A stunning white “Supernature” archway dripping in foliage welcomed all through the hotel’s front doors.Photo: Courtesy of World Red Eye
Upon check-in, guests entered by means of a larger-than-life archway boasting Supernature signage that was draped in green vines. Various otherworldly creatures greeted all—including a pair of frog guards and a stunning hummingbird with a 12-foot wingspan that posed with attendees.
Guests sipped welcome glasses of champagne as they made their way to a dazzling second-floor mezzanine for an extravagant cocktail reception that paid homage to New York City's landmarks via individually curated spaces, including a Coney Island corner complete with mystical décor and a human Zoltar fortune telling machine.
Various performance troupes graced the pop-up stage before the famed silent auction unfolded, which featured a Jaguar F-TYPE Coupe from THE COLLECTION, an array of sparkling jewels from King Jewelers, and a plethora of exotic vacations, local experiences, and lifestyle bundles on which to bid. The backdrop featured oversized illustrations of the New York City Library and the Marionette Theater, plus Miami artists David Banegas and Ahol Sniffs Glue created live art that was later live auctioned at dinner.
This year, Contreras and his 70-person team used 500 pounds of chocolate; 50 pounds of lobster; more than 20 kilograms of trout caviar; 8,000 ounces of wagyu beef; 4,000 ounces of crabmeat; 200 pounds of shrimp; 160 pounds of salmon pastrami; and 15 pounds of truffles to curate the 2022 culinary offerings.Photo: Courtesy of Alfredo Radesca
However, it didn't stop there. The focal point was a stunning display of food stations curated by InterContinental Miami executive chef and 16-year Ball veteran Jhonnatan Contreras, in collaboration with the gala’s creative director Maxwell Blandford. On offer was a picanha-carving station from the hotel's in-house Toro Toro; a tiered poke installation; and an artistic cheese, charcuterie, and carpaccio bar. Eighty square feet of ice sculptures boasting logo and themed signage also housed endless raw bar delicacies—from oysters to snow crabs and shrimp cocktail to mussels—along with various sushi rolls and small plates of decadent lobster salad. “The harmony with the designers and the culinary team plays an important role in delivering the magic we want,” Contreras shared with BizBash.
Following the two-hour cocktail reception, a group of glowing jellyfish and living plants escorted guests through a 28-foot-long subway tunnel that led into the aquatic-inspired Grand Ballroom. Tables were outfitted in white with pops of ocean-kissed colors (highlights included teal menus and satin napkins). Bordering tables hosted dramatic, 4-foot vase centerpieces blooming with bouquets of white hydrangeas, tulips, and roses, which guests admired as they were serenaded by singer-songwriter Alisan Porter.
Contreras and his team of 70 prepared a three-course dinner, which included “Super Sea Nature,” a jumbo lump crab and salmon pastrami roll topped with smoked and infused trout caviar; “The Earth,” an entrée featuring dry-aged wagyu beef tenderloin and oxtail agnolotti; and alternating desserts that included “Under the Sea,” a lemon sponge cake with white chocolate mousse, and “Into the Woods,” a rich milk-chocolate mousse with currant caviar and hazelnut cream.
Behind the scenes, the culinary magic took months of planning. “Some of the team members have many years’ worth of experience working with me, and that makes the execution a little bit easier,” Contreras said. “I have different production lists for each area of the kitchen, with a sous chef in charge to monitor every single detail. I also coordinate with food vendors the products we will need ahead of time, at least four months in advance,” he explained. For example, the dry-aged wagyu for the main course was secured three months prior to the Ball.
CeeLo Green kept the party going at Snow Beast: The InterContinental Miami Make-A-Wish Nightclub's after-party.Photo: Courtesy of World Red Eye
Following dinner, the legendary Diana Ross performed an unforgettable set of her greatest hits in the ballroom before guests were ushered back to the mezzanine—where the previous cocktail reception set-up was broken down and fully transformed. The festivities continued with Snow Beast: The InterContinental Miami Make-A-Wish Nightclub, presented by E11EVEN Vodka, which featured a cabaret number and a high-energy, late-night performance by Grammy Award-winning artist CeeLo Green.
As for Contreras and his team, they were busy closing the kitchen and preparing for a proper post-event regroup, even though he says this year’s installment was “flawless,” and he’s incredibly proud of his team and their work. So, how did they celebrate? “We have our own toast and serve a well-earned meal.”
See a list of key vendors involved, and scroll down for photos and more fun details from inside the event.
VENDORS:
Production: DECO Productions
Florals: Bayfront Floral & Event Design
Catering: InterContinental Miami, Executive Chef Jhonnatan Contreras
Venue: InterContinental Miami
PR: TARA, Ink.
Video animation: Mauricio Ferrazza, MIA ANIMATION
