To show support for Tuesday’s big game, participating Dunkin’ Donuts in South Florida and the Treasure Coast will be making custom donuts for Orange Bowl parties and for fans to show support of their favorite team.

“With college football hosting its traditional bowl game in Miami, and fans traveling from the South and Midwest to be here, it seemed only natural to make custom donuts showing support for the Georgia Institute of Technology and the University of Iowa,” said Jeannie Graff of Dunkin’ Donuts.

The custom donuts come in two colors – plain donut with gold icing and blue sprinkles, and plain donut with gold icing and black sprinkles. Some locations may also weave the colors together with a marble frosted look.

The donuts are expected to be a big seller with college football fans, and with a $9.99 for two dozen donuts special, Graff envisions them as the ultimate tailgating treat.

Costumed kids get one free doughnut of their choice from 8 a.m.-6 p.m. Saturday (Halloween) at Dunkin Donuts in Palm Beach, Martin, St. Lucie & Indian River counties.

No purchase necessary. There is a limit of one doughnut per child ages 12 and younger.

Find your nearest local Dunkin Donuts here.

The featured doughnut for the season is the Boston Scream, a Boston Kreme doughnut with a decorative orange squiggle on top.

Erik Pettersen, head chef and owner at Evo in Tequesta, takes pride in an expansion that relocates his dining area and converts the older space into this bar for drinks and a light bite. Chris Salata, The Post

Evo is evolving.

Erik Pettersen’s Tequesta restaurant (626 U.S. 1, 561-745-2444, evoitalian.com), known for its home-cooking-gone-gourmet approach to Italian cuisine, has undergone a major expansion. The chef was able to take advantage of the fact that a neighboring store closed, giving him opportunity to essentially double in size. But instead of just adding more tables and chairs, Pettersen went another route.

“I wanted an Italian wine bar,” he explains.

And that’s what he’s built: The old intimate Evo space is now a bar area where patrons can grab a glass of vino – Italian or otherwise – and enjoy a light bite, all while watching videos of crooners young and old (Tony Bennett, Michael Bublé). And the new adjoining Evo space has become the dining room.

It works well on several levels. For starters, northern Palm Beach County has largely been without this sort of wine-centric lounge space. Plus, Evo can get crowded, especially during the season: The bar can help handle the overflow for diners who don’t want the traditional sit-down experience (the restaurant’s full menu is offered) or it can serve as a pre-dinner waiting area.

Either way, Pettersen is making the most of the opportunity, adding several new items to his dining menu that speak to his eclectic, sophisticated approach. On the appetizer side, look for zucchini “carpaccio” – a play on the beef or tuna version of the dish, with thin ribbons of market-fresh zucchini topped with watermelon and shavings of Parmigiano-Reggiano cheese. On the entrée side, look for Francese di Filetto – a filet mignon (as opposed to the more traditional veal or chicken cutlet) done Francese-style, replete with the lemon sauce.

Evo’s wine list is also seeing some changes. Pettersen is trying to put as much emphasis as possible on boutique-style reds and whites that are often impossible to find in local wine shops. (Included are some Italian reds from local Riviera Beach-based distributor Old Bridge, which has special relationships with smaller wine producers.) Pettersen also plans to offer “wine flights” – meaning an array of samples – in the coming weeks.

“To build this new room up, I’m going to educate diners about wine,” Pettersen adds.

Oh, and if you do visit Evo, don’t be surprised if you run into a sports celebrity or two. Since it opened a few years ago, the restaurant has built up a loyal following among big-name athletes and coaches, especially those who have retired to our area. Legendary basketball coach Rollie Massimino is such a regular he’s even produced a cooking video with Pettersen.

A first look at Michelle Bernstein’s latest

Celebrity chef Michelle Bernstein, pictured in the dining room of Michelle Bernstein's at the Omphoy, plans to work on site. Ray Graham, The Post

The arrival of The Omphoy (2842 S. Ocean Blvd., Palm Beach, 561-540-6440, omphoy.com) is big news in Palm Beach: The resort marks the first major oceanfront property to open on the island in two decades.

But there’s big news on the culinary front, too. The resort plays host to Miami celebrity chef Michelle Bernstein’s newest restaurant – simply called Michelle Bernstein’s at The Omphoy. It’s also Bernstein’s first venture in Palm Beach County.

Bernstein says she’s had many offers over the years to come to our area, but the difference with The Omphoy was that the resort was run by the same hotel group (Obadon) behind Palm Beach’s Brazilian Court, where famed New York chef Daniel Boulud opened his Palm Beach outpost, Café Boulud. “We knew (Obadon) was serious about food,” says Bernstein, who’s been honored with a James Beard award as best chef in the South.

So what is Bernstein cooking at The Omphoy? The chef is known for her Latin and New World flair. But the focus at the Palm Beach restaurant is broader. Seafood is prominent on the menu, from a wild king salmon done simply with lemon and extra virgin olive oil to a bouillabaisse “My Way.” But so are classic dishes, both high-end (a filet mignon with an au poivre sauce) and down-home (“Michy’s fried chicken”). It’s also noteworthy that the restaurant isn’t super-expensive – most entrees are in the $20-30 range, a relative bargain given the eatery’s chef and location.

And, yes, Bernstein will be in the kitchen – at least a couple of nights a week. “It’s not that much of a schlep,” she says of the commute from Miami. (But she also has a team of top chefs running things when she’s not around.)

