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Showing posts with label Smoked fish dip. Show all posts
Showing posts with label Smoked fish dip. Show all posts

New “Smokehouse Summer” Specials at 4 Rivers Smokehouse


11764 University Blvd.
Orlando, FL 32817
(844) 474-8377

(All Locations)
View Website Here


After Chef John Rivers returned from his most recent trip to Mexico, he came back really inspired by some great dishes while he was there. 

Naturally he wanted to share what he had found, so 4 Rivers Restaurant Group will debut four new limited time only “Smokehouse Summer” dishes at its locations in Florida and Georgia (excluding downtown Orlando).

Available from June 4th to August 4th, the Smokehouse Barbacoa Bowls will be offered in four varieties – Brisket Barbacoa, Nana’s Pork Sofrito, Chicken Tinga and Black Bean & Cilantro Rice.

“We’re excited to celebrate one of our favorite times of the year at 4 Rivers with the delicious new Smokehouse Summer offerings and family fun happenings,” said John Rivers, 4 Rivers Founder/CEO. “The Barbacoa Bowls serve our signature smoked meats in an all new flavor combination that will introduce guests to a side of 4 Rivers they may have never experienced.”

4 Rivers Sweet Shop will also offer two limited time only summer specials. In June the featured dessert will be a Mountain Dew and Doritos Cupcake and in July a Coca-Cola and Potato Chip Cupcake.


I was fortunate enough to visit the 4Rivers Test Kitchen and not only get to hang with John Rivers, but also get a first bite of the new Smokehouse Summer Specials.


This is the Chicken Tinga Bow. The chicken is shredded and prepared in a tomato chipotle sauce, then it is served with rice and black beans, salsa verde, pico de gallo, sour cream, guacamole, queso fresco and cilantro topped with a sliced jalapeno. A This bowl had great flavor with a good spice.

Next up was Nana's Pork Sofrito Barbacoa Bowl. All Barbacoa Bowls will have base ingredients like black beans and rice, Pico de gallo, Cilantro, sour cream, and queso fresco, but you can add or subtract any ingredients you wish.


Here is the Brisket Barbacoa Bowl made with 4Rivers famous beef brisket, that is served with rice and black beans, salsa verde, pico de gallo, sour cream, guacamole, queso fresco and cilantro topped with a sliced jalapeno.


While visiting your local Smokehouse, 4 Rivers guests can show their summer spirit by taking pictures at the Smokehouse Summer photo booth with their friends, family and food. Guests are encouraged to share their photos with #4RSmokehouseSummer on social media for chances to win prizes.

All prize packages include a beach towel, beach tote, 4R koozie, magnet and pen. Weekly rotating prizes include 4R spice rubs and BBQ sauces, 4R insulated water bottle and an autographed copy of John Rivers’ The Southern Cowboy Cookbook.

As a thank you to teachers on break, 4 Rivers is extending a 10 percent discount to all teachers with valid ID this summer. Additionally, each Smokehouse will host a backpack drive benefiting selected local Title 1 elementary schools. The drive will take place during a two-week period prior to the start of the school year – dates to be announced. For every backpack filled with school supplies that is donated, the donor will receive a free sandwich at that Smokehouse.

On Friday, June 15 and Saturday June, 16 each Smokehouse will offer family friendly Father’s Day activities including cookie decorating kits for kids and special gifts to buy dad such as Pitmaster Kits and 4R merchandise. Beginning June 1 each Smokehouse will offer complimentary “A Date with Dad” invitations for children to color and give to their fathers.

For the first time ever, this 4th of July 2018, 4 Rivers Smokehouses and Catering will be open this year on the holiday from 11:00am to 5:00pm.


4 Rivers Smokehouse Menu, Reviews, Photos, Location and Info - Zomato
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Highball & Harvest at Ritz Carlton

4012 Central Florida Parkway
Orlando, FL 32837
(407) 393-4422
View Website Here

When it comes to going out for dinner, a lot of people tend to forget that some of the best restaurants in Orlando can be found inside some of the areas great hotels and resorts. Some times these restaurants are upscale and may be out of your price range, while others are very modestly priced and offer great food with impeccable service.

When you think of the Ritz Carlton name, you automatically think of ultimate luxury and glamour, with good reason. The Ritz Carlton name has been synonymous with luxury on a grande scale for over one hundred years. Aside of the beautiful architecture and an outstanding  dedication to service, the company is also known for fine dining...after all Louis Diat, a French chef at the Ritz-Carlton in New York City, is most often credited with the invention of Vichyssoise there back in 1917.

The Ritz Carlton here in Orlando is steadily upholding the brand name and has been one of the leading luxury resorts in the area. The Grande Lakes property is comprised of The Ritz-Carlton and JW Marriott Orlando that sits on 500 acres with a luxury 582 room Ritz-Carlton and a deluxe 1,000 room JW Marriott hotel situated at the headwaters of the Florida Everglades. In following the Ritz heritage, the Orlando hotel is also synonymous with great food and has a very nice offering of restaurants on the property, including Chef Norman Van Aken's famed establishment Norman's.

