Three well deserved  nominations from the Central Florida area for Best Chef of the South were announced:

James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL
Henry Salgado, Spanish River Grill, New Smyrna Beach, FL

The James Beard Foundation also announced four new categories for the 2012 Awards: Outstanding Bar Program, Food Coverage in a General Interest Publication, Food Coverage in a Food-Focused Publication, and Visual Storytelling (Photography, Journalism, Design). Be sure to swing by their Twitter page on March 19 where they will be announcing the narrowed down list of Restaurant and Chef Award nominees, as well as the nominees for the Book; Journalism; Restaurant Graphics and Design; and Broadcast and New Media Awards.

Best New Restaurant
Altura, Seattle
AQ, San Francisco
The Bachelor Farmer, Minneapolis
Bistronomic, Chicago
The Catbird Seat, Nashville, TN
The Dorrance, Providence, RI
The Farm and Fisherman, Philadelphia
Fiola, Washington, D.C.
Harvest, Louisville, KY
Isa, NYC
Little Serow, Washington, D.C.
The Macintosh, Charleston, SC
MB Post, Manhattan Beach, CA
Next, Chicago
Ollie Irene, Mountain Brook, AL
Park Tavern, San Francisco
Petite Jacqueline, Portland, ME
Picca, Los Angeles
Pistou, Burlington, VT
Pondicheri, Houston
Restaurant 1833, Monterey, CA
Salt, St. Louis
ShinBay, Scottsdale, AZ
Tashan, Philadelphia
Tertulia, NYC
Trade, Boston
Tremont, NYC
Yardbird Southern Table & Bar, Miami Beach, FL
Zeppoli, Collingswood, NJ

Outstanding Bar Program
Anvil Bar & Refuge, Houston
Arnaud’s French 75 Bar, New Orleans
The Aviary, Chicago
Bar Agricole, San Francisco
Beretta, San Francisco
Clyde Common, Portland, OR
The Columbia Room, Washington, D.C.
Cook & Brown Public House, Providence, RI
Cure, New Orleans
Drink, Boston
The Esquire Tavern, San Antonio, TX
The Franklin Mortgage & Investment Co., Philadelphia
High West Distillery & Saloon, Park City, UT
Holeman & Finch Public House, Atlanta
La Belle Vie, Minneapolis
The Old Fashioned, Madison, WI
PDT, NYC
Pegu Club, NYC
The Porter Beer Bar, Atlanta
PX, Alexandria, VA
Rivera, Los Angeles
Standard Tap, Philadelphia
The Violet Hour, Chicago
The Zig Zag Café, Seattle

Outstanding Chef
Jody Adams, Rialto, Cambridge, MA
Sean Brock, McCrady’s, Charleston, SC
David Chang, Momofuku Ssäm Bar, NYC
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, Los Angeles
Daniel Humm, Eleven Madison Park, NYC
Paul Kahan, Blackbird, Chicago
Melissa Kelly, Primo, Rockland, ME
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Tony Mantuano, Spiaggia, Chicago
Tim McKee, La Belle Vie, Minneapolis
Carrie Nahabedian, Naha, Chicago
Vitaly Paley, Paley’s Place, Portland, OR
Charles Phan, The Slanted Door, San Francisco
Stephan Pyles, Stephan Pyles, Dallas
Frank Ruta, Palena, Washington, D.C.
Nancy Silverton, Pizzeria Mozza, Los Angeles
Holly Smith, Cafe Juanita, Kirkland, WA
Janos Wilder, Janos, Tucson, AZ

Outstanding Pastry Chef
Julieta V. Adauto, Orange Peel Pastries, Cakes & More, El Paso, TX
Joanne Chang, Flour Bakery + Cafe, Boston
Melissa Chou, Aziza, San Francisco
Patrick Fahy, Café des Architectes, Chicago
Ken Forkish, Ken’s Artisan Bakery, Portland, OR
Michelle Gayer, Salty Tart Bakery, Minneapolis
Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami
Maura Kilpatrick, Sofra Bakery and Cafe, Cambridge, MA
Yasmin Lozada-Hissom, Olivea, Denver
Lisa Lu, Jardinière, San Francisco
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Cheryl Maffai and Jonathan Stevens, Hungry Ghost Bread, Northampton, MA
Dahlia Narvaez, Osteria Mozza, Los Angeles
Ghaya Oliveira, Boulud Sud, NYC
Jessie Prawlucki, Fond / Belle Cakery, Philadelphia
Aaron Russell, Restaurant Eugene, Atlanta
Mindy Segal, Mindy’s HotChocolate, Chicago
Philip Speer, Uchi, Austin, TX
Bob Truitt, Ai Fiori, NYC
Cynthia Wong, Empire State South, Atlanta

Outstanding Restaurant
August, New Orleans
Balthazar, NYC
Blue Hill, NYC
Boulevard, San Francisco
Canlis, Seattle
Charleston, Baltimore
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Highlands Bar and Grill, Birmingham, AL
The Kitchen Restaurant, Sacramento, CA
Magnolia Grill, Durham, NC
Marcel’s, Washington, D.C.
Oleana, Cambridge, MA
Patina, Los Angeles
Picasso at Bellagio, Las Vegas
Restaurant Alma, Minneapolis
Terra, St. Helena, CA
Tru, Chicago
Vetri, Philadelphia
Vincent on Camelback, Phoenix

Outstanding Restaurateur
Edward Aloise and Claudia Rippee, E&C Restaurant Management Corporation, Manchester, NH
Nick Badovinus, Flavor Hook, Dallas
Ashok Bajaj, Knightsbridge Restaurant Group, Washington, D.C.
Tom Baron and Bill Fuller, big Burrito Restaurant Group, Pittsburgh
Roger Berkowitz, Legal Sea Foods, Boston
Frank Bonanno, Bonanno Concepts, Denver
Bruce Bromberg and Eric Bromberg, Blue Ribbon Restaurants, NYC
Richard D’Amico and Larry D’Amico, D’Amico & Partners, Minneapolis
Jason Dady, Jason Dady Restaurants, San Antonio, TX
Tom Douglas, Tom Douglas Restaurants, Seattle
Sam Fox, Fox Restaurant Concepts, Scottsdale, AZ
Richard Gonzmart, Columbia Restaurant, Tampa, FL
Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
Donnie Madia, One Off Hospitality, Chicago
Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Piero Selvaggio, Valentino Restaurant Group, Santa Monica, CA
Stephen Starr, Starr Restaurants, Philadelphia
Caroline Styne, Lucques/A.O.C./Tavern, Los Angeles
Phil Suarez, Suarez Restaurant Group, NYC
Doug Washington, Mitchell Rosenthal, and Steven Rosenthal, Stock & Bones, San Francisco

