Earlier this month, we had the honor of hosting world-renowned event designer Preston Bailey and his exclusive PB Protégé class at The Breakers Palm Beach.

For the first time, the protégés joined Preston outside of his New York studio as they set out to transform our Magnolia Room and learn more about the art of design.

Famed Designer Preston Bailey Hosts PB Protégé at The Breakers

“This is my fifth protégé class and there is no question in my mind that this was the best,” Preston shared after the three-day event. “Mostly because of The Breakers… classrooms overlooking the ocean, gourmet food for breakfast and lunch and great support from the amazing staff.  All-in-all, a superb choice.”

Enjoy a peek behind the scenes – courtesy of Senderey Video — and watch the magic unfold…

From Chicago to Mississippi and Russia to Ghana, the attendees traveled from all over the world to join Preston in Palm Beach. This diverse and talented PB Protégé group also included two doctors, an engineer, a nurse and a teacher.

“I was hoping to find the perfect destination for a wedding,” Preston shared on why he selected The Breakers for the first class outside his studio. “I have had the privilege of working in many countries around the world, and I think The Breakers is one of the most unique setting for weddings.”

Famed Designer Preston Bailey Hosts PB Protégé at The Breakers

Preston’s exclusive course also featured three guest speakers: Two of our Blue Book creative partners — event planner Heather Lowenthal of Posh Parties discussed the importance of relationships between wedding planners and designers, and draping expert Tommy Murphy of Swag Décor did an interactive class as his team draped the Magnolia Room. Before the big reveal, The Breakers’ digital marketing manager, Michele Boyet, shared social media insight and advice with the protégés.

Our favorite moment? Preston’s face as he was served our Giant Martini Sundae during the celebration lunch… see it on Instagram.

Congratulations, protégés – truly stunning work!

Special thank you to our creative partners Nuage Designs, Swag Decor and Senderey Video.

1 comment
  1. Preston Bailey Aug 31, 2016 / 12:38 pm

    My thanks to all my extended family at the amazing Breakers hotel
    Kym Bichon, Michele Wilde, and Michele Boyet. You make us proud, to be in the service business.

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Just a few weeks ago, The Breakers’ banquet kitchen became the stadium of an exciting culinary competition, where 20 of the resort’s talented chefs teamed up to battle in their own annual Iron Chef-style competition.

The Breakers Second Annual Iron Chef-style Competition

{Guest Host Amen LaRosa, right, interviews Chef Josh during the Iron Chef-Style competition}

Led by Executive Chef Jeff Simms, the five teams put their artistry to the test under a ticking clock. And just like Iron Chef, each tapped a basket of mystery ingredients to produce the most impressive menu that demonstrated their passion, ingenuity, and knowledge of flavors, textures and presentation.

The Breakers Second Annual Iron Chef-style Competition

The mystery ingredients unveiled to The Breakers’ chefs were:
· Whole Pork Belly
· Madagascar Prawns
· Bison
· Rabbit
· Rhubarb
· Popcorn Kernels
· Squid Ink
· Hibiscus
· Horseradish Root

The Breakers Second Annual Iron Chef-style Competition

With only a half hour of menu prep and two hours of cooking time, each team of chefs got right to work – collaborating on menu creation and presentation of four courses.

The Breakers Second Annual Iron Chef-style Competition

Each team served a panel of judges, and left them with the extremely difficult task of crowning a winner. (From left to right): David Thall, Assistant Food & Beverage Director; Michele Wilde, Director of Conference Services & Event Sales; Jeff Fowler, Senior Event Sales Manager; Clay Conley, Chef/Owner Buccan, Imoto & Grato; Jeff Persinger, Food & Beverage Director – Event Sales; and Tim Byrnes, Assistant Director of Banquets.

The Breakers Second Annual Iron Chef-style Competition

As the judges deliberated, Chef Simms shared with the competitors, “I can’t wait to put some of these inspiring dishes on the menu. Really amazing work by all and I’m very impressed with your teamwork and creativity.”

After an exciting afternoon in the kitchen, Team 4 was crowned the winner!

The Breakers Second Annual Iron Chef-style Competition


The Menus…

TEAM 1

The Breakers Second Annual Iron Chef-style Competition |Team 1-Amuse

Amuse (pictured) – Shrimp Escabeche with Citrus Squid Aioli

Appetizer –Bison and Potato Timbale with Asaparagus

Entrée – Pork Belly with Sweet Potato Hash with Rabbit Ragu

Dessert – Rhubarb and Lemon Cake with Hibiscus Gel

TEAM 2

The Breakers Second Annual Iron Chef-style Competition | Team 2-Entree

Amuse – Buerre Monte Prawn, Crispy Pork Belly Chicharones,
Causa with Olive Puree and Squid Ink

Appetizer – Seared Bison with Horseradish and Squid Ink

Entrée (pictured) – Rabbit Stew with Jasmine Rice and Mixed Vegetables

Dessert – Blackberry Rubarb Mouse with Hibiscus Sauce and Popcorn Crunch

TEAM 3

The Breakers Second Annual Iron Chef-style Competition | Team 3-Appetizer

Amuse – Prawn Tiradito with Crispy Prawn Head with Salsa Criolla

Appetizer (pictured) – Crispy Pork Belly Crouton, Arugula Salad
with Lemon Vinaigrette and Compressed Kale

Entrée – Braised Rabbit with Guava Demi Glace, Peppercorn Crusted Bison
with Horseradish Demi and Squid Ink Risotto

Dessert – Vanilla Bean Pound Cake with Hibiscus Sabayon,
Rhubarb Compote and Popcorn Brittle

TEAM 4
Winning Team!

The Breakers Second Annual Iron Chef-style Competition | Team 4-Entree

Amuse – Bison Ravioli

Appetizer – Poached Prawn with Red Quinoa, Squid Ink Foam, Melon Gel

Entrée (pictured) – Stuffed Leg of Rabbit with Celery Root Puree and Braised Fennel

Dessert – Hibiscus Panna Cotta with Rhubarb Compote and Popcorn Brittle

TEAM 5

The Breakers Second Annual Iron Chef-style Competition | Team 5-Desert

Amuse – Crispy Pork Belly with Red Wine Hibiscus Reduction
and Squid Ink Popcorn

Appetizer – Warm Rabbit Confit Salad with Hibiscus Vinaigrette

Entrée – Prawn Stuffed Bison and Warm Potato Salad with Horseradish

Dessert (pictured) – Hibiscus and Rhubarb Floating Islands
with Grand Marnier Crème Anglaise and Caramelized Almonds

~~

Congratulations to all of our chefs, we are so incredibly proud of this talented team!

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Our Breakers’ brides – and grooms – have rocked some spectacular shoes. We’re head over heels for some of their fab fashion…

Head over Heels: Wedding Shoe Inspiration

Head over Heels: Wedding Shoe Inspiration
Head over Heels: Wedding Shoe Inspiration
{Photo by Braedon Flynn Photography}

Head over Heels: Wedding Shoe Inspiration
{Photo by VUE Photography}

Head over Heels: Wedding Shoe Inspiration

Head over Heels: Wedding Shoe Inspiration
{Photo by Domino Arts Media Group}

Head over Heels: Wedding Shoe Inspiration
{Photo by Caroline Johnson Photography}

Head over Heels: Wedding Shoe Inspiration

Head over Heels: Wedding Shoe Inspiration
{Photo by VUE Photography}

Head over Heels: Wedding Shoe Inspiration
{Photo by Suna Photography}

Real Wedding Friday: Shoe Love!
Head over Heels: Wedding Shoe Inspiration
{Photo by Nancy Cohn Photography}

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