Organized by Share Our Strength, a group that supports local agencies involved in hunger relief and other humanitarian services, Miami's 20th annual Taste of the Nation helped raise an impressive $1 million to fight children's hunger at the Ritz-Carlton, Key Biscayne. More than 40 restaurants participated, each providing sumptuous tastes of their culinary wizardry.Star chefs including event chairman Allen Susser were on hand to meet and greet eventgoers and show their support. V.I.P.s arrived early to get a sneak preview of the festivities.
As the event kicked into full gear, the room swelled with partygoers enjoying wine, desserts, and savory bites provided by a cornucopia of food experts. Standouts included Grass Restaurant & Lounge's offerings of duck confit on whole-wheat crepes, warm goat cheese crumbles with hydroponic arugula, and a rich banana bread pudding. Susser's duck and shiitake sliders went like hotcakes, followed by white chocolate flan with green tea gelée provided by the chef and namesake of David Bouley Evolution restaurant.
The Ritz-Carlton, Key Biscayne provided an unparalleled dessert buffet that included chocolate apple saffron mousse cake, strawberry rhubarb tarts, and key lime macaroons. Guests mingled and chatted with gourmet celebrities such as renowned chef Govind Armstrong, in attendance to promote his new restaurant, Table 8, and to provide samplings of his seared tuna on white bean puree topped with olive tapenade.
The event raised its money through ticket sales and a live auction with items including a seven-day celebrity chef chocoholic cruise and a Sonoma, California wine tour. So Cool Events provided much of the decor, such as a double ice bar in the lobby, a martini glass ice sculpture for liquor sponsor Zyr Vodka, glowing Lucite bars for Cruzan International rum, and seating areas consisting of clear Lucite high-top tables with crystal lamp shades. Live music provided by alternative-rock band Smiling Gums kept the crowd bopping from table to table.
As the event kicked into full gear, the room swelled with partygoers enjoying wine, desserts, and savory bites provided by a cornucopia of food experts. Standouts included Grass Restaurant & Lounge's offerings of duck confit on whole-wheat crepes, warm goat cheese crumbles with hydroponic arugula, and a rich banana bread pudding. Susser's duck and shiitake sliders went like hotcakes, followed by white chocolate flan with green tea gelée provided by the chef and namesake of David Bouley Evolution restaurant.
The Ritz-Carlton, Key Biscayne provided an unparalleled dessert buffet that included chocolate apple saffron mousse cake, strawberry rhubarb tarts, and key lime macaroons. Guests mingled and chatted with gourmet celebrities such as renowned chef Govind Armstrong, in attendance to promote his new restaurant, Table 8, and to provide samplings of his seared tuna on white bean puree topped with olive tapenade.
The event raised its money through ticket sales and a live auction with items including a seven-day celebrity chef chocoholic cruise and a Sonoma, California wine tour. So Cool Events provided much of the decor, such as a double ice bar in the lobby, a martini glass ice sculpture for liquor sponsor Zyr Vodka, glowing Lucite bars for Cruzan International rum, and seating areas consisting of clear Lucite high-top tables with crystal lamp shades. Live music provided by alternative-rock band Smiling Gums kept the crowd bopping from table to table.
Hundreds of eventgoers crowded into the ballroom at the Ritz-Carlton to raise money for childhood hunger.
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In addition to serving a yellowtail ceviche, SushiSamba Dromo presented kiwi carpaccio with raspberry caviar for dessert.
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Liquor sponsor Cruzan International offered cocktails and samples from a stylish Lucite bar designed by So Cool Events.
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Aaria at Acqualina tempted passersby with white chocolate rosemary mousse accompanied by wild strawberries and shortbread cookies.
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Hundreds of eventgoers crowded into the ballroom at the Ritz-Carlton to raise money for childhood hunger.
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We Take The Cake decorated their table with examples of three-tiered wedding cakes and mini key lime Bundt cakes.
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Grass Restaurant & Lounge offered bites of their signature warm goat cheese crumble with hydroponic arugula, grape tomatoes, and soy balsamic drizzle.
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