Get Ready to Gala!

Shopping Lists & Recipes

Shopping for the Bar

LOST BOY'S SPICY SIESTA

Spicy Salt mix (Salt, Cayenne Pepper, Cumin, Chile powder)

Lime Juice

Agave

Compari

Tequilia (Repasado)

Bitters (Scrappy's Firewater Bitters)

COLADA CUBAN CAFE'S BONBA DE FRUTA

Vodka (Voli 305)

1 oz Grapefruit Juice

.5  oz. Luxard Maraschino Cherry Liquor

1 oz Hibiscus Syrup

Ice

Fresh Mint

THANKS TO OUR BAR SPONSOR

THANKS TO OUR BAR SPONSOR

LOST BOY'S House Gin & Tonic

Whole Peppercorns

Ice Cubes

Dry Gin (Plymouth Dry Gin)

Grapefruit Tonic Water (East Imperial)

Dry Vermouth (Manchino)

Rosemary Sprig

Dehydrated Lemon Slice 

Lemon Zest

THANKS TO OUR BAR SPONSOR

Suggestions for your Dinner.  Recipes below.

COLADA CUBAN CAFE'S GUAVAMENTE BESAME

Shredded Coconut

1 oz Guava Simple Syrup  (1/2c guava juice and 1/3 c. sugar reduced down to a syrup)

2 oz. Dark Rum (Havana Club)

3/4 oz. Lime Juice

Maria Cookie for garnish

Guava paste for Garnish

dollop of cream cheese for garnish

COLADA CUBAN CAFE'S PINA COLADA

Shredded Coconut

pineapple chunks that you put in dark rum for 2 hours

1 oz. Pineapple Juice

1.5 oz. Coconut Puree

1/2 oz. luxardo maraschino cherry liquor

2 oz Light Rum (Don Q Crystal Rum)

Garnish:  Pineapple slice and maraschino cherry

Muffuletta Sandwich

MESSY & DELICIOUS SANDWICHES. AUTHENTIC NEW ORLEANS!

INGREDIENTS

  • 1 10″ round loaf Italian bread 

  • 1 cup Olive Salad

  • 1/4 lb Capicola or deli ham (4–6 slices)

  • 1/4 lb Genoa Salami (6–8 slices)

  • 1/4 lb Mortadella (4–6 slices) 

  • 1/8 lb Sliced Mozzarella (3–4 thin slices)

  • 1/8 lb Provolone (3–4 thin slices)  

INSTRUCTIONS:

  1. Slice the round bread in half and open both sides on a flat surface.

  2. Brush both inner sides of the bread with oil from the Olive Salad or extra virgin olive oil, go a little heavier on the bottom.

  3. Begin layering thre ham, salami, and mortadella on the bottom half of the bread. Top with cheeses.

  4. Next, add the olive salad from the center out and spread it, leaving about a half-inch around the edge. Place the top half of the bread over the olive mixture, and press down to let the bread absorb the olive salad juices. 

  5. Using a bread knife, slice into 4 to 6 wedges. 

  6. Optional: place the whole sandwich, before slicing, on a large baking sheet, and toast/warm-up in a 350F preheated oven for about 5 minutes. 

JAMBALAYA

CAJUN COMFORT FOOD WITH SHRIMP

AND SAUSAGE

INGREDIENTS

 tbsp. vegetable oil

 

3 tbsp. flour  

1 ½ cups chopped onions  

½ cup chopped bell pepper  

1 cup chopped celery  

1 clove garlic  

Salt to taste  

black and red pepper to taste  

2 ½ cups chicken stock  

1 pound raw peeled shrimp  

½ pound mild smoked sausage, chopped into 1/4″ slices  

1 can whole tomatoes  

1 can tomato sauce  

2 cups raw, medium-grain  rice

INSTRUCTIONS:

1. Make a golden brown roux with flour and oil in a heavy pan. ( Heat the oil and slowly add the flour a little at a time, while stirring.  Keep stirring, the paste will go from pale to caramel to chocolate.)  Don't stop stirring.  

2. Add onions, peppers, celery and garlic, and let cook until transparent, stirring often.

3. Add tomatoes and tomato sauce and cook until oil rises to the surface.

4. Stir in raw rice and 2 ½ cups chicken stock.  

5. Cook, covered, over low heat for 10 minutes.

6. Add the Shrimp.

7. Cook until rice is tender. Add more oil and water if mixture appears to be too dry.

 

Garnish with onion tops. Serve hot.

Banana's Foster

A Classic New Orleans Dessert

INGREDIENTS

1/4 Cup of Unsalted Butter 

1 Cup of Dark Brown Sugar

1/2 Teaspoon Cinnamon

1/4 Cup Banana Liqueur

4 Bananas cut in half lengthwise, 

1/4 Cup Dark Rum

4 Scoops of Vanilla Ice Cream

Our Chef will teach you how to make this quick and easy classic New Orleans dessert during the gala.

AIA MIAMI & The MIami Center for Architecture & Design