1 Here I am with Lee Brian Schrager - vice president of corporate communications and national events at Southern Wine & Spirits, and the creator of the South Beach Wine & Food Festival.
2 Each year, as part of the festival, there is a Tribute Dinner held at the Loews Miami Beach Hotel and this time Chef Charlie Trotter and Piero Antinori were honored.
3 With honoree Chef Charlie Trotter, who for the past 25-years has run his namesake restaurant in Chicago, which is regarded as one of the finest culinary establishments in the world.
4 Posing with honoree Piero Antinori - The Antinori family has been making fabulous vintage wines for over six hundred years!
5 And here I am with Emeril, one of the chosen chefs of the evening.
6 Chef Nathan Myhrvold from Modernist Cuisine couldn't be there, but he was represented by the finest talent, co-author Maxime Bilet.
7 The chefs from Modernist Cuisine prepared hors d'oeuvres to start the evening.
8 One of the hors d'oeuvres was this caramelized carrot soup with coconut cream and chat masala.
9 This was a 600-plate dinner, so the execution had to be very well organized.
10 A very precise schedule was posted for all to follow. The staff was shown precisely when each course should be served.
11 They were also shown how the plates should appear.
12 Photos like these, take all mystery out of the composition.
13 The serving staff was gathered for final instructions.
14 Posing with Jean-Paul Veziano from the very fine Le Pain JPV, who came all the way from Antibes to bake for this event!
15 Jean-Paul Veziano, one of the great craftsman/bakers on the Côte d'Azur, created these gorgeous bread plates.
16 With Frederic Delaire of Loews Miami Beach Hotel
17 The first course was Chef Patrick O'Connell's, of The Inn at Little Washington, 'Tin of Sin.'
18 The 'Tin' referred to Petrossian caviar, of course!
19 Hidden beneath the amazing caviar was peekytoe crab mousse and cucumber, served with a slice of brioche.
20 Bernard Carmouche is Chef de Cuisine at Emeril's Orlando.
21 Greg Richie is Chef de Cuisine of Emeril's Tchoup Chop in Orlando.
22 Here I am with Chef Norman Van Aken, the founding father of New World Cuisine, a fusion of Latin, Caribbean, Asian, African and American flavors.
23 The colorful dining hall
24 Anthony Bourdain served as the evening's master of ceremonies. Unfortunately, we were expected at another event for dinner.
25 The event we went to was called Diamond Dishes and was held at Marlins Park, the brand new home of the Miami Marlins.
26 Construction on Marlins Park is nearly completed and will be ready by April 4th, in time for the 2012 season. It can seat 37,000 fans.
27 A warm-up area for the players
28 The stadium features two large aquariums to the left and right of home plate. The tank walls are covered in Lexan, a super strong type of polycarbonate that protects the aquariums from errant and foul balls.
29 Of course, no visit to the ballpark would be complete without peanuts and Crackerjack.
30 The Diamond Dishes event took place on the field, with courses stationed at each base. The evening began with cocktails and hors d'oeuvres from players, like Alex Rodriguez's Kale chips. The grass is real, not Astroturf.
31 Here I am with Miami Marlins' Co-Owner Julie Loria, author of the cookbook, Diamond Dishes, and the host of the evening.
32 Michelle Bernstein, of Michy’s and Sra Martinez, has been a part of the festival since its inception.
33 Michelle Bernstein was at first base serving Jamón and Manchego Croquetas with Fig Marmalade and Octopus and Potato Salad with Chorizo Vinaigrette.
34 Posing with Julie Loria and Michelle Bernstein - I'm eating Michelle's Fried Quail Sandwich on an English Muffin with Pepper Pear Jam and Quail gravy. It was very windy and everyone's hair was blowing!
