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All Grown Up & Somewhere to Go
Orlando’s new dining scene ain’t kidding around.
If your idea of a fine Orlando dining experience involves Mickey Mouse and a plate of ear-shaped waffles, then it’s time to meet some new additions to America’s third most visited city. Just this month, ICEBAR, the country’s first permanent ice lounge, opened at a cool 27 degrees Fahrenheit. Bartenders in white fur hats serve cocktails in the rocks — because everything from glasses to sofas, even the fireplace, is made of ice. But if you like your Manhattan poured the traditional way, you’ll soon have a home in the clubby lounge at Orlando’s own Waldorf=Astoria (the storied New York flagship lays controversial claim to inventing the Manhattan). Debuting next year, the Orlando outpost will be the first in a line of Waldorf=Astoria spawns, which also includes a Sarasota sister opening in 2010.
The Waldorf=Astoria won’t be far from the shadow of the Mouse — the hotel’s 482 acres will flank Disney World on three sides. But for a bit more breathing room — 10 miles, in fact — Grande Lakes Orlando (pictured) is an upscale resort featuring JW Marriott and its sister brand, Ritz-Carlton. The former offers a labyrinth of lagoon-like pools, and Primo, an Italian eatery by James Beard Award-winning chef Melissa Kelly. Not to be outdone, the Ritz-Carlton has a Greg Norman golf course, and a restaurant helmed by another James Beard favorite, and Florida legend, Norman Van Aken.
Together, the executive chef teams of the two hotels have cooked up a singular culinary experience called “Savory Saviors.” Nonsensical name aside, the exclusive package (available only a dozen times) invites the most serious of foodies, 60 days before arrival, to challenge the chefs with learning a particular cuisine as obscure or familiar (grandma’s heirloom recipes?) as you like.
On the day of the experience, the chefs lead their guests on a tour of the organic garden (pictured) and the hotels’ common artery — a veritable maze of kitchens — where you’re introduced to the day’s ingredients. During a private sneak preview featuring central Spanish cuisine, globorati got to taste prized olive oil and freshly carved slices of imported Iberico ham (on the US market for nearly $100 per pound). After lunch with the chefs, you’ll help prepare a four-course dinner with wine pairings, served in a private dining room. But don’t forget to come primped for the camera — your whole experience will be documented on DVD. And that’s only part of the swag you’ll walk away with for $1,000 per person: think embroidered chef coats, recipe books, wine and assorted edibles. Just remember to book yourself a room — that’s sold separately.
