Special Event
Alan Hughes
Alan Hughes
Richard Hales
Richard Hales

Alan Hughes
One Ninety Catering | Miami

Sommelier Richard Hales
Azul at Mandarin Oriental Hotel | Miami

Saturday, October 22, 7:00 pm
Members $90, guests $115

Mention Miami Beach and most people envision one of two groups of people: the hyperhip, bronzed, and beautiful crowds of South Beach or the blue-haired, polyester-clad bubbes a few blocks up the coast. But Alan Hughes, former chef/owner of One Ninety in Miami’s up-and-coming Buena Vista East neighborhood and One Ninety at the Albion in Miami Beach, has been working overtime to smash those stereotypes. After the debut of the original One Ninety in the summer of 2002, Hughes captivated locals and tourists alike with his low-key, creative take on fine dining. Now serving his coveted fare through One Ninety Catering, Hughes is busy keeping Miamians happy and well fed.

A native of Buenos Aires, Hughes trained at New York City’s French Culinary Institute and went on to work in high-profile kitchens in Argentina, Jamaica, Mexico, Spain, and Haiti. Back in the United States, Hughes served as sous-chef at the New York brunch institution Sarabeth’s, pastry chef at South Beach hot spot Nemo, and executive chef at Fellini, an Italian eatery in Miami Beach. Six years ago, Hughes and his wife, Donna, founded Culinaria, a private catering business. But fate intervened—while scoping out new kitchen space for the company, the pair stumbled on a Buena Vista space so “charming and perfect” they were inspired to start up a freestanding restaurant. One Ninety was born, and a slew of glowing reviews in Newsweek, Wallpaper, the Miami Herald, and the New York Times soon followed. Though One Ninety restaurant recently closed, Hughes has brought his signature cuisine with him to his new catering company. Whether it’s a spiced pork chop or aged goat cheesecake you’re craving, Hughes’s fun, innovative menu delivers.

It takes a special lineup of wines to stand up to Hughes’s eclectic dishes, and Richard Hales of Azul at Miami’s Mandarin Oriental Hotel is ready for the challenge. Tampa native Hales is a graduate of the French Culinary Institute who cooked at Vong, La Grenouille, and City Wine and Cigar in New York before becoming a certified sommelier. His food-focused wine list at Azul has earned him numerous accolades, including two Wine Spectator Awards of Excellence.

Grouper, Mango, and Avocado Ceviche

Crispy Shrimp in Kataifi Pastry with Citrus Dipping Sauce

Tamarind-Glazed Duck on Ginger Rice Cakes

Hearts of Palm Fritters with Curry Sauce

Boucherondin Cheese and Heirloom Tomato Tartlets

Pierre Peters Les Mesnil Grand Cru Blanc de Blancs 1997


Grilled Pear and Endive with Prosciutto, Toasted Sourdough, Mâche, and Extra-Virgin Olive Oil

Tement Zieregg Reserve Sauvignon Blanc 2000

Butternut Squash Soup with Oxtail Dumplings

Crios de Susana Balbo Torrontes 2004

Grilled Lobster and Fingerling Potato Salad with Avocado, Scallions, and Chives

Cims de Porrera Classic Priorat 1999

Spice-Rubbed Lamb with Chermoula, Ramps, Dates, Toasted Pine Nuts, and Preserved Lemon

Nicolas Catena Zapata 2001

Basil Semifreddo with Raspberries and Balsamic Reduction

Bollig-Lehnert Riesling Sekt 2002

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