Compliments of the Chef: The Whiskey’s Crab Fries

Written By Scott Joseph On December 15, 2023

Screenshot 2023 12 15 at 1.01.28 PM

The Whiskey is known for its award-winning and eminently Instagrammable burgers. But one of the more popular items people order while waiting for their burgers is the Crab Fries. In this episode of Compliments of the Chef, Hector Tolentino demonstrates how he makes it and shares the recipe.

One of the secrets, he said, is a bit of liquid smoke in the butter. That and Old Bay seasonings.

Watch the video and then give the recipe a try. Then head down to the Whiskey and see how Tolentino does it – and have a burger.

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On the House: The Elite from JW Marriott Orlando Bonnet Creek

Written By Scott Joseph On November 29, 2023

The Elite Cocktail

In this episode of On the House, Samantha Deacy, bartender at the Sear + Sea lobby bar at JW Marriott Orlando Bonnet Creek, demonstrates her newest creation, The Elite.

Usually, we would also share the recipe for the cocktail, but Deacy uses Buffalo Trace bourbon that she infuses roasted apple and cinnamon stick and then washed with foie gras. Probably not something you’re going to try at home.

So instead, take a look at the video and then head to the JW and ask Deacy to make you one. (Of course, you could always try it with straight, unadulterated bourbon, but you really should get the full effect.) Click below to see the video.

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Compliments of the Chef: Ember Baked Cabbage with Bacon Aioli from Sear + Sea

Written By Scott Joseph On June 28, 2023

Tallow Cabbage from Sear + Sea at the JW Marriott Orlando Bonnet Creek

In this episode of Compliments of the Chef, Peter Cox, chef at Sear + Sea at the JW Marriott Orlando Bonnet Creek, shares his recipe for a favorite side dish he serves at the steak and seafood restaurant: Tallow Cabbage. Cox believes in making good use of all the ingredients in his kitchen and keeping waste low, especially because the JW uses high quality ingredients – make use of it all. 

You probably don’t have the fancy grill contraption that Cox has at Sear + Sea, but he says you’ll do just fine with any type of grill you have.

Watch the video then give the recipe a try. Better yet, head down to Sea + Sea and try it from the pro.

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On the House: Flamingo Barraquito from Four Flamingos: A Richard Blais Florida Kitchen

Written By Scott Joseph On June 14, 2023

FourFlaOTH coffee

Four Flamingos: A Richard Blais Florida Kitchen, the Michelin Recommended restaurant at the Hyatt Regency Grand Cypress, has a new mixologist heading up its beverage program. Kat Gallardo has gotten right down to the business of creating new, innovative and refreshing cocktails to pair with the restaurant’s  inventive cuisine.

In this episode of On the House, Gallardo shares her recipe and technique for the Flamingo Barraquito, a delicious dessert drink that includes the Spanish liqueur Licor 43. This is a layered cocktail and Gallardo says the secret is using the back of a spoon when pouring the liquids into the glass. Four Flamingos makes its own coconut vanilla cream foam and smoked sea salt to top it off, but Gallardo says you may use canned whipped cream and any kind of sea salt.

Watch the video then give it a try. If you want to know how it’s really supposed to taste, visit Gallardo and the staff at Four Flamingos.

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Compliments of the Chef: Beef Cheek Ragout from Unreserved at the JW Marriott Orlando Bonnet Creek

Written By Scott Joseph On October 14, 2022

Unreserved beef cheek ragout

If you read my recent review of Unreserved, the multi-faceted restaurant at the JW Marriott Orlando Bonnet Creek, you know that chef Peter Kunstek is cooking up some good food there.

One of his more popular dishes is the Beef Cheek Ragout with Gnocchi and he shares the recipe in this edition of Compliments of the Chef. Actually, he shares three recipes: the braised beef cheeks, the potato gnocchi and putting it all together. The latter is shown in the video below.

This is a good full day project, or you can make the beef cheeks ahead of time and use premade gnocchi (Kunstek says that’s fine) and assemble the ragout in just a few minutes.

Watch the video then give the recipes a try.

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Compliments of the Chef: Beef Cheek Ragout from Unreserved at the JW Marriott Orlando Bonnet Creek

Written By Scott Joseph On October 14, 2022

Unreserved beef cheek ragout

If you read my recent review of Unreserved, the multi-faceted restaurant at the JW Marriott Orlando Bonnet Creek, you know that chef Peter Kunstek is cooking up some good food there.

One of his more popular dishes is the Beef Cheek Ragout with Gnocchi and he shares the recipe in this edition of Compliments of the Chef. Actually, he shares three recipes: the braised beef cheeks, the potato gnocchi and putting it all together. The latter is shown in the video below.

This is a good full day project, or you can make the beef cheeks ahead of time and use premade gnocchi (Kunstek says that’s fine) and assemble the ragout in just a few minutes.

Watch the video then give the recipes a try.

(more…)

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Compliments of the Chef: Wild Mushroom Risotto with Pan-seared Sea Scallops from The Chef & I

Written By Scott Joseph On July 12, 2022

Chef and I scallops

This episode of Compliments of the Chef could be titled Compliments of The Chef & I as Chris Rains, chef/owner of The Chef & I at Hall on the Yard in Ivanhoe Village, demonstrates his recipe for Wild Mushroom Risotto with Pan-seared Sea Scallops.

Risotto is labor intensive, but Rains gives some useful tips on making the rice dish. And he shows how to beautifully sear the scallops.

Watch the video below and then give the recipe a try.

 

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Compliments of the Chef: Wild Mushroom Risotto with Pan-seared Sea Scallops from The Chef & I (2)

Written By Scott Joseph On July 12, 2022

Chef and I scallops

This episode of Compliments of the Chef could be titled Compliments of The Chef & I as Chris Rains, chef/owner of The Chef & I at Hall on the Yard in Ivanhoe Village, demonstrates his recipe for Wild Mushroom Risotto with Pan-seared Sea Scallops.

Risotto is labor intensive, but Rains gives some useful tips on making the rice dish. And he shows how to beautifully sear the scallops.

Watch the video below and then give the recipe a try.

 

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Compliments of the Chef: Wild Mushroom Risotto with Pan-seared Sea Scallops from The Chef & I

Written By Scott Joseph On July 12, 2022

Chef and I scallops

This episode of Compliments of the Chef could be titled Compliments of The Chef & I as Chris Rains, chef/owner of The Chef & I at Hall on the Yard in Ivanhoe Village, demonstrates his recipe for Wild Mushroom Risotto with Pan-seared Sea Scallops.

Risotto is labor intensive, but Rains gives some useful tips on making the rice dish. And he shows how to beautifully sear the scallops.

Watch the video below and then give the recipe a try.

 

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On the House: Whiskey Tango Foxtrot from The Whiskey

Written By Scott Joseph On June 29, 2022

Whiskeys WTF

In this episode of On the House, bartender Kelli Whitney shares The Whiskey’s recipe for its WTF – Whiskey Tango Foxtrot – cocktail. One of many specialty drinks available at the popular burger and bourbon bar on Sand Lake Road’s Restaurant Row. Watch the video and then give the recipe a shake.

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