While we often hear about wines that are highly allocated and impossible to find, it's not every day we hear the same about...gummy bears? Pouncing on the white hot rosé trend are the confectioners at high-end candy boutique, Sugarfina, whose Whispering Angel Rosé-infused gummy bears are undoubtedly the most coveted sweet of the Summer.
Yes, you read right, the über-popular Provencal Whispering Angel rosé that captured our palates a few years ago (please click here for more info) is now infused in delicious gummy candies! The rosé-infused gummy bears and roses join Sugarfina's existing line of alcohol-inspired candies which also includes Champagne bears, Peach Bellinis, Cuba Libres and Pale Ale Pints, however the rosé line seems to have taken off into the sugary stratosphere. The company's initial release of the "Rosé All Day Gummy Bears" in June 2016 sold out in under two hours and a second batch of "Yes Way Rosé Gummy Roses" released in early July was also - POOF- gone in a flash!"The wait list is currently over 12,000 people," says Annie Worthington, PR Representative for Sugarfina. So will there be enough gummy love to satisfy everyone? The company is currently pre-selling their "Yes Way Rosé" 2-piece Bento Box ($20) which includes the two aforementioned candies encased in separate, super-chic Lucite cubes (approx. 3.5oz each - see photos in this post) tucked into a signature pink and blue keepsake box. The Bento Box can even be gift wrapped with a handwritten note just in case you'd like to send one to your bestie. The "Rosé All Day" Party Pack ($50) is also on pre-sell and includes 6 small "Rosé All Day" gummy bear cubes. The Sugarfina website promises delivery of these items, "3-4 weeks after the end of the pre-sale."
But do these rosé-infused gummies really live up to all the hype? As a Certified Sommelier, Wine Judge and longtime lover of both rosé and gummies I would have to say "yes!" The beautiful, rosy pink gummy bears and roses have faint aromas of red berries and citrus while on the palate, flavors of strawberry, lychee and rose petals are gratifyingly sweet. A lively tartness balances out the sweet while also stimulating the taste buds, which keeps you reaching for that next gummy. The Lucite cubes also keep the candies perfectly fresh and, once opened, they come apart easily and have a heavenly chewy, gummy texture. The flavor really does mirror the Whispering Angel Rosé, but do NOT expect to feel a buzz when eating them! While the candies are infused with the wine, all the alcohol is burned off during the cooking process, so these are officially NON-alcoholic candies.
So if you're a fan of Whispering Angel Rosé or you feel like indulging in some glamorous gummy bears or BOTH (like me!), go ahead and jump on the candy bandwagon so you too can "Rosé All Day!" If you're in South Florida, Sugarfina has a location at the Aventura Mall that's celebrating its 4th Birthday on August 5th. Of course, you can also just pop over to their website to place your order as well. If you've had a chance to sample the Whispering Angel Rosé-infused gummy bears I'd love to hear what you think, so please feel free to speak your mind in the Comments section below.Bon appétit,
While we often hear about wines that are highly allocated and impossible to find, it’s not every day we hear the same about…gummy bears? Pouncing on the white hot rosé trend are the confectioners at high-end candy boutique, Sugarfina, whose Whispering Angel Rosé-infused gummy bears are undoubtedly the most coveted sweet of the Summer.
Yes, you read right, the über-popular Provencal Whispering Angel rosé that captured our palates a few years ago (please click here for more info) is now infused in delicious gummy candies! The rosé-infused gummy bears and roses join Sugarfina’s existing line of alcohol-inspired candies which also includes Champagne bears, Peach Bellinis, Cuba Libres and Pale Ale Pints, however the rosé line seems to have taken off into the sugary stratosphere. The company’s initial release of the “Rosé All Day Gummy Bears” in June 2016 sold out in under two hours and a second batch of “Yes Way Rosé Gummy Roses” released in early July was also – POOF- gone in a flash!
“The wait list is currently over 12,000 people,” says Annie Worthington, PR Representative for Sugarfina. So will there be enough gummy love to satisfy everyone? The company is currently pre-selling their “Yes Way Rosé” 2-piece Bento Box ($20) which includes the two aforementioned candies encased in separate, super-chic Lucite cubes (approx. 3.5oz each – see photos in this post) tucked into a signature pink and blue keepsake box. The Bento Box can even be gift wrapped with a handwritten note just in case you’d like to send one to your bestie. The “Rosé All Day” Party Pack ($50) is also on pre-sell and includes 6 small “Rosé All Day” gummy bear cubes. The Sugarfina website promises delivery of these items, “3-4 weeks after the end of the pre-sale.”
