in Russian River Pinot Noir, and EnRoute’s dedication to the varietal.]]>http://sobewff.org/personality/andrew-delos/https://enroutewinery.com/Wine &amp; Spirits2017-10-02T15:26:39.00+00:00EnRoute Wineryhttps://enroutewinery.com/EnRoute Winemaker for a Day: Blending Seminar Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-08.jpg2018-02-24T17:00:00+00:0012:00PM - 1:00PM$125http://sobewff.org/ws6/28171Jamie DeRosahttp://sobewff.org/wp-content/uploads/2017/11/Headshot-2-1-253x253-e1509632881716-275x275.jpg<![CDATA[JAMIE DEROSA, EXECUTIVE CHEF / OWNER “Food is an experience that journey’s through all of the senses and connects you to memories,” says Jamie DeRosa, Executive Chef and Owner, Izzy’s Fish and Oyster. “If I think about it long enough, I can almost taste the first paella I made at the age of seven with my grandmother.” A graduate of Johnson & Wales University in Miami, Florida, DeRosa began his training in his grandmother’s kitchen, but formalized his technique with years of practice that began with James Beard Award-winning chef, Allen Susser (1996-1998) and culinary legend, Wolfgang Puck. Four years on the West Coast gave DeRosa that opportunity to work as Chef de Cuisine of Mark Peel’s landmark Campanile restaurant and later as Executive Chef under the training of Master Chef, Joachim Splichal of the Michelin-starred, Patina. DeRosa later left the West Coast to head abroad after given the unique opportunity to stage at The Fat Duck in the United Kingdom, where at the time their unconventional molecular cuisine was being touted as the best in the world. Their forward thinking mantra made for an easy transition to his time in Beijing, China as Executive Chef of Domus, where he pushed himself ahead of the times with daily menu changes and a chef’s table. With a healthy, international resume having learned from some of the best in the world gave DeRosa confidence to return home to his original teacher and open Taste Gastropub alongside Chef Susser in Delray Beach. However a ripe opportunity to move to Miami Beach to work with Food Network talent, Geoffrey Zakarian, was on the horizon and shortly thereafter DeRosa became the opening chef at the highly celebrated Tudor House – making him the new kid on the block and “the” chef to watch. In 2013, DeRosa opened Tongue & Cheek, a restaurant that paid homage to its name with doctored up dishes that while whimsical in approach, was every bit serious. The rigorous training that went into opening of the restaurant landed him a spot on Bravo TV’s premier season of “Best New Restaurant” hosted by Tom Colicchio. Two years later in October 2015, DeRosa opened up his second Miami Beach venture, Izzy’s Fish and Oyster. Izzy’s epitomizes the mantra that food and memories are synonymous; the refined, South Beach-cool oyster shack pays tribute to his first born, Isabela and is inspired by his wife, Amy, who grew up in New England. “Izzy’s has given me the opportunity to tell my story through cooking,” says DeRosa. “Each dish is rich with the best ingredients, complex in technique, and yet seemingly simple to the guest – a true representation of all the amazing teachers I’ve had in my career. At Izzy’s, if nostalgia doesn’t win you over with our lobster rolls and oysters, than at the very least, you can count on the food creating a new memory.”]]>http://sobewff.org/personality/jamie-derosa/http://www.izzysftmyers.com/https://www.facebook.com/izzysftmyers/izzysftmyersizzysftmyersCulinary &amp; Industry Experts2017-11-02T14:28:27.00+00:00IZZY’S FISH & OYSTERhttp://www.izzysftmyers.com/BACARDÍ presents Walshy Fire’s Rum &amp; Bass Beach Party http://sobewff.org/wp-content/uploads/2017/08/bacardi-01.jpg2018-02-25T02:00:00+00:009:00PM - 12:00AM$100http://sobewff.org/bacardi/Oyster Bash hosted by Josh Caponhttp://sobewff.org/wp-content/uploads/2017/08/Josh-Capon-presenting-Oyster-Bash-sign3-848x465.jpg2018-02-23T21:00:00+00:004:00PM - 6:00PM$150http://sobewff.org/oyster/28356Fernando Desahttp://sobewff.org/wp-content/uploads/2017/11/feernando-e1509998228542-275x275.png<![CDATA[Executive Chef, Product Development Manager Goya Foods, Inc. Fernando Desa is the Executive Chef and Manager of Product Development at Goya Foods, the largest Hispanic-­Owned food company in the United States. Chef Desa has worked under some of the best chefs of the world including: Master Chefs Rich Rosendale and Peter Timmins of the famous Greenbrier Resort in West Virginia, also worked alongside the renowned New England Chef, Volker Frick in Kettle Cuisine in Massachusetts and in Puerto Rico with the talented Chef Aaron Wratten at the Horned Dorsett Primavera Resort in Rincon, PR. Fernando collaborates with the sales, marketing and purchasing departments on exploring the use of new products in Latin America and adapting them to the Goya market. After an extensive culinary research, he incorporates these products in delicious recipes, available to the public through www.Goya.com; thus capturing the flavor and traditional methods that have been passed down for generations. Chef Desa works to preserve the flavors that exemplify the Latin American cuisine for which can be duplicated by the cooks, also explores the possibilities of new products epitome of Goya which is a commitment to authenticity and refined cuisine from all over Latin America. With more than 2200 food products, Chef Desa strives to meet the expectations of Goya from various databases of customers to being able to create dishes that speak for their changes in lifestyles and dietary requirements. Fernando also provides a great experience and firm connection to the Hispanic culture, based on his great knowledge in the culinary world, participating in both television and radio for the Hispanic market as the Anglo-­Saxon market, cooking for the largest and most important culinary events and also serving as a judge in various competitions of food in the United States and Latin America.]]>http://sobewff.org/personality/fernando-desa/Culinary &amp; Industry Experts2017-11-06T19:57:26.00+00:00Goya Foodshttps://www.goya.com/en/Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24235Justin Devillierhttp://sobewff.org/wp-content/uploads/2017/08/devillier_justin_hs.docx-275x275.jpg<![CDATA[<p class="p1">Chef Justin Devillier is the Chef/Owner of La Petite Grocery and Balise in New Orleans, and the 2016 James Beard Award winner for Best Chef: South.<span class="Apple-converted-space"> </span></p> <p class="p1">Devillier was raised in Dana Point, California, a small beach town in South Orange County. He spent summers fishing for Yellowtail and Albacore tuna, and in the fall and winter he would dive for lobsters just steps from his front door. This bounty of local seafood inspired him to enter the culinary industry, and after working in local restaurants right out of high school he decided to focus all of his time on becoming a chef. In 2003, Devillier moved to New Orleans in search of a vibrant restaurant community. He cooked in the kitchens of Bacco, Stella and Peristyle, where he learned the intricacies of French cuisine from his mentor, Chef Anne Kearny-Sands.</p> <p class="p1">In 2004, Devillier joined the team at La Petite Grocery as a line cook and was promoted to sous chef after one year. Following Hurricane Katrina, he helped re-build the restaurant’s infrastructure, and in 2007 was promoted to executive chef. A short three years later, Devillier and his wife Mia took over ownership of the restaurant, housed in a century-old building with a storied history. At La Petite Grocery, Devillier puts his creative spin on traditional New Orleans cuisine with dishes like Turtle Bolognese, Panéed Rabbit, and Blue Crab Beignets. In 2014, he was awarded “Chef of the Year” by New Orleans Magazine.<span class="Apple-converted-space"> </span></p> <p class="p1">In early 2015 the Devilliers opened their second restaurant, Balise, named after the first French settlement at the mouth of the Mississippi River. Set in a 19th century Creole townhouse in the Central Business District, Balise is a modern New Orleans tavern that celebrates the port city’s unique access to a wide variety of ingredients.<span class="Apple-converted-space"> </span></p> <p class="p1">In his free time, Devillier is an avid fisherman and hunter, and loves spending time at the beach with his wife and three young daughters.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Tacos, preferably carne asade or al pastor. It takes me back to my Southern California upbringing where tacos were the after-beach go-to.<strong>If you weren't a chef, what would you be?</strong>Maybe a wild life and fisheries agent, if I could be on an airboat all day - that would be my assignment.<strong>What three things are always in your pantry?</strong>a selection of good salts (kosher, himalayan pink, maldon), good fish sauce (coatura di alici and red boat), assortment of homemade pickles<strong>If you could cook with anyone in the world, who would it be?</strong>My girls: my wife Mia, and 3 daughters Ruby, Beatrice, Evangeline]]>http://sobewff.org/personality/justin-devillier/justin_devillierCulinary &amp; Industry Experts2017-08-28T23:05:34.00+00:00Balisehttp://www.balisenola.comLa Petite Groceryhttp://www.lapetitegrocery.comHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/Southern Kitchen Brunch hosted by Trisha Yearwood part of The NYT Cooking Serieshttp://sobewff.org/wp-content/uploads/2017/08/southern.jpg2018-02-25T16:30:00+00:0011:30AM - 1:30PM$175http://sobewff.org/southern/26707Stephanie Diazhttp://sobewff.org/wp-content/uploads/2017/09/Diaz-Stephanie_Logo-275x275.jpg<![CDATA["A family that bakes together stays together, and that's the premise behind my family's labor of love. Everything we do is a cooperative effort, and it's all made from scratch, using the finest quality ingredients." says part owner Stephanie Diaz. The Diaz family-owned business initially opened in South Miami in March 2010. Soon after, they generated attention when they won Miami New Times Best Bakery, The best-kept secret in Miami turned into a regional favorite. With a location in South Miami Sweetness Bakeshop hits the spot with their creative combination of flavors, some of which are so unique, they've become synonymous with Miami. Their signature desserts, including the Guava & Cheese Cupcakes, Cake n' Shakes, Crack Cookies and Key Lime Dessert Shots support an ever-changing menu that also includes limited-edition and seasonal flavors. Sweetness has been acclaimed by Food and Wine Magazine as having one of the Nation's Best New Cupcakes, Zagat ranked them one of the top 50 Donuts in the Country and Miami New Times named them Miami's Best Bakery and Miami's Best Cupcakes.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Mac & Cheese <strong>If you weren't a chef, what would you be?: </strong> Hospitality Marketing / PR <strong>What three things are always in your pantry?: </strong> Flour, Sugar, Baking Powder <strong>If you could cook with anyone in the world, who would it be?: </strong> Joanne Chang]]>http://sobewff.org/personality/stephanie-diaz/http://www.sweetnessbakeshop.net%20http://www.Facebook.com/SweetnessBakeshopSweetnessBakesSweetnessBakesCulinary &amp; Industry Experts2017-09-21T16:07:11.00+00:00Sweetness Bakeshophttp://www.sweetnessbakeshop.net Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Midnight Munchies presented by Thrillist hosted by Jean-Georges Vongerichten and Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/08/jean-georges.jpg2018-02-25T04:00:00+00:0011:00PM - 1:00AM$95http://sobewff.org/munchies/24240Alex Kuk & Diego Nghttp://sobewff.org/wp-content/uploads/2017/08/Alex-Diego-HS-275x275.jpg<![CDATA[<p class="p1">Alex and Diego have brought Asian American comfort food to the business district of Ft. Lauderdale with Temple Street Eatery. Boasting global street fares that inspire guests to enlighten their palate. Both are graduates of FIU Chaplin School of Hospitality and Tourism Management.</p> With over 10 years of experience in a number of competitive restaurants, both large and small, Alex and Diego have engaged themselves in the operations of Hillstone, RA Sushi, Catch Miami, Morimoto, Sushi Maki, Blade Sushi, as well as playing key roles in the South Beach Wine and Food Festival. Diego born in Venezuela, of Chinese decent, has been influenced by many great chefs as well as his travels of the world. This has fueled his passion of fusing traditional flavors and techniques of the world while educating people on culture through food. Alex from Hollywood, Florida is also of Chinese decent. He continues a family tradition by being a fourth generation South Florida restauranteur. After managing restaurants across the US & teaching for FIU in Miami & Tianjin, China as well as the Art Institute of Fort Lauderdale, his passion led him back to bringing food of his Asian heritage to South Florida.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> DIEGO: NOODLES! ALEX: DUMPLINGS! <strong>If you weren't a chef, what would you be?</strong> Diego: sports therapist for Manchester United FC Alex: teacher <strong>What three things are always in your pantry?</strong> Diego:soy sauce, tapatio hot sauce, kewpie mayonaisse Alex: cornstarch, housing sauce, five spice powder <strong>If you could cook with anyone in the world, who would it be?</strong> Diego: Gaston Acurio Alex: My Father]]>http://sobewff.org/personality/alex-kuk-diego-ng/http://Www.Templestreeteatery.comhttps://www.facebook.com/TempleStEatery/templestreeteateryCulinary &amp; Industry Experts2017-09-06T18:32:38.00+00:00Temple Street EateryBACARDÍ presents Walshy Fire’s Rum &amp; Bass Beach Party http://sobewff.org/wp-content/uploads/2017/08/bacardi-01.jpg2018-02-25T02:00:00+00:009:00PM - 12:00AM$100http://sobewff.org/bacardi/Lucky Chopsticks hosted by Andrew Zimmern part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/lucky-09.jpg2018-02-24T01:00:00+00:008:00PM - 10:00PM$125http://sobewff.org/lucky/24242Tommy DiGiovannihttp://sobewff.org/wp-content/uploads/2017/08/digiovanni_tommy_hs-275x275.jpg<![CDATA[ <p class="p1">Tommy DiGiovanni’s passion for food started at a very young age. Raised in New Orleans surrounded by food, Tommy began working at the age of 12 at his father’s restaurant, The Little Italian Restaurant.</p> <p class="p1">At age 18, Tommy began formal culinary training. While studying, he apprenticed at The Fairmont Hotel and quickly garnered attention. By 20, he was promoted to Sous Chef.<span class="Apple-converted-space"> </span></p> <p class="p1">In 1988, Arnaud’s Restaurant was looking for a Sous Chef. Andre LeDoux, Chef de Cuisine at the time, had worked with Tommy at The Fairmont and offered him the position. Under LeDoux, Tommy honed his technique and expertise in classic French and Creole cuisine.</p> <p class="p1">Curious to learn more, Tommy moved to the Royal Orleans Hotel after four years with Arnaud’s to become the Executive Sous Chef. Three years later, he returned back to the site where his professional career took off, The Fairmont Hotel, to become the Executive Sous Chef.</p> <p class="p1">In 1997, the Chef de Cuisine position became available at Arnaud’s Restaurant. Archie Casbarian, proprietor of Arnaud’s at the time, contacted Tommy immediately to join him at Arnaud’s as Chef de Cuisine.</p> <p class="p1">Tommy’s mentoring and leadership skills are evidenced in the success of his many apprentices who are now flourishing in their own right. Tommy continues to deliver Arnaud’s classic dishes. His innovative contributions are destined to become Creole classics.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>My Mom's baked ziti<strong>If you weren't a chef, what would you be?</strong>History Teacher<strong>What three things are always in your pantry?</strong>Peppermill, Cuisinart, serrated pairing knife<strong>If you could cook with anyone in the world, who would it be?</strong>My mentor, Chef Andre LeDoux]]>http://sobewff.org/personality/digiovanni-tommy/http://www.arnaudsrestaurant.comhttp://www.facebook.com/arnauds.restaurantarnaudsnolaarnaudsnolaCulinary &amp; Industry Experts2017-08-28T21:10:05.00+00:00Arnaud's Restauranthttp://www.arnaudsrestaurant.comSouthern Kitchen Brunch hosted by Trisha Yearwood part of The NYT Cooking Serieshttp://sobewff.org/wp-content/uploads/2017/08/southern.jpg2018-02-25T16:30:00+00:0011:30AM - 1:30PM$175http://sobewff.org/southern/24244Rocco DiSpiritohttp://sobewff.org/wp-content/uploads/2017/08/dispirito_rocco_hs-275x275.jpg<![CDATA[ <p class="p1">Rocco DiSpirito is a healthy lifestyle crusader, James Beard award-winning chef, and highly acclaimed author of thirteen books, including five New York Times bestsellers. His upcoming cookbook, Rocco’s Healthy + Delicious, debuts October 17, 2017, and features more than 200 mostly plant-based recipes for everyday life. He is recognized for his inspiring weight loss journey and has dedicated his life to proving that healthy and delicious are not mutually exclusive.</p> <p class="p1">Driven by a mission to inspire people to eat nutritious real food, he founded The Pound a Day Diet meal delivery service where he cooks for and coaches clients to achieve their best health. DiSpirito prepares fresh, delicious meals made right in his New York City kitchen and delivers to clients all over the country. Using only the best, local, natural and organic ingredients, he creates one-of-a-kind menus and personalized programs designed to help customers reach their weight loss and total health goals.</p> <p class="p1">In 2016, DiSpirito made healthy choices more accessible than ever when he launched his all-natural product line, Rocco’s Healthy + Delicious. What began with Rocco’s Organic Protein Powder Plus, available on Amazon Prime, has since grown into an entire collection of better-for-you snacks and meals that can be found in his online store, www.PoundADayDiet.com. DiSpirito was determined to make it easier for people to enjoy high-quality, low calorie, sugar-free, gluten-free, and dairy-free options anywhere, anytime. Rocco’s Healthy + Delicious features an assortment of chocolate bars, trail mix, Rocco’s hazelnut spread, organic high-protein shakes, shake powder and more.</p> <p class="p1">As a national TV personality, DiSpirito currently stars and executive produces Now Eat This! with Rocco DiSpirito, airing on Z Living. He is also featured in Food Network’s Guy’s Grocery Games: Superstars, airing this fall. He guided life-changing transformations as the Healthy Food Coach on ABC’s hit series Extreme Weight Loss, hosted the cooking competition show Restaurant Divided on Food Network and starred in Rocco’s Dinner Party on Bravo. In 2012, he founded his production house, Savory Place Media. Its first project, Now Eat This! Italy, for AOL Originals became an instant Top 10 series garnering millions of views.</p> <p class="p1">When DiSpirito embraced healthy cooking over a decade ago, he also committed to empowering young people to make better food choices. To that end, he serves as an Ambassador for HealthCorps where he regularly visits schools across the country, performs cooking demonstrations and encourages tens of thousands of youth to build healthier habits. In 2017, Dr. Mehmet Oz, HealthCorps Chairman, presented DiSpirito with the organization’s highest honor, the Golden Heart Award.</p> <p class="p1">Advocating on behalf of food security and obesity issues has been one of the most rewarding experiences of DiSpirito’s life. As an Entertainment Council member for Feeding America, DiSpirito frequently serves guests at food banks throughout New York City. He actively volunteers with Wellness in the Schools (WITS) and gave the commencement address at the John V. Lindsay Wildcat Academy. He is hailed as an inspiring health expert and is often called upon to speak at events, such as the Partnership for a Healthier America summit in Washington, D.C.</p> <p class="p1">DiSpirito’s love of food began at a young age, learning from Mama who could make magnificent dishes using only a handful of real foods. His passion for cooking led him to study at the Culinary Institute of America and Boston University. By the time he turned 20 years old, he was working in the kitchens of legendary chefs around the globe. He was named Food & Wine magazine’s “Best New Chef,” People magazine’s “Sexiest Chef” and was the first chef to appear on Gourmet magazine’s cover as “America’s Most Exciting Young Chef.” His 3-Star restaurant Union Pacific was a New York City culinary landmark for many years.</p> <p class="p1">He lives in New York City and enjoys bicycling and participating in triathlons.</p> ]]>http://sobewff.org/personality/dispirito-rocco/http://www.roccodispirito.com/http://www.facebook.com/RoccoDiSpiritoroccodispiritoroccodispiritoCulinary &amp; Industry Experts2017-08-28T21:10:05.00+00:00Rocco DiSpiritoDinner hosted by Rocco DiSpirito and Marc Randazzo http://sobewff.org/wp-content/uploads/2017/08/Dinner_DiSpirito-Randazzo.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/randazzo/24245Paolo Dorigatohttp://sobewff.org/wp-content/uploads/2017/08/dorigato_paolo_hs-275x275.jpg<![CDATA[ <p class="p1">Paolo hails from a prominent culinary background. His cooking style pairs cultural influence from his hometown of Trento,Italy,with 26 years of experience spent in kitchens across Porto Cervo, Florence,Siena(Italy), as well as notably culinary destinations including London, New York, Miami and Las Vegas. Before joining LDV Hospitality, Dorigato served as executive chef of the highly acclaimed Rainbow Room from 2004 to 2009, followed by the legendary Cipriani Wall Street, where he served as executive chef from 2009 to 2012. Paolo has also served at the helm of various other recognized establishments including Daphne's (London) and 116 The Restaurant (London), as well as the legendary Le Cirque(New York). In January 2012, Paolo joined LDV Hospitality as the executive chef of Azure at Revel Resorts in Atlantic City, where his authentic Italian influence contributed to Azure being name as one of New Jersey Monthly's "2012 Best Restaurants". From there, he brought his ambitious,yet intimate cooking style to LDV's newest concept, Dolce Italian(Miami,Chicago,Atlanta) which opened in January 2013 and received rave reviews for its rustic Italian cuisine.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Straccetti pasta alla bolognese, there's nothing a plate of fresh pasta with bolognese sauce and parmigiano reggiano can't fix.<strong>If you weren't a chef, what would you be?</strong>A line cook<strong>What three things are always in your pantry?</strong>Roasted peanuts, organic non-pasteurized apple cider vinegar with mother, pickles and olives<strong>If you could cook with anyone in the world, who would it be?</strong>Marco Pierre White,he was an important influence in the first decade of my culinary journey, not only for his cooking skills and style but for his strong character and determination that were inspirational in a time when the road to becoming a chef wasn't an easy one in London.]]>http://sobewff.org/personality/dorigato-paolo/chef_paoloCulinary &amp; Industry Experts2017-08-28T21:10:05.00+00:00Dolce Italianhttp://www.dolceitalianrestaurant.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/24247Tom Douglashttp://sobewff.org/wp-content/uploads/2017/08/douglas_tom_hs-275x275.jpg<![CDATA[ <p class="p1">Tom Douglas</p> <p class="p1">Chef and Restaurateur, Tom Douglas Seattle Kitchen Restaurant Group</p> <p class="p1">For over 30 years, James Beard award-winning chef Tom Douglas has received many accolades recognizing his innovative role in defining Pacific Northwest cuisine. Through Douglas’ self-taught methodology he has mastered fresh, local ingredients and helped define the cuisine and restaurant industry to critics, audiences, and diners around the world.</p> <p class="p1">Tom Douglas began working at Café Sport in 1984 and five-short years later opened his first restaurant, Dahlia Lounge, with wife and business partner Jackie Cross. The restaurant quickly became a staple on the Seattle dining scene staple and received national accolades, including a nomination by the James Beard Foundation for Outstanding Restaurant three years in a row as well as Tom’s first James Beard award as Best Chef Northwest in 1994. <span class="Apple-converted-space"> </span></p> <p class="p1">After opening Etta’s and Palace Kitchen, Dahlia Bakery was Douglas’ next venture; he opened the bakery next door to Dahlia Lounge, baking up artisan bread, baked goods and delicious desserts, including the world-famous coconut cream pie. James Beard award winner, Eric Tanaka, started working with Tom at Dahlia Lounge in 1994, climbing from line cook to business partner in 2004.</p> <p class="p1">Since 1989, Douglas has opened 18 restaurants including: Lola, Etta’s, Seatown Seabar and Rotisserie, Serious Pie (three locations), Serious Biscuit, Cuoco, Brave Horse Tavern, TanakaSan, Assembly Hall, The Carlile Room, Cantina Leña, Home Remedy, Rub with Love Shack, and Palace Kitchen. In addition, he runs a catering business, Tom Douglas’ Catering and Events; an event space, Palace Ballroom; a product line of spices and sauces, Rub with Love; and a cooking school, Hot Stove Society. Tom is the author of four cookbooks, including James Beard award winning Tom Douglas’ Seattle Kitchen and New York Times Bestseller, The Dahlia Bakery Cookbook.</p> <p class="p1">Tom's enthusiasm in the kitchen flows into his management style for his restaurants as well. He’s commitment to his staff not only includes increasing profitability but also minimizing staff turnover and constantly creating opportunities for advancement within the company, regardless of front or back of the house experience.<span class="Apple-converted-space"> </span></p> <p class="p1">Fostering these relationships over the years has not only led to a low turnover rate at Tom Douglas Seattle Kitchen restaurants but has also helped to find leaders of the company in the past and for the future. A great example is Tom Douglas Seattle Kitchen business partner and James Beard award winner, Eric Tanaka, who worked his way from line cook to partner of the restaurants in 10 years. Tom’s notable saying is, “no one can out-effort us.”</p> <p class="p1">Alongside wife and business partner, Jackie Cross, Douglas started a farm in eastern Washington in 2006. Prosser Farm, about a two-and-a-half-hour drive east of Seattle, is managed by Jackie Cross with the specific task of providing all Tom Douglas Seattle Kitchen chefs with organically grown produce. On a weekly basis, an average of 2,400 pounds of produce is trucked from the farm to the Seattle-based restaurants.<span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> <p class="p1">Douglas has been featured on Food Network’s Iron Chef, where he won his battle against Chef Masaharu Morimoto.<span class="Apple-converted-space">  </span>In 2008, Bon Appétit named Douglas Restaurateur of the Year.<span class="Apple-converted-space">  </span>The James Beard Foundation awarded Douglas their national prize of Outstanding Restaurateur in 2012.<span class="Apple-converted-space"> </span></p> <p class="p1">Tom Douglas is a board member and advocate for Food Lifeline, an organization working to end hunger in Western Washington. Originally from Newark, Delaware, Tom now lives with his wife Jackie in Seattle, as does their daughter, Loretta, who graduated from University of Washington School of Law in 2016.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Dumplings are my ultimate comfort food, whether it's pork and chive dumplings, wonton soup, Italian gnocchi or Czech dumplings.<strong>If you weren't a chef, what would you be?</strong>If I weren't a chef, I'd be a construction project manager for the world's tallest skyscraper - or a stage hand for a theatre on Broadway.<strong>What three things are always in your pantry?</strong>The three things that are always in my pantry are miso, hoisin, and anchovy paste.<strong>If you could cook with anyone in the world, who would it be?</strong>Other than my wife Jackie, I'd love to cook with the one and only Michelle Obama.]]>http://sobewff.org/personality/douglas-tom/http://www.tomdouglas.comhttp://www.facebook.com/tdrestaurants/tomdouglascotomdouglascoCulinary &amp; Industry Experts2017-08-28T21:10:06.00+00:00Tom Douglas Seattle Kitchenhttp://www.tomdouglas.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Chicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/25927Aaron Dreilingerhttp://sobewff.org/wp-content/uploads/2017/09/dreilinger_aaron_hs-275x275.jpg<![CDATA[Chef Aaron Dreilinger is the Executive Chef and co-owner of Chef David Cuisine and Event Design, one of Miami’s premier gastronomic event planning groups. Chef Aaron and David Schwadron’s kitchen in South Florida is home to incubator project “Zaytouna,” a project started to give Syrian Refugees their own chance at an employee owned retail food company. Zaytouna, with Chef’s help, is employing Syrian women recently displaced from their war-torn home. Originally a student of sustainable agriculture, Chef Aaron became drawn to the culinary arts at a young age. Aaron began his studies at Australia’s Permaculture Research Institute, and later at the University of Maryland. His cuisine combines elements of American grass-roots ingredients, international influences, and old-world classical culinary tradition. Classically trained and a student of Johnson and Wales University, Chef Aaron draws from extensive travel in The Middle East, Southeast Asia, India, and Australia, while keeping strong ties with American Slow Food. Highlights of Chef Aaron’s career include Corporate Executive Chef of Celebrity Cruises, Sous Chef for Quattro Gastronomia, several Michelle Bernstein projects, and director of nonprofit Earth Learning Foundation’s Community Food Works. Accolades include Slow Food’s “Snail of Approval,” a handful of Presidential dinners, and work with several Food Network productions. Strong ties to South Florida’s farm-to-table movement as well as Miami’s fine dining scene, make for a uniquely delicious background. <p class="p1"><a href="http://www.chefaarondreilinger.com">www.chefaarondreilinger.com</a></p> <p class="p1"><a href="http://www.chefdavidcuisine.com">www.chefdavidcuisine.com</a></p>]]>http://sobewff.org/personality/aaron-dreilinger/http://www.chefdavidcuisine.comhttps://www.facebook.com/chefdavidcuisine/chefdavidcuisineCulinary &amp; Industry Experts2017-10-24T18:16:40.00+00:00Chef David Cuisine and Event Designhttp://www.chefdavidcuisine.comWomen of Syria Dinner hosted by Alon Shaya and Ingrid Hoffmann part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/09/Syria_Shaya-Hoffmann.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/hoffmann/29143Roberto Duboishttp://sobewff.org/wp-content/uploads/2017/12/AllDAy-e1512577752889-275x275.jpg<![CDATA[Chef Roberto Dubois became passionate about food by learning to cook from his grandmothers and working as a teenager in his father’s restaurant. He learned the art of butchering and the finer aspects of organic gardening, which led him to later open his own restaurant. He enrolled in culinary school in El Salvador where he graduated as Valedictorian of his class. After graduating, Chef Dubois traveled around the world learning different types of cuisines, continuing to gain experience through stints at restaurants like Juvia, Makoto, Klima, Azul and Vagabond Kitchen and Bar. Now hes the Executive Chef at All Day.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Thai and sushi <strong>If you weren't a chef, what would you be?: </strong> Doctor <strong>What three things are always in your pantry?: </strong> Olive oil, salt maldon, vinegars <strong>If you could cook with anyone in the world, who would it be?: </strong> Paul Bocuse]]>http://sobewff.org/personality/roberto-dubois/http://www.alldaymia.comhttps://www.facebook.com/roberto.duboisrobertoduboisCulinary &amp; Industry Experts2017-12-06T16:30:27.00+00:00ALL DAYhttp://www.alldaymia.com Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/26572Elvis Duranhttp://sobewff.org/wp-content/uploads/2017/09/Duran-Elvis_HS.jpg<![CDATA[Elvis Duran considers himself the host of the party on his national radio show, which is the most listened to Top 40 morning show in the U.S. that consistently ranks #1 across multiple demographics and top markets.  Broadcasting live from New York’s Z100, Duran and his on-air crew entertain listeners with up-to-the-minute entertainment and pop culture news, celebrity guests, hit songs, and regular features such as the gossipy “Entertainment Report,” the news-worthy “Headlines,” and the ever-popular prank “Phone Taps.”  <span style="text-decoration: line-through;"> </span> Duran’s radio career has spanned 30 years and has included both host and program director duties at Philadelphia’s WIOQ and Austin’s KBTS, as well as stints at Z-93 in Atlanta and KRBE Houston.  He began hosting his daily radio show on New York’s Z100 in April 1996.  Since then, the show has enjoyed much success resulting in a national deal in March 2009 with the country’s leading radio syndication company, Premiere Networks, a subsidiary of Clear Channel Media and Entertainment.  In only a year, <em>Elvis Duran and the Morning Show</em> added more than 30 stations.  Today, he’s heard on over 80 radio stations including 96.5 KISS FM/WAKS-FM in Cleveland, Channel 99.9/WDKF-FM in Dayton, KISS 107.5/KKDM-FM in Des Moines, Z-104/WZEE-FM in Madison, Y100/WHYI-FM in Miami/Ft. Lauderdale, and Q102/WIOQ-FM in Philadelphia. The show also airs on XM Satellite Radio, iHeartRadio.com, the iHeartRadio mobile app, and The Elvis Duran Channel on <a href="http://www.ElvisDuran.com">www.ElvisDuran.com</a>. In 2012, Clear Channel Media and Entertainment signed Duran to a new long-term deal.  He continues hosting his hit syndicated show while expanding his role in such areas as talent and programming development, as well as serving as a spokesperson for the company. The radio industry has honored Duran and his program with several awards and nominations such as “Best Morning Show” by New York’s Achievement in Radio Awards, “Personality of the Year” by the Radio Music Awards, “Best Personality” by <em>Radio & Records</em>, “Best Top 40 Disc Jockey” nomination by <em>Billboard Magazine Radio</em>, and “Best Major Market Top 40 Air Personality” by <em>Billboard/Airplay Monitor</em>.  The National Association of Broadcasters recently nominated Elvis Duran for the 2012 NAB Marconi Award for Network/Syndicated Personality of the Year.  Additionally, Duran served as an event chair for the <em>GLAAD Manhattan Awards</em> in 2012 where he was also honored for his contributions to the community. In 2014, Elvis was selected  as an ‘Out 100’ honoree, and is featured on the publications’ 20<sup>th</sup> Anniversary List in their Novemeber/December issue. After his incredible life transofrmation, Elvis was profiled in People Magazine regarding his inspiring weight loss story. Referred to as “the most important radio DJ in the country” by Huffington Post, Duran was named ‘Broadcaster of the Year’ by the New York State Broadcasters Association. In 2015, he received the prosteigous honor of being inducted into the National Radio Hall of Fame. Today, not only is Duran a driving force in radio, but he’s also been making the television rounds. As a regular guest on the Today Show, Duran appears on his own bi-monthly segment called "Elvis Duran’s Artist of The Month,” which features an up-and-coming artist he’s discovered. In addition, Elvis has co-hosted Entertainment Tonight’s live Grammy Red Carpet Show alongside Nancy O’Dell on POP Television two years in a row. Elvis also has been a guest on Jimmy Fallon, Access Hollywood, The Talk, Wendy Williams, The Dr. Oz Show, ABC’s Nightline, CNN, Extra TV, and more. Beyond the studio, Duran is a committed philanthropist. This past April, Elvis was asked to be the Grand Marshal for Miami Beach Pride, and invited Iggy Azalea to be his Guest of Honor throughout the weekend’s festivites. The entire Morning Show participated in the parade, and also hosted a fundraising event to benefit the LGBTQ community. He’s the co-chair of Rosie’s Theater Kids, an organization that brings enrichment through theater and the arts to underprivileged Manhattan children.  With a soft spot for animals, he serves on the board of directors for Rock & Rawhide, a non-profit organization that aims to increase adoptions while also providing a quieter, stress-free life for animals surrendered to shelters. In addition, Duran is a contributor to St. Jude Children’s Research Hospital, as well as the Staten Island Zoo’s annual endowment, the Robin Hood Foundation, which fights poverty in New York City, Alex’s Lemonade Stand, and Musicians On Call, an organization that provides live and recorded music to the bedsides of patients in healthcare facilities. As an advocate for the LGBT community, Elvis also works closely with GLAAD and takes part in their national Spirit Day campaign. The “maitre’d of the mornings” loves traveling the world and enjoys great movies, books, wines and restaurants.  He’s also hooked on such TV shows as <em>The Crown</em>, <em>American Horror Story,</em> and <em>Black Mirror</em>.  Easily accessible, Duran regularly chats with fans on Facebook, Instagram, and Twitter. ]]>http://sobewff.org/personality/elvis-duran/http://www.ElvisDuran.com.https://www.facebook.com/elvisduran/elvisduranelvisduranCulinary &amp; Industry Experts2017-09-15T15:06:32.00+00:00Elvis DuranTribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/28822Billy Durneyhttp://sobewff.org/wp-content/uploads/2017/11/HS-13-e1511796493646-275x275.jpg<![CDATA[Billy Durney, Owner and Firemaker, Hometown Bar-B- Que After almost 20 years in the security and private protection field, during which he kept a close eye on some of the country's most public figures, Brooklyn native Billy Durney is fulfilling a longtime dream by taking the helm as Firemaker and Owner at Hometown Bar-B-Que. Since first learning to smoke meat as a youngster during visits to his grandparents' cabin in rural Pennsylvania, Billy has spent years obsessing over his barbecue, traveling around the United States and abroad perfecting his techniques. Starting in the backyard, cooking for family and friends, he has now realized his lifelong passion for wood, fire and meat. Since opening Hometown in September 2013, Billy has been featured in national media such as Nightline, Good Morning America, The New York Times, The New Yorker, Bon Appetit, The Food Network, Cooking Channel and a variety of other major publications. He has appeared as a guest chef in Nashville’s Music City Food and Wine Festival, Charleston Wine and Food Festival, NYC Wine and Food Festival, the James Beard House, Fire it Up (Maui, HI) Le Festival YUL EAT (Montreal) and Holy Smokes BBQ (Sweden). Billy is currently working on opening three highly anticipated restaurants in 2018- Hometown Pan Fired Chicken and a Jewish style Deli both in Brooklyn, as well as an all wood fired and barbecue restaurant in the Allapattah neighborhood of Miami "I love cooking with wood, and I love manipulating flavors," he says. "I'm just trying to cook the best bite I can cook. I don't know what to call it. We're doing it in Brooklyn, and I'm very proud to be part of that community.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Cheeseburger from Peter Lugers <strong>If you weren't a chef, what would you be?:</strong> A Rock n' Roll Photographer <strong>What three things are always in your pantry?: </strong> Hot Cherry Peppers, Salt, Pasta <strong>If you could cook with anyone in the world, who would it be?: </strong> Francis Mallmann]]>http://sobewff.org/personality/billy-durney/http://www.hometownbarbque.comhttp://www.Facebeook.com/hometownbarbquehometownbarbquehometownbarbqueCulinary &amp; Industry Experts2017-11-27T15:28:46.00+00:00Hometown Bar-B-Quehttp://www.hometownbarbque.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/24249Angelo Eliahttp://sobewff.org/wp-content/uploads/2017/08/elia_angelo_hs-275x275.jpg<![CDATA[ <p class="p1">ANGELO ELIA</p> <p class="p1">Chef/Owner</p> <p class="p1">Angelo Elia is an acclaimed Italian-born chef/restaurateur whose impressive roster of dining establishments includes three Casa D’Angelo restaurants (Fort Lauderdale, Boca Raton and Paradise Island/Bahamas), as well as a growing chain of wildly-popular casual-chic Italian eateries – Angelo Elia Pizza, Bar, Tapas (Fort Lauderdale, Weston, Delray Beach and Coral Springs). Chef Elia’s creed/mantra to always put the customer first and deliver the best possible quality in both food and service – has certainly paid off in spades. Since the original Casa D’Angelo first opened its doors in 1998, it has remained a must-try, South Florida dining destination and Elia, its talented chef/owner, is one of the most well-respected and successful Italian chefs and restaurateurs in the country.<span class="Apple-converted-space">  </span>Elia was proudly inducted into Nova Southeastern University’s (NSU) H. Wayne Huizenga College of Business and Entrepreneurship 2016 class of the Entrepreneur Hall of Fame, the Huizenga Business College’s highest honor.</p> <p class="p1">Relocating to the U.S. as a teenager from Salerno, Italy, Elia worked his way through some of New York’s most prestigious kitchens, including the Four Seasons and the family operated La Cisterna. After moving to South Florida with his wife Denise, Elia served at the helm of Prezzo and H2O before opening his first restaurant, Casa D’Angelo in Fort Lauderdale, in 1998. His passion for “the old country” inspired him to create a menu of traditional Tuscan dishes, using only the finest ingredients and making virtually everything from scratch. The menu, both rustic and refined, immediately made waves with locals, visitors and the media, with the restaurant quickly becoming a homing beacon for foodies seeking the ultimate in Italian fine dining. <span class="Apple-converted-space"> </span></p> <p class="p1">In 2003, after making a big splash on the South Florida culinary scene, Elia was tapped to open Casa D’Angelo in the Atlantis Paradise Island Resort in the Bahamas, serving the same high quality food and providing the same superior service for which his Florida restaurant is so well known. The location at Atlantis has been so well received that it is billed as “the place to go” on Paradise Island. Not content to rest on his laurels, in 2008, Elia opened Casa D’Angelo in Boca Raton and in 2010 rolled out an all new concept – the sleek, contemporary Angelo Elia Pizza, Bar, Tapas in Fort Lauderdale. The casually elegant lunch and dinner destination was an instant success and spawned other locations in Weston, Delray Beach and Coral Springs. In 2016, Angelo Elia The Bakery Bar, an authentic Italian bakery bar, opened in Ft. Lauderdale, serving authentic Italian pastries, breads, sandwiches, gelatos and coffees. Elia will soon expand into Doral with the opening of fifth Angelo Elia Pizza, Bar & Tapas location.<span class="Apple-converted-space"> </span></p> <p class="p1">Elia’s culinary acumen and inviting attitude has earned him tremendous praise and recognition from local and national media and has garnered him numerous awards including Zagat’s America’s Top Restaurants; Wine Spectator’s Best of Award of Excellence for the past 15 consecutive years, as well as 100 Best Wine Restaurants in 2012. Casa D’Angelo received a four-star review in the Sun-Sentinel, was showcased as a Tastemaker in City & Shore Magazine, Elia and his plans for expansion were recently featured in South Florida Business & Wealth Magazine and Casa D’Angelo has received the Golden Spoon Award from Florida Trend magazine for the past 13 consecutive years. The Miami Herald touts Elia’s Tuscan cuisine as exceptional.<span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> <p class="p1">The demand for Chef Elia’s Tuscan flavors is constant as Casa D’Angelo was recently hand-picked to be featured in the Food Network & Cooking Channel South Beach Wine & Food Festival’s Taste Fort Lauderdale Series in both 2016 and 2017. During the 2016 festival, Chef Elia hosted an exclusive Tuscan-style dinner along with Cooking Channel’s Extra Virgin hosts Debi Mazar and Gabriele Corcos. During the 2017 festival, Chef Elia hosted a culinary collaboration with Amanda Freitag of the Food Network’s series Chopped.<span class="Apple-converted-space"> </span></p> <p class="p1">In addition to his popularity in the south, Elia and his cuisine are recognized up north as well. December 2013 marked the fourth pilgrimage that Chef Elia and his team made to the James Beard House in New York, preparing a luxurious six-course dinner themed after a “Northern Italian Winter Feast.” In June, 2016, a review of Casa D’Angelo appeared in The Washington Times as the reporter raved about Casa D’Angelo as “The Place to Eat” when you visit Ft. Lauderdale.<span class="Apple-converted-space">  </span>In addition, anyone who has followed Elia’s career or dined at his restaurants know the chef is as serious about wine as he is fine food. In 2012, while enjoying time with his family in the Campania region sampling regional food and wines in his native country, Elia traveled to Sardinia to visit an old friend and had an eye-opening wine experience that led him to expand his empire to now include winemaking.<span class="Apple-converted-space"> </span></p> <p class="p1">Longtime friends Renato and Angela Spanu, who own Jankara Winery in the Gallura region, had invited Elia to come for a tour. The winery produces Vermentino; originally a table grape that has a floral aroma and a distinctive, bright citrusy character, making it a well-kept secret among chefs. Ironically, Elia already offered it in his restaurants since it paired so well with his trademark rustic Italian cuisine.<span class="Apple-converted-space">  </span>Lured with the opportunity to sample the most recent vintage, Elia jumped at the chance. “It was excellent,” notes Chef Elia. “So excellent, that on the spot, I bought into the winery. These are beautiful wines that speak of the region’s rich, rolling hills and complement the fresh seafood and vegetables typical of this captivating area.” Diners can now sample Jankara in all of Elia’s restaurants. In keeping with his love for wine, over the past year, Elia and the owners of several distinguished wineries have hosted upscale wine dinners at the Casa D’Angelo Fort Lauderdale location. <span class="Apple-converted-space"> </span></p> <p class="p1">Elia is very active in the South Florida community and regularly participates in several local, non-profit fundraising events such as: Florida International University’s Annual Florida Extravaganza; Museum of Discovery & Science America Wine, Spirits, and Culinary Celebration; the Symphony of the Americas where Elia was the Chef Honoree at their 2015 annual event; Flipany Chefs Up Front event; Broward Partnership’s Chefs Helping the Homeless event and The Snowflake Ball of Nova Southeastern University. He also supports Junior Achievement of South Florida, Boys & Girls Clubs, Children’s Aid Club, Special Olympics of Broward County, March of Dimes, Ronald McDonald House, Joe DiMaggio Children Hospital Foundation, Cystic Fibrosis Foundation and Children's Opportunity Group, among others. Annually, he closes his restaurant to host a dinner and wine event for the PACE Center for Girls, donating all the food and service to this organization for the past 14 years.<span class="Apple-converted-space"> </span></p> <p class="p1">Elia is always looking forward to the next innovation, the next challenge.<span class="Apple-converted-space">  </span>Angelo Elia concepts will continue to expand in South Florida and beyond. Additional locations for both his fine dining concept and casual concepts are slated to open throughout 2017. <span class="Apple-converted-space">   </span></p> <p class="p1">For more information, please visit www.casa-d-angelo.com or www.angeloeliapizza.com.<span class="Apple-converted-space">  </span>For more information on Jankara wines, please visit www.vinijankara.com. <span class="Apple-converted-space"> </span></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>My ultimate comfort food is delicious, homemade traditional Italian meatballs served with a fresh tomato sauce.<strong>If you weren't a chef, what would you be?</strong>If I were not a chef I would be an architect because I enjoy using my creativity to build one-of-a-kind works of art.<strong>What three things are always in your pantry?</strong>I always have extra virgin olive oil, fresh tomatoes and bread.<strong>If you could cook with anyone in the world, who would it be?</strong>If I could cook with anyone in the world I would cook with is one of Europe’s most respected, five Michelin star chef’s - Chef Heinz Beck.]]>http://sobewff.org/personality/elia-angelo/http://www.facebook.com/CasaDAngelo/casa_d_angeloCasa_DangeloCulinary &amp; Industry Experts2017-08-28T21:10:06.00+00:00Casa D' Angelo Ristorantehttp://www.casa-d-angelo.comDinner hosted by Dario Cecchini and Angelo Elia part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/09/CRAVE_Cecchini-Elia.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PMhttp://sobewff.org/casaftl/27616Josh Elliotthttp://sobewff.org/wp-content/uploads/2017/10/HS-4-e1507318705482-275x275.jpg<![CDATA[JOSH ELLIOTT Executive Chef, The Restaurant at The Raleigh Joshua Elliott was born and raised in Little Rock, Arkansas where traditional Southern hospitality was ingrained in him from a young age. Food, drinks and family were the building blocks of Josh’s formative years, and by the age of 16 he decided to make it a profession, taking a job as a dishwasher. He subsequently worked every station on the line and all positions in the kitchen as well as multiple positions in the front of the house including server and bartender, ensuring he fully grasped the industry. After several years in the industry, Josh’s passion was further realized, and he enrolled Johnson & Wales University where he graduated summa cum laude. Since graduating, he has held positions in revered Miami restaurants including Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Bouloud’s db Bistro Moderne in the JW Marriot Marquis. In 2012, Josh joined the locally acclaimed Pubbelly Restaurant Group, taking on the Sous Chef position at PB Steak before moving to the flagship Pubbelly to resume the same position. He then began the opening process as the Executive Chef of the Hilton Cabana and its signature restaurant L’echon Brasserie in November 2013. Always looking to expand on his talents, in 2015 he was offered the position of Chef de Cuisine at The Raleigh Hotel and in 2017 Elliott was awarded the title of Executive Chef. Josh is responsible for a handful of new enhancements to the menu at The Restaurant at The Raleigh and also oversees all of the food and beverage on property.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> For me, it has to be a great cheeseburger, on a warm, soft, sesame seed bun, a slice of ripe tomato and red onion, melted American cheese and a little mayonnaise and Dijon mustard. If I could, I would eat this everyday!! <strong>If you weren't a chef, what would you be?</strong> Music engineer/producer. <strong>What three things are always in your pantry?</strong> This may seem too simple, but we always have good olive oil, lemon and limes (for the juice, zest, and peel), and kosher salt. <div class="individual-submission-field-label fs--grid-3-12 fs--grid-md-1-1"><strong>If you could cook with anyone in the world, who would it be?</strong></div> <div></div> <div>It's a close tie between Eric Ripert (world renowned chef of Le Bernadin) and Jim James from My Morning Jacket (my favorite band).</div>]]>http://sobewff.org/personality/josh-elliott/http://www.sbe.com/restaurants/therestaurantattheraleighhttps://www.facebook.com/TheRaleighHotel/theraleighhotelCulinary &amp; Industry Experts2017-10-06T19:38:45.00+00:00The Restaurant at The Raleighhttp://www.sbe.com/restaurants/therestaurantattheraleighSouthern Kitchen Brunch hosted by Trisha Yearwood part of The NYT Cooking Serieshttp://sobewff.org/wp-content/uploads/2017/08/southern.jpg2018-02-25T16:30:00+00:0011:30AM - 1:30PM$175http://sobewff.org/southern/24251Timothy Elmorehttp://sobewff.org/wp-content/uploads/2017/08/elmore_timothy_hs-275x275.jpg<![CDATA[ <p class="p1"><span class="Apple-converted-space"> </span>Chef de Cuisine of Pizza & Burger by Michael Mina at Fontainebleau Miami Beach, Timothy Elmore, is known for his passion and creativity in the kitchen. A 2005 graduate of Le Cordon Bleu College of Culinary Arts Miami, Elmore has more than 10 years of restaurant experience and strives for perfection in every dish he prepares.<span class="Apple-converted-space"> </span></p> <p class="p1">Elmore was born and raised in Jamaica where his family has owned and operated a hotel and restaurant for the last fifty years. Elmore moved to Miami and began working at Joy Wallace Catering at the age of 16, where his interest and passion for cooking inspired him to attend culinary school. Right after graduation in 2005, Elmore started to climb the ranks from Dhef de Partie at Gaylord Palms in Orlando, FL and lead line cook at Normans at The Ritz-Carlton, Grande Lakes to Sous Chef at Lucy Restaurant in Greenwood Village, CO and Sol y Mar Restaurant in downtown Miami.</p> <p class="p1">Elmore eventually landed at Michael Mina’s Bourbon Steak at Turnberry Isle Resort, Aventura, FL in February 2010 where he began as a line cook and worked his way to Executive Sous Chef within his first year. His hard work and dedication to detail has paid off and led him to his current position as Chef de Cuisine of Pizza & Burger by Michael Mina, where he will oversee the new restaurant’s menu of made from scratch, farm-fresh, multi-ingredient pizzas and burgers.</p> ]]>http://sobewff.org/personality/elmore-timothy/dinebleaudinebleauCulinary &amp; Industry Experts2017-08-28T21:10:06.00+00:00Pizza & Burger by Michael Minahttp://www.Fontainebleau.com/diningHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24253Todd Ericksonhttp://sobewff.org/wp-content/uploads/2017/08/erickson_todd_hs-275x275.jpg<![CDATA[ <p class="p1"><span class="s1"></span><br></p> <p class="p2">“Food is Art. Art is Life. Life is Good.” – Todd Erickson</p> <p class="p2">Todd Erickson, Executive Chef/Partner of GLAM Vegan Miami, Society Ft. Myers and Huahua’s Taqueria South Beach, is a critically acclaimed culinary professional with more than 10 years of experience garnered at esteemed restaurants around the United States. Erickson’s approach reflects his passion for travel and regional cuisines, and has earned him a following with respected critics and food novices alike. His unique perspective and creative flair displayed in each dish make him the natural choice to spearhead multiple culinary venues showcasing the depth and breadth of his body of work.</p> <p class="p2">Hailing from Scottsdale, Arizona, Erickson’s passion for the culinary arts developed as a young child while cooking with his mother in their home kitchen. His fascination with the senses that are utilized in the preparation of each meal led Erickson to pursue a career in culinary arts. In 1998, Erickson enrolled at the Culinary Institute of America in Hyde Park, New York.</p> <p class="p2">Upon his graduation in 2001, Erickson moved to Dallas, Texas, as the newly appointed Executive Chef of Hector’s on Henderson. With Erickson at the helm, the Southern-living inspired restaurant was named “Best New Restaurant 2004” by Dallas Morning News and “Top Ten Best New Restaurants of 2004” by Texas Monthly magazine. In 2006, he was offered the position of Executive Chef consultant for Tryst, an American bar and grill. He worked at Tryst for a year before opening his own catering company in 2007. During his time in Texas, he received many accolades, which included recognition from the Dallas Observer as the “Best Chef Under 30” and a “Number One Young Gun Chef” endorsement by D Magazine.</p> <p class="p2">In the spring of 2010, Erickson settled in Miami as opening Executive Sous Chef at Zuma’s first US outpost. In November of 2010, he partnered with Haven Hospitality Concepts to develop Haven Kitchen + Lounge in South Beach. Using his passion for locally inspired and fresh dishes, he created a global small plates menu that featured fresh salads, sliders, skewers, sushi rolls and liquid nitrogen ice creams.</p> <p class="p2">At Haven, Erickson acquired the recognition of notable foodies including Food Network celebrity chefs Ingrid Hoffmann, Ted Allen, Carla Hall, Amanda Freitag and Bobby Flay. Erickson received three out of four stars by The Miami Herald’s Victoria Pesce Elliott and was dubbed a “bright young chef” by Lee Klein of the Miami New Times. In 2012, Haven won the number one spot on Miami New Time’s “Top 5 Gastropubs” list and was included as Restaurant Management’s “20 Hottest New Restaurants.” Together, with Erickson’s culinary expertise and progressive insight, Haven became one of the most evolutionary venues in Miami.</p> <p class="p2">In mid 2013, chef Todd opened Huahua’s Taqueria, a fast casual concept quickly embraced by tourists and locals alike. Huahua’s has been featured on the Cooking Channel series “Taco Trip” with Chef Aaron Sanchez as well as making several appearances on national “Best Of” lists including, Gayot, Zagat, Miami New Times, Miami Herald and Food Network Magazine.<span class="Apple-converted-space"> </span></p> <p class="p2">Todd’s most recent ventures include GLAM (Green Living Animals Matter) in the Shops of Midtown Miami. Partnering with long-time vegan and animal advocate, Janette Miller, Erickson has designed a chic, organic, plant-based menu with appeal in and out of vegan circles. Chef Todd also opened Society Fort Myers last fall. Society is a large-scale modern American steakhouse with focus on re-imagined gulf coast favorites as well as his flair for global cuisine. <span class="Apple-converted-space"> </span></p> <p class="p2">Todd’s time is currently split between Society in Fort Myers, GLAM in Midtown Miami and Huahua’s Taqueria in Miami Beach.</p> <p class="p2">Some of Erickson’s awards and accolades include:<span class="Apple-converted-space"> </span></p> <p class="p2"><span class="Apple-tab-span"> </span>• ”Beat Bobby Flay” Champion. Food Network – January 2017</p> <p class="p2"><span class="Apple-tab-span"> </span>• Schwan’s Chef Collective board member – September 2015-present<span class="Apple-converted-space"> </span></p> <p class="p2"><span class="Apple-tab-span"> </span>• Seed Food and Wine Festival “Best Plant Based Burger in America” – November 2015.</p> <p class="p2"><span class="Apple-tab-span"> </span>• Zagat National “Best Dishes Under $10 in the US” – August 2015.</p> <p class="p2"><span class="Apple-tab-span"> </span>• GAYOT National “Top Ten Taquerias in the US” – August 2015.</p> <p class="p2"><span class="Apple-tab-span"> </span>• hare Our Strength’s Taste of the Nation Co-Chair – July 2015.</p> <p class="p2"><span class="Apple-tab-span"> </span>• Featured on Cooking Channel’s “Taco Trip All Stars” – May 2015.</p> <p class="p2"><span class="Apple-tab-span"> </span>• Miami Herald’s “South Florida Food 50” honoree – February 2015.</p> <p class="p2"><span class="Apple-tab-span"> </span>• Miami New Times “Iron Fork Competition” champion – July 2014 </p> <p class="p2"><span class="Apple-tab-span"> </span>• Snail of Approval “Judges Choice” winner – May 2014.</p> <p class="p2"><span class="Apple-tab-span"> </span>• Featured on the Cooking Channel’s “Taco Trip with Aaron Sanchez” – May 2014.</p> <p class="p2"><span class="Apple-tab-span"> </span>• “50 States Fifty Tacos.<span class="Apple-converted-space">  </span>Florida’s Best Taco” – May 2014.</p> <p class="p2"><span class="Apple-tab-span"> </span>• Share Our Strength’s Taste of the Nation Co-Chair- 2014.