Reception – Jamie McFadden, Cuisiniers
Hors d’oeuvres inspired by James Beard recipes
Ham and Cheese “deviled” eggs
Sweet Onion “Sandwiches”
Crispy Lamb Meatballs with Sauerkraut & Whipped Feta.
Paired with
Sparkling Brut, North Coast, CA
Riesling, Columbia Valley, WA 2022
Teroldego, Clarksburg, CA 2018
Mark Leggett, Arthurs
Arthur’s OC Speakeasy
A unique experience that with unique oyster presentations, caviar in an ultra “cool” setting.
Paired with
Grenache Blanc, Dry Creek Valley, CA 2022
Gorgo, Perlato Spumante Brut, Veneto IT
Nikki Akins, Nikki’s Place
Smothered pork in gravy accompanied by Hoppin’ John rice made with field peas and hog jowls and southern spices. Meld the flavors of the pork with classic corn bread topped with a pot liquor shot.
Paired with:
Pinot Noir, Willamette Valley, OR 2020
Chardonnay, Columbia Valley, WA 2022
Jamie McFadden, Cuisiniers
Enter the chic world of Tinned Fish, designed to let you sample the delicacy of tinned fish and the varied garnishes that make them pop.
Experience Spanish pintxo’s of smoked mussels, small squids, octopus, anchovies, & plant-based seafood made with Enoki mushrooms
Paired with:
Rhone Varietal White Blend, Ancient Lakes of Columbia Valley, WA 2022
Pedaler’s Hard Cider
Lordfer Lalicon, Kaya
Adobo risotto with koshihikari rice, braised mushrooms and black truffle sauce and a bistek & pomme puree with soy marinated Japanese beef, potato puree and truffle caviar
Paired with:
Cabernet Sauvignon, Horse Heaven Hills, WA 2019
Malbec, Columbia Valley, WA 2020
Tonda Corrente, La Femme du Fromage &
Matt Hinckley, Hinckley’s Fancy Meats
Enjoy duck rillette with truffle gouda and cherry gastrique in a baked cheese crisp, or a country pate with smoked cheddar, house mustard & pickled veg on a crostini, or bacon jam and Rogue River blue tart.
All surrounded by a glorious display of cheese and charcuterie curated by our talented duo.
Paired with:
Garda, White Blend, Veneto, IT 2022
Pinot Noir, Russian River Valley, CA 2017
Cabernet Sauvignon, McNary Vineyard, Columbia Valley, 2021
Stephen Gray, Arthur’s
New American BBQ Duck served with Kimchee fried rice and pink pickled eggs
Pumpkin Cashew Curry (Vegetarian, Vegan and Gluten Free)
Spiced Pumpkin, Cashews, Coconut Milk, Red Onion, Ginger, Basmati Rice
Paired with:
Pinot Grigio, Veneto, IT 2022
Tempranillo, Columbia Valley, WA 2020
George Miliotes, Master Sommelier, Wine Bar George
Barrel Taste of Napa Estate Cabernet Sauvignon
Trina Gregory, Se7enBites
Save room for dessert! A plated trio of fall delights - wine poached apple with garam masala whipped cheesecake; cardamom & anise chocolate tart; and shredded baklava with mulled wine and panna cotta
Paired with:
Mulled wine
Dog Watch, Port-style Wine, Central Coast, CA 2016
Bios
David Forrester & Edna Morris
David and Edna met in 1981 in Eastern North Carolina where David had recently moved to help start up a Cummins diesel engine manufacturing plant. Edna interviewed to work at this state of the art facility, David was part of the interview team and of course Edna came to work there as a peer. The rest, as they say is history. From collaborating on innovative people systems at Cummins to supporting each other’s rapidly progressing careers, they have been a loving team for over 40 years.
Sharing strong core values about fairness, respect, hard work and giving back they built separate but mutually supported careers in recycling (David) and hospitality (Edna). After multiple executive positions in the restaurant industry Edna took the LEAP to go to NYC and help lead the James Beard Foundation out of a tumultuous, uncertain time. Tapping into friendships and relationships from 30+ years in the industry, she and the team got JBF back on its feet . To this day, Edna counts it as one of the most rewarding experiences in her professional life. While she was there, David , family and multiple friends came and visited and became inspired by the JBF soul and mission.
David pursued the entrepreneurial path, building one of the first successful tire recycling companies in the US. A lifelong commitment to sustainability led him to build a thriving business and become recognized as one of the leaders in the recycling arena.
