DINE-ing With the Stars

*Photography: Courtesy of The Grateful Palate Catering & Events.*

The grand finale of the DINE Fort Lauderdale series benefitting the Emeril Lagasse Foundation – the Fusion dinner – takes place on May 23 and features a menu curated exclusively for the occasion by top local restaurants and paired with wines chosen by Total Wine & Spirits.

First Course by The Capital Grille

Grilled baby romaine salad with feta, mixed berries and citrus poppy seed dressing.
Paired with: Kia Ora Marlborough Sauvignon Blanc

Second Course by Truluck’s

Shrimp Campechana with tomato, avocado and cilantro lime corn tortilla chips.
Paired with: Hugues Beauvignac Picpoul

Third Course by Timpano

Fiore de porcini pasta with fennel sausage and parmesan broth.
Paired with: La Sacrestia Nebbiolo

Fourth Course by Morton’s

Braised short rib with baby onions, roasted carrots and sour cream mashed potatoes.
Paired with: Amici Cabernet Sauvignon Napa

Fifth Course by The Grateful Palate Catering & Events

Strawberry napoleon with white chocolate, mascarpone vanilla and Chantilly cream puff pastry topped with strawberry.
Paired with: Martinez Fine Ruby