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.
Edible flowers made for an unusual garnish on a taco from Miami Beach’s Huahua’s Taqueria at the Tacos After Dark event on February 19 at the Loews Miami Beach Hotel.
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.
A particularly bountiful and colorful dessert buffet was decorated with whole and cut fruit at the Chef After-Party February 20 at Thompson Miami Beach hotel.
Befitting its Polynesian theme, drinks at the Art of Tiki: A Cocktail Showdown were served in a variety of kitschy vessels along with bamboo-style straws. Emeril Lagasse hosted and was among the judges at the cocktail competition February 20 at Shore Club.
