
Hit the link and read this wonderful story written by Orlando based award winning journalist Faiyaz Kara! The evening just less than one month from now will be one for the books.
After reading his column check out this menu and roster of Chefs. And YES there will be welcoming Cocktails on our beautiful Terrace and wines to accompany each course!
‘90 at 90’ Jacques Pépin Gala at NORMAN’S, Orlando
February 28th, 2025
The Pre-Dinner Reception:
Mario Pagán, Chayote
Gloria’s Arroz con Pollo Croquette, Caper Escabeche, Chorizo Aïoli
Clay Miller, The Ravenous Pig
Mini Cheese Soufflés with Winter Truffles
Wendy Lopez, Reyes Mezcaleria
Pork Terrine with Pistachios, Winter Truffles, Cherries, Morels & Cornichons
Ryan Ratino, OMO by Jont:
Scallop “Black Tie”, Kombu, Black Truffle, 10-Year-Old Sake
The Seated Dinner
Ryne Wood, Bacán
Foie Gras Tart
Mango Gelée, Whipped Crème Fraîche, Ancho ‘Fleur de Sel’
Andres Mendoza, Citricos
Onion Crusted Flounder
Sweet Potatoes Confit, Fennel, Cucumber, Shellfish Velouté
Camilo Velasco, Tiffins
‘Poulet Au Vin Jaune’
Pennsylvania Golden Chicken, Black Trumpet and Chanterelles Mushrooms Fricassée,
Black Winter Truffle, Sauce Vin Jaune
Norman’s Team; Carlos Robles, Kyle Rhodes and Gloriann Rivera
Anchovy & Mirepoix Marinated Pan Roasted Bison Mignon, Toasted Breadcrumbs, Syrah Jus and a Lobster-Potato Gratin with Caviar,
Stefan Riemer; Disney Corporate Executive Pastry Chef
Chef Jacques Chocolate Soufflé Cake
Champagne Pickled Berries, Tahitian Vanilla Chantilly
“Food is evanescent. You make a dish, you eat it, and it’s gone. It is a short moment in time. What is left are food memories. Yet, these food memories are very powerful and will nourish you through the years.”— Jacques Pépin
~~~~~~~~