Feature

Special Brunch Edition: Cask & Larder partnered with Funky Buddha Brewery for a beer brunch. The event featured a reception with bites and beers, followed by a three-course meal paired with a perfect beer for each course.

Cask & Larder, in Winter Park, Florida, is a local neighborhood gathering spot with a dedication to artisanal foods while creating seasonally fresh dishes. For this event, Cask & Larder reserved the bar area to host its brunch and it was the perfect space for guests to taste the beer brunch menu.

Everything about the menu was exciting and the event exceeded my expectations. It’s hard to pick a favorite because each dish was delicious – the roasted oysters, foie gras french toast, smoked tuna tartine, corned beef hash (with the soft boiled egg!), and ice cream sandwich.

If you would like to learn more about Cask & Larder events, click here to sign up for the mailing list or follow Cask & Larder on FaceBook.

Funky Buddha Hop Gun IPA and C&L Pale Ale
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Ramp Butter Roasted Oysters with bacon crumbs ~paired with~ Funky Buddha Hop Gun IPA and C&L Pale Ale
Mini Foie Gras French Toast with pickled blueberries
Funky Buddha Floridian Hefeweizen and C&L Wit
Hop Smoked Tuna Tartine with millet bread, pickled kabocha squash, compressed peaches, radish and farro ~paired with~ Funky Buddha Floridian Hefeweizen and C&L Wit
Crispy Corned Beef & Hash with bearnaise, picked ramps & mushrooms, ramp green soubise and a soft boiled egg ~paired with~ Funky Buddha Blood Orange IPA and C&L Maibock
Ice Cream Sandwich with chocolate stout semifreddo and chicory cookie ~paired with~ Funky Buddha Vanilla Espresso Porter and C&L Coffee Blonde

About Cask & Larder:
Cask & Larder offers southern-sourced seasonal dishes, craft beers brewed on-site and fresh-shucked oysters from our oyster bar. We look forward to serving you good food with casual southern hospitality.

Address: 565 W Fairbanks Ave, Winter Park, FL 32789
Phone: (321) 280-4200
Website: www.caskandlarder.com

About Funky Buddha Brewery
Funky Buddha Brewery was founded in 2010 in Boca Raton, Florida, and is committed to producing bold craft beers that marry culinary-inspired ingredients with time-honored technique. Our mantra is big, bold flavors, made exactingly with natural ingredients. So, for example, if we say a beer will taste like peanut butter and jelly, you can be sure you’ll smell and taste the fresh roasted peanuts and fruity berry jam. Our flagship beers such as Hop Gun IPA and Floridian Hefeweizen, also strive towards big, bold flavor. It’s who we are. Our Brewery is located in the heart of Oakland Park’s new Culinary Arts District.

Address: 1201 NE 38th St, Oakland Park, FL 33334
Phone: (954) 440-0046
Website: www.funkybuddhabrewery.com

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BRIO Tuscan Grille at Winter Park Village in Winter Park is celebrating springtime with its fun-filled Bunny Brunch.

BRIO’s Bunny Brunch offers plenty of delicious items for both adults and children. Dishes on the adult menu include Eggs, Home Fries & Bacon, Sicilian Omelette, Berries & Cream French Toast, and Ham & Biscuit Benedict. Children’s entrees are scrambled eggs, bacon and fresh fruit; and French toast with bacon and fresh fruit. In addition to the Bunny Brunch menu, my guest and I were able to get a taste of the Calamari and Spicy Shrimp & Eggplant appetizers recommended by our friendly server, Sterling.

The new menu options appeal to many different tastes and Executive Chef Eric Carter did a beautiful job with the dishes. BRIO offers flexible options to cater dietary preferences and can substitute entrées with egg whites or turkey sausage. There is also a light gluten free menu with entrées under 550 calories.

To add festivity to the brunch, the Easter Bunny walked around greeting guests at every table for photo opportunities and there was also a face painting station for children.

The restaurant decor is classically polished with white linens and dark marble details. There is a large indoor dining room and outdoor terrace to accommodate any party size, and I opted for outdoor seating to relax in the perfect morning light and weather.

