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2013 South Beach Wine & Food Festival Preview


The South Beach Wine & Food Festival is going into its 12th year, and this four-day destination event in Miami is as big as ever. Celebrity chefs, champagne, sand, cocktails, great food, fun, parties (and after-parties) all nearby South Beach's gorgeous Art Deco hotels, crystal clear water, and both real and fake... cough... tans — it's more than just a food festival; in a way, for most of the culinary set, it's one of the most anticipated food festivals of the year. Great food in 80-degree weather while the rest of the country for the most part endures storms, snow, or generally cool temperatures? Why wouldn't you sign up?

In anticipation of Burger Bash, Chicken Coupe, Bubble Q, and all the other great events hosted by celebrity chefs this year in Miami during the South Beach Wine & Food Festival (and make no mistake, it's an amazing feat on behalf of the chefs, cooks, and hosts to pull it off), we've been reaching out in advance to many of the participating food personalities for preview interviews to find out what they're most looking forward to about the festival and what's going on with them food and wine wise in general. Check in for regular updates, and interviews with Ziggy Marley, Curtis Stone, Nadia G., Andrew Zimmern, Naomi Pomeroy, and more.

And of course, we'll be on the scene in South Beach during the festival to cover the event. Check in for current updates and for all The Daily Meal's on-the-scene coverage of the South Beach Wine & Food Festival through the years.

Ziggy Marley This year's festival features a closeout party highlighting Guy Fieri and reggae star Ziggy Marley, who is looking to make his own inroads into the world of food and wine. In this interview, Marley discusses his upcoming set, his line of organic foods, and spill about opening a restaurant. Where? Read on: Ziggy Marley on Roasted Hemp Seeds, Closing Down South Beach with Guy Fieri, and Opening a Restaurant in Los Angeles

Curtis Stone

While we couldn't get him to elaborate on a possible restaurant in Los Angeles (or speculate on where the after-after-party will be), in this interview Stone discusses the events he'll be participating in and the Miami restaurants on his checklist. Read on: Curtis Stone on Tasmanian Trout, Finger Limes, and the SoBe Wine & Food Festival

Nadia G.

The Cooking Channel host of Bitchin' Kitchen will be participating in José Andrés' Celebrity Chef Golf Tournament. Has she ever golfed before? Does she plan on wearing her signature stilettos on the course? Does she have anything new in the works? In this interview, Nadia G. discusses her upcoming EP, a new comedy-travel series she's working on, and channels Joan Jett in response to any haters. Read on: Nadia G. to Trade Stilettos for Cowboy Boots

Jeff McInnis

In this interview with chef McInnis and Yardbird's owner John Kunkel previewing the festival, the chef and owner talk about how things have changed (or haven't) in the past meteoric year for their Miami restaurant, what chef McInnis will be cooking at the festival's Chicken Coup, the origins of Yardbird's fried chicken recipe (it's 100 years old), why Brooklyn for Yardbird's expansion, and where else they'd be interested in opening. Read on: Team Yardbird Likes Brooklyn's Energy for Restaurant Expansion

Andrew Zimmern In this interview with the TV host and celebrity chef, Zimmern discusses his participation in the festival, explains how goat is like soccer, where he'd never like to return to (well, not quite), Minnesota's up-and-coming restaurant scene, his own expansion plans, and reveals the identity of the person who shaves his head. Read on: Who Shaves Andrew Zimmern's Head?

Trisha Yearwood

There's a new cookbook and season of Trisha's Southern Kitchen, but the singer admits this book has been "a little slower going." Well, the warm weather in Miami at the festival may prove a distraction. In this a preview interview, the singer and cookingTV host talks about her participation, her first aha food moment, the family recipe that got away, and those she's most happy to have saved. Read on: Trisha Yearwood on the South Beach Wine & Food Festival, Garth's Cooking, and the Family Recipe That Got Away

Arthur Bovino is The Daily Meal's executive editor. Read more articles by Arthur, reach him by email, or click here to follow Arthur on Twitter.


South Korea: 2013 Epcot Food and Wine Festival

In 2013, South Korea brings back the super-popular lettuce wraps, and adds what is sure to be another crowd favorite, the spicy Kimchi Dog! And I love the black raspberry wine, which also returns!

