spirits

Cows ‘n Cabs, one of Central Florida’s premiere culinary and philanthropic events, returned to 150 North New York Avenue in Winter Park’s Central Park West Meadow for its seventh year on Saturday, November 3 from 7 p.m. – 10 p.m.

More than 25 of Central Florida’s top chefs and restaurants showed up to serve some of their favorite dishes, making it a night full of delicious gourmet food and drink pairings.  Hosted by 4 Rivers Smokehouse founder John Rivers and ABC Fine Wine & Spirits’ David Larue, the open-air country-western themed event benefited two local non-profit organizations: After-School All-Stars and Elevate Orlando.

Over the last six years, Cows ‘n Cabs has donated more than $520,000 to local charities.

Beautiful Syedi, wife of Chef Joseph Creech, Hunger Street Tacos

Quesadilla, Chef Joseph Creech and Chef David Creech


Reel Fish Coastal Kitchen + Bar – Reel whiskey shrimp, Chef Mike Zajac

Todd English’s Blue Zoo – Yellowfin tuna tartare, Chef Jason Wiggin

1921 Mount Dora – St. John’s River “Nashville Hot Frog Legs”, Chef Norman Van Aken

Hawkers Asian Street Fare – Bulgogi beef taco, Chef Kariloly Arias

STK – Short rib taco, Chef Jonathan Fahey

STK – Chef Jonathan Fahey

Luke’s Kitchen and Bar – Shrimp and snapper ceviche, Chef Brandon McGlamery

Luke’s Kitchen and Bar – Brussel sprouts, Chef Brandon McGlamery

The Coop – Fiesty chicken sandwich, Chef John Rivers

The Sweet Shop – Chef Jenny Herbert

The Sweet Shop – Chef Jenny Herbert

The Sweet Shop – Chef Jenny Herbert

The Sweet Shop – Chef Jenny Herbert

The Sweet Shop – Chef Jenny Herbert

4 Rivers Cantina Barbacoa – Taco cone with brisket barbacoa, Chef John Rivers

Reyes Mezcaleria – Canitas taco, Chef Wendy Lopez

K Restaurant – Red wine-braised beef short ribs, Chef Andrew Fisher

K Restaurant – Chef Andrew Fisher

Pizza Bruno – Chef Bruno Zacchini

Pizza Bruno – Octo & tots, Chef Bruno Zacchini

Pizza Bruno – Margarita pizza, Chef Bruno Zacchini

The Glass Knife – Apple spice petit cake, Chef Stuart Whitfield

Taverna Opa – Keftedes “greek meatballs” with tzatziki sauce, Chef Vassillis Coumbaros

Tapa Toro – Pork belly matambre, Chef Francisco Galeano

The Polite Pig – Prime rib slider, Chef James Petrakis

The Ravenous Pig – Crispy oyster steak tartare, Chef James Petrakis, Chef Julie Petrakis and Chef Nick Sierputowski.  These were my favorite dish of the night!  I kept popping the oysters in my mouth like candy.

The Ravenous Pig – Chef James Petrakis, Chef Julie Petrakis and Chef Nick Sierputowski

Proper & Wild – Beet tartare, Chef Emily Congdon

Proper & Wild – Heart of palm crabcake, Chef Emily Congdon

Soco Thornton Park –Southern style bbq grilled kalbi, Chef Greg Richie

Morimoto Asia – Chef Yuhi Fujinaga

Morimoto Asia – Asian bbq beef taco, Chef Yuhi Fujinaga

Morimoto Asia – Chef Yuhi Fujinaga

Umi Japanese Restaurant – Japanese Tonkatsu

Dixie Dharma – Creamy cashew mac ‘n cheez, Chef Shaun Noonan

Peterbrooke Chocolatier – Chef Daniel Lehr

Peterbrooke Chocolatier – Chef Daniel Lehr

Peterbrooke Chocolatier – Chef Daniel Lehr

Foxtail Coffee Co. – Lain Yeakle

Terralina Crafted Kitchen

Terralina Crafted Kitchen – House-made porchetta with apple mostarda, Chef Justin Plank

Terralina Crafted Kitchen – Chef Justin Plank

The Rusty Spoon – Smoked Florida mullet, Chef Kathleen Blake

Chef James Petrakis from The Ravenous Pig

For more information, please visit: cowsncabs.com

Three things that I love:
1.  4 Rivers Smokehouse – I used to work for 4 Rivers Smokehouse Catering back in 2015.
2.  Winter Park – I went to elementary school, middle school and high school in Winter Park.
3.  Supporting charity events – who doesn’t?!

Combine all those three things that I love and what do you get? COWS ‘N CABS.

Central Florida’s annual Cows ‘n Cabs returned for its sixth year on Saturday, November 11 from 7 p.m. – 10 p.m.  Hosted by 4 Rivers Smokehouse founder John Rivers and ABC Fine Wine & Spirits’ David Larue, the event benefited the After-School All-Stars and Elevate Orlando.  This 21+ up charity event returned to 150 North New York Avenue in Winter Park’s Central Park West Meadow and featured more than 30 of Central Florida’s top restaurants including 4 Rivers Smokehouse, The Ravenous Pig, Hunger Street Tacos, Holler & Dash, and Chroma Modern Bar + Kitchen.

This is a must attend event for all food enthusiasts.  Cows ‘n Cabs does it right year after year and they are always getting better!

