Restau­rants cook up hol­i­day fare for Labor Day

Es­tab­lish­ments plan spe­cial events and menus for weekend.

Palm Beach Daily News - - TODAY - By M.M. CLOUTIER

Palm Beach restau­rants have a few spe­cial events planned for the Labor Day weekend.

The Colony will host a brunch to­day from 11 a.m. to 3 p.m. pool­side with lawn games and drink spe­cials. The Sun­day brunch also in­cludes live jazz.

PB Catch plans to fea­ture kids’ cook­out-style fare this weekend at its reg­u­lar Sun­day Fam­ily Night, which starts at 5 p.m. and con­tin­ues through din­ner hours with board games and more.

Mean­while, Labor Day calls for a hol­i­day clam bake din­ner at The Ch­ester­field’s Leop­ard Lounge & Restau­rant and ad­ja­cent out­door Court­yard. The 7 to 9 p.m. event Mon­day is slated to in­clude live mu­sic.

The clam bake starts with seafood chow­der, fol­lowed by am­ple plat­ters — one per ta­ble — of steamed mus­sels, clams, shrimp, lob­ster, pota­toes and corn.

The feast is $45 per per­son.

Wine din­ner — Span­ish wines are the theme of Café Boulud’s next wine din­ner Thurs­day, and the event also will fo­cus on the clas­sic qual­i­ties of wines by “fam­ily owned prop­er­ties” in north­ern Spain, ac­cord­ing to som­me­lier Imre Papp.

With that in mind,

Papp has care­fully se­lected var­i­ous Span­ish wines for the din­ner evening, in­clud­ing a re­serve wine by Ela­dio Piñeiro that will be served at the event’s 6:45 p.m. re­cep­tion.

For the 7 p.m. din­ner, ex­ec­u­tive chef Rick Mace and head pas­try chef Julie Frances­chini have cre­ated a four-course menu. Din­ner cour­ses are to in­clude slow-cooked rain­bow trout with chilled ser­rano-ham con­sommé, trout roe and pine nuts, and lamb pre­pared two ways with cal­abaza squash, puffed grains and sweet gar­lic.

Desser­tiss­lat­ed­to­bea cheese tart with al­mond cream and fig-leaf ice cream.

The wine din­ner is $115 per per­son; ad­vance reser­va­tions are a must.

Call Café Boulud at 655-6060 or visit­beach.

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