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The dinner, planned by Jose Zaldivar of Fiction Events, began with a champagne reception and toast to the honoree. Passed hors d’oeuvres by Shiraz Events included zucchini carpaccio and Peking duck rolled in rice paper. A sit-down dinner on the beach followed at sunset, featuring tropical hamachi tiradito and Indian shrimp. Desserts by pastry chef Franck Monnier included a chocolate tart, an assortment of Parisian macaroons, and half chocolate-dipped macaroons on skewers.
Floral design was by Karla Conceptual Event Experiences, and the ambient table lighting was designed by Zaldivar, whose overall vision for the event was inspired by the work of honoree Gonzalez.
“The slick, polished elements represented the true luxury of the venue,” said Zaldivar, “in contrast with the rough, textural elements, like the tailored burlap—which recall Gonzalez’s sensual application of materials.”