Just as the Epcot International Food and Wine Festival draws to a close, the Four Seasons Resort Orlando at Walt Disney World Resort is set to bring more culinary delight to Central Florida. The resort, which already features six unique dining establishments including the flagship AAA Four Diamond rooftop Spanish-influenced steakhouse Capa, has announced a special event featuring a number of celebrity chefs.
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 and Club Dallas at 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 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.