Breeze Ocean Kitchen, a restaurant concept led by Executive Chef Josh Thomsen, welcomed more than 200 guests to sample the fare. On the menu were The Hound and Bahama Mama, both hand-crafted cocktails, and ceviche, mahi-mahi and paella. ABOVE: (l-r) Michael and Kelly Gottlieb with Nick Gold, the resort’s director of public relations. Photo provided by Capehart
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