SoBe chic was on full display Thursday night at Miami Fashion Week.
The evening kicked off on a positive note with the international launch of Sabrina Barnett’s “Empowering Women” collection. The former supermodel of Haitian, Cuban and Italian descent presented an array of shirts, pants and dresses, all with positive messages of self love. Models of all ages walked the runway to a mix of upbeat songs, ending with the Beatles’ “All You Need is Love.”
Next came a taste of the islands at the St. Vincent & the Grenadines Caribbean Designers Showcase. Brightly-colored bikinis and light, flowing tops and dresses were the reoccurring theme.
Looks from the SKA fashion line featured ruffled tops and skirts, and a white dress with cloth flowers cascading down from the waist. Designer Deb E. Barbour closed out the showcase with bright colored gowns and wedding dresses.
The Miami Style Showcase kicked off with the ECO Sustainable Collection, a stunning assortment of dresses created by students from the Design & Architect Senior High School. Among the highlights were a long dress in neutral colors that had bunches of gathered fabric and a gown with a bodice of exotic feathers.
Finalists in the Emerging Designer competition presented a variety of looks. I especially liked the bright colors from Romina Heighes’ collection, the silver and striped dresses of Zula Khramov and a gorgeous flowing gown by Francisos Quadros.
A definite crowd-pleaser was the matching mother-daughter line of MamaOm Organics. You couldn’t help but smile when seeing the little girls dressed in cute bathing suits and dresses beam as they walked down the runway.
The Miami Style Showcase ended with the elaborate fashions of designer Nicolas Felizola. Using bright colors and a variety of materials, Felizola created beautiful dresses that accentuated and complemented the female form.
Chef Elgin Woodman of A Joy Wallace Catering paired the fashion with three dishes at the International Culinary Arts Pavillion. The braised short rib served on a manchego flatbread was tender and well-spiced. In a twist on “fish and chips,” quinoa crusted snapper had a great crunchy outside and yucca sticks were great with a sour orange mojo. Savory and salty were balanced out with a sweet finish of rich and creamy dulce de leche panna cotta.
Photos by Gemetti Stefano/Model Work Style Press — www.fotocalendario.ch
Except for photos of dress by Francisos Quadros, feather dress by student designers and food by Chef Elgin Woodman.