This year marked the 14th year that Kelly Murphy of Panache: An Event Rental Company chaired and designed Fort Lauderdale's Taste of the Nation, an event that benefits Share Our Strength, a charity that focuses on feeding the hungry.Though previous years showcased themes with colors such as Red Hot and Very Cool (blues and greens), this year's Taste, held at the Broward County Convention Center, was all black and white. "We used this color scheme because we wanted to send the message that ending childhood hunger is as pure and simple as black and white," Murphy said.
Tables in the main area were dressed in variations of black and white. Patterns such as polka dots and harlequin in fabrics such as spandex, crushed satin, and velvet were mixed and matched to create interesting textures—and each was topped with a floral arrangement created by Atlas Floral Decorators. Gobo lights with each of the sponsors' names were projected on blackout drapes from Quest Drape, which lined the wall of the space.
A large bar in the main area was accented by large palm trees lit with yellow neon lights from Topnotch Productions, as well as Designs by Sean's signature living decor. This time, he offered champagne tables: costumed performers (who stood in a hole cut out of the center of a table) poured champagne for guests, providing an interactive experience.
For Grand Cru ticket holders, aka the highest level of sponsorship, a private dining area was created. Gift bags filled with food-, wine-, and restaurant-related items were placed on chiavari and Philipe Starck-inspired Louis Ghost chairs, which were paired with 16 of So Cool Events' tables and adorned with multiple candles housed in glass vessels of various sizes created by ME Productions. A 24- by 32-foot elevated lounge area with cushy black-and-white patterned couches covered with orange decorative pillows from Nuage Designs faced a 16-foot-long bar, also donated by ME Productions.
The biggest surprise was the food, which in the past has been good, but not nearly the caliber of this year's selections. Not only were there a plethora of great dishes, but the presentation was equally creative. Chefs were more daring this year, for example, the Chef's Table served crispy alligator bites. Other standouts included a Chilean sea bass from newcomer Carlton's Restaurant & Lounge in Hallandale and tuna tacos from the Cove Restaurant & Marina. The eatery also served punch in a bowl made of ice and adorned with orchids and decorative wooden sticks.
In a far corner of the room, Mike Sipe of MSE Events took his place on stage to emcee a Taste of the Nation first—an Iron Chef-style competition. The two teams consisted of chef Johnny Vinczencz with Big 106's radio personality Young Ron Brewer as his sous chef versus chef Oliver Saucy with the other Big 106 radio personality, Paul Castronovo.
Food and fun ensued as the teams cooked while entertaining the guests. In the end, it was Vinczencz and Young Ron who reigned victorious. But between the competition, ticket sales, and elaborate live and silent auctions, it was Share Our Strength that truly won. After all was said and done, more than $145,000 was raised for the charity.
—Shari Lynn Rothstein
Read our coverage of the 2005 Taste of the Nation...
Tables in the main area were dressed in variations of black and white. Patterns such as polka dots and harlequin in fabrics such as spandex, crushed satin, and velvet were mixed and matched to create interesting textures—and each was topped with a floral arrangement created by Atlas Floral Decorators. Gobo lights with each of the sponsors' names were projected on blackout drapes from Quest Drape, which lined the wall of the space.
A large bar in the main area was accented by large palm trees lit with yellow neon lights from Topnotch Productions, as well as Designs by Sean's signature living decor. This time, he offered champagne tables: costumed performers (who stood in a hole cut out of the center of a table) poured champagne for guests, providing an interactive experience.
For Grand Cru ticket holders, aka the highest level of sponsorship, a private dining area was created. Gift bags filled with food-, wine-, and restaurant-related items were placed on chiavari and Philipe Starck-inspired Louis Ghost chairs, which were paired with 16 of So Cool Events' tables and adorned with multiple candles housed in glass vessels of various sizes created by ME Productions. A 24- by 32-foot elevated lounge area with cushy black-and-white patterned couches covered with orange decorative pillows from Nuage Designs faced a 16-foot-long bar, also donated by ME Productions.
The biggest surprise was the food, which in the past has been good, but not nearly the caliber of this year's selections. Not only were there a plethora of great dishes, but the presentation was equally creative. Chefs were more daring this year, for example, the Chef's Table served crispy alligator bites. Other standouts included a Chilean sea bass from newcomer Carlton's Restaurant & Lounge in Hallandale and tuna tacos from the Cove Restaurant & Marina. The eatery also served punch in a bowl made of ice and adorned with orchids and decorative wooden sticks.
In a far corner of the room, Mike Sipe of MSE Events took his place on stage to emcee a Taste of the Nation first—an Iron Chef-style competition. The two teams consisted of chef Johnny Vinczencz with Big 106's radio personality Young Ron Brewer as his sous chef versus chef Oliver Saucy with the other Big 106 radio personality, Paul Castronovo.
Food and fun ensued as the teams cooked while entertaining the guests. In the end, it was Vinczencz and Young Ron who reigned victorious. But between the competition, ticket sales, and elaborate live and silent auctions, it was Share Our Strength that truly won. After all was said and done, more than $145,000 was raised for the charity.
—Shari Lynn Rothstein
Read our coverage of the 2005 Taste of the Nation...
Fort Lauderdale Taste of the Nation 2006 Grand Cru ticket holders had access to a private lounge designed with cushy couches from Nuage Designs.
Just beyond the Grand Cru lounge was a private dining area, where tables were filled with glowing candles housed in glass vessels.
Trina Restaurant's station was filled with plates of shrimp with microgreens.
Topnotch Productions was responsible for the main bar and its festive decor.
Cove Restaurant & Marina used a bowl made of ice to serve punch to guests.
