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Slideshow
December 16, 2011

Scenes From This Week’s Palm Beach Food and Wine Festival

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Photo: LILA PHOTO/??LILA PHOTO

Just last year, the Palm Beach Food and Wine Festival wasn’t much more than a three-hour gathering on Worth Avenue, but this year — the festival’s fifth anniversary — organizer David Sabin joined forces with Gilt City and the James Beard Foundation to transform the festival into a five-night celebration that lasted from Friday until this past Tuesday. There were no Burger Bashes here, but there were plenty of New York chefs like Daniel Boulud, John DeLucie, and Scott Conant in attendance. It’s not the South Beach Wine and Food fest just yet, but as you’ll see in our slideshow, it might be on its way to becoming SOBE’s posher, more exclusive sibling.

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1 / 18 Photos
The kickoff event at The Four Seasons moved inside owing to a threat of rain. The hotel’s executive chef, Darryl Moiles, served up twenty-pound Florida Keys queen snappers along with Miami chef Michael Schwartz’s Greek lamb feast. The kickoff event at The Four Seasons moved inside owing to a threat of rain. The hotel’s executive chef, Darryl Moiles, served up twenty-pound Florida Keys queen snappers along with Miami chef Michael Schwartz’s Greek lamb feast.

The kickoff event at The Four Seasons moved inside owing to a threat of rain. The hotel’s executive chef, Darryl Moiles, served up twenty-pound Florid...

The kickoff event at The Four Seasons moved inside owing to a threat of rain. The hotel’s executive chef, Darryl Moiles, served up twenty-pound Florida Keys queen snappers along with Miami chef Michael Schwartz’s Greek lamb feast.

Photo: LILA PHOTO/??LILA PHOTO
Close-up of the queen snapper. Close-up of the queen snapper.

Close-up of the queen snapper.

Photo: LILA PHOTO/??LILA PHOTO
Several bubble dancers, meant to be floating on the hotel’s seaside pool, took their act to the carpet instead. Dancers rotated when they ran out of air. Several bubble dancers, meant to be floating on the hotel’s seaside pool, took their act to the carpet instead. Dancers rotated when they ran out of air.

Several bubble dancers, meant to be floating on the hotel’s seaside pool, took their act to the carpet instead. Dancers rotated when they ran out of a...

Several bubble dancers, meant to be floating on the hotel’s seaside pool, took their act to the carpet instead. Dancers rotated when they ran out of air.

Photo: LILA PHOTO/??LILA PHOTO
A pre-dinner reception in the Breakers Florentine room, with John Mariani and the James Beard Foundation crew in the forefront. A pre-dinner reception in the Breakers Florentine room, with John Mariani and the James Beard Foundation crew in the forefront.

A pre-dinner reception in the Breakers Florentine room, with John Mariani and the James Beard Foundation crew in the forefront.

Michael Schwartz and chef Michael Pirolo of Scarpetta Miami overseeing hors d'oeuvres in the Breakers kitchen. Michael Schwartz and chef Michael Pirolo of Scarpetta Miami overseeing hors d'oeuvres in the Breakers kitchen.

Michael Schwartz and chef Michael Pirolo of Scarpetta Miami overseeing hors d'oeuvres in the Breakers kitchen.

David Burke, Breakers executive chef Jeff Simms, John DeLucie, Scott Conant, and Michael Schwartz prepared the Breakers meal together. David Burke, Breakers executive chef Jeff Simms, John DeLucie, Scott Conant, and Michael Schwartz prepared the Breakers meal together.

David Burke, Breakers executive chef Jeff Simms, John DeLucie, Scott Conant, and Michael Schwartz prepared the Breakers meal together.

Photo: LILA PHO...

David Burke, Breakers executive chef Jeff Simms, John DeLucie, Scott Conant, and Michael Schwartz prepared the Breakers meal together.

Photo: LILA PHOTO/??LILA PHOTO
First Course of the Breakers dinner: David Burke’s Pretzel Crab Cake, prepped to serve. First Course of the Breakers dinner: David Burke’s Pretzel Crab Cake, prepped to serve.

First Course of the Breakers dinner: David Burke’s Pretzel Crab Cake, prepped to serve.

Photo: Michael Pisarri 2011
Tara Halper, Jeeun Kim, and John DeLucie at the Breakers after-party. Tara Halper, Jeeun Kim, and John DeLucie at the Breakers after-party.

Tara Halper, Jeeun Kim, and John DeLucie at the Breakers after-party.

Photo: LILA PHOTO/??LILA PHOTO
Orchid ice balls: It took two weeks to prepare these ice balls, which contain orchids and serve as the center of mixologist Xavier Herit’s White Cosmo. Orchid ice balls: It took two weeks to prepare these ice balls, which contain orchids and serve as the center of mixologist Xavier Herit’s White Cosmo.

