Capa to host a James Beard celebrity chef tour dinner

On Saturday, December 5, Four Season Orlando’s Capa will host a James Beard Foundation celebrity chef tour dinner at 6:30 pm.

Capa at Four Seasons Orlando

Spanish-inspired Capa

AAA Four Diamond Capa, will feature ten talented chefs and their cuisine. The featured chefs include:

  • Gerard Craft, 2015 James Beard Award winner for Best Chef-Midwest, known as St. Louis’ preeminent chef-restaurateur at flagship Niche as well as at Brasserie by Niche, Taste and Pastaria
  • Edward Lee of 610 Magnolia in Louisville, Kentucky and Top Chef
  • Tony Mantuano of Spiaggia in Chicago, Illinois, Top Chef Masters and James Beard Award winner for Best Chef Midwest
  • Michael Sullivan of Creekstone Farms Beef in Arkansas City, Kansas, formerly of Blackberry Farms, Tennessee
  • Norman Van Aken, of Norman’s restaurant in Orlando, Florida and James Beard Award winner for Best Chef South East
  • Stefan Riemer, Pastry Chef, Food & Beverage Development, Walt Disney Parks and Resorts
  • James Tidwell, Master Sommelier, of Four Seasons Resort and Club Dallas at Las Colinas, Texas.

The following Four Seasons Orlando chefs will also be taking part – Fabrizio Schenardi, Executive Chef; Rabii Saber, Executive Pastry Chef and Tim Dacey, Chef at Capa restaurant.

Eight-course Dinner Menu

Course 1
Beef carpaccio salad by Chef Michael Sullivan

Course 2
“Bass Under Glass” red wine reduction sauce under a potato torta by Chef Norman Van Aken

Course 3
Roasted winter squash, spiced squash puree, squash vinegar caramel, seeds, Missouri goat cheese and mint by Chef Gerard Craft

Course 4
Ravioletto filled with crescenza cheese, brown butter, parmigiana reggiano, white truffles by Chef Tony Mantuano

Course 5
Veal cheeks braised in Barolo chinato; polenta and roasted chestnuts “chicche” by Executive Chef Fabrizio Schenardi

Course 6
Seared ribeye, gochujang butter, grits, radish bottarga by Chef Edward Lee

Course 7
Imported cheese display presented by Chef Tim Dacey

Course 8
Gianduja-citrus crèmeux with dehydrated milk foam and vanilla Chantilly by Stefan Riemer

Price: 235 per person, inclusive of tax and gratuity.

For reservations, call (407) 313-6161 or buy tickets online.


Attending the event? Use #JBFOrlando and tag Four Seasons Orlando and James Beard Foundation.

Will you be attending this amazing once-in-a-lifetime dining event at Capa? If so, we want to hear about it!

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