Back with new dates for 2017




Four days of upscale wine and food wonder with craft beers, fine wines, culinary treats, celebrity chefs, one-of-a-kind auction experiences and spirited bidding.



Wednesday, March 15 SEE PHOTOS!

FINE WINE TASTING

An evening of unparalleled wine and food pairings, showcasing wines from around the globe and culinary treats from South Florida’s top dining spots, in the lush gardens of Shops at Merrick Park.

Shops at Merrick Park



Sunday, March 26 SEE PHOTOS!

AUCTION & BUBBLY BRUNCH

A brunch featuring fan favorites from the 50 Eggs Inc. family of restaurants – Yardbird and Swine – wines, spirits and a lively auction of one-of-a-kind experiences.

The Ritz-Carlton Key Biscayne, Miami





Friday, January 27 SEE PHOTOS!

INTERACTIVE DINNER

Jeremy Ford, winner of Bravo’s “Top Chef” season 13, and chef de cuisine at The Miami Beach EDITION'S Matador Room by Jean-Georges Vongerichten, guided 700 guests thru a three-course meal with Johnson & Wales University students serving as sous chefs.

JW Marriott Marquis Miami



Thursday, February 9 SEE PHOTOS!

CRAFT BEER TASTING

One of our most popular events, featured top-notch local, regional and national craft breweries complimented by delicious bites from dozens of South Florida restaurants with the artsy, mural-adorned, Wynwood Walls as the backdrop.

Wynwood Walls

Chef Paula DaSilva – 3030 Ocean

Serves 8

Ingredients

4 dozen clams, rinsed well (6 clams per person)
½ cup shallots (sliced)
8 cloves garlic (smashed)
1 cup Blue Point White IPA
2 cups fish stock
2 tbsp. Crème Fraiche
8 oz. European-style butter, diced
2 oranges, peeled and sliced into rounds or cubed
4 tbsp. parsley leaves

Roasted artichokes and mushrooms

In a large pan, sauté the garlic and shallots peppers with the clams. Deglaze with ale and fish stock. Cook over medium-high heat until all of the clams are open (discard any that do not open). Stir in the crème fraiche and butter. Season to taste with salt and finish by folding in the orange wheels and parsley leaves.

While the clams are steaming, make the lime aioli in a blender or food processor

Lime Aioli

1 tbsp. Dijon mustard
1 clove garlic
2 limes (juiced)
¼ cup Champagne Vinegar
1 egg whole
1 to 2 cups grapeseed oil, as needed to thicken
Salt

Combine all of the ingredients except the oil in a blender. Blend well then, with blender running, slowly drizzle in the oil. Continue adding the oil until the aioli reaches a thick, mayonnaise consistency.

8 slices of good rustic bread, or 16 slices from a baguette
2 oz. Extra Virgin olive oil
4 oz. Lime aioli

To prepare the bread, brush it lightly with olive oil and lightly grill or toast in a hot oven.

Smear the bread with lime aioli and serve with clams. Serve 6 clams per person in bowls with a generous helping of the cooking liquid. Serve the toast alongside.

VERITAGEMIAMI NEWS