Cow ‘N Cab – Beef Over Creamy Polenta & Cabernet Reduction

The COOP “Fiesty chicken” – Fried Chicken Topped With Lettuce, Pickle, & Fiesty Sauce On A Slider

4 Rivers Smokehouse Sweet Shop – Chocolate Wine Cupcake, Red Velvet Hot Chocolate with House-Made Cream Cheese Marshmallows

ABC Fine Wine & Spirits – Dominick, Wine and Spirit Specialist

Soco Restaurant in Thornton Park – Confit of Pork Rilette with Pickled Apples, Mustard, and Pumpernickle Crostini

Tamale Co. – Cochinita Pibil Tamale and Carne Asada Tamale

The Sanctum – Buffalo Chickun Slider and Bleu Cheez Wedge Salad

Luke’s Kitchen and Bar – Luke’s Crab Cake with Celery Lemon Tartar

STK (Disney Springs) – Dry aged Sirloin of Beef with Smoked Poblano Pepper-Pumpkin Seed Puree and Pickled Butternut Squash

Foxtail Coffee – Cold Brew

Chroma Modern Bar + Kitchen – Pork Tenderloin “Pastrami” Banh Mi Sandwich, Truffle Aioli and Pickled Vegetable

Drew Estate

Dove Tale

Tapa Toro – Sliced Corned Beef, Braised Red Cabbage, German Potatoes

Peterbrooke Chocolatier of Winter Park – Mini French Macarons, Chocolate Covered Bacon, Chocolate Covered Popcorn

Holler & Dash – The Four O Seven

Reel Fish Coastal Kitchen & Bar – House Ceviche and Shrimp with a Grit Cake

Grey Goose

Fantasy Fare Food Truck (Disney Springs) – Achiote-Orange Rubbed Salmon Taco

Jock Lindsey’s Hangar Bar (Disney Springs) – Smoked Duck Carnitas Bao

The Daily Poutine (Disney Springs) – French Fries, Beef Poutine Gravy, Mushrooms and Cheese Curds

D-Luxe Burger (Disney Springs) – Curried Lamb Burger

F&D Kitchen / F&D Cantina – Guanjillo Chili and Black Bean Quinoa Chili

1921 by Norman Van Aken – Five Spice Crispy Chicken Wings, Fish Sauce Caramel & Thai Herb Salad

Norman’s – Guava-Pasilla Barbecued Pulled Pork Tostada with Black Bean Puree

Morimoto Asia (Disney Springs) – US Wagyu Beef Nigiri, smoked soy, fresh wasabi

Hunger Street Tacos – Fried Avocado Taco, Panko breaded and fried avocado, shredded cabbage, red onion, serrano-lime crema, cilantro, queso cotija

Urbain 40 – Umami-laced Angus Brisket & Short Rib Burger Slider, Caramelized Sweet Onion Compote & Pimento Cheese

The Ravenous Pig – Green Eggs and Ham

The Polite Pig (Disney Springs) – BBQ Cheddar Sausage on Mini-Bun

K Restaurant – Cider Braised Pork Jowl, spiced apple sauce, brussels sprouts salad

Pizza Bruno owner – Bruno Zacchini III

Taverna Opa Orlando – Mini Souvlaki

Hawkers Asian Street Fare – Pork Belly Dumplings and Singapore “Chili” Crab

Sus-Hi Eatstation – Sushi bowl

Amorette’s Pastisserie/ The Ganachery (Disney Springs) – Assortment of Sweet Delights

P is for Pie – Christmas Story Hand Pie with Roast Duck, Caramelized Onions, Mashed Sweet Potatoes and Cranberry Goat Cheese
Salted Honey Bourbon Hand Pie and Caramel Maple Pumpkin Pie

Pop Parlour

For more information, please visit www.cowsncabs.com.
(Source credit: Cows ‘n Cabs)

This new, exclusive, and interactive bourbon pairing dinner takes fine dining to a whole new level.

The Capital Grille, a fine dining American restaurant, recently hosted an exclusive, interactive, and educational bourbon pairing dinner with Buffalo Trace at their Millenia Mall location in Orlando, Florida.  We were invited for a media preview and was highly impressed with what the culinary staff, bar team, and Buffalo Trace representative brought to the table.  Here are some scenes from our flawless five-star dinner.  The Capital Grille will be having more special dinners like this in the weeks and months to come so be sure to contact them soon about the next one happening in October!

First Course
Authentic A5 Wagyu Carpaccio
Chive Oil, Sea Salt – The highest premium cut of steak.


Eagle Rare 10 Year – This whiskey is masterfully crafted and carefully aged for no less than ten years.  This drink contains complex aromas of herbs, honey, hints of orange peel, leather, toffee, and oak with a bold and dry finish.


Assorted Breads


Second Course
Seared Scallop and Foie Gras, Sherry Vinaigrette
Wild Mushroom Sauté


Buffalo Trace Bourbon – The Capital Grille culinary & bar team’s take on the Manhattan.  This drink is strong, aromatic, and not much is added to it to keep it pure and simple.


Third Course

Berkshire Pork BBQ with Charred Vidalia Onion
And Caramelized Peach Glaze
Late Summer Succotash


E. H. Taylor Bourbon


Fourth Course

Dry Aged Sirloin, Roasted Bone Marrow
And Short Rib Ragout
Shaved Summer Truffle, Asparagus, Cabernet Reduction – 35 day aged sirloin.


Blanton’s Bourbon and Blanton’s Infusion with figs, blackberries, and thyme.

Dessert
Spiked Root Beer Float
Bourbon Cream
Taste: sweet, vanilla, bubbly soda, and then bourbon.

Be sure to check out The Capital Grille – Millenia Mall soon.  They plan on making these special dinners a regular occurrence featuring different spirits & wine in the future.  Cheers!

The Capital Grille – Millenia Mall
4200 Conroy Road, Orlando, FL 32839
Phone: (407) 351-2210
http://www.thecapitalgrille.com

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