This year’s Tribute Dinner at Loews Miami Beach Hotel was an intimate lawn-side affair featuring just 320 guests. Tables sat six to eight people in the breezy outdoor ambiance, instead of the typical ballroom setting, which was complete with live jazz and Positano chic vibes.Photo: World Red Eye
Rest assured, Schrager and his team spent 15 full months doing the homework and heavy lifting, with plenty of time spent reviewing and adjusting plans—including the rescheduling of this year’s fest, which was originally slated for its signature late February return. “After living and breathing this for a good year, changing plans 100 times—more planning than anything I’ve ever done in my life—we were committed to presenting only the safest, most comfortable festival,” he said.
Safety Measures and Protocols
So, how did the 20th SOBEWFF present the safest possible experience for those reassimilating into South Florida’s bustling social climate? First, throughout the weekend, health screening company SymCheck ran daily on-site temperature checks and screenings, which required check-ins via smartphone QR codes to affirm full vaccination status or a negative COVID-19 test within 72 hours of the event day. “They were flexible and accommodating regarding what we needed to get done. They wanted to be a part of the festival, and have been great to work with,” shared Schrager. And, although Schrager said he argued for documented proof of vaccination for festival attendees, he was up against a Florida governor who would not allow such enforcement. So, the festival entrusted SymCheck and the good old “honor system” when welcoming this year’s ticket holders.
Next, the festival invited marshals into the venue for extra safety precautions, as well as coronavirus-sniffing dogs. And when it came to “Sani Stations,” the festival meant business, with many opportunities to sanitize throughout different venues. Additionally, while masks were not required within venues when consuming food and beverage, some opted to wear them intermittently.
Furthermore, chefs and volunteers were masked while cooking and serving at all events; many wore gloves and some sported face shields. Overall, there was a warm and abundant camaraderie and relief among volunteers, chefs and attendees alike, as familiar foodies and imbibers returned to the SoBe sand.
Capacity Limitations
“The last thing I wanted was to produce a spreader event,” said Schrager, who went to great lengths to decrease event capacities to 50 percent or less. In fact, this year’s event intentionally drew only 30,000 attendees, compared to 65,000 in 2020.
For instance, the festival saw the introduction of double-session signature North Tent events, including Burger Bash on Friday night and the return of BubbleQ on Saturday night. These events, which typically run for three hours and invite 4,000 attendees, were broken into two 2-hour sessions, each of which hosted only 1,000 attendees at a time. “Before, you waited on a line for 15 minutes to get Bobby Flay’s burger,” said Schrager, who added that festgoers were able to try more food in less time thanks to limited foot traffic.
Still, there were more seating arrangements than ever before, all of which were stationed 6 feet apart in gated areas where tables were sanitized regularly by festival volunteers. As for those who were on the fence about the crowds? “Anyone who was comfortable with our arrangement could attend; anyone who was not could simply take a pass and come back next year,” offered Schrager, who projected this was the “best and easiest experience ever had at the festival.”
Bringing the Ballroom Vibe al Fresco
Already known for its array of outdoor programming, the festival went to even greater heights (Schrager and crew were doing daily rain dances, of course) to host the regular indoor events outdoors. This included transitioning two of the major ballroom settings, like Wine Spectator’s Best of the Best, which was also split into two evenings for the first time (Friday and Saturday) and hosted on the lawn of the Fontainebleau Miami Beach (also home to Thursday night’s fully loaded 20th anniversary bash).
The second event that was relocated from a ballroom setup was this year’s Tribute Dinner at Loews Miami Beach Hotel (the festival’s official host hotel), which honored Giada de Laurentiis and Eduardo M. Sardina. “Outdoor events are always more complicated than indoor events, where we utilize space specifically designed for gala dinner experiences,” explained the hotel’s managing director, Mutluhan Kucuk. “Luckily, we have a fantastic team who finds satisfaction in the more challenging events. The team thought of every scenario, did dry runs to test out service, had backup plans and executed on all cylinders. The result was a beautiful evening with premier service and delicious cuisine—a great way to spend an evening al fresco under the South Beach stars.”
Moreover, Loews Miami Beach Hotel is usually home to several events, but this year, at the request of the honorees, Tribute Dinner was the sole focus. Plus, the event hosted only 320 seats this year, broken into mandatory full-table reservations of six to eight people, versus 700 in the ballroom, which seats various-size parties up to 10 people. “We knew what the priority was—and that is creating an unforgettable experience that is safe for all attendees,” said Kucuk. “We intend to go back to our scheduled events in 2022; we might even have some surprises for festival guests.”
Amplified Industry Support
Outside the Tribute Dinner, the Loews Miami Beach Hotel hosted 1,500 festival guest stays. “The hospitality industry is alive, and we can continue creating great memories and experiences for our guests, provide jobs for our team members and we can do all of these things safely. As industry leaders, we must always keep in mind that we are all in this together,” shared Kucuk.
On that same note, along with supporting the festival’s mantra to “Eat, Drink and Educate”—which to date, has raised more than $31.8 million for the FIU Chaplin School of Hospitality and Tourism Management—this year’s programming was clearly geared toward getting the restaurant and hospitality industries back up and running. “I think the lesson we learned this year is we don’t take anything for granted; anything can change in a split second,” Schrager reflected. “We truly hope to have paved the way for events and people in our industry to get back on their feet, and there’s absolutely no secret to how we did it.”
The 21st edition of the South Beach Wine & Food Festival will be back in just nine months, running from Feb. 24-27, 2022. Until then, scroll down for a look at this year’s most notable events, creative sponsor activations and drool-worthy dishes.
