The Chef's Palette is an adventure in dining and certainly a change from your normal lunch! Run by John Masi, and qualified chefs from the Culinary School Of Arts in Fort Lauderdale, all the prep and cooking is done by students.

Only open 2 days a week reservations are a must and you can get an idea of their 3 Course Prix Fixe lunch at www.artinstitutes.edu/fort-lauderdale for $15.95 plus tax per person. (A note about tipping later.)

For the first course I had the Grilled Octopus with white beans, Piquill peppers and frisee while Allen had the Mezze platter consisting of Balsamic Greek Yogurt, eggplant caponata, pickled vegetables and served with grilled honey yogurt bread. Mine had too many beans and not enough octopus but was nicely presented and tasted fine. Allen loved his plate and gave me a taste of the eggplant. There was also a vegetarian black bean soup available.

For our main course I had the grilled flat iron steak served au poivre with steak frites and grilled asparagus. It was a good sized tender steak and the peppercorn cognac sauce was excellent as was the asparagus. Though I didn't care for the high pile of thin fried string like potatoes Allen thought they were great. He had the pan seared Florida's fresh local catch--cod today--in a citrus beurre blanc, served with a side of fennel and orange slaw and beet farro. The third selection was smoked barbecue chicken.

The only complaint I really had was the rolls that were made on the premises by the students should have been served warm.

We shared a dark chocolate torta caprese and a chocolate lava cake both served with a small scoop of vanilla ice cream and a glob of whipped cream.We were also served a small plate of assorted treats. I had coffee ($2) and Allen had a diet coke($2). The check with tax and tip added came to $46 and I charged it.

It wasn't until I got home that I looked at the charge receipt and noticed that tip was crossed out and the total was changed from $46 to $36. A little confused I emailed Mr. Masi and he explained that the students weren't allowed to accept charged tip. I wish I had been told that when I signed the charge receipt.

I really enjoyed the lunch and the staff worked together smoothly but as a professional server for 38 years it sort of annoyed that the table wasn't crumbed between courses or completely pre-bused before dessert was served. Yes I know the staff is getting trained for the kitchen but they have to know what is being done out front as it all works together with what's cooking in the back and how it is presented in the front.

The Chef's Palette is a place that should be on everyone's list to dine and more than once. As soon as I see the menu has changed I'll go back!

P.S. I did return the following week and gave the server a cash tip.

 SLIDESHOW

https://www.youtube.com/watch?v=fzZ11npjnEE