<span class="Apple-converted-space"> </span></p> <p class="p2"><span class="Apple-tab-span"> </span>• Named JetBlue Airways Culinary Ambassador to Lima, Peru – November 2013</p> <p class="p2"><span class="Apple-tab-span"> </span>• Appointed to Common Threads South Florida Board of Directors – October 2013</p> <p class="p2"><span class="Apple-tab-span"> </span>• Named “Social Chef of the Year RIZMY” by Restaurant Social Media Index<span class="Apple-converted-space"> </span></p> <p class="p2">–<span class="Apple-tab-span"> </span>September 2013</p> <ul class="ul1"> <li class="li2">Business Insider “The Sexiest Chefs Alive!” rank 9 of 30 nationally – May 2013<span class="Apple-converted-space"> </span></li> </ul> <p class="p2"><span class="Apple-converted-space">           </span>• Slow Foods Snail of Approval Award – March 2013</p> <p class="p2"><span class="Apple-tab-span"> </span>• Cooking Light Magazine’s “Dazzling & Delicious Award” Presented by Editor Scott Mowbry<span class="Apple-converted-space"> </span></p> <p class="p2"><span class="Apple-tab-span"> </span><span class="Apple-converted-space">      </span>- March 2013<span class="Apple-converted-space">     </span></p> <p class="p2"><span class="Apple-tab-span"> </span>• Miami New Times, “Best Gastropub” – 2012<span class="Apple-converted-space"> </span></p> <p class="p2"><span class="Apple-tab-span"> </span>• Food Arts Magazine, “A very creative, unique young chef,” in an interview with culinary</p> <p class="p2"><span class="Apple-tab-span"> </span><span class="Apple-converted-space">      </span>personality Ingrid Hoffmann – April 2012</p> <p class="p2">• BlackBook, “His menu is the perfect combination of reckless abandon and an obsessive <span class="Apple-converted-space">         </span></p> <p class="p2"><span class="Apple-tab-span"> </span>attention to detail” – March 2012</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>I love rich and creamy soups and fresh pasta is always like a big comforting hug.<strong>If you weren't a chef, what would you be?</strong>I'd be a designer of some sort. I love making things beautiful be it food, art, interiors, I like to surround myself and others with pleasing aesthetics.<strong>What three things are always in your pantry?</strong>A great selection of vinegars, oils and salts.<strong>If you could cook with anyone in the world, who would it be?</strong>Barack Obama, because I miss him terribly.]]>http://sobewff.org/personality/erickson-todd/http://www.cheftodderickson.comhttp://www.facebook.com/cheftoddericksoniamcheftoddiamcheftoddCulinary &amp; Industry Experts2017-08-28T21:10:06.00+00:00Huahua's Taqueriahttp://www.huahuastaco.comBACARDÍ presents Walshy Fire’s Rum &amp; Bass Beach Party http://sobewff.org/wp-content/uploads/2017/08/bacardi-01.jpg2018-02-25T02:00:00+00:009:00PM - 12:00AM$100http://sobewff.org/bacardi/Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/27162Carlos Esteveshttp://sobewff.org/wp-content/uploads/2017/09/HS-6-275x275.jpg<![CDATA[We are an adventure that began in 2010 with a hot dog cart called Doggi's & More, where we started selling our famous "Asquerocitos" (Hot Dogs). So was our success that we wanted to bring more of our food and seasoning to another level with a full Home-Made menu. Where we would represent the Venezuelan food as nobody had previously represented it in Miami, by the hand of my mother Yoleida Galiano and our Chef Carlos Esteves. Never forgetting that the complement for a good meal is a good Customer Service, under the responsibility of Giovanni Esteves. Our Restaurant is based on the values inculcated at home, as Love and Respect, not only for our customers but also for our products that are 100% fresh and selected each day to bring the best of us to your table.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Arepas <strong>If you weren't a chef, what would you be?: </strong> A Contractor <strong>What three things are always in your pantry?: </strong> Corn Meal Butter Chesse <strong>If you could cook with anyone in the world, who would it be?:</strong> Bobby Flay]]>http://sobewff.org/personality/carlos-esteves/https://www.eatdoggis.com/https://www.facebook.com/DoggisArepaBar/doggismoredoggisCulinary &amp; Industry Experts2017-09-27T16:14:56.00+00:00Doggi's Arepa Barhttps://www.eatdoggis.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/24255Ross Evanshttp://sobewff.org/wp-content/uploads/2017/08/evans_ross_hs-275x275.jpg<![CDATA[ <p class="p1">Pastry Chef Ross Evans oversees all aspects of pastry operations at the resort. His career includes both ambitious hotel projects and more intimate fine dining restaurants.<span class="Apple-converted-space"> </span></p> <p class="p1">Prior, Chef Ross served as Pastry Chef for Kuro's pre-opening team where his innovative dessert menu complements Executive Chef Alex Becker's savory selections while embracing the technical precision and clean flavors Japanese cuisine is known for. Ross has been instrumental in helping the restaurant achieve numerous culinary awards and honors.</p> <p class="p1">Ross' career includes both ambitious hotel projects and more intimate fine dining restaurants. Prior to joining the Kuro team, Ross served as pastry chef for Stars Rooftop & Grill Room in Charleston, South Carolina and assistant pastry chef for the Fairmont Scottsdale Princess in Scottsdale, Arizona.<span class="Apple-converted-space"> </span></p> <p class="p1">Ross' training includes stages at Alinea in Chicago and at The Blackbird and The Inn on Biltmore Estate in Asheville, North Carolina. He has been awarded more than 10 medals from the American Culinary Federation, including a gold medal for the Professional Chocolate Showpiece Culinary Masters in 2012. Ross was recently recognized with a Silver Medal in National Showpiece Championship at Pastry Live 2016.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Macaroni and Cheese. In many variations, I have been enjoying it with mustard seeds lately.<strong>If you weren't a chef, what would you be?</strong>Marine Biologist; being on and around the water with its inhabitants is my other hobby.<strong>What three things are always in your pantry?</strong>Artisanal Coffee, Rice, Ground Corn<strong>If you could cook with anyone in the world, who would it be?</strong>I would enjoy cooking with Marcus Samuelsson and his team of chefs again. Everyone has a great attitude and they are all super approachable; plus they cook some bangin' food.]]>http://sobewff.org/personality/evans-ross/http://www.facebook.com/seminolehardrockhollywood/hardrockhollyhardrockhollyCulinary &amp; Industry Experts2017-08-28T21:10:06.00+00:00Seminole Hard Rock Hotel & Casino - Hollywoodhttp://www.seminolehardrockhollywood.com/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/Sweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/28443Antonio Falconhttp://sobewff.org/wp-content/uploads/2017/11/TapasTintos.jpg<![CDATA[<strong><u>SOBRE MI   </u></strong>Nacido y criado en el seno de una familia hotelera, <strong><u> </u></strong> <strong><u>2.- FORMACION ACADEMICA</u></strong> - Técnico de Empresas y Actividades Turísticas (Turismo) en la Escuela de Turismo “Salduba” de Zaragoza, con una media de notable. Reválida. (1982 - 1985). - Diferentes jornadas y cursos gastronómicos en cocina, realizados a nivel internacional. <strong><u>3.- CARTA DE PRESENTACIÓN</u></strong> - 12 años trabajando en cocina, pasando por parrilla, cuarto frío, entremetiere, mesa caliente. Experiencia en platos combinados, menús del día y banquetes de gran magnitud. - Jefe de sala con contratación de banquetes, presupuestos, organización y costes de cocina - Experiencia avalada con 20  años en gestión hotelera como director, y cocinero, llevando a cargo 450 personas. - Diferentes cursos y clases como profesor, basadas en atención al cliente, manipulación de alimentos y protocolo. - Contratación de personal, motivación y formación de trabajadores en las diferentes áreas o departamentos, para    sacar más productividad. - Negociación directa con firma de contratación anual con receptivos para cupos anuales, agencias on line - y tours operadores - Acostumbrado a trabajar bajo presión con  presupuestos de administración - Cuentas de explotación, de los diferentes departamentos del hotel. (Coste por cliente,  puntos muertos) - Elaboración de costes anuales y previsiones según producción  (compras, personal, mantenimiento) - Presupuestos para  grupos fuera de temporada en series. - Comercialización de los hoteles para  estancias de empresas y pasantes. - Diferentes elaboraciones de menús para grupos, bodas, trabajo, y diferentes eventos con sus costes reales y    escandallos. <strong><u>4.- CURSOS REALIZADOS</u></strong> <strong>- Master personalizado Marketing, Diseño publicitario por ordenador y creación de páginas Web</strong> impartido por <a href="http://www.santiagomorata.com/www.nettformacion.com">NETT FORMACIÓN</a>. Septiembre 2005. <strong>- Curso Creación de páginas Web. </strong>Impartido por Comisiones Obreras. 30 horas. Junio 2005. <em><strong>- Master en Marketing Internacional</strong></em>, impartido por la CREA, Confederación de Empresarios de Aragón, dentro de su programa de formación <em>“Euro’In”</em> realizado desde Junio del 1998 hasta Abril del 2003, incluyendo su proyecto práctico con la empresa SALTEC, Equipos para la restauración, S.A. En el master se incluyen módulos formativos, como:  <em><strong>imagen personal y habilidades orales</strong></em>. - Dentro del Master, módulo de <em><strong>Ofimática</strong></em>, realizado en la academia Qualitas Management en Zaragoza. - Curso <em> </em><strong>“Empowerment” </strong>(Calidad de servicio). Impartido por Ceste  en Zaragoza. Octubre 1.996 - Curso de <em><strong>Gestión Informática Windows-Word</strong></em> dentro del Acuerdo Nacional de Formación Continua, con una duración de 60 horas. Enero/Febrero 1.996 - Curso de <em><strong>Comercio Exterior l</strong></em>, subvencionado por la Diputación General de Aragón y el Fondo Social Europeo, con una duración de 200 horas. Octubre/Noviembre 1.995 - Curso de formación empresarial <em><strong>Gestión Informática de Hoteles</strong></em>. Octubre 1991. Prácticas durante 1 mes en el Hotel Melia, 5 Estrellas, de Zaragoza. - Curso de <em><strong>Psicología de las Relaciones Humanas y la Comunicación</strong></em>, por el SISFOR (Instituto de Estudios Psicopedagógicos). Diciembre 1.989 - Curso <em><strong>Teórico-práctico de Informadores Turísticos</strong></em> en la Escuela de Turismo “Salduba” desarrollando prácticas reales como informador en distintas zonas turísticas de Aragón, 5 Villas, Moncayo, Zaragoza, etc. .. Mayo-Junio 1.988]]>http://sobewff.org/personality/antonio-falcon/http://www.tapasytintos.com/https://www.facebook.com/tapasytintostapasytintostapasytintosCulinary &amp; Industry Experts2017-11-07T21:51:12.00+00:00Tapas y Tintoshttp://www.tapasytintos.com/ Midnight Munchies presented by Thrillist hosted by Jean-Georges Vongerichten and Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/08/jean-georges.jpg2018-02-25T04:00:00+00:0011:00PM - 1:00AM$95http://sobewff.org/munchies/28668Peter Farrandhttp://sobewff.org/wp-content/uploads/2017/11/Shula-HS-253x253.jpg<![CDATA[At a young age, Chef Peter Farrand realized that his true passion and joy in life came from cooking and decided to further his education at the acclaimed Culinary Institute of America in Hyde Park, New York where he graduated with honors in 1991. Farrand completed his externship as a Roundsman at the Bonaventure Resort and Spa in Weston, Florida where he continued to hone his craft and build on a solid classical foundation. Farrand later returned to upstate New York where he gained experience in volume as the Sous Chef in a country club setting, but longed to return to fine dining, which he did. After receiving two favorable reviews in two years at Il Compare, he decided to go back to South Florida for exposure to many different cuisines in the multicultural area of Miami. While working long hours and serving the most demanding of clientele, Farrand found time to attend Florida International University and graduate Magna Cum Laude with a Bachelor’s degree in Hotel and Restaurant Management. Most recently Farrand has earned an MBA, MPM (Master of Project Management) and a Graduate Certificate in Finance from Keller’s Graduate School of Management. Before joining the team at Shula’s Steak Houses LLLP, Farrand held Executive Chef positions with Harrah’s Entertainment, Club Corp’s flagship business club, La Cima Club in Las Colinas, Texas and Don Shula’s Hotel and Golf Club in Miami. He has traveled extensively in Europe, Asia, Mexico, and Central America. Farrand currently resides in Parkland, FL with his wife Ana and daughter Lauren.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Roast Chicken <strong>If you weren't a chef, what would you be?:</strong> Fish and Wildlife Officer <strong>What three things are always in your pantry?:</strong> Kosher Salt, Olive Oil, and Garlic <strong>If you could cook with anyone in the world, who would it be?:</strong> Jacques Pepin]]>http://sobewff.org/personality/peter-farrand/https://www.shulas.com/https://www.facebook.com/TeamShula/Culinary &amp; Industry Experts2017-11-29T21:24:56.00+00:00Shula's Restaurantshttps://www.shulas.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/27799Rick Felberbaumhttp://sobewff.org/wp-content/uploads/2017/10/HS-9-e1508272801594-275x275.jpg<![CDATA[I fell in love with ice cream as a kid growing up in New York. I moved to South Florida many years ago. Years of disappointing frozen yogurts later I may have forgotten what real ice cream tasted like. I started a Law practice and a family. Its been quite a journey for us. A few years back while in Manahattan, I tried Van Leewans, Ample Hills and Morgensterns. I have spent each day since convincing my Wife that if I can be one of the people that brings real ice cream back it would be a dream come true.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Pasta <strong>If you weren't a chef, what would you be?: </strong> unemployed <strong>What three things are always in your pantry?: </strong> coffee, chocolate and aspirin. <strong>If you could cook with anyone in the world, who would it be?: </strong> My Father or Guy Fieri, so my son will think im cool.]]>http://sobewff.org/personality/rick-felberbaum/http://www.propericecream.com%20http://www.facebook.com/propericecreampropericecreamCulinary &amp; Industry Experts2017-10-17T20:40:41.00+00:00Proper Ice Creamhttp://www.propericecream.com Family Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/26738Susan Fenigerhttp://sobewff.org/wp-content/uploads/2017/09/Feniger-Susan_HS-e1506016363735-275x275.jpg<![CDATA[Susan Feniger Co-Chef/Owner, Border Grill Restaurants & Truck, and Blue Window Susan Feniger is a celebrated chef, author, and entrepreneur. Her professional collaboration with Mary Sue Milliken (CITY, Ciudad, Too Hot Tamales) has led to the groundbreaking Border Grill empire (Los Angeles, LAX Airport, The Huntington, and Las Vegas). Susan welcomed her new solo venture, Blue Window, with Kajsa Alger at LAX Airport and The Huntington in 2016. A classically trained graduate of the Culinary Institute of America, she was a trailblazer from the start, landing a job at Chicago’s famed Le Perroquet as one of the first women in the all-male kitchen. Following that, Feniger worked at Wolfgang Puck’s infamous Ma Maison in Los Angeles, and then further honed her culinary skills on the French Riviera. She opened City Café in 1981, which forever changed the culinary landscape of L.A. by offering eclectic dishes from around the world. This led to a much larger CITY restaurant in 1985, a pivotal year in which the tiny space was transformed into the first Border Grill, a “taco stand” serving authentic home cooking and street foods of Mexico. In June 2013, Susan and Mary Sue were awarded the California Restaurant Association’s Elizabeth Burns Lifetime Achievement Award, joining the ranks of just a handful of other women who have made history in the restaurant industry. Most recently Susan and Mary Sue were inducted into the 2014 Menu Masters Hall of Fame. Susan has co-authored six cookbooks, including her latest, Susan Feniger’s Street Food. Susan is a veteran of 396 episodes of The Food Network’s popular “Too Hot Tamales” and “Tamales World Tour” series and competed on Bravo’s “Top Chef Masters” in 2010. Susan shines a light on a number of worthwhile organizations and has been on the board of the Scleroderma Research Foundation for 18 years, the board of the L.A. LGBT Center for 4 years, and involved with Share our Strength and the Human Rights Campaign. She’s an active member of the culinary community, providing a leadership role in many organizations such as founding the Chefs Collaborative, sitting on the Los Angeles Tourism & Convention Board and serving as an active member of Women Chefs and Restaurateurs.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> popcorn and potato chips <strong>If you weren't a chef, what would you be?: </strong> a professional golfer <strong>What three things are always in your pantry?: </strong> rice, avocados, extra virgin olive oil <strong>If you could cook with anyone in the world, who would it be?: </strong> Barack and Michelle Obama ]]>http://sobewff.org/personality/susan-feniger/http://www.bordergrill.comhttps://www.facebook.com/susan.feniger/SusanFenigerSusanFenigerCulinary &amp; Industry Experts2017-09-26T20:57:54.00+00:00Border Grillhttp://www.bordergrill.comTacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/Tribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/24259Gabriel Fentonhttp://sobewff.org/wp-content/uploads/2017/08/fenton_gabriel_hs-275x275.jpghttp://sobewff.org/personality/fenton-gabriel/Culinary &amp; Industry Experts2017-08-28T21:10:06.00+00:00Bourbon SteakFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24261Sebastian Fernandezhttp://sobewff.org/wp-content/uploads/2017/08/fernandez_sebastian_hs-275x275.jpg<![CDATA[ <p class="p1">Chilean born Sebastian Fernandez has always been passionate about food. At 15, he started working with the best chefs in his country and at 25 he had his own restaurant in Chile. He was the executive chef for 14 years at Coral Reef Yacht Club in Coconut Grove before opening 33 Kitchen. In a few months of the opening, his restaurant was selected best new restaurant by the Miami Heraldand best peruvian by the Miami New Times.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Chicken picatta<strong>If you weren't a chef, what would you be?</strong>Marine biologist<strong>What three things are always in your pantry?</strong>Aji amarillo, lemon & soy sauce<strong>If you could cook with anyone in the world, who would it be?</strong>Ben Shewry]]>http://sobewff.org/personality/fernandez-sebastian/http://www.33kitchen.comhttp://www.facebook.com/33Kitchen33kitchen33kitchenCulinary &amp; Industry Experts2017-08-28T21:10:06.00+00:0033 Kitchenhttp://www.33kitchen.comTour de Spain hosted by José Andréshttp://sobewff.org/wp-content/uploads/2017/08/spain-02.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/spain/24263Kelly Fieldshttp://sobewff.org/wp-content/uploads/2017/08/fields_kelly_hs-275x275.jpg<![CDATA[ <p class="p1">Kelly Fields is the Chef/Partner of Willa Jean in New Orleans’ Central Business District.</p> <p class="p1">Growing up in the Lowcountry of South Carolina, Kelly discovered her passion for cooking and baking at an early age. After baking for iconic New Orleans chef Susan Spicer and graduating from Johnson & Wales in Charleston, she returned to New Orleans where she met Chef John Besh, and began working as pastry chef at Restaurant August. The aftermath of Hurricane Katrina forced her to leave and she pursued travel in Europe, the Middle East and Asia Pacific, even landing in San Francisco, where she helped open Martin’s West.</p> <p class="p1">After working as the Executive Pastry Chef overseeing all of the pastry programs within the Besh Restaurant Group, Kelly fulfilled her dream of opening a Southern-inspired restaurant and bakery, Willa Jean, in 2015. Willa Jean has received local and national recognition, such as Louisiana Cookin’s “Bakery and Beyond” award and Travel + Leisure’s list of its favorite bakeries around the world.</p> <p class="p1">Kelly has also earned significant praise in Bon Appétit, Saveur and National Geographic among others. In February 2016, Southern Living named Kelly one of their “Southern kitchen magicians.” Later that year, she was nominated for a James Beard Award for Outstanding Pastry Chef and won Eater New Orleans’ “Chef of the Year” and “Readers Choice” Awards. She has also been named one of the most influential people in the South by Garden & Gun and one of the Top Ten Pastry Chefs in America by Dessert Professional Magazine.<span class="Apple-converted-space">  </span>In 2017, she was also nominated for the James Beard Award Outstanding Pastry Chef.</p> <p class="p1">In addition to her role at Willa Jean, she’s worked hard to make a positive impact on the city by developing relationships with local farmers and working closely with the John Besh Foundation as a mentor for Chefs Move! scholarship recipients.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>My mom's pot roast with potatoes + carrots.<strong>If you weren't a chef, what would you be?</strong>a doctor or a failed photographer, I imagine.<strong>What three things are always in your pantry?</strong>Poirier's cane syrup, canned and pickled goodies from my backyard, hot sauce(s)...a lot of them.<strong>If you could cook with anyone in the world, who would it be?</strong>Snoop Dogg or Julia Child (but preferably both of them at the same time)]]>http://sobewff.org/personality/fields-kelly/http://www.facebook.com/WillaJeanNOLAwillajeanneworleanswillajeanneworleansCulinary &amp; Industry Experts2017-08-28T21:10:06.00+00:00Willa Jeanhttp://www.willajean.comChicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/Southern Kitchen Brunch hosted by Trisha Yearwood part of The NYT Cooking Serieshttp://sobewff.org/wp-content/uploads/2017/08/southern.jpg2018-02-25T16:30:00+00:0011:30AM - 1:30PM$175http://sobewff.org/southern/24265Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/fieri_guy_hs-275x275.jpg<![CDATA[ <p class="p1">About Guy Fieri</p> <p class="p2"><br></p> <p class="p1">Guy Fieri, chef, restaurateur, New York Times Best-Selling author and Emmy Award-winning host began his love affair with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart he built with his father called “The Awesome Pretzel.” By selling pretzels and washing dishes, Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France. There he gained a profound appreciation for international cuisine and the lifestyle associated with it. In 1996, Guy launched his culinary career with the opening of Johnny Garlics, his first restaurant based in his hometown of Santa Rosa, CA with business partner Steve Gruber.<span class="Apple-converted-space">  </span>Since the opening of the first Johnny Garlics, Guy has gone on to create a culinary empire as a popular TV host, chef of seven acclaimed restaurants and New York Times Best-Selling cookbook author. In 2006, Guy Fieri premiered his first show, Guy's Big Bite on Food Network. Today, this "Culinary Rock Star” also hosts top-rated shows including Diners, Drive-Ins and Dives, Guy’s Grocery Games and guest judges on Next Food Network Star. Guy also collaborates with Rachael Ray in the star studded competition series, Rachael vs. Guy: Celebrity Cook-off and Rachael vs. Guy: Kids. Guy attended University of Nevada Las Vegas, where he graduated with a bachelor’s degree in Hospitality Management. Fieri, most recently, was awarded an honorary doctorate from UNLV for his public service and commitment to the university.</p> ]]>http://sobewff.org/personality/fieri-guy/Food Network &amp; Cooking Channel, Food Network2017-08-28T21:10:06.00+00:00Guy Fieri's American Kitchen & BarHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/28795Daniel Figueredohttp://sobewff.org/wp-content/uploads/2017/11/HS-11-275x275.jpg<![CDATA[Fashion designer, turned luxury retail builder Daniel Figueredo, and his fiancé Rosa Romero have been dreaming of opening a Cuban sanguich shop since they met back in 2014. Daniel (aka FIG) has spent most of his career designing mens wear. His collection was found in over 100 Nordstroms nationwide. In 2008 when the economy took a dive he was forced to reinvent himself and began designing and building retail stores for some of the world’s most reknown brands. His partner and fiancé, Rosa Romero has dedicated her career working in South Florida’s most respected law firms. Their background in design, marketing and operations was the bedrock in forming Sanguich De Miami. Now they devote their time to revitalizing the Cuban sanguiches. They have set-out to cultivate a new generation of Cuban sanguiches. Their secret? Fresh ingredients, all made in-house. Everything from their mustard, pickles, pickled onions, city ham (which is like butter btw), and lechon are marinated in a shipping container, designed and built by Daniel himself. Not only have they worked to elevate the Cuban sanguiches, but their service is on point too. When you're at their ventanita, you're treated like family.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Burger and an IPA (preferably above 9% ABV) <strong>If you weren't a chef, what would you be?: </strong> An Architect <strong>What three things are always in your pantry?: </strong> Cereal, Maple syrup, and Garlic <strong>If you could cook with anyone in the world, who would it be?: </strong> My Fiancé, hands-down.]]>http://sobewff.org/personality/daniel-figueredo/http://www.sanguich.comhttp://www.www.facebook.com/sanguichdemiamisanguichdemiamiCulinary &amp; Industry Experts2017-11-22T16:29:39.00+00:00Sanguich De Miamihttp://www.sanguich.com BACARDÍ presents Walshy Fire’s Rum &amp; Bass Beach Party http://sobewff.org/wp-content/uploads/2017/08/bacardi-01.jpg2018-02-25T02:00:00+00:009:00PM - 12:00AM$100http://sobewff.org/bacardi/28236Walshy Firehttp://sobewff.org/wp-content/uploads/2017/08/IMG_1127-e1509653963769-275x275.jpeg<![CDATA[Highly renowned and respected throughout the Caribbean music universe as a double-threat MC and selector for Miami’s Grammy winning Black Chiney Sound System, Walshy is the master of ceremonies for genre-bending dancehall carnival, Major Lazer, touring alongside Diplo &The Jillionaire. Originally from Jamaica, Walshy had the #1 show in Miami radio for ten years running. As an MC he toured for 8 years with the trailblazing Black Chiney sound system cited as a significant influence on the evolution of Major Lazer with its “mash ups” that blended hip hop or R&B rhythms with reggae artist vocal tracks. Mix tapes that Black Chiney sound developed were the training ground for Walshy to become a sought-after remix producer and advocate for some of music’s lesser known artists, giving them a platform to be introduced to a wider audience. He’s released dozens of innovative mix compilations, remixes of songs and single-artist mixes for artists like Chronixx whose Walshy Fire Presents: Start A Fire mix has surpassed 1 million plays. Since 2012 Walshy has toured with Major Lazer performing on some of the world’s most prestigious stages and contributing on the production of the most recent two Major Lazer albums: FREE THE UNIVERSE and PEACE IS THE MISSION. Maintaining a vigorous schedule as a solo DJ when not on tour or in production with Major Lazer, Walshy originated the concept “Future Dancehall” with its roots in Jamaica’s sound system culture and the touchstone for the Walshy Fire Presents record label.]]>http://sobewff.org/personality/walshy-fire/http://walshyfire.tumblr.com/2017-11-03T19:48:52.00+00:00Walshy Fire24267Samuel Alex Fitzgeraldhttp://sobewff.org/wp-content/uploads/2017/08/fitzgerald_samuel_alex_hs-275x275.jpg<![CDATA[ <p class="p1">Born and raised in New Zealand, Samuel at the age of 14 started washing dishes on weekends and after school in a small vineyard restaurant in the wine region of Marlborough, at 16 he decided to drop out of school and follow his dream of cooking for a living, he completed his apprenticeship over 3 years at Gibbs vineyard restaurant, every summer season a new team of top Swiss chefs would work in the small restaurant, with guidance and some stern discipline from the senior chefs he developed a very European work ethic and style of cooking.</p> <p class="p1">At age 20 with help from a friend of a friend he landed a job with Jacob brown in Wellington, Jacob is very well known for his nose to tail style of cuisine and his ability to work almost every hour in the day week in week out for years. Samuel worked with Jacob for almost two years learning how to work 18 hours a day and not complain about it.</p> <p class="p1">In 2012 Samuels brother Josh opened his first restaurant in the costal town of Mount Maunganui, Josh was having trouble finding cooks he trusted, Samuel was sleeping on his sofa, he put Samuel to work, four years later Josh had opened 2 more restaurants and Samuel was managing all the kitchens and writing all the menus. One night after a few after work drinks he fell in love with an Argentinean girl and followed her home to Buenos Aries.</p> <p class="p1">In 2016 newly opened Proper Restaurant welcomed a hand washing the dishes and cutting the bread from the non Spanish speaking kiwi, after making a few family meals the owners and cooks of Proper realized Samuel knew his way around in the kitchen, soon after Samuel was running the kitchen in Spanglish. Proper has been open just over a year and a half and is now very well known as one of the best places to eat in Buenos Aries.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Ice Cream! in Argentina its called Helado and is really creamy Italian style gelato, the best flavours are anything with Dulce de leche!<strong>If you weren't a chef, what would you be?</strong>Something where i still have to work with my hands, Carpenter, Builder or Mechanic<strong>What three things are always in your pantry?</strong>Maseca flour to make Tortillas, Peanut butter and hotsauce<strong>If you could cook with anyone in the world, who would it be?</strong>One of my First bosses, Her name was Heidi. She was a master baker and pâtissier from Switzerland. She was an amazing personality and had ands of gold for making food, she had a lot to do with what kind of a cook i am today. Sadly she passed away a few years back, i still use many of her recipes so i like to think she lives on!]]>http://sobewff.org/personality/fitzgerald-samuel-alex/http://www.facebook.com/ProperResturant/properrestaurantCulinary &amp; Industry Experts2017-08-28T21:10:08.00+00:00PROPER RESTAURANThttp://www.properbsas.com.arDinner hosted by Michael Schwartz, Augusto Mayer and Samuel Alex Fitzgerald part of the NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/paraiso-01.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/paraiso/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24269Bobby Flayhttp://sobewff.org/wp-content/uploads/2017/08/flay_bobby_hs-275x275.jpg<![CDATA[ <p class="p1">Bobby Flay has proven himself to be a force in the culinary world.<span class="Apple-converted-space">  </span>He is the owner and executive chef of tow popular and critically acclaimed New York restaurants Bar Americain and Gato.<span class="Apple-converted-space">  </span>In the past few years, this native New Yorker has ventured outside of his hometown to open Mesa Grill Las Vegas at Caesars Palace, Bobby Flay Steak at the Borgata Hotel Casino & Spa in Atlantic City, Mesa Grill Bahamas at the Cove Atlantis and Bobby's Burger Palace in seventeen locations around the country.<span class="Apple-converted-space">  </span>Bobby appears daily on a series of Food Network shows, including Beat Bobby Flay; Barbecue Addiction; Throwdown with Bobby Flay; Iron Chef America; Food Star; Worst Cooks and Brunch with Bobby on Cooking Channel. <span class="Apple-converted-space">  </span>He is the author of twelve cookbooks; his next cookbook, Brunch @ Bobby’s will be released in spring 2015.</p> ]]>http://sobewff.org/personality/flay-bobby/Food Network &amp; Cooking Channel, Food Network2017-08-28T21:10:08.00+00:00GatoSweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/Tribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/24271Justin Flithttp://sobewff.org/wp-content/uploads/2017/08/flit_justin_hs-275x275.jpg<![CDATA[ <p class="p1">While attending the French culinary institute, i was working at DBGB for Daniel boulud.<span class="Apple-converted-space">  </span>After moving back to Miami, I began working at bourbon steak for Michael Mina and Gabriel Fenton.<span class="Apple-converted-space">  </span>After becoming executive spud chef, I then decided to open proof in 2014.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Homemade pasta<strong>If you weren't a chef, what would you be?</strong>Basketball coach<strong>What three things are always in your pantry?</strong>Pink peppercorns, red wine vinegar, colatura<strong>If you could cook with anyone in the world, who would it be?</strong>Michel bras]]>http://sobewff.org/personality/flit-justin/http://www.Proofpizza.comhttp://www.facebook.com/ProofMiamiproofmamiProof MiamiCulinary &amp; Industry Experts2017-08-28T21:10:08.00+00:00Proof Miamihttp://www.Proofpizza.comGoya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24273Tyler Florencehttp://sobewff.org/wp-content/uploads/2017/08/florence_tyler_hs-275x275.jpg<![CDATA[ <p class="p1">For over 20 years Tyler has been captivating millions of Food Network viewers with numerous hit shows, including: “Tyler's Ultimate,” a #1 series for the network;<span class="Apple-converted-space">  </span>“How to Boil Water,” a cooking show for novices; and “Food 911,” his hugely popular recipe rescue show.<span class="Apple-converted-space">  </span>Next on the schedule is another season of the popular Comeback Kitchen series, the eighth season of his signature series “The Great Food Truck Race,” as well as a new season of Worst Cooks In America later this year.<span class="Apple-converted-space"> </span></p> <p class="p1">Tyler has built an impressive multi-million business with two restaurants, multiple award-winning olive oil and wine labels, cutlery and cookware, a gourmet food line, a cooking app, Yumavore, available through Apple iTunes and an acclaimed Podcast series called "Wolf It Down" available on Apple Podcast — that’s all in the past ten years. In 2008 Tyler opened Tyler Florence Fresh restaurant, located at San Francisco International airport and in 2010, he opened Wayfare Tavern, in San Francisco's Financial District. In 2011, Tyler was awarded “Restaurateur of the Year” by Wine Enthusiast Magazine and his restaurants have been consistently awarded three star reviews from San Francisco Chronicle restaurant critic, Michael Bauer. In 2014 and again in 2015, Tyler was honored to be named a James Beard Foundation semi-finalist in their Best Chef (West Coast) category.<span class="Apple-converted-space">  </span>He also has his own line of award-winning wines sourced from world-class California vineyards. Tyler Florence Wines have received over 29 awards and ratings, including a 92-point rating for his first TF Zin.<span class="Apple-converted-space">  </span>His newest label Blending Sessions, launched in early 2016. <span class="Apple-converted-space"> </span></p> <p class="p1">Tyler has authored multiple best-selling books.<span class="Apple-converted-space">  </span>Most recently; Family, Friends and Weekends Vol. 1, Vol. 2 + Vol. 3 (Chatbooks), Tyler Florence Test Kitchen (Clarkson Potter), Tyler Florence Fresh (Clarkson Potter), Tyler Makes a Birthday Cake, Tyler Makes Spaghetti & Tyler Makes Pancakes (Harper Collins), Start Fresh; Your Child’s Jump Start to Lifelong Healthy Eating and Family Meal (Rodale). In addition to previously released books - Dinner at My Place and Stirring the Pot (Wiley), Tyler’s Ultimate, Eat This Book and Real Kitchen (Clarkson Potter).</p> ]]>http://sobewff.org/personality/florence-tyler/TylerFlorencetylerflorenceCulinary &amp; Industry Experts2017-08-28T21:10:08.00+00:00Wayfare Tavernhttp://www.wayfaretavern.comDinner hosted by Tyler Florence, Jonathan Waxman and Christopher Lee part of the American Airlines Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/AADinner_Florence-Waxman-Lee.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/forge/27371Javier Floreshttp://sobewff.org/wp-content/uploads/2017/10/Aromas-2-253x215.jpghttp://sobewff.org/personality/javier-flores/http://aromasperu.com/https://www.facebook.com/Aromasdelperu/aromasdelperuCulinary &amp; Industry Experts2017-10-02T19:09:41.00+00:00Aromas del Peruhttp://aromasperu.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/28341Goya Foodshttp://sobewff.org/wp-content/uploads/2017/08/goya.jpghttp://sobewff.org/personality/goya-foods/https://www.goya.com/en/2017-11-06T18:53:58.00+00:00Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/24275Jeremy Fordhttp://sobewff.org/wp-content/uploads/2017/08/ford_jeremy_hs-275x275.jpg<![CDATA[ <p class="p1">Jeremy Ford is the winner of Bravo's Top Chef Season 13. The 32 year old chef, originally from Jacksonville, Florida first developed a love for cooking after meeting his maternal grandmother when he was 14 years old. The matriarch and chef taught young Ford about the intricate art of Italian cuisine, planting the seed for a future career in the kitchen.<span class="Apple-converted-space"> </span></p> <p class="p1">Two years later at the ripe age of 16, Ford felt ready to begin his on the job education, and scored a position as Garde Manger at Matthew’s, a four-diamond Mediterranean-style restaurant in Jacksonville. Matthew’s helped develop basic chef skills for Ford including fine mincing vegetables, flavoring and balancing taste profiles.</p> <p class="p1">One year later, Ford decided to broaden his horizons and head out west to Los Angeles. With no job leads, he went door-to-door seeking employment at the city's top restaurants. He got his first break from world-famous chef Christophe Eme who was moved by the youngster's sincere enthusiasm. After hosting the teenager for dinner at his renowned restaurant, L’Orangerie, Eme offered him a job. While cooking in the all French-speaking kitchen, Ford took in everything from ingredient fundamentals to the art of plating; he developed basic skills and learned the appropriate way to conduct oneself in a professional kitchen. Eme, an Iron Chef, was a disciplined teacher who taught his staff "the importance of loving the product."<span class="Apple-converted-space"> </span></p> <p class="p1">Ready for his next challenge, Ford obtained a stage at Patina restaurant under Master Chef Joachim Splichal. While "auditioning" for a role in the kitchen, Ford impressed Splichal with his seafood proficiency, and immediately secured a job at the restaurant's busy fish station. Here, Ford refined his skills and precision while butchering up to 100 pounds of fish and 60 lobsters a day. The budding chef subsequently fell in love with seafood.<span class="Apple-converted-space"> </span></p> <p class="p1">Ford's stint at Patina ended when he returned home to care for his ailing mother. As he nursed her back to health through good nutrition, Ford's destiny became undeniable. "All I thought about or talked about was cooking – I missed it so much." During this time, he also became a father to his nine-year-old daughter, Maddy. With the goal of providing the best life possible for her, Ford moved to South Florida, where more cooking opportunities awaited him.</p> <p class="p1">In 2008, Ford secured a position with the celebrated South Florida chef Dean Max at his prominent restaurant 3030 Ocean in Fort Lauderdale. Ford connected with Max in a way he'd never previously experienced in a kitchen, and over the course of five years, the protégé went from Sous Chef to Chef de Cuisine to Executive Chef to Corporate Chef of the company. As Ford continued to improve his cooking abilities, he says Max taught him everything from how to dress, to how to behave with class. "He was like a second father to me." Side by side, the two "surfer boys" opened four restaurants and shined a light on the growing farm-to-table movement.<span class="Apple-converted-space"> </span></p> <p class="p1">This education and experience allowed Ford to firmly cultivate his capabilities. He learned about the unique South Florida growing season and how to plan a menu around local produce. Combined with his French training and his unwavering love for seafood, Ford's culinary point of view was decisively solidified. <span class="Apple-converted-space"> </span></p> <p class="p1">Ford soon felt ready for the next step, and this time he went for gold – throwing his name in the ring as the chef of the new restaurant from Michelin-star celebrity chef, Jean-Georges Vongerichten (JG) in Miami's highly anticipated EDITION hotel. Ford secured an audition for the role and was given 24 hours to prepare a recipe, which he then cooked in front of Vongerichten and his Director of Culinary Greg Brainin. "I was nervous," says Ford, "this is one of the best kitchens in the world with the longest Michelin star [rating] in New York history."<span class="Apple-converted-space"> </span></p> <p class="p1">Luckily, his skills paid off; Ford secured the job at Matador Room and was immediately sent to "Jean-Georges School" – 45 days of training in JG's numerous restaurants around New York. Ford says of this experience, "You're not just learning recipes; you're learning a culture, a philosophy." After additional months of menu preparation and kitchen renovations, Matador Room finally opened in December 2014 to rave reviews.<span class="Apple-converted-space"> </span></p> <p class="p1">At the exact moment most chefs would step back and enjoy their success, Ford decided to once again put his skills to the test. He signed up for Top Chef with one goal – to win. Fellow JG chef Gregory Gordette had recently won second place in the competition, and Ford knew he had to deliver to justify leaving his plum new job. While Ford hated being away from his daughter, he says he experienced "some of the coolest moments of my career" through the process (such as meeting his idol, Hubert Keller). <span class="Apple-converted-space"> </span></p> <p class="p1">On the heels of his win, Ford pursued an opportunity to partner with Grove Bay Hospitality Group, a Miami-based boutique restaurant firm behind some of the region’s hottest restaurant concepts in the region, to open his first restaurant – Stubborn Seed coming to Miami Beach in September 2017, with a second restaurant opening in Coconut Grove in 2018.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Publix Fried Chicken<strong>If you weren't a chef, what would you be?</strong>Rockstar<strong>What three things are always in your pantry?</strong>Pasta, Chia Seeds and hot sauce.<strong>If you could cook with anyone in the world, who would it be?</strong>Patrick Swayze, if he was still alive.]]>http://sobewff.org/personality/ford-jeremy/http://stubbornseed.com/http://www.facebook.com/stubbornseedChefJeremyFordCulinary &amp; Industry Experts2017-08-28T21:10:08.00+00:00Stubborn Seedhttp://www.stubbornseed.comFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24277Benjamin Fordhttp://sobewff.org/wp-content/uploads/2017/08/ford_benjamin_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Ben Ford͛s cooking approach is based on the innate understanding of the ingredients in his dishes, which celebrate the cycle of life and freshness of the earth.<span class="Apple-converted-space">  </span>His<span class="Apple-converted-space">  </span>culinary<span class="Apple-converted-space">  </span>pursuits<span class="Apple-converted-space">  </span>began<span class="Apple-converted-space">  </span>in<span class="Apple-converted-space">  </span>1987<span class="Apple-converted-space">  </span>when<span class="Apple-converted-space">  </span>he<span class="Apple-converted-space">  </span>left<span class="Apple-converted-space">  </span>his<span class="Apple-converted-space">  </span>hometown<span class="Apple-converted-space">  </span>of<span class="Apple-converted-space">  </span>LosAngeles<span class="Apple-converted-space">  </span>to<span class="Apple-converted-space">  </span>study<span class="Apple-converted-space">  </span>at<span class="Apple-converted-space">  </span>the<span class="Apple-converted-space">  </span>California<span class="Apple-converted-space">  </span>Culinary<span class="Apple-converted-space">  </span>Academy<span class="Apple-converted-space">  </span>in<span class="Apple-converted-space">  </span>San<span class="Apple-converted-space">  </span>Francisco,<span class="Apple-converted-space">  </span>while simultaneously working under prolific Chef Alice Waters at famed Chez Panisse in Berkeley. There, he learned the ethos of utilizing local, seasonal ingredients and<span class="Apple-converted-space">  </span>continues<span class="Apple-converted-space">  </span>to<span class="Apple-converted-space">  </span>remain<span class="Apple-converted-space">  </span>an<span class="Apple-converted-space">  </span>advocate<span class="Apple-converted-space">  </span>for<span class="Apple-converted-space">  </span>snout-to-tail<span class="Apple-converted-space">  </span>and<span class="Apple-converted-space">  </span>root-to-flower culinary methods.<span class="Apple-converted-space">  </span>Afterward,<span class="Apple-converted-space">  </span>Ford<span class="Apple-converted-space">  </span>returned<span class="Apple-converted-space">  </span>to<span class="Apple-converted-space">  </span>Los<span class="Apple-converted-space">  </span>Angeles<span class="Apple-converted-space">  </span>to<span class="Apple-converted-space">  </span>join<span class="Apple-converted-space">  </span>renowned<span class="Apple-converted-space">  </span>Chef<span class="Apple-converted-space">  </span>Eberhard Mueller͛s<span class="Apple-converted-space">  </span>Opus<span class="Apple-converted-space">  </span>as<span class="Apple-converted-space">  </span>sous<span class="Apple-converted-space">  </span>chef,<span class="Apple-converted-space">  </span>where<span class="Apple-converted-space">  </span>he<span class="Apple-converted-space">  </span>honed<span class="Apple-converted-space">  </span>his<span class="Apple-converted-space">  </span>skills<span class="Apple-converted-space">  </span>in<span class="Apple-converted-space">  </span>traditional<span class="Apple-converted-space">  </span>French-cooking techniques. Following tenures at two seminal Los Angeles restaurants, Campanile<span class="Apple-converted-space">  </span>and<span class="Apple-converted-space">  </span>Eclipse,<span class="Apple-converted-space">  </span>Ford<span class="Apple-converted-space">  </span>created<span class="Apple-converted-space">  </span>the<span class="Apple-converted-space">  </span>concept<span class="Apple-converted-space">  </span>for<span class="Apple-converted-space">  </span>The<span class="Apple-converted-space">  </span>Farm<span class="Apple-converted-space">  </span>of<span class="Apple-converted-space">  </span>Beverly<span class="Apple-converted-space">  </span>Hills. There,<span class="Apple-converted-space">  </span>he<span class="Apple-converted-space">  </span>perfected<span class="Apple-converted-space">  </span>his flavorful,<span class="Apple-converted-space">  </span>earthy<span class="Apple-converted-space">  </span>cuisine<span class="Apple-converted-space">  </span>and<span class="Apple-converted-space">  </span>learned<span class="Apple-converted-space">  </span>and<span class="Apple-converted-space">  </span>sharpened<span class="Apple-converted-space">  </span>his<span class="Apple-converted-space">  </span>skills in<span class="Apple-converted-space">  </span>operating<span class="Apple-converted-space">  </span>a restaurant<span class="Apple-converted-space">  </span>while<span class="Apple-converted-space">  </span>serving as executive chef. In<span class="Apple-converted-space">  </span>1999,<span class="Apple-converted-space">  </span>Ford<span class="Apple-converted-space">  </span>realized<span class="Apple-converted-space">  </span>it<span class="Apple-converted-space">  </span>was<span class="Apple-converted-space">  </span>time<span class="Apple-converted-space">  </span>to<span class="Apple-converted-space">  </span>have<span class="Apple-converted-space">  </span>a<span class="Apple-converted-space">  </span>project<span class="Apple-converted-space">  </span>to<span class="Apple-converted-space">  </span>call<span class="Apple-converted-space">  </span>his<span class="Apple-converted-space">  </span>own,<span class="Apple-converted-space">  </span>so<span class="Apple-converted-space">  </span>he<span class="Apple-converted-space">  </span>opened<span class="Apple-converted-space">  </span>the<span class="Apple-converted-space">  </span>restaurant, Chadwick. The local and seasonal high-end California-Mediterranean menu earned him rave reviews and national<span class="Apple-converted-space">  </span>acclaim,<span class="Apple-converted-space">  </span>including<span class="Apple-converted-space">  </span>a<span class="Apple-converted-space">  </span>coveted<span class="Apple-converted-space">  </span>3<span class="Apple-converted-space">  </span>½<span class="Apple-converted-space">  </span>stars<span class="Apple-converted-space">  </span>from<span class="Apple-converted-space">  </span>former<span class="Apple-converted-space">  </span>Restaurant<span class="Apple-converted-space">  </span>Critic<span class="Apple-converted-space">  </span>Irene<span class="Apple-converted-space">  </span>Virbila<span class="Apple-converted-space">  </span>of<span class="Apple-converted-space">  </span>the Los Angeles<span class="Apple-converted-space">  </span>Times<span class="Apple-converted-space">  </span>and<span class="Apple-converted-space">  </span>named<span class="Apple-converted-space">  </span>one<span class="Apple-converted-space">  </span>of<span class="Apple-converted-space">  </span>the ͞Top<span class="Apple-converted-space">  </span>100<span class="Apple-converted-space">  </span>Restaurants<span class="Apple-converted-space">  </span>in<span class="Apple-converted-space">  </span>the<span class="Apple-converted-space">  </span>World͟<span class="Apple-converted-space">  </span>by Condé<span class="Apple-converted-space">  </span>Nast<span class="Apple-converted-space">  </span>Traveler. Following<span class="Apple-converted-space">  </span>9/11,<span class="Apple-converted-space">  </span>Ford<span class="Apple-converted-space">  </span>desired<span class="Apple-converted-space">  </span>to<span class="Apple-converted-space">  </span>make<span class="Apple-converted-space">  </span>his<span class="Apple-converted-space">  </span>food<span class="Apple-converted-space">  </span>style<span class="Apple-converted-space">  </span>more<span class="Apple-converted-space">  </span>accessible<span class="Apple-converted-space">  </span>to<span class="Apple-converted-space">  </span>the<span class="Apple-converted-space">  </span>everyday<span class="Apple-converted-space">  </span>consumer<span class="Apple-converted-space">  </span>and launched one of the country͛s first ͚gastropubs͛, Ford͛s Filling Station in Culver City in 2004. Recognizing a<span class="Apple-converted-space">  </span>lack<span class="Apple-converted-space">  </span>of<span class="Apple-converted-space">  </span>quality<span class="Apple-converted-space">  </span>food<span class="Apple-converted-space">  </span>in<span class="Apple-converted-space">  </span>airports,<span class="Apple-converted-space">  </span>a<span class="Apple-converted-space">  </span>second<span class="Apple-converted-space">  </span>location<span class="Apple-converted-space">  </span>was<span class="Apple-converted-space">  </span>born at<span class="Apple-converted-space">  </span>the<span class="Apple-converted-space">  </span>LAX<span class="Apple-converted-space">  </span>Delta<span class="Apple-converted-space">  </span>Terminal<span class="Apple-converted-space">  </span>in<span class="Apple-converted-space">  </span>2013.<span class="Apple-converted-space">  </span>The original Ford͛s Filling Station then moved to a new location at L.A. Live in Downtown Los Angeles during the<span class="Apple-converted-space">  </span>summer<span class="Apple-converted-space">  </span>of<span class="Apple-converted-space">  </span>2014.<span class="Apple-converted-space">  </span>That<span class="Apple-converted-space">  </span>same<span class="Apple-converted-space">  </span>year,<span class="Apple-converted-space">  </span>Ford<span class="Apple-converted-space">  </span>authored<span class="Apple-converted-space">  </span>his<span class="Apple-converted-space">  </span>first<span class="Apple-converted-space">  </span>cookbook<span class="Apple-converted-space">  </span>titled, ͞Taming<span class="Apple-converted-space">  </span>the<span class="Apple-converted-space">  </span>Feast:<span class="Apple-converted-space">  </span>Ben Ford͛s Field Guide to Adventurous Cooking,͟ a guide to cooking with fire, including grilling, smoking and roasting outdoors, and feeding crowds.<span class="Apple-converted-space">  </span>Ford<span class="Apple-converted-space">  </span>is<span class="Apple-converted-space">  </span>proud<span class="Apple-converted-space">  </span>to<span class="Apple-converted-space">  </span>be<span class="Apple-converted-space">  </span>a<span class="Apple-converted-space">  </span>Culinary<span class="Apple-converted-space">  </span>Ambassador<span class="Apple-converted-space">  </span>for<span class="Apple-converted-space">  </span>the<span class="Apple-converted-space">  </span>American<span class="Apple-converted-space">  </span>Chef<span class="Apple-converted-space">  </span>Corps,<span class="Apple-converted-space">  </span>a program<span class="Apple-converted-space">  </span>of<span class="Apple-converted-space">  </span>the<span class="Apple-converted-space">  </span>U.S. Department of State, where he received the honor of cooking for President Obama, Secretary Kerry and the leaders of the ten countries that make up the ASEAN alliance in 2016.Today, Ford is partnering with The Branstetter Group, a flourishing hospitality management, to launch a chef-driven, fast-casual chicken concept. This modern day ͞roadside͟<span class="Apple-converted-space">  </span>chicken<span class="Apple-converted-space">  </span>concept<span class="Apple-converted-space">  </span>is<span class="Apple-converted-space">  </span>inspired<span class="Apple-converted-space">  </span>by<span class="Apple-converted-space">  </span>those<span class="Apple-converted-space">  </span>old-school<span class="Apple-converted-space">  </span>all-American<span class="Apple-converted-space">  </span>chicken<span class="Apple-converted-space">  </span>shacks<span class="Apple-converted-space">  </span>with<span class="Apple-converted-space">  </span>outposts along the highway that have garnered a legion of loyal fans.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>chicken noodle soup with a matzo ball and half a hot pastrami on rye<strong>If you weren't a chef, what would you be?</strong>an architect<strong>What three things are always in your pantry?</strong>Preserves from the years harvest, smoked flour, and a shit load of vinegars<strong>If you could cook with anyone in the world, who would it be?</strong>Jacques Pepin for the story telling and the history, Elena Reygadas because I am digging Mexico right now more than ever, Jimmy Kimmel because he has the best toys and a rocking party barn.]]>http://sobewff.org/personality/ford-benjamin/http://www.facebook.com/chefbenfordchefbenfordchefbenfordCulinary &amp; Industry Experts2017-08-28T21:10:08.00+00:00Ford's Filling Stationhttp://www.www.chefbenford.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24279Marc Forgionehttp://sobewff.org/wp-content/uploads/2017/08/forgione_marc_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione, American Cut and Lobster Press and is the co-owner/partner of Khe-Yo. He won season 3 of Food Network’s “The Next Iron Chef” at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. In 2014, Chef Forgione became an author as well with the release of “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant.” In addition to supporting numerous charities, Chef Forgione is a Chef Ambassador for Family Reach Foundation, Chefs for Kids Cancer, City Harvest, and Feeding America.</p> ]]><![CDATA[<strong>If you weren't a chef, what would you be?</strong>Forest Ranger<strong>What three things are always in your pantry?</strong>Sriracha, Pickles, coffee]]>http://sobewff.org/personality/forgione-marc/http://www.facebook.com/Marc.ForgioneMarcForgioneMarcForgioneFood Network &amp; Cooking Channel, Food Network2017-08-28T21:10:08.00+00:00Restaurant Marc Forgionehttp://www.marcforgione.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/27625Christine Fragahttp://sobewff.org/wp-content/uploads/2017/10/HS-5-e1507319393762-275x275.jpg<![CDATA[Christi Fraga & her husband Gabriel opened their first ice cream store in Doral Florida in March of 2015. Today they have three stores in Florida. Their love of ice cream and molecular gastronomy started while they were traveling the world. Christi always loved the kitchen and experimenting with new flavors and ingredients. Although Gabriel is more a simple Dulce De Leche flavor kinda man, he always enjoyed supporting his wife's passion for cooking! Together they developed a brand and ice cream shop that all ages could enjoy. Brain Freeze captures the fun in Science we can all relate to, it also set the perfect place to allow each individual to run wild with their crazy flavor combos or just enjoy their favorite classic flavor. At Brain Freeze everything is made fresh always keeping quality ingredients in mind! If you've been to any of their shops of as they call them "LABS" you know why visitors wait over 45mins in line to get a taste of their deliciously creamy flavors. Christi and Gabriel, love watching peoples reaction when they get to try their ice cream for the first time. "It makes all the hard work, sweat and tears worth it." Says Christi. Plans to open more Brain Freeze Ice Cream Labs, are currently in the works with over 6 locations already identified. "We are so grateful for all the love and support the communities we have opened in have showed for our ice cream shop, and our team we look forward to spreading more fun and unique sweetness in the world, for years to come!" -- The Fraga's]]><![CDATA[<strong>What is your ultimate comfort food?</strong> A juicy Cheeseburger with a fried egg! <strong>If you weren't a chef, what would you be?</strong> An Accountant <strong>What three things are always in your pantry?</strong> Mojo, Wine & Chocolate <strong>If you could cook with anyone in the world, who would it be?</strong> Hard tie between Bobby Flay & Rachael Ray]]>http://sobewff.org/personality/christine-fraga/http://www.brainfreezeicecreamlab.comhttps://www.facebook.com/brainfreezeicecreamlab/brainfreezeicecreamlabCulinary &amp; Industry Experts2017-10-06T19:51:41.00+00:00Brain Freeze Nitrogen Ice Cream & Yogurt Labhttp://www.brainfreezeicecreamlab.comFamily Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/28166Amanda Freitaghttp://sobewff.org/wp-content/uploads/2017/11/800x596_FreitagAmanda-275x275.jpghttp://sobewff.org/personality/amanda-freitag/http://www.amandafreitag.com/https://www.facebook.com/chefamandafreitaghttps://twitter.com/AmandaFreitagchefamandafFood Network2017-11-02T13:59:27.00+00:00Co-Star of Food Network’s Chopped / Co-Host of Food Network's American Diner Revival / Cookbook Authorhttp://www.amandafreitag.comDinner hosted by Scott Conant and Amanda Freitag http://sobewff.org/wp-content/uploads/2017/08/scarpetta-01.