For an event where the bar was set high by the name alone, top chefs and wine merchants had to be on their game to ensure that no palate was left wanting. The fourth annual Wine Spectator's Best of the Best, once again at the American Airlines Arena, has been a year in the making-planner Susan Kleinberg and Florida International University volunteers set to work on this year's event immediately following the close of the festival last year.
"We wanted to create a more intimate experience for the people," said Kleinberg.
Not an easy feat for an event that expected upward of 1,500 people. Thirty-five of the best chefs from hotels and restaurants around the country were brought on board and set up in the arena's box suites to prepare their creations right in front of attendees. To round out the experience, each of the chefs was paired with at least one wine merchant-each of whom had received a ranking of 90 or higher from Wine Spectator magazine for high quality.At the beginning of the night, guests were given a complimentary wineglass from Riedel with a neck strap so that they would have a glass at the ready for tastings while not being encumbered by it.
In an attempt at something new, a welcoming area was set up outside the doors of the arena, for the first time in the event's history, with an Asian theme created by the Setai, Panache: A Classic Party Rental Company, and A Joy Wallace Catering Production and Design Team. Here, caterwaiters served chilled sake to attendees as they entered the bamboo gateway and stepped into a Zen garden.
As they made their way into the arena, guests were free to wander from one box suite to another and interact with the chefs. Among the delicacies served were tender cuts of the finest meats, inventive variations with fresh seafood, potpies and cutlets, sauces running the gamut from spicy to sour to sweet, creamy polentas and risottos, and more.
Wine Spectator held a tasting competition in its suite where tasters sampled unlabeled wines and identified them in three categories: origin, year, and type. Roth Käse U.S.A. Ltd. and Emmi International Ltd. had a cheese tasting station right across from from Misha's Cupcakes' delicious confections. The silent auction, which featured vintage wines and travel and entertainment packages, was held in the Dewar's lounge.
"We wanted to create a more intimate experience for the people," said Kleinberg.
Not an easy feat for an event that expected upward of 1,500 people. Thirty-five of the best chefs from hotels and restaurants around the country were brought on board and set up in the arena's box suites to prepare their creations right in front of attendees. To round out the experience, each of the chefs was paired with at least one wine merchant-each of whom had received a ranking of 90 or higher from Wine Spectator magazine for high quality.At the beginning of the night, guests were given a complimentary wineglass from Riedel with a neck strap so that they would have a glass at the ready for tastings while not being encumbered by it.
In an attempt at something new, a welcoming area was set up outside the doors of the arena, for the first time in the event's history, with an Asian theme created by the Setai, Panache: A Classic Party Rental Company, and A Joy Wallace Catering Production and Design Team. Here, caterwaiters served chilled sake to attendees as they entered the bamboo gateway and stepped into a Zen garden.
As they made their way into the arena, guests were free to wander from one box suite to another and interact with the chefs. Among the delicacies served were tender cuts of the finest meats, inventive variations with fresh seafood, potpies and cutlets, sauces running the gamut from spicy to sour to sweet, creamy polentas and risottos, and more.
Wine Spectator held a tasting competition in its suite where tasters sampled unlabeled wines and identified them in three categories: origin, year, and type. Roth Käse U.S.A. Ltd. and Emmi International Ltd. had a cheese tasting station right across from from Misha's Cupcakes' delicious confections. The silent auction, which featured vintage wines and travel and entertainment packages, was held in the Dewar's lounge.
In Wine Spectator's suite, guests were given an opportunity to participate in the magazine's blind tasting competition.
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In Wine Spectator's suite, guests were given an opportunity to participate in the magazine's blind tasting competition.
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Andrew Rothschild from Bourbon Steak Miami brought guests a unique taste in the form of lobster shabu-shabu.
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Michael Lomonaco from Porter House New York served prime rib on Cuban toast with saffron sauce and hot peppers.
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A Joy Wallace Catering Production and Design Team, the Setai, and Panache: A Classic Party Rental Company created a stylish, comfortable lounge area outside the arena.
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Inside the Dewar's lounge, rainbows of lights and techno beats created a clublike atmosphere.
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Arrangements of yellow and orange roses and orchids, along with other exotic flowers, were place on the tables in the Zen Garden lounge area.
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The Setai, Joy Wallace, and Panache went with an Asian theme for the outdoor welcome area.
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