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Some of South Florida’s best chefs got together to serve food and wine pairings last night to 500 guests at the Kampong’s annual Bali Ha’i event. The party, located in the Kampong’s Coconut Grove bayfront garden, had a Bollywood theme, complete with fire dancers, sitar music, and a henna artist. The annual fundraiser benefits the Kampong of the National Tropical Botanical Garden and the South Florida Chapter of the American Institute of Wine & Food.
Chef Cindy Hutson of Ortanique on the Mile enjoys a glass of wine.
Chef Ooi Soon Lok of Hakkasan at the Fontainebleau stayed busy making chicken dumplings and beef tenderloin for event guests.
Executive chef of 1500 Degrees at Eden Roc, Paula DeSilva (center), with chef Ben Walama. They shared pork belly tacos with guests.
Executive chef of Quattro and Sosta (both on Lincoln Road), Nicola Carro (left), and chef Rossanna Dominguez presented a pasta salad with Italian tuna.
The River’s chef, Dan Perkins, fire-roasted oysters with Manchego and chorizo.
Chef Moran (third from left) and FIU students Daniel Bloom, Patricia Aguilar, and Jorge Carolimade made Bangalore shrimp over nan.
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