Tribute Dinner honoring Juan Mari Arzak and Ted Baseler

hosted by José Andrés and Master of Ceremonies Harold McGee
Part of The New York Times Dinner Series
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$500

  • Tribute Dinner honoring Juan Mari Arzak and Ted Baseler

    hosted by José Andrés and Master of Ceremonies Harold McGee
    Part of The New York Times Dinner Series

  • Tribute Dinner honoring Juan Mari Arzak and Ted Baseler

    hosted by José Andrés and Master of Ceremonies Harold McGee
    Part of The New York Times Dinner Series

  • Tribute Dinner honoring Juan Mari Arzak and Ted Baseler

    hosted by José Andrés and Master of Ceremonies Harold McGee
    Part of The New York Times Dinner Series

  • Tribute Dinner honoring Juan Mari Arzak and Ted Baseler

    hosted by José Andrés and Master of Ceremonies Harold McGee
    Part of The New York Times Dinner Series

Tribute Dinner honoring Juan Mari Arzak and Ted Baseler
hosted by José Andrés and Master of Ceremonies Harold McGee
Part of The New York Times Dinner Series

$500

Sat. Feb 21
7PM-11PM

The Festival’s host hotel Loews Miami Beach is proud to once again host the annual Tribute Dinner.  This year, we are pleased to pay tribute to Chef Juan Mari Arzak, the acclaimed pioneer of Basque cuisine, and Ted Baseler, president and CEO of Ste. Michelle Wine Estates. Harold McGee, food scientist, author and contributor to The New York Times, will serve as the evening’s emcee.  Known as the ‘curious cook’, McGee’s unique ability to fuse the worlds of food and science together is sure to bring a charming element to the evening.  Joinging McGee is Tribute Dinner Culinary Chairman, celebrated Spanish chef Jose Andres, a long-time close friend of Arzak.

This exquisite evening will feature the highest quality dishes prepared by chefs from around the world who have been influenced by Arzak ; which will be paired with the finest wines from the Ste. Michelle Wine Estates portfolio.  Participating chefs include:

  • Andoni Aduriz out of San Sebastian, whose restaurant Mugaritz was ranked number six by The World's 50 Best Restaurants in 2014
  • Jose Andres, Tribute Dinner Culinary Chairman, James Beard Award-winning chef and recognized by Time magazine on the “Time 100” list of most influential people in the world
  • Alex Atala out of Sao Paulo, whose restaurant D.O.M. (Deo Optimus Maximus) is currently ranked number seven by The World's 50 Best Restaurants, in 2014
  • Quique Dacosta out of Alicante,who's eponymous restaurant on the Costa Blanca recently received it's third Michelin star
  • Loews Miami Beach’s own Frederic Delaire  

Arzak was born in San Sebastian in 1942 and graduated from the School of Hospitality in Madrid.  In 1989, his family’s namesake restaurant received three stars in the prestigious Michelin Guide.  Amongst a slew of awards, Arzak has been included in the top ten of the World’s 50 Best Restaurants list since 2006, and received a Lifetime Achievement Award from the organization in 2011.  He is recognized for spearheading the Nueva Cocina Vasca (New Basque Cuisine) movement that laid the groundwork for a larger Spanish culinary revolution.  In 1970, Arzak developed a scorpion fish dish - called kabrarroka - that served as the tipping point for his career, a creation that emulates his playful and innovative approach that holds true to present day.  As he told Wall Street Journal magazine in 2013, "If it isn't fun," he says, "what is the point? I've never eaten and not had fun."   

Ste. Michelle Wine Estates is the third largest premium wine company in the U.S.  Baseler began his career at Ste. Michelle in 1984 as director of marketing and was offered ever-increasing levels of responsibility, eventually becoming chief operating officer before being named president and CEO in 2001.  His focus on building a high quality portfolio has resulted in wines lauded by critics, including Wine Spectator’s coveted No. 1 Wine in the World title in 2009.  In 2013, he was named by his peers to Vineyard & Winery Management’s list of “20 Most Admired People in the North American Wine Industry.”