2013 South Korea Marketplace Booth Menu - Click for larger image

2013 Menu

  • Kimchi Dog with Spicy Mustard Sauce and Kimchi – $3.75, DDP Snack Eligible
  • Lettuce Wrap with Roast Pork and Kimchi Slaw – $3.50 , DDP Snack Eligible
  • Bohae Black Raspberry Wine – Bokbunjajoo – $4.25
  • Jinro Chamisul Soju – $6.50
  • Soju Fruit Slushy featuring Jinro Chamisul Soju – $7.50

2013 Photos

Kimchi Dog with Spicy Mustard Sauce

Lettuce Wrap with Roast Pork and Kimchi Slaw

Chung Ha Soju Fruit Slushy

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The Bee Cave Kitchen

Oh SNORE. I HATE dieting. But one of the downfalls of being over 35 and female is my perpetual difficulty in losing weight. Hopefully this isn't TMI, but I have been working out seriously with a personal trainer for almost two years, cook and eat relatively healthfully (aside from Sunday pizzas and goblets of pinot noir) yet my stubborn body refuses to lose weight. Its ridiculous. So drastic measures must be taken and I've decided to try the South Beach diet at my trainer's gentle suggestion, which means I have to give up my favorite things such as WINE, CARBS and FRUIT. Cold turkey. For two lengthy weeks. I really had to muster up the fortitude for what I assumed would be misery and I'm happy to report that after a week of phase one I'm still alive, feel better than ever and have been sleeping like a baby. I only lost two measly pounds after this self imposed torture and trips to the gym, but maybe muscle really does weigh more than fat?? This is an uphill battle for me as I am a Daddy's girl, and while my mom could have been a stand in for Audrey Hepburn as you can see below.

I unfortunately did NOT inherit her lithe, petite 5'2 and 95 pound frame, but instead was gifted the sturdy physique of my father's hearty Scottish ancestors. Ah well, so be it, what's a girl going to do?? We are heading back to Jamaica next winter and I WILL be 20 pounds lighter even if it means I never eat another delicious Homemade Pizza again. Well, ok, maybe just once a month.

So this post does not have very good photos as I took all of them while ravenous with my iphone, but these recipes were all pretty delish and I thought it would be nice to share with anyone else doing South Beach.

A typical day looks like this:

Breakfast: Frittata zapped in the microwave for about 45 seconds
Mid Morning Snack: Organic veggie juice or kale, spinach and cucumber juice with lemon.
Lunch: Shrimp and kale Caesar salad
Post workout late afternoon snack: Either Celery sticks with cashew butter or 1 ounce brie with 5 toasted macadamia nuts. Hey, a girl's gotta enjoy!!
Dinner: One of the recipes featured here
Dessert: Fat free Greek yogurt with stevia and pumpkin pie spices and orange zest with a sprinkle of sea salt. Remarkably tasty and stops all sweet cravings.
TONS of Fiji Water.

Again, apologies for the poor quality photos but who has time to take a pretty picture when one is ravenous?? This recipe is pretty fab and here it goes.

INGREDIENTS
1.5 pound pork tenderloin
Brine (1/4 cup fine sea salt, one lemon, three fresh rosemary sprigs, three bay leaves, 5 smashed garlic cloves, 10 peppercorns and a quart of cold water).
Marinade of fresh cracked pepper, chopped rosemary, 1 chopped garlic clove, 1 tsp dijon mustard and 1 tsp Worcestershire sauce.

Brine the pork in a ziploc bag for 4 hours, drain and pat dry. Coat with marinade and let sit in the fridge one hour. Roast in a 400 degree oven for 40 minutes or until the temp reads 165. Let it rest on the carving board for 10 minutes while you cook the asparagus tips.

For the asparagus, heat chopped garlic, 1 tbs butter and 1/4 cup chicken stock in a non stick skillet, add asparagus, cover with a tight lid and simmer about 6 minutes until tender but still a bit crisp. Squeeze fresh lemon juice and serve with the roast. I garnished with fresh tarragon.

