Banfi Wine Dinner: 1st Course

Cold Smoked Zucchini Everything Spice | Apricot | Preserved Lemon Beet Yogurt | Fig Vinegar Micro Arugula Paired with : San Angelo Pinot Gris

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Banfi Wine Dinner: 2nd Course

Grouper Cheek Saltimbocca Prosciutto di Parma | Spring Carrot Risotto Vidalia Onion | Sweet Pea & Radish Salad Crispy Prosciutto Paired with : 2015 Chianti Classico

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Banfi Wine Dinner: 3rd Course

“Vitello Tonnato” Veal Tenderloin & Yellowfin Tuna Variations of Celery | Morel Mushroom | Dried Caper Bottarga Aioli Paired with: 2015 Cum Laude

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The perfect summer salad

Sangria Compressed Watermelon Pickled Rind | Dried Olive | Pine Nuts Whipped Feta | Spicy Honey Now on Wild Sea Oyster Bar and Grille’s summer menu

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Revamped Beet Salad

Tonight was all about this beet salad. Chef J decided to plate his beet dish differently for a party and it looked pretty damn good. I mean, it does right? Not only does it look good, it’s pretty damn tasty too. If you guys are ever in the area (Fort Lauderdale, FL), come say hi […]

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What’s up, duck?

Maple Glazed Duck Breast Root Vegetable Pave Black Garlic | Spiced Walnut

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We got the beet

Salt Roasted Baby Beets Buttermilk Panna Cotta | Pistachios Blood Orange | Florida Honeycomb

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