SoBeWFF 2015 Farm to Table Brunch: Geoffrey Zakarian's Elegant Sunday Affair

The weekend's chill weather turned into a radiant day for the South Beach Wine & Food Festival's Farm to Table Brunch at The Palms hotel in Miami Beach.

See also: SoBeWFF 2015 Southern Kitchen Brunch: Trisha Yearwood, Art Smith, and Fried Chicken

The chic event, hosted by the always-dapper Geoffrey Zakarian and Essensia Restaurant & Lounge executive chef Julie Frans, resembled a Southern garden party, with people decked out in sport jackets and flowing dresses while sipping Rose from Trump Winery and eating dishes from chefs like Marc Murphy (Landmarc), Mike Price (The Clam NYC), and Mark Zeitouni (Lido Restaurant).

A welcome departure from the previous evening's beefy Meatopia event, guests grazed on kale salads from Essensia, Key West shrimp cakes from Lido restaurant at the Standard Spa, and tuna tartare from Zakarian's The Lambs Club in New York City.

Those with hangovers were soothed into the new day with bloody marys and Chris Cosentino's soulful tripe dish, made from his grandmother's recipe.

Cosentino, who co-owns Cockscomb in San Francisco, uses orange zest and mint to make the tripe burst with flavor.

Local chefs came out to enjoy the day, including Michael's Genuine's Michael Schwartz, who was seen chatting with Top Chef Alum Lindsay Autry.

Marc Murphy, who enlisted the assistance of Autry for the day, said, "the term farm to table is kinda funny. After all, where did the food come from before? But I like the idea of supporting localf armers because they need more help. All the farm subsidies that come from our Federal government don't go to them, it goes to the corn and soy growers. So I think that, as chefs, we need to support our local growers. It's also a health issue. If we can build more farms and less hospitals, and eat good food, we'd be in a better place."

Murphy, who's based in New York, said that to prepare for the Miami Beach brunch, communication with local people was key. "Lindsay came down to help. It's always good to have boots on the ground. We do what we can."

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