Archive for the ‘Food Trends’ Category

The 6th Annual Taste of the Garden

January 3, 2011

We are proud to be participating in this years Taste of the Garden at the Miami Beach Botanical Garden.  The Annual Taste of the Garden raises funds for the Miami Beach Botanical Garden to preserve our urban greenspace, present arts and education programs, and support the Miami Beach Garden Club’s environmental education mission.  We will be featuring a dish of crab cakes over charred corn salsa, sriracha aioli and micro greens.

The event will also be showcasing cuisine and fine wines from:  The Cafe at Books & Books Lincoln Road, Sushi Samba, Mercadito, Fratelli Lyon, Shiraz Events, Essensia (The Palms Hotel), Shula’s Steak House Miami Beach, Grazie, BBQ Beach, JC Lopategui Enterprises, Soleo (W Hotel), Quattro, 1500°, Catering by Maribel, Miami Food Scene & Chef Stefano LaCava, Terroir Wine Cellars, Winebow, Mattebella Vineyards, and Waters by Renewal.

WHO: Miami Beach Botanical Garden & Miami Beach Garden Club

WHAT: The 6th Annual Taste of the Garden….a tropical dining experience

WHEN: Wednesday, January 19, 2011, 6:30 to 9 PM

WHERE: Miami Beach Botanical Garden, 2000 Convention Center Drive, Miami Beach, FL

Reserve early – limited to 300 guests

$60 per person in advance, $75 after January 14

Tickets online:

Credit cards accepted: Telephone 305.673.7256 x 201


Halloween with the Kids!

October 13, 2010

Come join us at Dynamo Cake Factory at theWolfsonian while we prep for Halloween by decorating cupcakes with the kids!

See the Invite>>

Decorating times:
Noon- 1:30PM
1:30PM- 3:00PM

$10/ child: includes 2 cupcakes, frosting and decorations

Brunch items available during the party.

Space is limited- RSVP:

Kellogg’s + Breakfast

August 11, 2010

Executive Chef Tessa Liebman and Catering Manager Michael Adasko brought the “farm to the breakfast table” bright and early last Saturday morning for a Kellogg’s breakfast in conjunction with

The morning sun greeted the guests and beautifully illuminated the custom Kellogg’s floral arrangements.

 A cereal bar was paired with market fresh fruits, farm fresh milk, Ronnybrook farm Dreamline yogurt and housemade syrups. The blogging mother’s were also treated to an exclusive Southern inspired Shiraz frittata recipe of fresh Summer corn, jalapeño pepper, sharp cheddar and Corn Pops and Rice Kipsie Treats giveaways.

Table centerpieces alla Kellogg’s

Hamptons Private Dining: Salad

July 30, 2010

One of the most exciting things about the Summer is working with clients to create menus that evoke what Summer personally means to them. To many this is sensory; sweet corn, blooming flowers, the  smell of the Ocean.

For a recent private dinner in the Hamptons our client wanted to incorporate items from their home garden and to utilize ingredients locally sourced in Long Island.

The result was a sophisticated beautiful salad which captured the essence of Summer.

| Gathering fresh herbs |

| Setting up for Dinner |

| Enjoying the beautiful Market Salad |

Try it on your own!

Take pictures and show us how great your salad came out!  

Recipe: Locally Sourced Greens | Edible Flowers | Fresh Berries | Smoked Bianca Cheese|  Herbs Snipped From the Garden

Check out more of our food trend posts !

Scientific Food Trends for the Summer!

June 7, 2010

Shiraz Events’ worldly inspired palate is one for ever-changing food trend ideas. When asked about ideas for a “Trends in Canapes” inspired story for Southern Hospitality, Shai and Yaniv suggested the following ideas which Shiraz Events  catering spices up for clients.

1. Gourmet Fusion Empanadas: The Latin community in Miami is so strong, so we’ve taken a basic concept of the empanada and created gourmet fusion empanadas. For example, filling them with fois gras and date compote. 

2. Lollipops: Local guests love their lollipop so we aim to please and serve salmon and goat cheese lollipops; as well as frozen red grape with pistachio and blue cheese. 

3. Cold Soup Bar: Watermelon gazpacho, chilled apple-ginger-carrot, chilled sweet pea and mint in demi cups- no cream, sounding mouth watering yet? Guests at the MOCA Gala found it irresistible. 

4. Molecular Gastronomy: We created caviar looking drops of flavor using molecular gastronomy. Lately, we’ve been serving a small bite size dessert with chocolate cups filled with grape mousse and pomegranate “caviar”. 

5. Food for Thought: We like keeping things fresh and lean, so grilled hors d’oeuvres are very popular. For example: grilled lime rubbed shrimp or aged beef bites.

Make sure to keep checking in for more food trend ideas! We always share on our Facebook too!

Spring/Summer Menu: Preview!

April 27, 2010

Check out some of our plated, classic menu items from our Spring/Summer menu. See more>>

Photo credit: Daniele Teodoro


Photo credit: Daniele Teodoro

Wonderland: The Food

April 5, 2010

Ms. Nathalie A. Cadet-James shares 80’s dance-move-Love about working with us on her Wedding Wonderland themed photo shoot! Check it out!

Simply Green, Healthy Frozen Treats

March 25, 2010

Just in time for the warmer weather, we wanted to find a quick and easy pick-me-up treat. We found plenty in Danny Seo’s book, “Simply Green Parties ” which has a fabulous compilation of  great  creative, do-it-yourself  ideas for any gathering, and it’s all Green! Check out this healthy recipe that we liked for the kids in your life , try it in light colors for the Spring! 

 “Instead of giving your kids a frozen treat full of sugar and artificial colors and flavors, make your own healthy snacks.

 Start with an ice-pop mold set (available at any cooking-supply store) and wooden sticks. Fill the molds with vitamin-fortified flavored waters or electrolyte-filled sports drinks [like any flavor of Vitamin Water drinks]. If you want to add natural energy to the pops, add a drop of vitamin B12 too. Insert sticks and freeze overnight! Easy and healthy!” – Page 82

Want to see/try more?! Check out this slideshow of other pages in the book, or buy it on!

Alice in Wonderland Wedding Inspiration

March 16, 2010

Check out this lovely take on an Alice in Wonderland inspired wedding photo shoot by Luxe Fete Event Planning + Design Studio! Kudos kudos to Nathalie A. Cadet-James!

Click here for more info on Luxe Fete Event Planning!

The Knot Menu

February 22, 2010

Valentine’s weekend was quite exciting for 14 couples in love and ready for a shot-gun wedding! With help from The Knots’ contest with the Empire State Building, “A Wedding with a View”, the couples from all walks of life were dined and pampered on the 61st floor of the ESB; one which is never normally available for weddings– talk about an incredible opportunity!  

The underlying theme was of course last-minute weddings, and how a bride can make her wedding come together beautifully, even if it’s in 2 weeks. Shiraz Events was on hand with quick irresistible bites for the hubby and wife-to-be and their families.  Watch Shai and Michael’s tips on the Knot TV’s segment about the event- be patient it’s towards the end of the segment. 

These were a few of the items of the menu: 


1 of the 3 in the French Toast Trio: Heart Beet French Toast, Beet Julienne, Fennel, Pea Shoot Slaw and Goat Cheese Mousse. 


Sunny Quail Egg Sprinkled with Smoked Salt Resting on Frisee and Lardons Salad on a Porcelain Spoon. 

Green Papaya Roll, House Pickled Carrots, Walnut Pate, Vietnamese Herbs with a Lime Dressing.

Stay tuned for Shiraz’s last minute catering tips and check out more about the fabulous weekend on and Chandelier Events.