Tom Jackson and Jeff Budnechky Bring Fire and Flavor to The Patio at Continuum for SOBEWFF 2025
The 24th Annual Food Network South Beach Wine & Food Festival® (SOBEWFF®) brought an extraordinary evening of barbecue mastery and Mediterranean sophistication to The Patio at Continuum. In its sixth year participating in the festival, the luxury oceanfront residences once again hosted an intimate dinner featuring two of the country’s most celebrated barbecue chefs: Tom Jackson of All Things BBQ (Kansas) and Jeff Budnechky of Apocalypse BBQ (Miami). The duo joined forces with Executive Chef Claudio Lobina of The Patio, creating a one-of-a-kind four-course culinary experience for residents and special guests.
An Exclusive Evening Under the Stars
The highly anticipated event, part of the festival’s Intimate Dinner Series, combined Southern-style barbecue with Mediterranean flavors, seamlessly blending smoked meats, bold spices, and gourmet Italian delicacies. The evening, sponsored by Rhum Barbancourt, began with a live performance by Sinfonic Music during a pre-dinner cocktail reception, where guests mingled over expertly crafted drinks before being seated for the main event.
A Culinary Collaboration Like No Other
The dinner was opened with a warm welcome by Dr. Jinlin Zhao, Director of Graduate Program and Professor at FIU’s Chaplin School of Hospitality and Tourism Management, alongside Ray Camacho from Rhum Barbancourt. Chefs Jackson and Budnechky introduced their carefully curated dishes, setting the stage for a gastronomic showcase of smoky, slow-cooked perfection paired with refined Mediterranean notes.
An Indulgent Four-Course Feast
Guests indulged in an exquisite four-course menu featuring:
Passionfruit Scallops – A delicate balance of citrus, seafood, and fresh herbs.
Foie Gras Macarons – A luxurious, unexpected fusion of sweet and savory decadence.
Sliced Cowboy Link Ground Brisket with Candied Jalapeños – A signature Southern barbecue staple with a sweet-spicy kick.
Pork Belly with Cheese Grits and Hot Honey – A rich, comforting dish that highlighted the depth of Southern flavors.
Super Brisket Ravioli with Amarone Reduction – A unique smoked brisket twist on classic Italian pasta.
Smoked Greek Spare Ribs with Fresh Lemon Marinade and Greek Salad – A Mediterranean-inspired take on slow-cooked, tender barbecue.
Each course was thoughtfully paired with Rhum Barbancourt cocktails and internationally sourced wines from Southern Glazer’s Wine & Spirits portfolio, elevating the multisensory dining experience.
A Tradition of Culinary Excellence at Continuum
“This marks our sixth year of participation in SOBEWFF®, and our third consecutive year hosting an outdoor barbecue-themed dinner. This event has become a favorite among our residents, and this year’s collaboration delivered an unparalleled fusion of Southern barbecue and Mediterranean cuisine. We are incredibly grateful to the festival’s organizing committee, our sponsors, and our valued guests for making this event another tremendous success.”
Rishi Idnani, Managing Director of Continuum
As part of its commitment to exceptional culinary experiences, Continuum continues to host world-class dining events that bring together renowned chefs, premium ingredients, and an intimate ambiance. This year’s SOBEWFF® dinner further solidified The Patio at Continuum as one of Miami Beach’s most exclusive dining destinations.