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Le chef Fred Vlachos – Chef de cuisine, Everglades restaurant

Image of Chef Fred VlachosChef Fred Vlachos has been the Head Chef of the Everglades Restaurant since 2006. Formation classique à Johnson & Pays de Galles école culinaire dans le Rhode Island, he has built his nearly 30-year culinary career at fine restaurants and hotels throughout the Orlando area, y compris le Walt Disney World Swan & Dolphin.

While the Everglades Restaurant is unmistakably Florida themed, Chef Vlachos ensures that the menu is never stagnant or predictable by infusing a variety of other cuisines and influences. Par exemple, his fresh Florida grouper takes on a Southern flair when served with smoked tomato and cheddar grits topped with citrus saffron sauce and garnished with pickled Bermuda onions.

With the Everglades popular Vine & Dine wine pairing dinner series now in its fourth year, Vlachos is constantly challenged to create unique and imaginative menus with seasonal and holiday themes such as campfire food, «Course de taureaux,” aphrodisiaques, Mardi Gras, et beaucoup plus. A chaque thème, he incorporates global culinary influences such as French, Espagnole et mexicaine, or adds an upscale twist to classic American fare to outdo himself time and time again. Par exemple, inspiré par Elvis’ casse-croûte préféré ̶   Peanut Butter and Banana sandwiches -  he created an upscale MilleFeuille, or Napoleon pastry, pour le rock 'n’ rouler Vine thème et Dînez.

Le menu quotidien du chef est pas moins inventifs. His Alligator Bay Chowder is a menu staple thanks to the many out-of-state visitors who can’t find anything like it elsewhere, while his wild game entrees like the Venison Steak with a port-wine sauce and Tenderloin of Buffalo with ragout of wild mushrooms are among the Evergladesmost requested items by locals and visitors alike. Vlachos also prides himself on offering only the freshest seafood, thanks to daily suppliers of native Florida fish, such as swordfish, which he grills to perfection and serves with rosemary aioli and arugula in lemon and extra virgin olive oil. His “mix and matchkitchen experiments are almost always an instant success, such as his vegetarian Potato Gnocchi with tomato sage sauce, asperges, wild mushrooms and cashew cream. On a slow evening in the restaurant, Chef Vlachos has even been known to create a custom menu for guestsan unexpected and delightful surprise that keeps loyal patrons coming back year after year.