Traditional recipes

Chef Profile: Four Seasons Orlando’s Fabrizio Schenardi

Chef Profile: Four Seasons Orlando’s Fabrizio Schenardi

Fabrizio Schenardi is the executive chef of the Four Seasons Resort Orlando at Walt Disney World Resort. Chef Schenardi began his culinary studies in Torino and following an apprenticeship in Sardinia, headed to positions in New York; Jamaica; and Dana Point, California. He arrived to Orlando by way of St. Louis, and was previously in Tampa, where he opened a hotel in 2004 that became renowned as much for his personal warmth as his scintillating cuisine. Chef Schenardi oversees all of the restaurants at Four Seasons Resort Orlando. His flagship restaurant, Ravello, features authentic Italian cuisine with some delicious, unique recipes straight from Schenardi’s grandmothers’ kitchens. I recently had the privilege to meet Fabrizio while visiting Four Seasons Orlando. His beguiling hospitality enveloped me into a luxurious dining experience with genuine warmth and charm. We chatted about his career, authentic Italian cuisine, family, and homemade limoncello.

Had you always wanted to be a chef?

No, I was going to school for something else and after one year I couldn’t take it anymore. My parents asked me what I wanted to do and I decided to attend the cooking school in Torino. I did very well and surprised everyone.

Torino, Italy was the beginning of your culinary journey and since then you have showcased your talents in Sardinia, New York, Jamaica, St. Louis, California, and now Orlando. Is this a big change for you and your family?

I have been traveling since I was 16 years old so I’m used to it. My wife and son love to travel as well, but the hardest part is to leave behind good people and friends.

Do you ever go to Disney Land and ride the rides?

No I don’t, but I like Epcot as well as their food and beverage programs.

You oversee all of the restaurants at Four Seasons Orlando but Ravello is your baby. How do you manage your time with this schedule while still manning the kitchen at Ravello?

I have three very talented sous chefs who help me a lot and are very passionate about Italian food. I write the menus and recipes, and then they come up with specials and deal with the daily operations.

The menu at Ravello includes recipes from your grandmother's. What is her name? Tell me about her and how she influenced your cooking.

I have two Nonne: Paola e Caterina. Nonna Paola used to make great gnocchi, Bolognese, apple pie, tiramisu, many dishes with chestnuts, rabbit cacciatora, stuffed tomato, and pickle/preserve everything you can imagine. I’m using most of her recipes on a daily basis. Nonna Paola’s food was very tasty and well presented, but I do have hard time duplicating the flavors of her chestnuts dishes.

Nonna Caterina’s specialties were ravioli, pesto, bugie, insalata russa, rabbit with olive taggiasche and Vermentino, stuffed cabbage, tagliatelle with salsa di pomodoro hers and arugula, AND A LOT OF LIQUOR like Limoncello and Grappa. I’m using Nonna Caterina recipes for the Ravioli, Pesto, Tagliatelle and all the liquors Limoncello and Grappa. Her food was very flavorful but simple “straight to the point”. During the holidays, it wasn’t unusual to have at least 20 people over for each meal…and yes everyone used to drink like crazy since they produced their own wine (Dolcetto and Vermentino).

Every two years an Italian-born chef who has preserved the tradition of Italian cuisine and culture worldwide with their culinary achievements is selected to receive The Paolo Bertani Award. You were chosen as the recipient of this award in April. What does this honor mean to you?

This is a great achievement. I have been working in many places around the world and received many awards, but never one from Italy. It made me feel on top of the world, when you think no one his watching from the mother land, and there you go! Simply fantastic.

You have also received a James Beard Award...which one?

I received a James Beard acknowledgement for Outstanding Contribution to the foundation on February 25, 2005; I helped them start Citymeals-on-Wheels.

Do you see a trend with diners seeking “better for you” options on the menu?

Yes they are and we have created many different options for them. Diners are looking for well-prepared fresh and seasonal ingredients. We also we produce everything in-house and they really appreciate our efforts.

What is your favorite dish on your menu and why?

In Ravello, I love the Ravioli because of the flavor and it brings back memories of my youth! I also like dishes from all the other restaurants; Capa: the octopus, PB&G: Lobster Roll, Plancha: El Cubano .

You love making your own liquors. Tell me about this.

I love to make my own liquors because you need to take the time to care and love what you are doing. I can relax and be in my own little world for few hours.

What is your favorite cookbook? Do you plan on writing your own cookbook?

I like to read books that explain the story of food and their regions, so I can understand the reason why the food gets cooked and prepared in certain way, especially when it comes to street food! The cook book that I love and has been with me since 1986 is Le Ricette Regionali Italiane, seventh edition from Solares.

I’ve written more than 10,000 recipes and they are all in binder and hard drive. If I find someone willing to help me, then I will write a cook book or two!

What is new and exciting in your world these days?

I have many things going but the most exciting is to see the Four Seasons Orlando culinary team growing and become something special in the culinary field since we have many talented chefs willing to work their way up and help each other. Personally there is nothing better than seeing your cooks/chefs growing and be successful.

For the new part I would say be part of the growing culinary scene in Orlando; some of the local chefs start meeting monthly, start planning future events and exchanging ideas. The Orlando culinary world is evolving and getting better… now it needs to push to the next level and be in the same caliber as the big boys in other major U.S. cities!


Four Seasons Resort Orlando Connects at Home

While many Four Seasons Resort Orlando at Walt Disney World Resort team members have been following governmental guidance and staying at home over the past couple of months, their talents remain sharp, as the chefs are actively cooking in their home kitchens and gardening fresh herbs in their backyards, and spa therapists are focused on self-care and de-stressing. Until the magical talents of Four Seasons Resort Orlando craftspeople return, the experts are sharing some of their tips below, for optimal self-care, healthy eating, and enjoyment at home.

Dining

Executive Chef Fabrizio Schenardi finds his at-home cooking go-to recipes are from his native country of Italy. He notes many Italian recipes require simple ingredients and are quick and easy for the home chef to make. One of his favourite recipes is for homemade pasta and mushroom cream sauce. Here, Schenardi shares the recipe, sure to create a delicious dinner and bring an authentic taste of Italy home.

  • 4.4 ounces semolina flour
  • 13 ounces all-purpose flour
  • 5 eggs
  • 1 teaspoon salt

Beat egg with salt using a fork. Mix semolina and all-purpose flour in a bowl. Add the eggs to flour mix, incorporate with a fork until smooth. Knead the dough by hands until tight and smooth to the touch. Let rest for 30 minutes, wrap in a clean towel.

Roll the dough with a small pasta machine or a rolling pin, is very important to keep folding the dough during this process.

