Bass Museum Presents Night At The Museum

It’s time for the Bass Museum’s most anticipated event of the year, A Night at the Museum. Enjoy an evening of art, fashion, music and more for the museum’s annual Spring fundraiser. Enjoy craft cocktails, gourmet delights, immersive and interactive activations, new exhibitions and a silent auction, featuring contemporary artists, luxury brands and curated experiences. Make sure to come dressed in your best COSMIC COCKTAIL ATTIRE. All proceeds from Night at the Museum support The Bass’ education programs and exhibitions. Members at the Affiliate ($250) level and above receive complimentary admission for two adults, eighteen and over, plus year-round benefits. FOR TICKETS: www.thebass.org/NATM or call: 305.673.7530;membership@thebass.org.

 

Fogo de Chão New Spring Menu

The internationally-renowned steakhouse from Brazil, Fogo de Chão, is launching a light and refreshing seasonal menu that features nutritious recipes and bright cocktails sure toput everyone in the mood for warmer weather. From a nutritious gluten-free salad and vegetarian soup to Brazilian-inspired beverages, new spring selections are now available at all Fogo locations nationwide for a limited time.

“Seasonality plays a significant role at Fogo, just as it does in the open air markets and farm tables of Southern Brazil,” said Larry Johnson, Chief Executive Officer of Fogo de Chão. “Over the last few months, our award-winning culinary team has been hard at work crafting craveable, new menu offerings full of fresh ingredients that we know our guests will enjoy this spring.”

A selection of Fogo’s new seasonal items include:

  • Ancient Grain Salad – This gluten-free recipe features a powerhouse of superfoods, including quinoa, chia seeds, toasted kasha and wild rice with diced apples, pomegranate and oranges all tossed in a house-made citrus vinaigrette. 
  • Asparagus and Spring Pea Salad– Fresh asparagus, spring peas and arugula are tossed with goat cheese, lemon zest and herb vinaigrette and then topped with fresh cracked pepper for a refreshing bite. 
  • Sweet Pea and Asparagus Soup– This vibrant vegetarian soup is made with sweet spring peas, asparagus and a blend of parmesan, cream and fresh ground black pepper. 
  • Smoke & Honey – Monkey Shoulder Whisky and peaty Glenmorangie Original are combined with honeyed ginger and lemon for a smoky take on a classic sour. 
  • Guava Do Sul – Belvedere Vodka is shaken with guava puree and fresh lemon, then topped with La Marca Prosecco to create a crisp and sparkling cocktail. 
  • Andean Punch– Fresh strawberries are muddled with guava and mint, then topped with sparkling soda for a refreshing non-alcoholic treat. 

The spring menu from Fogo de Chão highlights the rich traditions of centuries-old Brazilian cuisine and delectable flavors of warmer months that perfectly complement the steakhouse’s variety of fire-roasted meats, such as the Brazilian specialty cut, Picanha, tender lamb chops, and filet mignon.

For more information on the new spring menu or to make dining reservations, visit http://www.fogo.com.

 

Spring Chicken Has Sprung at Miami International Airport 

50 Eggs Inc.’s CEO and Owner John Kunkel, has announced the launch of the company’s newest Spring Chicken location at Miami International Airport (Terminal D), operated by Areas.  With another popular outpost in Coral Gables, the eatery is known to deliver at the speed of quick service and proudly strives to provide the best food possible, including its secret recipe sauces, and its signature fried chicken.

Available for breakfast, lunch and dinner, the 1,850 square-foot space seats 52 guests from 6:00 AM to 10:00 PM daily. The menu offers delicious Southern favorites, including breakfast burritos, salads and sandwiches (made with boneless, skinless chicken breast – available crispy or grilled), sides and sweets for under $15 per item; which is an affordable option for airport food. The menu also features a specialty cocktail, Bourbon, wine and beer selection, including its signature Blackberry Bourbon Lemonade, that’s a favorite amongst locals in Miami.

“As a fast-casual concept, we felt a location at Miami International Airport would be ideal for travelers to grab a quick bite or drink before they board their flight,” says Kunkel. “We have tailored our menu to drive value while making sure to maintain our core principles of using fresh ingredients mixed with classic southern hospitality.”

“Areas is excited to bring Spring Chicken’s fresh take on Southern comfort food to our guests,” said Sergio Rodriguez, CEO of Areas in the US. “We are thrilled to help share this local treasure with MIA travelers.”

50 Eggs, Inc. has been helping to redefine dining in South Florida for over 10 years now, from fast casual to approachable fine dining concepts. Since its inception, it has been the force behind a variety of successful restaurants, including Spring Chicken, Swine Southern Table & Bar, CHICA and Yardbird Southern Table & Bar.

For more information, visit www.eatspringchicken.com.  

 

Leave a Reply

Sponsors
Miami Socialholic
Mary Jo Almeida-Shore,Jose Almeida,Maryanne Salvat
(from left to right)

Twitter