Food & beverage photography by Arce Photography.
Venue photography by Kelly O’Keefe Photography – KOFilms LLC & Christopher Buchanan.
The event featured wine-paired five-course meals at four different top restaurants or culinary organizations. The culmination then came at a fusion dinner in which all participating restaurants presented one course each at a final five-course meal. The fusion dinner also offered a silent auction; money raised went to the Emeril Lagasse Foundation. The New Orleans celebrity chef’s foundation works with a number of food-related charities and nonprofits around the country, including in South Florida.
Night One: Arc Culinary
The series kicked off at the impressive home of an organization that has been helped by the Emeril Lagasse Foundation. Arc Culinary is a high-end catering service with a difference. Part of Arc Broward, the social enterprise trains people with a variety of developmental disabilities and life challengesfor work in the culinary field. The catering enterprise is also a successful business that sends money back into Arc Culinary. The foundation’s help for Arc includes the state-of-the-art Emeril Lagasse Innovation Kitchen.
The Menu:
First Course: Amuse Bouche Spoons
Wine Pairing:1 890 Manzanos Rosé
Second Course: Seared Scallop Pea Puree Mint and Vanilla Bacon
Wine Pairing: Voché Blanco Barrica
Third Course: Tango Treviso Burratta Cheese, Crushed Green Apple, Lemon Basil Vin
Wine Pairing: Berceo Crianza
Fourth Course: Chateaubriand Steak Hasselback, Potato Gratin, Roasted Carrot Parsnips, Old Fashioned Demi
Wine Pairing: Berceo Reserva
Fifth Course: House Made Mexican Style Chocolate Ice Cream, Caramelized Brown Butter Cake, Fresh Whip
Wine Pairing: Voché Selección Graciano
Night Two: The Capital Grille
The in-house butcher prepares the dry-aged steaks at this spot that elevates the dining experience at the Galleria. From the preparation to the cooking, chefs work behind the scenes to re-create this menu by Chef Marc Gruverman, who has been head of the kitchen for nearly two decades. In addition, Food Network star and the restaurant’s pastry chef Annabelle Asher made a beautiful and delectable banana cream pie that left an impression that evening. Of course, the night wasn’t complete without Manzanos paired with each dish.
The Menu:
First Course: Oysters Rockefeller
Wine Pairing: 1890 Manzanos Rosé
Second Course: Heirloom Beefsteak Tomatoes with Maytag Bleu Cheese, Crisp Shallots and Black Truffle Vinaigrette
Wine Pairing: Berceo Crianza
Third Course: Pan-Seared Scallop with Smoked Bacon Corn Soufflé and Mustard Buerre Blanc
Wine Pairing: Voché Blanco Barrica
Fourth Course: Dry Aged New York Strip, Twice Baked Potato with Creamed Leeks and Foie Gras Madeira
Wine Pairing: Berceo Reserva
Fifth Course: Banana Cream Pie
Wine Pairing: Voché Graciano
Night Three: No Man’s Land
This one was a bit different. Restaurateur and reality TV star Memphis Garrett’s cool, atmospheric Victoria Park spot is a cocktail bar that also does killer shared plates, so this was a boozier affair where two “courses” were interesting cocktails. The speakeasy implemented never-before-seen menu dishes to the dinner concept that paired perfectly with a Manzanos wine. Curated by executive chef of Garrett Hospitality Group Austin Blake, the menu was comprised of unforgettable dishes like braised short rib with truffle duxelle, pickled ramps, swiss chard and potato. In addition, guests got to try their popular version of an “espresso martini” – the PSL cocktail – one of many off their libations menu by beverage director Chevy Farrell.
The Menu:
First Course: Proper Buzz – Bar Hill Gin, Passionfruit, Lemon and Honey
Second Course: Tuna Tataki Smoked Kimchi Ponzu, Crispy Garlic and Szechuan Chili Relish
Wine Pairing: Voché Blanco Barrica DOCa Rioja
Third Course: Foie Gras Old Fashioned Angostura Marscapone, Marachino Gastrique, Hazlenut
Wine Pairing: Berceo Crianza DOCa Rioja
Fourth Course: Braised Short Rib Truffle Duxelle, Pickled Ramps, Swiss Chard, Potato
Wine Pairing: Berceo Reserva DOCa Rioja
Fifth Course: P.S.L Whipped Pumpkin, Vodka, Espresso
Night Four: Eddie V’s Prime Seafood
With amazing seafood, quality cuts of meat and even some live jazz, this has quickly become one of the hottest dining tickets in downtown. The latest talk of the town did not disappoint while they showcased their lobster dishes by Alexis Morgan. Each course was carefully paired with a Manzanos wine to enhance tastebuds and the experience. The big hit of the night – the two 4 oz tournedos with butter-poached lobster tail – was cooked to perfection and left a lasting impression.
