Sunday, November 7, 2010

Todd English Food and Wine Demo/Dinner


The yearly Todd English Epcot Food and Wine Demo/Dinner has come and gone again, and this time I went to the demo. This being my second time doing the event at Epcot I knew what to expect. Prep for the event and the dinner later that night have been extremely long and tiring. Working 10-12 hours shifts consecutively throughout the week have drained most of us at the job. Getting to Epcot early to make sure everything is ready to plate up while Chef Todd and Baxter are on stage in front of 100 people. When they say fire food, its crunch time and there is no turning back with 100 plates go out in a matter of minutes. The plates looked great, everything seasoned and cooked perfectly, no pressure just Todd's yearly 100 person demo at Epcot resting entirely on my shoulders.
Hawaiian Mero, spicy carrot air, parsnip puree, red and yellow beets, beet fluid gel, beet powder and crispy farro.

Baxter and Todd on stage after the food went out. Back to bluezoo for the Todd English dinner for 95 people, small reception before the dinner with little passed apps and drinks.


Peruvian Ceviche, tortilla strips, micro cilantro.

Foie Gras, huckleberry powder, huckleberry fluid gel, foccia breadcrumbs

This was the amuse for the dinner, Fried Oyster with Rockefeller flavors, mornay gel, bacon spinach puree, sous vide egg yolk and bacon powder.


The first course Hawaiian tuna, dashi noodles, avocado pudding, yuzu fluid gel, yuzu air, caviar.

Picking 1000 Nantucket Bay scallops in a 47 degree cooler is not the most fun thing in the world. The end result of my hard work was delicious though. Pumpkin agnolotti, candied pumpkin seeds, brown butter scallops, butternut squash puree.

Third Course which was Wild Stripe Bass, parsley root puree, parsley top puree, organic carrot, crispy farro and myer lemon vinagrette.


Waygu Tenderloin, porcini cream, agro dolce, artichoke-porcini ragout, shortrib mccaire potato.

The cheese course, Brillant Savarin, acacia honey brulee, concord grape gel, brioche. The dinner was awesome, great event, always a great opportunity to step out of the normal everyday 300 cover nights Bluezoo is used to. A chance for us to showcase what all of us at the restaurant are capable of and what type of food we can bring to the table in Orlando, Fl. This may be my last post from bluezoo since, I will be transfering to be a sous chef at Il Mulino NY Tratorria and will post about the restaurant in a couple of days.

1 comment:

  1. Hello Chef Rodriquez. In your dish Foie Gras, huckleberry powder, huckleberry fluid gel, foccia breadcrumbs, where did you acquire the huckleberry powder? thanks

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