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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

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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

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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...

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Steve Lewis’ exclusive offering this month at @gideonsbakehouse is Stuart’s Cookie, an orange pecan chocolate chip confection that celebrates the flavors of Florida. Fusing orange flavors with their vanilla bean cookie dough, bakers add dark chocolate, crunchy pecan pralines and candied orange peel for the layers of decadent flavors fans fervently wait in line for hours to enjoy. Pure YUM!⠀
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Kelly Seidl of @kellyshomemadeicecream usually only offers her ice cream homage to Florida - “Alligator Tracks” once a year but decided to bring it back just for #407Day to create this amazing Florida duo atop Gideon’s cookie! The orange zest ice cream with toasted almonds and dark chocolate chunks was so good I got extra to go!⠀
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Each on their own are a masterpiece. Together they are as magical as The City Beautiful. ⠀
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Steve and Kelly collaborate often for limited one day only releases. Follow them on social media to be in the know! ⠀
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🍪 Stuart’s Cookie is available all month at both Gideon’s locations: @eastendmkt and @disneysprings⠀
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🍦Kelly’s Homemade is offering 5 special ice cream flavors this month at all locations and they are worth the visit: Chocolate Heath & Caramel, Cherry Vanilla, Rice Krispie Cream, Nutella Swirl and Cereal Milk. ⠀
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#SupportLocal today and every day!⠀
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#GOepicOrlando #MakeSomedayHappen #LoveOrlando
"The real voyage of discovery consists not in seek "The real voyage of discovery consists not in seeking new landscapes, but in having new eyes." - Marcel Proust (hosted)⠀
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It's #407Day and #NationalBeerDay - It's time to celebrate and show support to our local restaurants and brewpubs! ⠀
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This past year we've been forced to look at things with new eyes and get creative. In the absence of travel, we've become tourists in our own hometown and we're so lucky we have so much to explore here in Orlando and Central Florida. ⠀
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Did you know we have over 6,000 restaurants, which make up 84% of the vital hospitality industry in Central Florida?⠀
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One of my favorite areas to spend a day #Sanfording is @historicdowntownsanford, with its charming restaurants, bars, craft breweries, and artisanal shops. ⠀
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While I'm not a big beer drinker, I am a big fan of desserts and supporting our local craft beer scene, so imagine my surprise and delight when I tried the "Birra-misu" at @sanfordbrewing ⠀
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The popular brewpub's inventive twist on the classic Italian tiramisu is made with ladyfingers soaked in their Killa Vanilla Porter. It’s airy and light, and not too sweet. Perfectly paired with the fragrant porter. Alternating bites and sips was a party in my mouth experience! The only thing better in this lively spot is the Southern hospitality of everyone on staff. Grab a table in their patio and enjoy, then fill a growler of your favorite to take home.
