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COWS ‘N CABS RETURNED TO WINTER PARK FOR FOURTH CONSECUTIVE YEAR TO BENEFIT TWO LOCAL CHARTIES: OCTOBER 25

Signifying a true change in pace, Central Florida was in culinary spotlight this year as Orlando hosted the first-ever live stream announcement of the James Beard Foundation semifinalist awards.

Leading as Central Florida’s premier culinary festival, Cows ‘n Cabs, a charity-based event curated by ABC Fine Wine & Spirits’ David Larue and celebrated Chef John Rivers of 4 Rivers Smokehouse and The COOP, returned to Winter Park’s West Meadow at 150 North New York Avenue on Saturday, October 25.

The outdoor, Western-themed festival—founded in 2010 with the hope to break the cycle of poverty Central Florida—is anticipated more than 400 guests and is slated to double last year’s donation of $60,000. One hundred percent of ticket sale proceeds and auction items will benefit the Community Food & Outreach Center and Elevate Orlando, which assists with fighting hunger and mentoring youth, respectively.

Anheuser-Busch, Southern Wine & Spirits and ABC Fine Wine & Spirits contributed to the evening with more than 200 wines, spirits and craft beers samplings. A selection of gourmet samples were also presented by a group of 20 invite-only, local restaurants.

4 Rivers Smokehouse, Cress and K Restaurant, are among the many that have rubbed shoulders with the James Beard Foundation, while local newcomers include The COOP, P is for Pie and Txokos Basque Kitchen.

“The level of excitement about this year’s event is more than we could have imagined four years ago,” said Tina Larue, CNC visionary. We’re truly making a difference in thousands of homes in our community through the generous donations given by attendees and sponsors. The new chefs and partners involved this year are going to make the evening unforgettable.”

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The COOP & Rodney Strong: Low-Country Shrimp & Grit Croquettes
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4Rivers Smokehouse: Cow-Pig’En Sliders
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John Rivers prepping the Cow-Pig’En Sliders
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4Rivers/The Sweet Shop: Pumpkin Bayou and Apple Bars
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4Rivers/The Sweet Shop: Pumpkin and Maple Cupcakes
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Txokos Basque Kitchen & Ferrari-Carano // Beef Cheeks “Matador”: Pimento and sherry-braised cheeks with spaced Barefoot Farm squash puree and local giardiniera
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Soco & Anheuser-Busch // Cassoulet of Duck Confit : Duck confit cassoulet with boiled peanuts and bacon
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Puff ‘n Stuff & E & J Gallo Winery // Brown Buttered Seared Rainbow Trout: Served with pork shoulder gnocchi, blistered brussel sprouts, toasted hazelnuts, heirloom tomatoes
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Taverna Opa & Coppola Family Winery // Lamb Chops: 36-hour marinated lamb chops served with roasted potatoes and a side of tzatziki
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Se7en Bites & New Belgium: // Signature Sausage Pimento Biscuit: Buttermilk biscuit, signature brown-sugar, spicy pork sausage, Se7en Bites pimento cheese and served with Se7en Bites cheddar chive grits
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Se7en Bites & New Belgium // Oatmeal Cream Pie Mini: Chewy oatmeal cookie with marshmallow filling served with Se7en Bites blend coffee shot by Javatino
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Peterbrooke Chocolatier of Winter Park & The Wine Group // Bourbon Marshmallow S’mores with candied bacon and milk or dark chocolate
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Peterbrooke Chocolatier of Winter Park & The Wine Group // Dark Chocolate Sea Salt S’mores with pretzel crisps
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Peterbrooke Chocolatier of Winter Park & The Wine Group // Traditional S’mores with homemade toasted marshmallow and milk chocolate
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Peterbrooke Chocolatier of Winter Park & The Wine Group // Chocolate covered popcorn
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Citrus Restaurant & Quintessential // Bourbon-Walnut Bars with Four Roses caramel
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Citrus Restaurant & Quintessential // Pickled Shisito peppers with Duck & Dumplings: Spicy duck confit, lemon-ricotta dumplings, Berkshire pork lardons, smoked duck jus
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Hawkers & Anheuser-Busch // Five Spice Ribs: Marinated, breaded and fried pork short rib seared in a dry wok with vegetables and five spice seasoning
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Hawkers & Anheuser-Busch // Pork belly buns
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Hawkers & Anheuser-Busch // Pork belly bun
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Cress // Smoked Beef Short Ribs Taco: Home-style taco with cherry-wood smoked Black Angus Beef short ribs, charred poblano crema, radish, cilantro and house barbecue sauce
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American Gymkhana // Angrezi Chicken: Tri-chili marinated and tandoori fired with garam masala butter, roasted roma tomato couli served over cumin, dill and pea pulao
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The Meat House & Trinchero // Chocolate Sea Salt Smoked Bone-In Leg of Lamb and Monsoon Coffee-Rubbed Smoked Beef Culotte served with bok choy watermelon radish apple slaw and heirloom tomato-huckleberry jam
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The Meat House & Trinchero // Chocolate Sea Salt Smoked Bone-In Leg of Lamb and Monsoon Coffee-Rubbed Smoked Beef Culotte served with bok choy watermelon radish apple slaw and heirloom tomato-huckleberry jam
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The Crooked Spoon & Trinchero // Beef Short Rib: Braised in bed wine, mirepoix, mushrooms, herbs, polenta crowned with herbs
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Todd English’s bluezoo & Alberello Imports // Smoked BBQ Pork Collar: Braised in BBQ sauce, persimmons puree, dehydrated chestnut chips, tomatoes, pears, red onions and arugula salad