For the fourth year, Ann Lyons of Miami Children's Hospital worked with Robert Holtzman of Holtzman & McKey and Frank Clemente and Lynn McGhee of conceptBAIT to create a magical evening filled with laughter and wonder at the foundation's 20th anniversary gala at the Radisson Hotel Miami. This event, which raises funds for the hospital, served as an induction ceremony to honor some of the most generous donors from the medical and entertainment communities. This year's inductees into the Ambassador David M. Walters 2006 International Pediatric Hall of Fame were Dr. Paul Farmer and Mike Lowell, a third baseman for the Boston Red Sox and former Florida Marlins player, as well as a cancer survivor.
"Last year, we had a New York theme with the entry area resembling Times Square," said Holtzman. "This year, we decided to go with 'magic' for the 20th anniversary. Magic is what this hospital does for the children, so it was a very good blend."
As guests entered the cocktail area, Will Golden of Incredible Magic entertained them with tricks on a small stage draped in see-through black curtains. Other magicians mingled with the more than 480 guests in the cocktail area and in the ballroom, daring them to figure out their magic tricks. The entertainment did not end with the magicians. Harry Anderson, famous for his television show Night Court, was a highlight of the evening as he performed his comedy and magic show during the gala dinner.
The gala's cocktail area was elegantly decorated with all-white cymbidium and dendrobium orchids, hydrangeas, snapdragons, candles, ice sculptures, and a water fountain. One of the bar areas hosted a vodka and caviar station, whose centerpiece was a fountain decorated with tall foliage and sparkling strings of white lights. The caviar was served in elegant crystal bowls and came with a multitude of toppings: capers, sour cream, onions, parsley, and several types of toasts. Those guests not in the mood for vodka were offered champagne and other beverages. In another bar area, a fish ice sculpture decorated a table and showcased shrimp cocktail. In the background, a lit arch was garlanded with an oversized arrangement of flowers in white and purple hues. As piano music played, guests nibbled on smoked salmon crostini, bacon-wrapped chestnuts, mushroom caps, and veggie spring rolls, prepared by Chef Thierry Vergnault.
ConceptBAIT dressed the tables and chairs of the ballroom with black and silver spandex. But it was the soft glow of the centerpiece candle adorned with fresh white roses on each table that continued the magical atmosphere. Rose-shaped pats of butter perfectly matched the fresh rose centerpieces. In theme with the rest of the ballroom, the silver curtain served as a background on the stage where musicians from Joe Donato Inc. performed.
"This gala was a lot more elegant than in previous years, yet we wanted to keep it simple at the same time," said Clemente. "The black, white, and silver decor was a twist from the usual black-and-white color scheme. The lighting played a very important role. Colored lights changed every 20 minutes from red, orange, yellow, green, lime, teal blue, and purple, highlighting the decor even more."
The Radisson's catering team performed the best trick at the end: a delicious dinner. It all started with a green salad topped with a grilled pear. For the main course, guests had a choice of honey-glazed Atlantic salmon or chicken Francaise with risotto and baby vegetables. A caramelized almond basket filled with fresh fruits of the season and mango/.phpberry coulis was served for dessert.
—Veronica Mugnai-Hardy
For the gala, conceptBAIT designed the ballroom at the Radisson Hotel Miami as an elegant spectacle of black and silver accented by white flowers.
Tables were plated with a green salad topped with a grilled pear.
A fountain with sparkling strings of white lights and an ice sculpture decorated the caviar and vodka station.
Bejeweled by orchids, the caviar was served in elegant crystal bowls and accompanied by a multitude of toppings.
The Radisson's catering team carved a fish sculpture out of a block of ice to accompany the shrimp cocktail.
A magician entertained guests with his card tricks.
