Acclaimed masters of Southern-style barbeque join Chef Claudio Lobina at the iconic Miami Beach residences for a sixth annual intimate dinner.
The Patio restaurant at the Continuum in Miami Beach presented an exquisite evening of culinary excellence hosted by grill master Tom Jackson of All Things BBQ in Kansas, and Jeff Bud of Apocalypse BBQ in Miami, who joined forces with Executive Chef Claudio Lobina from The Patio restaurant at the Continuum. The exclusive event was part of the festival’sIntimate Dinner Series and was sponsored by Rhum Barbancourt. Continuum residents and guests enjoyed a sumptuous four-course dinner menu, featuring a collaborative presentation of Southern-style meats off the grill by the two barbeque masters and Mediterranean style Italian delicacies by Chef Claudio Lobina and assistant Chef Mauro Sorgon.
Guests were welcomed to The Patio restaurant with a live music performance by Sinfonic Music, as attendees mingled at the pre-dinner cocktail reception. After guests were shown to their seats, a welcome speech was given by Dr. Jinlin Zhao, Director of Graduate Program and Professor at FIU’s Chaplin School of Hospitality and Tourism Management, and Ray Camacho from Rhum Barbancourt. Guest chefs Tom Jackson of All Things BBQ and Jeff Bud of Apocalypse BBQ also introduced their respective dishes from the official menu provided to the event’s attendees.
“Our sixth year of participation during this year’s South Beach Wine & Food Festival proved to be a memorable barbeque indulgence,” says Rishi Idnani, Managing Director of the Continuum. “This is our third year presenting an outdoor barbeque themed dinner that has become very popular with our residents. This culinary collaboration gave attendees a world-class experience in Southern-style barbeque and gourmet delicacies from Italy, made popular by our very own Chef Claudio Lobina. On behalf of the entire Continuum management team, I would like to thank the festival’s organizing committee, together with the sponsors and our patrons for helping to make this year’s dinner a resounding success.”
Attendees enjoyed an exclusive menu comprising of passionfruit scallops, foie gras macarons, sliced cowboy link ground brisket and candied jalapenos, pork belly with cheese grits and hot honey, super brisket ravioli with Amarone reduction, smoked Greek spare ribs with fresh lemon marinade and Greek salad. Each course was paired with Rhum Barbancourt cocktails and a selection of international wines from the Southern Glazer’s Wine & Spirits portfolio.
