Previews

You must check out Big Fin Seafood Kitchen this year during Magical Dining Month if you want a delicious meal for a great value.  Big Fin Seafood Kitchen, voted “Best Seafood Restaurant in Orlando“,  offers global, fresh seafood, steaks and pasta, on Sand Lake Road.  This is their 9th year participating in Magical Dining Month.

What is Magical Dining Month?

  • 3 courses – Appetizer, Entrèe, and Dessert
  • Price: $35 per person plus tax & gratuity
  • Over 100 + participating restaurants
  • Beginning August 24 through September 30
  • Through Visit Orlando, one dollar from each meal will benefit Best Buddies and Down Syndrome Association of Central Florida.
    Click here to view menu and make reservations

Choice of Appetizer

½ Dozen Freshly Shucked Raw Oysters – can be served raw (1st pic) or steamed (2nd pic)


Caesar Salad – Romaine, Parmesan cheese, garlic croutons

Cup of the Soup of the Day – Manhattan Clam Chowder

Choice of Entrèe


Shrimp Orleans – blackened shrimp, spinach, mushrooms, sun-dried tomatoes, crawfish Parmesan grits with a Cajun cream sauce

Broiled Main Lobster Tail – served with garlic mashed potatoes and French style green beans

Filet Mignon – served with garlic mashed potatoes and asparagus

Big Fin Trio – deep fried popcorn shrimp, bay scallops and catfish served with French fries and coleslaw

Upgrade: Add a 3 oz broiled lobster tail to any entree +$12

Choice of Dessert

“Apple Pie” Bread Pudding – braised cinnamon apples, salted caramel sauce, crumb topping, vanilla ice cream

Ooey Gooey – a gooey-layered pie cake topped with whipped cream, chocolate sauce and raspberry (ask your server for today’s flavor)

Key Lime Pie – a Florida favorite topped with whipped cream & a lime slice

Thank you Visit Orlando for hosting us and thank you Big Fin Seafood Kitchen for the amazing dinner and service!

Big Fin Seafood Kitchen
8046 Via Dellagio Way Orlando, FL 32819
(407) 615-8888

Pork Chop – sweet potato puree, collard greens, onion jam

Visit Orlando’s Magical Dining Month is fast approaching!  We were invited to James Beard Award nominee, The Ravenous Pig to preview their 3-course (appetizer, entrée and dessert) Magical Dining Month menu.  The menu is available to the public Friday, August 24 through Sunday, September 30 for $35 plus tax & gratuity. This year, through Visit Orlando, one dollar from each meal will benefit Best Buddies and Down Syndrome Association of Central Florida.

Choice of Appetizer

Steak Tartare – capers, egg, shallot, toast

Shrimp & Grits – Cape Canaveral shrimp, Anson Mills grits, green tomato chutney, chorizo oil

Gatherer Salad – baby greens, avocado, pickled beets, radish, goat cheese, pistachio granola, herb vinaigrette

Choice of Entrèe

Mushroom Risotto – summer mushrooms, parmesan broth, chili oil with black truffle supplement

Black Grouper – chana masala, cucumber raita

Pork Porterhouse upgrade

Choice of Dessert

Coffee Panna Cotta – persimmon sorbet, chocolate cardamom shortbread, compressed persimmons

Spiced Citrus Cake – elderflower chantilly, bay leaf crumble, poached pears

Thank you Sweet Rockaway PR for the invite and thank you Chef James Petrakis and The Ravenous Pig for the amazing service and dinner!  Be sure to check out The Ravenous Pig this year for Magical Dining Month!

For more information, please visit: visitorlando.com/magicaldining/restaurants/The-Ravenous-Pig/44356/

The Ravenous Pig
565 W Fairbanks Ave, Winter Park, FL 32789
(407) 628-2333

Did you know that Second Harvest Food Bank of Central Florida has catering?  We were invited to their amazing facility to check out their newest business, Catering For Good!

What is Catering For Good?  A full service caterer.  All menu items are prepared by an award winning culinary team lead by Chef Jill Holland using the highest quality and freshest ingredients purchased from national and local vendors.  The menu includes selections for breakfast, lunch, dinner and cocktail receptions including wine and beer or a full bar. Catering For Good was listed in Orlando Business Journal as “Top 20 Business Caters”.

