32 East Savor The Avenue 2017

Savor The Avenue 2017

One of the hallmarks of South Florida’s high season is its most celebrated culinary event: Savor the Avenue. Guests can experience an epic al fresco dinner table seating hundreds of people who dine on a scrumptious multicourse dinner in the middle of Downtown Delray Beach. The elegant dining table now stretches for five blocks down the middle of picturesque Atlantic Avenue.

The event also benefits a local charity; this year a portion of all tickets sold will benefit the Delray Beach Public Library.

Reservations are required and must be made directly through the participating Delray Beach restaurants starting February 1st. This event sells out very quickly each year, so please plan accordingly!

Details

Cost: $150++
Date: Monday, March 27th, 2017
Rain Date: Tuesday, March 28th 2016
Time: 5:30–9 p.m.
*Street closes at 2pm.

Charity: Delray Beach Public Library

The Evening’s Schedule:

5:30–6:15 p.m.: After checking in, enjoy a complimentary drink during the welcome reception provided by each participating restaurant. Locate your seats at Florida’s longest dining table, and prepare to enjoy a beautiful night.

6 p.m.: Seating begins.

6:15 p.m.: Welcome comments, grand toast provided by Steve Weagle, Chief Meteorologist, WPTV

6:30–9 p.m.: Four-course dinner to be served with custom adult-beverage pairings.

7:30 p.m.: Table Decor Contest winner announced.

Attire: Downtown Delray Beach evening casual

Parking: Public parking lots and garage parking are available, as well as some valet locations. Atlantic Avenue will be closed during the event. Side streets will remain open for vehicle access. Visit http://DowntownDelrayBeach.com/parking for more parking information

Availability

Tickets are available by contacting 32 East by phone at 561-276-7868

or through our contact page.

Savor The Avenue 2016 Menu

Hors D’Oeuvres

Sheep’s Milk Ricotta Bruschetta
Heirloom Tomato Jam, Local Arugula and Olio Verde
Paired with: Zardetto, Prosecco NV Veneto, Italy

First Course

Rigatoncini in Fennel Braised Pork Ragu
Fresno Chile, Rapini & Pecorino
Paired with: Zenato, Valpolicella 2013, Veneto, Italy

Second Course

Grilled NY Strip & Asparagus
Truffle-Fontina Twice Baked Potato, Barolo Reduction
Paired with: Zenato, Valpolicella Superiore Ripasso 2011, Veneto, Italy

Dessert

Valrhona Dark Chocolate Torta
Pistachio Biscotti, Local Strawberries