The Bazaar's Croquettas de Pollo
At the Bazaar at SLS Hotel South Beach, chef José Andrés serves his delicate, chicken-béchamel fritters in a glass replica of one of his sneakers.
Photo: Courtesy of SLS Hotel South Beach
Raw Flourishes
Summer rolls were served on trays set in a base of raw lentils at the Vegetarian Dinner at the Space Miami. A succulent, the motif of the dinner, also adorned the tray.
Photo: Sergi Alexander/Getty Images for Food Network SoBe Wine & Food Festival
Simple Arrangements
Stone crab claws were elegantly served on a white platter at An Evening With Jean-Georges Vongerichten at his J&G Grill at the St. Regis Bal Harbour Resort. The presentation was not crowded, allowing the plate to contrast with the black claw and yellow mustard sauce.
Photo: Randy Borges/Getty Images for Food Network SoBe Wine & Food Festival
