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Inside Look: Inaugural Sip & Savor at Waldorf Astoria Orlando & Signia by Hilton Orlando Bonnet Creek

This past Friday, Waldorf Astoria Orlando & Signia by Hilton Orlando Bonnet Creek hosted their inaugural Epicurious: Sip & Savor, an upscale food and wine experience showcasing 35 tastings across eight culinary kiosks and nine pop-up bars.

Guests enjoyed an exclusive evening filled with lavish libations, delectable dishes, and artsy treats by the chefs from highly acclaimed restaurants and lounges from both sister resorts.

Sip & Savor will happen again next year on Saturday, December 9, 2023.  Tickets are $275 per guest (plus tax and gratuity). Early-bird tickets are $175 per person before June 1. Discounted tickets can be purchased at Discounted room rates are also available at both resorts for anyone looking to book an epicurean getaway.

Here is an inside look at Waldorf Astoria Orlando & Signia by Hilton Orlando Bonnet Creek’s Inaugural Sip & Savor on December 9th, 2022:


GRAZING BOARD – Display of Fruit, Cheese and Antipasti

Vibe Kitchen

AJI DE GALLINA EMPANADA – Free Range Chicken Creamy Stew, Aji Amarillo, Parmesano, Lime

CAUSA DE PULPO – Pressed Potato, Braised Octopus, Olive Aioli, Piquillo Chimichurri,
Pushed Eggs, Tobiko, Micro Arugula

QUINOA CAPRESE – Burrata Cheese, Heirloom Tomatoes, Red Quinoa, Ocopa Sauce, Salsa Verde

Zeta Asia

HAWAIIAN ROLL – Spicy Ahi Tuna, Cucumber, Tuna, Salmon

KANJI ROLL – Spicy Salmon, Cucumber, Avocado, Tobiko, Sriracha, Micro Cilantro

NORI KURAKKA (SPICY TUNA NACHOS) – Seared Seven Spice Tuna Sashimi, Avocado Crema, Spicy Mayo, Masago, Frisée, Wasabi Dusted Nori Chips

STEAMED BAO BUN – Duck Confit, Hoisin Sauce, Achar Pickle Vegetables

Maitres Cuisiniers de France

CASSOLETTE D’ESCARGOTS – Trumpet Mushroom, Bourgogne Vincent Girardin Cuvee, St Vincent Glace, Shallot confit, Sunchokes, Croutons

PÂTÉ PANTIN – Petit Mesclun Salad, Walnut Banyuls, Vinaigrette

La Luce

BRUSCHETTA BIANCA – Roasted Pears, Caramelized Onions, Gorgonzola Dolce, Arugula, Balsamica

SHORT RIB RAVIOLI – Ricotta, Greens, Brandy & Peppercorn Sauce, Horseradish Gremolata

Bull & Bear

BEEF CARPACCIO – Thin Cut Wagyu, Seasonal Fresh Shaved, Truffles, Mugolio 18 Month
Shaved, Parmesan, Reggiano Cheese, Pushed Egg Yolk, Served with Feuille De Brick

BULL & BEAR FRIED CHICKEN – Yukon Gold Mashed Potatoes, Gravy

DUCK HAM – Skordalia, Kalamata au Jus, Chestnut Spätzle

Bull & Bear Smokehouse

14-HOUR PECAN SMOKED BLACK ANGUS BRISKET – Smoked Vidalia Onion BBQ Sauce, Garlic Toast


Chef Franck’s Grande Patisserie

FRENCH PETITE BOUTIQUE – Assorted Chocolate Truffles, Candies and Caramels


To purchase early-bird tickets for the second annual Sip & Savor before the June 1st deadline, click here.

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