Last week we brought Art Deco to the breathtaking Vizcaya Museum & Gardens for a corporate conference closing event. Our Miami catering and design team came together to produce this colorful party and had a great time designing this event for our client. Custom built bars and stations, a menu mix of latin and gastropub flavors and even a flashmob performance were highlights of the evening. Photos below!
Venue: Vizcaya Museum & Gardens
Photography: Roy Llera Photography
Flash Mob: New Century Dance
Centerpieces were very simple and fun for this event. There were tables on the South Terrace as well as all along the water.The flowers were accompanied by neon glow sticks that added a fun flair when the sun went down.Guests were able to mingle on the South Terrace as well as throughout the Gardens during the Cocktail ReceptionHello South Beach! This Ocean Drive station served as our center focal point in the center of the South Terrace.There were three different lounge groupings which allowed guests to mingle throughout the space,or chat a little more intimately while lounging on these crisp white couches and chairs.Passed Hors d’ Oeuvres included Tenderloin en Croute, Scallop BLT wrapped in, “Sushiotto” – (ProsciuttoWrapped Saffron Risotto Sushi Rolls), Lobster Medallion on a Crostini and Caprese Pipette.The evening’s signature cocktail: a Lychee Popsicle Martini.Towards the end of the Cocktail Reception a flash mob broke out surprising the guests. Once their routine was over, the guests joined in!Traveling Trays offered guests Craft Beer & Sliders, Arepa Sandwiches with Mojo Chicken and a Walking Raw Bar.Among the many dinner stations was the Suckling Pig Roast Station. The station also featuredCorn Arepas and Plantain “Pastelon”.The Sukiyaki Noodle Bar gave guests the opportunity to choose toppings to be served over Rice Noodlesin Lemon Grass Broth.Guests were offered Executive Chef Elgin’s House Ceviche on an ice bar with their choice of toppingssuch as Micro Cilantro, Sliced Red Onions, Sweet Potato and “Cancha” (Peruvian Toasted Corn).At the Poutine Station guests chose between Sweet Potato Fries, Shoestring Fries and Seasoned Friesas well as their choice of topping; Pork Belly Poutine, Wild Mushroom or Braised Brisket Poutine.To end the night, guests enjoyed a variety of Butler Passed Desserts including Key Lime Curd with Graham Cracker Crumbs,Caramel & Café Cubano Tiramisu, and two dessert push pops; Chocolate Mousse and Passion Fruit Cream.