Fort Lauderdale at sunset, glasses clinking, music playing softly over waterfront breezes and a room of people who came not just to eat — but to give. That’s the heart of DINE Fort Lauderdale, a five-night dining series that feels more like a love letter to food, wine and philanthropy than a traditional event.
In its sixth year, DINE Fort Lauderdale was bigger, bolder and more delicious than ever. Five handpicked local restaurants hosted culinary experiences unlike anything they’d done before, each crafting a five-course menu exclusively for the event. These weren’t your typical dinner parties. They were immersive experiences, where each course had its own personality, each wine its own story and each night its own flair.
Every evening raised money for the Emeril Lagasse Foundation, an organization dedicated to improving the lives of children through culinary education and garden programs in schools. At DINE Fort Lauderdale, indulgence wasn’t just welcomed — but encouraged, because it meant doing good.
Night One: Morton’s The Steakhouse
The journey began at Morton’s The Steakhouse. The moment guests stepped out of their cars — after admiring the sleek showcase of a Rolls-Royce, courtesy of Holman Motorcars — they were greeted with something unexpected: a cocktail called the Negroni de Chihuahua. Think Los Magos Sotol meeting Aztec chocolate bitters in a glass that told you, “This isn’t your average steakhouse night.” Inside, white tablecloths met laughter. Chef Joshua Alcala sent out plates that hit every indulgent note. Highlights were a sliced New York Strip with truffle whipped potatoes, charred asparagus and a bordelaise so rich it practically whispered luxury. Wines from Go Wine USA complemented the flavors of each course, flowing like the evening’s good conversation. The night wrapped with a raffle, laughter and that warm glow you get when you’ve eaten well and done good.
The Menu:
Welcome Drink: Negroni de Chihuahua
The Italian tradition meets with the crisp aromatic flavor of Los Magos Sotol & Aztec chocolate bitters.
First Course: Hors D’oeuvres
Wine Pairing: Champagne, Brimoncourt Cuvee Brut Regence
Second Course: Winter Harvest Salad
Wine Pairing: Sancerre, Les Herses Loire Valley 2022
Third Course: Lobster Bisque
Wine Pairing: Chardonnay, Beau Vigne Persuasion Napa Valley 2022
Fourth Course: Sliced NY Strip
Wine Pairing: Malbec, Hostage Altamira – Mendoza 2019
Fifth Course: Espresso Pot de Crème
Wine Pairing: Sauternes, Symphonie de Haut Peyraguey 2018
Night Two: The Capital Grille
If Morton’s was a warm handshake, The Capital Grille was a velvet embrace. Night two welcomed guests with more showstopping rides from Holman Motorcars and an evening hosted by Chef Gilbert J. Suarez II, who didn’t hold back. One course in particular — a 30-Day Dry-Aged Ribeye with truffle butter and roasted root vegetables — hushed people into the kind of silence that comes from collective awe. The crescendo came at dessert, with celebrity pastry chef Annabelle Asher Solly’s Chevre Cheesecake. Tangy, creamy and topped with blood orange coulis, mascarpone Chantilly and candied citrus, it was art on a plate. Wine sommelier Freya Pan guided guests through each pairing, her voice like the sommelier version of GPS — confident, informative and cheeky enough to keep the wine flowing and the mood light.
The Menu:
Welcome Drink: Magician’s Margarita
Los Magos Sotol, Aperol, fresh lime juice, pineapple juice, agave syrup and grapefruit bitters
First Course: Crab and Lobster Bisque, Maryland lump crab & brioche crouton
Wine Pairing: Chardonnay, Beau Vigne Persuasion Napa Valley 2022
Second Course: Scallop Crudo, citrus vinaigrette, pickled shallots and orange segments
Wine Pairing: Sancerre, Les Herses Loire Valley 2022
Third Course: Oolong Marinated Sea Bass, charred bok choy & shiitake mushroom broth
Wine Pairing: Pinot Noir, Tinpot Hut New Zealand 2020
Fourth Course: 30-Day Dry-Aged Ribeye, truffle butter and roasted root vegetables
Wine Pairing: Malbec, Hostage Altamira – Mendoza 2019
Fifth Course: Chevre Cheesecake, blood orange coulis, toasted pistachios, candied blood oranges and mascarpone Chantilly
Wine Pairing: Sauternes, Symphonie De Haut Peyraguey 2018
Night Three: Timpano Las Olas
The third dinner felt like walking into a Vogue spread. Timpano Las Olas — recently reimagined with sleek forest greens, soft blush tones and curated art pieces — was a visual appetizer. Chef Omar Lorenzana matched the setting’s elegance with a menu rooted in Italian tradition and Florida flair. The standout? Spaghetti Al Limon with rock shrimp, basil and parsley, paired with a citrusy Sancerre that practically sang springtime. Each dish danced with its wine partner, thanks to Go Wine USA’s thoughtful curation. The night ended as always with a raffle. But no one rushed. No one checked watches. This was the kind of evening you wanted to linger in.
