Come Thursday, there will be plenty of familiar faces heating up Miami Beach. And we mean in the kitchen.
As celeb chefs such as Bobby Flay, Paula Deen and Rachael Ray flock to the South Beach Wine & Food Festival presented by FOOD & WINE, you, too, can get a taste of the festivities, which run through the weekend. And you don’t even have to leave your kitchen – just follow these recipes.
Carrot Lemon Thyme Sorbet
From Restaurant: Impossible chef Robert Irvine, who will be serving up his sorbet at the Whole Foods Market Grand Tasting Village
• 1 tbsp. lemon zest
• 1 cup carrot juice
• 1 cup water
• ¾ cup granulated sugar
• 1 tsp. thyme (minced)
• 1 cup fresh lemon juice
• ¾ cup sparkling water
Over medium high heat, bring water, juice, lemon zest, mint and sugar to a boil. Once boiling, reduce heat to medium, and simmer for additional 10 minutes. Then remove from heat and pour through chamois; let cool. Next, in a bowl, add prepared syrup and sparkling water. Finish in an ice cream machine.
Executive Chef Hector Morales’s Gazpacho
Grab a cup from Badia Spices
• 4 large beefsteak tomatoes
• 1 pint orange juice
• 1 pint tomato juice
• 3 red peppers (cleaned, seeded and chopped)
• 1 green pepper (cleaned, seeded and chopped)
• 1 large cucumber (peeled and seeded, cut in cubes)
• 1 medium onion (peeled and diced)
• 2 cloves garlic (roasted and chopped; rub with olive oil before roasting)
• 2 pieces of celery (chopped)
• 2 tsp. sea salt (recipe recommends Badia’s)
• ¾ cup extra-virgin olive oil (recipe recommends Badia’s)
• ¼ cup apple cider vinegar
• cayenne pepper to taste
Rub tomatoes with extra-virgin olive oil, and sprinkle with sea salt. Roast in a 400ºF oven until skin starts to come off. Let cool and peel the skins; chop the tomatoes.
Mix all ingredients together in a blender and purée until smooth.
Chef Curtis Stone’s Cocktail
The Aussie chef will host Moët Hennessy’s The Q After Dark at the fest
• 2 oz. vodka (recipe recommends Belvedere)
• ¾ oz. fresh lemon juice
• ¾ oz. simple syrup
Shake and strain over cubed ice into a rocks glass. Garnish with a wedge of lemon.