Now the Best Stinkin' Party in South Florida!
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Tickets ARE available at the gate!
Ticket Prices:
$12 Saturday Before 6 PM & All Day Sunday
$20 Saturday After 6 PM

Saturday 11 AM - 11 PM
Sunday 11 AM - 6 PM

Address & Parking:
4759 South Congress Avenue, Lake Worth, FL

Parking at Palm Beach State College with FREE shuttle: $10 CASH or CREDIT accepted
Put ROSE LOT, Lake Worth, FL into your GPS
I95 to 6th Avenue exit, head West, FOLLOW SIGNS TO TURN Right on Manor Drive into Palm Beach State College ROSE LOT.

REMINDER!!! Thanks to our Official Sponsor Tri-Rail you can ride Tri-Rail all day long Saturday & Sunday with fares of only $5!

The following items will be prohibited (All attendees are subject to search):

Ask any other questions at and we will reply with answers!


The South Florida Garlic Fest continues to live up to its reputation for being the premier food and entertainment event in South Florida… Learn more »
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Kid Contest Judge Bios

Laura C, 6

Laura is 6 years old and a first grader at Discovery Key Elementary school. She loves dancing, cheerleading, making new friends, hanging out with her family, and playing with slime. Laura’s favorite foods are fruits and vegetables, especially strawberries, and she even likes spicy foods (she can handle it!).

Olivia C, 9

Olivia is 9 years old and a third grader at Discovery Key Elementary school. She loves roller skating, listening to Taylor Swift, making slime, and her squishy toys, and math is her favorite subject. She is an adventurous eater – sushi is her favorite – but her true love is candy, especially anything super sour!

Ryland F, 13

Ryland is 13, and an 8th grader at Don Estridge High Tech Middle School. He enjoys Dr. Who & video games & his favorite foods include; sushi, onigiri, Japchae, & tacos.
Maggie T, 10.5
My 3-favorite things are cotton candy, full contact karate and cuddles. My dad is the Garlic Fest computer guy.

Jackson S, 9

I’m Jackson Spero, aka Littler Mr. Garlic, I’m 9 (almost 10). The foods I enjoy are chicken, bread, Italian food and cookies…did I mention bread? I spend my free time playing outside, playing sports, and on my iPad. In between my activities you can find me stealing snacks from the pantry. Although I may be little, I have a big appetite! I’m not a big fan of spinach, but maybe if it was wrapped in bread I would like it. My favorite meal of the day is breakfast, even if it is for lunch or dinner.

Zachary S, 11

My name is Zachary Spero, aka Lil’ Mr Garlic, I’m 11. I love Mexican food and Italian food, especially chips & salsa and pizza…doesn’t everyone? I also love sweets…so if you can coat it in chocolate, I would probably eat it. I like to read, play video games and explore. I also love to try new foods. The most unusual thing I have tried and loved is sushi pizza.


Roasted Garlic Macaroni and Cheese

4 Tablespoons (1/2 stick) unsalted butter
2 cups Panko Japanese bread crumbs
3 Tablespoons chopped fresh chives

1 head garlic
Olive oil
1 pound uncooked pasta (such as cavatappi, shells or rigatoni)
1 stick (8 Tablespoons) unsalted butter
6 Tablespoons all-purpose flour
5 cups whole milk
5 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
1/2 cup grated Parmesan cheese
1/2 teaspoon ground mustard powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper

Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
Preheat the oven to 400ºF.
Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13×9-inch shallow baking dish.
In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it’s golden brown and bubbling.

Garlic Aioli

4 cloves garlic
Salt And pepper to taste
2 egg yolks
½ tablespoon lemon juice
¾ tablespoon Dijon mustard
1 cup vegetable oil
¼ cup olive oil
Crush the garlic cloves with the salt into a paste using a mortar and pestle then add mustard; transfer to a bowl. Stir the egg yolks and lemon juice into the mashed garlic paste. Gradually whisk the vegetable oil and olive oil into the mixture in small amounts until the mayonnaise is thick and glossy.



– 4 cloves garlic, crushed
– 2 tablespoons butter
– 2 tablespoons extra-virgin olive oil.
– 1 loaf crusty bread, split
– 3 tablespoons grated cheese, Parmigiano or Romano, optional
– Chopped fresh parsley


– Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

Garlic Cheddar Biscuits

Garlic Cheddar Biscuits

1 3/4 cups all-purpose flour
teaspoon1/2 salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese
1/4 cup butter, melted 1 clove garlic, minced

Preheat oven to 450 degrees F (230 degrees C).

In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.

Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.

All sales are final. No refunds will be issued.
Event is rain or shine. All sales are final and are valid for day of selected purchase.
All tickets purchased will only be available to be picked up at the will call booth anytime during the event.
Click here to read about the South Florida Garlic Fest.
Additional Questions? Click here to contact us.
All personal information collected by the South Florida Garlic Fest is being lawfully and properly collected, stored and used by Festival Management Group. It will not be shared with any 3rd party.
Privacy Statement Terms & Conditions

Please Note:

No Pets • No Coolers • No Outside Food or Beverages • No Refunds • All Bags are Subject to Search


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