Just when you thought summer couldn’t get any hotter in Miami, Lee Brian Schrager, one of the nation’s preeminent event planners and the mastermind behind the Food Network & Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE, and Gilt City, the online shopping destination offering its members access to exclusive local experiences at insider prices, hosted this season’s most exclusive dining event at Tantalize Miami. For one night only, guests were able to reserve a seat and share an evening with one of South Florida’s most influential culinary experts and a driving force of our city’s ever-evolving foodscape.
The evening commenced with an exclusive meet and greet cocktail reception with Mr. Schrager. Executive Chef Horacio Rivadero prepared stunning butler passed hors d’oeuvres for the reception, including Tacos de Pulpo, Wagyu Sirloin Beef Tartar, and his signature B&B, strawberries, roasted red and yellow beets, mashe lettuce, goat cheese mousse, balsamic glaze and strawberry vinaigrette.
Guests were then seated for dinner on the upper floor of the restaurant. As the wine flowed prior to the first course, guests were surprised by the first performance of the night by the Tantalize Cast. The evening continued with a spectacular five-course tasting menu featuring the chef’s culinary creations. Each course was paired by a different wine. The dishes chosen for this occasion included “El Potente Ceviche,” with lobster, shrimp, clams, octopus, aji limo, onions, cilantro all in a citrus passion fruit sauce, “Lamb Foie Gras Meatballs” with horseradish, scallions, baby sweet cornichons and crispy shallots, a “Filet Mignon Churrasco” in a chimichurri demi glace, accompanied by heirloom tomato escabeche and a yuca pastel and the “Cobia,” served with a chorizo and plantain gremolata, hearts of palm escabeche, clam mojo, balsamic glazed roasted plantains and Brussels sprouts.
Throughout the evening guests were entertained by a bevy of performances on the main stage.
The evening’s culinary flight of fancy ended with a decadent “Mini Duo Dessert” consisting of Quinoa Coconut Pudding and Flan de Chocolate prepared by the Pastry Chef, Veronica Manolizi.
Guests experienced the inventive and delectable menu inside Tantalize Miami’s sumptuous and visually stunning world of damask patterns, sparkling chandeliers, oversized mirrors and rich hues of gold, deep red and jet black. Ornate baroque furnishings, plush banquettes with gold framing and soft textured fabrics create a sensuous atmosphere to complement the irresistible cuisine and Tantalize Miami’s signature alluring entertainment.