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PMhttp://sobewff.org/scarpetta/24281Jeremy & Alissa Fricehttp://sobewff.org/wp-content/uploads/2017/08/frice_jeremy_alissa_hs-275x275.jpg<![CDATA[ <p class="p1">After graduating from JWU in Denver, Alissa moved to New York and worked under Pastry Chef Dominique Ansel at Daniel. After her time in New York, Alissa moved back to Portland where she developed her own dessert menus at Clarklewis, Bluehour and St. Jack. Alissa was named part of the Eater Young Gun Class of 2013 and received two nods from Food & Wine‘s Best New Pastry Chef.<span class="Apple-converted-space"> </span></p> <p class="p1">Born and raised in California, Jeremy moved to Portland, Oregon where he earned his degree in the culinary arts. After working in various kitchens, he worked his way up at Portland hot spot Bluehour which brought him the opportunity to be a part of the opening team at Departure where he later ran the team as Chef de Cuisine.<span class="Apple-converted-space">  </span>After years of running restaurants, Jeremy left to help Alissa open Frice Pastry in North Portland. <span class="Apple-converted-space"> </span></p> <p class="p1">Embarking on a new adventure, they moved across the country to Miami. Their dreams of opening a chef driven ice cream shop using the bounty of South Florida’s produce came true when they opened Frice Cream. <span class="Apple-converted-space"> </span></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>soup...all of it, any kind.<strong>If you weren't a chef, what would you be?</strong>superhero<strong>What three things are always in your pantry?</strong>sea salt, koshihikari rice, soy sauce<strong>If you could cook with anyone in the world, who would it be?</strong>Julia Child]]>http://sobewff.org/personality/frice-jeremy-alissa/http://www.fricecream.miamihttp://www.facebook.com/fricecream1/frice_creamCulinary &amp; Industry Experts2017-08-28T21:10:08.00+00:00Frice Creamhttp://www.fricecream.miamiFamily Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/24283Diego Galiciahttp://sobewff.org/wp-content/uploads/2017/08/galicia_diego_hs-275x275.jpg<![CDATA[ <p class="p1">Mixtli opened in 2013 to rave reviews. Diego Galicia and his chef partner and co-owner, Rico Torres, have been regularly recognized and praised by critics as leaders in the culinary community in San Antonio. Mixtli is the natural evolution to serve their next higher purpose—to reembrace their heritage and to create. In April 2017 the pair was recognized as Food & Wine Magazine’s “Best New Chefs,” and they have also been featured in Texas Monthly, USA Today, Travel Channel, and more. Born in Toluca, Mexico, in 1984, Galicia moved to San Antonio in 2002. He studied psychology at The University of Texas at San Antonio for a few years before switching to culinary and graduating from The Culinary Institute of America in San Antonio (CIA). While a student at the CIA, Galicia worked with the best of the city, including Chef John Besh’s restaurant Lüke, and on weekday mornings at Patty Lou's at the Olmos Pharmacy. Following his time at the CIA, Galicia had the opportunity to work in his native Mexico at Azul Condesa, which is owned by renowned Chef Ricardo Muñoz. Galicia diversified his culinary experience by working at Michelin-starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. Galicia always had the dream of opening his own restaurant. While cultivating his dreams, he worked at Texas fast food chain Taco Cabana in order to save funds to open Mixtli. Galicia was instrumental in reinvigorating the restaurant chain’s menu with creativity during his time there.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pasta. I love pasta. The richer, the better. Theres nothing better than a bowl of caccio or a truckload of really well made bolognese.<strong>If you weren't a chef, what would you be?</strong>Id probably be a police officer. That was my first career choice.<strong>What three things are always in your pantry?</strong>To be quite honest I don't know. I never cook at home. I havent opened those little doors in months.<strong>If you could cook with anyone in the world, who would it be?</strong>I recently met Angie Mar from the Beatrice Inn in NYC. Not only is she an exceptional woman to be around, but Id imagine cooking with her would be a blast.]]>http://sobewff.org/personality/galicia-diego/http://www.restaurantmixtli.comhttp://facebook.com/restaurantmixtli/mixtlicloudmixtlicloudCulinary &amp; Industry Experts2017-08-28T21:10:08.00+00:00Restaurant Mixtlihttp://www.restaurantmixtli.comFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/26411Shea Gallantehttp://sobewff.org/wp-content/uploads/2017/09/Gallante-Shea_HS-e1505406243485-275x275.jpg<![CDATA[Shea Gallante brings over 15 years of experience cooking in New York’s most renowned kitchens to his role as Chef at Lincoln Ristorante. Upon attending and graduating from the Culinary Institute of America (CIA), Gallante headed to New York City earned himself an opportunity to cook at the popular midtown Italian restaurant, Coco Opera.  For two years, he worked under the guidance of chef and restaurateur Pino Luongo, excelling quickly to the position of sous-chef. In 1997 Gallante accepted a position at the three star rated Felidia Restaurant. After a few short months Gallante excelled in this new fine dining environment and was offered another sous-chef position at Lidia Bastianich’s three-star, crown jewel restaurant, Felidia. In 2000, Gallante was seeking to further expand and refine his culinary knowledge and accepted a position at the eponymous four-star rated Bouley Restaurant with Chef/Restaurateur David Bouley.  In less than a year’s time, his dedication and adventurous interpretations of classic recipes earned him the title of chef de cuisine at Bouley. Gallante remained as the chef de cuisine for over three years, while maintaining its coveted New York Times four-star rating. Following his success at Bouley, Gallante was selected by Investors to lead the kitchen as the Executive Chef at a new restaurant venture, CRU, in 2004.  At CRU, Gallante’s inventive menus and unparalleled consistency earned three stars from The New York Times, one Michelin Star and three stars in New York Magazine.  In addition, Gallante was named one of Food & Wine magazine’s “Best New Chefs” for the class of 2005, while Bon Appétit named CRU one of its “50 Hot Restaurants” of the year. Gallante carried on his success at CRU for over five years. In November 2010, Gallante created and launched Ciano, an upscale-casual Italian restaurant in the Flatiron district of Manhattan. The restaurant earned two stars from both The New York Times and New York Magazine.  During his time as chef at Ciano, Gallante has made numerous media appearances; Martha Stewart Show, NBC Today Show, Good Morning America and notably, he was a winner on Iron Chef America.]]>http://sobewff.org/personality/shea-gallante/https://www.lincolnristorante.com/sgallanteCulinary &amp; Industry Experts2017-09-14T16:24:43.00+00:00Lincoln Ristorantehttps://www.lincolnristorante.com/Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/26761Dennis Gamezhttp://sobewff.org/wp-content/uploads/2017/09/quattro_400x400-275x275.jpg<![CDATA[Quattro: Owned by acclaimed restaurateurs, KNR Hospitality Group, the stunning 170-seat indoor/outdoor eatery has become a Miami Beach staple for both locals as well as savvy visitors since opening in 2006. Transporting the delicious flavors of Northern Italy to South Beach’s bustling Lincoln Road, the celeb hotspot combines authentic cuisine, beautiful wines and enchanting décor, to create an Italian restaurant that feels plucked from the streets of Alba. Signatures include dishes such as fontina ravioli drizzled with white truffle oil or braised beef ravioli with Piemontese sauce. Primi Piatti, pastas made in-house daily in an imported La Monferrina™ machine rarely used in the United States, are a must-try. New York-based Studio A Design created Quattro’s dining room to feel like a sleek, contemporary power-dining spot, with a cool, comfortable charm. Seating 85, the room is outfitted in warm tawny browns and deep pine greens that are offset by striking custom Murano glass chandeliers suspended from antique mirrored coffers, with oversized banquettes and the original terrazzo floors. The al fresco dining area, also seating 85, offers the perfect perch to enjoy a delicious meal and people watch. Quattro, located on 1014 Lincoln Road, is open for lunch and dinner daily. Telephone: (305) 531-4833; <a href="http://www.quattromiami.com">www.quattromiami.com</a>. Quattro opened an international outpost at the J.W. Marriott Santa Fe in Mexico City Spring 2012.]]>http://sobewff.org/personality/dennis-gamez/http://www.Quattromiami.com%20http://www.facebook.com/QuattromiamiquattromiamiquattromiamiCulinary &amp; Industry Experts2017-09-21T20:51:10.00+00:00Quattro Gastronomia ItalianaBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/24287Jose Garceshttp://sobewff.org/wp-content/uploads/2017/08/garces_jose_hs-275x275.jpg<![CDATA[ <p class="p1">Renowned Latin-American chef Jose Garces translates his rich cultural traditions and culinary vision into personal dining experiences through Garces, the eponymous Philadelphia-based hospitality group.<span class="Apple-converted-space">  </span>Garces operates more than 15 restaurants across the country, including Amada, Distrito, Tinto, Village Whiskey, Garces Trading Company, JG Domestic, Volvér, Rural Society, The Olde Bar, Buena Onda, 24 Wood Fired Fare, Olón, Okatshe, and Ortzi. Garces also operates Garces Events, a full-service catering and event division; the Garces Foundation, a philanthropic organization dedicated to Philadelphia’s underserved immigrant community; Garces & Sons Coffee, where Chef Garces works with his father who roasts all of the coffee; and Luna Farm, Chef Garces’ 40-acre farm in Bucks County, PA. For more information about Garces Restaurants, Garces Events, the Garces Foundation, Luna Farm or founder Jose Garces, please visit GarcesGroup.com and follow them on Facebook, Twitter, Instagram, Pinterest and LinkedIn.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Any variety of pizza tops that list for me, whether it's Chicago-style deep-dish, Neopolitan, pan pizza, tavern style - the list could go on and on. They all match a moment and a mood, with the end result being guaranteed satisfaction.<strong>If you weren't a chef, what would you be?</strong>I would be a golf pro. When I play golf, I'm constantly challenging myself and my game, and I believe the same could be said about the way I approach the kitchen, so it's really not that far off.<strong>What three things are always in your pantry?</strong>Bomba rice Arbequina olive oil Homemade blueberry & oat granola<strong>If you could cook with anyone in the world, who would it be?</strong>When I watched the episode from Season 3 of Chef's Table featuring Chef Jeong Kwan, my mind was blown. She's a Zen Buddhist nun cooking vegan meals, and her cuisine is simple and clean yet highly creative.]]>http://sobewff.org/personality/garces-jose/http://www.facebook.com/josegarcesofficialchefjosegarceschefjosegarcesCulinary &amp; Industry Experts2017-08-28T21:10:10.00+00:00Garces Restaurantshttp://www.garcesgroup.com/Beachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Spanish Dinner hosted by Michael Chiarello, Jose Garces and Norman Van Akenhttp://sobewff.org/wp-content/uploads/2017/09/SpanishDinner_Chiarello-Garces-VanAken.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/three/24289Andres Garciahttp://sobewff.org/wp-content/uploads/2017/08/garcia_andres_hs-275x275.jpg<![CDATA[ <p class="p1">Once you've had a taste of Andres "Billy" Garcia's phenomenal cooking, you'll swear by the phrase " never trust a skinny chef." The young chef is an ambitious man with a natural talent. The Venezuelan native who has resided in Florida since age 10, had always been inclined towards the culinary arts. The self-taught chef is now on the path to achieving every Chef's dream. He is the CEO of Billy G Catering,and with much encouragement from satisfied clientele, he has now ventured into the competitive restaurant world. Throughout Billy's years of catering, he has had the opportunity to perform his dishes by serving thousands of guests. His flavorful menu is guaranteed to intrigue anyone in search of authentic, Miami cuisine.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Arepas<strong>If you weren't a chef, what would you be?</strong>Bartender<strong>What three things are always in your pantry?</strong>Salt, pepper and bacon<strong>If you could cook with anyone in the world, who would it be?</strong>Anthony Bourdian]]>http://sobewff.org/personality/garcia-andres/http://www.facebook.com/itomiami/itomiamiitomiamiCulinary &amp; Industry Experts2017-08-28T21:10:10.00+00:00ITO Mojitos y Cafecitoshttp://www.Itomiami.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/Tour de Spain hosted by José Andréshttp://sobewff.org/wp-content/uploads/2017/08/spain-02.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/spain/28692Anthony Garciahttp://sobewff.org/wp-content/uploads/2017/11/AnthonyGarcia_55145064_Barnlogo-275x275.jpg<![CDATA[Anthony Garcia, 43, raised in Miami,FL since the age of 5 and lover of all things Food & BBQ. After a 15 year long career in Private Investigations, I decided to live my dream and give credit to my roots of ancestral family owned restaurants and now am the Owner and Creator of family run business King of Racks BBQ Food Truck and Catering for the last 5 years. Traveling with the food truck has made me appreciate my craft so much more and the overwhelming support and response to my food has allowed me to participate in such outstanding events as the Miami International Boat Show, The Miami Tennis OPEN and recently the Easter Seals Festival of Chefs. Currently I have a permanent second location at the Wharf Miami located on the river in beautiful Downtown. It is a dream to be able to serve at such a beautiful location and hoping to expand in the future]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> A Burger, definitely a Juicy Double Bacon Cheeseburger. Nothing beats a Burger!! <strong>If you weren't a chef, what would you be?: </strong> A Police officer, following in my fathers footsteps as an officer of the law in Washington, D.C. and then becoming a Drug Enforcement Agent <strong>What three things are always in your pantry?: </strong> Olive oil, Pasta, Italian Bread, how can I call myself Italian without those in my pantry <strong>If you could cook with anyone in the world, who would it be?:</strong> GUY Fieri, love his easy going style but eclectic variety at the same time.]]>http://sobewff.org/personality/anthony-garcia/http://www.wharfmiami.com/https://www.facebook.com/KingOfRacksBbq/?pnref=lhckingofracksbbqkingofracksbbqCulinary &amp; Industry Experts2017-11-20T16:20:13.00+00:00King of Racks BBQ / WharfMiamihttp://www.kingofracksbbq.com/ Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/24291Carlos Garcia Requenahttp://sobewff.org/wp-content/uploads/2017/08/garcia_requena_carlos_hs-275x275.jpg<![CDATA[ <p class="p1">CARLOS GARCÍA</p> <p class="p1">OWNER / EXECUTIVE CHEF</p> <p class="p1">Born in Caracas, Venezuela, Chef Carlos García attended and graduated from the Hofmann School of Hospitality in Barcelona, Spain. Co-owner of Alto located in the Venezuelan capital since 2007, García completed several internships in multiple renowned restaurants, including El Bulli, El Celler de Can Roca and Mugaritz. From 2003 through 2007, García was the chef at Malabar restaurant in Caracas where he achieved noteworthy awards for his international creative cuisine.<span class="Apple-converted-space">  </span>In 2007, the Venezuelan Academy of Gastronomy named García Tenedor de Oro al Chef del Ano. When the prestigious “The World's 50 Best” list premiered its Latin American chapter in 2013, Alto won The Best Restaurant in Venezuela, earning the 25th spot; it has been awarded The Best Restaurant in Venezuela for four consecutive years. <span class="Apple-converted-space"> </span></p> <p class="p1">García regularly participates in important gastronomic events both inside and outside his native country.<span class="Apple-converted-space">  </span>In 2012, García was invited by Slow Food to the Meeting of the Alliance Cooks in Tuscany, and in 2013, he presented a lecture on Venezuelan cuisine in Mesoamerica, Mexico.<span class="Apple-converted-space">  </span>In 2014, García joined the project “Food for Soul” by Massimo Bottura in the Ambrosiano Refettorio in Milan.<span class="Apple-converted-space">  </span>García also participated in the twelfth edition of Identità Golose Milano in 2016, and in August of that same year, he received a call from Bottura to join the brigade of cooks of Refettorio Gastromotiva, which was taking place during the Olympics that year in Brazil.</p> <p class="p1">Throughout the years, García has emerged as one of the most outstanding chefs in Latin America.<span class="Apple-converted-space">  </span>His contemporary Venezuelan cuisine sets forth a unique interpretation of a territory through edible metaphors with constant inquiry into the culinary repertoire and pantry of the country and direct contact with local producers. Among García’s major obsessions is cocoa. Convinced of the value and quality of Venezuelan Creole, García devotes an important part of his work to promoting cocoa as an essential ingredient and staple in his gastronomic discourse.</p> <p class="p1">Garcia is also a founding member and Director of Barriga Llena Corazón Contento, https://www.gofundme.com/barrigallena, an initiative that began in July 2016 to feed soup, one of the most nutritious and comforting foods that exists, to the hungry children of Hospital J.M. De Los Ríos in Caracas, as well as for the nurses and doctors who treat them, and to the starving family members of these children. This initiative is a result of Garcia’s conviction that the service industry should also have a social impact and help to build a better country.<span class="Apple-converted-space"> </span></p> <p class="p1">In the fall of 2017, García will open his newest venture, Obra Kitchen Table located in Miami’s downtown Brickell neighborhood. This Latin American concept with international influences will offer homemade dishes with flavors from Chile, Peru, Argentina, Brazil, Venezuela, Colombia and Mexico.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pasta<strong>If you weren't a chef, what would you be?</strong>Two things: Either and Helicopter Pilot or a Women Shoe Designer<strong>What three things are always in your pantry?</strong>Fruits, dried fruits and good quality chocolate!<strong>If you could cook with anyone in the world, who would it be?</strong>Any Grandmother in the world]]>http://sobewff.org/personality/garcia-requena-carlos/obramiamiCulinary &amp; Industry Experts2017-08-28T21:10:10.00+00:00Obra Kitchen TableDinner hosted by Daniela Soto-Innes, Diego Oka and Carlos Garcia part of the NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/09/NYTDinner_SotoInnes-Oka-Garcia.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/obra/24293Memphis Garretthttp://sobewff.org/wp-content/uploads/2017/08/garrett_memphis_hs-275x275.jpg<![CDATA[ <p class="p1"><span class="Apple-converted-space">    </span>After placing as the runner-up in the CBS competition “Big Brother”, Memphis Garrett landed on his passion in hospitality and has since realized a series of highly successful ventures. Working his way up the ranks and starting as a bus boy, to eventually rising to the position of director of operations for SBE, a nationally recognized hospitality group. Garrett at one point led one of the most successful and profitable nightlife venues in the country, Greystone Manor, which ranked as the twelfth highest grossing nightlife venue in the country.<span class="Apple-converted-space"> </span></p> <p class="p1"><span class="Apple-converted-space">     </span>Garrett went on to develop and manage over 27 venues in L.A, Las Vegas, and South Florida. In 2013, The Related Group and Sam Nazarian engaged Garrett to oversee the build out, opening and operations of all SBE/Related co-ventures in South Florida.</p> <p class="p1"><span class="Apple-converted-space">     </span>Since branching out on his own, Garrett has decided to focus solely on the Fort Lauderdale market. His first concept, The Poke House, located in Victoria Park Shops has been received with rave fanfare. His next concept Growlers & Howlers is scheduled to open in fall of 2017.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>NA<strong>If you weren't a chef, what would you be?</strong>NA<strong>What three things are always in your pantry?</strong>NA<strong>If you could cook with anyone in the world, who would it be?</strong>NA]]>http://sobewff.org/personality/garrett-memphis/http://www.thepokehouse.comhttp://www.facebook.com/thepokehousehouse_pokethepokehouseCulinary &amp; Industry Experts2017-08-28T21:10:10.00+00:00The Poke Househttp://www.thepokehouse.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Lucky Chopsticks hosted by Andrew Zimmern part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/lucky-09.jpg2018-02-24T01:00:00+00:008:00PM - 10:00PM$125http://sobewff.org/lucky/24297George Giampetrohttp://sobewff.org/wp-content/uploads/2017/08/giampetro_george_hs-275x275.jpg<![CDATA[ <p class="p1">I’m George Jr. Many of you locals have been coming to our shop for decades, and we’ve watched you grow up in our community. To us you’re like family and we’d like to celebrate you here with us too. Thank you for your loyalty.</p> <p class="p1">A bit about our history. Whip 'n Dip started 1985 as a family-run store and till this day we continue to operate that way.</p> <p class="p1">My father, George Giampetro, my mother Nancy, sister Kathy, and myself George Jr have worked the store daily from day one. My sister Kathy spent many hours developing recipes that are with us till this day. Today, it is still owned by my father and managed by myself and my wife Anne Marie. Anne Marie makes new ice cream flavours every Monday morning! We consider our employees family as well, and many of them are still in contact with us today despite having graduated high school and college and "grown up". We are proud to say that we have 3 marriages under our belt from past employees finding the "love bug" at work.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Ice cream<strong>If you weren't a chef, what would you be?</strong>Fishermen<strong>What three things are always in your pantry?</strong>Ice cream<strong>If you could cook with anyone in the world, who would it be?</strong>Me]]>http://sobewff.org/personality/giampetro-george/http://www.Whipndipicecream.comhttp://www.facebook.com/whipndipicecream/WhipndipWhipndipCulinary &amp; Industry Experts2017-08-28T21:10:10.00+00:00Whip n Diphttp://www.Whipndipicecream.comFamily Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/24299Massimo Giannattasiohttp://sobewff.org/wp-content/uploads/2017/08/giannattasio_massimo_hs-275x275.jpg<![CDATA[ <p class="p1">For Chef Massimo Giannattasio, the kitchen has always been his passion. Born and raised in Salerno, Italy, Chef Massimo’s culinary journey started at a young age in his family kitchen, helping his mother prepare traditional Italian meals with simple fresh ingredients. It was here he realized his true passion for Italian culture and cuisine.</p> <p class="p1">Upon his graduation from the Salerno Culinary Institute, he spent the next few years travelling and working in restaurants in Northern Italy and throughout Europe. He soon became recognized for his extraordinary culinary talents and began tenure at Acero Rosso, a one star Michelin restaurant in Rimini, Northern Italy, where he was able to work under numerous distinguished chefs to finely hone his craft for Italian cuisine.</p> <p class="p1">In 2002, Massimo’s journey led him to the United States and the prestigious area of Brentwood, Los Angeles where he worked as Sous Chef at Vincenti Restaurant. Touted by patrons as the best Italian eatery in Los Angeles, Massimo was able to create delicious, authentic cuisine from his homeland and share his enthusiasm for Italian culture. Soon after, Massimo accepted a position as Executive Chef at the esteemed Ago Restaurant, Miami, owned and operated by prominent restaurateur and Chef Agostino Sciandri and partner Robert De Niro. As Executive Chef, he has spent the last few years creating wonderful culinary masterpieces for notable celebrities and royalty alike.</p> <p class="p1">Massimo’s passion, commitment and devotion to exceptional Italian cuisine make him an incredible influence in the Miami culinary industry and a tremendous asset to Cibo Wine Bar as Executive Chef</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>I always gravitate towards pasta as a comfort door.<strong>If you weren't a chef, what would you be?</strong>If I were not a chef I would likely be in show business working on television as a host or presenter.<strong>What three things are always in your pantry?</strong>As an Italian I always have the following staples in my pantry - tomatoes, olive oil and pasta.<strong>If you could cook with anyone in the world, who would it be?</strong>I have had the pleasure to work with a number of chefs in the past 30 years, all of them have taught me something different.]]>http://sobewff.org/personality/giannattasio-massimo/http://www.cibowinebar.comhttp://www.facebook.com/CiboSouthBeachcibo_winebarcibo_winebarCulinary &amp; Industry Experts2017-08-28T21:10:10.00+00:00Cibo Wine Barhttp://www.cibowinebar.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24301Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/goldman_duff_hs-275x275.jpg<![CDATA[ <p class="p1">Duff Goldman is a chef, artist, entrepreneur and TV personality.<span class="Apple-converted-space">  </span>Duff’s first major</p> <p class="p1">foray into television was on the hit Food Network show Ace of Cakes, which took</p> <p class="p1">place in his famed Baltimore bakery, Charm City Cakes. The show ran for ten</p> <p class="p1">seasons, achieving the rare feat of airing over 100 episodes. Duff has recently</p> <p class="p1">starred in several new shows on Food Network, including Cake Masters, the Baking</p> <p class="p1">Championship series and Dessert Games.</p> <p class="p1">Duff opened his first business, Charm City Cakes, in Baltimore, Maryland in 2002.</p> <p class="p1">Building on the success of that venture, he opened Charm City Cakes West in Los</p> <p class="p1">Angeles in 2012. Inspired by his passion for facilitating creativity in others, Duff</p> <p class="p1">soon thereafter founded and developed Duff’s Cakemix, a DIY cake and cupcake</p> <p class="p1">decorating studio, also located in Los Angeles.</p> <p class="p1">Through partnerships with Tylina Foods (Gartner Studios), Blue Bunny, JAKKS</p> <p class="p1">Pacific, Godiva and others, Duff launched a successful line of branded products,</p> <p class="p1">including cake mix, ice cream, and baking and decorating supplies. Duff-branded</p> <p class="p1">products can be found in Walmart, Target, Michaels and most major grocery chains</p> <p class="p1">nationwide.</p> <p class="p1">Duff can be seen making appearances at food festivals, celebrations, and other major</p> <p class="p1">events around the country, including New York City Wine and Food Festival, South</p> <p class="p1">Beach Wine and Food Festival (SOBE), Feast Portland, the International Home +</p> <p class="p1">Housewares Show, and Life is Beautiful, among many others.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>I love to make barbecue, and I think one of the reasons I love it is that it's a process like baking. It's not hard to sear a nice ribeye and have it be tasty, but taking a cut of meat like brisket that's less desirable and tougher, and making something delicious out of it, that's a much longer process. And I feel like the end result tastes much better.<strong>If you weren't a chef, what would you be?</strong>A musician! I'm actually in a band called Foie Grock with Bruce Kalman (of Union in Pasadena). I play bass and Bruce plays guitar and sings. Our drummer is Bruce's general manager; everybody in the band is in the industry.<strong>What three things are always in your pantry?</strong>Flour, cumin, and chocolate.<strong>If you could cook with anyone in the world, who would it be?</strong>Teddy Roosevelt]]>http://sobewff.org/personality/goldman-duff/http://www.chefduff.comhttp://www.facebook.com/duffgoldman/duffgoldmanduffgoldmanFood Network &amp; Cooking Channel, Food Network2017-08-28T21:10:10.00+00:00Charm City Cakeshttp://www.charmcitycakes.comClambake hosted by Emeril Lagasse and Jorge Ramos part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/Clambake_Lagasse-Ramos.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/clambake/Family Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/28277Hedy Goldsmithhttp://sobewff.org/wp-content/uploads/2017/11/HS-1-275x275.jpghttp://sobewff.org/personality/hedy-goldsmith/https://www.sweethedy.com/Culinary &amp; Industry Experts2017-11-03T18:31:09.00+00:00Hedy Goldsmithhttps://www.sweethedy.com/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24303Santiago Gomezhttp://sobewff.org/wp-content/uploads/2017/08/gomez_santiago_hs-275x275.jpg<![CDATA[ <p class="p1">Santiago Gomez<span class="Apple-converted-space"> </span></p> <p class="p1">Corporate/Executive Chef</p> <p class="p1">Santiago Gomez is a talented young toque who enjoys cooking traditional Mexican cuisine with a playful, eclectic touch. His dishes reflect his passion for taking authentic plates and transforming them into contemporary masterpieces, while maintaining the vibrant flavors inherent in classic Mexican ingredients.<span class="Apple-converted-space"> </span></p> <p class="p1">As a pioneer of refined Mexican cuisine in Miami, Gomez’s culinary finesse has positioned Cantina La Veinte among the best fine dining establishments in Miami. Offering a menu brimming with vibrant Central-American flavors, Gomez seamlessly delivers an authentic Mexican cantina experience with Miami flair. Following the great success of Cantina, which opened in 2014, Gomez opened his newest concept Tacology at Brickell City Centre in early 2017. Different from Cantina, Tacology focuses on “mercado-style dining” with various stations and an emphasis on tacos, ceviches and desserts. <span class="Apple-converted-space"> </span></p> <p class="p1">Born in Mexico City, Gomez’s interest for cooking was sparked while he was working for a local seafood distributor. While making deliveries to various restaurants, he became curious about the kitchen and began observing chefs at work. This inspired him to go to culinary school and in 2007 he graduated from one of Mexico City’s top culinary academies – Centro Culinario Ambrosia. Gomez decided to further expand his knowledge and enrolled at the renowned Hofmann in Barcelona, Spain. There, Gomez honed his culinary skills. He was then drawn to sunny South Florida where he took a position at NOBU in Miami under the auspice of executive chef Thomas Buckley. A year later, Gomez was transferred back home to launch the opening of NOBU in Mexico City where he worked with renowned chef Nobu Matsushisa.<span class="Apple-converted-space"> </span></p> <p class="p1">Soon after, he was tapped by Cinbersol Group – a leading Mexican hospitality firm – where he began his varied career in multiple firm concepts. Gomez was named executive chef of Piso 51, worked with celebrity chef Edgar Nunez at “Latin America’s 50 Best Restaurants” SUD 777 and became the culinary concept creator and Corporate Chef of Cantina La Numero 20’s multiple locations in Polanco, El Angel and Santa Fe, MX. Looking to further sharpen his cooking skills, he went to New York City in 2012, where he did a stint at the critically-acclaimed, two-star Michelin restaurant, Daniel by renowned chef Daniel Boulud.</p> <p class="p1">Cantina La Veinte, Cinbersol’s first U.S. restaurant, opened its doors in 2014 with Gomez at the helm as concept creator and executive chef. Since then, Gomez has been recognized by Travel & Leisure as “An Ace Young Mexican Chef.”<span class="Apple-converted-space">  </span>He’s been a featured chef at the annual Food Network and Cooking Channel South Beach Wine and Food Festival as well as various events at the American Airlines Arena, Marlins Stadium and BB&T Center. Gomez regularly appears on Univison’s Despierta America, Telemundo’s Que Rico Con Kiko and Sabor Latino, NBC Six in the Mix and more.</p> <p class="p1">Gomez is a spokesperson for brands like Barilla, Tabasco, Don Julio, Hispanic Kitchen, Florida Daily Council and Yes You Can.</p> <p class="p1">Media Contacts:<span class="Apple-tab-span"> </span> <span class="Apple-converted-space">             </span></p> <p class="p1">Manuela Mejia/Larry Carrino</p> <p class="p1">Brustman Carrino Public Relations</p> <p class="p1">bcpr@brustmancarrinopr.com</p> <p class="p1">(305) 573-0658</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>All Mexican food, as it reminds me of my childhood and culture<strong>If you weren't a chef, what would you be?</strong>I photograph, I love photography, to capture moments for ever<strong>What three things are always in your pantry?</strong>Salt Chiles Corn<strong>If you could cook with anyone in the world, who would it be?</strong>With the incredible teacher Ferran Adrià, for me is the Dali of the kitchen]]>http://sobewff.org/personality/gomez-santiago/Cantinala20Culinary &amp; Industry Experts2017-08-28T21:10:10.00+00:00Cantina la 20http://www.cantinala20.comGoya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/24305Andrew Gonzalezhttp://sobewff.org/wp-content/uploads/2017/08/gonzalez_andrew_hs-275x275.jpg<![CDATA[ <p class="p1">Andrew Gonzalez is the man behind the cookies and is a product of the American Dream. His father fled Cuba in pursuit of a better life. Andrew witnessed his parents work 50-hour weeks to build him a better future, and he felt hopeless. It wasn’t until Andrew was in college that he came up with an idea that would not only change Miami's food scene, but also his family's life. The idea was sweet and simple. He wanted to deliver warm home-made cookies to South Florida until 2 AM. Andrew solely pursued Night Owl Cookie Co. at the age of 20 as a part-time project, and as they say, "the rest is history." This idea turned a struggling college student into a “Cookiepreneur” who has achieved national attention through outlets like Forbes, The Food Network, and NBC News. Today, Night Owl Cookies could be found at 4 locations with 3 new South Florida storefronts opening soon. Andrew has devoted his life to Night Owl, and will not rest until his dream becomes a household name.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Burgers! Anybody who knows me knows I'm on a strict diet of burgers and fries.<strong>If you weren't a chef, what would you be?</strong>Before dropping out of college and opening Night Owl, I was studying Marketing. I would probably be in that field if I never gave in and followed my dream!<strong>What three things are always in your pantry?</strong>Chocolate chips, brown sugar, and a bottle of my favorite rum! I never know when my next crazy dessert idea is going to come up, so my pantry is pretty stocked at all times. And who doesn't love a drink while having fun in the kitchen?!<strong>If you could cook with anyone in the world, who would it be?</strong>I would love to bake up something special with Christina Tosi. I've been inspired by her desserts for years, I feel like we could create some seriously insane treats!]]>http://sobewff.org/personality/gonzalez-andrew/http://www.NightOwlCookieCo.comhttp://www.facebook.com/NightOwlCookieCo/NightOwlCookiesNightOwlCookiesCulinary &amp; Industry Experts2017-08-28T21:10:10.00+00:00Night Owl Cookieshttp://www.NightOwlCookieCo.comBACARDÍ presents Walshy Fire’s Rum &amp; Bass Beach Party http://sobewff.org/wp-content/uploads/2017/08/bacardi-01.jpg2018-02-25T02:00:00+00:009:00PM - 12:00AM$100http://sobewff.org/bacardi/Beachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/Sweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/24307Cesar Gonzalezhttp://sobewff.org/wp-content/uploads/2017/08/gonzalez_cesar_hs-275x275.jpg<![CDATA[ <p class="p1">Many know me as @co_cinero, although my real name is Cesar Gonzalez. Before opening the restaurants, Bocas House and Bocas Grill I worked for 15 years in the field of Sales & Marketing. Now I serve as executive chef of all 6 restaurants and counting as the brand continues to expand.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>My favorite comfort food is definitely arepas. They are something I ate as a kid and with just one bite I am brought right back to my childhood.<strong>If you weren't a chef, what would you be?</strong>If I weren't a chef I would be in marketing full time. I have a marketing company that if I weren't busy with the restaurants I would dedicate myself full time to. It is definitely one of my other great passions.<strong>What three things are always in your pantry?</strong>I always have kosher salt, onion and garlic in my fridge they are simple ingredients that really make or break any dish.<strong>If you could cook with anyone in the world, who would it be?</strong>If I could cook with anyone on the world, it would be my son Sebastian. Unfortunately we are separated at the moment but he has always been my best helper in the kitchen.]]>http://sobewff.org/personality/gonzalez-cesar/http://www.cesarcocinero.comfacebook.com/ElCocineroAficionadoco_cineroCulinary &amp; Industry Experts2017-08-28T21:10:12.00+00:00Bocas Grillhttp://www.bocasgrill.com/Bocas Househttp://bocashouse.com/Family Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/27861Mercedes Gonzalezhttp://sobewff.org/wp-content/uploads/2017/10/El-Rey-253x253.png<![CDATA[The Original Cuban Frita is a Cuban-Style Burger made with Fresh Ground Beef, mixed with our Special Family Recipe of Herbs and Spices. La Original Frita Cubana!]]>http://sobewff.org/personality/mercedes-gonzalez/http://www.elreydelasfritas.com/home.htmlhttps://www.facebook.com/ElreydelasfritasreydelasfritasreydelasfritasCulinary &amp; Industry Experts2017-10-19T19:31:27.00+00:00El Rey de las Fritashttp://www.elreydelasfritas.com/home.htmlBACARDÍ presents Walshy Fire’s Rum &amp; Bass Beach Party http://sobewff.org/wp-content/uploads/2017/08/bacardi-01.jpg2018-02-25T02:00:00+00:009:00PM - 12:00AM$100http://sobewff.org/bacardi/24310Richard Graeterhttp://sobewff.org/wp-content/uploads/2017/08/graeter_richard_hs-275x275.jpg<![CDATA[ <p class="p1">Richard Graeter is the President and CEO of Graeter's Ice Cream Company, which for four generations, has been handcrafting artisanal ice cream in small two-and-a-half gallon batches. Since becoming CEO in 2007, Richard has worked with his cousins to open Graeter's stores in new cities in the Midwest, as well as expand distribution to grocery stores across the USA. In recognition of his leadership, Ernst and Young named Richard an Entrepreneur of the Year in 2014, and the University of Cincinnati’s Goering Center for Family and Private Business inducted the Graeter Family into its Family Business Hall of Fame in 2015. The Munchies, Peoples Choice Foods Awards, named Graeter's as the Best Ice Cream in 2013, and again in 2015, and Graeter's took home the trophy for the Best Sweet Dish at the Best of the Munchies SOBEWWF event in 2014. And last year, the Specialty Food Association recognized Graeter's with a 2017 Bronze sofi Award for Best Ice cream. Richard is a graduate of Miami University and the University of Cincinnati College of Law. He resides in Cincinnati with his wife Nancy, and their two children, Will and Kate.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Spaghetti and Italian sausage with a homemade red sauce.<strong>If you weren't a chef, what would you be?</strong>High school history teacher.<strong>What three things are always in your pantry?</strong>Fish sauce, garlic, and crushed tomatoes.<strong>If you could cook with anyone in the world, who would it be?</strong>Bobby Flay and Michale Symon. OK, that's two, but give me those guys, meat, and a fire, and I am in heaven!]]>http://sobewff.org/personality/graeter-richard/http://www.graeters.comhttp://www.facebook.com/GraetersgraetersgraetersCulinary &amp; Industry Experts2017-08-28T21:10:12.00+00:00Graeter's Ice Creamhttp://www.graeters.comFamily Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/Sweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/24312Mark Gravelhttp://sobewff.org/wp-content/uploads/2017/08/gravel_mark_hs-275x275.jpg<![CDATA[ <p class="p1">Mark Andrew Gravel is the founder of Burger Supreme and author of Kill the Recipe: A Cookbook and Visual Guidebook on the Basics of Radical Beanmaking and Plant-based Eating.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>My mom's spaghetti<strong>If you weren't a chef, what would you be?</strong>Full-time boogie boarder<strong>What three things are always in your pantry?</strong>Salt, beans, and bay leaves<strong>If you could cook with anyone in the world, who would it be?</strong>My mom]]>http://sobewff.org/personality/gravel-mark/burgersupremeburgerCulinary &amp; Industry Experts2017-08-28T21:10:12.00+00:00Burger Supremehttp://www.burgersupreme.comHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24314Adrienne Grenierhttp://sobewff.org/wp-content/uploads/2017/08/grenier_adrienne_hs-275x275.jpg<![CDATA[ <p class="p1">A South Florida native, 3030 Ocean’s Executive Chef Adrienne Grenier has earned a degree from Florida State University in Food Science and Nutrition before following her passion for Culinary Arts at the Art Institute of Fort Lauderdale.</p> <p class="p2"><br></p> <p class="p1">Grenier began her culinary career in 2005 as a cook at 3030 Ocean Restaurant in Fort Lauderdale’s Harbor Beach Marriott Resort & Spa.<span class="Apple-converted-space">  </span>After two years she moved to California where she worked her way up the ranks at the Michelin starred restaurant, Gordon Ramsay at the London West Hollywood, and later at Blanca Restaurant in Solana Beach, working for renowned Chef Jason Neroni. While living in California, a state known for using organic and local produce, Grenier spent much of her time visiting local farmer’s markets, embracing the art of farm-to-table cooking.<span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> <p class="p1">In 2010, Grenier joined the opening culinary team at 1500° at Miami Beach’s Eden Roc as Sous Chef.<span class="Apple-converted-space">  </span>During her tenure, the restaurant earned a nod as one of Esquire magazine’s “Top 20 Best New Restaurants in the U.S.”<span class="Apple-converted-space">  </span>In January of 2011, Grenier competed and won on Food Network’s Chopped.</p> <p class="p2"><br></p> <p class="p1">In 2013, Grenier returned to where her culinary career began, as sous chef at 3030 Ocean.<span class="Apple-converted-space">  </span>Following an extensive renovation of the oceanside dining destination in October 2015, she was named executive chef.<span class="Apple-converted-space">  </span>Grenier and 3030 have since earned numerous accolades, including top-ten chef and seafood restaurant in Broward County.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>cheese fries<strong>If you weren't a chef, what would you be?</strong>a mathematician<strong>What three things are always in your pantry?</strong>oats, walnuts, chocolate chips]]>http://sobewff.org/personality/grenier-adrienne/http://www.facebook.com/3030Ocean3030OceanFTLadriennegrenierCulinary &amp; Industry Experts2017-08-28T21:10:12.00+00:003030 Oceanhttp://www.3030ocean.comClambake hosted by Emeril Lagasse and Jorge Ramos part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/Clambake_Lagasse-Ramos.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/clambake/26994Rubio's Coastal Grillhttp://sobewff.org/wp-content/uploads/2017/09/rubios-253x253.png<![CDATA[Rubio’s first opened in 1983, in the San Diego neighborhood of Mission Bay. The story of Rubio’s starts and ends with the ocean. From the waters our founder Ralph Rubio surfed, to the signature recipe he developed over 30 years ago for The Original Fish Taco®, ours is a place of deliciously coastal flavors and tasteful, satisfying pauses. We’ve always believed that the best flavors come from quality ingredients and careful preparation. So you’ll find responsibly-sourced seafood across our menu, like our grilled shrimp and Wild Alaska Coho Salmon, as well as the Wild Alaska Pollock we beer-batter by hand for The Original Fish Taco. All natural chicken, steak, and Wild Mahi Mahi sizzling on the grill. Flavorful salsas and sauces prepared in-house every day. Creamy Hass avocados carved up and mashed to create our handmade guacamole. And our stone-ground corn tortillas made with simple ingredients like real white corn, water and lime warmly wrap it all together. With entrées ranging from our award-winning, signature tacos and burritos to flavorful salads and bowls, our menu has something for every coastal mood. Rubio’s participates in a variety of community partnership efforts throughout the year including being a member of the Blue Business Council and hosting Rubio’s annual CoastFest celebration and beach cleanup. Rubio’s is headquartered in Carlsbad, Calif., has over 4,000 employees and currently operates nearly 200 restaurants in California, Arizona, Colorado, Utah and Nevada. For more information, visit https://www.rubios.com.]]>http://sobewff.org/personality/rubios-coastal-grill/http://www.rubios.comhttps://www.facebook.com/RubiosrubiostweetsrubioscoastalgrillCulinary &amp; Industry Experts2017-09-22T19:59:45.00+00:00Rubio's Coastal Grillhttp://www.rubios.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/28755Philly Grubhttp://sobewff.org/wp-content/uploads/2017/11/Philly.png<![CDATA[Philly Grub was established in 2015. The owners Mark Scharnitz and Jennifer McCool are from from Pennsylvania. Living in Miami for more then 25 years we could not find an authentic Philly cheese steak. In March 2015 we opened our first Philly Grub in Lil Haiti, In Oct. 2015 we opened in North Miami Beach and Pinecrest in October 2017.]]><![CDATA[<strong>If you weren't a chef, what would you be?: </strong> Pilot <strong>What three things are always in your pantry?: </strong> Onion soup, capers & chocolate <strong>If you could cook with anyone in the world, who would it be?: </strong> Mark Cuban]]>http://sobewff.org/personality/philly-grub/http://www.orderphillygrub.comhttps://www.facebook.com/philygrubmiamiphillygrubphillygrubmiamiCulinary &amp; Industry Experts2017-11-21T20:53:09.00+00:00Philly Grubhttp://www.orderphillygrub.com Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/24316Sarah Grueneberghttp://sobewff.org/wp-content/uploads/2017/08/grueneberg_sarah_hs-275x275.jpg<![CDATA[ <p class="p1">Since her childhood cooking with her grandparents on their ranch in Victoria, Texas, Sarah Grueneberg knew she was destined to work in the culinary world. Originally from Houston, Grueneberg moved to Chicago in 2005 to join the team at the award-winning Spiaggia under the leadership of Tony Mantuano. Beginning as a line cook, she quickly rose the ranks to Chef di Cucina in 2008 and then Executive Chef in 2010. During her tenure as Executive Chef, Spiaggia was awarded one Michelin Star for three consecutive years.</p> <p class="p1">After graduating from culinary school in 2001, she started her first career-changing job with a position at the iconic Brennan’s of Houston and by 2003 was named the restaurant’s youngest female sous chef. Grueneberg has traveled throughout Italy, Asia, Europe and the U.S., which has inspired her culinary approach of “following the food” and truly understanding “the dish” by knowing the people and culture that created it.</p> <p class="p1">In 2017, Grueneberg received her first James Beard Foundation Award for “Best Chef: Great Lakes.” Grueneberg was a contestant on Bravo’s “Top Chef: Texas” making it as runner-up for the season. In April 2017, Grueneberg returned to TV as a competitor and finalist on Food Network’s “Iron Chef Gauntlet.”<span class="Apple-converted-space">  </span>She has also been named a “Rising Star Chef” by Chicago Social magazine in 2009 and 2016 and Eater Chicago’s “Chef of the Year” in the 2011 Eater Awards.<span class="Apple-converted-space"> </span></p> <p class="p1">Grueneberg is currently Chef/Partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop, which she opened in November 2015 with business partner and long-time friend Meg Sahs. The restaurant has received acclaimed reviews from various outlets, including three out of four stars by The Chicago Tribune. In 2016, Monteverde received accolades including: one of Food & Wine’s “America’s Best Restaurants,” a top 50 finalist in Bon Appetit’s “Best New Restaurants” list, Eater’s "21 Best New Restaurants in America,” GQ’s “12 Best New Restaurants,” Eater Chicago’s "Restaurant of the Year” in the 2016 Eater Awards, the<span class="Apple-converted-space">  </span>“Worth the Wait” award in Chicago Tribune Dining Awards, and named one of Chicago Magazine’s “15 Best New Restaurants.”</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>PASTA! Bolognese is the most comforting, but any pasta will do.<strong>If you weren't a chef, what would you be?</strong>Marine Biologist. I went to Marine Biology camp in Belize when i was 15 through a program with Texas A&M. It was so cool. I love animals in general, but find ocean life fascinating.<strong>What three things are always in your pantry?</strong>Extra Virgin Olive Oil, Dried Pasta, anchovy (and the fourth is canned tomatoes).<strong>If you could cook with anyone in the world, who would it be?</strong>Nancy Silverton - I've been an admirer of her's for years. She came to Monteverde last year and it was a true honor to cook for her. I think we'd have a lot of fun creating a menu and cooking side-by-side.]]>http://sobewff.org/personality/grueneberg-sarah/http://www.chefsarahjayne.comhttp://www.facebook.com/monteverdechi/CheFSarahJayneMonteverdeChiCulinary &amp; Industry Experts2017-08-28T21:10:12.00+00:00Monteverde Restaurant & Pastificiohttp://www.monteverdechicago.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24318Eric Grutkahttp://sobewff.org/wp-content/uploads/2017/08/grutka_eric-headshot-275x275.jpg<![CDATA[<p class="p1">Chef Eric Grutka </p> <p class="p1"><br> Born and raised in Ithaca, New York, Grutka moved to Stuart in 1983, where he quickly learned to love the sights and sounds of the kitchen. <br> "My best friend growing up, his mother did a lot baking and cooking, and as a young child I was just around that all the time, I think that, somewhere, it made me appreciate cooking on a different level." <br> Since that time, Grutka began working in the restaurant industry long before he owned his own establishment. Like most self-made chefs, he did it all: dishwashing, bussing, serving. <br> "I started working when I was 14, but I remember my first day in the kitchen. One day, one of our chefs didn't show up, and they asked me to help out," said Grutka. The rest is history. <br> Since that time Grutka has bounced back and forth from back of house to front, working in both kitchen and managerial positions. High-volume experience came as a corporate trainer for Ruby Tuesday, opening restaurants and assisting staff with the routine of day-to-day operations. <br> A string of high-end establishments in the Treasure Coast area followed, including Guytano's in Stuart, 11 Maple Street in Jensen Beach, Islands Fish Grill in Melbourne, Pearl's Bistro in Vero Beach, and The Mango Tree Restaurant in Cocoa Beach. <br> <br> Today, Grutka is the chef and owner of  Ian's Tropical Grill, which has been open since 1999. As both owner and executive chef of the small eatery, Grutka experiments daily, rotating an ever-changing menu of 15 or so appetizers and about a dozen entrees covering his preference for modern American cuisine. Fresh meats, fish and local, organic produce are delivered daily, he said, making Ian's a touch of sea to table fare. <br> "Before I bought Ian's, a lot of my influence revolved around Florida flavors -- tropical dishes," said Grutka. "Since then, I've really evolved as a chef, and my flavor profiles have moved away from fruity to create a more balanced dish. I'm also staying away from too many ingredients, and trying to let the ingredients speak for themselves <br> Still, Grutka's fans can't let go of their favorite dish: Ian's Day Boat Scallops. Although he's tried several times to reinvent the popular panko-crusted, jerk-spiced scallops, the dish has remained on the menu for the past several years at the request of regulars and locals. Served with a garlic beurre blanc, raspberry coulis and homemade mango salsa, it's become one of Ian's signature dishes. <br> Grutka has won many awards locally and most recently won the 2012, 2013 & 2014 Palm Beach Food & Wine Festival, Grand Chef Throwdown, the first chef ever to 3 peat at this event. </p> ]]>http://sobewff.org/personality/eric-grutka/Culinary &amp; Industry Experts2017-08-28T23:06:22.00+00:00Ian's Tropical GrillGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/King’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown hosted by Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/tiki.jpg2018-02-24T03:00:00+00:0010:00PM - 1:00AM$95http://sobewff.org/tiki/28497David Grutmanhttp://sobewff.org/wp-content/uploads/2017/11/HS-6-e1510258429430-275x275.jpg<![CDATA[A native Floridian, David Grutman is responsible for several of the most successful and world-renowned brands; LIV at Fontainebleau, Story, Komodo and OTL. Grutman’s influence on the hospitality and music world is global and his larger than life personality and natural ability to steal the spotlight has catapulted him into continued success and fame. In 2008, Grutman opened internationally acclaimed LIV nightclub at Fontainebleau, forever making his name synonymous with nightlife and music. Grutman’s ‘buzz’ style tactics and high-profile celebrity clientele made the cornerstone of his empire, LIV, the third highest grossing nightclub in the United States. Grutman was hailed by Rolling Stone Magazine as the 11th most important person in Electronic Dance Music. As a follow-up to the groundbreaking success at LIV, Grutman opened mega club Story in 2013, again showcasing his unique energy to the nightlife scene. In 2015, Grutman opened his first restaurant Komodo, a 600-seat restaurant in the heart of Miami’s Brickell neighborhood. Komodo combines top food, atmosphere and a unique blend of energy that has helped take his worldwide lifestyle brand to the next level. In 2016, Komodo introduced a third level, Komodo Lounge, catering to after dinner guests and nightlife revelers making Komodo a complete evening destination. On the heels of Komodo’s success, Grutman partnered with NYC’s The Smile to open OTL, an approachable neighborhood café in Miami’s Design District. OTL serves as the Design District’s go-to community hangout with coffee, breakfast, drinks, sandwiches and pastries. OTL also features an upstairs, multifaceted creative event space. In 2017, Grutman will introduce four new projects which will again take him into new reals of the hospitality industry. Despite his continued success, Grutman isn’t slowing down any time soon. “My goal is to bring our trademark lifestyle brand to every corner of the world. I can’t wait to see what the future holds,” he says. Grutman, an avid art collector, is a graduate of the University of Florida and currently resides in Miami Beach with his wife Isabela, two dogs, and two cats.]]>http://sobewff.org/personality/david-grutman/Culinary &amp; Industry Experts2017-11-09T20:14:09.00+00:00David Grutman Experience at Goya Foods' Grand Tasting Villagehttp://sobewff.org/wp-content/uploads/2017/08/dgexpierience-02.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/grootexperience/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24320Alex Guarnaschellihttp://sobewff.org/wp-content/uploads/2017/08/guarnaschelli_alex_hs-275x275.jpg<![CDATA[ <p class="p1">As the daughter of esteemed cookbook editor Maria Guarnaschelli, Alex spent her childhood surrounded by food. Guarnaschelli learned to eat according to whatever book her mother was working on: one year was Classic Indian Cooking by Julie Sahni; another year was Italian with The Splendid Table by Lynne Rossetto Kasper.<span class="Apple-converted-space"> </span></p> <p class="p1">After graduating from Barnard College, she began working for acclaimed American chef Larry Forgione. She then moved to France to do a work-study at La Varenne in Burgundy and on to Paris for four day stage at the Michelin three-star restaurant Guy Savoy. Four days turned into over four years. Guarnaschelli also worked as sous chef at La Butte Chaillot, another Savoy establishment. Guarnaschelli returned to New York and joined Daniel Boulud at restaurant Daniel, where she soon became sous chef at the Manhattan standard. Guarnaschelli then moved to Los Angeles for two years as sous chef at Joachim Splichal’s Patina restaurant in West Hollywood.<span class="Apple-converted-space"> </span></p> <p class="p1">In 2003, Guarnaschelli became the executive chef at Butter Restaurant, where she creates her own American and green market-inspired menu. Guarnaschelli also taught at Institute of Culinary Education for 6 years and is a member of their Advisory Council.<span class="Apple-converted-space"> </span></p> <p class="p1">Guarnaschelli has had many national television appearances: The Today Show, Good Morning America, The CBS Morning Show and The Rachael Ray Show. She has been featured in The New York Times, New York Magazine, Food Network Magazine and People. Guarnaschelli is a regular judge on the primetime shows “Chopped”, “Beat Bobby Flay”, “Iron Chef Gauntlet” and “Food Network Star”. She is an Iron Chef on “Iron Chef America” as well.</p> <p class="p1">Guarnaschelli is a member of the Southern Foodways Alliance, Chef’s Collaborative and Les Dames D’Escoffier. She works to help a number of charities, especially Alex’s Lemonade Stand. (alexslemonade.org). She has chaired the NYC “Lemon” event for the past two years. She is also involved with City Harvest, Wellness in the Schools and SHARE. Guarnaschelli has also contributed writing to Saveur, Wine Enthusiast, Food and Wine Magazine, Huffington Post and Food Network Magazine. Her second book: ”The Home Cook; recipes to know by heart” is coming out in September. (Clarkson Potter)</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Chocolate Frosted Yellow Layer Cake with a Caramel Top<strong>If you weren't a chef, what would you be?</strong>Marine Biologist<strong>What three things are always in your pantry?</strong>Caper berries Dijon Mustard BBQ Potato Chips<strong>If you could cook with anyone in the world, who would it be?