TASTES & EXPERIENCES

farm fresh

Two-time James Beard Award-winning Chef Melissa Kelly has re-opened her redesigned second outpost of highly acclaimed Primo Restaurant, focusing on Mediterranean-Italian at JW Marriott Orlando, Grande Lakes. Her philosophy, nothing is wasted — everything has a place, actually inspired the resort team to build Whisper Creek Farm, enabling the chefs to infuse the highest quality ingredients into the dishes. The menu will heavily focus on the farm-to-table experience with seasonal highlights including produce, honey and eggs sourced from on-premise and local purveyors. For reservations visit: opentable.com/primo.

Charming Charleston: A ROAD TRIP REDUX

by Christi Ashby

The simple joy of taking a road trip has returned — obviously with some precautions in place. And unlike flying, you can come and go as you please, and take anything you want. Clocking in at just under six hours, Charleston is an ideal locale for a long, lovely weekend.

The luxurious lobby area features a variety of textiles on elegant furnishings. Architectural details are amped up with multiple moldings, intricate shapes and ornate embellishments. And artwork is a key design element.

Founded in the 1600s, the Holy City — so named because it was decreed early that no building could be taller than the church steeples — is filled with history. It’s located on Charleston Harbor, an inlet of the Atlantic Ocean formed by the confluence of the Ashley and Cooper Rivers. Tripping down the cobblestone streets in the old city center you will find landmarks, monuments, parks, and hidden gardens behind wrought-iron gates. Due to the walkability, Southern hospitality and abundance of quirky bars, restaurants, shops and galleries, it has become a top destination for bachelorette parties and girls’ getaways. Selecting a place to stay is crucial if you plan to ditch the car (parking can be difficult) and explore on-foot (easy to do). There are close to 50 options in the historic district ranging from B&Bs and inns to boutique hotels — some old and some newer. On my last prepandemic visit I opted for The Vendue, which is on the waterfront and steps away from the iconic pineapple fountain. But during that trip, after shopping at the farmers market, I discovered the Grand Bohemian Hotel. Winding through the property felt oddly familiar and comforting as each Grand Bohemian has similar elements including extremely detailed design. I have been a fan since Richard Kessler first started his eponymous brand.

So fully vaccinated, with my get-out-of- jail card, I booked two nights for some much-needed rest and rejuvenation. Checkin was a breeze and from the lobby I immediately spied the Bohemian Gallery with art spilling out onto adjacent spaces, and the wine room with a wall of curated vintages waiting to be tasted while listening to notes lightly filling the air. All three are Kessler hallmarks — art, cuisine and music — and each property highlights those in a slightly different way.

As the smallest and most intimate of the Kessler Collection, Charleston is in the

wine game all the way. In addition to the tasting room offering vino by the bottle, glass and ounce as well as a menu of small plates and light bites, the adjacent wine mixing room offers a chance to be expertly guided by experienced sommeliers to your very own delicious blend. The 90-minute class includes plenty of winemaking history, sipping and nibbling, resulting in your bottle with custom label.

The dining experience is definitely elevated at the rooftop garden bar and restaurant. A picturesque spot for catching sunset skies over the city, the distinct seating areas accommodate couples as well as groups. Order an herb-infused cocktail or celebratory bubbly before or after dinner or enjoy lite bites under the stars.

Inside, the vibe is cool and collected with eclectic lighting and antique accents. The all-day restaurant Élevé — breakfast, lunch and dinner — features everything from charcuterie and carpaccio to Southern classics shrimp and grits and smoked pork, to novel items like corn ravioli and peachy burrata.

The Bohemian Gallery features familiar Kessler artists as well as regional makers, and the knowledgeable staff will guide you to the perfect souvenir. A nice surprise is the atrium gallery on the second floor. But art is literally everywhere in the hotel’s details — ceilings, walls, doors and furnishings all invite you in for closer inspection. Even in your room you will find plushly upholstered headboards, intricate lighting fixtures, sumptuous surfaces and deluxe amenities, including luxury, pillowtop beds and complimentary Wi-Fi. So, if the highway beckons, get on the road and stay in style. kesslercollection.com/

bohemian-charleston

The wine tasting room includes a bold communal table for couples or groups to enjoy the "on-tap" offerings. The sophisticated decor in Élevé combines modern touches with antique accents and comfortable seating. The rooftop garden bar glows in the evening with skyline views. A second floor atrium gallery is flooded with natural light highlighting dozens of art pieces.