Here’s the best part…

All proceeds benefit the Second Harvest Culinary Training Program, a 16-week program that provides qualified, at-risk and economically disadvantaged adults in Central Florida with the culinary and life skills training needed to pursue a sustainable career in food industry.  100% of the graduates of this program have been placed in higher paying jobs, helping them become self-sufficient and begin life long careers.

Catering For Good offers room rentals at their unique and beautiful venues that can accommodate 10 to 200 guests – the venues are perfect for business meetings, work shops, luncheons, networking events, get togethers, holiday parties, bar or bat mitzvah, birthdays, showers, and weddings for those who wants to give back to their community on their special day.

Thanks to you, Catering For Good is not just feeding the line… but shortening the line.

Raspberry Brie

Harvest Sparkler – Prosecco and cranberries.  Non-alcoholic version in the back row.

The amazing Chef Jill Holland

Key Lime, S’mores, and Raspberry Creme Brûlée dessert shooters

Loved hearing Chef Shaneka Jimerson’s (Culinary Training Program graduate) inspiring testimony!

Thank you to the talented Culinary Training Program students for preparing our delicious lunch!

For more information, or to make an appointment and take a tour, please contact Lanette Jarvis at (407) 514-1048, email ljarvis@feedhopenow.org, or visit their website: FeedHopeNow.org

Second Harvest Food Bank of Central Florida
411 Mercy Drive Orlando, FL

With fellow media guest Andi Perez, Yelp’s community director, in the private dining room. 

The Citrus Club is one of Orlando’s best kept, most exclusive secrets.  Citrus Club is an elite, membership-only, private business-networking club on the 18th floor of the BB&T building in Downtown Orlando, across from the Grand Bohemian Hotel..  I had the pleasure of being the first to preview and taste their new seasonal menu during an exclusive media dinner.  Our fantastic 10-course meal was made so delightful and fulfilling thanks to Executive Chef Relner Drygala and his amazing culinary team, General Manager Jeff Jump, Social Media Relations Allie Otterbacher, and the awesome staff.

Social Media Relations Allie Otterbacher preparing to host the media dinner.

The space is clean and impeccably designed.

Citrus Club offers amazing food with amazing views.

General Manager Jeff Jump welcomes media guests.

Executive Chef Relner Drygala goes over the new menu.

Avocado Crab Salad – Avocado stuffed with lump crab salad, served on balsamic field greens.  It was delicious!

Ahi Tuna Tartar – Avocado, red onion, cilantro, pickled ginger seaweed salad, yuzu emulsion, finished with sweet soy and wonton crisp.  I was very impressed with the presentation and taste of this appetizer!

Baked Chèvre – Red wine balsamic, marinara, fresh pesto and crostini.  It was delicious!

Chipotle Bourbon Glazed Salmon – Prima Donna Gouda grit cake, sautéed Swiss chard.  Great tasting salmon.  I was not a fan of grits until I had their Prima Donna Gouda grit cake, it seriously changed my life!

Pan Seared Scallops – Red pepper and spinach, parsnip potato puree, orange carrot butter sauce.  Beautifully executed and prepared scallops.

Asian Noodles Tofu Bowl (vegan) – Stir-fried vegetables, rice vermicelli, tofu, lemon ginger broth, bean sprouts and basil

Bone-in Chicken Breast – Spinach and mushrooms tossed with hand-made sweet potato gnocchi, sage sundried tomato pesto.  This was my first time having sweet potato gnocchi and I feel like I have been missing out on sweet potato gnocchi my entire life!

Rosemary Crusted Lamb Rack – Truffle potato foam, asparagus, red wine demi glace

Chocolate Cake – Dark chocolate mousse with salted Dulce de leche ganache center, rich chocolate cake and caramelized-cocoa nib toffee.  Perfect for chocolate lovers!

Baileys White Chocolate Cheesecake – Baileys cheesecake with a chocolate salted cookie crust topped with mascarpone mousse.  It was delicious!

Citrus Club
255 S Orange Ave Suite 1800, Orlando, FL 32801
(407) 843-1080
clubcorp.com/Clubs/Citrus-Club

We were invited to Taste of Haiti Orlando’s pre-event “Foodies Night Out” sponsored by Bistro Paradise Restaurant and Tele Anacaona DGTV to try a variety of delicious traditional Haitian dishes.  We had such a blast with media guests and the beautiful Mrs. Haiti International who joined us for a wonderful evening of laughter, chatting, getting to know about Haitian cuisine and of course EATING & EATING some more!  

