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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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We spent an amazing holiday weekend at @ritzcarltonorlando Grande Lakes Resort and enjoyed so many wonderful activities part of their “GLO Summer” program. But we can’t forget the reason we have a long weekend… and I’m filled with gratitude. 
🇺🇸 Today we remember the brave service men and women who gave all they had for us to enjoy these freedoms. We also pay respect to their families who miss them every day. Thank you!
🥂 I’m grateful for the opportunity to share about these fun experiences around Central Florida and hopefully inspire you to enjoy time with family and friends. Go #MakeSomedayHappen one bite, sip & trip at a time because tomorrow is not guaranteed.
☀️ I’m grateful we have gorgeous resorts to enjoy a relaxing staycation without having to travel far! Orlando is the # 1 travel destination in the country and we live here! 
Thank you @grandelakesorlando, @ritzcarltonorlando and @jwmorlando for hosting us. Congratulations on your 20th Anniversary!
I hope you enjoyed a great weekend with family and friends. Cheers! 
Pictured:
1. 🇺🇸 Game of foosball, Ritz
2. 🧁 Cupcake from First Drop, Ritz
3. 🏃🏻‍♀️ Ritz Carlton Memorial Day 5K Medal & Mimosas
4 & 5. 🎆 Picnic & Fireworks Package - you get a reserved blanket in a prime viewing area to watch the fireworks by the gazebo & basket with Whispering Angel Rose and a variety of snacks. (Reservation required)
6. 🍸 Fun Cocktails at EVRBAR JW Marriott new lobby bar! 
7. 🎈 Stilt-walker making balloon animals poolside, Ritz
(Hosted) #GoEpicOrlando #RCMemories #LoveOrlando
Nothing says “SUMMERTIME!” better than a BIG J Nothing says “SUMMERTIME!” better than a BIG JUICY BURGER! 🍔 
We’ve been enjoying an amazing staycation at @ritzcarltonorlando & @jwmorlando Grande Lakes Resort! Their GLO Summer Weekends programming is fantastic! (Check out my stories to see more!)
Today we had lunch at one of my favorite restaurants - @highballharvest, located at The Ritz. And since It’s #NationalHamburgerDay I have to show you their epic H&H Pimento Cheese Burger!
It’s loaded! Double Short-Rib Patties, Bacon, Pimento Cheese, & Mustard Spiced Pickles. Full of flavor!
PS - check out my stories for another big juicy burger from  @knifeburger - lots of great burger options at Grande Lakes!
>>> Stay tuned for my “50 Things To Do in Orlando This Summer” series… it’s going to be a fun & tasty one! 
Hope you’re enjoying your holiday weekend with friends and family. Go #MakeSomedayHappen 
(Hosted) #GoEpicOrlando #LoveOrlando #ThingsToDoinOrlando  #RCMemories #RitzCarltonOrlando #BurgerDay
Next Level Avocado Toast! 🥑 Do you love to brun Next Level Avocado Toast! 🥑 Do you love to brunch? Here’s a fun & healthy recipe using #FreshFromFlorida veggies! 
I’m totally hooked on using Florida sweet potatoes instead of bread after I made “Everything But The Bagel Sweet Potato Toast with smoked salmon (the recipe on the blog) , I had to make a Sweet Potato Avocado Toast and it was amazing! It’s so good I did not miss the bread! 
Super easy to make! 
1. Thin slice sweet potatoes and bake in 450F oven for 15-20 minutes or use an air-fryer 
2. Top with guacamole or sliced avocado (I did both!) 
3. Top with a variety of fresh toppings: I used pickled radishes, grape tomatoes, arugula, cabbage, sweet peppers, pickled onions, & cilantro all grown in Florida! 
4. I added Kalamata olives and you can also add a fried egg!Have fun with a variety of toppings!
Pro Tip: Set up a Sweet Potato Toast Bar with a variety of toppings and host an easy brunch for friends.
Look for the "Fresh From Florida" label on products in your grocery store or ask your produce department manager for Florida produce.
