Feast With the Beasts is one of the Zoological Society of Florida's (ZSF) major fund-raisers of the year, and the tasting event was bigger than ever in 2006, with 1,100 guests and more than 40 participating restaurants. Held amid the animal exhibits at Miami Metrozoo, the feast featured wild encounters everywhere—and it had nothing to do with the tigers, flamingos, and other resident creatures.It takes a year of preparation for this event, according to Karlyn Lang, ZSF's manager of development and special events. "Logistically, it's challenging, because the zoo is not equipped for nighttime events," she said. Taurus Production Group brought in all the lighting, even for the parking lot, to make sure everyone could see where they were going. Lang and her team also had to ensure that speakers for the live performances faced away from certain animals that may be affected by loud noises.
New to this event were about 30 animal-shaped lighting displays decorating the main entrance and various food stations set up along the way (created by Brandano Displays Inc.). Staff also wore black muscle tees (another new item) with the event's name written across the chest in white rhinestones; guests could purchase the shirts on-site as well. The evening began with a "Beastkeeper" private cocktail party, where select guests enjoyed Zyr Russian Vodka's caviar and vodka station, plus bites such as East Indian curried Hawaiian waloo with jasmine rice from executive chef Cindy Hutson of Ortanique on the Mile; tuna tatake with yuzu soy on crispy wontons and tamarind-braised oxtail on yucca chips with spiced pickled papaya from 8 ½; and baked crab cakes with grilled corn and chives with chipotle pepper aioli from Atrio at the Conrad Miami. Latin guitarist Palomilo Diaz entertained in front of one of Brandano's life-size hippo lights.
At 8 PM, the event opened to the rest of the guests, who quickly formed long lines at the stations, all designed by the various restaurants. Highlights included the Miccosukee Resort & Convention Center's station, one of the biggest and most ornate, with canvas-colored draping, tropical floral arrangements, baskets stuffed with fresh vegetables, and poster-size images of animals from alligators to herons. A Taste of the Wild, the zoo's in-house caterer, had a prime spot in front of the tiger exhibit and dressed its station with black skirting, animal print linens, and bronze candle holders and vases with long multicolored grasses. Eggwhites Special Events Catering served filet mignon escabeche with papaya and Scotch bonnets. Its station featured an oddly elegant display with khaki linens, grass, candles, and eggs. Executive chef Hendrik Cornelissen of Fare to Remember Creative Catering was another popular stop, with his take on fast-food favorites: mini beef and veal hamburgers (with Tillamook cheddar and caramelized onions on a crostini) and "corn dogs" (mini cornbread square topped with chorizo and spicy mustard). Guests frequented Dan Marino's for its pistachio-crusted mahi with garlic smashed potatoes and vanilla-rum sauce or filleted beef tips with mushroom-merlot sauce. Executive chef Michael Morris of the Hyatt Regency Miami plated wild mushroom crepes topped with crispy leeks and a rich chardonnay sauce.
To counter all the savory samples available, Cold Stone Creamery, Melting Pot, Häagen-Dazs, Gavina Coffee Company, and Starbucks were on hand with enough sweet stuff to last through the night. Towards the end of the path, Taurus Production Group set up a stage with a dance floor, where singers Nicole Henry and Karina Iglesias performed. In a separate lounge decked out in hot pink linens and florals, a Zumba instructor from Equinox Fitness Club led guests in a high-energy dance-meets-exercise routine, while those wanting less physical interaction just watched the moves of the Gold Diggers Inc. dancers. Creating quite a show as well were interactive performers who dressed and acted like familiar animals such as chimps, a parrot, and a leopard.
The elaborate event ended up raising more than $225,000 for the zoo's education and conservation programs.