</strong>Anne Sophie Pic]]>http://sobewff.org/personality/guarnaschelli-alex/http://www.alexguarnaschelli.comhttp://www.facebook.com/AlexGuarnaschelliguarnaschelliguarnaschelliFood Network &amp; Cooking Channel, Food Network2017-08-28T21:10:12.00+00:00Butter Restauranthttp://www.butterrestaurant.comDinner hosted by Alex Guarnaschelli, Matthew Jennings and Tony Coddington part of the NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/ag-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/ag/Tribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/26974Jennifer Guerrahttp://sobewff.org/wp-content/uploads/2017/09/Nordstrom-275x275.jpg<![CDATA[Chef Jen joined the Nordstrom culinary team as a Sous Chef in 2008, became a chef in 2009, and is currently running her kitchen in the Café Bistro in Nordstrom Dadeland Mall. She was also part of the culinary training team when Nordstrom opened their Jacksonville & Puerto Rico stores. She runs one of the Café Bistro kitchens—one of many Nordstrom restaurant Concepts. Café Bistro is a casual restaurant featuring its interpretation of bistro cuisine using local, sustainable, natural & organic ingredients. Born & raised in Manila, Philippines, Jen grew up watching cooking shows on tv, both local & international. She loved the whole idea of working with your hands, creating something wonderful, feeding people, and watching people savor her food. It was Wolfgang Puck’s cooking show that gave her the epiphany that she wanted to create food and become a chef. While she was in school finishing her hospitality degree, she took her first job in the food and beverage industry learning the art of making coffee as a barista for one of the local coffee shops. She then apprenticed under renowned Chef David Pardo de Ayala, honing her skills in classical French cuisine. She took a break from the kitchen and found herself back behind the espresso machine this time working for Coffee Bean & Tea Leaf but in Dubai, U.A.E. After a two-year stint as a barista, Jen went back home to the Philippines & decided to go back to the kitchen and work as a personal chef. Then she found her way in the US and worked her way up from a being a cook for Sanibel Harbor Resort & Spa, then as a junior sous chef for the Hilton Ft Lauderdale, and then as a sous chef & mobile trainer for III Forks Steakhouse in Hallandale beach.]]>http://sobewff.org/personality/jennifer-guerra/http://restaurants.nordstrom.com/https://www.facebook.com/NordstromDadeland/nordstromdadelandCulinary &amp; Industry Experts2017-09-22T19:34:02.00+00:00Nordstrom Restaurantshttp://restaurants.nordstrom.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24322Michael Gulottahttp://sobewff.org/wp-content/uploads/2017/08/gulotta_michael_hs-275x275.jpg<![CDATA[ <p class="p1">Michael Gulotta, Chef/Co-owner of MOPHO and Maypop in New Orleans, started cooking when he was 9 years old. He was enamored by the television show Yan Can Cook, a series from the Chinese-born chef Martin Yan. Gulotta's mother would tape the episodes so he could watch them after school and even drove him to the store for ingredients. She was hardly surprised when he wanted to attend culinary school after high school. <span class="Apple-converted-space"> </span></p> <p class="p1">Gulotta earned a bachelor’s degree in culinary arts from Nicholls State University in Thibodaux, Louisiana. While a student at the university, he drove into New Orleans to work; first at Emeril's Delmonico and then, five nights a week at Chef Pete Vazquez's now-closed Marisol.<span class="Apple-converted-space"> </span></p> <p class="p1">After graduating, Gulotta landed a position at John Besh’s Restaurant August. Besh mentored Gulotta and encouraged him to travel. He followed Besh’s advice and left to cook for six months in Liguria, Italy. On the Italian Riviera, Gulotta worked under renowned Chef Marco Ballo. Later in the mountains of the Black Forest of Germany, he continued honing his skills under Chef Karl Joseph Fuchs, staying in Deutschland for several years. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August’s re-opening. He was named Chef de Cuisine in 2007 and led the award-winning kitchen for six years, while establishing relationships with local farmers and purveyors.</p> <p class="p1">In 2014, Gulotta teamed up with his brother Jeff and business partner Jeffrey Bybee to open MOPHO, where Louisiana’s pantry melds with the influences of the region’s Southeast Asian community. Gulotta remains deeply connected to his city and home, working with farmers, fishermen and foragers to create a sustainable restaurant. The year it opened, MOPHO was named “Restaurant of the Year” by New Orleans Magazine, and was a nominee for Bon Appétit’s “Best New Restaurant.”<span class="Apple-converted-space"> </span></p> <p class="p1">In 2016, Gulotta and his partners opened Maypop in New Orleans’ Central Business District. Named after a passionflower native to southeast Louisiana, the restaurant is Gulotta’s most ambitious restaurant. The bold menu draws inspiration from Vietnamese, Cajun, Creole and Sicilian cuisines.<span class="Apple-converted-space"> </span></p> <p class="p1">Gulotta has received several accolades, including “Best New Chef” 2016 by Food & Wine; “Rising Stars Award” 2016 by StarChefs; and “Top 30 Chefs to Watch” in the nation by Plate Magazine. He’s also appeared on multiple television shows including Iron Chef Gauntlet in Spring 2017.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Hot Sausage Po-Boy, Dressed, and a Barq's Root Beer<strong>If you weren't a chef, what would you be?</strong>Hopefully something that allows naps.<strong>What three things are always in your pantry?</strong>Is that home pantry or restaurant pantry? RestaurantPantry: Fish Sauce, Crab Paste, Saté Paste Home Pantry: peanut butter, bananas, chocolate<strong>If you could cook with anyone in the world, who would it be?</strong>Giorgio Locatelli]]>http://sobewff.org/personality/gulotta-michael/http://www.maypoprestaurant.comhttp://www.facebook.com/maypoprestaurantmgulottanomichaelgulottaCulinary &amp; Industry Experts2017-08-28T21:10:12.00+00:00Maypophttp://www.maypoprestaurant.comChicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/Dinner hosted by Stephanie Izard, Michael Gulotta and Sergio Sigala presented by the Far Niente Family of Winerieshttp://sobewff.org/wp-content/uploads/2017/09/Dinner_Izard-Gulotta.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/soho1/24324Rafael Guzmanhttp://sobewff.org/wp-content/uploads/2017/08/guzman_rafael_hs-275x275.jpg<![CDATA[ <p class="p1">I was born in Dominican Republic . Come to new York at the age of 8 years old study in the culinary field in varies school in manhattan . Work for the New York Yankees for eleven years and directly work for the owner late gorge stybrener and the team preparing daily food for all ocasión .</p> <p class="p1">Move to miami and work for the university of miami were I was the catering chef were I had the opportunity to make food for all visiting president of the USA . Move on and work for the Micosukee Indians of Florida were I had the opotunity to cook for the charm man billy sypress . After some year was giving the opertunty to work for the pasión restaurant group . Work at dolores for 2 years and with the same company work love is blind untill recentlly . Know I em running as the executive chef crazy about you . Were we have the best view in miami brikell bay .</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Potato chips / pop corn /beef stew<strong>If you weren't a chef, what would you be?</strong>A police officer<strong>What three things are always in your pantry?</strong>Salt pepper / mayonnaise /ketchup / mustard<strong>If you could cook with anyone in the world, who would it be?</strong>Mikie lamanico]]>http://sobewff.org/personality/guzman-rafael/http://www.Passionrestaurantgroup.comhttp://www.facebook.com/RafaelguzmanpassionrestaurantgroupRafaelguzmanCulinary &amp; Industry Experts2017-08-28T21:10:12.00+00:00Passion Restaurant Grouphttp://www.Passionrestaurantgroup.comTour de Spain hosted by José Andréshttp://sobewff.org/wp-content/uploads/2017/08/spain-02.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/spain/27690Carmen Guzmanhttp://sobewff.org/wp-content/uploads/2017/10/Grand-Cake.jpg<![CDATA[Over 20 years ago, Carmen Guzman started baking birthday cakes for her family becauase she wasn’t a big fan of the store bought cakes. Throughout the years, she started perfecting her recipe and inventing new flavors until she came up with her signature Dominican cake. After baking for so long, she realized she really wanted to open her own bake shop and share her talent at weddings and other events. In 2010, Carmen went to Le Cordon Bleue to become an official pastry chef. She graduated top of her class and decided to start her own business.It has been a rough start but she has built her clientel to reach from Homestead all to Fort Lauderdale. She is continuing to pursue her dream, expanding her menu to target all types of individuals. Recently, she and her daughter started a line of gluten- free and vegan desserts to cater to the broader audience. Jaritzas, the daughter, started baking in high school. She would find cookie and brownie recipes, bake them and sell them to her classmates. That is where she developed the love for the kitchen, more particularly, baking. She was always looking for new ideas to inspire her. Recently her friend was diagnosed with cancer and was very limited on what she can consume. Jaritzas looked for gluten-free products and tried her hand at them. Her friend went bananas over the cake and thus began Jaritzas’ quest to make different, great tasting gluten-free and vegan cakes and desserts. She went to FIU for public relations and decided to apply what she learned to helping her mother promote and build her bakery. Today, she is proudly working alongside her mother to make this bakery dream a reality, She focuses on the specialty cakes and finding clientel to get the bakery on the map.]]>http://sobewff.org/personality/carmen-guzman/https://www.grandcakecafe.com/https://www.facebook.com/Grand-Cake-Cafe-1458952287764590/grandcakecafeCulinary &amp; Industry Experts2017-10-09T15:38:45.00+00:00Grand Cake Cafehttps://www.grandcakecafe.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24326Richard Haleshttp://sobewff.org/wp-content/uploads/2017/08/hales_richard_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Richard Hales</p> <p class="p1">Of Filipino descent, Richard Hales (45) has always been drawn to Asian culture and cuisine. Upon traveling to Asia as a teenager, Hales’ culinary passion was ignited and as he developed as a chef, his cooking style reflected those early Eastern influences. Nearly 30 years later, Hales can be credited with inspiring a wave of refined Asian-fusion cuisine in Miami with the openings of Sakaya Kitchen and Dim Sum gogo. Hales is updating Chinese classics at Blackbrick Chinese which was nominated as Top 50 new restaurant in America 2014 by Bon Appetit Magazine. Born in Louisiana and raised in Tampa, Hales applies his formal culinary training with his experiences abroad to his family of restaurants, using local organic ingredients to create traditional Asian flavors.</p> <p class="p1">In his early 20’s, Hales owned and operated a small bakery delivery business in Tampa. At the age of 26, with a desire to immerse himself in the culinary world, Hales sold the bakery and packed a bag for New York City. Shortly after, he enrolled in the French Culinary Institute, now the International Culinary Center.</p> <p class="p1">Upon graduating with a culinary arts degree in 1998, Hales took his first cooking job at City Wine & Cigar in New York. Before long, he was drawn to Jean-Georges Vongerichten and the Thai-inspired French cuisine at Vong. Hales longed to work with the world-renowned chef and applied for a position. Initially turned away for his lack of experience, Hales wouldn’t take no for an answer, following Vongerichten around the kitchen until he was given the position of garde manger. Hales moved through the ranks at Vong – from garde manger to entrementier chef, poissionnier and saucier – before becoming sous chef. Hoping to learn more and refine his classic training, Hales left Vong in 2000 to take the position of rotisseur, later saucier, at La Grenoiulle, one of New York’s finest and most historic French restaurants.</p> <p class="p1">During his years working in the Big Apple, Hales widened his scope of Asian culture and cuisine taking annual trips to Asia, traveling to Thailand, Malaysia, Singapore, Indonesia, Korea, Hong Kong, China and Japan, staging at kitchens to pick up techniques that he would later incorporate in his restaurants.</p> <p class="p1">After a year at La Grenoiulle, Hales was asked to be the Asian Chef of Caf? Sambal in the new Mandarin Oriental, Miami. Later that year, Hales became the assistant manager at Azul, the hotel’s critically-acclaimed fine dining restaurant. When the sommelier of Azul left in 2001, Hales took over the wine program, seizing the opportunity to further his wine education and visit wineries all over the world – France (Burgundy, Champagne, Loire and Alsace); Germany (Mosel, Rheingau); Italy (Piemonte, Tuscany, Maremma, Fruili, Chianti); Chile (Casa Blanca Valley, Maipo Valley, Colchagua Valley); Argentina (Mendoza); and California (Napa Valley, Sonoma Valley). After four years as sommelier, Hales left South Florida and returned to the concrete jungle as Wine Director of the Mandarin Oriental, New York.</p> <p class="p1">With the desire to operate his own restaurant, Hales left New York in 2008 and returned to the sun and sand of Miami. He also returned to his first love – Asian flavors – and developed the fast-casual, Korean-style street food concept that would become Sakaya Kitchen with locations in Midtown Miami and Downtown Miami, Dim Ssam a gogo mobile food truck and his flagship restaurant Blackbrick Chinese.</p> <p class="p1">Always the pioneer, Hales has accomplished his latest mission; giving authentic Chinese dishes a fresh look with his latest concept, Blackbrick – a sit down, casual yet elegant, eatery opened in Midtown Miami December 2013. Bon Appetit Magazine nominated Blackbrick "Top 50 Best New Restaurant in America 2014". Emily Codik of the Miami New Times says "Blackbrick in Midtown is the Chinese food you have been waiting for." Victoria Pesce Elliot of the Miami Herald and contributing writer to Food and Wine magazine gave a "very good 3 stars" to Blackbrick.</p> <p class="p1">Sakaya Kitchen opened in 2009 with a quality and chef-driven menu introducing Hales’ take on Korean street food cuisine to Miami diners who flocked to the small Midtown storefront location. Sakaya Kitchen has been featured on the Food Network with Guy Fieri and Travel Channel with Anthony Bourdain. Receiving a favorable review from the Miami New Times the critic noted "Nobody took Midtown seriously until Chef Richard Hales arrived." Sakaya Kitchen defines the current trend of chef-driven "Fast-casual 2.0" and pioneered the segment in Miami.</p> <p class="p1">As other similar concepts started to develop in the area, Hales took the idea one step further by launching the city’s first Asian food truck Dim Ssam a gogo in 2010, combining his no frills fare with the convenience of a food truck. Named one of the best food trucks in America the catering division of RH Restaurant Group continues to please. The truck currently is located in and in a partnership with The Wynwood Yard to launch Hales latest creation Bird & Bone. Bird & Bone will be serving spring and summer 2016 hot chicken and ribs with Hales’ Asian twist.</p> <p class="p1">Hales has appeared on Food Network’s Drive ins, Diners and dives, Guys Grocery Games, Americas’ best bite, 24 hour layover with Anthony Bourdain, Fast Casual Nation, The great food truck race, Eat street Canada, NBC The Feast, CBS 4, WSVN Channel 10, and Beat Bobby Flay. Hales appeared as himself in an independent film to be released October 2016 called "Whatever it takes". Recipes published and features in Bon Appetit Magazine, Food and Wine Magazine, New York Post, Miami Herald, Miami New Times, Andrew Zimmern St Paul Magazine, Delta Sky Magazine, Flavor & The Menu and more.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Philippine adobo<strong>If you weren't a chef, what would you be?</strong>Race car driver or a rock star<strong>What three things are always in your pantry?</strong>Miso, Honey, Chilies<strong>If you could cook with anyone in the world, who would it be?</strong>My old mentor, John Georges]]>http://sobewff.org/personality/hales-richard/http://www.facebook.com/birdandbone/birdandbonmiabirdandbonemiaCulinary &amp; Industry Experts2017-08-28T21:10:12.00+00:00Bird & Bonehttp://www.theconfidantemiamibeach.hyatt.com/en/hotel/dining/bird-and-bone.htmlChicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/24328Masatomo Hamayahttp://sobewff.org/wp-content/uploads/2017/08/hamaya_masatomo_hs-275x275.jpg<![CDATA[ <p class="p1">Trained amongst some of the most recognized chefs and forward-thinking Japanese restaurants in the country, Chef Masatomo Hamaya has played a key role in several major award recognitions. Now, with Dragonfly Izakaya & Fish Market located in Downtown Doral, Chef Masa explores and expands on the traditional Japanese comfort foods that he enjoyed in his youth.<span class="Apple-converted-space"> </span></p> <p class="p1">Born and raised in Japan, Chef Masa was instilled with a love of food early on by his mother, a fantastic cook in her own right, who always centered his family’s day around a great homemade meal. Masa came to the United States to enroll in college at Arizona State University and returned home to Tokyo to matriculate in cooking school. With culinary degree in tow, Masa journeyed back to America to embark on an impressive career with stints as Head Sushi Chef at Uchi, James Beard Award Winner Tyson Cole’s restaurant in Austin, Texas; Executive Chef at Ozumo in San Francisco.</p> <p class="p1">“Even though it's known for sushi, Japanese food is so much more,” says Masa. “The diversity and the simplistic flavor profiles that are so dominant in the cuisine are really a big part in the surge of its popularity.” Masa, who describes his cooking style as “minimal” believes that “the finesse of Japanese food is addition through subtraction. Limiting the number of ingredients just makes for better food.”<span class="Apple-converted-space"> </span></p> <p class="p1">As Chef de Cuisine at Dragonfly Izakaya and Fish Market, Masa is driven by innovation, a dedication to his craft and to creating meaningful connections with the restaurant’s guests and employees. Masa currently resides in Doral, Florida with his wife and daughter. When he isn’t in the kitchen he can be found spending time with his family or sipping a cold one by the water.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Chawanmushi. I love how the delicate texture of Chawanmushi takes on the flavors of what you cook it with. It's a treat whether you're using it with seafood or vegetables. It's not a dish that everyone has tried - but they should!<strong>If you weren't a chef, what would you be?</strong>A racecar driver - and living down here in South Florida, I've been practicing daily. I may actually already be able to qualify now.<strong>What three things are always in your pantry?</strong>Fresh vegetables, togarashi, and bonito.<strong>If you could cook with anyone in the world, who would it be?</strong>A room full of amateur and aspiring chefs. I love to share my passion for food and seeing the joy that new chefs bring to their cooking re-inspires my personal passion.]]>http://sobewff.org/personality/hamaya-masatomo/http://www.dragonflyrestaurants.com/doral-florida/http://www.facebook.com/dragonflydoraldragonfly_doraldragonfly_doralCulinary &amp; Industry Experts2017-08-28T21:10:13.00+00:00Dragonfly Izakaya & Fish Markethttp://www.dragonflyrestaurants.com/doral-florida/Lucky Chopsticks hosted by Andrew Zimmern part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/lucky-09.jpg2018-02-24T01:00:00+00:008:00PM - 10:00PM$125http://sobewff.org/lucky/24330Michael Hamptonhttp://sobewff.org/wp-content/uploads/2017/08/HS-3-e1510168612307-275x275.jpg<![CDATA[<p class="p1">Chef Mike Hampton grew up in the groundhog capital of the world, Punxsutawney, Pennsylvania. He went to Florida State University on a full track scholarship, where he met his future wife, Christy Samoy. From FSU they took road trips to New Orleans. It was on these trips to New Orleans where Mike & Christy first discovered their passion for the bold flavors of real soul cooking. Inspired by the cuisine of New Orleans, they started really cooking. After college, the couple moved to Boston, where Mike was running & training to become a professional athlete. Unfortunately, he sustained an injury that signaled to him it was time to find another career path. Mike & Christy dreamed of opening a restaurant of their own one day. So the two researched culinary school, & ended up moving to New Orleans. They attended Chef John Folse Culinary Institute at Nicholls State University, which was an hour away in Thibodaux. So, they lived & worked in New Orleans, but they also got a taste of the back country as well. After almost 9 years residing in New Orleans, Katrina blew in. A few months later, they decided to go on their next adventure to San Diego. Mike became a private chef, specializing in culinary classes & events at apartment & condo communities, where he learned to cook all kinds of ethnic cuisine. While the couple enjoyed the California weather, they were itching to open their own restaurant. So they moved back across the country to South Florida where it might be easier to start their own business. About a year later, they found their small space on the southwest corner of Oakland Park Boulevard & North Federal Highway. Thatʼs where they opened Hot & Soul. Itʼs been long days & nights, but they have been open for what will be 5 years, come April 2018.</p>]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> CURRY! AND WINGS!! <strong>If you weren't a chef, what would you be?: </strong> MUSICIAN <strong>What three things are always in your pantry?: </strong> HOT SAUCE, ANOTHER HOT SAUCE, PICKLED STUFF <strong>If you could cook with anyone in the world, who would it be?:</strong> I LOVE COOKING WITH MY WIFE CHRISTY THE MOST....THAT'S ALL I WANT.]]>http://sobewff.org/personality/michael-hampton/http://www.hotandsoul.comhttps://www.facebook.com/hotandsoul/hotandsoulhotandsoulCulinary &amp; Industry Experts2017-11-08T19:21:46.00+00:00Hot & Soulhttp://www.hotandsoul.com Clambake hosted by Emeril Lagasse and Jorge Ramos part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/Clambake_Lagasse-Ramos.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/clambake/28828Kevin Hasehttp://sobewff.org/wp-content/uploads/2017/11/Melts-1-275x269.jpg<![CDATA[What started out as a food truck concept, which is currently rolling around South Florida as the Killer Melts Food Truck, is now a local establishment. Chef Kevin Hase introduced the Killer Melts Food Truck to Miami in 2014. One of the most popular trucks at Food Truck Invasion and Burger Beast events and customers always asked when they were going to open a restaurant. Fast forward to 2017, Kevin partnered up with Steve Simon, Food Truck Invasion’s organizer, and have created the first Killer Melts restaurant.  Handcrafted grilled cheese sandwiches and mouthwatering burgers front the menu of this comfort food joint.  Other popular items include; mac ’n cheese, loaded fries and homemade desserts. Located in West Kendall, Killer Melts also carries a local selection of craft beer, wine and sangria.]]>http://sobewff.org/personality/kevin-hase/http://killermelts.com/http://www.facebook.com/killermeltskillermeltsCulinary &amp; Industry Experts2017-11-27T20:05:21.00+00:00Killer Meltshttp://www.killermelts.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24334Barry Hennesseyhttp://sobewff.org/wp-content/uploads/2017/08/hennessey_barry_hs-275x275.jpg<![CDATA[ <p class="p1">An accounting guy that late in life decided he wanted to be more expressive through food. Realizing the true power of food to put a stamp on our soul, with the ability to transport you to another time, place, person, through taste, smell and presentation. A power only equaled by music.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Moms Leg of Lamb, Mashed Cauliflower, and her incredible Mediterranean Salad. Sorry Mom always win this one.<strong>If you weren't a chef, what would you be?</strong>Well I certainly am not a Chef I have mad respect for those that are, I just enjoy playing with my food. So I guess I would be a member of a really geriatric boy-band.<strong>What three things are always in your pantry?</strong>Peanut Butter Canned Tuna Canned Chicken<strong>If you could cook with anyone in the world, who would it be?</strong>Michael Symon probably because he always smiles so even if I screw up I will think he's enjoying my food.]]>http://sobewff.org/personality/hennessey-barry/http://www.elmagodelasfritas.comhttp://www.facebook.com/magosmagicboxitsafritaitsafritaCulinary &amp; Industry Experts2017-08-28T21:10:13.00+00:00The Magic Box by El Magohttp://www.magicbox.miamiHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/27805Jose Hernandezhttp://sobewff.org/wp-content/uploads/2017/10/Tio-Colo-253x253.jpg<![CDATA[Tío Colo’s “Bocaditos de Helado” (Ice Cream Sandwiches) are made from a secret traditional Cuban family recipe. These Bocaditos de Helado feature the most sublime tasting sweetened sponge cake whose origins date back to the late 50’s. Thanks to our beloved “Tío Colo” (Uncle Colo), a lover of ice cream sandwiches, we bring them to your hands.]]>http://sobewff.org/personality/jose-hernandez/https://www.facebook.com/Tio-Colo-Hialeah-180145442014148/tiocolo1tio_coloCulinary &amp; Industry Experts2017-10-17T21:05:05.00+00:00Tio Colohttps://www.facebook.com/Tio-Colo-Hialeah-180145442014148/Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/28698Bret Hesslerhttp://sobewff.org/wp-content/uploads/2017/11/american_harvest-275x275.jpg<![CDATA[As Director of Culinary Operations for the boutique restaurant firm Grove Bay Hospitality Group (GBHG), Bret Hessler is responsible for back-of-house management across all concepts under the GBHG umbrella. He has over 30 years of experience in the industry itself, including a variety of restaurant concepts from neighborhood fast casual to corporate fine dining. In 1985, Hessler got his start in the restaurant business at the tender age of 15 as a dishwasher. With hard work and dedication he moved up the ladder with the Schwartz Brothers Restaurant Group and in 1997, he decided to branch out and start his own business, Streamline Consultants Inc. in Phoenix, Arizona. There he orchestrated six restaurant openings, including various Cucina Cucina Italian cafés in Arizona, Washington, California and Colorado; overseeing construction, interior décor and equipment installation. After almost three years, he missed the culinary side and returned to operations as the Sushi Chef at Wolfgang Puck’s Pan-Asian concept ObaChine. Over the next 10 years, Hessler continued to work in and out of the kitchen in a variety of positions at several esteemed restaurants and bars. They included Coogan’s, Davis Dining Concepts, Hops! Bistro & Brewery – where he worked closely with James Beard Award-winning Chef Christopher Gross – Smith & Wollensky in Miami, Bistro Mezzaluna, Mardi Gras Casino, Tequila Ranch, and finally at Shula’s 347 Grill – a franchise concept in Coral Gables owned and operated by GBHG. Hessler was recognized by the dynamic restaurateurs at GBHG for showcasing his finesse in successfully managing all front and back of house operations for the four and half a million-dollar restaurant; eventually transitioning to the role of Director of Culinary Operations for GBHG in 2013. In his current role, he is responsible for managing kitchen design, menu creation/costs, hiring/training staff and vendor/product acquisition for all GBHG concepts, including the farm-to-table fast casual eatery American Harvest. There he is the brains behind the restaurant’s modern interpretations of timeless, multi-ethnic comfort dishes, containing fresh and regional produce and responsibly sourced protein. His responsibilities will continue to increase as the hospitality group grows with new concepts in the pipeline. Media Contacts: Kristine McGlinchey/Gita Shonek/Larry Carrino Brustman Carrino Public Relations gbhg@brustmancarrinopr.com (305) 573-0658]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Pad Thai <strong>If you weren't a chef, what would you be?:</strong> Environmental Biologist or Physicist <strong>What three things are always in your pantry?:</strong> Sweet soy, Jerk seasoning and Smoke Salt <strong>If you could cook with anyone in the world, who would it be?:</strong> Alain Ducasse]]>http://sobewff.org/personality/bret-hessler/http://www.americanharvestco.com/https://www.facebook.com/AmericanHarvestCo/American_Harvest_CoCulinary &amp; Industry Experts2017-12-04T20:28:53.00+00:00American Harvesthttp://www.americanharvestco.com/ Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/28680Jarod Higginshttp://sobewff.org/wp-content/uploads/2017/11/JarodHiggins_55145064_chefjarodheadshothires-1-e1510932965134-275x275.jpg<![CDATA[Executive Chef Jarod Higgins, a Johnson & Wales graduate and South Florida native, has been professionally cooking for the past 18 years, opening restaurants up and down the Eastern seaboard and cooking for and with some of the top chef’s in the world. He took over his first Executive Chef position at the age of 23 with the Pinelli/Marra Restaurant Group in Providence, Rhode Island. He eventually opened up four more restaurants with the group all around the state of Rhode Island and their Full service catering division, doing events upwards of 20,000 people. Higgins parted ways with the Pinelli/Marra restaurant group and moved to Asheville, North Carolina to open The Chop House, a fine dining steakhouse for Hulsing Hotels Inc. He took over as F&B Director and Executive Chef for the Starwood Property and in the first year brought it up to top restaurant rankings in Asheville. While in NC, he did consulting for a couple other restaurant groups, assisting in the openings of 2 other fine dining establishments before being summoned back to Rhode Island to open another restaurant for the Pinelli/Marra group. Higgins next move was back home to Florida and down to South Beach Miami, where he got into the award winning restaurant, Red the Steakhouse, Miami Beach as Chef de Cuisine. Soon after he began with Red he was sent to Boca Raton with the group to open Red the Steakhouse & Rosso Italia for Brad Friedlander and Red Restaurant Group. After a few years with Red Restaurant group, Executive Chef Jarod Higgins was brought into the Modern Restaurant Group by Owners Brandon Belluscio, Chef Anthony Pizzo and Brian Albe to take over their flagship restaurant CUT432. Since then Executive Chef Jarod Higgins has brought CUT432 to acclaimed heights and one of the top steakhouses in South Florida.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Steak- 22oz Bone in Ribeye- Seared and basted with thyme butter and shallots to a beautiful medium rare and a glass of 2012 Sea Smoke Pinot Noir <strong>If you weren't a chef, what would you be?: </strong> A teacher <strong>What three things are always in your pantry?: </strong> Peanut Butter, Nutella, Sherry Vinegar <strong>If you could cook with anyone in the world, who would it be?: </strong> Rene Redzepi]]>http://sobewff.org/personality/jarod-higgins/http://www.601miami.comhttps://www.facebook.com/601Miami601601Culinary &amp; Industry Experts2017-11-17T15:36:32.00+00:00601http://www.601miami.com Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24336Ingrid Hoffmannhttp://sobewff.org/wp-content/uploads/2017/08/Hoffman-Ingrid-HS-e1504714561255-275x275.jpg<![CDATA[Ingrid Hoffmann (www.ingridhoffmann.com), professional eater and host of Top Chef Estrellas (Telemundo, NBC), Simply Delicioso (Cooking Channel) and Delicioso (Univision) is passionate about food and entertaining and spends each day sharing her enthusiasm and talent with an international audience. Her goal is to spread the joy of cooking to her many followers via her own cookware line, cookbooks and the media. In 2015, Ingrid launched her very own food brand, Cocina by Ingrid Hoffmann, which focuses on easy, delicious and healthy meal solutions for the family. For 2018, Ingrid is working on the launch of a new book and a digital lifestyle brand and website targeting the modern woman with easy recipes, health, travel, entertaining tips and highlighting Ingrid’s favorites all around. Ingrid’s loyal fan base in both the English and Spanish-speaking communities, has inspired her to publish her cookbooks in both languages. Ingrid’s most recent book is LATIN D’LITE : Delicious Latin Recipes with a Healthy Twist (Celebra/Penguin Hardcover; $29.95, April 2, 2013) and LATIN D’LITE (Spanish edition): Deliciosas Recetas Latinas con un Toque Saludable (Celebra Trade Paperback Original: $19.99; April 2, 2013; 978-0451416285). In contrast to other health-centric cookbooks, Ingrid reveals her easy and delicious go-to ingredients that turn bold and hearty Latin dishes into good for you meals with a side of splurge! Her first best-selling cookbook SIMPLY DELICIOSO: A Collection of Everyday Recipes (Clarkson Potter/Random House) positioned Ingrid to be voted Flavors of Passion Chef of 2011 for her contribution to bringing awareness to the flavors of Latin America. Ingrid's fascination with food, cooking and style began as a little girl. She started cooking with her mother, a Cordon Bleu chef, at such a young age that she needed a stool to reach the stove. She discovered not only a love of cooking, but a flair for entertaining, and in no time developed her own distinctive style. Raised in Colombia and the Netherlands, Ingrid moved to Miami where she once owned a high fashion luxury boutique as well as the restaurant Rocca. Appearing regularly on local TV, Ingrid was noticed by Hearst Entertainment who signed her for her first cooking show, Delicioso with Ingrid Hoffmann, which initially launched in Latin America. In 2006, the show moved to the Spanish language network, Galavision. Ingrid’s English show, Simply Delicioso, premiered on the Food Network in 2007 and moved to the Cooking Channel in summer 2010. She writes a monthly column in Delta Sky Magazine and is a frequent guest of shows like Un Nuevo Día, The Talk, Oprah, Martha Stewart, The View, The Today Show, The Early Show, and Wendy Williams Show. Ingrid’s success has afforded her the opportunity to give back to the community as a board member of New York City’s Food and Education Fund and Miami’s Amigos for Kids, as well as an active supporter of Manhattan’s Food and Finance High School and Believe for Colombia Foundation, amongst many others.]]>http://sobewff.org/personality/ingrid-hoffmann/http://www.ingridhoffmann.comhttps://www.facebook.com/IngridHoffmannOfficial/simplyingridingridhoffmannofficialCulinary &amp; Industry Experts2017-09-06T16:17:14.00+00:00Ingrid Hoffmannhttp://www.ingridhoffmann.comWomen of Syria Dinner hosted by Alon Shaya and Ingrid Hoffmann part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/09/Syria_Shaya-Hoffmann.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/hoffmann/28415Jairo Hurtadohttp://sobewff.org/wp-content/uploads/2017/11/jairo_hurtado_bolivar-253x253-1-275x275.jpg<![CDATA[Jairo Hurtado, born in Cartagena, Colombia. After I graduated from high school in a touristic, historic and gastronomic city as Cartagena I moved to Bogota (Capital of Colombia) where I obtain the degree in Industrial Design, I work in different hospitality areas as Bartender, bar management, catering companies then I decided to move to New York where I obtained a degree in Advertising and Graphic Design. I was waiting tables in a couple of restaurants while in college where I grew my passion for food and drinks tasting and creation. After seven years I came for vacation to Miami, I like it so much I decided to move down here because the incredible weather and vibrant melting pot of people from everywhere. I worked for Catering Companies, line cook etc. I have been always passionate about street food and traditional recipes combined with and simple yet creative environment where people get connected and feel comfortable. For me when you are dinning in a place all your senses must be satisfied, I like food without rules and boundaries.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Street Food <strong>If you weren't a chef, what would you be?: </strong> Industrial Designer <strong>What three things are always in your pantry?: </strong> Sazon Completo Badia, Balsamic Vineger, vegetable oil <strong>If you could cook with anyone in the world, who would it be?: </strong> So many I can list]]>http://sobewff.org/personality/jairo-hurtado/http://www.bolivarmiamibeach.com/https://www.facebook.com/BolivarMiamiBeach/bolivarmiamibeachCulinary &amp; Industry Experts2017-11-13T15:22:03.00+00:00BOLIVAR RESTAURANT | LOUNGEhttp://www.bolivarmiamibeach.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/27450Richard Hutchinsonhttp://sobewff.org/wp-content/uploads/2017/10/jackson-soul-food.jpg<![CDATA[Since 1946, Jessie and Demas Jackson birthed what had become a multi-faceted legacy. The Jacksons established Mama’s Café, a comfort style soul food restaurant that thrived in the Historic Overtown community and served as a foundation for a lineage of first-class establishments. Indeed, the Jacksons raised all 12 of their children with the same core business values promoting quality food, a refreshing jazz style ambiance and great customer service. The apple does not fall far from the generational tree. Shirlene Jackson Ingraham Propelled the family legacy at the renowned Jackson Soul Food restaurant located at 950 NW 3rd Avenue, with a second location at 14511 NW 27th Avenue where local, national, and international visitors, and celebrities such as Vice President Joe Biden, Bill Clinton, Eddie Levert (The O ’Jay’s) and Dwayne Wade from the Miami Heat; flock to savor traditional soul food culinary delights such as their Candied yams, Collard greens and famous catfish and biscuits. Jackson Soul Food welcomes all of you- the community, businessmen and businesswomen, tourists and celebrities alike- to your home away from home.]]>http://sobewff.org/personality/richard-hutchinson/http://www.JacksonSoulFood.comhttps://www.facebook.com/JacksonSoulFood950/JacksonsoulfoodJacksonsoulfoodCulinary &amp; Industry Experts2017-10-03T15:40:19.00+00:00Jackson Soul Foodhttp://www.JacksonSoulFood.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/27110Cindy Hutsonhttp://sobewff.org/wp-content/uploads/2017/09/HS-3-e1506440652424-275x275.jpg<![CDATA[In 1994 award-winning chef Cindy Hutson met her life partner, Delius Shirley. With an inherit passion for cooking, but no formal training and three kids to care for, Hutson was hesitant to open her first restaurant venture.   Hutson’s culinary style, which was heavily influenced by her love for food all things food, is inspired by “Cuisine of the Sun,” a self-coined approach that means to create without limits and cook everything under the sun. Against the odds and with the extra support of Shirley, Hutson took the leap of faith and that same year opened Norma’s on the Beach.  Rave reviews touted Hutson’s cuisine as “the best Caribbean restaurant in South Florida” and national support from <em>USA Today</em>, <em>The</em> <em>New York Times</em>, <em>London Times</em> and <em>Chicago Tribune</em>, <em>Chef Magazine</em> and also <em>Eater</em> who named Hutson “Chef of the Year” (2012) helped set the pace for what would develop into a thriving culinary future. More than 20 years later the dynamic duo has built a culinary empire with the successful opening- and operation of- more than eight award-winning concepts.  Huston’s culinary approach has been long rooted in the support of utilizing what is local and indigenous to the land, which can be seen in her many regionally-inspired Caribbean concepts. “I thrive on teaching about our earth’s bounties, edible history and the indigenous ingredients that are regionally prepared,” says Hutson about her culinary inspiration.  “Being a chef has been an experience beyond imagination; there are no boundaries, only new opportunities and trends unfolding daily at my door.” Currently Hutson runs three restaurants, her now sixteen-year-old love-child, Ortanique on the Mile (Coral Gables, Florida), which opened with <em>Esquire </em>and<em> Bon Appétit</em> acknowledging it as one of the “Best New Restaurants” and <em>Condé Nast Traveler</em> awarding it as one of their “Hot Table” concepts; her six-year-old Ortanique on the Crescent at Camana Bay on Grand Cayman Island, which is consistently top rated in the Caribbean. In late 2015 she opened a Cindy Huston-concept restaurant in Negril, Jamaica called Zest on the Cliff in the Cliff Hotel and Spa. In the start of 2015 Hutson published her first cookbook <em>From the Tip of My Tongue,</em> which is a “best of,” of all her famous recipes.  Which won Best Woman Cook Book in the United States 2015 by Gourmand World Cookbook Awards. Early 2016 she will open Zest and Zest mrkt in Miami’s booming business district, Brickell.  The 3,500-square-foot restaurant will have an adjacent market, both inspired by Asian, South American and Caribbean culinary influences. When Hutson is not in the kitchen, she can be found lending her culinary expertise to the food community by hosting events, intimate cooking classes and also working with Certified Angus Beef and the National Pork Board, both of which she acts as their culinary ambassador. Hutson has also served on the board of the Miami-Dade County Culinary Council, Idaho Potato, and Egg Board as their “Egg-cellent” chef.]]>http://sobewff.org/personality/cindy-hutson/http://cindyhutsoncuisine.com/index/https://www.facebook.com/OrtaniqueOnTheMile/ortaniqueonthemileCulinary &amp; Industry Experts2017-09-26T15:45:54.00+00:00Ortanique on the Milehttp://cindyhutsoncuisine.com/index/Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/24337Matthew Hylandhttp://sobewff.org/wp-content/uploads/2017/08/hyland_matt_hs-275x275.jpg<![CDATA[Chef Matt Hyland and Emily Hyland are the duo behind Brooklyn neighborhood restaurants EMILY and EMMY SQUARED, and the newly opened West Village location of EMILY.  Chef Hyland was born in Brooklyn, where he adopted a lifestyle of eating pizza and dumplings that continues to this day. After college in Rhode Island, Matt moved back to New York armed with a computer science degree, a pizza-loving girl and a love for food. He enrolled at the Institute of Culinary Education and has been cooking ever since. At EMILY Clinton Hill, chef Hyland offers wood fired pizzas with inventive toppings and the famous Emmy Burger, while EMMY SQUARED serves New York City’s first and only Detroit-style square pizzas. At EMILY in the West Village, Chef Matt features signature topping combos and a riff on the Emmy Burger, while making his foray into Detroit-Style Grandma pies.]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Dumplings!<strong>If you weren't a chef, what would you be?</strong>Professional pizza taster.<strong>What three things are always in your pantry?</strong>Fish sauce, mayo, and peach jam.]]>http://sobewff.org/personality/matthew-hyland/pizzalovesemilyCulinary &amp; Industry Experts2017-08-29T01:27:32.00+00:00EMILYhttp://www.pizzalovesemily.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24339Jose Icardihttp://sobewff.org/wp-content/uploads/2017/08/icardi_jose_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Jose Icardi</p> <p class="p1">Executive Chef, Leynia at Delano</p> <p class="p1">Hailing from Buenos Aires, Argentina, Chef Jose Icardi was born with the culinary arts in his DNA. Icardi’s gastronomic journey began at a young age as he watched his parents run their family restaurant, Don Giovanni. At the age of 16, Icardi began working in the restaurant and learned the traditional Argentinian BBQ technique “EL ASADO,” which remains an influence in his cooking.</p> <p class="p1">After five years working in the restaurant, Icardi found himself overwhelmed with passion, deciding to leave Instituto La Salle where he was majoring in business to attend IAG Culinary School. After Icardi received his culinary degree in international cuisine, he decided to move to Spain where he gained more experience working at Parrila Don Muno in Gijon Gambarra in San Sebastion.</p> <p class="p1">In 2001, Icardi moved to Miami Beach, Florida, where he accepted a position as line cook on Ocean Drive. Shortly after, Icardi received a call from The Loews Miami Beach Hotel where he was recruited to work under Master Chef of France, Chef Marc Elher where he garnered 4 Diamonds in the first year.</p> <p class="p1">After two years working under Elher, Icardi was recruited to work with James Beard Award Winning Chef Susanna Foo as Sous de Chef at Susanna Foo Gourmet Kitchen. During this time, Icardi worked to expand his culinary aptitude to include Asian cuisine. Icardi prospered in this position, developing new skills and showing great leadership abilities, eventually leading to his promotion to Executive Sous Chef at Stephen Starr’s Buddakan Restaurant in Atlantic City.</p> <p class="p1">After two years at Buddakan, Icardi was moved to another Starr restaurant, Steak 954 at the W Fort Lauderdale, where he worked for four years. Shortly after, Starr Restaurants partnered with Master Sushi Chef and James Beard Award winning Makoto Okuwa to open Makoto restaurant in Bal Harbour, Florida. Icardi jumped at the chance to further expand his skillset as Chef De Cuisine.</p> <p class="p1">After working under Chef Makoto for four years, Icardi felt prepared to take his career to the next level and accepted the position of Executive Chef at sbe’s Katsuya Restaurant by Starck at the SLS Hotel South Beach. The world-renowned restaurant by Master Sushi Chef Katsuya Uechi, made its Miami debut in June 2012 with unique rolls and spectacular sushi and sashimi platters, skillfully translating Japanese flavors to the American palate. Since opening, Icardi has offered many additions to the menu, infusing his unique style into the traditional Japanese fare.<span class="Apple-converted-space"> </span></p> <p class="p1">In 2015, Icardi expanded his culinary role with sbe as Executive Chef of The Restaurant at The Raleigh. During his time at The Restaurant at The Raleigh, Icardi imagined a brand new menu that brought rave reviews from guests and media alike.</p> <p class="p1">In 2017, further developing his role with sbe, Icardi was selected to concept a brand new restaurant at the iconic Delano hotel, which he calls Leynia. Icardi now serves as Leynia’s Executive Chef, bringing forth imaginative Argentinian fusion cuisine. From the moment guests order, they are taken on a journey through imaginative mind of Chef Icardi, visiting Argentina, Asia and the world of sbe.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>EMPANADAS<strong>If you weren't a chef, what would you be?</strong>FARMER<strong>What three things are always in your pantry?</strong>GOOD MUSIC, GREAT DRINKS AND AMAZING FOOD<strong>If you could cook with anyone in the world, who would it be?</strong>Mick Jagger ( from the rolling stone )]]>http://sobewff.org/personality/icardi-jose/http://www.leynia.comhttp://www.facebook.com/LeyniaRestaurantleyniarestaurantCulinary &amp; Industry Experts2017-08-28T21:10:13.00+00:00Leynia at the Delano Hotelhttp://www.leynia.comAn Odyssey of Food Dinner hosted by Alon Shaya and Jose Icardihttp://sobewff.org/wp-content/uploads/2017/08/shaya-new.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PMhttp://sobewff.org/delano/Beachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/24341Robert Irvinehttp://sobewff.org/wp-content/uploads/2017/08/Irvine-Robert_HS-275x275.png<![CDATA[<p class="p1">Chef Robert Irvine With more than 27 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. As the host of one of the Food Network’s highest rated shows, Restaurant: Impossible, Irvine saves struggling restaurants across America by assessing and overhauling the restaurant’s weakest spots. Irvine was previously the host of Food Network’s Dinner: Impossible and Worst Cooks in America, has authored two cookbooks, Mission: Cook! and Impossible to Easy, and one healthy living book, Fit Fuel: A Chef’s Guide to Eating Well and Living Your Best Life. Irvine is currently on tour with his interactive live show Robert Irvine Live and appears regularly as an expert guest on national morning and daytime talk shows. In 2015, Irvine launched Robert Irvine Foods, a company that features a nutritionally improved line of food products without compromising great taste. Irvine established the eponymously named non-profit organization, The Robert Irvine Foundation, in an effort to support military personnel and their families. Now in operation for a few years, the foundation continues to grow and assist those in need. In recent years he was honored with two distinguished recognitions for his dedication to the armed services and our country’s heroes.  He was first designated Honorary Chief Petty Officer by the U.S. Navy, and later in 2015 the Congressional Medal of Honor Society bestowed upon him the Bob Hope Award for Excellence in Entertainment and Support of Our Service Members. Continuing his support of the military, Irvine became the first celebrity chef to open a restaurant, aptly named Chef Robert Irvine’s Fresh Kitchen, at the Pentagon in the fall of 2016. Also, Irvine announced the launch of the Robert Irvine Magazine in May 2016, the opening of a new Gold’s Gym in Largo, Florida, in January 2017 and he opened a new restaurant, Robert Irvine’s Public House, at the Tropicana Las Vegas in July 2017. For more information on Chef Robert Irvine, visit www.ChefIrvine.com.</p>]]><![CDATA[<strong>What is your ultimate comfort food?</strong> Roasted Chicken and Mashed Potatoes <strong>If you weren't a chef, what would you be?</strong> I'd be a firefighter!]]>http://sobewff.org/personality/robert-irvine/http://www.ChefIrvine.comhttp://www.facebook.com/ChefIrvineRobertIrvineChefIrvineFood Network &amp; Cooking Channel, Food Network2017-09-14T17:03:25.00+00:00Robert Irvine's Public House, Las Vegashttp://www.troplv.com/dining-restaurants/chef-irvine-restaurantBarry&#039;s Bootcamp and Bites hosted by Robert Irvinehttp://sobewff.org/wp-content/uploads/2017/08/bootcamp-01.jpg2018-02-24T13:30:00+00:008:30AM - 10:30AM$50http://sobewff.org/bootcamp/24343Stephanie Izardhttp://sobewff.org/wp-content/uploads/2017/08/izard_stephanie-hs-275x275.jpg<![CDATA[Stephanie Izard, James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” is the Executive Chef/Partner of three of Chicago’s most-celebrated restaurants: Girl & the Goat, Little Goat Dinner, and Duck Duck Goat. Most recently, Stephanie took home the title of Iron Chef after competing on Food Network’s competition show “Iron Chef Gauntlet.” Born in Chicago and raised in Stamford, Connecticut, Stephanie attended the University of Michigan followed by Scottsdale Culinary Institute in Arizona, before returning to Chicago in 2000 to pursue her culinary career. After cooking at various Chicago restaurants for some of the city’s best chefs (Jean-Georges Vongerichten at Vong; Sean McClain at Spring; Dale Levitski at La Tache) she opened her first restaurant, Scylla, in Bucktown in 2004. A few years later, she had the opportunity to compete on Bravo’s “Top Chef.” Izard was the first female winner, and is the only winner in the show’s history to take home the title “Fan Favorite.” It was shortly after Top Chef that the idea for Izard’s Goat brand was born and she met her business partners Rob Katz and Kevin Boehm of Boka Restaurant Group. In addition to her restaurants, Izard launched a product line called This Little Goat, consisting of cooking sauces and spice mixes available for purchase for the home cook. Izard’s first book, “Girl in the Kitchen,” was release in the fall of 2011 (Chronicle). More information on Stephanie can be found at www.stephanieizard.com or follow her @StephAndTheGoat.]]>http://sobewff.org/personality/stephanie-izard/http://www.stephanieizard.com%20https://www.facebook.com/stephizard/stephandthegoatstephandthegoatCulinary &amp; Industry Experts2017-09-14T17:54:35.00+00:00Duck Duck Goathttp://www.stephanieizard.com Girl & the Goathttp://www.stephanieizard.com Little Goathttp://www.stephanieizard.com Dinner hosted by Stephanie Izard, Michael Gulotta and Sergio Sigala presented by the Far Niente Family of Winerieshttp://sobewff.org/wp-content/uploads/2017/09/Dinner_Izard-Gulotta.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/soho1/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24345Eli Jacksonhttp://sobewff.org/wp-content/uploads/2017/08/jackson_eli_hs-275x275.jpg<![CDATA[ <p class="p1">Born and raised in Tampa, Florida, Eli Jackson is a young, driven and passionate chef with notable experience. Jackson started his culinary journey at age 16 and eventually moved to Miami, FL where he attended Johnson and Wales University. Upon graduation, Chef Jackson’s career began to flourish, ultimately leading him to The ONE Group, where he joined as Chef de Cuisine.<span class="Apple-converted-space"> </span></p> <p class="p1">Recently appointed in 2016, Chef Jackson holds the title of Executive Chef at STK Miami Beach. <span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Carnita tacos from Taqueria Los Chilangos in Little Havana.<strong>If you weren't a chef, what would you be?</strong>A professional golfer, on the PGA tour. I've always like to golf and if I wasn't a chef I would have time to put the work in to go pro.<strong>What three things are always in your pantry?</strong>Kosher salt, red chili flakes, brown sugar<strong>If you could cook with anyone in the world, who would it be?</strong>Chef Michael Symon, I like his cooking style.]]>http://sobewff.org/personality/jackson-eli/http://www.stkhouse.comhttp://www.facebook.com/stkmiamibeacheatSTKeatSTKCulinary &amp; Industry Experts2017-08-28T21:10:13.00+00:00STK South Beachhttp://www.STKHouse.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Midnight Munchies presented by Thrillist hosted by Jean-Georges Vongerichten and Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/08/jean-georges.jpg2018-02-25T04:00:00+00:0011:00PM - 1:00AM$95http://sobewff.org/munchies/24347Tom Jacksonhttp://sobewff.org/wp-content/uploads/2017/08/jackson_tom_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Tom Jackson is a Kansas native, born and raised in Wichita. In 2008 he and his wife moved to Portland, Oregon where he attended Oregon Culinary Institute. Tom studied both Culinary Arts as well as Baking and Pastry while working as a cook in a variety of restaurants.<span class="Apple-converted-space"> </span></p> <p class="p1">After graduating from Oregon Culinary Institute he began working as a bread baker and pastry chef at the renowned Ken’s Artisan Bakery in northwest Portland. He spent more than four years honing his skills under James Beard Award winning chef and owner Ken Forkish.<span class="Apple-converted-space"> </span></p> <p class="p1">In that time he and his wife had their first child, and the draw of home and family grew stronger. Longtime friends of the owners of All Things Barbecue, in Wichita, they returned to Kansas to help All Things Barbecue develop recipes for cooking classes as well as private events.<span class="Apple-converted-space"> </span></p> <p class="p1">Tom has developed his talent for low and slow barbecue while cooking alongside world champion pitmasters including Andy Groneman of Smoke on Wheels (Kansas City) and Brian Misko of House of Q (Vancouver, British Columbia, CA).<span class="Apple-converted-space"> </span></p> <p class="p1">In September 2015 Tom helped the All Things Barbecue team launch a new weekly cooking series on YouTube that has grown to over 80,000 subscribers. The channel is built around the idea of truly teaching people how to cook fantastic recipes no matter what grill they own. Tom’s ability to fuse his culinary arts background with traditional barbecue techniques and the addition of beautifully crafted visuals led the channel to gain a rabid following.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>My family lives on Mexican food, so that's where my comfort zone is, but if we're talking about something that's being prepared for me, it's gotta me Mom's chicken and noodles. Scratch made egg noodles and braised chicken. The consistency lives somewhere between stew and gravy. Pure comfort!<strong>If you weren't a chef, what would you be?</strong>It'd have to be something that gets me outdoors, like a fly fishing guide. Stay-at-home-dad sounds great, too!<strong>What three things are always in your pantry?</strong>Black beans, rice, chocolate chips (my son LOVES hot chocolate).]]>http://sobewff.org/personality/jackson-tom/http://www.atbbq.comhttp://www.facebook.com/allthingsbbq/cheftomjacksoncheftomjacksonCulinary &amp; Industry Experts2017-08-28T21:10:15.00+00:00All Things BBQhttp://www.atbbq.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/27331Jumoke Jacksonhttp://sobewff.org/wp-content/uploads/2017/10/HS-275x275.jpg<![CDATA[Chef J. Jackson, a name that has become synonymous with great food, is a successful private chef, professional speaker and caterer. Jackson has created his own personal style by mixing his love of food with techniques from some of the best chefs in the world. Forced into the kitchen at an early age by an overworked single mother, his first experiences in the kitchen were not memorable. Despite early meals of burnt eggs, raw turkey and rock hard cookies, he chopped, mixed and sautéed his way into great cooking. After stints in 4-star hotels as a catering manager, Jackson devised the perfect recipe for success: Entrée Metropolitan. He created his Washington, D.C based Catering and Event Planning firm in 2008 to cater to the needs of those who wanted great food with panache. The mission is simple; “make my love for food contagious”! Today, Entrée Metropolitan caters to Grammy award-winning artists, politicians, the nation’s elite, and food lovers throughout the world. Jackson’s rise through the culinary ranks began at the world famous Ben’s Chili Bowl in the nation’s capital. As a line cook, he learned first-hand through sweat equity what it takes to make it work. He catapulted into food and beverage management at the 4-star Park Hyatt in Washington, D.C. Under the tutelage of acclaimed Chef Brian McBride, Jackson learned the secrets to the highest standards in food. Jackson has also interned at Marcus Samuelsson’s Red Rooster in Harlem, New York. Jackson prides himself on being self-taught but believes great chefs are always learning. So, his training continues. He has studied at The French Culinary Institute and Institute of Culinary Education, both in New York City. In Jackson’s short culinary career he has been featured on Dr. OZ, Neighborhood Chef, ABC’s The Chew and is a regular food expert on the national show; Fox & Friend’s Morning Show. His accomplishments include “Crowd Favorite” at The Travel Channel’s Fiery Foods Challenge and winner of the D.C. local competition of “Top Chef” for Love Night Club. He was also a competitor on Beat Bobby Flay and Cutthroat Kitchen airing on the Food Network. Chef Jackson is also an accomplished speaker in hospitality and motivation. He has spoken for universities, non-profits and major corporations. His passion for food, coupled with his natural instinct for motivational speaking has translated into a daily Coffee Talk video series.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> My ultimate comfort food is Mac N Cheese! <strong>If you weren't a chef, what would you be?: </strong> If I weren't a chef, I'd still be a Day Trader in the financial industry. <strong>What three things are always in your pantry?:</strong> Bread, Peanut Butter and Jelly. <strong>If you could cook with anyone in the world, who would it be?: </strong> I'd love to cook with Jay Z whom I admire and respect as an entrepreneur. I cook with and learn from other chefs all the time, so to have the pleasure of cooking and chatting with a true business mogul would be a career highlight !]]