More details on the blog GoEpicurista.com
Recipe created in partnership with @flafruitandveg and @freshfromflorida
#GoEpicRecipe #FFVAfarmtour #floridaagriculture #brunch #FreshFromFlorida
Homemade Potato Chips for Brunch? Yes, Please! 🥔 
More than 2,000 varieties of potatoes are grown in Florida, so I figured I'd make homemade potato chips with a few different kinds. I used @lmcompanies Gold Potatoes and Blue Sky Farms Purple Potatoes and Red Potatoes (which I actually dug up myself during the #FFVAFarmTour hosted by @flafruitandveg @freshfromflorida & @agcommunicatorsfl @ufifas_solutions & @stjohns_ag 
Fresh always tastes better! Each potato has its own unique flavor and texture which you can appreciate tasting side by side. It was so easy to make potato chips in the oven, you won't go back to the bag of chips! (it's better for you too!) 
1. Scrub the potatoes well and pat dry with a paper towel
2. Thin slice potatoes carefully with a mandolin
3. Lightly toss or spray with avocado oil, sprinkle fresh cracked salt & pepper 
4. Place on a parchment-lined baking sheet - make sure potato slices are in a single layer and not touching
5. Bake in 400F oven for 20 minutes (turn over halfway through)
Set up your Florida Potato Chips Bar with a variety of dips and #FreshFromFlorida veggies for toppings. Add a poached or sunny-side-up egg and brunch is served! Guaranteed everyone will love creating their own messy pile of Florida potato chips! 
Toppings ideas:
- "Everything But The Bagel" dip (see my previous post for the recipe)
- Guacamole
-  Sweet peppers
- Radishes
- Arugula
- Grape tomatoes 
- Poached or Sunny Side Up Egg
- Flaky Salts (I used Smoked Maldon Salt)
Look for the "Fresh From Florida" label on products in your grocery store or ask your produce department manager for Florida produce. Have some fun exploring all the varieties of potatoes you can find. 
🥔 More on the blog GoEpicurista.com
Recipe created in partnership with @flafruitandveg and @freshfromflorida
#GoEpicRecipe #FFVAfarmtour #floridaagriculture #brunch #FreshFromFlorida #FloridaPotatoes
Looking for a fun, easy, delicious, and healthy re Looking for a fun, easy, delicious, and healthy recipe for your next brunch with friends? Check it out! “Everything But The Bagel” Sweet Potato Toast made with Fresh From Florida Sweet Potatoes, Smoked Salmon, “Everything Bagel” Spread (a delicious spread and dip made with cream cheese, Greek yogurt, and Everything Bagel seasoning you’ll want to make over and over again!), plus all your favorite bagel sandwich toppings. Arrange it as a toppings bar and let everyone create their own Sweet Potato Toast. It will take your weekend brunch - or any day lunch - to the next level!
You won’t miss the bagel with this tasty smoked salmon bagel sandwich alternative recipe using sweet potatoes as your base.  The best part, Florida sweet potatoes are in season all summer long!
Full recipe and more on the blog GoEpicurista.com
Recipe created in partnership with @flafruitandveg and @freshfromflorida
#GoEpicRecipe #FFVAfarmtour #floridaagriculture #brunch #freshfromfloridakids
🥂 Cheers! @argylewinery - my favorite Oregon sp 🥂 Cheers! @argylewinery - my favorite Oregon sparkling wine perfect to celebrate Oregon Wine Month and National Wine Day! 🥂
Their tasting room and winery in Dundee, Oregon is a Must Visit! Located less than an hour’s drive from Portland, it’s a gorgeous space and a perfect first stop on a day of wine tasting in the heart of Willamette Valley. 
On my last trip, I enjoyed the “Sparkling Selection” Tasting Flight - complimentary as a wine club member ($45 retail)
2019 Estate Reserve Brut Rose, Willamette Valley
2017 Spirit Hill Blanc de Blancs, Eola-Amity
2018 Knudsen Blanc de Blancs, Dundee Hills
2011 Extended Tirage Brut, Willamette Valley
2012 Extended Tirage Brut, Willamette Valley
I’ve been a fan of Argyle for decades and it’s always on my list of places to visit when I return home to Portland and why I’ve been a wine club member for years. I get so excited when we receive a shipment! 
