Sunday Supper at K Restaurant – for Edible Schoolyard and Give Back...

Sunday Supper at K Restaurant – for Edible Schoolyard and Give Back Garden

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by Kelly Nowell

Chef Kevin Fonzo of K Restaurant Wine Bar and his friends Chef Jamie McFadden Cuisiniers Catered Cuisine and Events Chef Kathleen Osterhaus Blake of The Rusty Spoon, Chef Henry Salgado of Spanish River Grill Bistro Latino, Ella Kapul, and Shannon from Olde Hearth Bread Company held a “Sunday Supper” fundraiser for The Edible Schoolyard at Orlando Junior Academy (OJA) and the “Give Back Garden” at the the K Restaurant Garden from 4-8 on October 20th.

K Restaurant garden 01

Chefs Kevin Fonzo (owner/chef, K Restaurant) and Sarah Cahill (raw foods chef) teach a nutritional science class at OJA, where the students learn to garden, harvest and prepare foods from the fruits and vegetables grown in the Edible Schoolyard.

Several notable restaurants / caterers joined in support of this fundraiser, including Cuisiniers, Rusty Spoon and Spanish River Grill.

The dishes ranged from Lake Meadow duck confit (Rusty Spoon) to rabbit paella (Spanish River Grill).

The braised short rib with creamed collard greens (Cuisiniers) was especially tender and flavorful, with fried onion on top and accompanied with a tasty cheese biscuit.

The fall salad, chicken with cheese grits and roasted corn from K Restaurant were delicious. The brownies and apple beignet, from K Restaurant, were amazing as were the chocolates from Chocolate Provocateur.

To top it off, the atmosphere was dazzling, with live music and the restaurant’s very own garden as a backdrop.

Chef Kevin Fonzo
Chef Kevin Fonzo

Rabbit Paella from Spanish River Grill
Rabbit Paella from Chef Henry Salgado’s Spanish River Grill

Rusty Spoon

Chef Kathleen Blake of The Rusty Spoon



Fall Salad from K
Fall Salad from K


Chicken with Cheese Grits and Roasted Corn
Chicken with Cheese Grits and Roasted Corn

Chef Kevin Fonzo (2)

From Chocolate Provocateur
Desserts from Chocolate Provocateur

Braised Short Rib, Creamed Collard Greens & Cheese Biscuit from Cuisiniers
Braised Short Rib, Creamed Collard Greens & Cheese Biscuit from Cuisiniers

K Restaurant garden 02

Ricky Ly founded in 2008 as a local Orlando food blog dedicated to finding the tastiest bits and pieces of Orlando as well as around the world. His first book, Food Lovers' Guide to Orlando: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers' Series) is available now on and Photography is taken using a Canon EOS 6D and a Sony Nex-3. In 2017, he was inducted into the Orlando Sentinel's Culinary Hall of Fame. He is also featured in the Orlando Sentinel's Central Florida 100, a weekly opinion column featuring 100 of the most influential people in local government, politics and culture. In 2018, he was chosen by the Orlando Weekly as one of the "Ten People Making Orlando a Better Place to Be." E-mail him at tastychomps(at) Google


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