If using a pasta machine, dust with flour and pass the dough twice through the machine, dust again and pass it through again. Dust the pasta with flour so when cut, it does not stick together. Let pasta dough dry on the table for 3 minutes. Cut with the pasta machine or by hand with a knife into thin strips.

If by hand, cut the pasta into strips for lasagne, fettuccine, tagliatelle, pappardelle and linguine. Let dry on a baking sheet for 2 minutes. Dust with flour again, fold them in half lengthwise, or into small “nests.” Let dry for another 30 minutes, then wrap and refrigerate for 2 days or freeze for up to 2 weeks.

Cook in boiling salty water just made pasta will take 4-5 minutes to cook, one day old pasta will take 6-7 minutes. Serves 4.

If semolina is unavailable, use all-purpose flour only, 18 ounces and same method as above.

Mushroom Cream Sauce

  • 2 tablespoon chopped shallots
  • 3 ounces butter, divided
  • 2 cups of dry white wine (pinot grigio or chardonnay will work)
  • 2 cups of cream
  • 1 small pinch of nutmeg
  • 1 cup parmigiano reggiano cheese (can be substituted with domestic parmesan cheese)
  • 4 cups of mushrooms of choice (portabella, oyster, pioppini, trumpet, cremini)
  • 4 pieces of chopped garlic
  • 1 ounce of olive oil
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon sliced fresh chives
  • Salt and pepper to taste

Make the cream sauce: Melt the 2 ounces of butter in a sauce pan, add the shallots and let cook until soft at low flame. Add the white wine, and let reduce to ½ of his original volume. Add cream and nutmeg, bring to a boil, keep stirring the sauce with a wooden spoon. Lower the flame and simmer the sauce for 10 minutes, add the cheese and keep stirring, let simmer until the cheese is completely melted. Taste and add salt if needed.

Prepare the mushrooms: Melt one ounce each of oil and butter in a frying pan. Add garlic and cook until golden. Sauté the mushrooms for about 5 minutes until they are softer, and add the thyme. Adjust seasoning to taste. Mix the mushrooms with the cream sauce. Toss the pasta into the sauce, serve and garnish with chives and parmesan cheese. Serves 4.

Gardening


Executive Sous Chef Ryan Schelling

Executive Sous Chef Ryan Schelling is an avid home gardener, and is spending a majority of his time at home outside working on his herb and vegetable garden.

I have always kept a variety of plants in pots or elevated beds for visual aesthetic and seasonal fragrance, but more recently I have been growing plants with multiple use, for both food and natural insect repellent,” says Schelling. “Using decorative plants and herbs can keep patios lively and mosquito-free.”

Schelling notes keeping a herb garden is relatively simple and does not require a large amount of space. “Rosemary, sage, basil and mint are all types of herbs that can thrive in potted environments,” he says. “Alliums such as chives, onions and garlic will provide edible bulbs and foliage. They all offer a natural mosquito repellent in the aromas that they emit and provide edible blossoms. In addition to repelling mosquitoes, mint can also act as a natural repellent for ants and flies. Picking leaves and sprigs from these plants will also encourage new growth, giving you more to harvest for the season.”

Schelling also recommends lavender, citronella grass and bee balm to deter mosquitoes, and notes that these herbs will also attract butterflies, hummingbirds, bees and other non-biting pollinators. Schelling also suggests growing tomato, cucumber, peppers and squash, which can all be easily maintained in pots and troughs. “No matter if from seed or purchased as a small plant from garden centres, these vegetables can continually produce throughout the growing season, once mature,” adds Schelling. “These vegetables, herbs and edible flowers can be grown organically and offer fresh additions to dishes made at home.”

There are many ways herbs can add flavour to at-home recipes, such as beverages and sauces. A refreshing drink that incorporates garden-fresh mint and cucumber is the Capa Spa Day mocktail. Enjoy the recipe below:

Capa Spa Day Mocktail for One

Mint syrup ingredients:

Cucumber water ingredients:

Spa Day Mocktail ingredients:

  • 1 ounce fresh lime juice
  • 1 ounce mint syrup
  • .5 ounce cucumber water
  • 2 ounces club soda
  • Cucumber slice, optional for garnish
  • Mint sprig, optional for garnish

Make the mint syrup: Heat water and sugar in a small pot until sugar is dissolved. Take pot off heat and let syrup cool down. Add syrup to a blender with mint and blend well. Strain mixture through a fine sieve.

Make the cucumber water: Combine ingredients in a blender and blend on high. Strain mixture through a fine sieve. Strain again if needed.

Make the Spa Day Mocktail: Combine lime juice, mint syrup, and cucumber water in a shaker filled with ice. Shake and double strain over ice in a highball glass. Top off with club soda. Garnish with cucumber slice and mint sprig.

Entertaining

With everything revolving around the home right now, it can be helpful to add some extra special touches to bring surprise and delight to family members. Director of Catering Laure Hitzig Clavette, who is accustomed to creating amazing tablescape designs with her clients, has been celebrating all the “little moments,” tying in décor whenever possible.

“People are looking for reasons to celebrate right now,” says Hitzig Clavette. “For my family, it’s been fun to have theme nights for dinners, and to celebrate unofficial holidays such as Cinco de Mayo. For the Mexican theme, I made sure to have a taco dinner with all the toppings, and bring out all of my colourful serving platters to make the table as bright and cheerful as possible.”

Hitzig Clavette notes that using different coloured placemats, table linens, or dinnerware can give a table a whole new look. “Candles, flowers and multi-coloured glassware are also easy ways to add some fun and elevate the average table, making dinnertime something even more exciting to look forward to,” she notes. “A specialty drink can also be fun, and it doesn’t have to be fancy, just made with what you have at home – such as creating fizzy punches with juice and soda water and adding fruit to garnish.”

Self-Care


Lead Spa Therapist Stephany Collins

Self-care has never been more important, as it can be easily ignored when one is not able to visit their regular providers for hair, nails, skin and body care. However, it can be as simple as taking the time to enjoy a long shower and exfoliate the skin, to make one feel renewed and refreshed. Lead Spa Therapist Stephany Collins recommends an at-home exfoliation scrub, based on The Spa’s Mindful Matcha Massage treatment, one of The Spa’s signature body treatments.

“Matcha is loaded with benefits for skin and body that you receive from the topical application,” says Collins. “Matcha is packed with antioxidants, which aid in detoxification. Plus, the oil will give your newly polished skin a hydrated lustre and softness.”

Mindful Matcha Exfoliation

  • 1 ounce matcha powder (suggestion: Healing Butterfly organic matcha)
  • 2 ounce of body oil (can use olive or coconut oil)
  • 2 teaspoon salt (coarse is best but any grain will do substitute sugar for salt for those with very sensitive skin)

Make the scrub: Mix matcha and oil in a bowl until blended and beautifully bright green. Add salt (or sugar) to the blend until the mix is at one’s preference for grit.

