Taste of the Nation, Share Our Strength’s annual fundraising event to end childhood hunger, is Saturday, August 10, at the Orlando World Center Marriott. The evening will feature food samples from more than 35 restaurants and culinary venues from throughout Central Florida, including such prominent chefs as Kevin Fonzo (K), James and Julie Petrakis (The Ravenous Pig and Cask & Larder), Hari Pulapaka (Cress) and John Rivers (4Rivers Smokehouse). Fans of the now-closed Journeys restaurant will be delighted to know that Bram Fowler will be on hand to cook a memory or two, and the night will also give folks a first taste of what Eddie V’s will offer when it finally opens on Restaurant Row. Eddie V’s is one of the newer brands from Darden Restaurants, which serves as a sponsor for the event. See below for a full list of participants and what they’ll be serving.
I’m honored to once again be asked to serve as a judge for the Creekstone Farms Chef Throwdown, which does not actually involve a chef being thrown down but is exciting to watch anyway. My co-judges are WFTV’s Bob Opsahl and Taste of the Nation’s honorary chair, Lucille O’Neal, author, promotional speaker and mother of four children, one whom she named Shaquille.
“As a mother of four adult children and 14 grandchildren, I have seen firsthand over the years the difference proper nutrition makes in the lives of our children,” O’Neal said in a statement. “Eating the right foods on a daily basis and receiving proper nourishment really helps to provide a foundation on which children can thrive physically and mentally. It is our obligation to ensure that we provide necessary essentials that ultimately will help their minds and bodies grow and reach their full potential.”
Tickets to the event are $150 per person, and all proceeds benefit Share Our Strength’s efforts to eradicate childhood hunger. Local beneficiaries include Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.
Besides all the food and drink — there’s always plenty of wine, beer and cocktails flowing about — guests can bid on an array of items in the silent auction, which is being curated this year by Neiman Marcus, so you know there will be some big ticket items that you could pick up for a song. Well, maybe an aria.
Here are the details:
WHEN:
Saturday, August 10, 2013
6:45 p.m. – 10:00 p.m.
WHERE:
Orlando World Center Marriott, 8701 World Center Dr., Orlando
TICKETS:
$150 each
ATTIRE:
Cocktail / Semi-Formal
And here’s where you click to get more information and to purchase your tickets.
This is the full list of chefs and restaurants and what they plan to serve at Taste of the Nation:
4Rivers Smokehouse: Chef John Rivers
Freshly Carved Signature Brisket Sliders Accompanied by Smoked Jalapenos
American Culinary Federation & Bar Harbor Seafood: Nora Galdiano (ACF) and Keith Esbin (Bar Harbor)
Seared Tuna Poke with Asian Slaw, Sriracha and Wasabi Cream
B.B. King’s Blues Club: Chef Carl Barnard
Mini Crayfish and Crab Cake Sliders with Cajun Ailoi
Bosphorous Turkish Cuisine: Chef Halil Ertane
Beef Çöp Şiş – Grilled Creekstone Farms Black Angus Beef, Marinated in a Turkish Spice Blend.
Ezme – Tomatoes, Bell Pepper, Red Onion, Walnuts, Garlic, Parsley, Cornichon Pickle, Jalapeño Pepper, Fresh Lemon.
Homemade Pistachio Baklava – Fifty Layers of Paper Thin Pastry, Turkish Antep Pistachios, Topped with Citrus-Infused Simple Syrup.
