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Showing posts with label Linguica Sasuage. Show all posts
Showing posts with label Linguica Sasuage. Show all posts

Urban Tide at Hyatt Regency


9801 International Drive
Orlando, FL. 32819
(407) 345-4570


Some of you may remember the former Peabody Hotel and the famous marching ducks. One of the restaurants inside of this establishment was an Italian restaurant by the name of Napa. 

Gone are the days of the ducks, and the Peabody itself for that matter, as Hyatt purchased the property a few years ago and turned it into The Hyatt Grand Regency. Napa stuck around for a while after that, but now the restaurant has transitioned into Urban Tide, which offers diners a modern twist on local Florida seafood favorites.

The concept of Urban Tide is to accentuate the chic coastal cuisine and the freshest seafood from Florida’s bountiful coast. Seasonal favorites are celebrated and elevated with bold flavors served in a stylish setting. With dark wood furnishings and modern decor, Urban Tide offers diners a quiet, understated elegance highlighted by picturesque views of the grotto pool.

Chef Jared Gross brings Florida’s local seafood flavors to life with his modern twist on coastal favorites. Highlights from the new menu include a selection of starters such as a ceviche with citrus marinated Florida sea bass and serrano spiked rock shrimp and grouper cheeks with shishito peppers. Seafood selections include gulf grouper, sea bass and whole red snapper, which can be prepared blackened, grilled, or sauteed. All seafood dishes are served with a trio of house made sauces. Other favorites include grilled domestic lamb rack with tomato farro risotto and baby zucchini as well as a classic Cioppino.

Whether dining for lunch or dinner, guests will find a classic or current take on favorite handcrafted cocktails, or they may select from a distinctive collection of craft beers and fine wines. When it comes to wines and cocktails, you can rest assured that Hyatt Regency has put just as much thought into libations as they have the food. The people at Hyatt have teamed up with a few very distinctive wine makers from various regions across the globe, to make sure they are bringing their guests the very best selection and pairings possible.

The restaurants at the Hyatt Regency will feature various “Chef’s Table” events throughout the year, where the the head chef and a selected winemaker or a selected beer brewer will collaborate to create an evening of food and fine wine, or food and fine beer pairings at Urban Tide and Fiorenzo “Chef’s Table” dinner events. Fiorenzo is the Italian steakhouse on the property that combines the charm of an authentic Italian restaurant with a refined selection of steaks, chops and seafood.

I recently had the opportunity to attend a “Chefs Table” event and enjoy an extraordinary evening of delicious foods from Chef Jared Gross and some great wine from Argentina with Juan Pablo Gonzalez, who is a representative for Pascual Toso wines.

When in the mid 1880s Pascual Toso set out towards Argentina from his home town, Canale D’Alba, in Piamonte, Italy, he could not have imagined that he would become the founder of a winery, which is today one of the oldest and most prestigious wineries in Argentina.

The Toso brand benefits of a real success not just in the national market, but also worldwide. The Bodega has gained years of experience in exporting to international markets, and the wines are available in more than 30 markets including the United Kingdom, USA, Japan, Europe, Russia, Korea, Canada and Latin America.

The most important part of Toso wines is the passion for the wines and the quality they try to achieve. Since 1890, Bodegas y Viñedos Pascual Toso has become one of the most exciting and promising Argentine wineries and remains faithful to its principles: Tradition, Authenticity, Innovation.


Our evening was started with a reception that featured a Florida Grouper Ceviche with serrano peppers and a calamari ring, as well as a glass or two of Toso Brut Sparkling Chardonnay. I was impressed with the ceviche and the spiciness of it, but I was falling in love with the Champagne like sparkling chardonnay.
 
Seafood is certainly an international food, but biscuits are a pretty southern thing, so why not pair them together with Red Spruce Farms Cheddar Biscuits served with a burnt onion jam and a pimento spread.


The Diver Scallop with brown butter and lobster risotto was our first course, and it was a delectable dish made with fennel, chives and blood orange. 


That delectable diver scallop came paired with a soft and very aromatic Toso Chardonnay from 2012. It has an extremely pleasant aroma and was quite enjoyable.


The Linguica Sausage Croquettes were a rather interesting second course, and they were quite tasty. They are made with braised rabbit gribeche, which is a mayonnaise style cold egg sauce, and walnut rye crumbs. This was served along with a wonderful Toso Malbec Reserve 2012. The Malbec Reserve is one of the top wines from Toso because it is easy on the palate and is a serious Malbec at a good value.


Our third course was a Bison Filet with Wild Mushroom Cannelloni in a smoked tomato butter sauce. This was a rather heavy portion of food, but delicious nonetheless. Although the food was good, It took a backseat to the Toso Pedregal 2010 that was served up alongside.


