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Beer Hall Dinner with Cask & Larder Brewery – Feb. 28

DoveCote is thrilled to welcome a good friends Larry Foor, brewmaster at Cask & Larder Brewery, along with Chef James Petrakis and Chef Nick Sierputowski from The Ravenous Pig to DoveCote on Tuesday, Feb. 28 for a very special Beer Hall Dinner.

The Swine Family trio will collaborate with DoveCote Executive Chef Clay Miller to create a family style beer pairing dinner featuring five signature and seasonal Cask & Larder beers.
Seating is extremely limited and is $55 per person (plus tax and gratuity). Reservations are required and non-refundable. To reserve a seat please call:
(407) 930-1700 or email info@dovecoteorlando.com.
The Beer Hall Dinner will begin at 6:30 p.m. with an opening reception hosted by Larry Foor and featuring a Cask & Larder Brewery Pale Ale Cocktail.
 The menu for the evening includes: 
1st Course:
Octopus Pot Au Feu, Beer Mussels, Chicken Pate with Grilled Bread, Frisse Salade
DoveCote Saison and Lone Palm Gold Ale
2nd Course:
Roast Lamb shoulder with Olive Vinaigrette and Baked Gigantic Beans,
Boudin Blanc, Sauerkraut & Confit Potatoes
Red drum Hoppy Ale and Red Wine Barrel Aged Saison
3rd course:
Beer Doughnuts with IPA Chocolate Dipping Sauce, Chocolate Porter Cheesecake with Almonds & Strawberries
Milk of the Hoppy Dry Hopped Milk Stout
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Brunch is Better Bottomless

Executive Chef Wendy Lopez is thrilled to invite you to Tapa Toro for a Spanish-style brunch menu every Sunday from 11am – 3pm featuring bottomless mimosas and sangria.

Fresh Yogurt – house made granola with honey, jam, pears and berries

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House Made Focaccia Sanwich – ham, chorizo, serrano, olive spread and olive oil

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Three Little Pigs – Cheese grits, pork belly, chicharrones and chorizo

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Tapa Toro Chicken N Pancakes – fried chicken milanese, fried eggs with house honey glaze

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Grilled Chicken On Ciabatta Bread – grilled chicken, curried chickpea spread, arugula

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Unlimited Mimosa and Sangria – Sangria is available in Classic and White.

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Tapa Toro is located at I-Drive 360, 8441 International Drive.

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Chef Jason Bergeron – Innovation of Food!

Chef Jason Bergeron, a contestant on Chopped: Grill Masters earlier this year, strongly believes that a great chef has to be attuned to great taste and it is their sole responsibility to share this  with the rest of the world. It’s an art and the passion has to burn within a person. He also believes being a good chef is like being an artist. You have to start with the right ingredients and have skills to create a masterpiece.

From the age of four Chef Bergeron has always had a desire to become a great chef. He attributes his success to both of his grandmothers who were nurturing his passion from a young age. Also growing up, he liked to watch T.V. shows to learn new things  and develop skills that he could bring later to his kitchen.

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Chef Bergeron believes all great chefs have to learn to balance passion and management. Owning a business for something you have a passion for is how anyone enjoys life, but this is not always the easiest of paths. He thinks to be a successful person in the restaurant industry, you have to have a lot of prior planning in place.

The advice that Chef Bergeron would give to people that have the calling and desire to work in food service industry is to join a reputable restaurant that have top notch chefs that will mentor you and give good exposure to the workings in a kitchen.

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After spending four years in California and learning new trends in culinary industry, Chef Jason Bergeron brings his knowledge and innovation to Central Florida. Come visit Chroma Modern Bar + Kitchen located in Lake Nona Town Center, which serves a colorful spectrum of small plates with big tastes.

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Chef Jason O’Neill – You’re Only As Good As Your Last Dish!

Searching for elegant dining in a relaxed atmosphere close to everything that makes Orlando, Florida, a magical place? Then you will definitely find yourself at “The Capital Grille” at The Mall at Millenia, just a hop, skip, and a jump away from Orlando’s theme parks and the world famous International Drive.

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Executive Chef and Partner, Jason O’Neill, is dedicated to every guest having an extraordinary experience while in his care. “We have 18 to 24 dry-aged steaks, a butcher that sculpts them every day, a pastry chef that arrives at sunrise and creates fresh pastries, an exclusive wine list with over 350 bottles of wine, priced from $30 to $1000… when a guest walks in the door, they are treated like royalty, our servers pamper them, giving them an unforgettable experience!”

Chef Jason got his start as a 15 year old in Connecticut, at various “Mom & Pop” places and then moved to Boston, where he got his “fine dining” experience. “My roots are pretty much Italian Cuisine, that is what I learned in Boston, and at home. My Grandmom was from Italy, and she and Mom would always make traditional Italian dishes, and make enough food for what seemed like an army. I really embraced that culture, the food and the atmosphere… most of the restaurants I have worked at were Italian, it is my favorite cuisine.”

