Flavors of Miami 2016

American Liver Foundation
Phone: (203) 234-2022
Fax: (203) 234-1386
www.liverfoundation.org
WHAT:
The 2nd Annual Flavors of Miami is a unique gourmet experience with the city’s top chefs assembling
for a night of exquisite food, fine wines, and elaborate table décor designed by each chef. Each guest
sits tableside while watching and interacting with the chef throughout the evening as a five course
dinner paired with wines is prepared and served for a table of 12.
Flavors was first stirred together in 1991 by James Beard Award winning chef Christopher Gross in
Phoenix. Chef Gross and other area chefs were interested in supporting the mission of the American
Liver Foundation. Today the event is hosted by the organization in 20 cities across the country and
raises millions of dollars annually to support the work of the American Liver Foundation.
Join us for a night that you won't soon forget while helping to improve the lives of the 30 million people in the United States living with liver disease.
WHO:
Flavors Committee:
Jason Inasi, President, Digest Miami
Anita Roman, Editor, Digest Miami
Estee Mandel, Volunteer
Thomas Nealon, Chair ALF National Board
Honorary Chef Chairman:
Chef Scott Linquist, Coyo Taco
We are missing a very important Chef – YOU!
WHEN:
Thursday, September 8 , 2016
5:30 p.m. – Cocktail Reception / Silent Auction
7:00 p.m. – Program/Dinner/Live Auction/Fund A Grant
WHERE:
Loews Miami Beach Hotel
1601 Collins Ave .
Miami Beach, FL 33139
GUESTS:
Hospital Executives, Physicians, Pharmaceutical Executives, Community Supporters,
Miami Socialites, Business Owners and Business Executives
BENEFITS:
American Liver Foundation
CONTACT:
Lia Martino at 203-234-2022 or [email protected]
The American Liver Foundation was created in 1976 by the
American Association for the Study of Liver Disease (AASLD).
This organization of scientists and healthcare professionals
was concerned with the rising incidence of liver disease and
the lack of awareness among both the general public and the
medical community. Today, the mission, programs and the
services provided by the American Liver Foundation continue
to complement the great work of AASLD.
Statistics on the prevalence of
liver disease are startling

Liver disease directly touches the lives of approximately
30 million Americans, more than the population of the 15
largest U.S. cities.

Up to 5.4 million Americans have chronic hepatitis B or
hepatitis C infection. About 65% and 75% of the infected
population unaware that they are infected with HBV and
HCV, respectively.

Up to 25% of Americans may have non-alcoholic fatty
liver disease, including more then 6 million children.

Primary liver cancer is one of the few cancers on the rise
in the United States.

Chronic liver disease/cirrhosis is there 12th leading cause
of death in the United States. Liver disease is the 4th
leading cause of death in the United States between the
ages of 45 and 54 years.

