Disney World is easily as enjoyable for adults as it is for kids when you consider its exceptional dining and entertainment options. Exquisite fine-dining restaurants are situated throughout Disney World’s theme parks—specializing in every type of international cuisine imaginable.
As I made my way to Barnie's Coffee and Kitchen on Park Avenue, I couldn't help but dread the idea of walking around in the hot weather. The summer heat has found it's way to the heart of Orlando, and it's basking in all of it's glory. Luckily I was immediately welcomed by glasses of chilled mimosas upon my arrival.
Scott Uguccioni, senior Vice President of Sales, ironically deemed it as the "healthiest mimosa bar". The four drinks that Barnie's had for us were the Watermelon Mint, Georgia Peach, Tart Cherry, and a Classic Florida Orange. I decided to try the Watermelon Mint (a natural refresher) which stuck true to it's purpose and offered refreshment with a hint of mint after each sip.
I didn't get to try the Energy Bowl ($7.50) but it seemed like a great option for those looking for a light meal! The bowl was made up of Açai, almond milk, banana, greek yogurt, and vanilla granola.
One of the first dishes I tried was their Coffee Braised Pulled Pork Sandwich ($12.50) which is offered during their lunch menu. The BBQ pulled pork sandwich was served in a deconstructed style, with apple-fennel slaw and Bread & Butter pickles on the side. Chef Camilo Velasco explained that the dissected plate was meant to bring a summers take on a dish that's usually considered "heavy". I found myself reaching for the slaw most of the time as it consisted of one of my favorite ingredients, dill. The house-made pickles also added a refreshing, sweet, tartness to the dish.
The next dish I tried was their Shakshuka ($10.00) which consisted of tomato ragu, poached Lake Meadows Farm egg, thyme, feta, and buttered toast. Shakshuka, an Israeli dish that I loved in New York, has a surprising popularity amongst food-lovers these days. The egg was cooked to perfection (sous-vide's my guess) and was the highlight of the dish.
Salmon and Bagel made with Ducktrap Smoked Salmon, Cream Cheese, Lemon, and Dill ($11.00).
The Ultimate dish that I believe Barnie's has to offer would have to be their Lamb Meatballs ($9.00). On paper these babies are seemingly harmless. Chef Camilo has simply paired them with tomato, goat cheese, and a salsa verde. However, a bite is all you need to reveal the lamb's true succulent nature. It can be difficult to find lamb that will please my palate, which seems to detect the slightest hint of gamey-ness, but the meatballs consist of a variety of lamb that are locally sourced by the restaurant. If I had to recommend one dish, this would be it!
Last but not least were Blue Bird Bake Shop's beautiful sweets! Jeff Lambert and Joel Pfrogner, the owners of Blue Bird, revealed to us their new partnership with Barnie's and couldn't hide their excitement of bringing their sweets to the Park Avenue lane. The Classic English Scone, Orange Cranberry Scone, and Blueberry Muffin were sitting on the counter just waiting to be devoured. Grab one (or three) of the sweets, have one of the talented baristas craft you a cup of joe, and enjoy!
Photos and post by Kristine Young.
Gaylord Palms Resort, the resort with "everything under one roof", announced the opening of its newest restaurant, MOOR. It offers a selection of regionally-inspired dishes and a focus on fresh seafood. Specialty Chef Phillip Fisher will be overseeing the restaurants kitchen.
MOOR came to fruition through the desire to serve fresh local food in a lifestyle casual dwelling. The resorts chefs have built relationships with local purveyors and fishmongers (pictured below) through their own farming and fishing expeditions.
My Yard Farm was founded over seven years ago to provide grown local, grown sustainably, beyond organic food to communities at large, small and everything in between.
Gary's Seafood & Specialties was started in 1989 by Gary Reed. With a loan from his wife's parents, he purchased one truck and drove away with a dream to offer the best fish to the best chefs in Florida. Twenty two years later, it's known worldwide for their Gold Ribbon standard of having the highest quality fish; cut to order, no exceptions.
Douce France Bakery started as wholesale-only but since the business moved to the newly built facility in Winter Garden, the company made room for an amazing retail store where customers can find succulent freshly baked goods as well as a full lunch menu.