Outstanding Service
Brigtsen’s, New Orleans
Café Boulud at the Brazilian Court Hotel, Palm Beach, FL
Clancy’s, New Orleans
The Compound, Santa Fe, NM
Cyrus, Healdsburg, CA
Fountain Restaurant at Four Seasons Hotel Philadelphia, Philadelphia
The French Room at the Adolphus Hotel, Dallas
Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
L’Espalier, Boston
La Grenouille, NYC
Manny’s Steakhouse, Minneapolis
Michael Mina, San Francisco
Nopa, San Francisco
The Oakroom at the Seelbach Hilton, Louisville, KY
Picholine, NYC
Providence, Los Angeles
Restaurant Eve, Alexandria, VA
Spiaggia, Chicago
Topolobampo, Chicago
Vetri, Philadelphia

Outstanding Wine Program
A16, San Francisco
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
Canlis, Seattle
Charleston, Baltimore
CityZen at Mandarin Oriental, Washington, D.C.
CUT at Beverly Wilshire, Beverly Hills, CA
Emeril’s New Orleans
Five and Ten, Athens, GA
Frasca Food and Wine, Boulder, CO
Hatfield’s, Los Angeles
No. 9 Park, Boston
Patina, Los Angeles
Perbacco, San Francisco
Picasso at Bellagio, Las Vegas
Restaurant Eve, Alexandria, VA
Sepia, Chicago
Tria, Philadelphia
Troquet, Boston
Wild Rice Restaurant, Bayfield, WI

Outstanding Wine & Spirits Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey, Single Village Mezcal, Ranchos de Taos, NM
Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Greg Engert, Neighborhood Restaurant Group, Alexandria, VA
Alex Golitzin, Quilceda Creek Vintners, Snohomish, WA
Paul Grieco, Terroir, NYC
Ken Grossman, Sierra Nevada Brewing Co., Chico, CA
Lance Hanson, Peak Spirits, Hotchkiss, CO
David Hirsch, Hirsch Vineyards, Cazadero, CA
Manfred Krankl, Sine Qua Non, Ventura, CA
Jim Koch, The Boston Beer Company, Boston
Steve McCarthy, Clear Creek Distillery, Portland, OR
Garrett Oliver, Brooklyn Brewery, NYC
Jorge Ordoñez, Fine Estates from Spain, Dedham, MA
Virginia Philip, Virginia Philip Wine Shop & Academy, West Palm Beach, FL
Neal Rosenthal, Mad Rose Group, Pine Plains, NY
Jörg Rupf, St. George Spirits, Alameda, CA
Abe Schoener, The Scholium Project, Napa, CA
Eric Solomon, Eric Solomon Selections – European Cellars, Charlotte, NC
Sean Lilly Wilson, Fullsteam, Durham, NC

Rising Star Chef of the Year
Dave Beran, Next, Chicago
Noah Bernamoff, Mile End, NYC
Danny Bowien, Mission Chinese Food, San Francisco
Katie Button, Cúrate, Asheville, NC
Clayton Chapman, The Grey Plume, Omaha, NE
Joe Cicala, Le Virtù, Philadelphia
Preston Clark, El Paseo, Mill Valley, CA
Chad Colby, Mozza2Go, Los Angeles
Joshua Drew, Farmshop, Santa Monica, CA
Kevin Gillespie, Woodfire Grill, Atlanta
Bryce Gilmore, Barley Swine, Austin, TX
Grant Gordon, Tony’s, Houston
Emma Hearst, Sorella, NYC
Matthew Kirkley, L2O, Chicago
Casey Lane, The Tasting Kitchen, Venice, CA
Aaron London, Ubuntu, Napa, CA
Sara Lukasiewicz, Red Devon, Bangall, NY
Thomas McNaughton, flour + water, San Francisco
JD Morton, Domaine Hudson, Wilmington, DE
David Posey, Blackbird, Chicago
Jesse Schenker, Recette, NYC
Lee Styer, Fond, Philadelphia
Benjamin Sukle, The Dorrance, Providence, RI
Max Sussman, Roberta’s, NYC
Christina Tosi, Momofuku Milk Bar, NYC
Jarrod Verbiak, DB Bistro Moderne at the JW Marriott Marquis Miami
Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
Blaine Wetzel, The Willows Inn, Lummi Island, WA
Micah Wexler, Mezze, Los Angeles
Kris Yenbamroong, Talésai, West Hollywood, CA
Sue Zemanick, Gautreau’s, New Orleans

Best Chef: Great Lakes
Josh Adams, June, Peoria Heights, IL
Richard Blondin, Refectory Restaurant & Bistro, Columbus, OH
Michael Carlson, Schwa, Chicago
Jean-Robert de Cavel, Jean-Robert’s Table, Cincinnati
Luciano Del Signore, Bacco Ristorante, Southfield, MI
David Gilbert, Forest Grill, Birmingham, MI
Greg Hardesty, Recess, Indianapolis
Stephanie Izard, Girl & the Goat, Chicago
Anne Kearney, Rue Dumaine, Dayton, OH
Regina Mehallick, R Bistro, Indianapolis
Matthew Millar, Reserve, Grand Rapids, MI
Martial Noguier, Bistronomic, Chicago
Chris Nugent, Goosefoot, Chicago
Kent Rigsby, Rigsby’s Kitchen, Columbus
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
Bruce Sherman, North Pond, Chicago
David Tallent, Restaurant Tallent, Bloomington, IN
Giuseppe Tentori, GT Fish & Oyster, Chicago
Paul Virant, Vie, Western Springs, IL
Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic
Andrew Araneo, Drew’s Bayshore Bistro, Keyport, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Pierre Calmels, Bibou, Philadelphia
Jay Caputo, Espuma, Rehoboth Beach, DE
Tony Conte, The Oval Room, Washington, D.C.
Scott Drewno, The Source, Washington, D.C.
David Gilberg, Koo Zee Doo, Philadelphia
Spike Gjerde, Woodberry Kitchen, Baltimore
Michael Krikorian, Copper Canyon, Atlantic Highlands, NJ
Johnny Monis, Komi, Washington, D.C.
Peter Pastan, Obelisk, Washington, D.C.
Konstantinos Pitsillides, Kanella, Philadelphia
Maricel Presilla, Cucharamama, Hoboken, NJ
Dale Reitzer, Acacia, Richmond, VA
Chip Roman, Blackfish, Conshohocken, PA
Kevin Sousa, Salt of the Earth, Pittsburgh
Vikram Sunderam, Rasika, Washington, D.C.
Marcie Turney, Barbuzzo, Philadelphia
Bryan Voltaggio, Volt, Frederick, MD
Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest
M.J. Adams, The Corn Exchange, Rapid City, SD
Justin Aprahamian, Sanford, Milwaukee
Mike Brown and James Winberg, Travail Kitchen and Amusements, Robbinsdale, MN
Steven Brown, Tilia, Minneapolis
Gerard Craft, Niche, St. Louis
Doug Flicker, Piccolo, Minneapolis
Josh Galliano, Monarch, St. Louis
Colby Garrelts, Bluestem, Kansas City, MO
Ted Habiger, Room 39, Kansas City, MO
Jan Kelly, Meritage, Milwaukee
Russell Klein, Meritage, St. Paul, MN
Paul Kulik, The Boiler Room, Omaha, NE
Stephen Logsdon, Lucca, Des Moines, IA
Tory Miller, L’Etoile, Madison, WI
Shinji Muramoto, Restaurant Muramoto, Madison, WI
Kevin Nashan, Sidney Street Cafe, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Dan Van Rite, Hinterland, Milwaukee
Kevin Willmann, Farmhaus, St. Louis
Stewart Woodman, Heidi’s, Minneapolis