After Edna’s stint at JBF and when David sold the recycling business they embarked on being restaurant owners themselves by buying into two upstate SC restaurants (where Edna led the start-up team 10 years prior) . David then took his environmental background and with business partner, Jill Ramsier, started a sustainability based Urban Winery in Orlando. Quantum Leap Winery is committed to making wines in Florida from the world’s best grapes that are both affordable and sustainable. The winery is operated in a way that builds on Edna & David’s (and Jill’s) commitment to community and to the core values that brought them together years ago.
Today, Edna and David are back in Orlando loving the tight knit hospitality community as well as the vibe and culture of the City Beautiful. Edna remains highly active serving as Chairman of the Board of Tractor Supply Company and an advisor to Solomon Partners in the restaurant sector in addition to her role in the SC restaurants. David spends the bulk of his time with the winery but is also engaged in the restaurants and as a consultant to the recycling company to whom he sold his business.
Their love of hospitality, food and wine have been key ingredients in their love story and their mutual love of JBF.
Quantum Leap Winery
Frequently when 4 good friends drink together regretful actions follow. But occasionally great ideas emerge and a LEAP forward is made. David Forrester (and wife Edna Morris) and Jill Ramsier (and wife Laurie Burns) made it a habit to drink a bit of good wine together over the years. In fact, their love of good wine had Jill and David (with their spouses merrily playing along) on a dream of somehow being a part of the community of wine they so loved. On one of those glorious evenings, the weight of an empty bottle of wine led them to wonder about the sustainability aspects of wine (with the weight of all that glass being transported all over the world).
And so the Leap began; a study of the environmental aspects of the wine business was funded and the results created the foundation of the business plan for Quantum Leap Winery. With Jill’s hospitality, marketing and culinary expertise and with David’s manufacturing, logistics, entrepreneurial and environmental background the wheels started rolling.
Ten years later, over 100 wines produced, close to half a million dollars in local charity giving (with a special emphasis on our four legged friends) and many long-term friendships created, the abiding love of wine and the industry continue.
As true wine lovers, Jill and David recognize the deep connection of wine and food as embodied by the many wine dinners and the much loved Wine, Cheese and Chocolate series done multiple times a year by the Tasty Trio.
Quantum Leap is dedicated to locally producing high quality wines made in the most sustainable way. As a business we strive to increase awareness and knowledge of wine while being an active and committed member of our beloved community.
Shannea "Nikki" Akins
Nikki’s Place has been serving up traditional soul food and catering special events in Orlando, Florida since 1999. Owner, Nick Aiken, has been in the Food and Restaurant industry since 1952 when he began working at, Roser's Restaurant. Through the support of Aunt Roser, he graduated from Johnson Junior College and his chef career blossomed. He continued his career and became the 1st Black President of the Restaurant Association of Florida, Sea Worlds Exe Chef, Ronnie's Restaurant Chef/1st Black FOH, and cooked for multiple celebrities (Coretta Scott King, Elvis, and Deion Sanders) just to name a few.
I started managing Nikki's Place after graduating from college in 2010. In 2017, I graduated with my MBA and started to improve our social media and marketing presence. I learned about the restaurant/hospitality industry while working at Nikki's Place for the past 13 years. And since 2013 Nikki's Place has received Foodie Awards celebrating our southern traditional food. We are now the #1 Soul Food Restaurant in Orlando. Sharing our story is how we are here today. I want everyone in Orlando and across the country to become Nikki's Place Family.
Tonda Corrente
Tonda Corrente is the chef & owner of La Femme du Fromage, which opened in East End Market in 2013. A self-proclaimed cheese & wine lover, Tonda has been an active part of the Orlando food scene for over 20 years and a small business owner since 2005.
Named Best Grilled Cheese in Florida by USA Today 10 Best and the Best Cheese Shop in Florida by Taste of Home, La Femme du Fromage is Orlando's premiere cheese destination. Sourcing only the best cheeses, charcuterie, and wines from artisan producers throughout the United States and around the world, Tonda creates stunning cheese boards, grazing boxes, while expertly curateing all your grazing essentials.
The La Femme du Fromage eatery menu features a crave-worthy menu of artisan grilled cheese sandwiches, mac and cheese, flatbreads, salads, and daily specials with a weekly Grilled Cheese Happy Hour with craft beer pairing.
