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Gastropub Cab and Blue Burger with Wine Pairing

By Christina Thomas 6 Comments

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe  with wine pairing perfect for a classy cookout with GoEpicurista.com

Gastropub inspired elegant burger perfect for a classy cookout!


Guaranteed this Cab and Blue Burger will be the most decadently elegant burger you’ve ever had. It’s loaded with cheese, four kinds to be precise. It’s topped with Cabernet caramelized onions and wrapped in bacon! And, it’s perfectly paired with CK Mondavi and Family Wines. Perfect for Easy Entertaining during your next cookout. Get ready for foodie nirvana!

This recipe was created as part of my collaboration with CK Mondavi and Family. As a CK Mondavi Ambassador, it has been an awesome experience creating recipes to pair with their California wines. They are well-balanced, easy to drink, accessible wines with high value and quality. Perfect for easy entertaining a crowd and enjoying at any time, including your summer parties and cookouts. The recipe is my own creation and all opinions are my own. As always, I only work with brands I love and recommend to inspire you to go Make Someday Happen.

A decadent burger and a rich Cabernet Sauvignon is bound to make your next cookout a classy affair. You’ll feel like you’re at your favorite neighborhood gastropub but in the comfort of home.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

The Gastropub Phenomenon.


Gastropub burgers are a thing of beauty! High quality, ultra beefy, thick patties topped with elevated ingredients like Roquefort and Gruyere, bacon jam or tomato confit. Not your typical backyard fare, they fuel Instagram posts and make every foodie swoon. These burgers are just as refined as dining on a prime steak. Pair with a rich red wine and you have a menu sure to impress even the most hipster of your friends.

What exactly is a gastropub?

Let’s travel to 1991 Clerkenwell, London. This is when the term “gastropub” was coined by David Eyre and Mike Belben, in an advertisement for The Eagle Pub. They wanted to highlight their new pub’s fantastic food. Traditionally, British pubs were known as drinking establishments with little emphasis on food.

The “gastropub” concept spread to America in the mid 90s as chefs wanted to offer their elevated cuisine at more affordable prices, in casual neighborhood eateries rather than fine dining restaurants. The word was added to Merriam Webster’s Collegiate Dictionary in August 2012, defined as “a pub that specializes in serving high-quality food”.

The hybrid term has its share of critics. Whichever side you fall on, there’s no denying the gastropub phenomenon changed pub culture. Neighborhood restaurants offering relaxed yet upscale, refined but unpretentious environments where the focus is on both great food and drinks have popped up everywhere since.

At a gastropub, you can expect inventive menus with a variety of culinary influences – from fish and chips to tacos, burgers to mac n’ cheese to steaks. Boutique wines, extensive craft beer selections and creative cocktails. Basically, it’s a place that dazzles you with food but doesn’t make a big fuss about it. Anything goes in a gastropub. And, gastropub burgers are a definite Must Eat.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

My Gastropub Cab and Blue Burger Inspiration

The first time I skipped ketchup on a burger was at Tabor Tavern, one of my favorite gastropubs in my hometown of Portland, Oregon. Instantly my burger grew up. It went from fumbling adolescence to sophisticated adulthood. The Tabor Burger is a half-pound of beefy goodness loaded with peppery arugula, blue cheese and the most sinfully addictive bacon jam. The jam enhances the flavors of the beef rather than mask them. Rest assured, you will want it on everything. (It’s conveniently available in a jar to take home too!) Add Tabor Tavern to your “Must Eat” List in Portland!

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

Tabor Burger – an epic gastropub burger serves as inspiration!

The Cheeses.


I combined the flavors of that Tabor Burger and kicked it up a few notches. Instead of using only blue cheese, I added Gruyere, White Cheddar and Muenster . The result is a blend of flavors and textures with lots of oozing melted cheese effect. The more cheese the better, right? These four cheeses worked wonderfully but you can get creative and use your own favorites.

I played with the ratio of the cheeses too. I started with equal parts of all cheeses but found the blue cheese was overpowering the flavor of the other cheeses. I reduced the amount of blue cheese and added the slice of Muenster on top. The result is fantastic melted cheese but with the blue cheese flavor still predominant.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

The Cabernet Caramelized Onions.


Since there’s no way I could properly recreate that Tabor Tavern bacon jam, I made Cabernet caramelized onions and wrapped the burger in bacon instead. It turned out to be an equally thrilling foodie nirvana. The onions are reduced down to a step away from becoming jam, giving you all the concentrated flavors with more texture. They are also fantastic on a roast beef sandwich or topping a juicy steak.

Here’s a tip: Make sure that you stir the onions occasionally. As the liquid evaporates, if the onions are starting to brown or black bits are forming on the pan too much, add a touch of water.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

Gastropub Cab and Blue Burger Preparation Tips.

