• Home
  • About
    • A chat with Christina Thomas of Go Epicurista
    • What does Epicurista mean?
  • Blog
  • Let’s Work Together!
    • Contact
    • Disclosure Policy
  • Privacy Policy

Go Epicurista

#MakeSomedayHappen one delicious bite, sip and trip at a time! Let's talk great restaurants, one of a kind special events, bucket list foodie travel, easy entertaining tips and recipes.

Let’s Connect!

  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
  • Easy Entertaining Recipes
  • Go Travel & Dine Orlando
  • Go Travel & Dine The World
  • Epicurista Tips
  • Entertainment

Epic Beef Wellington

By Christina Thomas 14 Comments

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

Turn your every day steak dinner into a celebration and learn tips how to make an epic beef wellington for beginners.

Turkey doesn’t have to be the only star of your holiday table. I created this epic and surprisingly easy version of the classic Beef Wellington as part of a sponsored campaign with the Florida Beef Council and a group of beef-loving friends, just in time for the holidays. But this beef wellington recipe can make any day feel like a holiday celebration.

Let’s celebrate #Beefsgiving! (Think of Friends + Thanksgiving + Beef = Awesome!)

I think you’re going to love this Epic Beef Wellington!

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

Why Mess With A Classic?

The Classic Beef Wellington is a classic for a reason. The gorgeous beef, beautifully wrapped in mushroom duxelles, pâté de foie gras and crisp, buttery puff pastry is luxurious. It’s served at fancy events and restaurants around the world. Why? Because it looks spectacular, but it’s actually surprisingly easy to make. (and most of the work can be done the day before!)

However, the recipe and the long preparation can be daunting, which is why I’ve never attempted it before. It has been on my cooking bucket list for years. It’s definitely not the recipe you think of as part of an “easy entertaining” meal plan. But, I tried it and I’m here to show you how you can wow friends and family this holiday season, or make any day of the year into a celebration with this epic beef wellington!

Don’t let the 30 steps in the recipe scare you. Follow them and the tips below and you’re guaranteed a winner.

Do you have a cooking bucket list or “someday list”? You know, those dishes you’ve always wanted to make but keep putting off to someday? I have a long list and I can finally cross off Beef Wellington from it. Go Make Someday Happen!

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

Travel Inspiration: Savoy Hotel, London

Beef Wellington is one of the signature dishes at the famous Savoy Grill at The Savoy Hotel in London. This is now one of Gordon Ramsay’s acclaimed Michelin star restaurants. However, it was once run by none other than culinary legend, Auguste Escoffier!

The Savoy Hotel was Britain’s first luxury hotel when it opened in late 1889. It introduced electric lights throughout the building, electric lifts, bathrooms in most of the lavishly furnished rooms, constant hot and cold running water and many other innovations. Could you imagine? Those things were considered “luxury” back then. We take so much for granted today. This is something we can all be thankful for.

César Ritzwas the hotel manager (yes! he eventually opened the famed Ritz Hotel and the rest is hotel history). Auguste Escoffier was chef de cuisine – who is known as the father of modern French haute cuisine and the one who codified the mother sauces I had to learn in school! They established a standard for excellence in hotel service and dining that the industry still holds in high regard today. As a hospitality professional, I grew up learning about all they established at this historic hotel. Today the hotel is managed by Fairmont Hotels and recently underwent a £220 million renovation!

A popular destination for royalty, dignitaries and Hollywood elite for over a century! Winston Churchill dined with his cabinet. James Dean and Marilyn Monroe had steak dinners. Charlie Chaplin, Humphrey Bogart, The Beatles, George Clooney… the list goes on! You may just see a celeb at the table next to you.

Dining on gorgeous Beef Wellington for two (£88!) and Crepes Suzette flambéed tableside, luxuriating with bubbles and afternoon tea, happy hour cocktails at legendary American Bar and perusing all the intricate details of the historic Savoy Hotel in London is on my “someday list”. I hope to cross this experience off the list soon and “Make Someday Happen!”

What dining or travel experience is on your bucket list? Has it inspired any of your culinary creations at home?

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

I will dine here someday… The Savoy Grill London

The Classic Beef Wellington vs. My Epic Beef Wellington

The classic recipe calls for a whole tenderloin to be extravagantly topped with pâté de foie gras in addition to the mushroom duxelles. It’s also often wrapped with a thin herb crepe to hold the moisture as well as the puff pastry, made from scratch, of course. This sounds fabulous and if you want the classic, check out Gordon Ramsay’s recipe. But who has time for that? For me, it’s not as approachable to make the classic at home and keep it “easy” so I made some changes.

My Epic Beef Wellington version takes our favorite steak dinner: filet mignon wrapped in bacon with a side of sautéed mushrooms, caramelized onions and garlic, topped with fresh horseradish (which we make regularly) and dresses it up in a beautiful pastry. Instead of bacon, I used prosciutto. It gives added flavor, it is fancier and wraps easier around the beef. Plus it is less fatty, which would make the pastry soggy. (a big no no!)

This recipe has a bit of my “anything goes” mentality. I like to use ingredients that I can find easily in my local grocery store and that I keep on hand. You can wrap anything around your tenderloin, as long as you keep the ingredients as dry as possible. How about spinach and blue cheese?

I may change up ingredients around to update the recipe to my liking, but two things I don’t compromise on: technique and quality ingredients. You can take any recipe and make it your own but never skimp on using the best ingredients you can buy or take short cuts in preparation that impact the final product.

This recipe requires a bit of patience to go through all the steps. You may need a glass of wine, or two. But trust me. Turn up the music and start cooking. You got this!

A well-prepared Wellington is heaven. If not done right, it’s a mushy soggy mess. No one wants that on their holiday table.

I watched Gordon Ramsay’s video for his updated Beef Wellington recipe to learn the technique from the master chef himself. He is the king of Beef Wellingtons! I followed most of what is seen in the video, however he omits and doesn’t show a few steps in the video which are probably assumed by a pro but crucial for a beginner. You will see the directions of my recipe give you a bit more explanation to help beginners tackling a beef wellington for the first time just like me. If you follow the steps, you will do just fine. I am not a fan of Ramsay’s screaming at cooks in “Hell’s Kitchen” but I do enjoy his cooking videos. He makes this Beef Wellington sexy. It shows a different side of the talented chef.

I wonder what he would say about my plate on Twitter? He is known for his zingers!

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

I think this looks really good for my first Beef Wellington! What do you think Gordon Ramsay?

Tips to Make the Perfect Beef Wellington for Beginners

1. Choose high quality beef. You want beef tenderloin. It’s a lean cut so you don’t have as much fat juices and as the name implies it is tender. If for any reason you overcook, it will still be edible. And if you undercook, it will be perfect. Be sure to trim it of all fat and lining.

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

2. Get organized before you start. Gather all your ingredients and equipment. It will help prevent your kitchen from looking like it exploded (and preserve your sanity!)

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

3. Sear the beef. It’s absolutely crucial to add flavor and keep juices in.

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

This is when I set off the fire alarm! Use a clean plan next time!