Best Chef: Northeast
Jamie Bissonnette, Coppa, Boston
Jason Bond, Bondir, Cambridge, MA
Kara Brooks, Still River Café, Eastford, CT
Penelle, Megan, and Phoebe Chase and Ted LaFage, Chase’s Daily, Belfast, ME
Tim Cushman, O Ya, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Jeffrey Gimmel, Swoon Kitchenbar, Hudson, NY
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Brian Hill, Francine Bistro, Camden, ME
Dano Hutnik, Dano’s Heuriger on Seneca, Lodi, NY
Liz Jackson, Libby’s Bistro, Gorham, NH
Matt and Kate Jennings, La Laiterie, Providence, RI
Serge Madikians, Serevan, Amenia, NY
Demos Regas, Emilitsa, Portland, ME
Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, Persimmon, Bristol, RI
Danai Sriprasert and Nattasak Wongsaichua, Boda, Portland, ME
Bill Taibe, LeFarm, Westport, CT
Sai Viswanath, DeWolf Tavern, Bristol, RI
Eric Warnstedt, Hen of the Wood, Waterbury, VT

Best Chef: Northwest
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Aaron Barnett, Restaurant St. Jack, Portland, OR
Matthew Bennett, Sybaris, Albany, OR
Matt Costello, The Inn at Langley, Langley, WA
Matt Dillon, Sitka & Spruce, Seattle
Jeff Drew, Snake River Grill, Jackson Hole, WY
Renee Erickson, Boat Street Cafe, Seattle
Jason Franey, Canlis, Seattle
John Gorham, Toro Bravo, Portland, OR
James Honaker, Bistro Enzo, Billings, MT
Christopher Israel, Grüner, Portland, OR
Jeff Keys, Vintage Restaurant, Ketchum, ID
Brendan Mahaney, Belly, Eugene, OR
Naomi Pomeroy, Beast, Portland, OR
Adam Sappington, The Country Cat Dinner House & Bar, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Wills, Restaurant Beck, Depoe Bay, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: NYC
Michael Anthony, Gramercy Tavern
April Bloomfield, The Spotted Pig
Marco Canora, Hearth
Scott Conant, Scarpetta
Wylie Dufresne, wd~50
John Fraser, Dovetail
Kurt Gutenbrunner, Wallsé
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
César Ramirez, Brooklyn Fare
Sean Rembold, Diner
Masa Takayama, Masa
Bill Telepan, Telepan
Rich Torrisi and Mario Carbone, Torrisi Italian Specialties
Jonathan Waxman, Barbuto
Michael White, Marea
Galen Zamarra, Mas (farmhouse)

Best Chef: Pacific
Matthew Accarrino, SPQR, San Francisco
William Bradley, Addison at the Grand Del Mar, San Diego
Josef Centeno, The Lazy Ox Canteen, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Chris Cosentino, Incanto, San Francisco
David Féau, The Royce at the Langham Huntington, Pasadena, CA
Beverly Gannon, Hali’imaile General Store, Makawao, HI
Loretta Keller, COCO500, San Francisco
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
David LeFevre, MB Post, Manhattan Beach, CA
Jim Moffat, Bar Acuda, Hanalei, HI
Matt Molina, Osteria Mozza, Los Angeles
Daniel Patterson, Coi, San Francisco
Richard Reddington, Redd, Yountville, CA
John Rivera Sedlar, Rivera, Los Angeles
Paul Shoemaker, Savory, Malibu, CA
Hiroyuki Urasawa, Urasawa, Beverly Hills, CA

Best Chef: South
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Clay Conley, B?ccan, Palm Beach, FL
Paula DaSilva, 1500º at Eden Roc Renaissance Miami Beach, Miami Beach, FL
Justin Devillier, La Petite Grocery, New Orleans
Justin Girouard, The French Press, Lafayette, LA
John Harris, Lilette, New Orleans
Chris Hastings, Hot and Hot Fish Club, Birmingham, AL
Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL
Chad Johnson, SideBerns, Tampa, FL
James Lewis, Bettola, Birmingham, AL
Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, FL
Tory McPhail, Commander’s Palace, New Orleans
Sergio Navarro, Pubbelly, Miami Beach, FL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Lee Richardson, Ashley’s at the Capital Hotel, Little Rock, AR
Jeanie Roland, The Perfect Caper, Punta Gorda, FL
Henry Salgado, Spanish River Grill, New Smyrna Beach, FL
Alon Shaya, Domenica, New Orleans
Wesley True, True, Mobile, AL

Best Chef: Southeast
Hugh Acheson, Five and Ten, Athens, GA
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville, TN
Ashley Christensen, Poole’s, Raleigh, NC
Craig Deihl, Cypress, Charleston, SC
John Fleer, Canyon Kitchen at Lonesome Valley, Cashiers, NC
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Linton Hopkins, Restaurant Eugene, Atlanta
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana’s, Durham, NC
Anthony Lamas, Seviche, Louisville, KY
Edward Lee, 610 Magnolia, Louisville, KY
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Daniel Lindley, St. John’s Restaurant, Chattanooga, TN
Ouita Michel, Holly Hill Inn, Midway, KY
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN
Aaron Vandemark, Panciuto, Hillsborough, NC
Ken Vedrinski, Trattoria Lucca, Charleston, SC
Tandy Wilson, City House, Nashville, TN

