March & April dinners will begin at 7PM with the cocktail reception at 6PM.
Each dinner, priced at $165.50 (tax and google fee included), features five courses made with local, organic products, paired with top quality wines. Schedule/Chefs subject to change.
Please visit www.paradisefarms.net for updates and to make reservations.
River Oyster Bar – David Bracha
Sugarcane – Timon Balloo
Loews Hotel Miami Beach – Fredrick Delaire & Jason Prevatt