>http://sobewff.org/personality/jumoke-jackson/https://www.chefjjackson.com/https://www.facebook.com/mrfoodtastic/mrfoodtasticmrfoodtasticCulinary &amp; Industry Experts2017-10-04T13:47:26.00+00:00Mr. FoodTastichttps://www.chefjjackson.com/ Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/24349Matt Jenningshttp://sobewff.org/wp-content/uploads/2017/08/jennings_matt_hs-275x275.jpg<![CDATA[ <p class="p1">With four James Beard Foundation Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine's "40 Under 40 Big Thinkers In America" list, chef Matt Jennings is recognized nationally for his bold, lusty cooking and dedication to New England locality through artisan and seasonal ingredients. After a decade of success with his restaurant Farmstead in Providence, Matt returned to his native city of Boston in February 2015 to open Townsman, a New England brasserie that pays homage to his deep roots in the area, showcasing his commitment to locality and love of the Northeast. Townsman was named one of Esquire Magazine's Best New Restaurants in America; USA Today named it one of the 10 Best New Restaurants in the country; and Food & Wine included Townsman in their list of ten Restaurants of The Year.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Oozy, gooey, Mac 'n Cheese<strong>If you weren't a chef, what would you be?</strong>A musician<strong>What three things are always in your pantry?</strong>Sherry vinegar, Urfa pepper, Duck fat<strong>If you could cook with anyone in the world, who would it be?</strong>Julia Child]]>http://sobewff.org/personality/jennings-matt/http://www.townsmanboston.comhttp://www.facebook.com/TownsmanBostonmatthewjenningsmatthewjenningsCulinary &amp; Industry Experts2017-08-28T21:10:15.00+00:00Townsmanhttp://www.townsmanboston.comDinner hosted by Alex Guarnaschelli, Matthew Jennings and Tony Coddington part of the NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/ag-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/ag/28479Pascal Jolivethttp://sobewff.org/wp-content/uploads/2017/11/Pascal_Jolivet_in_Sancerre_vineyard-5-from-jancis-robinson-275x275.jpg<![CDATA[From the day of his birth in Cosne-sur-Loire, Pascal Jolivet has lived and breathed wine and wine making. His father started the family tradition. He was a wine merchant, buying and bottling the wines of the region. At the same time, as a member of the Savour Club, he discovered the great Sancerre wines alongside Pierre Troigros, the famous Roanne restaurateur. Pascal’s career path seemed to be all set—he too would be a wine dealer. In the meantime, he pursued the business and marketing studies that would be valuable to him in his professional life. He went into the same business as his father, and under the kindly guidance of Xavier Gardiner was put in charge of distributing Pommery champagne. In 1982, he took the plunge and bought a small wine company, “Les Grands Vins du Val de Loire,” in Pouilly-sur-Loire, while continuing to handle sales of Pommery champagne. During his frequent visits to Reims, he made friends with the three-star chef Gérard Boyer, who advised him to put his personal stamp on his wines. In 1987, he launched into another new adventure and registered the “Pascal Jolivet” trademark. Once his name started appearing on wine labels, he soon realized that he needed to raise the standard of his wines. Two years later, he made the personal commitment of investing in cellars in Sancerre and grew from a wine merchant to a true negociant-eleveur. Pascal’s company grew and, when he had the chance to buy a vineyard from his cousins in 1992, took the first step toward creating what is today Domaine Pascal Jolivet. What a fabulous opportunity: 19+ acres of vineyard tracts on the best land in the village of Bué: the Chêne Marchand or “Trader Oak,” the Grand Chemarin and La Bondenotte. Ever since entering the world of winemaking, Pascal Jolivet has never yet missed an opportunity to expand his vineyard. Today he owns over 103 acres in the Sancerre and Pouilly Fumé appellations. His passion for Sauvignon Blanc has also taken him to the Touraine region at Contres in Sologne where in two stages he has recreated almost 57 acres of vines with the stated goal of producing a wine under the brand name “Attitude,” a top quality Sauvignon, as an alternative to the wines of the New World. Pascal Jolivet today produces 900,000 bottles annually of which about 50% come from his own vineyard.]]>http://sobewff.org/personality/pascal-jolivet/http://pascaljolivet.com/en/Wine &amp; Spirits2017-11-09T15:28:16.00+00:00Pascal Jolivethttp://pascaljolivet.com/en/An Insider’s Tour of Six Pascal Jolivet Sancerres: Exploring Various Soil Types that Define Differences and Similarities Wine Seminar presented by Bank of America part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/seminars-01.jpg2018-02-24T17:30:00+00:0012:30PM - 1:30PM$85http://sobewff.org/ws7/24332Gabriella Josephhttp://sobewff.org/wp-content/uploads/2017/08/HS-e1506525638655-275x275.jpg<![CDATA[Originally from Miami, Gabriella is thrilled to be back from NYC and is currently the pastry chef at Madruga Bakery in Coral Gables. In line with Madruga Bakery's strong commitment to maintain the integrity of the ingredients, Gabriella focuses on using in-house, freshly-milled flour for her croissants, muffins, scones, and variety of other pastries. While in NYC Gabriella worked at Del Posto and Dominique Ansel Bakery, alongside some of the cities most talented and respected chefs. When not in the kitchen, Gabriella loves to spend time with her family and explore the many incredible food experiences Miami has to offer!]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Black beans, white rice, sweet plantains + a cafe con leche. <strong>If you weren't a chef, what would you be?: </strong> A nurse. <strong>What three things are always in your pantry?: </strong> Peanut butter, cereal, and a variety of dried pastas. <strong>If you could cook with anyone in the world, who would it be?: </strong> Massimo Bottura.]]>http://sobewff.org/personality/gabriella-joseph/http://www.madrugabakery.comCulinary &amp; Industry Experts2017-09-27T15:21:41.00+00:00Madruga Bakeryhttp://www.madrugabakery.comSweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/24351Toby Josephhttp://sobewff.org/wp-content/uploads/2017/08/joseph_toby_hs-275x275.jpg<![CDATA[ <p class="p1">Toby Joseph got his first taste of restaurant life in the kitchen of his father’s delicatessen on Cape Cod.<span class="Apple-converted-space">  </span>It was there, at the early age of 11, that he found his true calling.<span class="Apple-converted-space">  </span>For Joseph, widely regarded as one of the most innovative chefs in America, cooking for others is not simply a job, it is a way of life he feels destined to live.<span class="Apple-converted-space">  </span>His passion for cooking led Joseph to enroll in the prestigious Johnson and Wales University in Providence, Rhode Island. <span class="Apple-converted-space"> </span></p> <p class="p1">In Toby Joseph’s kitchen, the world is his supermarket.<span class="Apple-converted-space">  </span>He searches worldwide for the best of everything available, and then creates his menu.<span class="Apple-converted-space">  </span>These details can be drilled down to not just when and what kind of scallop is harvested, but how it was treated when it was first brought up.<span class="Apple-converted-space">  </span>To Joseph, what is most important is not the cost of the ingredient, but rather the quality – which is never compromised.<span class="Apple-converted-space">  </span>Exuberant in sharing his passion for food with guests, he is often found in the dining room, chatting with them about their dinner and the provenance of his ingredients, which he knows down to the smallest sprig of thyme. <span class="Apple-converted-space"> </span></p> <p class="p1">Some people live to eat, some eat to live, but Toby Joseph lives to cook.<span class="Apple-converted-space">  </span>“Every time I step into the kitchen, it’s a chance to challenge my own creativity and my guests,” says Joseph.<span class="Apple-converted-space">  </span>“I encourage them to open their minds and stretch their imaginations; not only as it relates to taste, but also presentation.<span class="Apple-converted-space">  </span>With every dish, I’m looking to push the envelope and take the hesitation out of one’s culinary past, break down their comfort zone to familiar cuisines, touch their senses and stir their emotions.” <span class="Apple-converted-space"> </span></p> <p class="p1">Wild Sea Oyster Bar & Grille is located at 620 East Las Olas Boulevard in Fort Lauderdale, inside the Riverside Hotel. Lunch served daily 11 a.m. – 3 p.m.; and the full dinner menu is served from 5 – 10 p.m., Sunday – Thursday and 5 – 11 p.m. on Friday and Saturday. Telephone: 954-467-2555; www.wildsealasolas.com.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>For me its a grilled ribeye steak and a loaded baked potato.<strong>If you weren't a chef, what would you be?</strong>Federal agent<strong>What three things are always in your pantry?</strong>Pasta, peanut butter and Oreos<strong>If you could cook with anyone in the world, who would it be?</strong>Thomas Keller]]>http://sobewff.org/personality/joseph-toby/http://www.facebook.com/wildsealasolasWildSeaLasOlasWildSeaLasOlasCulinary &amp; Industry Experts2017-08-28T21:10:15.00+00:00Wild Sea Oyster Bar & Grillehttp://www.wildsealasolas.com/Clambake hosted by Emeril Lagasse and Jorge Ramos part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/Clambake_Lagasse-Ramos.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/clambake/24353Ari Kalimihttp://sobewff.org/wp-content/uploads/2017/08/Kalimi-Ari_HS-275x275.jpg<![CDATA[In a world so complex, What two things will bring people together without a doubt? If you didn't already guess it, it's Music and Ice Cream of course! For years music has been a worldwide outlet for love happiness and triumphant over coming of struggles. Ice cream too, has been the center of the worlds biggest comfort foods for years. Now how does International DJ & Producer Ari Kalimi also known as DJ Affect come to fuse the worlds two biggest entities? Simple, his ever lasting love for music and flavor births the making of Mr Kream. From the iconic musical figures on the walls, the daily Dj's rocking beats, to the Ice Cream themed flavors. Mr Kream is guaranteed one of the most unique Ice Cream Shops of its time. Flavors from ASAP Rocky road to 2 Live Blue, it's an experience the whole family can enjoy. At Mr Kream they pride themselves on loving the culture and constantly growing with it. This is only the beginning of Mr Kream and the journey of making people Happy with satisfying those sweet cravings of the world!]]><![CDATA[<strong>What is your ultimate comfort food?</strong> At Mr Kream we pride ourselves on all types of sweet treats for comfort food from our waffles Sundaes to our delicious crazy flavored milkshakes!]]>http://sobewff.org/personality/ari-kalimi/http://Www.Mrkreamwynwood.comMrkreamWynwoodMrkreamWynwoodCulinary &amp; Industry Experts2017-09-14T16:19:42.00+00:00Mr. Kreamhttp://Www.Mrkreamwynwood.comFamily Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/24355Bruce Kalmanhttp://sobewff.org/wp-content/uploads/2017/08/kalman_bruce_hs-275x275.jpg<![CDATA[ <p class="p1">Bruce Kalman</p> <p class="p1">Executive Chef</p> <p class="p1">Twitter: @ChefBKalman | Instagram: @ChefBKalman</p> <p class="p1">Bruce Kalman’s Northern Italian cooking style embraces the diverse and abundant produce of California to create exquisitely balanced flavor profiles meant to warm the soul at KP Hospitality concepts like UNION in Pasadena, CA and Knead & Co. Pasta Bar + Market in L.A.’s Grand central Market. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high quality vegetables, meats, and cheeses straight from the source.<span class="Apple-converted-space"> </span></p> <p class="p1">Kalman’s meticulous approach to authentic, flavor-forward cuisine permeates every corner of his menu. “We use vegetables from root-to-leaf, butcher animals’ head-to-toe, and even stretch fresh cheeses in-house,” he says. “I’m exceedingly passionate about food that is handcrafted from beginning to end.” He imparts his traditionally rooted culinary expertise on his staff as well, aiming for old school quality through modern management techniques, ditching the traditional kitchen fervor in favor of joining the line to cook alongside his team.<span class="Apple-converted-space"> </span></p> <p class="p1">The mindful chef’s culinary career began in his hometown of Paramus, NJ. “I started cooking at 13 in a local family-owned pizzeria, and I never looked back,” he says. “I really enjoy it—beyond the food, it’s about the energy of the kitchen, the camaraderie, the teamwork, it’s awesome. Every day is a challenge.” He solidified his skills through a hands-on culinary program at Jersey City’s Hudson Community College, and, after rising through the ranks of local kitchens, moved to Chicago to serve as executive chef for restaurants including Okno, Green Dolphin, and Coco Pazzo.<span class="Apple-converted-space"> </span></p> <p class="p1">His next roles came in the Southwest, with Il Piatto in Santa Fe, NM and Chelsea’s Kitchen in Phoenix. Following his westward momentum, Kalman landed in Los Angeles in 2011 to help launch Santa Monica’s Misfit, and later joined West Hollywood’s The Churchill, at which he excelled in producing housemade charcuteries, pastas, and desserts. His innovative success encouraged him to debut Bruce’s Prime Pickle Company in 2013, highlighting his devotion to handcrafted products made from local and sustainable ingredients.</p> <p class="p1">Throughout his career, Kalman has gained recognition from James Beard, with a nomination for “Rising Star Chef,” and has appeared on the Food Network to earn a “Chopped” championship title as well as on Esquire Network to win “Knife Fight.”</p> <p class="p1">Kalman met Marie Petulla in 2014 as UNION took shape, and the two leveraged their respective restaurant skillsets to launch KP Hospitality, now including the Knead & Co. Pasta Bar + Market concept. As executive chef, Kalman leads the Northern Italian and Mediterranean culinary programs, calling on traditional techniques and indigenous ingredients to impress guests with familiar yet elevated takes on Italian cooking.<span class="Apple-converted-space"> </span></p> <p class="p1">When he is not in one of KP Hospitality’s kitchens, the West L.A. resident enjoys taking his wife, Gina, out to dinner and a movie followed by a walk along the ocean, often with their two dogs in tow. The couple also likes to travel, visiting destinations around the country from Portland to Boston to Maui and beyond. Kalman maintains his lifelong music hobby by performing alongside culinary personality Duff Goldman in their cover band, Foie Grock.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pasta<strong>If you weren't a chef, what would you be?</strong>Rock Star / Musician<strong>What three things are always in your pantry?</strong>Meyer Lemon Kosher Salt Extra Virgin Olive Oil<strong>If you could cook with anyone in the world, who would it be?</strong>Alice Waters]]>http://sobewff.org/personality/kalman-bruce/http://www.brucekalman.comhttp://www.facebook.com/unionpasadenachefbkalmanunionpasadenaCulinary &amp; Industry Experts2017-08-28T21:10:15.00+00:00Unionhttp://www.unionpasadena.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/26557Stephen Kalthttp://sobewff.org/wp-content/uploads/2017/09/Kalt-Stephen_HS-275x275.jpg<![CDATA[Stephen began his career out of college by developing a chain of casual Italian restaurants called “The Best Italian Restaurant”. He sold them and returned to his native New York, spending a year at Petaluma, bing hired by Chef Daniel Boulud at Le Cirque, where he worked his way up from entremetier to Chef Saucier. He would leave to become Chef de Cuisine at Arcadia under Chef Ann Rosenzweig. Chef Kalt would also go on to create what would become a successful hospitality consulting business with partner Andrew Zimmern of “Bizarre Foods” fame. New York Magazine put him on their “Hot List” of people to watch in New York Hospitality. At that same time, Stephen also developed and taught for two years at a cooking school for a population of ex-addicts and homeless called Emmaus House in Harlem, New York. In 1994, Kalt became the Chef / Partner of the acclaimed Mediterranean trailblazer, Spartina. Food and Wine Magazine voted Spartina one of the “Top Five Neighborhood Restaurants in New York”. Kalt’s Georgian Short Ribs were voted “Best Dish of the Year” by Gael Greene of New York Magazine. Spartina was also featured in Wine Spectator, Esquire Magazine, Restaurants and Institutions, and Food and Wine Magazine. Kalt was a featured guest on Martha Stewart Living and on a regular basis in the early days of the Food Network. In 2004, Stephen agreed to become one of the opening Chefs at Wynn Las Vegas, where he became Chef/ Operator of Corsa Cucina, a 190 seat modern Italian restaurant. Stephen successfully operated Corsa Cucina until Fall of 2007 when he left to create FoodThink, his Las Vegas based development and consulting company. Under the FoodThink umbrella, Stephen developed and became operating partner of two Italian restaurants at Borgata Resort and Casino in Atlantic City with Boyd Gaming and MGM. Stephen has staged in the kitchens of Thomas Keller, Dean Fearing, Jean George Vongerichten, Jean Louis Paladin, Martin Berasategui, and at La Mammounia in Marakesh, Morocco. Stephen recently competed on Iron Chef in Kitchen Stadium and was victorious in “Battle Jerky”. Chef Kalt opened and continues to operate his Cal-Ital restaurant, Spartina, in Los Angeles in January of 2016.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Moo Shu Pork <strong>If you weren't a chef, what would you be?: </strong> Architect or Film Producer <strong>What three things are always in your pantry?:</strong> Virgin Olive Oil, Dijon Mustard, Maldon Sea Salt <strong>If you could cook with anyone in the world, who would it be?: </strong> Francis Mallman, Alain Ducasse, Enrique Olivera]]>http://sobewff.org/personality/stephen-kalt/http://www.spartina.la/https://www.facebook.com/spartinaLA/spartinalaspartinalaCulinary &amp; Industry Experts2017-09-15T14:04:49.00+00:00Spartinahttp://www.spartina.la/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/Tribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/24359Ravi Kapurhttp://sobewff.org/wp-content/uploads/2017/08/kapur_ravi_hs-275x275.jpg<![CDATA[ <p class="p1">Ravi Kapur</p> <p class="p1"><span class="Apple-converted-space">  </span>“... he’s created a style you won’t find anywhere else.”</p> <p class="p1">Michael Bauer, executive food and wine editor and restaurant critic San Francisco Chronicle</p> <p class="p1">“...creative, motivated, organized, thoughtful, professional... kindness and calmness... lovely</p> <p class="p1">qualities that you don’t always find in top chefs.”</p> <p class="p1">Nancy Oakes, chef/partner/owner Boulevard Restaurant, Prospect Restaurant</p> <p class="p1">“Liholiho Yacht Club has taken the Golden Gate City by storm.”</p> <p class="p1">Elena North-Kelly, James Beard Foundation</p> <p class="p1"><span class="Apple-converted-space"> </span>Recognized for his heritage driven cooking style with California ingredients chef/owner Ravi Kapur opened Liholiho Yacht Club in January 2015 in San Francisco with rave reviews.</p> <p class="p1">Born in Hawaii in 1976 to his Hawaiian Chinese mother and Indian father. The flavors of the diverse and strong food cultures of the islands have cultivated his palate DNA – a treasure he draws from to create his unique and delicious food at Liholiho Yacht Club.</p> <p class="p1">Kapur’s desire to cook sparked while in college. Two years later he began his cook to chef journey. In 1998 he moved to San Francisco to attend the California Culinary Academy.</p> <p class="p1">After graduation he moved to Santa Fe, New Mexico and worked at The Compound Restaurant and Coyote Café. He returned to San Francisco and worked at Redwood Park. Next, he joined Nancy Oakes’ Boulevard. He worked there for eight years and progressed from cook to sous chef to chef de cuisine. In 2010 he became the Executive Chef of Boulevard’s sister restaurant, Prospect.</p> <p class="p1">In May 2011, Kapur’s life changed forever with the birth of his son, Makoa. Later that fall, Kapur resigned from Prospect in order to be an active parent during Makoa’s formative years. By 2012 he began his popular series of pop-ups also known as Liholiho Yacht Club. For the first time in his career he could elevate the soul of his culinary style – his heritage-driven food. And people loved it and wanted more!</p> <p class="p1">It was during his hiatus that the idea and reality of having his own restaurant solidified. Four years later in January 2015, Kapur and his partner Jeff Hanak of NOPA & Nopalito opened their restaurant in the lower Nob Hill area of San Francisco. The new brick and mortar Liholiho Yacht Club is a destination experience that represents the sum of their core values, expectations and inspiration. Simply put, they offer hospitality, service and delicious food created from the best ingredients California has to offer and an atmosphere that is fun and energetic. An interesting feature of this restaurant is the open kitchen located in the middle of the restaurant. This provides guests with an entertaining and impressive view of the precision and care that is given to each creation. Indeed, the unique attraction is the food!</p> <p class="p1">Liholiho Yacht Club is the playful name used by his Kealoha Uncles in Maui back in the day when they formed a club to raise money to fund their hobby of racing Hobie Cats (not yachts) and they lived on Liholiho Street (not at the marina). Really, it was an early version of a beach pop-up that offered good local food, live music, and fun hang out time with friends! What his Uncle said, “What could be better than to throw a party that allows us to do what we love!” And this is what Kapur feels he is doing at Liholiho Yacht Club</p> <p class="p1">Kapur, April and Makoa live in the Mission. On Sundays when the restaurant is closed his favorite thing to do is to spend the day playing with his son and date night with his wife. Ever year he is also involved with fund raising for Meals on Wheels of San Francisco.</p> <p class="p1">He has been featured in an episode of the TV show, The Movable Feast... and in a video produced by Vice.com. He has also appeared in the Iron Chef.</p> <p class="p1">Awards & Recognition</p> <p class="p1">• 2016 Food & Wine Best New Chef Winner</p> <p class="p1">• 2016 San Francisco Chronicle Top 100 Restaurants</p> <p class="p1">• 2016 James Beard Award Best New Restaurant Finalist</p> <p class="p1">• 2016 Bon Appetit America’s Best New Restaurants Finalist</p> <p class="p1">• 2015 SF Eater Restaurant of the Year</p> <p class="p1">• 2015 San Francisco Magazine Chef of the Year</p> <p class="p1">• 2015 7x7 Best of SF 2015: Eat + Drink (Reader’s Choice) • 2012 San Francisco Magazine Rising Star Chef (tie)</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>spam musubi/loco moco<strong>If you weren't a chef, what would you be?</strong>project manager<strong>What three things are always in your pantry?</strong>black vinigar, sesame oil, oyster sauce<strong>If you could cook with anyone in the world, who would it be?</strong>my grandmother]]>http://sobewff.org/personality/kapur-ravi/http://www.liholihoyachtclub.comhttp://www.facebook.com/liholihoyachtclubliholihoclubliholihoyachtclub #GetJagCulinary &amp; Industry Experts2017-08-28T21:10:15.00+00:00Liholiho Yacht Clubhttp://www.lycsf.comLouie's Gen-Gen Roomhttp://www.gengenroom.comDinner hosted by Michael Schwartz, Ravi Kapur and Derek Dammann presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/michaels-07.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/michaels/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24362Hans Seitz & Kevin Kehoehttp://sobewff.org/wp-content/uploads/2017/08/kevin_kehoe_hans_seitz_hs-275x275.jpg<![CDATA[<p class="p1">Sparky’s Roadside Barbecue has been serving delicious barbecue since 2010.<span class="Apple-converted-space">  </span>Chef-proprietors,<span class="Apple-converted-space">  </span>Kevin Kehoe and Hans Seitz are Sparky and Sparky, two chefs who love great barbecue and good times. They have a simple philosophy, to make the best barbecue out of the best ingredients and ask you to you take time out of your day, sit back and enjoy it.<span class="Apple-converted-space"> </span></p> <p class="p1">1987 - Kevin and Hans met in Miami while working under Chef Michael Moran at a restaurant called Who’s in the Grove.<span class="Apple-converted-space">  </span>This is where Sparky was born, a nickname that has endured through their twenty plus year friendship.<span class="Apple-converted-space">  </span>Both trained chefs, Kevin at the Culinary Institute of America (CIA) and several signature restaurants in New York City, Hans at his father’s landmark fine dining restaurant, The Arch Restaurant in Brewster, New York and the School of Hard Knocks, became interested (read fixated) in the method of cooking called barbecue one summer. They both started an academic study of barbecue (read obsessive preoccupation developing into the psychological disorder known as barbecue on the brain) which turned into Sparky’s Roadside Barbecue.</p> <p class="p1">Today - Sparky’s Roadside Barbecue was listed by the New York Post in the Top 28 Barbecue Spots in the Country and serves great barbecue without provenance other than Kevin and Hans’ backyard. Tipping their hats to several American styles of regional barbecue they still hold true to their own original rubs and seven different sauces. They believe that sauce should be an afterthought and that their barbecue is perfectly delicious straight out of the pit.<span class="Apple-converted-space">  </span>They both ask that you, take time out of your day, come down to the restaurant, sit back and enjoy a precious few moments eating great barbecue. <span class="Apple-converted-space"> </span></p>]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Hans: Pork Chops Kevin: Ice Cream<strong>If you weren't a chef, what would you be?</strong>Hans: A carpenter Kevin: Fisherman<strong>What three things are always in your pantry?</strong>Hans: Rice, beans, onions Kevin: Canned Salmon, Peanut butter, Pork Rinds<strong>If you could cook with anyone in the world, who would it be?</strong>Hans: My Mom Kevin: Julia Child]]>http://sobewff.org/personality/hans-seitz-kevin-kehoe/http://www.BBQ305.comhttp://www.facebook.com/SparkysRoadsideBarbecuesparkysbarbecueSparkysRoadsideBarbecueCulinary &amp; Industry Experts2017-09-14T19:37:51.00+00:00Sparky's Roadside Barbecuehttp://www.BBQ305.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/24364Brad Kilgorehttp://sobewff.org/wp-content/uploads/2017/08/Kilgore-Brad-HS-e1505409461611-275x275.jpg<![CDATA[Chef Bradley Kilgore was born and raised in Kansas City. After moving around to work and train in Denver, Italy and Chicago, he has now has planted his feet in Miami. In Chicago Chef Kilgore worked at world renowned restaurant Alinea before leaving to open L2o under Chef Laurent Gras. Later, both restaurants garnered the honor of 3 Michelin Stars. As Executive Sous Chef, Bradley then opened EPIC restaurant also in Chicago which was named one of John Mariani’s Best New Restaurants of 2010. After living in Chicago, Bradley made his move to Miami. Upon arriving in Miami, he set his sights on the famed restaurant Azul in the Mandarin Oriental Hotel. Azul was awarded 5 Stars from Forbes Travel guide in 2013. Chef Kilgore moved on to the St. Regis Bal Harbour as Executive Chef under Jean George Vongerichten at J&G Grill, where Chef Kilgore and his team were given 4 Stars from the Miami Herald, the only restaurant that year to achieve such status. In the Summer of 2015 Chef Kilgore opened Alter in the art focused Wynwood district of Miami. There he offers Progressive American cuisine, highlighting indigenous Floridian ingredients as well as a 5 and a 7 Chef’s table tasting menu experience. Alter received 4 stars from the Miami Herald in November of that year, making it the only restaurant to obtain this rating that year. Alter was also names restaurant of the year by Eater, and Chef Kilgore chef of the year by the same publication. This year Alter was named semifinalist for the prestigious James Beard awards in the category Best New Restaurant, and Chef Kilgore in the category Rising Star chef of the year. Most recently Bradley was named Best New Chef in America by Food & Wine Magazine. He is now the Culinary Director of the Adrienne Arsht Center that is headlined by a Signature restaurant Brava by Brad Kilgore.]]>http://sobewff.org/personality/brad-kilgore/http://www.altermiami.comhttps://www.facebook.com/brad.kilgore.14brad_kilgorebrad_kilgoreCulinary &amp; Industry Experts2017-09-14T17:19:26.00+00:00Alterhttp://www.altermiami.comBrava by Brad Kilgorehttp://www.bravabybradkilgore.com/Dinner hosted by Bradley Kilgore, Mike Bagale, Justin Carlisle and Tony Terho http://sobewff.org/wp-content/uploads/2017/08/Dinner_Kilgore-Bagale-Carlisle-Terho-1.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/frost/27230Soraya Kilgorehttp://sobewff.org/wp-content/uploads/2017/09/HS-7-e1506529177665-275x275.jpg<![CDATA[Born in Honduras, Soraya Caraccioli-Kilgore moved to Denver to attend culinary School at Johnson and Wales University. While in Denver she received a culinary degree and moved on to receive a second degree in Liberal Arts with a minor in Hospitality Management from UMKC in Kansas. Shortly after, Kilgore moved to Chicago where her culinary journey began. Thoroughly immersed in Chicago’s culinary scene, Kilgore decided to take one final step in her education so she enrolled at Kendall College where she studied to become a pastry chef. It was here she realized that her heart belonged to one specific part of the kitchen, pastries, and she has never looked back. After receiving her degree in Pastry, Soraya moved to Miami where she obtained a job at the Betsy Hotel in the Laurent Tourondale Restaurant BLT and after that at the Setai. As her career in Miami flourished, Soraya's experience and knowledge obtained from the restaurant and hospitality industry along with her natural affinity for creating delectable pastries landed her the position of Head Pastry Chef at the newly opened 1826 Restaurant and Lounge headed by two-star Michelin Chef Danny Grant and received praise from guests and food critics alike. She later went to work with her husband at their restaurant Alter which was named one of the 300 best restaurants in the world by Condé Nast and a James Beard nod as Best New Restaurant. Soraya  is also the Pastry Chef at Brava by Brad Kilgore inside the beautiful Adrienne Arsht Center, her husbands new venture. The pair also has two other projects coming for 2018, two new restaurants in the Design District.]]>http://sobewff.org/personality/soraya-kilgore/http://www.altermiami.com/Culinary &amp; Industry Experts2017-09-27T16:20:54.00+00:00Alterhttp://www.altermiami.comBrava by Brad Kilgorehttp://www.bravabybradkilgore.com/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/28541Steven Kleinhttp://sobewff.org/wp-content/uploads/2017/11/SK-Daou-Headshots-275x275.jpg<![CDATA[Stephen has represented iconic premium wine estates for more than 35 years, including Mouton Rothschild, Antinori Estates and Quintessa Vineyards. This experience led him to DAOU in 2012. Ever since, he has elevated the winery’s national success as a passionate ambassador for the DAOU experience. Stephen resides in Philadelphia with his wife Nina.]]>http://sobewff.org/personality/steven-klein/https://www.daouvineyards.com/Wine &amp; Spirits2017-11-13T16:51:03.00+00:00Daou Vineyards & Wineryhttps://www.daouvineyards.com/Journey to DAOU Mountain: The Next Frontier for World-Class Cabernet Sauvignon Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-11.jpg2018-02-24T21:00:00+00:004:00PM - 5:00PM$85http://sobewff.org/ws11/24366Howard Kleinberghttp://sobewff.org/wp-content/uploads/2017/08/kleinberg_howie-headshot-275x275.jpg<![CDATA[Known for his star turn on Bravo’s Top Chef Miami (2007), Chef Howie Kleinberg, nicknamed “Bulldog” for his take- no-prisoners’ competitive streak – is the star chef on the line at Bulldog Barbecue and Burger in North Miami. Smoking some of the best brisket in town, fall-off-the-bone ribs and to-die-for burgers, Bulldog has been honored with countless praises, including a spot among Bon Appetit's "Top 10 New BBQ Restaurants in the Nation" and reigning king of barbecue in Digest Miami’s “Game of Bones – Best BBQ in Miami.” Kleinberg returned to reality TV, appearing in the season 4 premier of "BBQ Pitmasters" (2013) on Destination America, holding his own against some of the most elite masters in the barbecue competition circuit nationwide. Recently, Howie was featured in Cooking Channel’s hit series, “Best in Chow” (2014), in the hunt for the best barbecue in Miami. Formerly an executive chef at South Florida’s Ivy Restaurant and The Food Gang, Howie has the perfect showcase for his larger-than-life personality, unbeatable barbecue and over-the-top burgers with Bulldog. “Bulldog Barbecue and Burger is about simple food made right,” says Kleinberg. “There is an art to great barbecue, but you definitely have to start with the right ingredients. Saucing and spicing is important, but having the best ingredients available on the market is key.” Highlighting hearty stick-to-your-ribs fare, menu choices include brisket, pulled pork, barbecue chicken, certified Angus burgers and an array of sides with Kleinberg’s artful touch, influenced by stints with renowned chefs Mark Militello, Michael Reidt, and a recent stage with renown chef Alfred Portale.]]>http://sobewff.org/personality/howard-kleinberg/http://www.bulldog-bbq.combulldogbbqmiamiCulinary &amp; Industry Experts2017-09-06T18:59:47.00+00:00Bulldog BBQhttp://www.bulldog-bbq.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/27538Anne Koziarahttp://sobewff.org/wp-content/uploads/2017/10/AnneHeadshotscolor-275x275.jpg<![CDATA[Anne Koziara, Vice President, On-Premise, Riedel Crystal of America Anne Koziara has served as Vice President of On-Premise Sales for Crystal of America, the North American subsidiary of Riedel, the Kufstein, Austria-based fine crystal house, since 2013. Charged with developing relationships with restaurants, bars, hotels, casinos and cruise lines through the current Wine Distributor network, Koziara oversees a team of 10 regional managers throughout the United States and Canada. A Certified Sommelier by the Court of Master Sommeliers in 2005, Koziara has over 17 years of experience in beverage distribution and hospitality. With on-premise distribution driving sales opportunities for Riedel, Koziara was recruited specifically to expand growth through trade channels. In her oversight of on-premise accounts, Koziara has achieved continued growth through a focus on the Riedel Restaurant and Restaurant Sommeliers lines developed specifically for the hospitality industry. Working closely with Riedel distributors including Southern-Glazers Wines & Spirits, she oversees ongoing expansion of on-premise distribution agreements in the US and Canadian sales markets. As a sales executive, Koziara also conducts comparative glassware tastings for trade and consumer audiences of up to 500. Charged with management and development of trade partnerships, Koziara has grown Riedel’s role as exclusive glassware purveyor to The James Beard House, while forging a strategic alliance with the Michelin Guide. In 2015, under her management, Riedel became the first brand granted access to Michelin’s network of starred restaurants for integration into its own proprietary app, the Wine Glass Guide. With Treasury Wine Estates, Koziara has developed a successful exchange program, securing wines for Riedel’s world famous comparative glassware tastings, and securing Riedel glassware for key TWE trade partners. Finally, Koziara has promoted steady and diversified growth of on-premise glassware placements at major cruise lines, strengthening a sales and events relationship with Celebrity/Royal Caribbean, and developing new opportunities with Norwegian, Princess, Royal Holland and Disney Cruise lines. Koziara has played a role in new product innovation, identifying on-premise opportunities particularly in the cocktail and barware categories. In this capacity, she works with hospitality accounts to identify glassware needs for mixology and cocktail programs, and has successfully developed new Riedel SKUs to meet both unique and universal market demands. Prior to joining Riedel, Koziara spent nearly 13 years in on-premise fine wine sales and management for Republic National Distributing Company, the second largest national wholesaler of wines & spirits in the US. Involved at all levels within the distributor, she rose to the position of Brand Manager of Riedel as well as On-Premise Area Manager and Marketing Manager for over 50 wine suppliers including Ste. Michelle Wine Estates, Winebow, Maisons, Marques & Domaines, Dreyfus Ashby, Kobrand, Frederick Wildman, Majestic Fine Wines and Foley Fine Wines. Koziara is a graduate of the University of Minnesota – Twin Cities and has studied at the University of South Dakota, L'Universite d"Orleans in France, and Slagelse Gymnasium in Denmark.]]>http://sobewff.org/personality/anne-koziara/Wine &amp; Spirits2017-10-04T19:58:29.00+00:00Riedel Crystal of Americahttp://www.riedel.com/26999Michael Kritikoshttp://sobewff.org/wp-content/uploads/2017/09/OG-e1484319518490-253x253.jpg<![CDATA[Michael Kritikos’ talent and passion for Greek cuisine is deep rooted in his family history. Michael takes great pride in his traditional by-hand Greek meat stacking ways that he has been doing since the startup of his South Florida food truck, The Original Greek. He has always been ahead of the curve when it comes to trend and knowing what is in demand. Not only is the Original Greek selling delicious Greek food, but we are selling the essence of Greek culture and tradition.]]>http://sobewff.org/personality/michael-kritikos/http://www.originalgreek.comhttps://www.facebook.com/theoriginalgreek/OriginalgreekfltheoriginalgreekCulinary &amp; Industry Experts2017-09-22T19:51:55.00+00:00The Original Greekhttp://www.originalgreek.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/26575Cindy Krusehttp://sobewff.org/wp-content/uploads/2017/09/Kruse-Cindy-HS-275x275.jpg<![CDATA[Cindy Kruse is an American Pastry Chef who has been making people happy with her delicious desserts for over 20 years. After graduating from Boston University with a Degree in Hotel and Restaurant Management in 1990, Cindy studied at The Culinary Institute of America in Hyde Park, New York. Upon graduation, Cindy became part of the opening team for Wolfgang Pucks’ Spago in Las Vegas. The year was 1992. In the next decade, Cindy worked with some of the best chefs in the United States including Emeril Lagasse, Charlie Trotter, Charlie Palmer and Jean Georges Vongerichten, mentors she credits for her culinary philosophy and overall success. In 2003, Cindy was tapped by then boss, Charlie Palmer, of Aureole fame, to co-create the desserts for the Emmy Awards in Los Angeles. To this day, Cindy remembers that event as "not only one of the hardest, but most rewarding experiences of my culinary career". In the summer of 2005, Cindy became the Executive Pastry Chef at the Fontainebleau Resort in Miami. Upon the closing of the Resort for renovation, Cindy worked for the famed Barton G, where she oversaw all the catering and restaurant dessert production for two years. Cindy has been featured in the Wine Spectator, Gourmet, People and Pastry Arts Magazine. Her delicious desserts are the result of her great love of everything sweet.]]>http://sobewff.org/personality/cindy-kruse/http://cindylouscookies.com/#/homettps://www.facebook.com/CindyLousCookiescindylouscookiecindylouscookiesCulinary &amp; Industry Experts2017-09-15T15:22:50.00+00:00Cindy Lou's Cookieshttp://www.cindylouscookies.com/#/bioSweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/24370John Kunkelhttp://sobewff.org/wp-content/uploads/2017/08/kunkel_john_hs-275x275.jpg<![CDATA[ <p class="p1">Restauranteur John Kunkel, creator and founder of one of Restaurant Hospitality Magazine’s, “Coolest Multi-concept Companies in the Land,” focuses his unwavering passion for a variety cuisines and his branding acumen into a diverse group of successful concepts. In just two decades, Kunkel built 50 Eggs into a James Beard nominated and award winning restaurant group by demonstrating talents in concept and culinary development, brand ideation, and the implementation of outstanding interior design and operational excellence for a broad range of hospitality concepts.<span class="Apple-converted-space"> </span></p> <p class="p1">Kunkel’s vision and passion for evolving trends, fueled by his Southern roots where food and spirits assumed a central role, 50 Eggs Inc. is a multi-faceted, full service culinary and hospitality firm that focuses on developing cutting-edge brands with unparalleled dining experiences. By combining his broad scope of talents, Kunkel continues to position 50 Eggs as a truly unique agency in which he not only creates or recreates a brand, but is able to execute and maintain the overall vision.<span class="Apple-converted-space"> </span></p> <p class="p1">John’s success and leadership has not gone unnoticed by the industry. He recently won the Ernst and Young Entrepreneur of the Year in Florida Hospitality and received an Honorary Doctorate from Johnson and Wales University. He was Miami Herald’s Top 40 under 40 and has been recognized as one of the top “restauranteurs” and “power players” in the country by numerous publications.<span class="Apple-converted-space"> </span></p> <p class="p1">Always focused on growth, Kunkel has unprecedented expansion on the horizon. In 2017 and 2018, Yardbird continues to spread it’s wings globally with it’s first international location in Singapore which is open now at the Marina Bay Sands, and upcoming locations is Beverly Hills and New York. The newest concept in the 50 Eggs portfolio, Chica, at the Venetian in Las Vegas with featured chef Lorena Garcia opened this May and had added Latin flavor to Restaurant Row.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>I love anything Southern. I grew up in Atlanta, so I love fried chicken, macaroni and cheese and fried green tomatoes. Not only is southern food delicious, it also brings me back to my childhood and growing up in the kitchen with my grandmother whose recipes we use everyday at Yardbird Southern Table & Bar<strong>If you weren't a chef, what would you be?</strong>If I weren't a chef I would be a photographer. Food Photography has become extremely trendy with the increased popularity of Social Media, and great food photography is something that I truly enjoy. I love to scroll down my timeline, see great food shots. I send my favorites to my team regularly so we can use them as inspiration for our own photography at all of our different restaurant concepts.<strong>What three things are always in your pantry?</strong>I always have some really good olive oil, pasta and red wine in my pantry.<strong>If you could cook with anyone in the world, who would it be?</strong>I would cook with Paul Newman. He is my favorite actor, and Cool Hand Luke is my favorite movie. The name 50 Eggs was inspired by Paul Newman and the Cool Hand Luke movie.]]>http://sobewff.org/personality/kunkel-john/http://www.50EggsInc.comhttp://www.facebook.com/YBSouthernYbSouthernYBSouthernCulinary &amp; Industry Experts2017-08-28T21:10:17.00+00:00Yardbird Southern Table & Barhttp://www.runchickenrun.comDinner hosted by John Currence, Steven Satterfield and John Kunkel part of the American Airlines Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/AADinner_Currence-Satterfield-Kunkel.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/yardbird/24372Matthew Kuscherhttp://sobewff.org/wp-content/uploads/2017/08/kuscher_matt_hs-275x275.jpg<![CDATA[Matt Kuscher’s (better known as Kush) childhood dream has always been to develop restaurant concepts. He grew up spending every summer in his grandfathers breakfast spot, The Plantation Nook. It’s why he worked every position at his father’s Washington D.C. cafeterias from age 7 on up and after that attended Florida International University’s Chaplin School of Hospitality, graduating in 2000. That landed him in Miami where he’d fulfill his destiny as a third generation restaurateur. He currently has 4 restaurants: The Spillover, Kush, LoKal & Vicky's House and has with hopes to open many more concepts in the 305.]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Maryland Blue Crabs<strong>If you weren't a chef, what would you be?</strong>I would write my own travel blog<strong>What three things are always in your pantry?</strong>Cereal Beer Tequila<strong>If you could cook with anyone in the world, who would it be?</strong>Peter Clemenza]]>http://sobewff.org/personality/matthew-kuscher/http://www.kushhospitality.comhttp://www.facebook.com/kushwynwoodkushwynwoodkushwynwoodCulinary &amp; Industry Experts2017-08-29T01:28:53.00+00:00Kush / Spillover / Vickys House / LoKalhttp://www.kushhospitality.comHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24374Emeril Lagassehttp://sobewff.org/wp-content/uploads/2017/08/lagasse_emeril-headshot-275x275.jpg<![CDATA[Emeril Lagasse is the chef/proprietor of 14 restaurants, including four in New Orleans (Emeril’s, NOLA, Emeril’s Delmonico and Meril); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Fish House, Emeril’s Chop House and Burgers And More by Emeril). Most recently he opened his 14th restaurant in Miramar Beach, Florida (Emeril’s Coastal Italian). As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC's "Good Morning America." Most recently, Amazon launched an original series featuring Lagasse called Eat the World with Emeril Lagasse. The series received five daytime Emmy nominations and won Outstanding Culinary Program. The series was also a James Beard semifinalist in the category Outstanding Personality of Host. Lagasse has appeared as a guest judge in four seasons of Bravo’s hit food series, “Top Chef,” was named a co-host on the 10th season of the “Rachael Ray Show,” and has appeared on the Cooking Channel with five seasons of “Emeril’s Florida.” He is the bestselling author of 19 cookbooks, the latest, Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen, released in October 2015. In 2002, Lagasse established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has distributed $7 million in grants benefitting children’s charities in New Orleans, Las Vegas and on the Gulf Coast. In 2013, Lagasse was named the Humanitarian of the Year by the James Beard Foundation for his dedicated efforts to further the culinary arts in America, as well as his philanthropic work supporting children’s educational programs through his Foundation. Lagasse's restaurant company, Emeril's Homebase, is located in New Orleans and houses culinary operations, a test kitchen for recipe development, and a boutique store for his signature products.]]>http://sobewff.org/personality/emeril-lagasse/http://www.emerilsrestaurants.comhttps://www.facebook.com/Emeril/emerilemerilFood Network &amp; Cooking Channel, Cooking Channel, Culinary &amp; Industry Experts2017-10-17T15:45:13.00+00:00Merilhttp://emerilsrestaurants.com/meril Clambake hosted by Emeril Lagasse and Jorge Ramos part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/Clambake_Lagasse-Ramos.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/clambake/24376Jim Laheyhttp://sobewff.org/wp-content/uploads/2017/08/lahey_jim_hs-275x275.jpg<![CDATA[ <p class="p1">Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America.</p> <p class="p1">In October 2000, Lahey moved the Sullivan Street Bakery headquarters to Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies.</p> <p class="p1">In 2009, he opened the doors to Co.,his first pizza restaurant. Located in Chelsea, Lahey put his own spin on pizza while celebrating artisanal food culture and communal dining. The name is short for Company, a word whose Latin roots refer to the phrase “with bread."<span class="Apple-converted-space"> </span></p> <p class="p1">Lahey and his businesses have been featured in Vogue, Bon Appétit and The New York Times, and he has appeared on the Martha Stewart Show and NBC’s Today show. His innovative no-knead bread recipe that ignited a worldwide home-baking revolution was first published in an article by Mark Bittman in The New York Times in 2006. This article became the basis of Lahey’s first cookbook My Bread: The Revolutionary No-Work, No-Knead Method, and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. My Bread has since been translated into Italian and Taiwanese. Lahey expanded his footprint in New York City in July 2012 with the opening of Sullivan Street Bakery’s second outpost in Chelsea, just a few doors from Co.<span class="Apple-converted-space"> </span></p> <p class="p1">Lahey is the recipient of two James Beard Awards: in 2015 he received the first ever in the Outstanding Baker category and in 2016 he was part of the foundation's Who's Who. In 2017, Sullivan Street Bakery opened in Miami's Little Haiti neighborhood.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Cookies and milk.<strong>If you weren't a chef, what would you be?</strong>A sculptor.<strong>What three things are always in your pantry?</strong>Flour, yeast, salt.]]>http://sobewff.org/personality/lahey-jim/jimlaheyssbCulinary &amp; Industry Experts2017-08-28T21:10:17.00+00:00Sullivan Street Bakeryhttp://www.sullivanstreetbakery.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Master Class hosted by Sullivan Street Bakery http://sobewff.org/wp-content/uploads/2017/08/sullivan-01.jpg2018-02-24T21:00:00+00:004:00PM - 6:00PM$125http://sobewff.org/sullivan/29068Andrea Bernal Lalunhttp://sobewff.org/wp-content/uploads/2017/12/AlisSweetTreats-275x275.jpg<![CDATA[I started my little cookie company in 2002 when my daughter was about to turn 2 years old. I made her some Elmo cookies, people loved them and I decided maybe I could earn a little extra money selling them online. As a young single mom I spent a lot of my free time learning my craft and spending time with my little one. After 7 years of hustling out of my home kitchen and eventually a shared commercial kitchen my newly imported French husband (haha) and I took a leap and opened up our first shop. Now he bakes and I decorate, a match made in kitchen heaven. we still make Elmo cookies and always will but we are mainly known for our delicious cupcakes and chocolate chip cookies. We continue to push ourselves to make the most amazing treats never compromising quantity over quality.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> chocolate chip cookies <strong>If you weren't a chef, what would you be?:</strong> interior designer <strong>What three things are always in your pantry?:</strong> 70% dark chocolate, coconut oil, organic cane sugar <strong>If you could cook with anyone in the world, who would it be?:</strong> Chloe Coscarelli]]>http://sobewff.org/personality/andrea-bernal-lalun/http://www.alissweettreats.comhttps://www.facebook.com/alissweettreatsalissweettreatsalissweettreatsCulinary &amp; Industry Experts2017-12-05T15:25:40.00+00:00Ali's Sweet Treatshttp://www.alissweettreats.com Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/26850Gary Lampnerhttp://sobewff.org/wp-content/uploads/2017/09/Lampner-Gary_HS-e1506093687266-275x275.jpg<![CDATA[Eggwhites Catering was founded in 1994 by Owner and Chef Gary Lampner. Chef Gary became passionate about the culinary arts while attending business school in Vermont. He successfully completed the American Culinary Federation’s Chef Apprenticeship Program where he trained for 6,000 hours at the world renowned Breakers Hotel in Palm Beach, Florida. He later earned a degree in Hospitality Management from Florida International University. After a series of successful stints at some of Miami’s hottest and highest-rated hotels and restaurants, Gary became the Executive Chef at The Strand on South Beach where he wowed a virtual “who’s who” of celebrities and luminaries ranging from Madonna to Robert DeNiro. Chef Gary was on the verge of opening a dessert restaurant with a focus on soufflés but was compelled to move into the world of off-premise catering as a response to multiple guest requests. Eggwhites Catering was incubated in the landmark Shelbourne Hotel on Miami Beach and continues to serve the Miami glitterati such as Drake, DJ Khaled, LeBron James, the Kardashians and Real Housewives' Lisa Hochstein. The name Eggwhites seemed fitting. To successfully prepare a beautiful soufflé is an art and a science. Every soufflé has two basic components – the base to provide the flavor along with the whipped egg whites to provide the “lift”. Like a soufflé, everything has to be just right for the event to come out beautifully. Eggwhites’ practiced understanding of the ingredients and the process produces that perfect, elevated experience every time. The early success of Eggwhites Catering led the company to expand services to plan and produce South Florida weddings, grand galas and corporate events. After a short time, the Eggwhites operation relocated to North Miami where the Eggwhites commissary, showroom and offices currently reside in a state-of-the-art, 8,000 square-foot facility. Central to Eggwhites’ services are its elegant one-of-a-kind weddings and events for local clients and for those who choose South Florida for their destination wedding or event. Two decades later, Eggwhites is at the forefront of the industry and continues to set the standard for special events in South Florida.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Alphabet Pasta with Butter and Kosher Salt <strong>If you weren't a chef, what would you be?: </strong> Actor/Impressionist <strong>What three things are always in your pantry?:</strong> Black Truffle Salt, Spanish Sherry Wine Vinegar, Captain Crunch <strong>If you could cook with anyone in the world, who would it be?: </strong> Chef Thomas Keller]]>http://sobewff.org/personality/gary-lampner/http://www.eggwhitescatering.com/%20https://www.facebook.com/EggwhitesCateringeggwhitesmiamiCulinary Captains, Culinary &amp; Industry Experts2017-09-22T15:21:45.00+00:00Eggwhites Special Event Cateringhttp://www.eggwhitescatering.com/ Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/27349Lorenzo Lapihttp://sobewff.org/wp-content/uploads/2017/10/Lapi-Lorenzo-e1506970487507-275x275.jpg<![CDATA[Chef Lorenzo, a Florence native with extensive experience working in Michelin Star rated restaurants in Italy and Switzerland, came to Miami 5 years ago to share his authentic interpretations of la Cucina Italiana. Chef Lorenzo comes as most Fiorentinos do, from a food loving family. His earliest memories of looking for truffles in the Tuscan forests with his father and the smells of his granmother’s kitchen shaped him as a person and as a chef. He decided to take his passion to as many people as possible and found that opening a gourmet food truck was a good challenge to take on. Against most conventional wisdom which would have us believe that food trucks are a market for burgers and tacos, Chef Lorenzo’s Il Fiorentino won Miami’s best food truck in 2014, with dishes ranging from homemade potato ravioli with parmesan fondue to braised octopus and beet rissotto, surprising the Miami food truck scene and creating a cult following for his fine dining experience on wheels. He’s now in the process of opening his first brick and mortar which will bring the most authentic and inventive italian cuisine to the Miami restaurant scene.]]>http://sobewff.org/personality/lorenzo-lapi/http://www.ilfiorentinomia.comhttps://www.facebook.com/ILFIORENTINOMIA/ilfiorentinoCulinary &amp; Industry Experts2017-10-02T18:55:47.00+00:00IL FIORENTINOwww.ilfiorentinomia.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/28068Louis-Fabrice Latourhttp://sobewff.org/wp-content/uploads/2017/10/Louis-Fabrice-LATOUR-4-e1509038036153-275x275.jpg<![CDATA[Louis-Fabrice Latour, General Managing Director of Maison Louis Latour since 1999 Louis-Fabrice Latour, born the 29th of February, 1964 in Beaune (in the Côte d’Or, France) has the distinct honor of serving as the 7th Louis to manage the family wineries, and is the 11th generation running the company. He is a graduate of the Paris Institute of Political Science (class of 1985). After graduation, he worked one year at Paribas in Paris as Attaché de Direction. Louis-Fabrice Latour is the co-President of the “Bureau Interprofessionnel des Vins de Bourgogne” (BIVB -Burgundy Wine Board); Vice-President of F.E.V.S. (Fédération des Exportateurs de Vins et Spiritueux de France) (French national wine and spirit exporters association); Member of Hénokiens Association in Paris (only open to independent companies that have been family owned for over 200 years); A recipient of the French Legion of Honor - the highest decoration bestowed by the nation; On the Board of Directors of the Central Bank of France. Louis-Fabrice Latour married in 1995 and has a daughter Eléonore and three sons Louis, Victor and Gaspard.]]>http://sobewff.org/personality/louis-fabrice-latour/Wine &amp; Spirits2017-10-26T17:14:27.00+00:00Maison Louis Latourhttp://www.louislatour.com/en/Maison Louis Latour presents The King of the Hill: Climates of Corton Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-09-e1510263830159.jpg2018-02-24T19:00:00+00:002:00PM - 3:00PM$125http://sobewff.org/ws9/24382Christopher Leehttp://sobewff.org/wp-content/uploads/2017/08/lee_chris_hs-275x275.jpg<![CDATA[The Forge is not your grandfather's steakhouse—although it once was. With its modern décor, ambiance and philosophy, The Forge has disrupted the steakhouse milieu. The restaurant‟s light and whimsical design elements—think lilac chandeliers and a wall of bubbles—are perfectly interspersed with the historical pieces that adorn the space. The Forge's design history hearkens back to the 1920s in Miami with blacksmith Dino Phillips, who created decorative iron gates and sculptures for wealthy Miami residents out of this space on 41st Street with clients including the Firestones and Vanderbilts. In the 30s, Phillips converted his foundry into a high-end restaurant with regulars spanning Frank Sinatra, Judy Garland, Jackie Gleason and Walter Winchell. In 1968, international financier, Al Malnik bought The Forge and after a yearlong renovation, reopened the restaurant with his collection of fine art and antiques. Some of these significant pieces remain, including a chandelier from the White House (circa James Madison's presidency) and Napoleon's writing desk. Celebrity diners from this era included Richard Burton, Elizabeth Taylor and Desi Arnaz. Over the years, The Forge has been updated with more incredible art and an eight-room wine cellar with some of the rarest vintages in the world. In 1991 a fire at the restaurant and damage from Hurricane Andrew served as time where the passing of the torch from Al Malnik to his son, Shareef Malnik. Under Shareef's tenure, since 1991, The Forge has flourished as a celebrity hotspot once again with iconic guests like Michael Jackson, Madonna, Michael Jordan, Justin Timberlake, Michael Douglas and Billy Joel. However, in 2009 The Forge received its most dramatic makeover yet. Malnik closed the restaurant for one year, as designer Francois Frossard created a completely new look with hand-carved blond wood walls, octopus-like lilac chandeliers, tiered Murano glass chandeliers, bubble walls, hand-etched glass tabletops, and colorful, upholstered furniture. More than cosmetic, the $10 million overhaul also eliminated more than 100 existing seats, established an open-plan main dining room, completely moved and expanded the bar, added the glass-enclosed Boardroom for private dining and livened up The Library and The Forge. When The Forge reopened in 2010, the décor, while different, still managed to pay homage to its past. This striking mix of old and new quickly won over longtime guests, new patrons and restaurant critics. “We wanted The Forge to feel like a home; an elegant, opulent, and intricate home, but still a comfortable home where you can relax and be yourself,” Frossard said of the redesign. “It's also a good bit brighter in there than it used to be—warmer, fresher, livelier." Guests enter the historic restaurant and are welcomed by a custom lilac host stand, which complements the twisty chandeliers hanging over the bar. To the left are the restrooms, of which the women's accommodations are probably the most photographed in Miami due to a sexy, oversized Helmut Newton nude, ample mirrors and soft lighting. Straight ahead is the open-plan main dining room, with its blond wood walls accented by Arabic-inspired archways, low-slung couches, hand-etched glass tabletops and the signature, multi-tiered chandelier. The modern bar seats up to 30 guests, with the aforementioned lilac chandeliers, 64 wines by the glass, and blond wood and mirrored bar stools. The glass-enclosed private dining room, The Boardroom, features a 22-foot long communal table made of polished Indonesian tree trunks and oversized, white tufted chairs. The Library retains most of the old Forge's charm, with stained glass, a cozy fireplace and, of course, a curated selection of books. Finally, there's the labyrinth-like Wine Cellar with rooms devoted to older vintages of wine, champagne and even a secret, luxe private dining room, which seats up to 25 guests.]