4. Mustard on Beef? I thought basting the beef with mustard was ridiculous, until I tried it. Wow. The mustard and the horseradish, which I am a fan of adding on the side after it’s cooked, do wonders for the beef during the cooking process. You can try this on any beef roast or thick steak. It adds an extra level of flavor that your guests will not be able to discern it is mustard. The acidity and spice take it to the next level. I decided to combine the mustard and horseradish and it was the perfect combo but you can do either one. You can also use your favorite mustard, English, Irish, Dijon, Spicy Brown, or yellow all work. They each do have different levels of sweet, tangy and spicy flavors so test them out first.

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

5. Don’t be afraid to do your thing. I’m a fan of sautéing mushrooms, garlic and onions to serve along side steaks. In the classic wellington, the mushrooms are turned into a duxelle, a French recipe that goes back centuries, where finely chopped mushrooms are cooked down into a paste. This paste is then used to surround the beef. In my version, I am using a variety of mushrooms, sweet caramelized onions and garlic in a small dice as opposed to a paste. I want to preserve some of the texture. Use any mushrooms you prefer. Mushrooms are always luxurious. Baby portobellas, white button, and cremini work well but don’t be afraid to use more exotic ones like morels, chanterelles and even a bit of truffles at the end. Some recipes call to add butter as you sautée them, however I kept the pan dry as Ramsay suggests and it was perfect.

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

Baby Bellas and White Mushrooms is what I found at my grocery store.

6. Get rid of the liquid. You don’t’ want the liquid from mushrooms and onions making your pastry soggy. Cook for longer period on low heat and make sure to squeeze out all the liquid.

7. It’s important to cool down all the ingredients before you wrap them with the beef to prevent them from cooking further.

8. Don’t be afraid to season liberally with salt and pepper. Fat is flavor when it comes to meat. In the absence of fat you need to add other components to give it flavor. This is where the salt, pepper, mushrooms, caramelized onions and ham come into the picture. They bring the flavor. You are basically packing flavor and fat around a tender bland cut of beef.

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

Not the prettiest step but this is where the flavor is at!

9. The assembly process is a bit tricky. Not going to lie. My kitchen looked like a bomb exploded from all the dirty pans and equipment. I even set off the smoke alarm! Organize your steps and your equipment in the order you will use them, and follow the directions one step at a time. Breathe. Take it easy. Don’t rush the process.

10. Use lots of plastic wrap. You want to wrap tightly so don’t skimp on the plastic wrap. Wrap like you would wrap a sushi roll.

11. Wrap the beef really tight in plastic to hold shape, which also helps it to cook evenly. The tighter the better. I did not wrap tightly the first time but you an always go back and do it again. The trick is to turn the beef into a cylinder.

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

12. The key to not overcooking the beef, especially to get that beautiful medium rare red, is to completely chill the beef before you wrap it in the puff pastry and then again before you bake it. This is why it’s best to assemble the day before and chill overnight. This allows the pastry to cook for the desired time while the beef takes longer to cook than usual because it is cold.

13. You can make your own pastry (who has time?) or buy from grocery store. When you buy puff pastry, follow package instructions to thaw it before you use it. It can get sticky if it gets warm so be sure to put back in the refrigerator to cool.

14. Work magic with pastry. If the sheets of puff pastry are not big enough for the size of your tenderloin, combine sheets by overlapping them and using egg wash to bind them. Put the seams on the bottom and no one will know.

15. Get the ends of the puff pastry wrapped and sealed tight to hold in the steam. It’s like wrapping a present, folding the sides.

16.If you’ve handled the pastry too much and it doesn’t look smooth, add some decorative touches with extra puff pastry. I did a lattice on mine to “dress it up”. It came out pretty good even though I couldn’t cut a straight line of pastry to save my life.

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

17. Brush a lot of egg wash all over the pastry right before baking. This gives it a glossy sheen. Don’t skimp on this. You can use an extra egg yolk or the egg yolk alone if you want more golden color.

18. Sprinkle liberally with coarse sea salt before baking. It may seem like a lot, but it’s not. It gives the pastry a nice crunch.

19. Always use a digital thermometer and remove beef from oven at 110F to 120F. It will continue cooking the longer it sits. Be careful when you insert the thermometer to do it in an inconspicuous area and to pierce to center of the beef.

20. Let the beef rest. Always. But in this case, don’t wait too long to serve as the pastry does lose it’s crispness due to the steam coming from the meat. 10 – 15 minutes rest time is perfect.

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

21. Slice it thick. You want a 2 inch wide slice to present beautifully.

22. Go smaller but beware of going bigger. This recipe can be reduced and even made into individual portions. I would not recommend making it any bigger as the tenderloin will become difficult to handle.

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

4.5 from 2 votes
Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com
Print
Epic Beef Wellington
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
 

The classic beef wellington recipe is given an epic twist with parma ham, mushroom duxelle, caramelized onions, garlic and fresh horseradish. Take your favorite steak dinner and wrap it in beautiful pastry, perfect to make any night a celebration! 

Course: Main Course
Servings: 6
Author: Christina Thomas
Ingredients
Beef Wellington
  • 2 lbs center-cut beef tenderloin trimmed of fat and lining
  • Kosher salt
  • fresh ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh ground horseradish
  • 2 tbsp mustard English Mustard, Dijon, or Spicy Brown
  • 1/2 lb prosciutto ham thin sliced (16 slices)
  • 2 frozen puff pastry sheets thawed
  • flour for dusting
  • 1 egg
  • 1 tsp milk
  • Coarse sea salt Maldon or Fleur de Sel
Mushroom Duxelles
  • 1.5 pound mushrooms portabella, cremini, white button, assorted mix, cleaned, trimmed and roughly chopped
  • 4 garlic cloves minced
  • 2 tsp fresh thyme leaves
  • salt
  • fresh ground black pepper
Caramelized onions and garlic
  • 1 large sweet onion medium dice
  • 1 garlic clove minced
  • 1 tbsp extra-virgin olive oil
  • salt
  • fresh ground black pepper
Instructions
To make mushroom duxelles:
  1. Clean mushrooms to remove any dirt. Trim the stems and roughly chop. Mushrooms have high water content and tend to absorb water when soaked. I prefer to brush off the dirt without using water to keep as dry as possible. If there is a lot of dirt, then do a quick rinse in cold water.
  2. Add mushrooms, garlic and thyme to a large food processor and pulse to get a chopped mixture with spreadable consistency but with a bit of chunkiness (think of chunky peanut butter). The classic recipe calls for the mushrooms to be processed until smooth like hummus but I liked to keep a bit of texture. You may need to do this part in batches depending on the size of your food processor.
  3. In a non-stick skillet over medium heat, add mushroom mixture to the dry pan. Season with salt and pepper (I also like to use my favorite garlic salt). Spread the mixture evenly over the surface and cook on a medium-low heat for about 10 minutes or until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool. It is very important that this mixture is as dry as possible to avoid the pastry from getting soggy during baking.
  4. When you have finished cooking the mushroom duxelles, remove the mixture to a plate and set aside to cool completely.
To make caramelized onions:
  1. In the same skillet, add olive oil and sautee sliced onions on medium low heat until browned and soft. Season with salt and pepper. You want this mixture to become as dry as possible so cook until the pan is dry. Remove from heat, place in a bowl and refrigerate until ready to use. You may need to squeeze out any remaining liquid before you add to your wellington.
To make beef:
  1. Pat filet mignon dry with paper towels and season generously with Kosher salt and black pepper.