The Toso Pedregal 2010 is made with 70% Malbec and 30% Cabernet Sauvignon. The wine is aged for 18 months in oak with the Cabernet Sauvignon being aged in American oak barrels, and the Malbec being aged in French oak. After that, the wine is aged 10 months in bottles before release. All of this makes for a mesmerizing flavor of beautiful black fruit with blackberry, boysenberry and accents of licorice. One sip, and you will see why the Pedregal is of notable pedigree and a very special wine indeed.


Our fourth and final course of the evening was a Chocolate Hazelnut Tart with burnt honey ice cream and spring berries. A very elegant dessert with the outstanding flavor of the burnt honey ice cream. Our dessert came with Toso Altah Syrah 2010. This is a wine with an intense nose of dark fruit, blackberry, blackcurrant, dark chocolate, vanilla and oak spices, and it was a perfect wine to end the evening on.

The next Chef’s Table event will be held at Fiorenzo Italian Steakhouse on Saturday May 23rd. Chef de Cuisine Will Walters will be heading up his first Chef’s Table dinner featuring steakhouse favorites served with ice cold selections from New Belgium Brewing. Limited seats are available and you can call 407-345-4570 for reservations.

Also on the calendar for May is Summer Sensation, Live on the Garden Terrace. Guest will get an opportunity to feel the sensation as country singer-songwriter and national recording artist Josh Thompson takes the stage with JT Hodges and Nikki Lane to kick off summer in unforgettable fashion on Sunday, May 24. Live on the Garden Terrace, the hotels first ever concert celebration pairs the hottest summer music sensations with cool breezes, ice cold brews and handcrafted cocktails. Summer Sensation tickets are available without hotel accommodations via EventBrite.

General Admission is $45 and VIP Admission is $75. All ticket holders receive free self-parking and 20% off food at the signature restaurants.

Hyatt Regency Orlando offers guests the very best of both worlds from business travel to tourism. Located on I-Drive in the Convention District, they offer an upscale vacation resort with an unrivaled radius to top attractions for corporate travel or theme park adventures. No matter what brings you to Central Florida, this is a wonderful place to treat yourself to some rest and rejuvenation. From state of the art spa and salon services to award winning culinary expertise, you will be immersed in indulgence.

The hotel is connected to the Orange County Convention Center, and is only minutes from the magical Disney theme parks. They also offer 315,000 square feet of flexible meeting space to host events, from business conferences to elegant weddings with style and sophistication.

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Taste Of The Holidays at Reunion Resort

Tastes Of Orlando7593 Gathering Drive
Kissimmee, FL 34747
(407-662-1000)
View Website Here

The Reunion resort is always a spectacular place to visit, especially for the holidays. I mean who wouldn't be interested in spending Thanksgiving, Christmas, New Years, or what ever holiday you and your family celebrate playing golf on one of the three signature golf courses designed by golf’s greatest legends? If golf is not your thing,  the resort also boasts 10 swimming pools and a water park as well, so you can spend the day splashing around the water park, or play tennis on one of the six lighted tennis courts.

With Reunions central location between its sister Grand Golf Resorts of Florida properties, and only a short 30 minutes from the Orlando International Airport and six miles from Walt Disney World, Reunion Resort is an ideal place to spend the holidays. With an exclusive 2,300-acre community that has the space, amenities and accommodations to bring together families, golfing buddies, social events and meetings, Reunion is already a great destination, but what can make it better you ask?

Food...and lots of it.

For Thanksgiving, Christmas, and New Years Eve and Day, all of the restaurants on the resorts property are serving up some pretty awesome food, and the best part is...No slaving away in the kitchen, and more time to spend with family.

Lets start with Thanksgiving:

The Thanksgiving Grande Feast is held in the Grande Ballroom and is $45.95 for adults and $19.95 for children ages 4 -12.

The Thanksgiving Grande feast includes a selection of salads with local field greens, seasonal fruits and berries, cured meats, breads and condiments, potato salad, and a quinoa & kale salad. The carving station will feature buttermilk brined turkey, and herb crusted prime rib with herbed celery and onion stuffing. On display in the chilled seafood section guests will find house smoked salmon, spicy New Orleans shrimp and a crab and tortellini salad. Additionally there will be an offering of lemon thyme roasted pork loin, butternut squash bisque, herb roasted vegetables, mashed potatoes, and maple rosemary sweet potatoes. 

The little ones are not forgotten as they will have honey fried chicken tenders, mashed potatoes, spaghetti and meatballs, pizza, and macaroni and cheese. Desserts will include the following: pumpkin pie, apple pie, pecan pie, spiced carrot cake,mini creme caramel, chocolate fudge peanut butter cake and a pear upside down cake. 