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Tuna Fish on Wheat bread heirloom tomatoes and pickles<strong>If you weren't a chef, what would you be?</strong>Mechanic<strong>What three things are always in your pantry?</strong>Mayo, Fleur de sel, and Extra Virgin Olive Oil<strong>If you could cook with anyone in the world, who would it be?</strong>Italy.....]]>http://sobewff.org/personality/christopher-lee/http://www.facebook.com/forgerestaurantForgeRestaurantTheForgeRestaurantCulinary &amp; Industry Experts2017-08-29T01:35:24.00+00:00The Forgehttp://www.theforge.comDinner hosted by Tyler Florence, Jonathan Waxman and Christopher Lee part of the American Airlines Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/AADinner_Florence-Waxman-Lee.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/forge/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24384Hiu Pan Leehttp://sobewff.org/wp-content/uploads/2017/08/lee_hiu_pan_hs-275x275.jpg<![CDATA[ <p class="p1"><span class="Apple-converted-space"> </span>2001-2004, Maxim's (translator note: Chinese restaurant in Hong Kong), 5th wok</p> <p class="p1">2005-2006, Ya Fe restaurant (Hong Kong), 2nd wok</p> <p class="p1">2006-2007, Avenue Joffre (Hong Kong), 2nd wok</p> <p class="p1">2008-2009, American restaurant (translator note: Chinese restaurant in Hong Kong), 3rd wok</p> <p class="p1">2009-2011, Heaven on Earth (Hong Kong), 2nd wok</p> <p class="p1">2011-present, Mr Chow, Sous chef</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Japanese sushi, hand rolls or Korean noodle with soybean paste, cold noodle are my favorite.<strong>If you weren't a chef, what would you be?</strong>If I were not a chef, I'd probably become a driver or do a construction-related job.<strong>What three things are always in your pantry?</strong>Chinese cutting board, Wok/frying pan, and Knife<strong>If you could cook with anyone in the world, who would it be?</strong>Gordon Ramsey]]>http://sobewff.org/personality/lee-hiu-pan/http://www.mrchow.comhttp://www.facebook.com/mrchowrestaurantmrchowmrchowCulinary &amp; Industry Experts2017-08-28T21:10:17.00+00:00MR CHOW Miamihttp://www.mrchow.comLucky Chopsticks hosted by Andrew Zimmern part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/lucky-09.jpg2018-02-24T01:00:00+00:008:00PM - 10:00PM$125http://sobewff.org/lucky/24386Katie Leehttp://sobewff.org/wp-content/uploads/2017/08/lee_katie_hs-275x275.jpg<![CDATA[ <p class="p1">For Katie Lee cooking was not just a hobby growing up - it was a way of life. Katie began cooking at the tender age of 4 under the guidance of her mentor Grandma Dora. Using fresh vegetables from her Grandpa's garden and meat from the family's cattle and pig farms, she quickly learned the value of seasonal ingredients. Katie is a co-host of Food Network’s <i>The Kitchen</i>, <i>The Kitchen Sink</i>, and hosted Cooking Channel’s <i>Beach Bites with Katie Lee</i> as well as authored three cookbooks - <i>The Comfort Table</i> (2008), <i>The Comfort Table: Recipes for Everyday Occasions</i> (2009), and <i>Endless Summer Cookbook</i> (2015). In addition to her comfort food cookbooks, she published her first novel, <i>Groundswell</i>, in 2011. Outside of her culinary and literary adventures, Katie is an ambassador for 96 Elephants and works closely with the Wildlife Conservation Society. When not working or volunteering, she resides in the Hamptons and NYC, enjoying surfing, traveling and playing with her pug, Fionula.<span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> ]]>http://sobewff.org/personality/lee-katie/Food Network &amp; Cooking Channel, Food Network2017-08-28T21:10:17.00+00:00The KitchenYappie Hour presented by Fetch My Vet hosted by Katie Leehttp://sobewff.org/wp-content/uploads/2017/08/yappie-09.jpg2018-02-24T21:00:00+00:004:00PM - 6:30PM$95http://sobewff.org/yappie/28529David Leehttp://sobewff.org/wp-content/uploads/2017/11/HS-7-275x275.jpg<![CDATA[Chef David Lee has partnered with CHG to launch PLANTA. Aside from his Executive Chef role at PLANTA, Chef Lee is a successful sole proprietor of the Toronto restaurant, Nota Bene. Chef Lee is a brilliant Culinarian and is delighted to be overseeing Toronto's premier plant-based dining restaurant and it's expansion into the US.]]>http://sobewff.org/personality/david-lee/Culinary &amp; Industry Experts2017-11-13T15:39:01.00+00:00PLANTADinner hosted by Chloe Coscarelli and David Lee http://sobewff.org/wp-content/uploads/2017/10/PL-32-1-848x465.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/dinner-at-planta/24388Angelica Lenoxhttp://sobewff.org/wp-content/uploads/2017/08/lenox_angelica_hs-275x275.jpg<![CDATA[ <p class="p1">To say that I enjoy designing, cooking and eating would be a colossal understatement, especial baking. <span class="Apple-converted-space"> </span></p> <p class="p1">I would bake every day of my life if you let me!<span class="Apple-converted-space">  </span>I have been baking for the last 25 years, it is my passion, drive and joy.<span class="Apple-converted-space"> </span></p> <p class="p1">I have been very fortunate to be surrounded by amazing cooks and chefs, from my childhood through adulthood.<span class="Apple-converted-space">  </span>While I obtained experience in the hospitality and luxury industry, I also managed to earn a BA in Hospitality, an MBA and a Masters in International Business at Florida International University.<span class="Apple-converted-space">  </span>As a Director of Sales and Marketing I have led the sales,<span class="Apple-converted-space">  </span>marketing and public relations team for some of the most acclaimed luxury resorts in the world, such as : The St. Regis Bal Harbour Resort, The St. Regis Bahia Beach, Canyon Ranch and the luxury portfolio of Sofitel Hotels and Resorts.<span class="Apple-converted-space">  </span>My career has permitted me to visit almost every corner of the world, which allowed my inquisitive mind and taste buds to try new dishes, expand my horizons and discover new flavors that inspire my cooking.</p> <p class="p1">I always loved the art of baking; in college my roommate and childhood friend Zori and I always found an excuse to cook and host events.<span class="Apple-converted-space">  </span>Zori was an immense inspiration to my creativity in my 20's, yet it was not until my early 30's that I actually had the time to invent and create magical treats (including a few disasters along the way!) in my kitchen.<span class="Apple-converted-space">  </span>I always visited my Executive Chefs and Pastry Chefs' corners to learn from them, always watched Mima and Margarita to understand how to make their tasty Flans, Natilla and Tiramisu.<span class="Apple-converted-space">  </span>I still remember the aromas when my late Mother prepared her panettone, custards and turonne, and how I loved to watch her creation of these amazing sweets (and sneak a bite or two in the process).<span class="Apple-converted-space">  </span>I get inspired on a daily basis by the little things in life, from the incredibly simple to extremely complex and bold tastes.<span class="Apple-converted-space">  </span>My husband (he is my biggest fan and official product tester), extended family and friends are the pillar of my life; they have inspired me to start my own venture,<span class="Apple-converted-space">  </span>so here I am!</p> <p class="p1">​I love the joy that sweets bring to people of all ages; it is incredible how smiles get wider by the simple glimpse of a cupcake or a dessert!<span class="Apple-converted-space">  </span>This kind of joy inspires me every single time!<span class="Apple-converted-space"> </span></p> <p class="p1">It is my hope that my sweets bring joy to you and your loved ones with a tiny taste of Sweet Guilt!</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Mac&Cheese and Pizza<strong>If you weren't a chef, what would you be?</strong>Fashion Designer<strong>What three things are always in your pantry?</strong>Chocolate, Almond Flour, Caster Sugar<strong>If you could cook with anyone in the world, who would it be?</strong>Massimo Bottura]]>http://sobewff.org/personality/lenox-angelica/http://www.sweetguilt.comhttp://www.facebook.com/sweetguiltbyangelicasweet_guiltsweetguiltbyangelicaCulinary &amp; Industry Experts2017-08-28T21:10:19.00+00:00Sweet Guilthttp://www.sweetguilt.comSweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/24390Mika Leonhttp://sobewff.org/wp-content/uploads/2017/08/leon_mika_hs-275x275.jpg<![CDATA[ <p class="p1">Mika Leon started as a food blogger in NYC with a passion for all types of food. She later moved to Miami where she started her first catering company called Mikabites. She grew up in a family Full of amazing cooks. Her grandfather opened Cuban restaurants all over Spain after leaving Cuba in the early 70's, where her whole family joined in and shared in the kitchen. From her family at home she learned how to cook and her passion for food grew. She joined the food truck scene in April of 2016 with the first Caja Caliente truck that was a tiny little truck serving up tacos on a 2 foot grill. She slowly expanded to opening right next door in a larger truck with an outdoor seating setup ready to serve the masses. All the dishes are made with love by her and her mother surrounded by cousins, uncles and friends that work with her at Caja Caliente. It's a family ran buisness and they wouldn't have it any other way.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Tacos, ceviche & oysters<strong>If you weren't a chef, what would you be?</strong>A holistic doctor<strong>What three things are always in your pantry?</strong>Sazon completa, badia brand Hearts of palm Cholula hot sauce<strong>If you could cook with anyone in the world, who would it be?</strong>Anthony bourdain]]>http://sobewff.org/personality/leon-mika/http://www.facebook.com/cajacaliente/cajacalienteCulinary &amp; Industry Experts2017-08-28T21:10:19.00+00:00Caja Calientehttp://www.caja-caliente.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/24392Angel Leonhttp://sobewff.org/wp-content/uploads/2017/08/leon_angel_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Leon’s family originated from Cuban descent, but he was born and raised in Miami, where he grew up working in Cuban bakeries. Then he started cooking professionally at the age of sixteen.</p> <p class="p1">Chef Leon later went on to work under renowned Miami, French Chef, Pascal Oudim, where he learned how to master the French cuisine at its finest. Chef Leon went on to stage in kitchens ran by various notorious chefs in New York City. By staging with these chefs he was able to learn and be exposed to new techniques and cuisines. The mentoring he received from both Chef Pascal Oudim and the chefs in New York made him capable to expand his creativity and build new craftsmanship in the culinary arts.</p> <p class="p1">“I have a passion for perfection, and have acquired a vast knowledge of the French cuisine, both classic and contemporary, by interacting with French chefs in the New York and Miami areas”, said Leon. Chef Leon moved back to Miami and was a part of the Mandarin Oriental Hotel pre-opening team for their famous restaurant Azul.</p> <p class="p1">In 2009 he participated in the opening of the raw bar at Sugarcane Restaurant in Miami. Chef Leon went on to be part of the opening of DB Bistro, Miami. After his experience at DB Bistro he decided to return to Sugarcane to embark on a bigger role.</p> <p class="p1">All his experience has been excellent for him to become the Executive Chef at Seaspice. His food is incredibly sophisticated and very elegantly put together. There was no doubt of how easily he would adapt to Seaspice’s modern taste, do to how efficiently he masters french cuisine and modern gastronomic food. His creations have surpassed expectations by their taste and their variety.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Cuban Food.<strong>If you weren't a chef, what would you be?</strong>Business owner.<strong>What three things are always in your pantry?</strong>Seasonings, spices, cheeses.<strong>If you could cook with anyone in the world, who would it be?</strong>Anthony Bourdain.]]>http://sobewff.org/personality/leon-angel/http://www.seaspicemiami.comhttp://www.facebook.com/SeaspiceSEASPICEMIASEASPICEMIACulinary &amp; Industry Experts2017-08-28T21:10:19.00+00:00Seaspicehttp://www.seaspicemiami.comOyster Bash hosted by Josh Caponhttp://sobewff.org/wp-content/uploads/2017/08/Josh-Capon-presenting-Oyster-Bash-sign3-848x465.jpg2018-02-23T21:00:00+00:004:00PM - 6:00PM$150http://sobewff.org/oyster/24394Jessica Levisonhttp://sobewff.org/wp-content/uploads/2017/08/levison_jessica_hs-275x275.jpg<![CDATA[ <p class="p1">Jessica Levison is the creator of Serendipity Creamery, which offers small batch, made-from-scratch ice cream and vegan sorbet. <span class="Apple-converted-space">  </span>She pairs unexpected and seasonal ingredients for an array of constantly evolving flavors.<span class="Apple-converted-space">  </span>She features local artisans and farms into her ice cream, such as Panther Coffee and J. Wakefield. Her newest ice cream concept, Peekaboo Ice Cream, hides veggies in conventional ice cream flavors, such as chocolate with hidden cauliflower. Peekaboo Ice Cream can be found in retailers on the west coast and soon, Florida.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Ice cream!<strong>If you weren't a chef, what would you be?</strong>If I wasn't making ice cream, I would still be practicing law.<strong>What three things are always in your pantry?</strong>Nutella, Hershey's chocolate syrup and Honey Nut Cheerios<strong>If you could cook with anyone in the world, who would it be?</strong>Christina Tosi]]>http://sobewff.org/personality/levison-jessica/http://www.serendipitycreamery.comserendipitycreameryCulinary &amp; Industry Experts2017-08-28T21:10:19.00+00:00Peekaboo Ice Creamhttp://www.peekabooicecream.comSerendipity Creameryhttp://www.serendipitycreamery.comFamily Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/24396Michael Lewishttp://sobewff.org/wp-content/uploads/2017/08/lewis_michael_hs-275x275.jpg<![CDATA[ <p class="p1">Executive Chef Michael Lewis <br> <br> Chef Michael Lewis brings decades of experience in a variety of cuisines and a global sensibility to Kyu. The talented chef has worked in restaurants around the world from London to New York and Dubai but for nearly a decade has called Miami home. <br> <br> Originally from Baltimore, Chef Lewis moved to New York City at the age of 13 and later graduated from the prestigious Culinary Institute of America in Hyde Park, New York. After graduation, Lewis trained under culinary geniuses including Chef David Bouley at Bouley Bakery and Chef Eric Ripert at Le Bernadin. <br> <br> At just 25 years old, Lewis was appointed Chef de Cuisine at Jean-Georges restaurant on Central Park West - one of a small handful of restaurants in the United States to be awarded three Michelin Stars. Lewis continued to grow with Jean-Georges - opening Market in Paris, France, and Café Martinique in Nassau, the Bahamas before relocating to London to open Fifty on St. James Street. <br> <br> After leaving Fifty on St. James, Lewis took time to travel the world educating himself on a diverse range of techniques and flavors from sidewalk vendors to haute cuisine. In addition to the years at CIA and award-winning kitchens, Lewis counts that international experience as transformative and inspiring. <br> <br> “I have spent over 10 years trying to travel as much as possible -- seeing, tasting and experiencing everything from the cheapest street food in Asia to the prix fixe menus of molecular geniuses in Europe,” says Lewis. “I thrive off of these types of food and life experiences, and the unforgettable stories that come out of them.” <br> <br> Prior to opening Kyu, Chef Lewis had spent 6 years as executive chef at Zuma, working in kitchens from Hong Kong to Dubai, Istanbul, Bangkok and London. Most recently he helmed the kitchen at Zuma Miami. With his world-refined palette and passion for food, Chef Lewis is a great asset to Miami’s vibrant culinary scene. <br> <br> Despite his years of travel, Miami has always felt like home to Lewis and with the establishment of Kyu he looks forward to spending time at home in Magic City with his family and dear friends. <br>  </p> ]]>http://sobewff.org/personality/lewis-michael/Culinary &amp; Industry Experts2017-08-28T21:10:19.00+00:00KYUFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24398Yong Lihttp://sobewff.org/wp-content/uploads/2017/08/li_yong_hs-275x275.jpg<![CDATA[ <p class="p1">Yong Li was born and raised in the city of Guangzhou, China. At the age of eighteen, he pursued his passion for cooking and worked at a local bakery along the Xijian River. Chef Li developed an appreciation for culinary arts and came to America to expand his knowledge.</p> <p class="p1">From the age of twenty, he's been working at several Miami restaurants and learned what it took to run a kitchen. After establishing a regular crowd among South Florida’s Chinese community, he opened his own restaurant in Pembroke Pines. Gold Marquess Fine Chinese Cuisine has now become a favorite for the Chinese community.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Seafood<strong>If you weren't a chef, what would you be?</strong>Culinary Teacher<strong>What three things are always in your pantry?</strong>Rolling pin, knife and dim sum molds<strong>If you could cook with anyone in the world, who would it be?</strong>His teacher, Chef Zhao, in Guangzhou, China.]]>http://sobewff.org/personality/li-yong/http://www.GoldMarquess.comwww.facebook.com/goldmarquessfccGoldMarquessFCCGoldMarquessFCCCulinary &amp; Industry Experts2017-08-28T21:10:19.00+00:00Gold Marquess Fine Chinese Cuisinehttp://www.GoldMarquess.comLucky Chopsticks hosted by Andrew Zimmern part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/lucky-09.jpg2018-02-24T01:00:00+00:008:00PM - 10:00PM$125http://sobewff.org/lucky/24400Chris Lillyhttp://sobewff.org/wp-content/uploads/2017/08/lilly_chris_hs-275x275.jpg<![CDATA[ <p class="p1">Lilly emerged on the scene in 1992 when he began working for the world famous Big Bob Gibson Bar-B-Q restaurant in Decatur, Alabama, founded in 1925. Lilly is now Pitmaster, and 4th generation partner.</p> <p class="p1">Lilly is head chef of the Big Bob Gibson Bar-B-Q Competition Cooking Team, and the winner of 16 World BBQ Championships in meat categories. He is the current Memphis in May Grand Champion, and holds a record 5 MIM Grand Championships. He won the American Royal International Invitational and captured the International Jamaican Barbeque Championship.<span class="Apple-converted-space"> </span></p> <p class="p1">Lilly is a 2016 inductee into the Barbecue Hall of Fame. He’s been a guest chef at the South Beach Wine and Food Festival since day one, has appeared twice at the James Beard Foundation. Lilly is a Celebrated Chef of the National Pork Board and serves as a spokesperson for Kingsford Charcoal. His private catering jobs include work for companies like Nissan, NASCAR, and Microsoft. Lilly is a proud Ambassador for Smithfield and Yeti.<span class="Apple-converted-space"> </span></p> <p class="p1">In 2009, Lilly authored a compilation of recipes, stories, and advice: BIG BOB GIBSON’S BBQ BOOK, Recipes and Secrets from a Legendary Barbecue Joint. In 2014, Lilly’s second book titled: FIRE & SMOKE, A Pitmaster’s Secrets.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Barbecue Ribs<strong>If you weren't a chef, what would you be?</strong>Architect<strong>What three things are always in your pantry?</strong>Maple Syrup Coarse Ground Black Pepper Garlic<strong>If you could cook with anyone in the world, who would it be?</strong>Michael Symon]]>http://sobewff.org/personality/lilly-chris/http://www.bigbobgibson.comhttp://www.facebook.com/chrislillybbqchrislillybbqchrislillybbqCulinary &amp; Industry Experts2017-08-28T21:10:19.00+00:00Big Bob Gibson Bar-B-Qhttp://www.bigbobgibson.comBBQ Dinner hosted by Chris Lilly and Jorge Ramos part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/BBQDinner_Lilly-Ramos.jpg2018-02-22T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/bbqftl/Beachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/24402Scott Linquisthttp://sobewff.org/wp-content/uploads/2017/08/Linquist-Scott-Headshot-275x275.jpg<![CDATA[<p class="p1">While his culinary background spans a variety of continents, it is safe to say that Chef Scott Linquist has risen to acclaim as one of the country’s most noted chefs in the genre of Mexican cuisine.</p> As National Corporate Executive Chef of Dos Caminos Mexican Kitchen, Linquist stewarded the growth of the ever-popular restaurant as it expanded to seven locations in New York City, Las Vegas, Ft. Lauderdale Florida and Atlantic City. Linquist added the title of author with the 2007 release Mod Mex: Cooking Vibrant Fiesta Flavors at Home and is consistently featured on the morning shows of major television networks. He has become widely known as an ambassador of modern Mexican cuisine. He gained knowledge and experience at celebrated Mexican restaurants such as New York City’s Arizona 206, which received a NY Times Three Star rating (prior to his arrival), and served as the man behind the “Two Hot Tamales,” as Executive Chef for Mary Sue Milliken and Susan Feniger of Border Grill fame. When not heating up Mexican cuisine, Linquist explored his culinary borders at highly praised restaurants including Pershing Square Cafe, Gotham Bar and Grill and Lutece, all in New York City, Boulevard in San Francisco, and Citrus, Bistro Garden at Coldwater and City restaurants, all in Los Angeles.  He also gained experience teaching at an accredited professional culinary school, California School of Culinary Arts in South Pasadena. Linquist has spearhead the direction of the menu for COYO Taco, his most recent project, bringing bold, traditional flavors and sustainable ingredients to the concept. The restaurant has taken a farm-to-table approach to their food, with a variety of home-cooked dishes, fresh tortillas made from scratch and guacamole smashed in-house daily.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Taco Bell <strong>If you weren't a chef, what would you be?: </strong> Scott's mom wanted him to be a dentist <strong>What three things are always in your pantry?: </strong> maggi sauce, Valentina hot sauce and Mexican chilies ]]>http://sobewff.org/personality/scott-linquist/http://www.coyo-taco.com%20https://www.facebook.com/coyotacowynwood/CoyoTacoWynwoodCoyoTacoCulinary &amp; Industry Experts2017-09-27T15:47:19.00+00:00COYO Tacohttp://www.coyo-taco.com Goya Foods’ Swine, Wine &amp; Spirits presented by The National Pork Board hosted by Giorgio Rapicavoli featuring Chefs FOUND IN MIAMIhttp://sobewff.org/wp-content/uploads/2017/08/rapicavoli.jpg2018-02-25T22:30:00+00:005:30PM - 8:30PM$105http://sobewff.org/latin/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/24404Anita Lohttp://sobewff.org/wp-content/uploads/2017/08/lo_anita_hs-275x275.jpg<![CDATA[ <p class="p1">Anita Lo</p> <p class="p1">Owner & Executive Chef, Annisa</p> <p class="p1">Author of Cooking Without Borders</p> <p class="p1">Anita Lo, chef and owner of Annisa in New York City, is one of the most respected chefs in the country, earning numerous accolades for her inventive contemporary American cuisine that reflects her multicultural upbringing and classic French training.</p> <p class="p1">Lo, a first generation Chinese-American, grew up with her family in Birmingham, Michigan and fostered an interest in food at a young age.<span class="Apple-converted-space">  </span>While earning a degree in French language at Columbia University, she studied at Reid Hall—Columbia's French language institute in Paris.<span class="Apple-converted-space">  </span>She fell in love with the food culture and vowed to return.<span class="Apple-converted-space">  </span>Back in the United States, Lo accepted her first kitchen job as garde-manger at Bouley, but after a year, she decided to move back to Paris and enroll in Ecole Ritz-Escoffier, a revered culinary institution.<span class="Apple-converted-space">  </span>She received her degree, graduating first in her class with honors, while interning under Guy Savoy and Michel Rostang.<span class="Apple-converted-space">  </span>Back in New York, Lo worked her way through all the stations at David Waltuck’s Chanterelle.<span class="Apple-converted-space">  </span>She developed her culinary style during her time at Mirezi, where she earned a two-star review from The New York Times.</p> <p class="p1">In 2000, Lo opened Annisa (whose name means ''women'' in Arabic), an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine.<span class="Apple-converted-space">  </span>It was an instant hit, earning rave reviews from critics.<span class="Apple-converted-space">  </span>Food & Wine magazine named her one of ten “Best New Chefs in America” in 2001, and the Village Voice proclaimed Lo as “Best New Restaurant Chef.”<span class="Apple-converted-space">  </span>In June 2009, after nearly ten years in business, Annisa suffered an unfortunate blow—a fire destroyed the restaurant entirely.<span class="Apple-converted-space">  </span>Lo decided to take some time to travel as plans for rebuilding Annisa got underway.<span class="Apple-converted-space">  </span>She scoured the globe for inspiration.<span class="Apple-converted-space">  </span>Meanwhile, Lo appeared on the first season of Top Chef Masters where she battled her contemporaries on weekly challenges that tested their culinary prowess.<span class="Apple-converted-space">  </span>She finished fourth out of 24 chefs.</p> <p class="p1">In April 2010, after a complete renovation of the original Barrow Street location, Lo reopened Annisa.<span class="Apple-converted-space">  </span>She kept many of the same elements—clean design, welcoming atmosphere, small menu and a few signature dishes—but shook it up with new additions to the menu inspired by her recent travels that range from culinary trips to Senegal and Russia to a fishing trip to Alaska.</p> <p class="p1">In October 2011, Lo released her long-awaited first cookbook, which highlights her passion for bringing multicultural flavors to her American kitchen. Her recipes celebrate the best flavors and ingredients from around the world at a time when access to international ingredients is greater than ever before. Interspersed are stories from Lo’s life, memories of her travels and tips on cooking.</p> <p class="p1">In February 2014, critic Pete Wells re-reviewed Annisa in The New York Times, bestowing the restaurant with a prestigious three stars.<span class="Apple-converted-space">  </span>In the review, he calls her food “remarkable” and “impressive,” and the restaurant “graceful and unfussy.” <span class="Apple-converted-space"> </span></p> <p class="p1">Lo closed annisa after 17 years of operation in May of 2017.<span class="Apple-converted-space">  </span>She is presently taking time off and finishing her second book, Solo: Easy Sophisticated Recipes For a Party of One, which will be published in the Fall of 2018 by Knopf.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>I don't have just one. Mac and cheese, Asian noodle soups, chicken paprikash....<strong>If you weren't a chef, what would you be?</strong>A travel writer<strong>What three things are always in your pantry?</strong>Lemons, markouk (lebanese flatbread) and good olive oil<strong>If you could cook with anyone in the world, who would it be?</strong>Taka Yoneyama. She is a sushi chef who used to have a restaurant in my neighborhood.]]>http://sobewff.org/personality/lo-anita/anitalonycanitalonycCulinary &amp; Industry Experts2017-08-28T21:10:19.00+00:00formerly annisa restaurant, NYChttp://www.annisarestaurant.comVegetable Dinner hosted by Anita Lo, Amanda Cohen and Kinsler Josaime part of the NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/09/VegetableDinner_Lo-Cohen.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/soul/28399Andrea Lonardihttp://sobewff.org/wp-content/uploads/2017/11/Andrea-Lonardi-275x275.jpg<![CDATA[Andrea Lonardi, Operations Director Overseeing the Winemaking Teams at Bertani]]>http://sobewff.org/personality/andrea-lonardi/https://www.bertani.net/enWine &amp; Spirits2017-11-07T15:11:07.00+00:00Bertani Wineryhttps://www.bertani.net/enBertani Presents the Singular Art of Veronese Winemaking Including a Rare 35 Year-Old Classico Amarone Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-07.jpg2018-02-23T19:00:00+00:002:00PM - 3:00PM$85http://sobewff.org/ws1/24406Jian "Kenny" Loohttp://sobewff.org/wp-content/uploads/2017/08/loo_jian_kenny_hs-275x275.jpg<![CDATA[ <p class="p1">Heading up Hakkasan’s kitchen is Chef de Cuisine Jian Heng Loo (Kenny), a new generation chef that uses his creativity and open mind to innovate the traditional Chinese cuisine. At Hakkasan, Chef Loo is responsible for all operations including menu design, which features modern Chinese cuisine, as well as all staff training and food production.<span class="Apple-converted-space"> </span></p> <p class="p1">Dinner menu highlights include Charcoal Grilled Silver Cod with Chinese Honey and Champagne; a Black Pepper Beef Tenderloin; Crispy Duck Salad and Jasmine Tea-Smoked Ribs. The AAA Four Diamond award-winning restaurant is also open for traditional Dim Sum lunch on Saturdays and Sundays, serving a variety of dumplings ranging from tender to crispy, Congees with meats, poultry and vegetables, stir Fried rice and noodles dishes, soups and vegetable sides.<span class="Apple-converted-space"> </span></p> <p class="p1">Prior to taking the role of Chef de Cuisine at the Fontainebleau Miami Beach’s acclaimed Hakkasan, Jian Heng Loo honed his craft over a span of twenty years throughout Asia. Originally from Malaysia, Loo has worked at prestigious restaurants including the Capella Singapore, a luxury resort, and the G Hotel in Malaysia.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>seafood<strong>If you weren't a chef, what would you be?</strong>Owner of a farm land<strong>What three things are always in your pantry?</strong>Wok, knife and chopstick<strong>If you could cook with anyone in the world, who would it be?</strong>Gordan James]]>http://sobewff.org/personality/loo-jian-kenny/dinebleaudinebleauCulinary &amp; Industry Experts2017-08-28T21:10:19.00+00:00Hakkasanhttp://www.Fontainebleau.com/diningFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24408Jenn Louishttp://sobewff.org/wp-content/uploads/2017/08/louis_jenn_hs-275x275.jpg<![CDATA[<strong>What is your ultimate comfort food?</strong>Fried eggs and broken jasmine rice with kimchi<strong>What three things are always in your pantry?</strong>Eggs Rice Tahini<strong>If you could cook with anyone in the world, who would it be?</strong>My great grandmother.]]>http://sobewff.org/personality/louis-jenn/http://www.raypdx.comrayrestaurantrayrestaurantCulinary &amp; Industry Experts2017-08-28T21:10:21.00+00:00RAYhttp://www.raypdx.comFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/Kosher Dinner hosted by Michael Solomonov, Justin Smillie, Jenn Louis and Jonathan Borowitzhttp://sobewff.org/wp-content/uploads/2017/08/KosherDinner_Solomonov-Smilie-Louis-Borowitz.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/kosher/26395Tim Lovehttp://sobewff.org/wp-content/uploads/2017/09/Love-Tim-Headshot-275x275.jpg<![CDATA[Chef Tim Love is known as much for his vibrant personality as he is for his signature urban western cuisine, creating inspired and innovative dishes that have earned critical and popular acclaim.  With restaurants spanning the nation from Seattle to Knoxville, Love’s roots remain in Texas, where he is chef and owner of beloved Texas restaurants Lonesome Dove Western Bistro, Woodshed Smokehouse, Queenie's Steakhouse, and Love Shack, as well as the storied White Elephant Saloon. Love opened his flagship restaurant, Lonesome Dove Western Bistro, in Fort Worth's historic Stockyards district in 2000, quickly earning him a reputation for his fresh preparations of both familiar and exotic meats. Two years later, Love purchased the legendary White Elephant Saloon and then in 2007 debuted his classic burger joint, Love Shack. His culinary empire expanded in 2012 with the opening of the Woodshed Smokehouse, specializing in smoked meats and vegetables, that was named one of Bon Appétit’s “50 Best New Restaurants” in 2012. In 2013, Love returned to his hometown of Denton, Texas, to open Queenie’s Steakhouse, a contemporary take on the classic American steakhouse named after his mother. He opened a second location of his flagship restaurant Lonesome Dove Western Bistro in the heart of downtown Austin, Texas, in Summer 2015, and most recently expanded the concept beyond the Lone Star State to his alma mater city of Knoxville, TN, in June 2016. Earlier this year, Love also debuted Back Dough, a late-night pop-up serving sweet and savory doughnuts out of his restaurants' back kitchen doors on the weekends. The concept launched at Queenie's and can now be found at Lonesome Dove Knoxville, with plans for a stand-alone location in Fort Worth slated for Spring 2017. In addition, Love will be setting up shop in Houston next year with three concepts in the works to open at Levy Park, including a second location of his acclaimed Woodshed Smokehouse. Widely known as a de facto ambassador for Texas, Love is a national spokesperson for Hellmann’s Mayonnaise and Thomas’ English Muffins & Bagels.  His keen business acumen landed him a role as host of CNBC’s newest show Restaurant Startup, where he and co-host Joe Bastianich vie against each other to invest their own money in restaurant concepts they believe will make them millions. Love’s investment in Seattle’s Kraken Congee led to the first restaurant being opened as a result of the show. After appearing on the show in 2014, Kraken Congee opened in April 2015 to immediate popular and critical praise. A committed philanthropist, Love is devoted to several charities including Burgers 4 Babies, which he founded in 2010 benefitting the NICU Helping Hands organization. Love's crowd-pleasing joviality is frequently seen in his numerous public appearances, including the Food & Wine Classic in Aspen, South Beach Wine & Food Festival, Music City Food & Wine, Austin Food & Wine – the festival he co-founded in 2012 – and Austin City Limits music festival, where he holds the title of Official Chef. Love has appeared on countless national television shows, including NBC’s TODAY Show, Good Morning America, and has recently been appointed as the Official Food and Wine Contributor for CNBC.  An avid hunter and dedicated sports fan, Love can often be found tailgating in his custom-built Toyota Tundra with his beloved Dallas Cowboys, Texas Rangers, or Tennessee Volunteers. Love resides in Fort Worth, Texas with his wife Emilie and their three children.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> Nachos <strong>If you weren't a chef, what would you be?</strong> A Rock & Roll Drummer <strong>What three things are always in your pantry?</strong> Garlic, Chilis, Peanut Oil <strong>If you could cook with anyone in the world, who would it be?</strong> My dad ]]>http://sobewff.org/personality/tim-love/http://cheftimlove.com/%20https://www.facebook.com/tim.love.1420/cheftimlovecheftimloveCulinary &amp; Industry Experts2017-09-14T16:09:03.00+00:00Love Style, Inc.http://cheftimlove.com/concepts/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/27835Beau MacMillanhttp://sobewff.org/wp-content/uploads/2017/10/HS-10-e1508353857619-275x275.jpg<![CDATA[As Executive Chef of Sanctuary on Camelback Mountain and its signature restaurant, elements, Beau MacMillan inspires his staff with his passion for fresh ingredients.  His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection.  This philosophy is evident in Chef MacMillan’s innovative, seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers. Chef MacMillan has cooked in some of America’s most distinguished kitchens. He hails from Plymouth, Massachusetts and is a graduate of Johnson and Wales University in Providence, Rhode Island. His culinary career began at the age of 16 when he secured a position at Crane Brook Tea Room in Carver, Massachusetts.  Chef MacMillan spent a year under the tutelage of Chef Francios Demueloge.  Inspired by this experience, he joined the brigade at <em>La Vieille Maison </em>in<em> Boca Raton </em>Florida, rising through the ranks to the position of Sous Chef.  Drawn to the culinary scene on the West Coast, Chef MacMillan moved to Los Angeles where he held Sous Chef positions at the prestigious <em>Hotel Bel Air</em>, and later <em>Shutters on the Beach </em>in Santa Monica.  He was recruited to Arizona in 1998 to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain.  Chef MacMillan and former Executive Chef Charles Wiley opened elements restaurant in March of 2001. Now, as executive chef, MacMillan’s innovation has brought elements national recognition and acclaim.  In March 2006, Chef MacMillan was invited to <em>The</em> <em>Food Network’s</em> kitchen stadium to compete in an episode of the hit series, <em>Iron Chef America</em>.  Chef MacMillan was pitted against Iron Chef Bobby Flay in “Battle American Kobe Beef.”  Ultimately, Chef MacMillan’s cuisine reigned supreme, letting him claim victory over Flay. In addition to his appearance on <em>Iron Chef America</em>, Chef MacMillan has cooked at The James Beard House and at <em>Bon Appetit Magazine</em> in New York, and regularly conducts cooking classes for the guests of Sanctuary. He is a regular on several of Food Network’s most recognizable shows, including <em>Guy’s Grocery Games, Best Thing I Ever Ate, </em>and <em>Cooks vs. Cons</em>, and has made multiple appearances on <em>The Today Show.</em> He is also the personal Chef for Wayne Gretzky and his family and has cooked for such personalities as President Bush, Britney Spears, U2, Michele Richard, Jacques Pepin and Michele Roux, Sr.]]>http://sobewff.org/personality/beau-macmillan/https://www.sanctuaryoncamelback.com/Culinary &amp; Industry Experts2017-10-18T19:13:22.00+00:00Sanctuary on Camelback Mountainhttps://www.sanctuaryoncamelback.com/Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/27125Antonio Magliulohttp://sobewff.org/wp-content/uploads/2017/09/HS-4-e1506442906731-275x275.jpg<![CDATA[Antonio Magliulo, Executive Chef of The Cesar, began his culinary journey at the hospitality school of Benevento, in the south of Italy. Early in his career, he apprenticed with world-class Chefs like Alain Ducasse and Gaetano Trovato, and developed a global vision of cooking and catering. In 2003 Antonio joined La Posta Vecchia, where he has been working together with the Michelin Starred chef Michelino Gioia, beginning his sous chef while learning the essence of gourmet cuisine and mastering the art of cooking. Antonio transforms the traditional Italian recipes into contemporary dishes thanks to his deep passion for traditional Mediterranean cuisine and the real interest towards experimenting innovative culinary techniques. When creating and preparing his recipes, he respects two fundamental rules: give the right value to the natural aspects of products and strengthen the ties with the land. His creations are made with authentic, natural and seasonal ingredients, some of which are grown in the hotel’s own organic garden. His Mediterranean dishes, with no competing flavours, all share lightness and a perfect accord of fragrances, flavours and colours. His goal is to offer his guests an original culinary experience: natural flavour.]]>http://sobewff.org/personality/antonio-magliulo/http://www.pellicanohotels.com/Culinary &amp; Industry Experts2017-09-26T16:22:50.00+00:00Pellicano Hotelshttp://www.pellicanohotels.com/Il Pellicano Dinner part of the American Airlines Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/pellicano-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$350http://sobewff.org/pellicano/27302Larry Maguirehttp://sobewff.org/wp-content/uploads/2017/10/LarryMaguire_Headshot-275x275.jpg<![CDATA[With over 40 years of experience in the fine wine industry, Larry Maguire brings a wealth of knowledge and insight to his roles as President of Far Niente, as well as partner of Far Niente and sister wineries Dolce, Nickel & Nickel, EnRoute and Bella Union. Maguire joined Far Niente in 1983, and together with his partners, led Far Niente from being a small, locally known winery into a critically acclaimed producer. In the succeeding years, the owners launched four sister wineries: Dolce, dedicated to the production of a single, late-harvest wine; Nickel & Nickel, devoted exclusively to producing 100 percent varietal, single-vineyard wines; EnRoute, producer of Russian River Valley Pinot Noir; and Bella Union, which makes Napa Valley Cabernet Sauvignon. Today, as well as overseeing the day-to-day operations of Far Niente, Maguire oversees the sales and marketing for the five wine companies. Passionate about wine, Maguire regularly visits the great wine regions of the world, tasting in the cellars and homes of some of the world’s most acclaimed vintners. As a board member and three time past president for the Oakville Growers Association, he has served as an advocate for one of Napa Valley’s most prestigious growing regions for more than two decades. In addition to his great love of wine, Larry is an avid golfer and passionate musician. He has composed music for most of his life, and has been a loyal, hands-on patron of Festival Napa Valley since its inception in 2006. Maguire’s guitar playing and song writing is on display on iTunes on the album David Pack’s Napa Crossroads.]]>http://sobewff.org/personality/larry-maguire/https://enroutewinery.com/Wine &amp; Spirits2017-10-02T15:24:36.00+00:00EnRoute Wineryhttps://enroutewinery.com/EnRoute Winemaker for a Day: Blending Seminar Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-08.jpg2018-02-24T17:00:00+00:0012:00PM - 1:00PM$125http://sobewff.org/ws6/24410Pawan, Arjun & Nakul Mahendrohttp://sobewff.org/wp-content/uploads/2017/08/mahendro_pawan_arjun_nakul_hs-275x275.jpg<![CDATA[<p class="p1">Pawan, Nakul and Arjun Mahendro</p> <p class="p1">Inspired to create an unrivaled “badass” dining experience, patriarch Pawan Mahendro and his sons, Nakul and Arjun, opened Badmaash in Spring of 2013 in Downtown Los Angeles. The modern colorful space soon became a go-to destination with a menu that offers traditional Indian dishes, alongside modern Indian fare. A popular house specialty, their Chicken Tikka Poutine, honors both their Indian and Canadian cultures.<span class="Apple-converted-space"> </span></p> <p class="p1">Chef Pawan was born and raised in the holy city of Amritsar, Punjab, India, home of the Golden Temple and a true food city in every sense, and ultimately pursued a path in international culinary cuisine. Upon graduating at the top of his class, Pawan secured a position at the Taj Mahal Intercontinental Hotel, where he honed his skills in Indian, French and Chinese cooking. Seeking to expand his knowledge of the industry, he then moved on to the Hotel Centaur (Mumbai). It wasn’t long before Pawan felt the urge to break free and embark on an independent venture in executive catering and event planning for corporate meetings and functions.</p> <p class="p1">Following a move to Toronto, Pawan familiarized himself with the dining scene by working at West Side Grill, Dunkleman’s Fine Dining and Daily Planet as the Corporate Chef. But his entrepreneurial spirit kicked in once again and inspired him to open Jaipur Grill, an Indian eatery with European finesse, in 2002, with the help of his son Nakul who became the General Manager at the age of 21. It quickly became Toronto’s premier Indian dining destination.</p> <p class="p1">Nakul & Arjun Mahendro grew up in Toronto, Canada. In their formative years, Nakul & Arjun were constantly coached by their father to pour wine ‘label-out’, serve from the left, and flip the perfect omelette. It was only natural that when Nakul turned 14, he took his first job as a bussboy, and a few years later, Arjun followed his older brother into the world of restaurant work.<span class="Apple-converted-space"> </span></p> <p class="p1">Nakul received his formal education at the Ted Rogers School of Hospitality & Tourism Management at Ryerson University. In his last year of school, and while working with Oliver & Bonacini Restaurants, Nakul was awarded Ontario Hostelry Institutes Top 30 Under 30 in 2010. Arjun attended Wilfred Laurier School of Business as well as George Brown College for Marketing Management.</p> <p class="p1">Together, the 3 Mahendro men hope they can use the success & attention BADMAASH has brought them to change the way people think about Indian food & Indian people in America. They aim to break the negative stereotypes, and be business leaders that the Indian community can be proud of.</p> <p class="p2"></p>]]><![CDATA[<strong>What is your ultimate comfort food?</strong>eggs and toast.<strong>If you weren't a chef, what would you be?</strong>aeronautical engineer.<strong>What three things are always in your pantry?</strong>kosher salt, cumin, and red onions.<strong>If you could cook with anyone in the world, who would it be?</strong>I love cooking with other people who are skilled and passionate. If I have to name a few; Thomas Keller, Wolfgang Puck, Martha Stewart. I'm really excited to cook with Chef Niven Patel of Ghee at the 2018 SOBEWFF!]]>http://sobewff.org/personality/pawan-arjun-nakul-mahendro/http://www.BADMAASHLA.comhttp://www.facebook.com/BADMAASHLABADMAASHLABADMAASHLACulinary &amp; Industry Experts2017-08-29T02:17:41.00+00:00BADMAASH indian gastropubhttp://www.BADMAASHLA.comHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24412Janderyn Makrishttp://sobewff.org/wp-content/uploads/2017/08/makris_janderyn_hs-275x275.jpg<![CDATA[I am a self taught baker and cake artist who likes all things food including visual styling. Earth and Sugar launched in August of 2009 and has hit the ground running since. I named it Earth and Sugar to represent our natural approach to confectionary creations. I have always had a belief in wholesome cakes that taste as good as they look, and that vision defined who we are today. My desire to bake came from countless hours spent in the kitchen with her, learning to create crepes and meringue tortes. Baking has provided me with many warm memories and overwhelming happiness. Great distances are no match for my discerning client’s intent on having one of Earth and Sugar’s much sough after confections. One of my works traveled by private charter and yacht all the way to Great Guana Cay, a nine mile long islet in the Bahamas, for a prominent economist’s wedding, where president Bill Clinton was a guest. This is the moment my adoring husband would later describe as a feather in my hat. Leaving a career in marketing and consulting has made for great conversations in the culinary industry but it is what also has given me the tools to know my clientele and provide me with a streamlined vision and style for each one. I couldn’t have ever dreamed of all this sweet world has brought me but I wouldn’t have it any other way.]]><![CDATA[<strong>What is your ultimate comfort food?</strong>macaroni and cheese<strong>If you weren't a chef, what would you be?</strong>political consultant<strong>What three things are always in your pantry?</strong>honey peanut butter oatmeal<strong>If you could cook with anyone in the world, who would it be?</strong>Jacques Pépin]]>http://sobewff.org/personality/janderyn-makris/http://www.earthandsugar.comhttp://www.facebook.com/earthandsugarearthandsugarearthandsugarCulinary &amp; Industry Experts2017-08-29T01:37:15.00+00:00Earth and Sugarhttp://www.earthandsugar.comSweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/24414Francis Mallmannhttp://sobewff.org/wp-content/uploads/2017/08/mallmann_francis_hs-275x275.jpg<![CDATA[ <p class="p1">Francis Mallmann<span class="Apple-converted-space"> </span></p> <p class="p1">FIRE – WOOD – ASH – PASSION<span class="Apple-converted-space"> </span></p> <p class="p1">Francis Mallmann was born in the city of Buenos Aires and when he was just nineteen, opened his first restaurant in Bariloche, where he began to gain loyal supporters. After a few years, during which time he had achieved great success, he jumped at the opportunity to open a restaurant in Uruguay, where his following continued to build. Francis was able to close his restaurants in the off season and travel to Europe, where he worked in world renowned kitchens in France under the direction of Alain Senderens, Roger Verge and Raymond Oliver.<span class="Apple-converted-space"> </span></p> <p class="p1">There he became the very first non-European Chef to win the Grand Prix de l’ Art de la Science de la Cuisine. His sensibility and free spirit made him a true innovator. <span class="Apple-converted-space"> </span></p> <p class="p1">After a while grew restless and bored by the fine dining scene. He decided to return to his roots: cooking with fire!—and applied French techniques to intensify, enhance and develop the flavors and textures of his dishes. He leads with simplicity, generally using only a few ingredients and a series of short steps for cooking.<span class="Apple-converted-space"> </span></p> <p class="p1">Francis Mallmann's fame was forged by hard work and delicious food. He was trained in the kitchens of Europe, opened his own restaurants (and taught) in Argentina, starred in the gourmet television series called 'Fires of the South', and now offers his own insights into cooking with fire in a book 'Seven Fires'(co-written by Peter Kaminsky). <span class="Apple-converted-space"> </span></p> <p class="p1">Much of Francis’s cooking defies precise scheduling, since fires and heating times vary so much depending on the place, the season, even the direction and force of the wind. But Francis does have one unshakable rule that defies the universal habit of constantly flipping food on the grill until it is done. “Once your ingredient comes in contact with the heat, don’t move it,” - “You must respect that first contact. Even if it’s not exactly in the right place, leave it alone. Otherwise, you will break the crisp surface that begins to form and dry out your food. ”</p> ]]>http://sobewff.org/personality/mallmann-francis/http://www.faena.com/miami-beachhttp://www.facebook.com/losfuegosfaena/Culinary &amp; Industry Experts2017-08-28T21:10:21.00+00:00Los Fuegos by Francis Mallmann - Faena Hotel Miami Beachhttp://www.faena.com/miami-beachFontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24416Tony Mantuanohttp://sobewff.org/wp-content/uploads/2017/08/mantuano_tony_hs-275x275.jpg<![CDATA[James Beard Award winner Tony Mantuano is an influential culinary force, a chef who has been on the ground floor of defining true Italian cuisine in the United States. In addition to his role as chef-partner at Michelin Star restaurant Spiaggia, Mantuano is the chef-partner at River Roast, situated on the Chicago River; Terzo Piano, a Mediterranean-inspired restaurant at The Modern Wing of the Art Institute of Chicago; Terralina Crafted Italian, a waterfront Italian restaurant located in Disney Springs set to open this Winter; and the owner of Mangia Trattoria, a classic Italian restaurant in his hometown of Kenosha, Wisconsin. Mantuano is a recipient of the James Beard Foundation Award for Best Chef: Midwest and The Chicago Tribune’s Good Eating Award, which honors achievement in the food and restaurant industry. Outside of the kitchen, Mantuano is often recognized for his participation on season two of Bravo’s "Top Chef Masters." Other projects include cookbook collaborations with Cathy Mantuano, a wine expert and former manager of Spiaggia. The husband and wife team authored “The Spiaggia Cookbook” and “Wine Bar Food.”]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> My grandmas braised pork neck bone with tomatoes, garlic and chilies <strong>If you weren't a chef, what would you be?: </strong> Goat Farmer <strong>What three things are always in your pantry?: </strong> Extra virgin olive oil, balsamic vinegar, Italian san marzano tomatoes <strong>If you could cook with anyone in the world, who would it be?: </strong> My better half, cookbook co-author and wife, Cathy Mantuano]]>http://sobewff.org/personality/tony-mantuano/http://www.spiaggiarestaurant.comtonymantuanotonymantuanoCulinary &amp; Industry Experts2017-10-31T15:13:59.00+00:00SpiaggiaDinner hosted by Missy Robbins and Tony Mantuano http://sobewff.org/wp-content/uploads/2017/09/Dinner_Robbins-Mantuano.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/casa/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24418Angie Marhttp://sobewff.org/wp-content/uploads/2017/08/mar_angie_hs-275x275.jpg<![CDATA[ <p class="p1">Chef Angie Mar has spent most of her life around the world of food. A native of Seattle, Washington, she comes from a family of food lovers and restaurateurs.<span class="Apple-converted-space">  </span>Her aunt was the infamous Ruby Chow who pioneered Chinese cuisine in Seattle and these deep rooted ties have given Angie an innate love for bringing people together around a dining table.</p> <p class="p1">Angie had the privilege of getting her training in some of New York City's renowned kitchens, including honing her skills at whole animal butchery and open fire techniques at Andrew Tarlow’s lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons.<span class="Apple-converted-space">  </span>She went on to work for April Bloomfield at The Spotted Pig, where she learned an unparalleled dedication to perfection and a love of simplicity.</p> <p class="p1">In October 2013, Angie took the helm of storied West Village restaurant, The Beatrice Inn.<span class="Apple-converted-space">  </span>Best known for her love of working with whole animals, live fire and dry aging techniques, she revamped the menu and began to create her signature style.<span class="Apple-converted-space"> </span></p> <p class="p1">Under Angie’s guidance and vision, The Beatrice has become one of the most coveted reservations in the city, known for its meat forward menu and show-stopping presentations. She is now the owner and executive chef at The Beatrice Inn, re-opening the doors in September 2016 with a fresh perspective and a celebrated new menu.<span class="Apple-converted-space">  </span>Her signature 45-day dry aged burger is widely regarded as one of the best in the city, her Duck Flambe is an international hit and her Butcher’s Blocks are a meat lovers dream. <span class="Apple-converted-space"> </span></p> <p class="p1">The Beatrice Inn and Angie Mar continue to gain momentum and praise in the food community.<span class="Apple-converted-space">  </span>Pete Wells awarded the restaurant an impressive 2-star review for the New York Times, calling it “One of the most celebratory restaurants in the city” and “a place to go when you want to celebrate your life as an animal.”<span class="Apple-converted-space">  </span>Angie was named “Chef of the Year 2016” by Thrillist and most recently, she was chosen as one of Food & Wine’s Best New Chefs for 2017; the only chef from New York selected to receive this honor.<span class="Apple-converted-space"> </span></p> <p class="p2"><br></p> <p class="p1">Angie’s notable career highlights include:</p> <p class="p1">Selected as one of Food & Wine’s Best New Chefs 2017 – Only chef selected from New York<span class="Apple-converted-space"> </span></p> <p class="p1">Named “Chef of the Year 2016” by Thrillist</p> <p class="p1">Pete Wells awarded the restaurant a 2-star review on the New York Times</p> <p class="p1">Hosted two James Beard House Dinners to date (October 2015 & October 2016)</p> <p class="p1">Competed to win the title of Food Network’s Chopped Grill Masters Grand Champion, Season Two (2015)</p> <p class="p1">Competed at Burger Bash and Swine & Wine at the Miami Wine & Food Festival 2016</p> <p class="p1">Crowned winner of Cochon 555 (2016) in New York and competed in Aspen Cochon 2016</p> <p class="p1">New York Magazine named the restaurant “One of New York’s must-visit restaurants”</p> <p class="p1">Bought and re-opened The Beatrice Inn in October 2016</p> <p class="p1">This summer (2017) Angie Mar will be returning to London to participate in Meatopia and guest chef at iconic restaurant Carousel</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Kidneys<strong>If you weren't a chef, what would you be?</strong>Lawyer<strong>What three things are always in your pantry?</strong>Anchovies, champagne, butter<strong>If you could cook with anyone in the world, who would it be?</strong>Auguste Escoffier]]>http://sobewff.org/personality/mar-angie/http://www.facebook.com/theBeaOfficial/thebeaofficialbeatrice_innCulinary &amp; Industry Experts2017-08-28T21:10:21.00+00:00The Beatrice Innhttp://www.thebeatriceinn.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24420Jordan Maranohttp://sobewff.org/wp-content/uploads/2017/08/marano_jordan_hs-e1507139949349-275x275.jpg<![CDATA[<strong>What is your ultimate comfort food?</strong>MEATBALLS AND RICOTTA CHEESE<strong>If you weren't a chef, what would you be?</strong>PROFESSIONAL FOOTBALL PLAYER<strong>What three things are always in your pantry?</strong>SALT.PEPPER,OLIVE OIL<strong>If you could cook with anyone in the world, who would it be?</strong>MY DAUGHTER MAYAH]]>http://sobewff.org/personality/jordan-marano/http://www.facebook.com/EllasOysterBar/ellasoysterbarellasoysterbarCulinary &amp; Industry Experts2017-10-04T20:58:13.00+00:00Ellas Oyster Barhttp://www.ellasoysterbar.comOyster Bash hosted by Josh Caponhttp://sobewff.org/wp-content/uploads/2017/08/Josh-Capon-presenting-Oyster-Bash-sign3-848x465.jpg2018-02-23T21:00:00+00:004:00PM - 6:00PM$150http://sobewff.org/oyster/24422Sylvain Marrarihttp://sobewff.org/wp-content/uploads/2017/08/marrari_sylvain_hs-275x275.jpg<![CDATA[ <p class="p1">Born in the South of France, Chef Sylvain Marrari cultivated a deep love for cooking due to his family’s Italian heritage and passion for food. A graduate of CFA Rene Villeneuve in Digne, CFA of Avignon and Avignon Hotel School in France, he decided to shift his focus to desserts in order to constantly challenge himself and express his creativity.</p> <p class="p1">Chef Marrari holds more than a decade of experience at renowned restaurants around the globe totaling 14 Michelin stars, including the prestigious Chateau de la Chèvre d'Or, Chateau EZA, Restaurant Pic in France, Le Louis XV in Monaco, and Le Spoon des Neiges in Switzerland, among many others.