  2. Heat clean non-stick skillet on high heat and add olive oil. When the oil begins to smoke, add the tenderloin and brown from 1 to 2 minutes on each side, including ends for no more than 8 minutes. You want to sear the outside but leave the inside raw. Remove from heat and place on a plate.
  3. Combine mustard and horseradish in a small bowl.
  4. Brush filet with mixture of mustard and horseradish on all sides. As filet cools it absorbs the mustard. If you prefer you can omit the horseradish and only use mustard or vice versa. I like the combination of the two flavors as the horseradish adds a bit of heat, the mustard adds a bit of tanginess, and combined they will make the filet taste amazing.
To roll the beef Wellington:
  1. On a cutting board, lay out a long piece of plastic wrap. It should be wider than the piece of beef and long enough to allow you to wrap it around the beef completely. If needed use two sheets overlapping.

  2. In the middle of the wrap, layer prosciutto slices wider than the piece of beef. Be sure to overlap and shingle them so they don’t separate. Lay them vertically in front of you. Season with fresh ground pepper.

  3. Spread mushroom duxelles in a thin even layer over the prosciutto using the back of a spoon.

  4. Spread the caramelized onions over the duxelles in an even layer.

  5. Place filet horizontally on top, in the center. Gently wrap the prosciutto around the beef using the plastic wrap to roll the mixture away from you. Wrap tightly and twist ends to get it cylinder tight. The tighter the beef is wrapped the better it will hold its shape and cook evenly.

  6. Place the beef in the refrigerator for at least 15 minutes to firm up.

  7. Lay out a clean, long piece of plastic wrap. It should be the same length as previously used so that it is long enough to allow you to wrap beef completely.

  8. Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side. It should be large enough to wrap the beef, leaving some excess on the sides. You may need to put together two sheets. Use egg wash to bind the seams. 

  9. Remove the beef from the refrigerator. Remove the plastic wrap from the beef wrapped in prosciutto, and place on one end of the puff pastry.

  10. In a bowl, beat egg and milk to create egg wash.

  11. Brush puff pastry around beef roll with beaten egg wash. Carefully wrap beef in the puff pastry using the plastic wrap to pull tightly. The long ends of the sheet should meet and you can trim off any excess. Tuck or pinch the short ends closed so the beef is perfectly encassed. Use the plastic wrap to tightly seal the puff pastry. Return to the refrigerator for at least 5 minutes to firm up again or leave in overnight.

To Bake the Beef Wellington
  1. Adjust oven rack to center position and preheat oven to 425°F.

  2. Place a sheet of aluminum foil on a baking sheet. Remove Wellington from refrigerator, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet.

  3. Brush the top of the puff pastry with egg wash.

  4. Using the back of a knife, score a leaf pattern into the pastry but be careful not to cut through the pastry. You can also cut out shapes with the leftover pastry and lay those on top to decorate. Brush with additional egg wash after you decorate.

  5. Sprinkle liberally with coarse sea salt. I used Maldon.

  6. Bake for approximately 25 to 30 minutes, or until pastry is golden brown and the internal temperature of the beef reaches 110º F for rare, 120º F for medium rare. The beef will continue to cook as it cools. Check at 30 minutes, if the beef is not at your desired temperature, leave in for longer but check it every few minutes. You do not want to overcook it. The use of a digital instant-read thermometer is very important.

  7. Remove from the oven and let rest for at least 10-15 minutes before slicing.

  8. If Wellington is browning too quickly and it has not achieved your desired temperature, cover it with a piece of foil to stop it from browning further.

  9. To serve, Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington into thick slices, sprinkle cut surfaces with coarse salt, and serve.

  10. Serve with your favorite side dishes.

Recipe Notes

Equipment Needed:
Instant Read Digital Thermometer, rimmed baking sheet,several skillets, plastic wrap, pastry brush

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

There you have it! I will admit this experience was not free of anxiety – especially when I carved into the Wellington secretly praying it would be perfectly cooked and not overdone. It was perfect! This Epic Beef Wellington is guaranteed to turn your dinner table into a luxury affair worthy of The Savoy Grill!

For more amazing beef recipes and cooking tips visit Florida Beef Council and follow them on social media: Facebook, Instagram, Twitter, and Pinterest.

Check out what my friends are making for their #Beefsgiving holiday table:

 

Beefsgiving Recipes:

Cranberry Orange-Braised Instant Pot Beef Brisket from The Crumby Kitchen
Instant Pot Beef Roast from April Go Lightly
Italian Beef Braciole from Love and Confections
Roast Beef from Katie’s Cucina
Slow Cooker Beef Bourguignon from Girl Abroad

I would love to hear about your cooking bucket list and travel inspired recipes. Also if you make this Epic Beef Wellington recipe or if you have any questions, be sure to leave a comment below and post your photos on Instagram tagging #GoEpicRecipe.

Happy #Beefsgiving everyone!

Cheers!

Go Epicurista

Disclosure: This post is part of a sponsored campaign with Florida Beef Council. All opinions are my own and as always I only partner with brands I love to inspire you to #MakeSomedayHappen one delicious bite, sip and trip at a time. For more information about my guidelines, please read my disclosure policy. Cheers!

Epic Beef Wellington #Beefsgiving and Tips How to Make Beef Wellington for Beginners with GoEpicurista.com

Pin this for later!

Related

Sharing is caring!

  • Facebook
  • Twitter

Filed Under: Easy Entertaining Recipes

Want more information like this?

Get the latest updates and don't miss out on the Go Epicurista Insider Experience!

About Christina Thomas

I'm Christina, a hospitality consultant, freelance writer, food & travel enthusiast, brand cheerleader, ice cream fanatic, chocoholic, and eternal optimist on a mission to #MakeSomedayHappen one delicious bite, sip and trip at a time. Celebrating life with great food, wine and friends throughout Central Florida and everywhere I GO! I want to inspire you to take time out of your busy schedule to do the same. GO celebrate life today, for someday may never come. Join me and GO Epicurista!

Comments

  1. Katie says

    11/30/2017 at 1:49 pm

    This beef wellington is gorgeous!!! This is one beef dish I’ve yet to try and tackle because I’ve always been intimidated by the wrap. I need to just MAKE IT HAPPEN! lol

    Reply
    • Christina Thomas says

      11/30/2017 at 6:03 pm

      Yes! Go for it! It was not as intimidating or difficult as I thought. And I felt so proud when I was done! Let me know if you have any questions. Hopefully my directions will make it easier for you to #MakeSomedayHappen

      Reply
  2. Terri - Love and Confections says

    11/30/2017 at 12:46 am

    This Beef Wellington looks amazing! I love your step by step pictures and how you did your own take on it. I love Beef Wellington but haven’t made it in a while. Popovers are definitely on my cooking bucket list. They’re not too hard, but I always forget I want to make them and end up making something else.

