Executive Chef Wendy Lopez, a native of Michoacan, Mexico, began cooking at a young age while working in her family’s restaurant. After formal training at Le Cordon Bleu College in Orlando, she began her professional career at the Isleworth Golf and Country Club in Windermere. She went on to become sous chef under Certified Master Chef Russell Scott.

She has aided in the development of a unique menu featuring a robust selection of hot and cold tapas, paella variations and desserts. Using only the freshest imported ingredients, Chef Lopez combines traditional Spanish elements to create an authentic taste experience for the people of Orlando.

At Tapa Toro, Chef Wendy Lopez combines contemporary, Spanish cuisine with a vibrant, energetic atmosphere – bringing a fresh dining experience to the I-Drive 360 area. With a unique paella pit, vibrant tapas menu, and extensive selection of imported wines the restaurant takes you on a culinary journey of Spanish flavors and culture in the heart of Central Florida.

The restaurant recently invited us to attend TAPA TORO: SABOR! A SUMMER WINE DINNER EXPERIENCE with Executive Chef, Wendy Lopez & Chef de Cuisine, Francisco Galeano.

Each month, their seasoned culinary team brings a chef’s table with a new wine dinner series featuring 5 courses of off-the-menu dishes and fresh Spanish ingredients all complete with fine wines imported from remote regions in Spain.

http://tapatoro.restaurant/groups-events/summer-wine-dinners/

Wine Dinner Setup . . .
Salmorejo
Salmorejo: Almonds, grapes, cucumbers, shallots, olive oil // Wine: Torres, Verdeo, Verdejo Spain
Semola de Maiz Blanco
Semola de Maiz Blanco: Poached egg, grits, machego, scallions, corn, fresh cracked peppers // Wine: Gran Vina Sol, Chardonnay, Penedes
Semola de Maiz Blanco
Semola de Maiz Blanco: Poached egg, grits, machego, scallions, corn, fresh cracked peppers // Wine: Gran Vina Sol, Chardonnay, Penedes
Flamenco Dancing Tapa Toro
Flamenco is a Spanish art form made up of three parts: guitar playing (“guitarra”), song (“cante”) and dance (“baile”)
Coctel de Camaron
Coctel de Camaron: Shrimp, tomato water, shallots, avocado, cilantro, lavash // Wine: Torres Sangre de Torro Blend
Coctel de Camaron
Coctel de Camaron: Shrimp, tomato water, shallots, avocado, cilantro, lavash // Wine: Torres Sangre de Torro Blend
Tapa Toro Amuse Bouche
Amuse-bouche is a single, bite-sized hors d’œuvre served free and according to the chef’s selection.
Executive Chef Wendy Lopez preparing the next dish
Pargo al Horno
Pargo al Horno: Salt-crusted grouper, creamed spinach, lemon butter // Wine: Torres Salmos, Carinena – Syrah – Garnacha tinta, Priorat
Pargo al Horno
Pargo al Horno: Salt-crusted grouper, creamed spinach, lemon butter // Wine: Torres Salmos, Carinena – Syrah – Garnacha tinta, Priorat
La Fogata
La Fogata: Graham cracker crumbs, coconut marshmallow, chocolate mousse, hazelnut ice cream // Wine: Torres Floralis Moscatel Oro, Moscatel de Alejandria
Torres Floralis Moscatel Oro, Moscatel de Alejandria
Torres Floralis Moscatel Oro, Moscatel de Alejandria
La Fogata
La Fogata: Graham cracker crumbs, coconut marshmallow, chocolate mousse, hazelnut ice cream // Wine: Torres Floralis Moscatel Oro, Moscatel de Alejandria
La Fogata
La Fogata: Graham cracker crumbs, coconut marshmallow, chocolate mousse, hazelnut ice cream // Wine: Torres Floralis Moscatel Oro, Moscatel de Alejandria