Chef Michelle Bernstein brings Latin flair to AF&WF

      Chef Michelle Bernstein         

The First Annual Atlanta Food & Wine Festival descends upon the city for a weekend filled with southern cuisine created by some of the most talented chefs in the U.S.  The theme is to highlight dishes from Southern regions all over the world including dishes from The New South. Michelle Bernstein, who won the James Beard Award for Best Chef: South in 2004, 2007 and 2008 is creating dishes influenced by her Latin roots that are sure to add some unforgettable spiciness to the palate. Bernstein holds court as at Sra. Martinez, a restaurant she heads with her husband David Martinez in Miami, where she cooks up food distinct to the cultures and taste that make-up the international port city. As one of the celebrity chefs to participate in the festival she brings with her a repertoire influenced by some of the most sensual places on Earth.

PW: What made you decide to be involved with the Atlanta Food & Wine Festival?

MB: The Food and Wine festival is being put on by my some of my favorite people! I feel honored to be asked and love Atlanta.

PW: Why did you remain in the South and what do you feel makes Southern cuisine stand out?

MB: I can’t imagine living anyplace else. The food is as passionate as its people; it has history and character.

PW:  Has Miami influenced your artistry as a chef?

MB: I imagine it has. Being in Miami has, maybe, helped make my food a little spicier, zestier, and made without abandon. The influence of the many cultures here definitely plays a part in how I develop dishes.

PW: You were awarded the James Beard Award for Best Chef in the South in 2008 as a southern chef how do you go about introducing new cuisine or twists on traditional Southern dishes?

MB: I don’t INTEND on doing twists to just traditional Southern dishes. I play with dishes from all over the globe and make them my own.

PW: What can Atlantans expect from your dishes at the Festival?

MB: Filled with love, flavor, and a little Latinaza.

PW: How would you describe your particular cuisine?

MB: I try not to. I think labeling confuses things. I’m a Jewish/Latin woman and worked through the south of France, parts of Asia and the east coast of the US. That’s all part of the grand recipe.

PW: How has your Jewish background influenced your cooking?

MB: I make really good matzo ball soup.