Central Florida media member got a taste of the culinary delights preferred caterers of the Dr. Phillips Center for the Performing Arts will offer to patrons when it opens in the fall of 2014.
The four local companies – Arthur’s; Food Glorious Food Catering; Hyatt Regency (Orlando International Airport) and Puff ‘n Stuff Catering – and their chefs, showcased a range of creative offerings including Crispy Lobster rolls, Tipsy Scallops, Barbecued Briskets and Miso Glazed Loch Duarte Salmon, accompanied by signature beverages and decadent desserts.
Puff ‘n Stuff’s owner, Warren Dietel is proud to be one of the preferred caterers of the Arts Center and anxious to showcase his company’s fare. He says the company is focused on great cuisine and everything is done from scratch in their commissaries.
It’s the first time that the Crispy Lobster Roll has been offered at a life action station, says Puff ‘n Stuff’s Corporate Executive Chef Pierre-Marie Leprince. Prepared with poached lobster meat, lobster essence, braised fennel and a little bit of cream, the wrap is filled with rosemarie and thyme, baked crisply and served on tomato confit.
“The trend of the food is to bring back the old classics and give them a twist that will make them attractive,” says Leprince. “The twist today is – ‘especially made for you’.”
Arthur’s Mark Leggett said, to have an opportunity to cater for events at DPAC is really very special for his 25-year-old creative events and catering company. Headquartered in Altamonte Springs, the company employs 150 people and caters for a wide array of events, including conventions, anniversary parties and corporate meetings.
“What makes the Tipsy Scallops tipsy are the noodles which are boiled in Cabernet Sauvignon wine,” Leggett reveals. The appetizer, which is served with watercress and lemon vinaigrette, is topped off with Pistachio crusted goat cheese.
Hyatt Regency showcased three hors d’oeuvres – an Organic Beet and Mascarpone Tart; Truffled Mushroom Tenderloin on a toasted baguette and Seared Tuna Tataki with onion and ginger jam, served with a sea weed salad on a skewer.
“What we are doing here is a reflection of today’s modern cuisine which is familiar to people,” said Hyatt’s Executive Chef David Didjunas who has worked with the hotel chain for twenty-five years. “We are bringing in local, seasonality foods that are healthy, but with a twist.”
“Because the Arts Center is very modern and is state-of-the art, that’s what we have reflected today in our food; it’s simple, well done and it’s tasteful,” he added.
Food Glorious Food offered up several delectable items including, Maple Glazed Duck Breast, Barbecued Brisket and Asian Tuna Tartare, with a spicy tropical fruit relish on a wonton crisp.
Other highlights of the food tasting event included, the first time roll out of Puff n’ Stuff’s Chocolate Terrarium, a chocolate pudding made with beet juice, chocolate mousseaux, and pistachio streusel, spiced pecans and chocolate bark and the Hyatt Regency’s fresh lemon grass bamboo ice tea, all from products grown in Orlando.
Kathy Ramsberger, president of the Dr. Phillips Center said, the preferred caterers will have responsibility for providing services for big events, but opportunities will exist for smaller catering companies to be involved.
“There’s a lot of responsibility in catering for front of the house and big events,” she said. “But in the back of the house there will be more catering opportunities and that’s where the smaller food catering establishments will come in.”
Ramsberger also said other opportunities will open up for smaller caterers as the operation of the Plaza becomes clearer. “As we make more progress with the Plaza and how we activate it, that’s another opportunity.”
