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April 11, 2021 APRIL 11, 2021 veritagemiami.com | To benefit United Way of Miami-Dade BLEND YOUR LOVE OF FINE WINE AND FOOD WITH A PASSION FOR HELPING TO MAKE MIAMI A BETTER PLACE. VeritageMiami is where Miami’s wine and food scene comes together for a world-class experience. It is where Miami’s most interesting people unite for a greater purpose. It is the place to be. Celebrating its 25-year anniversary, VeritageMiami has raised millions to help improve education, financial stability and health in our community. Sunday, April 11 FARM TO FORK veritagemiami.com | To benefit United Way of Miami-Dade WELCOME VERITAGEMIAMI TRUSTEES Dear friends of VeritageMiami, It’s our great honor to welcome you to the 25th anniversary of VeritageMiami, a celebration of good food and good wine, all for a good cause. Every year, we look forward to the unique culinary experiences, great wines and celebration with friends enjoyed at VeritageMiami. We hope that this year’s events will similarly impress, whether you are joining us in person or virtually. Of course, while celebrating and enjoying the creations of our remarkable chefs, know that, since its inception, VeritageMiami has also raised more than $14 million to support Matthew Meehan and Susan and Bob Norton United Way of Miami-Dade and its on-going mission to help children and their families achieve their full potential, Rod Hildebrant Allen, Norton & Blue PA promote financial stability, and lead healthier lives. Shinewater We would also like to acknowledge that this past year has been especially challenging, which is why your generous giving is all that more important, so thank you! Please enjoy the 25th annual VeritageMiami and remember that your continued support is making a direct and positive impact on the lives of the most vulnerable in our community. Cheers! Drew Stoudt and Yosbel Ibarra Chairs, VeritageMiami Maria C. Alonso and Sonia and Nestor Plana Alex Montague Independent Living Systems United Way of Miami-Dade/ Morgan Stanley Photo not available: Lisa and John Chidsey 4 veritagemiami.com | To benefit United Way of Miami-Dade veritagemiami.com | To benefit United Way of Miami-Dade 5 VERITAGEMIAMI VERITAGEMIAMI FARM TO FORK FARM TO FORK CHEF MICHAEL SCHWARTZ CHEF JUSTIN FLIT Executive Chef Executive Chef As curator of our Farm to Fork brunch, James Beard Award-winning chef Chef Justin Flit combines the best of classical training and high-profile Michael Schwartz is making his third appearance with us – more than experience over more than 17 years to create a uniquely South Florida any other chef in our 25-year history. He was a featured chef at our first approach to Italian food and seafood. With an early introduction to auction and festival in 1996, the celebrity chef for our Interactive Dinner the culinary scene, Flit was exposed to the ins and outs of a restaurant in 2009 and now has gathered outstanding colleagues for a meal that kitchen at the ripe age of eighteen. He trained at the famed French celebrates his longtime commitment to sustainable agriculture and locally Culinary Institute in New York City then went on to work with Daniel sourced ingredients. Boulud and Michael Mina as well as South Florida legends Oliver Photo: Felipe Cuevas Saucy and Gabe Fenton. The Philadelphia-born owner of The Genuine Hospitality Group and cookbook author, Schwartz is the face of the South Florida restaurant Always fascinated by traditional Italian cooking, chef Flit became a local industry and a nationally recognized celebrity chef. Since his flagship, star at his restaurant Proof Miami in Midtown Miami, where his freshly Michael’s Genuine® Food & Drink, first opened in Miami’s Design made pastas and classic (and stunningly authentic) Neapolitan pizza District in 2007, locals and tourists alike have come to embrace and had critics raving. crave its refreshing combination of laid-back, bistro atmosphere and straightforward food emphasizing fresh, local ingredients. Today, Flit is co-owner and executive chef of Navé in Coconut Grove. Navé opened shortly before the pandemic shuttered many restaurants, The Genuine Hospitality Group of restaurants includes three fine dining so it quickly pivoted to having a thriving takeout business. Recently it restaurants in addition to the “mother ship” in the Design District, he has partially reopened for in-person dining at the elegant outdoor patio it created Amara at Paraiso, the quintessential Miami waterfront restaurant shares with chef and business partner Michael Beltran’s Ariete. At Navé, serving bold Latin American flavors on Biscayne Bay, Tigertail + Mary, Flit continues to offer his signature fresh pasta and pizza dishes alongside a lush neighborhood bistro in the heart of Coconut Grove, and an an extensive menu featuring fresh seafood from South Florida waters. additional Michael’s Genuine Food and Drink in Shaker Heights, OH. Here, he has forged relationships with local fishermen as well as local The group also