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 https://www.waldorfastoriaorlando.com/epicurious/sip-savor/. 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:
HIBISCUS SPARKING WINE
GRAZING BOARD – Display of Fruit, Cheese and Antipasti
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
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
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
CEDAR PLANK LOCK DUART SALMON FILET – Red Onion, Gala Apple Chutney
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.