Out of Africa and Into India

The Westin Diplomat Resort & Spa in Hollywood became a vessel to adventure on June 23. As bankers, small-business owners, lawyers, community activists, and city council members walked through the doors of the grand hall, they were transported into India.

The second annual Safari to Success Gala was held to benefit the Entrepreneurial Institute at MetroBroward Economic Development Corporation, which provides small-business loans and concentrated training for small-business owners. This year's theme, "Escape to India," was visible throughout the cocktail reception and grand hall of the Westin.Medallion Occasions hung large red silk panels from the ceiling and draped gold columns with Dupioni in traditional Indian colors of deep red, orange, green, and gold. Authentic Indian hand-embroidered door hangings framed the tables, where a variety of imported and domestic cheeses, flat breads, and fruits were served during the cocktail hour, along with miniature crab cakes, beef Wellington, coconut shrimp with a plum dipping sauce, and several other bite size hors d'oeuvres.

When guests traveled inside the ballroom, they were dazzled by the exquisite detail paid to every part of the decor. Candelabra, decanters, authentic bronzed planters, and Indian statues adorned the tables. Spices such as cumin and tamarind, along with grapevines, cashews, and pistachios, added a special touch to the centerpieces. Arrangements of yellow and orange roses, amaranthus, goriosa lilies, and marigolds—a ceremonial flower in India—added to the ambience.

After guests got their bearings from transitioning into the grand hall, their senses were delighted once again by the delicacies prepared by the Westin Diplomat's executive banquet sous chef, Stuart Race, and his sous chef, David Roldan. The meal began with a Floridian nicoise salad of seasonal greens, vine-ripened tomato, calamata olives, beans, potatoes, and eggs topped with mango and Florida rock shrimp. The main course followed, with grilled filet of beef and seared Pacific salmon with a bordelaise sauce. Orzo pilaf and leek tomato compote, along with the chef's selection of seasonal vegetables, rounded out the main course.

To top it off, the hotel's pastry chef, Henry Martignago, prepared a trio plate of desserts with mini cheesecake, key lime pie, and mocha cheesecake with a white chocolate disk imprinted with a chocolate elephant.

Throughout the cocktail hour and gala dinner, belly and Bollywood-style dancers, a yoga contortionist, musicians, safari characters, acrobats, and trapeze artists entertained diners. Sixth Star Entertainment & Marketing had 52 performers providing the Indian-style entertainment. As guests sipped their cocktails, a band played a variety of Indian instruments, including the ud, tabla, and sitar. Belly dancers shimmied to the music just before guests were ushered into the grand hall. In addition, henna tattoo artists adorned guests with traditional Indian art.

However, it was during dinner that the show really started. Belly dancers performed full-scale dance numbers while acrobats flipped around the dance floor and trapeze artists flew through the air.