As celeb chefs such as Bobby Flay, Paula Deen and Rachael Ray flock to the South Beach Wine & Food Festival presented by FOOD & WINE, you, too, can get a taste of the festivities, which run through the weekend. And you don't even have to leave your kitchen – just follow these recipes.
Carrot Lemon Thyme SorbetFrom Restaurant: Impossible chef Robert Irvine, who will be serving up his sorbet at the Whole Foods Market Grand Tasting Village
1 tbsp. lemon zest
1 cup carrot juice
1 cup water
¾ cup granulated sugar
1 tsp. thyme (minced)
1 cup fresh lemon juice
¾ cup sparkling water
Over medium high heat, bring water, juice, lemon zest, mint and sugar to a boil. Once boiling, reduce heat to medium, and simmer for additional 10 minutes. Then remove from heat and pour through chamois; let cool. Next, in a bowl, add prepared syrup and sparkling water. Finish in an ice cream machine.
Executive Chef Hector Morales's GazpachoGrab a cup from Badia Spices
4 large beefsteak tomatoes
1 pint orange juice
1 pint tomato juice
3 red peppers (cleaned, seeded and chopped)
1 green pepper (cleaned, seeded and chopped)
1 large cucumber (peeled and seeded, cut in cubes)
1 medium onion (peeled and diced)
2 cloves garlic (roasted and chopped; rub with olive oil before roasting)
2 pieces of celery (chopped)
2 tsp. sea salt (recipe recommends Badia's)
¾ cup extra-virgin olive oil (recipe recommends Badia's)
¼ cup apple cider vinegar
cayenne pepper to taste
Rub tomatoes with extra-virgin olive oil, and sprinkle with sea salt. Roast in a 400ºF oven until skin starts to come off. Let cool and peel the skins; chop the tomatoes.
Mix all ingredients together in a blender and purée until smooth.
Chef Curtis Stone's CocktailThe Aussie chef will host Moët Hennessy's The Q After Dark at the fest
2 oz. vodka (recipe recommends Belvedere)
¾ oz. fresh lemon juice
¾ oz. simple syrup
Shake and strain over cubed ice into a rocks glass. Garnish with a wedge of lemon.