But do these rosé-infused gummies really live up to all the hype? As a Certified Sommelier, Wine Judge and longtime lover of both rosé and gummies I would have to say “yes!” The beautiful, rosy pink gummy bears and roses have faint aromas of red berries and citrus while on the palate, flavors of strawberry, lychee and rose petals are gratifyingly sweet. A lively tartness balances out the sweet while also stimulating the taste buds, which keeps you reaching for that next gummy. The Lucite cubes also keep the candies perfectly fresh and, once opened, they come apart easily and have a heavenly chewy, gummy texture. The flavor really does mirror the Whispering Angel Rosé, but do NOT expect to feel a buzz when eating them! While the candies are infused with the wine, all the alcohol is burned off during the cooking process, so these are officially NON-alcoholic candies.
So if you’re a fan of Whispering Angel Rosé or you feel like indulging in some glamorous gummy bears or BOTH (like me!), go ahead and jump on the candy bandwagon so you too can “Rosé All Day!” If you’re in South Florida, Sugarfina has a location at the Aventura Mall that’s celebrating its 4th Birthday on August 5th. Of course, you can also just pop over to their website to place your order as well. If you’ve had a chance to sample the Whispering Angel Rosé-infused gummy bears I’d love to hear what you think, so please feel free to speak your mind in the Comments section below.
Bon appétit,
The post Whispering Angel Rosé-Infused Gummy Bears are Summer’s Hottest Sweet appeared first on The Glamorous Gourmet.
I'm back from the Hamptons after attending one of my favorite Summer food and wine events, the James Beard Foundation's "Chefs & Champagne." From oodles of Champagne to fabulous Celebrity Chefs this event has everything a glamour fan could ask for, AND it also raises funds for the philanthropic work of the Foundation - what's not to love about that? I was smitten the first time I attended in 2014 (click here for the delicious deets) and happy to be back for more.
Set amidst the bucolic splendor of Wölffer Estate Vineyard in Sagaponack, NY (they make a FABULOUS rosé!) the 26th annual "Chefs & Champagne" featured delectable dishes from some of the country's most celebrated Chefs paired with an endless supply of bubbles including a brut, rosé and blanc de blancs from Champagne Barons de Rothschild. The pièce de résistance, however, was this year's honoree, one of America's most talented and celebrated Chefs, John Besh.Besh is a multiple James Beard award-winning Chef, cookbook author, philanthropist and restaurateur known for his dedication to and passion for his hometown in Southern Louisiana. Today, he is currently the proprietor of 12 restaurants which celebrate the bounty and traditions of this special region. As a result, this year's "Chefs & Champagne" was dubbed "From the Big Easy to the Big Apple" and a sunkissed and extremely affable Chef Besh kindly took some time to speak with me before the chic Hamptons shindig got underway:
SM: So how does it feel to be here and be honored at the 2016 "Chefs & Champagne"?JB: Thrilled, tickled to death, it’s humbling. So many greats have been honored by "Chefs & Champagne" & the James Beard Foundation it’s an honor to be included on that list. It also offers a great opportunity to catch up with people I haven’t seen in a while and connect with friends through food.SM: What are some of your favorite Summer flavors?JB: In the Summer, it’s really all about what the garden is giving us. I might have had the best peach of my life yesterday from a farm up here, it was just perfect! Summer’s a time where you really don’t want to manipulate the food a whole lot. I want fresh, big, bold flavors but at the same time I want simplicity. The perfect tomato, basil straight from the garden, what’s not to like?SM: How about something to pair with those flavors? Are you more of a wine or cocktail guy?JB: I’m much more a wine guy than a cocktail guy. I like things like Grüner Veltliner, with light, crisp, green appley flavors to go with shellfish and fish on the grill. Something that’s still going to work with the acidity in tomatoes and salads and things of that nature. So I’m very much white wine centered this time of year.