The Menu:
Welcome Drink: We Ride at Dawn
Los Magos Sotol, red wine reduction, cabernet, lime and grapefruit soda
First Course: House-Made Mozzarella Caprese, marinated grilled plums, heirloom tomato, mint and basil
Wine Pairing: Sauvignon Blanc, Tinpot Hut New Zealand 2022
Second Course: Tuna Tartare with stracciatella, pumpkin seed pesto, capers, roasted tomato and crisp lavash
Wine Pairing: Coda di Volpe DOP, Il Poggio Sannio, Italy 2022
Third Course: Spaghetti Al Limon with Florida rock shrimp, basil and parsley
Wine Pairing: Sancerre, Les Herses Loire Valley 2022
Fourth Course: Pork Chop Florentina
Wine Pairing: Rosso di Montalcino DOC, Cipresso Italy 2020
Fifth Course: Timpano Cheesecake, warm chocolate, caramel sauce and fresh berries
Wine Pairing: Moscato Sparkling, Sol Fa Soul Mendoza
Night Four: Truluck’s
The DINE Fort Lauderdale rhythm had become intoxicating when the series reached Truluck’s. Here, the ocean provided the backdrop, waves crashing gently as guests entered the coastal elegance of one of Fort Lauderdale’s most beloved spots. Chef Joe Mora’s five-course menu was pure decadence. But the World Class Carrot Cake dessert stole the show: moist layers, spicy pecans, cream cheese icing and a butterscotch drizzle. Freya Pan was back again to pour and explain, spotlighting a gorgeous Chardonnay from Mendoza and the evening’s repeat favorite, Symphonie De Haut Peyraguey Sauternes. Guests left a little fuller, a little buzzed and completely satisfied.
The Menu:
Welcome Drink: Sorcerer’s Secret
Los Magos Sotol, passion fruit and fresno chili
First Course: Snapper Crudo Citrus, chives and cold-pressed olive oil
Wine Pairing: Brimoncourt Cuvee Brut Regence
Second Course: Jumbo Lump Crab Cake, dilled tartar sauce
Wine Pairing: Chardonnay, Malacara Mendoza 2022
Third Course: Sonoma Greens Salad, spiced pecans, goat cheese, apples, dried cherries & honey vinaigrette
Wine Pairing: Pinot Noir, Tinpot Hut New Zealand 2020
Fourth Course: Miso Glazed Seabass, crab fried rice and chilled cucumber slaw
Wine Pairing: Sancerre, Les Herses Loire Valley 2022
Fifth Course: World Class Carrot Cake, cream cheese icing, spicy pecans & warm butterscotch
Wine Pairing: Sauternes, Symphonie De Haut Peyraguey 2018
Night Five – Fusion Experience: The Grateful Palate Catering & Events
How do you close such an extraordinary series? You throw a culinary festival inside a party and let the chefs go wild. The finale brought all five chefs under one roof at The Grateful Palate Catering & Events. The setting: the Intracoastal. The vibe: electric. Guests sipped a No Man’s Land cocktail made with Los Magos Sotol while snapping selfies at the interactive Dipp Photobooth and dancing to live sets by DJ JoyJoy. It was a multi-chef, multi-course, multi-sensory affair. Guests moved between dishes like a greatest hits tour of the entire series, with the energy dialed up. The silent auction buzzed in the background until the live auction took over. A weekend with an Aston Martin DBX707 courtesy of Holman Motorcars? A Louboutin bag, shopping spree and luncheon with your closest friends at The Colonnade Outlets at Sawgrass Mills? A custom design consultation from Allied Kitchen and Bath? All up for grabs, with proceeds supporting culinary education and youth wellness.
The Menu:
Welcome Drink: No Man’s Land
Los Magos Sotol, passion fruit and fresno chili
First Course: Tenderloin Carpaccio by The Capital Grille
Wine Pairing: Barbaresco, Bruno Porro, Italy 2020
Second Course: Jumbo Lump Crab Cake by Truluck’s
Wine Pairing: Sancerre, Les Herses Loire Valley 2022
Third Course: Pork Florentina by Timpano
Wine Pairing: Rosso di Montalcino DOC, Cipresso Italy 2020
Fourth Course: Braised Short Rib by Morton’s The Steakhouse
Wine Pairing: Malbec, Hostage Altamira, Mendoza 2019
Fifth Course: Pina Colada Tres Leches by The Grateful Palate Catering & Events
Wine Pairing: Moscato Sparkling, Sol Fa Soul Mendoza
What Made It Work: The Partners
Holman Motorcars
As the title sponsor of DINE Fort Lauderdale, Holman Motorcars didn’t just show up — they arrived in style. Representing Aston Martin, Bentley and Rolls-Royce, Holman displayed their signature sophistication outside each host restaurant.
