Continuum, South Florida’s premier resort-style oceanfront condominium residences, participated in its third year for the 21st annual Food Network & Cooking Channel South Beach Wine & Food Festival presented by Capital One (SOBEWFF®), with a refined evening of international cuisine on Thursday, February 24th. 

The Patio restaurant at the Continuum in Miami Beach presented a preeminent evening of majestic gastronomy under the stars, hosted by the talented judges from The Food Network’s premier television contest “Chopped” Amanda Freitag and Marc Murphy, who joined forces with The Patio’s Chef Claudio Lobina, as part of the official Intimate Dinner Series. Continuum residents and guests enjoyed an eclectic four-course dinner menu featuring world class international fare by three of today’s most seasoned culinary aficionados. 

“Our third year of participation during this year’s South Beach Wine & Food Festival proved to be an extraordinary evening of culinary brilliance for guests at The Patio,” says Rishi Idnani, Managing Director of the Continuum. “This sensational collaboration between Amanda Freitag, Marc Murphy and our very own Chef Claudio Lobina, gave our residents and attendees a world class experience in gastronomic indulgence. It was tremendous to see the highlight on our property’s social calendar mark the beginning of life resuming back to its normal splendor here in South Florida. On behalf of the entire Continuum management team, I would like to thank the festival’s organizing committee, together with the sponsors and our patrons for helping to make this third dinner installment a resounding success.   

Guests were welcomed to The Patio restaurant with a live performance by the Frost School of Music string quartet as attendees mingled at the pre-dinner reception before being shown to their seats. This was followed with a welcome speech and description of the curated menu by star chefs Amanda Freitag and Marc Murphy before the final course was served by The Patio’s Chef Claudio Lobina. Valentina Abbona from Marchesi di Barolo winery also gave an introduction to the history of the portfolio of wines served on the night.

The night’s exclusive menu designed by all three chefs comprised of international delicacies that included: Mini Lamb Meatballs with Pistachio Pesto and LabneProsciutto, Gruyere and Basil PinwheelsSicilian Risotto AcquarelloBaked Feta with Shredded phyllo, Apricot-lime Coulis, Za’atar Honey and Chili OilSeared Sea scallops served over Leek and Parmesan Risotto, and Milano Roasted Duck served with a Saffron Cream and Orange Coulis. A Chocolate Mousse Parfait was served for dessert. Each course was paired with a selection of international wines provided courtesy of Southern Glazer’s Wine & Spirits portfolio.

Photo Credit: World Red Eye

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