Lobster

Loaded Lobster – 1/2 maine lobster, seafood stuffing, parmesan, breadcrumbs béarnaise sauce

Thank you Orlando magazine for hosting us at deep blu seafood grille at Wyndham Grand Bonnet Creek for a delicious 7-course seafood culinary adventure.  We enjoyed diving deep into their new menu and meeting their new head chef, Chef Wade McLamb.

Gazpacho soup

Grilled Florida Peach & Burrata Salad – pickled blueberries, fennel, crispy country ham, honey truffle vinaigrette

Black & blu Linguine – vita squid ink pasta, jumbo lump blu crab, arugula, cherry tomatoes, marcona almonds, parmigiana


Loaded Lobster – 1/2 maine lobster, seafood stuffing, parmesan, breadcrumbs béarnaise sauce

Scalloped potato


George’s Banks Scallops – corn risotto, smoked tomato jam, crispy black eye peas

Red Snapper – local sweet corn succotash, baby herb salad, basil vinaigrette


Ora King Salmon – red quinoa, black eyed pea fritter, cucumber mint crème fraiche

Banana Pudding – Key Lime Pie Pana Cotta, graham shortbread, toasted meringue

Two hardworking chefs, Chef Ryan Cole and Chef Wade McLamb.

deep blu seafood grille at Wyndham Grand Bonnet Creek 
14651 Chelonia Pkwy Orlando, FL 32821
(407) 390-2420
deepbluorlando.com

Use promo code “Grand Experience” when making reservations for a free dessert or appetizer with the purchase of two dinner entrees (Limit 1 coupon per 2 adults |Valid 5/1/2018-5/31/2018).

Recognized as the region’s premier food and wine pairing event, the 26th Heart of Florida United Way Chef’s Gala at Walt Disney World Resort featured unlimited sampling of signature dishes prepared by 23 of Central Florida’s top chefs, along with thoughtfully paired fine wines.  The evening also included a sparking wine reception, live music and a silent auction filled with unique items and trips. 

This year they served over 460,000 individuals and raised a record-breaking $300,000+ towards the fight for the health, education and financial stability of every person in Central Florida.  95 cents of every dollar raised is invested back into the community to fund critical programs.

Chef’s Gala – what a tasteful way to make a difference in the world!

All beverages were generously donated.

All silent auction items were generously donated.

Live performance by an amazing band

Flying Fish – Disney’s BoardWalk: Chef LT Majoras
Cool Water Lobster and Slow Poached Shrimp, Spring Melon, Hearts of Palm, Shaved Serrano and Cava Vinaigrette

SLATE: Chef Jacob Woolf
Smoked Brisket, Jalapeño Creamed Corn, Charred Scallion Vinaigrette and Annatto Oil

Artist Point – Disney’s Wilderness Lodge: Chef Michael Gonsalves
Sweet Maiz Soup – Dungeness Crab, Avocado, Spring Radish, Ramp Mole, Greens

Urban Tide – Hyatt Regency Orlando: Chef Chef Jared Gross
Plantain-Crusted Atlantic Cod, Roasted Red Beet and Crème Fraiche Mash, Kumquat Mostarda

Todd English’s bluezoo – Walt Disney World Swan & Dolphin Resort: Chef Jason Wiggin
Crispy Puffed Rice Shrimp, Wasabi Pommes Puree, Sweet Thai Chili

Shutters – Disney’s Caribbean Beach Resort: Chef Mark Donovan
Caribbean Goat Curry with Fragrant Island Rice and Cilantro-Lime Crema

Hemisphere – Hyatt Regency Orlando: Chef Jeffrey Powell
Chilled California-Style White Fish Ceviche with House Fried Corn Chips

Ale & Compass Restaurant – Disney’s  Beach Club Resort: Chef David Hutnick
Slow Smoked Pork Tenderloin, Bacon Jam, Vermont Cheddar Grits, Barbecue Gastrique and Herb Salad

The Turf Club Bar and Grill – Disney’s Saratoga Springs Resort & Spa: Chef Dan Marozzi
Pan Seared Salmon Slider – Seared Ora King Salmon, Horseradish Pickled Cucumber Slaw, on a Dill Gougère

blu on the avenue: Chef Tony Krueger
Hot Smoked Scottish Salmon, Dukkah Drop Biscuit, Bacon, Pickled Serrano, Aged Maple Syrup, Flowers

Morimoto Asia – Disney Springs: Chef Yuhi Fujinaga
Foie “PHO”, Kona Kanpachi, Shiso

