January 26, 7:00 P.M. Four Seasons Week Dinner: A Taste of Eastern Mediterranean with Evelyn's

Featuring Chef Brandon Salomon of Four Seasons Hotel and Residences Fort Lauderdale 

25 11th Ave, New York, NY 10011, USA

Embark on a culinary journey from the sun-filled sands of Fort Lauderdale Beach to the Eastern Mediterranean shores as chef Brandon Salomon presents multi-faceted dishes that draw inspiration from the Levant region. In his skilled hands, he creates a menu that highlights the area’s diverse and complex flavor compositions and distinct spices, like sumac, cardamom, saffron, and more. Enjoy a menu of shareable plates and vibrant conversation at this convivial (and plentiful!) feast showcasing the best of Evelyn’s and chef Brandon Salomon cuisine.

Dining Table $185 | Inside Chef's Counter $200| External Chef's Counter $160  

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MENU 

Hors d’Oeuvre 

Crispy Potato Rösti with Regiis Ova Caviar, Labneh, Chive, and 24K Gold  
Contains dairy

Borekas with Swiss Chard, Valbreso Feta, and Crispy Phyllo Dough  
Contains dairy and gluten 

Yellow Fin Tuna Kibbeh “Nayeh” with Endive, Bulgur Wheat, and Nepitella  
Contains gluten 

Dom Perignon 2013 

Dinner
Grand Mezze > Truffle Hummus, Smoked Eggplant, Charred Red Pepper, and Labneh with House Pickles, Fermented Hot Sauce, Crudités, and Éteo Olive Oil
Contains sesame, nuts, and dairy 

Assorted Breads > Jerusalem Bagel, Buckwheat Lavash, and Stone-Fired Pita  
Contains gluten, Lavash is gluten free 
Ixsir Grande Réserve White 2019 

Assorted Small Plates
Superior Farms Lamb Ribs with Key Lime–Tamarind Glaze and Bronte Pistachio Dukkah
Contains sesame and nuts 

Crispy Falafel with Tahini, Harissa, and Levantine-Style Pickle  
Contains sesame 

Quinoa Tabbouleh with Buckwheat Seeds, Cashew, Persian Cucumber, Chambray Onion, Cherry Tomato, Red Pepper, Parsley, Mint, and Pomegranate  
Contains nuts 

Beef Skewer with Barbecue Date and Red Chili Schug  

Grilled Whole Branzino with Whole Seed Chermoula  

Truffle Half Chicken with Turmeric Yogurt, Truffle Toum, Black Winter Truffle, and Petite Mustard Greens
Contains egg and dairy 

Wood-Grilled Root Vegetable Skewer with Caramelized Parsnip Tahini, Chickpea Miso, and Beetroot–Rose Dukkah
Contains sesame 

Batata Harra> Crispy Spiced Potato with Garlic, Cilantro, and Extra Virgin Olive Oil  
Contains dairy 

Persian Rice with Saffron and Preserved Lemon Labneh  
Contains dairy and nuts 

Brussel Sprouts with Pomegranate Molasses, Tahini, Pine Nut Bread Crumbs, and Coriander  
Contains sesame and nuts 

Massaya Gold Reserve Red 2011 

Dessert
Tropical Fruit Pavlova> Guava–Citrus Sorbet with Banana–Passion Crémeux
Contains egg and dairy 

Laila’s Date Ma’amoul
Contains gluten 

Orange Blossom Crinkle Cookie  
Contains gluten 

Mersel Leb Nat Rosé 2021 

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About Chef Brandon Salomon: 
At the helm of Evelyn’s Fort Lauderdale is chef Brandon Salomon, a native of Long Island, New York. Born into a family of cooks, chef Brandon fell in love with cooking at a young age and was fortunate to be surrounded by a variety of cuisines and cultures.
After training at the Culinary Institute of America in Hyde Park, he worked at acclaimed restaurants and hotels in New York, Florida, and San Francisco. In 2015, he joined Four Seasons Resort Palm Beach, where he played a major role at the signature restaurant, Florie’s, helmed by Michelin-distinguished chef Mauro Colagreco. Now in Fort Lauderdale, chef Brandon Salomon is bringing the flavors of the Eastern Mediterranean to Evelyn’s.  

About Evelyn’s at Four Seasons Hotel and Residences Fort Lauderdale: 
Tucked away on the third level of the sophisticated Four Seasons Hotel and Residences Fort Lauderdale, Evelyn’s offers coastal Floridian cuisine with an Eastern Mediterranean twist. Voted the city of Fort Lauderdale’s best new restaurant, Evelyn’s menu is about discovery, taking guests on a journey through sharable dishes influenced by locality, seasonality, and culture. Evelyn’s story-driven connection to the community runs deep—named for Evelyn Fortune Bartlett, “the lady of the Bonnet House," a local landmark estate and gardens that is an institutional part of Fort Lauderdale history. 

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.