</p> <p class="p1">When he moved to the United States, Marrari became the Executive Pastry Chef at The Setai on Miami Beach where he led the creation and management of dessert menus at the hotel's five dining destinations.<span class="Apple-converted-space"> </span></p> <p class="p1">Marrari also served as Executive Pastry Chef at Chefs Club by Food & Wine in Aspen and New York. During this period, he has been nominated for several industry distinctions including a Zest Award nomination as a Baking and Pastry Innovator and was a finalist in the U.S. Pastry Competition in New York in 2013.</p> <p class="p1">Chef Marrari is currently the Executive Pastry Chef at Fisher Island Club, one of the world's most exclusive private island communities and resorts, where he is responsible for their six restaurants, manages the pastry department, and handles banquet as well as private events with Executive Chef Stéphane Caporal.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pasta<strong>If you weren't a chef, what would you be?</strong>maybe a critic food<strong>What three things are always in your pantry?</strong>Pasta / saucisson and coffee<strong>If you could cook with anyone in the world, who would it be?</strong>it will be with my two sisters , loving this moment when i going back home and making some food with all the family around , all day long .]]>http://sobewff.org/personality/marrari-sylvain/http://www.facebook.com/Sylvain-Marrari-Pastry-Chef-704934246187150/marrarisylvainsylvainmarrariCulinary &amp; Industry Experts2017-08-28T21:10:21.00+00:00Fisher Island Club & Resorthttp://www.fisherislandclub.com/Sweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/24424Pat Martinhttp://sobewff.org/wp-content/uploads/2017/08/martin_pat_hs-275x275.jpg<![CDATA[ <p class="p1">One of the country's most renowned pit masters, Pat Martin is self-taught, having learned the art and craft of West Tennessee-style smoke and meat in the small town of Henderson, Tennessee, before making Nashville his home. West Tennessee's legendary whole-hog barbecue tradition is the cornerstone of Martin's Bar-B-Que Joint. The restaurants have been featured on the Food Network's popular broadcast, "Diners, Drive-Ins and Dives," and the Travel Channel's "Bizarre Food with Andrew Zimmer" and in publications such as Bon Appetite, Esquire, Conde Nast Traveler and Men's Journal. Pat is a member of the Fatback Collective, a group of restaurateurs, chefs, farmers and writers advocating the benefits of heritage breed livestock. He lives in Nashville with his wife, Martha Ann, and their three children, Wyatt, Daisy and Walker.</p> ]]>http://sobewff.org/personality/martin-pat/http://www.martinsbbqjoint.comhttp://Facebook.com/MartinsBBQJointDowntownNashvillemartinsbbqmartinsbbqCulinary &amp; Industry Experts2017-08-28T21:10:21.00+00:00Martins Bar-B-Que Jointhttp://www.martinsbbqjoint.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Chicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/28621James Martinhttp://sobewff.org/wp-content/uploads/2017/11/Tasty-Burger-Logo-Vector-shadow-275x275.png<![CDATA[<strong>ABOUT TASTY BURGER</strong> With six locations on the East Coast, from Boston to Washington, D.C., Tasty Burger is a modern American neighborhood burger restaurant. Outstanding fresh ingredients are cooked to order in an incredibly fun, laid back atmosphere that has made Tasty an instant classic. The burgers are made with all-natural hormone & antibiotic-free beef, alongside shakes, rings, fries, beer & wine; and surrounded by local artists’ work, free pool & foosball, and a jukebox with great music. Tasty Burger is the Official Burger of the Boston Red Sox, as well as the Official Burger of the Boston Calling Music Festival. <strong>ABOUT JAMES MARTIN, Director of Food & Beverage at Tasty Burger</strong> With more than 30 years of experience in fine dining Italian restaurants, James Martin brings a unique perspective to the operation of the growing East Coast burger chain, Tasty Burger. A native son of Rhode Island’s strong Portuguese community, James grew up in a family that treasured the tradition of home cooking with quality ingredients that evoke a sense of time and place. After graduating from the Rhode Island School of Design’s culinary program, James set off for Boston and the Back Bay Restaurant Group, where he would spend the next 20 years of his career. Beginning as an executive chef at Papa Razzi in Chestnut Hill, James rose through the ranks of the respected group very quickly, from an executive trainer tasked with overseeing new restaurant openings, such as the iconic steakhouse Abe & Louie’s on Boylston Street, to a regional director, to regional chef, and finally, concept chef. <strong>MORE ABOUT JAMES MARTIN</strong> What is your ultimate comfort food? My Nana's "Soupish" Portuguese Soup with Bread, Pasta, Kidney Beans and Her Blood Sausage If you weren't a chef, what would you be? Musician or Pro Tennis Player What three things are always in your pantry? Peanut Butter, EVOO, Pastina If you could cook with anyone in the world, who would it be? No Question: Marco Pierre White and Dave DuBois]]>http://sobewff.org/personality/james-martin/https://www.tastyburger.com/https://www.facebook.com/TastyBurgerUSAhttps://twitter.com/tastyburgerusahttps://www.instagram.com/tastyburgerUSA/Culinary &amp; Industry Experts2017-11-15T19:40:14.00+00:00Tasty Burgerhttps://www.tastyburger.com/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24426Robbyns Martinezhttp://sobewff.org/wp-content/uploads/2017/08/martinez_robbyns_hs-275x275.jpg<![CDATA[ <p class="p1"><br> Robbyns Martinez is the corporate chef of JEY Hospitality Group. Martinez teamed up with restaurateur Marc Falsetto in 2010 and created the menu for ROK:BRGR, which has won numerous awards and has been recognized on a national level. Since then, he has gone on to create menus with Falsetto for Himmarshee Public House, TacoCraft Taqueria and Tequila Bar, and Pizza Craft Artisan Pizzeria. All three restaurants are located in the Historic Himmarshee Village area. Robbyns is fulfilling his passion by sourcing local produce and sustainable ingredients in creating diverse menus that feature modern takes on American and global comfort foods. <br> <br> He has won many accolades including 2010 “Best Burger in South Florida” on Channel 10 news, 2011 and the 2012 Riverwalk Trust “Burger Battle” winner, 2011; “Best New Restaurant in Broward,” 2011, 2012, 2013; Top 50 restaurants in South Florida and 2013 “Top 10 Burgers in the USA.” Robbyns has also competed in the famous Burger Bash at the SOBE Food and Wine Festival in Miami Beach. His food has brought life back to Fort Lauderdale’s Historic Himmarshee Village. Every day he strives to be different and is always evolving the menus to change with the seasons.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Definitely Cuban-Style Roast Pork.<strong>If you weren't a chef, what would you be?</strong>Any position where I could spend more evenings and weekends with my beautiful family!<strong>What three things are always in your pantry?</strong>Fresh Garlic, Sea Salt and Saffron.<strong>If you could cook with anyone in the world, who would it be?</strong>José Andrés. I admire his skill and outlook on the biz. "Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story." - José Andrés.]]>http://sobewff.org/personality/martinez-robbyns/tacocrafttaqueriaCulinary &amp; Industry Experts2017-08-28T21:10:21.00+00:00Himmarshee Public Househttps://www.publichouseftl.com/Taco Craft Taqueriahttp://www.tacocraft.comLucky Chopsticks hosted by Andrew Zimmern part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/lucky-09.jpg2018-02-24T01:00:00+00:008:00PM - 10:00PM$125http://sobewff.org/lucky/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/24428Sergio Martinezhttp://sobewff.org/wp-content/uploads/2017/08/martinez_sergio_hs-275x275.jpg<![CDATA[ <p class="p1">I started cooking when I was 15 years old at Restaurant Castillo de 1806 in<span class="Apple-converted-space">  </span>Aranjuez, Spain. I fell in love with this profession while cooking and learning from my father. Seeing that my future resided in a kitchen, I decided to start my training at the School of Hospitality at Casa de Campo, where I trained for four years in kitchen, pastry and bakery. I complement my training in school through Michelin star restaurants such as Coque ** and Bohio *, as well as with various extension courses, kitchens of the world, business management, account results, etc. I continued to complement my studies with different projects such as La Cigüeña Complex or Grupo Bodas Reales.</p> <p class="p1">I moved to Miami for a year to manage a restaurant of Spanish cuisine called Ideas Restaurant. Back in Spain I joined the Finca La Montaña project as an Executive Chef, where I specialized in private events, catering and business management for three years, managing to place Finca as a reference in Madrid for private events.</p> <p class="p1">With the intent of growing professionally, I started working together with 2 Star Michelin Chef Mario Sandoval, at Columbus Restaurant - which acquired a 1 star Sol Repsol. In 2015 I joined the group of La Canica Madrid as co-owner and executive chef and after 2 year I was able to open a restaurant with my father in Madrid called Taberna & Media. At the moment I am currently living in Miami, where I joined the international project of Tatel Restaurant located in the Ritz Carlton Hotel.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Anything with Rice<strong>If you weren't a chef, what would you be?</strong>Dog Trainer<strong>What three things are always in your pantry?</strong>Cumin, garlic and salt<strong>If you could cook with anyone in the world, who would it be?</strong>My Father Chef Jose Luis Martinez]]>http://sobewff.org/personality/martinez-sergio/http://www.facebook.com/profile.php?id=100010214778334cooklinefireCooklinefireCulinary &amp; Industry Experts2017-08-28T21:10:23.00+00:00Tatel Restauranthttp://www.ritzcarlton.com/en/hotels/miami/south-beach/dining/tatel-miamiTour de Spain hosted by José Andréshttp://sobewff.org/wp-content/uploads/2017/08/spain-02.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/spain/26162Freddie Martinezhttp://sobewff.org/wp-content/uploads/2017/09/Martinez-Freddie_HS-1-e1505483837254-275x275.jpg<![CDATA[Born in Brooklyn New York. Raised in Brentwood Long Island. The Love for food progressed at a young age. From watching my mother and grandmother change the flavor of food with the same products always brought a curiosity of how? How did the pork taste like garlic yesterday yet tomorrow its in a sandwich and taste completely different. The manipulation of flavors and textures were always intriguing to be. Once I had the opportunity to learn I jumped on the bandwagon. After finishing a two year certification at Eastern Suffolk Boces,while attending high school for Food Service and Business management I continued my schooling at Johnson and Wales university in North Miami. Like every other college student while attending school I was also working full time in the kitchen at Wish hotel (4 star 4 diamond at the time) with Marco Ferraro. After the closing of the hotel I had an amazing opportunity to work with Chef Jeff oniell ( Barton g Restaurant)and Aaron Janus ( Starr Catering Group) at the Versace Mansion. Learning the fundamentals from such strong and talented chefs led the fire to the flame that was already burning inside. With the experience I gained there I was given the opportunity as a young chef to run Bocce Bar in mid town as the sous chef for about three years. Being a all around versatile chef was my main goal.From being able to execute a fine dining menu to creating a pasta dish from scratch, that pairs with a beautiful glass of wine was my objective.Being able to be a all around culinarian pointed myself in the direction of catering. Currently working with Starr catering as the Commissary Sous Chef,there are different menus to various parties. Being knowledgeable about different cuisines and cultures are key. This is only the beginning and I plan on learning, tasting and embracing every moment of it.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> My ultimate comfort food would have to be a slow roasted, well marinated pernil. As for being raised in a Puerto Rican family there is nothing better than being woken up to the smell of slow roasting herbs and garlic lingering throughout the house. If you a pork lover the smell is titillating but the favor is mouthwatering. <strong>If you weren't a chef, what would you be?</strong> I love what I do. Nothing comes close to being a chef.If there was another profession that I would have to choose, would be anything related to traveling. The combination of learning new experiences and being culturally diverse is something that I value. Being able to adapt in different environments and meeting new people is what life is all about. For me knowledge is power and the more you know the better off you are. <strong>What three things are always in your pantry?</strong> The three most important things in my pantry would have to be sugar, salt and different variations of vinegar. When it comes to my food everything has to be balanced. As for me I need these three items for everything that I cook. I love the balance between the sweet and salty.Salt of course to marinade and season. When it comes to sugar I use it for everything. From making a vinaigrette to baking a cake. As for the vinegar, I love pickled item from pickled onions on a salad to just using a fine finishing vinegar to top off a dish. <strong>If you could cook with anyone in the world, who would it be?</strong> If I personally would have to cook with anyone in the world it would have to be with my father. Unfortunately, he passed away when I was a young child due to severe illness. Just the enjoyment of us working in the kitchen together would be life altering. Showing him the techniques and procedures that I have learned throughout the years would show how much I love what I do.]]>http://sobewff.org/personality/freddie-martinez/http://www.pamm.org/dininghttp://www.facebook.com/fredstar927freddiemartinez01Culinary &amp; Industry Experts2017-09-15T13:57:30.00+00:00Verde at Perez Art Museum Miamihttp://www.pamm.org/diningDinner hosted by Vik Muniz, Daniel Boulud, Claude Troisgros and Freddie Martinez http://sobewff.org/wp-content/uploads/2017/08/NYTDinner_Muniz-Boulud-Troisgros.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/verde/28102Alex Martinezhttp://sobewff.org/wp-content/uploads/2017/10/HS-15-e1509460793657-275x275.jpg<![CDATA[Alex Martinez, Corporate Executive Chef, for the V & E restaurant group based out of Miami, was born in New York City and relocated to Miami, Fl as a young boy. Being raised in a Puerto Rican household there was always something cooking in the kitchen. Alex’s interest in food set in at the early age of 13 when Alex began bringing home recipes from home economics class and trying them out at home. Paying close attention to what mom and grandma were doing in the kitchen Alex developed a passion for all things involved with cooking. After working in a few gourmet delis in Miami ,Fl Alex began work at the beach house hotel in Bal Harbour,Fl, here at the beach house Alex began to broaden his culinary knowledge by working under chefs like Sheila Lukins (silver palate cookbook) and James Beard award winner Michael Schwartz (Michaels genuine). After five years at the beach house Alex moved on to being a Sous Chef at the Palm Aire Country Club in Pompano Beach, Fl and then moving up to Chef de Cuisine at The Isle of Capri Casino in Pompano Beach, Fl as well. Alex left The Isle of Capri to pursue his desire to create his own menu and his idea of good food. After securing a partner Alex took the helm of Bamboo Noah’s, a fast and fresh food concept, in Plantation ,Fl. The restaurant was a success and was welcomed by the community and media with rave reviews of fresh foods and flavorful sauces with an asian and Mediterranean inspired twist and also being a tiny gem in Plantation. After his work was done at Bamboo Noah’s, Alex went on to take control of all 10 restaurants owned by V & E restaurant group including the wildly popular Brickell Irish Pub and Segafredo brickell in downtown Miami , Nuvo seafood and pasta on Espanola way in south beach and café Americano located in Caesars palace , Las Vegas , Nevada. Alex has become a fixture on local Miami television . Alex has been invited to appear on NBC 6 in the mix on several occasions and has also appeared on telemundo 23 despierta America . Alex has been featured in several local magazines and news papers showcasing his exciting cuisine. In his latest project Alex opened Café Americano a 24 hour bistro located directly in the lobby of the iconic Caesars Palace . The restaurant has opened to rave reviews from some of Las Vegas toughest critics. A testament to Alex’s skills in the kitchen. Alex will be returning to Las Vegas to head V & E restaurants new project mercato della Pescheria an Italian themed seafood restaurant in the Venetian hotel located on the famous Las Vegas strip.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> pernil and arroz con gandules <strong>If you weren't a chef, what would you be?: </strong> a singer/guitar player in a rock band <strong>What three things are always in your pantry?: </strong> high quality extra virgin olive oil, maldon salt, coconut milk <strong>If you could cook with anyone in the world, who would it be?: </strong> my grandmother]]>http://sobewff.org/personality/alex-martinez/http://havana1957.com/espanola-way/https://www.facebook.com/OhMexicomdpescheriaewmercatodellapescheriaewCulinary &amp; Industry Experts2017-10-31T14:43:44.00+00:00Mercato Della Pescheria & Oh Mexico Restauranthttp://www.ohmexicorestaurant.com/ Midnight Munchies presented by Thrillist hosted by Jean-Georges Vongerichten and Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/08/jean-georges.jpg2018-02-25T04:00:00+00:0011:00PM - 1:00AM$95http://sobewff.org/munchies/24430Virgilio Francisco Martinez Velizhttp://sobewff.org/wp-content/uploads/2017/08/martinez_veliz_virgilio_francisco_hs-275x275.jpg<![CDATA[ <p class="p1">Virgilio chooses to approach the diversity of our ingredients in a manner similar to that used by the peoples of the Andes in pre-Hispanic times: through vertical ecological monitoring. According to this alternative way of understanding the geography, land is perceived not as a horizontal plane but rather vertically, so that it takes advantage of all that the flora and fauna are able to deliver according to the particularities of each ecological system. As a result of the dramatic fluctuations in the Andean terrain in a relatively small radius of 100 kilometers (for many farmers this is not a difficult hike), there is direct access to the country’s products from various altitudes ranging from the coast to the Amazon.</p> <p class="p1">Motivated by an insatiable curiosity and interest in conveying the complexity of their land, Virgilio is passionate about traveling and investigating ingredients that can bring undocumented and yet even more wealth to the local cuisine. To do so, through a number of areas: ocean, lower Andes, extreme altitude, and high and low jungles. He also has an interdisciplinary team that complements each new "discovery" in a necessary context that seeks to transcend the strictly culinary and penetrate nutritional, biological, anthropological aspects.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Chifa, the cuisine created by the Chinese immigrants in Peru.<strong>If you weren't a chef, what would you be?</strong>An architect.<strong>What three things are always in your pantry?</strong>Ultra fresh coffee, honey, and dried fruits.<strong>If you could cook with anyone in the world, who would it be?</strong>Anthony Bourdain]]>http://sobewff.org/personality/martinez-veliz-virgilio-francisco/http://www.facebook.com/virgilio.martinez.9674virgiliocentralVirgilioCentralCulinary &amp; Industry Experts2017-08-28T21:10:23.00+00:00Central Restaurantehttp://www.centralrestaurante.com.peDinner hosted by José Andrés and Virgilio Martinez part of the American Airlines Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/AADinner_Andres_Martinez.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/bazaar/26387Walter Martinohttp://sobewff.org/wp-content/uploads/2017/09/Martino-Walter_HS-e1505404598183-275x275.jpg<![CDATA[Known as the “Million Dollar Chef” for creating the most expensive plate in the world, executive chef Walter Martino brings a sense of whimsy to the art of gastronomy. His refined sensibilities have caught the likes of celebrities, royalty and discerning diners from around the world, having enjoyed his elegant yet playful dishes that are a feast for the senses. Now Chef Martino brings his culinary excellence to Miami where the freshest, highest quality ingredients are combined with art, technology and music for a truly stunning 360-degree gastronomic experience.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> Tempura of all kinds <strong>If you weren't a chef, what would you be?</strong> An Actor I am currently studying to be an actor and I am producing a movie about a chef with a well known director. <strong>What three things are always in your pantry?</strong> Good wine olive oil and truffles <strong>If you could cook with anyone in the world, who would it be?</strong> Mario Batali]]>http://sobewff.org/personality/walter-martino/http://www.waltermartino.comhttps://www.facebook.com/kaoribywm/chefwmartinoKaoribywaltermartinoCulinary &amp; Industry Experts2017-09-14T15:59:20.00+00:00Kaori by Walter Martinohttp://www.kaoribywm.comKing’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown hosted by Anne Burrellhttp://sobewff.org/wp-content/uploads/2017/08/tiki.jpg2018-02-24T03:00:00+00:0010:00PM - 1:00AM$95http://sobewff.org/tiki/27440Clarisa Martinohttp://sobewff.org/wp-content/uploads/2017/10/HS-2-e1507043127601-275x275.jpg<![CDATA[I am the pastry chef at two of Bobby Flay's restaurants.Gato in NYC and Mesa Grill in Caesars Palace, Las Vegas. I've been working for Bobby for nearly 15 years. I was the Pastry Chef at the Mesa Grill in the Atlantis Hotel, in Nassau Bahamas. I spent two and a half years there. I have worked at Bobby Flay Steak in the Borgata hotel in Atlantic City as well. I joined his team in 2003, at Mesa Grill in NYC, after graduating from the Instute of Culinary Education. I was one of the top 10 Pastry Chefs in 2013. Work is not a job. When you love what you do, you'll never work a day in your life!]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Pho (nice + spicy) <strong>If you weren't a chef, what would you be?: </strong> A veterinarian <strong>What three things are always in your pantry?: </strong> Pasta, San Marzano tomatoes, olive oil <strong>If you could cook with anyone in the world, who would it be?: </strong> Either of my grandmother's]]>http://sobewff.org/personality/clarisa-martino/http://www.gatonyc.comhttps://www.facebook.com/GatoNYC/gatonycCulinary &amp; Industry Experts2017-10-03T15:05:54.00+00:00GatoTribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/24432Sam Masonhttp://sobewff.org/wp-content/uploads/2017/08/Mason-Sam_HS-e1505410085567-275x275.jpg<![CDATA[Sam Mason, Chef and Co-owner of OddFellows Ice Cream Co. (New York, NY; www.oddfellowsnyc.com) Chef Sam Mason is the ice cream chef behind the authentic, quirky ice cream creations at New York City's beloved scoop shop, OddFellows Ice Cream Co. A James Beard Award nominee, Mason trained at Johnson & Wales in Providence, RI before completing a stage at Ladurée in Paris. He then moved to New York City to work alongside famed chefs such Alain Ducasse, Paul Leibrandt, and Wylie Dufresne, with whom he held the position of pastry chef at Dufresne’s acclaimed wd-50. In June 2013, Mason partnered with husband and wife team Mohan and Holiday Kumar, who shared the same passion for quality scoops, to open the flagship location of OddFellows in Williamsburg, Brooklyn. With the mission of concocting the highest quality ice cream both in texture and flavor, Mason integrates science into his craft to produce truly original, handmade ice cream. All of the ice cream is pasteurized on site in the Williamsburg kitchen using locally-sourced, additive-free dairy as well as fresh, seasonal produce sourced locally. Since opening the flagship location and a second shop in the East Village, Mason has created an abundance of both “oddball” flavors like Chorizo Caramel Swirl and Miso Cherryas well as upgraded twists on classics like Iced Milk & Cookies and Milk Chocolate Peanut Butter Pretzel. He also created the crowd-pleasing Cotton Candy Cone and Foie Gras Drumstick and collection of sundaes and ice cream sandwiches. Mason is the recipient of Star Chef’s “NY Rising Star” award, was nominated for a James Beard Award for “Outstanding Pastry Chef," and his work has been praised by The New York Times, Wall Street Journal, Food & Wine, Bon Appetit, Vogue, New York Magazine, and Zagat, among others.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> RIGHT NOW IT IS KOREAN FRIED CHICKEN. <strong>If you weren't a chef, what would you be?</strong> COUNTRY SINGER <strong>What three things are always in your pantry?</strong> KOREAN CHILI PASTE YUZU KOSHO WHEAT THINS <strong>If you could cook with anyone in the world, who would it be?</strong> JEAN LOUIS PALLADIN (ONE MORE TIME)]]>http://sobewff.org/personality/sam-mason/http://www.facebook.com/oddfellowsnycODDFELLOWSNYCODDFELLOWSNYCCulinary &amp; Industry Experts2017-09-14T17:29:08.00+00:00ODDFELLOWS ICE CREAM CO.http://www.ODDFELLOWSNYC.COMFamily Ice Cream Social hosted by Duff Goldmanhttp://sobewff.org/wp-content/uploads/2017/08/icecream-08.jpg2018-02-25T20:00:00+00:003:00PM - 5:00PM$75http://sobewff.org/icecream/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24434Nobu Matsuhisahttp://sobewff.org/wp-content/uploads/2017/08/matsuhisa_nobu_hs-275x275.jpg<![CDATA[Nobuyuki Matsuhisa – known to the world simply as “Nobu” – is the acclaimed and highly influential chef proprietor of Nobu and Matsuhisa restaurants all over the globe. Born and raised in Saitama, Japan, Nobu served a rigorous apprenticeship at a respected sushi bar in Tokyo. It was not long before his dreams of seeing the world moved him to open a sushi bar in Peru. A classically trained sushi-chef, Nobu was challenged by the new culture and regional ingredients, which kindled his inventive style, known today as Nobu Style. After three years in Peru, Nobu moved to Argentina, then home to Japan, then on to Alaska, before finally settling in Los Angeles. Nobu opened his first restaurant in the United States, Matsuhisa in Beverly Hills, California, in January 1987. Matsuhisa was an instant success and became a magnet for food lovers and celebrities alike. It was here that his longtime friendship and business relationship with actor and director Robert De Niro began. It was at De Niro’s urging that together they opened the very first Nobu in New York City in 1994 with restaurateur Drew Nieporent. Like Matsuhisa, Nobu was an instant hit. With such a magnificent collection of restaurants, it is no wonder that Nobu’s restaurants have been so widely honored. Notable citations bestowed upon Nobu’s restaurants start with Matsuhisa chosen as one of the Top Ten Restaurant Destinations in the world by the New York Times (1993); Nobu awarded Best New Restaurant by the James Beard Foundation (1995) and Three Stars by Ruth Reichl of the New York Times (1995); Nobu Next Door awarded Three Stars by Ruth Reichl of the New York Times (1998); Nobu London awarded One Michelin Star (1997); Nobu Fifty Seven awarded Three Stars by Frank Bruni of the New York Times (2005); Nobu Berkeley St. awarded One Michelin Star (2005); Matsuhisa Beverly Hills and Nobu Las Vegas awarded One Michelin Stars (2007); Nobu San Diego awarded One Michelin Star (2008). Some of Nobu’s personal honors from the culinary community include: America’s 10 Best New Chefs by Food and Wine Magazine (1989), Southern California's Rising Stars by Los Angeles Times Magazine (1998), induction into Who's Who of Food and Beverage in America by the James Beard Foundation (2002), nomination for Outstanding Chef by the James Beard Foundation (1997, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006), Ministry of Agriculture, Forestry and Fisheries Award in Japan (2007), One of the 11 Most Influential Chefs of the Decade by Madrid Fusion (2009), and Peru Tourism’s Goodwill Ambassador Award (2010). The Nobu enterprise recently expanded to include Nobu Hotels and Nobu Residences. Chef Nobu currently has 47 restaurants and 6 hotels in 40 different cities around the world, spanning across five continents. ]]>http://sobewff.org/personality/nobu-matsuhisa/http://www.noburestaurants.com/miamihttps://www.facebook.com/NobuMiami/nobuworldwidenobumiamiCulinary &amp; Industry Experts2017-09-27T15:43:16.00+00:00Nobu Miamihttp://www.noburestaurants.com/miami Lunch hosted by Nobu Matsuhisa http://sobewff.org/wp-content/uploads/2017/08/nobu-01.jpg2018-02-24T17:00:00+00:0012:00PM - 2:00PM$200http://sobewff.org/nobu/24436Bernie Matzhttp://sobewff.org/wp-content/uploads/2017/08/matz_bernie_hs-275x275.jpg<![CDATA[ <p class="p1">Culinary Director - Chef Bernie Matz</p> <p class="p1">Bernie Matz (of Bodega notoriety) has joined on as the Culinary Director of Bakehouse. Already overseeing all Menin Hospitalitys food and beverage outlets, Chef Bernie brings a unique flair and his passion for cooking to Bakehouse. Chef Bernie developed his love for cooking at a young age in his mother’s kitchen, playing with pots and pans instead of toys.</p> <p class="p1">Now a staple in the Miami culinary scene, Chef Bernie originally attended the University of Florida and graduated with his MBA in Finance in 1984. Still consumed by his passion for food he opened his first restaurant, Wet Paint Café, on Lincoln Road in 1986 when he was only 24. It was at Wet Paint Café where Bernie and Chef Doug Rodriguez developed what was to become a signature style of cuisine called “Nuevo Latino” or New Miami American Cuisine.<span class="Apple-converted-space"> </span></p> <p class="p1">After his venture in the Miami scene, Chef Bernie worked in New York before honing his culinary abilities at Johnson & Wales culinary school.<span class="Apple-converted-space"> </span></p> <p class="p1">When Chef Bernie is outside the kitchen he can be found relaxing in the place he calls home, Palm City, FL. <span class="Apple-converted-space"> </span></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>A slice of plain cheese pizza topped with a Caeser salad with anchovies<strong>If you weren't a chef, what would you be?</strong>Nutritionist/Yoga instructor<strong>What three things are always in your pantry?</strong>**Heinz Ketchup, Hellman's Mayo, Dijon Mustard<strong>If you could cook with anyone in the world, who would it be?</strong>Anthony Bourdain]]>http://sobewff.org/personality/matz-bernie/http://www.facebook.com/BodegaSoBe/bodegasobeCulinary &amp; Industry Experts2017-08-28T21:10:23.00+00:00Halves & Wholeshttp://www.halveswholes.com/Menin Hospitalityhttp://www.bodegasouthbeach.comPizza Barhttp://pizzabar.com/Ricky's South Beachhttp://www.rickyssouthbeach.com/Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Craft-y Happy Hour hosted by Marc Murphyhttp://sobewff.org/wp-content/uploads/2017/08/crafty-04.jpg2018-02-22T22:00:00+00:005:00PM - 7:00PM$95http://sobewff.org/crafty/Midnight Munchies presented by Thrillist hosted by Jean-Georges Vongerichten and Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/08/jean-georges.jpg2018-02-25T04:00:00+00:0011:00PM - 1:00AM$95http://sobewff.org/munchies/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/28190Jose Mayahttp://sobewff.org/wp-content/uploads/2017/11/Jose-Maya-e1509634611141-275x275.jpg<![CDATA[Maya Catering is owned and operated by Jose Maya, a passionate and dedicated culinary entrepreneur. Jose is a Cuban-American born and raised in Miami. His parents immigrated to the United States in the 1960s and have instilled in him the importance of family, culture, and hard work. Jose began his professional career in the banking industry, but always continued pursuing his dream of owning his own company in the field that he truly loves. During the past 15 years, Jose has continued to perfect his skills and techniques to enable him to provide exquisite meals and excellent customer service to differentiate him from his competitors. Maya Catering provides live cooking demonstrations of entrees such as arroz campesino, paella and arroz con pollo in order to give guests the ultimate experience. Your guests will not only get to enjoy a great meal, but will also get to enjoy the show. Maya Catering has been showcased in many events in South Florida and will continue to grow and expand. Maya Catering – Bringing your taste buds to life.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> By far my ultimate comfort food is definitely Pizza and must I add a meat lovers please <strong>If you weren't a chef, what would you be?: </strong> Full Time Fishermen lol <strong>What three things are always in your pantry?: </strong> Hot Sauce,Butter Saltine Crackers and a must my Guava paste bar. <strong>If you could cook with anyone in the world, who would it be?:</strong> Chef Gordon Ramsay]]>http://sobewff.org/personality/jose-maya/http://www.mayacatering.nethttps://m.facebook.com/Chefmayacatering/MayacateringeventsCulinary &amp; Industry Experts2017-11-02T20:35:42.00+00:00Maya Cateringhttp://www.mayacatering.net Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24438Augusto Mayerhttp://sobewff.org/wp-content/uploads/2017/08/mayer_augusto_hs-275x275.jpg<![CDATA[<p class="p1">ASPI, defines himself as self-taught and restless.</p> <p class="p1">Publicist and art director. He discovered a new passion when he decided to leave the publicity and dedicate all his time to the kitchen.</p> <p class="p1">His first steps in a professional kitchen were in a restaurant in Villa Devoto where he learned the office. Then spent 3 years working with Esteban Castro, that's where he learned how to handle a kitchen with a high volume of production.</p> <p class="p1">Later, he opened his own catering company with his mother who had been cooking for years. A year of dinners behind closed doors, and next to working with Narda Lepes, that's where the friendship began with Leo his business partner, where together they decided to open Proper, a open kitchen restaurant fueled by wood Fire.</p>]]><![CDATA[<strong>What is your ultimate comfort food?</strong>A Sunday asado, Argentinas version of BBQ<strong>If you weren't a chef, what would you be?</strong>I would be an Architect<strong>What three things are always in your pantry?</strong>Dulce de leche, coffee and olive oil<strong>If you could cook with anyone in the world, who would it be?</strong>I would like to cook with my grandfather]]>http://sobewff.org/personality/augusto-mayer/http://www.facebook.com/ProperRestaurant/properrestaurantCulinary &amp; Industry Experts2017-09-15T19:49:07.00+00:00PROPER RESTAURANThttp://www.properbsas.com.arDinner hosted by Michael Schwartz, Augusto Mayer and Samuel Alex Fitzgerald part of the NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/paraiso-01.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/paraiso/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24439Matthew McDonaldhttp://sobewff.org/wp-content/uploads/2017/08/mcdonald_matthew_hs-275x275.jpg<![CDATA[<p class="p1">Matthew hails from Michigan where he began his culinary career. He was mentored by James Beard Chef Jimmy Schmidt at The Rattle Snake Club in Detroit. Under Jimmy Schmidt he earned Sous Chef at the age of 20. Matthew is an A.P. graduate of The New England Culinary Institute in Montpelier, Vermont. After working as a summer guest Chef at the 4 Mobil Star Tapawingo in Ellsworth Michigan he traveled to Seattle and Oregon. Matthew moved to Key West in 1999 to become the Executive Sous Chef of The Westin Resort and Marina and later took helm as Executive Chef of the 4 Diamond Pier House Resort and Spa. At the Pier House “One Duval” received consecutive 4 Diamond Awards and the Golden Spoon Award for best new restaurant in Florida. He also held the Executive Chef position at the 4 Mobil Star La Vieille Maison in Boca Raton being the only American Chef to ever do so. Currently Matthew is the Executive Chef at the 4 Diamond National Hotel South Beach.</p>]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Anything I am lucky enough to have my wife make me! <strong>If you weren't a chef, what would you be?: </strong> Retired <strong>What three things are always in your pantry?: </strong> a ton of spices, a good olive oil, a good wine <strong>If you could cook with anyone in the world, who would it be?: </strong> My Chef friends! Always a good time.]]>http://sobewff.org/personality/matthew-mcdonald/http://www.nationalhotel.com%20https://www.facebook.com/NationalHotelNationalHotelCulinary &amp; Industry Experts2017-09-25T15:49:49.00+00:00The National Hotelhttp://www.nationalhotel.com Tour de Spain hosted by José Andréshttp://sobewff.org/wp-content/uploads/2017/08/spain-02.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/spain/24441Jeffrey McInnishttp://sobewff.org/wp-content/uploads/2017/08/McInnis-Jeff-HS-e1505407092211-275x275.jpg<![CDATA[Jeffrey McInnis was born to either fish or cook, and to this day, he would gladly do either. Born in Niceville, Florida (and yes, that is a real city in the Florida panhandle) in 1978, where waterfront property was not yet reserved for simply the elite, he was surrounded by the magic of the ocean.  He grew up on fishing boats, bringing in only the freshest catch and by 16, he was peeling shrimp, cleaning squid, cutting fish and cooking on the line at The Marina Cafe. His passion for fresh local food was further inspired by his frequent trips and long southern summers spent with both sets of grandparents on their working Alabama farms. The newly coined restaurant term “farm to table” was more than an expression, but a reality for McInnis as a child. His grandparents only ate what they raised, from milking their own dairy cows and churning butter, to making their own blackberry jelly preserves from fresh picks of the day. After high school, McInnis left the Florida panhandle behind to pursue his dream of perfecting his passion and attended culinary school at Johnson & Wales University in Charleston, South Carolina. But after a lifetime of southern food and determined to avoid being “type-cast” for only a single style cuisine, McInnis set off to travel the rest of the country and world after graduating from culinary school. His goal was to not only to learn about preparing a new food, but to experience the culture that provides the very heart and soul and the freshness of that cuisine. He began his travels as Sous Chef at Asolare, a Caribbean-Asian restaurant in St. John, Virgin Islands. Next, in San Francisco, McInnis worked at a fine dining Asian-French restaurant, Azie. While there, he learned Japanese cuisine from the sushi chefs while at the same time polishing his French techniques. From San Francisco, McInnis moved to rural Virginia, where he worked at Keswick Hall, an exclusive 5-star hotel owned by the Orient Express. In 2004, McInnis moved back to Florida and worked with famed Chef Norman Van Aken at Norman’s in Miami.  In 2006, he became Chef de Cuisine of The DiLido Beach Club at the Ritz Carlton. While there, McInnis traveled to North Africa and Europe where he studied other cultures’ history, techniques and food and incorporated these experiences into creating a Southern Mediterranean and North African-inspired menu. Shortly thereafter, McInnis cooked his way into the finals of the popular television show, “Top Chef,” putting McInnis and his talent front and center on a national stage. In 2010, McInnis became the Executive Chef for the Miami based restaurant, gigi. Utilizing his signature culinary style, McInnis developed a highly acclaimed menu, catapulting gigi into the limelight as one of Miami’s most popular new restaurants.  Among other awards and honors Jeff was nominated Peoples Choice Best New Chef, Food and Wine Magazine 2011. With the tremendous success of gigi and more than twenty years of embracing and absorbing cuisines as a student of food, McInnis’ returned to his true culinary roots, bringing a little taste of the south to Miami Beach with the opening of Yardbird Southern Table & Bar in 2011.  During his tenure at Yardbird as Chef/Partner, both he (Best Chef: South) and the restaurant (Best New Restaurant) received three James Beard nods in two years. Now settled in NYC, Jeff has brought southern hospitality to the LES with the opening of Root & Bone with his partner, Chef Janine Booth, of “Top Chef” season 11.  Root & Bone is a neighborhood restaurant celebrating Southern fare and country comforts; a roots revival of timeless Southern recipes & traditions. In just one short year since opening, the restaurant has received numerous accolades, including being named the Best New Fried Chicken in NYC by Eater, the #1 Dish of 2014 by Time Out NY, and one of the Top Five Restaurants in NYC by Elle UK, while Janine and Jeff have appeared on a bevy of national and local TV programs, including the “Today Show,” “CBS Saturday Morning,” “ABC World News Now” and “Good Day NY.” Jeff and his partner Janine recently opened Sarsaparilla Club in the Shelborne Wyndham Grand in Miami Beach where they serve American Dim Sum inspired by the multicultural American table - a cuisine with no boundaries. The pair are currently working on another exciting concept Stiltsville Fish Bar, which will be planted in the heart of Sunset Harbor, Miami Beach will be focused around Florida seafood and will provide a rooftop deck for guests to eat, drink and watch the beautiful sunset over Biscayne Bay.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> <div class="fs--grid-row"> <div class="individual-submission-field-value fs--grid-9-12 fs--grid-md-1-1"> <div class="individual-submission-field-content"> <div class="field-type-long-container">Fresh house made ravioli's</div> </div> </div> </div> <div></div> <div class="fs--grid-row"><strong>If you weren't a chef, what would you be?</strong></div> <div></div> <div>A Fisherman</div> <div></div> <div><strong>What three things are always in your pantry?</strong></div> <div></div> <div>Good olive oil, flaky salt & sriracha</div> <div></div> <div><strong>If you could cook with anyone in the world, who would it be?</strong></div> <div></div> <div>My great grandma Bryce</div> <div></div> <div></div>]]>http://sobewff.org/personality/jeffrey-mcinnis/http://www.stiltsvillefishbar.comstiltsvillefishbarstiltsvillefishbarCulinary &amp; Industry Experts2017-09-14T16:40:33.00+00:00Stiltsville Fish Barhttp://www.stiltsvillefishbar.comSouthern Kitchen Brunch hosted by Trisha Yearwood part of The NYT Cooking Serieshttp://sobewff.org/wp-content/uploads/2017/08/southern.jpg2018-02-25T16:30:00+00:0011:30AM - 1:30PM$175http://sobewff.org/southern/28801Michael McLaurinhttp://sobewff.org/wp-content/uploads/2017/11/HS-12-e1511368410709-275x275.jpg<![CDATA[A Chicago native, Big Easy Winebar & Grill’s Executive Chef Michael McLaurin has always nurtured a passion for food and unending desire to learn. To turn that passion into a career, McLaurin earned a degree in Culinary and Pastry Arts from the Washburn Culinary Institute in Chicago, Illinois. He began his gastronomic career in the Windy City as a Sous Chef at Zed 451, a modern churrascaria, where he was first exposed to a wide selection of international flavors and cooking styles. Looking to expand his culinary techniques, McLaurin seized the opportunity to take on a temporary role as Sous Chef for Levy Restaurants in Flushing, Queens, cooking for the VIP programs at the U.S. Open Tennis Championships in 2008.McLaurin returned to Chicago to take the role of Chef de Cuisine at Moxie Food and Drink, an upscale-casual American eatery, where he managed their culinary operations and maintained a quality, high volume environment. In late 2009, McLaurin went back to the Big Apple to fill the role of Lead Broiler/Butcher at the award-winning Del Frisco’s Double Eagle Steak House in New York’s Times Square. McLaurin spent two years sharpening his skills at the traditional American eatery before he was promoted to Sous Chef. Six years later, the chef found his way to the Sunshine State to make his debut as Executive Chef for the Del Frisco’s Grille in West Palm Beach. In 2016, McLaurin took the role of Executive Chef in Miami Beach at the James Beard nominated “Best New Restaurant,” Yardbird Southern Table and Bar, serving up a traditional selection of regionally inspired Southern fare. Supervising a full kitchen staff of 40 including the pastry team and Sous Chef, McLaurin was also able to focus on the pursuit of farm-fresh ingredients, classic Southern cooking, and good, old-fashioned hospitality. Next up in his culinary venture, McLaurin moved to Jupiter, Florida to get a taste of Italian cuisine as Executive Chef at Bravo Cucina Italiana. A stunning waterside concept, McLaurin spearheaded the managerial efforts while simultaneously mentoring up-and-coming professionals in the culinary world. Executive Chef of Big Easy Winebar & Grill, McLaurin combines all his culminated knowledge of worldly cuisine and wood-fired flavors into the original, new restaurant concept hailing from the Western Cape region of South Africa. With its brand-new location ideally situated at the heart of Miami in Brickell City Centre, Big Easy gives Miamians a taste of authentic South African cuisine which features prime cuts of meat and seafood fresh from the South Atlantic and Indian oceans.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> Sushi <strong>If you weren't a chef, what would you be?: </strong> Storm Chaser <strong>What three things are always in your pantry?: </strong> Sriracha, Nutella and a bottle of Jameson <strong>If you could cook with anyone in the world, who would it be?: </strong> My great-aunt]]>http://sobewff.org/personality/michael-mclaurin/http://www.bigeasy.miami/https://www.facebook.com/BigEasyMiami/bigeasymiamiCulinary &amp; Industry Experts2017-11-22T16:34:02.00+00:00Big Easy Winebar & Grillhttp://www.bigeasy.miami/ BACARDÍ presents Walshy Fire’s Rum &amp; Bass Beach Party http://sobewff.org/wp-content/uploads/2017/08/bacardi-01.jpg2018-02-25T02:00:00+00:009:00PM - 12:00AM$100http://sobewff.org/bacardi/24442Laurence McMillonhttp://sobewff.org/wp-content/uploads/2017/08/wynwood_parlor_hs-275x275.jpg<![CDATA[<strong>What is your ultimate comfort food?</strong>Bacon Cheeseburger<strong>If you weren't a chef, what would you be?</strong>Travel Writer!<strong>What three things are always in your pantry?</strong>Eggs Sugar Flour<strong>If you could cook with anyone in the world, who would it be?</strong>David Chang]]>http://sobewff.org/personality/mcmillon-laurence/http://www.wynwoodparlor.comhttp://www.facebook.com/WynwoodParlorwynwoodparlorwynwoodparlorCulinary &amp; Industry Experts2017-08-28T21:10:23.00+00:00Wynwood Parlorhttp://www.wynwoodparlor.comSweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/24444Thomas McNaughtonhttp://sobewff.org/wp-content/uploads/2017/08/mcnaughton_thomas-headshot-275x275.jpg<![CDATA[<p class="p1">Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince.</p> <p class="p1">In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. Just prior to the opening of flour + water, McNaughton spent a good deal of time at Bruno e Franco’s pasta “laboratory” in Bologna, Italy,<span class="Apple-converted-space">  </span>where he honed his pasta making skills under the watchful eyes of committed pasta artisans.</p> <p class="p1">The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, as the CEO and Culinary Director of Ne Timeas Restaurant Group.</p> <p class="p1">When not busy running the three restaurants, Thomas can be found outside, kayak fishing on the bay.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Honestly, a bad pepperoni pizza with caesar dressing to dip in!<strong>If you weren't a chef, what would you be?</strong>woodworker, outdoors man, professional fisherman<strong>What three things are always in your pantry?</strong>fish sauce, kimchee, good vinegars<strong>If you could cook with anyone in the world, who would it be?</strong>Mick Jagger]]>http://sobewff.org/personality/thomas-mcnaughton/http://www.flourandwater.com/http://www.facebook.com/flourandwaterflourandwaterflourandwatersfCulinary &amp; Industry Experts2017-08-28T23:14:16.00+00:00flour+waterhttp://www.flourandwater.com/Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24446Antonio Mellinohttp://sobewff.org/wp-content/uploads/2017/08/mellino_antonio_hs-275x275.jpg<![CDATA[ <p class="p1">I was born in Argentina, but as a child at the age of 6 I came back to Nerano. My Father Raffaele, a fisherman, used to go with Eduardo de Filippo, on a beautiful gozzo (fishing boat) to his own little island few miles away from Marina del Cantone.</p> <p class="p1">My love for cooking is certainly due to mother Flora, able to decline the great art of Monzù cooking at noble families’ houses, that stayed in Sorrento’s Peninsula.</p> <p class="p1">Having a restaurant on my own, where you can cook, entertain and satisfy costumers ’palate leaving them a good memory and desire to come back where they eated well, it’s always been my dream, since very young, I attended in Naples at catering College.</p> <p class="p1">In early 70s, I cooked on cruise ships all over the world and started<span class="Apple-converted-space">  </span>discovering and make my, traditions, tastes and flavors far apart .In 1982, I met Rita, which become my wife six years later.</p> <p class="p1">You need someone to help to put in order the ideas , disciplining the enthusiasm and offering the support of the heart in times of distress .</p> <p class="p1">The premises to make the dream come true are all there, but as in all chemical reactions need a catalyst.</p> <p class="p1">In 1983 the dream of my life become true, Rita and I inaugurated our restaurant: Quattro Passi, in Marina del Cantone, a town of Nerano, Amalfi Coast.<span class="Apple-converted-space"> </span></p> <p class="p1">Sacrifices are a lot but the results start coming. But, since “no dream is only good”, to make everything complete it takes care , focus and total dedication. Every year, for Chef Antonio Mellino, a new award takes its place alongside the other.</p> <p class="p1">In 1999, I was called by the Meridien chain in Japan to teach cooking classes.</p> <p class="p1">The following year, just returned from a gastronomic tour of the best restaurants in Switzerland, where I represented the country cookin love for quality cuisine, traditions and authenticity Iwas rewarded with a Michelin Star, an achievement that testifies the excellence achieved in our restaurant.</p> <p class="p1">In 2004, the Times places Quattro Passi restaurant in 38th place in the special ranking of the 50 best restaurants in the world.</p> <p class="p1">I come from a census in 2010 “Restaurants of Italy” guide, published by “L’Espresso” group, being awarded by two hats.</p> <p class="p1">In November 2011, the Michelin rewards us with the Second Star.</p> <p class="p1">Many prestigious awards testify the diligence, the passion, the love for the kitchen of my family, because without passion not going anywhere.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Mediterranean cuisine, especially fish and sea food]]>http://sobewff.org/personality/mellino-antonio/Culinary &amp; Industry Experts2017-08-28T21:10:24.00+00:00Forte dei Marmihttp://www.fdmmiami.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/27234Spike Mendelsohnhttp://sobewff.org/wp-content/uploads/2017/09/Mendelsohn-Spike_HS-e1506529621440-275x275.jpg<![CDATA[Spike Mendelsohn is known as one of the biggest break-out stars of Bravo’s Top Chef series. He was also invited to participate in their follow-up show Top Chef All-Stars and another Bravo program called Life After Top Chef. He is currently the co-host of Food Network’s new weekly talk show The Kitchen Sink. Chef Mendelsohn is the chef and owner of a successful burger concept, Good Stuff Eatery, that first opened in Washington DC. He’s opened several other locations of Good Stuff in the D.C. metro area as well as locations in Chicago and most recently Saudi Arabia. His other D.C. restaurants include a taqueria called Santa Rosa and a pizza concept called We, The Pizza. Food fans of Good Stuff Eatery include former President Obama and first lady Michelle Obama. Appointed the first Chef and Chairman of D.C.’s Food Policy by Mayor Muriel Bowser. Washington Post named his Good Stuff Eatery restaurant “Best Burgers” in DC in 2011. He is author the Good Stuff Eatery cookbook that features recipes for his handmade hamburgers, hand cut fries and handspun milkshakes. The book reached #1 on Amazon’s cookbook list more than once. Enlisted to compete on Food Network’s Next Iron Chef show in the fall of 2011 and appeared in Food Network’s Next Iron Chef “Redemption” in 2012. He’s also been the host of his show on FYI Network called “Midnight Feast” which aired in 2014 Chef Spike has been featured by a number of media outlets including: Food & Wine, Rachael Ray Every Day, People magazine, The New York Times, Maxim, Good Morning America and others.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Tacos, pizza, and burgers <strong>If you weren't a chef, what would you be?:</strong> President <strong>What three things are always in your pantry?:</strong> Spices, lots of oils, vinegar of all sorts <strong>If you could cook with anyone in the world, who would it be?: </strong> Dana White in exchange for UFC tickets lol]]>http://sobewff.org/personality/spike-mendelsohn/https://www.santarosataqueria.com/https://www.facebook.com/Santa-Rosa-Taqueria-628941487302629/SantaRosaTacossantarosataqueriaCulinary &amp; Industry Experts2017-09-27T16:29:02.00+00:00Santa Rosa Taqueriahttps://www.santarosataqueria.com/ Chicken Coupe hosted by Andrew Carmellinihttp://sobewff.org/wp-content/uploads/2017/08/coupe-04.jpg2018-02-25T00:00:00+00:007:00PM - 10:00PM$325http://sobewff.org/coupe/Tacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/24448George Mendeshttp://sobewff.org/wp-content/uploads/2017/08/mendes_george-headshot-275x275.jpg<![CDATA[<p class="p1">George Mendes is the chef and owner of two NYC restaurants: rustic Portuguese spot Lupulo, which received two stars fromThe New York Times, and the Iberian restaurant ALDEA. Acclaimed for its elevated approach to Portuguese fare, Mendes' cooking earned ALDEA a glowing two-star review by The New York Times, a Michelin star and recognition as one of GQ magazine's best new restaurants in the country in 2010. Himself named one of Food & Wine's Best New Chefs of 2011, Mendes released his first cookbook, My Portugal: Recipes & Stories, in October 2014. Born and raised in Danbury, Connecticut by Portuguese parents, Mendes honed his talent under the guidance of several culinary masters, including Alain Ducasse and Martin Berasategui, and cooked at Bouley, Wallsé and Tocqueville. He has made numerous television appearances, including on the TODAY Show, CBS This Morning and Bravo's Top Chef Masters.</p> ]]>http://sobewff.org/personality/george-mendes/Culinary &amp; Industry Experts2017-08-28T23:14:54.00+00:00LupoloPortuguese Dinner hosted by George Mendes, Henrique Sá Pessoa and Ilde Ferrer http://sobewff.org/wp-content/uploads/2017/09/PortugueseDinner_Mendes-SaPessoa.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/como/24450Jose Mendinhttp://sobewff.org/wp-content/uploads/2017/08/mendin_jose_hs-275x275.jpg<![CDATA[ <p class="p1">The Pubbelly Group’s Founding Partner and Chef, Jose Mendin, was born into a heavy food culture, the child of “food enthusiast” parents and a great-grandmother who was a cooking instructor. Though it wasn’t until Mendin went off to college and needed to prepare his own meals that he realized his adoration for cooking. Chef Mendin has been a recognized nominee of the James Beard Foundation’s “Best Chef South” for five consecutive years from 2011-2015 and has received national acknowledgments from Food & Wine, Travel + Leisure, Departures Serious Eats, Departures and The Cooking Channel, among many others.</p> <p class="p1">The Pubbelly Group’s collection of restaurants and bars continue to expand on both a national and international scale, and now includes: Pubbelly Noodle Bar, Pubbelly Sushi (American Airlines Arena, Brickell City Centre, Casa de Campo, Miami Beach and soon, Downtown Dadeland in fall 2017), Food Republic (aboard Norwegian Cruise Line’s Escape), Pubbelly Sushi Market at Aventura Mall and their latest concept in Mendin’s hometown of San Juan, Puerto Rico, named PB Ysla.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Puerto Rican food<strong>If you weren't a chef, what would you be?</strong>I would be in sports management.<strong>What three things are always in your pantry?</strong>Soy sauce, Sea salt, and good quality olive oil.<strong>If you could cook with anyone in the world, who would it be?</strong>David Chang]]>http://sobewff.org/personality/mendin-jose/http://www.thepubbellygroup.com/http://www.facebook.com/ChefJoseMendin/pubbellysushipubbellysushiCulinary &amp; Industry Experts2017-08-28T21:10:24.00+00:00Chef / Partner, Food Comma Hospitality Grouphttps://www.foodcommahg.com/Dinner hosted by Rick Bayless and Jose Mendin http://sobewff.org/wp-content/uploads/2017/09/Dinner_Bayless-Mendin.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/pubbelly/28324Steve Menterhttp://sobewff.org/wp-content/uploads/2017/11/HS-2-e1509741416724-275x275.jpg<![CDATA[Steve Menter Executive Chef, El Vez (Fort Lauderdale, Fla.) Though Steve Menter has built a promising career around exploring the complexities of authentic Mexican cuisine, he grew up eating and cooking from an entirely different perspective. The Dallas native’s earliest food memories involve his parents and grandparents serving traditional South African and Jewish dishes, from meats like biltong and boerewors to old-school matzo ball soup and pickled herring. Leaving Texas to pursue an education at Evergreen State in Olympia, Washington, Menter worked in restaurants throughout college, even logging a short stint as the owner of a small burrito bar. But it wasn’t until 2009, when Menter enrolled himself in the French Culinary Institute in Manhattan, that he decided to pursue cooking as his true vocation. Menter’s earliest post-schooling days saw him working as a sous chef under chef/owner Danny Mena at Hecho en Dumbo, a modern Mexican restaurant in Brooklyn, where his passion for the cuisine and culture came into sharpest focus. “The chefs I worked for were so knowledgeable and passionate about real Mexican food,” he says. “It’s a big country with a deep culinary history, and they wanted more Americans to celebrate that.” Menter’s first executive chef position came in 2011 at Manhattan’s Pulqueria, where he continued his deep immersion into Mexican traditions and techniques. “It’s one of the few cuisines that’s truly balanced,” he says. In 2014, Menter joined STARR as part of the opening kitchen team at El Vez in Battery Park, New York City. He’d later relocate to Florida to play an integral role in several of STARR’s most successful concepts in the Sunshine State, including The Continental and Upland in Miami. Now tapped as the executive chef of STARR’s fast-approaching El Vez location in Fort Lauderdale, slated for an early 2018 opening, Menter looks forward to fusing his ample experience in Mexican kitchens with the light, fresh, coastal personality so intrinsic to South Florida.]]