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  • Mark Baratelli, Editor

5th Annual Friends of James Beard Dinner Returns to Four Seasons Resort Orlando

Four Seasons Resort Orlando (Website) will host the 5th annual Friends of James Beard dinner benefiting the renowned James Beard Foundation (Website) December 6th. The six-course, Mediterranean-inspired dinner with wine pairings prepared by seven talented culinarians will take place inside the lively open kitchen atmosphere of Ravello, the Resort’s modern-Italian restaurant. Tickets are $250 per person and must be purchased in advance online.


The Resort’s Executive Chef Fabrizio Schenardi and Executive Pastry Chef Rabii Saber, a 2019 James Beard Award semi-finalist in the Outstanding Pastry Chef category, will host the dinner along with guest chefs who are either nominees or winners of a James Beard Award.  



Reception Stations

Presented by Executive Sous Chef Ryan Schelling, Four Seasons Resort Orlando

Oyster shooters with green tea, sake and matchaSeafood display with a selection of oysters and cherrystone clams, Champagne-poached shrimp, king crab legs and snow crab clawsHouse-cured salmonSmoked swordfishAhi tunaWagyu crudo


First Course

Presented by Executive Chef Kevin Fonzo, La Tavola, James Beard Award Semifinalist in Best Chefs in America Category

Rabbit porchetta - prosciutto, fennel mostarda, rabbit liver bruschetta, truffle white beans, rabbit confit


Second Course

Presented by Executive Chef/Owner Jeannie Pierola, Edison: Food + Drink Lab, Four-time James Beard Award Semifinalist

Globe artichoke goat cheese agnolotti - sunchoke, matsutake, piquillo, potato, cerignola olives, truffle


Third Course

Presented by Executive Chef Fabrizio Schenardi, Four Seasons Resort Orlando

Scallop and octopus in brodetto - sea scallops, octopus, Barbera wine brodetto, baby artichokes, polenta


Fourth Course

Presented by Executive Chef Jonathon Sawyer, The Greenhouse Tavern 2015 James Beard Award for Best Chef, Great Lakes

"Pheasant in a Pear Tree" - sear rear breast and leg zampone, triple cooked salsify, game bird gastrique, vintage fruit cake, raw and roasted pear gremolata


Fifth Course

Presented by Capa Restaurant Chef Gabriel Massip, Four Seasons Resort Orlando

Boeuf carottes - Creekstone prime beef tenderloin, cardamom-ginger carrots, gratin dauphinois, star anise jus


Sixth Course: Dessert

Presented by Executive Pastry Chef Rabii Saber, Four Seasons Resort Orlando, James Beard Award Semifinalist - Outstanding Pastry Chef Category

"L’Asiatique" - yuzu white chocolate mousse, mango coulis, black sesame crunch



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mark@thedailycity.com

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