Because of the success of its world wine series, The Breakers is poised to launch its second Discover Wines of the World, an educational and interactive program led by the resort's master sommeliers Andrew McNamara and Juan Gomez.
It kicks off July 14 with four weekly 6 to 8 p.m. classes through Aug. 4; the cost is $250 apiece or $825 for all four. Each features wine tastings and light bites based on that night's wine focus, all presented in an intimate setting.
* July 14: "The Joy of Bubbles! Champagne and Sparkling Wine."
* July 21: "Burgundy to New Zealand — Discover Pinot Noir Around the World."
* July 28: "Fortified Wines of the World: Sherry, Port, Madeira and More."
* Aug. 4: "Olé! The Red Wines of Spain: Rioja, Ribera del Duero, Priorato and La Mancha."
Class size is limited. For more information and to register, call McNamara at 659-8466, Ext. 7559.
At Café Boulud, sommeliere Jenny Benzie's ongoing theme wine dinners always feature wines that consummately represent their place of origin — and Spain is July's bull's-eye.
* July 23: "Sizzlin' Spanish Sensations," featuring wines from Classical Wines From Spain Ltd. The four-course tasting menu will be prepared by Café Boulud Chef Zach Bell, who was up for a James Beard Award — the culinary equivalent of an Oscar — earlier this year (alas, he didn't win, but being nominated is a huge honor bestowed only on wow-factor chefs). The "Sizzlin' Spanish" wine-paired dinner is at 7 p.m. and is $75. Theme wine dinners at Café Boulud sell out fast, so don't sit on the fence too long.
Grapely goodness is the highlight of recently introduced weekly summer wine flights at The Colony's Polo Steakhouse. The flights feature a sampling of three fine wines in "taste-sized" glasses. Each week serves up a new white and red flight.
For instance, a week earlier this month featured a $14 white flight of Sonoma Cutrer Chardonnay '06, Eroica Riesling '06 and Cake Bread Sauvignon '06; for reds at a total of $16, Villa Antinori Chianti '03, Rutini Malbec '04 and Napa Nook Cabernet '04. Featured wines can be purchased by the glass or bottle, too.
Sangria traditionally is made with wine, but Cabana in downtown at 118 Clematis St. in West Palm Beach is serving up a signature "gold" sangria made with champagne, plus all the delicious fruit associated with sangria.
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Veneto victuals
Earlier this month, Capri Blu chef/co-owner Amadeo Tasca spent a weekend at Furlan Wines in the Veneto region of Italy (not exactly next door to his native Rome), and the trip inspired new dishes on his summer dinner menu. Example: Penne Mare Monti, a pasta dish including sliced zucchini, shrimp, onions, olive oil and parsley. Another inspiration is an off-menu special: Fiori di Pera, a stuffed pasta with Gorgonzola and pears blended with a sauce of cream, pancetta and sweet peas.
Mangia Meze
For folks with lighter summer appetites or for gourmands who love to graze, Amici has introduced a Meze Menu — half portions of appetizers, salads and pasta dishes. Think fresh and zippy tastiness for $6 to $8 a plate. Half-portion offerings range from carpaccio to crab salad, sauteed calamari, misto crudo (three types of prosciutto), penne Amici and a beet salad with asparagus, hearts of palm and buffalo mozzarella. The Meze Menu is available all day at the bar and starting at 4:30 p.m. in the dining room. Partake at the bar on a Friday eve, and all drinks are $5.
Summer at Four Seasons
We recently offered a roundup of all the summer dining bargains at Palm Beach eateries, but one more has just cropped up. At The Restaurant at the Four Seasons, winner of the AAA Five Diamond Award for the 13th consecutive year, you can cash in on 20 percent off your meal, featuring the signature Southeast regional cuisine by Executive Chef Darryl Moiles and his team. The offer is available through Aug. 31, and mention the promotion when making dining reservations.
Bonjour Bastille Day
What does the storming of the Bastille prison in Paris on July 14, 1789 (the flashpoint of the French Revolution), have to do with restaurants in our area? Pistache, the West Palm Beach French bistro that opened earlier this year at 101 N. Clematis St., plans to celebrate Bastille Day, a public holiday in France. The Francophile fun actually will take place from 7:30 a.m. to midnight July 12 and 13 with traditional French bistro games (cards and dice), prix-fixe breakfast, lunch and dinner menus, and wine tastings. Also on tap: a tasting of absinthe, the liquor also called the "green fairy" (once thought to cause hallucinations — look no further than absinthe-lover and he-cut-off-his-ear artist Vincent van Gogh for fueling absinthe's discredited legends).
Customized menus delivered
Longtime chef Jeremy Hanlon, who we're told honed his culinary skills at fine restaurants in New York, Chicago and in Europe, has launched a West Palm Beach-based biz offering fine dining delivered to your door. It's called My Fresh Chef (www.myfreshchef.com). The skinny: Hanlon and his team shop, cook and deliver meals to your door, based on your personal dining profile. Featured ingredients: local-market seasonal organic products. A My Fresh Chef client's order arrives by a delivery person in a bright orange "EAT DIFFERENT" T-shirt. My Fresh Chef delivers on Monday, Wednesday and Friday to homes and offices. Lunch-delivery options also are available for office groups. To request an order: www.myfreshchef.com or 835-4044.
Think pink
Forte di Asprinio, the Clematis Street restaurant opened by Bravo! Network's Top Chef star Stephen Asprinio, has announced a new summer promotion — and its proceeds benefit local breast-cancer awareness organizations. ThinkPink kicks off from 5:30 to 7:30 p.m. Wednesday, featuring music spinning by DJ Jean Marc. Each guest will receive a complimentary pink cocktail — a Palm Beach Cosmo, Aspiration Champagne, Pink Bubbles or Casalvento Rose — and can sample complimentary hors d'oeuvres, such as an American Kobe beef meatball "sub" and a creamy lobster "cappuccino" with pancetta panini and herbs de Provence. ThinkPink affairs continue on Wednesdays throughout the summer at Forte.
To send information for The Dish: Restaurants in Palm Beach and in West Palm Beach between the north-south boundaries of Sixth Street and Okeechobee Boulevard and the east-west boundaries of Flagler Drive and Rosemary Avenue may fax information to M.M. Cloutier at 882-9726 or can e-mail to marnoo@aol.com. The deadline for each issue is the third Monday of each month.