Asparagus made another appearance the next night when I made the most scrumptious pan seared black drum with homemade low fat tartar sauce.

Saturday night was tough as I really like kicking back by the pool with a few glasses of Firesteed Pinot Noir, so I decided to treat my self by making a delectable salad with my all time favorite cheese in the world. BURRATA. Oh what a glorious treat.

Here's how to assemble a super fast and easy salad:


And if you really want to get serious, check out my Ideal Protein Diet recipe ideas HERE.

1 comment:

Thanks for sharing your journey and recipes. I started phase 1 yesterday cause I, too, need tomeet that what I love under control (wine, bread, pasta) as my middle aged body isn't responding to exercise like it used to. Good luck! I hope you have great success.


SoBe Wine & Food Festival Founder Releases New Cookbook

The founder of the Food Network South Beach and New York Wine and Food Festivals has plenty of opportunities to savor the latest fancy creations from the biggest stars of the culinary world.

But, if it’s on the menu, he almost always goes with the tried and true — fried chicken — “whether I’m eating at a white tablecloth restaurant or a greasy spoon diner,” Schrager admitted.

Now, Schrager has written the definitive guide to his favorite dish, “Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides,” available next week at leading bookstores from Clarkson Potter Publishers.

Brined, battered, double battered, bathed in buttermilk and slathered in secret sauce. Everyone loves fried chicken and there are countless ways to prepare this distinctly American staple.

How did Schrager become the expert on fried chicken?

“Sadly enough from eating so much,” the longtime Miami Beach resident said.

The book includes more than 50 recipes, including many from his Food Network festival friends Tyler Florence, Paula Deen and Andrew Carmellini.

The idea for the cookbook, his second, actually came up during an event at the 2013 South Beach festival hosted by country singer Trisha Yearwood.

“We were sitting around talking about how much we both loved the incredible fried chicken and my publisher, who was also her publisher, was nearby and said I should do a book,” Schrager said.

After writing the “Food Network South Beach Wine and Food Festival Cookbook” nearly four years earlier, Schrager swore he would not take on another book project, but he jumped on it, completing the manuscript in a matter of months.

Schrager started with his friends’ recipes and even hit the road to sample some legendary recipes across the country. The result was even more referrals.

“We’d be eating in one restaurant and then somebody — sometimes a server or a cook — would tell us about another place to try,” he recalled, noting their list of unique recipes seemed to grow exponentially through the process.

The result was an eclectic collection of recipes that highlighted regional tastes like Cajun and Southwestern seasonings from local restaurants, a fiery General Tso’s Chinese fried chicken and gourmet versions from haute cuisine chefs including Jacques Pepin.

He also included cooking tips in the book, as well as a collection of his favorite side dishes, such as a savory tomato pie topped with crumbled Ritz crackers and a cheesy hashbrown casserole recipe from the Loveless Café in Nashville.

“Well, that’s like asking a parent about their favorite child,” he said with a chuckle as he headed off to do other media interviews about the book.

For now, Schrager continues preparations for the New York festival this fall, as well as planning for next winter’s South Beach event, in addition to his duties as vice president for special events at Southern Wine & Spirits. He doesn’t have plans for another book, at least for now.

He concluded, “I love what I do and I do what I love.”

Paula Deen’s Best Ever Southern Fried Chicken

Before I actually met Paula Deen in person, I fell in love with the heavenly fried chicken (and the cheese biscuits) she served at The Lady & Sons, her Savannah restaurant. Looking at the long line of people waiting outside the front door, I wondered what all the fuss was about . . . then understood after just one bite why Paula was—and is—the reigning queen of Southern cooking. Let the record stand it was her fried chicken—simply dipped, dredged and fried—that first caught my eye. The combination of eggs and self-rising flour promises extra-airy, crispy results that will be the star of your next dinner party or picnic.

3 large eggs
2 cups self-rising flour
1 teaspoon black pepper, plus more for seasoning
Sea salt
1 whole chicken, rinsed, patted dry, and cut into 10 pieces
4 cups solid vegetable shortening (such as Crisco), for deep-frying

Make the dredge: In a shallow bowl, lightly beat the eggs with 1/3 cup water. In a separate shallow bowl, combine the flour and the black pepper. Set aside.

