A dessert bar at the Tribute Dinner included cheesecake and guava cones. Celebrity Cruises created the treats.
Cronut creator Dominique Ansel presented a new dish at the Death by Chocolate dessert party: a chocolate “oyster” shell filled with milk chocolate cream, coconut gelée, and a pineapple “mignonette.” Ansel hosted the February 21 event poolside at the National Hotel.
Josh Gripper from the Dutch at W South Beach served a white chocolate and dark rum creation served in an angled glass that made it easier to reach the contents with a spoon.
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.
Clothespins provided an unexpected serving presentation idea for a dish at the Flavors of India dinner.
Bar Lab created handcrafted cocktails for the dinner to pair with each course. The snow-like garnish on champagne flutes set the beverage apart.
Star fruit and flowers added artful accents to brandy snifters for another one of Bar Lab’s cocktail pairings.
Chefs Masaharu Morimoto and Anita Lo contributed to the decadent dishes at the February 21 dinner at the Shelborne Wyndham Grand South Beach. Among them was a lobster and sushi combination that was prepared in front of guests at the alfresco event.
Served during the reception at the Harlem Shake Dinner, compressed watermelon with feta cheese “snow” had a striking color contrast. Chef Marcus Samuelsson hosted the event with Charles Gabriel, JJ Johnson, and Christopher Lee on February 20 at the Forge restaurant.
Pickled onion was a colorful garnish choice that broke apart the beige tones of fried chicken and waffles from Root & Bone. The dish was served at the Southern Kitchen Brunch on February 22 at Loews Miami Beach Hotel.
A Perfect Pairing Brunch started with bite-size portions of deviled eggs, crostini, and meatballs served atop wooden platters. The February 22 event took place at the Dutch at W South Beach.
At the reception for the Tuscan Trio Dinner February 20 at Siena Tavern, chef Fabio Viviani served mini coccoli—crispy dough, stracchino cheese, prosciutto di parma, and truffle honey.
The first course from Occasions Caterers was served on clear dishes with moss, flowers, and pine needles nestled in between the bowl and the plate, reinforcing the dining room's forest-like decor. The flatware resembled twigs.
At a soup and sandwich bar from Heirloom L.A. catering, color-blocked paper wrapped sandwiches on the buffet.
Anheuser-Busch-owned beverage brand Shock Top launched its summer seasonal Lemon Shandy beverage on February 28 at a Ventura County lemon grove. The food was inspired by Shock Top Belgian White and Shock Top Lemon Shandy beverages, with locally sourced ingredients prepared by Clark Staub, executive chef and owner of Full of Life Flatbread restaurant in Los Alamos. For dessert, the crowd dined on blood orange popsicles with citrus zest and chocolate-covered candied kumquats and Shock Top Lemon Shandy whipped cream.
To match the floral imagery in the campaign and the surreal feel to the event, caterer Creative Edge supplied a menu of small bites served with edible flowers, such as "mosaic of spring bloom canapes" that included crushed avocado, whipped white bean, Johnny-jump-ups, opal basil, and pansies.
