Friday, October 19, 2012

The Chef's Table at The Edgewater Hotel Winter Garden

Recently I made the journey out to the cute downtown of Winter Garden to try a place I'd heard a lot of great things about The Chef's Table restaurant. I was so happy that all the great things I'd heard about the restaurant were true. It was a wonderful meal and experience in a classic setting.

When you first arrive the place looks like just a bar and normal restaurant but if you've reserved a chef's table experience you'll be escorted to the back past the sign that says "employees only" to a hidden dining room next to the kitchen. Depending on which table you get you'll be to view the chefs in the kitchen preparing your meal.

When I think of a kitchen environment in a restaurant I think of steam, fire and yelling, pots clanging, dishes being broken, this was not at all like that. It was a very calm and quiet experience.

Our server was very knowledgeable about the food and most of the details of the dishes, he had obviously cooked many of the dishes himself previously. He was very kind and friendly and accommodating to our every query and request. 

The 3 course meal($55 per person) was wonderful in every aspect and we opted for the additional cheese course($16 combined) which filled us up too much to finish dessert! There is also an optional wine pairing($23 per person).

The Foie Gras appetizer was rich and excellent, on top of a layer of cream and apples with a wonderful caramelized brulee topping, I couldn't get enough.

I also tried the Ahi Tuna Tartare appetizer which was Ceviche-like with mango salsa and spicy mayo served in a martini glass, great flavor as well. There was a superb mixture of flavors in the Tuna dish.

My main course was a mountain of pork, a huge bone in pork chop topped with pork belly and peaches on a bed of white bean Cassoulet.

Duo of Duck - Pan roasted duck breast, whole grain mustard spaetzle, red cabbage aigre doux, crispy duck leg confit, cornbread puree, pickled peach

Berry Mille Feuille - Frozen vanilla berry custard, blackberry vanilla compote

Here is a link to an article about the Chef's Table by Orlando Magazine

Chef's Table at the Edgewater on Urbanspoon

Thursday, October 18, 2012

Ravenous Pig Tasting Menu

Starting October 16th, Ravenous Pig debuted it's 5-course Tasting Menu! Chef de Cuisine, Joseph Burnett will be utilizing seasonal ingredients & his creativity for this menu. The tasting menu will be completely separate from the a la carte menu & a wine pairing option - chosen by Chad - will be offered as well. The menu includes rabbit & duck liver terrine, miso pumpkin risotto, chestnut dusted skate wing, pork three ways & dessert & a optional cheese course. 

The standouts to me were the Grade A Foie Gras and pear balls with pickled mustard seeds, the pork belly with excellent candied mustard greens and corn puree. 

Amuse Bouche , sunchoke with creama, trout roe inside a Lake Meadows Farm Eggshell

Foie gras with peach mostarda, hazelnut croquant, port poached pears with pickled mustard seeds, rabbit loin in leek ash, bay leaf ash

Miso Pumpkin Risotto

Chestnut Roasted Flounder

Pork Three Ways pork tenderloin, pork belly, headcheese w/ blood pudding puree

Pork Belly with Corn Puree

Cheese Course Fleur De Marquis Sheep's Milk Cheese with Herbs, quince paste with 18th century oats

Dessert: Apple Terrine with sea salt-caramel ice cream, Rosemary crumble
 Cost is $65 for 5 course menu with amuse bouche, you can add a cheese course for $8 and wine pairings with the whole menu for $35 additional.