The celebrated BBQ expert from Nashville teams up with Executive Chef Claudio Lobina at the distinguished Miami Beach condominiums for their fifth consecutive oceanfront private dinner event.

Continuum, a top-tier oceanfront condominium complex in South Florida, is excited to mark its fifth year at The Food Network South Beach Wine & Food Festival, presented by Capital One (SOBEWFF®), from February 22 to 25, 2024. Known for its luxury lifestyle, Continuum will collaborate with a renowned Nashville chef at the festival’s exclusive dinner series.

The Patio Restaurant at Continuum in Miami Beach is set to once again offer a premier evening of splendid dining under the stars. This event, featuring the iconic Pitmaster, Chef Pat Martin, will see him joining forces with The Patio’s Executive Chef Claudio Lobina on Saturday, February 24th. Together, they will craft a lavish four-course dinner menu, exclusively for the residents and SOBEWFF ticket holders.

Pat Martin, a Nashville culinary icon and founder of Martin’s Bar-B-Que Joint and Hugh-Baby’s BBQ & Burger Shop, is a pioneer in traditional American barbecue. He’s particularly noted for his West Tennessee-style whole hog BBQ. Martin’s first cookbook, “Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, The Grill, and The Smokehouse,” reflects his deep passion for live-fire cooking, a talent frequently showcased in national media and television.

Rishi Idnani, Managing Director of the Continuum, shares his enthusiasm: “We’re pleased to announce our fifth year of participation in the South Beach Wine & Food Festival. 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.”

The exclusive menu features a variety of gourmet dishes: Mississippi Hushpuppies with Comeback Sauce; homemade phyllo with shrimp and lobster ragout; deviled eggs with Hickory smoked brisket and sweet BBQ sauce; seafood cannelloni with a sweet pepper reduction, lobster, and calamari; 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.

Situated amidst Continuum’s picturesque setting, The Patio restaurant will offer a unique outdoor dining experience for the special SOBEWFF® dinner, complemented by a fine selection of wines from Southern Glazer’s Wine & Spirits.

For more information on this year’s Festival, visit For further information on the Continuum, visit