on

Four Flamingos ext

We’re restarting a new era of Supper Clubs with a really special one at Four Flamingos: A Richard Blais Florida Kitchen.

We’ll meet Thursday, July 14, for a 6:30 reception and seated dinner at 7 p.m. at the beautiful Hyatt Regency Grand Cypress Resort. (Four Flamingos is in the former Hemingway's building overlooking the resort's pool.) Cost is $150 per person including tax and gratuity. To reserve, call 407-239-3854 or click here for OpenTable. Note: The OpenTable page has four time slot selections by default. It doesn’t matter which one you select or, one the next page, which type of seating – that’s just a peccadillo of the OpenTable interface. All reservations made through that page will be part of the Scott Joseph Supper Club event.

We’ll have four courses but it will be a little different from Clubs Supper of the past in that each course will have options. Plus, you’ll be able to select whether you want red wine, white wine, or cocktails as your accompanying beverages. Check out the full menu selections:

on

sodough ext

Pizza comes in regional varieties that make opening a restaurant specializing in it a fraught proposition in places like Florida, which has no claim to a variety of its own. Barbecue has the same issue. I can think of only one other food item that has more versions, but so far no one has tried to open a potato salad restaurant.

With pizza, you have New York style, New Haven style (not to be confused with New England style), California and Chicago’s deep-dish, which someone recently described as essentially a casserole. St. Louis, Colorado, Rhode Island and the Ohio Valley all have their variations. Even the place I grew up, the Quad Cities of Illinois and Iowa on the Mississippi River, has its own distinct style, both in the ingredients that comprise the crust and toppings and in its signature way of cutting the pie in strips instead of wedges.

In Central Florida, the New York style dominates, and many Florida transplants have adopted it in lieu of their hometown styles. But now Detroiters can have a taste of home courtesy of SoDough Square.

on

fourflamingos sign

It’s time to get back to having Supper Clubs. With the exception of a virtual one in 2020, it’s been two and a half years since our last get together. And we’ve got a really special one to restart: Supper Club at Four Flamingos: A Richard Blais Florida Kitchen, which was recently named a Michelin Guide Plate Recommendation restaurant.

We’ll meet Thursday, July 14, for a 6:30 reception with seated dinner at 7 p.m. at the beautiful Hyatt Regency Grand Cypress Resort. Cost is $120 per person plus tax and gratuity.

We’ll have four courses but it will be a little different from Clubs Supper of the past in that each course will have options. (One of the options will be the incredible Swordfish Prime Rib.) Plus, you’ll be able to select whether you want red wine, white wine, or cocktails as your accompanying beverages.

on

Richard Blais

When I reviewed Four Flamingos: A Richard Blais Florida Kitchen my favorite entree was the Black Lime Swordfish in brown butter. It was just simply one of the best pieces of fish I’ve had in a long time. So I was thrilled when Blais agreed to share the recipe.

In the video below, Blais discusses how the restaurant came about, and his chef de cuisine, Shelby Farrell, walks us through the process of cooking the swordfish.

Watch the video then give the recipe below a try.

on

MCO Barnies render

We have some more information about what food and beverage vendors will be located in the eventually-opening/no-really-it’s-coming-right-along Terminal C at Orlando International Airport.

You knew already that Art Smith will have a new restaurant called Sunshine Diner, and we reported earlier that George Miliotes will have a version of his Disney Springs Wine Bar George. Cask & Larder, already in an airside MCO terminal, will have a double in the new terminal.

Barnie’s Coffee & Tea will have multiple presences, including one before security and one after. Very smart – they can sell people a cup of coffee before they go through the TSA checkpoint and then another one after that cup gets confiscated.

Olde Hearth Bread Co. will have have a grab-and-go cafe with sandwiches and such. You can grab and stay, too, and eat at one of their tables. (You can also have a cup of Barnie’s Coffee there – Olde Hearth will be serving it. Take a look at some of the renderings above (Barnie's) and below (Olde Hearth).