I’ve been absent for a while, first physically, in Athens and Istanbul and points between (food and restaurant notes coming soon), and then mentally, as on my return I came down with what I assume was flu that knocked me on my rear end for 12 days. Yes, I had gotten the flu vaccine, but either it wasn’t geared to the strain I had or I got it too early in the season and its efficacy was muted. Anyway, there’s a lot to catch up on.

Let’s start with Quantum Leap Winery, which last week announced that it was essentially being kicked out of the Mills 50 facility it has called home since it opened 12 years ago. The building, about one block west of Mills Avenue and one block south of Virginia Drive, was sold last fall and the new owners intend to use it for their own business (plastics, I hear; shoutout to “The Graduate”). 

The last time we had a Dinner Party at the JW Marriott Orlando Bonnet Creek, we started on the pool level and worked our way up to to the ninth floor. This time, we’re starting at the top and staying there, with a complete takeover of the wonderful illume on Wednesday, May 22.

This is going to be an extraordinary evening. We’ll start with a reception at 6 p.m. and a Lychee Martini welcome cocktail. Next there will be an array of sushi and appetizers, including oysters, nigirizushi, sushi rolls, king crab and scallop crudo.

That will be followed by the multi-course entree featuring Chawanmushi, a Japanese custard, here made with cage-free egg yolk, seafood dashi and Key West pink shrimp; Seared Seabass Yuzu Kosho; and A5 Wagyu Yuzu Truffle. The main course comes with your choice of pairing – Ken Wright Pinot Noir, Long Meadow Ranch Sauvignon Blanc or Ban Ryu 10,000 Ways Sake.

And then we’ll have a beautiful display of desserts to nibble on, with a pairing of Joto Yuzu The Citrus One, as the Disney fireworks begin. If you were lucky enough to be at our last Dinner Party at the JW Bonnet Creek, you know how impressive the desserts are. (See the full menu below.)

It was a star-studded night for Orlando at the ceremony Thursday evening in Tampa to announce additions to the Miami, Tampa and Orlando Michelin Guide. Victoria & Albert’s, one of the Southeast’s most celebrated restaurants, finally achieved Michelin stardom, as was expected. But also earning a star along with V&A’s chef Matthew Sower were Camile (Tung Phan), Natsu (Stone Lin) and Papa Llama (Kevin Ruiz).

A new award this year, the Green Star, celebrating sustainability, went to Lordfer Lalicon of Kaya in the Mills 50 District.

I’ve always thought of Flying Fish as one of Walt Disney World Resort’s more upscale restaurants, even before it underwent a full renovation that elevated the decor to the level of the food.

When it opened, in 1995 and as Flying Fish Cafe, the restaurant had a more whimsical decor and ambience that invoked the halcyon days of Coney Island, including images of fish – flying –  on Ferris wheels and other carnival rides.

The Science of Wine, the annual fundraiser for the Orlando Science Center, returns to the Loch Haven facility on Saturday, April 27, from 7 to 10 p.m. The event has always blended fun and education, exploring the scientific aspects of winemaking while imbibing in the lab results. But this year’s agenda sounds scienceier than other years.

There will be two 20-minute presentations by Dr. Robin Back of UCF’s Rosen College of Hospitality Management on South African winemaking, with samples of Fleur Du Cap 2018 South African Pinotage.

There will be scientific wine and cheese-pairing nuances from advanced sommelier Melissa McAvoy and Diahann Smith with Florida Dairy Farmers.

And in The Hive: A Makerspace, you can learn about making a wine caddy using a computer numerical control (CNC) machine. OK, we just went full nerd.