Edible Orlando Publisher Kendra Lott and Executive Chef Marc Kusche hosts a beautiful dinner at Hamilton’s Kitchen in Winter Park. Hamilton’s Kitchen is an inviting and romantic space for friends and family to enjoy traditional Southern cooking with modern preparation.

The Alfond Inn at Rollins College is a boutique hotel that has quickly become the dynamic new social hub of Winter Park. The Alfond Inn’s unique business model embraces philanthropic principles in the spirit of Harold Alfond, combining the Alfond family’s long connection to Rollins College and creating a permanent endowed fund to provide full scholarships to students applying to Rollins College. Net operating income from The Alfond Inn will be directly applied to the fund for 25 years or until the endowment principal reaches $50 million, whichever comes later.

The Alfond Inn’s restaurant and lounge, Hamilton’s Kitchen, is named in honor of Hamilton Holt, the innovative 8th President of Rollins College. Hamilton’s Kitchen interior focuses on strong natural material and early 1900’s design elements such as a hearth-inspired kitchen window, exposed beams, farmer’s table, and Dutch oak floors.

Executive Chef Marc Kusche oversees Hamilton’s Kitchen which embraces locally sourced ingredients, celebrating the rich history of local agriculture. Traditional Southern cooking is available at breakfast, lunch, dinner, and weekend brunch. A private dining room, accommodating from 12 to 36 guests, will also be available.

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Roasted Pumpkin Soup: Frog Song Farm pumpkin, whipped almond crème, pumpkin seed oil
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Grilled Flatbread: Burrata mozzarella, tomatoes, prosciutto, baby arugula, shaved parmesan
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Roasted Beets: Winter Park Farmers Market beets, ricotta cheese, mustard greens, pickled carrots, pumpkin seeds
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Lobster and Shrimp Risotto: Lobster bisque, baby kale, charred cherry tomatoes
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Braised Oxtail and Mushroom on Bacalao Squash Puree
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Pan Seared Whole Trout: Crème spinach, chorizo-potato hash, The Ancient Olive of Winter Park oil
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Stuffed Pork Tenderloin: Focaccia stuffing, dry apricots, creamy cabbage
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Macallan 12 yr Butterscotch Pudding with Chantilly Cream and Sea Salt Chocolate Toffee // Brioche Bread Pudding with Vanilla Bean Ice Cream and Kentucky Bourbon Vanilla Sauce

alt text Executive Chef Marc Kusche came to The Alfond Inn following a long tenure as Executive Chef for several Four Seasons Hotels and Resorts, as well as other luxury properties. Most recently he served as Executive Chef at Four Seasons Residence Club Aviara, in Carlsbad, California.

Chef Kusche followed the footsteps of his parents into a restaurant career and was given the sage advice to spend his first working decade experiencing different kitchens, cultures and cuisines. He took the advice to heart, cooking in his native Germany before moving on to positions in London, Florida, the Caribbean, California and the English countryside.

His extensive resume includes Four Seasons Hotel St. Louis; Four Seasons Hotel Hampshire; Four Seasons Resort Great Exuma at Emerald Bay (formerly a Four Seasons resort); Donald Trump’s Mar-a-Lago Club; the Adlon Hotel, Berlin; and Silversea Cruises.

 

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