SBWFF 2014: Bring a taste of the Festival home with you with Marc Forgione

 

We caught up with Forgione via email to talk Festival, food trends and the best thing he ate in 2013.

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Valerie Nahmad Schimel

Bring a taste of the Festival home with you via an interactive dinner at the Biltmore. Marc Forgione, the chef/owner of Manhattan’s Restaurant Marc Forgione and American Cut and winner of Food Network’s Next Iron Chef (Season 3), hosts a dinner Saturday, Feb 22 from 7-10pm. We caught up with Forgione via email to talk Festival, food trends and the best thing he ate in 2013.

What are you most looking forward to at the Festival? 
SoBe Fest is always a cool time to get out of the cold, especially up here in NY...hang out with my chef friends, cook and eat some great food and experience the lovely city of Miami.

How is SOBEWFF different from other food festivals?
It's a lot warmer than the other ones.

What's the best thing you ate in 2013?
Mantis shrimp in Anguilla

What's your top food trend for 2014? 


Taquitos, Laotian food, drinking more bloodies and steakhouses

Describe your perfect Bloody Mary.
Batch 22, ice, Del Maguey Vida Mezcal

What's the best part of an interactive dinner? 
Getting to connect with the guests on a spiritual, emotional, and culinary-driven way

What dishes will you be preparing for East Meats West? 
Well we're having fun with the title East "Meats" West so we're taking Wagyu and treating it the same way as gravlax. And we're also doing a cool surf and turf with tete de cochon and Petrossian caviar.

Marc Forgione will be cooking at the East Meats West dinner Thursday, Feb 20 and the Barilla Interactive Dinner Saturday, Feb 22. Click links for details, pricing & availability.

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