There are tasting events….and then there’s Cows ‘n Cabs. This annual Western-themed Winter Park event is brimming with 200+ wines, spirits and beers all alongside mini dishes from 20 of the best local restaurants. If you missed out on the fifth annual Cows ‘n Cabs, make sure you block your calendar for next year’s event.
This stellar food and wine (and more wine, and even more wine) event was founded to help break the cycle of poverty in Central Florida. One hundred percent of ticket sale proceeds and auction items benefited the Community Food & Outreach Center and Elevate Orlando, which assists with fighting hunger and mentoring youth, respectively.
This event was a feast for your eyes, stomach and palate. A superior foodie event and one that’s not to be overlooked. Here’s what we tasted and sipped last week alongside a rowdy crowd and Western backdrop.
The Coop + 4 Rivers: Finally! The return of their friend green tomato. If you missed it’s appearance on Spork previously, click here and here for our rave reviews. We’re seriously hoping this item ends up on a 4 Rivers menu soon. Additionally, this group served up a tri-tip steak taco (that we admittedly tasted multiple times), and an incredible Mississippi Mud Pie from MasterChef Whitney Miller.
Hillstone: Exactly what we were looking for, but totally unexpected coming from this restaurant. They served up a fall-off-the-bone, make-you-salivate rib with a traditional Carolina BBQ sauce.
Peterbrooke: Caramel Apple Bites so juicy and perfectly seasonal, these chocolates presented your palate with fall and Halloween in one single bite.
Dragonfly: Staying true to their robata roots, this chicken was fresh off the grill and served alongside an array of wine for your choosing.
Soco: Serving up a braised pork shank ravioli that we tasted with some prosecco. Because after all, bubbly does go with everything.
Cocina 214: A fried cauliflower taco topped with red peppers and cabbage. Not what you’d expect at a meat and cab based event, but I’d totally eat cauliflower everyday if it tasted this good. Thanks for an unexpected bite Cocina!
Tapa Toro: “Three Little Pigs” with stewed white beans and roasted cauliflower. The pork belly was stuffed with pork loin rolled up and placed in la Caja China to be slowly roasted, using the drippings from the belly to cook and flavor the stewed white beans. Cauliflower is roasted then sautéed with pickled grapes, capers and parsley.
Osprey Tavern: Savory Provencal Tart & Shaved Saucisson, and for more on our experience in-restaurant, click here!
Taverna Opa: Grilled Chicken Skewers with Tzatziki
An overall exceptional evening of wine and Orlando’s best dining on display. For more details and future event information visit cowsncabs.com.