Get a taste of what’s on the menu at DINE Fort Lauderdale’s grand finale. Join us for a feast featuring standout courses from the city’s top restaurants and a silent auction, all benefiting the Emeril Lagasse Foundation.
First Course
Tenderloin Carpaccio with arugula, mustard oil and grana padano, by Chef Gil Suarez of The Capital Grille
Second Course
Blue Crab Guacamole with plantain chips, by Chef Joe Mora of Truluck’s
Third Course
Pork Chop Florentina, by Chef Omar Lorenzana of Timpano
Fourth Course
Braised Short Rib, by Chef Tony Gaspar of Morton’s The Steakhouse
Fifth Course
Pina Colada Tres Leches with toasted coconut, roasted pineapple and rum anglaise, by Chef Monica Palacio of The Grateful Palate Catering & Events
For tickets, please visit fortlauderdalemagazine.com/dine