MOOR features an open floor plan, 60-foot sailboat, layers of neutral tones, elegant wood flooring and several private dining areas including a chefs table with interactive capabilities.
The bar area extends into an outdoor terrace that overlooks the property's beautiful 12,000 square foot Coquina Lawn.
The opening of MOOR also marks the launch of Gaylord Palms movement to grow and source their own food. The hotel is working with local farmers to incorporate an on-site garden and a boxed produce program for their employees. This project is slated in three phases with the first phase to include a culinary garden and outdoor kitchen, and the second and third phases to include a multitude of gardens, herb sculptures and flowering trees.
MOOR is in the Key West Atrium at Gaylord Palms Resort located at 6000 West Osceola Parkway, Kissimmee, FL 34746. The restaurant is open daily for lunch from 11:00 a.m. to 4:30 p.m. and for dinner from 5:00 p.m. to 10:00 p.m. The bar is open 11:00 a.m. to midnight. For more information visit www.facebook.com/DINEMOOR, www.GaylordPalms.com or call the restaurant directly at 407-586-1101.
About the Dinner:
Enjoy an hors-d'oeuvre and wine reception, tour of the farm, and four-course open air dinner on the pasture.
Their Chef for the evening is Mike Garcia, whose pedigree includes Ravenous Pig, Cask & Larder, and Smiling Bison, amongst others. He is also the chef for most of The Dinner Party Project dinners.
Maya Papaya is an organic, sustainably-operated farm in Oveido, and the handiwork of proprietor Maya Fiallos. The farm is growing most of the produce for the dinner, providing you the rare opportunity to eat on the same ground in which your food was grown.
About The Fabricant:
This event is presented by The Fabricant — original events, local guides, and diy primers focused on quality-forward food, drink, adventures, places, and people In Orlando. You can learn more about them and their commitment to connecting interesting people with each other, creating extraordinary experiences, and celebrating quality and artisanship here.
Showcasing a rustic yet polished design, The Kitchen has the vibe of eating in your family’s kitchen, with a variety of communal, high-top, sofa, outdoor, and bar seating with rich woods, steel blues, and leather accents throughout. Menu items at The Kitchen—including snacks, small plates and sandwiches, charcuterie & cheese boards, and flatbreads—will feature seasonal ingredients from the 7,000-square-foot on-site garden at Whisper Creek Farm as well as fresh eggs daily from the farm’s recently added chicken coop. The Kitchen’s sausages and charcuterie, prepared by the JW Marriott butcher, pair perfectly with The Brewery’s hops-laden creations.
Mariano Vegel is the newly appointed Chef de Cuisine at Primo by Melissa Kelly, the resort’s farm-to-fork restaurant. Primo is located at the JW Marriott Orlando, Grande Lakes. Chef Vegel holds a degree in Culinary Arts from the Argentine Institute of Gastronomy. Primo, the home-grown concept that Chef Kelly brought to Orlando almost 12 years ago, has two onsite gardens, sustainable practices and great chef/farmer relationships in Central Florida. She is a pioneer of the farm-to-fork movement in Orlando.
Grande Lakes Orlando opened Highball & Harvest (“H&H”) at The Ritz-Carlton Orlando, Grande Lakes on September 6th, 2014. Blending rustic design elements with contemporary Ritz-Carlton refinement, the signature restaurant features interactive dining (from table-side handcrafted cocktail experiences to bar-side oyster shucking), a novel railroad-inspired design with a substantial bar area, and a playful Southern-inspired menu.
Returning for its 25th year, Share Our Strength’s Taste of the Nation® Orlando, locally presented by Quality One Wireless, will take place Aug. 9 at the Orlando World Center Marriott celebrating Orlando’s culinary excellence and Taste of the Nation’s legacy of combating childhood hunger.
Showcasing the culinary delights of 35 of Central Florida’s leading chefs and restaurants, this year’s Taste of the Nation Orlando will feature two James Beard Foundation Award semi-finalists – Hari Pulapaka of Cress Restaurant and Kevin Fonzo of K Restaurant and Wine Bar.