The DINE Fort Lauderdale series is making its grand return in 2025, bringing along some serious culinary heavyweights—and a cause as impressive as the menus.
Kicking off in January and running through May, this five-course wine pairing event isn’t just a treat for your taste buds; it’s a benefit for the Emeril Lagasse Foundation. Yes, that Emeril. The chef who turned “Bam!” into a catchphrase is giving back, and you can be part of it—one delicious course at a time.
Each event will begin with an opening drink featuring Los Magos Sotol. If you haven’t heard of sotol, it’s the sophisticated, lesser-known cousin of tequila and mezcal, offering a smooth, earthy flavor to set the stage for the dinners ahead. It’s a spirit that will make you pause, savor and think, “This is going to be something special.”
Now, let’s talk about the lineup. We’re rolling out the red carpet for the crème de la crème of our city’s dining scene. First up on January 16 is Morton’s The Steakhouse, where perfectly seared cuts that are the stuff of legend take center stage. Tony Gasper, executive chef of Morton’s, provides a preview: “Morton’s The Steakhouse is honored to participate in DINE 2025. It’s an opportunity to show our dedication to culinary excellence alongside South Florida’s finest, and I’m excited to create a dining experience that celebrates the food culture in Fort Lauderdale.”
Next, on February 20, the spotlight turns to The Capital Grille, where steaks are aged like fine wine (and speaking of wine, expect the pairings here to be nothing short of sublime). Ben Circelli from The Capital Grille couldn’t be more enthused: “We are extremely excited and proud to be a part of DINE Fort Lauderdale again in 2025. Our chefs and team love the ability to create a memorable experience for the guests who purchase a ticket with us, as it allows everyone to enjoy a night out at The Capital Grille, eating and drinking from a menu that is curated specifically for that evening only.”
Timpano, on March 20, will whisk you away to Italy without the airfare, with its bold, rustic flavors that scream “la dolce vita.” Chef Omar Lorenzana reflects on his experience, saying, “I’ve been in the business for 20 years and since coming to Timpano, I’ve been getting all this recognition. I felt like I finally got where I wanted to be in my career. And DINE Fort Lauderdale just pushed it to another level.” He’s also confident 2025’s offerings will surpass 2024’s, adding, “I think this year’s menu is going to beat last year’s, so I’m very excited.”
On April 17 comes Truluck’s, where seafood reigns supreme. Imagine sipping a chilled chardonnay while diving into some of the freshest seafood this side of the Atlantic. “We are thrilled to be part of an occasion that resonates with so many of our guests. It’s always a pleasure to see the loyal guests who continue to support local restaurants,” says Mike Levine, general manager of Truluck’s Fort Lauderdale.
“The camaraderie between the participating restaurant teams is truly remarkable,” he adds. “Last year’s event was a perfect example, with everyone coming together to help each other prepare dishes for our guests. The energy was incredible, and the feedback we received was overwhelmingly positive. We’re excited for another fantastic experience.”
The series will conclude on May 8 with an exquisite dining experience at The Grateful Palate Catering & Events, known for its exceptional service. Each restaurant will present a dish for a meticulously crafted feast of five courses, each paired with wines that will make your palate dance. Peter Lopez of Shooters Waterfront captures the essence of the event, saying, “DINE Fort Lauderdale is such a unique event where the best five local chefs with their teams come together and work as one cohesive team to serve 120 guests an unbelievable five-course dinner paired with spectacular wines. Egos aside, great camaraderie, teamwork and mutual respect for each other’s art are appreciated and admired by all chefs. It’s a magical night having that much culinary talent in one kitchen.”
While the food is guaranteed to impress, the underlying purpose of the series has a lasting impact. The Emeril Lagasse Foundation inspires and mentors youths through culinary, nutrition and arts education programs. Foundation president Brian Kish says, “We are delighted and honored to partner with Fort Lauderdale Magazine’s DINE Fort Lauderdale for the sixth year in a row. Together, we are making a difference.”
The DINE Fort Lauderdale series combines the best of Fort Lauderdale’s culinary scene with a mission to create positive change. Whether you’re a foodie, a wine enthusiast or just someone who enjoys an excellent meal for a great cause, this experience will be the season’s highlight.
The Cocktail: Los Magos Sotol Sour
Ingredients:
- ½ oz Los Magos Blanco
- ¾ oz lime juice, freshly squeezed and strained
- ¾ oz grapefruit juice, freshly squeezed and strained
- 1 oz Aperol
- ½ oz agave simple
- 1 drop saline 5%
- 1 egg white
- 3 dots Jamaican #2 bitters
Method:
Using a shaker and coupe, dry shake the egg white, sotol, Aperol and agave simple in a tin until the shaker is near silent (about 30 seconds). Add ice and saline. Shake again until the tin is frosted. Strain into the coupe, tapping the tin to release all the foam. Garnish with three dots of Jamaican bitters and dehydrated lime wheel.
