Eat Local Week Orlando – a Slow Food Orlando Project is here and we’re so excited! Swine & Sons isn’t open just yet, but we’re offering a sneak-preview of our Blue Plate Special in honor of ELW. Call Cask & Larder at 321.280.4200 after 2:30pm to reserve your plate. Plates are $15 each and will be available for pickup either Tuesday 3/10 or Thursday 3/12.
Buttermilk Fried Chicken with Smoked Canaveral Mangrove Honey
Cypress Point Creamery Feta Mac n’ Cheese
Roasted Frog Song Organics Carrots
House-made Cheddar Chive Biscuit
Cask & Larder “Colorado Viking” Stout Brownie
Barbeque Brisket Meat Loaf
Satur Farms Turnip Green Pirlou
Satur Farms Smoked Beets
House-made Parker House Roll
Pecan Pie Bar
Spring Lamb Dinner Hosted by Craig Rogers –
March 9, 2015
When it comes to lamb dishes at the best restaurants across the South, Craig Rogers of Border Springs Farm might very well be the most important ingredient. His lambs are raised on a special grass blend grown only at his Blue Ridge Mountains farm and are sought by the region’s most acclaimed chefs for their well marbled, full flavored finish.
On Monday, March 9 Rogers will host a private Spring Lamb Dinner at Cask & Larder showcasing his famed Border Springs Farm lambs.
Cask & Larder’s chefs have created a special menu for the occasion that includes:
Whole roast Border Springs Farm lamb, black bbq sauce, salsa verde, olive relish, tzatziki, feta mac & cheese, artichoke berigoule and stewed peas.
The dinner is limited to the first 18 people who make reservations by calling Cask & Larder at 321.280.4200.
Spring Lamb Dinner Hosted by Craig Rogers Details:
Date: Monday, March 9
Time: Reception begins at 7:00 p.m.
RSVP: For reservations call 321.280.4200 (limited to first 18 guests)
Cost: $150 per guest (plus tax & gratuity) includes food and a complimentary reception beer
C&L Happy Hour with Award-Winning Bartender Nick Nistico
As craft cocktail connoisseurs, the team at Cask & Larder is giddy to have a legend of the profession behind our bar on Thursday, Feb. 26. Nick Nistico, program development specialist for Premier Beverage, will host a special happy hour showcasing an array of his signature cocktails featuring Ford’s Gin, Tequila Ocho, Widow Jane Whisky and Flor de Caña rum.
Nick launched wildly successful bar programs at some of the country’s swankiest spots including American Cut in New York City, Volvér in Philadelphia and SoHo Beach House Miami. His work earned him the title of one of the “Top 10 Hotel Bartenders in the World” by Travel Magazine. In 2013, Nick won more cocktail competitions than any bartender in the world.
The special happy hour cocktail menu will be unveiled at 4 p.m. on Feb. 26 with $6 drinks until 7 p.m. A happy hour food menu will also be available.
Premier Beverage Happy Hour Featuring Nick Nistico
When: Thursday, Feb. 26 from 4 p.m. – 7 p.m.
Where: Cask & Larder – 565 W. Fairbanks Ave., Winter Park, FL. 32789
Cost: $6 cocktails, happy hour food menu will be available
Appetite for the Arches
March 7th, 2015
We’re proud to announce that Ravenous Pig and Cask & Larder chefs/owners James and Julie Petrakis will once again participate in Appetite for the Arches, the one-of-a-kind culinary event where top local chefs create gourmet dishes using only McDonald’s ingredients and pair them with wine and specialty cocktails. This year’s Appetite for the Arches will take place on March 7, 2015 at the Orlando World Marriott Center. Proceeds benefit a charity that is near and dear to the Swine Family – Ronald McDonald House of Central Florida.
The 2015 event will include dishes prepared by a “who’s who” of Orlando’s top chefs and restaurants, including:
• Blue Bird Bake Shop
• Cask & Larder
• Chef’s Table at the Edgewater
• Cuisiniers Catering
• Emeril’s Tchoup Chop
• Funky Monkey Wine Co.
• Hamilton’s Kitchen
• K Restaurant
• Kabooki Sushi
• LUMA on Park
• Orlando World Center Marriott
• Paxia Modern Mexican & Tequila Lounge
• Pig Floyd’s
• SeaWorld Parks & Resorts Orlando
• The Ravenous Pig
• The Rusty Spoon
• The Smiling Bison
• Yardbird (Miami)
Between now and Feb. 6, 2015 tickets are available for only $200 each ($250 after Feb. 6). To purchase tickets click here.
