Todd English's Bluezoo was just nominated for best seafood restaurant in Orlando, Fl by City's Best. We would appreciate the votes of anyone who has been in or wants to help support us in our goal to bring the best dining experience we can to Orlando. Our focus is fresh, seasonal and substainable which is something we pride ourselves in. If you haven't had the opportunity to stop in, please do not hesitate to!!
Vote BLUEZOO Here
Epcot Fod & Wine
As I said in the previous post, we have been extremely busy and will continue to be busy. Last weekend and this past weekend we had separate demos at the Epcot Food and Wine Festival. The first one with Torm Siverson of Pasture Prime Wagyu demoing his mangalitsa pig and the second with Chef Todd English, followed by a 7 course dinner at the restaurant. There is more about the Mangalitsa pig and the demo on Torm's blog that has pictures of the event and is worth checking out.
I also recently did a tasting for a sous chef position at work which I was unable to get any pictures of, but fortunately did get the position, so here is the menu.
foie gras mousse
brioche butter, caramelized milk solids, minus 8 gastrique
crispy sweetbreads
garlic puree, heirloom tomatoes, fried caper vinaigrette
olive oil poached halibut
roasted boniato, preserved meyer lemon, ham hock broth
sous vide pork belly
braised kale, cannellini beans, pickled chanterelles
wagyu ribe eye
pickled beet fluid gel, baby root veg in different textures, arugula, bordelaise
"napoleon"
foie gras, preserved strawberry, frangipan, ice wine
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| photo courtesy of pasture prime wagyu |
I also recently did a tasting for a sous chef position at work which I was unable to get any pictures of, but fortunately did get the position, so here is the menu.
foie gras mousse
brioche butter, caramelized milk solids, minus 8 gastrique
crispy sweetbreads
garlic puree, heirloom tomatoes, fried caper vinaigrette
olive oil poached halibut
roasted boniato, preserved meyer lemon, ham hock broth
sous vide pork belly
braised kale, cannellini beans, pickled chanterelles
wagyu ribe eye
pickled beet fluid gel, baby root veg in different textures, arugula, bordelaise
"napoleon"
foie gras, preserved strawberry, frangipan, ice wine
Bresaola
This will be a brief post, but yesterday I cut into one of the bresaola, and was pleased outcome. I probably would bump up a couple of the spices and herbs when curing, but overall the flavor was good. It probably would have a better texture if I had used something other the tenderloin, but when I get free meat I don't complain. Here it is...
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