To celebrate a decade of providing some of the most unique and exciting artistic installations in South Florida, the Miami Art Museum (MAM) held its annual MAM Ball on December 9. Not only was the 10-year anniversary of the museum commemorated, the future site of the museum in Bicentennial Park was also cause to celebrate. To do this, Chase Marketing Group called on Barton G. to transform the Miami Beach Convention Center into an artistic expression in its own right. "We wanted to celebrate building the new museum in Bicentennial Park," said Debra Chase, Chase's senior account executive. "To do this, we honored the great museums of the world." Famous international museums such as the Louvre in Paris, New York's Metropolitan Museum of Art, Madrid's Prado, and the Hermitage in St. Petersburg, Russia, were brought to life during a night of dinner and dancing, all part of one of Miami's premier winter events.
Held on one of Miami's signature warm winter nights, the ball drew a crowd of 1,000 this year. Lavishly dressed patrons were led into the convention center through a velvet-roped path and into an expansive reception divided into quadrants decorated to resemble the museums that were being honored that night—each with its own decor and food stations.
Cocktails were served by an attentive staff at various bars throughout the convention center, as guests mingled in the ambient lighting (also provided by Barton G.) as well as installations that resembled artwork and architecture sported by the famed museums. Hors d'oeuvres were served butler-style and included beef carpaccio on focaccia with shaved truffle and Parmesan curls; mini crab corn dog with caviar mustard; and shrimp jello with charred tomato and cilantro.
Guests got a taste of the world's cuisine as they entered each area representing the renowned museums. Highlights from the food stations in the museum-themed areas included salmon pastrami with cabbage salad and mustard vinaigrette and BLT sushi with bacon and sundried tomato in the Met. At the Prado area, stations offered Serrano ham with dry figs and Manchego cheese; mini potato and olive omelette with chorizo; and fire roasted peppers with stripe bass escabeche. Moving into the Louvre, guests encountered fois gras profiteroles with truffle and poached pears plus goat and hazelnut medallions with duck confit and thyme. Apple potato pancakes with salt cured cod and sour lemon curd were served in the Hermitage station along with smoked brisket dumplings with horseradish and beet juice.
After the reception, guests were ushered into the dining room for a three-course meal (if they had any room left over) and an auction that featured five once-in-a-lifetime experiences, including a behind-the-scenes tour of the museums that were the focus of the event. Barton G. decorated the room in green and blue lights that complemented the flowers of the night, yellow and white lilies along with yellow roses, which were not only adorning the dining tables, but also hanging from various parts of the ceiling. Tables were decorated with crystal wine glasses, plates of colorful appetizers, and small, glittering candles, all atop a soft green tablecloth.
The appetizer featured a tasty quartet of Moroccan duck and cous cous with onion confit, cranberries, and spicy orange glaze; smoked salmon pinwheel with chive cream, purple potato and caviar; Mediterranean antipasto of prosciutto, hearts of palm and artichoke with tomato, olive, and basil; and spicy Asian tenderloin Nori roll. For the entree, a steamed sea bass, shrimp, and lobster papillotte with Yukon gold potato and rosemary essence was accompanied with.phparagus and saffron sauce. Barton G. took a popular dish—pizza—and gave it a sweet twist for dessert. Each table got two chocolate pizzas with vanilla ice cream and strawberries. If that weren't enough, each guest was served a vanilla milkshake with a donut garnished with fresh .phpberries, strawberries, and blueberries.
—Matt Balmaseda
Read about the MAM Ball 2005:
Future Site Gets Ancient Touches
Held on one of Miami's signature warm winter nights, the ball drew a crowd of 1,000 this year. Lavishly dressed patrons were led into the convention center through a velvet-roped path and into an expansive reception divided into quadrants decorated to resemble the museums that were being honored that night—each with its own decor and food stations.
Cocktails were served by an attentive staff at various bars throughout the convention center, as guests mingled in the ambient lighting (also provided by Barton G.) as well as installations that resembled artwork and architecture sported by the famed museums. Hors d'oeuvres were served butler-style and included beef carpaccio on focaccia with shaved truffle and Parmesan curls; mini crab corn dog with caviar mustard; and shrimp jello with charred tomato and cilantro.
Guests got a taste of the world's cuisine as they entered each area representing the renowned museums. Highlights from the food stations in the museum-themed areas included salmon pastrami with cabbage salad and mustard vinaigrette and BLT sushi with bacon and sundried tomato in the Met. At the Prado area, stations offered Serrano ham with dry figs and Manchego cheese; mini potato and olive omelette with chorizo; and fire roasted peppers with stripe bass escabeche. Moving into the Louvre, guests encountered fois gras profiteroles with truffle and poached pears plus goat and hazelnut medallions with duck confit and thyme. Apple potato pancakes with salt cured cod and sour lemon curd were served in the Hermitage station along with smoked brisket dumplings with horseradish and beet juice.
After the reception, guests were ushered into the dining room for a three-course meal (if they had any room left over) and an auction that featured five once-in-a-lifetime experiences, including a behind-the-scenes tour of the museums that were the focus of the event. Barton G. decorated the room in green and blue lights that complemented the flowers of the night, yellow and white lilies along with yellow roses, which were not only adorning the dining tables, but also hanging from various parts of the ceiling. Tables were decorated with crystal wine glasses, plates of colorful appetizers, and small, glittering candles, all atop a soft green tablecloth.
The appetizer featured a tasty quartet of Moroccan duck and cous cous with onion confit, cranberries, and spicy orange glaze; smoked salmon pinwheel with chive cream, purple potato and caviar; Mediterranean antipasto of prosciutto, hearts of palm and artichoke with tomato, olive, and basil; and spicy Asian tenderloin Nori roll. For the entree, a steamed sea bass, shrimp, and lobster papillotte with Yukon gold potato and rosemary essence was accompanied with.phparagus and saffron sauce. Barton G. took a popular dish—pizza—and gave it a sweet twist for dessert. Each table got two chocolate pizzas with vanilla ice cream and strawberries. If that weren't enough, each guest was served a vanilla milkshake with a donut garnished with fresh .phpberries, strawberries, and blueberries.
—Matt Balmaseda
Read about the MAM Ball 2005:
Future Site Gets Ancient Touches
Backdrops of famous museums surrounded the reception area at this year's MAM Ball.
The cocktail reception featured appetizers served on tables specially designed by Barton G.
The food stations were brimming with an array of hors d'oeuvres to keep guests satiated.
The dining room blossomed with garden-inspired colors and plenty of florals.
The centerpieces were artfully arranged, providing a dramatic effect in the room.
Appetizers were on the table before guests were seated and featured a tasty quartet of flavors.
Barton G. combined bunches of lilies and roses with acrylic forms, which made it look as if the centerpieces were floating in midair.
Guests entered the reception area through a velvet-roped walkway.
White tubing provided by Barton G. hung from the ceiling and was accented with blue lighting, making for a unique touch above the dance floor.
