Tropicalé
MIAMI, FLORIDA | FEBRUARY 2024
Presented by Flor De Caña
Picture this: winding garden paths lead past bright buds of tropical flowers as seashells crunch beneath your feet. The scent of ripe citrus floats through the air, the lush canopy dampening any sounds from outside, except for maybe some quiet chittering of birdsong. Smoke tangles through the branches of a nearby banyan tree, carrying the sweet scent of charred pineapple. You can almost taste the meat grilling even before you see it hanging from an Argentinean Asado, the bouquet of ingredients hanging over the fire as colorful and vibrant as the gardens all around. This was a scene we thought of when dreaming up our winter Supper in Miami, but the reality turned out even more beautiful than we could have imagined.
Historic Palm Lodge was built almost 100 years ago for the the original owner, Colonel Henry Wallace Johnston, who cultivated over 8,000 varieties of tropical fruit and flowers on the grounds. The two-acre gardens overflow with verdant beauty as rare and picturesque as the restored Palm Lodge, decorated in true Old Florida style. In the middle of this oasis, Chef Ezequiel Farias hung tropical fruit, seasonal vegetables, and cuts of steak over the flames to expertly prepare an asado supper to pair with Rodney Strong wines on a golden winter evening.
Guests wandered the grounds, living out our dream with a citrusy Flor De Caña cocktail in hand, before sitting down to connect with strangers for the course of the evening. The rest of the world faded away and there was only the scent of woodsmoke, the mumur of good conversation, and the golden buzz of a day well spent in paradise.
WELCOME
Flor De Caña cocktails set the stage for the tropical celebration with a ginger-fresh rum highball and pineapple-lime daiquiris while guests explored the garden grounds on self-guided tours.
Everyone had a chance to try empanadas and pinchos while wandering winding garden paths to discover rare orchids, tropical fruits, and budding flowers not found anywhere else in America.
Meanwhile, there was a rare opportunity to taste Flor de Caña rum with special pours straight from the barrel.
A MENU BY EZEKIEL FARIAS
Chef Ezequiel Farias is a master of the asado, coaxing incredible flavors from produce and protein through the magic of flame and charcoal. He artfully carries on the traditions of South American live-fire cooking taught to him by legendary Argentine grillmaster, Francis Mallmann, at Los Fuegos.
As much art piece as cooking equipment, his asado served as a centerpiece of the entire Supper, as beautiful as the flowers growing all around.
MENU
WELCOME
Braised Lamb Empanada carrots, celery, and onions
Octopus Pinchos roasted potatoes, chimichurri
Cocktails:
Flor Ginger Flor de Caña 12 year, ginger ale, orange peel
Flor de Daiquiri Flor de Caña 12 year, pineapple & lime juice, simple syrup, makrut lime leaf
ON THE TABLE
Sourdough & Pita Bread
AMUSE BOUCHE
Eggplant Rougail eggplant burnt in ashes, tomato, herbs
FIRST
Butternut Squash Rescoldo burrata, salsa verde, roasted almonds
Wine: 2021 Rodney Strong Chalk Hill Chardonnay
SECOND
Beets Rescoldo pistachios, greek yogurt, oranges, garden greens
Wine: 2021 Rodney Strong Sonoma County Red Blend
MAIN
Prime Ribeye chimichurri, papa aplastada, rescoldo sweet potatoes
Whole Branzino quinoa salad with dry cranberries, onions, tomatoes, roasted carrots tahini, herbs
Roasted Cauliflower wild rice
Wine: 2018 Rodney Strong Reserve Cabernet Sauvignon
DESSERT
Hanging Roasted Pineapple & Peaches mascarpone
Cocktail:
Caña & Cloud Flor de Caña 18 Year, amaro, sweet vermouth, orange almond fig foam, nutmeg dust
WINE PAIRINGS
Rodney Strong wines completed the meal with delightful pairings for each course. 2021 Chalk Hill Chardonnay cooled everyone down during the first course while 2018 Reserve Cabernet Sauvignon and 2021 Sonoma County Red Blend enhanced the smoky flavors of fire-roasted beets, ribeye, and branzino.
NIGHTCAP
At the end of the night, the final pieces of the evening’s centerpiece came down as Chef unhooked pineapples hanging to roast over the coals and served them with peaches and mascarpone.
Dessert paired perfectly with Caña & Cloud cocktails, made with Flor de Caña 18 Year rum. The tropical fruit flavors carried through with orange-almond-fig foam and nutmeg dust, a delightful flavor combination to end the night.
SECRET LOCATION: THE HISTORIC PALM LODGE
The Historic Palm Lodge is a botanical dream land. It was built in 1912 for Colonel Henry Wallace Johnston, who packed the two acre grounds with over 8,000 varieties of tropical fruit and flowers; avocados, aloe vera, banyan trees, citrus fruits, and more.
The winding garden paths are anchored by a beautifully preserved pink-and-white bungalow, an ode to Old Florida charm.