You can grill or use a cast iron skillet. Whichever you love (or have access to).

The first time I made this burger, I seared the beef patties in a cast iron skillet for about six minutes. Important to turn each patty on its sides and against the sides of the pan to crisp the bacon. The cheese mixture is added and patties are finished in the oven at 400° for an additional 10 minutes. The burger had that nice crispy charred crust which cast iron skillets provide.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

The second time I made these burgers, I seared and cooked the patties on the grill and got beautiful grill marks. Both options worked out well. The key is to use high heat and not overcook, so the burger stays nice and juicy. The cheese will take at least 3-4 minutes to melt all the way through. Be sure to monitor.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

The best way to load your burgers with cheese.

Typically stuffed burgers have the cheese sandwiched in the middle between patties. A small amount of cheese in the center. For this burger, I created a deep open well in the center of the patty using a soda can. Then, with the soda can still in the center, form the patty around the can and wrap with bacon.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

Use a small soda can to form your patties

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

Refrigerate your formed patties for 1 hour

After the burger is cooked about 3/4 done, it is filled with the cheese mixture. This allows you to use more cheese (more is better!) and also the caramelized onions end up sitting on the cheese itself for a much richer gooey bite.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

High Quality and Great Value Approachable Wines with CK Mondavi and Family


Craft beers and inventive cocktails are featured prominently in gastropub menus, however, a beautiful glass of wine is the best way to elevate the gastropub burger experience. There’s nothing like a big juicy burger and a glass of cab.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

CK Mondavi recently re-branded as CK Mondavi and Family to emphasize their focus on family and celebrate their 74 year heritage. They are a 4th generation family owned and run company with a commitment to providing high quality yet very affordable wines you can enjoy anytime with family and friends.

The new labels offer fun flavor descriptors so you know what type of wine to expect. Want a “Rich and Velvety” wine for dinner? Choose the Cabernet Sauvignon. This eliminates the guess-work when you are shopping for wines.

The high quality of the wines and the great value, priced at $6.99, makes CK Mondavi and Family wines perfect for Easy Entertaining. Choose your favorite white and red, white zinfandel and moscato for dessert and you are set to please all guests at your next party.

CK Mondavi is doing summer in-store promotions for burgers, buns, cheese and charcoal. Look for in-store promotions wherever you can find CK Mondavi and Family wines.

Follow the #CKMondaviAmbassador, #CKMondaviandFamily, #CKSummerWines and #CKSummerBurgers hashtags on social and you’ll find more fun recipes.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

Gastropub Cab and Blue Burger Wine Pairings


My pairing choice for the Cab and Blue Burger was of course the CK Mondavi and Family Cabernet Sauvignon. The Cab is “Rich & Velvety” as the label says. Showing a deep red color, rich with cherry and blackberry flavors balanced with just a hint of oak and a long fruit finish. It’s a great wine to pair with food and easy to drink, even during summertime.

This wine is a blend of 78% Cabernet Sauvignon, 8% Petite Sirah, 4% Zinfandel, 3% Merlot, 2% Ruby Cabernet, 2% Petit Verdot and 2% other. All grapes used are sourced from California. A large portion of which are estate grown coming from the family’s 1,850 acres of vineyards, making this affordable wine also All American. In fact, CK Mondavi and Family are the first and only wines 100% certified “Made in the USA”

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

I learned during a recent luncheon with Janice Mondavi, wife of owner Marc Mondavi, that he loves to blend wines in order to give them character and elegance. This in my opinion, is one of the reasons they are so easy to drink and still maintain the affordable price point.

If you’re not a Cabernet Sauvignon fan, the Merlot, described on the label as “Silky & Smooth” is another great pairing with the gastropub Cab & Blue burger. It offers flavors of cherries and plums, rich on the mouth with a silky smooth finish. You can make the caramelized onions with merlot instead. Call it a “Merlot & Blue Burger”.

For those non red-wine drinkers, choose the Chardonnay. “Bright & Fresh” with aromas of lemon and citrus combined with flavors of apples and pears. You could make the caramelized onions with chardonnay instead for a different flavor profile. Not sure how it would taste on the burger but I’m sure it would be great over a meaty fish or chicken burger as well.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

Cabernet Caramelized Onions Recipe


Top your burgers and steaks with this elegant jam-like rich onion topping. It is sure to elevate them to foodie nirvana status!

