Photos by Restaurant Photography
January 30: Shooters Waterfront
Seared Duck Confit Roulade, Stone Grits, Brandied Cherries, Rogue River Crumble, Crispy Parsnips
Paired with: King Estate Willamette Valley Pinot Noir, 2016
March 12: The Capital Grille
Dry Aged Petit Filet, Roasted Bone Marrow Béarnaise with Lobster and Smoked Corn Cheddar Grits
Paired with: North by Northwest Columbia Valley Cabernet Sauvignon
March 26: Valentino/One Door East
Tiramisu Bomboloni with Mini Italian Donuts Filled with Mascarpone Cream
Paired with: King Estate Willamette Valley Rose of Pinot Noir
April 16: Casa D’Angelo
Penne Vodka with vodka & Tomato cream, Bresaola, Parmigiano Reggiano
Paired with: King Estate Inscription Pinot Noir, Willamette Valley
*Please note menu items are subject to change.
April 23: The Grateful Palate Catering and Events
All 5 chefs will be joining forces at our grand DINE Fort Lauderdale Fusion finale dinner. Attendees will enjoy a course from each chef and restaurant (a total of 5 courses). Not to mention, each course will be paired with a wine by King Estate Winery. Stay tuned for this full menu!