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407 Day - inspired by the county’s 407 area code - encourages residents to dine-in or order takeout/delivery from their favorite local restaurants and give #LocalLove on social. Follow the hashtag and add to your list of places to try. Where are you dining out today? ⠀
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👉🏼 Check out the articles we've written for HistoricDowntownSanford.com to get ideas for your next dessert and beer crawl.  You can also read my Dining Guide with more recommendations where to dine in Historic Downtown Sanford on GoEpicurista.com⠀
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#GoEpicOrlando #BeerDay #SupportLocalBusinesses #SaveRestaurants #GOepicSanford
“Your hand and your mouth agreed many years ago “Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.” - Dave Barry (hosted)⠀
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One of my favorite things in the whole world is chocolate, so when I had the opportunity to learn “The Art of Chocolate” from the talented pastry chefs at @ritzcarltonorlando I immediately said YES!⠀
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The “Curated Experiences” Weekend at The Ritz-Carlton and JW Marriott Orlando, Grande Lakes showcased master classes, guided workshops, immersive demonstrations and over the top foodie events like this one.⠀
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World Champion Ice Carver/Chocolate Sculptor Victor Dagatan’s ice carving skills have brought him accolades from around the world including winning the 2014 Silver Medal in the Cultural Winter Olympics in Sochi, Russia. He is the resort’s lead creator of large chocolate showpieces, fruit and vegetable carvings, and crafting anything out of edible sugar.⠀
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During the hands on session, my brain and my hands were engaged as I learned from Chef Victor how to temper chocolate and make the most yummy @valrhonausa chocolate bars with a variety of mix-ins.⠀
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I also got to try my (steady) hand at making chocolate swirls used as decorative accents. Can you tell which ones I made?!⠀
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For our third chocolate creation, Pastry Chef Maggie helped me make the most decadent cake pops.⠀
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The pastry team at The Ritz & @jwmorlando are so talented, so patient & charming. This was one of my favorite sessions of the weekend. And the best part was, I got to take all the treats I made home!⠀
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Grande Lakes Orlando will host these weekend-long immersive experiences throughout the year. ⠀
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👉🏼 Mark your calendar and reserve your tickets for “Curated Experiences” on April 23-25. The Art of Chocolate session is back and you don’t want to miss it! ⠀
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Guests can explore, learn and celebrate with an array of activities led by award-winning chefs, mixologists, jewelers, artists, athletes and wellness experts. You can purchase a full event ticket for the weekend for $750 (totally worth it!) or purchase tickets for half day, full day or wine dinner only. Visit their website for details. ⠀
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#MakeSomedayHappen #GoEpicOrlando
"When the dog bites, when the bee stings, when I'm "When the dog bites, when the bee stings, when I'm feeling sad, I simply remember my favorite things, and then I don't feel so bad." - The Sound of Music, Rodgers & Hamerstein (hosted)
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Is everyone brunching today? I hope you're enjoying every delicious bite this gorgeous Sunday. ⠀
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If you know me, you know I'm a BIG fan of brunch, sparkling wine and decadent desserts. So it's no surprise I was in heaven at @ritzcarltonorlando fantastic new restaurant Knife & Spoon’s Chef's Table Brunch during their Curated Experiences Weekend. One word: PHENOMENAL! ⠀
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Now let me explain why I quoted "These are a few of my favorite things"⠀
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It's my birthday month, and while getting older is not something we often sing about on a mountain top, and this year there's been plenty to be down about, I'm so grateful for life every day. Looking back at all my favorite things I’m grateful for this past year is a great way to look forward. This month, I'll be sharing my favorite foodie experiences that have made me so grateful to be alive. Hopefully you'll be inspired to reminisce with me and #MakeSomedayHappen⠀