includes two locations of Harry’s Pizzeria® and a third farms for a true farm and sea to table experience. The Farm to Fork in development, named one of Food & Wine magazine’s 25 Best brunch is Flit’s second interactive appearance at VeritageMiami. Pizzerias in the U.S. Finally, the company has a partnership with COMO Hotels and Resorts and through this they opened in 2019, Traymore by Michael Schwartz at the Como Metropolitan Miami Beach. With our Farm to Fork brunch we celebrate the importance of healthy ingredients, locally grown produce and chefs and farmers who care about sustainability. We are honored to have our guest chefs source ingredients from three important, independent agricultural programs - Bee Heaven Farm in the Redlands and Tiny Farm Miami in Homestead as well as KSS mushroom farm in Fort Pierce. Presenting sponsor: 6 veritagemiami.com | To benefit United Way of Miami-Dade veritagemiami.com | To benefit United Way of Miami-Dade 7 VERITAGEMIAMI VERITAGEMIAMI FARM TO FORK FARM TO FORK CHEF BRIAN NASAJON CHEF NIVEN PATEL Executive Chef Executive Chef A Miami native, Brian Nasajon was born into a family where a Chef Niven Patel is closely identified with the cooking of Florida, his love of food and an appreciation of culinary arts were household home state. Knowing what a strong influence he is on Miami’s dining values. Exposed to global flavors as a youngster, Nasajon’s favorite scene, one might forget just how extensive his culinary background is. memories include observing his grandfather’s every move as he After culinary school, he worked with chef Dean Max in Fort Lauderdale, expertly grilled asado – a staple of any Uruguayan household. “We then took a six-month sabbatical to travel around Italy seeking inspiration had chefs and serious cooks in the family,” says Nasajon of those and picking up further culinary skills along the way. It was on that trip his early years. “Great food was the center of our lives, so it became strong identity with farm-to-table cooking was forged. Photo: Felipe Cuevas almost instinctual for me as a kid. Later, it seemed obvious that cooking professionally would be my life.” On his return to the U.S., Patel worked in Baltimore before being recruited as executive chef at Islamorada’s Cheeca Lodge and Spa. He With that end in mind, he left college in New York to apprentice with reunited with Dean Max to create a restaurant in the Cayman Islands, chef Joshua Capon at the wildly popular Lure Fishbar in Manhattan. where he met Michael Schwartz who talked him into returning to Miami One week in and Nasajon knew the kitchen was truly where he to be chef de cuisine at Michael’s Genuine Food & Drink. After a stint at belonged. Schwartz’s lamentably short-lived Cypress Room, Patel struck out on his own, establishing his own farm in Homestead to supply the produce so Nasajon returned to Miami 2009 where he got his first paying job central to his cooking style. as line cook at the critically acclaimed restaurant Wish at The Hotel of South Beach. Sharpening his skills on the job, he rose through Today, Niven Patel has an eclectic portfolio of restaurants, including the ranks to sous chef and then became Wish’s Chef de Cuisine in Ghee, the Downtown Dadeland restaurant that celebrates his Indian 2011. From there he became executive chef at both SushiSamba heritage, and Mamey, a wildly popular gastrobar situated in the locations in Coral Gables and Miami Beach before becoming new Coral Gables’ THēsis Hotel. And, we are just days away from chef/owner of Wynwood’s Beaker & Gray. He partnered with chef the opening of chef Patel’s newest restaurant (also at Thēsis), Orno, Justin Flit to lead the Interactive Dinner at VeritageMiami in 2016 an American restaurant dominated by its namesake, an enormous and we’re thrilled to have him back for our 25th anniversary year at wood-burning oven. All of Patel’s restaurants (and his course at our the Farm to Fork brunch. VeritageMiami brunch) focus on the produce he grows at his farm Rancho Patel and nearby farms he supports. 8 veritagemiami.com | To benefit United Way of Miami-Dade veritagemiami.com | To benefit United Way of Miami-Dade 9 VERITAGEMIAMI VERITAGEMIAMI AUCTION COMMITTEE MASTER OF CEREMONY Peter Benjamin Alex Montague Wayne Eldred Christopher Zoller LYN FARMER Kevin Levy VeritageMiami Director AUCTION DONORS Lyn Farmer has been director of VeritageMiami for 20 years, but his involvement with the festival extends to its beginnings in 1996 when he All Saints Loews Miami Beach Hotel was emcee at our first event (some things don’t change). In addition Atelier Melka Mamey to working with VeritageMiami, Lyn is a James Beard Award-winning Beaker & Gray The Marker Key West Harbor Resort writer on wine and food, and a nationally acclaimed educator for the Edward Beiner Rod Hildebrant and Matthew Meehan London-based Wine & Spirit Education Trust (WSET) who also leads seminars for trade groups in Italy, France and Portugal.
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