Highlights From The 19th Annual Las Olas Wine and Food Festival (Photos)

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All photos by Nicole Danna
The 19th annual Las Olas Wine and Food Festival was May 2.
On Friday, May 2 the 19th annual Las Olas Wine and Food Festival kicked off, where hundreds of people enjoyed food and drink samplings from some of South Florida's top restaurants. More than 40 tables of wine, beer, food -- and more -- were available.

Clean Plate Charlie was on hand to capture some of the best displays of the evening, which included special dishes by Fort Lauderdale chefs and offerings from some of the most celebrated wine makers in the world.

Keep reading for a look at restaurant exhibit tables including 3030 Ocean, Angus Steak House, American Social, Canale Restaurant and Bar, Dos Caminos, Giraffas and Big City Tavern.

After more than a decade, it can be hard to keep an event fresh and new -- especially in an area already saturated with non-stop activities, festivals, celebrations and more. This year, new presenting sponsor brands, including William Hill Estate Winery, helped make a lasting impression, while LaMarca Prosecco hosted an elite lounge for the first time. There was even a special early-era shave and style lounge presented by New Amsterdam Vodka, who offered hot shaves on the street all night long.

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Giraffas, a Brazilian steakhouse, will be opening its third Broward County location at 420 N. Federal Hwy. in Fort Lauderdale. For the festival they served a shrimp stroganoff from the "Brazilian kitchen" portion of the menu, where European and Brazilian cooking techniques fuse to offer an exotic twist. Giraffas is probably best known for its picanha (a popular cut of beef in Brazil) burgers, a five-step ordering process that allows you to customize everything from the cooking temperature to toppings like mixed greens, egg, gouda cheese and a house special garlic mayo.

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Big City Tavern, located off Las Olas, took center stage to show everyone their pastas are fresh and always homemade. That includes everything from the bucatini served with jumbo shrimp, bacon, mustard greens and fresno peppers in a pomodoro sauce, to the orecchiette with Italian sausage, rapini, tomato and mint in a garlic white wine sauce.



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