Apply the scrub: Take a warm bath or shower to wet skin. Apply the matcha mixture in gentle, circular motions to the full body. Rinse off the matcha/oil/salt concoction without the use of soap. The matcha may leave a greenish residue on skin, which is normal and fine, as the powder has many skin and body benefits. Simply rinse more vigorously to remove the hue. The salt or sugar acts as an abrasive agent to gently slough off dead skin and smooth rough spots. Apply lotion as a follow up post-scrub, and enjoy smooth, refreshed skin.


Four Seasons Resort Orlando Connects at Home

While many Four Seasons Resort Orlando at Walt Disney World Resort team members have been following governmental guidance and staying at home over the past couple of months, their talents remain sharp, as the chefs are actively cooking in their home kitchens and gardening fresh herbs in their backyards, and spa therapists are focused on self-care and de-stressing. Until the magical talents of Four Seasons Resort Orlando craftspeople return, the experts are sharing some of their tips below, for optimal self-care, healthy eating, and enjoyment at home.

Executive Chef Fabrizio Schenardi finds his at-home cooking go-to recipes are from his native country of Italy. He notes many Italian recipes require simple ingredients and are quick and easy for the home chef to make. One of his favourite recipes is for homemade pasta and mushroom cream sauce. Here, Schenardi shares the recipe, sure to create a delicious dinner and bring an authentic taste of Italy home.

  • 4.4 ounces semolina flour
  • 13 ounces all-purpose flour
  • 5 eggs
  • 1 teaspoon salt

Beat egg with salt using a fork. Mix semolina and all-purpose flour in a bowl. Add the eggs to flour mix, incorporate with a fork until smooth. Knead the dough by hands until tight and smooth to the touch. Let rest for 30 minutes, wrap in a clean towel.

Roll the dough with a small pasta machine or a rolling pin, is very important to keep folding the dough during this process.

If using a pasta machine, dust with flour and pass the dough twice through the machine, dust again and pass it through again. Dust the pasta with flour so when cut, it does not stick together. Let pasta dough dry on the table for 3 minutes. Cut with the pasta machine or by hand with a knife into thin strips.

If by hand, cut the pasta into strips for lasagne, fettuccine, tagliatelle, pappardelle and linguine. Let dry on a baking sheet for 2 minutes. Dust with flour again, fold them in half lengthwise, or into small “nests.” Let dry for another 30 minutes, then wrap and refrigerate for 2 days or freeze for up to 2 weeks.

Cook in boiling salty water just made pasta will take 4-5 minutes to cook, one day old pasta will take 6-7 minutes. Serves 4.

If semolina is unavailable, use all-purpose flour only, 18 ounces and same method as above.

Mushroom Cream Sauce

  • 2 tablespoon chopped shallots
  • 3 ounces butter, divided
  • 2 cups of dry white wine (pinot grigio or chardonnay will work)
  • 2 cups of cream
  • 1 small pinch of nutmeg
  • 1 cup parmigiano reggiano cheese (can be substituted with domestic parmesan cheese)
  • 4 cups of mushrooms of choice (portabella, oyster, pioppini, trumpet, cremini)
  • 4 pieces of chopped garlic
  • 1 ounce of olive oil
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon sliced fresh chives
  • Salt and pepper to taste

Make the cream sauce: Melt the 2 ounces of butter in a sauce pan, add the shallots and let cook until soft at low flame. Add the white wine, and let reduce to ½ of his original volume. Add cream and nutmeg, bring to a boil, keep stirring the sauce with a wooden spoon. Lower the flame and simmer the sauce for 10 minutes, add the cheese and keep stirring, let simmer until the cheese is completely melted. Taste and add salt if needed.

Prepare the mushrooms: Melt one ounce each of oil and butter in a frying pan. Add garlic and cook until golden. Sauté the mushrooms for about 5 minutes until they are softer, and add the thyme. Adjust seasoning to taste. Mix the mushrooms with the cream sauce. Toss the pasta into the sauce, serve and garnish with chives and parmesan cheese. Serves 4.

Executive Sous Chef Ryan Schelling is an avid home gardener, and is spending a majority of his time at home outside working on his herb and vegetable garden.

I have always kept a variety of plants in pots or elevated beds for visual aesthetic and seasonal fragrance, but more recently I have been growing plants with multiple use, for both food and natural insect repellent,” says Schelling. “Using decorative plants and herbs can keep patios lively and mosquito-free.”

Schelling notes keeping a herb garden is relatively simple and does not require a large amount of space. “Rosemary, sage, basil and mint are all types of herbs that can thrive in potted environments,” he says. “Alliums such as chives, onions and garlic will provide edible bulbs and foliage. They all offer a natural mosquito repellent in the aromas that they emit and provide edible blossoms. In addition to repelling mosquitoes, mint can also act as a natural repellent for ants and flies. Picking leaves and sprigs from these plants will also encourage new growth, giving you more to harvest for the season.”

Schelling also recommends lavender, citronella grass and bee balm to deter mosquitoes, and notes that these herbs will also attract butterflies, hummingbirds, bees and other non-biting pollinators. Schelling also suggests growing tomato, cucumber, peppers and squash, which can all be easily maintained in pots and troughs. “No matter if from seed or purchased as a small plant from garden centres, these vegetables can continually produce throughout the growing season, once mature,” adds Schelling. “These vegetables, herbs and edible flowers can be grown organically and offer fresh additions to dishes made at home.”

There are many ways herbs can add flavour to at-home recipes, such as beverages and sauces. A refreshing drink that incorporates garden-fresh mint and cucumber is the Capa Spa Day mocktail. Enjoy the recipe below:

Capa Spa Day Mocktail for One

Mint syrup ingredients:

Cucumber water ingredients:

Spa Day Mocktail ingredients:

  • 1 ounce fresh lime juice
  • 1 ounce mint syrup
  • .5 ounce cucumber water
  • 2 ounces club soda
  • Cucumber slice, optional for garnish
  • Mint sprig, optional for garnish

Make the mint syrup: Heat water and sugar in a small pot until sugar is dissolved. Take pot off heat and let syrup cool down. Add syrup to a blender with mint and blend well. Strain mixture through a fine sieve.

Make the cucumber water: Combine ingredients in a blender and blend on high. Strain mixture through a fine sieve. Strain again if needed.

Make the Spa Day Mocktail: Combine lime juice, mint syrup, and cucumber water in a shaker filled with ice. Shake and double strain over ice in a highball glass. Top off with club soda. Garnish with cucumber slice and mint sprig.

With everything revolving around the home right now, it can be helpful to add some extra special touches to bring surprise and delight to family members. Director of Catering Laure Hitzig Clavette, who is accustomed to creating amazing tablescape designs with her clients, has been celebrating all the “little moments,” tying in décor whenever possible.