Dredge the chicken: Lightly season the chicken all over with salt and black pepper. Dip the chicken pieces in the egg mixture, letting any excess drip off, and then coat well in the flour mixture.

Fry the chicken: In a large (at least 12-inch diameter), high-sided skillet, heat the shortening to 350°F and until it has melted to a liquid of 2 inches deep in the skillet. Slip the chicken into the melted fat (the fat should just come up over the chicken), and cook the pieces until browned and crisp, 13- 14 minutes for the dark meat and 9 to 10 minutes for the white meat. Drain on paper towels and serve warm or at room temperature.


Giada Brings Italy to Paradise

South Beach may be famous for its sparkling blue waters, white sandy beaches and diverse culture, but when Giada De Laurentiis is in town, the focus here inevitably turns to food. For her first solo event at the 2013 South Beach Wine & Food Festival, she joined forces with the team at Casa Tua Hotel and Restaurant — a longtime favorite of hers in the area — to offer an Italian in Paradise Dinner to an intimate crowd of just 100 people. She promised an authentic Italian feast designed by herself in conjunction with Paolo del Papa, the chef at Casa Tua, and together they delivered an elegant yet comforting spread complete with five signature courses and paired wines.

Before Giada took to the kitchen to help with meal prep, she mingled with guests at a walk-around cocktail hour in the upstairs lounge of the restaurant, posed for photos and signed cookbooks galore, providing fans a seemingly one-time-only opportunity to get to know their Food Network favorite. Party-goers munched on an array of passed spuntini — snacks — like rolled zucchini stuffed with creamy goat cheese, plus bite-size eggplant parmesan and chunks of deliciously salty parmesan cheese straight from the wheel of grana padano as they chatted with the hostess. Looking ahead to dinner, Giada told us, "We've been prepping for three days. It's been awesome … Hopefully everybody will enjoy it."

Guests, of course, had no qualms about what they were about to indulge in. To start, Giada offered an antipasto of tender, nickel-sized bay scallops resting in a pool of herbed olive oil in sea shells, then followed the dish with a plated duo of pastas. Simple and satisfying, the mushroom lasagna was laced with spinach and a smooth cream sauce, while the lemon-scented gnocchi were fluffy pillows made with mascarpone cheese.

The heartiest dish of the night proved to be a meaty entree of beef tenderloin with foie gras alongside sauteed leeks and crunchy hazelnuts. Given Giada's own pension for all things chocolate, it's no surprise that her final course featured a decadent chocolate tart boasting a sweet crust and filling of cherry spread. She paired the rich cocoa treat with zesty lemon meringue that was a refreshingly light end to her standout meal.


MF Interviews Chef Geoffrey Zakarian [VIDEO]

When we caught up with Iron Chef and restaurant proprietor Geoffrey Zakarian at the 2013 South Beach Wine and Food Festival, he clued us in to a few things we could be doing to make our cooking—and healthy living—experiences a little more successful.

Never skip S & P. As a judge on Food Network’s Chopped, Zakarian sees his share of rookie kitchen mistakes. The most common blunder? Nope, it’s not screwing up a reduction or burning a soufflé—Zakarian says the number one mistake that new cooks make it not seasoning food with good ol’ salt and pepper, the most bare-bones way to bring out flavor.

Don’t create a kids’ menu. A father of two, Zakarian says the trick to getting kids to eat healthy is to feed them the same food you’re eating (yep, even veal) instead of offering up kid-friendly alternatives like chicken nuggets or PB&J. Also, cook everything you can at home. If your kids are craving a cheeseburger and fries, make your own recipe instead of getting them hooked on Happy Meals at an early age.

Keep your core strong to be a better cook. Maintaining a certain level of fitness is essential to scrambling around the kitchen and standing on your feet all day. Zakarian’s workout of choice: Pilates plus cardio.