Past Festival honorees include Chuck Wagner, Danny Meyer, the Robert Mondavi Family, Ferran Adrià, Eric Ripert, Jean-Georges Vongerichten, Emeril Lagasse, Daniel Boulud, Alain Ducasse, Charlie Trotter, Marchese Piero Antinori, Mr. and Mrs. José Ferrer Sala, Christophe Navarre, Alice Waters, Jamie Oliver and Martha Stewart.

Date and Time

Saturday, February 21
7PM-11PM

important info

  • - Business Attire
  • - Seated
  • - Indoor
  • - 21 years of age or older

The Festival’s host hotel Loews Miami Beach is proud to once again host the annual Tribute Dinner.  This year, we are pleased to pay tribute to Chef Juan Mari Arzak, the acclaimed pioneer of Basque cuisine, and Ted Baseler, president and CEO of Ste. Michelle Wine Estates. Harold McGee, food scientist, author and contributor to The New York Times, will serve as the evening’s emcee.  Known as the ‘curious cook’, McGee’s unique ability to fuse the worlds of food and science together is sure to bring a charming element to the evening.  Joinging McGee is Tribute Dinner Culinary Chairman, celebrated Spanish chef Jose Andres, a long-time close friend of Arzak.

This exquisite evening will feature the highest quality dishes prepared by chefs from around the world who have been influenced by Arzak ; which will be paired with the finest wines from the Ste. Michelle Wine Estates portfolio.  Participating chefs include:

  • Andoni Aduriz out of San Sebastian, whose restaurant Mugaritz was ranked number six by The World's 50 Best Restaurants in 2014
  • Jose Andres, Tribute Dinner Culinary Chairman, James Beard Award-winning chef and recognized by Time magazine on the “Time 100” list of most influential people in the world
  • Alex Atala out of Sao Paulo, whose restaurant D.O.M. (Deo Optimus Maximus) is currently ranked number seven by The World's 50 Best Restaurants, in 2014
  • Quique Dacosta out of Alicante,who's eponymous restaurant on the Costa Blanca recently received it's third Michelin star
  • Loews Miami Beach’s own Frederic Delaire  

Arzak was born in San Sebastian in 1942 and graduated from the School of Hospitality in Madrid.  In 1989, his family’s namesake restaurant received three stars in the prestigious Michelin Guide.  Amongst a slew of awards, Arzak has been included in the top ten of the World’s 50 Best Restaurants list since 2006, and received a Lifetime Achievement Award from the organization in 2011.  He is recognized for spearheading the Nueva Cocina Vasca (New Basque Cuisine) movement that laid the groundwork for a larger Spanish culinary revolution.  In 1970, Arzak developed a scorpion fish dish - called kabrarroka - that served as the tipping point for his career, a creation that emulates his playful and innovative approach that holds true to present day.  As he told Wall Street Journal magazine in 2013, "If it isn't fun," he says, "what is the point? I've never eaten and not had fun."   

Ste. Michelle Wine Estates is the third largest premium wine company in the U.S.  Baseler began his career at Ste. Michelle in 1984 as director of marketing and was offered ever-increasing levels of responsibility, eventually becoming chief operating officer before being named president and CEO in 2001.  His focus on building a high quality portfolio has resulted in wines lauded by critics, including Wine Spectator’s coveted No. 1 Wine in the World title in 2009.  In 2013, he was named by his peers to Vineyard & Winery Management’s list of “20 Most Admired People in the North American Wine Industry.”

Past Festival honorees include Chuck Wagner, Danny Meyer, the Robert Mondavi Family, Ferran Adrià, Eric Ripert, Jean-Georges Vongerichten, Emeril Lagasse, Daniel Boulud, Alain Ducasse, Charlie Trotter, Marchese Piero Antinori, Mr. and Mrs. José Ferrer Sala, Christophe Navarre, Alice Waters, Jamie Oliver and Martha Stewart.


All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges. No one under 21 will be admitted, unless otherwise noted. Tickets to the Food Network & Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE are not tax deductible. The Festival urges all adults to consume alcoholic products responsibly.