The vibrant cultural event Taste of Haiti Orlando, a culinary, music and arts festival is taking place this Saturday, May 5th from 2pm-8pm at the picturesque Gaston Edwards Park on Lake Ivanhoe – 1236 North Orange Avenue, Orlando, Florida.  Joining this year’s cultural extravaganza is the award winning “Twoubadou” (“too – baa- doo”) artist Beethova Obas.  Beethova has successfully blended traditional Haitian Music with conscious lyrics and harmonies reminiscent of Creole Jazz mixed in with Afro beat rhythm.

The food was incredible and only a glimpse of what will come at Taste of Haiti Orlando.  Tickets are $10 and is guaranteed to be a ton of fun.

Kudos to our talented chef, Chef Widline Pamphile.  It was my first time eating Haitian food and it certainly won’t be my last!

(Source credit: Taste of Haiti Orlando)

Taste of Haiti Orlando
Saturday, May 5th from 2pm-8pm
Gaston Edwards Park – Lake Ivanhoe
1236 North Orange Avenue, Orlando, Florida

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Crazy Empanadilla – Pastry Filled with Cheddar Cheese, Tomato Sauce, Diced Tomato, Lettuce, Beef & Mayo/Ketchup Sauce

We were invited to a media preview at SeaWorld Orlando to sample their Latin-inspired menu that will make its debut tomorrow at their annual Seven Seas Food Festival.  The festival runs each Saturday and Sunday, February 17 through April 29, 2018 and will feature a variety of international street food including Mexican, Caribbean, All-American, Florida, Mediterranean, North Atlantic, Pacific Coast, German, Polynesian, Gulf Coast, Asian, Brazilian, and Latin.

Enjoy local craft beers and exciting new flavors while you explore culinary marketplaces throughout the park plus enjoy live performances from top country, rock and Latin music artists.

Upcoming concerts:

  • Eddie Palmieri – Saturday, March 31
    3:00 p.m. at Bayside Stadium
  • El Gran Combo – Sunday, April 1
    3:00 p.m. at Bayside Stadium
  • Yandel – Saturday, April 7
    3:00 p.m. at Bayside Stadium
  • Jerry Rivera – Sunday, April 8
    3:00 p.m. at Bayside Stadium
  • N’Klabe – Sunday, April 15
    3:00 p.m. at Bayside Stadium

Reserved concert seating starting at $19, availability is limited.

Pincho de Pollo con Tostones
Skewered, Flame-Grilled Chicken Finished with a Sweet & Spicy BBQ Sauce, Served with Fried Plantains

Mofongo with Carne Frita – Garlic Mashed Plaintains with Onion Mojo, Served with Fried Pork (my favorite!)

Empanadilla de Pollo
Pastry Filled with Chicken

Bacalaítos
Thin, Crispy Salted Codfish Pancake

Lechón Asado
Traditional Roasted Pork Rubbed with Caribbean Seasonings, Pigeon Peas, and Choice of Ripe or Sweet Plantains

Mashing tostones to make mofongo

Executive Chef Héctor Colón talks about the new Latin-inspired menu offerings at this year’s food festival

Be sure to check out SeaWorld’s Seven Seas Food Festival!  You will love the international food!

(Source credit: SeaWorld Orlando)

SeaWorld Orlando
7007 Sea World Dr, Orlando, FL 32821

At Hawkers, the founders Kaleb Harrell, Allen Lo, Wayne Yung and Kin Ho – all traveled the world to curate a menu of handed-down family recipes and hand-picked popular street foods from all over Asia – Korea, China, Malaysia, Singapore, Thailand, Vietnam and Japan to be exact.  Today, all of the original founders are active in restaurant operations ranging from chefs to brand and operations managers.

Since the brand’s inception in 2011 with the Orlando – Mills 50 location, it has opened three additional Florida locations in Jacksonville, Neptune Beach, and St. Petersburg.  New locations are under construction and slated to open in Windermere (located in the Greater Orlando area) in November 2017 and in Atlanta’s Old Fourth Ward in March 2018, marking its expansion outside of Florida.  Four additional locations are slated to open throughout the Southeast in 2018.