"Summer’s a time where you really don’t want to manipulate the food a whole lot. I want fresh, big, bold flavors but at the same time I want simplicity." ~ Chef John Besh
SM: Are you a Champagne fan?JB: Big time! Champagne is almost perfect for any occasion, the beginning of a meal, the end of a meal - you could drink Champagne all through the meal and it works! Also, Champagne when it’s hot out with the bubbles and effervescence - it’s a great thing.SM: With all of your restaurants, how do you keep the plates spinning and maintain your high standards of quality and service?JB: Good people. It’s really about finding people who get our philosophy about food and about service and hospitality and giving them the tools and allowing them to percolate up. Investing in passionate people makes all the difference, that’s that one ingredient that you just can’t buy and it’s the difference between good and great.SM: Anything new on the horizon?JB: Well, we’re about to open our Marsh House restaurant with the Thompson Hotel in Nashville so we’re really busy with that and next year at this time we’ll be opening a little Cajun place in Houston called Eunice which we’re really excited about.SM: What’s your favorite part of your professional life right now?JB: Making people happy through food. We also have a foundation where we offer microloans to food producers and culinary school scholarships to inner city and minority youth in New Orleans. Being able to do this, run the restaurants and do good at the same time is it.Following the interview, I mixed and mingled among the fashionable crowd, sampling all the delicious dishes on display. While everything was truly delectable, here are my top 6 faves along with some tasting notes:
1.) A tasting of 'haute-couture,' French Sturia Caviar featured three selections of spectacular sturgeon roe which culminated in their divine Oscietra Grand Cru Caviar.2.) Chef Dean James Max's (DJM Restaurants) Nantucket Oysters with Uni Vinaigrette: bright, tasty and refreshing, each oyster was crowned with a delightful dollop of uni which accentuated its lovely, briny flavor.
3.) Chef Brian Cheewing's (Wölffer Kitchen, Sag Harbor, NY) Spicy Octopus & Corn Salad with Calabrian Chilies & Micro Cilantro: the combination of textures and flavors was the epitome of Summer and this delicious dish was seasoned to perfection!
4.) Chef Anita Lo's (Annisa, NYC) Potatoes with Celtuce, Buttermilk Dressing & Sturia Caviar: Chef Lo's mastery of texture and flavor really shined as she incorporated the beautiful flavor of caviar along with creamy dressing and crisp green celtuce.5.) Chef Jeremy Ford's (Matador Room by Jean-Georges, Miami Beach, FL) Foie Gras with Strawberry, Granola and Sorrel: the rich, decadent foie paired outrageously well with the sweet, ripe strawberry and texture of the crunchy granola. The vibrant green baby sorrel also added a lovely pop of color - I could've eaten 5 of them!
6.) Pastry Chef Alina Martell (Ai Fiori and Vaucluse, NYC) Profiteroles with Strawberries & Cream: this delightful Summery spin on the beloved classic French dessert was refreshing, comforting and utterly delicious!
Many thanks to all the Glamorous Gourmet Girls who came out to support the 2016 Chefs & Champagne! To view Chef Besh's comments on being honored at this year's event on our YouTube Channel, please click here and for more information on this or any other James Beard Foundation events, please click here. We're already looking forward to 2017 so mark your calendar and hope to see you there!Cheers,
I’m back from the Hamptons after attending one of my favorite Summer food and wine events, the James Beard Foundation’s “Chefs & Champagne.” From oodles of Champagne to fabulous Celebrity Chefs this event has everything a glamour fan could ask for, AND it also raises funds for the philanthropic work of the Foundation – what’s not to love about that? I was smitten the first time I attended in 2014 (click here for the delicious deets) and happy to be back for more.
Set amidst the bucolic splendor of Wölffer Estate Vineyard in Sagaponack, NY (they make a FABULOUS rosé!) the 26th annual “Chefs & Champagne” featured delectable dishes from some of the country’s most celebrated Chefs paired with an endless supply of bubbles including a brut, rosé and blanc de blancs from Champagne Barons de Rothschild. The pièce de résistance, however, was this year’s honoree, one of America’s most talented and celebrated Chefs, John Besh.
Besh is a multiple James Beard award-winning Chef, cookbook author, philanthropist and restaurateur known for his dedication to and passion for his hometown in Southern Louisiana. Today, he is currently the proprietor of 12 restaurants which celebrate the bounty and traditions of this special region. As a result, this year’s “Chefs & Champagne” was dubbed “From the Big Easy to the Big Apple” and a sunkissed and extremely affable Chef Besh kindly took some time to speak with me before the chic Hamptons shindig got underway:
James Beard Foundation President, Susan Ungaro, introduces Honoree Chef John Besh
SM: So how does it feel to be here and be honored at the 2016 “Chefs & Champagne”?