Nationally, over 16,000 individuals are waiting for a liver
transplant and only about 600 will receive the live saving
transplant.
Mission
To facilitate, advocate and promote,
education, support and research for
the prevention, treatment and cure of
liver disease.
Program Services
Fundraising
Many liver diseases are preventable or reversible
Management
More than 82 cents of every dollar
raised by the American Liver
No other voluntary organization in the
nation provides a voice for 30 million
Americans with liver disease
Foundation is directed to programs
and services.
We carry out our mission through education to promote liver
September 8, 2016
Loews Miami Beach Hotel
Chef Responsibilities
All food will be the responsibility of participating chefs/restaurants as follows:
 2 Hors d’oeuvres (30 pieces each) on serving trays, to be passed during the reception
 A five course meal for 12 guests. Suggested courses include appetizer, salad, soup, entree, and dessert.
However, each chef may present any combination of courses, as long as there is a minimum of five. You
will be given a timeline to follow, so that all chefs will be serving the same course within the same time
frame.
 Beverages to complement the courses. It is customary that a minimum of three courses be paired with
wine or cocktails.
• A selection of red and white wines will be provided for each chef to pair with their courses, if they
so choose. Wine selection is TBD
 Chefs may opt to have their wines/beverages donated and/or served by a rep from a producer or
distributor.
• Remember that there may be people at your table who prefer nonalcoholic drinks. Please
include them in plans. (Water provided by supplier)
Required by each restaurant:
 All equipment necessary to prepare and serve hors d’oeuvre and dinner, including burners, grills,
utensils, etc.
 Table Décor i.e. centerpiece. Chefs may invite florists and/or stylists to donate the decorations; Table
Design Awards will be presented during the evening of the event.
 All labor necessary to prepare, serve, and clear the five course dinner and wines for their table of 12
guests including a server to pass their hors d’oeuvre during the cocktail reception prior to dinner.
Provided equipment for each restaurant:
 72” Round Dining Table
 12 Chairs for Guests
 2 prep tables
 Maximum of (2) standard Edison power strips with 6 Outlets each, on an as needed basis.
 There will be a commissary set up before the event. You may borrow standard silverware, wine glasses,
and water glasses from the Loews for the evening but they must be returned at the close of the event.
MENU
We want you to be your creative best, but keep in mind that guests are randomly assigned to tables, and are
subject to your choices. As such, we’d appreciate it if you:
• Avoid intensely spicy/hot foods
• Maintain a balance between fish and meat dishes (some guests don’t eat meat, some don’t eat seafood; most will happily trade courses amongst themselves)
If you have any questions, please contact, Lia Martino, Director, Special Events
[email protected] Phone: (203) 234-2022 Fax: (203) 234-1386
Flavors of Miami 2016
Chef/Establishment Participation Benefits
 Opportunity to connect with new customers in a memorable, meaningful way
 Chef name, chef photo, establishment name, restaurant information, and link to restaurant website on
www.liverfoundation.org/flavorsofmiami
 Recognition in e-invitations
 Chef name, chef photo and establishment name featured on event poster
 Chef and restaurant recognition in American Liver Foundation newsletter
 Chef name, chef photo, establishment name and restaurant information in the event printed program
 Recognition at the event
 Chef name and establishment name in media releases
 Chef name and restaurant promoted via Social Media (facebook, twitter, Instagram)
 Year-round promotion of establishment/chef events and awards via social media
 Possibility of media interviews and submission of recipes
 Media exposure before, during and after the event
 Chance to highlight creative abilities by designing and showcasing your creative culinary talents
 Ability to hobnob with peers
 Opportunity to be a part of the exclusive group of chefs who are invited to participate
 Ability to obtain a positive public perception for participating in a fundraising event for a nonprofit
organization
Media Coverage from the 1st Annual Flavors of Miami, 2015
Digest Miami
http://digestmiami.com/events/alf-flavors-of-miami-loews-miami-beach,
http://www.digestmiami.com/features/miami-summer-dinner-parties
Y100 Miami Radio Interview
http://www.y100.com/onair/nick-the-producer-56129/flavors-of-miami-interview-with-scott-13800292/
BizBash
http://www.bizbash.com/11-ideas-from-summer-benefits/dallas/story/31014#.VssjhOaULO0
Ocean Drive
http://oceandrive.com/miami-food-news-wine-tasting-dinner-and-more
Wok Star
http://eleanorhoh.com/2015/07/02/july-events-wok-star-picks/
Rise Miami News
http://risemiaminews.com/2015/07/heres-the-best-food-events-next-week-from-wynwood-to-south-beach-and-back/
Haute Living
http://hauteliving.com/2015/07/first-ever-flavors-of-miami-gala-dazzles-at-the-loews-miami-beach/580901/
Miami Food Pug
http://miamifoodpug.com/2015/07/flavors-of-miami/
SOFLA Nights
http://www.soflanights.com/?p=149557
Miami News Times
http://www.miaminewtimes.com/event/flavors-of-miami-7695845
Miami Herald
http://www.miamiherald.com/living/food-drink/article27291430.html
Soul of Miami
http://www.soulofmiami.org/2015/06/20/flavors-of-miami-72815/
South Florida Food and Wine
http://www.southfloridafoodandwine.com/2015/06/the-american-liver-foundation-presents-flavors-of-miami.html
Hedonist Shedonist
http://hedonistshedonist.com/blog/flavors-of-miami-intimate-charity-event/
Thursday, September 8, 2016
Loews Miami Beach Hotel
Chef Commitment Form
As a featured chef, I agree to fulfill the following duties:

