The grand finale is here. In recent weeks DINE Fort Lauderdale, Fort Lauderdale Magazine’s premier wine-pairing culinary event series, has taken discerning diners to four of the city’s finest restaurants. On May 25, it culminates in chefs from all five of the participating restaurants getting together for a five-course wine-pairing experience you won’t forget.
The highly anticipated event will be hosted at The Grateful Palate Catering and Events right on the Intracoastal Waterway.
The all-star lineup includes a first course from the Capital Grill, a second course from Eddie V’s, a third course from Ya Mas Taverna, a fourth course from Lasso Gaucho Brazilian Steakhouse and a dessert course from the evening’s host, The Grateful Palate Catering and Events. Each course will be paired with a wine courtesy of Ocean Wine and Spirits, and on arrival there will be a greeting cocktail from Papa’s Pilar Rum.
A new and fun element that will be added to the evening is a photo booth by Propparazzi Photos. Plus, if you’re big into exotic cars, you won’t want to miss an exclusive look at what Holman Motorcars (Aston Martin, Bentley and Rolls-Royce) has to offer. They will have a surprise vehicle right on site for you to get a firsthand experience in the exotic auto world.
Behind all the florals and decor throughout the event is Florida Beach Wedding. The South Florida-based event design company brings visions to life using their unique creativity and incomparable talent. They seamlessly surpass expectations and create a stress-free environment in the process.
Oh, and all this indulgence is for a good cause: silent auction on the night will raise money for the Emeril Lagasse Foundation. The New Orleans celebrity chef’s foundation raises money for a number of good causes, including many here in South Florida like Arc Culinary. Last year’s auction items included tickets to the Florida Panthers games, borrowing an Aston Martin DBX for the weekend, first-class round trip tickets to the Bahamas by Tropic Ocean Airways, a resort stay at the W Fort Lauderdale, broadway tickets by Broadway Across America and more.
The Dish: Mexican Broiled Corn
The Emeril Lagasse Foundation, and Emeril himself, supplies us with this month’s recipe. Bam!
- 10 ears fresh sweet corn, husks and silk removed
- 3 limes, halved
- 3/4 cup sour cream
- 3 tablespoons milk
- 4 tablespoons butter, melted
- 1 tablespoon plus 2 teaspoons chili powder
- 2 1⁄2 tablespoons kosher salt
- 1 cup shredded queso añejo, queso fresco, or Parmesan cheese
1. Fill a large stockpot with water and bring to a boil over high heat.
2. Place the corn and 2 lime halves into the boiling water, and boil corn for 6 to 8 minutes, or until crisp-tender. Use tongs to remove corn from the water and place on a clean, dry kitchen towel to dry.
3. In a small bowl combine the sour cream and milk and set aside.
4. Place the corn on a small baking sheet and brush with melted butter.
5. Arrange oven rack 8 inches from the broil unit in the oven, and adjust the oven settings to broil.
6. Using oven mitts or potholders, place the baking sheet in the oven and broil for 8 to 10 minutes, taking corn out and brushing with melted butter every 2 to 3 minutes. Watch the corn carefully while it is in the oven to prevent excessive browning. Corn should be golden brown when ready.
7. Using oven mitts or potholders, remove baking sheet from the oven and squeeze remaining lime halves over the warm corn.
8. Generously brush the corn with the sour cream mixture and sprinkle with chili powder, salt and shredded cheese. Serve warm.