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Adria Dinner

Hors d’oeuvres Wine / Kila, Cava, 2009

Duck empanada canape – kimchee pesto, chickpeas, blackbeans, creme fraiche, cilantro chip

Patatas bravas – potato puree fried, romesco

Paella skewers – fried rice ball, smoked mussel, rock shrimp, dill & saffron aioli

Oysters ginger beer – ginger vinegar mignonette, ginger gelee, orange foam

East Courses  Wine / Castelo Do Papa, 2010 / 100% Godello

1.    Paella #2 – Stuffed Squid (shrimp, marinated cuttle fish, bamboo rice, pepperdews) smoked tomato sofrito, grilled white asparagus & marconas

2.    Ceviche – popcorn gelato, scallop crudo, shaved asparagus, jicama, citrus vinaigrette aire

3.    Kim chee sorbet – Sorbet, mizzuna greens, salmon chicharron, white fish tuile, sesame vinaigrette

4.    Grilled octopus salad – Fried kale leaf, preserved lemon, fried capers, jicama, feta, diced purple papas, olives, lemon vin

5.    Mar y Montanya – Braised beef tongue on turnip greens, fried shrimp heads with tamale, walnut crostini

6.    Oysters Champagne – champagne grapes carbonized, grape must & banyuls vinaigrette, smoked cup aromatic

7.    Tomato bread – crumpet cubes, tomato seed “caviar”, frozen olive oil pearls

8.    Bacalao Baklava -  cod, walnut & pecan, phyllo crisp, lemon carmel, balsamic

9.    Lemon & Almond – Lemon anise sorbet, candied marcona almond sponge, candy lemon

South Courses Wine / Prado Rey, 2010 / Rose, 50% Tinto Fino 50% Merlot

1.    Escabeche – Skin on black grouper, ragout of red pepper, onion, garlic, white asparagus, caper berries, chive oil

2.    Rye on Ham – Serrano chip, rye aire, gruyere crisp, sherry cotton candy

3.    Garlic & Gazpacho – garlic & gazpacho soup, pickled grapes & sliced almonds

4.    Fig empanada – fig compote, chestnut puree, caramel leche, root beer foam, roasted fig

Central Courses Wine / Espelt, 2009 / 100% Garnacha

1.    Succotash – Sweet corn gelee, dehydrated carrot dust, fava bean puree, lemon-thyme aire, pine nuts

2.    Osso bucco Kalbi – korean braised & charred, green apple & fennel kim chee

3.    ”Spaghetti & Meatballs” – carrot noodles, pickled beet spheres, micro arugula, shaved chevre

4.    Steak & Eggs – fried brisket strands, fried quail egg, brussels sprout, bacon aioli

5.    Churros – aerated chocolate with foie gras dust, bacon marmalade, cinnamon churro buttons, spiced chocolate sauce, cinnamon stick aromatic

North Courses Wine / La Cartuja, 2009 / Priorat, 50% Garnacha, 30% Mazuelo, 10% Cabernet Sauvignon, 10% Syrah

1.    Cabrales tart – Blue cheese tart,  snails, pickled tomato and parsley salad

2.    Tomago & chorizo torta – calcot wrapped tomago, fried egg foam, marinated mushroom, chorizo ragout, micro greens

3.    Sidra & Pork – pork belly, hard cider, apple glace, salsify, parsnip puree

4.    Frito Misto – Fried potato ring, mixed fried seafood, lemon, Malt vinegar aire, maigolds

5.    Bacalao noodle soup – tasso clam & tomato broth, turnip greens, clams, bacalon noodles

6.    Carrot cake - Nitrogen dusted carrot cake, cream cheese semifredo & walnut anglaise

See picture gallery below.

I have agreed to be a Celebrity Waiter for Easter Seals’ Inaugural Celebrity Waiter dinner on July 28, 2011 at Johnny’s Fillin’ Station at The Other Side in Orlando. Our goal is to raise money for Easter Seals programs and services for individuals with disabilities in Central Florida.  To assure the success of the event listed below is information that you will need to know:

Celebrity Waiter Overview:

What:
A unique event for friends, family and co-workers to attend a dinner event where you will be their Celebrity Waiter and compete to win the most tip donations.

