Color-blocked beverages offered an appealing visual at the Farm to Table Brunch. The beverages, from American Harvest Organic Spirit, were the red-hued Peppered Mary with purees of tomatoes and red bell peppers; the yellow-hued Saved by the Bell with yellow bell pepper and green chili; and the green-colored Local Harvest, with basil leaves, lime, cucumber, and agave.
A dessert bar at the Tribute Dinner included cheesecake and guava cones. Celebrity Cruises created the treats.
During the cocktail hour at the Flavors of India dinner, chef Amol Agarwal of host venue Ritz-Carlton, South Beach served chicken chaat in mini cones.
Presenting dishes family-style? Colorful presentation helps, like the dishes served at the Culinary Odyssey: An Israeli Dinner event February 19 at the Ritz-Carlton Residences Miami Beach. Chef Michael Solomonov prepared the dinner with two visiting Israeli chefs, Meir Adoni and itan Vanunu. The dishes included twice-cooked eggplant, beets with tehina, Moroccan carrots, tabbouleh with quinoa and walnuts, and Bulgarian-style pepper salad.
Befitting its Polynesian theme, drinks at the Art of Tiki: A Cocktail Showdown were served in a variety of kitschy vessels along with bamboo-style straws. Emeril Lagasse hosted and was among the judges at the cocktail competition February 20 at Shore Club.
Servings of Oreo cheesecake came with a folded napkin and spoon, making for smoother service in the dine-around format. The dessert, from Tru Tru Cakes and More, was served at the Farm to Table Brunch February 22 at the Palms Hotel & Spa.