“People are looking for reasons to celebrate right now,” says Hitzig Clavette. “For my family, it’s been fun to have theme nights for dinners, and to celebrate unofficial holidays such as Cinco de Mayo. For the Mexican theme, I made sure to have a taco dinner with all the toppings, and bring out all of my colourful serving platters to make the table as bright and cheerful as possible.”

Hitzig Clavette notes that using different coloured placemats, table linens, or dinnerware can give a table a whole new look. “Candles, flowers and multi-coloured glassware are also easy ways to add some fun and elevate the average table, making dinnertime something even more exciting to look forward to,” she notes. “A specialty drink can also be fun, and it doesn’t have to be fancy, just made with what you have at home - such as creating fizzy punches with juice and soda water and adding fruit to garnish.”

Self-care has never been more important, as it can be easily ignored when one is not able to visit their regular providers for hair, nails, skin and body care. However, it can be as simple as taking the time to enjoy a long shower and exfoliate the skin, to make one feel renewed and refreshed. Lead Spa Therapist Stephany Collins recommends an at-home exfoliation scrub, based on The Spa's Mindful Matcha Massage treatment, one of The Spa’s signature body treatments.

“Matcha is loaded with benefits for skin and body that you receive from the topical application,” says Collins. “Matcha is packed with antioxidants, which aid in detoxification. Plus, the oil will give your newly polished skin a hydrated lustre and softness.”

Mindful Matcha Exfoliation

  • 1 ounce matcha powder (suggestion: Healing Butterfly organic matcha)
  • 2 ounce of body oil (can use olive or coconut oil)
  • 2 teaspoon salt (coarse is best but any grain will do substitute sugar for salt for those with very sensitive skin)

Make the scrub: Mix matcha and oil in a bowl until blended and beautifully bright green. Add salt (or sugar) to the blend until the mix is at one’s preference for grit.

Apply the scrub: Take a warm bath or shower to wet skin. Apply the matcha mixture in gentle, circular motions to the full body. Rinse off the matcha/oil/salt concoction without the use of soap. The matcha may leave a greenish residue on skin, which is normal and fine, as the powder has many skin and body benefits. Simply rinse more vigorously to remove the hue. The salt or sugar acts as an abrasive agent to gently slough off dead skin and smooth rough spots. Apply lotion as a follow up post-scrub, and enjoy smooth, refreshed skin.

For more ideas and tips from Four Seasons Resort Orlando, be sure to follow the Resort’s social media channels, where additional recipes and more are shared on Facebook and Facebook (Capa). Travel inspiration is regularly featured on Instagram.


How To Make A Charcuterie Board

Charcuterie boards teeming with meat slices, cheese wedges and other finger foods have seen a resurgence, popping up in restaurant menus, market takeout options and your Instagram feed.

“Charcuterie is becoming more popular since many chefs are making their own, and curing their own meat,” says executive chef Fabrizio Schenardi of Forbes Travel Guide Four-Star Four Seasons Resort Orlando at Walt Disney World Resort. “Also, the American public has a better understanding of quality cured meats and the craft and story behind it. Charcuterie is no longer only pork in the mind of the average consumer it’s also beef, veal, duck, fish and more.”

Another reason for its popularity is its simple preparation. “People like something to share and that’s quick to eat, and charcuterie is the perfect snack, appetizer, it’s great for sandwiches, and many times you can find it in many pasta dishes or used in sauce,” says Schenardi, a charcuterie expert who makes his own cured meats at Ravello, the Orlando hotel’s modern Italian restaurant. “Yes, it is like parsley, and you can find it almost everywhere.”

The Torino, Italy, native says that Italians offer their own spin on the platter. “An Italian charcuterie board is a mix of curiosity, creativity, history and a lot of patience. Italians have been making charcuterie for centuries — and in certain cases, millennia,” he says. “This rich history has been passed through generations, and if you buy real imported Italian charcuterie, you can taste the difference with the mass-produced outside of Italy. Many times the charcuterie has been rushed and made in a temperature-controlled room in order to increase productivity instead of taking their time with natural air. The thickness and the proper knife used to cut charcuterie is very important to enjoy it correctly — and don’t forget the bread or grissini.”

Even if you can’t head to Italy for some charcuterie, you can enjoy it at home. But there’s a fine line between making an appealing charcuterie board and making a mess. Just in time for holiday entertaining, Schenardi shares some tips on how to create a beautiful board:

New Celebrity Beyond To Embark On Wellness-Centered Cruises

Do the prep work

A proper charcuterie board starts with the right vessel. Schenardi advises using a wooden board or a terra-cotta plate. “It gives it a homier look and is refined at the same time,” he says.

Next, ready the cheese. “Hard cheese like Grana Padano, Parmigiano, etc. should stay a room temperature,” he says, adding that this will give the selections a better profile and increase the pungent perfume. A creamy cheese should be taken out of the refrigerator for at least 30 minutes before consumed.

And don’t worry about making every slice of meat or cheese look identical. “Charcuterie should have a natural look when on a plate, and needs to be touched as little as possible in order to maintain the fragrance and nice display,” he says. Schenardi says it is very important to cut cheese and charcuterie just before serving it, to keep the meats moist and the natural color fresh.

To give the charcuterie board a festive touch, add sprigs of holly, cranberry sauce and candied nuts. Mini twinkling lights make for a glowing presentation.

Feature a variety of cured meats

Fill your charcuterie board with Italian meats, like prosciutto, mortadella, bresaola (beef seasoned with lemon juice, extra virgin olive oil and black pepper), lonza (cured pork loin) and speck (lightly smoked pork). “We use speck the most, imported direct from Italy,” Schenardi says about the Orlando restaurant. “Sometimes, we like to produce our own in-house charcuterie, such as duck prosciutto, porchetta, nduja [a spicy pork spread] and salame cotto [pork sausage].”

Schenardi’s favorite is an Italian staple: prosciutto di Parma or San Daniele, sliced razor-thin. Though he also enjoys porchetta paired with toasted olives.

Cheeses are a must

According to Schenardi, fontina, scamorza (a mild white cow’s milk cheese), gorgonzola, frico (lacy, crispy cheese rounds), Parmigiano-Reggiano and taleggio are all tempting selections.

When mixing cheese and meat, Schenardi says it is important to reflect a variety of textures. “Usually, I like to pick three cheeses — one soft, such as ricotta, and mix it with olive oil and herbs, served with flat bread one hard cheese, frico, paired with honey and one semisoft, such as toma, served with roasted bell pepper compote.”

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Mix in some dip

Accompaniments like honey, compote and preserves accentuate the cheese and add more flavor. “We serve our cheeses with homemade jam and marmalade, or a roasted garlic and cannellini bean spread with rosemary,” he says.

