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Culinary Cachet

| September 25, 2013 | Parties

Any notions of healthy eating went right out the window the moment guests stepped through the door at Miami magazine’s fifth annual Restaurant Issue celebration. Thirty of the restaurants and chefs featured in the popular July/August volume participated in this year’s culinary extravaganza and their contributions to the party varied from the simple yet sublime (beet tartare from the talented Giorgio Rapicavoli) to the excellently extravagant (Michael Shikany, we’re referring to you and your kona kamachi sashimi). As usual, the event was as interactive as ever. Models showcased karats at the Joseph Aviv Fine Jewelry lounge and Mercedes-Benz enticed attendees to get behind the wheels of the two models they had on display inside the Moore Building and “feel that leather.” As the crowd navigated the two floors of the party, small-plate examples from some of the city’s best restaurants couldn’t be missed: tuna confit from The Cypress Room, citrus-cured wahoo from db Bistro Moderne, wagyu tataki from Zuma, deconstructed Key lime pie from J&G Grill... the temptations were endless—as were the cocktails from Herradura Blanco (mixed expertly by Isaac Grillo of Haven and Mark Gibbs of The Living Room). “Next year, you should take over all three floors,” said Manny Machado, much to the delight of guests around him. As they say, anything is possible. Photography by Brett Hufziger/


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