Fairchild's NEW Mango Lunch is an exciting culinary experience inspired by the most delicious of fruit, and is held in conjunction with the Mango Festival.
New format and new chefs come together for an exciting, delicious, and FUN event!
Treat your family and friends to this very special Sunday lunch.
Here's what's happening:
Hors d'oeuvre and Seated Lunch by Le Basque Catering
Savory Bites by Lasso the Moon
Mind-blowing Desserts by Pastry Chef Hedy Goldsmith and Friends:
Chef Maury Crespo
Chef Allen Susser
Chef Kris Wessel
Fare to Remember Catering
Ticket price includes a free copy of Hedy's cookbook, BAKING OUT LOUD, Fun Desserts with Big Flavors.
Purchase Tickets Now!
Chef Maury Crespo
Maury Crespo is the chef and founder of Casa Lago Tasting Room, a private events company and online blog. Maury, along with his partner Alicia Crespo, love connecting with their readers by sharing life stories tied with their interests in food on the blog. Living in Miami, Florida, Maury and Alicia often share glimpses into their latest projects, including balcony gardening, travel excursions and eating tours. He has been a professional private chef for 10 years with a strong love of Mediterranean, Spanish, and Cuban cuisines.
Chef Hedy Goldsmith
The two-time James Beard Award award finalist for the nationally contested Outstanding Pastry Chef Award is now back in Miami having found new inspiration from her West Coast surroundings. Goldsmith has been featured multiple times on the TODAY Show, Food Network, The New York Times, PEOPLE magazine, Wall Street Journal, Wine Spectator, Food & Wine magazine and more. She and an all-star team of badass women defeated Bobby Flay on Food Network's Iron Chef America as the first all-female competitors. In 2012 Goldsmith authored “Baking Out Loud: Fun Desserts with Big Flavors” (Clarkson Potter) Goldsmith holds a B.A. in Photography and Film from the Philadelphia College of Art and graduated with honors from the Culinary Institute of America in New York.
Chef Allen Susser
Chef Allen Susser is a James Beard Award winning Chef. The New York Times called Allen the “Ponce De Leon of New Florida cooking”. Food & Wine magazine named Chef Allen "One of the Best 10 Chefs in America". His landmark restaurant changed the way people ate in Miami forever. Susser’s latest cookbook is Green Fig & Lionfish, Sustainable Caribbean Cooking. He currently leads Chef Allen's Consulting, a boutique sustainable hospitality consulting firm.
Chef Kris Wessel
Kris Wessel grew up in the food centric city of New Orleans, bold flavors are in Wessel’s DNA. Throughout his teens Wessel cooked in tourist-driven French-style restaurants and has a Bachelor’s degree in Hotel Restaurant Management FIU. Professionally Wessel took off, at what was then the No.1 restaurant in Florida- Mark’s Place under the tutelage of founding Mango Gang member, Mark Militello. Over the course of three years, he trained -up from Sous Chef to Executive Chef, before stepping out to make a culinary footprint of his own. He has now opened Wessel's Tropical BarBQ including grass fed beef, heritage pork, local fish, organic chicken local fruits and vegetables.
Delicious Catering Service Event & Design
Delicious Catering Services was founded in 2004 by Chef Christopher A. Bulgarin. In understanding every aspect of catering and event services, including site selection, entertainment planning, and vendor & event management, they leverage their strong affiliations in the industry. Today, they continue their tradition of providing clients with the finest in off-premise catering, combining the highest quality food with innovative presentations, imaginative event concepts, and professional services.
Sarah Davidoff is a Miami Native. She is a graduate of the Culinary Institute of America and FIU’s Hospitality Management Program. In 2000 after several years of working for local catering companies she opened Fare to Remember Catering. Hendrik Cornelissen is a graduate of the California Culinary Institute. After cooking all over Northern California he settled in Miami where he was executive chef at the Hotel St. Michael in Coral Gables. He joined Fare to Remember as Executive chef in 2005.
Lasso the Moon
Event Maverick” Cynthia Seaman inspires trends long before they are trendy. Since 1996, outdoor living rooms with Persian carpets, chandeliers swinging from live oak trees, signature cocktails featuring locally sourced exotic fruits, flip flops as wedding gifts & warm chocolate chip cookies with cold shots of “moo” were spotted at Lasso the Moon events long before they hit social media. Cynthia’s theatrical training, five-star hospitality management background, global travels & innate sense of style make her one of Miami’s most sought after tastemakers.
Le Basque Catering
Le Basque is a full-service catering and event design company, celebrated for curating events distinguished by their simplistic elegance. Whether the feel is traditional or contemporary, Le Basque’s professional team of culinary experts will always exceed expectations.