Overlooking the bay, a family affair with the Miami HEAT made for another incredible evening with the HEAT Charitable Foundation!
Guests arrived at the American Airlines Arena just before sunset. As vehicles were whisked away, guests entered through the newly remodeled VIP Lexus entrance before enjoying cocktail hour inside the HEAT locker room. The opportunity to mix and mingle with HEAT Players and key staff is one guests will likely never forget!
Guests moved to the beautiful Xfinity Plaza after cocktail hour, for a night of dinner and dancing. A twist on previous HEAT gala designs, this year’s color scheme swapped out red, for blush! Our design concept for dinner used a modern mix of custom wrapped acrylic royal tables, and mirror-topped round tables. Each royal table was set with a black and white marble print, with black ghost chairs. Additional accents include rose gold flatware and chargers. Our round tables consisted used shimmering silver underlays with blush “coin” overlays plus a reflective mirror topper, set against clear acrylic ghost chairs. For accents, we used hammered matte black flatware and swirled black and white charger for a smoke effect.
Because no party is complete without florals – we focused on white and blush tones of tulips, callas, anemones and more in clear glass vases to show lots of gorgeous green stems. And of course = plenty of candlelight!
Along with plenty of fun and games with the HEAT players, the guests ended the evening with an incredible performance by Mary J. Blige!
Event Photography: Robert Hacman
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Whether its candy, chocolate or sweet ‘n salty, we can agree that confection in the name of charity is a sweet deal for all! Enter Alex’s Lemonade Stand Foundation and acclaimed pastry chef, Hedy Goldsmith. Not only is Hedy the Pastry Chef for Michael’s Genuine Food & Drink and a friend of the A Joy Wallace family, she is also author of Baking Out Loud: Fun Desserts with Big Flavors! The two have come together for Sweet Miami Lemonade, the newest addition to the foundation’s roster of culinary events benefiting childhood cancer research, happening on November 1st.
Join us for the party at the new Marlins Park, where fans will be able to enjoy signature cocktails and dessert pairings in four exclusive private suites. Be among the first to enjoy Hedy’s desserts, such as Tangerine Creamsicle Pot de Crème, Buttered Popcorn Gelato and Junk in da Trunk Cookies, all while contributing to finding a cure for childhood cancer. Only 200 tickets are available, and are $150 each. Sponsorships are also available. Satisfy your sweet tooth and help us strike out kids’ cancer!
Have a sweet craving that can’t wait? Try one of Hedy’s Signature Recipes now:
POPCORN + PEANUT BARK
Reprinted with permission from Baking Out Loud by Hedy Goldsmith. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.
12 ounces bittersweet chocolate, (preferably Valrhona Caraibe 66%), chopped
3 cups freshly popped popcorn
½ cup salted peanuts (preferably Virginia)
Pinch of kosher salt
Photo Credit: Ben Fink
1. Line a baking sheet with a nonstick liner.
2. Melt the chocolate in a large heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.
3. Scrape the mixture onto the prepared baking sheet and spread into a thin layer.
4. Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.
Makes 1 pound