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A Garden of Earthly Delights


On May 10th, Faena Art hosted its Annual Art Gala. A night where art and community convened in the Faena Forum for the “Garden of Earthly Delights,” an evening of creative expression, art installations, top chefs, and musical performances.

Faena Art Gala 2024

More than 500 people donned in ‘Funktastique’ attire attended the fundraising gala whose proceeds support the local and international artistic community through free and open-to-the-public annual programming in the Faena District

“There is so much imagination in our community,” noted Alan Faena. “We’re so proud to be a platform for such outstanding creativity.” 

A cadre of world-class artists were tapped to create unique site-specific installations in the Faena Forum.

The night started off with a fantastic photo moment at a backdrop by artist Miranda Makaroff, and guests were ushered into the Faena Forum to immerse themselves in works by assume vivid astro focus (avaf), Pilar Zeta, Cornelius Tulloch, Kelly Breez, and Cielo Tejido, an all-female artisan collective from Mexico who draped the walls in colorful hand-crocheted hexagons woven together using traditional techniques. The main hall was transformed into a roller-dancing rink by the artistic collective avaf, offering guests a lively roller-disco experience. Skating performances by the Griffin Brothers encouraged everyone to join in on the dance floor.

Musical guests kept the beat going all night, including DJ Tony Kurtz, Sabina Sciubba from the Grammy-nominated electronica band Brazilian Girls with percussionist Gisela, and DJ Amanda Portillo. Famed Argentine grill master Francis Mallmann served up wood-fired gourmet bites, while chef Paul Qui prepared sashimi, handrolls, and donburi bowls from a 500-pound blue tuna. Sweet treats in the remarkable food installation were presented by pastry chef Frédéric Monnet.

Over the weekend on May 11th and May 12th, Faena Art invited the local community to strap on skates and spend the afternoon roller-dancing on avaf’s vibrant rink installation to a roster of local DJ talent curated by production duo Paperwater. The free, public activation is part of Faena Art’s way of engaging and celebrating the diverse communities of South Florida.

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Visionary Creatives - A In a rare and candid conversation, Alan Faena offered Rose Members an exclusive look into his visionary thinking and what lies ahead for the Faena brand. The evening reflected on legacy, creativity, and the evolution of culture. Iconic design duo David and Sybil Yurman joined Faena Rose for an intimate conversation on inspiration, artistry, and enduring alchemy. The evening traced their journey from sculptors to cultural tastemakers, blending creative vision with timeless design.

Where Fire and Flavor Ignite

"What makes Los Fuegos truly extraordinary is our commitment to the ancient art of cooking with fire,” explained Yassine Belkady, the restaurant’s manager. “We use no electricity whatsoever—just fire, wood ovens, and tradition” Everything has that distinctive char, those bold, nearly burnt flavors that taste almost primal. “When you dine here, you can literally smell the wood and rosemary in the air,” he added. The restaurant’s setting matches its culinary panache. By day, the veranda transforms into an airy ambience when its retractable roof opens to Miami’s brilliant skies. Guests enjoy lunch while overlooking the property’s stunning pool, creating what Belkady called “a completely different experience than any other hotel or restaurant in Miami.” 

Beneath the Tree of Life

Mornings here unfold slowly while guests sip on fresh-pressed juices—like the South Beach, a tropical elixir of coconut water, local citrus, mango, and strawberry, or a vitamin-rich Green Juice packed with spinach, kale, ginger, cucumber, celery and green apple. “The tranquility makes it really special,” noted Joshua Rodriguez, Director of Nightlife. “It’s a place where guests can grab a coffee, a light bite and relax or catch up on some emails.” A menu of delicious appetizers is great for snacking throughout the day, including crispy artichokes with sesame yogurt and sourdough breadcrumbs; prime rib empanadas with llajua sauce; and a vegan option of steamed veggie rice with sweet potato and broccoli. Come golden hour, the energy shifts. On weekends from 4:00 pm to 7:00 pm, resident DJs set the mood as the bar transitions into a laidback sundowner haunt. The CopaCabana cocktail, a tropical indulgence of banana and apricot liqueur, coconut cream, allspice, and Bulleit Rye, is a guest favorite. “People order it because it’s served in a Faena-branded coconut, but it’s the taste that makes them request another one,” said Rodriguez.

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