Add it to your list & Go #MakeSomedayHappen
#GoEpicOregon #OregonWineMonth #NationalWineDay
Dreaming of getting away with your besties? Get Yo Dreaming of getting away with your besties? Get Your Girls Together This Weekend and get away for a couple of hours for Wine Tasting & a Movie! … And start planning that girl’s trip! 
My friend Brooke & I were invited by Focus Features to celebrate the release of “BOOK CLUB: THE NEXT CHAPTER” - in theaters now - the sequel to the 2018 hit starring the legendary quartet of Diane Keaton, Jane Fonda, Candice Bergen, & Mary Steenburgen. 
The four best friends take their book club to Italy for the fun girls trip they never had. It’s hilarious and inspiring! Kind of like my motto Go #MakeSomedayHappen 😉 
Have you visited Quantum Leap Winery? It’s FLORIDA’S ONLY SUSTAINABLE WINERY!
They partner with sustainable and organic growers in notable wine growing regions around the world - I.e. Italy, France, California, Oregon, Washington… NOT Florida grapes! - to produce high quality wines with a reduced carbon footprint at a great value. This is truly world-class wine right here with a beautiful tasting room.
We enjoyed a tour of the facility, located in Orlando’s Mills 50 District, learned about their sustainable practices and enjoyed a wonderful tasting session. A Must Do for any wine lover in Orlando! 
Follow the 5 “S” of Wine Tasting - See, Swirl, Smell, Sip & Savor: 
🥂Garda White Wine Blend. Veneto, Italy. Perfect summer sipping wine by the pool! 
🥂Pinot Grigio, Veneto, Italy 2022. Lovely aromas & body, great with food or without. 
🍷 Pinot Noir, Russian River Valley, CA 2017. Classic California Pinot!
🍷 Kalev’s Rescue Red, Sierra Foothills, CA 2018
The 7th edition of their flagship blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Malbec. Proceeds benefit Orlando’s Pet Alliance. 
🍷 Petit Verdot, Columbia Valley, WA 2019 - fun to taste this varietal on its own instead of typical blend. 
🍷 Dog Watch, Port Style Dessert Wine, Santa Barbara, CA - a dessert wine treat for your senses!
🎥 #BookClub, @BookClubMovie
🍷 @quantumleapwinery
(Hosted) #GoEpicOrlando #LoveOrlando #WineTasting #FunThingsToDoinOrlando
It’s World Whiskey Day Celebration at @raglanroa It’s World Whiskey Day Celebration at @raglanroadpub - come down and get some whiskey in your glass! (And delicious cocktails & elevated Irish pub fare!) 
🗓️ Thursday 5/18 - Sunday 5/21
🥃 Enjoy The Distiller’s Choice Whiskey Flight - featuring four small-batch, premium, limited-release whiskeys for special price of $30 (a $45 value)
The 2023 flight features: 
1. Caribou Crossing (Canada)
2. Buffalo Trace (America)
3. Keeper’s Heart (Ireland and America) - loved this one! A new style of whiskey combining the best of Ireland and America in one bottle!
4. Glenfarclas 12 Years (Scotland)
We were invited to preview the whiskey flight which was fun to get tasting notes from whiskey consultants Patrick (Paddy) Caulifield and Carlos Dinkins. We also got a taste of new dishes coming to the menu this summer - all delicious, lighter fare with something for everyone! The culinary team led by Exec Chef Mark O’Neill & Exec Sous Gary Cooke is top notch. This is not your usual Irish pub fare. I consistently have been a fan of Raglan Road since they opened in 2005 and have never been disappointed. One of the best restaurants in Orlando!
Stop by for a seat at the bar or reserve your table for this weekend’s celebration! Live Irish music and dance daily from 5 pm and during the Rollicking Raglan Brunch.