If listening to Zakarian makes you want to cook, check out The Fit Kitchen, MF’s hub for cooking how-tos, healthy recipes, and all the gadgets you need to make a meal come together in a flash.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


Catch Andrew Zimmern’s AZ Canteen one last time TONIGHT

March 11th, 2013 – That’s right, you read correctly, Andrew Zimmern’s AZ Canteen is heading back North. Tonight is the night to come out and enjoy AZ Canteen one last time before their long drive home. That’s the way Andrew would have wanted it.

The Details:

Food Trucks at ArtsPark
Date:
Tonight Monday, March 11th, 2013
Time: 5:30PM – 9:30PM
Location: 1 Young Circle Hollywood, FL 33020


September 2013U.S. Food Festivals, Food Shows, Food Fairs, etc.

September 6, 2013 Charity in Chocolate 2013 - Washington D.C.

September 7, 2013 LA PICNIC - Los Angeles, California

September 7, 2013 Newport Wild Seafood Weekend - Newport, Oregon

September 7, 2013 Gold Beach Brew & Art Fest - Gold Beach, Oregon

September 7, 2013 5th Annual Tacoma Craft Beer Festival - Tacoma, Washington

September 7-8, 2013 Tracy Dry Bean Festival - Tracy, California
This is now the Taste of the Valley Art & Food Festival (2014)

September 9-10, 2013
Holiday Buying Show
New York, New York

September 10, 2013 Dudley Common Farmers Market Kids Day
Boston, Mass

September 12-14, 2013
Kneading Conference West
Mt. Vernon, Washington

September 13-15, 2013 4th Annual Michigan Festival of Gourds - Imlay City, Mich
Canceled for 2014, may return in 2015.

September 14, 2013 Georgetown Dutch Oven Cook-Off - Georgetown, Colorado

September 14, 2013 Wayne County Wine & Cheese Festival 2013
Honesdale, Pennsylvania

September 14, 2013 Wild Rice Fest - Lac du Flambeau, Wisconsin

September 19, 2013 Celebrity Chef Tour 2013 - St. Louis , Missouri

September 19-20, 2013 Columbus Food & Wine Affair - Columbus, Ohio
The final event was in 2013. No event in 2014.

September 20-21, 2013 South Carolina Campground Cookoff
Calhoun Falls, South Carolina

September 20-22, 2013 Savannah Potato Fest - Savannah , New York

September 21, 2013 The BrewMasters Open - Alpharetta, Georgia

September 21, 2013 Mattapan Square Farmers Market Kids Day - Boston, Mass

September 21, 2013 Blueberry/Apple/Pear Cook-Off - Hampton, New Hampshire

September 21, 2013 Harvest Fair & Micro Brew Festival - Central Point, Oregon

September 21, 2013 Taste of Tysons - Vienna, Virginia

September 21-22, 2013 Polo in the Wine Country - Oakmont, California

September 21-22, 2013 Bergen County Wine Festival - Ridgefield Park, New Jersey

September 21-22, 2013 Cooperstown PumpkinFest - Cooperstown, New York

September 22, 2013 Corey Street Farmers Market Kids Day
Boston, Mass

September 22, 2013 Barefoot Grape Stomp - Belvidere, New Jersey

September 22-28, 2013 Mackinac Island Restaurant Week - Mackinac Island, Mich

September 24, 2013 Spain's Great Match - New York, New York

September 27-29, 2013 Chilhowie Community Apple Festival - Chilhowie, Virginia
2014 Chilhowie Community Apple Festival has been Cancelled.

September 28, 2013 Celebrity Chef Collaboration Fundraiser - Scottsdale, Arizona

September 28, 2013 LauderdaleFest - Fort Lauderdale, Florida

September 28, 2013 Dutch Oven Cook Off - Atlantic, Iowa

September 28, 2013 Back Mountain Wine Festival 2013 - Shavertown, Pennsylvania

September 28, 2013 HAWGFEST 2013 - Petersburg, Virginia

September 28-29, 2013 Le Taste of France Show - New York, New York

September 28-29, 2013 Houston Wine Fest - Houston, Texas

September 29, 2013 Pumpkin Chucking Fest - Amesbury, Massachusetts
Pumpkin Chucking Fest has been cancelled for 2014 - thank you for all the past years support.

