Grand finale at the Pig

10 Sep

We were treated to a final and unique dinner  at the gastropub Ravenous Pig. It recreated a James Beard House Orlando dinner from June, showcasing the best of Central Florida cuisine and famous chefs.

Each of them created beautiful and delicious appetizers and a course or dessert for a group of tourism, food industry and news people – complete with a starting glass of bubbly and wine per course.

* Scott Copeland from Antonio’s La Fiamma: Citrus and coriander cured Florida Cobia with Habanero sorbet and pickled watermelon relish.

* Kevin Fonzo, K Restaurant: Palmetto Creek Farms smoked pork Napoleon, Deep Creek Ranch chicken fried beef tongue, local Rabbit Ballotine with pickled cherry preserves.

* Jamie McFadden, Cuisiners Catered Cuisine and Events: Brentwood sweet corn veloute, Florida frog leg and bacon hushpuppy.

* James and Julie Petrakis, The Ravenous Pig: Chef’s garden heirloom gazpacho, St. Augustine flounder, fried green tomatoes, Canaveral blue crab; Creme caramel with huckleberry compote and Florida-Honey tuile.

Thank you Orlando CVB for a gastonomically unique and richly satisfying weekend.


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