Plan to return this summer to try these delicious dishes - I enjoyed all of them! 
🥦 Sure, I’m Frittered - Broccoli, Corn & Chili Fritter 
🐷 The Cider House Belly - Irish cider glazed pork belly 
🥗 That Goat, That Good - Goat Cheese terrine salad 
🐓 Chicken Pie Do Try - Chicken Wild Mushroom Leek Pot Pie 
🍊 Sunshine State of Mind - amazing orange pudding cake! (Coming in July) 
Go #MakeSomedayHappen 
(Hosted media preview) #GoEpicOrlando #DisneySprings #WorldWhiskeyDay #raglanroadirishpub
NEW RESTAURANT TO ADD TO YOUR LIST: @normansorland NEW RESTAURANT TO ADD TO YOUR LIST: @normansorlando
Norman Van Aken, the Father of New World Cuisine, is back in Orlando! A great reason to go celebrate my birthday last month and I get to go back tonight for their grand opening charity event! 
👀 >> Tickets are still available for the Grand Opening dinner event benefitting Kids Beating Cancer with James Beard Winning Chef Norman Van Aken, Iron Chef Ming Tsai, James Beard nominee Chef Dean Fearing and more. For info visit @normansorlando / email laura@normans.com
Now let me tell you about my birthday dinner.... my husband surprised me with reservations as I had mentioned I wanted to go as soon as they soft opened. We’ve been long anticipating this opening since it was announced back in 2019! What a great surprise!
If you were a fan of his at Ritz Grande Lakes, you won’t be disappointed that some of his classics, like the Key West Yellowtail Snapper, are back. And if you’re looking for something new, there are plenty of new dishes on the menu as it changes regularly, as well as a gorgeous swanky terrace with a live DJ, happy hour, and a pared-down menu to enjoy a more casual evening.
Here’s what we enjoyed:
Cocktails - 
🍸Fields of Grass: Empress Gin, pisco, lemon, lavender thyme, fee foam
🥃Toasted Pecan Old Fashioned: Bulleit Bourbon, Toasted Pecan Old Fashioned Syrup, Torched Orange
Appetizers - 
🍤Gulf Shrimp Ceviche: ‘salsa of life’ silver tequila, avocado - My Favorite!
🥩Chilled Charred Beef Tenderloin Tataki:  ginger-soy dressing, sunchoke chips
Brazilian Styled Shrimp & Mushroom Chowder: Saffron, orange, star anise, coconut milk
Entrees - 
🐟Pan-Cooked Filet of Key West Yellowtail Snapper: swiss chard, garlicky mashed potatoes, citrus butter
🐠Rhum & Pepper Painted Fish: Mango Mojo, Caramelized Plantains “en relleno”
Desserts - 
🍮Vanilla Flancocho Cake: raspberry sauce, fresh berries
☕️Espresso Martini
📍 Dellagio Town Center - Restaurant Row!
Go #MakeSomedayHappen
#GoEpicOrlando #NormansOrlando #LoveOrlando
HOT COOKIE HOUR… @gideonsbakehouse 🔥 🍪 I HOT COOKIE HOUR… @gideonsbakehouse 🔥 🍪 
It’s National Chocolate Chip Day and I woke up thinking of Gideon’s famous chocolate chip cookies. 
🔥 Have you tried Hot Cookie Hour? You get this epic gigantic Chocolate Chip Cookie hot and topped with vanilla ice cream & peanut M&Ms (optional) 
⏰ only available during Hot Cookie Hour: 2pm - 3pm & 7pm - 8pm, daily
📍 @disneysprings 
✅  Pro Tip: The wait to get into Gideon’s varies. Get to Disney Springs early, put your name in the virtual queue, enjoy Disney Springs and they’ll text you when it’s time to return. Once you get in line, your wait can be anywhere from 10-20 minutes. Time your visit accordingly to be in the shop during the Hot Cookie Hour. 