Best Chef: Southwest
Bruce Auden, Biga on the Banks, San Antonio
Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ
Bowman Brown and Viet Pham, Forage, Salt Lake City, UT
Bruno Davaillon, Mansion Restaurant at Rosewood Mansion on Turtle Creek, Dallas
Mitsuo Endo, Aburiya Raku, Las Vegas
Silvana Salcido Esparza, Barrio Café, Phoenix
Mark Fischer, Six89, Carbondale, CO
Manabu Horiuchi, Kata Robata, Houston
Anita Jaisinghani, Indika, Houston
Jennifer James, Jennifer James 101, Albuquerque, NM
Jennifer Jasinski, Rioja, Denver
Maiya Keck, Maiya’s, Marfa, TX
Frederick Muller, El Meze, Taos, NM
John Murcko, Talisker on Main, Park City, UT
Hugo Ortega, Hugo’s, Houston
Paul Qui, Uchi, Austin, TX
Martín Rios, Restaurant Martín, Santa Fe
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Fruition Restaurant, Denver
John Sharpe, The Turquoise Room at La Posada Hotel & Gardens, Winslow, AZ

Awards Watch: The 2012 Restaurant and Chef Award Semifinalists

http://blog.jamesbeard.org/2012/02/awards-watch-2012-restaurant-and-chef-award-semifinalists/

Fin.esse is one of those rare gems in Central Florida’s sometimes barren foodie landscape that you can bring out to your friends in a conversation as an example of what great food can exist Orlando, outside of the chains and fast food joints (Orlando recently earned the dubious distinction of ranking number one for the fast food market in QSR magazine).

Fin.esse, located in Lake Mary off of CR 46A, is owned and operated by a partnership of chef-owners Alex T. Brugger, Autumn Mccoy and Rashmi Primlani. At the helm is Chef Alex and his lovely wife Autumn. Chef Alex is a former Executive chef at the award winning Citrus restaurant in downtown Orlando as well as concept chef for Timpano, Samba Room, and more. He started at 16 as a dishwasher for acclaimed celebrity chef Norman Van Aiken and worked his way up to the top. The inspiration for the food at Fin.esse comes from French, Spanish (many of the dishes are odes to Chef Alex’ grandmother’s home recipes), and American influences. Mrs. Primlani is the writer of The Primlani Kitchen and an avid cook who very recently had her dreams of owning a restaurant come true in Fin.esse. I had the pleasure of attending a recent sampling of Fin.esse’ dishes and had a lovely time.

Inside the restaurant, the decor is very modern and clean, similar to a city back drop. Definitions of cassoulets and confits adorn the walls at Fin.esse, a theme that gets carried away all the way down to the list of items on the menu.

For appetizers, the crowd of bloggers and media folk sampled an assortment of offerings from Fin.esse including the Oxtail Marmalade, made with succulent, meaty chunks of simmered oxtail, hints of thyme, port wine, shallots, carrots, topped with a sweet & spicy vinaigrette and served with delicious bread. The pork belly n’ eggs was spiced & slow roasted, made with two farm fresh sunny-side eggs, topped with a marsala demi-glace was excellent: the pork belly was crispy and flavorful and the eggs were delicious alongside the pork belly. A favorite was the Hawaiian poké made with diced pieces of ahi tuna, toasted coconut, avocado créma, soy, sesame, onion, and served with tostones, green plantains. They also whipped out the delicious signature duck confit puffs, a kind of duck pot pie made with maple leaf duck, fork tender 12 hour roast inside a puff pastry.

For entree, I had the paella risotto, a dish inspired by Chef Alex’ Cuban grandmother, made with tiger shrimp, chorizo, lobster, chicken, all in a saffron-shell stock with mussels and arborio rice ($24). The lobster was tender and cooked well on top of the flavorful arborio rice, probably one of the best renditions of paella I have had in Orlando. My partner enjoyed her smoked bacon scallops made with bacon wrapped diver scallops and served with a sweet potato-corn hash and a pom-port glaze ($22).

For dessert, I sampled the fried banana cheesecake, made with a banana cheese cake wrapped in a tortilla, sugar & cinnamon dusted, and fried with a side of caramel ice cream. The dessert was fun to eat, though I had a bit too much of the carbs for me that night, and anyways I wanted to save room for the lovely dessert that was said to have been what made Chef Autumn fall in love and eventually marry Chef Alex (ask about its nickname): the chocolate oranje molten cake  a decadent and delightful molten cake made with ghirardelli chocolate, a ganache center, and served table side with  the pour of the peanut butter anglaise. Magnificent.

The dictionary definition of Finesse is “refinement or delicacy of workmanship, structure, or texture.” Fin.esse in Lake Mary tries and succeeds at this refinement in its delightful culinary creations, truly something not to be missed and definitely a place to try again and again with friends. At Fin.esse, where they recently won “Best New Restaurant 2011″ by Seminole Magazine, you can tell the owners have a passion for food and it shows.

Fin.esse also hosts their famous Chef’s Table 12 (call for reservations) and also serve artisan “craft” beers, independent and interesting wines and hosts a full bar.

Website: http://finesse-therestaurant.com/

Address: 7025 County Road-46A (also known as H.E. Thomas Parkway) in Lake Mary, located in the Park Place Plaza at International Parkway, near the Marriott Hotel.

Hours: Lunch 11 a.m.-3 p.m. Tuesday-Friday, dinner 5-10 p.m. Tuesday-Sunday, brunch 10:30 a.m.-3 p.m. Sunday

Photos:

Grouper cheeks, tender, flaky, perfect with the aioli sauce

Hawaiian poké made with diced pieces of ahi tuna, toasted coconut, avocado créma, soy, sesame, onion, and served with tostones, green plantains

Oxtail Marmalade, made with succulent, meaty chunks of simmered oxtail, hints of thyme, port wine, shallots, carrots, topped with a sweet & spicy vinaigrette and served with delicious bread

Paella risotto, a dish inspired by Chef Alex’ Cuban grandmother, made with tiger shrimp, chorizo, lobster, chicken, all in a saffron-shell stock with mussels and arborio rice

Smoked bacon scallops made with bacon wrapped diver scallops and served with a sweet potato-corn hash and a pom-port glaze

Sweet flan, a family recipe?

Fried banana cheesecake, made with a banana cheese cake wrapped in a tortilla, sugar & cinnamon dusted, and fried with a side of caramel ice cream

Chocolate oranje molten cake  a decadent and delightful molten cake made with ghirardelli chocolate, a ganache center, and served table side with  the pour of the peanut butter anglaise. Magnificent.

Mark Baratelli of TheDailyCity.com, producer of The Food Truck Bazaar and promoter of all things Orlando

It’s been almost a year since the first Food Truck Bazaar was held at Discovery Church in Orlando and what a year it has been. Ever since then, food trucks have arrived in a big way on the Orlando Food scene and the foodie landscape will never be the same. Featured spotlights on the Cooking Channel, Fox 35, and even a new Best Food Truck category in the Orlando Sentinel’s Annual Foodie Awards, and more have all brought attention and acclaim to the ever-growing food truck world.

