Palm Beach Food and Wine Festival 2011 Features Five Nights of Star Chefs and Good Eats in Support of the James Beard FoundationDecember 8, 2011
It’s time to celebrate the world of epicurean pleasure in all its glory. Palm Beach Food & Wine Festival 2011 unveils its new design, beginning this Friday, December 9, with an exciting five-day lineup of award-winning chefs and culinary personalities, authors, winemakers, mixologists and journalists. An event of this size is an unprecedented experience for the glamorous island of Palm Beach, but one that has been a long time coming thanks to the talented roster of local chefs and restaurants that continues to grow in Palm Beach County. The five-day, multi-location chef extravaganza benefits the James Beard Foundation and the Beard Down South, a scholarship program developed by the festival to benefit a local culinary school and recipient.
It’s time to experience Palm Beach Food & Wine Festival 2011, the biggest charity event of the season, and to enjoy good eats. Here is a sneak peek of the delicious menus that will be served from December 9-13.
To ensure the quintessential Palm Beach experience, Palm Beach Food & Wine Festival 2011 tickets are extremely limited and can be purchased at www.pbfwf.com.
FRIDAY, DECEMBER 9, 7:00 PM
Beach Bash with Chef Michael Schwartz at the Four Seasons Palm Beach presented by AutoCricket.com
The festival’s kickoff event sets the bar high. Taking place at the Four Seasons Palm Beach’s oceanfront pool deck, the event captures the beauty of Palm Beach’s beaches. There is no better way to present 2010 James Beard Best Chef: South award winner Michael Schwartz’s and the Four Seasons’ Executive Chef Darryl Moiles’ fresh and locally-inspired hors d’oeuvres and entrées. Guests will savor small bites of Schwartz’s signature style of “seriously good food” with an emphasis on the most pristine ingredients from Florida famers, fishermen and ranches.
Start the evening with a Bacardi mojito and the raw Gulf oysters with green apple-scallion relish, crispy sweet-and-spicy pork belly with Kimchi and crushed peanuts and the Kingfish escabèche with avocado hors d’oeuvres. Then head to the entrée stations and fill your plate with the whole-roasted Florida Keys snapper with chilled cucumbers, mango, papaya, cilantro, mint and crispy plantains, and the marinated and braised imperial Wagyu beef cheeks with boniato sweet potato, caramelized shallots and arugula. The entrées will be paired with Iron Horse Chardonnay 2009 and J. Bookwalter Merlot. Finish the evening with the dark chocolate-cashew toffee with black sea salt and winter spiced pear push pops.
Schwartz’s restaurant Michael’s Genuine Food & Drink has locations in both Miami and Grand Cayman. His recipes and restaurants have been highlighted in numerous publications from The New York Times, Wall Street Journal, Food & Wine, and the chef has served as a culinary personality on television programs including TODAY Show, MARTHA: The Martha Stewart Show and After Hours with Daniel Boulud.
Guests will receive Schwartz’s first culinary book, Michael’s Genuine Food: Down to Earth Cooking for People Who Love to Eat.
From December 6-14, guests will receive the Gardenview rate at $250.00 per room, per night. Rooms are subject to 11% tax. For room reservations, please call the Four Seasons Palm Beach at 1-800-432-2335, and mention the Palm Beach Food & Wine Festival. Valet parking of $25 per night.
Tickets are $150 in advance and $200 at the door.
SATURDAY, DECEMBER 10, 7:00 PM
An Evening with John Mariani and Renowned Celebrity Chefs — David Burke, Scott Conant, John DeLucie, Michael Schwartz and Jeff Simms — at The Breakers Palm Beach presented by Cheney Brothers
The Breakers Palm Beach presents a very authentic and deliciously, satisfying Italian dinner. Powerhouse chefs David Burke, Scott Conant, John DeLucie, Michael Schwartz and The Breakers’ very own Jeff Simms are teaming up for this evening, having each chosen a favorite course. They will be sharing The Breakers’ kitchen as they prepare their Italian-inspired courses. The sit-down dinner, which takes place in the Circle Room, features cocktails by Bacardi and wine pairings by Premier Beverage.
The evening’s theme was inspired by honorary chair John Mariani’s new tome How Italian Food Conquered the World, which guests will receive at the end of the evening. Mariani is a restaurant critic, author and Esquire magazine columnist.
