The Forge Restaurant | Wine Bar by Shareef Malnik

The Forge, Miami Beach, (305) 538-8533

SBWFF 2010: Highlights of the Perrier-Jouët BubbleQ Hosted by Emeril Lagasse

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By Jackie Sayet in South Beach Wine & Food Festival, Video

Sat., Feb. 27 2010 @ 4:30PM
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Jackie Sayet
Q the bussers.

To the rhythm of the bongos, bubbly in-hand, we bopped down the horseshoe of booths at last night’s Perrier-Jouet Bubble Q. It’s an event you accept for its woes as much as its wows. Expecting fabulous food, easy maneuvering in the crowds and glimpsing  the big man would have been a a mistake. The fun was in seeing familiar faces and meeting new ones. It was also about the hunt for diamonds in the rough one bite of one dish at a time. As seasoned Bubble Q veterans know, only the truly deserving dishes should be devoured after the first bite to save room, lest you not make it through the night. Here are our standouts this year, having made it through just about the entire line-up, save a few entries.

Jackie Sayet

Norman Van Aken’s Key West-inspired “mollete” sandwich, a decadent medallion of deep fried dough stuffed with picadillo and topped with cool mojo cole slaw, had our stomachs growling even more for a swift opening of 180.

Michelle Bernstein did her thing with juicy corn masa tortillas filled with kobe beef and green tomato slaw bursting with flavor. Probably our favorite of the night.

Jackie Sayet
There’s even two end-of-tent photo booths to capture champagne- and barbecue-induced silliness.

Aaron Sanchez, too, was bundling up some goodies, pork belly tacos with cactus (nopales) pickled red onion salad and chili habanera rub, very typical of the state of Yucatan in Mexico. You just have to love this second generation Latino chef for his passion for the traditional cuisines of Mexico.

John Besh was in Banh Mi mode with his Vietnamese Po’ Boy stuffed full of slabs of silken, roast sucking pig with a sambal mayo kick and the obligatory fresh bundles of cilantro.

Claude Tragois and Maria Manso made skirt steak skewers and chimichurri, but what made us melt was the side of hot fresh fruit cream cracker “farofa,” not unlike a loose bread pudding.

Jackie Sayet
Dewey Losasso’s filet sandwich for The Forge

Dewey Losasso somehow managed to embrace excess and arrive at an understated and tasty result with his sandwich of roasted filet mignon, boneless short ribs, and lobster marmalade, not to mention the side of almost-not-fair truffled yuca chips.

Susan Spicer from Bayona in New Orleans grilled oysters with savory artichoke bread pudding and lemon garlic butter — rich but tasty.

Jackie Sayet
The tasty bite of Norman and son Justin, his right hand in the kitchen. Still thinking about it now.
Jackie Sayet
Michelle, my belle…
Jackie Sayet
Keeping it simple and authentic. Thanks, Aaron.
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Jackie Sayet
Your author and a friend make a Todd English sandwich, inspired by

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March 1st, 2010 at 10:09 am

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