Pro Tip 2: bring a friend to share! ( ☎️ Call Me! 🙋🏻‍♀️)
Go #MakeSomedayHappen 
#GoEpicOrlando #GideonsBakehouse #DisneySprings #NationalChocolateChipDay
Weekends were made for brunch! @avamediterraegean Weekends were made for brunch! @avamediterraegean is now offering a new a la carte brunch menu on Saturdays and Sundays and we got invited to check it out! 
AVA is located on Winter Park’s Park Avenue, perfect for people-watching on the sidewalk tables. We chose their lounge area, which I find it’s a more relaxed vibe.  Brunch Cocktails, first of course! Avocado Toast & French Toast are both a #MustEat!, shared delicious Eggs Benedict, and ended with my favorite “After Hours” coffee cocktail and baklava. It was a gorgeous weekend date!
Here’s what we enjoyed: 
🍸 La Piscine - Prosecco, strawberries, mint
🍸 Margarita Verde - Mi Campo tequila, parsley, cilantro, passionfruit, orange habanero
🥑 Avocado Aegean Toast - gorgeously delicious! Sourdough with yogurt, avocado, tomato, shallot, olives, lemon, & wild oregano.
🍞 French Toast - Epic! #MustEat decadent treat topped with dates, caramel, nuts, & mastic ice cream. This could be dessert!
🥚 Eggs Benedict with Spinach & Thick Crispy Bacon was perfectly paired with a crisp white - Santo from Assyrtiko, Santorini
🍮 Baklava - Layers of crispy phyllo dough, honey, nuts, pistachio orange blossom ice cream. Delightful for those who love a sweet dessert.
☕️ After Hours - Redemption rye & Remy 1738, Espresso, Cocoa nibs, Almond, Mint. Loved it!
Make reservations and go treat yourself! Go #MakeSomedayHappen
🗓️ Brunch is available Saturday & Sunday 11am - 3:30pm
Thank you Chef Michael Michaelidis and Chef Remy Lefebvre for your hospitality 💕
(Hosted) #GoEpicOrlando #AVAmediterraegean #ParkAvenueFL #WinterParkFL #WeekendBrunch
VIBE up your afternoon with Mom this Mother’s Da VIBE up your afternoon with Mom this Mother’s Day at STK in Disney Springs. 🥂  I was invited to preview their Special Afternoon Tea offered exclusively this Sunday 5/14 - Here’s the deets:
The Afternoon Tea Experience Menu includes:
🫖 Mini Sandwiches: 
Cucumber Cream & Pickled Shrimp, 
Crab & Egg Salad with Caviar Tartlet, 
Smoked Salmon & Lemon Zest, 
Prosciutto with Tapenade Crostini
🫖 Scones, Mini Cake Bites, Macarons, Madeleines, Strawberries
🫖 Hot Teas
🥂 Menu with Choice of Glass of Bubbles 
Prosecco - $69
Moet Brut - $89
Veuve Cliquot Rose - $99
A selection of Tea infused Craft Cocktails is also available! We enjoyed these:
🍸 Bubbletini with Ketel One vodka, strawberry hibiscus tea, simple syrup topped with prosecco
🍸 Peachallini - Hendricks’s gin, green tea, prosecco, peach slice, sugar rim
Reservations required. For more information check out @eatstk
(Media preview) #EatSTK #MothersDay #AfternoonTea #DisneySprings #GoEpicOrlando #MakeSomedayHappen
If you haven’t been to @viniawinekitchen you are If you haven’t been to @viniawinekitchen you are missing out on one of Orlando’s hidden gems! Owner Fabio Perricelli not only creates the most inventive wine pairing dinner menus, but his warm hospitality is unmatched. Every #OrlandoFoodie should get to know Fabio and what better way than at his unique chef’s table events (select dates) or by simply stopping any day to enjoy his European menu with wine pairings.
I absolutely loved Fabio’s Table: Food,Wine & Cinema menu inspired by classic movies. Only one date remains for this so get your ticket for Saturday 5/13 and get ready for an epic dining experience! 
Here’s the 5-course menu with wine pairings for only $125! The best Chef’s Table deal in town! 
