‘I had a moment.’ ‘Chopped’ star dishes on one of the best things she ate at SoBe fest

Sublime South Beach Wine and Food Festival memories? Alex Guarnaschelli has a few.

The Food Network personality — and her taste buds — fondly remembers one sensory overload courtesy of her good pal at a past Burger Bash in front of the iconic Delano Hotel.

“Bobby Flay made this Santa Fe-style burger and — I want to be transparent — I still think about it sometimes,” the “Chopped” judge recounts of the Southwest-inspired creation topped with Monterrey Jack queso, roasted poblano chiles and crushed tortilla chips. “It had this gooeyness and spices and crunch ... I don’t know...”

Guarnaschelli’s voice trails off in memory.

“I’ll give it the benefit of context: I could hear the ocean. A little breeze blew into my nostrils and I smelled either shrimp or crab in the salt air, then I took a bite. Yeah, I had a moment.”

We are almost 100 percent sure Guarnaschelli can’t wait for more similar moments when the popular foodie arrives next weekend for the annual culinary extravaganza.

As this year’s SOBEWFF Tribute Dinner honoree, the St. Louis native will get to be the one doing more consuming than cooking.

On the menu Saturday night at the Flay-hosted event at the Loews Miami Beach Hotel? The TV personality has no idea, and that’s fine: “I just told them make whatever you want.”

It’s not a question of pickiness, or lack thereof. The 53-year-old fest regular is just thrilled to have all her pals in one place.

“It’s very lovely. Just an enormous privilege to be spotlighted,” said the New Yorker. “Getting to gather with your colleagues and to celebrate all your achievements together as a group. It’s almost like a family reunion; that’s a good way to put it.”

Not just colleagues and friends will be in attendance. Set to give a speech at the sold-out dinner is the restaurateur’s 15-year-old daughter, Ava (dad is Guarnaschelli’s ex, lawyer Brandon Clark). The talented high schooler/avid TikTokker often cooks with her mom and apparently has learned a lot through a combination of osmosis and drive.

The two have just finished a “collaborative” cookbook, a mix of how they co-work in the kitchen and what they eat at home (Guarneschelli’s New American signature specialties include blackened salmon, double-cut pork chops and braised boneless beef short ribs).

“There’s a connection to the fact that she’s growing up with a parent who’s a chef and is also someone who has a personal sensibility about the food,” said mom. “It’s a fine line and I made sure to protect that.”

One topic that will be covered in depth in the soon-to-be-released book is their home’s “ridiculously overstocked pantry.”

“I’m not a hoarder,” the “Alex vs. America” star promises with a laugh. “I’m just overzealous in the spice and condiment department. ‘Overzealous’ sounds healthier.”

While down in the Magic City, Guarnaschelli and Ava have a few things planned out, but some destinations will likely be visited on impulse. That’s just the way these ladies roll.

First stop is likely a fancy seafood meal at Joe’s Stone Crab in the SoFi area, then a stroll around the Design District.

“I love the area and the feeling,” she says of the artsy meets tony neighborhood. “I’m interested in exploring with Ava because she gravitates toward art, design and fashion.”

Something else that interests the “Iron Chef” fave: checking out what restaurants have popped up in our ever-changing landscape. The bestselling author has taken note of some fabulous newbies, and also has a soft spot for our “carbilicious” offerings.

“Impressive stuff. Just from a bread or bakery standpoint, Miami is so different from say, 15 years ago,” she said. “Zak the Baker’s product, for example, is incredible. You also have a Sullivan Street Bakery from New York, and True Loaf [artisans from Canada], which is also wonderful.”

Guarnaschelli is also loving on a handful of haute Italian eateries popping up, dropping names of such Big Apple arrivals as Carbone and Lucali.

But she’s not at all surprised at our recent run and by the fact that basically everyone wants to pull up stakes from wherever they happened to be during COVID and plop themselves here.

“People will always go to Miami like a moth to a porch light,” she said. “And I think it’s really upped the ante foodwise, too. It’s great to see. Miami is stunning. Why wouldn’t everyone want a restaurant there?”

For more information and tickets for other, non sold-out events, go to https://sobewff.org.