I wanted to share some of the photos of Wednesday’s dinner at the Institute of Culinary Education in New York where four or Orlando’s chefs cooked for members of the media. The purpose was to demonstrate that visitors to Orlando needn’t abandon hope of finding anything more than buffets and turkey legs when they get hungry. The chefs, Kevin Fonzo of K Restaurant Wine Bar and Nonna Trattoria ed Enoteca; Mark Beaupre, executive chef J.W. Marriott Grande Lakes; Robert Ciborowski, executive chef Swan and Dolphin Resort; and John Mooney, executive chef Highland Manor, Apopka, did just that.
Above is the “dining room” members of the Orlando Convention and Visitors Bureau set up in one of the classroom demonstration kitchens at ICE. The guests were given menus that did indeed include the bill of fare for the evening but they also had loads of facts about Orlando’s dining scene.
Above, Fonzo talks about his restaurant and demonstrates the potato dish that would become the platform for his truffle-topped filet.
“Backstage,” in one of several professionally equipped kitchens at ICE, culinary students assist Fonzo (second from left) as he demonstrates how the dish should be plated.