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."
Wolfgang Puck Catering
Having worked his way up from a cook at a bar and grill, Los Angeles-based Matt Bencivenga is a 20-year veteran of the hospitality industry. As partner and chef of Wolfgang Puck Catering, Bencivenga oversees the company’s culinary development and operations in 15 markets across the country, serving innovative, high-end cuisine at noteworthy events. But he still considers his Jersey-style meatballs his most beloved dish.
White chocolate mousse in golden egg shells
"The egg shell is a great way to showcase different types of dishes. We fill it with chocolate mousse, crab Louie, and other options. Using an egg shell as a vessel during the spring is just so symbolic of the season that it’s become very popular."
A dessert bar at the Tribute Dinner included cheesecake and guava cones. Celebrity Cruises created the treats.
Cronut creator Dominique Ansel presented a new dish at the Death by Chocolate dessert party: a chocolate “oyster” shell filled with milk chocolate cream, coconut gelée, and a pineapple “mignonette.” Ansel hosted the February 21 event poolside at the National Hotel.
Josh Gripper from the Dutch at W South Beach served a white chocolate and dark rum creation served in an angled glass that made it easier to reach the contents with a spoon.
Clothespins provided an unexpected serving presentation idea for a dish at the Flavors of India dinner.
A particularly bountiful and colorful dessert buffet was decorated with whole and cut fruit at the Chef After-Party February 20 at Thompson Miami Beach hotel.
