The event was at Café do Brasil in the event center where cocktails, including a special drink concocted with Brazilian rum, was served. Dinner was a special menu inspired by Ana Davis. She served as the entrée a mixed seafood and peppers dish cooked in palm oil and coconut infused with malagueta peppers, served over crispy polenta. The soup was a creamy, roasted acorn squash soup with homemade beef jerky and queso fresco croutons. Salad was Jicama, beets, sweet potatoes, yams, cayote, malanga, boniato and leeks topped with honey apple cider dressing.(Photo by Helen Ford Wallace).