Florida’s famed gourmet series reaches its mid-season mark.
Dinner in Paradise is proud to kick off its two coveted March slots with a stellar lineup including Sean Brasel of Meat Market, Michael Bloise of Sushi Samba and Michael Reidt of Area 31 at the Epic Hotel on Sunday, March 11, 2012, at 6 p.m. (please note the time change from earlier in the season).
Guests begin the evening with sparkling wine made from local tropical fruits and passed hors d’oeuvres in a grass reception area shaded by cotton candy trees. After an edible tour of the 5-acre organic farm by founder and owner Gabriele Marewski, the group moves to a comfortable, open-air gazebo decorated with lanterns and tabletops with white linens and imaginative, delicious centerpieces. Meanwhile the night’s three chefs have been cooking up a storm.
Launching its seventh consecutive season in December, Dinner in Paradise has earned its place on every South Florida foodie’s to-do list. Through this champion of the region’s vibrant farm to table scene, what better celebration of the movement than tucking into a five-course organic feast served next to the very beds where seasonal ingredients were harvested hours before? Add amazing sponsors for delicacies from goat cheese to extra virgin olive oil and fine wines selected by an exclusive sommelier, and a culinary memory is born, one that’s turned into a tradition for many patrons.
Generally falling on every other Sunday evening from December through the end of April, the event offers new and expanded themes. Since meat and poultry aren’t allowed on the farm, dinners only feature seafood; chefs get wildly creative with grains, dairy, vegetables, fruits, herbs, edible flowers and desserts instead. They welcome the creative challenge.
Please look for the farm’s remaining dinners including Michael Schwartz from Michael’s Genuine, Harry’s Pizzeria and the Raleigh, Sam Gorenstein from the Raleigh, and Julie Frans from Essensia at the Palms hotel on March 25; Mark Zeitouni from Lido Restaurant at The Standard, Michelle Bernstein from Michy’s, Sra. Martinez and Crumb on Parchment, and Hedy Goldsmith from Michael’s Genuine Food & Drink on April 15, and Sergio Sigalia from Cecconi’s, and Paula DeSilva and Thorsten Leighty from 1500 Degrees at Eden Roc hotel on April 29.
“The synergy between all these news chefs and restaurants and the established participants will garner highly creative results and definitely spice things up this season,” says Marewski.
Fostering more interaction, chefs introduce each course, while sommelier Shari Gherman explains its complementary wine pairing. She works with South Florida’s top distributors to ensure every dinner presents different, interesting varieties for a true tasting. After dinner guests are invited to enjoy stargazing and conversation around a bonfire.
DIP has been featured in Conde Nast Traveler, Florida Travel + Life, the Miami Herald, Plum TV, Ocean Drive, DailyCandy and Luxe City Guides. Tickets are $165 per person plus tax and processing fees. Proceeds benefit Youth L.E.A.D., Slow Food Miami and Troy Community Academy to serve children through garden, food and environmental programs.
Paradise Farms would like to thank the event’s generous, long-term sponsors including Whole Foods, Schnebly Redland’s Winery, Lucini Italia and Brustman Carrino Public Relations, as well as DIP co-founder Michael Schwartz.
IT’S NOT JUST A MEAL, IT’S AN EXPERIENCE!
For more information and to make reservations, please visit Paradisefarms.net