I’m a little annoyed with the people at Siro: Urban Italian Kitchen. They recently hosted our May meeting of Scott Joseph’s Supper Club, which was attended by approximately 55 clubbers. After availing of the complimentary valet parking at the main entrance of the Orlando World Center Marriott resort, guests gathered in the bar area of the restaurant where there were assorted pizzas, veal meatballs, arborio fritters, and golden beets and ripe tomatoes that demonstrated the advantages of local sourcing. We also sipped on wines and cocktails — three were crafted for us, including a deliciously new old fashioned.
From there we made our way through the massive kitchens of the resort to an outdoor garden terrace set up with cushioned picnic tables. Six courses followed, each paired with a wine or cocktail, the latter mainly with the desserts, which were presented as a buffet and which further had everyone moaning in approval. Throughout the evening, which was gorgeous, by the way, we were kept entertained by our own private DJ. Afterwards, some people danced, some people went home, and others went upstairs to bed, taking advantage of the special room rate for Supper Clubbers.
So why am I perturbed? Because they’ve put me in a very difficult spot: How the hell am I supposed to top that one?
It was pretty clear that the Siro folks were out to impress us, but what they were serving us were the items from the regular menu, so the takeaway here — and by the way, each guest was given a gift bag that included a bottled cocktail, coffee beans, and chocolates, among other things to actually take away with them — is that they do this type of quality food and beverage service every day.
The dinner included a charcuterie course with the restaurant’s signature pork-roasted almonds; a soup course of perihuela, a Peruvian stew; the restaurant’s signature Big Green Bowl salad; a pasta course of arugula malfatti, which could have been the salad and pasta course in one; and an entree of steak and shrimp. Siro chefs Lezafer Jean and Justin White were joined by Stephen Hanson of the resort’s Hawks Landing steakhouse. And Alexia Gawlak came in a few days before her official start as Siro’s new chef de cuisine to greet the Club.
Our wines included Eroica Riesling from Chateau Ste. Michelle; Fuedi San Gregorio, Falanghina from Palm Bay; Trinchero’s Napa Cellars Pinot Noir; and Estancia GSM from Constellation. Sindey Frank of American Harvest and Jager Spice sponsored the cocktail and wine reception, and Southern Wine and Spirits contributed to the dinner, which allowed Siro to donate proceeds from the ticket sales to Children’s Miracle Network, a very nice thing to do.
The terrific drinks were curated by Tim Bradstreet, who clearly has an affinity for creative cocktails. He did a dessert cocktail that included limoncello blended with gelatin to give it body that was just outstanding.
Special thanks, too, to Siro’s manager, Lindsey Smith, and her gracious crew, and to Immanuel Smart who served as our DJ for the evening.
Siro has set the bar rather high, but we’ll strive to reach it.
Next Supper Club: June 19 at Fiorenzo Italian Steakhouse at the Hyatt Regency Orlando. Tickets on sale soon; watch for details.