Bill Hansen Catering & Event Productionnot is thrilled to announce the launch of its new brand, Luxury Residential Services, which will provide exclusive dining experiences in some of South Florida’s most luxurious residential buildings. Today, the brand runs the members-only Alluva restaurant. Its two locations include Alluva at Coconut Grove’s Park Grove Condominium in Miami, and the recently opened Alluva at L’Hermitage, a five-star condominium tower in Fort Lauderdale.

Committed to providing a delicious dining experience, Luxury Residential Services has partnered with Chef Aaron Dreilinger to personally direct Alluva’s kitchen in Park Grove. Dreilinger’s long career spans over 20 years on the Miami food scene. He is known both locally and internationally as a restaurateur, owner and chef, before moving into catering and boutique culinary services.

“Alluva is just the beginning,” said Bill Hansen. “While each Alluva location provides VIP culinary and social interaction for residents, Alluva is the springboard to bring the community together for more inclusive dining opportunities ahead of luxury residential services.”

“I am excited to work with Luxury Residential Services to expand Alluva’s menu offerings and experiences,” said Dreilinger. “By putting customers first with our diverse menu and hand-picked staff, we are able to give a new vision of luxury living.”

Alluva’s name derives from the word “Alluvial”, or moved by water. The exclusive restaurant for Park Grove and L’Hermitage residents showcases the riches of Florida. It combines ocean-view locations with a fresh list of ingredients, such as local produce and sustainable seafood. Lunch offers a flexible and accessible menu, with something for everyone. Dinner, offered only on weekends, has a more formal format.

Alluva at Park Grove is located in Coconut Grove in Miami. The ultra-luxury condominium complex offers three staggered towers along the beachfront streets of Coconut Grove overlooking the Atlantic. Priding itself on intimate and luxurious living, the condo’s Alluva is perched on the edge of its elegant third-floor pool deck. Offering unobstructed ocean views, guests can enjoy the service whether they’re sunbathing by the water’s edge or joining the restaurant inside its club lounge. Awash in greenery sitting in the sky, the pool deck offers an oasis escape. The chic forestry continues in Alluva’s club lounge, with plants planted tastefully on raised platforms above the space. The soothing gray and sand-colored wood of the interior, combined with a high ceiling and an open atmosphere, create a pleasant ambiance for a cozy lunch or a chic dinner.

Combining elegance and relaxation, the menu at Alluva at Park Grove features familiar ingredients with rich flavors. For starters, customers can try the tuna tacos ($22), with seared ahi tuna, jicama carrot pickle, guajillo aioli, grilled flour tortillas and sprouts. A current flatbread specialty is Prosciutto & Burrata ($23), but customers can choose from Plain cheese ($13/$22), Pepperoni ($15/$22) and garden vegetable ($16/$23). the Alluva Burger ($22) is made with homemade short ribs and brisket, bib lettuce, homemade tomatoes, brioche bread, and homemade Dijon aioli. The lighter fare offers the Watermelon and feta salad ($20), with local melon, mint, cucumber, pickled onion, watercress leaves and ladalemon dressing. The main course section serves upscale dishes, such as Snapper Tempura ($38), made with local yellowtail snapper, baby bok choy, shiitake mushrooms and plum shoyu glaze; and New York Strip Steak & Eggs ($46), with 12 oz of premium aged beef, fried eggs, hash browns, sweet potatoes, and steak sauce. The children’s menu offers classics like Chicken breast fillets and fries ($16). The dessert section finishes a meal with the Brownie sundae ($18), consisting of a hot chocolate brownie, vanilla ice cream, fudge and whipped cream. Guests can also indulge in three experiences – Omakase, an artisanal tasting personally delivered by Chef Aaron; BBQ & Cabana Package, a backyard BBQ feel with a custom prepared BBQ cooler; and Munchies & Movies, a gourmet assortment of treats for movie nights.

