At The New Yorker's cocktail party, passed hors d'oeuvres from the W Washington D.C. included spicy ginger tuna with avocado, served on trays featuring former covers of the magazine.
Photo: Dimitrios Kambouris
Myriam Cordova
Shiraz Events
Born in Venezuela, Myriam Cordova studied at Casa de Campo University in Madrid before working alongside top chefs, including Douglas Rodriguez, Alex Garcia, Jean-Georges Vongerichten, and Zarela Sanchez. Cordova, who honed her skills as the executive chef at the Betsy Ross Hotel prior to heading up the culinary and catering division of Shiraz Events in Miami, also teaches at the New York Food and Hotel Management School.
A deconstructed piña colada made of coconut custard flan and baked into a dried coconut with homemade pineapple sorbet and a dark rum glaze
"We are always looking for new ways to serve classic flavors."
Photos: Courtesy of Shiraz Events
In addition to the 17 restaurant stations throughout the event space, catering included passed hors d'oeuvres like a seaweed salad topped with a wonton. There also were Asian food stations with spring rolls, four styles of dumplings, lo mein, and fried rice.
Sprinkles Cupcakes created fondant toppers with the festival's logo for mini cupcakes.
Photo:Â Jason Dixson Photography
Shepherd’s pie with a gougère cup, horseradish potato puree, English peas, pearl onions, and braised beef short rib paired with a mini shot of Guinness from Boutique Bites in Chicago
Photo: Scott Thompson Photography