JB: Thrilled, tickled to death, it’s humbling. So many greats have been honored by “Chefs & Champagne” & the James Beard Foundation it’s an honor to be included on that list. It also offers a great opportunity to catch up with people I haven’t seen in a while and connect with friends through food.
SM: What are some of your favorite Summer flavors?
JB: In the Summer, it’s really all about what the garden is giving us. I might have had the best peach of my life yesterday from a farm up here, it was just perfect! Summer’s a time where you really don’t want to manipulate the food a whole lot. I want fresh, big, bold flavors but at the same time I want simplicity. The perfect tomato, basil straight from the garden, what’s not to like?
SM: How about something to pair with those flavors? Are you more of a wine or cocktail guy?
JB: I’m much more a wine guy than a cocktail guy. I like things like Grüner Veltliner, with light, crisp, green appley flavors to go with shellfish and fish on the grill. Something that’s still going to work with the acidity in tomatoes and salads and things of that nature. So I’m very much white wine centered this time of year.
“Summer’s a time where you really don’t want to manipulate the food a whole lot. I want fresh, big, bold flavors but at the same time I want simplicity.” ~ Chef John Besh
SM: Are you a Champagne fan?
JB: Big time! Champagne is almost perfect for any occasion, the beginning of a meal, the end of a meal – you could drink Champagne all through the meal and it works! Also, Champagne when it’s hot out with the bubbles and effervescence – it’s a great thing.
SM: With all of your restaurants, how do you keep the plates spinning and maintain your high standards of quality and service?
JB: Good people. It’s really about finding people who get our philosophy about food and about service and hospitality and giving them the tools and allowing them to percolate up. Investing in passionate people makes all the difference, that’s that one ingredient that you just can’t buy and it’s the difference between good and great.
SM: Anything new on the horizon?
JB: Well, we’re about to open our Marsh House restaurant with the Thompson Hotel in Nashville so we’re really busy with that and next year at this time we’ll be opening a little Cajun place in Houston called Eunice which we’re really excited about.
SM: What’s your favorite part of your professional life right now?
JB: Making people happy through food. We also have a foundation where we offer microloans to food producers and culinary school scholarships to inner city and minority youth in New Orleans. Being able to do this, run the restaurants and do good at the same time is it.
Following the interview, I mixed and mingled among the fashionable crowd, sampling all the delicious dishes on display. While everything was truly delectable, here are my top 6 faves along with some tasting notes:
1.) A tasting of ‘haute-couture,’ French Sturia Caviar featured three selections of spectacular sturgeon roe which culminated in their divine Oscietra Grand Cru Caviar.
2.) Chef Dean James Max’s (DJM Restaurants) Nantucket Oysters with Uni Vinaigrette: bright, tasty and refreshing, each oyster was crowned with a delightful dollop of uni which accentuated its lovely, briny flavor.
Spicy Octopus & Corn Salad with Calabrian Chilies & Micro Cilantro
3.) Chef Brian Cheewing’s (Wölffer Kitchen, Sag Harbor, NY) Spicy Octopus & Corn Salad with Calabrian Chilies & Micro Cilantro: the combination of textures and flavors was the epitome of Summer and this delicious dish was seasoned to perfection!
Chef Anita Lo works her magic with Sturia Caviar!
4.) Chef Anita Lo’s (Annisa, NYC) Potatoes with Celtuce, Buttermilk Dressing & Sturia Caviar: Chef Lo’s mastery of texture and flavor really shined as she incorporated the beautiful flavor of caviar along with creamy dressing and crisp green celtuce.
5.) Chef Jeremy Ford’s (Matador Room by Jean-Georges, Miami Beach, FL) Foie Gras with Strawberry, Granola and Sorrel: the rich, decadent foie paired outrageously well with the sweet, ripe strawberry and texture of the crunchy granola. The vibrant green baby sorrel also added a lovely pop of color – I could’ve eaten 5 of them!
6.) Pastry Chef Alina Martell (Ai Fiori and Vaucluse, NYC) Profiteroles with Strawberries & Cream: this delightful Summery spin on the beloved classic French dessert was refreshing, comforting and utterly delicious!
Many thanks to all the Glamorous Gourmet Girls who came out to support the 2016 Chefs & Champagne! To view Chef Besh’s comments on being honored at this year’s event on our YouTube Channel, please click here and for more information on this or any other James Beard Foundation events, please click here. We’re already looking forward to 2017 so mark your calendar and hope to see you there!
Cheers,
The post Chef John Besh Honored at James Beard Foundation’s “Chefs & Champagne” appeared first on The Glamorous Gourmet.
