The Food Network South Beach Wine & Food Festival Cookbook by Lee Brian Schrager

Author:Lee Brian Schrager [Schrager, Lee Brian]
Language: eng
Format: epub
ISBN: 978-0-307-88542-5
Publisher: Crown Publishing Group
Published: 2010-03-24T16:00:00+00:00

People assume, because of my work, that my life is one endless three-star meal and one elegant party after another. And they’re right, somewhat. I dine in very nice restaurants—very nice—very often. Sometimes five or six nights a week. But like many people in the food business, that’s not my favorite way to eat.

For me, the simpler the food, the better.

People often say that they’re afraid to invite me over for dinner, but I say if you can make a great meat loaf, a great burger, a great London broil, you can make me happy. If I had my choice, my last meal on earth would be chef Art Smith’s fried chicken and a chocolate chip cookie from Levain Bakery in New York.

And most of my chef friends feel the same way, particularly when they gather to eat late at night. Chances are you’ll find them devouring steaming bowls of pho or sushi or oysters or burgers or pasta or roast chicken or omelets—anything but “fancy” food. (Daniel Boulud’s late-night scrambledegg parties are legendary.)

While the SoBe festival offers more than its share of chic evenings and elegant meals, we’re still, at our heart, one big beach party—and that calls for casual, festive, stressless food. And we make sure to offer it in every delicious permutation possible, morning, noon, and night. Our guests love that about us, and so do our chefs.

“There’s no need to make any restaurant reservations during the festival,” says Katie Lee. “I like wandering around the Grand Tasting tent and sampling all of the chefs’ food and sneaking backstage at the demos to eat leftovers. The vibe is so laid-back and casual, perfect for a day of nibbling instead of a big production of a meal.”

“SoBe, more than any of the hundreds of events I’ve participated in, so beautifully illustrates how wonderful it is when people come together through food,” says chef Don Pintabona. “I think the absence of formality and the addition of sun and sand work wonders in letting folks appreciate their friends around a shared table.”

Sifting through the hundreds of recipes submitted for this book, it quickly became clear that we’d need a chapter for recipes like these. Call it comfort or casual or soul food: we all know it when we eat it. Food without attitude. Shoes-off, feet-up fare. And when top chefs take on casual food, the results can be spectacular. Here are some laid-back dishes I know you’ll love as much as I do.

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