Intimate Fine Dining At Its Best
The Chef’s Table at the Edgewater Hotel chef/owner Kevin Tarter, and his wife, Laurie, opened the doors to their dream restaurant about five months ago, and they have not looked back since. Amid their success with Southwest diners, local food critics also have discovered this small, charming restaurant and given it rave reviews.
The couple, who reside in the Winter Garden area, fell in love with the restaurant space at the historic Edgewater Hotel in downtown Winter Garden. This intimate date-night restaurant offers every diner a view of the action, as there are only nine tables in the open kitchen.
Kevin, along with sous-chef Crystal Womelsdorf, offer a prix fixe dining experience. They have created a three-course dinner for $49.99.
Diners have about five different choices for each course. Wine pairings are available for $21.99, as well as a five-cheese tasting course for $14.99.
Chef/owner Kevin Tarter, and his wife Laurie, welcome customers to The Chef’s Table at the Edgewater Hotel in downtown Winter Garden.
Born and raised in the New Orleans area, Kevin likes to add a few hometown touches to some of his delectable dishes. While attending a local culinary school in New Orleans, Kevin enjoyed a successful externship at Arnaud’s Restaurant. He went on to work at other famous establishments, including the former Restaurant de la Tour Eiffel and Commander’s Palace. With the opportunity to be part of the opening team at Disney’s Grand Floridian Resort & Spa, Kevin moved to Orlando and worked under three different chefs at the popular Victoria & Albert’s for five years.
He believes The Chef’s Table is in a great location for a fine-dining restaurant, as it is conveniently located just one block from the Garden Theatre, which boasts live performances Fridays, Saturdays and Sundays. The restaurant also is perfect for private dinner functions for groups up to 25 people.
Reservations are recommended. For more information, call 407-230-4837, e-mail chefstablerestaurant@gmail.com or visit www.chefstableattheedgewater.com on the Web.
New Orleans BBQ Shrimp with Cheddar Cheese Grits
Barbecue Sauce:
3 tablespoons chili powder
1 tablespoon paprika
½ teaspoon powdered garlic
½ teaspoon powdered onion
¼ teaspoon dried thyme
¼ teaspoon dried tarragon
1 small shallot, finely diced
1 clove dried garlic, finely chopped
3 strips bacon, finely chopped
heaping tablespoon Dijon mustard
pinch cayenne pepper
pinch black pepper
2 sticks butter (unsalted)
pinch salt (to taste)
In large skillet over high heat, cook 3 strips finely chopped bacon, then drain fat. Add all herbs and spices, lower heat, and toast mixture about 3 minutes, stirring constantly. (A wooden spoon is best.) Add dried garlic and shallot. Stir 1 minute. Add mustard. Bring together to form a thick paste, then remove from heat. Add butter. Mix and set aside.
Grits:
Follow recipe, substituting ½ of water needed for milk. Add 3 toes of garlic, shredded cheddar, and salt and pepper to taste.
Large Shrimp: (2 pounds, peeled and deveined)
Add 3 tablespoons cooking oil to medium sauté pan over high heat. (Should be starting to smoke.) Add shrimp and cook 3 minutes. Remove from heat. Add barbecue sauce, then add ¼ cup regular heavy cream. Salt to taste. Place grits in large bowl. Top with shrimp, and pour sauce from pan over shrimp.
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