—Vanessa Goyanes
Photos: Armando Rodriguez (flamingos, Zumba instructor, Gold Diggers dancers)
New to this event were about 30 animal-shaped lighting displays decorating the main entrance and various food stations set up along the way (created by Brandano Displays Inc.). Staff also wore black muscle tees (another new item) with the event's name written across the chest in white rhinestones; guests could purchase the shirts on-site as well. The evening began with a "Beastkeeper" private cocktail party, where select guests enjoyed Zyr Russian Vodka's caviar and vodka station, plus bites such as East Indian curried Hawaiian waloo with jasmine rice from executive chef Cindy Hutson of Ortanique on the Mile; tuna tatake with yuzu soy on crispy wontons and tamarind-braised oxtail on yucca chips with spiced pickled papaya from 8 ½; and baked crab cakes with grilled corn and chives with chipotle pepper aioli from Atrio at the Conrad Miami. Latin guitarist Palomilo Diaz entertained in front of one of Brandano's life-size hippo lights.
At 8 PM, the event opened to the rest of the guests, who quickly formed long lines at the stations, all designed by the various restaurants. Highlights included the Miccosukee Resort & Convention Center's station, one of the biggest and most ornate, with canvas-colored draping, tropical floral arrangements, baskets stuffed with fresh vegetables, and poster-size images of animals from alligators to herons. A Taste of the Wild, the zoo's in-house caterer, had a prime spot in front of the tiger exhibit and dressed its station with black skirting, animal print linens, and bronze candle holders and vases with long multicolored grasses. Eggwhites Special Events Catering served filet mignon escabeche with papaya and Scotch bonnets. Its station featured an oddly elegant display with khaki linens, grass, candles, and eggs. Executive chef Hendrik Cornelissen of Fare to Remember Creative Catering was another popular stop, with his take on fast-food favorites: mini beef and veal hamburgers (with Tillamook cheddar and caramelized onions on a crostini) and "corn dogs" (mini cornbread square topped with chorizo and spicy mustard). Guests frequented Dan Marino's for its pistachio-crusted mahi with garlic smashed potatoes and vanilla-rum sauce or filleted beef tips with mushroom-merlot sauce. Executive chef Michael Morris of the Hyatt Regency Miami plated wild mushroom crepes topped with crispy leeks and a rich chardonnay sauce.
To counter all the savory samples available, Cold Stone Creamery, Melting Pot, Häagen-Dazs, Gavina Coffee Company, and Starbucks were on hand with enough sweet stuff to last through the night. Towards the end of the path, Taurus Production Group set up a stage with a dance floor, where singers Nicole Henry and Karina Iglesias performed. In a separate lounge decked out in hot pink linens and florals, a Zumba instructor from Equinox Fitness Club led guests in a high-energy dance-meets-exercise routine, while those wanting less physical interaction just watched the moves of the Gold Diggers Inc. dancers. Creating quite a show as well were interactive performers who dressed and acted like familiar animals such as chimps, a parrot, and a leopard.
The elaborate event ended up raising more than $225,000 for the zoo's education and conservation programs.
—Vanessa Goyanes
Photos: Armando Rodriguez (flamingos, Zumba instructor, Gold Diggers dancers)
Patrick Brandano of Brandano Displays Inc. created animal-shaped lighting specifically for this event.
Latin guitarist Palomilo Diaz performed during the "Beastkeeper" private cocktail party.
The "Beastkeeper" private cocktail party featured seating with tropical floral and fruit centerpieces and a thatched backdrop brightly painted with animals.
The chefs from Two Sisters restaurant prepared dishes at their vibrant food station.
Eggwhites Special Event Catering served filet mignon escabeche with papaya and Scotch bonnets.
Executive chef Cindy Hutson of Ortanique on the Mile prepared East Indian curried Hawaiian waloo with jasmine rice.
Executive chef Michael Morris of the Hyatt Regency Miami plated wild mushroom crepes topped with crispy leeks and a rich chardonnay sauce.
A Zumba instructor from Equinox Fitness Club led guests in a high-energy dance-meets-exercise routine.
