Middle Tennesseans Bring the Heat to South Beach Wine and Food Fest



The 13th annual South Beach Wine and Food Festival kicks off today in Miami, and foodies and chef celebrities are descending upon South Florida for four days of tasting events, dinners and demonstrations. Some locals are also heading south to join them and share some Middle Tennessee love, specifically, Biscuit Love.

Fresh from his multiple appearances on the Today show, the Biscuit Love Truck's Karl Worley has been invited to whip up his biscuits at two different events this weekend. Saturday night, he'll be a guest at the Chicken Coupe event hosted by Andrew Carmellini of The Dutch. (The dress code is listed as "beach chic," which is just another example of why I'm glad that I rarely pay attention to crap like that.)

Worley will also join part-time Middle Tennessee resident Trisha Yearwood for the Southern Kitchen Brunch on Sunday. From my experiences in Miami, I'm pleased that he'll be there to teach them what Southern food is. (But bring me back a nice Cuban sandwich if you have room in your carry-on, Karl!)

Another local who's making the trip is chef Bill Konyok from Chef's Market in Goodlettsville.

Konyok will be among the 30 top chefs from across the country at the festival’s opening night event, “The Q,” hosted by the Food Network's Michael Symon. If you've ever been to the weekend buffet at Chef's Market with that great free queso dip, you'll believe that he won't be intimidated by fact that more than 3,500 guests are expected to attend the event.

Chef's Market earned the invitation to the event when they showcased a new dessert option at last month's "The Special Event" conference at Gaylord Opryland, which gathered more than 2,000 international event planners. According to the festival announcement, the Chef's Market booth featured "a re-engineering of chocolate to create typical charcuterie offerings such as salami, kielbasa and pate," which persuaded Miami event planner Kelly Murphy to recommend Chef's Market for the South Beach fest.

I've sampled what they are calling "Chocolate Charcuterie," and it's pretty darned tasty. But feeding chocolate to 3,500 people in warm weather? Vaya con dios!

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