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
  • Call 212.627.2308 to reserve
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Awards