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ON THE TOWN: ORLANDO THE LOCAL BUZZ BY BETH D’ADDONO Farm-to-table is passé for forward-thinking foodies. The latest locavore movement takes the seasonal farm grown ingredients off your plate and plops them into your Martini glass. The next time you visit a farmer’s market, don’t think salad, think cocktails and enter the refreshing sibling of the farm-to-table movement: farm-to-drink. And with its unbeatable selection of fruits and veggies, Central Florida is the best place to embrace the trend. Having originated at pioneering spots like Cure in New Orleans and the Clover Club in Brooklyn, this latest foodie trend has expanded to Florida, shaking up Orlando’s craft cocktail scene. While classic cocktails will never die, more and more bartenders are pouring drinks powered by seasonal fruit, herbs and specialty elixirs, most of which grew rew only a few miles from where the drink is being mixed, muddled, shaken and stirred. d. At the Ravenous Pig (theravenouspig.com), bartender Larry Foor is making divine libations using housemade sour mix from local citrus, rosemary and lavender. The heirloom tomatoes, which are the foundation ion of their signature Bloody Mary, were e picked from family-owned Waterkist Farm, rm, 20 miles from the restaurant. “We can an get tomatoes almost year round,” Foor or said. “Our talented chefs work with me e on all sorts of purees, syrups and infusions ons that change throughout the year.” Not far from the restaurant’s downtown location, on, an urban apiary supplies organic honey ney for a cocktail called the Bee’s Knees, a shake of Hendricks’s gin, local honey syrup rup and The difference in flavor is just night and day. housemade sour. The Rusty Spoon’s (therustyspoon.com) Chef Kathleen Blake uses fresh, seasonal ingredients as the base for her cooking. Those same specialty ingredients, Plant City strawberries, Waterkist Farm heirloom tomatoes, Hammock Hollow micro herbs—none of which traveled further than 20 miles—show up on the cocktail cocktail menu. “What’s What s in season drives all of our menus,” she said. “If one of my APRIL <strong>2012</strong> 84 GO MAGAZINE farmers has a ton of lemon verbena or chocolate mint, that’s what shows up in our drinks. We’ll make a syrup and put our heads together to create a fun specialty cocktail around it. If we’re going to spend the time and eff ort we do on sourcing ingredients for our food, why wouldn’t we do the same thing for the bar? The diff erence in fl avor is just night and day.” At sister restaurants Luma on Park (lumaonpark.com) and Prato (prato-wp .com), senior bartender Jeremy Crittenden insists on local and fresh ingredients on his bar rail and sources these at farms like Rabbit Run (25 miles away) and Waterkist (35 miles away). In fact, the Meyer lemons in a recent special lavender Collins were grown in the family—by one of his bartender’s grandmothers. “She told me her ggrandmother had a big crop, so we took them all,” he said. “ “Seasonal ingredients give uus inspiration and direction. It It’s a no-brainer really.” When a ru run of gorgeous Rabbit Run Farms strawberries threatened to overw overwhelm the pastry kitchen, Crittenden and his crew concocted the strawberry martini, muddling the fruit with organi organic basil-infused vodka and Cointreau, fi nishing it off with a drizzle of Balsamic reduction. re “You can’t compare the fl avor. IIt’s like cooking, If you pick a tomato out of your garden, it beats the canned pro product every day. Use that same tomato to mmake a Bloody Mary and you get something somet really special.”
Orlando International Airport your ticket to Central Florida Whether visiting for business or pleasure, Orlando International Airport lands you the closest to all that Central Florida has to offer. From our world class attractions, Medical City, Downtown Orlando, Orange County Convention Center (2nd largest in US) or the Central Florida beaches and Port Canaveral, Orlando International is your airport of choice. And, now getting to Orlando is easier than ever. Southwest/AirTran provide 60 nonstop destinations and over 160 daily nonstop fl ights, making the Airline the largest carrier in Central Florida. Orlando International is known for customer service and convenience. With 71 shops, 52 restaurants, 11 on-airport rental car companies, free terminal-wide Wi-Fi, a AAA 4-diamond Hyatt Hotel, Disney’s Magical Express enhanced luggage transfer program (exclusive to Orlando International) and many other unique amenities, you’re sure to have a lasting impression. orlandoairports.net www.facebook.com/ OrlandoInternationalAirport
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