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This brunch also made me grateful that despite getting older, I still find new things to learn, new experiences & flavors to discover. I did not know I was such a fan of caviar until I met Michael Passmore, owner of @PASSMOREcaviar during Curated Experiences. ⠀
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We enjoyed chatting with him and his wife, learning about Passmore Ranch, an ever-growing 86 acre ranch nestled in the rolling grasslands of Sloughhouse, California, shadowed by the Sierra mountain range. It's known for its sustainably raised and sourced fish, and for making some of the world’s finest small batch caviar.⠀
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Yes, I also realized I have such expensive tastes! 😂 But did you know you could put caviar on almost anything, including dessert?  Michael topped lobster, tuna, clams, aged steak & even creme brulee with a dollop of exquite caviar. A sublime experience!⠀
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Cheers to enjoying new expereriences and making special memories. 🥂⠀
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Grande Lakes Resort is hosting another perfectly planned "Curated Experiences Weekend" on April 23-25, 2021. Reserve your tickets! #GOepicOrlando
"Aioli intoxicates gently, fills the body with war "Aioli intoxicates gently, fills the body with warmth, and the soul with enthusiasm. In its essence, it concentrates the strength, the gaiety of Provence: sunshine." - Frederic Mistral (hosted)⠀
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I would love to travel back to Provence. The sunshine and wine, the markets filled with all sorts of fresh goodies, the air filled with aromas of lemon and lavender. One of my favorite places.⠀
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Fabio and Paula, the charming owners of @viniawinekitchen in Winter Park indulged my Provence foodie dreams with a delightful seasonal 3-course menu perfectly paired with wines from the region. The only thing better than the deliciously executed dishes was their warm hospitality as if welcoming us to their home.⠀
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Vinia is a hidden gem tucked on cobblestoned New England Street. Sit outdoors, grab a spot at the bar or booth by the window.⠀
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Start with Tartare de Crabe - a generous stack of blue crab layered with thin slices of crisp green apple, lightly seasoned with Herbs de Provence dressed with a squeeze of fresh lemon. Dip into the painted plate of aioli dressing dotted with chili oil which Fabio tells us to go crazy and mix it all up.⠀
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Every heavenly bite chased with the crisp Figuiere, Cotes de Provence Valerie Blanc. Lovely with notes of ripe pear & herbs.⠀
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Next, Filet de Bar Roti au Jambon, sauce au citron & herbes et Confiture de Ratatouille - roasted branzino filet adorned with porchetta ham crisps in a light lemon herb sauce. The red pepper Ratatouille jam creates the perfect bite.⠀
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Rosés of Provence are my favorite and Le Paradou, Cotes de Provence Rose was classic, delicate, dry & fruity. ⠀
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Dessert was surprising! Sorbet of Romarin a L'huile d'Olive. An odd combination of lemon-rosemary sorbet with fruity olive oil sprinkled with fleur de sel that totally works. Fabio tells us it's his favorite. So refreshing paired with sweet full-bodied wine with honey notes, Chateau de Caladroy, Muscat de Rivesaltes.⠀
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3-course menu is available on Tuesdays for $49 + Wine Pairings $35, worth every penny. Make reservations & enjoy a night in Provence. Be sure to say hi to Fabio, Paula & adorable Olivia 🥂⠀
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#GoEpicOrlando #MakeSomedayHappen
“Brunch without booze is just a sad, late breakf “Brunch without booze is just a sad, late breakfast.” - anonymous 🥂⠀
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This is NOT a sad breakfast at all! What’s not to love about Steak & Eggs Frites with sriracha hollandaise and Burrata topped Avocado Toast? Paired with next level Frozcato Mimosa made with DOLE Whip® Pineapple! And a gorgeous Rose Cream topped cookie? 💕 ⠀
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If you love brunch, then you’d love the brunch menu at @winebargeorge in @disneysprings, available 10:30a-2p, Saturday and Sunday. Perfect for a date with your honey or your bestie. I included WBG in my write up for my favorite date spots  in @experiencekissimmee and my favorite Easter Brunch in Orlando. 