Provide and prepare a five-course meal, including menu design and tableside preparation, for a party of
twelve guests (Coffee service and water will be provided for your guests);

Accompany at least three courses with wines or cocktails;
Note: Wines/cocktails may be provided by an outside agent via the chef’s/restaurant’s personal arrangements.

Two different hors d’oeuvres (min of 30 pieces each/ 60 pieces total) to be passed by chef or restaurant
server during the cocktail reception;

A festive table setting in chosen theme;
Note: Chefs may invite a florist or designer to donate product and/or services. Awards will be presented based
on table décor.

Any and all labor and cooking utensils required to prepare and serve courses, including butane burners,
Sterno, griddle, pans, thermometers, trays for clearing, etc.

Provide a print quality head shot, restaurant logo, and permission to use chef’s image and identity to be
integrated into promotional and printed materials for Flavors of Miami;

One donated silent or live auction item for the event;

Attend a chef’s orientation meeting at Coyo Taco; July 25, 2016
I accept the American Liver Foundation’s invitation to participate in FLAVORS of Miami.
Signature:__________________________________________ Date:_______________________________
Restaurant: _________________________________________ Owner: _____________________________
Participating Chefs’ Name: _____________________________ Main Contact:________________________
Telephone #: ________________________________________ Fax #:______________________________
E-Mail:_________________________________________________________________________________
Optional sign up for Text Reminders and Announcements? Cell Phone #_____________________________
Please keep a copy for yourself and return a signed copy ASAP
Email: [email protected] , Fax: (203) 234-1386 or
Mail to: American Liver Foundation, 127 Washington Ave, North Haven, CT 06473
Chef and Restaurant Information
Due by August 4, 2016
Chef Name:_____________________________________________________
Restaurant: _________________________________________________
Please provide a short description of your establishment for the
program. Be sure to include your reservation/information
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
Please provide a short chef bio for the program.
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
Please keep a copy for yourself and send copy
Email: [email protected] , Fax: (203) 234-1386 or
Mail to: American Liver Foundation, 127 Washington Ave, North Haven, CT 06473
Due August 18
Chef Auction Donation
Restaurant:_________________________ Chef:_________________________
Donations from participating chefs/restaurants will be featured in our
Silent or Live auction at Flavors of Connecticut.
Donations above the $1,000 value will be considered for the Live Auction.
Past successful auction donation ideas:
Chefs Tasting Menu for 4+
Tickets to restaurant events
Clam Bake
Catered Backyard Party
Summer Italian Dinner Party
Sous Chef for a Day
Food Truck Party
Dinner with Wine Flights
Cocktail Party in a Private Home
Chefs Table for 5+
Cocktail Making & Cooking Class
Private Happy Hour with Guest Bartender
Your donation:
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
Restrictions (day of week, blackout dates, etc.):
_______________________________________________________________________________________________
_______________________________________________________________________________________________
Estimated Value of Donation:____________________________
Who should winner contact to redeem donation? __________________________________
Phone for contact: ____________________________
Email for contact: ____________________________
Please keep a copy for yourself and send copy to
Email: [email protected] , Fax: (203) 234-1386 or
Mail to: American Liver Foundation, 127 Washington Ave, North Haven, CT 06473
Cocktail Reception
Tablescapes
Culinary Masters!