    Reply
    • Christina Thomas says

      11/30/2017 at 6:07 pm

      Thank you so much! I really loved how it turned out and was so surprised that it was no as difficult as I anticipated. I’ve never made popovers so I look forward to seeing your recipe soon. Cheers!

      Reply
  3. Gloria says

    11/19/2017 at 10:26 am

    This Epic Beef Wellington looks amazing! I think your version makes it more realistic as you use ingredients that are easy to find and you would have in your home.! I will definitely try it!

    Reply
    • Christina Thomas says

      11/19/2017 at 1:09 pm

      Yes! Gotta try and keep as simple and easy as possible because time is always short, especially around the holidays. Thanks!

      Reply
  4. Linda says

    11/19/2017 at 12:49 am

    5 stars
    Yum! Looks beautiful and fancy. Will give it a try.
    Thank you for sharing.

    Reply
    • Christina Thomas says

      11/19/2017 at 1:08 pm

      It’s definitely so fancy! (but easy too!) Thanks so much!

      Reply
  5. Sheila Agudelo says

    11/18/2017 at 7:07 pm

    4 stars
    This looks amazingggg!!!

    Reply
    • Christina Thomas says

      11/19/2017 at 1:08 pm

      Thank you! I’m so grateful you checked out the recipe. I hope you get to try it soon!

      Reply
  6. Marianne Ki says

    11/18/2017 at 7:05 pm

    Beautifully sumptuous!

    Reply
    • Christina Thomas says

      11/19/2017 at 1:07 pm

      Thank you! I hope you get to cross off something special from your bucket list too!

      Reply
  7. Alicia says

    11/18/2017 at 6:52 pm

    Wow tia! That looks amazing! Sounds great to make for thanksgiving. I need to try this soon, definatly!

    Reply
    • Christina Thomas says

      11/19/2017 at 1:07 pm

      Thank you! Yes, don’t be afraid to try this! It is easy if you follow the steps. Enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Meet your Chief Epicurista

I'm Christina, a hospitality consultant, freelance writer, food & travel enthusiast, brand cheerleader, ice cream fanatic, chocoholic, and eternal optimist on a mission to #MakeSomedayHappen one delicious bite, sip and trip at a time. Celebrating life with great food, wine and friends throughout Central Florida and everywhere I GO! I want to inspire you to take time out of your busy schedule to do the same. GO celebrate life today, for someday may never come. Join me and GO Epicurista! Find out more...

Are you ready to GO Epicurista?

Get the latest updates delivered to your mailbox and don't miss out on the GO Epicurista Insider Experience!

No spam ever!

DON’T MISS THESE POSTS!

  • Top 9 Ideas to Celebrate Valentines with Friends
    Top 9 Ideas to Celebrate Valentines with Friends
  • Frosted Frozen Grapes Take Any Party To The Next Level
    Frosted Frozen Grapes Take Any Party To The Next Level
  • Must Eat in New York: Russ and Daughters
    Must Eat in New York: Russ and Daughters
  • Best Easter Brunch in Orlando
    Best Easter Brunch in Orlando
  • Epic Beef Wellington
    Epic Beef Wellington
  • Rose Moscato Citrus Spritzer
    Rose Moscato Citrus Spritzer
  • Magical Dining at The H Cuisine in Orlando
    Magical Dining at The H Cuisine in Orlando
  • Best Spots to Celebrate St. Patrick's Day in Orlando
    Best Spots to Celebrate St. Patrick's Day in Orlando
  • 5 Tips to Eat Like a Food Blogger and stay fit
    5 Tips to Eat Like a Food Blogger and stay fit
  • Epic Dining Guide of Historic Downtown Sanford, Florida
    Epic Dining Guide of Historic Downtown Sanford, Florida

Topics

  • Easy Entertaining Recipes
  • Go Travel & Dine Orlando
  • Go Travel & Dine The World
  • Epicurista Tips
  • Entertainment

CK Mondavi Ambassador

CK Mondavi Ambassador

Proud to be a 2022 CK Mondavi Ambassador! Follow #CKMondaviAmbassador and #CKMondaviWines for recipes and wine pairing tips.

