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

SOUTHERN BREWED & SPIRITS RAISED

July 10, 2012
By Manager in the All, Menu Development category.
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Meet our Sous!

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Jason Campbell is our night-time Sous Chef. Like so many of us at The Pig, Jason grew up in Orlando and is truly excited to see our city evolving. He graduated from Le Cordon Bleu in 2003 and worked with Urban Life Management (Hue, Citrus & Kres) before joining us over 4 years ago. Jason is a extremely talented chef and if you’ve had the Pork Porterhouse at The Pig, you’ve tried his “Campbell’s Gold” mustard gastrique – which I happen to think is the best sauce we’ve had with the porterhouse.

Whenever I talk to Jason, I always can sense his passion for cooking. He really wants to push the envelope for C & L by changing people’s perception of southern food. He’s developed a Sport Pepper mignonette for the oysters – I’ve tried it and what I love is that it’s very flavorful with a nice amount spice on the finish, it’s going to be amazing with the oysters. One dish that he told me he’s working on that sounds ridiculously good is Whole Roasted Redfish for two in a court-bouillon with blue crab and head on shrimp. He explained to me that this preparation showcases technique and this dish will have layers of flavor.

May 30, 2012
By Manager in the All, Menu Development category.
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Whole Cookery

Photo credit to our friend at http://thingsmymouthate.wordpress.com/

Whole Cookery is going to offer a great option for guests at Cask and Larder. Where else in town can you get a whole cooked animal delivered to your table? When O’Boys occupied the building, they put in a huge smoker. It can hold up to 300 pounds of meat at one time! We’re going to have a separate menu for the whole cookery where you can come in with a group and order a whole animal, fish or poultry. The chefs will create specific sides to go along with the animal but you can always add on extra sides from the main menu. Advance planning is a must for this one though as we’ll need 72 hours advance notice for whole animals and 24-48 hours advance notice for fish and poultry. Bring on the suckling pig!

May 25, 2012
By Manager in the All, Menu Development category.
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Oh those Oysters!

The oyster bar frame is up and I’m so excited about the thought of being able to “belly up” to the bar and get fresh shucked oysters! The oysters will be from the East & West Coast – including our West Coast – and will be served raw or roasted in our hearth oven. Their idea for roasting in the hearth oven is very cool; first place wood chips on the bottom of the oven, layer them with a burlap sack and seaweed, then top with oysters to steam/roast. “In theory it should work, but obviously we haven’t tested it yet,” said James. The Chefs are developing recipes for bacon fat oyster crackers and fermented hot sauce to go along with the oysters and Dennis also plans on doing a lot of pickling and preserving as well.  Get excited friends, we’re going to have an oyster bar in Winter Park!

 

May 22, 2012
By Manager in the All, Menu Development category.
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Beginnings of a Menu

The beginning phases of menu planning have started for our new Southern-inspired restaurant. Southern-inspired signifies something different from southern food or even soul food. When you hear the word “southern” it may conjure up images of biscuits and gravy, fried chicken, collards and fried okra. To our Chef de Cuisine, Dennis Bernard, however, Southern-inspired means using classic techniques with southern ingredients. Does that mean that we’ll never serve our version of fried chicken and chicken and dumplings? Absolutely not! The chefs are simply taking southern ingredients and preparing them in a deliciously innovative way. I can hear what you’re thinking now: “Isn’t that what you do at The Ravenous Pig already?” The answer is yes; however, The Pig’s newly appointed Chef de Cuisine, Joseph Burnett, is refining the menu at The Ravenous Pig to establish a clear distinction between the two restaurants. Besides, why not add another great locally owned restaurant to our town where the chefs can make our local ingredients shine?

Cask & Larder’s menu will consist of the following categories: Oysters; Sausage & Country Hams; Snacks; Vegetables & Grains; Fish; and Meats. We’ll also feature an additional menu for Whole Cookery, but we’ll get to that later. The menu itself is set up in way that you “create” your own plate. First, you choose your protein from the fish or meat category that features a respective accompaniment. For instance, the Grilled Redfish with Chow-Chow or Pork Loin with Chutney. Then, you have your choice of seasonal vegetables & grains a-la-carte. This also offers flexibility for vegetarians and individuals with gluten or dairy intolerance’s.

To give you a better idea, this is Chef Dennis' diagram (re-written by me so you can read it) of how the menu will be set up.