Four Seasons Orlando Food & Spa Recipes at Home

If you are looking for a luxury experience at Disney World then look no further than Four Seasons Orlando. We love this place! They not only have a fantastic staff but delicious food and cocktails to top it off.

Since we’re unable to get out and enjoy the resort the way we normal would, the amazing staff of Four Seasons Orlando is sharing some of their favorite recipes for you to make at home. Best of all… they’re easy!

One of our favorite places to dine at Disney World is Ravello and Executive Chef Fabrizio Schenardi never disappoints with incredible Italian dishes and drinks. Since he hails from Italy you know that you’re getting authentic Italian cuisine. He’s even shared his personal recipe for his freshly made pasta and a mushroom cream sauce to pair with it.

Ravello Fresh Pasta

4.4 ounces semolina flour
13 ounces all-purpose flour
5 eggs
1 teaspoon salt

Beat egg with salt using a fork. Mix semolina and all-purpose flour in a bowl. Add the eggs to flour mix, incorporate with a fork until smooth. Knead the dough by hands until tight and smooth to the touch. Let rest for 30 minutes, wrap in a clean towel.

Roll the dough with a small pasta machine or a rolling pin, is very important to keep folding the dough during this process.

If using a pasta machine, dust with flour and pass the dough twice through the machine, dust again and pass it through again. Dust the pasta with flour so when cut, it does not stick together. Let pasta dough dry on the table for 3 minutes. Cut with the pasta machine or by hand with a knife into thin strips.

If by hand, cut the pasta into strips for lasagne, fettuccine, tagliatelle, pappardelle and linguine. Let dry on a baking sheet for 2 minutes. Dust with flour again, fold them in half lengthwise, or into small “nests.” Let dry for another 30 minutes, then wrap and refrigerate for 2 days or freeze for up to 2 weeks.

Cook in boiling salty water; just made pasta will take 4-5 minutes to cook, one day old pasta will take 6-7 minutes. Serves 4.

If semolina is unavailable, use all-purpose flour only, 18 ounces and same method as above.

Mushroom Cream Sauce

2 tablespoon chopped shallots
3 ounces butter, divided
2 cups of dry white wine (pinot grigio or chardonnay will work)
2 cups of cream
1 small pinch of nutmeg
1 cup parmigiano reggiano cheese (can be substituted with domestic parmesan cheese)
4 cups of mushrooms of choice (portabella, oyster, pioppini, trumpet, cremini)
4 pieces of chopped garlic
1 ounce of olive oil
1 teaspoon chopped fresh thyme
1 tablespoon sliced fresh chives
Salt and pepper to taste

Make the cream sauce: Melt the 2 ounces of butter in a sauce pan, add the shallots and let cook until soft at low flame. Add the white wine, and let reduce to ½ of his original volume. Add cream and nutmeg, bring to a boil, keep stirring the sauce with a wooden spoon. Lower the flame and simmer the sauce for 10 minutes, add the cheese and keep stirring, let simmer until the cheese is completely melted. Taste and add salt if needed.

Prepare the mushrooms: Melt one ounce each of oil and butter in a frying pan. Add garlic and cook until golden. Sauté the mushrooms for about 5 minutes until they are softer, and add the thyme. Adjust seasoning to taste. Mix the mushrooms with the cream sauce. Toss the pasta into the sauce, serve and garnish with chives and parmesan cheese. Serves 4.

In addition to Chef Schenardi, Executive Sous Chef Ryan Schelling shares his recipe for Capa Spa Day mocktail. When he’s not in the kitchen, at home he spends a lot of time working on his herb and vegetable garden. This recipe showcases some of his favorite home garden ingredients – mint and cucumber.

Capa Spa Day Mocktail for One

Mint syrup:
1 cup sugar
1 cup water
12 springs of mint

Cucumber water:
1 whole cucumber, roughly chopped
3 cups water

Spa Day Mocktail:
1 ounce fresh lime juice
1 ounce mint syrup
.5 ounce cucumber water
2 ounces club soda
Cucumber slice, optional for garnish
Mint sprig, optional for garnish

Make the mint syrup: Heat water and sugar in a small pot until sugar is dissolved. Take pot off heat and let syrup cool down. Add syrup to a blender with mint and blend well. Strain mixture through a fine sieve.

Make the cucumber water: Combine ingredients in a blender and blend on high. Strain mixture through a fine sieve. Strain again if needed.

Make the Spa Day Mocktail: Combine lime juice, mint syrup, and cucumber water in a shaker filled with ice. Shake and double strain over ice in a highball glass. Top off with club soda. Garnish with cucumber slice and mint sprig.

We have one last recipe from the Four Seasons Orlando staff. This one isn’t edible, as it comes from Lead Spa Therapist Stephany Collins. She’s created an at-home exfoliation scrub that’s based on the resort spa’s Mindful Matcha Massage treatment. It does include food ingredients though!

Mindful Matcha Exfoliation

1 ounce matcha powder (suggestion: Healing Butterfly organic matcha)
2 ounce of body oil (can use olive or coconut oil)
2 teaspoon salt (coarse is best but any grain will do; substitute sugar for salt for those with very sensitive skin)

Make the scrub: Mix matcha and oil in a bowl until blended and beautifully bright green. Add salt (or sugar) to the blend until the mix is at one’s preference for grit.

Apply the scrub: Take a warm bath or shower to wet skin. Apply the matcha mixture in gentle, circular motions to the full body. Rinse off the matcha/oil/salt concoction without the use of soap. The matcha may leave a greenish residue on skin, which is normal and fine, as the powder has many skin and body benefits. Simply rinse more vigorously to remove the hue. The salt or sugar acts as an abrasive agent to gently slough off dead skin and smooth rough spots. Apply lotion as a follow up post-scrub, and enjoy smooth, refreshed skin.

We hope you enjoy this recipes as much as we will. Make sure to check out Four Seasons Orlando and our latest Dining at Disney podcast, as we discuss these recipes and when we MAY see Disney World open up it’s parks and resorts.