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  • Mark Baratelli, Editor

5 Course Dinner at the Four Seasons - Bison, Caviar, Pork Cheek, Foie Gras, Ahi Tuna

Ever eaten inside a demonstration kitchen? Now's your chance during the fanciest of fancy meals! Time to put on that new blouse, Linda, and #live Linda. Live!


Four Seasons is hosting a 5-course beer pairing dinner (4 beers/ one Italian liquor/one of Chef Fabrizio's favorite limoncello) at Ravello, in the private demo kitchen May 25 6:30-9:00pm for $115 per person. Reservations: 407-313-6161.


MENU APPETIZERS Mint Limoncello mojito with spinach and speck tart, roman style Suppli, porcini and wild mushrooms frittata with black olive crostini | blue cheese puffs and gougères | empanada with quail egg, capers, red union and micro parsley MAIN MENU Amuse: pan seared sea scallops, fava beans gnudi & salmon caviar | paired with Italian liquor/wine 1st Course: grilled foie gras, leek caramel, green apple & mace | paired with Irish Red: Tri Wishes, Crooked Can (Winter Garden, FL) 2nd Course: tasmanian pepper dusted ahi tuna, avocado, yuzu cream, beer soil & crispy chive | paired with Pilsner Urquell, Pilsen (Czech Republic)  3rd Course: braised pork cheek, arbol spiced peach, white asparagus, rosemary almonds & black pepper chevre | paired with Corsendonk Tripel, Oud-Turnhout (Belgium) 4th Course: bison tenderloin, smoked portobello, chocolate, blue cheese & pickled huckleberry | paired with Chocolate Stout: Turbdog, Abita (Abita Springs, Louisiana)  5th Course: pavlova, lemon curd, mixed berries, ginger & blood orange sorbet | paired with Limoncello

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mark@thedailycity.com

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