Surely you’ve heard the buzz: Orlando is no longer an up-and-coming dining destination; it has arrived! Countless newspapers, magazines and popular cable shows have already taken note, featuring the city’s premier venues and local celebrity chefs. Restaurants and resorts are rising to the occasion, upping their game.
If you haven’t had a chance to check out the swanky Four Seasons Resort Orlando at Walt Disney World Resort, they've given you the perfect opportunity to stop by. Food and beverage pros at the posh property’s various dining venues will be hosting an array of exciting culinary events during spring and into summer 2015, from the bar-centric to the Beard-nominated.
Along with stunning views, Capa features an open kitchen and wood-burning grill — Photo courtesy of Four Seasons
Despite the Four Seasons' tony client base, Director of Food & Beverage Stephen Wancha says affordability was actually front and center as the dinners were planned.
“Above all, we wanted to put a focus on value: great dinners, even better experiences, without breaking the bank!” says Wancha.
Here’s the lowdown:
March 23 - Gin-spiration
Florida-local distiller St. Augustine gin partners with the property for an evening of cocktails and cuisine. Guests will enjoy a four-course dinner by Capa chef Tim Dacey and craft cocktails by mixologist Anna Mitchell McElroy. ($95 per person)
April 18 - Farmers and Fizz
Chef Gerald Sombright houses a four-course, farm-to-table fete at the PB&G venue, featuring local purveyor Lake Meadows Naturals and wines from the Champagne portfolio of Terry Theise, author of Reading between the Vines. ($145 per person)
May 18 - Rajat Parr Wine Dinner
The world-renowned sommelier, author and maker of Domaine de la Côte and Sandhi Wines hosts a five-course extravaganza at Capa, featuring the cuisine of Chef Tim Dacey paired with his own wines. ($195 per person)
June 25 - Markham Wine Dinner
Join Bryan DelBondio, president of Markham Wines, for a four-course pairing dinner led by Plancha's Executive Sous Chef Sam Faggetti. ($125 per person)
The al fresco PB&G sits on prime property real estate, with pool and lake views — Photo courtesy of Four Seasons
“Promoting local and en vogue products and bringing in talented chefs who complement our restaurant concepts and ideas – and people we believe our resort guests and the local community would find intriguing – were all factors,” says Wancha, of the ideology behind the events.
“Our resort is ideal to host special dinners such as those in the upcoming lineup,” he notes. “We bring that kitchen experience [that guests] really crave."
Rajat Parr, a 2015 James Beard nominee in the category of Outstanding Wine, Beer or Spirits Professional, looks forward to mixing with event guests come June.
“It’s an icon in the hospitality world,” Parr says, noting his own service background; Parr oversees the wine programs of the award-winning Mina Restaurant Group. “My goal is always to exceed expectations. I couldn’t think of a better partner or venue to collaborate with.”
Space is limited at all of the above special dinners, and advance reservations are required. Tax and gratuity are included in ticket prices.
