As I mentioned in a previous post, we've created an optional Friday evening event for conference attendees who want to get a taste and tour of South Beach on June 20.
George Neary from the Greater Miami Convention & Visitors Bureau will take members on a walking tour of South Beach from 7 to 8:30 p.m., with the tour stopping at OLA Restaurant at the Sanctuary Hotel, the location of our Friday dinner. OLA is an acronym for Of Latin America, and you'll see acclaimed chefs Douglas Rodriguez and Jose Luis Flores reflect the diverse flavors of Miami in their unique menu.
The cost for the walking tour and dinner is only $40 per person, and includes tax, gratuity, transportation with a PRSA Miami member and a welcome mojito or mocktail. Special thanks to Rosemary Staltere of OLA and committee member Michelle Revuelta for putting this event together. The menu for the event is below...
Welcome mojito or mocktail
Appetizer (choice of)
Ecuadorian Shrimp
Shrimp, roasted tomatoes, popcorn & corn nuts
Smoked Marlin Salad
Rum vanilla cured smoked marlin in a crispy fried malanga boat topped w/ pickled jalapenos
OLA Salad
Mixed Boston & purple lettuce, feta cheese, fava beans, red radish, pine nuts & guava chipotle vinaigrette
Entrée (choice of)
Sugar Cane Rum-Cured Panela Salmon
Panela rum cured and seared, creamy quinoa, broken black olive vinaigrette, jicama salad
Crispy Pork
Fried yucca dressed with lemon mojo, black bean broth & cilantro mojo
Pollo a la Ceniza
Roasted chicken breast crusted w/ 3- onion dust, served w/ white bean fondue, roasted elephant garlic and white bean salad
Vegetable Paella
Saffron rice, fava beans, sweet peas & plantains
Dessert
Chef's Tasting Platter of Gourmet Desserts
Appetizer (choice of)
Ecuadorian Shrimp
Shrimp, roasted tomatoes, popcorn & corn nuts
Smoked Marlin Salad
Rum vanilla cured smoked marlin in a crispy fried malanga boat topped w/ pickled jalapenos
OLA Salad
Mixed Boston & purple lettuce, feta cheese, fava beans, red radish, pine nuts & guava chipotle vinaigrette
Entrée (choice of)
Sugar Cane Rum-Cured Panela Salmon
Panela rum cured and seared, creamy quinoa, broken black olive vinaigrette, jicama salad
Crispy Pork
Fried yucca dressed with lemon mojo, black bean broth & cilantro mojo
Pollo a la Ceniza
Roasted chicken breast crusted w/ 3- onion dust, served w/ white bean fondue, roasted elephant garlic and white bean salad
Vegetable Paella
Saffron rice, fava beans, sweet peas & plantains
Dessert
Chef's Tasting Platter of Gourmet Desserts
No comments:
Post a Comment