Restaurants serve up favorite dishes during Savor the Avenue

Restaurants serve up favorite dishes during Savor the Avenue

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Restaurants serve up favorite dishes during Savor the Avenue

February 26, 2019

By: Jan Norris
Retreieved from:

In Boca Raton, they’re preparing for Boca Bacchanal, hailing all things wine and food. It’s April 4-6, with events at the Boca Raton Resort and Club.

Team members announced in February the select pairings for the vintner dinners, the exclusive hallmarks of the event. They’re held in private homes in Boca.

The dinners are designed and executed by noted chefs from around the country. Their four-course menus are paired with a winery whose owner or representative is at the dinner.

This year, Barbara and Bobby Campbell have Craggy Range Vineyards of New Zealand, and chefs Lior Lev Sercarz of La BoƮte, New York, and Justin Smillie of Upland in New York and Miami.

Joyce and Thom DeVita and Joni and Al Goldberg will host representatives of ZD Wines of Napa, with chef Matt Gennuso of Chez Pascal in Providence, Rhode Island.

Maria and Todd Roberti host vintners from Darioush, Napa, along with chefs Brian and Shanna O’Hea of Academe at the Kennebunk Inn in Maine.

Holly and David Meehan host representatives of Silver Oak/Twomey Cellars of Napa, with chef Russ Aaron Simon of GG’s Waterfront in Hollywood, Florida.

Diane and Robert Bok host vintners from Maison Louis Jadot’s Resonance of France and Oregon. Chef Adam Jakins of Hall’s Chophouse in Charleston, South Carolina, will cook.

These intimate dinners are the big-ticket event at the festival, at $350 per person with limited seating in each home. Dinners are at 7 p.m. April 5.

Other events include the new Bubbles & Burgers, April 4 at the Boca Beach Club at the resort. Guests can mingle with others and meet the chefs of the bacchanal. Specialty burgers and Champagne are on the menu. Tickets are $75 per person.

The finale of the weekend is the Grand Tasting, April 6 at the resort. Tickets are $125 per person, with an international representation of wines and winemakers on hand to talk about them. Dozens of chefs from area restaurants will prepare small bites off their menus in a walk-around setting, and more than 100 lots will be offered for bid in a silent auction. For more information and for tickts to all events, visit