Hosting a corporate event at the Vizcaya Museum and Gardens offers an unparalleled opportunity to blend business with pleasure in an environment steeped in history and natural beauty. This esteemed Miami venue, situated on the picturesque Biscayne Bay between the vibrant Coconut Grove and Brickell areas, provided a spectacular backdrop for a distinguished corporate gathering catered by our team and planned by Lourdes Milian.
For this special occasion, attended by 65 esteemed guests, our team crafted an exquisite culinary experience centered around a degustation menu designed to enhance each moment of the evening. The event commenced with a sophisticated pairing of cocktails and hors d'oeuvres which were served in the gardens.
Following cocktail hour, our chefs showcased their expertise through a meticulously arranged five-course dinner, where each dish was thoughtfully paired with select wines. The formal dinner was served on Vizcaya's East Terrace, offering breathtaking views of Biscayne Bay. The serene atmosphere was complemented by a live piano performance and a singer, which added an intimate touch to the majestic setting.
The dinner featured standout dishes such as Purple Potato with Horseradish Crème Fraiche and Caviar—a vibrant and refreshing start, paired with our Thai Basil Collins cocktail. The main courses included a Hazelnut Crusted Dover Scallop with a crisp Truffle Vinaigrette, and Saikyo Miso Sea Bass accompanied by Jerusalem Artichoke Puree and Peruvian Pepper. These dishes not only pleased the palate but also illustrated our commitment to sourcing high-quality, fresh ingredients.
Aka Ushi Local Wagyu Beef, served with Japanese Mushroom Risotto, Maitake, Shiitake and King Oyster Mushrooms
A particular highlight was the Aka Ushi Local Wagyu Beef, served with Japanese Mushroom Risotto, Maitake, Shiitake and King Oyster Mushrooms . This course, in its richness and flavor, exemplified the seamless integration of local produce into world-class cuisine. The culinary journey concluded with an Opaline of Chocolate, featuring Dark Chocolate Parfait, White and Milk Chocolate Mousse, and Peanut, paired with a 2016 Chateau Lions De Suduiraut.
Opaline of Chocolate, featuring Dark Chocolate Parfait, White and Milk Chocolate Mousse, and Peanut, paired with a 2016 Chateau Lions De Suduiraut.
We take pride in our ability to execute events that not only meet but exceed the expectations of our corporate clients. Our team is passionate about culinary excellence and event design. It was a pleasure working on and event that allowed us express our creativity, resulting in an evening that was as memorable as the setting itself.
Behind the Scenes
Behind the scenes at the Vizcaya Museum and Gardens event, our dedicated team of chefs brought their diverse cultural backgrounds and deep commitment to culinary arts to the forefront. Each dish served was not only a testament to their skill but also a reflection of their passion for crafting unique and flavorful experiences. Our chefs, hailing from various corners of the world, blend their distinct culinary heritages to create a menus that are both innovative and respectful of traditional techniques. Their collective expertise ensures that every course is prepared with precision and artistry.