><![CDATA[<strong>What is your ultimate comfort food?: </strong> spicy brothy things from all over the world <strong>If you weren't a chef, what would you be?: </strong> happy and healthy <strong>What three things are always in your pantry?:</strong> salt, beer, hot sauce]]>http://sobewff.org/personality/steve-menter/http://www.starr-restaurant.comCulinary &amp; Industry Experts2017-11-03T20:38:29.00+00:00El Vezhttp://www.starr-restaurant.com Clambake hosted by Emeril Lagasse and Jorge Ramos part of the CRAVE Greater Fort Lauderdale Serieshttp://sobewff.org/wp-content/uploads/2017/08/Clambake_Lagasse-Ramos.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$200http://sobewff.org/clambake/24452Antonio Mermoliahttp://sobewff.org/wp-content/uploads/2017/08/Mermolia-Antonio_HS-e1504724502194-275x275.jpg<![CDATA[Enter the kitchen at Le Sirenuse Miami, a Michelin-starred restaurant concept from the iconic Le Sirenuse resort on Italy’s Amalfi Coast, now reimagined within the 1930s clubhouse of Four Seasons Hotel at The Surf Club. Here you will find Chef de Cuisine Antonio Mermolia at the helm. Having arrived in Surfside after a season at Le Sirenuse Positano, Mermolia is executing his vision that honors the traditions and genuine flavors of the Amalfi Coast and Naples. At Le Sirenuse Miami, diners are introduced to southern Italy’s flavorsome cuisine and high standards of service. Born and raised in the gastronomy-driven region of Southern Italy to a long family line of chefs and hoteliers, it seems that Mermolia was always destined for culinary success. However, this career path wasn’t the original plan for the 33-year-old celebrity chef. As a teenager, Mermolia was discovered as a promising young basketball player and drafted to play in Italy’s national league. It was during this time that Mermolia also worked at Hotel Villa Calliope, his family’s historic boutique hotel dating from the 19th century. Initially working as a restaurant server, Mermolia’s curious nature eventually led him to the kitchen where a new passion was discovered and his true calling revealed. After two years leading Hotel Villa Calliope’s well-loved restaurant, Mermolia embarked on a mission to learn from the best restaurants in Italy. His journey would later take Mermolia to Sicily to apprentice with Pietro D’Agostino, considered one of the most influential chefs in the country. Mermolia says this experience “completely opened my mind to the great possibilities of a restaurant.” In 2012, a chance meeting with New York City restaurateurs would spark a move to Manhattan. Chef Mermolia soon found great success at Il Punto restaurant, receiving critical acclaim from the Wall Street Journal and top restaurant critics including John Mariani, who wrote that Mermolia’s menu “shows how endlessly creative a man of his talents can be.” Two years later, a new opportunity to open the restaurant Mulino a Vino with award-winning chef Davide Scabin appealed to Mermolia’s drive to continually challenge himself and his cuisine. In 2015, the desire to return to his Southern Italian roots would inspire him to take on a new role at Capatosta restaurant, a name alluding to someone with the character and willpower to take the road less traveled. Mermolia’s path led him to Four Seasons Hotel at The Surf Club and Le Sirenuse Miami during a visit to his Italian hometown in 2016. Antonio Sersale, owner of Le Sirenuse hotel and its relaxedly elegant restaurant La Sponda on Italy’s Amalfi Coast, personally tapped Mermolia to lead the Miami outpost of the Italian hotel’s Michelin-starred restaurant. This would be Le Sirenuse’s first project away from its home in Positano, to be located at the revitalized Surf Club property in the Surfside area of Miami. Together, Mermolia and Sersale are bringing an authentic Southern Italian experience to the white-sand shores of this historic location.]]><![CDATA[<strong>What is your ultimate comfort food?</strong> Pizza Margherita <strong>If you weren't a chef, what would you be?</strong> Probably a basketball coach. <strong>What three things are always in your pantry?</strong> Aglio, olio spaghetti and peperoncino. <strong>If you could cook with anyone in the world, who would it be?</strong> My parents.]]>http://sobewff.org/personality/antonio-mermolia/http://www.lesirenusemiami.comhttps://www.facebook.com/LeSirenuseMiami/lesirenusemiamichefantoniomermoliaCulinary &amp; Industry Experts2017-09-06T19:04:47.00+00:00Le Sirenuse Miamihttp://www.lesirenusemiami.comBrunch at Le Sirenuse http://sobewff.org/wp-content/uploads/2017/08/MFL_179_screen-hi-res-848x465.jpg2018-02-24T17:00:00+00:0012:00PM - 3:00PM$150http://sobewff.org/sirenuse/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/27685Gianluca Messanohttp://sobewff.org/wp-content/uploads/2017/12/GianlucaMessano_55145064_GIANLUCA-e1512413812966-275x275.jpg<![CDATA[<strong>What is your ultimate comfort food?:</strong> chocolate <strong>If you weren't a chef, what would you be?: </strong> Pilot <strong>What three things are always in your pantry?:</strong> olive oil, tomato, pasta <strong>If you could cook with anyone in the world, who would it be?: </strong> Ferran Adrià]]>http://sobewff.org/personality/gianluca-messano/http://www.fratellilabufala.euhttps://www.facebook.com/fratellilabufalamiami/?ref=bookmarksantoniolabufalalamodernamiamiCulinary &amp; Industry Experts2017-12-04T19:11:11.00+00:00Fratelli La Bufalahttp://www.fratellilabufala.euLa Modernahttp://www.lamoderna-miami.com Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/24454Yoshi Migitahttp://sobewff.org/wp-content/uploads/2017/08/Migita-Yoshi_HS-e1507317946308-275x275.jpg<![CDATA[<p class="p1">John “Yoshi” Migita began his culinary career in his hometown of Solana Beach, CA, a suburb of San Diego, where part time jobs quickly turned to passions, before moving east to continue his education at the Culinary Institute of America in Hyde Park, NY.</p> <p class="p1">After graduation Migita moved to Philadelphia where he worked at Iron Chef Morimoto’s flagship restaurant in partnership with Stephen Starr and later under James Beard Award-winning chefs Marc Vetri and Jeffrey Michaud at their celebrated Italian restaurant, Osteria.</p> <p class="p1">Before long he was approached to re-join Starr Restaurants at Okuwa’s eponymous restaurant in Bal Harbour. In 2012 Migita relocated to South Florida as Head Sushi Chef at Makoto. There he remained for two years working side-by-side with talented chefs including Makoto and Phuket “Cake” Thongsodchareondee before he decided to return to the kitchen and accepted a position as Executive Sous Chef at Katsuya in the SLS Hotel, South Beach.</p> <p class="p1">In 2016 Migita was promoted to Chef de Cuisine overseeing the kitchen and sushi bar at Katsuya along with the menu at Hyde Beach.</p> <p class="p1">When not hard at work “Chef Yoshi” enjoys fishing, collecting cookbooks and whiskey, and hitting the beach with friends and family. He lives in Miami Beach with wife, Shannon and their Jack Russell Terrier, Wasabi.</p>]]><![CDATA[<strong>What is your ultimate comfort food?</strong> My ultimate comfort food is Shabu Shabu- Shabu-shabu (しゃぶしゃぶ) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water. The term is onomatopoeic, derived from the sound emitted when the ingredients are stirred in the cooking pot and served with dipping sauces. The food is cooked piece by piece by the diner at the table. Shabu-shabu is considered to be more savory and less sweet than sukiyaki.My mother would make it for us. It is a hands on style of eating which I loved as a child. <strong>If you weren't a chef, what would you be?</strong> I haven’t never thought of what I would be if I wasn’t a chef. <strong>What three things are always in your pantry?</strong> Three things that are always in my pantry are Japanese Q.P. Mayo, California short grain rice, and Miso. <strong>If you could cook with anyone in the world, who would it be?</strong> If I had to cook with anyone in the world it would have to be my mother. She is a great cook and was the one that supported me through Culinary school at the C.I.A. When I visit home I like to show her new cooking methods and recipes that I have made in the past. She shows me traditional Japanese Cooking.]]>http://sobewff.org/personality/yoshi-migita/http://www.sbe.com/restaurants/locations/katsuya-southbeach/https://www.facebook.com/KatsuyaAtSLS/katsuyabysbeCulinary &amp; Industry Experts2017-10-06T19:27:22.00+00:00Katsuya South Beachhttp://www.sbe.com/restaurants/locations/katsuya-southbeach/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/Tour de Spain hosted by José Andréshttp://sobewff.org/wp-content/uploads/2017/08/spain-02.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/spain/26769Mary Sue Millikenhttp://sobewff.org/wp-content/uploads/2017/09/Milliken-Mary-Sue_HS-275x275.jpg<![CDATA[Mary Sue Milliken is a renowned chef, cookbook author, and television personality. A pioneer of world cuisine since the creation of City Café and CITY Restaurant in Los Angeles in the 1980s, today Mary Sue is most notably recognized as a preeminent ambassador of modern Mexican cuisine with her Border Grill Restaurants (Las Vegas, Los Angeles, LAX Airport, The Huntington) and Trucks along with her business partner of 35 years, Chef Susan Feniger. After becoming the first female chef at Chicago's Le Perroquet in 1978, Mary Sue went on to refine her skills in Paris at Restaurant D’Olympe, a woman owned Michelin two-star restaurant. Winning the James Beard Award in 1985 was the first of many honors including lifetime achievement awards from Women Chefs and Restaurateurs, CA Restaurant Association, and Menu Masters Hall of Fame. In 1993, she joined a handful of progressive colleagues to found two important organizations: Women Chefs & Restaurateurs, an organization promoting women’s education and advancement in the restaurant industry and Chefs Collaborative whose mission is to inspire, educate, and celebrate chefs and food professionals building a better food system. Mary Sue has co-authored five cookbooks, co-starred in nearly 400 episodes of the Food Network’s “Too Hot Tamales,” and co-hosted a food centered radio show for over a decade in Los Angeles. She competed on season three of Bravo's “Top Chef Masters," making it to the finale and winning $40,000 for her charity, Share Our Strength, and its mission to end childhood hunger in America. Mary Sue has served as a fundraiser, board member and advocate of Share Our Strength since 1987 and also serves on the Board of Trustees for the James Beard Foundation. Mary Sue is proud to have been selected to serve the U. S. State Department as a member of the American Chef Corps, working in Pakistan, Malta and Italy to promote diplomacy through food. She is passionate about food policy, working alongside the LA Food Policy Council, Pew Charitable Trusts, Oxfam, Monterey Bay Aquarium and others to help shape sustainable food systems. Mary Sue spends the majority of her time thinking about food and cooks 7 days a week, whether at one of her Border Grill restaurants, Border Grill Truck or at home with her two sons and husband, architect Josh Schweitzer.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Egg lemon soup <strong>If you weren't a chef, what would you be?:</strong> a professional soccer player <strong>What three things are always in your pantry?:</strong> Some sort of fish packed in olive oil, i.e.: Portuguese sardines, anchohies, mackerel or anchovies. ak-mak Armenian crackers A bottle of rose wine <strong>What three things are always in your pantry?:</strong> Ruth Bader Ginsburg.  She is such a strong role-model for women, and I would love to cook one of her late husband’s famous dishes with her.]]>http://sobewff.org/personality/mary-sue-milliken/http://www.BorderGrill.comhttps://www.facebook.com/marysuemilliken/MarySueMillikenMarySueMillikenCulinary &amp; Industry Experts2017-09-26T15:24:01.00+00:00Border Grillhttp://www.bordergrill.comTacos After Dark hosted by Rick Baylesshttp://sobewff.org/wp-content/uploads/2017/08/tacos-12.jpg2018-02-23T03:00:00+00:0010:00PM - 1:00AM$150http://sobewff.org/tacos/Tribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/24456Michael Minahttp://sobewff.org/wp-content/uploads/2017/08/mina_michael_hs-275x275.jpg<![CDATA[ <p class="p1">Michael Mina’s story is one of two decades of influence, passion and achievement.<span class="Apple-converted-space">  </span>With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. <span class="Apple-converted-space"> </span></p> <p class="p1">With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country and now internationally with our location in Dubai.<span class="Apple-converted-space"> </span></p> <p class="p1">Michael’s culinary and business vision led to the founding of Mina Group, with partner Andre Agassi in 2002. Always in the mindset of creating the next culinary dream, Michael has most recently teamed up with Ayesha Curry for the highly anticipated International Smoke. Under the auspices of Mina Group, he has opened over 30 operations including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STRIPSTEAK, WIT & WISDOM, PUB 1842, THE HANDLE BAR, PABU, THE RAMEN BAR, BOURBON PUB, LOCALE MARKET, PIZZA BURGER, BARDOT BRASSERIE, FIREBIRD, THE MINA TEST KITCHEN, THE STREET: A MICHAEL MINA SOCIAL HOUSE, MARGEAUX BRASSERIE, AND PETIT MARGEAUX <span class="Apple-converted-space"> </span></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>A great burger<strong>If you weren't a chef, what would you be?</strong>An architect<strong>What three things are always in your pantry?</strong>Pistachios, popcorn and peanut butter<strong>If you could cook with anyone in the world, who would it be?</strong>What I'd give to cook another meal with the late, great Jean-Louis Palladin]]>http://sobewff.org/personality/mina-michael/http://www.michaelmina.net/http://www.facebook.com/ChefMichaelMinachefmichaelminachefmichaelminaCulinary &amp; Industry Experts2017-08-28T21:10:24.00+00:00Stripsteak Miamihttp://www.michaelmina.net/restaurants/miami-st-pete/stripsteak/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24458Carlo Mirarchihttp://sobewff.org/wp-content/uploads/2017/08/mirarchi_carlo_hs-275x275.jpg<![CDATA[ <p class="p1">Acclaimed by The New York Times for creating “kitchen poetry,” Roberta’s and Blanca Chef and Co-Owner Carlo Mirarchi focuses on fresh, seasonal ingredients sourced from on-site gardens and local purveyors to create innovative, minimalist cuisines with maximum flavor. Mirarchi and Co-Founder Brandon Hoy opened Roberta’s in 2008 with an eclectic menu of Neapolitan-style wood-fired pizzas and seasonally-inspired meat, vegetable, and pasta dishes. Since then, Roberta’s has expanded to include a nationally-available frozen pizza line as well as a location in Miami’s Design District. Beginning his career as a busboy at a local restaurant, Mirarchi went on to study art at New York University while taking on numerous positions at NYC restaurants. An avid traveler, Mirarchi takes part in high profile food festivals, guest chef dinners, and culinary events around the world and has appeared on “Late Night with Seth Meyers,” NBC’s “Today,” and in publications including Vogue, GQ, Food & Wine bon appétit, The Guardian, and more.</p> <p class="p2"><br></p> <p class="p2"><br></p> <p class="p2"><br></p> <p class="p2"><br></p> <p class="p2"><br></p> <p class="p2"><br></p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Split Pea Soup<strong>If you could cook with anyone in the world, who would it be?</strong>Tycho Brahe]]>http://sobewff.org/personality/mirarchi-carlo/http://www.facebook.com/robertasrestaurantrobertaspizzarobertaspizzaCulinary &amp; Industry Experts2017-08-28T21:10:24.00+00:00Roberta'shttp://www.robertaspizza.comDinner hosted by Carlo Mirarchi, Enrique Olvera, Brady Williams and Alex Olivier part of the NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/dinners-25.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/area31/24460Jeff Mitnickhttp://sobewff.org/wp-content/uploads/2017/08/mitnick_jeff_hs-275x275.jpg<![CDATA[ <p class="p1">My name is Jeff Mitnick. I am Miami born and raised. After working in the hotel and bar industry for many years, my wife and I opened a place of our own. Crackers was opened five years ago, It has been an amazing experience. while primarily working behind the bar, cooking has always been my passion.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pot roast<strong>If you weren't a chef, what would you be?</strong>A bar owner<strong>What three things are always in your pantry?</strong>Flour, salt, and sugar<strong>If you could cook with anyone in the world, who would it be?</strong>guy fieri]]>http://sobewff.org/personality/mitnick-jeff/Culinary &amp; Industry Experts2017-08-28T21:10:24.00+00:00Crackers Casual Dininghttp://www.Eatatcrackers.comSouthern Kitchen Brunch hosted by Trisha Yearwood part of The NYT Cooking Serieshttp://sobewff.org/wp-content/uploads/2017/08/southern.jpg2018-02-25T16:30:00+00:0011:30AM - 1:30PM$175http://sobewff.org/southern/24462Alyssa Montemorhttp://sobewff.org/wp-content/uploads/2017/08/Montemor-Alyssa_HS-e1505410345915-275x275.jpg<![CDATA[Alyssa, the heart and soul behind Dough Miami, has always had a sweet tooth. With that sweet tooth came experimentation in the kitchen. From late night baking to searching the internet for new things to try, Alyssa was always filling her brain (and stomach) with new sweet ideas. As long as she can remember, cookie dough has been a favorite addition to sweet treats like ice cream and shakes or just by itself out of a tub. In 2012, she discovered edible cookie dough on Pinterest and the obsession grew. She began by making different variations for late night snacks with her friends. After much positive feedback from friends and family, this personal favorite sweet treat turned into Miami’s first edible cookie dough company, Dough Miami.]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Pizza!!<strong>If you weren't a chef, what would you be?</strong>Interior designer<strong>What three things are always in your pantry?</strong>Coffee, coffee, coffee<strong>If you could cook with anyone in the world, who would it be?</strong>Ree Drummond]]>http://sobewff.org/personality/alyssa-montemor/http://www.Doughmia.comhttp://www.facebook.comdoughmiamidoughmiamidoughmiamiCulinary &amp; Industry Experts2017-09-14T17:33:01.00+00:00Dough Miamihttp://www.Doughmia.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsun-03.jpg2018-02-25T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsun/Sweet-Moves: Late-Night Desserts &amp; Dancing hosted by Bobby &amp; Sophie Flayhttp://sobewff.org/wp-content/uploads/2017/08/SweetMoves.jpg2018-02-25T03:30:00+00:0010:30PM - 12:00AM$95http://sobewff.org/sweet/29251Omar Monterohttp://sobewff.org/wp-content/uploads/2017/12/HS-3-e1512670787766-275x275.jpg<![CDATA[Born in 1986 and raised in Mexico City, the inception of Chef Omar Montero’s culinary career began at an early age. As his family owned and operated a successful catering company, Montero spent his childhood helping in the kitchen, and that’s where his affinity for food began. Upon graduating high school, Montero was eager to pursue a career as a Chef. He followed his heart and passion for food and enrolled in a professional culinary training program at the University Anahuac - the campus of the world-renowned Le Cordon Bleu in Mexico City. There he participated in several internships at local catering businesses, including the Hipodromo de las Americas – one of the biggest horse racing track sites in North America. Additionally, he worked with several restaurants surrounding the university, where he received valuable training in both casual and fine dining concepts. By the end of 2007, Montero was practicing at Fiesta Americana, a 200-room hotel with three banquet rooms, in Monterrey, Mexico, where he learned his way around the kitchen and mastered the logistics of large-scale events and daily kitchen operations. He later transferred to Hotel Barcelo – Riviera Maya where he completed his round of internships during his course of study. He then returned to Mexico City to work for one of the city’s most prestigious private catering companies, where he learned and developed a passion for the complexities of running a catering business – from logistics to menu design. Montero then made the bold move to the United States where he expanded his experience in fine dining in kitchens of luxurious boutique hotels across Florida, Colorado, Minnesota, San Francisco and Napa Valley. He was also mentored by Chef Luis Pous (of Little Palm Island Resort and Asia de Cuba), and was even part of his team for a guest chef experience at the James Beard House in New York City. Chef Montero made his move to Miami when he joined the culinary team at The Setai Miami Beach managing The Bar & The Courtyard and incorporating his Latin influence with Mediterranean concepts. In July 2014, Chef Omar embarked on a new journey to open La Veinte Deli & Café – Cantina La Veinte’s sister restaurant – where he conceptualized and executed the menu concept for the beautiful waterfront, Brickell restaurant. With his passion for delicious food, he took the flavors to the next level by elevating the authenticity and creativity of the dishes. This project inspired Montero and sparked an entrepreneurial spirit, leading him to partner with Chef Giovanni Sandri in 2016 and open Unique Catering Design – a full-service catering company which offers planning and execution of various private events, productions, celebrations, weddings, corporate and social events. The Mexican-Italian duo created and tailored events to ensure guests embarked on a culinary experience that was not only unique in flavor, but presentation as well. During the same time, Chef Omar served as a consultant to Copper 29 Bar & Restaurant where he created the culinary concept for the Coral Gables hotspot, and assisted in the opening of Healthy & Happy Café in Coral Gables – an innovative concept that finds the balance between body, soul and mind through its menu and atmosphere featuring organic bites with Chef Omar’s twist. Today, Chef Omar runs the show at La Santa Taqueria, his first personal project which traces back to his roots as an authentic Mexican taqueria. La Santa opened in July 2017 as a pop-up concept in Midtown Garden Center serving authentic Mexican street fare, from tacos to corn, guacamole and homemade sauces. La Santa brings the most famous street tacos to Miami’s culinary grounds, close to the heart and history of the Mexican culture to Miami. Chef Omar delights guests with everyday dishes to the Mexican community but a new palate adventure to the Miami gastronomic scene. With this project, Chef Omar once again proves that passion and respect for cultural roots are the core of any successful chef. Chef Omar is currently scouting to finding La Santa a permanent home in Miami, where he plans to expand the restaurant to a Mexican food hall in 2018.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Sandwich. My Grandma's Special Ham & Cheese Sandwich <strong>If you weren't a chef, what would you be?:</strong> An Attorney. Probably the most corrupted one <strong>What three things are always in your pantry?: </strong> Ham, Cheese & Rice Tortillas <strong>If you could cook with anyone in the world, who would it be?: </strong> My Grandma]]>http://sobewff.org/personality/omar-montero/http://www.lasantataqueria.comLaSantaMiamiCulinary &amp; Industry Experts2017-12-07T18:20:11.00+00:00La Santa Taqueriahttp://www.lasantataqueria.com Midnight Munchies presented by Thrillist hosted by Jean-Georges Vongerichten and Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/08/jean-georges.jpg2018-02-25T04:00:00+00:0011:00PM - 1:00AM$95http://sobewff.org/munchies/28888Roger Mookinghttp://sobewff.org/wp-content/uploads/2017/11/HS-14-e1511887031972-275x275.jpg<![CDATA[Trinidadian-born Roger Mooking is no stranger to combining various influences to new and exciting culinary adventures. He is the host of Cooking Channel’s <em>Man, Fire, Food, Man’s Greatest Hits </em>and of his internationally broadcast television series <em>Everyday Exotic</em>. His award-winning cookbook, based on the show, explores pairing ingredients from all corners of the globe with everyday meals. Mooking co-hosted <em>Heat Seekers </em>on Food Network, and was a recurring judge on <em>Chopped Canada</em>. His restaurant, Twist By Roger Mooking, incorporates global flavors into locally sourced, North American comfort food, making him a third generation restaurateur. Taking his talents outside of the kitchen, Roger released the album, “Feedback Acoustic”. For this Juno award-winning recording artist, the music and epicurean world are seamless. One feeds the body, the other the soul; it is all food in all its various forms.]]>http://sobewff.org/personality/roger-mooking/Cooking Channel, Culinary &amp; Industry Experts2017-11-28T16:39:53.00+00:00Man Fire Food24285Antonio Morahttp://sobewff.org/wp-content/uploads/2017/08/HS-2-275x275.jpg<![CDATA[Chef Antonio Mora came to Quality Meats after working behind the stoves of Daniel, Frankie’s Spuntino and Prime Meats.  His earthy, rustic take on dining has influenced the contemporary versions of steakhouse classics at Quality Meats.  With influences that range from traditional French chefs to some of New York City’s brightest up-and-comers, Mora bases his cuisine largely in French technique with the simple, straightforward style of a country inn to create accessible dishes that could be shared over a family table.]]>http://sobewff.org/personality/antonio-mora/http://www.qualitymeatsmiami.comhttp://www.facebook.com/QualityMeatsMiamiBeach/qualitymeats_Culinary &amp; Industry Experts2017-10-24T18:15:52.00+00:00Quality Meatshttp://www.qualitymeatsmiami.comHeineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/24464David Moraleshttp://sobewff.org/wp-content/uploads/2017/08/morales_david_hs-275x275.jpg<![CDATA[ <p class="p1">David Morales has over 25 years of experience in Culinary Arts.</p> <p class="p1">He holds a degree in Culinary Arts and Hospitality Management from "Escuela</p> <p class="p1">Superior de Hosteleria” in Madrid, Spain.</p> <p class="p1">In addition, member of AMERICAN CULINARY FEDERATION, CHAINE</p> <p class="p1">DES ROTISSEURS and ACADEMIE CULINAIRE DE FRANCE.</p> <p class="p1">Before joining the Costa Med, He succeeded with The Ocean Club at Key Biscayne, China Grill Management at Social Miami Restaurant, located within the Sagamore Hotel as well as the famous Blue Door Restaurant within the Delano Hotel, on South Beach Miami.</p> <p class="p1">His background is based on cuisines from Europe, North and South America. David has trained with some of the best chefs in the world, including Ferran Adria at El Bulli, Oriol Balanger The Best Pastry Chef in Spain, Pedro Suvijana with "Three Start Michelin", Claude Troigros “The Best French Chef with tropical accent", Michelle Bernstein and Daimon Gordon at "Mix of Alain Ducasse in New York", among others.</p> <p class="p1">David owns a 15 medals and numerous awards at International Culinary Competitions included Bocuse D’ Oro Latin America in 2008 and 2010 and Trophee Passion 2009 in Paris.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Buttermilk Fried Chicken<strong>If you weren't a chef, what would you be?</strong>Nutritionist or Lawyer<strong>What three things are always in your pantry?</strong>-Micro Plane Zester -Maldon Sea Salt -Extra Virgin Olive Oil<strong>If you could cook with anyone in the world, who would it be?</strong>My Grand Mother]]>http://sobewff.org/personality/morales-david/http://www.facebook.com/COSTAMEDRESTAURANT/http://www.facebook.com/costamedrestaurantCostaMedBistrocostamedbistroCulinary &amp; Industry Experts2017-08-28T21:10:24.00+00:00Costa Med Bistro+Winehttp://www.costamedrestaurant.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/28420Abel Moraleshttp://sobewff.org/wp-content/uploads/2017/11/yielding_seed_abel.jpg<![CDATA[Every journey begins with a thought, a desire or just a Seed that goes through cycles of growth, with its environment determining its outcome. The Yielding Seed was founded in 2014 by brother and sister team Abel and Helen Morales as a way to pursue their natural gifts. With Abel serving as Head Chef and sister as Health Coach, they began brightening up lives with their passion for making people feel good and look good through healthy means. Later, Joseph Orukotan Jr, quickly joined forces with the two and his Hospitality Degree to promote a lifestyle of harmony and balance through natural Green Soul Food!]]>http://sobewff.org/personality/abel-morales/http://www.theyieldingseed.com/https://www.facebook.com/theyieldingseed/theyieldingseedCulinary &amp; Industry Experts2017-12-04T20:24:12.00+00:00The Yielding Seedhttp://www.theyieldingseed.com/Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/24466Masaharu Morimotohttp://sobewff.org/wp-content/uploads/2017/08/morimoto_hs-275x275.jpg<![CDATA[Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to thousands of diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of the today’s foremost chefs. After a shoulder injury ended a promising career as a baseball catcher in Japan, Morimoto began studying sushi in his hometown of Hiroshima. He quickly grasped the technique of this exacting food art, and at age 24, opened his first restaurant. Five years later, he moved to America to expand his culinary repertoire and explore the opportunities and possibilities he saw for a cuisine that would combine the best of both cultures. In 1994, Morimoto was recruited to join the original Nobu restaurant and soon promoted to Executive Chef. From there, he opened his first eponymous restaurant in Philadelphia in 2001. Next was the debut of Wasabi by Morimoto at the Taj Mahal Hotel in Mumbai in 2004, followed by a second Wasabi at the Taj Mahal Hotel in New Delhi in 2008. The much-anticipated flagship restaurant, Morimoto New York, opened in 2006. Morimoto has received numerous accolades for his cuisine and aesthetic, including several appearances on San Pellegrino’s “Top 100 Restaurants in the World” list, a James Beard Foundation Award for “Outstanding Restaurant Design” for Morimoto New York, and in 2010, Morimoto Napa was named one of Food & Wine magazine’s “Best U.S. Restaurant Openings.” Today, there are additional Morimoto restaurants in, Mexico City, Bangkok, Las Vegas, Maui, Morimoto Sushi Bar in Boca Raton, Morimoto XEX in Tokyo, and Morimoto Asia in Orlando. In 2016 Chef Morimoto opened his first ramen restaurant in New York City, Momosan Ramen & Sake, which showcases his personal, modern take on traditional Japanese ramen. Other exciting openings in 2017 include Morimoto Doha, Dubai, with second outposts of his new Morimoto Asia and Momosan restaurant concepts in Honolulu. Chef Morimoto first competed on Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network’s Iron Chef America in 1999. As Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. Chef Morimoto returns to the Iron Chef challenge in the spring of 2017 with “Iron Chef Gauntlet” His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book. His second cookbook, Mastering The Art of Japanese Home Cooking, was released in November 2016. Beyond his culinary genius and the exquisite design of both his food and restaurants, Chef Morimoto’s business acumen has helped him succeed in other related industries. Morimoto Signature Series of beer was launched in 2003 in partnership with Rogue Ales of Newport, Oregon. Chef Morimoto also has a line of premium sakes produced in collaboration with the Fukumitsuya Brewery, a prominent sake brewery in Kanazawa, Japan that was founded in 1625. In 2016, Chef added Morimoto grape-seed oil, and Morimoto wine produced in collaboration with Michael Mondavi. His legendary knife skills led him to create a series of knives crafted by Zwilling J.A. Henckels, merging authentic Japanese blade styles with western inspired ergonomics and materials.]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Curry Rice<strong>If you weren't a chef, what would you be?</strong>Professional Baseball Player]]>http://sobewff.org/personality/masaharu-morimoto/http://www.ironchefmorimoto.com/http://www.facebook.com/IronChefMorimotochef_morimotochef_morimotoFood Network &amp; Cooking Channel, Food Network2017-08-29T01:41:02.00+00:00Morimoto Napahttp://www.morimotonapa.com/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/Tribute Dinner honoring Bobby Flay and Michael Clarke of Treasury Wine Estates with Master of Ceremonies Elvis Duran presented by Bank of America part of The NYT Cooking Dinner Serieshttp://sobewff.org/wp-content/uploads/2017/08/TributeDinner_Flay_Clarke.jpg2018-02-25T00:00:00+00:007:00PM - 11:00PM$550http://sobewff.org/tribute/28710Smash Mouthhttp://sobewff.org/wp-content/uploads/2017/11/Smash-Mouth-e1511206761305-275x275.jpg<![CDATA[In 2017, venerable multi-platinum and Grammy-nominated band Smash Mouth celebrates the 20th anniversary of their debut, smash-hit album “Fush Yu Mang”. Released on July 8, 1997, “FYM” was a shocking -- and industry-changing -- success. Out of nowhere, the single “Walkin’ On The Sun” was an immediate international sensation. (Quickly shooting to #1 on the Billboard charts, and eventually boosting “FYM” sales to over 3 million copies in the U.S. alone.) In the two decades since, Smash Mouth has not slowed down. In fact, they are as vital and vibrant as ever. In celebration of this milestone year, Smash Mouth will release a just-completed acoustic version of “FYM” in its entirety (along with a mini-book recalling it’s making). 2017 will also see the band releasing a new album of all-original material. And you will be hearing a whole lot of “Smash Mouth” on your TV screen as the bands name is prominently featured in a Geico campaign called Decorative Plates. 2017 is already shaping up to be a banner year for the veteran San Jose rockers. May 2016 saw the release of “Playlist: The Very Best of Smash Mouth”. As part of Sony’ s recent “Playlist” CD series, the album is a composite of twelve Smash Mouth favorites chosen from live recordings of two late-2014 concerts (one in Rapid City, South Dakota...the other in Manilla, The Philippines). This CD is a must-have for even the most casual Smash Mouth fan, as each track literally explodes with live energy. “We’re a totally different band live,” enthused Smash Mouth lead singer Steve Harwell. “People are constantly telling me how much more powerful our songs are live compared to the studio versions." A look back at Smash Mouth’s formative years shows us a band determined to make an impact from the get-go. Formed in 1994, the band immediately began recording demos and showcasing in both San Jose and Hollywood, CA. In June of 1997, Smash Mouth signed to Interscope Records when label brass caught wind of an unknown (and unsigned) band being ADDED to highly influential LA radio station KROQ’s playlist after only one spin (!) of their song “Walkin’ On The Sun”. Smash Mouth’s major-label debut “Fush Yu Mang” goes more than DOUBLE- PLATINUM and sets the table for what most consider their masterpiece, 1999’s brilliant follow-up album “Astrolounge”. No sophomore slump for these guys... Boasting three top- ten hits (“All-Star”, “Then The Morning Comes”, and “Can’t Get Enough Of You Baby”), sales for “Astrolounge” nearly doubled those for their debut, approaching QUADRUPLE PLATINUM status. Smash Mouth’s third, eponymous Interscope release features the ecstatic first single “ Pacific Coast Party” and the smash hit “I’m a Believer”. Around this time, Smash Mouth crosses over into the film world by providing the musical heart of the soundtrack for “ Shrek”, and even making a cameo appearance in the movie “Rat Race”. In recent years, Smash Mouth has focused on entertaining troops in such places as Japan, Guam, Guantanamo Bay, Afghanistan, and Iraq. 2016 solidified an exciting new line-up for the veteran Bay Area rockers. Smash Mouth founding members Steve Harwell and Paul DeLisle (along with long-time keyboardist Michael Klooster) welcomed the return of world-class drummer Randy Cooke (with the band from 2010-2013) as well as introducing new guitarist Sam Eigen. When Smash Mouth went looking for a new guitar player earlier this year, they didn’t have to look far. He was right in their own backyard. A long-time friend of both Steve and Paul, virtuoso string-bender Eigen (who has played with Alanis Morrisette, Janet Jackson, and John Fogerty, among others) is generally considered the best rock guitar player in San Jose. Says Delisle; “When word got out around town that Sam had joined Smash Mouth, the general response was, ‘It’s about f***ing time!’” Eigen can also be heard playing guitar on several of Harwell’s solo recordings over the years. “This new Smash Mouth line-up is pure fire-power,” proclaims band manager Robert Hayes.”You’re simply going to have to see this to believe it!” ]]>http://sobewff.org/personality/smash-mouth/2017-11-20T19:39:45.00+00:00Barilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/24468Simone Muahttp://sobewff.org/wp-content/uploads/2017/08/mua_simone_hs-275x275.jpg<![CDATA[ <p class="p1">As Head Chef of Zucca, Simone Mua’s mission has been to create simple, authentic Italian cuisine, with a personal twist, that’s representative of a variety of the country’s regions. A native of Milan, Italy, Mua brings nearly three decades of experience to Zucca’s kitchen.</p> <p class="p1">Formerly he served as the Executive Chef at Casa Tua, a famed Miami Beach restaurant, hotel and members club, for six years. Prior to that, Mua was Executive Chef at the acclaimed Ribot Ristorante in Milan, Italy. He has also brought his talent and Italian flair to the restaurant scene in both London, England and Caracas, Venezuela, further perfecting his craft and appeal to a range of palates.<span class="Apple-converted-space"> </span></p> <p class="p1">In addition to his culinary expertise, Mua is entrenched in the daily operations of Zucca from vendor relations to developing seasonal menu items. The most fulfilling moment being the appreciation received from guests who experience his cuisine.<span class="Apple-converted-space"> </span></p> <p class="p1">Mua has received various awards for his artistry in the kitchen and exquisite presentation, like "Chef of Authentic Italian Cuisine" and first place on "Italian Testing Menu competition". Aside from cooking, he enjoys spending time experimenting with new flavors, preferably with a soccer match playing in the background.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Bucatini Cacio e Pepe - a simple dish made with homemade Bucatini pasta, pecorino cheese, parmesan and black pepper.<strong>If you weren't a chef, what would you be?</strong>A pianist.<strong>What three things are always in your pantry?</strong>Extra virgin olive oil, baby arugula and organic, heirloom tomatoes.<strong>If you could cook with anyone in the world, who would it be?</strong>Pope Francis.]]>http://sobewff.org/personality/mua-simone/http://www.facebook.com/zuccamiamizuccamiamiCulinary &amp; Industry Experts2017-08-28T21:10:26.00+00:00ZUCCA Miamihttp://www.zuccamiami.comBarilla&#8217;s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Giada De Laurentiishttp://sobewff.org/wp-content/uploads/2017/08/italian-01.jpg2018-02-23T00:00:00+00:007:00PM - 10:00PM$150http://sobewff.org/italian/24470Karen Muirheadhttp://sobewff.org/wp-content/uploads/2017/08/muirhead_karen_hs-275x275.jpg<![CDATA[ <p class="p1">As a young girl, I grew up helping my European grandmother make homemade pasta, bread, pies, and desserts. These hours in the kitchen have lasted as some of my favorite memories and have stayed with me and my own family today. After working for many years as a corporate executive, I found that baking was something that took me back to that special time.</p> <p class="p1">I began creating new recipes and sharing them with friends and family as well at special events. Working in the kitchen has become a great way for me to express my creativity. It brings me much joy and happiness. Now I am looking to share these with the community I grew up in and love!</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Having an Italian background I will always go back to saying homemade pasta! Boil for 3 minutes, add fresh pesto and Parmigiano Reggiano!<strong>If you weren't a chef, what would you be?</strong>Can't think of anything else I love more! Food critic lol? Most definitely a judge on Chopped.<strong>What three things are always in your pantry?</strong>Extra Virgen Olive Oil Organic eggs Good cheese / Parmigiano Reggiano and sharp cheddar<strong>If you could cook with anyone in the world, who would it be?</strong>Bobby Flay!!]]>http://sobewff.org/personality/muirhead-karen/http://www.Honeybeedoughnuts.comhttp://www.facebook.com/HoneybeedoughnutsmiamiHoneybeedoughnutsmiamiCulinary &amp; Industry Experts2017-08-28T21:10:26.00+00:00Honeybee Doughnutshttp://www.Honeybeedoughnuts.comGoya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Southern Kitchen Brunch hosted by Trisha Yearwood part of The NYT Cooking Serieshttp://sobewff.org/wp-content/uploads/2017/08/southern.jpg2018-02-25T16:30:00+00:0011:30AM - 1:30PM$175http://sobewff.org/southern/26793Brian Mullinshttp://sobewff.org/wp-content/uploads/2017/09/Mullins-Brian_HS-e1506091572873-275x275.jpg<![CDATA[Before bringing Ms. Cheezious™ to the streets of Miami in 2010, Brian Mullins had acquired over 25 years of experience in the culinary industry, working with some of the most prestigious brands and opening over 30 restaurants throughout North America, South America, Asia and Europe. He was raised in a Long Island gastronomic powerhouse where inspiration wafted from the kitchen each time his mother and grandmother were near the stove. Developing a deep appreciation for food at an early age, Mullins would spend days keeping a watchful eye on the techniques his grandmother used when preparing family meals, and would take over the kitchen afterward to experiment on his own. He credits these moments, in addition to his strong culinary genes, as the catalyst for his career. By age 15, Mullins had successfully developed into a self-taught chef, and front of house operations quickly became his next great passion.  Soon he was traveling and opening restaurants across the map, while also absorbing the culture and experiencing the food in destinations including Hong Kong, London, Hawaii, Moscow, Indonesia and Mexico. In 2010, Mullins was presented with an offer he couldn’t refuse: an opportunity to team up with his wife, Fatima, and culinary industry leader M. Christian Dickens to create a restaurant concept of their own.  Staying true to the Mullins’ culinary philosophy that the most prized moments are created around good food and good people, the trio decided to create a menu based on the widely enjoyed grilled cheese sandwich. Using fresh ingredients and inspiration from his diverse palate, Mullins adds new layers of flavor to the classic American favorite. Since Ms. Cheezious™’ launch, Mullins has made it one of Miami’s most popular food truck destinations. He, Fatima and Dickens have earned a great number of rave reviews, including South Beach Wine and Food Festival People’s choice award for Best Food Truck 2 years in a row and Daily Meal’s #1 Truck in America. Eager clientele seek out Ms. Cheezious™ to experience its accessible menu, brilliant characterization and its overall concept and design. With his creative cooking spirit and flair for business, Mullins has expanded the Ms. Cheezious™ brand to include 2 food trucks and two brick and mortar locations in the historic MIMO district of Miami and in Coral Gables.]]>http://sobewff.org/personality/brian-mullins/http://www.mscheezious.com%20https://www.facebook.com/MSCHEEZIOUS/mscheeziousmscheeziousCulinary Captains, Culinary &amp; Industry Experts2017-09-22T16:08:07.00+00:00Ms. Cheezioushttp://www.mscheezious.com Goya Foods&#8217; Grand Tasting Village featuring Mastercard Grand Tasting Tents &amp; KitchenAid<sup>®</sup> Culinary Demonstrationshttp://sobewff.org/wp-content/uploads/2017/08/gtvsat-01.jpg2018-02-24T17:00:00+00:0012:00PM - 5:00PM$225http://sobewff.org/gtvsat/Midnight Munchies presented by Thrillist hosted by Jean-Georges Vongerichten and Action Bronsonhttp://sobewff.org/wp-content/uploads/2017/08/jean-georges.jpg2018-02-25T04:00:00+00:0011:00PM - 1:00AM$95http://sobewff.org/munchies/24472Vik Munizhttp://sobewff.org/wp-content/uploads/2017/08/muniz_vik_hs-275x275.jpg<![CDATA[ <p class="p1">Vik Muniz<span class="Apple-converted-space"> </span></p> <p class="p1">Born in 1961 in São Paulo.<span class="Apple-converted-space"> </span></p> <p class="p1">Lives and works in New York and Rio de Janeiro.<span class="Apple-converted-space"> </span></p> <p class="p1">Perfect Strangers, Vik’s public art installation commissioned by the MTA Arts & Design for the 72nd street Second Avenues Subway station opened on December 31st, 2016.<span class="Apple-converted-space">  </span>In 2016<span class="Apple-converted-space">  </span>a comprehensive retrospective of Vik’s work was presented at The High Museum of Atlanta and was the first live artist to have a solo exhibition at the Mauritshuis Museum in The Hague. Past exhibitions have taken place in museums such as The Long Museum West Bund, Shanghai; the Whitney Museum of American Art; Museum of Modern Art, NY; Moscow House of Photography; Museu de Arte Moderna, Rio de Janeiro; and the International Center of Photography, New York. <span class="Apple-converted-space"> </span></p> <p class="p1">Besides his artistic activities, Vik is involved in educational and social projects in Brazil and the US. His documentary Waste Land (2010) was nominated for the Oscars and won the Sundance Audience Award for Best Film. In 2011 Unesco nominated him Good Will Ambassador and in January 2013 he received the Crystal Award by the World Economic Forum.<span class="Apple-converted-space">  </span>In 2014 Vik started building Escola Vidigal, a school of art and technology for low-income children from the Vidigal community in Rio de Janeiro.<span class="Apple-converted-space">  </span>In 2015 Vik was invited to the Gates’ Foundation global project The Art of Saving a Life with the project Colonies.<span class="Apple-converted-space">  </span>Vik was a creative director of the Rio 2016 Paralympics opening ceremony.<span class="Apple-converted-space"> </span></p> <p class="p1">Vik’s works are included in the collections of the major international museums such as: the Art Institute of Chicago, The J. Paul Getty Museum, the Metropolitan Museum of Art, the Museum of Modern Art (New York), Museu de Arte Moderna de São Paulo, and Victoria and Albert Museum in London.</p> <p class="p1">Vik has also been a guest speaker in major universities, museums and events such as, Oxford, Harvard, Yale, TED Talks, the World Economic Forum, the Museum of Modern Art, New York, Museum of Fine Arts in Boston, among others and Residency programs at MIT and Skowhegan School of Painting and Sculpture.</p> ]]>http://sobewff.org/personality/muniz-vik/Culinary &amp; Industry Experts2017-08-28T21:10:26.00+00:00Vik MunizDinner hosted by Vik Muniz, Daniel Boulud, Claude Troisgros and Freddie Martinez http://sobewff.org/wp-content/uploads/2017/08/NYTDinner_Muniz-Boulud-Troisgros.jpg2018-02-24T00:00:00+00:007:00PM - 10:00PM$250http://sobewff.org/verde/24474Marc Murphyhttp://sobewff.org/wp-content/uploads/2017/08/murphy_marc_hs-275x275.jpg<![CDATA[ <p class="p1">Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy</p> <p class="p1">Chef Marc Murphy has logged more than 25 years in the restaurant business, working in some of the world’s most high¬ly esteemed kitchens, including Le Miraville in Paris, Alain Ducasses’ Louis XV in Monte Carlo and Le Cirque in New York. Today, he serves as the Owner & Executive Chef of Benchmarc Restaurants (Landmarc at the Time Warner Center, Landmarc Tribeca Events & Ditch Plains) as well as his catering arm, Benchmarc Events by Marc Murphy. His involvement in the industry moves beyond the restaurants as well, with a regular role as judge on The Food Network’s top rated hit shows CHOPPED and CHOPPED JUNIOR as well as numerous appearances on CHOPPED AFTER HOURS, GUYS’S GROCERY GAMES, BEAT BOBBY FLAY, WORST COOKS IN AMERICA, THE KITCHEN, THE RACHAEL RAY SHOW, THE CHEW, GOOD MORNING AMERICA, THE TODAY SHOW and HSN among others. Marc is the Author of Season with Authority: Confident Home Cook¬ing his debut cookbook that was released April 2015 and continues to be a top seller.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>pasta-specially carbonara<strong>If you weren't a chef, what would you be?</strong>a race car driver or architect<strong>What three things are always in your pantry?</strong>dijon mustard, capers, chickpeas]]>http://sobewff.org/personality/murphy-marc/http://www.marc-murphy.comhttp://www.facebook.com/chefmarcmurphychefmarcmurphychefmarcmurphyFood Network &amp; Cooking Channel, Food Network2017-08-28T21:10:26.00+00:00Landmarc & Ditch Plainshttp://www.marc-murphy.comCraft-y Happy Hour hosted by Marc Murphyhttp://sobewff.org/wp-content/uploads/2017/08/crafty-04.jpg2018-02-22T22:00:00+00:005:00PM - 7:00PM$95http://sobewff.org/crafty/Heineken Light Burger Bash presented by Schweid &amp; Sons hosted by Guy Fierihttp://sobewff.org/wp-content/uploads/2017/08/burger-05.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$250http://sobewff.org/burgerbash/29002Alison Napjushttp://sobewff.org/wp-content/uploads/2017/12/Alison-Napjus-275x275.jpg<![CDATA[Alison Napjus Senior Editor & Tasting Director, Wine Spectator Alison Napjus tastes wines from areas throughout Italy for Wine Spectator; she is also the lead taster of wines from France's Champagne and Alsace regions. She has written numerous tasting reports and feature stories for Wine Spectator and WineSpectator.com. She was promoted to senior editor in December 2012 and tasting director in 2015. Napjus graduated from Cornell University's School of Hotel Administration and worked at a number of restaurants; she joined Wine Spectator in 2000, leaving her position as a manager at New York's Tribeca Grill, which later earned a Wine Spectator Grand Award for its outstanding wine program. You can follow Alison Napjus on Twitter at http://twitter.com/napjuswine and on Instagram at http://instagram.com/napjuswine.]]>http://sobewff.org/personality/alison-napjus/http://twitter.com/napjuswinehttp://instagram.com/napjuswineWine &amp; Spirits2017-12-02T02:23:35.00+00:00Wine Spectatorhttp://www.winespectator.com/Bertani Presents the Singular Art of Veronese Winemaking Including a Rare 35 Year-Old Classico Amarone Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-07.jpg2018-02-23T19:00:00+00:002:00PM - 3:00PM$85http://sobewff.org/ws1/Climbing Ever Higher with Terrazas de los Andes Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-04.jpg2018-02-24T20:00:00+00:003:00PM - 4:00PM$85http://sobewff.org/ws10/Domaines Ott: The Finest from Provence Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-04.jpg2018-02-24T16:00:00+00:0011:00AM - 12:00PM$85http://sobewff.org/ws4/EnRoute Winemaker for a Day: Blending Seminar Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-08.jpg2018-02-24T17:00:00+00:0012:00PM - 1:00PM$125http://sobewff.org/ws6/Shiraz: A Penfolds Prospective Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-14.jpg2018-02-25T18:00:00+00:001:00PM - 2:00PM$85http://sobewff.org/ws14/Vias Treasures: A Journey Through the Rarest Italian Grape Varieties Wine Spectator Wine Seminar presented by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/seminars-12.jpg2018-02-25T16:00:00+00:0011:00AM - 12:00PM$85http://sobewff.org/ws12/24476Brian Nasajonhttp://sobewff.org/wp-content/uploads/2017/08/nasajon_brian-headshot-275x275.jpg<![CDATA[<p class="p1">A Miami native, Brian Nasajon was born into a family where a love of food and an appreciation of culinary arts were household values. Exposed to global flavors as a young boy, Nasajon’s favorite memories include observing his grandfather’s every move as he expertly grilled asado – a staple of any Uruguayan household. “We had chefs and serious cooks in the family,” says Nasajon of those early years. “Great food was the center of our lives so it became almost instinctual for me as a kid. Later, it seemed obvious that cooking professionally would be my life.”<br> <br> Be that as it may, he was pursuing a degree in Philosophy at New York University when he embraced kitchen life. Right after graduating, he decided to leave the academic world to begin his true vocation. His first stop: a one-year apprenticeship under acclaimed Joshua Capon at the chef’s wildly popular Lure Fishbar in Manhattan. One week in and Nasajon knew the kitchen was truly where he belonged.<br> <br> A Miamian at heart, Nasajon returned to his roots in 2009 where he got his first paying job as line cook at the critically acclaimed restaurant Wish at The Hotel of South Beach. There, he sharpened his skills and dove deep into the arts and sciences of flavor development, menu creation and dish composition. Nasajon would go on to fill the role of Sous Chef and eventually became the restaurant’s Chef de Cuisine in 2011.<br> <br> In late 2011, Nasajon joined SUSHISAMBA as Executive Sous Chef of their Miami Beach location, where he explored the brand’s fusion cuisine of Brazil, Japan and Peru. Nasajon took a special interest in flavor combinations and, in time, became Executive Chef of both Sushisamba locations in Miami Beach and Coral Gables.<br> <br> Now, backed by the support of his family, Nasajon embraces a new role as chef/owner of Beaker & Gray. With complete creative control, Nasajon’s vision is to offer diners a “tapas-style” global ingredients-driven menu that will elevate dishes giving them a unique spin in a fun, approachable environment.  </p> ]]>http://sobewff.org/personality/brian-nasajon/Culinary &amp; Industry Experts2017-08-28T23:15:56.00+00:00Beaker & GrayBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/24478Kevin Nashanhttp://sobewff.org/wp-content/uploads/2017/08/nashan_kevin-hs.docx-275x275.jpg<![CDATA[<p class="p1">Chef Kevin Nashan, 2017 James Beard Award winner for Best Chef: Midwest, is the chef/owner of the acclaimed Sidney Street Cafe in St. Louis, where he crafts dishes with a myriad of influences including Spanish, New Mexican, Midwestern, Southern and French cuisines. Nashan believes that sourcing locally should be expected, not celebrated, and converted the restaurant’s parking lot into 100 yards of urban garden. In August 2014, he opened The Peacemaker, inspired by the lobster and crab shacks and Acadian coastal cuisines of the Northeast and Louisiana. The menu includes lobster rolls, seafood boils, po’boys and more. Nashan won the 2013 Cochon 555 Barbecue competition in St. Louis, having previously competed in Cochon 555, and is a founding member of chef BBQ team Seersucker Collective. In 2014, he appeared on Esquire Network’s show “Knife Fight”. He has cooked for President Barack Obama, and done six Iron Man competitions.</p> ]]><![CDATA[<strong>What is your ultimate comfort food?</strong>Paella<strong>If you weren't a chef, what would you be?</strong>A FBI or CIA agent - my grandfather was part of the CIA<strong>What three things are always in your pantry?</strong>Salt, good olive oil, Chimayo red chiles<strong>If you could cook with anyone in the world, who would it be?</strong>Michel Bras]]>http://sobewff.org/personality/kevin-nashan/knashanknashanCulinary &amp; Industry Experts2017-08-28T23:16:28.00+00:00Peacemaker Lobster & Crab Co.http://www.peacemakerstl.comSidney Street Cafehttp://www.sidneystcafe.comBeachside BBQ hosted by Michael Symonhttp://sobewff.org/wp-content/uploads/2017/08/bbq-01.jpg2018-02-25T23:00:00+00:006:00PM - 9:00PM$150http://sobewff.org/bbq/Fontainebleau Miami Beach presents Wine Spectator&#8217;s Best of the Best sponsored by Bank of Americahttp://sobewff.org/wp-content/uploads/2017/08/bob-01.jpg2018-02-24T00:30:00+00:007:30PM - 10:30PM$350http://sobewff.org/bob/24481Joan Nathanhttp://sobewff.org/wp-content/uploads/2017/08/nathan_joan_hs-275x275.jpg<![CDATA[ <p class="p1">JOAN NATHAN considers food through the lenses of history, culture, and tradition. She regularly contributes to The New York Times and Tablet Magazine and is the author of 11 award-winning cookbooks. Her most recent book is King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World, which was published by Alfred A. Knopf in April 2017. Nathan’s work preserves the heritage of Jewish and other ethnic cooking and encourages new traditions to take shape.<span class="Apple-converted-space"> </span></p> <p class="p1">In 1994, Nathan’s Jewish Cooking in America won both the James Beard Award for the best American cookbook and the IACP/Julia Child Cookbook of the Year Award. The same James Beard Award was later bestowed on her 2005 cookbook The New American Cooking. An earlier work, An American Folklife Cookbook, was given the R.T. French Tastemaker Award in 1985 for American cooking. Nathan was on the 1998 “Forward 50” list of the 50 most influential Jews.</p> <p class="p1">Her culinary talents translated easily to television. In 2000 her PBS series Jewish Cooking in American with Joan Nathan was nominated for the James Beard Award for Best National Television Food Show. She has made guest appearances on many programs, including the Today Show, Good Morning America, The Martha Stewart Show, and All Things Considered.</p> <p class="p1">Nathan has won numerous awards for her work. In 2001 she was honored as an inductee into the James Beard Foundation’s Who’s Who in American Food and Beverage, and she has also received the Silver Spoon Award from Food Arts Magazine. She was the guest curator of the 2005 Smithsonian Folk Life Festival’s Food Culture USA, a program which was based on the research for Nathan’s The New American Cooking. In May 2011, she was awarded a Special Recognition Award from the YIVO Institute for Jewish Research for her work to preserve Jewish foodways. In 2015, Nathan joined the Kitchen Cabinet, an advisory board at the Smithsonian’s National Museum of American History and was awarded a Grande Dame from Les Dames D’Escoffier, joining the ranks of the likes of Alice Waters and Lydia Bastianich.</p> <p class="p1">Nathan is an active board member of Martha’s Table, a DC-based nonprofit which provides comprehensive support to impoverished individuals in both the short-term and long term. Annually she co-chairs Sunday Night Suppers, an event in which two DC-based organizations, Martha’s Table and DC Central Kitchen, team up to fight hunger. Under Joan’s tenure, the event has raised over $3 million towards the cause.<span class="Apple-converted-space"> </span></p> <p class="p1">The mother of three grown children, Nathan lives in Washington, D.C. and Martha’s Vineyard with her husband, attorney Allan Gerson. For more information, please visit her website at joannathan.com</p> ]]>http://sobewff.org/personality/nathan-joan/http://www.joannathan.comhttp://www.facebook.com/JewishCooking/joan_nathanjoan_nathanCulinary &amp; Industry Experts2017-08-28T21:10:26.00+00:00Joan NathanHistory of Jewish-American Cuisine hosted by Joan Nathan featuring Michelle Bernstein, Zak Stern, Alon Shaya and Adeena Sussmanhttp://sobewff.org/wp-content/uploads/2017/08/jacpanel-02.jpg2018-02-25T15:00:00+00:0010:00AM - 11:30AM$50http://sobewff.org/jacpanel/28923Michael Noahttp://sobewff.org/wp-content/uploads/2017/11/Mac2-275x275.jpg<![CDATA[Michael Noa is an attorney licensed to practice in FL and CA, who has finally given in to his love of cooking and opened Mac & Chess, Miami's first board game cafe. Mac & Chess is a fast casual dining experience featuring his own unique take on comfort foods, combined with a wide selection of South Florida's finest craft beers and over 200 board games to pass the time.]]><![CDATA[<strong>What is your ultimate comfort food?:</strong> Mac & Cheese of course! <strong>If you weren't a chef, what would you be?:</strong> An NBA General Manager <strong>What three things are always in your pantry?:</strong> Flour, Butter and salt no way to start the perfect mac without those!