Renowned master of West Tennessee-style barbeque joins Chef Claudio Lobina at the iconic Miami Beach residences for a fifth annual showcase.

Miami Beach, FL – February 26th, 2024:  Continuum, South Florida’s premier resort-style oceanfront condominium residences, participated in its fifth year for the 23rd annual Food Network South Beach Wine & Food Festival presented by Capital One (SOBEWFF®) on Saturday, February 24th, with an exclusive dinner hosted by one of today’s most celebrated pitmaster personalities.

The Patio restaurant at the Continuum in Miami Beach presented an exquisite evening of culinary excellence, hosted by Pitmaster Pat Martin from Nashvillewho joined forces with The Patio’s Chef Claudio Lobina, as part of the festival’s Intimate Dinner Series sponsored by Empson wines. Continuum residents and guests enjoyed a sumptuous four-course dinner menu featuring a collaborative presentation of Southern-style meats off the grill and Mediterranean style seafood.

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 Billy Grant from McPrice Meyers Wine and Valentino Esterno from Fantini Wine on the wine pairings for the evening, before an introduction was made by the guest chef and celebrity pitmaster, Pat Martin, on the style of meats featured on the menu and his signature preparation.

Michele Merlo, Tullia Gasparotto, Claudio Lobina, Pat Martin, Rishi Idnani

“Our fifth year of participation during this year’s South Beach Wine & Food Festival proved to be a highlight of this year’s festival,” says Rishi Idnani, Managing Director of the Continuum. “This is our second year presenting an outdoor barbeque themed dinner—showcasing the very best in curated cuisine from the grill. This unique collaboration between Pat Martin and our very own Chef Claudio Lobina gave our residents and attendees a world-class experience in Southern-style barbeque and Mediterranean style seafood. Once again, we installed a giant rig containing two oversized grills that was driven by Pat Martin from Tennessee to Miami Beach especially for the event. 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.”  

Guests enjoyed an exclusive menu comprising of Mississippi Hushpuppies with Comeback Sauce; homemade phyllo filled with shrimp and lobster ragout; deviled eggs with Hickory smoked brisket and sweet barbeque sauce; seafood cannelloni with a sweet pepper reduction, lobster and calamari morsels; charred thighs with Alabama white sauce on field peas and chow chow, and Freedom Run Farm Hickory Smoked Lamb with Marsh Hen Mill grits and braised greens.  Each course was paired with a selection of international wines from the Southern Glazer’s Wine & Spirits portfolio.