Two more ways to enjoy your Southern Public House!
Cask & Larder now offers off-site catering for you and your guests at your next event. While some stipulations apply, we are a one-stop shop providing food, transportation and your own on-site chef attendant. Provide us at least 72-hours notice, then you can have smoked chicken, suckling pig and other menu items delivered to your door.
If you don’t have a venue for your next luncheon, then use ours! Our private lunch menus include the Whole Cookery Feasts you’ve come to know us for during dinner service, but check out our coursed offerings as well. Updated to reflect our current menu, we have several options tailored for family-style casual or other day-time event.
As always, if you have any questions please feel free send an email here: firstname.lastname@example.org
The Ravenous Pig: Seasons of Florida
Cask & Larder Chefs James and Julie Petrakis are pleased to announce their cookbook The Ravenous Pig: Seasons of Florida. The 256 page cookbook has more than 100 photographs and tips on everything from fileting fish to roasting mushrooms. The book shares the secrets behind The Ravenous Pig’s most popular dishes, including Gruyere Biscuits, Shrimp & Grits and their sinful Pig Tails, to seasonal favorites such as Southern Oysters Rockefeller and Roasted Red Snapper with Black-Eyed Pea & Hominy Stew. The book also contains recipes for hand-crafted cocktails, such as the Bacon Old-Fashioned and the Umatilla Smash.
Want to order your cookbook?
The Ravenous Pig: Seasons of Florida is available for sale exclusively at Cask & Larder and its sister restaurant, The Ravenous Pig . It is also available online at www.theravenouspig.com/shop.
Weekends Look Twice as Nice at Cask & Larder.
We’ve opened our doors for brunch service both Saturday and Sunday…
So if you’re strolling the Winter Park area, or you make us your destination, we are ready to host you and your guests. Every week our culinary team creates a combination of brunch dishes, some classically inspired while others offer a little C&L twist. Begin and end with something sweet from our pastry selection…all the while pairing your meal with delicious libations, like our made in-house brewery selections and brunch cocktails.
Want to know what we’re serving? Check our Menu page and you can preview all of Cask & Larder’s offerings, updated daily!
Heritage Fried Chicken…every night?!?!!!
Yes! It’s true.
Due to crazy demand, we have our fried chicken on the menu every night. It must all be in the preparation; when it arrives, delivered fresh from Lake Meadow Farms in Ocoee, Florida, we brine the chicken in lemon, bay leaf and thyme for 48 hours then dredge it in our house-spice blend. Once fried, we drizzle it with smoked wildflower honey from Webb’s in Orlando, Florida, and run it out to you!
So, make sure to get here early, because our chicken almost always sells out!
Here’s a look at what happened in April…
Our first Terrapin Beer Dinner at
Cask & Larder:
Sunday, April 28
5:30pm Reception, 6pm Dinner
4 courses + 2 beers per course
(one from Terrapin, and one from our own Brewmaster, Ron Raike–you didn’t think we’d forget him do you?)
$65 per person, plus tax and gratuity
1st: Peanut-Stuffed Broken Arrow Ranch Quail with savory oats, peach-green garlic piccalilli and mead vinaigrette
2nd: BBQ Canaveral Octopus with sweet potato dumplings, spring vegetable succotash and corn husk broth
3rd: Roasted Border Springs Lamb Rack with pickled ramp ricotta, shaved asparagus, candied oranges and rosemary
4th: Moon Pies with ‘Olive & Sinclair’ chocolate cremeux, root beer streusel and marshmallow
C&L + Anthony Bourdain = ONE Night Only
Cask & Larder was the Official Restaurant Sponsor of Anthony Bourdain’s Orlando stop on his Guts and Glory tour!
Held at Hard Rock Live on Friday, April 26, the ‘pulls-no-punches’ culinarian, writer and tv personality hosted an evening of candid life-and-times storytelling, as well as a Q&A session, in the quick-witted, sarcastic manner we know to anticipate from Anthony Bourdain.
C&L’s contribution to the evening included a full menu of hors d’ouevres served at the VIP reception, prepared by our own James Petrakis and Dennis Bernard.
What an amazing night it was…