Renowned barbecue maestro joins Chef Claudio Lobina at the iconic Miami Beach residences for a fifth annual showcase.

Continuum, South Florida’s premier resort-style oceanfront condominium residences, hosted an exclusive group of culinary enthusiasts at The Patio restaurant for a fifth year during the South Beach Wine & Food Festival on Saturday, 24 February, in collaboration with one of today’s most celebrated pitmasters.

The Patio restaurant at the Continuum in Miami Beach presented an exquisite evening of gastronomic excellence, hosted by Pitmaster Pat Martin from Nashville, who 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.

“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 barbecue-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 barbecue and Mediterranean-style seafood. Once again, we installed a giant rig containing two oversized grills that were 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 organising 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 Mississippi Hushpuppies with Comeback Sauce; homemade phyllo filled with shrimp and lobster ragout; devilled eggs with hickory smoked brisket and sweet barbecue 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.