Education is a passion; find Tonda teaching wine and cheese seminars at East End Market and as part of the popular Tasty Trio Wine, Cheese & Chocolate perfectly paired series. Follow on social media at @LaFemmeduFromage
Stephen Gray
At the forefront of Arthur’s Catering kitchen, Chef Stephen Gray shines as a distinguished culinary expert. With an impressive history spanning 24 years within Arthur’s, his dedicated journey has elevated him to his current role of Executive Chef.
Before becoming a part of the Arthur’s team, Chef Stephen served as the Saucier Chef at The Peabody Hotel. Backed by a Graphics Arts degree that enriches his skill set and an unwavering dedication to his craft, he embodies the principles of trustworthiness, reliability, and sincerity in every aspect of his work.
As a role model in the culinary world, Chef Stephen draws inspiration from the words of Anthony Bourdain, valuing the significance of character over mere skills. He wholeheartedly embraces the motto "Living the dream," acknowledging the privilege of pursuing his culinary passion.
Chef Stephen's prowess extends beyond the culinary realm; his ambidextrous talent gracefully complements his meticulous approach to cooking. Moreover, his dedication to promoting Mental Health Awareness demonstrates a compassionate and empathetic side that extends beyond the kitchen. Through unflinching devotion and authentic character, Chef Stephen leaves an enduring imprint on both his culinary creations and the lives he touches.
Trina Gregory
Trina has loved to bake ever since her Grammie first introduced her to a biscuit. From those early days of mixing the magic, whipping the cream, and perfecting the pies, Trina developed her love for all things sweet. The same imagination and creative spirit from those early days is what inspires all the treats you crave at Se7enbites, today. Trina knows the collective power of baking to help heal, delight, and bring people together.
Trina certainly never thought this would be her path after an expansive career in the spa industry for 21 years. From a small corner bakeshop to the bustling global foodie destination you can enjoy today, Trina works each day to offer nostalgic deliciousness and inventive new flavors. The Se7enbites team is unstoppable, always evolving and are so grateful for the community that has been created through taste-buds and time.
Trina & the Se7enbites family is proud to be an anchor in Orlando and loves to give back. They have weekly specials, pop-up events, and are always happy to greet guests from all over the world who have seen them on The Food Network, Food Network Canada, Netflix, or as having been honored to receive back to back Michelin recommendations in 2022 and 2023.
Matt Hinckley
Chef Matt Hinckley's self-taught culinary career has centered on respectful farm-to-table cooking, exhibiting a humble approach to food by sourcing locally when possible and honoring the quality of fresh ingredients. After cutting his teeth in restaurants spanning the globe – from Africa to New Zealand – in often remote and always demanding environments, Hinckley returned home to Florida in 2015 to open Hinckley's Fancy Meats. With him comes over 20 years of culinary experience and a pedigree studded with leadership positions in both James Beard award-winning and Michelin-starred kitchens.
Hinckley's Fancy Meats has been featured in the New York Times Holiday Gift Buying Guide. Taste Of Home awarded Hinckley with the Best Bacon In Florida. USA Today puts them on Orlando's 10 Best list. And Hinckley has taken home Best Sandwich accolades 3 times from the Orlando Sentinel.
Lordfer Lalicon
Chef Lordfer Lalicon is executive chef and owner of Kaya, a Michelin-recognized Filipino casual fine dining restaurant in Orlando’s Mills 50 district.
He has over 20 years-experience in the restaurant industry as a chef and manager working at renowned Michelin-starred and World’s Best restaurants such as Blue Hill (NYC, Stone Barns), Carbone/Major Food Group, The Oak Room and Maharlika.
In 2013, he moved back to his home state of Florida to contribute to the growing local culinary scene by introducing a new form of dining to Orlando as co-owner/chef at Kappo, a seven-seat chef’s table at the East End Market. The concept took off and evolved into their own brick and mortar, Kadence, recipient of multiple accolades including one star in The Michelin Guide and Orlando Sentinel critic’s choice for best restaurant two years in a row (2018, 2019).
A champion of community and family, you can often find him spending time with his wife and three kids or volunteering at The Edible Education Experience (Emeril Lagasse Foundation Kitchen House and Culinary Garden) as a chef ambassador and youth program instructor.
Mark Leggett
Mark Leggett co-founded Arthur’s Catering in 1989 bringing sensational catered events to life in Central Florida. Mark worked his way through college at UCF by apprenticing at all levels of the catering business. and soon recognized that not only did he have a passion and love for people and food, but that he also had a gift for hospitality.
