Morning-After Report: SoBe Wine & Food Festival, Day Three

February 26, 2012 | by —Marcia Frost | Homepage

 
  Debi Mazar at Girls Gone Wild

New Zealand wine, girls going wild, blues, and barbecue were just a few of the exciting events on the third day of the Food Network South Beach Wine & Food Festival.

Wine Spectactor’s Marlborough Sauvignon Blanc and Pinot Noir Style Diversity event explored the land that produces the best-selling sauvignon blancs in the world, as well as lighter pinot noirs gaining popularity.

Patrick Materman, a New Zealand wine expert who acts as the Marlborough Regional Winemaker, led participants through a tasting of highly-touted Brancott Estate and Stone Leigh wines, both of which are just becoming available in the United States. Most noteworthy were the 2010 Brancott Estate Icon Sauvignon Blanc and Brancott Letter Series T Terraces Pinot Noir.

After the wine, it was time for mojitos at Girls Gone Wild. Andrew Zimmern, host of Travel Channel’s Bizarre Foods, moderated a panel of the food world’s leading ladies: Alex Guarnaschelli, Michellin-starred chef and Food Network star; Gabrielle Hamilton, owner of Prune Restaurant and author of Blood, Bones & Butter; Debi Mazar, actress, blogger (Under the Tuscan Gun) and co-host of Cooking Channel’s Extra Virgin; and Nadia G., host of Cooking Channel’s Bitchin' Kitchen.

The event was advertised as an “unadulterated and uncensored conversation that may not be suitable for children,” and that was definitely the case. The women did go a bit wild, but they also gave candid insight on what it’s like to climb the male-dominated chef ladder.  

Michael Symon, now seen on ABC’s The Chew, was the host of Thrillist's BBQ & The Blues event. Held around the pool at the Eden Rock in Miami Beach, guests listened to the sounds of Diablo Dimes & The Bloodhounds and drank cocktails made with Michael Collins Irish Whiskey.

Among the unique barbecue tastings, we sampled Korean barbecue-spiced beef brisket from Sugarcane Raw Bar Grill; Gastropod Miami’s smoked tongue pastrami with bone marrow brioche; and short ribs on manchego cheese polenta from Jacksonville’s Cabana Beach Club. The biggest line of the night, though, was for Sparky’s Roadside Barbecue’s beef brisket, short ribs, collard greens, and cole slaw.

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