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👉🏼 Check out GoEpicurista.com for the ultímate roundup of places to celebrate Easter next weekend! And don’t forget to make reservations! ⠀
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#GOepicOrlando #MakeSomedayHappen #WineBarGeorge #SundayBrunch #DisneySprings
“The Italians and Spanish, the Chinese and Vietn “The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life.” - Anthony Bourdain (hosted)
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🥘 It’s #NationalPaellaDay and one of my favorite date night’s in Kissimmee is enjoying fantastic sangria and paella in the courtyard at @columbiarestaurant⠀
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Did you know Columbia Restaurant is the oldest family owned and run restaurant in Florida?⠀
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The same day the Wright Brothers flew their historic mission in 1903, Cuban immigrant Casimiro Hernandez, Sr. founded the Columbia Saloon in Tampa’s Ybor City. ⠀
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From the classic Spanish-Cuban dishes which boast recipes created over a hundred years ago, to the artwork on the walls, and the many stories the staff has to share, there’s history in every bite. The sister location in Celebration opened in 1997, and is still managed by the Hernandez / Gonzmart family for 5 generations.⠀
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Leisurely share a refreshing pitcher of sangria - classic red, white and rose available but I recommend the sparkling cava for a year-round taste of summer. Start with Columbia’s Original “1905” Salad® and don’t fill up on the bread that comes to the table although you will be tempted to keep breaking off bites of the crispy Cuban loaf from equally iconic @lasegundabakery which also opened in 1905 in Ybor City and has been Columbia’s bread purveyor ever since.⠀
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For your entree, choose the traditional prepared Paella “a la Valenciana” brimming with an assortment of clams, mussels, shrimp, scallops, calamares, chicken and pork, baked with the highest quality La Bomba Spanish rice from Spain. ⠀
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Save room for the utterly decadent White Chocolate Bread Pudding. It gives that delightful La Segunda Cuban bread new life baked with crispy edges and gooey soft center, a scrumptious white chocolate and rich Bacardi rum sauce. It was love at first bite! Pair it with a perfectly brewed cafecito Cubano or cafe con leche.⠀
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You can read all about my favorite date night spots in Kissimmee including Columbia Restaurant for @experiencekissimmee on experiencekissimmee.com/blog/top-date-night-restaurants-kissimmee⠀
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#GOepicOrlando #MakeSomedayHappen #PaellaDay
"Five hundred twenty-five thousand six hundred min "Five hundred twenty-five thousand six hundred minutes. Five hundred twenty-five thousand moments so dear. How do you measure, Measure a year? How about love? Measure in love...Remember the love..." 🎶- Rent⠀
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525,600 minutes we'll never forget. I'm a little late posting my "I can't believe it's been a year since the pandemic began" post but time has been rather fluid this year, hasn't it? A year full of sadness, isolation, and loved ones lost. But also a year that's shown us how resilient we can be. ⠀
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I'm choosing to remember the love. Remember the moments when we slowed down and appreciated the simpler things.  Remember how we grew closer with loved ones despite the physical distancing. ⠀
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I'll never forget our last dinner before everything fully shutdown in Orlando. The opening of @sixtyvineswinterpark enjoying a fabulous wood-fired Butcher pizza and Tonnarelli Shrimp pasta with a nice glass of wine and friends. ⠀
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I'm looking forward to getting vaccinated and having a big dinner with family and friends and giving them all big hugs! ⠀
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Did you hear the OCCC site will open for vaccination appointments for 40+ year olds on Monday 3/22 at 9am? 🤞🏼⠀
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Remember the love 💕⠀
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#GoEpicOrlando #MakeSomedayHappen #LoveOrlando
“The best things in life are the people we love, “The best things in life are the people we love, the places we have been and the memories we have made along the way.” - Irish saying 🇮🇪⠀
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Happy St. Patrick's Day! ☘️ I can't believe it's been 2 years since I last celebrated this day at my favorite Irish pub in Orlando @raglanroadpub We've had loads of fun there with friends over the years! ⠀
