Hosted by NBC weatherman and nationally-known foodie Al Roker, this year's BubbleQ was held at its usual spot on the beach behind the Delano Hotel, with one main logistical difference: because it rained the previous year, event producer Heidi Ladell (Connoisseur Cuisine) opted for a 300- by 100-foot tent, open on the sides, with a roof of nine clear panels alternating with nine white ones. In keeping with the theme of pairing French bubbly—in this case, Moet & Chandon—with innovative American barbeque from local and national chefs, the event maintained its reputation as one of the festival's most prestigious soirees, with approximately 3,000 guests attending.Upon entering, guests found themselves in an open-air lounge area (100- by 100-foot) connected to the main tent and featuring a 64-foot, double-sided bar made of frosted plexiglass lit from within. A central shelf running the length of the bar was decorated with clear plexiglass tubes of alternating heights, also lit from within, as well as numerous champagne bottles.
Just inside the entrance, enclosed in a clear plastic ball measuring seven-feet in diameter, was a model posing flirtatiously with a magnum of Moet & Chandon White Star, the bottle displayed atop a white pedestal and protected by a plexiglass covering. She was outfitted in a playful white and silver miniskirt with matching, midriff-baring top, black patent leather stiletto boots and white afro wig: 60's mod meets South Beach chic. Other models actually wore bubbles—make that white balloons—bunched together and held in place behind them with nylon netting in a fashion statement that approached avant-garde performance art.
Two large, half-hooped tubes, lit blue from within, framed a central entrance to the actual tent, with the Moet & Chandon logo projected above in white. Inside, the logo was also displayed on numerous hanging screens, and the slogan "Be Fabulous" was projected and printed on many different surfaces throughout the entire event. Guests dined at a mix of round and square tables, with a variety of tablecloths including a silvery-white crushed velvet, or standing at high-boy tables wrapped in white spandex fabric. Tabletop floral arrangements were set in minimalist square glass vases and included orchids, roses, and calla lilies. Areas to sit and relax consisted of ultra-modern Styrofoam furniture attached in "slices" (think Legos) of four sections each or more (Qar chairs and love seats, in black and white) and low, molded plastic tables resembling large, smooth river stones (Pebble Kei by Karim Rashid), provided by Bubble Miami, were found throughout. Additionally, Target had its own branded mini-living room setup—the Choxie Lounge—promoting its line of chocolates, complete with servers.
As expected, the cuisine was a highlight of the evening, which featured the creations of 17 participating chefs and institutions. A sampling: Roker's New Orleans grilled shrimp and a side of wife Deborah's potato salad; Tom Colicchio's deep-fried pork belly (Craft, New York City); Michael Luboff's char siu-stuffed BBQ chicken wings with Asian cold noodle salad (Mohegan Sun, CT); and Dewey LoSasso's grilled angel food cake with rum mojito soup and lychee sorbet (North One 10, North Miami).
—Bobby Killgore
The open-air portion of the BubbleQ featured a double-sided, 64-foot bar made of frosted plexiglass lit from within.
Perched inside a large plastic bubble, a model showed off her funky style while posing flirtatiously with a magnum of Moet & Chandon White Star.
The decor included vignettes of black Vespas paired with imagery taken from Moet & Chandon's advertising campaign.
Ultra modern furniture, including Styrofoam chairs and low, molded plastic tables enabled guests to sit and relax.
Choxie chocolates, available from Target, were served on trays featuring the company's logo.
The tent's roof consisted of nine clear and nine white alternating panels. Bubble chandeliers added to the decor, while hanging screens were used to display the Moet & Chandon logo.
So Cool Events provided a clear acrylic water bar with LED lights on the inside for Dylan's Candy Bar.
Food was served on disposable bamboo plates.
Bubbles—well actually, white balloons—were incorporated into the models' clothing designs.
Calla lilies arranged in tall cylindrical glass vases were found at many of the serving stations, as were black backdrops featuring the Moet & Chandon logo.