🍽️ “Un Gazpachito y a Dormir” - Tomato & Cherry Gazpacho, Spanish Cheese Mousse, Cucumber Coulis, Edible Flowers (A surprise ingredient that will make your mouth tingle!)
🎥 Women On The Verge Of A Nervous Breakdown 
🍷 Emilio Moro Polvorete Godello / Bierzo, Spain
🍽️ Cailles En Sarcophage sur Canapé - Quail, Phyllo Pastry, Cognac Duck Confit Sauce, Black Figs, Truffles
🎥 Babette’s Feast 
🍷 Maison Chanzy Rully ‘En Rosey’ Rouge / Bourgogne, France
🍽️Risotto Tricolore. “No Side of Spaghetti and Meatballs” -  Green Pesto Risotto, White Bergamotto Creamy Risotto, Red Seafood Risotto
🎥 Big Night 
🍷 Sallier de la Tour Madamarosè Rosé Syrah / Sicilia, Italy
🍽️ Coniglio Alla Ligure Del Cardinale Bellucci - Rabbit Confit, Pinoli, Black Olives, Herbs, Pommes Duchesse
🎥 The Great Beauty
🍷 Castello ColleMassari Montecucco Rosso Riserva / Toscana, Italy
🍽️ Bavarois aux Framboise et Rhubarbe - Rhubarb Bavarian Cream, Raspberry Dust, Rosé Coulis, Rum Salted Caramel Tuile
🎥 Julie & Julia
🥂 Château de Rouanne Brut Nature / Rhône, France
Thank you Fabio for a wondeful evening! 
#GoEpicOrlando #ViniaWineKitchen #FabiosTable #NationalFoodiesDay #MakeSomedayHappen
Celebrate Earth Day, every day! I learned so much Celebrate Earth Day, every day! I learned so much during our tour of Florida’s Tri-County Agricultural Area with @flafruitandveg sponsored by @freshfromflorida & @agcommunicatorsfl - One of the most surprising and fun experiences of the entire trip was…. THE POTATOES! 
🥔 Did you know over 2,000 varieties of potatoes are grown in Florida? 
Let me know in the comments which of these fun facts surprises you the most:
🥔 FL Potatoes are in season! In other parts of the country, potatoes are grown in summer & harvested in fall. In FL they plant end of winter and harvest in early summer. 
🥔 Look for FL Potatoes in your grocery store & “Fresh From Florida” logo on the label. Supporting our local farms tastes better!
🥔  @ufifas_solutions The UF/IFAS Ag Extension Center launched a new potato breeding program to discover which potatoes will be the most productive for Florida growers.
“Each year, scientists evaluate more than 2,000 potato varieties at the UF/IFAS HAEC. With the breeding program, researchers expect to evaluate an additional 7,500 to 15,000 potential new varieties every year.” 😮 
Isn’t that crazy? How many varieties can you name?
🥔  I got to hand-pick Purple sweet potatoes, purple potatoes, fingerlings, red potatoes, yellow potatoes, & even tried a low carb potato called “Sun Lite” (pictured is Blue Sky Farms owner Danny Johns, 4th generation farmer)
🥔  The skin is very fragile & easily peels off. In order for potatoes to be harvested, they must kill the plant and let them dry out to withstand the harvesting & packaging process & still look pretty. 
🥔  Potatoes are grown in different sizes. Pictured is Adam Lytch, Operations Manager of L&M Farms showing us a little creamer!
🥔 Thank you Chef Justin Timineri, Florida’s Chef Ambassador, who prepared a delicious lunch! Check out his recipes and what’s in season at FollowFreshFromFlorida.com 
Thank you to local family farms @lmcompanies, @taterfarms, @smithsfarmfresh and #BlueSkyFarms who graciously hosted us!
What an incredible experience!
Follow the accounts tagged for more!
(Hosted) #FFVAFarmTour #floridaagriculture
Happy Cake Day To Me! 🎂 No better way to celebr Happy Cake Day To Me! 🎂 No better way to celebrate my birthday than with my favorite humongous slice of cake and epic cookies from @gideonsbakehouse 
April’s Limited Edition Flavors combine coffee, toffee & chocolate chips - all my favorite things!
