Editor’s note: Restaurants that sent in their menus after this was originally posted have been added on page 2.
Under the tents at Mizner Amphitheater in Boca this Sunday, 37 area restaurants and food purveyors will set up and serve small plates for the tasting dine-around that caps the Boca Bacchanal weekend.
Allow us to whet your appetite.
Diners can expect favorites like Bang-Bang shrimp from Bonefish Grill; Legal Sea Foods’ chef Lee Tucker will make clam chowder, plus a crab-topped yellow gazpacho, and possibly a seafood antipasto. Cucina Mio’s chef Ramiro Ramirez will prepare cavatappi funghi – corkscrew pasta with two kinds of fresh mushrooms in a garlic, light cream and marinara sauce. Brooks Restaurant chef Jon Howe’s team will serve a 10-spice BBQ shrimp with guacamole and corn salsa on a crispy tortilla.
Uncle Julio’s general manager, Jay Wolfson, is handing out plates of shrimp brochette, shrimp diablo, ceviche royal and their housemade chips, salsa and guacamole. Truluck’s chef David Nelson will serve up crab cake sliders – blue crab cakes with avocado and house mustard sauce on a Hawaiian bun.
From III Forks Prime Steakhouse, Tommy Nevill, proprietor, and Pete Brown, manager, will dish up beef croustades.
Snapper tiradito will be served by Eric Baker, executive sous chef at Steak 954. It’s sliced red snapper marinated in citrus juices, on a bed of aji amarillo emulsion, topped with a glazed sweet potato -red onion salad.
Abby Hurwitz of All-Star Cupcakes will provide a dessert buffet of mini cupcakes.
The Grand Tasting is at Boca’s Mizner Park Amphitheatre, from noon to 3 p.m. This is an adult event: All entrants of all ages (children included) must have a ticket; no wine will be served to anyone under age 21.
Tickets are still available: $100 at the gate and $85 in advance. Go to the Boca Bacchanal web site for more info and to purchase tickets.
Go to Page 2 for more restaurant menus.More restaurants who will be appearing at Boca Bacchanal’s Grand Tasting, March 20, include:
Casa d’Angelo’s chef Rickie Piper will be cooking a pear raviolini, in butter and sage with an amarone fig sauce.
From Chef John DiSiena at Oceans 234, diners get their signature chipotle pork loin.