We hope to fill in more details about the restaurant – and sit down for a full-length interview with Bernstein – in the weeks ahead. In the meanwhile, Michelle Bernstein’s at The Omphoy is definitely worth checking out – not just for the food, but also for the breathtaking oceanfront view.

THE WEEKLY DISH: DUNKIN’ DONUTS’ FLATBREAD SANDWICHES

I’ve sung the praises of Dunkin’ Donuts‘ coffee before in these pages. But now it’s time to turn to another part of their menu – namely, their egg-white flatbread sandwiches (veggies and turkey sausage are the two varieties).

Ever since the chain unveiled these about a year ago, I’ve been hooked on them. They’re a tasty alternative to the usual fast-food breakfast fare – and the fact they’re not actually bad for you (both sandwiches check in at under 300 calories) is a significant plus.

And, yes, they go great with DD’s java, too.

Having dominated the breakfast market, Dunkin Donuts has sets its sights on lunch, introducing the new Oven-Toasted Chicken Parmesan Flatbread Sandwich, the newest addition to its Oven-Toasted all-day menu.

The Chicken Parmesan Flatbread Sandwich features lightly breaded, seasoned chicken topped with melted provolone cheese and a flavorful marinara sauce served in a convenient flatbread that is easy to eat and hold while on the go.

Dunkin’ Donuts’ unique cooking ovens, using patented technologies, deliver the “Oven-Toasted” result. The Chicken Parmesan Flatbread Sandwich is available at participating Dunkin’ Donuts shops nationwide, for the suggested retail price of $3.99.

Ham & Swiss, Turkey Cheddar & Bacon and Grilled Cheese. As part of its DDSMART menu of better-for-you foods and beverages, Dunkin’ Donuts also offers two varieties of Egg White Flatbread Sandwiches, Turkey Sausage and Veggie, both under 300 calories and served on wholesome toasted multi-grain flatbread.

What’s next, will the dominate dinner?

Participating Dunkin’ Donuts shops will give you a free donut on Friday, June 5th, which is National Doughnut Day.

Find the nearest Dunkin Donuts here (like you don’t already know!)

The details: For National Doughnut Day (established by the Chicago Salvation Army more than 70 years ago), Dunkin’ Donuts will be offering a FREE doughnut with the purchase of any beverage to its loyal customers.

On National Doughnut Day, the winner of Dunkin’ Donuts first-ever “Create Dunkin’s Next Donut” contest will also be unveiled. One of the finalists is from North Palm Beach. Read about her here.

In addition, Dunkin’ Donuts will be offering a $1.99 Small Coolatta, Small Iced Latte, Large Iced Coffee and Large Iced Tea beginning Saturday, June 6, at all participating Palm Beach County and Treasure Coast restaurants for a limited time.

Dunkin’ Donuts in Palm Beach County and the Treasure Coast are celebrating Teachers next Wednesday.

The first 100 teachers who come to any participating Dunkin’ Donuts with their school ID badge on Wednesday, May 27, will receive a travel mug with cards redeemable for five free products (including iced coffee, iced latte, hot latte, and a donut.)

So teachers, grab your school ID on March 27 and get the sweet reward you deserve for a whole school year of work. Mmm doughnuts.

Dunkin’ Donuts has announced that Carol D’Angio of Palm Beach Gardens is one of 12 finalists in Dunkin’ Donuts’ “Create Dunkin’s Next Donut contest.”

A Nutter One

D’Angio will compete for the chance to win a $12,000 grand prize and have her donut sold in participating Dunkin’ Donuts locations throughout the country.

D’Angio’s creation, “A Nutter One,” is a chocolate butter kreme-filled donut with peanut butter icing and chopped Reese’s® Peanut Butter Cups. You can vote for your favorite of the 12 finalist here.

As a finalist, she has won $1,200 and will travel to Dunkin’ Donuts’ headquarters in Canton, Massachusetts, for a bake-off before Dunkin’ Donuts’ culinary team and company leaders, along with Paul Mullins, author of Glazed America: A History of the Doughnut, and Diane Werner, food director for Taste of Home, the #1 cooking magazine in the country.

The winning donut will be selected based on the vote of the bake-off judging panel, as well as America’s online vote. The grand prize winner / creator of “Create Dunkin’s Next Donut” contest will be unveiled on National Donut Day, June 5, 2009.

Your neighborhood Dunkin Donuts has a new, limited-time breakfast choice: the Waffle Breakfast Sandwich, a sweet-savory, oven-toasted sandwich of cherrywood smoked bacon, scrambled eggs and American cheese between two mapley waffles.
I tried The Waffle Breakfast Sandwich this week. It is big, hearty, and yummy. I liked the combination of maple in the waffle with the smoky bacon.

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Dunkin’ Donuts recently introduced DDSMART, the brand’s first menu of better-for-you options. The lineup includes the new Egg White Flatbread sandwiches, Latte Lite, a reduced fat blueberry muffin and many other foods and drinks.
Today and Tuesday (January 26 and 27), Dunkin’ Donuts is opening the doors to its kitchens for the first time, as Dunkin’ Donuts’ culinary experts and the DDSMART team will participate in a special Facebook event to answer questions, listen to suggestions for other options that could be added to the DDSMART menu, and provide thoughts on how to maintain a healthy lifestyle no matter how busy life gets.

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