INSIDE: Moët Hennessy’s The Q

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Words & Photos by FT (Pictured above Joshua Stone from Fat Sal’s in Los Angeles)

The Food Network South Beach Wine & Food Festival (SOBEWFF for short) kicked off its 13th season with a grand bash on the sparkling sands of South Beach underneath the festival’s ginormous white tents.

Labeled Moët Hennessy’s The Q, the party was a celebration of all things grilled, braised and barbecued and featured more than 40 of America’s top chefs.

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Hosted by ‘The King of Carnivores’ Food Network Chef Michael Symon and co-hosted by the Sports Illustrated Swimsuit models, the evening was made that much better with a great ambiance, salsa infused music and unlimited cocktails courtesy of Moët Hennessy.

Our weapon of choice was the Hennessy V.S Ginger (Hennessy V.S, ginger beer, lime garnish) which washed down mouth-watering barbecue and braised pork.

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A favourite of ours were the Smoked Vietnamese Short Ribs served by Dale Talde and David Massoni (Talde / Pork Slope restos in Brooklyn) as well as Cleveland’s own The Greenhouse Tavern and Los Angeles based Fat Sal’s. 

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Brooklyn’s David Massoni (left) and Dale Talde (right)

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Chef Jonathon Sawyer of Cleveland based The Greenhouse Tavern.

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Chef Robert Irvin

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Behind the scenes with New York’s North End Grill/Floyd Cardoz team.

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Joshua Stone from Fat Sal’s in Los Angeles

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