More Orlando Chefs Headed to James Beard House

Written By Scott Joseph On July 9, 2012

Three more Central Florida chefs will be cooking at the James Beard House in Manhattan. Executive chef Chris Brown of the JW Marriott Grande Lakes, Sean Woods, executive chef of the Ritz-Carlton Orlando, and Stephane Cheramy, executive pastry chef for both venues, will put there talents on display at the Greenwich Village townhouse on July 31, at a dinner titled “A Taste of Grande Lakes.” Despite that name, the chefs will be using ingredients they cull from among the vendors at the Greenmarket in Union Square. See below for the menu they have planned.

It was announced earlier that Kevin Fonzo of K restaurant would be cooking at the house on October 10, although the lineup has changed. Joining Fonzo now will be Gregory Richie of Emeril’s Tchoup Chop and Hari Pulapka of Cress restaurant in DeLand.

In addition, John Rivers of 4Rivers Smokehouse, is scheduled far in advance to cook at the House: August 1, 2013. I’m guessing the long-range date will give Rivers time to open his planned Cowboy Kitchen concept, which will be a full-service restaurant.

All of these Beard dates featuring Orlando area chefs are helpful in educating fine dining fans from around the country — especially those who are also judges who vote on James Beard restaurant awards. The judges are only able to nominate and vote for chefs whose foods they have tasted. That makes sense. But even though Orlando is the top tourist destination in the world, many of those voters eat at the same touristy because they’re with their families. (They’ll never admit it, but they do.) But if they attend the Beard dinners cooked by Orlando’s best chefs, they can still say they’ve eaten their food.

Slowly, we will educate the rest of the country about our fine chefs.

Here’s the menu the Grande Lakes chefs will be cooking:


  • ~  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


  • ~  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


    {fblike}Royal Tokaji Late Harvest Mád Cuvée 2008 

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