Latitude and Longitude – Orlando World Center Marriott: Chef Kyle Anderson
Low-Country Perloo Carolina Gold Rice, Chicken Thighs, Andouille Sausage, Florida Rock Shrimp

The Hollywood Brown Derby – Disney’s Hollywood Studios: Chef Craig Schleider
Spicy Togarashi – Crusted Ahi Tuna, House-Made Kimchi, Bamboo Rice and Ginger-Soy Glaze

STK Orlando – Disney Springs: Chef Aaron Taylor
Goat’s Milk Ricotta with Crushed Peas, Mint and Charred Spring Onion

Jiko – The Cooking Place – Disney’s Animal Kingdom Lodge: Chef Eddie Mendoza
Mandazi

Jiko – The Cooking Place – Disney’s Animal Kingdom Lodge: Chef Eddie Mendoza
Isitambu – Zulu-Style Samp, Beans with Oxtail and Quail Egg

Tiffins – Disney’s Animal Kingdom® Theme Park: Chef Robby Sayles
Blanquette de Veau, Crispy Sweetbreads, Forest Mushroom Ragout and Charred Pearl Onion

Le Cellier Steakhouse – Epcot®: Chef Kevin Downing
Lamb Loin, Confit Marble Potatoes, Spring Vegetable Vinaigrette and Pinot Noir Syrup

Primo by Melissa Kelly – J.W. Marriott Orlando, Grande Lakes: Chef Eric Santiago
House-Made Casarecche Pasta, Lake Meadows Duck Confit, Local Mushrooms, Ramp Pesto and Shaved Pecorino

Bull & Bear – Waldorf Astoria Orlando: Chef Richard Brown
Seared Shrimp Scampi with Pinot Grigio Butter, Black Venus Rice Risotto and Parmesan Cheese

Cinderella’s Royal Table – MAGIC KINGDOM Park: Chef Axel Martinez
Blood Orange Braised Beef Short Rib, Melted Leek and Kohlrabi Puree and Sweetie Drop Peppers

Joffrey’s Coffee & Tea Company: Roast Master Chris DeMezzo
Made-to-Order Specialty Coffees

Amorette’s Patisserie – Disney Springs: Pastry Chef Yoly Lazo Colon
Amorette’s Petite Signature Cake – Chocolate Chiffon, Raspberry Pate Fruit, Red Velvet Cake, Chocolate Biscuit, Dark Chocolate and Cherry Mousse

Gideon’s Bakehouse: Owner Steve Lewis and Chef Nicole Beebe
Classic Chocolate Chip Cookie and Pistachio Toffee Chocolate Chip Cookie

Epcot® Bakery Team: Pastry Chef Noah French
Meyer Lemon Tart with Mandarin Orange Jam

Beautiful and breathtaking fireworks are the perfect way to end an amazing night.  Be sure to check out this amazing event next year!

(Source credit: Chef’s Gala)

Chef’s Gala – Epcot Showplace
200 Epcot Center Dr, Orlando, FL 32821
(407) 939-5277
ChefsGala.org

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Christner’s Prime Steak & Lobster Restaurant on Lee Road is Orlando’s quintessential steakhouse. Formerly Del Frisco’s, the restaurant is darkly lit with wood overtones and a decidedly clubby, intimate old school feel. Probably not many interior upgrades since the 1990s, but here it’s all about the classics: steaks.

The menu is emphasizes steak and lobster tail, with a salmon and a few shrimp and pasta dishes, plentiful sides like lobster mac and cheese and creamy spinach, soups, and salads. Lobster tail, luscious and fresh, carved tableside, is a luxurious add-on option to your steak. From prime ribeye to filet mignon and porterhouse cooked in butter, Christner’s has your carnal cravings covered.

On a recent visit, for a friend’s birthday, I ordered the Beef Wellington and was very impressed. Beef Wellington is a preparation of filet steak coated with pâté, a pate of butter, mushrooms and black pepper here at Christner’s, which is then wrapped in puff pastry and baked – flaky and delicious.

If you are lucky, you might find master magician Kostya Kimlat and his merry friends roaming the halls and entertaining guests with their craft.

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House baked bread

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A porterhouse – 20 oz. – with cold tail lobster tail

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Carved table side.

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A happy camper

SONY DSCNew York Strip Steak

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Beef Wellington – perfectly cooked

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Mr. Kostya Kimlat delighting the table guests

Christner’s Prime Steak & Lobster
christnersprimesteakandlobster.com/
729 Lee Road, Orlando, FL 32810, United States
(407) 645-4443

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