Chefs Chris Brown, Sean Woods, and Stephane Chéramy with their team at the Beard House
Deviled Quail Eggs with Dill Flowers and Caviar
Brook Trout Croquettes with Coriander Cones
Grass-Fed Beef Carpaccio with Pickled Summer Vegetables on Sourdough
Local Goat Cheese Gougères with Fennel Pollen and Green Tomato Preserves
Grande Lakes Bacon with Jalapeños, Cream Cheese, and Blackberry Jam
Duck Two Ways > Cuban Sandwiches with Winter Park Swiss Cheese and Kumquat Mostarda
Old Chatham Truffle Ricotta Panna Cotta with Lamb’s Lettuce
Maine Lobster with Fennel, Beets, Blood Orange, and Chipotle
Griggstown Quail with Foie Gras, Prosciutto, Black Garlic, and Squash
Palmetto Creek Farms Hereford Pork with Heirloom Vegetables, Corn Purée, Fava Bean Ravioli, and Sherry Gastrique
Dehydrated Wild Strawberry Meringue with Blood Peach–Lemon Verbena Sorbet and Poached Rhubarb
Manjari Chocolate–Banana Gâteau with Caramelized Kettle Corn Ice Cream and Rum Marshmallows
Behind the scenes in the Beard House kitchen
Dinner

Taste of Grande Lakes

All restaurants are located in Orlando, FL.

Chris Brown
JW Marriott Orlando

Sean Woods
The Ritz-Carlton Orlando

Pastry Chef Stephane Chéramy
JW Marriott Orlando and the Ritz-Carlton Orlando

Set at the headwaters of the Everglades, Grande Lakes Orlando is one of Florida’s most sought-after destinations, offering guests an exquisite setting along with incomparable amenities. Experience a taste of this ultra chic getaway when the esteemed chefs of the area’s two posh resorts visit the Beard House.

Event photos taken by David Chow.

MENU

  • Hors d’Oeuvre

    • Deviled Quail Eggs with Dill Flowers and Caviar
    • Brook Trout Croquettes with Coriander Cones
    • Grass-Fed Beef Carpaccio with Pickled Summer Vegetables on Sourdough
    • Local Goat Cheese Gougères with Fennel Pollen and Green Tomato Preserves
    • Grande Lakes Bacon with Jalapeños, Cream Cheese, and Blackberry Jam
    • Duck Two Ways > Cuban Sandwiches with Winter Park Swiss Cheese and Kumquat Mostarda
    • Gloria Ferrer Carneros Cuvée 2000
  • Dinner

    • Old Chatham Truffle Ricotta Panna Cotta with Lamb’s Lettuce
    • La Spinetta Toscana Vermentino 2010
    • Maine Lobster with Fennel, Beets, Blood Orange, and Chipotle
    • ZD Chardonnay 2009
    • Griggstown Quail with Foie Gras, Prosciutto, Black Garlic, and Squash
    • Belle Glos Las Alturas Vineyard Pinot Noir 2007
    • Palmetto Creek Farms Hereford Pork with Heirloom Vegetables, Corn Purée, Fava Bean Ravioli, and Sherry Gastrique
    • Foradori Teroldego Rotaliano 2008
    • Dehydrated Wild Strawberry Meringue with Blood Peach–Lemon Verbena Sorbet and Poached Rhubarb
    • Foris Vineyards Muscat Frizzante 2011
    • Manjari Chocolate–Banana Gâteau with Caramelized Kettle Corn Ice Cream and Rum Marshmallows
    • Royal Tokaji Late Harvest Mád Cuvée 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 07.31.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
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Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
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Taste of Nantucket Tue, 03.24.2015
 
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Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
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