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Garlic Fest celebrates 25th year at new Wellington location

South Florida Garlic Fest attendees are enjoying some garlic inspired food. [Photo by Festival Management Group]

The South Florida Garlic Fest is back for the 25th year Feb. 3 and 4 at a new location, the Village of Wellington Amphitheater at 12100 Forest Hill Blvd.

The festival features distinctive garlic-inspired dishes, including flaming shrimp scampi, garlic crab cakes, garlic bruschetta, garlic pizza, garlic Argentine barbecue, and, of course, garlic ice cream. General admission tickets are $15, and entry is free for children under age 10.

The music on the main stage includes Ryan Montgomery, Shot Thru the Heart Band (Bon Jovi tribute), Fabulous Fleetwoods, The Dave Matthews Tribute Band, The Resilient, Mike Garulli and Dirty Work. Visit for the schedule and musician information.

The festival is introducing The Clove, a fresh, interactive tribute to everything garlic. The Clove invites garlic enthusiasts to embark on a fragrant adventure.

Lots of garlic will be available at the South Florida Garlic Festival.

The Clove premium bar showcases garlic-infused cocktails and mocktails, such as the garlic bloody Mary and garlic martini, and garlic beers from local breweries, including the garlic bread beer by Crazy Uncle Mike’s. The Clove also features a garlic market filled with fresh and packaged garlic, garlic roasters, garlic memorabilia, garlic-themed decor, and much more.

Attendees can upgrade their tickets to attend garlic seminars at The Clove with acclaimed chefs and past winners of the Garlic Chef competition. The seminar schedule:

• Saturday, Feb. 3, 11 a.m. to 12:30 p.m., “Perfectly Paired Peppers,” a Pero Farms culinary demo and tasting with chef Scott Seddon, $40.

• Saturday, Feb. 3, 1 to 2:30 p.m., culinary demo and tasting with chef Michael Schenk, 2018 Garlic Chef winner and food and beverage director for Red Pine and Farmer’s Table, $65.

• Saturday, Feb. 3, 3 to 4:30 p.m., culinary demo and tasting with chef Bruce Feingold, three-time Garlic Chef winner and Farmer’s Table executive chef, $65.

• Saturday, Feb. 3, 5 to 6:30 p.m., “What to Do With a 3-Pound Bag of Costco Garlic,” demo and tasting of Irish cream of garlic soup with chef Bern “Irish” Ryan, $40.

• Sunday, Feb. 4, 2 to 3:30 p.m., Armed Forces Brewing Co. seminar and tasting with John Galanti, $35.

Visit to purchase or upgrade tickets and to get information about the headlining performers, parking and more.


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