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They always put on the best festivals, and this year with safety in mind, The Mighty St. Patrick’s Festival goes Unplugged. It will be a bit different but still promises to bring the "craic." It's more subdued, more intimate rather than boisterous, more acoustic than electric. ⠀
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Great live entertainment with bands imported from Ireland plus the Raglan Road dancers perform all day starting at 11am. Of course phenomenal food and drinks are a must! Crafted signature cocktails, exclusive local craft beers, Irish whiskies and authentic Irish fare with a modern twist. ⠀
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Raglan Road opens at 10 a.m. with a $10 cover charge for guests.  Reservations are required due to limited capacity and guests can book a two-hour slot to enjoy the festivities. Visit @RaglanRoadPub for more details and entertainment schedule. ⠀
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Celebrate safely my friends! Slainte!☘️⠀
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#GoEpicOrlando #MakeSomedayHappen #RaglanRoadPub #StPatricksDay #disneysprings
"Those who don't believe in magic will never find "Those who don't believe in magic will never find it." - Roald Dahl (gifted)⠀
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Magic to me is found in a perfectly baked macaron. It's magic you can taste!⠀
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If you want to know the difference between a macaron and a macaroon, Executive Pastry Chef Franck Riffaud at Waldorf Astoria Orlando (@waldorforlando) and Hilton Orlando Bonnet Creek (@bonnetcreek) will not only tell you, he'll show you!⠀
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The desserts, pastries, and breads are one of the top reasons why all foodies love to visit this gorgeous resort complex near Walt Disney World. Truly world-class delicious magic! ⠀
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Over the course of his 27+ year career, Chef Riffaud has mastered the magic of bringing happiness and smiles in the smallest, most gorgeous bites. He’s worked in one, two and three-star Michelin restaurants all over the world, so to indulge in his creations is a MUST DO in Orlando!⠀
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And what's the difference between macaron and macaroon? The words may look the same but macarons' (with one “O”) main ingredient is almond meal and macaroons' is shredded coconut. Macarons are colorful and airy and macaroons are textured, chewy coconut and usually dipped in chocolate. Which one is your favorite? ⠀
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Thank you Chef Franck for this sweet surprise! 💕⠀
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#GoEpicOrlando #MakeSomedayHappen #LiveUnforgettable #LoveOrlando
“Learn from yesterday, live for today, hope for “Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning.” - Albert Einstein⠀
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It’s 3.14 #NationalPiDay, the second day pie lovers love to celebrate!⠀
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My question today is: ⠀
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Lemon Meringue or Key Lime Pie? ⠀
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What’s your favorite pie? ⠀
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I’ve already shared how much I love @sisterhoneys but I’ll say it again, owner Evette Rahman makes the best pies. And if all the awards and blue ribbons on her wall don’t convince you, your taste buds definitively will!⠀
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I have a tough time deciding between the sweet tart key lime pie or the lemon meringue with that dreamy fluffy topping. So I get a slice of both! ⠀
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👉🏼 You can read more about Evette and other inspiring women chefs and entrepreneurs on GoEpicurista and keep celebrating #WomensHistoryMonth⠀
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How do you celebrate Pi Day? ⠀
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Some do with dessert pies, or savory pies and others with pizza pies. But did you know the origin of this national celebration began in 1988 with fruit pies and tea served at 1:59pm (the next 3 digits of pi) at the Exploratorium in San Francisco? Physicist Larry Shaw thought it would be a fun celebration for the staff. A few years later, after Larry’s daughter, Sara, remarked that the special date was also the birthday of Albert Einstein, they started celebrating the life of the world-famous scientist. In 2009 US Congress declared it a National Holiday. ⠀
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Happy Pi Day! ⠀
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#GOepicOrlando #MakeSomedayHappen #LoveOrlando #PieDay #PiDay
“You can’t ZOOM a vacation.” - Phil Brown, C “You can’t ZOOM a vacation.” - Phil Brown, CEO Greater Orlando Airport Authority ⠀
