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Late Night Mediterranean Feast with Top Chef Stars

An upcoming late-night event you need to check out

Blair Wilson

Chef Blair Wilson (Photo by Mike Pisarri)

Not to worry if you didn’t snag tickets to one of the 80-plus largely sold-out SoBe Fest events. There are a slew of worthy satellite alternatives you can still get into, including next Thursday’s late-night Mediterranean Feast with Top Chef’s Mike Isabella, Jennifer Carroll, and George Pagonis. The second annual event, hosted by local talent Chef Blair Wilson of The Social Club, will be held at The Surfcomber on Thursday, February 25, 2016 from 9:30pm-12:30am.

Taking place around the pool area and on the back lawn of the Surfcomber, Wilson, Isabella, Carroll, and Pagonis will each demonstrate their individual areas of expertise for a late night, flavor-packed beachside exploration of the Mediterranean. Sip on fine Greek wines and craft cocktails and visit food stations including an Oyster Raw Bar by Travis Croxton of Rappahannock River Oyster Co. in Virginia that will include a selection of hand-shucked oysters and delicious garnishes; as well as a Wood Burning Spit Station with Merguez sausage and spit-roasted lamb on grilled flatbread with romaine, pickled onion, and radish; and charred octopus with a shaved fennel and citrus salad. You’ll also enjoy housemade Greek spreads and charred flatbread, including tzatziki, Revithosalata, and Taramasalata.

A Mediterranean Seafood Bar promises hot delicacies such as saffron roasted lobster; Gulf shrimp with piri piri; grilled whole local fish with tapenade and preserved lemon gremolata, spicy artichoke, and spinach; and warm savory bowls of bouillabaisse, as well as cold dishes including shellfish escabeche; charred scallop and squid salad; shrimp cocktail; stone crab claws; king crab legs, and all the accoutrements.

Tickets are just $95 per person, and are on sale now at mediterraneanfeast.eventbrite.com.

Social Club and High Tide are both located at the Surfcomber Hotel at 1717 Collins Avenue in Miami Beach.