Capital Grille: Chefs Kendall Emmanuel, Kevin Lee, Matthew Price, Jason O’Neil
Porcini Rubbed Filet Mignon with 12-Year Aged Balsamic
Sam’s Mashed Potatoes
Louis Martini Cabernet Sauvignon
Villa Mt. Eden Chardonnay
Cask & Larder/The Ravenous Pig: Chefs James and Julie Petrakis
Cask & Larder
Smoked Creekstone Farms Beef Cheek, Popcorn Grits, Sorghum Roasted Carrots, Pickled Blackberries
The Ravenous Pig
Pickled Creekstone Farms Beef Tongue Salad, Green Tomatoes with a Poppy Seed Dressing
Central Florida Hotel & Lodging Association: Chef Jean-Louis
Chef Jean-Louis’ Famous Bananas Foster
Christner’s Prime Steak and Lobster
Beef Kabobs
Marinated Shrimp
CRAVE:
Carnitas Street Tacos – Braised Pork, Pico de Gallo, Shredded Cabbage, Cilantro
Cress Restaurant: Chef Hari Pulapaka
Seasonal Gazpacho, Cape Canaveral Octopus Salad
Duck Confit Arancini, Amatriciana Sauce, Basil Oil
Dine with Shamu at SeaWorld Orlando: Chef Hector Colon
Confit of Duck
Sweet Corn and Wild Mushroom Polenta
Port and Sour Cherry Reduction
Spiced Blue Ocean Ice Tea
Eddie V’s: Chef Eric Enrique
Tartare of Pacific Ahi Tuna
with Avocado, Red Chile and Citrus
Sesame Crisps
Empress Sissi: Chef Karina Caliguiri
Red Velvet Cake
Strawberry Swirl Cheesecake with Philadelphia Cream Cheese
Coconut Cake
Chocolate Earthquake Cake
Assorted Pastries
Florida Technical College
Crabmeat Wonton Wrapper with Teriyaki Sauce
FreshPoint
Berry Parfaits with Strawberry, Greek Yogurt, Granola and Blueberries
Journey’s Catering: Chef Bram Fowler
Chicken Liver Mousse on Baguette Crostini with Red Onion and Cornichon
Hand-made Beef Meatballs in a Coconut Milk Curry Sauce
Shrimp Ceviche with an Avocado Cream
JW Marriott Orlando, Grande Lakes: Chef Zeb Hartline
Smoked Duck with Gnocchi and Parmesan
Grande Lakes Foie Hot Dog with Pickled Shallot and Fig Mostarda
K Restaurant and Wine Bar: Chef Kevin Fonzo
K Creations
Kobe Japanese Steakhouse: Chefs Hirano, Toyo and Ichiban
Teppanyaki Grilled Noodles, Mixed Vegetables, Chicken or Shrimp
LongHorn Steakhouse: Robert Rutherford, Scott Megill, Brooke Cornell, Bill Powell, Joshua Evans, Michael Senich
Hand-carved Whole Roasted Beef Tenderloin
Served with Bourbon Black Pepper Glaze or Truffle Cream Sauce with Mushrooms
Trinity Oaks Pinot Noir
Robert Mondavi Sauvignon Blanc
Mama Melrose’s Ristorante Italiano: Chef Bea Candelario
Pesce all’ Acqua Pazza
Corvina in a Spicy Tomato Butter Sauce, Braised Fennel, Concassé Tomatoes , Served over Basil Gnocchi Pasta and Drizzled with Basil Olive Oil
Marlow’s Tavern: Chefs John Metz, Chris De Sormoux and Matt Tolson
Orchard Manhattan – Riverboat Rye Whiskey, Rothman & Winter Pear Liqueur, Arehucas Ron Miel. Bar-Keep Baked Apple Bitters and Lemon
Jumbo Lump Crab Cakes with Lemon Caper Aioli, Micro Greens and Wasabi Honey Mustard
Nestle Professional: Chefs Alan Gazaway, Bryan Frick, Gerard Marquetty
Pirateship Round of Creekstone Farms Beef with Sea Salt Rolls
Caribbean Sea-food Chowder
Cheddar Cheese Sea Biscuits