The restaurant’s name is inspired by street vendors found throughout the streets of Asia known as hawkers.  They depend on locally grown ingredients to create dishes sold from mobile carts and stands.

“We are on a mission to disrupt the restaurant industry, and essentially redefine what it means to “eat Asian” in America.  People often ask me who our competition is, and I can’t come up with one–and, for us, that’s a positive thing.”

A place where sharing is not just caring, but the way to eat, Hawkers offers a fresh take on today’s Asian street-fare experience with dishes that are always made to order using local and imported ingredients.  Hawkers is considered a “local’s favorite” and has been featured in Delta SkyMagazine, Florida Trend and Orlando Magazine, and Food & Wine as Andrew Zimmern’s number one pick on his list of “12 Places to Stay, Eat & Shop in and Around Orlando.”

The tables are communal and are inlaid with newspaper to resemble the way street food is often served wrapped in newspaper from hawker stalls.

All Hawkers locations have a weekday happy hour and a wide selection of imported and local wine, beer, and saké.

The menu changes with the seasons and features house favorites such as Roti Canai and award-winning Pad Thai and more common items such as Yi Yi’s Chicken Dumplings and Miso Pork Belly Ramen.  The diverse menu offers options for various palates with vegetarian-friendly dishes, gluten-free and a variety of pescatarian offerings.

(Source credit: Hawkers Asian Street Fare)

We had the opportunity to try some of their new menu items + some classic dishes and we are so excited to share them all with you!

* indicates a new menu item.

*#dimsumcrunchyballs – shrimp, pork, crispy spring roll batter.  This is a traditional Chinese dish using ground up shrimp thrown across the table to get air pockets out, then coated with egg wash and shredded spring rolls wrapper, and finally fried and served with a hot oil-soy sauce.  It has a bounciness to it.

*Crispy Chicken Skin – Hawkers’ version of skewers that can be found in Asia cooked over coals.   They get all of the protein fat scrapped off, season it with Szechuan style seasoning, bake it in oven, then finish it over a grill burning charcoal.   This dish is suppose to be eaten with lime sprinkled over it to accentuate its smokey flavors.

*’Nam Nem Rolls – chilled rice wrap, fried rice paper, chicken sausage, lettuce, cucumber, basil, mint.  Nem in Vietnamese means sausage.  This dish is traditionally made with pork, however, they make theirs with chicken because less people eat pork.  The chicken is baked in the oven then finished on the grill.  The sauce is a Vietnamese vinaigrette consisting of fish sauce, Coco Rico, and red chilies.

*Singapore ‘Chili’ Crab – national dish of Singapore, soft-shelled crab, house-made chili garlic sauce, and fried bao bun.

*Tiger Salad– poached octopus, cilantro, carrots, green onions, celery, cucumber, rice wine vinaigrette, and lemon juice.  A light and refreshing salad.

Roti Canai – Malaysian flat bread served with a side of their signature curry.  Chef Allen Lo describes the bread as “if a croissant and pancake made a baby”.   He ate this dish every day growing up for breakfast, lunch, and dinner.

Wok-Fired Lettuce – shiitake mushrooms, red chilies, light hoisin soy sauce, lettuce.  This staple dish makes a great side dish with every meal.

Chicken Dumplings – hand-rolled in-house daily, wok-seared (pictured) or steamed.  Hawkers makes their dumplings at 7am every morning; it is the first thing they make.

Pad Thai – rice noodles, shrimp, chicken, eggs, scallions, bean sprouts.  Pad Thai is a staple dish in Asia.  At Hawkers, they let their sauce simmer for eight hours before serving it over the noodles.

Vietnamese Iced Coffee  – available in iced (pictured) or French drip.

Mocha Trio – Green tea, lychee colada, and Thai tea.  Made at the Mochidoki shop in New York.

Be sure to check out the launch of the new menu items this Wednesday, August 16, at a Hawkers near you!

Hawkers Asian Street Fare
1103 N Mills Ave
Orlando, FL 32803
(407) 237-0606

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@eathawkers

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An exclusive preview of a luxurious lakeside resort within the gates of Walt Disney World Resort surrounded by beautiful gardens and emerald golf greens.