There has been a lot of criticism about the hours and locations of these food trucks, some who appear and disappear and reappear at the slightest excuse or cold breeze or only showing up at food truck events rather than operating in a dependable location and time. This happened to me personally a few times when I tried to show up at a food truck spot and there were no food trucks there. To be safe, just check their twitter feeds ( I try to gather them all in an easy list here https://twitter.com/#!/TastyChomps/orlando-food-trucks ). Usually if they haven’t tweeted in a day it means they’re probably not out operating. The food truck landscape is still shaping and evolving to the needs of the city as well as the business needs so please do be patient.

This past weekend, almost as a sign of the maturing food truck industry, the largest food truck bazaar in the history of the city went down in the back parking lots of the Orlando Fashion Square Mall with 35 food trucks on site. The truck’s offerings ran the gamut from barbecue, soul, Caribbean, new American, Vietnamese, Middle-eastern, Sushi, cupcakes, desserts, crepes, pretty much all you could want from every cuisine all conveniently located in a two block radius. It was one of the coldest Sundays of the season but many families and participants still came out to enjoy the good food.

I saw one of the new trucks in town “Saigon Sizzle”, a Vietnamese food truck based out of Orange City.  The owners of Saigon Sizzle are a friendly and sincere Asian American husband and wife team who are proud to show off their menu of banh mi sandwiches, Vietnamese rice noodle bowls with grilled pork and chicken, and rice platters, all topped with your choice of sriracha, soy sauce, or thai sweet and spicy chili sauce at the table.

I knew I probably won’t be travelling to Orange City any time soon so I had to take the opportunity and order the chicken and pork tacos ($6 for two) from the Saigon Sizzle food truck. The tacos were full of fresh grilled soy sauce and fish sauce marinated chicken and pork, pickled carrots, cucumbers, and fresh herbs all wrapped in a soft tortilla. It was enjoyable, especially with the great abundance of fresh veggies in the taco and the added topping of the spicy chili sauce. I wish them much luck out in Orange City and hope they get to come down to Orlando more often, though it will be tough to compete with the great Vietnamese restaurants in the Mills 50 district at the heart of the city.

Saigon Sizzle food truck of Orange City

Grilled beef and rice noodle platter

Vietnamese Chicken and Pork tacos from Saigon Sizzle

A few stops down, the large white truck of Island Paradise sat with its large grill hooked up to the back and scenes of the Caribbean island life and Christian scriptures graffiti-ed on the sides. The proprietor is a kindly woman with a big smile and roots from the islands. The menu consists of ribs, jerk chicken, goat, oxtail, and other Caribbean/Jamaican staples. I ordered the jerk chicken with fresh cabbage and mac and cheese ($11) platter, a huge meal probably about two hearty meals worth in a styrofoam to go container. The jerk chicken was the best I have had in Orlando, the chicken was tender and flavorful, full of all sorts of delicious spices and peppers, and it had that awesome grilled/smoked flavor that you can’t get anywhere else, like you are back in St. Martin or Jamaica enjoying some nice barbecue on the beach side. Wonderful. The cabbage was also very flavorful and delicious, steamed and cooked to perfection. I loved their steamed cabbage. The mac and cheese was also pleasant and a treat for my inner child, though it’s no friend to my health. They are usually located near Rio Grande and Church Street but I would call them to be sure 407-928-6336

 Jerk Chicken from Island Paradise with Steamed Cabbage and Mac and Cheese

Also spotted at the Food Truck Bazaar, the cute new truck for The Crepe Company, found most days at the Winter Park Food Truck Stop on US 17/92. They make both savory crepes with ham and turkey and cheese, etc. as well as sweet crepes with nutella, banana, and more.

The Crepe Lady

 Nutella and Banana Crepe from The Crepe Company

Sisters May and June enjoying the warm crepe in the cold winter afternoon at the Food Truck Bazaar in Orlando

 Big Wheel Food Truck !

Big Wheel’s Fresh Plant City Strawberry soda made with a iSi Twist and Sparkle soda maker 

Big Wheel Food Truck’s Moroccan style seared Florida Octopus with braised chickpea ragut, creme fraiche, and chive $8

5 Gastronomy, one of the new boys in town!

The Pimanti sandwich from Wicked Wiches of Tampa!

The Original Korean Taco Box I , a classic!

FOOD TRUCK BAZAAR SCHEDULE

5-8PM
1st Fridays Kissimmee: Kissimmee Civic Center, 201 E. Dakin Ave
1st Saturdays Sanford: Hood Ave at Seminole Blvd
1st Sundays Orange City: Lowes, 901 Saxon Blvd
2nd Fridays: Casselberry: City Hall on 17-92
2nd Sundays Orlando: Fashion Squaure Mall
3rd Sundays Oviedo: Lowes on Red Bug Lake Rd
4th Sundays Lake Nona: CrossPointe Church, 11002 Lake Hart Dr

ABOUT
The Food Truck Bazaar is (1) friends & family eating together (2) outdoors (3) from local food trucks (3) in an unexpected and often under-utilized urban space: a parking lot. As the original mobile gourmet food truck party in Central Florida started in March 2011 by Mark Baratelli, The Food Truck Bazaar (http://www.TheFoodTruckBazaar.com/) makes monthly stops at cities across Central Florida.

FACEBOOK GROUP:
http://www.facebook.com/home.php?sk=group_172747776112435

WEBSITE:
http://www.TheFoodTruckBazaar.com/

TWITTER:
http://www.twitter.com/TheDailyCity

WHO PRODUCES THIS?
Mark Baratelli
mark@thedailycity.com

KNOW BEFORE YOU GO
1. Expect long lines
2. Some trucks will run out of food
3. Expect to experience 1 – 2 trucks
4. Prices are $6-$10 per meal
5. Picky kids should bring their own meals
6. Bring your own chairs, tables, tents. Think tailgating.
7. Some trucks take credit cards and all take cash.

finesse-therestaurant.com

7025 County Road 46-A Suite# 1011

Lake Mary, FL 32746

(407) 805-9220

VALENTINE’S DAY MENU
FEBRUARY 14TH
2012
“…a 4 course dining experience”

Limited Seating, RSVP Suggested
Call (407) 805-9220 or email chefalex@finesse-therestaurant.com

-starters

duck•confit
(n: 12 hour roast maple leaf duck, truffle roasted wild mushrooms)
ceviche•mojito
(n: fresh grouper, scallops, grilled octopus, bell peppers, cilantro, mint, habanero mojo)
crispy•porkbelly
(n: slow roasted, crispy skin, marsala demi-glacé, farm fresh sunny side egg)

-soups & salad

lobster•crab•soup
(n: shelled maine lobster & maryland crab, brandied cream stock)
maytag•wedge
(n: crisp iceberg, bacon lardons, red onion, tomato, “the best bleu cheese dressing”)
green•goddess•salad
(n: sardine goddess dressing, romaine, foccacia croutons, shredded grana)