Pirate Grog with Sea Froth
Olive Garden: Paolo LaFata, Virginia Kneal, Jason Dowd, Chris Black, Jim Nuetzi, Kim Byerly
Sicilian Olive Salad
Parmigiano with Orange Blossom Honey Drizzle
Italian Meatball Sliders
Fresh Cavatelli with Roasted Chicken, Smoked Mozzarella and Sundried Tomatoes
Orlando World Center Marriott: Chef Greg Picard
Banquets
Street Taco ~ {Cumin & Ancho Chicken ~ Shrimp & Chorizo ~ Skirt Steak}
Sides – {Cilantro-Red Onion ~ Queso Fresco ~ Crema }
Salsas – {Tomatillo ~ Diablo ~ Pico de Gallo~ Pickled Jalapenos}
Siro
Rolling Pasta ~ Malfatti
~Salads~
Beet ~ Tomato
Whipped Ricotta – Eggplant Caponata
Pastry
Selection of French Pastries
Hawks
Crab Cakes ~ Pommery Mustard ~ Tarragon Aioli
Carved Tomahawk Chop ~ Onion Rings
The Palm: Chef Larry Sinibaldi and GM Michael Martin
Sliced Grilled Tenderloin
“GiGi Salad”
Chopped Tomato, Onion, Green Beans, Bacon and Shrimp Tossed in a Light Vinaigrette
Red Wing Restaurant: Pat Borsey and Chris Seefeldt
Almond Crusted Duck Tenderloin over Soba Noodle Salad with a May Ploy Drizzle
Rosen Shingle Creek: Chef Jorge Oliveira
A Land Remembered Restaurant
Steakhouse Crudite Cup
Avocado Crema
Creekstone Stout Braised Short Rib
Collards & Smoked Cheddar Grits
Seared Scallop & Sweet Pea Ravioli
Minted, Bacon Marmalade
McIvey Campfire Smores
Cala Bella Restaurant
Bella Antipasto Skewers
Veal Pesto Bolognese
Cavatelli Pasta, Ricotta Fondue
Pescatore a La Vodka
Shrimp, Scallops, Lobster, Mussels & Calamari
Parmesan Risotto
Lemon Cello Parfaits
Sushi House Orlando: Chef Dun Chau
Fusion Sushi Roll – California Roll Topped with Tempura Crunch and Citrus Spicy Mayo
Tuna Delight – Yellow Fin Tuna, Seaweed Salad, Marinated Peppers, Tortilla
Volcano Maki – California with Spicy Kani Kama Salad
Taverna Opa: Chef Vassilis Coumbaros
Slow Roasted Lamb Served with Lemon Potatoes and Tzatziki
Greek Yogurt with Topping Bar
Three2OH Ice Cream: Barry Resnick, Bill Sullivan, Ralph Rendsland
Tahitian Vanilla Ice Cream
Strawberry Gelato with Balsamic Glaze
Organic Lemon Sorbetto
Universal Orlando: Chef Steve Jayson
Lobster Fiochetti
Fiochetti Pasta Stuffed with Gorgonzola Cheese & Pear
Sautéed with Lobster Medallions in a Brown Butter, Sage, & Walnut Blend
Blackened Seared Ahi Tuna
Blackened Seared Ahi Tuna with an Edamame Micro Green Salad with Volcano Sauce served with Pickled Ginger, Soy Sauce and Wasabi Gelee Cubes
Uno Chicago Grill
Shrimp and Crab Fondue
Creamy Blend of Shrimp, Crab and Parmesan Topped with Tomatoes, Served with Toasted Garlic Baguette Slices.
Chicken Milanese
Breaded and Baked Chicken Breast, Topped with Mixed Greens, Tomatoes, Red Onion, Kalamata Olives, Parmesan and Balsamic Vinaigrette.
Whole Foods Market
Indulge in a Cultural Assortment of Flavors from an Asian Dish with a Vegan Twist to a Sweet and Spicy New Take on Southern Pulled Pork. Satisfy Your Sweet Tooth with a Wonderland of Miniature Desserts; Accompanied by Fine Wines
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