Aside from what it does for the school, the festival also does a lot for the city of Miami, which wasn’t necessarily a culinary destination when the festival started. “Emeril [Lagasse] says it’s spring break for chefs, but I think it’s the super bowl of the food world,” says Schrager. “Although certainly we can’t take any credit for the rising food scene in the last decade, I can tell you that we’re proud to be part of it and think that we’ve been a big boost to the food world by bringing down all the media and all the celebrity chefs who have helped profile these great local restaurants.” But a humble Schrager won’t take full credit, he goes on to explain what it has taken to make this festival what it is today. “We don’t take anything for granted, we are so appreciative…This festival would not be where it is today if it weren’t for three things: being on one of the most beautiful beaches in the world in the dead of winter, having amazing support from amazing sponsors, and being fortunate enough to have the access to and support from the greatest food personalities, chefs and wine makers in the world. South Beach has become a must-be place for those people every year…It’s on their calendar now.
Thanks to Chaplin, Schrager and Southern Wine and Spirits, South Beach isn’t the only Wine and Food festival marking calendars these days. The group created another festival; only this time, in New York City. The New York festival, which is gearing up to celebrate four years, was created to meet similar goals as its South Beach predecessor. “It was always about creating something that we considered to be first class and that was not only entertaining, but educational and could raise funds.”
The New York festival benefits Food Bank for New York City and Share our Strengths—two hunger organizations in the city and appropriate beneficiaries of a culinary festival, for sure. And west-coasters should fret not, next on the agenda is the launch of the soon-to-be Los Angeles Wine and Food Festival and one that will be similarly stellar, no doubt.
For those that haven’t had the pleasure of attending either of the existing festivals, Schrager co-penned a cookbook to give you the tiniest taste of what you might expect. The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs is just that: “We wanted to do it to commemorate 10 years, but also so that if you haven’t been to the festival you can get a bird’s eye view of what it’s like, taking you behind the scenes of the nations largest wine and food festival. And if you have been, it’s very commemorative—great behind the scenes photos, stories, and recipes from one hundred of the greatest chefs who have participated in the festival.” In fact, Schrager urges this year’s visitors to pick up a copy and collect the John Hancock’s of as many of the hundred chefs as you can find.
As for the future of these festivals, Chaplin comments with sincere intentions: “We just want to make the experience better, and better for the visitors.”
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