Follow On The Gram

goepicurista

💜 Feeling the lavender haze... One of my favori 💜 Feeling the lavender haze... One of my favorite foodie experiences of 2022 was dining at Salt & The Cellar by Michelin Chef Akira Back and spending the night at the new @ettehotel - a gorgeous boutique hotel with impeccable attention to detail! I even got to meet @chefakiraback 
So excited I’m going back tonight to check out their new Lipa Rooftop Bar & Restaurant and have reservations for Afternoon Tea next month! 
Add a visit to ette hotel to your Foodie Bucket List for 2023! 
A few favorites from my last visit:
🍸 Fantastic Zero-Proof Cocktails by @jarldevries: It’s Dry January all year long! Featured first is The Kraken, a gorgeous purple cocktail made with Butterfly Pea Flower Tea & Champagne Vinegar
✨ Toro Tartare: A gorgeous board with fatty tuna and accompaniments
✨ Akira Back Tuna Pizza: his famous dish is a Must Eat! 
✨ Spinach Oshitashi Salad: the most gorgeous salad I’ve ever seen! 
✨ NY Strip with Wasabi Kizami Butter, Chimichurri Sauce, & choice of gourmet salts. Amazing! Loved that Espresso salt
✨ Miso Black Cod, yuzu air, pickled cauliflower 
✨ Togarashi Fries & Kimchi Brussels
✨ Dessert: Yuzu Curd and Chocolate in a Cup
☕️ “Where The Cloud Ends” Zero-Proof espresso martini with Yuzu Tonic, Lemon Cordial, Espresso, 0% Coffee Liquor
💜 The lobby decor with lavender and green touches was dreamy.
🧺 They have a Laundry Museum! 
📕 The Book Room features incredible books. The giant picture book requires gloves to review as it is one of a few in the world! 
The hotel is focused on wellness and offers Wellness Suites completely equipped with a full gym! 
Make plans to dine at @saltandthecellarbyakiraback and stay at @ettehotel and GO #MakeSomedayHappen
(Hosted) #GoEpicOrlando #ettehotel #saltandthecellarbyakiraback #experiencekissimmee #LoveOrlando
Don’t let the casual vibe at @jujubysusuru fool Don’t let the casual vibe at @jujubysusuru fool you. The Kappo Bar Omakase experience with Chef Lewis Lin is out of this world (& Michelin-worthy!)
“irasshaimase / come in!” is what you hear first upon entering this revamped Pizza Hut building off Colonial Drive. Everyone is welcome at Juju, one of Orlando’s newest restaurants and one that belongs on every #OrlandoFoodie bucket list! 
I was invited to experience their Kappo Bar and it checked all the boxes for a truly amazing #MakeSomedayHappen experience.
The retro Japanese izakaya-style restaurant serves up a 10-course menu at the bar and a more casual a la carte menu in the dining room. 
Omakase menu changes regularly but always features the five primary cooking techniques (grilling, steaming, frying, simmering, and raw) using local and imported ingredients, in-house dry-aged fish, and binchotan charcoal-fired dishes. Everything is prepared right in front of you for an immersive experience.
And, Don’t miss the fun cocktails! I loved “That Old Pizza Hut” was like an orange creamsicle with Suntory Toki Whiskey served in a Pizza Hut cup! 
Make reservations and go check this Orlando restaurant off your bucket list.
Thank you Chef Lewis and Mai for your outstanding hospitality. I’ll be coming back soon!
(Hosted) #GoEpicOrlando #LoveOrlando #omakase
Hello 2023! Why start the year on a diet? My new y Hello 2023! Why start the year on a diet? My new year’s resolution is to focus on self-care.  Eating healthy and exercising, sure. But also treating myself to more @gideonsbakehouse cookies, cakes & cold brews. Who’s with me? What will you treat yourself with this year?
You want something. Go Get It. Period!
This was my last purchase of 12/31/22... I wanted to start 2023 on a sweet note!
What if my 2023 resolution is to visit Gideon’s every month for their awesome limited-edition treats? 
I think that’s a resolution I can keep!  January’s Butterscotch flavors sound to die for.
Did you hear? The epic Banana Bread Chocolate Chip cookie is now part of the permanent lineup. While the Coffee Cake is my all-time favorite, this one is in the top 3! And, the original Peanut Butter Cold Brew is a must pairing.
What resolution will you set today? Go #MakeSomedayHappen 🎉 Happy New Year everyone!
#GoEpicOrlando #2023resolutions #GideonsBakehouse #DisneySprings
Happy New Year 2023! 🎉 We had a fun and very ch Happy New Year 2023! 🎉 We had a fun and very chill night at @disneysprings. How about you?
I love Progressive Dining and Disney Springs has plenty of options. We just get a spot at the bar and order a drink and a fun bite. Then move on to the next spot. So easy! No reservations required! 
🦀 1st Stop: @paddlefishorl 
Steak Skewers
Crab Topped Fries 
Larceny Old Fashioned 
Capt Handsome - Cathead Vodka & Raspberry 
Mayan Empress - Santa Teresa Añejo Rum, pineapple
🍰 2nd Stop: @homecominfl 
Espresso Martini 
Carrot Cake 
☘️ 3rd Stop: @raglanroadpub 
Great entertainment! 
@guinnessus 
Great Irish Hooley Cocktail - so refreshing with strawberries & Prosecco 
🍪 Not pictured: we managed a stop at @gideonsbakehouse to pick up treats to start the new year!!! (They had a 2 second brief moment with no line around 11pm! I could not resist! I picked up a Banana Bread Chocolate Chip cookie which is now part of the year-round line up! I also got a slice of Golden Oreo cake and a PB Cold Brew to enjoy today! Starting 2023 off right… and not a diet 😂
We went early, had a great time and got home in time to watch the ball drop!!! 🎉
Wishing you all happiness and lots of delicious treats in 2023! 
#GoEpicOrlando #MakeSomedayHappen #DisneySprings
And with that… 2022 comes to an end. 🎉 What a And with that… 2022 comes to an end. 🎉 What a delicious year it has been! 
⭐️ Orlando got @michelinguide recognition and some amazing new restaurants. I haven’t tried them all so I have a great list to check off in 2023, but these made my 2022 favorite list: 
@fsorlando Capa Steakhouse got a Michelin Star!
@ettehotel @saltandthecellarbyakiraback fabulous vibe, food & zero proof cocktails 
@doshiorlando Must Eat Korean fine dining! 
@edoboy Orlando’s first standing sushi bar! 
@kaya.orlando Phenomenal Filipino fine dining! 
@avamediterraegean best Winter Park vibe! 
@fourflamingosorl - so good I went 3 times! (bonus I got to meet @richardblais 🎉)
✈️ I visited my home state of Oregon a few times and enjoyed my Portland favorites as well as discovered new ones! 
@hubers.portland.or best Spanish Coffee
@bluestardonuts best bougie donuts 
@pipsoriginal best mini donuts & chai
@havl_restaurant  amazing noodle soups 
Wooden Shoe Tulip Farm 
🚢 Went on my first @norwegiancruiseline Prima inaugural cruise with @thetravelbite & had fantastic bites! The @Moet Bar at the private island was awesome! 🥂
💫 Orlando favorites continued to shine bright! 
☘️ @raglanroadpub Hooley & Mighty Irish Festivals always fun!!
🍸 @thecourtesy reopened in Winter Park with @bar.swine - superb!😘 
🍽️ @walforforlando @signiabonnetcreek Epicurious Event featuring La Luce, Bull & Bear, Zeta Asia (great foodie staycation) 
🍴@cariberoyaleorlando revamped The Venetian Chop House
