Our 15th year at South Beach Wine & Food Festival
Since the festival's inception, Eggwhites Catering has raised the bar every year. We are excited to present Grilled and Chilled Spicy Tiger Prawn with Passionfruit Crema.
This national, star-studded, four-day destination event showcases the talents of the world's most renowned chefs, wine and spirits producers, and culinary personalities. See your favorite Food Network personalities like Debi Mazar & Gabriele Corcos, Guy Fieri, Masaharu Morimoto, Bobby Flay, Giada De Laurentiis, Marcus Samuelsson, Emeril Lagasse, Trisha Yearwood, Geoffrey Zakarian and many more!
Recently recognized as the #1 food and restaurant industry event in the U.S. by BizBash for the third year in a row, the Festival has raised more than $22 million to date for the Wine Spectator Restaurant Management Laboratory and Southern Wine & Spirits Beverage Management Center at the Chaplin School of Hospitality & Tourism Management located on Florida International University’s Biscayne Bay campus.
“We are excited to unveil our event program for our 15th year,” said Lee Brian Schrager, Festival Founder and Director, who also serves as Vice President of Corporate Communications & National Events for Southern Wine & Spirits of America, Inc. “With the introduction of the Festival’s new Taste Fort Lauderdale Series and the 10th birthday of our iconic Burger Bash®hosted by Rachael Ray, we’re looking forward to celebrating with everyone.”
We at Eggwhites are looking forward to celebrating with our industry friends and family this weekend! Come see us on the beach for a delectable treat!!
Chef Robert Curry prepares for South Beach Wine & Food Festival
Chef Gary Lampner and his team at Eggwhites Catering are thrilled to welcome Chefs Robert Curry and Paul Lemieux to our commissary in North Miami. Hailing from the renowned Napa Valley inn and Michelin-starred restaurant, Auberge du Soleil, Chefs Curry and Lemieux will be sharing our kitchen to prepare for their South Beach Food & Wine Festival dinner on Saturday evening. They will be showcasing the sophisticated cuisine indicative of Auberge Resort’s world-class dining offerings at their properties around the world. As part of the Festival’s new Taste Fort Lauderdale series, guests will have a chance to preview and experience the best of what’s to come at the Auberge Beach Residences & Spa Fort Lauderdale scheduled to open in 2017.
Chef Curry’s menu reflects his extensive experience in the traditions of both Napa Valley and France, which continue to inspire the cuisine at Auberge du Soleil. His signature dishes include White Corn Soup with Rock Shrimp and Chervil Oil; Seared Ono with Wakame, Tempura Maitake, Glazed Pork Belly and Dashi; Bacon Wrapped Veal with Foie Gras Ravioli, Sugar Snap Peas and Wild Mushrooms; and Liberty Farm Duck with Figs, Hearts of Palm, Fennel, Arugula and Port Beet Sauce.
Chef Lemieux is the creative force behind the delectable desserts and confections at Auberge du Soleil. He created the Auberge Torte au Chocolat, the inn’s signature dessert. Lemieux handcrafts each torte with 11 layers of crisp hazelnut dacquoise, exquisitely smooth chocolate crémeux, fresh pureed organic hazelnuts and intensely rich dark chocolate ganache and ships them daily to fans nationwide.