MIA Table Talk

Chef Mark Grills The Competition at SOBE Wine and Food

Feb 23 2012

Barilla’s Sunday Supper, at the Lido Restaurant and Bayside Grill

The filet of the food world descended upon Miami last week for the annual South Beach Wine and Food Festival, Miami’s tastiest week of the year. On Thursday, The Standard Spa’s Chef Mark joined the nation’s top BBQ chefs with hosts Emeril Lagasse and Guy Fieri at Moët Hennessy’s The Q (a retooling of the champagne/BBQ hybrid, Bubble-Q) to showcase their grilling skills. Chef Mark kept it light and local with Smoked Local King Fish Tacos. Smoky with a spicy zip, we have the recipe here.

The festivities continued on Sunday back at The Standard Spa where they hosted an all-star chef line-up for Barilla’s Sunday Supper; Part of The New York Times Dinner Series. The event was a celebration of the traditional Italian Sunday supper. Chef Mark served the first coarse (Goat Cheese Stuffed Calabaza Blossoms) and Daniel Holzman and Michael Chernow (The Meatball Shop, NY), Steve Martorano (Cafe Martorano, Fort Lauderdale) and Michael D’Andrea (Macaluso’s, South Beach) took care of the rest.

All in all, the week was a fantastic, but caloric affair, so if you’re recovering from the food frenzy or are starting to feel the oh crap summer is coming we have some helpful reminders to keep you cooking and eating healthy as well as tasty.

  1. • Cook with extra virgin olive oil instead of butter
  2. • Use rice flour to sprinkle on food if the recipe calls for a light coating of flour
  3. • Eat more raw fruits and vegetables
  4. • Learn to enjoy food without natural or artificial sweeteners
  5. • Use lemon juice or vinegar in small amounts to season salads instead of salt
  6. • Eat smaller portions
  7. • Eat food high in fiber in the morning to slow down your digestion and not feel as hungry