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We're craving a return to travel and safe getaways because as Phil says, we can't zoom a vacation. Since Hawaii is at the top of my US travel bucket list (my "someday list") I'm so excited to share @hawaiianairlines now has non-stop flights from Orlando International Airport (@flyMCO) & Honolulu’s Daniel K. Inouye International Airport (HNL) ⠀
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Great reason to cheer so I'm celebrating their inaugural flight today with the most Hawaiian cocktail of all time: The Mai Tai! ⠀
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Yesterday I got the chance to tour the roomy Airbus A330 aircraft during a media visit with Jeff Helfrick, Hawaiian Airlines Vice President of airport operations & Phil Brown, CEO of MCO ⠀
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✈️ Non-stop flights to Hawaii offered twice a week (Tue & Sat) increasing to 3 flights this summer⠀
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😷 Extensive safety precautions in place including electrostatic spraying aircraft & face mask required. ⠀
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😷 Hawaii requires negative state-approved Covid test prior to departure or 10-day quarantine upon arrival. Hawaiian makes it easy to start your vacation right away with Vault-At Home Testing kits with expedited results in 24 hours. Check website & @gohawaii ⠀
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✈️ Hawaiian’s Airbus A330 offers comfortable design with 18 fully flat Premium Cabin leather seats arranged in a 2-2-2 configuration, 68 Extra Comfort seats with more legroom and enhanced amenities & 192 Main Cabin seats. ⠀
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🌸 Experience Hawaiian hospitality the minute you step inside with a friendly “Aloha” from the Hawaii-based crew. ⠀
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🍹Sip signature Hawaiian cocktails by @otrcocktails @cruzanrum Mai Tai, Moloka'i Mule & Tropical Landing complimentary for First Class & Business, for purchase in Main Cabin⠀
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🍽 Exec. Chefs Wade Ueoka & Michelle Karr-Ueoka of Honolulu’s MW Restaurant oversee meal program featuring Island-inspired meals, complimentary for all passengers. First Class menus by award-winning local guest chefs. Currently Robynne Maii, Owner/Chef at @FêteHawaii ⠀
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🌸In-flight amenities by @kealopiko are fantastic!
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Ready for Hawaii? #MakeSomedayHappen⠀
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Thanks @TasteCookSip for my photos! #GOepicOrlando #GoHawaii
"I love spring anywhere, but if I could choose I w "I love spring anywhere, but if I could choose I would always greet it in a garden." - Ruth Stout⠀
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Spring in the garden is the best place to be! Would you love to enjoy great food and drinks in a beautiful garden setting? ⠀
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Edible Education Experience @EdibleEdExp at the Emeril Lagasse Foundation Kitchen House & Culinary Garden in College Park is launching a new event series called "IN THE GARDEN" and you don't want to miss it! ⠀
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Each event will give us a tour of different food cultures around the world in a safe setting. The first event on Sunday 3/21, "IN GIARDINO" is all about Italy! ⠀
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Hosted in collaboration with award-winning Chef Kevin Fonzo of La Tavola, the event will feature a distinguished group of local chefs and artisan vendors, each preparing Italian regional specialties which you can learn more about as they prepare your dish. ⠀
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Here's a bit of what will be available for purchase at the event:⠀
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🌱 @cheffonzo scrumptious Porchetta Sandwich⠀
🌱 @itsthepizzaslut famous pizzas made with fresh ingredients from the EEE garden ⠀
🌱 @chefjasonwolfe PASTA! and goodies from @tornatorespizzeriaorlando Shop to take home.⠀
🌱 Chef Erica Asti's fresh Mushroom and Celery Salad ⠀
🌱 @mhulbert22 Michelle, Maker of Sweet Things - Traditional desserts including cannoli and tiramisu⠀
🌱 @palatecouture Charcuterie and Cheese boards! ⠀
🌱 @cuisiniers Beer and Wine ⠀
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Admission ticket is only $5 per person and all food and drink items are affordably priced a la carte to be purchased at each vendor. ⠀
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Event is expected to sell out so get your tickets ASAP! Two event times offered: 12pm-3pm or 3pm-6pm⠀
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Visit www.edibleed.org/payforclass to purchase. ⠀
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Future events will focus on a different country, so whether it's “sa hardin” (Philipines), “bageeche mein” (India), or “bageeche mein” (Germany) - we will get a chance to embrace different cultures in the garden! ⠀
