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 Eileen Andrade - FINKA

Serves 8

Ingredients

8  6-8 oz. Black Angus churrasco steaks (Flank steak or Hanger steak)

For the Asian Chimichurri
3 oz. garlic, minced
3 oz. finely diced red and green bell peppers
1 Peruvian Aji Limo Pepper, diced
1 cup soy sauce
½ cup water
¼ cup granulated sugar
2 tbsps. fresh lime juice
¼ - ½ cup of cilantro, chopped (amount according to taste)

For the Sweet Potato Mash:
5 large sweet potatoes
6 oz. granulated sugar
¾ lb. butter (3 sticks), softened
1½ cups heavy cream (depending on consistency)
Salt and Pepper

For the beans:
2 lbs. fresh green beans, stemmed
2 tbsp. Truffle Oil
¾ cup good quality parmesan cheese, grated (3 oz.)

To make the dish

For the sauce

In a bowl mix the minced garlic, chopped bell peppers, soy sauce, water, 2 oz. (1/3 cup) sugar, lime juice, the diced aji limo pepper and the chopped cilantro. Whisk until sugar is dissolved and reserve

For sweet potato mash

Boil sweet potatoes in their skin until soft. Remove skin and put the flesh into a large mixing bowl or the bowl of a stand mixer. Add butter, heavy cream, ½ to ¾ cup sugar (depending on the sweetness of the potatoes) and salt and pepper to taste. Mix all ingredients together until mash has reached a soft consistency.

For green beans

Sautee green beans in a pan with 2 tbsp. of butter for five minutes or until just tender. In a large bowl, toss the green beans with salt and pepper, truffle oil and parmesan cheese.

For steak

Season the churrasco with salt and pepper and grill to your preferred degree of doneness.

To plate

Layer center of plate with 6-8 oz. of sweet potato. Top with Green Beans. Slice churrasco on the bias and layer steak over green beans. Pour 2 oz. (¼ cup) of the Asian chimichurri over the steak. Garnish with picked cilantro.

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