SUNRISE, Florida (July 22, 2026) – The Chef Experience dinner series at Arc Culinary’s Emeril Lagasse Foundation Innovation Kitchen in Sunrise invites South Florida diners to gather for an immersive culinary experience featuring thoughtfully crafted menus, chef-led interactions and meaningful connections. The season closes with three chef-curated evenings: Presidential Palate on Saturday, August 8 at 7 p.m.; East Meets West on Thursday, September 3 at 7 p.m. and Fall’s Harvest on Thursday, September 24 at 7 p.m.

Each dinner in the series is built around a seasonal menu that changes with every event, creating a one-night-only experience in support of Arc Broward's mission to help adults and children with disabilities grow, develop and thrive. Held throughout the year, the series brings guests into Arc Culinary's open kitchen for an intimate evening centered on the chef's work and conversation among guests.

“These dinners offer a unique opportunity for guests to interact with the chef and connect with fellow diners, all while supporting Arc Broward’s mission, creating an experience that is as meaningful as it is memorable,” said Craig Zeleznick, chief culinary officer at Arc Broward.

"Presidential Palate" invites guests to gather around the table for an all-American culinary experience inspired by the flavors that have shaped the country. The four-course experience features: the “Thomas Jefferson,” a compressed vegetable terrine, herb emulsion and pickled elements; the “John F. Kennedy,” a refined New England clam chowder; the “Abraham Lincoln,” braised short rib, molasses jus and carrots; and the “George Washington,” an apple pie tart with creme fraiche.

Guests experience the finest flavors of the East, thoughtfully reimagined with a Western twist at "East Meets West" four-course experience, featuring: an elevated Nikkei tuna tiradito with yuzu, aji amarillo, sesame oil, soy and cilantro; glazed Asian-style pork belly tacos with corn tortillas, sugar, ginger and daikon; fried surf and turf rice fusion with fragrant jasmine rice, shrimp, mussels, beef loin tips, chicken, sofrito, achiote, ginger and scallions; and a dessert to finish the meal.

The best flavors of harvest season come to the table at “Fall’s Harvest.” The four-course experience features: seared scallops with butternut squash velouté, sage brown butter and toasted pumpkin seeds; a roasted beet salad with goat cheese mousse, duck prosciutto, candied walnuts and sherry vinaigrette; seared filet mignon with root vegetable puree, wild mushrooms and red wine jus; finished off by a chef-crafted dessert.

Tickets for the prix fixe dinners are $102 for the chef’s table or $92 for communal seating and include gratuity and alcoholic beverages. Chef’s Table seating provides guests with a front-row view of the talented Arc Culinary chefs at work and invites opportunities to engage through conversation and questions about the dishes and techniques used throughout the evening. Communal seating places guests at shared tables for a convivial, social dining experience.

Arc Culinary and Arc Educates are revenue-generating social enterprises of Arc Broward that directly support programming for 1,200 children and adults with disabilities.