-main

beef•wellington
(n: truffle & mushroom duxelle, puffed pastry, veal demi-glace, scalloped potatoes,)
crab•stuffed•maine lobster
(n: 1 ½ lb maine, split & stuffed, wild mushroom orzo, sweet carrots)
grouper•oscar
(n: florida black grouper, lump crab, grilled asparagus, classic béarnaise, scalloped potatoes)

-dessert

chocolate-oranje•molten•cake
(n: ghirardelli chocolate, chocolate ganache center, peanut butter anglaise, drunken berries)
vanilla•bean•creme brulee
(n: cracked sugar top, cinnamon sugar dusted churros, ghirardelli covered chocolate strawberries)

$99.00 PER COUPLE
(plus tax & gratuity)

Wine & Champagne Flights Available

Rosen Shingle Creek

9939 Universal Blvd Orlando, Florida 32819
(407) 996-9939

Cala Bella – three-course gourmet meal: http://www.rosenshinglecreek.com/2012-Valentines.asp

The Spa at Shingle Creek – Valentine’s menu: http://www.spaatshinglecreek.com/ValentinesMenu.aspx

Shingle Creek Golf Club: Valentine’s promotion

Rosen Centre

9840 International Drive, Orlando, Florida 32819

(407) 996-9840 | Toll Free (800) 204-7234 | Fax (407) 996-0865

Valentine’s Package – $165 per couple: http://www.spaatshinglecreek.com/ValentinesMenu.aspx

Rosen Plaza

9700 International Drive Orlando, Florida 32819

For Reservations (800) 627-8258 | For Meetings Call (800) 366-9700 | Phone: (407) 996-9700 | Fax: (407) 354-5774

Jack’s Place Valentine’s Dinner: http://www.jacksplacerestaurant.com/Valentines.asp

Jack’s Place Valentine’s Dinner: Menu

Fogo De Chao, a  Brazilian Churrascaria/steakhouse based out of Sao Paulo, Brazil is coming to Orlando’s International Drive area just across from the old Rangetsu building, set to open Thursay March 15 2012.

Fogo de Chão specializes in espeto corrido, or “continuous service,” in which a team of Brazilian-trained gaucho chefs prepare and serve 15 different cuts of beef, lamb, chicken and pork. Guests dictate both the pace and the portions of their dining experience by using a small, double-sided color-coded disc that signals to the gaucho chefs that they are ready for additional service.

It will be the third Brazilian churrascaria in Orlando joining the ever popular Texas De Brazil (infamous among my friends for meat-induced comas and the un-buckling of belt notches) up the road on International Drive and Nelore Churrascaria, which originally was on International Drive, but is now in Winter Park.

The name Fogo de Chao is Portuguese for “fire on the ground”, developed during a time when Brazilian cowboys gathered around a fire to roast the evening’s meal.

I can see this being most interesting to the immediate Orange County Convention Center area, where quite a bit of new lively developments have opened along International Drive in the past few months including Senor Frog’s, Dave and Buster’s, adding to the many options for convention go-ers after hours. It’s also an interesting addition noting the increased amount of tourists from Brazil that Central Florida has been enjoying in recent years, the second largest group visiting Orlando in 2012 behind the Canadians according to Visit Orlando. Get ready to say “Muito Bem Vindo!” to Fogo De Chao this March!

Press Release below!

UPSCALE FOGO DE CHÃO STEAKHOUSE BRINGS AUTHENTIC SOUTHERN BRAZILIAN CUISINE TO ORLANDO MARCH 15

– The celebrated churrascaria tops critics’ lists in Atlanta, Dallas, Miami,
Beverly Hills and Chicago –

ORLANDO, Fla. (February 13, 2012) – Fogo de Chão (pronounced fo-go dèe shoun), an authentic Southern Brazilian steakhouse that’s been named one of Zagat’s top U.S. restaurants, will open in Orlando Thursday, March 15 on International Drive, the heart of the city’s renowned visitor corridor.

The restaurant’s dining experience is based on the centuries-old gaucho tradition known as churrasco, the art of roasting meats over an open charcoal fire. A prix fixe menu features freshly grilled meats carved tableside, as well as an extensive salad bar and authentic Brazilian sides.

“Orlando is both a dynamic travel destination and a robust restaurant market, so it’s been on the top of our list for some time,” said Fogo de Chão CEO Larry Johnson. The Orlando announcement comes on the heels of restaurant openings in 2011 in Rio de Janiero and Las Vegas.

“Our attention to service and quality – and our focus on delivering an authentic Southern Brazilian experience – has helped make us a critics’ choice in both U.S. and Brazilian markets. We have very high hopes of repeating that experience in Central Florida. We’re excited to be here.”

Fogo de Chão specializes in espeto corrido, or “continuous service,” in which a team of Brazilian-trained gaucho chefs prepare and serve 15 different cuts of beef, lamb, chicken and pork. Guests dictate both the pace and the portions of their dining experience by using a small, double-sided disc that signals to the gaucho chefs that they are ready for additional service.

Although meats are the primary focus, the restaurant also features a gourmet salad and sides bar with more than 30 selections, including smoked salmon, sun-dried tomatoes, hearts of palm, tabbouleh salad, jumbo asparagus, cured meats, artisan breads and imported cheeses.

The restaurant offers a 200-label wine list, for which it has received Wine Spectator’s Award of Excellence for the past eight years. Guests may also sample the Caipirinha, made from Brazilian liquor cachaça, as well as Guarana Brazilian soda and zesty Brazilian lemonade. Desserts include the restaurant’s signature Papaya Cream, made with fresh papaya, vanilla ice cream and Crème de Cassis liqueur, as well as South American Flan, Crème Brule, Turtle Cheesecake, Molten Chocolate Cake and Key Lime Pie.

While the menu and service are traditional, the architectural elements are strikingly contemporary, with a rich color palette of terracotta, oxblood red, tan and cream. Red clay tile roof accents and crisp, black awnings frame the restaurant’s centerpiece: a multi-storied, cobalt-blue tile tower entrance with a glass-enclosed open flame rotisserie at its foundation.

Interiors are defined by starched, white linens, warm woods, amber-hued chandeliers and colorful wall murals depicting the gaucho culture and lifestyle. The 12,000 square-foot restaurant has seating for 400 guests and offers five private and semi-private dining rooms for group events, meetings and wedding celebrations. An outdoor patio – a first for the restaurant company – features stone floors, exposed wood beams and teak planters.

“Orlando is vibrant and fun, and our restaurant design reflects that energy and excitement,” said Johnson.

Fogo do Chão Orlando is located at 8282 International Drive, a quarter mile south of Sand Lake Road and about a mile north of the Orange County Convention Center.