Cannellini Bean and Rosemary Purée Dip

  • 1 cup (8 ounces) cooked cannellini beans (can be canned)
  • 2 pieces of crushed garlic, lightly sautéed in olive oil
  • ½ cup (3.5 ounces) extra virgin olive oil
  • 1 lemon (juice only)
  • 1 fresh stem of rosemary
  • Sea salt and pepper to taste
  • 1 pinch of sweet paprika

Purée the cannellini bean with the garlic, add the extra virgin olive oil, then add the lemon juice. Chop the rosemary and add it to the cannellini bean purée. Adjust salt and pepper, add the paprika.

Serve cold. It can last up to three days in the refrigerator.

Bring on an array of bread

To round out the board, some carbs are needed. Schenardi suggests grissini (crispy breadsticks), focaccia and taralli (olive oil crackers). Consider incorporating crackers or with sesame seeds or poppyseeds for additional tastes and textures.

Sprinkle in vegetables, fruit and nuts

Weave in vegetables, fruits and nuts around the meats and cheeses on the board. Schenardi recommends grilled and marinated veggies — such as artichokes, eggplant, bell pepper and olives — for bursts of flavor, color and balance.

“I don’t particularly like fruit on my board, with the exception of fresh figs, cantaloupe and grapes,” he says. Though he does like piling in nuts, such as walnuts, pistachio and hazelnuts.


Keep it Entertaining

With everything revolving around the home right now, it can be helpful to add some extra special touches to bring surprise and delight to family members. Four Season Resort Orlando’s Director of Catering Laure Hitzig Clavette, who is accustomed to creating amazing tablescape designs with her clients, has been celebrating all the “little moments,” tying in décor whenever possible.

“People are looking for reasons to celebrate right now,” says Hitzig Clavette. “For my family, it’s been fun to have theme nights for dinners, and to celebrate unofficial holidays such as Cinco de Mayo. For the Mexican theme, I made sure to have a taco dinner with all the toppings, and bring out all of my colourful serving platters to make the table as bright and cheerful as possible.”

Hitzig Clavette notes that using different coloured placemats, table linens, or dinnerware can give a table a whole new look. “Candles, flowers and multi-coloured glassware are also easy ways to add some fun and elevate the average table, making dinnertime something even more exciting to look forward to,” she notes. “A specialty drink can also be fun, and it doesn’t have to be fancy, just made with what you have at home – such as creating fizzy punches with juice and soda water and adding fruit to garnish.”


Sneak Preview: Four Seasons Resort Orlando at Walt Disney World

Located on Disney property, the Four Seasons Resort Orlando encompasses 26 acres with an 18-hole golf course, 5-acre Explorer Island water park/recreation area, and five restaurants with innovative dining options. Four Seasons Resort Orlando officially opens to the public on August 3.

Now this..is what you call a grand entrance.

PRESS RE LEASE

Chef Fabrizio Schenardi has joined the opening team of Four Seasons Resort Orlando at Walt Disney World® Resort as Executive Chef. Schenardi will oversee the culinary operations for the Resort’s five on-property restaurants, plus in-room dining and catering culinary operations.

Schenardi has worked for the Pelagia Trattoria at Tampa Hotel International Plaza the St. Regis Monarch Beach Resort and Spa in Dana Point, California Beverly Wilshire, A Four Seasons Hotel, in Los Angeles, California and numerous other fine properties around the world.

Schenardi is from Rivoli, Italy, and speaks English, Italian, French and Spanish. His expertise is in Italian and Mediterranean cuisine. He received his Culinary Arts Diploma from the Istituto Alberghiero Ravizza in Torino, Italy.

Dining Concepts

Four Seasons Resort Orlando at Walt Disney World Resort will offer a variety of dining concepts, available to both Resort guests and local Orlando area residents. From a swanky rooftop steakhouse concept to a lakeside Southern rotisserie grill and an Italian pizza and pasta family style restaurant, there is something for everyone.

A true highlight of the Resort will be Capa, the 17th-floor rooftop steakhouse and bar, featuring Spanish influenced cuisine in a romantic setting like no other. Capa’s diverse offerings range from freshly shucked oysters and Florida seafood to incredible small plates and expertly grilled cuts. An open kitchen and wood-burning grill allow diners to get close to the action, while those dining on the outdoor terrace enjoy views of the nightly fireworks. Capa, Spanish for a matador’s red cape, is decorated in black and white with bold hues of crimson accenting the space. An abstract painting conveying the movement of dust as it rises during the matador’s performance appears near the bar. Six traditional matador jackets flank the entrance to the private dining room, and a flowing red art installation travels across the ceiling, representing the flow of the matador’s cape. Capa, serving dinner only, will open in September 2014.

Named for the Italian seaside town situated above the Amalfi coast, modern Italian cuisine is the specialty at Ravello, the all-day dining restaurant at Four Seasons. Breakfast offerings include an omelet station and traditional breakfast favourites. Dinner offers fresh pizza and bread from the wood-burning oven, regionally influenced Italian specialties, and the open kitchen’s pasta bar. Ravello will offer a “Goofy & Pals” Disney Character Breakfast on Thursdays and Saturdays, and select Tuesdays during peak school break periods.

Whether taking a break from hitting the greens, or seeking a serene retreat, Plancha will delight with its fresh, bold flavour Cuban-American cuisine. Located at the Golf Clubhouse, Plancha – Cuban for grill – offers a picturesque lakeside setting. Signature dishes such as the Cubana sandwich, empanadas and chorizo burger offer an authentic taste of Cuba, and vibrant cocktails from the Mojito to the Hemingway Daiquiri are sure to please. Plancha will open in September 2014.

Lickety Split

For guests on the go, Lickety-Split provides delicious quick bites throughout the day. Café lattes and breakfast pastries, savoury quick bites, gelato and more will be offered at the colourful Lickety Split.

Premium American barbecue dishes, fresh salads, frozen cocktails and mocktails, an extensive kids’ and teens’ menu with lots of healthy options: the Pool Bar & Grill offers a lively, fun and casual atmosphere. This smokehouse and rotisserie serves up pulled pork, rotisserie chicken, smoked brisket and house-made hot dogs and burgers with plenty of Southern charm. Brightly painted picnic tables, teak floorboards, and whimsical lighting elements such as lanterns and stringed lights give the space a fun vibe.

