A Quickie With Lee Brian Schrager
Let's be real, he's barely got time for a quickie
The South Beach Wine and Food Festival has become kinda like Christmas: Every year, it seems like we’re hearing about it earlier and earlier. I mean, geez, we’re a month out from Basel, and tickets for SOBEWFF went on sale this Monday. For those of us who don’t even know what we’re having for lunch tomorrow, that’s a lot of lead time.
But Lee Brian Schrager didn’t get to where he is by doing things at the last minute. The Chief Communications Officer & Senior Vice President of Corporate Social Responsibility at Southern Glazer’s Wine & Spirits is also the Festival Founder & Executive Director SOBEWFF® and its counterpart in New York. He’s one of the biggest names in the Miami hospitality world, and he took some time to chat with us about his life with leftovers, and the long list of things he doesn’t eat.
Name: Lee Brian Schrager
Nickname: Nope.
Childhood leftover memory: I can’t recall any because my mother cooked for five people who devoured, so whatever was there - was there! However, my greatest memory of leftovers would likely be Thanksgiving. Somehow you wake up and you want that stuffing and turkey and desserts..and it’s all gone. So Thanksgiving, I love Thanksgiving
What is your favorite restaurant to take leftovers home from: That’s complicated because I’m not a leftover person. I think maybe Chinese food from Tropical Chinese. We also don’t believe in waste so we always give the housekeeper all of the delicacies.
My last meal would be: Fried chicken! Without a doubt. I wrote a fried chicken cookbook, and I’m a big fried chicken fan. Now that I think about it, that is an incredible leftover because you can eat it cold the next morning and sometimes fried chicken the next day cold is even better.
Do you cook at home? Although I’m a chef by trade and went to culinary school - I don’t cook a lot in Miami. I do cook a lot in the summer on Long Island because everything is fresh and the produce is great. We entertain a lot and love too use our industrial pizza oven which is outside.
What music is playing in your kitchen: Diana Krall because I love jazz.
What do you wear at home in the kitchen: When in the Hamptons - I’m in a bathing suit or something very casual.
Favorite local restaurant: These days, Luca Osteria. We had not been in a while because when they first opened we visited approx. 50 times over a 365-day period! After running into Chef Giorgio Rapicavoli in New York at the festival, I’ve been thinking about Luca ever since, and we went to Luca last night, so it was really good…those carrots! Also worthy of leftovers!
What is your favorite thing about the Miami Restaurant scene: The abundance of options.
Tell us about the festival growth and your sentiments around Miami’s growth: Well, I think Miami was just named one of the greatest food cities in the country. Right? At the same time, we were also named the most expensive place to eat in the country. I do think prices have gotten crazy here. I’m aware of costs, but it’s very expensive to eat out here, much more so than New York. But again, everyone has to make a living, you know? So it doesn’t begrudge me. When the festival started 25 years ago, there was no Thomas Keller….no Danielle Boulud. There was no Jean Georges I mean, you know, now the greatest chefs from all over the world are opening up down here. now So, do I think the SB Festival is responsible for that? No. But, I absolutely think we helped put it on the map.
What gives you the ‘ick’ about the Miami Restaurant scene: Training. You know, I think that bad service can make a great meal an average one. So I think untrained staff is my number one grip.
After work, I drink: Gin & Tonic.
What would people be most surprised to know about you: I am very finicky. Because of my older brothers allergies to fish, we never had much fish. I do eat shellfish, but limited. I do eat crabs, lobster, shrimp, scallops. I’m actually going to Joe’s over the weekend. I just don’t eat fish, clams or oysters….no sushi. No sushi! I don’t eat inside organs, or anything like that. So what’s most shocking to people is how simple of an eater I am!
You go-to spots in Miami: Sunny’s. I love Macchialina on Miami Beach. And we go to Joe’s. I would say those are the exceptions for leaving Coral Gables. I also still like Christie’s Steakhouse because it’s a good ol’ fashioned steakhouse. I love eating at the Biltmore Hotel, Motek and I love Hillstone as you know, my type of food.
Most over-rated culinary trend: Sea urchins, pork belly and…. sea urchins! Himalayan salt seems to be getting a lot of attention right now. People are sending them to me these days
Favorite thing to cook at home: I’m a griller. I’m not a great baker, but I do that in the summertime when I have fresh produce. But I think it’s probably gonna be pizza or barbecue.
If you weren’t a chef what would you be doing: Teaching event planning, event management, something to that effect. Something in food and beverage because I love what I do. I love, you know, I’ve been at Southern Glazer’s for 20+years and still I must say that I really enjoy coming to work every day.
What advice would you give aspiring chefs: Don’t put your own money into it (he. laughs), just, you know - I wouldn’t put money into a restaurant.