At Hilton McLean Tysons Corner in suburban Washington, D.C., guests can experience the winter chill while staying warm inside. The hotel’s “blue break” offers a variety of cool blue-colored snacks, such as blue jelly beans, donuts with blue frosting, blueberry lemonade, and “snow balls” made from marshmallows and coconut.
Chef Jeremy Ford of the Matador Room at Miami Beach Edition served a lobster taco at Best of the Best.
Perez Art Museum Miami's March 4 gala drew some 800 guests. With an overall concept from Lee Brian Schrager, the evening included a "Chef's Table" seated dinner, a "Supper Club" lounge, and a "Remix" after-party. In the Supper Club lounge, interactive artist stations included a floor-to-ceiling coloring book, which invited guests to doodle on the wall.
