January 26, 7:00 P.M. Four Seasons Week Dinner: A Taste of Eastern Mediterranean with Evelyn's
January 26, 2024 07:00 PM
Featuring Chef Brandon Salomon of Four Seasons Hotel and Residences Fort Lauderdale
25 11th Ave, New York, NY 10011, USA
Embark on a culinary journey from the sun-filled sands of Fort Lauderdale Beach to the Eastern Mediterranean shores as chef Brandon Salomon presents multi-faceted dishes that draw inspiration from the Levant region. In his skilled hands, he creates a menu that highlights the area’s diverse and complex flavor compositions and distinct spices, like sumac, cardamom, saffron, and more. Enjoy a menu of shareable plates and vibrant conversation at this convivial (and plentiful!) feast showcasing the best of Evelyn’s and chef Brandon Salomon cuisine.
Dining Table $185 | Inside Chef's Counter $200| External Chef's Counter $160
MENU
Hors d’Oeuvre
Crispy Potato Rösti with Regiis Ova Caviar, Labneh, Chive, and 24K Gold
Contains dairy
Borekas with Swiss Chard, Valbreso Feta, and Crispy Phyllo Dough
Contains dairy and gluten
Yellow Fin Tuna Kibbeh “Nayeh” with Endive, Bulgur Wheat, and Nepitella
Contains gluten
Dom Perignon 2013
Dinner
Grand Mezze > Truffle Hummus, Smoked Eggplant, Charred Red Pepper, and Labneh with House Pickles, Fermented Hot Sauce, Crudités, and Éteo Olive Oil
Contains sesame, nuts, and dairy
Assorted Breads > Jerusalem Bagel, Buckwheat Lavash, and Stone-Fired Pita
Contains gluten, Lavash is gluten free
Ixsir Grande Réserve White 2019
Assorted Small Plates
Superior Farms Lamb Ribs with Key Lime–Tamarind Glaze and Bronte Pistachio Dukkah
Contains sesame and nuts
Crispy Falafel with Tahini, Harissa, and Levantine-Style Pickle
Contains sesame
Quinoa Tabbouleh with Buckwheat Seeds, Cashew, Persian Cucumber, Chambray Onion, Cherry Tomato, Red Pepper, Parsley, Mint, and Pomegranate
Contains nuts
Beef Skewer with Barbecue Date and Red Chili Schug
Grilled Whole Branzino with Whole Seed Chermoula
Truffle Half Chicken with Turmeric Yogurt, Truffle Toum, Black Winter Truffle, and Petite Mustard Greens
Contains egg and dairy
Wood-Grilled Root Vegetable Skewer with Caramelized Parsnip Tahini, Chickpea Miso, and Beetroot–Rose Dukkah
Contains sesame
Batata Harra> Crispy Spiced Potato with Garlic, Cilantro, and Extra Virgin Olive Oil
Contains dairy
Persian Rice with Saffron and Preserved Lemon Labneh
Contains dairy and nuts
Brussel Sprouts with Pomegranate Molasses, Tahini, Pine Nut Bread Crumbs, and Coriander
Contains sesame and nuts
Massaya Gold Reserve Red 2011
Dessert
Tropical Fruit Pavlova> Guava–Citrus Sorbet with Banana–Passion Crémeux
Contains egg and dairy
Laila’s Date Ma’amoul
Contains gluten
Orange Blossom Crinkle Cookie
Contains gluten
Mersel Leb Nat Rosé 2021
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About Chef Brandon Salomon:
At the helm of Evelyn’s Fort Lauderdale is chef Brandon Salomon, a native of Long Island, New York. Born into a family of cooks, chef Brandon fell in love with cooking at a young age and was fortunate to be surrounded by a variety of cuisines and cultures.
After training at the Culinary Institute of America in Hyde Park, he worked at acclaimed restaurants and hotels in New York, Florida, and San Francisco. In 2015, he joined Four Seasons Resort Palm Beach, where he played a major role at the signature restaurant, Florie’s, helmed by Michelin-distinguished chef Mauro Colagreco. Now in Fort Lauderdale, chef Brandon Salomon is bringing the flavors of the Eastern Mediterranean to Evelyn’s.
About Evelyn’s at Four Seasons Hotel and Residences Fort Lauderdale:
Tucked away on the third level of the sophisticated Four Seasons Hotel and Residences Fort Lauderdale, Evelyn’s offers coastal Floridian cuisine with an Eastern Mediterranean twist. Voted the city of Fort Lauderdale’s best new restaurant, Evelyn’s menu is about discovery, taking guests on a journey through sharable dishes influenced by locality, seasonality, and culture. Evelyn’s story-driven connection to the community runs deep—named for Evelyn Fortune Bartlett, “the lady of the Bonnet House," a local landmark estate and gardens that is an institutional part of Fort Lauderdale history.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.