September 29, 2013 WPSU International Wine Festival - State College, Pennsylvania
The WPSU International Wine Festival will be taking a break in 2014.


Chef Richard Blais with evian Instagram Takeover #evianeats at SOBEWFF 2013

Chef Richard Blais joined evian for an Instagram takeover at the Grand Tasting Village during the South Beach Wine and Food Festival. During this two day takeover, Chef Blais captured his moments “through the lens of a chef” as he experienced SOBEWFF and uploaded them onto the @evianwater Instagram for viewers to see. I was invited by evian to join them for some behind-the-scenes action while Richard Blais took his chef inspired photos.



This was part of the #evianeats Foodie Photo Series, which included an interactive photo booth experience at a SOBEWFF Grand Tasting Tent. Chef Blais was also hanging out at the evian booth, taking photos with fans.



The evian booth provided a fun way for attendees to be interactive and take photos using props. The photos were uploaded by a user’s own Instagram account and by using the hashtag #evianeats, photos were printed live at the evian booth. The booth was a popular spot and the build was great. Incorporating a camera into the booth’s structure and having a flat screen tv to replicate a camera’s back LCD screen were awesome ideas. Also picking up photos that were hanging on a line gave a nod to old school drying film photos. Just a cool booth to see, it brought out the photography nerd in me.



Here’s my photo with Chef Richard Blais that I uploaded on the @Droolius Instagram account.



The photo that printed a few minutes later at the evian booth. How cool is that? Printing from a hashtag! #evianeats



Richard Blais viewing some of his recent photos “through the lens of a chef”.

After picking up my photo, it was time spent walking with Richard Blais and the evian team to different parts of the Grand Tasting Village to take photos. Here’s some of my behind-the-scenes photos, along with Chef Blais’ photos that were shared on @evianwater Instagram.



“#sobewff through rosé colored glasses, get it ? #evianeats this is @RichardBlais taking over @evianwater Instagram!”



I title this, Blais upon Blais. Chef Blais taking photos of his new debut cookbook, “Try This At Home: Recipes From My Head To Your Plate”


“Continuing the @evianwater #evianeatstakeover… Look what I found at the#sobewff bookstore !”


I watched as the chef takes photos of a steel drum performer/singer. Why? Check out the next photo and see his caption.



“You know I had dreads in college right ? Here’s a steel drum from #sobewff ! Tag #evianeats with your photos today and they get printed at the @evianwater booth! This is @RichardBlais continuing the takeover!”

Photography side note – Richard captures himself in the photo as well in the reflection of the steel drum.



Chef Blais wanted some coffee so we stopped in for some espresso. He get’s up close to snap a photo of the espresso being brewed. The iPhone being used for photos is from the evian team by the way, and NOT his phone or his case. Ha ha, he wanted to be clear on that.



“You can’t do Miami and #sobewffwithout cafe Cubano ! Check out my reflection in machine ! This is @RichardBlais continuing the #evianeats takeover on Instagram…”

Again, nice capture in the refelction! Good attention to detail, Mr. Blais.


Walking around the event, people spotted Richard Blais and asked for photos and autographs. He was happy to oblige to everyone and it was really cool to see this. Even if people didn’t ask for a photo, you could see the smiles people had on their faces when they spotted him and could hear people passing by saying “Hey, there’s Richard Blais”. Being a fan myself, it was very cool to see him in person and interact with people.



Chef Blais continued to take photos of many objects, food, and scenes at the festival. Some of the photos were uploaded on @evianwater, while others were just captured as a chef’s memory. To watch him spot things that caught his attention and take photos of them was a fun experience in itself.



“Grabbing a small bite to eat. So nice of evian to provide my own custom cutlery here at #sobewff #evianeats”

The behind-the-scenes photos I took were during Saturday’s Grand Tasting Village and there are a few more in the gallery below. Also, check out a few photos of Chef Blais from Sunday’s event, courtesy of evian.

I admit, I’m a fan of Chef Richard Blais his cooking style, his brand as a chef, his execution of his ideas. Needless to say this was an awesome day and BIG THANKS goes to evian for making me part of this experience. Chef Richard Blais, nice to meet you sir!


