Florie's by Mauro Colagreco at Four Seasons Resort Palm Beach is launching an eight-installment Wine Dinner Series running from October 2026 through May 2027, pairing estate producers from Bordeaux, Napa Valley, Champagne, and the Pacific Northwest with four-course menus designed by Chef Mauro Colagreco. Most evenings cap attendance at 24 guests; the May finale featuring Opus One is limited to 12.

The Format

Each dinner opens with a welcome pour and canapés on Florie's terrace before moving to the property's Private Dining Room for a seated, four-course progression. Colagreco builds each menu around the featured wine's origin and character rather than the reverse — a production model that positions the estate as creative brief. "We begin with the wine, its origin, its character, its story, and create a menu that responds to it," the chef said, "so that guests can discover a terroir through the eyes of those who bring it to life."

The Lineup

The series opens October 29 with a Bordeaux evening alongside négociant Bernard Magrez, whose portfolio includes Château Pape Clément. November 18 brings Gérard Bertrand and the Languedoc terroirs of the South of France. January 21 pivots to Carneros with Bouchaine Winery, one of Napa Valley's older continuous estates. February hosts two back-to-back marquee nights: Harlan Estate on the 9th — among the most allocation-constrained Cabernet Sauvignon producers in the U.S. — followed by a Laurent-Perrier Champagne pairing dinner on the 25th. March 18 returns to Bordeaux for Château Lafite Rothschild. April 15 spotlights an Oregon producer developed under Burgundian winemaking direction, and the season closes May 20 with the Opus One finale.

Operator Takeaway

For luxury hotel foodservice, the format is a study in revenue-per-cover optimization at small scale. By capping covers at 24 and building the evening around a single producer, the program converts a typically underutilized private dining room into a high-margin experiential product that commands premium per-head pricing without expanding kitchen labor significantly. The wine-forward structure also strengthens beverage attach — a persistent pressure point in fine-dining hotel F&B — while giving the estate partners a direct-to-consumer showcase that complements their existing on-premise distribution.

The model echoes what operators across the fine-dining and hotel restaurant segment have increasingly pursued since the post-pandemic recalibration: fewer covers, higher check averages, and programming designed to generate waitlist demand rather than walk-in volume. With luxury travel to South Florida sustaining strong forward booking pace, the series arrives at a moment when affluent leisure travelers are actively seeking curated on-property food and beverage experiences over off-property dining excursions — a trend hotel F&B operators from Miami to Scottsdale have moved to capture through exactly this kind of ticketed programming.

Reservations are available through OpenTable; the property can be reached at +1 561 582 2800.

Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.