Plan on satisfying your appetite in style this Summer? If so, here are Top 6 Summer Foodie Phrases you need to know:
1.) Salade Niçoise [SAL-ad nee-SWAZ]: Niçoise literally means “in the style of Nice” which is where this super chic salad originated (pictured above). While it typically consists of fresh, traditional flavors such as tomatoes, oil-packed tuna, hard-boiled eggs, Niçoise olives and anchovies dressed with a simple vinaigrette, this delicious salad’s global appeal has led to many variations. Today, a piece of seared rare tuna is often used instead of canned. Other accoutrements are also added including potatoes, haricorts verts, capers and/or roasted red peppers. This delicious flavor combination is also frequently used to top meat or fish and one of our all-time favorite Summer recipes is our Swordfish Niçoise. For wine lovers, nothing pairs more perfectly with this lovely salade than a glass of Provençal rosé – Sante!
Ceviche served in a Martini glass
2.) Ceviche [seh-VEE-chay]: This classic Latin American dish which originated in Peru is a MUST for seafood lovers! Ceviche is made from a combination of fresh, raw seafood (i.e. shrimp, sea bass, mahi-mahi, etc.) which is chopped and then “cooked” in citrus juices. The citric acid found in lemons and limes “denatures” the proteins in the fish, much like the application of heat although the two processes are somewhat different. The high acid of the citrus also creates an environment that is inhospitable to many pathogens, making the fish safe to eat as well. In addition to the citrus juice, ceviche is also given delicious flavor by adding garlic, onion and/or cilantro and is usually spiced with red chili peppers.
Tomato-based Gazpacho is always served chilled
3.) Gazpacho [gaz-PAH-cho]: This quintessential, tomato-based Summer soup originated in Andalusia, Spain hundred of years ago. In addition to tomatoes, gazpacho also includes raw vegetables such as onion, garlic, bell pepper, cucumbers and parsley which are chopped and blended together using either a traditional mortar and pestle or blender. Some older variations of this ancient dish also include bread although it is not commonly seen today. The soup is then seasoned using vinegar, olive oil and salt and pepper and always served chilled. Gazpacho is a refreshing treat that’s the perfect foil for a hot Summer day.
Steamed Mussels with delicious Bread & Aïoli
4.) Aïoli [ay-O-lee]: This sumptuous sauce’s name literally means, “oil and garlic” in the Catalan and Provençal languages. Aïoli is a mayonnaise-like mixture of olive oil and garlic which is particularly popular in the coastal Mediterranean towns of France, Italy and Spain. It is traditionally served alongside dishes such as steamed vegetables, poached seafood, shellfish and hard-boiled eggs. It beautifully enhances a dish’s flavor with its garlicky goodness! While the Spanish maintain aïoli should not include eggs which results in a more paste-like consistency, Provençal versions often do which gives the sauce a richer, creamier texture.
Strawberry Pistachio Semifreddo
5.) Semifreddo [se-mee-FRAY-doe]: This Italian, semi-frozen dessert will quickly become a staple in your kitchen this Summer! Semifreddo, which literally means “half-cold” in Italian, is a heavenly mixture of sugar, cream and eggs. The texture is somewhere between ice cream and decadent frozen mousse, however, semifreddo is not churned like ice cream which is where the main difference lies. Semifreddo is made with whipped cream that is then frozen into a pan or mold and then sliced prior to serving. This deliciously divine Strawberry Pistachio Semifreddo is our Summer favorite!
Chef Michelle Bernstein’s Mexican-style Corn with Lime, Ancho & Queso Fresco
6.) Elote [eh-LO-tay]: I don’t know about you, but if there’s one thing I CRAVE all Summer long…its corn. And the epitome of corny deliciousness can be found in Elote, aka Mexican street corn. In this dish, ears of corn are typically either boiled or cooked on the grill and then slathered with a combination of mayonnaise, crema (sour cream), lemon or lime juice, salt, pepper, butter, cheese (such as Cotija) and either chili powder or smoked paprika depending on how you roll. We especially like Chef Michelle Bernstein’s recipe for Mexican-style Corn with Lime, Ancho and Queso Fresco but feel free to use your artistic license and make it your own for a savory Summer treat!
I hope you enjoy our Top 6 Summer Foodie Phrases and we’d love to hear about your favorite Summer dishes. Please let us know in the “Comments” section below.
Bon appétit,
The post Our Top 6 Summer Foodie Phrases appeared first on The Glamorous Gourmet.