Operation hours and prices are as follows:

Lunch
$26.50 (Salad Bar Only – $19.50)
Monday – Thursday: 12:00 p.m. to 2:30 p.m.
Friday: 12:00 p.m. to 3:00 p.m.

$35.50 (Salad Bar Only – $19.50)
Sunday: 12:00 p.m. to 3:00 p.m.

Dinner
$42.50 (Salad Bar Only – $19.50)
Monday – Thursday: 5:00 p.m. to 10:00 p.m.
Friday and Saturday: 5:00 p.m. to 11:00 p.m.
Sunday: 5:30 p.m. to 9:30 p.m.
Children five years of age and under enjoy complimentary dining. Children six to 10 years of age dine at half the prices listed above. Beverages, desserts, taxes and gratuity are additional.

Known as the premiere Brazilian steakhouse, Fogo de Chão was founded in 1979 in Porto Alegre, Brazil and expanded into the United States in 1997. Orlando is the 18th U.S. location; there are seven restaurants in Brazil. For more information, visit www.fogo.com.

Le Cordon Bleu is one of the most respected names in culinary education, originating in Paris in 1895. Synonymous with high quality, excellence in education, and fine ingredients Le Cordon Bleu teaches classic culinary techniques with modern innovations and the latest in global cuisine.

One of the 17 campuses of Le Cordon Bleu in America is right here in our backyard in Orlando just north of SR 528 on John Young Parkway. Despite being located in a drab office/commercial complex, the campus is very lively within the walls, full of the clattering of pots and pans and students perfecting their techniques in beautiful kitchen classrooms.

On a recent tour of Le Cordon Bleu with fellow bloggers @AggiesKitchen, @EclecticRecipes,  @MegaYummo , @Droolius and @TheLittleKitchn, I was introduce to the wonderful world behind the culinary creations guided by our gracious hosts President Joe Hardiman and Chef William Mather.

I was truly taken aback by how deep the food industry goes: from not only traditional settings like hotels and restaurants but there is also the need at prisons, life care facilities, manufacturing products, and countless other food service industry opportunities for culinarians.

At Le Cordon Bleu, students are lead by professional chef instructors and learn hands-on in an environment where they can develop their creativity and own sense of style to learn the way to a culinary career that’s anything but ordinary.

Le Cordon Bleu keeps up to date with teaching contemporary cuisines as well as the traditional techniques and methods for cooking. Teacher and Chef William Mather told us that whats en vogue fads right now at the school includes: molecular gastronomy, gluten free, food for diabetics, sugar substitutes, modifying traditional recipes to work with new ingredients. The food truck scene in Orlando with Gastro truck and the Crooked Spoon and Big Wheel and more are all part of the growing overall food scene in America today. (Big Wheel’s Chef Tony Adams is a former partner at the on-site student-run restaurant Technique)

During the tour, Le Cordon Bleu’s president Joe Hardiman and Chef William Mather showcase all the various classrooms and kitchens that are available for students, with all of the curriculum available bilingual in spanish and english. The classrooms have all the latest kitchen equipment for both pastry and cuisine, and many are bustling this evening with students at their knives and pots cooking away the night. Chef Mather’s favorite is baking room 116, where he might just be experimenting or baking his favorite dish a baked strudel apple with granny smiths.

The curriculum is offered in bilingual in both Spanish and English. The school recently won the honor of having the Guinness World Record for largest creme brulee, at 26 feet in diameter weighing in at 1599.96 lbs on February 12, 2005. With over 1400 students currently enrolled, they have over two dozen student clubs each with their own interests including cheese club, asian club, and beer club.

As part of six weeks at the Technique restaurant, the students are taught appreciation for not only the kitchen in the back of the house, but also appreciation for the front of the house where they spend 3 weeks working as servers and hosts before flipping to the kitchen side. It teaches the students humility and appreciation for the other side, says school president Joe Hardiman. I think that is a great way to teach as the restaurant experience is not only about the quality and taste of the food but also about the service and ambiance itself at restaurants these days, increasingly so.

The dining room at Technique is rather simple, much like any dining room that you can find in a hotel, with white table cloths and blue accents, and a nice view of the open kitchen from the dining room. The servers are of course students at the school and can at times be nervous or unsure, but are all very genuine and attentive, trying their hardest to please.

If you are to dine at Technique, know that walk-ins are okay, but just be on the safe side and call ahead to make sure they are open. The dinner has a 3-course meal option for $12 and 4-course meal for $15, which are a great deal at the price (http://www.techniquerestaurant.com/TECHNIQUE_menu.pdf). It’s a shame not more people know about this place and its very unique dining experience.

French Onion Soup
Sour Dough Crouton with Melted Gruyere

Caprese Salad - served with fried mozzarella, heirloom tomatoes, roasted red peppers, basil, olive oil, balsamic vinegar reduction

Filet Mignon, Tomato Hollandaise – served with housemade fries, roasted zucchini and tomato salad

Bananas Foster
founded in Brennan’s Restaurant in New Orleans

Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The bananas and sauce are then served over the ice cream.

Address: 6001 Destination Parkway, Orlando, FL 32819

Valentine’s Day Special
This Valentine’s Day, enjoy a romantic three course menu with your someone special at a location that is as memorable as it is delicious.

Menu:

Warm Brandy Poached Lobster with white asparagus, fingerlings, baby greens, shallot vinaigrette and caviar

Passion Fruit Martini Push-Pop with rosewater pearls as the Intermezzo

6oz Center Cut Natural Filet with chocolate port demi, lavender honey carrots, black trumpet ragout

Morello Chocolate Cake with cherries, roasted meringue and a Champagne float

$68 per person
Add a wine pairing for $18.
Enjoy live music while you dine.
Each couple will receive a rose.

Best Hotel Restaurant

Spencer’s for Steaks and Chops was recently selected as the Critic’s Choice in the 2011 Orlando Sentinel’s Foodie Awards.

Make your Reservation today here

The Boheme restaurant inside the Grand Bohemian Hotel is celebrating Valentine’s Day with a special menu available a la carte February 10-13 and per person at $79 on February 14th.

I had a chance to preview items on the menu and must give the compliments to Chef Rene and the staff at the Boheme restaurant. There were more hits than misses on their creative new menu. It is funny that they use first, second, third dates to refer to appetizers to entrees respectively.

Out of the first date (appetizers) dishes, I would recommend the fresh oysters, oriental mussels in a wonderful curry coconut broth, or the wagyu beef carpaccio. The second date recommendations include the aphrodite salad and the roasted pear salad, both very fresh and delightful. I would forgo the love poisson elixir, made with absinthe, as the anise in the liquor appears to overpower the dish. Out of the third date (entrees) try the flaky, delicious chilean sea bass or the perfectly cooked new zealand rack of lamb, but skip the filet mignon as the almond and brie crust did the luxurious tender cut a disservice.

