Our friends at Grande Lakes Orlando put on a terrific event last week, and for the first time opened the grounds of the resort’s onsite gardens, Whisper Creek Farms, to the public.
The occasion was the first Homestead Harvest, which featured not only the talented chefs of the restaurants at the Ritz-Carlton and JW Marriott but also some of the top chefs from the community.
Kathleen Blake was there, serving her yummy Rusty Spoon deviled eggs and a duck mortadella. (When some people gave her a blank stare at the mention of mortadella, Blake apparently just told them it was bologna.)
Kevin Fonzo, formerly of K Restaurant was there representing his Kevin Fonzo Foundation. He was serving Red Kuri Squash Soup and Smoked Duck Leg Confit.
James Petrakis of the Ravenous Pig had Wood-grilled Octopus and Lamb Kofta.
Austin Boyd had been billed to be at the event representing Osprey Tavern, but since Boyd and his employers, Jason and Sue Chin, had recently parted ways, the Tavern’s executive sous chef, Elek Kovacs, was there serving pickled shrimp and pheasant (with Chin, above, helping out). Kovacs will now oversee the Baldwin Park restaurant. Kenny Gilbert of Gilbert’s Undergrond Kitchen in Fernandina Beach (and Bravo’s Top Chef program) was serving Smoked Alligator Ribs.
Host chefs Scott Pizzo of Highball & Harvest and John Janucik of the Kitchen at Whisper Creek had Roasted Suckling Pig and Lobster Deviled Duck Eggs, respectively, as well as some other goodies that had people sending newcomers to those food stations.
Pastry Chef Stephane Cheramy and team added the sweet notes to the evening. And chefs from other Ritz-Carltons (Carltons-Ritz?) were on hand, too, including Paula DeSilva, Fort Lauderdale, Sebastien Thieffine, Naples, and Stanley Miller, Key Biscayne.
Guests were bused out to the farm from the Ritz-Carlton’s golf club. The secluded space was lit by large globes and the fires of some of the cooking stations. It had the feel of being at a campground in the woods. It was one of the first cool nights of the fall, so it was perfect weather.
The evening was a fund- and awareness-raiser for Fleet Farming, which strives to reduce the environmental impact of food production through a pedal-powered, hyperlocal urban farming model that creates a culture of health and vibrant ecosystems. The goal is to assist in fostering a movement towards a more sustainable farming and food production system in the region.
