AIWF Invents the "Sand Bake" for Labor Day
The South Florida Chapter of the American Institute of Wine & Food is getting set to present its annual Labor Day weekend "Sand Bake" on Sunday, September 6th, from 5:00 p.m. to 8:00 p.m.. The "casual Florida tapas-style affair" will be held at the private Ocean Club at Fairmont Turnberry Isle Resort & Club, and the roster of participating chefs includes Daniel Buss (The Fairmont Turnberry Isle Resort & Club), Gabriel Fenton (Bourbon Steak), Allen Susser (Chef Allen's), Tim Andriola (Timo), Johnny Vinczencz (Johnny V on Las Olas), Giancarla Bodoni (Escopazzo), Giacomo Dresseno (Primavera Restaurant), and Susan Sudaka (Sisters in Pink catering).
Admission is $80 for AIWF members and $100 for non-members, which also takes care of alcoholic beverages, tax, gratuity and valet parking. Attire is "resort casual" -- which I take to mean bowtie, shorts, and loafers, with optional shirt. I'm not sure what it means for the men. I'm also not certain what any of this has to do with a sand bake. And is a sand bake something like a clam bake? Will the tapas be served in little shells?
Anyhooz, all proceeds will be contributed toward scholarships for culinary students across South Florida -- no doubt in anticipation of the apocalyptic chef shortage coming up. Reservations are required: 305-663-9641 (Dade); 954-396-3875 (Broward); or e-mail.