Since 1989, Mark has grown Arthur’s to be the largest catering company in Central Florida, employing 280 team members and catering over 1700 full service events each year with countless recognitions and rewards. After almost 40 years in the industry, Mark spends most of his time mentoring and collaborating with his staff and still has a passion for getting to know clients and seeing their expressions of joy when their events come to fruition. Mark is the original Life of the Party and says that, “it is our staff’s deep and genuine care about the individual experience of our clients and guests that make Arthur’s The Life of the Party.”
Jamie McFadden
Jamie McFadden Executive Chef/Founder Cuisiniers Catered Cuisine & Events, Winter Park Florida, Snowbirds Vintners & Sandy Ridge Vineyards.
Chef Jamie’s “Fresh Approach” Cooking style and attention to detail has proven to be the perfect ingredients in creating a very exciting and successful career path.
In 1990 he began to build his reputation as an award winning chef working at various high profile restaurants including his own restaurant, Mimi’s Café & Wine Bar. In 1998 he founded Cuisiniers Catered Cuisine & Events and just celebrated 25 years in creating unforgettable events. In early 2011 Jamie introduced Central Floridians to his version of a tasting bar with his “Bar J Me” concept. In September of that year the Orlando Sentinel stated “barJme reinvents the chef table” and “dinner at the kitchen counter may never be the same”.
Other career highlights include preparing two Central Florida inspired meals at the James Beard House in New York City. Appearing and Cooking on NBC’s “Today Show” “Dinner in the Sky” segment with Bravo’s 3rd Season “Top Chef” winner Hung Huynh, and Teaching at the Walt Disney World, Disney Institute.
When not in the kitchen Jamie is an active Chef Ambassador for the Edible Education Experience and has sat on the advisory boards of Edible Orlando Magazine, The Second Harvest Food Bank's Community Kitchen, The Central Florida Hope & Help Center and has participated in the "Chefs Move Schools" program.
In 2007, Restaurant Forum named Chef Jamie one of Central Florida’s Top 20 Chef’s. He is the only caterer to receive this award. The Orlando Business Journal named Jamie one of Orlando’s “40 Under 40” which recognizes the rising young professionals who are shaping the economy of Central Florida. Jamie was also inducted into the Orlando Sentinel Culinary Hall of Fame, and Best Chefs America along with being invited to sit on the national advisory board of BCA.
In 2016 Jamie executed a life long dream with the release of his Snowbirds Vintners brand. Award winning, Jamie’s Snowbirds puts a whimsical twist on serious wines that are created to pair beautifully with many cuisines.
Rounding out his passion for food and wine Chef Jamie is the proprietor of the five-star reviewed Sandy Ridge Vineyards & Mercantile.
George Miliotes
As one of 273 Master Sommeliers in the world, George Miliotes is a passionate educator and curator of wines. A firm believer in education and knowledge-sharing, Miliotes continuously studies wine, identifying the most interesting wines through annual trips to wine-growing regions from France to South Africa. Building relationships with some of the best vintners in the world, he also takes an active role in the winemaking process helping to create custom blends.
Miliotes’ unique by-the-glass lists encourage guests to make adventurous choices, selecting new wines, whether they are domestic or global, to pair with their courses. The result of his worldwide efforts are wine lists that are distinct to his restaurant’s culinary offerings, and widely reviewed as exceptional in every way.
George Miliotes is the grandson of Greek immigrants and a child of the restaurant and hospitality business. His family owned a specialty market and café in Orlando, Fla., which became a gathering spot for local chefs and served as the starting point for Miliotes’ passion for food and wine.
Miliotes later became the general manager of California Grill at Walt Disney World Resort, where he not only created an award-winning wine list, but also one of the first lists in the country to offer 100 wines by the glass. He is widely regarded as one the restaurant business’ foremost wine experts.
In March 2007, Miliotes became a Master Sommelier, passing a series of rigorous examinations that requires the candidate to identify grape variety, country of origin, district of origin and vintage of wines by taste, sight and aroma alone. From 2002 – 2016, he oversaw all aspects of wine culture for Darden including The Capital Grille and Eddie V’s, and was one of the founders of Seasons 52. George led the development of their award-winning wine lists and educated and motivated service teams about wine in order to deliver exceptional guest experiences.
Miliotes returned to Walt Disney World with the opening of Wine Bar George, the only wine bar in Florida led by a Master Sommelier. Now open in The Landing at Disney Springs, Wine Bar George brings Miliotes’ expertise and worldwide travels to the heart of Central Florida.