The Valentine’s Day menu for The Boheme is provided below.

À la carte from February 10th – February 13th

$79 per person only on February 14th

-First Date-

OYSTERS AND CHAMPAGNE 14

Freshly shucked oysters with a tasting of champagne

VENUS CRAB CAKES 15

arugula, basil oil, rémoulade, grilled lemon

ORIENTAL MUSSELS 12

Curry coconut broth, cilantro and kaffir lime leaves

SMOKED DEVILED EGGS 10

Smoked salmon, jalapeño, mustard, cumin and cilantro mayo

TEMPTING SHRIMP TEMPURA ROLL 13

avocado, fruit salsa, sriracha, honey and ginger aioli

WAGYU BEEF CARPACCIO 14

arugula, crispy capers, mustard aioli, shaved parmesan and crostini

GIANT ASPARAGUS SPEARS 15

Prosciutto ham, pecorino and spicy hollandaise

-Second Date-

APHRODITE SALAD 8

Organic mix greens with almonds, feta, grape tomatoes and almond extract vinagrette

ROASTED PEAR SALAD 9

Half roasted pear, candied walnuts, goat cheese and berry orange vinagrette

LOBSTER BISQUE 10

Remy martin, cilantro and cumin

LOVE POSSION ELESIR 8

Clear tomato broth soup with provence liquor made from botanicals and shaved fennel

-Third Date-

COFFEE RUBBED BONE-IN RIBEYE 38

Mushroom and truffle butter and sour cream chive mash

PAN-SEARED CHILEAN SEA BASS 36

Beet reduction and sweet yam and Yukon mash

KISS ME TENDER FILET MIGNON 34

Brie blue cheese crusted, almond, carrot and potato mash, zinfandel reduction demi

SEAFOOD STRUDLE 28

shrimp, scallops and salmon baked in philo served with lobster sauce

NEW ZEALAND RACK OF LAMB 42

Goat cheese crusted, asparagus risotto, port wine reduction

OPEN FACE RAVIOLI 22

Mushrooms and vegetable lasagna with ricotta and tomato béchamel

-Dessert for Two-

TOBLERONE CHOCOLATE FONDUET 18

Melted swiss chocolate accompanied with biscotti, cookies and fruits

STRAWBERRY DIP & ROLL 24

Fresh strawberries served with melted chocolate, white and brown sugar

CARAMELIZED BANANAS 16

Bananas with brandy, orange and lemon juice sauce and vanilla bean ice cream

PASSIONATE PUFFS 14

Cream puffs filled with white, dark and milk chocolate mouse

About the Grand Bohemian Hotel Orlando – Orlando, FL

Celebrated as an experience in art and music, the AAA Four Diamond Grand Bohemian Hotel, a signature Kessler Collection property, takes center stage as downtown Orlando’s landmark luxury hotel. From the moment of arrival, a dazzling blend of art, music and memorable hospitality greats guests with a fanciful flavor. Italian mosaic tiled, barrel-vaulted ceilings and harlequin inspired sculptures invite guests into an oasis of sheer beauty, housing an unprecedented collection of more than 150 rare works of art. Located moments away from downtown’s cultural gems as well as Orlando’s magical theme parks, Grand Bohemian Hotel fosters a setting that celebrates creativity and inspires the soul.

For more information or to make a reservation at Grand Bohemian Hotel
Orlando, please visit grandbohemianhotel.com or call 407.313.9000.

About The Boheme Restaurant

Guests enjoy luxurious fare in a casual setting at the AAA Four-Diamond Boheme Restaurant. The delectable cuisines, including favorites and new menu items, range from the Kessler signature calamari, cognac lobster bisque and cashew crusted salmon to mascarpone cream cheese cake and Florida mixed berries in French vanilla sauce. Fine wines from the restaurant’s extensive wine cellar, including Kessler signature vintages created exclusively by Napa Valley winemakers, provide offerings from all over the world to pair with a memorable meal. The Boheme also introduced the Kessler Chophouse Menu, featuring the highest quality premium Black Angus select cuts.

The Boheme - 325 South Orange Avenue, Orlando, FL 32801, Phone: 407-313-9000 – www.grandbohemianhotel.com

Photos from The Boheme

Wagyu Beef Carpaccio

Fresh oysters - Bluepoint oyster with a vinaigrette, pickled cucumbers and jalapenos

Crab cakes

Oriental mussels

Asparagus spears with prosciutto ham

Roasted pear salad

Aphrodite salad

Chilean sea bass

New Zealand rack of Lamb, goat cheese crusted, asparagus risotto, port wine reduction

Filet mignon

White, dark, milk chocolate puff pastries

 Toblerone Chocolate Fondue

WHAT:
Take a teaching from the pros and learn firsthand all there is to know about being a chocolate connoisseur. On February 12, Peterbrooke Chocolatier of Winter Park (“Peterbrooke”) will launch Chocolate 101, the first in a series of interactive classes for 2012.

The 90-minute class is available for up to 8 guests and can also be booked privately for events, birthday parties and themed celebrations. For $40 per person guests will have their chance to:

- Learn the history of chocolate
- Understand and take a chance at tempering
- Sample four wines and understand suggested wine pairings
- Sample eight chocolates including the Ultimate Truffle, Sea Salt Chocolate, Milk & Dark Chocolate Covered Bacon, Sea Salt Chocolate-Covered Caramel, 65% and 72% Cocoa Chocolates, Chocolate-Dipped Strawberries and the Peterbrooke signature, Chocolate-Covered Popcorn
- Receive a 10 percent discount on purchases made that night

Those interested in attending the class must RSVP by calling Peterbrooke, but hurry as seats are melting away.

MORE ABOUT PETERBROOKE CHOCOLATIER OF WINTER PARK

Peterbrooke of Winter Park is locally owned and operated by Jami and Kevin Wray. The Winter Park location boasts 1,400-square-feet of chocolate bliss with unique-to-store delectables like chocolate-covered bacon, sea salted caramels, spicy chili chocolate and for those looking for traditional favorites, the gourmet chocolate-covered popcorn is available in dark and milk chocolate. The chocolate boutique is open daily from Monday – Thursday from 10 a.m. to 10 p.m., Friday and Saturday 10 a.m. to 11 p.m. and Sunday from 12 p.m. to 9 p.m. For more information about the Chocolate of the Month Club, please visit the Peterbrooke Chocolatier Winter Park location at 300 South Park Avenue, Winter Park, FL 32789 or call 407.644.3200.

WHEN:
February 12, 2012

6:30 to 8:00 p.m.

$40 per person please call to reserve your space

WHERE:
Peterbrooke Chocolatier300 South Park Avenue

Winter Park, FL 32789

407.644.3200