We have some more information about what food and beverage vendors will be located in the eventually-opening/no-really-it’s-coming-right-along Terminal C at Orlando International Airport.

You knew already that Art Smith will have a new restaurant called Sunshine Diner, and we reported earlier that George Miliotes will have a version of his Disney Springs Wine Bar George. Cask & Larder, already in an airside MCO terminal, will have a double in the new terminal.

Barnie’s Coffee & Tea will have multiple presences, including one before security and one after. Very smart – they can sell people a cup of coffee before they go through the TSA checkpoint and then another one after that cup gets confiscated.

Olde Hearth Bread Co. will have have a grab-and-go cafe with sandwiches and such. You can grab and stay, too, and eat at one of their tables. (You can also have a cup of Barnie’s Coffee there – Olde Hearth will be serving it. Take a look at some of the renderings above (Barnie’s) and below (Olde Hearth).

We’re restarting a new era of Supper Clubs with a really special one at Four Flamingos: A Richard Blais Florida Kitchen.

We’ll meet Thursday, July 14, for a 6:30 reception and seated dinner at 7 p.m. at the beautiful Hyatt Regency Grand Cypress Resort. (Four Flamingos is in the former Hemingway’s building overlooking the resort’s pool.) Cost is $150 per person including tax and gratuity. To reserve, call 407-239-3854 or click here for OpenTable. Note: The OpenTable page has four time slot selections by default. It doesn’t matter which one you select or, one the next page, which type of seating – that’s just a peccadillo of the OpenTable interface. All reservations made through that page will be part of the Scott Joseph Supper Club event.

We’ll have four courses but it will be a little different from Clubs Supper of the past in that each course will have options. Plus, you’ll be able to select whether you want red wine, white wine, or cocktails as your accompanying beverages. Check out the full menu selections:

Thoughts on Florida’s first Michelin-rated restaurants:

Thursday’s event at the Ritz-Carlton Grande Lakes Orlando wasn’t really an awards ceremony; Michelin prefers to call it a revelation, wherein it reveals the names of the restaurants that will be included in the upcoming guide. In this case it was to announce the charter members of the inaugural Florida edition, which included only restaurants from Miami, Tampa and Orlando. How did Orlando make the cut? You can thank some local hospitality heavy hitters for lobbying for its inclusion.

The word revelation works here, too, for its main definition: A surprising and previously unknown fact, especially one presented in a dramatic way. (More on the presentation in a moment.)

The surprising and previously unknown bits had to do with some of the restaurants that were omitted – and some that were included. I found myself saying “really?” quite a bit last night.

The tallies for each city were:

When I reviewed Four Flamingos: A Richard Blais Florida Kitchen my favorite entree was the Black Lime Swordfish in brown butter. It was just simply one of the best pieces of fish I’ve had in a long time. So I was thrilled when Blais agreed to share the recipe.

In the video below, Blais discusses how the restaurant came about, and his chef de cuisine, Shelby Farrell, walks us through the process of cooking the swordfish.

Watch the video then give the recipe a try.