Who’s the local street food king? Gardens chef crowned at Palm Beach Food & Wine Fest

Street Food winners, from left: chef Tim Lipman, chef Elizabeth Falkner, and festival director David Sabin. (Photos by Liz Balmaseda)
Street Food winners, from left: chefs Tim Lipman and Elizabeth Falkner, and festival director David Sabin. (Photos by Liz Balmaseda)

Chef Tim Lipman’s hot, crispy croquetas — or as he calls them, “Mista Tim’s Krusty Ballz” — took People’s Choice Award Saturday night at the Palm Beach Food & Wine Festival‘s Street Food battle.

The battle, which took over a side lot of the Four Seasons Resort on the festival’s third day, pitted chefs representing New York City against those cooking for Palm Beach.

Lipman, chef/owner of the popular Coolinary Cafe in Palm Beach Gardens, created a trio of croquetas (Miami-inspired street fare), a shrimp and andouille sausage, an edamame falafel ball, and a lamb-accented ball.

Some may call them croquetas, but chef Tim Lipman's got another name for his winning creations.
Some may call them croquetas, but Lipman’s got another name for his winning creations.

The evening’s celebrity chef judges — food TV’s Robert Irvine, Christina Tosi, Hugh Acheson, Jeff Mauro, among others — chose New York chef Elizabeth Falkner as their winner. The pastry-chef-turned-savory-master created a delicately grilled striped bass with a creamy Meyer lemon yogurt sauce, topped with micro greens.

Celebrity chef judges hard at work, among them Hugh Acheson, Robert Irvine, Jeff Mauro and Christina Tosi.
Celebrity chef judges, among them Hugh Acheson, Robert Irvine, Jeff Mauro and Christina Tosi.

Tied for runner-up were West Palm Beach chef Lindsay Autry, who served a flavorful Brunswick stew over rice grits, and New York-Boston chef Ken Oringer, who gave the foodie crowd a giant paella pan filled with Spanish-inspired fideos (noodles), tossed with seafood.

The four-day festival continues today (Sunday) with a Daniel Boulud-hosted brunch at Cafe Boulud, and wraps up tonight with the 9th Annual Grand Tasting at The Gardens Mall. Tickets are still available for tonight’s event ($75) at the festival’s website, PBFoodWineFest.com.

To view a gallery of festival events, visit PalmBeachPost.com.

PBFWF: Five stunning courses celebrate sustainable seafood

Chef Mike Lata's Maine razor clams in a cilantro toss. (LILA PHOTO)
Chef Mike Lata’s Maine razor clams in a cilantro toss. (LILA PHOTO)

You know to expect something special when you have four James Beard Award-winning chefs and one of Palm Beach’s top seafood chefs in the kitchen. But Thursday night’s “Sustain” dinner at PB Catch went well beyond special.

One of the two dinners that kicked off this year’s Palm Beach Food & Wine Festival, Sustain brought together chefs from far-flung American cities in a celebration of sustainable fish and seafood. The resulting five courses proved not only harmonious but spectacular.

Sustain feast at Palm Beach Food & Wine Fest, at PB Catch. (LILA PHOTO)
Sustain feast at Palm Beach Food & Wine Fest, at PB Catch. (LILA PHOTO)

A sold-out crowd traveled to Charleston, New Orleans, Cleveland – all without leaving their white linen-draped tables.

First stop: Charleston, SC. Chef Mike Lata (Fig, The Ordinary) presented a vibrant green toss of Maine razor clams in a zippy, bright cilantro sauce.

Chef Mike Lata of Charleston. (LILA PHOTO)
Chef Mike Lata of Charleston. (LILA PHOTO)

Next stop: New Orleans, where chef Stephen Stryjewski (Cochon, Peche) gave us a robust shrimp and potato stew with fermented black beans, olives and chiles, a dish that combined the flavors of his city in one bowl.

Chef Stephen Stryjewski of New Orleans. (LILA PHOTO)
Chef Stephen Stryjewski of New Orleans. (LILA PHOTO)

Third stop: Palm Beach, where PB Catch’s chef de cuisine, Aaron Black, created a pompano with “BLT” flavors, en croute, with bacon-tomato vinaigrette and romaine fermented with crème fraiche and caraway.

PB Catch chef de cuisine Aaron Black and owner Thierry Beaud. (LILA PHOTO)
PB Catch chef de cuisine Aaron Black and owner Thierry Beaud. (LILA PHOTO)

Next stop: Cleveland, where chef Jonathon Sawyer presented a full clambake in a burlap-lined bowl – clams, cockles, double-smoked kielbasa, guinea hen involtini, marble potatoes, sweet, carved corn and a rich, sippable broth.

Chef Jonathon Sawyer of Cleveland. (LILA PHOTO)
Chef Jonathon Sawyer of Cleveland. (LILA PHOTO)

The final stop was a sweet one: dessert by award-winning pastry chef Johnny Iuzzini (Cooking Channel “Sugar Showdown”), a beautifully bright duo of Florida citrus, which popped with key lime and caramelized grapefruit flavors.

Pastry chef Johnny Iuzzini. (LILA PHOTO)
Pastry chef Johnny Iuzzini. (LILA PHOTO)

The dinner also launched The Palm Beach Post’s new Dinner Series, an occasional series of local, intimate dining events.

The festival continues today with a “Miami Takeover” lunch at Meat Market Palm Beach, a chef welcome party at The Breakers and a late-night karaoke session at the Four Seasons Palm Beach. Most of the weekend events are sold-out, but tickets remain for Sunday’s Grand Tasting ($75) at The Gardens Mall.

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Four-chef Buccan collaboration kicks off Palm Beach food festival

Chefs Gavin Kaysen, George Mendes and Hugh Acheson joined Clay Conley at Buccan for the opening meal at the Palm Beach Food & Wine Festival. (Carlos Frías/The Palm Beach Post)
Chefs Gavin Kaysen, George Mendes and Hugh Acheson joined Clay Conley at Buccan for the opening meal at the Palm Beach Food & Wine Festival. (Carlos Frías/The Palm Beach Post)

Four key ingredients made for a spectacular opening night to the Palm Beach Food & Wine Festival: the chefs.

Buccan, the home turf of the county’s own two-time James Beard Award nominee Clay Conley, hosted a family-style meal with star power: Southern food savant and James Beard cookbook award winner Hugh Acheson, Gavin Kaysen (two-time James Beard finalist) and Michelin-star-rated George Mendes.

Conley slow roasted wagyu short ribs for 24 hours and served it with mushroom and a spicy gochujang sauce in a lettuce wrap. (Carlos Frías/The Palm Beach Post)
Conley slow roasted wagyu short ribs for 24 hours and served it with mushroom and a spicy gochujang sauce in a lettuce wrap. (Carlos Frías/The Palm Beach Post)

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Each cooked two dishes — actually stood in Conley’s kitchen and prepared the meals — for 140 guests smart enough to snap up the tickets to this event. That intimacy is what sets this festival apart from the South Beach Wine and Food Festival which draws thousands.

“Some of the festivals are so huge, they’re over the top,” said Acheson, a judge on Bravo’s Top Chef. “Here, you can really spend time with people.”