Amidst world-famous theme parks, dining in Orlando has become a primary attraction. The City Beautiful was recently ranked number 13 in The New York Times “52 Places to Go in 2015,” and our chefs took home four James Beard semifinalist nominations in 2015. With these facts and more, it’s officially true that #OrlandoDoesntSuck. Contributing to the change in pace is American Gymkhana and four-time James Beard-nominated Chef Hari Pulapaka of Cress.
We were recently treated to a delicious evening that served up a unique experience where two chefs celebrate their Indian culture through five courses using Central Florida ingredients. From the wine pairings to pork belly, everything about this lavish meal was exceptional. Here’s what we feasted on last week at American Gymkhana:
- Lake Meadows Naturals Chicken Banno: Sesame crust with citrus peppercorn marmalade. Such a unique take on chicken especially with the encrusted sesame.
- Pasture Prime Farm Pork Belly: Farm fried green tomato and strawberry gastrique. The South and India collided in such a tasteful and creative manner in this dish!
- Local Fresh Fish Ceviche: Vo-LaSalle Farm citrus, charred corn, onion pakora, coconut milk and habanero panna cotta. I thought ceviche “wasn’t my thing” until I tasted this dish – I’m officially a ceviche fan thanks to these light, sweet and savory flavors.
- Pasture Prime Wagyu Beef Short Rib: Cress grits, capsicum and heirloom tomato salad. Mmmm.
- Orange Mace Choux: 58% chocolate, strawberry cardamom ice cream and Tomazin Farm beet halwa. There’s always room for dessert, right? A savory dessert, and the perfect ending to a bountiful, local meal!
If you haven’t been to American Gymkhana or Cress yet, cancel your dinner plans and visit both restaurants this weekend! Here’s to local ingredients, exceptional chefs and Orlando’s ever-evolving dining scene.
