Basque AROUND

Move over, Bobby Flay. The Mar-a-Lago Club is raising the bar on barbecue. Inspired by the Basque culture’s timehonored tradition of cooking with fire, the patio restaurant has recently welcomed a Josper double Basque grill — the world’s most technologically advanced professional barbecue — for preparing succulent specialties like melt-on-the-tongue Wagyu Delmonico steak and Mr. Trump’s special lamb and for live gastronomy demonstrations.

Nestled at the northern end of the patio fountain, this state-ofthe-art, open charcoal parrilla has the combined capability of smoking, roasting, grilling, and resting multitudinous amounts of meat simultaneously and in a single cooking cycle. Adjustable temperature controls and a revolutionary hydraulic height regulation system that allows each grill to be raised and lowered independently are additional features.

“Now, guests don’t have to wait for their meals to emerge from the kitchen,” says general manager Bernd Lembcke. “They can watch them smoked and flame-kissed to perfection a few steps from their table instead.”