6:30pm – Welcome bite and Champagne

7:00pm – 5 course wine dinner

Dinner is limited to 24 seats only

    8 counter seats @ $350.00 per person (SOLD OUT)

    2 Tables of 8 guests each @ $295.00 per person

See the tentative menu

Price is all inclusive 

Address is 14283 North Road, Loxahatchee Groves

Executive Chef Brandon Salomon is one of the leading forces behind Fort Lauderdale’s emergence as a global culinary destination. At the helm of Evelyn’s, the Eastern Mediterranean-inspired signature restaurant at Four Seasons Hotel and Residences Fort Lauderdale, Chef Salomon has earned the restaurant a coveted place on the 2025 MICHELIN Guide’s Recommended List.

Known for his bold storytelling through food, Chef Salomon combines a passion for regional ingredients, wood-smoked technique, and tableside hospitality to deliver dishes that reflect both coastal soul and cosmopolitan precision. His cuisine is deeply rooted in Mediterranean flavors and inspired by his multicultural upbringing, with Italian, Israeli, and Moroccan influences passed down from his family’s kitchens. The result is a menu rich in heritage, seasonality, and innovative flair.

A Long Island native, Chef Salomon trained at The Culinary Institute of America in Hyde Park before working at acclaimed restaurants in New York, Washington, D.C., San Francisco, and across Florida. His journey with Four Seasons began in 2015 at Four Seasons Resort Palm Beach, where he contributed to the opening of Florie’s by Chef Mauro Colagreco, the only U.S. restaurant by the World’s Best Chef and holder of three MICHELIN stars. He later trained directly with Chef Colagreco at Mirazur in Menton, France—then ranked the number one restaurant in the world—refining his technical mastery and Mediterranean perspective. In addition to Palm Beach, he has supported culinary operations at several other Four Seasons properties, including Four Seasons Bahamas, Four Seasons Hotel at The Surf Club, and Four Seasons Hotel Miami.

Now as Executive Chef of Evelyn’s and Four Seasons Hotel and Residences Fort Lauderdale, Chef Salomon has become one of Fort Lauderdale’s defining culinary voices. Under his direction, the restaurant celebrates fire-forward cooking, modern mezze, and immersive dining that reflects both the vibrancy of its coastal setting and the excellence of Four Seasons service.

When not in the kitchen, Chef Salomon enjoys exploring new cuisines and mentoring the next generation of chefs.

Menu

(Subject to Change)

Welcome bite on the porch: Crispy Squash Blossoms: valbreso feta, preserved lemon, Swank Farm herbs, aleppo honey

First Course: Swank Farm Kolrabi & Florida Snapper Crudo: watermelon radish, green apple, preserved lemon, dill, crispy buckwheat lavash

Second Course: Charred Swank Farm Okra: smoked labneh, green chickpea, crispy okra, coriander, urfa pepper

Third Course: Florida Spiny Lobster: sungold tomato, saffron- shellfish beurre blanc, Swank Farm basil, finger lime, regiis ova salmon roe

Fourth Course: Wagyu Beef: Swank Farm turnip, turnip- top chermoula, smoked eggplant, black garlic jus

Fifth Course: Dark Chocolate Cremeux: Estoublon olive oil, bronte pistachio, orange blossom, smoked sea salt

RSVPs are closed

Event Types: Farmhouse Wine Dinners