NATHAN HARDIN APPOINTED CHEF DE CUISINE OF HIGHBALL & HARVEST AT THE RITZ-CARLTON ORLANDO, GRANDE LAKES
In a press release today, Nathan Hardin, formerly of Miami’s Yardbird Southern Table and Bar – has been appointed chef de cuisine of Highball and Harvest. He takes over for Chef Mark Jeffers who opened Highball and Harvest – Chef Jeffers was recently promoted to The Ritz-Carlton, Half Moon Bay in California.
Press Release –
Orlando, Fla. – July 15, 2015 – Nathan Hardin has been appointed Chef de Cuisine of Highball & Harvest at The Ritz-Carlton Orlando, Grande Lakes. In this position, he will oversee all culinary operations of this new casual dining restaurant. Since opening in Fall 2014, Highball & Harvest has received high praise for its Low Country-style cuisine featuring ingredients from local purveyors and the resort’s 18,000-sqaure-foot Whisper Creek Farm.
A Tampa-native, Chef Hardin will bring his experience and expertise in Southern inspired cooking to Highball & Harvest. Most recently, he was Executive Sous Chef at the award-winning restaurant Yardbird Southern Table & Bar in Miami Beach, where he worked with two-Michelin-starred Chef Danny Grant, and prior to that at Copperfish Grill and Oyster Bar in Tampa. At both restaurants he successfully led teams of more than 30 staff in the production of high-quality, exceptional local and seasonal specialty dishes. His earlier experience includes four years as Sous Chef and Head Line Cook at J Alexanders in Tampa.
This is breaking news. Check back for more info soon.
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Special Upcoming Event
Fun and Dine Weekend at Ritz Carlton
Friday, July 31 – Sunday, August 2, 2015
The Ritz-Carlton is hosting a Fun and Dine Weekend, showcasing Grande Lakes Orlando’s innovative and diverse dining venues. Attend just one or two events, or go for gastro-gold and attend all three!
Pub Crawl
Friday, July 31, 6:30 – 10 p.m.
This guided tour will visit various restaurants, where guests will enjoy a specialty beverage paired with a signature food item. From fine wine and fresh pasta in Primo, to Southern inspired cuisine and cask wines in Highball & Harvest, guests will experience cuisine as diverse as the resort.
$125 per person
Southern BBQ Class at Highball & Harvest
Saturday, August 1, 9 a.m. – 3 p.m.
Our southern trained BBQ chefs will show you how to cook great, southern BBQ at home. Beer Can Chicken, Cedar Plank Salmon, and mouth-watering ribs will be the focus of the morning. After lunch, learn how to make specialty cocktails that will pair nicely with BBQ.
$100 per person (includes lunch)
White Apron Culinary Competition at Highball & Harvest
Sunday, August 2, 10 a.m. – 2 p.m.
Join us for a fun, hands-on cooking experience – where YOU do all the cooking! Attendees will be split into teams, each led by a Ritz-Carlton Chef. Teams will then have 2 hours to create an appetizer, entree and dessert to share with the entire group and judges. Judges will vote based on presentation and flavor; prizes will be awarded to the winning team.
$100 per person (includes lunch)
Reservations required (407) 393-4648
Ask about special rate for overnight accommodations when booking your reservation for any of these “Fun and Dine Weekend” events. Space is limited; subject to change without notice. Prices do not include tax or gratuities.