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#GoEpicOrlando #MakeSomedayHappen #EdibleEducationExperience #LoveOrlando
“I wish that more women realized that helping an “I wish that more women realized that helping another woman win, cheering her on, praying for her, or sharing a resource with her does not take away from the blessings coming to them. In fact, the more you give, the more you receive. Empowering women doesn’t come from selfishness but rather from selflessness.” – Selene Kinder⠀
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Cheers to all the strong and powerful women whom I've had the privilege to know. Those who've cheered me on and those who've inspired me with their wisdom and passion. ⠀
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This year, I've turned to women entrepreneurs and chefs for inspiration and I've been so lucky to share their stories on GoEpicurista.com ⠀
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👉🏼 Check out "Women Chefs Who Rock Orlando’s Food Scene" post and read all about some of the amazing women led restaurants, bakeries and food shops in town. The list is far from complete though! I would love to get your recommendations on who I should feature next.⠀
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P.S. This photo is in one of my favorite Spanish restaurants in town, @tapatoroorlando which is local owned and led by the talented Katerina Coumbaros and her husband Vassilis. ⠀
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#GOepicOrlando #MakeSomedayHappen #IWD2021 #WomenSupportingWomen #WomensDay #LoveOrlando
“The soul becomes dyed with the color of its tho “The soul becomes dyed with the color of its thoughts.” - Marcus Aurelius⠀
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It’s #NationalCerealDay and time for colorful treats and happy thoughts! 😃⠀
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What was your favorite cereal as a kid? ⠀
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I still remember sitting in front of the TV watching Saturday morning cartoons with a bowl of Fruit Loops, Frosted Flakes or Cinnamon Toast Crunch. It was a weekend treat!⠀
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Nowadays, I get my breakfast cereal fix as a topping on donuts and pastries. No spoon required. Here’s a few fun ones: ⠀
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🥄 @dochi.fl in @eastendmkt Taro Pebbles donut is light and airy with a taro glaze. Yum! ⠀
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🥄 @everglazed_fl in @disneysprings Fruity Pebbles donut or Cinnamon Toast Crunch are both yummy. Pair it with cereal milk! Sweeeet! ⠀
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🥄 At @choulalapastries in Park Avenue and 436, Winter Park the Fruity Pebbles chou cream puff is delightful. @chefstephsteph also added a Lucky Charms chou just for March! Classy & gorgeous! ⠀
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Did you know Fruity Pebbles cereal rolled out nationwide in 1971? It turns 50 this year! ⠀
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Have a colorful day. You deserve it! ⠀
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#GOepicOrlando #MakeSomedayHappen #CerealDay #FruityPebbles #LoveOrlando
“I want adventure in the great wide somewhere! I “I want adventure in the great wide somewhere! I want it more than I can tell!” - Belle, Beauty & The Beast ⠀
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I’m craving adventure and my favorite giant chocolate macaron lollipop from EPCOT France pavilion. How about you? ⠀
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The Epcot International Flower & Garden Festival kicked off this week! All the Outdoor Kitchens and beautiful topiaries are back! Some new as well as returning favorites. Sadly I no longer have my Disney Annual Pass so I haven’t had a chance to go check it out, but since the festival runs thru July 5th, I’m hoping to go for a day. ⠀
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I’m so happy this “Macaron au Chocolat en Sucette” is back at @artisandesglace and all the gardens are in bloom! It’s such a beautiful festival which last year was abruptly cut short due to the pandemic. ⠀
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This photo is a throwback from those carefree pre-pandemic days when we took so much for granted. I can’t believe it’s been a year already. Don’t forget if you plan to go that Disney is still restricting capacity, reservation is required and you must wear a mask at all times, except when stationary while eating and drinking. ⠀
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Will you be going to Epcot for Flower & Garden this year? What’s your favorite dish and topiary? ⠀
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#GOepicOrlando #MakeSomedayHappen #FreshEpcot #GOepicDisney #LoveOrlando
"Your mission: Be so busy loving your life you hav "Your mission: Be so busy loving your life you have no time for hate, regret or fear." - Karen Salmansohn (hosted)⠀
