| EVENT REPORT 03.20.08 6:12 PM |
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| Feast with the Beasts |
| Miami restaurants and caterers came together for the city zoo's annual fund-raiser and culinary extravaganza. |
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Black ties mixed with colorful animals at the Feast with the Beasts gala at the Miami Metrozoo on March 7. The evening began with the exclusive "Beastkeeper" V.I.P. party at the pavilion in the grasslands area of the park.
Upon arrival, guests had the opportunity to pose for pictures with Indy car driver Tony Kanaan and Miss Bolivia International Silvana Camargo. Inside, the space was littered with small white tables each topped with a bird-of-paradise centerpiece from Curbside Florist and accented with two special-edition glass Evian bottles created by fashion designer Christian Lacroix. Guests feasted on dishes from Ortanique on the Mile, River Oyster Bar, and more, while sipping drinks made with Cachaça Moleca. |
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PHOTO GALLERY |
 | Miccosukee executive chef Jose D. Rios served his "A Tournado Called Oscar" creation of bacon-wrapped beef medallions topped with crabmeat, asparagus, and a hollandaise sauce.
Photos by Leah Adams |
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 | The tables at the V.I.P. party were each topped with a bird-of-paradise centerpiece from Curbside Florist & Gifts and accented with two special-edition glass Evian bottles created by fashion designer Christian Lacroix.
Photos by Leah Adams |
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 | Special Events Catering by Les/A Kosher Palate seared tuna on irregular-shaped, heated slabs of granite.
Photos by Leah Adams |
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 | Smith & Wollensky's offered seared filet bites served on a homemade potato chip and topped with a horseradish sauce.
Photos by Leah Adams |
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 | Anokha Indian restaurant provided a variety of Middle Eastern breads for guests to enjoy along with their favorite dishes.
Photos by Leah Adams |
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 | Anokha's table display featured the company's name made out of multicolored lentils.
Photos by Leah Adams |
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 | SushiSamba served kiwi slices topped with raspberry caviar for dessert.
Photos by Leah Adams |
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 | Cookies by Design created zoo-themed cookie bouquet arrangements for the event.
Photos by Leah Adams |
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For the main "Feaster" party, nearly 1,100 guests walked the long trails of the park to sample a variety of foods from the Miami restaurants and caterers who lined the walkway. Highlights included arepas and Reuben sandwiches from Fare to Remember Creative Catering, handmade cavatelli with Italian sausage provided by Creative Taste's Catering, and SushiSamba's kiwi slices with raspberry caviar.
When it came to presentation, participants used a variety of innovative methods. Special Events Catering by Les/A Kosher Palate used irregular-shaped, heated slabs of granite to sear their tuna hors d'oeuvres, while Bijan's on the River served its paella Valenciana from an oversized pan nearly half the size of the table it sat on.
Ending the tour were dessert selections from the Cookies by Design, Cold Stone Creamery, and more. Throughout the evening, guests enjoyed the sounds of the "Amazon and Beyond" exhibit's band.
Nearly $300,000 was raised through ticket sales and a silent auction to benefit the Zoological Society of Florida, which provides educational opportunities to local children.
—Valerie Marks
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