Jamie Oliver was the man of honor at the South Beach Wine and Food Festival's Tribute Brunch on Sunday. More than 200 guests gathered at the Loews Miami Beach Hotel for the presentation of the festival's Global Achievement Award to Oliver and to sample the culinary delights prepared by some of Miami's top chefs.
Event manager Susan Kleinberg began planning and coordinating the event-quite a time consuming and detailed process considering all the vendors, celebrities, and logisitics involved-following the close of the festival last year.
"With the responsibility of four events as well as the Tribute Brunch, it's always a challenge to get it all done the way we want," Kleinberg says. "I loved the look of the room in the end and working with the Loews is always wonderful. They are great festival partners."Michelle Bernstein of Michy's, Hedy Goldsmith-a top pastry chef from Michael's Genuine Food and Drink-Michael Schwartz, Edgar Leal of Cacao Restaurant, and Erick Tirums all put their talents on display at separate food stations around the ballroom's perimeter. Delicacies included leg of lamb from Bernstein, poached farm eggs on duck confit hash from Schwartz, and crispy shrimps with rocoto, courtesy of Leal.
In addition, the hotel created an immense buffet in the center of the ballroom, complete with an omelet station, fresh fruit and cheese, smoked salmon, and comfort foods like waffles, macaroni and cheese, banana pancakes, and fish and chips. For dessert, guests enjoyed root beer floats, fruit tarts, baked Alaska, and more.
When it came to beverages-this was a food and wine festival, after all-waiters served classic brunch drinks like champagne, mimosas, and Bloody Marys, as well as wines from Freixenet, Gloria Ferrer, Vionta Albarino, and Tapena wineries.
While guests sipped their wine and finished off their meals, the founder and director of the festival, Lee Brian Schrager, took the stage to welcome all those in attendance, pay tribute to the brunch sponsors-Ebel, Barilla, Cadillac, Freixenet, Riedel, Voss, Wine Spectator, Hyperion, and the Loews-and present a few awards before the big tribute to Oliver. The awards included the Barilla Best New Student Chef award, Jimmy Mancbach Wine Lovers Scholarships, the Michael E. Hurst Distinguished Hospitality Leader award, and the Southern Wine & Spirits of America Lifetime Achievement award. Additionally, guests viewed a video tribute to the award namesakes and Oliver created by Tara Gilani.
The highlight of the morning came when Schrager presented Oliver with his Global Citizen Award for all the work he has done teaching children and families about healthier eating, changing the regulation of school lunches in Britain, and creating a foundation dedicated to helping young up-and-comers in the hospitality industry. Miami artist Romero Britto was also in attendance and presented Oliver with a portrait he'd done of the chef.
Event manager Susan Kleinberg began planning and coordinating the event-quite a time consuming and detailed process considering all the vendors, celebrities, and logisitics involved-following the close of the festival last year.
"With the responsibility of four events as well as the Tribute Brunch, it's always a challenge to get it all done the way we want," Kleinberg says. "I loved the look of the room in the end and working with the Loews is always wonderful. They are great festival partners."Michelle Bernstein of Michy's, Hedy Goldsmith-a top pastry chef from Michael's Genuine Food and Drink-Michael Schwartz, Edgar Leal of Cacao Restaurant, and Erick Tirums all put their talents on display at separate food stations around the ballroom's perimeter. Delicacies included leg of lamb from Bernstein, poached farm eggs on duck confit hash from Schwartz, and crispy shrimps with rocoto, courtesy of Leal.
In addition, the hotel created an immense buffet in the center of the ballroom, complete with an omelet station, fresh fruit and cheese, smoked salmon, and comfort foods like waffles, macaroni and cheese, banana pancakes, and fish and chips. For dessert, guests enjoyed root beer floats, fruit tarts, baked Alaska, and more.
When it came to beverages-this was a food and wine festival, after all-waiters served classic brunch drinks like champagne, mimosas, and Bloody Marys, as well as wines from Freixenet, Gloria Ferrer, Vionta Albarino, and Tapena wineries.
While guests sipped their wine and finished off their meals, the founder and director of the festival, Lee Brian Schrager, took the stage to welcome all those in attendance, pay tribute to the brunch sponsors-Ebel, Barilla, Cadillac, Freixenet, Riedel, Voss, Wine Spectator, Hyperion, and the Loews-and present a few awards before the big tribute to Oliver. The awards included the Barilla Best New Student Chef award, Jimmy Mancbach Wine Lovers Scholarships, the Michael E. Hurst Distinguished Hospitality Leader award, and the Southern Wine & Spirits of America Lifetime Achievement award. Additionally, guests viewed a video tribute to the award namesakes and Oliver created by Tara Gilani.
The highlight of the morning came when Schrager presented Oliver with his Global Citizen Award for all the work he has done teaching children and families about healthier eating, changing the regulation of school lunches in Britain, and creating a foundation dedicated to helping young up-and-comers in the hospitality industry. Miami artist Romero Britto was also in attendance and presented Oliver with a portrait he'd done of the chef.
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