Nathan Hardin Appointed Chef De Cuisine at Highball and Harvest at Ritz...

Nathan Hardin Appointed Chef De Cuisine at Highball and Harvest at Ritz Carlton Orlando, Grande Lakes

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NATHAN HARDIN APPOINTED CHEF DE CUISINE OF HIGHBALL & HARVEST AT THE RITZ-CARLTON ORLANDO, GRANDE LAKES

In a press release today, Nathan Hardin, formerly of Miami’s Yardbird Southern Table and Bar – has been appointed chef de cuisine of Highball and Harvest. He takes over for Chef Mark Jeffers who opened Highball and Harvest – Chef Jeffers was recently promoted to The Ritz-Carlton, Half Moon Bay in California.

Press Release –

Orlando, Fla. – July 15, 2015 – Nathan Hardin has been appointed Chef de Cuisine of Highball & Harvest at The Ritz-Carlton Orlando, Grande Lakes. In this position, he will oversee all culinary operations of this new casual dining restaurant. Since opening in Fall 2014, Highball & Harvest has received high praise for its Low Country-style cuisine featuring ingredients from local purveyors and the resort’s 18,000-sqaure-foot Whisper Creek Farm.

A Tampa-native, Chef Hardin will bring his experience and expertise in Southern inspired cooking to Highball & Harvest. Most recently, he was Executive Sous Chef at the award-winning restaurant Yardbird Southern Table & Bar in Miami Beach, where he worked with two-Michelin-starred Chef Danny Grant, and prior to that at Copperfish Grill and Oyster Bar in Tampa. At both restaurants he successfully led teams of more than 30 staff in the production of high-quality, exceptional local and seasonal specialty dishes. His earlier experience includes four years as Sous Chef and Head Line Cook at J Alexanders in Tampa.

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Chef Hardin received his Associate of Arts in Culinary Arts from the Art Institute of Tampa where he completed courses in pastry art, confectionary, kitchen management and restaurant and facility operations.

This is breaking news. Check back for more info soon.

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Special Upcoming Event
Fun and Dine Weekend at Ritz Carlton

Friday, July 31 – Sunday, August 2, 2015
The Ritz-Carlton is hosting a Fun and Dine Weekend, showcasing Grande Lakes Orlando’s innovative and diverse dining venues. Attend just one or two events, or go for gastro-gold and attend all three!

Pub Crawl
Friday, July 31, 6:30 – 10 p.m.

This guided tour will visit various restaurants, where guests will enjoy a specialty beverage paired with a signature food item. From fine wine and fresh pasta in Primo, to Southern inspired cuisine and cask wines in Highball & Harvest, guests will experience cuisine as diverse as the resort.

$125 per person

Southern BBQ Class at Highball & Harvest
Saturday, August 1, 9 a.m. – 3 p.m.

Our southern trained BBQ chefs will show you how to cook great, southern BBQ at home. Beer Can Chicken, Cedar Plank Salmon, and mouth-watering ribs will be the focus of the morning. After lunch, learn how to make specialty cocktails that will pair nicely with BBQ.

$100 per person (includes lunch)

White Apron Culinary Competition at Highball & Harvest
Sunday, August 2, 10 a.m. – 2 p.m.

Join us for a fun, hands-on cooking experience – where YOU do all the cooking! Attendees will be split into teams, each led by a Ritz-Carlton Chef. Teams will then have 2 hours to create an appetizer, entree and dessert to share with the entire group and judges. Judges will vote based on presentation and flavor; prizes will be awarded to the winning team.

$100 per person (includes lunch)

Reservations required (407) 393-4648

Ask about special rate for overnight accommodations when booking your reservation for any of these “Fun and Dine Weekend” events. Space is limited; subject to change without notice. Prices do not include tax or gratuities.

Ricky Ly founded TastyChomps.com 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 Amazon.com and Barnesandnoble.com. 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)gmail.com. Google

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