Each renowned chef participating is equally talented and operates multiple restaurants. David Burke is the chef/owner of NY’s David Burke Townhouse, David Burke Kitchen, Fishtail and David Burke at Bloomingdale’s as well as restaurants in Chicago, New Jersey and Connecticut. Scott Conant’s Scarpetta, of which he is owner/chef, is located throughout the country, including NYC Las Vegas, LA, Toronto, Miami. He also has D.O.C.G. Enoteca in Las Vegas. John DeLucie is chef/proprietor of NYC’s Crown and The Lion, and founding chef of NY’s The Waverly Inn. Based in South Florida is Michael Schwartz, who is the chef/founder of Michael’s Genuine Food & Drink in Miami and Grand Cayman. Last but not least is Jeff Simms, who serves as executive chef of banquets at The Breakers Palm Beach.
Schwartz returns for his second event with the festival to prepare hors d’oeuvres including the fried Gnudi with lemon crème fraîche, Parmigiano and black truffle. Burke presents the first course — a pretzel crab cake with tomato, orange and green peppercorn paired with the Masseria Altemura Fiano Salento 2010. Conant’s second course is a creamy polenta with fricassee of truffled mushrooms, paired with Trevisiol Rosecco NV. The entrée by DeLucie is a puree of celery root and apple and braised short rib of beef by Creekstone Farms Premium Black Angus Beef, paired with Caparzo Brunello 2006. Simms will prepare a gelato sundae with pistachio biscotti.
All evening long entertainment will be provided by La Femme Classique and Bon Musique of Elan Artists.
Guests are encouraged to take advantage of an exclusive room rate. From December 9‐14, 2011, a limited number of Deluxe Resort View rooms are available for only $250 per room, per night, subject to 11% tax. For room reservations, please call The Breakers at 1‐888‐BREAKERS (273‐2537) and mention Group Code: PBFW11. Restrictions apply.
Tickets are only available in advance for $250. Tables of 10 are available for $2,000.
SUNDAY, DECEMBER 11, 5:00 PM
Cocktail Culture with Daniel at Café Boulud
Be prepared for a very Boulud evening at the landmark Brazilian Court Hotel. Chef Daniel Boulud hosts and helps prepare an evening of amuse-bouches and cocktails, inspired by his just-released two-series book Cocktails & Amuse-Bouches for Her & for Him. Guests will receive a copy at the end of the evening. Joining him are Xavier Herit (New York mixologist for DANIEL, NY, and co-author of Cocktails & Amuse-Bouches), Jim Leiken (Café Boulud Palm Beach executive chef) and Arnaud Chavigny (Café Boulud Palm Beach head pastry chef).
The evening celebrates libations and small bites. Enjoy white cosmopolitans, smokey bandits and French sixty-fives cocktails, while sampling the panisse and piquillo, crisp chickpea batons with spicy red pepper compote; black olive grissini; and crisp sweetbreads à la diable with spicy mustard dipping sauce. Desserts will be pistachio, raspberry and lemon éclairs and coconut rochers, among others.
Thanks to Bill Porter Music, DJ Brett Sandala and vocalist Ziarra will perform throughout the evening, enhancing the already superb garden courtyards. All cocktails will be made with favorites from the Bacardi portfolio.
Tickets are $175 in advance and $225 at the door.
MONDAY, DECEMBER 12, 7:00 PM (Sold Out)
Beard Down South — Friends of James Beard Benefit at būccan presented by PNC Wealth Management
Come for the food, stay for the party. The Beard Down South event (sold out) at būccan features hosting chef Clay Conley (chef/co-owner of būccan) with Dean James Max (chef/owner of Fort Lauderdale’s 3030 Ocean, Grand Cayman’s Brasserie, Dallas’ Asador, Singer Island’s 3800 Ocean, among others), James and Julie Petrakis (owners/chefs of The Ravenous Pig, Winter Park) and Stephen Stryjewski (chef/co-owner of Cochon, New Orleans).
The evening begins with a selection of hors d’oeuvres — for example, the roasted chestnut soup with crispy pork and cinnamon, and the Florida grouper ceviche with plantains, avocado and corn — paired with Butera Nero D’Avola and Ca’ Bolani Pinot Grigio. A full bar provided by Bacardi will be open during the reception. Entrées and wine pairings will be equally intriguing such as the grilled octopus and merguez sausage with tzatziki and marinated vegetables, served with Dom Sigalas Assyrtiko Santorini 2010, or the yogurt-marinated Florida swordfish with Maine lobster, toasted cashews, brown butter and mint, served with Donnafugata Tancredi Cabernet/ Nero d’ Avola Blend. A crème caramel with local citrus and Earl Grey tuile with Concha y Toro Late Harvest Sauvignon Blanc concludes the evening.
