Edible Basel

This year’s Art Basel gathering will feature a new, food-as-art event called Art Appètit. Twenty of Miami’s top toques are taking part, each presenting their personal artistic vision via edible creations (some of which stand six feet tall). Opening night is tomorrow from 6:30 to 9 p.m.at the Ritz-Carlton South Beach. Hors d’oeuvres by DiLido Beach Club chef Jeff McInnis will get passed, so while guests gobble they can observe the gastronomic artistes cobble together their constructs.

The second of three exhibits occurs on Saturday night, 7:00 to 9:00 p.m. at CASADECOR. Soli Organic will be floating ice cream in a pool of Rain Organic Vodka, and both will be served -- hopefully not together. The next evening’s exhibition will start the same time, chef Alberto Cabrera hosting at his Karu Restaurant & Y.

The whole shebang was started and organized by Gabriele Marewski of Paradise Farms, who was able to corral classy culinarians such as Clay Conley (Azul), Allen Susser (Chef Allen’s), Tim Andriola (Timo Restaurant & Bar), Michael Schwartz (Michael’s Genuine Food & Drink), Sean Bernal (Oceanaire Seafood Room), Jason Smith (Table 8), Giancarla Bodoni (Escopazzo), Michael Jacobs (Grass Restaurant & Lounge), Larry LaValley (Mark’s South Beach), and others into coaxing out their inner Picassos. One Guernica on rye, please. --Lee Klein

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