🍾 @ritzcarltonorlando & @jwmorlando epic Michelin Curated Weekend (great foodie staycation) 
🍷 @viniawinekitchen continued their popular Fabio’s Table 
🍬 @choulalapastries Twix Bar & seasonal treats & flights!
🍖 @smokemademeats awesome BBQ pop-ups (if you haven’t tried Tyler’s brisket you’re missing out!)
🍪 @gideonsbakehouse best cookies, cakes & cold brew! 
🍊 Loved @disneysprings Flavors of Florida 
🍩 @everglazed_fl Donuts & Chicken Sandwich 
🎄 @learnlakenona Oh, What Fun Holiday Festival! 
This is only but a short glimpse I could fit in 22 seconds! I’m so grateful for all the wonderful experiences. Cheers to 2022! 
Happy New Year! 🥂
Let’s go #MakeSomedayHappen in 2023! 
#GoEpicOrlando #2022recap
2022 in Review: Favorite New Restaurant @kaya.orla 2022 in Review: Favorite New Restaurant @kaya.orlando 
So many wonderful restaurants opened in Orlando this year that it’s tough to pick a favorite. 
Why Kaya? Because it felt like coming home to family. (When your family includes a Michelin-star chef!) 😉
The food was exceptional & the service was the epitome of warm hospitality.
Orlando’s first Filipino Casual Fine Dining. 
The creation of Chef Lordfer Lalicon and GM Jamilyn Salonga Bailey (previously of Michelin-Star Kadence) 
🍽️ 5-Wave Tasting Menu highlights primarily local produce & seafood in addition to select meats. (Ooh that pork belly!) 
Full of flavor and so full of surprises, each course (wave) left us saying “that was my favorite!” - until the next dish arrives and you’re wowed all over again!
The setting feels like home - family pictures and little touches, including a piano from previous tenants Dandelion Cafe as a nod to the community Kaya celebrates.
I was invited to Friends and Family preview and already have reservations to return. I need that amazing garlic rice again!
4 Wave menu we sampled:
🥄 amuse-bouche | BURONG ISDA
hakurei turnip, lionfish
🥄 first wave | KINILAW
kombujime Key West flounder, radish
🥄 second wave | PANCIT
sotanghon mung bean noodles stir fried in mushroom jus, red pepper poached egg
third wave | KANIN at ULAM
🥄 GARLIC RICE tamaki gold short grain rice, garlic chips, garlic oil 🤯 
🥄 ADOBONG KABUTE lion’s mane + oyster mushrooms
🥄 GINATAAN NA HIPON Key West pink shrimp, crab fat + coconut milk broth
🥄 HUMBA Berkshire pork belly, brown butter seminole squash puree, sweet potato greens
fourth wave | MATAMIS
🥄 UBE FLAN egg yolk flan, toasted coconut, citrus
🥄SUMAN MALAGKIT glutinous rice cake in banana leaves, coconut caramel
🥄MANGO ICE CREAM BY SAMPAGUITA & latik URARO COOKIE arrowroot cookie
🥂 Don’t miss the cocktails & wine pairings!
➡️ Add Kaya to your list!  Reservations required
#MakeSomedayHappen
My prediction is Chef Lo will be winning another Michelin Star at Kaya! 
Thank you Lo, Jami & team! You rock! (that dance was perfect! 😜)
#GoEpicOrlando
2022 in Review - Favorite Revamp of a Classic: T 2022 in Review - Favorite Revamp of a Classic: 
The Venetian Chop House Lobster Bisque @cariberoyaleorlando
Longtime fans of The Venetian Chop House, Caribe Royale Orlando’s on-property fine-dining restaurant, can rest assured that the reimagined menu of this classic Orlando restaurant still includes their fantastic Lobster Bisque. 
It’s been on the menu for over 15 years! I loved the creamy, decadent soup served with chunks of lobster meat, topped with a lattice puff pastry dome for a more elevated and stunning presentation at the table.
The menu by Chef David Hackett is a journey through fine Italian Steakhouse cuisine. You can enjoy classic steakhouse specialties (Hungry for a 36 oz Tomahawk?) together with finer dining Italian entrees such as an enormous Chicken Parmigiana, perfectly crusted and crispy and pasta dishes beautifully garnished such as the Carbonara topped with ricotta cream and delicate herb olive oil pearls.
Of course, you must start the evening with craft cocktails at their new Intimate Bar and end with another tableside showstopper, the Ultimate Chocolate Sphere dessert!
>> If you want to read more about the new menu, @tastecooksip and I wrote a guest post for the resort’s website: “The Must Try Guide To The New Venetian Chop House Menu”
Read it here (link in stories): https://www.cariberoyale.com/blog/must-try-guide-to-the-new-venetian-chop-house-menu
>> Looking for New Year’s Eve Plans?  The Venetian Chop House will offer a celebratory 6-course chef-driven prix-fixe menu including an amuse-bouche, choice of soup (that gorgeous Lobster Bisque!) and salad, choice of entrée — wagyu beef tenderloin, porchetta or pesto baked king salmon — plus a few delicious accompaniments, and choice of delicate desserts. $130pp++ / Reservations: 407-238-8060
#MakeSomedayHappen
#GoEpicOrlando #CaribeRoyaleOrlando #2022Review
2022 Review: Best Sunset - Caribbean Cruise / Atla 2022 Review: Best Sunset - Caribbean Cruise / Atlantic Ocean onboard @norwegiancruiseline Prima
🌅 Sunsets at sea are my absolute favorite! How about you?
One of my favorite travel experiences of 2022 was the #NorwegianPrima inaugural sailing with @thetravelbite 
It was a short 3 days but I loved the new ship design, the food and all the amenities. I’m definitely planning another NCL cruise in 2023! 
#MakeSomedayHappen 
#GoEpicCruise #caribbeancruise #EpicSunset #norwegiancruiseline
2022 Review: The Best View in Orlando + The Best G 2022 Review: The Best View in Orlando + The Best Gin Tonic in Orlando = Capa at @fsorlando 
📍 The view from the 17th floor of Four Seasons Orlando Resort, Michelin star Capa Steakhouse is spectacular! You can see the Walt Disney World Resort, epic sunsets & fireworks. 
🍸 For GT fans in Orlando, don’t miss the Capa GinTonic made with Coarunn Gin & Fever Tree Mediterranean Tonic. It’s colorful garnishes: Gala Apple, Juniper, Key Lime, & Botanicals take it next level! 
Cheers to 2022 and an even better 2023! 🥂
#MakeSomedayHappen 
#GoEpicOrlando #FSTaste #FiveDiamondOrlando #LoveOrlando #MichelinGuideFL
“Ooooh I like it!” - Merry Xmas! I hope you go “Ooooh I like it!” - Merry Xmas! I hope you got to unwrap delicious treats today, and more importantly that you got to share a special time with loved ones.
I got to enjoy my favorite local-made cookies from @GideonsBakehouse 
In order of appearance:
🍪 The Original Chocolate Chip
🍪 December special: Kris Kringle White Chocolate Coffee Bean - my favorite!
🍪 Chocolate Chip Banana Bread
🍪 December special: Krampus Dark Chocolate Mint
🍰 December special: Krampus Snack Cake - Chocolate Cake with Andes Mint Buttercream
>> Hurry if you want to try the December limited-time flavors! They are all so yummy!
I missed my all-time favorite coffee cake cookie so I may have to go back this week! LOL!
Happy Holidays! 
Gideon’s is located at @disneysprings and @eastendmkt
#MakeSomedayHappen #GoEpicOrlando #GideonsBakehouse #DisneySprings
“Merry Christmas Everybody!”🎄 We spent a b “Merry Christmas Everybody!”🎄
We spent a beautifully chilly and sunny Christmas Eve morning at @disneysprings. So fun & deliciously festive! (Surprisingly not too crowded but we were there early)
Here’s all we did & ate! 
1) Breakfast at @everglazed_fl - 
