There are food festivals filled with average wine and mediocre bites, and then there are those stellar events that demand the attention of nationally acclaimed chefs and sommeliers. The South Beach Food & Wine Festival falls into the latter category and features an unrivaled lineup of wine tastings and celebrity chefs. Back for its 16th year, SOBEWFF will take place Feb. 22–26, 2017 with a lineup of more than 90 events.
Forget turkey, break out the grill for a filet with this recipe from a Master Sommelier.
George Miliotes, who will open Wine Bar George at Disney Springs in late 2017, shared one of his favorite holiday recipes with us along with a few pairing tips for turkey day. This Thanksgiving toast the traditional bird from afar, and bring on the steak (and wine)!
- 1 filet of beef, 5 to 8 pounds trimmed
- Salt and pepper to taste
- Turn on your gas grilled to high and allow the grill to become fully heated. If using a charcoal grill, build charcoal on one side of the grill and light, make sure the charcoal is on one side of the grill only. You will need the other (non-charcoal side) to roast the filet after searing. Leave the seasoning off your filet for later.
- Once the grill is smoking hot, sear all sides of the filet until the outside is a dark golden brown. If using a charcoal grill, sear directly over the charcoal. The filet will be well-seared when it no longer sticks to the grill.
- Once the filet is seared, turn off one side of your gas grill and move the filet to that side. Close lid and allow the filet to roast until done. Use a meat thermometer to cook until the internal temperature is 135.
- Remove filet and immediately season liberally with salt and pepper. Once the seasoning is applied, allow the filet to rest for a minimum 10 minutes.
- Note: If using a charcoal grill, once the filet is seared, move filet to the side without charcoal and roast until the internal temperature is 135. Season and rest your filet as mentioned above.
- Once the meat has rested, slice into quarter inch thick pieces and serve immediately.
And congrats to Wine Bar George on their official groundbreaking. Let the countdown begin. Cheers!
Photo and Video Credits: Wine Bar George
There are restaurants named after a celebrity chef, and then there are restaurants where big name chefs are actually involved in the menu and operations. Morimoto Asia at Disney Springs falls into the latter category where the Iron Chef himself is actively involved in the menu creation and known to quiz servers when he’s in town. It’s a refreshing approach to the often disappointing world of celebrity chef restaurants.
At Morimoto there’s a reason to dine for literally any occasion. From late night to date night, and now weekend brunch, this popular Disney Springs spot continues to serve up a myriad of fabulous dining options. Offered both Saturdays and Sundays from 11:30 a.m. – 3:00 p.m. for a mere $27, this coursed experience is one to add to your weekend lineup! With the cooler weather that’s arrived, why not grab your BFFs and head to Disney Springs for a fabulous afternoon on the balcony?
Wash all that brunch fare down with some seasonal cocktails, including the Autumn Pumpkin Martini, which is basically pumpkin eggnog in a glass – with a graham cracker lined rim! If Christmas and Thanksgiving had a baby, this is what she would be like. Beyond martinis, their Nashi Pear Margarita is perfect for sipping on these (sometimes brutal) Florida fall days. It’s a flavor of fall with a dash of summer, which is also how I’d describe our current weather situation. So cheers to you Morimoto – your brunch (and cocktail) game is strong.
Master Sommelier George Miliotes will bring his renowned wine expertise to Disney Springs at Walt Disney World Resort when his new venture, Wine Bar George, opens in fall 2017. Wine Bar George will be the only Master Sommelier-led wine bar in Florida. For our original post, click here!
Here’s the first look of the space, looking forward to their grand opening!
In a world of “trendy” modern-Southern-fare, it’s refreshing to experience both authentic flavors and hospitality. Poised to make quite the splash in the Central Florida dining scene, Holler & Dash boasts a menu of Southern comfort food with a modern twist that emphasizes signature biscuits. Holler & Dash uses a French pastry technique to achieve a buttery, layered biscuit that combines a perfectly soft interior with a crunchy top and an overall sturdiness to hold a bounty of fresh ingredients.
