According to its website, the LUCKYRICE Festival can be best described as an “Epicurean cocktail feast on the beach” with “a spotlight on Asian-inspired tastings and cocktails from celebrated chefs and buzz-worthy bartenders.”
So, how could we not attend an event with “feast” and “buzz worthy” in the very same paragraph? Superlatives aside, did I mention all of this was taking place in Miami Beach? (FYI: The LUCKYRICE Festival is held in five key U.S. markets – New York, Los Angeles, Las Vegas, San Francisco and now Miami.)
We’ll be the first to admit that a food and cocktail event like this can be a pricey, stuffy and pretentious affair, especially in image-conscious place like South Beach – a town where appearances count for everything (and cost a lot to maintain). But much to our surprise, we thoroughly enjoyed LUCKYRICE. The staff, chefs and bartenders were all quite friendly and accommodating. It should be mentioned that The SoHo Beach House, in Miami Beach, made for an ideal event venue. Besides its impressive beauty, the hotel offered ample space and incredible aesthetics. There were several cocktail and food stations located poolside; a tiki bar, as well as a large food and drinking tent beachside in which to sip, sample and savor. It was a bit windy this night, but that didn’t create any issues for the chefs and bartenders.
We’re not ones for the spotlight, but an event like LUCKYRICE is a haven for foodies, bloggers and other media types. At one point as I reached for a food sample I found myself staring like a deer with the glare of a camera’s spotlight less than two feet from me. Turns out it was a local entertainment show. My 15 seconds of fame done with, we meandered from station to station, eating and drinking some truly delightful offerings. Everything was fresh and delicious. By 10:30 we could take no more, so it was time for us to say goodnight. And what a good night it was.
Thank you, LUCKYRICE and SoHo Beach House, for putting on such an amazing event.
Wonton with Mochi Rice, Mushroom Duxelles, Shallots, Umami Sauce by Makoto
Marinated Pork Belly Skewers with Burmese Sticky Rice, Coriander, Fish Sauce by Khong River House
Smoky Mojo Pulled Pork Sandwich with Aji de Chicharron by Suser Lee
Nantucket Bay Scallops Ceviche with Celery Root and Black Garlic by Douglas Rodriguez
Happy Pancake with Smoked Tilefish, Okeechobee Shrimp, Fish Sauce Caramel and Herbs by Norman Van Aken
The East Garden (Bombay Sapphire East Gin, Honey, Fresh Yuzu, Herbs) by Elad Zvi of the Broken Shaker
Tequila & Vinegar (Corzo Reposado Tequila, Pineapple Vinegar with Ancho Chilies, Fresh Lime) also by Elad Zvi
The Killer Bee (Bombay Sapphire East Gin, Fresh Pressed Lemon Juice, White Pepper Ginger Syrup) by William Rivas of the Khong River House
Butter Me Up Martini (Bombay Sapphire East Gin, Butterscotch, Lemon, Ginger Air) by Ben Carlotto
Szechuan Basil Smash (Bombay London Dry Gin, Fresh Pressed Lemon, Szechuan, Peppercorn Syrup, Thai Basil) by Rick Nani of the Soho Beach House