What makes the all new Highball & Harvest restaurant such a unique experience is that guests can enjoy some really great farm to table food created by top chefs at a better price point. The Grande Lakes property continues its dedication to farm-to-fork dining and authentic, local experiences with the opening of its new casual dining concept, Highball & Harvest. The restaurant features innovative and interactive dining, handcrafted cocktails, and a creative, playful menu that features seasonal Low Country and Cajun-inspired cuisine from young, Southern-raised Chef de Cuisine Mark Jeffers.

H&H offers hyper-local dishes infused with Floridian citrus and ingredients from nearby purveyors as well as the resort’s own 7,000-square-foot Whisper Creek Farm, which opened in October 2012. Ingredients from local farms and Whisper Creek Farm will be specifically noted on the restaurant’s seasonal menu. H&H’s railroad-inspired design  features communal seating, a large bar/lounge area, a raw oyster bar (with chefs shucking oysters by hand), and custom hand painted dishware.

Signature dishes include H&H Pig-n-Potatoes, a decadent all-day breakfast dish, house-made beef jerky, dips with pickled veggies presented in a rustic tackle box, and a signature H&H Hot Sauce made from Whisper Creek Farm peppers. The resort’s thirty-strong pastry team, that works magic baking everything from scratch, has created one of the restaurant’s most exceptional offerings: Parker House Rolls made from old-world Khorasan wheat, served up warm and moist with significantly less gluten than typical bread.

The thirst-quenching heart of the restaurant is an interactive cocktail table, where knowledgeable bar chefs muddle ingredients while instructing over carefully curated and personalized cocktail classes. H&H will offer a hand-crafted, seasonal cocktail menu. Signature cocktails include: the Moonshine “Whistle-Stop,” the refreshing “Green Acres” with house ginger beer and jasmine tea, and a “Cranberry Cobbler” mixed with honey from the resort’s on-site apiaries. Most cocktails will be served on the rocks with hand-carved ice, sculpted bar side with a Japanese ice saw and often infused with herbs and citrus from Whisper Creek Farm. H&H will also feature Central Florida’s largest selection of wines from the cask, carefully selected by Advanced Sommelier Kris Soto, to ensure perfect temperature control and freshness.

I had the privilege to attend a grand opening event and of course got to sample quite a bit of the menu. I can truthfully say, I was really impressed with just about everything I was able to try. The flavors, seasoning, presentation and overall enjoyment of each dish I sampled was mouthwatering and delicious.


We began with the Parker House Rolls made from old-world Khorasan wheat, served up with an apple butter and an herb butter. This bread was amazing and just melted in your mouth.


Our first starter was the Crab Cake and Fried Green Tomato with a Cajun remoulade and corn chow-chow. Generous amounts of crab meat and zesty fried green tomatoes made this enjoyable. 

Our next starter was The Southern Spread with pimento cheese dip, smoked fish dip, pickled veggies, lavash, and sourdough bread. The pimento was spicy and delicious, and the fish dip had a very good smokiness and flavor.

For my entree I chose Chicken Fried Chicken with potato puree, garlic kale and watermelon. This is hands down some of the best fried chicken I have had in quite some time. Seasoned right and fried perfectly.

The Blackened Grouper with a hominy ragout, andouille, and pickled okra was very flaky and tender. The hominy was a nice accompaniment with a rich and wonderful flavor.


Another favorite was the H&H Pimento Cheese Burger, made with double short rib patties, bacon, pimento cheese and spicy pickles. This was a burger of epic proportions and pretty darn good.


The Grilled Line Caught Swordfish was also a very nice treat. The dish comes with beluga lentils, cilantro coulis, and mango.





Although I did not personally taste the Booker's Skirt, I was told that is was a superb steak offering with grilled corn & tomato salad and a potato puree.



The desert selections were impressive as well. The Strawberry Shortcake  with poached rhubarb and bubble gum ice cream was a tasty treat.




Baby Donuts were a crowd favorite with cappuccino ice cream and a tube of Nutella.






The Warm Chocolate Cake was very rich and decadent, but oh so delicious. It is served with a bourbon pickled apple chutney and a vanilla sauce inside of a light bulb. A great idea for desert.



We really enjoyed the H&H Key Lime Tart with Winter Park honey infused oranges.





As I said earlier, I really enjoyed Highball & Harvest and look forward to a return visit there. All of the food was impeccable, and the service was top notch. Most of the menu offerings are modestly priced with starters ranging from $4.00 to $16.00 and entrees ranging from $16.00 to $32.00. Highball & Harvest is a great way to experience gourmet quality fine dining with fresh ingredients that will not break the bank, or your budget. Whats even better is that all guests of H&H receive complimentary valet parking. I can not wait to return there and try out some of the other selections...especially the fresh shucked oysters with the H&H house made hot sauce. This has potential to be my new favorite restaurant.

In 2015 the resort will open a new casual dining restaurant at the JW Marriot property called The Kitchen. The new restaurant will be spotlighting charcuterie, Whisper Creek Farm ingredients, and beer from the JW Marriott Orlando Nano Brewery.

Highball & Harvest on Urbanspoon
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