Bigger, Better, Bolder
Food & Wine Weekend
The countdown is on to Food & Wine Weekend 2024 – we’re now just three weeks away from the four-day culinary extravaganza. You know this year will be new and different, with the addition of these three exciting events: Thursday’s Burger Bash on Buccaneer, Friday’s Cincoro & Cigars Under the Stars, and Saturday’s Farm to Table Expo. You’ve heard about it, but what is the Farm to Table Expo? We’re here to explain!
Saturday’s refreshed format will spice things up, shifting away from the traditional schedule that saw multiple cooking and spirit demonstrations, to this year featuring four unique stations, each entirely different from the next.
Attendees will experience a masterful Cooking Demonstration by acclaimed Chef Norman Van Aken (read more about him in the March 15 edition of the Ocean Reef Press). Food & Wine favorites David Ortiz and Jackie Gwidt (coupled with Stephanie Southgate) will return to host their popular mixology and wine demonstrations respectively. And rounding out the afternoon will be the brand new station – the Farm to Table Expo.
Carysfort Kitchen Chef de Cuisine Betania Salles, the mastermind behind this new exhibition, carefully selected four of her most cultivated vendors and purveyors to share samples of their highest-quality offerings, from premium steak to exceptional olive oils, and offer their expertise on each one in an interactive format.
Whether you already know the difference between 1855 premium beef and wagyu, or how the aging process of parmesan alters the flavor and consistency at six months versus 12, every connoisseur will enjoy the opportunity to sample the offerings in real-time as experts discuss the answers to these questions and many more.
Get to know the Farm to Table visiting experts:
Glen Miciotta – Steak Tasting: Glen Miciotta comes from Halperns’ Steak & Seafood, which provides the choice beef in Ocean Reef’s restaurants. Members will sample Halperns’ varieties, like wagyu, prime rib, ribeye and more, while Glen shares the where, why and how of the meat that makes its way from Halperns’ ranch, to Ocean Reef and your plate.
Deanna Leavitt – Caviar Tasting: Deanna Leavitt is a true caviar expert, having grown up in the caviar business in a family that has been a major US importer and supplier of sustainable caviar since 1991. Spend time with Deanna during the Expo and not only will you sample Great Atlantic Trading, Inc.’s finest caviar, but you’ll learn about its history, how it’s made, what makes certain caviars better than others, and where the industry is headed.
Reanna Ramsingh – Olives & Olive Oil Tasting: Reanna Ramsingh, representing FOODMatch, a producer and importer of Mediterranean specialty foods with expertise in traditionally crafted olives, sauces, and more, will introduce you to the varieties of olives (of which there are over a thousand!), curing styles, uses and pairings. What olives go best on a charcuterie board or paired with a martini? Which olive oil is best for cooking or in dressings? There’s so much more to olives and olive oils than you’ve likely ever imagined.
Chef Roly Cruz-Taura
Roly Cruz-Taura – Pasta & Parmigiano-Reggiano Tasting: Chef Roly Cruz-Taura (yes, the one who taught a January Carysfort Kitchen Class!) returns to share the world of pasta and Parmigiano-Reggiano. Since 2015, he’s represented Prime Line Distributors, an importer of selected specialty foods, throughout the Keys. Members will experience some of these specialty foods, like aged parmesan, and encounter the ways the flavors change the more they’re aged.
Chef Betania’s Farm to Table Expo introduces an entirely new and refreshed aspect to Food & Wine Weekend. All of Saturday’s demonstrations will be as interesting as they are delicious – guaranteed!
Secure your Food & Wine Weekend three-day pass or your individual Saturday ticket before prices go up on April 1. Plus, don’t forget about Thursday’s a-la-carte Burger Bash. Visit oceanreef.com/FoodandWine.