🍩 Holiday Lights Glazed Donut (to match my Xmas turtleneck!) 
🐓 Funky Chicken BBQ sandwich - my favorite! 
2) Put our name on the Virtual Queue at @gideonsbakehouse (90 min quoted, got text to return at 60 min, waited in actual queue 15 min!) The staff at Gideon’s is 💯 
3) Relaxed & got warm at @Starbucks (while we waited for Gideon’s)
☕️ Caramel Macchiato 
4) Gideon’s Bakehouse: picked up treats for Xmas dinner
🍪 December specials: Kris Kringle White Chocolate Coffee Bean, Krampus Dark Chocolate Mint, Chocolate Chip Banana Bread, Coffee Cake
🍰 Krampus Snack Cakes
☕️ Peanut Butter Cold Brew (the chilly 39F temp didn’t keep me from this favorite!)
🎄 Leisurely stroll around Tree Trail to see all the beautifully decorated themed Xmas trees - loved the Mickey & Minnie tree!
🎁 Window Shopping & Browsed The World Of Disney merchandise shop - lots of last minute Xmas shopping going on! 🤣
After a great morning, I’m home cooking for tonight’s dinner. I hope you’ve made the best of this arctic chilly day. Feely very grateful for the blessings we enjoy. 
Happy Christmas! 🎄 
#MakeSomedayHappen #GoEpicOrlando #GoEpicDisney #DisneySprings
This audio cracked me up! 🤣 But it seriously re This audio cracked me up! 🤣 But it seriously reminded me of all the times I take video over and over (and over) again - Mostly because I’m making weird faces or I don’t like the angle, or I feel like I look fat or… you name it! 🫣 
There are a lot more fails than wins when you scroll my camera roll, and which never make it to the curated IG feed. (In this video, I didn’t like how I was chewing because the cookie was super gooey so it stuck to my teeth!🤣)
We’re so often reminded, nothing is as perfect as it seems on social media, but it bears repeating. You never know what’s going on behind the scenes. Please spread kindness, compassion, and joy with everyone you see - online and IRL 💕
While I will never share something on my feed I don’t wholeheartedly recommend, I must share that I’m not always having ALL the “fun” you see. It’s work to get video and photos and make sure you get everything there is to share. To think of creative posts ideas and offer something unique and different. No complaints, because I do love it, but it’s still work. It’s work to edit photos & videos, find the right audio, research, write the caption and post at the right time. Creating content that provides value is a full time job. Many creators burn out, I’ve been there. We often ask ourselves why we do it.
If you’ve read this far, THANK YOU! I appreciate you. With dwindling views and algorithm changes, IG is not as fun as it once was. I’ve enjoyed nearly 9 years of sharing my favorite bucket list restaurants & events in Orlando and around the world with you. And I hope to continue to bring you a little bit of inspiration to go #MakeSomedayHappen one delicious bite, sip and trip at a time in the new year! 💕 
Oh BTW, commenting, saving & sharing posts you like is always so appreciated. It’s the encouragement we as creators need to continue to do what we do. 💕
🎄Wishing you a warm, joyful and delicious holiday! 
📍 Check out @learnlakenona Oh, What Fun! Holiday Festival. It is free and fun for everyone! And that Grinch Cookie paired with Hot Chocolate spiked with Bailey’s was indeed a delicious treat!! (See my previous post for details) 
#GoEpicOrlando #HolidaysinOrlando
OH, WHAT FUN! We spent a fun holiday themed evenin OH, WHAT FUN! We spent a fun holiday themed evening in Lake Nona last night! Their Holiday Festival is in full swing and fun for the entire family! 
Oh, What Fun! makes the holidays magical, featuring: 
🎄 Beautiful lights & holiday decorations
🎁 Holiday Market featuring local vendors & artisans for one-of-a-kind gifts
❄️ Nightly Snowfalls
📷 Photo Ops
🎄 Live entertainment including a holiday cirque show & professional carolers 
🎅 Santa’s Cottage (reservations required) 
🎶 Live Music at Boxi Park & Town Center including the Hollywood Holidays Band
🍴 Lots of Dining Options: Great pizza, wings & craft beer at @parkpizzalakenona, to fancy small plates at @chromalakenona a variety of foods at @boxiparklakenona - we had Lobster Fries & Fried Shrimp! 
🍪 Holiday Cookies, Treats & Beverages! I loved the “Grinch” chocolate mint chip cookie paired with Hot Chocolate & Bailey’s 
🌊 @lakenonawavehotel Fa La La Bar featuring holiday cocktails 
Events this weekend: 
🐩 pet parade & costume contest (Saturday), 
🎄Christmas Creatures live animal encounter (Sunday),
🕎 Hannukah Celebration (Sunday Evening)
📍 Lake Nona Town Center
🗓️ Thursday - Sunday
🎟️ Admission is free 
For more information, visit @learnlakenona 
#MakeSomedayHappen 
(Media Invite) #GoEpicOrlando #LearnLakeNona
Favorite Sunday Brunch & Coffee spot in Portland, Favorite Sunday Brunch & Coffee spot in Portland, Oregon: @ProudMaryUSA
We’ve been fans of this Aussie cafe since owners Nolan & Shari opened in 2017. Super nice people! 
🥑 I always order the Avo Toast - one of the best anywhere! But on this last visit I felt like trying their new menu and the green shakshuka did not disappoint. So. Much. Flavor!!! 
☕️ Their coffee program is amazing! We ordered one of their deluxe pour overs and it was a process. From the proper grinding of the beans to the filters and the water used, to giving you a card with the story from the grower. It was fun to watch! 
Here’s what we ordered: 
☕️ Flat White 
☕️ Deluxe Pour Over: INDONESIA
4th Place Cup Of Excellence- IJEN LESTARI
Black cherry, grape, cola, & clove
🍳 green shakshuka: harissa labneh, dukkah, two poached eggs, toast + side of hash browns with their epic house hot sauce! Must Eat! 
🍜 noodle bowl: warm soba noodles, fried tofu, tea egg, avocado, green onion, daikon radish, togarashi
📍 2012 NE Alberta St. Portland, Oregon
Add Proud Mary to your #PDX list! 
#MakeSomedayHappen 
#GoEpicPDX #GoEpicOregon #SundayBrunch
Hey Orlando Foodies, a culinary tour of @waldorfor Hey Orlando Foodies, a culinary tour of @waldorforlando & @signiabonnetcreek Bonnet Creek Resort is a Must Do! 
🍽️ Epicurious Sip & Savor event is this Friday December 9 from 7-11 pm, Indulge in a sumptuous showcase of 35 food & beverage tastings inspired by the renowned chefs of Waldorf Astoria Orlando and Signia by Hilton Orlando Bonnet Creek.
Visit waldorfastoriaorlando.com/epicurious
If you miss this event, simply plan a foodie weekend and let your taste buds lead the way through the fantastic restaurants of this gorgeous resort, including famed Bull & Bear, La Luce, & Zeta Asia
Say Hi to their epic culinary team! 
👨🏼‍🍳 Bernard Fiemeyer, Complex Executive Chef @chefbernard7 
👨🏼‍🍳 Jeremy Gibboney, Executive Sous Chef, Waldorf Astoria Orlando @chefjeremy814 
👨🏼‍🍳 Dannilo Zapatel Herrera, Executive Sous Chef, Signia by Hilton Orlando @dannilosignia 
👨🏼‍🍳 Franck Riflaud, Complex Executive Pastry Chef @chocolatguimauve 
👨🏼‍🍳 Alberto Navarrete Arias, Chef D’Cuisine, La Luce @alberto.navarretearias 
👨🏼‍🍳 Juan Suarez, Chef D’Cuisine, Bull & Bear @chefjoju_su 
👨🏼‍🍳 Jesus Pinto, Chef Tournant, Zeta Asia
@jesuspinto0707 