🍪 Coffee Toffee Chocolate Chip Cookie: Vanilla based Cookie with freshly ground espresso beans, Toffee, Dark Chocolates, and a sprinkling of sea salt “harvested from Mourning Joe’s tears” - one of my favorite Gideon’s characters
🍰 Coffee Toffee Vanilla Bean Cake: Three layers of a Vanilla Coffee Bean Cake smothered in thick layers of Coffee Buttercream and filled with Crunchy Toffee Pieces! (Check the cake flavors calendar as each day features different flavors - this one is available Wednesday & Saturday) 
FYI - It’s Half Way To Halloween at Gideon’s! Today, 4/20 - 4/24, go check out their social for all the details of limited time treats and merch. 👻 
Go Celebrate Everyday With an Epic Slice of Cake & Cookies! #MakeSomedayHappen
#GoEpicOrlando #LoveOrlando #UnbelievablyReal #DisneySprings #GideonsBakehouse
An Easy & Stunning Salad Fresh From Florida you’ An Easy & Stunning Salad Fresh From Florida you’ll want to serve at your next party, Easter brunch or special dinner! I absolutely love a Caprese salad and this one is extra special! 
I spent the last 2 days visiting local farms with @flafruitandveg and @freshfromflorida (check out my stories) and I’m more inspired than ever to create more recipes featuring the gorgeous bounty of fresh fruits, vegetables and products made right here in Florida! 
🍓 We are nearing the end of the @flastrawberries season, the only winter berry, so be sure to snag some Florida strawberries from your favorite store (look for the @freshfromflorida logo on the label). 
🧀 A Caprese salad is not complete without fresh mozzarella! I’m using my absolute favorite, Dicuru Mozzarella Burrata made right here in Orlando. Follow @freshmozzarellausa and look for their bright blue labels in Seabra grocery stores, Winter Park, Winter Garden Farmer’s Markets and others. Guaranteed everyone around the table will be impressed! 
👩🏻‍🍳 Florida Strawberry Caprese Recipe
- Florida Strawberries 
- Local made Dicuru Burrata
- Fresh Basil
- Fresh Mint
- Drizzle of high quality EVOO (olive oil)
- Swirl of Balsamic Glaze 
- Fancy Finishing Salt
Save this post. Share it with your friends. Serve and enjoy the best Fresh Flavors From Florida! #MakeSomedayHappen 
#GoEpicRecipe #FreshFromFlorida #FFVAFarmTour #EatLocal
It’s so tough to pick a favorite! It was not eas It’s so tough to pick a favorite! It was not easy judging the @orlandohospitalityalliance OHA Local & Social Foodie Choice Awards. I seriously enjoyed every bite from all 6 pop-ups / food trucks and I highly encourage you to follow all of them…
💥 When you’re in the mood for a WOW: @parlor_kitchen (say hi to Ryan)
🌮 When you want those authentic Tijuana Mexican flavors: @@overthebordertaqueria (say hi to Samuel)
🍕 When you want an awesomely loaded pizza: @letsdoughit.pizza (say hi to AJ)
🍔 When you’re craving a great burger:
@treehousefoodtruck (say hi to Susie)
🇯🇲 When you want that Island Spice:
@paulasjamaicancuisine (say hi to Paula)
🇵🇷 When you want next level Puerto Rican food:
 @thebrujastable (say hi to Corina)
Can I tell you how much I loved meeting Corina, the owner? I can tell she cooks with so much passion. I loved her Butter Crisp Cups with Mojo Pernil, pineapple salsa, avocado crema, cheese, tajin & lime. It was so light yet full of flavor. Caribbean food is often heavy and filing but this I could eat every day. Now I need to go back for her Tostones Tacos and Loaded Yuca Fries!
