Ciroc Vodka, the only vodka made exclusively from grapes, brought its program "Grape Chefs of America" to Miami at the Sagamore Hotel. Benefiting the James Beard Foundation via a scholarship for culinary students, the event provided an evening laced with Ciroc-inspired cocktails and food prepared by some of Miami's finest chefs.
The Susan Magrino Agency organized the soiree, creating a relaxing space in the outdoor lounge of the hotel with dark blue lighting and hip beats by Sound Rescue. Guests were welcomed with Ciroc martinis such as "Ciroc Pom", made with pomegranate and pineapple juice, "Ciroc Riviera" with cranberry and lime juices, and Grand Marnier, and Ciroc white grape martini, with white grape juice.
The event was stylishly decorated using an icy theme—large Ciroc bottles and frosted vases overflowing with green hydrangeas, grapes, and faux ice cubes. Some of the larger cubes were branded with the Ciroc logo and were internally lit with blue lights. Guests could choose from two bars for drinks, which complemented the delicious hors d'oeuvres dished out by five of the area's best restaurants.
The food wasn't your typical party fare—all dishes included grapes as one of the ingredients. Three stand-outs included the lavender-crusted lamb with a rich grape sauce and mashed potatoes, served by Talula. At the Pacific Time station, tiny cups filled with spicy gazpacho were topped off with cool grape gelato, creating a sweet and sour combination. For those with a sweet tooth, Marc Ehler, executive chef of Loews Miami Beach Hotel, scooped ginger grape sorbet into mini martini glasses and topped them with a sesame caramel crisp.
—Vanessa Goyanes
The Susan Magrino Agency organized the soiree, creating a relaxing space in the outdoor lounge of the hotel with dark blue lighting and hip beats by Sound Rescue. Guests were welcomed with Ciroc martinis such as "Ciroc Pom", made with pomegranate and pineapple juice, "Ciroc Riviera" with cranberry and lime juices, and Grand Marnier, and Ciroc white grape martini, with white grape juice.
The event was stylishly decorated using an icy theme—large Ciroc bottles and frosted vases overflowing with green hydrangeas, grapes, and faux ice cubes. Some of the larger cubes were branded with the Ciroc logo and were internally lit with blue lights. Guests could choose from two bars for drinks, which complemented the delicious hors d'oeuvres dished out by five of the area's best restaurants.
The food wasn't your typical party fare—all dishes included grapes as one of the ingredients. Three stand-outs included the lavender-crusted lamb with a rich grape sauce and mashed potatoes, served by Talula. At the Pacific Time station, tiny cups filled with spicy gazpacho were topped off with cool grape gelato, creating a sweet and sour combination. For those with a sweet tooth, Marc Ehler, executive chef of Loews Miami Beach Hotel, scooped ginger grape sorbet into mini martini glasses and topped them with a sesame caramel crisp.
—Vanessa Goyanes
A blue-hued bar overflowing with Ciroc branding was set up near the pool at the Ciroc Grape Chefs of America promotional event at the Sagamore Hotel.
The decor featured Ciroc bottles as well as vases filled with flowers and grapes, which was the common ingredient used in everything from the drinks to the food.
Chef Marc Ehrler, from Loews Miami Beach Hotel, and his assistant prepared refreshing ginger grape sorbet in tiny martini glasses.
Ciroc took the opportunity to place its logo everywhere-including a gobo projecting into the hotel's pool.