Introducing: Luxury Meets Magic

Breathtaking lake view with good sunset photo opportunities.. Ravello Bar Ravello Bar – THE place to connect, people-watch and indulge. Ravello Restaurant – Modern Italian cuisine So much attention to detail! Ravello Restaurant Bar Ravello Restaurant – live-action “show kitchen” Ravello Restaurant – Seared Tuna on Eggplant Caponata Ravello Restaurant – Executive Chef Fabrizio Schenardi’s Signature Ravioli The Oasis – Adults-only pool PB&G – Smokehouse and rotisserie poolside restaurant Absolut Peach Iced Tea Absolut Peach Iced Tea Rotisserie Chicken, Brisket & Fried Oyster Stuffed “Deviled” Eggs with Caviar Lickety-Split Lounge Coffee Terra Sana – Medium Roast 100% Organic Chocolate Cake One of my favorite bites! Key Lime Pie

Tiramisu


Four Seasons Resort at Disney World sets opening date, announces dining options

When Four Seasons Resort Orlando at Walt Disney World opens Aug. 3, 2014, they&rsquoll offer a variety of dining concepts, available to both resort guests and those just visiting to dine. From a rooftop steakhouse concept to a lakeside Southern rotisserie grill and an Italian pizza and pasta family style restaurant, there is something for everyone.

Fabrizio Schenardi has been made the executive chef. He says, &ldquoI&rsquom excited to return to the Central Florida area and bring some new, innovative cuisine options to Orlando.&rdquo Schenardi lived in the Tampa area before joining Four Seasons Hotels and Resorts in 2010 as Executive Chef for Four Seasons Hotel St. Louis. &ldquoThe Resort will have so many options, so there&rsquos going to be something for everyone to love.&rdquo

Schenardi has worked for the Pelagia Trattoria at Tampa Hotel International Plaza the St. Regis Monarch Beach Resort and Spa in Dana Point, California Beverly Wilshire, A Four Seasons Hotel, in Los Angeles, California and numerous other fine properties around the world.

Capa
The highlight of the resort will be Capa, the 17th-floor rooftop steakhouse and bar, featuring Spanish influenced cuisine in a romantic setting. Capa&rsquos diverse offerings range from freshly shucked oysters and Florida seafood to small plates and grilled cuts. An open kitchen and wood-burning grill allow diners to get close to the action, while those dining on the outdoor terrace enjoy views of the nightly fireworks. Capa, Spanish for a matador&rsquos red cape, is decorated in black and white with bold hues of crimson accenting the space. An abstract painting conveying the movement of dust as it rises during the matador&rsquos performance appears near the bar. Six traditional matador jackets flank the entrance to the private dining room, and a flowing red art installation travels across the ceiling, representing the flow of the matador&rsquos cape. Capa, serving dinner only, will open in September 2014.

Ravello
Named for the Italian seaside town situated above the Amalfi coast, modern Italian cuisine is the specialty at Ravello, an all-day dining restaurant. Breakfast offerings include an omelet station and traditional breakfast favorites. Dinner offers fresh pizza and bread from the wood-burning oven, regionally influenced Italian specialties, and the open kitchen&rsquos pasta bar. Ravello will offer a &ldquoGoofy & Pals&rdquo Disney Character Breakfast on Thursdays and Saturdays, and select Tuesdays during peak school break periods.

Plancha
Located at the Golf Clubhouse, Plancha &ndash Cuban for grill &ndash will offer Cuban-American cuisine in a lakeside setting. Signature dishes such as the Cubana sandwich, empanadas and chorizo burger offer an authentic taste of Cuba, and vibrant cocktails from the Mojito to the Hemingway Daiquiri are sure to please. Plancha will open in September 2014.

Lickety Split
For guests on the go, Lickety-Split provides quick bites throughout the day. Café lattes and breakfast pastries, savoury quick bites, gelato and more will be offered at the colorful spot.

PB&G
Premium American barbecue dishes, fresh salads, frozen cocktails and mocktails, an extensive kids&rsquo and teens&rsquo menu with lots of healthy options: the Pool Bar & Grill offers a lively, casual atmosphere. This smokehouse and rotisserie serves up pulled pork, rotisserie chicken, smoked brisket and house-made hot dogs and burgers with Southern charm. Brightly painted picnic tables, teak floorboards, and whimsical lighting elements such as lanterns and stringed lights give the space a fun vibe.


Capa Restaurant Opens at the Four Seasons Orlando

The highly anticipated Capa restaurant officially opened its doors at Four Seasons Resort Orlando at Walt Disney World Resort on October 20, 2014, providing Resort guests and local Floridians a new, sophisticated dining option rich in flavour and ambiance. Decorated in a striking palette of black, grey and crimson, the 17th level rooftop restaurant is a stylish venue destined to be Orlando’s most sought after culinary hotspot. The menu and setting of Capa is inspired by the Basque culture, an area of northwest Spain and southwest France. Capa Bar and Capa Restaurant are open exclusively during the evening for bar and dinner service.

Designed by Puccini Group of San Francisco, Capa is an elegant space with high ceilings and an open kitchen concept that provides warmth and lends a great ambiance. Capa Bar offers a vibrant setting with a spacious terrace and a focal point of a mural made of antique Spanish coins. Dark wood finishes lead the way into Capa Restaurant, a 122-seat space with a wall of windows. A stunning, vibrant red art installation by artist Peter Genetenaar of the Netherlands flows above across the entire ceiling. Black banquettes and intimate tables set the stage for an upscale dining experience.

An expansive terrace outside Capa restaurant features an additional 31 seats – what some may say are the best seats in town. Terrace diners enjoy a serene view of the abundant woodlands, the lakeside setting with natural wetlands, the Tranquilo Golf Club greens, and views of all four of the Walt Disney World Resort parks. Terrace diners may be able to enjoy setback views of the Wishes Nighttime Spectacular at Magic Kingdom Park, as well as the IllumiNations: Reflections of Earth show at Epcot. The productions typically occur nightly.

“This is the most scintillating restaurant in all of Orlando,” Stephen Wancha, Director of Food and Beverage for the Resort, unabashedly gushes. “The design of the space is absolutely phenomenal – true to Spain’s heritage yet with a modern edge. With the terrace overlooking the Walt Disney World Resort area, offering the most incredible views, there’s no doubt about it – Capa is the ultimate dining destination for any occasion.”

At the helm of Capa’s kitchen is Capa Chef Tim Dacey, a Florida native and graduate of Florida State University who is excited to be back in the Sunshine State. Dacey arrived to Four Seasons Resort Orlando by way of Reynard restaurant in Brooklyn, New York, where he served as sous chef. Previously, Dacey was chef tournant at The Setai in Manhattan, New York. His experience also includes serving as chef de partie at The NoMad in Manhattan, which was awarded one Michelin star. Dacey also served two years as the chef de partie at Chicago restaurant Mercat a la Planxa, a tapas restaurant, working directly with acclaimed Latin chef Jose Garces. Additionally, Dacey’s culinary background includes serving as chef de partie at Spiaggia restaurant in Chicago, a one Michelin star and a James Beard Award winner. Before honing his skills at these swanky city spots, Dacey started out working with Four Seasons Resort Orlando Executive Chef Fabrizio Schenardi, when the two cooked alongside each other at Pelagia Trattoria in Tampa, Florida in 2004. Schenardi was delighted to bring Dacey back to Florida for the celebrated opening of Capa.

