We chat with Food Network's "Chopped" judge Amanda Freitag as she reminisces on her role as host of an elegant SOBEWFF supper at The Continuum.
Amanda Freitag served as host to an intimate SOBEWFF 2022 dinner at The Continuum.
For over two decades, Food Network & Cooking Channel’s South Beach Wine & Food Festival (sobewff.org) has gathered the world of cuisine to its table for a celebratory potluck. Whether a helmer of the kitchen, an avid food connoisseur or spearheading the hospitality experience, SOBEWFF honors culture, passion and precision.
This year, Food Network’s (foodnetwork.com) "Chopped" judges Amanda Freitag and Marc Murphy chose The Patio restaurant at the Continuum (continuumsb.com) to call home for an evening of gastronomy under the stars. While the duo powerfully joined forces with The Patio’s chef Claudio Lobina, the event served as an impressive showcase of innovation and pure elegance. From mini lamb meatballs, baked feta and seared scallops to Milano roasted duck and chocolate mousse parfait, guests indulged in an eclectic four-course supper alongside a curated wine pairing by Valentina Abbona from Marchesi di Barolo winery.
The Patio at the Continuum
As we remain in the aftermath of the 2022 iteration of SOBEWFF, we chat with "Chopped" judge and acclaimed New York chef Amanda Freitag as she dishes on everything from the intimate evening, upcoming culinary trends and why Miami is such an inspiration to her.
Marc Murphy; Claudio Lobina; Amanda Freitag
Why is the city of Miami such an inspiration for you?
Miami is inspiring to me because it is a delicious melting pot of cultures that creates a fantastic culinary community. There is a buzz and an energy that you can feel here. It is always a party!
How did the setting and ambiance of The Patio restaurant at the Continuum influence the menu?
The gorgeous, bright beautiful outdoor setting of the Patio felt very Mediterranean to me and I wanted to make a dish that reflected that. Tullia, the restaurant’s co-owner, even matched her flowers to my apricot sauce with the baked feta!
Seared Sea scallops served over Leek and Parmesan Risotto
What is one thing you can always find in your kitchen?
I cook with olive oil everyday so you will always find multiple bottles next to my stove. Additionally, I will always have eggs and champagne in my fridge.
Following the 2022 iteration of SOBEWFF, what are some culinary trends and predictions for the year?
I absolutely see plant-based dishes and plant-based products as a continuing trend.
When you’re not cooking and dining, where can we find you in Miami?
I make a point to go have my favorite coffee at Suite Habana Cafe in Wynwood. The owners are my friends but the quality and flavor of their coffee would bring me there even if I didn't know them.
A Chocolate Mousse Parfait was served for dessert
Wine pairing curated by Valentina Abbona from Marchesi di Barolo winery
Amanda Freitag and Marc Murphy drew the curtains on the night with a speech before the final course. 
Guests enjoyed music by the Frost School of Music string quartet.
Chef Claudio Lobina in the kitchen
Photography by: Courtesy of World Red Eye
