Finalists Named For Orlando\'s Signature Dish

The top 10 finalists in the Orlando’s Signature Dish Culinary Competition have been named.

Judges will narrow down these finalists to one winner, which will be announced on Dec. 7. The judging panel includes Chef Art Smith;Tish Boyle, the co-editor of Dessert Professional magazine; Scott Joseph of scottjosephorlando.com and me.

The culinarians and food experts were initially brought together by Orange County Mayor Teresa Jacobs and Visit Orlando earlier this year to come up with a signature dish. Honey was selected as the ingredient for because of the diverse types of amount of honey available in Central Florida.

The finalists include:

• Executive Pastry Chef Laurent Branlard, bluezoo at the Walt Disney World Swan and Dolphin Resort with “Honey for Tea” - Layered milk chocolate earl grey tea cream, gianduja ganache, hazelnut honey dacquoise sponge and homemade speculoos crunch, served with Chocolate coated honey hazelnut ice cream, on a honey cloud, with hazelnut dust and honey caramel sauce.

• Chef Catherine Delrieu of Mon Petit Cheri CafeSubmission: “Honey Nougat Glacé” - Italian meringue prepared with honey, nougat and fruit confit, on a red berries sorbet.

• Chef Gloriann Rivera of 1921 by Norman Van Aken with "Honey I'm Home" - Honey cremeux with spiced cake, honey sponge candy, pistachio crumble, candied persimmon and chocolate black tea sorbet.

• Chef Trina Gregory-Propst of Se7enbites with “Orange Blossom Honey Velvet Cake” - A moist honey 3-layer cake brushed with honey & orange blossom simple syrup, an orange blossom honey pastry cream filling and finished with an orange blossom essence American buttercream and crushed roasted salted pistachios.

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• Chef Amanda McFall of Urbain 40 American Brasserie & Lounge with "Local Honey-Laced 'Baklava' Cheesecake" – A hybrid of baklava and cheesecake, with pistachio phyllo layers, honey crema and Honey Feast small batch bourbon-scented honey.

• Chef Bobby Rivera Otero and Chef Jason Stricker of Le Cellier Steakhouse in Epcot with “Local Wildflower Honey-Mascarpone Cheesecake” with Orange Blossom Honey Ice Cream garnished with Fennel Pollen Meringue Kisses and an Orange-scented Cookie. Gold-flecked wildflower honey pools in an indentation on the top of the cheesecake and is also drizzled over the ice cream and decorates the plate.

• Executive Pastry Chef Rabii Saber of Four Seasons Resort Orlando at Walt Disney World Resort with “Honey Peanut Butter Gelato” - This gelato is lightly scented with local Orange Blossom Honey from The Winter Garden Honey Company, swirled with creamy peanut butter ribbons and topped with crunchy candied peanuts.

• Chef Henry Sison of Boardwalk Restaurant at The Clarion Inn Lake Buena Vista with "Honey Orange Cassava Cake" - Grated yucca baked with ginger zest, coconut milk, orange zest, condensed milk, egg yolk, vanilla and honey.

• Chef Vincent Gagliano of Chez Vincent with "Honeymoon" - Homemade honey and pine nut ice cream on a classic French meringue with a raspberry coulis and fresh mint.

• Chef Andrea Zelen & Chef Jenny Herbert of 4 Rivers Smokehouse with Orange Beehive Cake" - Orange honey cake with Lake Meadows Naturals wild flower honey caramel buttercream and toasted honey marshmallow frosting.

Find more information at VisitOrlando.com/Dish.

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>Tossing pizza dough with Pizza Bruno - Orlando News Now
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Pizza Bruno teaches us how to toss pizza dough.

Pizza Bruno teaches us how to toss pizza dough.

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>Tossing pizza dough with Pizza Bruno - Orlando News Now
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Pizza Bruno teaches us how to toss pizza dough.

Pizza Bruno teaches us how to toss pizza dough.

>Eustis farm-to-table growers recovering after Hurricane Irma damage
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Zach and Jennifer Kauffman talk about being first generation farmers and perservering after Hurricane Irma wiped out much of their crops at their farm-to-table microgreens and vegetable farm, Zenn Naturals, in Eustis, Wednesday, October 25, 2017. (Joe Burbank/Orlando Sentinel)

Zach and Jennifer Kauffman talk about being first generation farmers and perservering after Hurricane Irma wiped out much of their crops at their farm-to-table microgreens and vegetable farm, Zenn Naturals, in Eustis, Wednesday, October 25, 2017. (Joe Burbank/Orlando Sentinel)

>'Queen of Couture Cakes' Mich Turner shares secrets to healthier baking — Orlando News Now
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Mich Turner will be in Central Florida this week for The America’s Cake Fair. The three-day show will host baking-themed classes, demonstrations, vendors and more Friday through Sunday at the Orange County Convention Center. (Tickets, $20 and up, at cakefair.com.)

Mich Turner will be in Central Florida this week for The America’s Cake Fair. The three-day show will host baking-themed classes, demonstrations, vendors and more Friday through Sunday at the Orange County Convention Center. (Tickets, $20 and up, at cakefair.com.)

>Orlando's ethnic markets offer a world of adventure, inspiration — Orlando News Now
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Check out the Orlando Sentinel's Ethnic Grocery Guide at OrlandoSentinel.com/EthnicGroceryGuide.

Check out the Orlando Sentinel's Ethnic Grocery Guide at OrlandoSentinel.com/EthnicGroceryGuide.

>Tips on how to celebrate World Sake Day - Orlando News Now
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Certified sake trainer Joaquin Carrasco from Dragonfly Robata shows us the best way to enjoy sake. World Sake Day is Sunday, Oct. 1.

Certified sake trainer Joaquin Carrasco from Dragonfly Robata shows us the best way to enjoy sake. World Sake Day is Sunday, Oct. 1.

Source : http://www.orlandosentinel.com/food-restaurants/os-et-orlando-signature-dish-20171114-story.html

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