TUESDAY, DECEMBER 13, 6:00 PM (VIP) / 7:00 PM (general admission | Sold Out)
5th Annual Grand Tasting at 150 WORTH and Grand Chef Throwdown presented by Creekstone Farms Premium Black Angus Beef
The Festival concludes with a bang and with more than 20 participating restaurants, serving up their signature dishes. Set in the Mediterranean courtyards of 150 WORTH, this event will include an abundance of wines and spirits by Premier Beverage and Bacardi. Celebrity chefs will include Michelle Bernstein (owner/chef of Michy’s and Sra. Martinez, Miami, and Michelle Bernstein’s at The Omphoy), Allen Susser (owner/chef of Chef Allen’s, Aventura, and Burger Bar by Chef Allen, Fort Lauderdale and Palm Beach Gardens), Scott Conant (chef/owner of Scarpetta in NYC, Las Vegas, LA, Toronto, Miami, and D.O.C.G. Enoteca in Las Vegas), Ingrid Hoffmann (television host of Delicioso and Simply Delicioso) and Stephen Stryjewski (co-owner/chef of Cochon, New Orleans)
Participating restaurants include 3800 Ocean, Angle at the Ritz-Carlton, Bice, Burger Bar by Chef Allen, Café Boulud Palm Beach, Catch Palm Beach, Cha Cha’s, City Cellar Wine Bar & Grill, Creekstone Farms Premium Black Angus Beef, Cucina Dell Arte, Echo, Gratify American Gastropub, In the Kitchen, Ironwood Grille, Kapow! Noodle Bar, Leila, Leopard Lounge & Restaurant at The Chesterfield, Michelle Bernstein’s at The Omphoy, Nick & Johnnies, Ocean Bistro at the Four Seasons Palm Beach, Pistache, Top of the Point, along with Miami’s Scarpetta and George Stone Crab and New Orleans’ Cochon.
Adding to the gastronomic excitement, the annual Grand Chef Throwdown presented by Creekstone Farms Premium Black Angus Beef returns with its $10,000 winning prize. In the head-to‐head cooking challenge, 2010 returning champion Chef Roy Villacrusis, executive chef for Kapow! Noodle Bar in Boca Raton, competes against Charlio Soo, chef/owner of Talay Thai Cuisine in Palm Beach Gardens, and Peter Ziegelmeier, a private megayacht chef. The winner receives $5,000 cash prize and $5,000 donated in the winner’s name to the James Beard Foundation.
Ingrid Hoffmann will emcee this year’s Grand Chef Throwdown. Scott Conant will serve as special celebrity judge.
VIP tickets are $150 in advance and $200 at the door. General admission tickets are sold out.
The Palm Beach Food & Wine Festival 2011 would not be possible without the generous support from its sponsors, including Creekstone Farms Black Angus Beef, JetBlue, Stella Artois, VOSS, Brickhouse PR, Panache: A Classic Party Rentals Company, Marketwire, Awe Talisman, Buccan, The Breakers Palm Beach, Café Boulud, 150 WORTH, Haute Living, Miami Modern Luxury, FL Travel & Life, WMRF 97.9, Classical South Florida, Dg Communications, Palm Beach Society, Floridian View, Shamin Abas PR, New Epic Media, Anolon, Sam Fisch Real Estate, Pawar Inc, The Goodman Company, Wusthof and Swank Farms. Premier Beverage is the exclusive beverage sponsor, pouring from their Bacardi portfolio. The Four Seasons Resort Palm Beach is the generous 2011 host hotel. Gilt City is the exclusive ticketing agent for this year’s Palm Beach Food & Wine Festival. To purchase tickets, visit www.giltcity.com/miami.
The Palm Beach Food & Wine Festival 2011 proudly raises funds that benefit the James Beard Foundation and its mission to celebrate, nurture and preserve America’s diverse culinary heritage and future. The James Beard Foundation is a 501(c)(3) tax‐exempt organization. Contributions are tax-deductible to the extent allowed by law.