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