Words and photos by Julius Mayo Jr.
Some photos courtesy of evan water
© Droolius.com 2013

Disclaimer: I was invited to attend this event on behalf of evian water. I was not compensated to write this post and all opinions are always my own.


Reggae Star Introduces Ziggy Marley Organics

not There is no introduction needed for this Jamaican musician. Just the mention of his surname and you know that he comes from musical royalty. The five-time Grammy® Award winner is the oldest son of legendary reggae musician Bob Marley. Ziggy Marley’s musical career traverses three decades and now he is looking to make his own invasion into the food industry with the launch of Ziggy Marley Organics. While I was in Miami, attending the 2013 South Beach Wine & Food Festival, I had the chance to sit down for a one-on-one conversation with Marley to learn more about his latest creation out of the studio.

When it comes to food, Marley is committed to supporting an organic lifestyle. This year he combined his passion for music and food when Ziggy Marley Organics made its debut at the Food Network South Beach Wine & Food Festival. The star-studded, four-day destination event showcased the talents of the world's most renowned chefs and culinary personalities. Marley closed out the weekend's celebration at the Guy Fieri's Reggae Jam. The Ritz-Carlton South Beach hosted a Caribbean-themed night that featured an amazing concert by Marley and incredible Jamaican food. Partygoers also had the chance to sample the hemp seeds and coconut oil.

Jamaican Culture as Inspiration

Food and music play a significant part in Marley’s culture and lifestyle. The inspiration behind Ziggy Marley Organics is to inspire people to think about what they put in their bodies. “It opened up another world for me to communicate ideas and philosophies. The idea of Ziggy Marley Organics is food, but it is also part of our music too. Organic music and music for the soul, it covers everything, not just food,” says Marley.

Ziggy Marley Organics are USDA-certified organic, non-genetically modified and kosher. The brand consists of a variety of different flavors of hemp seeds and also coconut oil, which Marley says are staples in Jamaican cuisine that he aims to impart to other parts of the world. “We have two different products. We have a coconut product, its flavored coconut oils for cooking, but you can use it on your skin or hair. It’s the world’s first and it’s organic, GMO-free verified. I grew up having coconut in my food in Jamaica, so I’m used to it. It comes in different flavors: orange almond, curry and lemon ginger. If I am making pancakes for my kids, I use the coconut orange almond to give it flavor. Plus it is good for you, it’s good fat and it’s better than butter.”

Don’t be intimidated to try cooking with Coco’Mon coconut oils. They are cold-pressed to give them the highest nutritional content with a fresh and clean taste. Cold-pressed is a form of expeller pressing used for delicate oils. The process does not use external heat or harmful chemicals and the temperature does not exceed 118 degrees. The orange almond is the perfect blend of the slight sweetness of ripe oranges and earthy nuttiness of flavorful almonds. Use orange almond in sweet and spicy dishes or as a butter substitute in cookies, muffins or breads. Lemon Ginger will add a prodigious zing to stir-fried vegetables or fish. If you’re looking to spice up your entrée, then try the Curry for an added kick to your dish.

“The next thing we have is the hempseeds, which are also flavored. The good thing about hemp seeds is that we roast them in the shell. I’ve never seen that before! Hempseeds are the most nutritionist thing on the plant. The hemp plant is a plant that is good for the soul.”

Unlocking the Benefits of Hemp Seeds

Marley’s Hemp Rules is a healthy snack that you can eat right out of the bag. These soft seed hearts are also the perfect healthy addition to your menu. The Hemp seeds come in three flavors. The Caribbean Crunch can be added to spice up your jerk seasoning. The Sea Salt & Pepper will give you just the right amount of tang and heat to your dishes. And when you want some extra protein and omega fatty acids, add shelled hemp seeds on your salads, soups or yogurt.

In Marley’s culture, healthy food is important, so it was only fitting for him to create the product line. “We don't want our foods to be modified genetically without us understanding what that does to our bodies. People should have a right to know if what they're buying in the market has been modified genetically.” By increasing sustainability, we reduce the need to drain the Earth of its resources and create a healthier planet and healthier people.


Watch the video: ROLLIN SAFARI - what if animals were round? (January 2022).