This ‘fine casual’ fare offers sustainable ingredients such as cage free eggs, organic, hormone-free proteins and fair trade and single origin coffees. Additionally, finding small artisan partners to deliver high-end food is a high priority for this emerging brand. Here are some of the fabulous biscuits we tasted, these items are worth a trip out to Celebration!
- Kickback Chicken: fried chicken, goat cheese, green onion, sweet pepper jelly with a kick
- Pork Rambler: fried pork tenderloin, blackberry butter, fried onion straws
- Chicken. Set. Go: fried chicken, pimento cheese, jalapeno, sorghum
- Strawberry & Dash: whipped cream cheese, strawberries, powdered sugar
- Beignets: classic New Orleans-style donuts with coffee dipping sauce – served warm!
Complementing this southern-inspired fare is a beverage selection featuring craft beer and wine, coffee from Orlando’s Lineage Roasting and innovative flavors of handcrafted sodas such as pineapple basil and mango-jalapeño mash. To support Florida’s local farms, Holler & Dash is serving fresh juices from the local groves of Lambeth Grove and Seminole Pride Noble. The Celebration restaurant also created a seasonal strawberry lemongrass soda as a nod to Plant City’s strawberry harvest.
True to its Southern roots, at Holler & Dash, you’ll feel like you’re an old friend. So make a jaunt down I-4 and experience these delectable biscuits!
From Epcot to Downtown Orlando, The City Beautiful is bursting with fall food events. One that’s not to be missed next year is the Walt Disney World Swan and Dolphin Food & Wine Classic. Featuring an astonishing number of wine stations, food and wine seminars and chef meet and greats, this two day event was quite the show.
With more food and drink stations this year, there were numerous opportunities to sip and savor along the resort’s causeway. The expanded space gave everyone a little more breathing room and the lines were minimal! Here’s what we tasted and enjoyed during the event:
- Salt Roasted Prime New York Strip Loin, Roasted Garlic Mashed Potatoes, Sauce Bordelaise
- Smoked Beef Brisket, White Cheddar Beignet, Concord Grape, Smoked Bacon Remoulade
- The all chocolate choux dessert
- American Wagyu Beef Slider, Avocado Bacon Aioli, Applewood Smoked Bacon, Toasted Brioche
- A taco station complete with toppings and hot sauce selections. Basically a mini Chipotle meets Tijuana Flats….but way better tacos and no line.
- Funnel Cakes topped with Nutella, a nod to carnivals with an added layer of indulgence.
- Justin Sauvignon Blanc
- Chandon #rosé #allday
- And then we lost track…..so much wine!
Thanks Swan and Dolphin, we can’t wait to see what you have cooking for next year’s event!
From tapas to distinctive wines, Spanish flavors are coming on strong in the culinary world. Spanish food is hot, and it’s bound to become the next mainstream taco or Asian craze. New to our dining scene is Bulla (“boo-ya”) Gastrobar, which has officially opened at Lakeside Crossing in Winter Park. Bulla, which is Spanish slang for “chatter”, boasts an energetic, vibrant atmosphere with traditional tapas and creative libations.
The menu highlights vibrant Spanish cuisine that is simple and clean, but with an artisanal twist. Assisting with their culinary creations is the Josper oven which is both an oven and grill. This ensures a quick cook time, vast flavors and an exceptional finished dish. We ventured over to Bulla last week and enjoyed a wide range of the menu among a lively weeknight crowd.
Make sure these dishes end up on your table!
- Huevos ‘Bulla’: Eggs, homemade potato chips, Serrano ham, potato foam and truffle oil. Perfect for brunch or breakfast all day.
- Pintxo Moruno: Cumin marinated grilled pork, mojo verde and Greek yogurt. A fantastically flavorful dish.
- Solomillo Iberico: Iberian pork tenderloin, sautéed apple, rosemary demi glace and wild mushrooms.
- Paella: Bomba rice, calamari, king prawn, clams, shrimp, hake, red sofrito and saffron. An authentic presentation, preparation and it pairs perfectly with their Albariño by the glass.
- Churros Con Chocolate: Traditional fried dough, chocolate sauce, dulce de leche. A heavenly plate of fried goodness, pair it with their espresso for the perfect ending to your Bulla experience.