On June 3rd last year, “Le Diner en Blanc de Paris” marked its 30th anniversary. 

A record 17,000 guests from Paris and around the world gathered at the Esplanade des Invalides to celebrate this historic moment. More than 130,000 foodies around the world have already embraced this unique al fresco dining experience. As stated very eloquently by the New York Times: “There are picnics and there are Picnics.”

Launched in Paris in 1988 by François Pasquier and a handful of friends, has grown into an international culinary sensation in 80 cities in 30 countries. While the technology behind the event may has changed over the years, the principles fueling this fantastic event have not: guests continue to gather at a secret location for the sole purpose of sharing a gourmet meal with good friends in one of their city’s most beautiful locations. 

In essence, Le Dîner en Blanc promotes friendship, elegance and gallantry.  Over the course of the evening, guests experience the beauty and value of one their city’s public spaces by participating in the unexpected.

  • “Le Dîner en Blanc” will take over one of Fort Lauderdale’s public spaces on Feb.16 for its inaugural culinary event. To maintain its uniqueness as well as staying true to the tradition of Le Dîner en Blanc, guests must observe certain requirements and follow a few key rules:
  • Guests must be invited or get on the waiting list. (To sign up on the waiting list, visit fortlauderdale.dinerenblanc.com/register).
  • Once confirmed, each guest’s participation becomes mandatory, regardless of weather conditions.
  • Dress code:elegant and white only.  Originality and creativity are encouraged as long as it is stylish and tasteful.
  • Table setting: all white.
  • Only Champagne, wine or non-alcoholic beverages may be served.
  • Guests meet at assigned departure locations and are escorted by Dîner en Blanc volunteers to the secret location.
  • Guests must bring: A table, white chairs, white tablecloth and a picnic basket comprising of fine food and proper stemware and white dinnerware.

“Fort Lauderdale has long been an iconic city known for its fine living, cultural influence, and as a popular tourist destination,” said Ken McCormack, co-host of Le Dîner en Blanc – Fort Lauderdale. “The city is primed for such a dazzling event and we are proud to host the very first edition of it and hope that it will pave the way towards establishing a long-standing tradition.”

An option to pre-order food, which can be picked up at the site, will be available for those who do not wish to pack their own picnic baskets. Guests wishing to do so must reserve online through Le Dîner en Blanc website during the initial ticket registration.

For full details on the rules and regulations, visit fortlauderdale.dinerenblanc.com.

Vizcaya’s Launches Farm-to-Table Program

Vizcaya Museum and Gardens is launching an innovative series of farm-to-table programs rooted in its deep agricultural history. The focus of each program gives the participants a hands-on experience with edible plants presented in the context of the historic estate. 

Vizcaya’s history is steeped in the history of agriculture. Vizcaya’s original owner, James Deering, was Vice President of International Harvester, the global farm equipment manufacturing company. He built Vizcaya as his winter home in 1916. Vizcaya Village was also created at the same time to ensure the availability of produce, eggs, milk and other essentials needed to sustain the household. Pre-registration for all programs is required, with more information available at vizcayatickets.org.

Upcoming urban farming programs

“Moveable Feast,”a special Valentine’s Day cooking class in the Vizcaya Village. During this date-night edition, participants will explore the Village as they move from station to station for tapas and demonstration-style lessons. This adults-only program takes place in the Vizcaya Village, across the street from the Main House and Gardens. Thursday, Feb. 14, 6:30 p.m.

“The Family Dinner Project” is designed to bring families together over a delicious meal, good conversation and fun.  Come to the Vizcaya Village prepared to meet new friends over lawn games, enjoy a Vizcaya harvest meal and bring your blankets to watch an outdoor movie (including s’mores). Friday, March 8, 6 p.m.

“Garden to Glass” is a cocktail class. When Vizcaya was a private home, Miami was a dry city – alcohol was prohibited.  Vizcaya’s owner kept a supply of liquor hidden away on the estate anyway. Learn how to make cocktails popular in the 1910s and 20s using ingredients from Vizcaya’s kitchen garden. Wednesday, May 22, 7:30 p.m.

For “Vizcaya Eats,” you’ll plant, harvest and cook with family and friends in the Vizcaya Village kitchen garden. This program takes place in the Vizcaya Village, across the street from the main house and gardens. Sunday, July 14, 2019, 11 a.m.

A Chicago favorite, Yolk, will open its first South Florida location at 5570 N. Military Trail in Boca Raton on Tuesday, Jan. 22. 

Known for its unique twists on classic breakfast and lunch fare, the concept features something for everyone, from omelets and French toast to salads and sandwiches, it’s sure to be a hotspot with local patrons looking for a cup of their morning brew or mid-day sustenance. 

The new space has indoor and outdoor seating as well as a “Coffee Bar” and pick-up window for a fast and easy caffeine fix. To promote the new location, the restaurant is offering a free 12-ounce coffee from the takeaway window from Jan. 22 through 25 and 20% off the first to-go order when placed online or through the Yolk app. For more information, call 561-300-4965 or go to eatyolk.com.


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