On February 22, from 11 am to 2 pm, the South Beach Wine and Food Fest SOBEWFF Brunch will honor culinary masters including Food Network Iron Chef Geoffrey Zakarian, Executive Chef Julie Frans of Essensia Restaurant and 8 other master chefs—all of who equally embrace to farm-to-table fare.
Each chef will contribute a unique dish to the SOBEWFF brunch menu. Essensia Restaurant & Lounge Executive Chef Julie Frans — known for utilizing local, organic, sustainable and seasonal ingredients from her own on-site garden at The Palms Hotel & Spa — will be serving a delicious “Proper Sausage” Lamb Sliders with Cherry Chutney, Arugula Pistachio Pesto, Goat Cheese Kale Caesar as her specialty dish.
Menu Highlights include:
- Julie Frans – “Proper Sausage” Lamb Sliders with Cherry Chutney, Arugula Pistachio Pesto, Goat Cheese Kale Caesar
- Geoffrey Zakarian – Yellowfin Tuna Toasts with bottarga, walnuts, and Calabrian chili
- Marc Murphy – Broccoli Frittata with pecorino and roasted red pepper sauce
- Chris Becker – Pork Sausage Galantine with creamy grits, sungold tomatoes, and green onion pistou Almond Bostock
- Mark Zeitouni – Key West Pink Shrimp and Millet Cake with Local Zucchini and Chard
- Matthew Sherman/ Jugo Fresh – Thai curry amaranth risotto, pickled carrots-turnips-cauliflower-
beets, dehydrated almond dusted kimchi zucchini, fresh pineapple basil-orange basil-thai basil, cold-pressed cilantro reduction, candied jalapeño
For those guests who’d like to attend the Farm-to-Table SOBEWFF Brunch, The Palms Hotel & Spa is providing 10 tickets for 5 pairs to package with Saturday night oceanfront room stays. The hotel’s SoBe package includes 2 event tickets ($150 each) and an oceanfront room (with a discounted Saturday night rate of $550) for a combined total of $850 plus applicable taxes and service fee for the package.