At the Celebrity Chef Golf Tournament at Turnberry Isle Resort, mini cones nestled in a sand trap. Chef José Andrés hosted the event, and the bites came from his restaurant Katsuya at SLS Hotel South Beach.
Individual bacon slices came served in bamboo cups at Cigars & Spirits at the Betsy Hotel rooftop. Chefs Craig Strong and Gabriel Ask of Montage Hotels & Resorts and Laurent Tourondel of the Betsy provided the fare, which paired with bourbons, whiskies, Scotches, and tequilas.
At the $1,500-a-plate Ocean Liner Dinner at the Wolfsonian, chef Daniel Boulud served a slow-baked halibut bonne femme with sweet Maine shrimp. The meticulously plated fish had a puff pastry head.
Among the hors d'oeuvres at Starry Night: An Evening With Tyler Florence was a whole toasted shitake log with mushrooms and fresh herbs that protruded from the dish. The event was held at the Fisher Island Club.
Guests could pluck honeydew push pops, which also contained caviar and crème fraîche, from a melon.
California pheasant polpette, served with black truffle aioli, were served in a dish alongside actual pheasant feathers.
Homestyle signage identified the Georgia peach and cherry pies served at the Southern Kitchen Brunch.
A first course of salmòn curado con tamal tierno y mole, from chef Bruno Oteiza, contrasted squares with circles and looked like a modernist painting.
At the Modern Mexican With a Spanish Twist dinner, held at Toro Toro at InterContinental Miami, a dessert trio contained plated carrot cake infused in pepita oil and a shaved pepita bark that looked like the fluttered skirt of a flamenco dancer. The dish from chefs Alisa Romano and Pati Jinich also had glazed tangerine supremas dulce de leche flan with a cacao nibs crust and chocolate salami with galletas María chunks.
At the Spice It Up at Four Seasons dinner at Edge Steak & Bar at Four Seasons Hotel Miami, chef Michelle Bernstein served sticks of roast calabaza—a pumpkin-like squash—with ricotta and pepitas.
Alongside the title dish at Ceviche & Pisco were coconut halves displaying the individual ingredients. The arrangement added a color-blocking element to the presentation. My Ceviche created the dishes served at the event at the Gale South Beach rooftop.
Summer rolls were served on trays set in a base of raw lentils at the Vegetarian Dinner at the Space Miami. A succulent, the motif of the dinner, also adorned the tray.
A display for Strongbow cider at the Grand Tasting featured rows of upside-down bottles slotted into wooden boards. Gold-painted apples in barrels, trees, and loose piles added to the scene.
Stone crab claws were elegantly served on a white platter at An Evening With Jean-Georges Vongerichten at his J&G Grill at the St. Regis Bal Harbour Resort. The presentation was not crowded, allowing the plate to contrast with the black claw and yellow mustard sauce.