Located on Disney property, the Four Seasons Resort Orlando encompasses 26 acres with an 18-hole golf course, 5-acre Explorer Island water park/recreation area, and five restaurants with innovative dining options. Four Seasons Resort Orlando officially opens to the public on August 3.

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Now this..is what you call a grand entrance.

PRESS RE LEASE 

Chef Fabrizio Schenardi has joined the opening team of Four Seasons Resort Orlando at Walt Disney World® Resort as Executive Chef. Schenardi will oversee the culinary operations for the Resort’s five on-property restaurants, plus in-room dining and catering culinary operations.

Schenardi has worked for the Pelagia Trattoria at Tampa Hotel International Plaza; the St. Regis Monarch Beach Resort and Spa in Dana Point, California; Beverly Wilshire, A Four Seasons Hotel, in Los Angeles, California; and numerous other fine properties around the world.

Schenardi is from Rivoli, Italy, and speaks English, Italian, French and Spanish. His expertise is in Italian and Mediterranean cuisine. He received his Culinary Arts Diploma from the Istituto Alberghiero Ravizza in Torino, Italy.

Dining Concepts

Four Seasons Resort Orlando at Walt Disney World Resort will offer a variety of dining concepts, available to both Resort guests and local Orlando area residents. From a swanky rooftop steakhouse concept to a lakeside Southern rotisserie grill and an Italian pizza and pasta family style restaurant, there is something for everyone.

Capa

A true highlight of the Resort will be Capa, the 17th-floor rooftop steakhouse and bar, featuring Spanish influenced cuisine in a romantic setting like no other. Capa’s diverse offerings range from freshly shucked oysters and Florida seafood to incredible small plates and expertly grilled cuts. An open kitchen and wood-burning grill allow diners to get close to the action, while those dining on the outdoor terrace enjoy views of the nightly fireworks. Capa, Spanish for a matador’s red cape, is decorated in black and white with bold hues of crimson accenting the space. An abstract painting conveying the movement of dust as it rises during the matador’s performance appears near the bar. Six traditional matador jackets flank the entrance to the private dining room, and a flowing red art installation travels across the ceiling, representing the flow of the matador’s cape. Capa, serving dinner only, will open in September 2014.

Ravello

Named for the Italian seaside town situated above the Amalfi coast, modern Italian cuisine is the specialty at Ravello, the all-day dining restaurant at Four Seasons. Breakfast offerings include an omelet station and traditional breakfast favourites. Dinner offers fresh pizza and bread from the wood-burning oven, regionally influenced Italian specialties, and the open kitchen’s pasta bar. Ravello will offer a “Goofy & Pals” Disney Character Breakfast on Thursdays and Saturdays, and select Tuesdays during peak school break periods.

Plancha

Whether taking a break from hitting the greens, or seeking a serene retreat, Plancha will delight with its fresh, bold flavour Cuban-American cuisine. Located at the Golf Clubhouse, Plancha – Cuban for grill – offers a picturesque lakeside setting. Signature dishes such as the Cubana sandwich, empanadas and chorizo burger offer an authentic taste of Cuba, and vibrant cocktails from the Mojito to the Hemingway Daiquiri are sure to please. Plancha will open in September 2014.

Lickety Split

For guests on the go, Lickety-Split provides delicious quick bites throughout the day. Café lattes and breakfast pastries, savoury quick bites, gelato and more will be offered at the colourful Lickety Split.

PB&G

Premium American barbecue dishes, fresh salads, frozen cocktails and mocktails, an extensive kids’ and teens’ menu with lots of healthy options: the Pool Bar & Grill offers a lively, fun and casual atmosphere. This smokehouse and rotisserie serves up pulled pork, rotisserie chicken, smoked brisket and house-made hot dogs and burgers with plenty of Southern charm. Brightly painted picnic tables, teak floorboards, and whimsical lighting elements such as lanterns and stringed lights give the space a fun vibe.

