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Lyn Farmer is a widely published writer on wine and food and is Senior Editor of The Wine News magazine. His articles have been honored with the James Beard Foundation Award for best writing on wine and spirits, the most prestigious award in the wine and food. He has written widely on the wines of France and Italy and led many tastings and seminars on Italian wine in particular. Since 1999, he has been director of the Miami Wine and Food Festival, an annual event that has raised more than $10 million for charity. For a decade he was restaurant critic of the South Florida Sun-Sentinel newspaper and over the years he has led dozens of tours of major food and wine regions of the world. He is the author of the just- published Louis Vuitton City Guide Miami. Lyn’s basic premise is that “behind every bottle of good wine, there is a great story, and in every great story there is an interesting person – the story of a wine is a story of people.” Lyn’s extensive writings are as much about people as about the wines they make.

Nestled amidst the hustle and bustle of Melrose Avenue lies an oasis of taste and comfort called Blu Jam Café. Helmed by co-owner, chef and sommelier Kamil Majer, who has lived in the booming neighborhood for nearly two decades, Blu Jam is far from your run-of-the-mill café. Laden with unique paintings and photographs from local artisans that changes every few months, friendly and knowledgeable wait staff, a warm welcoming environment (even when there’s a hungry crowd waiting to be served), Blu Jam brings you the goodness of home cooked meals without the cleanup.

Owner Matthew Kuscher’s commitment to quality is unmatched as he will be tapping Floridian farmers, dairies and brewers in order to highlight the bounty of products, goods and ingredients available in the Sunshine State. In plain English, LoKal will be as local as local gets.

Chef Harold brings his extensive culinary background into what was his Mom’s bakery space to deliver unique and perfectly-executed Japanese small plates. He was born and raised in Chicago, and has worked under such acclaimed Chefs as Charlie Trotter and Rodelio Aglibot. He picked up key skills working at Japonais in Chicago and New York, then to Charlie Trotter restaurant in Las Vegas. After finding himself back in his hometown of Chicago, he decided to open up a restaurant inspired by Japanese Izakayas. The name Chizakaya? Chi(cago) + Izakaya. His two passions.

Chef Giorgio Rapicavoli has accomplised an impressive lot for his young age (26). The passionate Miamian has led at a handful of respected restaurants, rubbed elbows with world-famous chefs, developed fairly profitable hobby at music and art, won a Food Network cooking contest and, most recentrly, is fulfilling his life-long dream of opening his very own dining establishment, eating house.

The Hendry family has been farming the same vineyard in Napa since 1939. The lessons learned in more than 70 harvests provide us with a level of knowledge and a connection to the land that is rare in Napa. The Hendry Ranch is composed of 114 acres of vineyard situated in the hills north west of Napa. This latitude in the valley experiences substantial marine influence, and allows us to grow 10 different varietals, each carefully distributed among our 47 vineyard blocks.

Macchialina Taverna Rustica is the culmination of Chef Michael Pirolo’s long culinary journey. His vision and inspiration have been shaped by everything from the Michelin honored kitchen he’s toiled in, to the late night street food he’s sampled along the way. The recipe is simple; clean flavors, fresh ingredients and rustic accents. The evening should start with samplings of “affetatti” (selections of salumi such as prosciutto, culatello, finocchiona, house made terrines, pâtés and sausages) and antipastos such as polenta board with cippolinis, sweetbreads & sausage or broccoli rabe al Cesare ( a fun take on a classic Caesar ) . House made pizzas will also be featured blending two distinct styles. One style from his adolescent years outside of Naples and another from his years spent in New York City. All pastas at Macchialina will be house made daily. Selections will vary from classic time honored styles to new Italian inspired creations by Chef Michael. Signature pastas will include Chef Michaels Taleggio and braised shortrib Lasagna, as well as Cavatelli “Macchialina” with ragu Napoletano and pecorino. Large plates share the marquee at Macchialina and star an array of fresh fish and meats to chose from; worth noting is the amazing Pork Chop Milanese with pork jus and arugula.

Sef Gonzalez, better known as Burger Beast, is a respected South Florida Food Blogger, with national reach, who writes about unique food experiences. Although his blog was originally created to find the best burger in Miami, it now represents a publication with the aim to shine light on the often overlooked, undiscovered, and unappreciated culinary gems of South Florida and other noteworthy destinations.

Franks ‘n’ Dawgs is a multiple award winning Chicago favorite that elevates street food by incorporating the creativity of fine dining chefs, seasonal high quality artisan ingredients and deft attention to detail and execution. Their hand crafted artisan sausages (indicated by chefs hats on our menu) are house made daily using only the finest cuts of meats that will redefine your sausage experience and all of the accoutrements are made in house using locally-sourced ingredients by artisanal suppliers.

Bouchon’s seasonal menu and raw bar selections change throughout the year, while staples like roast chicken, leg of lamb, and trout amandine remain as consistent, year-round favorites. The Vin de Carafe program at Bouchon features selections made exclusively for the restaurant from top wineries in Napa Valley and France. The restaurant is located on Washington Street in Yountville, CA just steps from The French Laundry. Keller enlisted renowned designer Adam D. Tihany to create Bouchon’s interior featuring a French zinc bar, a vibrant mosaic floor, antique light fixtures, and an expansive mural, handpainted by French artist Paulin Paris. Guests may also dine outdoors, on Bouchon’s patio, while enjoying a picturesque view of Yountville. Keller’s staff includes head sommelier Jessica Pinzon.

RN74 is a San Francisco urban wine bar and restaurant by Michael Mina, Rajat Parr and Jason Berthold featuring modern interpretations of refined American and regional French cuisine with an extensive wine list highlighting the Burgundy region of France.

Inspired by her Cuban-Russian heritage, Rachel Dominguez’s passions for the flavors of Latin America and the delicacy of caviar have led to the development of Coral Gables’ The Dome Restaurant · Bar · Lounge. Between Rachel’s time in South Florida and her world travels throughout Europe and the Orient, she has immersed herself in an abundance of different cultures which have inspired her to draw in the spirit of Miami swank, European industrial, and New York flair to The Dome, while bringing the tastes of Latin America to the table.

Dinner in Paradise at Paradise Farms features the finest chefs in Miami preparing a delicious five course meal made with local organic products and paired with fine wines. The magic and charm of our lush edible landscape coupled with the finest chefs in Miami creates a uniquely intimate dining experience under the stars. Each year, we donate proceeds to a local charity or organization philosophically in line with our vision of sustainable, healing, and healthy organic food. Dinner in Paradise has become one of South Florida season’s hottest venues.

Chef de Cuisine Michael Sandoval leads the kitchen at Chef Thomas Keller's award-winning bistro Bouchon in California's Napa Valley. Sandoval first joined the Thomas Keller Restaurant Group in 2003 as an opening Chef de Partie at Keller's second Bouchon restaurant. After two years of demonstrating his tireless work ethic and humble demeanor, Sandoval was promoted to Sous Chef at Bouchon in Las Vegas. In 2009 Sandoval relocated to Yountville, CA to become Executive Sous Chef for Bouchon and was in turn promoted to Chef de Cuisine in 2011. Sandoval continues the tradition of excellence at Bouchon with its seasonally-changing, classic bistro menu and program of special dinners throughout the year celebrating the diverse regional cuisines of France.

Laurent Cantineaux, a protege of Daniel Boulud and Sunny Oh, formerly of Nobu South Beach serve a harmonious blend of the regional cuisines of Asia, the vibrant flavors of South America and classic French techniques in the form of ceviches, tiraditos, fresh seafood and prime meats.