Hassle-Free Holiday Dinner Menu

by Chef Susan Ytterberg, Golden Plum Personal Chef Services

Caramelized Maple Onion Crostini with Blue Cheese, Thyme and Cherry Balsamic Drizzle

The holidays are coming… during this time of year I try and think of dishes that are beautiful, high impact, delicious — AND easy to make! I look for ideas from ingredients that are available locally or even better, in my own pantry. These dishes are sure to garner happy compliments from your guests.

1 baguette, thinly sliced and then baked at 350 degrees for 12 minutes on parchment-lined pan to make crostini

2 yellow onions, thinly sliced 1/4 cup salted butter 1 tablespoon maple balsamic 1/2 cup Blue Castello blue cheese (Publix) Thyme, a few sprigs, leaves removed and used for garnish Cherry Balsamic: Drizzle 1/2 teaspoon on top of each crostini

1. Melt butter in sauté pan over medium heat. Add thinly sliced onions and the maple balsamic.

Cook, stirring occasionally, until golden brown and caramelized. This can take 10 to 15 minutes depending upon the heat of your stovetop. Remove from stovetop and cool.

2. To assemble crostini, take slice of grilled baguette and spread with about 2 teaspoons of blue cheese, more if desired. Then drape a tablespoon of caramelized onions on top of blue cheese.

Garnish with a few leaves of thyme and drizzle cherry balsamic on top.

3. Arrange prepared crostini on a small platter and serve.

Roasted Cauliflower with Garlic & EVOO

This will be golden and melt-in-your-mouth delicious!

Preheat oven to 400 degrees. 2 bags of cleaned cauliflower pieces or 2 heads of cauliflower, cleaned and broken down into pieces 1/4 cup EVOO (extra virgin olive oil) 2 tablespoons grated garlic

Salt and pepper to taste

1. Place cauliflower pieces on foil-lined sheet pan.

2. Toss with EVOO until all pieces are coated. Turn each piece over so head/floret of pieces are face down on pan.

3. Bake for 20 minutes. Then using rubber spatulate, stir to turn over and cook for 5 to 10 more minutes.

Crispy Baked Chicken with Herbs and Orange Marmalade

Serve 4

4 chicken thighs, 4 chicken legs, 2 chicken breasts — all bone-in and skin on. Cleaned and patted dry with towel. 1/4 cup olive oil 2 tablespoons pressed garlic 1 tablespoon onion powder 2 teaspoons smoked paprika 2 teaspoons dry thyme, crushed 1 tablespoon dry rosemary, crushed 1 1/2 teaspoons kosher salt 1 teaspoon ground black pepper Salt and pepper to taste 1/2 cup orange marmalade

Preheat oven to 425 degrees.

1. In a bowl, add all cleaned chicken parts. Toss with oil until coated, add all spices, and continue to toss until all pieces are evenly coated.

2. Place coated chicken pieces on a foil-lined baking sheet that has been sprayed with non-stick oil.

3. Place in oven and bake for 25 minutes.

Then after 25 minutes, brush top of all chicken pieces with the orange marmalade. Bake for another 15 to 20 minutes.

4. Chicken is cooked when internal temp is 165 degrees.

5. Remove from oven and serve.

Orzo with Butternut Squash, Crispy Sage, Goat Cheese, Hazelnuts and Truffle Salt

3 tablespoons butter, browned 1/2 pound orzo 1/2 onion, chopped 2 tablespoons butter 1 bag cubed butternut squash (grocery) or 1 whole butternut squash, peeled, seeded and cubed 20 sage leaves 1/4 cup EVOO 1 ball of goat cheese, cubed 1/2 cup hazelnuts, chopped Bacon or truffle salt scattered on top of finished dish Salt and pepper to taste

Preheat oven to 425 degrees.

