Beers of the World

Tuesday, June 8

Lift your spirits with a frothy beer this summer! Explore a wide selection of handcrafted domestic microbrews and exotic imports from Europe, Asia and the Americas. Discover how a cornucopia of flavors and styles emerge from basic beer ingredients like hops, barley and malt. Savor a range of ales, pilsners, stouts, lagers and more while grooving to the rhythms of DJ Guillo Cartaya. See Calendar for Details

Interactive Culinary Demonstration & Champagne Gosset Luncheon with Chef Marc Vidal of Solea at W Hotel, South Beach

Saturday, June 12

Chef Vidal trained with culinary icons Ferran Adria (Spain), Alain Passard (France) and Alain Ducasse (France) prior to moving to Florida. At Solea, Chef Vidal delights diners with his mastery of Spanish cuisine which you can explore at this festive event accompanied by Champagne. See Calendar for Details

Interactive Culinary Demonstration & Champagne Roederer Luncheon with Chefs Andrea & Frank Randazzo of Talula, Miami Beach

Saturday, July 10

Andrea and Frank Randazzo met while working in New York’s Tribeca Grill, then held top posts in South Florida’s Wish in The Hotel and Gaucho Room at the Loews prior to opening their lifelong dream, Talula. Explore their bold cuisine of flavors from the Caribbean, Asia, Italy and the Americas while sipping Champagne Roederer. See Calendar for Details

Champagne Roederer Reception Daniel Bottero Art Exhibition

Wednesday, July 21

A native of Argentina, Bottero studied at the Academia Italiana di Belle Arti, in Lucca, Italy. He uses translucent Mediterranean colors and complex spatial effects to capture the world through his paintings, which have been exhibited in museums around the world. His work is also featured in the private collections of Hillary Rodham Clinton, Al Pacino and Dan Marino, among others. See Calendar for Details

Interactive Culinary Demonstration & Champagne Mumm Luncheon with Chef Jonathan Wright of The Setai, South Beach

Saturday, August 14

A native of England, Wright led the kitchens at Raymond Blanc’s Le Manoir Aux Quat’Saisons (Oxfordshire), Windsor Court Hotel (New Orleans), Raffles Hotel (Singapore) and Lark Creek Inn (San Francisco) prior to joining The Setai. He combines Western culinary training with Asian influences to deliver a truly innovative cuisine. See Calendar for Details