Saturday, December 13, 2014
7:00 pm – 10:00 pm
NORMAN’S is hosting an elegant reception to honor the late Charlie Trotter. The evening will feature hors d’oeuvres presented by renowned local chefs, as well as culinary stations by Chef Norman and his team.
The event will also feature a silent auction to benefit The Trotter Project. Chef Charlie Trotter’s vision and
values inspired thousands of alumni, guests, family and friends. In the spirit of giving back, The Trotter Project is creating a series of charitable initiatives and programs centered around the culinary arts, service, education and excellence.
Guest chefs include:
Chefs James and Julie Petrakis, The Ravenous Pig and Cask & Larder
Chef Hari Pulapaka, Cress Restaurant
Chef Greg Baker, The Refinery
Chef Scott Hunnell, Victoria & Albert’s
Chef Brandon McGlammery, Luma on Park and Prato
Chef Timothy Keating, Flying Fish Café
Chef Greg Richie, Cityfish Restaurant
Chef Ryan Vargas, Tchoup Chop
Chef John Rivers, 4 Rivers and The Coop
Chef Kathleen Blake, The Rusty Spoon
Chef Kevin Fonzo, K Wine Bar
Chef Jerome Bocuse, Les Chefs de France and Le Bistro de Paris, Epcot
Chef David Serus, The Ritz-Carlton Orlando, Grande Lakes
Chef Stephane Cheramy, The Ritz-Carlton Orlando, Grande Lakes
Sommeliers will be pairing wines accordingly.
Event is $200 per person, plus tax and gratuity. Reserve your space by calling (407) 393-4333.
Menu
CANAPES AND CHAMPAGNE RECEPTION
HOG’S HEAD CROSTINI
Shell Pea Hummus and Turnip Chow-Chow
Chefs Julie and James Petrakis, The Ravenous Pig
UMAMI-LACED FLORIDA DAY-BOAT SPINY LOBSTER
Mote Marine Siberian Caviar & Avocado
Chef Timothy Keathing, The Flying Fish Cafe
TUNA
Sumac ~ Black Radish ~ Celery Root
Chef Scott Hunnel, Victoria & Albert’s
AHI POKE
Uni Chawan Mushi ~ Truffle
Chef Ryan Vargas, Emeril’s Tchoup Chop
RABBIT AND BLACK TRUMPET MUSHROOM BOUDIN
Mushroom Marmalade ~ Burgundy Truffle
Chef Kevin Fonzo, K Restaurant
CENTRAL FLORIDA SURF ‘N TURF
Canaveral Royal Red Shrimp Salad ~ Duch Bolognese
Chef Hari Pulapaka, Cress Restaurant
SLOW ROASTED BARBECUED PORK BELLY
Buttermilk Biscuit ~ Jalapeno Jelly
Chef Greg Richie, Soco Thornton Park
STONE CRAB AND TOBACCO CURED MULLET
Yuzu Mojo ~ Celeriac Puree ~ Sorrel
Chef Greg Baker, The Refinery
“CANNED” SWORDFISH TARTARE
Hot Sauce ~ Brioche Crust
Chef David Serus, The Ritz-Carlton Orlando, Grande Lakes
QUAIL EGG “SCOTCHIES”
Italian Sausage ~ Mustard & Pickled Vegetable
Chef Kathleen Blake, The Rusty Spoon
CHESTNUT-BROWN BUTTER STUFFED CHICKEN WING
BAY SCALLOP
Chef Brandon McGlammery, Luma on Park and Prato
FOOD STATIONS
CAVIAR
Black Osetra ~ Siberian Sturgeon ~ Sevruga
Traditional Garnish
Russian Standard Vodka
KEY WEST PINK SHRIMP CEVICHE
“Salsa of Life” ~ Avocado
Patron Tequila Silver
AUSTRALIAN WAGYU RIBEYE
Annatto Potato Confit ~ Romanesco ~ Shiraz Essence
Tolaini “Valdisanti,” Cabernet Blend, Tuscany, Italy
Master Sommelier: Laura DePasquale
CHILLED SEAFOOD
Stone Crab Claws ~ Razor Clams ~ Oysters
Galerie Naissance Sauvignon Blanc Napa Valley
Master Sommelier: John Blazon
FLORIDA COBIA
Winter Truffles ~ Corn Crema ~ Charred Baby Corn
Walter Hansel Estate Chardonnay, Sonoma
Master Sommelier: Brian Koziol
ROASTED PIG
Chef John Rivers
Clarendon Hills Grenache, McLaren Vale, Australia
Master Sommelier: George Miliotes
DESSERTS AND PASTRIES
Chef Stephane Cheramy, The Ritz-Carlton Orlando, Grande Lakes
Chef Jose Detres, NORMAN’S
Champagne Laurent-Perrier Demi-Sec, NV, France
Master Sommerlier: Eric Hemer
SCOTCH
MaCallan 12-15 Years
COGNAC
Remy Martin XO – VSOP
RHUM
Brugal 1888
BOURBON
Eagle Rare – Blanton’s
CIGAR ROLLS
CHEF-FOUNDER: NORMAN VAN AKEN
EXECUTIVE CHEF: ANDRES MENDOZA
GENERAL MANAGER/WINE DIRECTOR: YUSUF YILDIZ
“ONE SHOULD ALWAYS BE A LITTLE IMPROBABLE”
—OSCAR WILDE