“It’s a true honour to have experienced Tim’s evolution in his culinary career,” notes Schenardi, who oversees the culinary program of the Resort’s five on-property restaurants. “His culinary talent has really intensified over the past 10 years while cooking at some of our nation’s finest restaurants. I’m definitely proud to have Tim’s talent and culinary passion representing Capa. Guests are in for a real treat!”

Overseeing the pastry element of Capa is Executive Pastry Chef Rabii Saber. Saber brings ample resort pastry experience to Four Seasons Resort Orlando, including serving as Executive Pastry Chef at Four Seasons Resort Lanai, Hawaii. In addition to his tenure in Hawaii, Saber served as executive pastry chef at the Ritz Carlton Bahrain, as well as the Greenbrier Hotel and Resort in West Virginia. One of the signature desserts on the menu will be churros, accompanied by chocolate and caramel dipping sauces.

Restaurant General Manager Josh Loving Aaronson joined Capa from Four Seasons Hotel San Francisco, where he served as Restaurant Manager for MKT restaurant. Aaronson is a true “foodie” and even spent two weeks in Spain this past May, studying the Basque culture and cuisine and gaining inspiration for specific menu concepts and presentations for Capa. Fluent in Spanish, Aaronson also is a certified sommelier and the Resort’s Wine Director.

The cuisine at Capa is inspired by authentic Spanish offerings, often with a modern twist. At Capa Bar, small tapas style plates are featured. Crudos include a selection of oysters and hamachi. Embutidos include a cured sausage, created in the Resort’s own butcher shop both Capa and the Resort’s Italian restaurant Ravello feature a charcuterie program. A cheese plate includes Spanish cheeses Cana de Cabra, Garroxta, La Peral and Manchego. Additional para picar small plates include huevos deviled eggs with vadouvan and espelette croquetas ham with guindilla pepper olivas wood roasted olives caracoles escargot with chorizo, tomato and fennel and cerdo pork belly with apple butter and marcona almond.

At Capa restaurant, oysters and a Chef’s Seafood Tasting are available, as well as the charcuterie program including Jamon de Bellota, a pure Iberico acorn fed ham. A cheeseboard and charcuterie board featuring Spanish cheeses are available, plus numerous breads, olives, prawns, anchovies and more. The raciones are slightly larger plates including octopus, fluke, king crab, veal cheeks, beets with goat curd, cauliflower with caper and egg, and radish with smoked yogurt and pomegranate. The main courses at Capa include a seafood selection of snapper or halibut a paella dish with calasparra rice, mussels, clams, chicken, chorizo and peas and an assortment of prime meats, including an 8 oz prime filet, a 12 oz bone-in filet, a 12 oz 30 day dry aged NY strip, a 16 oz 40 day dry aged bone-in rib-eye, and a 32 oz porterhouse for two. The meats are expertly grilled on Capa’s wood-burning grill over American white oak, a wood traditionally used in Spanish wine barrels that lends a unique flavour to the meat. A variety of salsas are served to accompany the portions, including a jerez sherry reduction, a rioja red wine sauce, and a verde with cilantro, chives and parsley.

Little ones have their own children’s menu, including the staple of mac & cheese, and additional options including roasted chicken breast and a petite filet mignon. Children’s entrees are served with choice of steamed vegetables or french fries.

Capa will offer a variety of Spanish-influenced cocktails designed by James Beard-nominated barman Joe Cleveland. Cleveland gained notoriety working alongside chef Jose Andres at Minibar in Washington, DC and most recently, Cleveland joined forces with celebrity chef Michael Chiarello in the opening of his San Francisco Spanish flagship restaurant, Coqueta. The In Spanish Fashion is made with Rittenhouse rye, gold dust, and ice cubes made of vermouth, and is served in a glass that has been smoke-infused over a piece of American white oak. Another, the Leche Frita, includes Licor43, clementine-infused anejo and smoked pineapple. The signature Capa GinTonic features Carounn gin, Fever-Tree Mediterranean tonic and striking botanicals of green apple, key lime, juniper berries and edible marigolds. Finally, a delicious cocktail inspired by the setting of Capa, the Magic Mojito, features minted rum, kiwi, and lime fairy floss (cotton candy).

With three sommeliers on staff, including Aaronson, Capa offers more than 50 selections of Spanish wine, including the traditional txakoli, a slightly sparkling, dry wine. Additionally, two signature wines under the Iconoclast label, introduced in 2012 exclusively for Four Seasons Hotels and Resorts are on the wine list: a cabernet sauvignon from the Stags Leap District in Napa Valley and a chardonnay from the Russian River Valley. Made for Four Seasons by the Terlato Family Estates, Iconoclast wines are a Four Seasons signature, available by the bottle or by the glass. The remainder of the 300 bottle list features a broad selection of regional gems and international classics. Additionally, drawing from their strong relationships with Napa Valley producers, Wancha and Aaronson crafted one of the finest collections of California cabernet sauvignon, from iconic producers to cult favourites.

Capa offers two visually appealing private dining rooms that each seat up to 35 guests. Two custom pre fixe menus are available for private dining at Capa. Private dining inquiries can be directed to Robbie Wilcox, private dining room sales manager.

Capa Bar is open from 5:00 to 11:00 pm and Capa restaurant is open from 6:00 to 10:00 pm seven days a week. Visit OpenTable for reservations and become a fan of Capa’s Facebook page for the latest news and events.

AllEars attended the media preview of Capa and will be posting a review soon.


Note From New York: Harry & Ida's for Outstanding Pastrami

Written by Scott Joseph on 30 November 2015

NEW YORK &mdash &ldquoWho wants to try some pastrami?&rdquo

The young woman asked the question to no one in particular, but since there were only four of us present in the small shop, we all figured she was talking to us. And yes, we all wanted to try some.

We were in Harry & Ida&rsquos, a small market and deli on Avenue A in New York&rsquos East Village. We&rsquod been drawn there looking for anchovies that New York magazine had described as &ldquoprosciutto of the sea&rdquo in its recent food issue. The call to taste the pastrami came while we were looking over the shelves of canned fish.

When I saw the large chunks of pastrami, I thought that the young woman wasn&rsquot too clever to give away more than a morsel, but she knew exactly what she was doing. She knew that once we took a bite, we&rsquod be hooked. I gladly plopped down the money for a whole sandwich.

