The third annual DINE Fort Lauderdale – a wine pairing experience hosted at the best restaurants in the area – presented by Fort Lauderdale Magazine is in full swing.
Throughout the series, guests will indulge in the best offered by these highly regarded restaurants. Each dinner will feature a five-course menu specially curated for DINE Fort Lauderdale guests by the renowned chef of each establishment. Each course will be enhanced with a signature wine by Spanish wine-maker Manzanos. In addition, each night will showcase an exotic vehicle from our title sponsor Holman Motorcars.
The series began with Arc Culinary drawing in locals who were eager to indulge in delectable items by head chef David DeLeon, such as the chateaubriand steak hasselback potato gratin with roasted carrot parsnips and old-fashioned demi paired with the full-bodied red Manzanos Reserva.
This month, No Man’s Land and The Capital Grille will take foodies to the next level via their food and dining experience.
While No Man’s Land is known for their over-the-top cocktails and appetizers, they’re determined to wow the DINE Fort Lauderdale guests with never-before-seen menu items from their head chef Austin Blake. Being part of the Garrett Hospitality Group family guarantees “a refuge from the ordinary,” so put on your seatbelts for this unexpected ride.
Next, The Capital Grille will host an elegant night in their private room – if you didn’t already feel like a VIP, you should now. In addition, head chef Marc Gruverman has prepared a special menu for the night, including a dry-aged New York strip with twice baked potato, creamed leeks and foie grass Madeira paired with a Manzanos Reserva.
The last dinner before the grand Fusion finale will be hosted next month at Eddie V’s. Known for their prime seafood and steak, there’s no doubt the menu will leave you wanting more. Menu items include fresh fish that arrive daily and USDA prime steaks hand-cut to your desire, paired with the perfect Manzanos wine.
The dinner series will culminate with a grand Fusion finale hosted at the Grateful Palate Catering and Events, where all six head chefs (including Chef James Cawley and Chef Brian Cornelius of Shooters Waterfront) will come together to prepare a course each for all 150 guests. The night will conclude with a silent auction where all proceeds will go towards the Emeril Lagasse Foundation. To purchase tickets, please visit fortlauderdalemagazine.com/dine