an egg is an egg...meditating at the Museo Miró in Barcelona

Sunday, March 05, 2006

SoBe Wine and Food Festival 2006: Tribute Brunch

The Tribute Brunch was held Sunday morning, February 26, 2006 in the ballroom of The Loews Miami Beach Hotel.

There were numerous chef stations around the periphery of the room. The 'Egg Kitchen" was the whole center.

The Menu is as follows:

'Biscuits and Gravy' by Chef Todd English
Rosemary Buttermilk Biscuits, Kobe Gravy and Poached Egg

Ginger Scallion 'Peking' Pancakes with Shredded Duck and Shitakes by Chef Jonathon Eismann

Jamaican Blue Mountain Coffee Crusted Chateaubriand with Rum au Poivre by Chef Alan Susser

Spinach and Fontina Cheese Risotto with Parmesan Zabaglione by Chef Scott Conant

Poached Amish Chicken Breast, Black Truffle Macaroni and Cheese, Caramelized Onion by Chef Micael Mina

Bloody Mary topped with Balsamic Vinegar
Assorted Italian Cheeses
Mini Lasagna with Porcini Mushrooms and Prosciutto
Quiche 'Tradition'
Banana-Peanut Butter French Toast
Tortulla Cup, Scrambled Egg, Crispy Potato, Grilled Ham
Bagel Chips, Smoked Salmon Cream Cheese Bar
Tomato filled with Egg, Melted Mozzarella, Balsamic Vinegar
Chorizo and Onion Tortilla Espanola
by Barilla and Loews 'Egg Kitchen'

Tapas Desserts by Chef Jordi Panisello

100% Organic Breads baked by Jim Lahey of Sullivan Street Bakery, New York

Domaines Baron de Rothschild - Reserve Speciale Bordeaux Blanc, France 2004
Vina Los Vascos - Chardonnay - Colchaqua, Chile 2004
Vina Los Vascos - Caberneat Sauvignon - Colchagua, Chile 2004

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