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Sicilian Omelette: Cherrywood smoked ham bacon, Fontanini sausage tomato compote, Mozzarella Provolone and Parmesan cheeses. Served with brunch potatoes.
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Ham & Biscuit Benedict: Two poached cage free eggs, Cherrywood smoked ham, house made biscuit, hollandaise. Served with brunch potatoes.
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Eggs, Home Fries & Bacon: Scrambled eggs, bacon, brunch potatoes, toast. (Turkey sausage available upon request)
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Berries & Cream French Toast: Mascarpone cream cheese stuffed French toast, honey, cinnamon, fresh berry compote. With Applewood smoked bacon.
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Berries & Cream French Toast – my favorite dish!
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Calamari Fritto Misto
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Spicy Shrimp & Eggplant: Pan seared shrimp in a black pepper cream sauce over Romano crusted eggplant. Recommended by our server and it was delicious!
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Executive Chef Eric Carter and Tiffany Nguyen posing with the Easter Bunny

 

BRIO at Winter Park Village
480 N. Orlando Ave., Winter Park, FL 32789

BRIO offers Call Ahead Seating and Reservations. (407) 622-5611

BRUNCH AT BRIO ~ Available Saturday & Sunday until 3:30pm.

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Located in the heart of Orlando’s Downtown Arts District, the Grand Bohemian is an artistic boutique hotel designed to inspire unforgettable experiences.  Also a member to The Kessler Collection portfolio, each hotel’s art, music, and cultural influences are personally acquired for that hotel by the Kessler family.

I had the opportunity to take a group tour to explore the hotel and view the Kessler Collection Signature Grand Bohemian Gallery celebrating the work of French artist, Jean Claude Roy.  The last stop on our tour ended at the hotel’s restaurant located on the first floor named, “The Boheme”.

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Our group received a five course meal prepared by Executive Chef Laurent Hollaender from northeastern France.  Chef Hollander’s execution in all his dishes surpassed expectations, and the group dinner was filled with good conversation and good company.

Chef Hollaender’s style of cooking consists of Italian influences finished with a touch of elegance.  Chef Hollaender’s dishes are a true work of art as they are not only visually appealing but quite satisfying on the lips.  His dishes were in fact impressive.

Be aware that the menu at The Boheme changes every month, so make sure to check out the menu regularly.

Get in my belly.

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Amuse Bouche: TATARE DE SAUMON ET SA COURONNE DE CONCOMBRE
Salmon Tarate served in a Cucumber Crown and Quail Egg
Eating directions: Pour quail over salmon and stir in blackened salt to taste.
Choice of Wine – Cremant Brut Rose, Lucien Albrecht
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Hors d’oeuvre: PINCETTE DE FOIE GRAS ET CANARD FUME
Duck Foie Gras Terrine, Smoked Duck Breast, Toasted Brioche Beets and Carrot Chutney
Choice of Wine – Gewürztraminer, Trimbach
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Poisson: RAVIOLE GEANTE DE FRUIT DE MER
Lobster, Sea Bass and Mussels Ravioli with Onion Compote White Wine Butter Sauce and Lobster Reduction
So smooth and creamy. It tasted like heaven on Earth. If this is what heaven tastes like, I’m ready for my afterlife.
Choice of Wine – Pouilly-Fuisse, Louis Jadot
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Viande: PETIT FILET MIGNON AU MORILLES ET CHANTERELLES
Grilled Petit Filet Mignonette with Morels and Chanterelles Sauce Pommes Anna, Fall Vegetables
Choice of Wine – CIGALUS, Gerard Bertrand
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According to the Grand Bohemian staff, this wine “can’t compete with any other wine in the world.”
Cabernet Sauvignon (50%) and Merlot (50%)
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Dessert: TARTE MOELLUSE AU CHOCOLATE ET CRIOTTES Marinated Cherries in Brandy from Sarlat, Valrhona Chocolate Hanache, French Vanilla Ice Cream. The design of this dish was inspired by French artist Jean Claude Roy, who joined our table for dessert. Choice of Wine- Banylus, Chapoutier
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Menu signed by Jean Claude Roy

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After dinner, the staff at Grand Bohemian generously gifted each of us with a portrait made of chocolate that was painted by Jean Claude Roy himself. Although it is edible, but it’s too pretty to eat. For now I will keep this chocolate portrait framed on my wall.

You are what you eat. After this dinner, I would consider myself elegant.

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR

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