Which ones would be your favorite? 💥#407Day is coming up! Perfect time to #GoEpicOrlando #EatLocal #ShopLocal and #MakeSomedayHappen 
#LoveOrlando
Great way to kick off my birthday month! Here are Great way to kick off my birthday month! Here are 6 Orlando Food Trucks & Pop-Ups you must add to your list and go check out! 
I was invited to judge the @orlandohospitalityalliance OHA Local & Social Foodie Choice Awards and it was so tough to pick a winner! It was my first time trying these local food trucks and I enjoyed everything I sampled. 
🥇 @parlor_kitchen - Chef Ryan took 1st place with a showstopping Ube Waffle - this pop-up is destined for fine dining brick and mortar! Purple Sweet Potato mochi waffle, stuffed with browned butter sage cookie, topped with fire-roasted marshmallow fluff & cinnamon glaze. WOW!!
🥈 @overthebordertaqueria - won 2nd place with a Loaded Baked Potato with cheese & Al Pastor carne asada. Super flavorful! Owner Samuel comes from San Diego bringing authentic Tijuana taqueria goods to Orlando!
🍕 @letsdoughit.pizza - Loved the 3 Little Pigs Pizza with pulled pork, pork belly, pork rib meat, provolone, pico, ancho Carolina sauce & candied Jalapeno. Owner AJ has got those brick oven pizzas on lock! 
🍔 @treehousetruck - Guava Pina Grilled Smash Burger. Loved the Guava BBQ sauce & owner Susie is awesome (she hails from Raglan Road many years ago and you know I love that place!) 
🇯🇲 @paulasjamaicancuisine - owner Paula will spice up your life with killer Jerk Chicken Wings and super creamy Mac N Cheese! 
🇵🇷 @thebrujastable - Loved the Butter Crisp Cups with Mojo Pernil, pineapple salsa, avocado crema, cheese, tajin & lime. Super light and flavorful, I wanted more! Owner Corina was a sweetheart! Everything is made from scratch including her spice blends using her Puerto Rican family recipes. 
Thank You OHA for inviting me & @pourchoicetaphouse for hosting us! Such a fun lineup of beers, mead, cider & wine on tap which you can pour and taste by the oz.
Also at the event were @cloud9berries, @stonedclay (really cute handmade earrings), @otscustomstudio, @shopcosmiccoven and @buffcitysoap.winterparkfl
#GoEpicOrlando #EatLocal #ShopLocal and #MakeSomedayHappen  #407Day #LoveOrlando
OH YES! The freaks come out for @gideonsbakehouse OH YES! The freaks come out for @gideonsbakehouse - we don’t mind standing in line, virtual or real, for Gideon’s limited flavors each month! And March’s flavors from Signore Pipistrello benefitting @lubeebatconservancy are definitely ones I hope make a  comeback. 🦇 
🦇 The (not so) Evil Genius Steve Lewis did it again with the Fruit Bat Cookie - Raspberry Dark Coffee Cake Cookie. A gorgeous Triple Chocolate Chip cookie layered with raspberry jam and covered in Crunch Butter Crumbs and Raspberry Sugar. It was gooey and crunchy and all kinds of decadent. I normally pace myself and eat my Gideon’s cookies over a few days - this one I devoured in one afternoon! and I don’t feel one bit of guilt, although my diet is out the window! LOL!
🍪 Peanut Butter Chocolate Swirl, an epic combo of Peanut Butter dough swirled with velvety Triple Chocolate dough. Topped with Chocolate Chips, Peanut Butter Chips & House-made Candied Peanuts. YUM!
⁣☕️ Pipistrello’s Cold Brew was a perfect pairing! Nitro Cold Brew with Chocolate and a dash of Cinnamon, only available at Gideon’s in Disney Springs.
⁣Sadly I missed the PB Chocolate Swirl Cake this month. Be sure to check the posted cake slice schedule on @gideonsbakehouse stories highlights. 
🙏 Steve please bring back Signore Pipistrello this year! 
🎂 Can’t wait to see what Gideon’s has in store for April! It’s my birthday month and I’m ready to celebrate with a Gideon’s Cake Slice, Cookie and Cold Brew Trio! 
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