The other restaurants on the resorts property will also be offering dining options as well like at Eleven Restaurant. At Eleven, you will have the choice of two entrees in oven Roasted Turkey Breast for $21.00 with candied sweet potato, haricot verts, onion celery and sage dressing and cranberry sauce, or the Pan Seared Salmon for $28.00. The salmon comes with a wild mushroom ragout, grilled asparagus tips, cranberry chutney and a port wine sauce. For dessert the Spiced Pumpkin Caramel Creme will be offered for $9.00

The Clubhouse will be offering a dinner only deal for $34.95 for adults and $19.95 for children, that features a choice of soups or a salad and a choice of one of four different entrees as well a choice of dessert.

At Forte Grill guests can go for a more traditional dining option and enjoy a three course meal for $49.95 that includes your choice of braised kale and Linguica sausage or arugula and fennel salad for a first course, slow roasted maple glazed tom turkey, grilled fillet of beef or a pan roasted halibut for a second course. The dessert featured will be the white chocolate cranberry bread pudding.   

The Christmas Grande Feast is held in the Grande Ballroom and is $45.95 for adults and $19.95 for children ages 4 - 12

The Christmas Grande Feast includes a selection of salads with spinach & Mandarin orange salad, Caesar salad, pate's and cured meats and a truffle fingerling salad. The carving station will feature herb roasted turkey and a horseradish and herb crusted strip sirloin. In the chilled seafood display area, guests will be treated to citrus dill Atlantic salmon, poached gulf shrimp, and marinated green lip New Zealand  mussels. other offerings include smoked tomato and shallot bisque, braised short ribs, chive mashed potatoes, creamed spinach & artichoke hearts and sauteed shrimp & fennel with a tomato pernod sauce.

Deserts will feature pecan pie, yule logs, snicker doodles, Christmas cookies, turtle cheesecakes, mini cream puffs and peppermint meringue.

As with the Thanksgiving dinner festivities, the resorts other restaurants...The Clubhouse, Forte and Eleven will also be featuring separate  Christmas eve and Christmas day dinner specials as well as New Years eve and day dinner specials individually. Of particular note is the New Years Eve special at Forte that has roast lamb loin as a choice for the second course.  

Of course the wonderful people at Reunion were kind enough to invite me out to sample just  about everything, so enjoy all of the pics....and yes it was all very delicious. 

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The first thing I sampled was the Herb Lamb Chop with rosemary mint jelly and fresh gnocchi with basil cream sauce. Very tender lamb chops and a delicious gnocchi made this hard to stop eating. 
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Next up was the Seared Duck Breast over arugula salad with sweet potato, caramelized pecans and raspberry vinaigrette. Moist tender medallions of duck cooked to perfection.
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For Christmas, The Clubhouse will feature a Winter Salad with mixed greens, poached pears, candied pecans, herb crusted goat cheese toasted walnuts and a white balsamic vinaigrette.
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One of my favorite dishes was the Pan Seared Grouper over brown rice risotto served with ginger cilantro sauce and citrus salsa. Very delicately cooked fish with a touch of heat and sweet.
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The Smoked Tomato Shallot Bisque will be featured on the Christmas Grande Feast buffet. This had a very nice flavor profile and was delicious.
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One of the more unique offerings was the Grilled Linguica Sausage served on white bean cakes topped with onion rings. This was a rich dish, but it comes with a sauce to even it out. Unique and flavorful.
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Of course no holiday feast is complete without turkey, so Reunion has a Sliced Buttermilk Brined Roasted Turkey that is off the charts good. It is served with stuffing.
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Guest who dine at The Clubhouse will be treated to a superb Pork Loin with wild mushroom confit.
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The Braised Short Ribs with coffee demi-glace will be featured on the Christmas Grande Feast buffet. These short ribs were tender and had nice depth of flavor and taste.
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The dessert selections started with Dark Chocolate Cream Pies. These are pretty simple in concept, but provided a wallop of chocolate flavor.  
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To finish out the evening we were treated to Spiced Pumpkin Creme Caramel that will be featured at Eleven on Thanksgiving. This was almost like a flan in texture, but much more delicious.

So there you have it...lots of great food to choose from at a great resort for the family. If you are considering dining at any one of the resorts restaurants or at one of the Grande Feasts, it is recommended that you make reservations and plan ahead.

Grande Feast:   (407) 396-3184
Forte:                (407) 396-5285
Clubhouse:        (407) 662-1320
Eleven:              (407) 622-1170

  
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