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When he was a younger, Chef Jason worked at his Uncle’s restaurant in Cape Cod. “I was washing dishes, but I was so caught up in the atmosphere of the kitchen, it was so driven. Everyone was running around each other, making the food, the were so busy, it was very fast paced, and I just wanted to get involved in that, too. It was like they were on stage, making the dishes that everyone was longing for, that brought them to the restaurant in the first place. They would stand in line around the corner, and the people were always talking about the restaurant, almost like the staff were superheroes… and that was something that I wanted to be part of, I knew what I wanted to do with my life.”

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When it comes to his own dishes, Chef Jason excitedly explains that the right combination of ingredients is the most important factor. “Ingredients have to accent each other, play off of each other, from the simplest to the most complex dish. A chef has to orchestrate everything together so that all the ingredients accent each other, from one step to the next, from one taste in the front of the palate to the back of the palate, everything just explodes together!”

“I like to be the manager, to the be the friend, to get everyone together and get them working as a team. I like creating a harmonious environment… and to create new accents for my dishes, especially for my regular guests. I love creating new tastes for classic dishes.”

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When asked what advice he would give to the aspiring chef, he is quick to answer, “Advice? Make sure this is what you want to do, that it is your passion, your dream, then give it 110%! You have to become the best that you can be, don’t go into it thinking you’re going to do it, know you are going to do it! Make sure that every dish you create is the best you can make it, because people will remember your last dish. The best dish you are going to make is your last dish, the best shift you are going to have is your last shift… if you have the passion, then you just have to give it your all, but it won’t work if your heart isn’t in it!”

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Chef Jason puts passion in every dish he creates, and he loves to see the smiling faces of his guests as they enjoy the fruit of his labors. “It is a thrill to see the smiles, the eyes light up, the way people enjoy what you have made for them. When someone sends their compliments to the chef, it is like you have just won the Super Bowl… you never get tired of hearing that!”

The next time you are at the Mall at Millenia, make it a point to stop by the Capital Grille… the relaxed and elegant dining will impress you, but the explosion of tasteful ingredients is what will make you glad you are there. Just be hungry, because you will want to try everything on the menu!

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The Capital Grille Menu, Reviews, Photos, Location and Info - Zomato

Cows ‘n Cabs – Winter Park

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6th Annual Cows’n Cabs is set to take place on Saturday, October 22nd. This Winter Park based charity event in partnership with Elevate Orlando and United Against Poverty is organized to benefit many Central Florida families in need.  Put on your hat and cowboy boots and join us for evening of food, wine, craft beers, cigars, music and all of the fun for a great cause! We look forward to mingling with Central Florida celebrity Chefs and can’t wait to try their creations.

For tickets and more information, please visit http://www.cowsncabs.com

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Planet Hollywood is coming back

Planet Hollywood’s Robert Earl of the Cooking Channel’s “Robert Earl’s Be My Guest” and chef, restaurateur and television personality Guy Fieri have joined forces on the new menu for Planet Hollywood’s transformed flagship location set to open this fall in Disney Springs. Fieri developed the flavor-packed burger and sandwich sections for the updated menu.

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SANTA ROSA, CA – NOV 16, 2011: Guy Fieri. PHOTO BY JOHN LEE

“Guy Fieri has created an impressive culinary empire and has built an incredible TV following with several food-themed shows, so it was a no-brainer to invite him to create a special menu for Planet Hollywood Observatory. This partnership only furthers our commitment to refresh our guest experience while continuing to offer freshly-prepared, pleasing dishes,” said Planet Hollywood International Founder and Chairman Robert Earl.

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Robert Earl Co-Chairman of Planet Hollywood Resort and Casino Unveals Plans For The Property on The Las Vegas Strip Photos By: Denise Truscello April 17, 2007 Las Vegas — Nevada — USA

Fieri, a chef, entrepreneur and New York Times bestselling author, has brought his signature blend of authentic-meets-surprising flavors to new dishes such as the Prime Time American Kobe-Inspired Burger and the Turkey Pic-a-nic Sandwich, a perfect accompaniment to Planet Hollywood’s creamy hand-dipped milkshakes. The menu will also feature new over-the-top creations that will have guests craving more after the first bite. “It’s awesome to be working with Robert Earl and the Planet Hollywood Team,” states Fieri. “For the Planet Hollywood Observatory, I’m bringing a big time burger and sandwich menu with real deal flavors for everyone.”

Opening this fall, the Planet Hollywood Observatory is centrally located and will overlook the heart of Disney Springs with a newly expanded outdoor terrace and bar. Within the sophisticated entertainment emporium, patrons of all ages will be invited to “Dine Amongst the Stars” through distinctive indoor and outdoor bar and lounge options, an imaginative new merchandise line, and a host of all-star celebrity collaborations.

 

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Orlando’s Taste of the Nation 2016!

We are looking forward to Orlando’s Taste of the Nation this year!

It’s an amazing culinary event that supports the end of childhood hunger and supports local charities Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida. Over 44 restaurants; 20 breweries, wineries, distilleries and more; and some of Central Florida’s best culinary minds – all for an amazing cause.

Join us August 27th for this great event!  http://ce.strength.org/orlando.

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