I&rsquove had many pastrami sandwiches in many New York delicatessens, including the legendary Katz&rsquos, just a few blocks from here, and the now-gone Stage Deli on 7th Avenue in Midtown. This one beat them all. The meat was remarkably succulent but not in a fatty sort of way, most likely from the steam finish. It had a wonderful smoky note, and the peppery seasonings on the crust were excellent. I had only expected to eat a couple of bites and save the rest for a late night, after-theater snack, but I devoured the entire sandwich while standing at the counter in the front window. (There is no seating &mdash for a comparison to the size and setup of the place, think the original Black Bean Deli in Winter Park.)

Next time &mdash and there will certainly be a next time &mdash I&rsquoll request a bit less dill on the topping, but everything else, including the fresh roll, made this a great sandwich. And the low-key friendliness of the young staff (words seldom used to described the other delis in town) made it all the more pleasant.

Haven&rsquot tried the anchovies I bought yet. I&rsquoll get back to you.

Harry & Ida&rsquos is at 189 Avenue A, New York. The phone number is 646-864-0967.


Pompeii’s Table Dinner Series Pairs Local Chefs + Ancient Cuisine

This June, the highly-anticipated exhibition Pompeii: The Immortal City will open at Orlando Science Center, immersing guests into the dramatic history and culture of Pompeii. The traveling exhibit will feature more than 100 artifacts, a 360 projection experience, art and more.

There’s no need to wait until June to partake in the fun, though. Ahead of the exhibition, Joseph Hayes (freelance writer, playwright, and Dining Critic for Orlando magazine) has created Pompeii’s Table, a dining series where local chefs will work solely with ingredients available at the time to bring the history and food of Pompeii to dining tables throughout Orlando.

Dinner themes range from multi-course meals to a Pompeiian-inspired brunch, and from artistic evenings filled with music and poetry to recreations of Italian and Etruscan ales paired with Italian-style cheeses.

The series is the product of impressive research conducted to discover actual Pompeiian recipes and ingredients of the time. While the dinners begin in May, a special sneak peek of the dining series will be included at the next adults-only Science Night Live event on March 7 at Orlando Science Center.

Tickets range from $10 – $125/person per event and will be hosted at various venues throughout Orlando. Don’t miss your chance to partake in this unique dining series tickets are already selling out.

The first dinner will take place at Ravello. Image credit: Four Seasons Orlando

CHEFS + SERIES PARTICIPANTS:

  • Kathleen Osterhaus Blake, multiple James Beard Award nominee
  • Stephen Doyle, Hamilton’s Kitchen at The Alfond Inn
  • Bruno Fonseca, The Foreigner Experience
  • Trina Gregory-Propst, SETTE Italian
  • Va Propst, SETTE Italian
  • Fabrizio Schenardi, Ravello at Four Seasons Resort Orlando
  • Bruno Zacchini III, Pizza Bruno
  • Shannon and Janice Talty, Olde Hearth Bread Co.
  • Jes Tantalo, Pompeii’s Table Consulting Chef
  • Brent Hernandez, head brewer, Redlight Redlight
  • Brian Kerney and Rob Chase, Digress Wine
  • Susan Lilley, Orlando Poet Laureate
  • Anna McCambridge-Thomas, artist and animator
  • John O’Leary, pianist

POMPEII’S TABLE EVENTS

Forgotten Recipes of Pompeii
Saturday, March 7, 8pm
Orlando Science Center
The story of food culture in Pompeii. Hayes will take the stage at Science Night Live, to offer an entertaining sneak peek at the Pompeii’s Table series, with visuals, animations and discussions, along with recreations of 1st Century Pompeiian bread, wines from the slopes of Vesuvius via Digress Wines, and samples of olive oil, cheeses and the pungent sauce called garum that accompanied the legions around the empire.
$16/person (included with Science Night Live admission)

Imperial Rome Reinvented
Thursday, May 14, 7pm
Ravello at Four Seasons Resort Orlando
A sumptuous multi-course meal at Ravello, from Executive Chef and Italian native Fabrizio Schenardi, who will prepare dinner live in front of the guests for a present-day version of an ancient patrician banquet.
$125/person

Pompeii’s Words: A Poetic Exploration
Sunday, May 24, 7pm
Timucua Arts Foundation, 2000 S. Summerlin Ave.
An evening at the extraordinary Timucua Arts Foundation features Orlando Poet Laureate Susan Lilley, animator Anna McCambridge-Thomas, pianist John O’Leary and obscure italiano storytelling from Hayes. Of course, there will be some Pompeii-inspired food and wine to share.
$10-20 suggested donation

Pompeiian Delights: “Ab ovo usque ad mala
Saturday, June 6, 11am
East End Market
A Pompeiian-inspired brunch (“from eggs to apples”) prepared by multiple James Beard Award nominee Kathleen Blake (Rusty Spoon), and our consulting chef, Jes Tantalo. Ticket price includes a traditional, gluttonous multi-course meal, selected beverage pairings, valet parking, tax and gratuity. Beverage pairings from Digress Wines and reimagined Pompeiian beer from Redlight Redlight Beer Parlour.
$70/person including beverages and valet

Image credit: East End Market

Antiqua cervisia”: Reviving Ancient Ales
Wednesday, June 10, 7pm
Redlight Redlight
Redlight Redlight head brewer Brent Hernandez instills his dual loves of history and beer into recreating Italian and Etruscan ales for a matchup of brews and Italian-style cheeses from Central Florida cheesemongers The Salty Cow.
$30/person

Et Two Brunos: A Collaborative Adventure – *SOLD OUT*
Friday, June 19, 7pm
Edible Education Experience, 26 E. King St.
A six-course dinner inspired by 1st-century Pompeii with two visionaries of the kitchen: Bruno Fonseca (The Foreigner Experience) and Bruno Zacchini III (Pizza Bruno), and wine pairings from Digress Wines.
SOLD OUT

Journey to Pompeii
Thursday, July 9, 7pm
SETTE Italian, 1407 N Orange Ave.
A five-course modern interpretation of the heart of Pompeian life in true abundant Se7en Bites/SETTE style, from chefs Va Propst and Trina Gregory-Propst, along with authentic baked creations from Olde Hearth Bread Co. Two seatings.
$95/person including wine pairings

Sette Italian | Image credit: Lisa Will @tastecooksip

Pompeii & The World
Friday, July 24, 7pm
Hamilton’s Kitchen at The Alfond Inn
The final event of the series, a four-course crafted dinner influenced by Pompeii’s world-spanning trade, featuring modern interpretations of Roman staples such as boar, duck and sea bass, from chef Stephen Doyle.
$100/person including wine pairings and valet


Watch the video: Four Seasons Resort Orlando at Walt Disney World - Executive Chef Food and Wine Preview and Demo (October 2021).