Ingredients:

    1 large or 2 medium Vidalia onion, thin sliced (aprox. 3 cups)
    2/3 cup Cabernet Sauvignon red wine (I used CK Mondavi and Family Cabernet Sauvignon)
    1 Tablespoon balsamic vinegar
    2 Tablespoons brown sugar
    1 Tablespoon olive oil
    ¼ teaspoon garlic salt
    ¼ teaspoon Fresh cracked pepper

Directions:

    1. Heat olive oil in a large skillet, over medium heat.
    2. Add onions, sugar and salt. Cook stirring occasionally, until onions are soft, about 15 minutes.
    3. Add wine, vinegar and pepper and cook until liquid is gone, about 15 minutes.
    4. Remove from heat, cover and set aside. Can be made ahead and refrigerated.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

Gastropub Cab and Blue Burger Recipe


This recipe serves 4 with thick 1/2 lb. burger patties. It’s a grown up elegant burger loaded with four cheeses, topped with rich Cabernet caramelized onions and wrapped in bacon, guaranteed to make your next cookout a classy affair!

Ingredients

    2 lbs ground beef (I used an 80/20 blend of ground chuck)
    3 cloves fresh garlic, mashed
    1 teaspoon garlic salt
    ½ teaspoon fresh cracked pepper
    8 slices center cut applewood smoked bacon
    2oz Gruyere cheese, fresh grated
    1 oz blue cheese
    2 oz white cheddar cheese, fresh grated
    1 oz Muenster cheese, thin sliced
    Fresh chives, chopped
    Red leaf lettuce, leaves separated
    Cabernet caramelized onions (see recipe above)
    4 brioche buns, sliced (you can also use Kaiser or onion rolls)

Directions:

    1. Using your hands, lightly mix beef with garlic salt, pepper and fresh mashed garlic cloves. Don’t over mix.
    2. Form into ½ lb. beef patties. Using a spoon, make a hole in the center of the patty about half way down.
    3. Using a small, clean soda or beer can, insert in the hole at the center of the patty and form beef around it. This will create a deep well to place the cheese.
    4. Wrap 2 slices of bacon around the patty and secure with toothpick.
    5. Repeat steps 3 and 4 for remaining patties.
    6. Place formed patties on tray and refrigerate for 1 hour to set.
    7. Mix gruyere, blue cheese and cheddar with chives in a small bowl and set aside in refrigerator until ready to use.
    8. Heat grill to 400-500 degrees. Don’t forget to lightly brush grates with oil. OR you can use cast iron skillet or grill skillet on your stove.
    9. Grill or sear burger patties for 4 minutes, turn and sear on other side for 4 minutes.
    10. Remove from heat. Add cheese mixture and top with slice of Muenster cheese.
    11. Return to heat and cook for 4-5 minutes (for medium rare) or to desired doneness.
    12. Remove from heat, place red leaf lettuce on bottom of roll, place burger patty on top, then top with a heaping spoonful of Cabernet caramelized onions.
    13. Don’t forget to remove the toothpicks from the bacon in each patty.
    14. Serve with your favorite red wine (I selected CK Mondavi and Family Cabernet Sauvignon)

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe with wine pairing perfect for a classy cookout with GoEpicurista.com

There you have it! Easy Entertaining with a Gastropub Cab and Blue Burger and CK Mondavi and Family wine pairing. Perfect for your next gathering. I hope it will inspire you to get your family and friends together for a classy cookout and Go Make Someday Happen!

Cheers!

Go Epicurista

Check out my Epic Fig Glazed Candied Bacon and Widowmaker Pizza recipes for more easy entertaining recipes and wine pairing ideas.

Gastropub Cab and Blue Burger and Cab Caramelized Onions Recipe  with wine pairing perfect for a classy cookout with GoEpicurista.com

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Disclosure: This recipe was sponsored by CK Mondavi and Family, as part of the CK Mondavi Ambassador program. All opinions are my own. As always, I only choose to work with brands I love and would recommend to inspire you to go Make Someday Happen.

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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. Penelope Smith says

    08/03/2018 at 12:24 am

    I have always wondered what is on a gastropub menu. I like seeing how they made the hole in the patty for the cheese. That seems like a fun way to make a burger. It seems like gastropubs make great comfort food. I will have to give going to one a try.

    Reply
    • Christina Thomas says

      08/05/2018 at 5:46 pm

      This is definitely comfort food to the next level. I hope you enjoy it!

      Reply
  2. Nichole says

    07/18/2017 at 9:23 am

    The flavors in this burger sound seriously mouth-watering!

    Reply
    • Christina Thomas says

      07/18/2017 at 3:54 pm

      This is now our favorite burger! Thanks for checking out the recipe!

      Reply
  3. shelby says

    07/18/2017 at 6:33 am

    Oh wow! This is so mouth watering! I also love how you made a great big well for that filling 🙂 I definitely need to try this recipe. All of the components just come together in such a yummy way! I will let you know how it turned out for sure!

    Reply
    • Christina Thomas says

      07/18/2017 at 3:53 pm

      Thank you for checking it out! The well in the center of the patty is the trick to a gooey cheese-filled burger! I hope you like it!

      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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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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