When:
Thursday, July 28^th from 6:00 pm – 8:00 pm

Where:
Johnny’s Fillin’ Station at The Other Side
2631 South Ferncreek Avenue
Orlando, Fl 32806

Why:
So that 93 cents of every dollar we generate can be dedicated to helping individuals with disabilities live more independent lives.

Who is Easter Seals?

As you consider your involvement, keep in mind that 93 cents of every dollar contributed goes directly to programs in our area. Here is an overview of the programs that help hundreds of people every day in our community:

• Easter Seals’ Camp Challenge is a year-round camping program in Lake County that gives children and adults with varying exceptionalities the chance to forget about their disabilities and have a great time.

• Easter Seals’ two adult day centers in Winter Park and Gainesville are an alternative to nursing home care. They offer an assortment of educational and social activities that stimulate minds and enrich lives.

Come out and see me!

For more information:  http://fl.easterseals.com/site/Calendar?view=Detail&id=35381

A world class experience with a down-home on the farm charm.

www.veggieufoodandwine.com

Returning back again this year, Chef Jamie will be enticing 1000 guests at this amazing event with his “Study of Carrots”.  This annual benefit features gourmet cuisine prepared by Chefs from all over the country, outstanding vintners, cooking demos and a benefit auction.

All proceeds benefit Veggie U.

Hope to see you there!

We are excited to announce the barJme dates for the month of July!

BarJme: Thursday, July 7 | Saturday, July 30

Contact Marlene at 407.975.8763 to reserve your seat.

Saturday April 9^th Cuisiniers was invited to participate at the Jetport Food & Wine Festival.  This high-energy kick-off event is considered the party of the year!  A private jet hangar is transformed into a South Beach inspired nightclub inclusive of music, fine wines, cocktails, champagne, exotic cars and air travel.   Our hosts Bocuse d’Or and Les Chefs de France extended our invitation to join other area local chefs and top celebrity chef’s including Thomas Keller (The French Laundry, Napa and Per Se, NYC),  Jerome Bocuse (Les Chefs de France) and Daniel Boulud (Daniel, NYC) preparing a world class culinary extravaganza!

Cuisiniers represented by Chefs’ Harold Henderson & Lucas Reid showcased a “Midday Snack Pak” which featured to our guests’ delighted taste buds:

BLT – Featuring Palmetto Creek Bacon Marmalade, Pickled Waterkist Farms Heirloom Tomatoes, Micro Arugula & House-made Mayo

Homestead Potato Salad with Grilled Asparagus Tips

Local Corn Shortbread “Cookies” topped with Canaveral Red Shrimp & “Kimchi” Mole

The piece de resistance of our evening, Chef Thomas Keller personally butlering his creation to my sister and brother-in-law which after some verbal coercion they graciously accepted and enjoyed!

I would also like to mention that our hosts of this exceptional event the Bocuse d’Or Foundation is a non-profit devoted to inspiring culinary excellence and to recruiting and training a USA Team.  These team members represent the United States at the global Bocuse d’Or Competition held in Lyon France every two years.

So Chef Harold will be doing a demo at the Home Show at the convention
center on Sunday April 17th.  Look for some really interesting Korean
inspired techniques.

On Tues March 8th Cuisiniers will be showcasing their cuisine at the brand
new Mezz for a “Knot Magazine” issue launch.

Cuisiniers is a proud partner of the Orlando Broadway Series, preparing and
serving cast members for there Welcome Cast Parties.  Check out next seasons
line up, it’s amazing

Cuisiniers has been chosen by Orlando City Soccer to cater all in suite food
service for the upcoming season.  Delicious cuisine partnered with an
exciting new sport for Orlando

Cuisiniers is once again getting the opportunity to cook with another Bravo
Top Chef Winner.  You’ll remember a few years back when Chef Jamie prepared
“dinner in the sky” with Top Chef winner Hung Huynh.  Now Top Chef desserts
winner Yigit Pura will be rolling into town to prepare a very special dinner
with the Cuisiniers team for the kick off dinner for Orlando’s Cooking For
Community event being held Saturday March 26th and Sunday March 27th.
Visit www.cookorlando.com
It’s going to be a great weekend

On Saturday March 5th Cuisiniers will be serving up western cuisine for the
2011 American Cancer Society’s Central Florida Cattle Barrons’ Ball
Come early, Cuisiniers will be cooking for the first hour and a half for the
cocktail reception.
For tickets and more information please call 407.622.3547

Entertain Deliciously
Chef Jamie McFadden

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