35 Julie Loria talking with Scott Conant, of Scarpetta. Scott is a huge baseball fan.
36 Scott Conant, at second base, served Briased Shortribs of Beef, Vegetables, and Farro Risotto.
37 And also Fricassee of Truffled Mushrooms over Creamy Polenta
38 As well as Burrata, Crispy Prosciutto, Pickled Eggplant and Black Olives
39 Laurent Tourondol, of BLT Steak in Miami, was positioned at third base and cooked up veal and pork meatballs.
40 A plate of Black Pepper and Comte Cheese Popover, Kobe Beef Pigs in a Blanket with Pickled Jalapeño, Spinach Fondue served with Mustard and Horseradish crusted Rib Roast, and Veal and Pork Meatballs with Crispy Rosemary Polenta
41 Hedy Goldsmith of Michael's Genuine Food & Drink in Miami, served dessert at home plate.
42 Dessert at home plate were sophisticated takes on childhood favorites, like Lemon Meringue Pie in a jar.
43 and Peanut Butter S'mores with Homemade Toasted Cocoa Nib Marshmallows.
44 With left fielder, Logan Morrison
45 With Julie and Jeffrey Loria, art dealers and co-owners of the Miami Marlins.
46 With Logan Morrison, Julie Loria, and Jeffrey Loria
47 With Marlins pitcher Josh Johnson and his wife Heidi
48 My friend and publicist, Susan Magrino, who also represents Julie Loria and her books.
49 With Julie Loria and Jose Reyes, shortstop/second base. Jose was bedazzled with a diamond watch, diamond studs, and a beautiful black diamond necklace.
50 With first baseman Gaby Sanchez and his wife Judy
51 Hanley Ramirez, who plays shortstop/third base, made Tostones and Empanadas for hors d'oeuvres. Hanley, too, was bedazzled. These guys are all so drop-dead handsome!
52 Posing with Hanley
53 Hanley's empanadas were delicious!
54 With Julie Loria and Hanley Ramirez
55 A very nice selection of wine
56 Signing a fan's apron
57 And another
58 Mike Stanton plays right field for the Marlins. Mike's girlfriend is a beautiful actress.
59 Doing the 'Lo Viste' with the Marlins, which means, did you see that? It is now a team ritual.
60 No trip to Miami is complete for me without a visit to Joe's Stone Crab, the famous restaurant which opened in 1913. These heavenly claws are served chilled with mustard sauce. Joes serves 2000 lbs of claws on Friday and Satuday nights.
61 The claws of the stone crab are a delicacy and when removed, the crab grows another to take its place. Only one claw is taken so the crab can still defend itself and egg-bearing females are not allowed to be declawed.
62 The kitchen at Joe's Stone Crab is enormous with a salad section, seafood section, meat section, dessert section, and a huge mail-order section.
63 Each year, Joe's Stone Crab ships 48,000-pounds of claws!
64 Fresh-as-can-be oysters on the half-shell
65 Broiled Maine lobster with plates of grilled tomatoes topped with spinach and cheese
66 An order of Grilled Killer Alaskan Claws
67 In the salad section - Joe's Chopped Salad with honey-roasted peanuts, black olives, feta cheese, and diced vegetables, all tossed in Joes's vinaigrette
68 These are generous servings of Joe's Famous Cole Slaw.
69 Saying hello to Executive Sous Chef Ronnie Vincent
70 These are the potatoes for Joe's great hash browns.
71 And these are servings of crispy hashed browns right out of the skillet.
72 Assorted bread plates all set to place onto tables
73 Jumbo lump crab cakes awaiting green tomato caper remoulade on the side and a basket of yummy conch fritters
74 The claws are served according to size and the hard shells are expertly cracked before being plated.
75 All that expert cracking allows for easy access to the sweet claw meat.
76 Look who was having dinner! Guy Fieri! Guy sent wine to our table. How nice!
77 There are several desserts to choose from, but who would want to pass up on Joe's Original Homemade Key Lime Pie with its crispy graham cracker crust?
78 The baker who made this pie has been at it for 33-years! He makes about 100 pies per day in his own special Key Lime Pie Room.
79 A photo with Guy