Americas Miami

Zest with the Best

Theme Zest with the Best
Venue Zest Miami
Date Nov 07, 2018
Chef Cindy Hutson

Zest with the Best

Stag Event

Wednesday, November 7, 2018

 

Dear IW&FS Members: 

You are invited to our 383rd event.

You may reserve here: https://iwfszestwiththebest.eventbee.com

WHERE:

Zest

200 S. Biscayne Boulevard

Ground Floor

Miami, FL 33131

 

WHEN:

Wednesday, November 7, 2018

Reception at 7:00 PM

Dinner at 7:30 PM

 

EVENT DESCRIPTION: 

ZEST is a Cindy Hutson restaurant located on the ground floor of the Southeast Financial Center at 200 S. Biscayne Blvd.  Cindy is an award winning chef and she has promised to personally cook for us and explain her cuisine. Her "Cuisine of the Sun" is ethnically diverse and seasonally driven. It’s all about savoring the good life with Cindy, and we can all appreciate that. We are taking over the restaurant and will have champagne and appetizers outside if the weather cooperates. The restaurant  can only accommodate 40 people, so to make your reservations quickly. The main course of a Colorado lamb loin is paired with side by side 1990 and 2000 Chateau de Beaucastel.

 

HOSTS:  John Kozyak, Al Dosal, Roberto Palenzuela

 

ATTENDANCE:

Members and limited seats for male guests who are candidates for membership.  Limit of 40.

 

DRESS:

No jacket, no tie, yes medallion.

 

COST:

$160 per Member, $240 per male guest.

 

RSVP and Payment:

Reserve online here: https://iwfszestwiththebest.eventbee.com

Select "Buy Tickets" for the total number that will attend and pay either by PayPal/credit card, or choose "Pay by Check" to simply mail a check or bring it to the event.

 

Reservations are valid online and you will receive a confirmation “ticket” that you do not have to print or bring with you but it may serve as a reminder of the event.

 

You must receive an online ticket or email confirmation within 48 hours or call Cindy (Ted Evans’ assistant) at (305) 233-0011 ext 3 for your reservation or cancellation to be valid.

 

RESERVE AND PAY ONLINE OR PAY BY CHECK PROMPTLY (PAYABLE TO IW&FS) TO OUR TREASURER:

Miguel G. Farra

1450 Brickell Avenue

18th Floor

Miami, FL 33131

 

-Please reserve online

-No reservations or cancellations will be accepted after the deadline date of November 4th.

-No-shows will be responsible for full payment, but attendance substitutions will be permitted.

-Payment may be made by credit card online or check by mail or hand delivered.

-A $30 per person late fee will apply to payments not received by the event.

-Payment for items ordered outside the Event's Printed Menu will be the ordering member's responsibility.

-Ride services such as Uber, Lyft, Taxis, and designated drivers are strongly recommended

 

 

PASSED HORS D’OEUVRES

 

 MINI BEEF WELLINGTONS

Morel Mushroom Foie Gras Mousse

~~~

AVOCADO TOASTETTES

Crispy Serrano Ham, Sunny Side Up Quail Egg, Roasted Tomato Marmalade

~~~

TROPICAL HIRAMASA CEVICHE

Asian Pear, Mango & Lychee Slaw with Ginger Foam

   N.V. Gosset Champagne

 

FIRST COURSE

 

5 SPICE PEAR GLAZED DIVER SCALLOP

Crab Fat Fried Rice, Chinese Chorizo, Brown Butter Soy & Enoki Mushrooms

 2007 Alex Gambal Corton-Charlemagne

SECOND COURSE

 

KUROBUTA PORK AND CERTIFIED ANGUS BEEF MEATBALL

Truffled Butter Bean Bisque, Sautéed Escarole & grated Pecorino Al Tartufo

 

2005 Walter Hansel Pinot Noir North Slope Vineyard

 

THIRD COURSE

 

COLORADO LAMB LOIN

Garnet Yam Gold Potato Gratin, Charred Cauliflower Puree, Sautéed Brussel Petals

& Blackberry Demi Glace

1990 and 2000 Chateau de Beaucastel

 

 

FOURTH COURSE

 

FAMILY STYLE

Cheese & Dessert Pairing

We are planning an Amarone