Introducing: Luxury Meets Magic

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Breathtaking lake view with good sunset photo opportunities..
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Ravello Bar
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Ravello Bar – THE place to connect, people-watch and indulge.
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Ravello Restaurant – Modern Italian cuisine
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So much attention to detail!
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Ravello Restaurant Bar
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Ravello Restaurant – live-action “show kitchen”
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Ravello Restaurant – Seared Tuna on Eggplant Caponata
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Ravello Restaurant – Executive Chef Fabrizio Schenardi’s Signature Ravioli {DELICIOUS}
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The Oasis – Adults-only pool
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PB&G {Pool Bar & Grill} – Smokehouse and rotisserie poolside restaurant
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Absolut Peach Iced Tea
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Absolut Peach Iced Tea
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Rotisserie Chicken, Brisket & Fried Oyster
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Stuffed “Deviled” Eggs with Caviar
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Lickety-Split Lounge
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Coffee
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Terra Sana – Medium Roast 100% Organic
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Chocolate Cake
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{Chocolate Cake} One of my favorite bites!
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Key Lime Pie

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Tiramisu

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Address: 10100 Dream Tree Blvd, Orlando, FL 32836
Follow/Like: @FSOrlando
Instagram: #FSOpenings, #FSsneakpeek

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I was recently invited to The Bohemian Hotel in Celebration to preview their new menu – created by executive chef, Zachary Martin. The dinner menu is focused on healthier food options, locally sourced ingredients, the freshest ingredients and sustainable food items. The majority of the produce is from local farmers in the Florida area – including Water Kist Farms, Cahaba Farms, Arc Farms, Pero Farms, Santa Sweet Farms and B&W Quality Growers.

At some point in my life, I lived in Celebration. However, I never set foot in the hotel. From the outside, it has a regal look. The lights lighten up the street and the giant “Bohemian Hotel” sign welcomes both tourists and the town of celebration.

Before entering, I was greeted by a friendly hotel staff. I entered the hotel and found my eyes scattered. There was so much to take in! Art. People. Laughter. The positive energy radiated through the entire lobby.

I was taken to the pool area, where a variety of Mini Martinis were served. I’m not a lush by any means, but I wanted to try all of them. Here’s what they had:

  1. Blood Orange
  2. Key Lime Mojito
  3. Tequila Sunrise
  4. Lychee
  5. Malibu Bleu

Drinks

Mini Martinis 

First, I tried the Blood Orange Martini, which had notes of grapefruit and cinnamon. The alcohol overpowered the flavor but it was still enjoyable. Two minutes later, I tried the Tequila Sunrise. This was definitely too strong for me but it had beautiful aromas of orange and cedar wood. After that drink, I found myself feeling slightly buzzed. However, I had to have one more drink. The bartender handed me a Malibu Bleu, which was as blue as the sky. This drink was unlike the others; it was refreshing and reinvigorating. For those of you who aren’t a fan of super sweet drinks, I wouldn’t recommend this one – it’s definitely on the sweeter side.

After drinks, we were taken to the dining room. A beautiful long table awaited I and the other media. The table was embellished with fresh flowers and beautiful cutlery – the type you’d see in MTV’s Marie Antoinette – the room was also surrounded with artwork by Tom Sadler, a talented artist who creates beautiful landscape pieces in rich color.

Several minutes passed until Executive Chef, Zachary Martin appeared, an enthusiastic chef whose love for culinary creations is undeniable.

After telling us about the menu, he left the room and we were served the Summer Corn Bisque – a beautiful blend of citrus and yogurt. At first, I thought the combination was strange because citrus and dairy don’t usually go well together. Why? The citrus tends to make the dairy curdle. The bisque was warm and tangy; I detected bold flavors of bold mandarin and lemon. The after taste was surprisingly creamy – almost like an orange cream Popsicle.

Next, we sampled the Beets and Bleu – a dynamic salad made of roasted beets, pickled red onions, crumbled bacon, mixed greens, bleu cheese, and aged balsamic. Under any other circumstances, you wouldn’t find me eating beets. The dirt-like taste has always repelled me away. To my surprise, the salad was excellent. The beets were cooked perfectly and didn’t have the dirt taste – it was most likely balanced by the aged balsamic. The pickled red onions and mixed greens gave it a crunch texture, while the bleu cheese tied everything together with its tart creaminess.

After trying the Beets and Bleu, we were served the Crab Cake. Now – I’ve had a lot of crab cake in my life but I’ve never tasted crab cake with shaved fennel, tomato, red onion salad, and champagne yogurt. The combination was definitely unique. I wasn’t a huge fan of the champagne yogurt since it was too rich – almost like mayonnaise. However, the crab cake was moist and the red onion salad had bold flavors of pepper and spice.

