Dr. Phillips is know for its “Restaurant Row” and a slew of high-end restaurants, but there’s a different side to this area – one that’s full of local restaurants run by Chefs passionate about their trade. We recently sat down to a complete menu tasting compliments of Orlando My Way and Stefano’s Grill. Known to locals as “Chef Steff,” his culinary excellence was evident in each of the dishes brought before us.

Not only is Chef Steff comfortable in the kitchen, but also in front of the cameras. He has cooked for a wide-range of superstars on such shows as Fox’s “The Best Damn Sports Show Period”, ESPN’s “Sunday NFL Countdown”, and The Food Network’s “Food Finds.”

An Italian inspired menu, Stefano’s serves up everything from extra large proteins to breaded vegetables. Infused with care and consideration, Chef Steff’s menu is one that’s worth tasting and experiencing first hand. Here’s a sampling of what you can expect to find at Stefano’s Grill.

Fried Zucchini: Thinly sliced, lightly floured, flash fried and finished with lemon. The light breading compliments the zucchini, this is one vegetable you’ll actually want to taste.

Stuffed Chicken Milanese: Topped with pure jumbo lump crab cake covered in a lemon butter caper sauce. A creamy land-meets sea dish that had everyone going back for seconds.

Pasta Vodka: San Marzano tomatoes and a splash of cream. A bowl of fabulous carbs with a hint of spice and a creamy tomato sauce. One of my favorite entrees of the evening and a must try if you’re in a pasta mood.

Tomahawk: Rumor has it locals receive a special offer on this gargantuan, typically pricey, cut of meat. A rich buttery steak equally impressive in presentation and flavor.

Coconut Cake: Light, airy and pillow soft – this cake was a joy to taste.

We enjoyed a slew of other dishes and desserts – almost too many to count! An overall delightful evening and one that has our taste buds wanting more of this Italian goodness.

In just over a month, on Tuesday, October 13, Four Seasons’ PB&G will host Kevin Nashan, multiple James Beard Award nominee and Chef/Owner of Sydney Street Café and The Peacemaker in St. Louis, Missouri. Chef Nashan will work alongside Executive Sous Chef Sam Faggetti and Executive Pastry Chef Rabii Saber. The special dinner is $65 per person including tax and gratuity.

Guest will feast on a bountiful family style seafood boil showcasing lobster, mussels, and crawfish accompanied by delicious sides of fried green tomatoes, hush puppies, shrimp deviled eggs and more. Attendees will enjoy complimentary cocktails on arrival as well as a raw bar featuring oysters, king crab, and peel & eat shrimp.

Optional:  Beer Pairings from Boulevard Brewing Company-  $25 with souvenir glass

Raw Bar

Oysters, King Crab, Peel & Eat Shrimp

Pairing: Ginger Lemon Radler

Family Style Dinner Courses

Lobster and Shrimp Boil with Corn, Andouille and Potatoes

Pairing: Tank 7 Farmhouse Ale

Fresh Water Mussels with Tasso Ham and Sauce Piquant

Pairing: 6^th Glass Quadruple Ale

Spicy Crawfish Boil

Pairing: Single Wide I.P.A

Sides

Spicy Shrimp Deviled Eggs, Hush Puppies, Coleslaw, Fried Green Tomatoes, Okra, Hoppin’ John Salad

Dessert Bar

Key Lime Pie Jar
Jack Daniels Pecan Pie
Four Layer Coconut Cake
Fudgy Chocolate, Peanut Butter Cupcake
Peach Cobbler with Sweet Tea Ice Cream

Pairing: Dark Truth Imperial Stout

Chef’s Night at Second Harvest returned with uber award-winning Chef de Cuisine Scott Hunnel and Master Pastry Chef Erich Herbitschek of Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa. Together they prepared an INCREDIBLE dinner at Second Harvest Food Bank’s Community Kitchen as part of the Chef’s Night series and Catering for Good program. All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.

Under Hunnel, Victoria & Albert’s has been Central Florida’s only AAA Five-Diamond status restaurant for the last 15 consecutive years. Talk about an accomplishment. During our exquisite evening of wining and dining we were treated to a five-course dinner that mimicked a true Victoria & Albert’s experience.

From the champagne to the final box of chocolates, everything, and I mean everything we tasted and sipped was exquisite. If you haven’t attend a Chef’s Night you are seriously missing out one of Orlando’s most notable culinary events. Here’s what we tasted lasted week – and still dreaming of this week!

First Course: Alaskan King Crab Roulade with Siberian Caviar and English Stilton Cheesecake – The most delicate crustacean I’ve possible ever tasted, paired with this rich, decadent “cheesecake.” It was the most delightful miniature plate.

Second Course: Gulf Shrimp with Crisp Prosciutto and Athena Melon – An artfully prepared course mimicking flavors you’d only find in Italy. My husband’s favorite dish of the night and one that melded sweet, salty and savory all in one course.

Third Course: Poulet Rouge with Mushroom Ragoût and Summer Truffles – Truffles on top of truffles on top of chicken so delectable I’ll compare all other poultry to this plate. Yet another work of art almost too pretty to eat.

Fourth Course: Grass-fed Beef with Potato-Turnip Gratin and Oxtail Jus – My favorite flavors of the evening, Australian beef served (mostly) rare and tender enough to slice with my dessert spoon. Paired with what can only be described as the “thousand layer potato,” this cheesy-potato tower is the classiest way to eat starches and dairy. Life goals include: tasting this potato tower again and then learning how to create it myself.

Dessert: Peruvian Chocolate Timbale – Absolutely stunning. You could hear an audible roar of the room when this dish was served. Our entire table ceased existing conversation and turned all words to this amazing dish both in taste, texture and of course presentation. I’ve yet to taste something dense and light all in one spoonful.

And now I’m off to make a reservation at Victoria & Albert’s…..let’s just hope they have a table open in 2015. The next calendar year is a long time to wait to taste this incredible cuisine.