Their Sunrise Boulevard showroom is a marvel of its own — designed with architectural elegance, two private car delivery theaters, more than a dozen custom art pieces and a chandelier inspired by the famed Silverstone racetrack. It was a natural fit for an event as refined as DINE Fort Lauderdale.
Petal & Passion
Every table, every space, every bloom had intention. Petal & Passion founder Alexander Bowles didn’t just decorate — he curated moments. He learned the nuances of each venue and listened to its heartbeat before crafting centerpieces that would elevate the evening without overwhelming it.
Known for orchestrating swoon-worthy romantic experiences around South Florida — from rose petal-filled bedrooms to beachside proposals — Bowles brought that same emotional intelligence to DINE Fort Lauderdale. “Each venue and dish has a unique look and feeling,” he said. “It’s an honor to take what is already beautiful and make it all the more gorgeous.”
Dipp Photobooth
Everyone loves a good photo booth. But Dipp takes it to the next level. Born from a sibling duo’s passion for creating joyful experiences, Dipp Photobooth was more than just a camera and backdrop — it was a scene.
With top-tier equipment and an eye for fun, Dipp made sure every guest had a chance to let loose. Whether it was a goofy shot of cheers between couples or a heartfelt photo with friends, the booth captured the spirit of the series — and gave guests a souvenir that didn’t need a corkscrew.
Lens Craving
If you found yourself salivating at the DINE Fort Lauderdale photos, thank Joshua Perez. Based in Miami, Perez is the force behind Lens Craving, a high-end food photography studio specializing in turning meals into magazine covers.
With a portfolio that includes Havana 1957, Makoto and Chiquita Banana, Perez brought his passion for “visual gastronomy” to DINE Fort Lauderdale, capturing each dish and drink like a still from a Michelin-starred dream. His lens told a story you could almost taste.
Mike Connor Photography
Photographer Mike Connor brought his signature grit and grace to DINE Fort Lauderdale. Born in Queens and now based in South Florida, Connor has built a career out of capturing people, places and moments with heart and clarity.
Known for everything from architectural shoots to motorsports, Connor’s DINE Fort Lauderdale work was about presence — moments of laughter, toasts in motion and chefs in their creative element. His photos reminded us that sometimes the best shots happen between courses.
Los Magos Sotol
Before mezcal was cool, there was sotol. And Los Magos, hailing from Northern Mexico, boldly brought their “desert spirit” to Fort Lauderdale. With notes of floral honey, wood and spice, Los Magos cocktails — especially the Negroni Chihuahua and No Man’s Land — set the tone each night.
DJ JoyJoy
From the first beat of the finale, DJ JoyJoy’s music matched the magic. A fixture at W Hotels and local hotspots like Shooters Waterfront, she curated an elegant and electric soundtrack. Whether it was an upbeat groove for the auction or a mellow mix during dinner, DJ JoyJoy did what great DJs do — she read the room and raised the energy.
Go Wine USA
Since 2015, Go Wine USA has set the gold standard for fine wine distribution across Florida, proudly representing a portfolio of terroir-driven, family-owned wineries from regions including Argentina, France, Italy, Spain, New Zealand and the U.S. As the exclusive wine partner for DINE Fort Lauderdale 2025, Go Wine USA curated pairings that brought out the soul of each chef’s dish and elevated the dining experience from memorable to unforgettable.
Founded by Mendoza native and wine industry trailblazer Miguel Priore, Go Wine blends business acumen with a deep passion for authenticity. Priore’s vision, backed by decades of experience and global wine certifications, drives the company’s commitment to quality and innovation. Regional Sales Manager Anadariela Valderrama, a rising force in the wine world, brought her WSET-certified knowledge and sales expertise to the series, connecting guests with unforgettable vintages like the Brimoncourt Cuvee Brut Regence and Hostage Malbec from Mendoza.
With a multicultural team united by a love of wine and storytelling, Go Wine USA didn’t just serve bottles—they served conversation, connection, and craft. The result? A perfect pairing of purpose and pleasure, one glass at a time.
The Why: Emeril Lagasse Foundation
Then there’s the reason we gathered. All proceeds from the auctions and raffles benefited the Emeril Lagasse Foundation’s Culinary Garden and Teaching Kitchen programs, bringing edible education into schools across South Florida. From planting seeds to plating meals, the foundation is changing how people engage with food — and their futures.
DINE Fort Lauderdale isn’t just about good food and fine wine. It’s about community. It’s about passion. And it’s about giving back in a way that feels good — and tastes even better.
