1^st Course

2009 Karia

“Soup & Sandwich”

Smoked Duck, Roasted Beet Horseradish Cream,

Rye Crostini, Canadian Bacon Dust, Potato Chips & House Pickles

Foie Dumplings

Ramen Broth, Napa Slaw

2^nd Course

2008 Fay

Asian BBQ Oxtail

Marmalade Glazed, Drunken Noodles

3^rd Course

2008 S.L.V. side by side with a Library Vintage of S.L.V.

Peppercorn Crusted Venison Lollipop

Blackberry Gastrique, Braised Escarole & Cauliflower Mash

4^th Course

2008 Cask 23

Cheese Course

MT TAM Fig & Golden Raisin Grilled Cheese

Dessert Course

Artemis

Venezuelan Chocolate Soufflés

with Dark Cherry Semifreddo

We are so happy and honored to be nominated for Caterer of the Year in the 2012 BizBash Florida Readers’ Choice Awards!  Follow the link below to cast your vote!  We appreciate the support! Public voting opens for everyone on Friday, March 30th, at 10:00am EST at bizbash.com/flvotes and closes on Sunday, April 15th at 11:59pm EST.

Food and travel go together like bread and water or in my case, stilton cheese and tawny port.  I have compiled a short list of my preferred dining destinations here in O-town The City Beautiful.  So tourists and residents alike set your food GPS and lets roll.

• VICTORIA & ALBERTS – The “Mouses” contribution to my compilation, as stated on their website “The ultimate in fine dining at WALT DISNEY WORLD Resort and one of the finest restaurants in the Southeast.”  A menu created and inspired by Chef Scott Hunnels’ own journeys to far away places utilizing the finest of fresh and seasonal ingredients then paired with fabulous wines and impeccable service make this a premier tourist must.  www.victoria-alberts.com (407) 939-3463
• K – Few tourists know about it but the locals flock to it!  Walk in, and embrace the character of the old home that houses the restaurant in the quaint neighborhood of College Park. The ever changing menu, featured artists, and Chef/Owner Kevin Fonzo all combine to create a lasting impression for your palate! www.kwinebar.com  (407) 872-2332
• ANTONIOS RISTORANTE (Maitland) – “Apparecchia la tavola,” “set the table,” for a unique dining experience as you have the choice of the casual market café and wine shop downstairs or the Tuscan villa ambience upstairs.  Chef Scott Copeland (the upstairs kitchen) utilizes the freshest seafood, veal, steaks & chops in his authentic Italian inspired dishes.  An extensive wine list consisting of over 600 wines is at your fingertips.  www.antoniosonline.com (888) 690-0448
• RUSTY SPOON – Their tag – American food, European roots, locally sourced – pays homage to our Florida family of farmers who provide the              eclectic offering.  This “Gastro Pub” located in downtown Orlando with Kathleen Blake in the kitchen has taken traditional British pub grub and transformed it.  Case in point, “The 55” a half pound of Grass fed beef stuffed with bacon and gruyere, smothered with onions, aioli and house made pickles, need I say more????  www.therestyspoon.com (407) 401-8811
• BARJME – To quote our local food critic Heather McPherson of the Orlando Sentinel, “Dinner at the kitchen counter may never be the same!”  The award-winning executive Chef Jamie McFadden has created a wildly unique dining experience.  The concept –personal interactive dining (for a lucky 10 to 12 individuals) that will take your palate on a multi-course tour of breakfast, lunch and dinner.  It is created and presented at the catering kitchen counter which coincidentally is the heart of his catering firm CUISINIERS.  www.cuisinierscater.com (407) 975-8763

Food can and does simply bring people together, but when adding travel to the mix it takes everything to new heights.  So, get your food on and experience everything delicious in Orlando.

For more information click here.

Communal Cuisine

We are excited to announce the barJme dates for fall!

barJme begins at 7:00pm on all dates.

BarJme: Thursday, January 26 | Tuesday, January 31  | Thursday, February 2 | Saturday, February 4

Contact Marlene at 407.975.8763 to reserve your seat.

Chef Jamie McFadden and the entire staff with Cuisiniers and BarJme are honored to have been nominated for “Best Caterer” and “Best Ongoing Chef Event” in Edible Orlando’s “Best of” awards for 2011!  After nominations, winners are selected by YOUR votes!  As a supporter of ours, we would greatly appreciate your vote – just follow this link (http://www.edibleorlando.com/2011/12/best-of-edible-orlando/) to cast your vote!

Thanks for letting us entertain you deliciously in 2011!

Last January 1st I commented that in 2011 pork would remain at the top of everyone’s recipe card as the most popular ingredient on restaurant menus and at home.  Research showed that burgers would  still reign as the go to sandwich,  but to watch out as haute sandwiches begin to steal the spotlight.  Farm to table restaurants were still all the buzz in 2011 and truly support the Slow Food Movement.  The Meatball craze came and went but thankfully Charcuterie Menus would be  here to stay.  While at your favorite watering hole I predicted that we should look for new interpretations of the Slow Gin Fizz, The Sidecar,  and local artisan creations of vodka and bourbon.

Those were just a tippy taste of the food trends that came and went in 2011, and you can be sure that with the economy improving there will be even more in 2012.  The word on the street is that folks have had there fill of “comfort food” menus.  Hopefully at some point you have over indulged on Macaroni & Cheese, Meatloaf type dishes, and cupcakes!   I predicted in 2009 that Goat Meat would gain momentum, I was a bit premature, however, I do believe that the almighty goat will prevail 2012!   Cupcakes are over, and I was so hoping that Macaroons would be the new dessert snack of choice, and they still may.  But now watch out for a favorite from Brittany, France….Caneles.   The French have always taken it over the top with there sweets, wait till you try these!  Look for the revival of the pressure cooker in 2012, although I am unsure if it actually ever went away?  I will be posting some incredible pressure cooker recipes over the next few months.  Small plates and tasting bars will continue to gain popularity, which brings me to the exciting announcement of BarjMe’s 1st Anniversary.  Look for more doughnuts on restaurant dessert menus, Cuisiniers version of the Hungarian Palacsinta is a cross between a crepe and a doughnut and I must say amazing!  I have to admit I did not experiment with to many Slow Gin Fizz’s, artisan bourbon’s  or Sidecar’s in 2011, unless of course you are speaking of the Sidecar bar in Park City, Utah.  My bartender buddies tell me however, to keep an open mind to the reinvention of the Old Fashion this year,  along with a variety of house made bitters to jazz up your cocktails.   Look for a Feb.-March opening in downtown Orlando of a true Mixoligists Cocktail Bar-it’s going to be very hip and cool.  These artisan inspired cocktail lounges have been popping up all over the country for the past five years, finally Orlando will have one of there own.  I will blast you all when my friends get back with me on the confirmed opening date.  A wish that I have had for a while is that more chefs begin serving more interpretations of fresh sardines….we’ll see if that wish comes true this year.

Most importantly on this first day of 2012, I would like to say Thank You to all of you!!  Without you, myself and my team would not be blessed with having one of the best jobs ever!!  Cooking allows are creative juices to flow, entertaining allows us the opportunity to come into your homes and offices and spoil you for an evening.  So on behalf of the entire Cuisiniers Team THANK YOU ALL!  Wishing you and your families a blessed 2012 filled with delicious food and lots of laughter.   And remember…..Entertain Deliciously!

Click the image above to watch the video!

2011 Platters