Cask & Larder: Whole Cookery, Family Style, Locally Sourced Brew Pub Make Reservations

 

Cask & Larder

Introduces Farm-to-Terminal Dining at

Orlando International Airport

Cask & Larder, the Southern-inspired restaurant from husband-and-wife team James and Julie Petrakis, is now open at Orlando International Airport (MCO), serving breakfast, lunch and dinner. The new 6,000-square-foot space on Airside 2, which houses Southwest Airlines, gives MCO its first restaurant specializing in seasonally driven dishes made from regionally sourced ingredients. With an onsite commissary, 220-seat dining room, gourmet grab-and-go market and two bar areas, Cask & Larder is a joint partnership with the Petrakis-owned Swine Family Restaurant Group; Johnny Rivers, a former Disney Corporate Executive Chef and head of Inglur, an Orlando-based restaurant consulting firm; and Peter Amaro Jr., Co-Founder and CEO of Master Concession Air, LLC (MCA).

“Farm-to-terminal dining is a growing trend and one that we feel will become more established in years to come as consumer expectations continue to influence what airport food should be,” said James Petrakis, who with his wife is a multiple James Beard Foundation Award nominee, opened the original Winter Park location of Cask & Larder in 2012. The couple also owns The Ravenous Pig and Swine & Sons, both in Winter Park, as well as The Polite Pig in Disney Springs. “The menu at the airport Cask & Larder aligns with the offerings at all Swine Family restaurants, with a strong emphasis on organic and locally-sourced ingredients from Central Florida farms and artisans like Olde Hearth Bread Company and Seminole Pride Beef.”

The menu at the airport Cask & Larder features many crossover items from the original Winter Park location, such as Nashville Hot Chicken & Waffles, but has also adapted to accommodate the all-day dining needs at one of the country’s busiest airports. A chef-driven daily breakfast includes dishes like Country Ham Benedict and Chicken Biscuits with Southern Gravy & Pepper Jam. And a daily southern-inspired lunch and dinner menu features items like Conch Hushpuppies, Key West Pink Shrimp & Grits and Farmer Cobb Salad. Menus tailored to children are also available during breakfast, lunch and dinner. For travelers in a hurry, a gourmet grab-and-go market offers house-made sandwiches, salads, sides and snack boxes.

The beverage program features signature cocktails, such as the Public House Old Fashioned, C&L Lemonade, and Gin & Tonic on tap. Beer offerings include signature Cask & Larder beers produced in Winter Park by Brewmaster Larry Foor. There are eight rotating beer taps with popular Cask & Larder favorites like Lone Palm Golden Ale, Working Man Porter, Red Drum and Five Points IPA, along with seasonal selections.

Cask & Larder is operated on a day-to-day-basis by MCA. Since 1993, MCA has been an industry leader in developing multiple national and customized food and beverage concepts, and retail brands, in airports around the country.  Headquartered in Miami, MCA has 20 Contracts in 7 Airports, with over 100 units around the nation. For more information please visit www.mca-airports.com.

Since opening The Ravenous Pig, its original Winter Park restaurant in 2007, The Swine Family has been one of the first Florida restaurants groups devoted to seasonal and local food. The Ravenous Pig has won numerous regional and national awards, including multiple James Beard Foundation “Best Chef” nominations for the Petrakis’s. It has also served as a career launching pad for chefs who have moved onto leading roles at other restaurants. Likewise, for Cask & Larder, which was named one of Esquire magazine’s Best New Restaurants in 2014 and continues to garner acclaim not only for its Southern-inspired food, but for its brewery, under the direction of Brewmaster Larry Foor. Swine & Sons, located just a few steps away from The Ravenous Pig, opened in 2015 under the direction of chef/partners Rhys and Alexia Gawlak. It serves breakfast, eat-in or takeout sandwiches and snacks, along with house-made charcuterie.