The Menu:
First Course: Yellowtail Sashimi Cilantro, Red Chiles, Ponzu
Wine Pairing: 1890 Manzanos Rosé
Second Course: Maine Lobster Bisque with Fresh Maine Lobster, Cream, Cognac
Wine Pairing: Voché Blanco Barrica
Third Course: Burrata and Heirloom Tomatoes with Italian Burrata, Extra Virgin Olive Oil, Balsamic
Wine Pairing: Berceo Crianza
Fourth Course: Two 4oz Tournedos with Butter-Poached Lobster Tail
Wine Pairing: Berceo Reserva
Fifth Course: Bananas Foster Butter Cake flambéed tableside and served with Butter Pecan Ice Cream
Night Five: The Fusion Dinner at The Grateful Palate
DINE capped off with a magnificent fusion dinner at Grateful Palate Catering and Events. The catering and events cousin to Shooters Waterfront is always a great host with a beautiful location. Upon entering, each guest was greeted with champagne as they mingled before the night began. Each dish was introduced by the chef of the corresponding restaurant, kicking off with chef James Cawley of Shooters Waterfront. Throughout the night, diners had the opportunity to bid for various silent auction items like a dinner for 10 at Fogo de Chao, two tickets to Kevin Hart’s sold-out show, two tickets to Austin City Limits Music Festival, signed memorabilia by Emeril Lagasse and much more.
The Menu:
First Course: Pig N2 (Crispy French Terrine). Wilted Rainbow Chard, Pommery Cream.
By Chef James Cawley, Shooters Waterfront/The Grateful Palate Catering and Events.
Wine Pairing: Voche Blanco Rioja
Second Course: Salad. Artesian Lettuce, Cherries, Goat Cheese Half-Moons, Roasted Pecans and Berry Gastrique with Lavender Vinaigrette.
By Chef David DeLeon, Arc Culinary.
Wine Pairing: 1890 Manzanos Rose Rioja
Third Course: Fish Crudo.
By Chef Austin Blake, No Man’s Land
Wine Pairing: Berceo Crianza Rioja
Fourth Course: Crab Stuffed Shrimp.
By Chef Alexis Morgan, Eddie V’s.
Wine Pairing: Gonzalo de Berceo Reserva Rioja
Fifth Course: Banana Upside Down Cake, Salted Caramel Gelato.
By Chef Annabelle Asher, The Capital Grille.
Wine Pairing: Voche Graciano, Rioja
Sponsor Profiles:
Manzanos Wines
With vineyards in Spain dating back to 1890, this family-owned winery knows a thing or two about good quality wine. For example, the Berceo Crianza DOCa Rioja has won more than a handful of awards. The oaked red wine has aromas of stewed fruits, dried prune, cinnamon, candied strawberries intermingled with toasty and smoky oak and tastes of a fresh acidity with deep toasty oak flavors well integrated with ripe fruit. This brand combines the four elements to create their flavorful notes in each wine: earth, water, air and fire. Each dinner menu was perfectly paired with a different wine, which elevated the experience.
The Emeril Lagasse Foundation
The Emeril Lagasse Foundation’s Emeril’s Culinary Garden & Teaching Kitchen program integrates gardening and cooking concepts into school curriculums, generating an interactive, food-centered learning environment. Created by educators, culinary professionals and farm-to-school experts, the program provides schools with grade-level standards for gardening and cooking classes that are integrated across core subjects. The curriculum also uses many of Emeril’s recipes. Emeril says: “This is such an easy, healthful dish. Use any mild, flaky fish that you like, mahi mahi, cod, lemon fish (cobia), amberjack…the list goes on. Don’t skip the salsa!”
Florida Beach Wedding
Florida Beach Wedding’s specialties include unforgettable floral arrangements – that’s why we have worked with them for years with all our events including DINE Fort Lauderdale. They never outsource and all arrangements are made in‑house – so you know you’re guaranteed a one‑of‑a‑kind work of art. Their team went above and beyond to ensure each dinner’s ambiance was unique to the location. For each dinner, they worked with us to ensure the arrangements were tailored to the location’s style, table sizes/shapes and color schemes. They delivered promptly and seamlessly. In addition, they also offer photography and plan all kinds of events where they successfully transform any space into an oasis. No wonder they’ve won the Couples Choice Awards for WeddingWire five years in a row.
Holman Motorcars
Our title sponsor, Holman Motorcars showcased luxury British automakers Aston Martin, Bentley and Rolls-Royce at each of the dinners. Their world-class building located on Sunrise features architectural detailing throughout, more than a dozen pieces of custom artwork (including mosaic walls), a chandelier inspired by Britain’s historic Silverstone racetrack and two private car delivery theaters.
Denison Yachting
Our cuisine sponsor, Denison Yachting brings three generations of yachting expertise to the table. They offer a variety of services from buying and selling yachts to providing superyacht charter experiences. Their new yacht lines include Bertram, Beneteau Sailboats, Dufour, Monte Carlo Motor Yachts, Express GT’s + Swift Trawlers.