Pictures from the 2014 Appetite for Arches Event:
Swine & Sons Opening Spring 2015
We’re excited to announce Swine & Sons Provisions, a new endeavor from James and Julie Petrakis, chefs/owners of The Ravenous Pig and Cask & Larder, is slated to open Spring 2015. Their third Winter Park operation will reflect Cask & Larder’s sophisticated southern cuisine and the Ravenous Pig’s innovative flare for modern fine dining, while introducing a novel takeout concept to Central Florida.
Located immediately west of Cask & Larder on Fairbanks Avenue in Winter Park, Swine & Sons Provisions will specialize in takeout charcuterie, butcher sandwiches, seasonally inspired homemade ice creams, signature spices and rubs, scratch-made biscuits, daily pastry offerings and more.
Swine & Sons Provisions will also offer growlers of beer sourced from Cask & Larder’s Brewery. Favorites from The Brewery, including the Red Drum, IPA and Wit varietals will be available, along with a handpicked selection of boutique wines.
Longtime Ravenous Pig and Cask & Larder Chef de Cuisine Rhys Gawlak will join the Petrakises as a partner in Swine & Sons Provisions and will spearhead the charcuterie program, which will showcase a collection of cured meats and cheeses as part of the charcuterie offerings and regularly incorporate seasonally fresh local ingredients into the daily selections.
Former Ravenous Pig alum Alexia Gawlak will be rejoining the team along side husband Rhys Gawlak and will oversee Swine & Sons Provisions delectable pastry and dessert items. Kailey Krips, currently a manager at the Ravenous Pig, will also be part of the Swine & Sons Provisions launch team as its store manager.
We look forward to seeing you at the new store in February! Until then, keep up with all things Swine & Sons Provisions at:
Facebook – https://www.facebook.com/swineandsons
Twitter – @SwineandSons
Instagram – @SwineandSons
Beyond Mickey Mouse: a Disney destination matures.
Disney World will no doubt remain the biggest draw to Orlando, but the city is growing up thanks to a string of civic developments, including the $429 million Dr. Phillips Performing Arts Center, the 62-mile-long SunRail commuter train, both opened last year, and a coming 19,500-seat soccer stadium set to open this year. But the most surprising development is the food scene. East End Market, and its stalls selling locavore fare and artisanal baked goods, opened in 2013. Last year saw the opening of Txokos Basque Kitchen, whose chef was nominated for a James Beard Award. Not to be outdone, two fellow Beard nominees, James and Julie Petrakis (The Ravenous Pig, Cask & Larder), announced the February opening of Swine & Sons Provisions, their market/restaurant hybrid. Theme parks are expanding adult options as well: the elegant Four Seasons Resort Orlando at Walt Disney World opened in August 2014 and features a golf course, a rooftop lounge and an adults-only pool.ADAM H. GRAHAM
Cask & Larder, Winter Park, Florida
It’s hard to get a handle on this inexplicably great suburban Florida restaurant. Do you start with the ham-and-biscuit plate? Or, no: maybe the southern ramen, with the duck ham and the soy-bacon broth? What about one of the spicy dishes, like the spot-on tribute to Prince’s Hot Chicken Shack in Nashville (above), the skin a blistering phosphorescent orange? Or the red-eye hanger steak with the crispy potato-and-shishito hash? Or a tall, thick, creamy golden draught of the house cask ale?
Cask & Larder is a spin-off of a local gastropub, the Ravenous Pig, whose owners, James and Julie Petrakis, showed a gift for a kind of food that nobody seems to have expected. As a result, there’s a tendency to sputter and freeze when trying to hip people to the place, to grope for all the great things you had and say them all at once. (Did we mention the pimento-cheese dip with a “ham jam”? Well, allow us to do that.)
And that’s not even getting into the “Whole Cookery” menu, which we can only guess is for large parties seeking a last meal before self-immolation. Because after a pork threeway with fresh porchetta, sausage, and ham, or a beef debauch consisting of whole roasted beef ribs and grilled rib-cap steaks, that is about all that is left for you. Other than the peaches-and-cream cake. Or maybe one more oxtail tamale. And then the cake.
565 West Fairbanks Avenue; 321-280-4200; caskandlarder.com
Do It Yourself:
Render 1 1/4 lbs ground country ham, then sweat 1 1/4 lbs diced onion. Add 3 1/2 oz sugar, 3 1/2 oz honey, 5 1/2 cups water, 1 tsp curry powder, and 1/2 tsp cayenne. Reduce by two thirds. Finish with 1 3/4 oz sherry vinegar. Cool. Smear on warm buttermilk biscuit.