[PHOTOS] [VIDEO] A #SOBEWFF Week in Review with No End in Sight

It’s only Friday, the second official day of South Beach Wine & Food Festival, but for we the people of Genuineland it’s day 6 of a whirlwind that began on Sunday at the beach and has progressed in stages of playtime, beach time, farm time and hard work to where we are now.  Sunday’s The Gramercy Room at The Cypress Room will close us out with a curtsey.

It’s why we love this week every year.  The pleasure, the pain and most of all the people.  An exquisite mix at once dangerous and rewarding.  We leave you now with our medicinal elixir in these heady times, some multimedia to soothe the soul and leave that warm fuzzy feeling inside.  While we continue to climb out of the tall weeds at the Schwartzoffice, stay focused on the best feeds in the biz especially this #SOBEWFF weekend @BarbutoNYC, @chefjwaxman@MGFD_MIA, @ellliesara, @ktchntrvwr, @chefswidow, @Chefsawyer, @marcvetri@jennlouis (did someone say Knaus Berry Farms sticky buns?), @chefaz, @onkappysplate@mikesolomonov, @chefmarcmurphy and @thebillyharris.  #intesity.  Just the way we like it.  Tennis, anyone?

Tuesday’s Eating Italy in Miami  at MGFD with Jeff

Wednesday’s Lincoln Pizzeria at Harry’s with Jenn

Hanging with Harris visits The Raleigh to cook Harvey Cedars Fish Stew with Michael (shot August 2103, live today)

Hanging with Harris visits The Cypress Room with Ryan (shot August 2103, live today)

Hanging with Harris visits Harry’s Pizzeria to make laffa with Mike from Zahav, (shot August 2103, live today)

Bizarre Foods America’s Andrew Zimmern on Miami, Good Taste Buds & What He’s Cooking Us for Dinner at His Place

Say Ahhhh: Wreckfish, with its deep-throated set of teeth, is our bizarre food on display in tonight’s episode.

If you had trouble erasing this image from your mind courtesy Tony Bourdain‘s visit to our magical city last year, you’re not alone. But we can count on Andrew Zimmern to replace it tonight as Bizarre Foods America’s Miami episode premieres on the Travel Channel at 9|8c featuring among other oddities, a wreckfish butchered and skilleted with finesse by our very own chef de cuisine Bradley Herron. We’re all revved up to tune in and reached the two-time James Beard Award-winning host (chef, food writer, teacher, husband and father) on Friday as he took a break from shooting to answer a few prefatory questions to make sure you are, too.

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