CrabCake

Crab Cake with shaved fennel, tomato, red onion salad, and champagne yogurt

Next, we tried the Chilean Seabass. Unlike everything else we sampled, I wasn’t impressed with this dish. The fish was served with soba noodles, pea tendrils, shitake mushrooms, prawn butter, and coconut curry broth. The combination was too much. Yes – there is such a thing as too much; kind of like when you make an alcoholic beverage and add too many ingredients. The Seabass would have been excellent with just the pea tendrils, shitake mushrooms, and coconut curry broth. The soba noodles were awkward and the butter was too much in combination with the rich coconut curry broth.

SeaBass

Chilean Seabass served with soba noodles, pea tendrils, shitake mushrooms, prawn butter, and coconut curry broth.

For the final entrée, I tasted both scallops and filet mignon – on different plates, served with summer roasted vegetables, roasted fingerling potatoes, and fresh herb butter. The scallops were cooked to perfection. In the past, I’ve had chew scallops. However, these were juicy and easily melted with every chomp.

Scallops

Scallops with roasted fingerling potatoes. 

I only had a small bite of the filet mignon since I don’t eat beef but it was tender and full of bold woodsy flavor – think oaky mixed with peppers. Unfortunately, I was not a fan of the herb butter – it was too rich and didn’t really pair well with either of the meats.

Fillet

Fillet Mignon with roasted fingerling potatoes. 

If you’ve met me – you’d know that I’m a dessert connoisseur. Three out of four times, I order dessert first because I know I’ll be full if I eat the entrée first. After dinner, we were treated to a decadent Florida Key Lime Cheesecake. Here’s my honest critique. I was majorly confused because Key Lime Cheesecake is moderately tart and creamy. This dish was definitely more along the lines of a  New York Cheesecake with a hint of lime; it was served with sugared limes and dried raspberries, which gave it a contrasting tanginess. The “filling” itself was very creamy but lacked tartness. Overall, I give it eight out of ten stars.

Dessert

Key Lime Cheesecake served with sugared limes and dried raspberries

Our night ended with lots of laughs and discussions about art. The hotel’s Grand Bohemian Gallery showcases more than 75 works of art by local, regional and internationally recognized artists. Upon exiting the hotel, I briefly listened to the live music and felt the soulful energy of the hotel. If you are in Celebration, try out the new menu. The staff is extremely friendly and the hotel has a unique charm of its own.

 

About Executive Chef, Zachary Martin

Born and raised in New Orleans, La., Chef Zazhary martin’s hometown roots have influence his innovative culinary creations and his modern approach to classic cuisine. His techniques and talents have been fine-tuned through mentoring by the royalty of new-age giants, Emeril Lagasse and Bernard Carmouche.

About Bohemian Hotel Celebration – Celebration, Fla.

Within the charming town of Celebration rests a delightful escape from the ordinary, Bohemian Hotel Celebration. The Kessler Collection boutique hotel features a luxe lobby inspired by nature with warm golden, cream and white décor reminiscent of sophisticated Floridian elegance. The hotel’s fine design, inspired by its owner Richard Kessler, includes a breathtaking Italian chandelier, natural linen furnishings, fresh orchids and handmade poplar bark tables. Captivating lakeside views invite guests to walk alongside the water for a stroll in the “unexpected Orlando,” take a swim in the inviting pool or relax in rocking chairs on the terrace, among lush red draperies, hickory branch chandeliers and rustic driftwood scones crafted from indigenous vines.

About Kessler Collection Hotels

Capturing the classical and unconventional spirit of Bohemian cultures, The Kessler Collection’s portfolio of passionately created and artistically inspired boutique hotels boast chic design, luxe accommodations, enriching ambiance and intuitive service. Whether visiting properties in Florida, Georgia, North Carolina, Colorado, New Mexico, Alabama and South Carolina each hotel’s exquisite art, music and cultural influences, personally acquired for that hotel by the Kessler family, are deliberately approachable.

Designed to inspire unforgettable experiences, Kessler guests are bathed in re-defined Bohemian luxury, from an 1888 historic hotel, a cutting edge downtown landmark and a magical castle, to an earthy Native American retreat, high design southern mansion and elite ski lodge.

Bohemian Bar & Grill Restaurant on Urbanspoon

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