Continuum, South Florida’s premier resort-style oceanfront condominium residences, announces its fifth year of participation in The Food Network South Beach Wine & Food Festival presented by Capital One (SOBEWFF®), taking place February 22–25, 2024. South Florida’s iconic name in luxury living will be joining forces with one of today’s most celebrated Nashville chef personalities as part of the official SOBEWFF intimate dinner series.
The Patio restaurant at the Continuum in Miami Beach will once again present a preeminent evening of majestic gastronomy under the stars, hosted by the iconic Pitmaster, Chef Pat Martin, who will partner with The Patio’s Executive Chef Claudio Lobina on Saturday, February 24th to create a decadent four-course dinner menu for residents and SOBEWFF ticket holders.
Nashville Restaurateur and Pitmaster Pat Martin is the founder of Martin’s Bar-B-Que Joint and Hugh-Baby’s BBQ & Burger Shop in Nashville. A celebrated leader at the forefront of traditional American barbecue, Pat Martin is one of the few pitmasters still carrying the torch of West Tennessee-style whole hog BBQ. Martin’s debut cookbook, Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, The Grill, and The Smokehouse illustrates his lifelong passion and dedication to live-fire cooking that is regularly featured in the national press and on TV shows across the country.
“We’re pleased to announce our fifth year of participation in the South Beach Wine & Food Festival,” says Rishi Idnani, Managing Director of the Continuum. “We’re excited to welcome one of today’s leading chef personalities from Nashville, who will combine his unique culinary talents to present a fusion of Southern style barbeque cuisine with an array of exquisite Mediterranean flavors. The combined flairs of Chef Claudio with Chef Martin will be sure to offer our guests at The Patio an evening of gastronomic excellence.”
Guests will enjoy an exclusive menu comprising of Mississippi Hushpuppies with Comeback Sauce; homemade phyllo filled with shrimp and lobster ragout; deviled eggs with Hickory smoked brisket and sweet barbeque sauce; seafood cannelloni with a sweet pepper reduction, lobster and calamari morsels; charred thighs with Alabama white sauce on field peas and chow chow, and Freedom Run Farm Lamb with Marsh Hen Mill grits and braised greens.
Nestled in the center of the Continuum’s sublime grounds, The Patio restaurant will transport diners to an outdoor oasis for this special SOBEWFF® dinner, paired with a delicious selection of wines from the Southern Glazer’s Wine & Spirits portfolio.
For more information on this year’s Festival, visit www.sobewff.org. For further information on the Continuum, visit www.ContinuumSB.com.
