September 2010 Newsletter

Greetings from Coconut Grove, Villa Woodbine and Bill Hansen!

There is lots of excitement at Villa Woodbine these days.  No, it’s not the peacocks squealing, it’s the construction workers that are giving our historic building some much-needed enhancement.  We’re delighted to have a new roof, a better parking lot and a newly remodeled kitchen.  The historical elements of Villa Woodbine remain unchanged… We do not want to mess with success.

We can’t wait to unveil our new and improved, yet historic and romantic Villa Woodbine this coming month.  For more information on how you can plan your next event at Villa Woodbine please call Stephanie at 305.858.6660, or e-mail her


Nightlife Venues

More Very Affordable Event Space on Miami Beach at Tenth and Collins

Located in the heart of South Beach, this site on the East side of Ocean Drive at Collins Ave is very attractively priced for holiday parties.

Call Shaneil at 305.858.6660 for more information.


In our last newsletter, we failed to give credit where credit is due.  We are truly sorry for not mentioning Cream of the Crop as the producer of a recent event that we catered at 1111 Lincoln Road.
So to Lisa, Karen and Deidre, and the rest of the Cream of the Crop team, we apologize.  It will not happen again.


Bill Hansen Catering Beef Tenderloin

Ok, I’m not a chef…I’ve always said, “I book it and our culinary team cooks it!”  However, I love to share some of our favorite recipes and this one is courtesy of my best friend and late partner Bill Hendrich.

If you want to have a fabulous main course for eight to ten guests do this.

Purchase a whole beef tenderloin which will weigh between five and seven pounds.  It will cost somewhere around $60 or so.  Bring it home, trim off the fat and silver skin.

Marinate it in your favorite meat marinade for a minimum of 4 hours or overnight.  We use crushed garlic, salt, pepper and olive oil as ours.

Brown the whole piece of meat on your grill outside or in a frying pan.  This will take about 7 minutes or so.  You do not need to cook it all the way through…. that comes later.  Let the meat rest.  If for more than a couple hours, refrigerate.

30 to 45 minutes before serving time place the whole tenderloin in a preheated oven (375 degrees) and roast for about 25 to 30 minutes.  We like it medium rare with an internal temp of 130 degrees or so.  I know some folks like it well done, but it’s simply not as good and is very dry!  In my opinion, well done is a great way to ruin and excellent piece of meat.

Let the meat rest for 5 to 10 minutes and then slice.  The small end will be more well done, the center is the best part and the large end has the most flavor, but it has a firmer texture.




This intimate club, located at 235 23rd street on South Beach, will accommodate 60 guests for a seated meal, and 120 for food stations.  It is great for corporate gatherings, birthday celebrations, anniversaries as well as bar and bat miztvahs.

Featuring eye popping cherry red sofas, black lacquered walls, lipstick-pink panels, and an “Alice in Wonderland” array of custom-designed chandeliers.  Mokai features a Baccarat-inspired chandelier pit – a modern take on a traditional fireplace.  Embracing modern New York sensibility and Miami joie de vivre,other eye candy elements featured in Mokai’s design include a collector’s selection of art and fashion photography, and contemporary Moroccan lattice work.

Mokai’s grand showcase bar is the focal point of this hotspot, featuring a dramatic back bar display for bottles and glassware, and adorned with ornate floral arrangements and greenery.

Until Next Time…

In This Issue
Bill’s Signature Tenderloin
NIghtlife Venues
Mokai on Miami Beach

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