1. Cook orzo according to instructions on box. Drain, place in mixing bowl, and toss with the browned butter. Set aside.

2. Heat butter in sauté pan, add chopped onions and cook until soft. Add to bowl with orzo, stir in.

3. On a foil-lined sheet pan, place your squash cubes and sage leaves. Pour EVOO over these ingredients, toss to coat. Sprinkle with salt and pepper and bake for 20 to 30 minutes until squash is caramelized and sage is crisp. Stir into bowl of orzo.

4. Immediately, stir in goat cheese and hazelnuts. Toss until well mixed and goat cheese is melting and blended in.

5. Sprinkle bacon salt or truffle salt over top, mix gently and serve.

Susan Ytterberg is a professionally trained chef from Le Cordon Bleu. She is the owner of Golden Plum Personal Chef Services and is a certified professional food manager in safe food handling. Learn more about her many services at Golden-Plum.com.

TOP CHEF RICHARD BLAIS DEBUTS IN ORLANDO

ACCLAIMED CHEF RICHARD BLAIS, widely recognized as the first winner of Bravo’s Top Chef All-Stars and recently announced co-star of the new Gordon Ramsay/FOX cooking competition, Next Level Chef, will open his first Orlando restaurant later this year with a new tropical concept debuting at the Hyatt Regency Grand Cypress.

A graduate of the Culinary Institute of America and trained at The French Laundry, Daniel, Chez Panisse and el Bulli, Chef Blais currently owns and operates Trail Blais, a forward-thinking culinary consulting company that has consulted on, designed, and operated popular eateries across the country. He is the James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, as well as his second cookbook, So Good.

Most recently, he opened Ember & Rye at the newly renovated Park Hyatt Aviara in Carlsbad, California, and took on the role of culinary director at the newly opened San Diego Symphony performance space, The Rady Shell at Jacobs Park.

“I love having fun with my concepts and menus and I’m so excited about what we’ve got in store for this restaurant at the Hyatt Regency Grand Cypress,” Chef Blais says. “We’re looking forward to adding a memorable and innovative offering to Orlando’s already incredible food scene.”

His new Orlando restaurant will make its home in the former Hemingway’s venue within the resort and offer dinner nightly and brunch on Sundays. hyatt.com/en-US/

hotel/florida/hyatt-regency-grand-cypress

VICTOR BOKAS: A Bold & Colorful Journey

THE RECENTLY UNVEILED EXHIBITION, VICTOR BOKAS: A BOLD & COLORFUL JOURNEY, at the Maitland Art Center brings together four new series by the artist, including a panoramic of palm trees and sunsets. This series was first conceptualized in April 2020 when Victor was staying at his family home in Gulf Breeze, near Pensacola.

While contending with the loss of his father amid a global pandemic, he sat down each day to focus on painting his surroundings — resulting in 30 colorful acrylic palm trees on canvas. Reflecting on that time, he says the series conveys “a message to slow down — we had no other choice — and look at the beauty around us. Listen to the sounds of branches in the wind, waves crashing, smell the ocean air, and feel sand between our feet. Connect with nature…”

More than 30 colorful palm tree variations, 60 collages celebrating the artist’s 60th birthday, bird cages decorated with flowers, and large collages representing our journey from the beginning of the pandemic to its hopeful resolution are featured.

Having grown up in the Florida panhandle, Victor’s work evokes the beauty of the Gulf Coast’s natural environment with playfulness and whimsy, often combining the region’s iconic tropical landscapes with familiar Floridian kitsch. Into this mix he frequently uses imagery inspired by his vintage flea market collection as well as his Greek heritage, often incorporating classical sculptures and columns into his paintings and collages. Meanwhile, his accomplished career as a graphic designer lends an aesthetic harmony to his hyper-imaginative pieces. The exhibit will run through January 23, 2022. For more information visit artandhistory.org.