A Wedding Cake Made of Cheese and Other Eats at Las Olas Wine and Food Festival
The 17th-annual Las Olas Wine and Food Festival
is slated for Friday, April 20, from 7:30 to 10 p.m. with 70
participating restaurants and 45 tables of beer, wine, and liquor to
help you get your drink on. Proceeds from the $100 ticket price are
donated to the American Lung Association.
All week, a series of events lead up to the festival, such as the sold-out Around the Wheel event Thursday night, a cheese and wine pairing at Cheese Culture. And be sure not to miss the afterparty beginning at 10 p.m. in the YOLO courtyard.
New Times is hosting the cupcake battle, featuring ten area bakeries that will compete for best tasting, best decorated, and the fan favorite of the
festival. Each baker is whipping up hundreds of cakes, so swing on by. There will be plenty of cakes for you to sample.
What else is there to eat and drink? Here's a handful of selections that we'll be updating as the event nears. In the meantime, click here to buy your tickets.
Angelo Elia's flagship will offer braised short ribs in an Amarone fig sauce served over reggiano polenta.
The beercentric restaurant will feature crispy Berkshire pork belly with blueberry-bourbon BBQ sauce over slaw. And as for drinks, it's "Everything Ommegang," says GM Andy Yaeger, such as Three Philosophers and Hennepin.
A cheese wedding cake. You read it right. They're making it themselves.
By Word of Mouth
The charming restaurant will feature sun-dried tomato and pesto pate.
A miso scallop, one of SAIA's greatest hits is the night's bite from this restaurant on the beach.
The restaurant will serve mini tuna oshi, bite-sized pieces molded and cut with seasoned rice.
Chef Jeremy will be serving up wahoo and Florida peach ceviche served with beet miso bubbles.
Keep an eye on this space as restaurants nail down their dishes and we update findings through Friday.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.