While Central Florida may be known year-round for theme parks, its growing culinary scene is putting Orlando in the spotlight as well. PEOPLE magazine recently named Orlando one of its “foodiest” cities in America.

On Saturday, December 5, 2015 at 6:30 pm, Four Seasons Resort Orlando chefs are pleased to join forces with legendary chefs from across the country. Capa will host a James Beard Foundation celebrity chef tour dinner, featuring award winning talents including:

• Gerard Craft, 2015 James Beard Award winner for Best Chef-Midwest, known as St. Louis’ preeminent chef-restaurateur at flagship Niche as well as at Brasserie by Niche, Taste and Pastaria
• Edward Lee of 610 Magnolia in Louisville, Kentucky and Top Chef
• Tony Mantuano of Spiaggia in Chicago, Illinois, Top Chef Masters and James Beard Award winner for Best Chef Midwest
• Michael Sullivan of Creekstone Farms Beef in Arkansas City, Kansas, formerly of Blackberry Farms, Tennessee
• Norman Van Aken, of Norman’s restaurant in Orlando, Florida and James Beard Award winner for Best Chef South East
• Stefan Riemer, Pastry Chef, Food & Beverage Development, Walt Disney Parks and Resorts
• James Tidwell, Master Sommelier, of Four Seasons Resort in Las Colinas, Texas
• The special guests will accompany host chefs:
• Fabrizio Schenardi, Executive Chef, Four Seasons Resort Orlando
• Rabii Saber, Executive Pastry Chef, Four Seasons Resort Orlando
• Tim Dacey, Chef, Capa restaurant at Four Seasons Resort Orlando

The eight-course dinner menu includes: 

• Course 1: Beef carpaccio salad by Chef Michael Sullivan
• Course 2: “Bass Under Glass” red wine reduction sauce under a potato torta by Chef Norman Van Aken
• Course 3: Roasted winter squash, spiced squash puree, squash vinegar caramel, seeds, Missouri goat cheese and mint by Chef Gerard Craft
• Course 4: Ravioletto filled with crescenza cheese, brown butter, parmigiana reggiano, white truffles by Chef Tony Mantuano
• Course 5: Veal cheeks braised in Barolo chinato; polenta and roasted chestnuts “chicche” by Executive Chef Fabrizio Schenardi
• Course 6: Seared ribeye, gochujang butter, grits, radish bottarga by Chef Edward Lee
• Course 7: Imported cheese display presented by Chef Tim Dacey
• Course 8: Gianduja-citrus crèmeux with dehydrated milk foam and vanilla Chantilly by Stefan Riemer

The phenomenal, once-in-a-lifetime meal is available for USD 235 per person, inclusive of tax and gratuity. For reservations call 407 313 6161 or buy tickets online.

This might just make the perfect Christmas gift, right? Hint, hint.

Photo Credit: Four Seasons

Can you believe Soco has been open for a year? It seems like only yesterday Chef Greg Richie and the team at Soco officially opened their doors for business. With only one year under their belt, Soco has been named Best New Restaurant (2015) and Best Chef (2015) by Orlando Magazine and one of Zagat’s hottest new restaurants in Orlando (2015).

Celebrate Soco’s one year anniversary tomorrow, November 17 from 5 to 9 p.m. Chefs Greg Richie (Soco) Andres Mendoza (Norman’s at The Ritz-Carlton) and Henry Salgado (Spanish River Grill) are teaming up to create a special five-course menu that highlights their unique styles and flavors. The menu will be priced at $75 and guests will also have the option of adding cocktails and wine pairings for an extra $35.

Reservations for the one night only event can be made here.

Like the sound of free 4 Rivers? Us too. Join them for #turkey tastes this weekend. Happy FriYAY!

I rarely use the word gastronomical, it’s an overused term that looses its value when often associated with average dining experiences. Nevertheless, I’m breaking my rule on this word for a nine course dinner that we recently experienced at Seito Sushi in Baldwin Park. When Seito Sushi invited us in for dinner I assumed we’d taste a nice selection of sushi and a trendy appetizer or two. Nine courses, and several hours later, our perception of Seito was forever changed. Not all of these items from our meal below are currently available in restaurant, but it’s certainly a peek inside what’s to come at this Baldwin Park spot once known for merely sushi.

Without further adieu……our dinner:

Baked Glacier Point Oyster: I never eat oysters. EVER. But one look at this artfully prepared plate and it felt insulting not to taste this delectable dish.

Japanese Sea Bream: When caught, this particular fish is killed almost immediately creating a dash of sweetness in its flavor. An excellent second course filled with hints of citrus and honeycrisp apples.

Pork Belly Kakuni: With a soy molasses glaze and Japanese mustard, this savory square was exceptional.

Roasted Branzino: Lime leaf stuffed with barrel aged white soy and house sriracha. This fish is designed to eat in its entirety, while some at our table opted for the eyeball, we stuck to tasting the “standard” parts of this flavorful fish.

Salmon Tataki: Good fish doesn’t require much help in the flavor area, and this dish was no exception. With fried garlic and soy, we happily cleaned our plates during course five.

Tokyo Turnip Salad: Calling this dish a salad is an understatement, it’s purple potato puree with yams and bacon miso dressing will make you wish all salads were crafted with this level of creativity.

Beef Tenderloin: Quite possibly the most unexpected dish of the evening, but one that I’d totally return to Seito and order again. This locally sourced beef was paired with miso marble potatoes, blistered shishito peppers and a ginger scallion pesto.

Smoked Yellowtail Toro: The smell of cherry smoke filling the table followed by the reveal of this Yellowtail was an experience for the senses. An applewood smoke smell usually reserved for BBQ or meats, this juxtaposition of smells and flavors was a true joy to experience.

Kabocha Bread Pudding: For the grand finale we tasted what every pumpkin flavored dessert should aspire to be like. The sesame butterscotch combined with local brioche, pumpkin powder, vanilla and ginger was every pumpkin lover’s dream. A perfectly sweet and savory dish to round out our gastronomical experience.

Big thanks to Seito Sushi for an evening of culinary surprises and delights.