Pairings at East End Brasserie in Fort Lauderdale

Chef's Table at East End Brasserie in Fort Lauderdale

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I sensed it would be an evening worth remembering when I sat down at the communal country-style table at the French bistro, East End Brasserie, at the Atlantic Resort & Spa. The special Chef’s Table dinner was limited to 16 guests. Our group of ten was comprised of locals (no resort guests) and all were foodies. After the first wine was poured, a gentle and delicate Bertani Rose, conversation flowed. The lovely wine — the first of five — was paired with a delectable tomato soup with mini Camembert grilled cheese sandwiches on top. Our wine expert, Luca Turiello, kept us entertained and charmed by his knowledge and his Napoli accent.

 Each pairing opened our eyes to the unexpected. The La Cala Vermentino di Sardegnan left a mild taste of salt on the tongue since the breeze from the sea swept over the vineyards. Executive Chef Steve Zobel served it alongside salmon with Humboldt Fog goat cheese with a dill-infused sauce. The savory chicken with mushrooms and Gruyère was well paired with Col D’Orcia Rosso Di Montalcino (Baby Brunello). As we lauded the  pineapple upside down cheesecake and pineapple sorbet, we toasted the night with our final wine, a sparkling Bottega Petalo Amore Moscato. It cleansed the palate deliciously.

Now fast friends, we shared our summer vacation plans and exchanged cards, saying we’d stay in touch and might even join one another again at the next Chef’s Table dinner in June. I’m all in.

Tags: Atlantic Resort & Spa | East End Brasserie | Executive Chef Steve Zobel | fort lauderdale | Luca Turiello | Palm Bay International Fine Wines & Spirits