SOBEWFF: Geoffrey Zakarian's Farm-to-Table Brunch Includes Kale, Borscht, and Bloodys

By the last day of the South Beach Wine & Food Festival, even the most hardcore food fanatic is walking a little slowly. It could be the days filled with sipping wine and cocktails in the sun at the Grand Tasting Village or it could be all the parties, but sampling a few dozen burgers at Burger Bash can take its toll.

That's why the Farm to Table Brunch, hosted by Geoffrey Zakarian at the Palms Hotel and Spa, was a much-needed and (dare we say) healthy way to start Sunday off right. The affair, held in the hotel's garden among tropical birds and brilliant foliage, had chefs who walk the farm-to-table talk present clean breakfast bites with a conscience. And to prove once and for all that eating clean is also eating delicious, each morsel was better than the last.

Food Network's Geoffrey Zakarian held court at his station, presenting people with a scrumptious kale and cauliflower couscous salad and grilled borscht soup topped with salmon roe as he took pictures with fans and handed out his signature "glasses" on a stick, perfect for adorable selfies with the chef.

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A Bloody Mary station, endless wine, and spiked Arnold Palmers were the perfect way to start one more day of GTV madness.

Ingrid Hoffmann presents a take on French toast, highlighted with a dab of cafecito foam and sea grape jelly.

A plate of Teena's Pride microgreens (freshly snipped to order straight from the plants) equals as many nutrients as two plates of regular sized vegetables.

Proper Sausage, Coach Farms goat ricotta, and vegetable frittata from Essensia at The Palms.

When Rob Montero isn't making custom crafted cocktails at The Cypress Room, he's pouring red pepper Bloody Marys for SoBe Fest.

The Federal's Aniece Meinhold presented the most decadent plate of pork and beans, accompanied by some heavenly sweet corn with Mexican crema.

The talk of the brunch was Blue Hill Farm's farm egg with Swiss chard marmalade on experimental wheat bread.

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