🥇 Congrats again to Executive Chef Bernard Fiemeyer on receiving the prestigious title of Maître Cuisinier de France. His passion combined with classical French training and a flair for international cooking sets him apart as Orlando’s only Master Chef of France! 🥂
Go #MakeSomedayHappen 
Hosted #GoEpicOrlando #WaldorfOrlando #SigniaBonnetCreek
🎉My favorite fancy donut shop in PDX - @bluesta 🎉My favorite fancy donut shop in PDX - @bluestardonuts - is celebrating its 10th Anniversary! 🎉 I got the chance to meet rockstar Pastry Chef Stephanie Thornton and totally fangirl over her EPIC “Once-in-a-Decade” Donut!  Guaranteed it will blow your mind! 
✨ 18-hour brioche made with vanilla & strawberry butter! 
✨Filled with strawberry jam
✨Dipped in yuzu-strawberry glaze -  the most incredible glacage!
✨Topped with piped mascarpone-vanilla whip, chocolate cocoa nibs, & gold dust! Oh my!
🥂Perfectly paired with a mini bottle of champagne!
It’s only available THIS WEEK as part of their 10th Anniversary celebration!
👉🏼 Pro-Foodie-Travel-Tip: When visiting Portland, Oregon, DO NOT MISS a stop at Blue Star Donuts. These “Donuts for Grown Ups” are the best in town!
🙏 *I’m begging @chefstephaniethornton for an Orlando location someday!  #MakeSomedayHappen 😉 
🎉 Happy Anniversary and Congrats Blue Star Donuts team. Thanks for letting me crash your party! 
#GoEpicPDX #GoEpicOregon #bestdonutsintheworld #BlueStarDonut
Are You Having Any Fun? We sure did on @norwegianc Are You Having Any Fun? We sure did on @norwegiancruiseline newest ship PRIMA!
Best Thing I Ate on #NorwegianPrima - Dessert Edition: 
🍰 Pastel de Tres Leche with Coconut Cream 
🍩 Churros with Dulce de Leche Caramel 
📍 Los Lobos Mexican Restaurant 
@thetravelbite and I were stuffed after our 2nd dinner of the night (🫣) but we had to get dessert so we ordered the Tres Leches Cake to share. I never say no to dessert!
We said we’d only have one bite…
* We finished the whole thing! 🤦🏻‍♀️🤣
Then… wait for it! 
We saw the Churros Tower at the table next to us and couldn’t resist. We did it for the Gram! I could have drank that Dulce de Leche sauce! 
Los Lobos is one of several specialty dining restaurants you can book onboard, and the biggest surprise. Much more than tacos, it was a more elevated experience. One of our favorite dinners onboard. The bonus we got to sit outdoors and dine with the sounds of the ocean. 🌊 
You gotta have fun! Always order two desserts!
#MakeSomedayHappen 
#GoEpicCruise #TasteNorwegian #CruiseNorwegian
Happy Thanksgiving everyone! I wish you a beautifu Happy Thanksgiving everyone! I wish you a beautiful day of sharing great food and wine with family and friends. Grateful for all the little things and most importantly all the wonderful people in my life. 💕
🍁 It’s the unofficial last day of fall! 🍂Enjoy pumpkin everything today…. Tomorrow Christmas Season “officially” begins…🎄
Which camp are you in?
🦃 -🎄”Xmas comes after Thanksgiving” & you’ll set up your Xmas tree this weekend
OR
🎃- 🎄”Xmas after Halloween” & your Xmas tree is already up
I’ve always loved Thanksgiving - a day centered around spending time with loved ones and sharing entirely too much food. So I’m in the “Xmas after Thanksgiving” camp. But if you’re excited for Christmas and want to get 2 months out of all the decorations, I get it if your tree is up already.
Enjoy the season and all the little things that make you happy. Cheers! 🥂
Caffeinated: Morning, Noon & Night - At Sea! ☕️ This coffee lover enjoyed Shaken Espresso in the morning with a great ocean view, Nitro from a Beach Cart and a fantastic sustainable Espresso Martini on @norwegiancruiseline newest ship #NorwegianPrima. The gorgeous ocean views, and sunsets were the most relaxing pairing. 
☕️ Starbucks at Indulge Food Hall was a great spot for breakfast. Full Starbucks menu including our favorite Brown Sugar Shaken Espresso with Oat Milk, you can’t beat the shorter lines than the second location in the atrium & fun swinging chairs on the deck. 
⛱️ Starbucks Cart at NCL private island Stirrup Cay served Nitro Cold Brew all day! 
🥃 Metropolitan Bar’s Café Replay - think an elevated espresso martini - made with Avorza Ultra Premium Organic vodka, Angostura bitters, Frangelico, spent coffee ground cordial, pineapple juice was so inventive. I enjoyed chatting with Clarence, resident mixologist about the full list of sustainable cocktails made from discarded food products.
Are you a coffee fanatic? Which coffee experience would you choose?
☕️ Happy #NationalEspressoDay ☕️
Thank you to my coffee-loving travel buddy @thetravelbite for discovering the short line Starbucks on our first morning! 
Media Hosted #GoEpicCruise #TasteNorwegian #CruiseNorwegian #Espresso #CoffeeLover
Do Not Disturb. Currently dreaming of my next crui Do Not Disturb. Currently dreaming of my next cruise vacation! Do you love cruising?
I had the awesome opportunity to sail #NorwegianPrima on its inaugural sailing from Port of Miami this week and it was fabulous! Thank you @norwegiancruiseline and @thetravelbite 🎉
PRIMA, first in its class, was gorgeous! Loved the modern design, the artwork, the shows, and all the fun spaces to relax and hangout throughout the ship. I was so impressed with the food and beverage program, the new food hall concept, all the options for freestyle dining, and the sustainable cocktails. 
If you’re looking for a wonderful foodie cruise vacation, check out Norwegian Prima. There are some great Black Friday deals happening right now. Book it! 
Nothing better than your first cocktail on deck… the Miami skyline is always gorgeous at sunset. BTW this was one of my favorite cocktails - La Madrina. An Aperol Spritz taken to the next level: Avorza Ultra Premium Organic vodka, Aperol, strawberry and orange oleo, lime juice, fresh lime, ginger beer. Fantastic! 
Go #MakeSomedayHappen 
Hosted #GoEpicCruise #CruiseNorwegian #cruiselife #nclprima
Load More... Follow on Instagram

What is Go Epicurista?

Your source for inspiration to take time out of your busy schedule and celebrate great food and wine experiences with friends everywhere you go! Let’s talk about Restaurants, Unique Events and Travel Experiences that belong on your “someday list.”

Don’t put off enjoying life with friends until someday. #MakeSomedayHappen Go Epicurista!

What does Epicurista mean?

Let’s Connect!

  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Let’s Work Together

Contact me if you’re interested in collaborating with Go Epicurista on special food and wine events, hospitality digital marketing and social media consulting, restaurant & event reviews, travel product reviews, or to create a customized Go Epicurista Insider Experience for your friends, clients or employees. The possibilities are endless!

Search

Recent Posts

  • Best Tequila Cocktails in Orlando
  • Best Ways to Celebrate 4th of July in Orlando
  • Twist on Elvis Sandwich For Elvis Movie Watch Party
  • Best Ways to Celebrate Father’s Day in Orlando
  • Downton Abbey: A New Era Movie Inspired Dinner Party Menu and Travel Fans Will Love

Copyright © 2023 GoEpicurista.com

 

Loading Comments...