Orchid ice balls: It took two weeks to prepare these ice balls, which contain orchids and serve as the center of mixologist Xavier Herit’s White Cosmo...

Orchid ice balls: It took two weeks to prepare these ice balls, which contain orchids and serve as the center of mixologist Xavier Herit’s White Cosmo.

Photo: LILA PHOTO/??LILA PHOTO
Uni, dashi, and cucumber: one of the delectable hors d’oevres offered up at Café Boulud’s cocktail culture event. Uni, dashi, and cucumber: one of the delectable hors d’oevres offered up at Café Boulud’s cocktail culture event.

Uni, dashi, and cucumber: one of the delectable hors d’oevres offered up at Café Boulud’s cocktail culture event.

Photo: Michael Pisarri 2011
Daniel Boulud with James Beard Foundation’s Julie Marshall, who is sipping her White Cosmo. Daniel Boulud with James Beard Foundation’s Julie Marshall, who is sipping her White Cosmo.

Daniel Boulud with James Beard Foundation’s Julie Marshall, who is sipping her White Cosmo.

Photo: LILA PHOTO/??LILA PHOTO
Daniel Boulud and new Café Boulud Palm Beach executive chef Jim Leiken readying their Oysters Parisien, topped with spinach, ham, and breadcrumbs. Daniel Boulud and new Café Boulud Palm Beach executive chef Jim Leiken readying their Oysters Parisien, topped with spinach, ham, and breadcrumbs.

Daniel Boulud and new Café Boulud Palm Beach executive chef Jim Leiken readying their Oysters Parisien, topped with spinach, ham, and breadcrum...

Daniel Boulud and new Café Boulud Palm Beach executive chef Jim Leiken readying their Oysters Parisien, topped with spinach, ham, and breadcrumbs.

Photo: Michael Pisarri 2011
Daniel Boulud signing his book for guest Kavvy Sonhos. Daniel Boulud signing his book for guest Kavvy Sonhos.

Daniel Boulud signing his book for guest Kavvy Sonhos.

Photo: LILA PHOTO/??LILA PHOTO
Chef James Petrakis of the Ravenous Pig in Winter Park, Florida, prepping pig-ear appetizers. Chef James Petrakis of the Ravenous Pig in Winter Park, Florida, prepping pig-ear appetizers.

Chef James Petrakis of the Ravenous Pig in Winter Park, Florida, prepping pig-ear appetizers.

Photo: LILA PHOTO/??LILA PHOTO
Reception hour at Buccan, one of Palm Beach’s best new restaurant, and scene of the sold-out dinner on the festival’s fourth night. Reception hour at Buccan, one of Palm Beach’s best new restaurant, and scene of the sold-out dinner on the festival’s fourth night.

Reception hour at Buccan, one of Palm Beach’s best new restaurant, and scene of the sold-out dinner on the festival’s fourth night.

Photo: LILA PHOTO/...

Reception hour at Buccan, one of Palm Beach’s best new restaurant, and scene of the sold-out dinner on the festival’s fourth night.

Photo: LILA PHOTO/??LILA PHOTO
Guests at the final night’s Grand Tasting on Worth Avenue’s 150 Worth shopping plaza were given specific instructions about how to twist off the top of restaurant Echo’s applewood-smoked hamachi tartar, which literally had smoke rising from the dish. They were then then told to follow it with a swig of house-infused Fuji-apple vodka with fresh lime. Guests at the final night’s Grand Tasting on Worth Avenue’s 150 Worth shopping plaza were given specific instructions about how to twist off the top of restaurant Echo’s applewood-smoked hamachi tartar, which literally had smoke rising from the dish. They were then then told to follow it with a swig of house-infused Fuji-apple vodka with fresh lime.

Guests at the final night’s Grand Tasting on Worth Avenue’s 150 Worth shopping plaza were given specific instructions about how to twist off the top o...

Guests at the final night’s Grand Tasting on Worth Avenue’s 150 Worth shopping plaza were given specific instructions about how to twist off the top of restaurant Echo’s applewood-smoked hamachi tartar, which literally had smoke rising from the dish. They were then then told to follow it with a swig of house-infused Fuji-apple vodka with fresh lime.

Photo: LILA PHOTO/??LILA PHOTO
Chef Scott Conant enjoying his role as a judge at the final evening’s Grand Chef Throwdown. Chef Scott Conant enjoying his role as a judge at the final evening’s Grand Chef Throwdown.

Chef Scott Conant enjoying his role as a judge at the final evening’s Grand Chef Throwdown.

Photo: LILA PHOTO/??LILA PHOTO
An overview of 150 Worth, where guests shopped in between tastings. An overview of 150 Worth, where guests shopped in between tastings.

An overview of 150 Worth, where guests shopped in between tastings.

Photo: LILA PHOTO/??LILA PHOTO
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  • daniel boulud
  • john delucie
  • palm beach food and wine festival
  • scott conant
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