Miami is known around the world for its legendary nightlife, beautiful people and international flair. Recently these factors converged on a balmy, South Florida Summer evening at a glamorous event hosted by Champagne Taittinger. The Champagne house fêted its friends at El Tucán, a chic, modern day cabaret and supper club that pays homage to the glitz and glamour of 1940's Cuba. Part Moulin Rouge, part CopaCabana, it's easy to see why El Tucán is one of Miami's hottest hot spots.
The Champagne Taittinger event was truly a feast for the senses! The lively reception featuring endless Champagne poured from large format bottles and paired with a variety of passed hors d'ouevres. Guests also mixed and mingled with the exotic Tucanette feather dancers prior to the show. Once seated, we enjoyed an elaborate, multi-course dinner paired with a variety of Taittinger cuvées including the Brut La Française, '08 Brut Millésimé, Nocturne, Nocturne Rosé and the '05 Comtes de Champagne Blanc de Blancs AND Rosé. While all the selections were fabulous and incredibly food friendly, the duo of Comtes de Champagne, the house's esteemed tête de cuvées, were truly the epitome of grace and finesse.
For dinner, dishes such as Tostada de Atun con Trufas, Tiradito de Lenguado Crudo and Fillet de Lomo al Cafe Cubano delighted both the eye and the palate. The cheeky, and at times fabulously risqué, burlesque dance numbers were sensuously executed and interspersed with numbers by other amazing performers. An incredibly flexible gymnast dazzled us with his rippled muscles and nimble contortions. Stunning female vocalist, Yoli Mayor, channeled Adele with her powerful, sultry voice. And Grammy Award-winning pianist, producer and composer, Marlow Rosado, and his wonderful band delighted us with their Cuban-inspired beats (see video below). Minutes after they began to play we were on the dance floor where we happily danced the night away!
Next time you're in the mood for an evening of glitz, glamour and fun, be sure to check out Miami's El Tucán. From the food to the wine (preferably Champagne) to the entertainment - I guarantee you will NOT be disappointed! Many thanks to Champagne Taittinger for a supremely special evening.Santé,
Miami is known around the world for its legendary nightlife, beautiful people and international flair. Recently these factors converged on a balmy, South Florida Summer evening at a glamorous event hosted by Champagne Taittinger. The Champagne house fêted its friends at El Tucán, a chic, modern day cabaret and supper club that pays homage to the glitz and glamour of 1940’s Cuba. Part Moulin Rouge, part CopaCabana, it’s easy to see why El Tucán is one of Miami’s hottest hot spots.
The Champagne Taittinger event was truly a feast for the senses! The lively reception featuring endless Champagne poured from large format bottles and paired with a variety of passed hors d’ouevres. Guests also mixed and mingled with the exotic Tucanette feather dancers prior to the show. Once seated, we enjoyed an elaborate, multi-course dinner paired with a variety of Taittinger cuvées including the Brut La Française, ’08 Brut Millésimé, Nocturne, Nocturne Rosé and the ’05 Comtes de Champagne Blanc de Blancs AND Rosé. While all the selections were fabulous and incredibly food friendly, the duo of Comtes de Champagne, the house’s esteemed tête de cuvées, were truly the epitome of grace and finesse.
For dinner, dishes such as Tostada de Atun con Trufas, Tiradito de Lenguado Crudo and Fillet de Lomo al Cafe Cubano delighted both the eye and the palate. The cheeky, and at times fabulously risqué, burlesque dance numbers were sensuously executed and interspersed with numbers by other amazing performers. An incredibly flexible gymnast dazzled us with his rippled muscles and nimble contortions. Stunning female vocalist, Yoli Mayor, channeled Adele with her powerful, sultry voice. And Grammy Award-winning pianist, producer and composer, Marlow Rosado, and his wonderful band delighted us with their Cuban-inspired beats (see video below). Minutes after they began to play we were on the dance floor where we happily danced the night away!
Amazing singer Yoli Mayor has been called the “Cuban Adele”!
Next time you’re in the mood for an evening of glitz, glamour and fun, be sure to check out Miami’s El Tucán. From the food to the wine (preferably Champagne) to the entertainment – I guarantee you will NOT be disappointed! Many thanks to Champagne Taittinger for a supremely special evening.
Santé,
The post A Glamorous Evening with Champagne Taittinger at Miami’s El Tucán appeared first on The Glamorous Gourmet.
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