More than 60,000 people turned out for the Food Network & Cooking Channel’s South Beach Wine & Food Festival, which took place February 22 to 26. Now in its 16th year, attendees took in familiar events such as the Grand Tasting Village and the perennially popular Burger Bash. But this year organizers introduced several new events, which festival director Lee Brian Schrager said were developed both in response to patrons’ feedback as well as in an effort to attract a younger crowd.
Saturday night’s debut Bacardi on the Beach party brought the cocktail-minded crowd. As beats bounced from the buildings to the ocean, attendees sipped signature rum-based cocktails and snacked on late-night bites such as smoky brisket potato chip nachos, fried chicken sliders, ice cream sandwiches, and shrimp tacos. As the evening progressed, iconic ‘90s hip-hopper-turned-reality-TV-star Rev Run took to the stage with DJ Ruckus.
In addition to the new headlining event, the Grand Tasting—the festival’s original draw—received a musical facelift. DJ-based acts were headlined by Snoop Dogg, who took to the decks at the built-out stage between both Grand Tasting tents on Saturday following his demo with Guy Fieri. The performance was sponsored by Tanqueray and featured the words “Gin” and “Juice,” nodding to the rapper’s classic hit.
On Sunday, Miami nightlife purveyor David Grutman curated the David Grutman Experience, a music fest within the food and wine festival that was an unlikely, but well-received, pairing. Grutman brought DJ Ingrosso to the outdoor decks, where he spun EDM tunes underneath blue skies. Grutman also populated the space with his favorite food and drinks.
“I curated the restaurants, pop-up street art, and music so people at the festival could see a what a day in my life is like,” Grutman said. “We brought the party to the festival, and I think people who went really loved it.”
According to Schrager, the worlds of pop culture melding with food and wine are a natural progression. “I think chefs have become rock stars and rock stars have become chefs,” he said. “Everyone loves food, and everyone loves to eat. Food is a common denominator that brings us together around the table—from DJs to supermodels to athletes.”
In addition to millennial programming, there were 11 new events, from happy hours to late-nights to chef-collaboration dinners. Schrager noted one particular feather in his cap: Friday’s $850-per-ticket dinner hosted by Massimo Bottura with guest Giada De Laurentiis, which took place at Faena Hotel Miami Beach. Schrager said he has been “chasing” Bottura for years before the chef committed to the trip. “Massimo is someone we wanted before he was number one in the world,” Schrager says of three-Michelin-star-rated Bottura and his restaurant Osteria Francescana in Moderna, Italy. “We never thought we would get him.”
The festival, which raises money for the Chaplin School of Hospitality & Tourism Management at Florida International University, already has released its dates for next year; it will return February 21 through 25.
A leg of Iberico ham was branded with the Food Network logo. Chef José Andrés hosted the event, which took place at SLS South Beach.
Nightclub impresario David Grutman curated entertainment, food, and beverages at a new event. The stage decor was crowded with speakers. "We brought in all of our pros from LIV and Story to help out: sound guys, stage-builders, and even our dancers to bring bottles out on the stage," Grutman said.
The photo booth, sponsored by Tequila Cazadores, had a lucha libre theme that incorporated details about the event into posters. Guests held props such as trophies and boxing robes. Chef Aarón Sánchez hosted the event, which took place at Loews Miami Beach Hotel.
The selection of tacos included offerings from Bernie Matz of Bodega Taqueria Y Tequila.
Heinz ketchup created custom label’s for this year’s Burger Bash, complete with the festival’s hashtag. Food Network star Rachael Ray hosted the event.
In addition to the judge’s pick for best burger, there was a People’s Choice award. Guests could vote at Heineken-branded boxes. Restaurants vying for the prize could dress up the voting station, as Saxon & Parole of New York did, while others waved signs urging guests to vote for them.
Pizza & Burger by Michael Mina, at Fontainebleau Miami Beach, was among those competing in the Burger Bash.
Chef Massimo Bottura, whose restaurant topped the 2016 edition of the World's 50 Best Restaurants, hosted a dinner at Faena Hotel Miami Beach. The dishes included veal on a spin-painted plate.
SoFlo Tropical Fruit Cocktail served in shiny tin cans came from Luis Vasquez at the Miami Beach Edition hotel.
Presenting sponsor Grey Goose’s bartenders mixed cocktails such as the l’espresso martini that paired well with the desserts. The event, which took place at the National Hotel Miami Beach, was hosted by Duff Goldman.
Maxime Rossetto, executive pastry chef at Zak the Baker, created a tiered Croquembouche that towered over other desserts.
The new event, a high-energy party targeted toward a younger crowd, took place in the festival's North Venue tent.
Rev Run and DJ Ruckus entertained the crowds. The appearance by the hip-hop icon and reality TV star was part of the festival’s plan to attract younger crowds to the festival.
Photo opportunities set up for guests included the “Top Shot Turntable,” an oversize DJ deck with the camera positioned to take photos from above.
Chef Richard Sandoval, whose restaurants include Toro Toro in Miami, served Pulpo al Olivo: octopus with creamy olive and leche de tigre.
Decor included pillows with logos and branding from El Gobarndor Pisco.
Held separately from the South Beach Wine & Food Festival, the pool party from the app Wine n Dine took place at the Villa, Casa Casuarina, better known as the Versace Mansion. Sleek furniture rentals matched the beach-chic vibe of the venue. David Johnson of Thierry Isambert Culinary and Event Design coordinated the event, with furniture rentals from Elements and Accents.
Treats at the event included honey banana cupcakes with a bourbon-filled pipette from Bumble and Wicked Whisk.
Savory bites included Filipino spring rolls from chef Leah Cohen’s Pig & Khao in New York.
Sponsor Aqua Panna had a clean presentation with minimalistic florals.
Saimin Noodles came from Alex Kuk and Diego NG of Temple Street Eatery in Fort Laudrdale. The dish had kalua pulled pork, herbs, peanuts, ramen, and chicken broth.
Games including ping-pong, oversize Jenga, ring toss, and cornhole—all rendered in the event’s color palette—were available to guests.
Chef Andrew Zimmern, who hosted the event, had a food stand with cartoon-like graphics in the signage.
New culinary star Snoop Dogg made an appearance as a Tanqueray partnership, leaning on his 1990s hit "Gin & Juice."
At a culinary demo, chef José Andrés mixed the serious—his "Immigrants Feed America" shirt—with the playful, kicking a beach ball into the crowd.
Bright colors from mounted greenery and oranges popped in the clean design of Aperol’s bar at the Grand Tasting Village.
Heineken also opted for a more natural look at its bar, with its green bottles mixed into centerpiece-like arrangements with succulents and other greenery.
A pan of Barilla pasta with an oversize fork and spoon served as a popular photo op for guests at the beachside event.
Held at Fontainebleau Miami Beach, the event included activities for guests including the "Wine Wall." For a $100 donation, guests could choose a numbered wine bottle on the wall that corresponded to a food- or wine-theme prize.
Chef Simon Brégardis of Chez Bon Bon at Fontainebleau Miami Beach presented an assortment of desserts including rosebud confections.
Dishes at the event included Scottish king salmon from Blade sushi bar.