Alluva at L’Hermitage Condominium is located in Fort Lauderdale. The resort-like complex offers panoramic views of the Atlantic, set along the Intracoastal Waterway. Alluva’s Club Lounge is located on L’Hermitage’s expansive pool deck, which offers residents a direct path to private beach views. Guests can dine on menu items from the Alluva’s luxurious lounge venue while overlooking both the pool and ocean waters.

Alluva à la carte at L’Hermitage offers something for everyone. Without restricting its commitment to quality, it offers customers a list of more casual and affordable options. Guests can start with House Guacamole ($16), fresh guacamole, homestead pico de gallo and white corn chips. Salads can be made into a wrap with fries ($2), with some options offering the garden salad ($12) or the Cobb salad ($15). Lunch specials include Kosher hot dog ($12), consisting of a 7-inch National Hebrew Hot Dog; or the Turkey wrap ($12), with turkey, colby jack cheese, local green vegetables, tomato and honey mustard. The main section offers Grilled chicken bruschetta ($26), grilled chicken, broccoli with grilled garlic, spaghetti, cherry tomatoes, ciliegine, pesto and marinara; Where Entrecote ($30), marinated rib steak, rosemary, parmesan, homemade fries and grilled garlic broccoli. The children’s menu serves Grilled Cheese on Rye & Fries ($12). The dessert section includes Assorted ice cream bars ($4) or Double Chocolate Lava Bundt ($8).

Alluva at Park Grove is open for lunch Wednesday through Sunday from 11 a.m. to 5 p.m. and for dinner Friday through Saturday from 6 p.m. to 8 p.m. Omakase is available from Wednesday to Sunday and by reservation only. For more information, call (786) 292-7097 or visit

Alluva at L’Hermitage is open from 11 a.m. to 8 p.m.

About Bill Hansen Catering & Event Production

Bill Hansen Catering & Event Production, a catering and events company celebrating 41 years in South Florida, continually challenges the limits of the imagination and innovates as one of the extraordinary design and South Florida full-service event production. Complemented by expert team members, their sophisticated craftsmanship, warm, personalized service, and overriding commitment to the happiness of their guests are guaranteed to exceed even the highest expectations. In everything they do, Bill Hansen and his team strive to delight their customers and guests with passion, innovation, teamwork and quality.

Renowned for their bespoke event planning and bespoke gastronomic approaches, every detail of Bill Hansen Catering & Event Production’s impeccable service is carefully crafted and personalized to delight guests. Their corporate chef, Dewey LoSasso, was selected by the Miami Herald as one of the “Florida Food Fifty”, a small, intimate group of Florida food trendsetters. Chef Dewey’s custom-crafted farmhouse fork menus truly represent Bill Hansen Catering & Event Production’s forward thinking and evolutionary thinking philosophy.

Since its inception, Bill Hansen Catering & Event Production has served four US Presidents, Pope John Paul II, Bill Gates, top professional athletes, singers, hundreds of Fortune 500 companies and over 5,000 couples. Bill Hansen Catering & Event Production uses a distinct approach of combining traditional and innovative solutions to turn everyone’s entertaining dreams into brilliant reality.

About Chef Aaron Dreilinger

Chef Aaron Dreilinger is the executive chef and chief operating officer of Hansen’s luxury residential services. Chef Aaron oversees the planning and mechanics of culinary operations, strategic culinary brand partnerships, and a range of creative oversight and concept creation. His unique and creative vision is well matched with his varied experience in food service management, kitchen design, culinary administration and brand development.

Aaron’s strong restaurant experience spans from well-known Miami fine dining restaurants, special events and off-site catering, to major cruise lines and international supply chain management. Chef Aaron’s career began on the Miami food scene for 20 years years, eventually turning to catering in Miami’s affluent events market. Aaron was also recruited by Royal Caribbean International, then Celebrity Cruises, for new concept design, menu development and ultimately a position as corporate executive chef and test kitchen operator.

As an entrepreneur, Chef Aaron’s career includes co-ownership of Miami-based aggrotech startup Hammock Greens, a thriving hyperlocal hydroponic farm that specializes in restaurant partnerships and chef-led products. In business and in his culinary creations, Aaron strives to combine function with art, defining the fine line between creativity and profitability.

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