The Forge Restaurant | Wine Bar by Shareef Malnik

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

The Forge LIVE at Bubble Q – Here’s Some Left Overs

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By Fred Gonzalez & Sara Frederick of

Gino Santangelo (Executive Sommelier The Forge) Shareef Malnik (Owner of The Forge) & Chef Dewey LoSasso (The Forge) and Joseph Day (The Forge)

This wasn’t your parents Bubble Q. Nor your grandparents.
The 2010 edition of champagne meets barbecue on the sands of Miami Beach behind the Delano had much different vibe than in years past. Gone was the feeling of exclusivity with a smaller crowd mixing with chefs, tv personalities and celebs.

Chef Dewey is holding a local farm raised oyster mushroom from Paradise Farms in Miami’s Redland area.

Instead it was an all out dance party, with much louder and intense music from a DJ and live brass accompaniment that had the masses grooving and shaking to a mix of disco and latin sounds.

Emeril Lagasse and Bobby Hatoff at the Allen Brothers Pavilion at BBQ Allen Brother is known to provide the finest steaks to “only” the best restaurants in America. Chef Dewey LoSasso and Emeril are two of Allen Brothers to customers

The party vibe was so intoxicating that midway through the event, an only-in-Miami thing: People were standing outside the tent hoping to crash the party. More than one person stopped people who left early and asked for the all-powerful green bracelet that would get them entry to the BubbleQ.

Allegra Parisi (President of Apartment A and Project Manager of The Forge Redux) helps serve at The Forg

Aside from the celeb chefs, the Bubble Q was lacking in star power. Sure we spotted local jazz singer Nicole Henry and former NBA player Jerry Stackhouse, but there was no John Legend or Al Roker this year.

And décor was seemed less, too. In the past you’d see drapes and a massive number of Styrofoam letter Qs. This year it was replaced by sad orchids in vases, although the flower is part of champagne sponsor Perrier-Jouet’s logo.
The biggest difference, however, was the most impressive. From the center of the tent hung an aerial gymnast by her ankles, dressed in a lime green body suit, surrounded by hanging bottles of P-J champagne. She would grab a bottle, pop the cork, and then pour to the glasses of the people standing below her. As can be imagined, it was a crowd favorite.
Oh yeah, the barbecue.

Jeffrey Chodorow & Shareef Malnik (Owner of The Forge) discuss the Forge reopening at The Forge Pavilion at BBQ

Either the chilly air made people eat faster in an attempt to stay warm, or budgets aren’t what they used to be as no less than four booths were out of food by 9:30 p.m., including chef Todd English’s New England scallops and the Tony Neely/Neely Bar-B-Q booth from Memphis, Tenn., ran out of ribs by 8:40 p.m., only an hour and 10 minutes into the three-and-a-half hour event, but were spotted grooving to the sounds at around 9 p.m.. Their booth continued serving their heavy-on-the-mayo potato salad to festival goers.

Jacquelynn Powers (formerly Ocean Drive and now food writer for New Times) & Shareef Malnik

Among our food favorites – the steak slices from Kris Wessel at Red Light Little River and Dewey LoSasso at The Forge on Miami Beach and the tequila milkshakes from Norman Van Aiken of Norman’s 180 in Coral Springs.

Lisa Petrillo (CBS) interviews Chef Dewey LoSasso (The Forge) The Forge LIVE at South Beach Wine and Food Festival BBQ Friday February 26, 2010

Of the 32 food stations, 12 featured South Florida chefs and restaurants, and many brought their A-game. 
In the back of the tent was the best desert station in recent memory at a Bubble Q.

Allegra Parisi President of Apartment A and Project Manager for the Fabulous redesign of The Forge With Maxwell Blandford Vice President & Director of Marketing, The Forge

Sweet Street had various types of mousse desserts served in shot glasses and sitting atop blocks of ice crafted with their logo. And they never ran out because they made 6,000 treats in advance.

Lee Schrager-Founder of South Wine & Food Festival Chef Dewey LoSasso Executive Chef of The Forge Emeril Lagasse

However, there wasn’t any signage to tell you what each was, so staffers from the booth were mingling with the crowd to help people identify the creations. Favorites included death by chocolate, which was topped with a chocolate waffle cone.
By the end of the night folks were snatching up bottles of champagne and serving it themselves, disassembling flower arrangements and taking them home. As one person mentioned, things were getting a tad sloppy. Better not let the parents hear that.

Written by webmaster

March 4th, 2010 at 12:42 pm

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