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"Busy Busy Busy" - Story of my life! But I'm so grateful and it's important to take time out to enjoy it. Couldn't think of a better way to do that than with these gorgeous sweet treats from @choulalapastries . ⠀
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The coffee lover in me wanted the Tiramisu entremet made of fluffy mascarpone mousse with a creamy mocha coffee center, dark chocolate crisp pearls, and an espresso-soaked ladyfinger cake dusted with cocoa powder. Dreamy!⠀
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The caramel lover in me wanted Crème brûlée chou puff. And of course, one must always get macarons. The Perfect Trio!⠀
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Don't forget to take a break from your busy schedule and treat yourself today. What tasty treat do you crave for the perfect coffee break? ⠀
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#GoEpicOrlando #MakeSomedayHappen #ChoulalaPastries #LoveOrlando #WinterParkFL
“If you are cold, tea will warm you; if you are “If you are cold, tea will warm you; if you are too heated, it will cool you; If you are depressed, it will cheer you; If you are excited, it will calm you.” - William E. Gladstone (hosted)⠀
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Hello March! Happy Monday! 😃 I feel like I need all the caffeine today and while I tend to go for lattes, I love all different kinds of teas. If you do too, you’ll love the article Lisa Wilk and I wrote for HistoricDowntownSanford.com featuring all the best places to get caffeinated in this charming town. ⠀
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Stop by @rosieleeteaco, the quaint shop with an old fashioned European feel on South Park Avenue is known as Historic Downtown Sanford’s tea lover’s utopia! A vast selection of over 100 teas from around the world are showcased in the fragrant tea bar to enjoy there, at home or gift to the tea lover in your life. ⠀
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Try the “Rosie Love” Iced Tea, the perfect sipper for a warm day of #sanfording around @historicdowntownsanford ⠀
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It has a subtle blend of strawberries, cherry and roses. When you order it iced, they add a dash of rose & strawberry syrup and a splash of lemonade. So refreshing! ⠀
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If you prefer your tea hot, order a soothing classic London Fog Latte with Earl Grey Creme tea. It was perfect to enjoy while sitting in their funky high back chairs. ⠀
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If coffee is your thing, you’ll love they now feature local artisan @wavelengthcoffee and don’t miss getting some sweet treats from my favorite @choulalapastries ⠀
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👉🏼 Check out the article! I’ll add the link in my stories. ⠀
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“Come, let us have some tea and continue to talk about happy things.” - Chaim Potok⠀
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#GOepicOrlando #HistoricDowntownSanford #CoffeeandTea #RosieLeeTea
“It is the experiences, the memories, the great “It is the experiences, the memories, the great triumphant joy of living to the fullest extent in which real meaning is found. God it's great to be alive! Thank you. Thank you.” - Jon Krakauer (hosted)⠀
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I’m at @ritzcarltonorlando Curated Experiences Weekend and I’m so grateful to be a part of a return to foodie experiences, in a safe environment. ⠀
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The Grande Lakes team at Ritz Carlton and @jwmorlando has done an amazing job putting together a series of elevated curated experiences to enjoy this weekend. ⠀
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During our Harvest Farm To Table Lunch today I had this fantastic Strawberry Dessert made with local Plant City Strawberries made by Pastry Chef Joanna Kaskiw. Perfect for #NationalStrawberryDay 🍓It was also fun to look at the Exotic Cars from a McLaren to Porsche to Aston Martin.⠀
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We’ve learned about The Art of Chocolate from an Olympian pastry chef, the tricks to Fly Fishing, Sous Vide Mastery from Top Chef @chefGerald_, how to cook low and slow BBQ with Top Chef @chefbkalman, Dry Aging techniques with legendary @ChefJohnTesar, blending wines with @QuintessaWinery and the art of Mixology with a phenomenal group of ladies including bar chef Brenda, and Knife & Spoon Mixologists Alexa and Anna. ⠀
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The next Curated Experiences is in April and you don’t want to miss it! ⠀
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👉🏼 Follow along in stories and stay tuned on GoEpicurista.com for more! ⠀
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#GoEpicOrlando #MakeSomedayHappen #rcmemories
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