Bringing the Farm to Brunch with Maws, Reusing & Cushman at #SOBEWFF

Who loves conference calls? We do! It helps when you have four of the best chefs in the country on the line, all in good spirits despite the temptation of what we around these parts like to call Grinchmas, and willing to tackle what isn’t the easiest of event formats — but easily the most fulfilling.

It’s called the Farm-to-Table Brunch, and Michael is hosting it for the first year at the 2012 South Beach Wine & Food Festival with guest chefs Tim Cushman (o ya restaurant, Boston, MA,) Tony Maws (Craigie on Main, Cambridge, MA,) and Andrea Reusing (Lantern, Chapel Hill, NC.) The event will be held on Saturday, February 25 at noon at the Miami Beach Botanical Garden.

We’re doing things a bit different, not unlike our first annual Slow Food Day Grand Cayman.  Instead of the chefs determining what they want to make and us finding the product for them, the food and beverage will come together like it does each day at MGFD, starting with what’s fresh and available.  We have supplied the chefs with a list of our favorite local suppliers and have asked them to decide who they want to work with for their dishes, which will each include a passed hors d’oeuvre and two stationed plates — one savory and one sweet — like our Sunday Brunch menu.

Tickets are now on sale for a steal ($175,) so please join us for what will be a fun and delicious afternoon in good company!  For a list of participating farmers, who will all try to be present at the event, follow the jump.  We’ll keep you posted here as we continue to plan this and our other events including Hedy Goldsmith’s home run at the Miami Marlins Ballpark, Diamond Dishes.

Thomas Blocher, Knaus Berry Farm – Strawberries (more Homestead fields from Martha’s U-Pick/Corona Farms)
Margie Pikarsky, Bee Heaven Farm
Dale Volkert, Lake Meadow Naturals – Goat, Poultry (Poussin, Hens, Turkey, Ducks) & Heritage Eggs (Chicken, Duck, Pullet, Goose)
Jim Wood, Palmetto Creek Farms – Hereford Pork
Jorge Figueroa, Trigger Seafood – Local Fish (Cobia, Jack, Trigger, Barrel, Wreck, Snappers, Mackerels,) Everglades Frog Legs
Wild Ocean Seafood – Rock Shrimp, Shrimp, Octopus

One thought on “Bringing the Farm to Brunch with Maws, Reusing & Cushman at #SOBEWFF

  1. Pingback: A Festival of Foraging |

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