Fort Lauderdale Marriott Harbor Beach Resort & Spa debuted a new, inventive catering program for large events, adapting Spanish tapas for group dining. Crafted by Director of F&B Marty Clarke and his team, the family-style experience begins with charcuterie, cheese and wine, followed by 12 waves of tapas, paella and sangria.
The South Florida resort offers 618 guest rooms and more than 100,000 square feet of meeting space.