ORLANDO, Fla. — There’s nothing like finding a restaurant with cuisine as reputable as the views.
In this week’s Chef’s Kitchen, we’re visiting a dining destination that transports guests to a tropical oasis.
Twin View Restaurant and Bar is located inside the Evermore Orlando Resort, overlooking the property’s lagoon that’s unlike anything else in Orlando.
Chef Vincent Cani is a top chef. During our visit, he was outside the restaurant in its gardens, clipping greens for our two dishes: Wagyu New York Strip and Roots & Burrata Salad.
“Geometry plays a big deal in everything that we do,” he smiled, showing us his plating technique.
Allow Chef to make these dishes for you, or try them at home with family.
Let’s cook.
Wagyu NY Strip, Carolina Gold “Hoppin’ John”, Red Eye Gravy
Plate Build:
1–14 oz Heartbrand Akaushi Wagyu New York Strip
4 oz Carolina Gold Hoppin’ John Rice and Black-Eyed Peas
2 oz Red Eye Gravy
Scallions and Benton’s Bacon Lardons to Garnish
Hoppin’ John
Ingredients:
2 oz cooked and strained black-eyed peas
2 oz cooked Carolina Gold Rice
½ oz Vidalia onion (small dice)
½ oz green bell pepper (small dice)
½ oz red bell pepper (small dice)
½ oz celery from the garden (small dice)
1 oz rendered bacon fat
2 oz chicken stock
Salt, black pepper and cayenne pepper to taste
Method:
In a sauté pan over medium heat, add bacon fat and cook onion, celery, and peppers quickly but not all the way done.
Add chicken stock, rice, and peas.
Reduce until most of the liquid is gone.
Season to taste with cayenne, salt, and pepper
Red Eye Gravy
Ingredients:
1 gallon of coffee
2 quarts Beef Stock
8 oz Bacon
1 lb onion
.5 lb carrot
.5 lb celery
Roots & Burrata Salad
Ingredients:
1 – 2.5 ounce Lioni Burrata con Panna
2 ounces roasted red beets
2 ounces roasted golden beets
2 ounces roasted heirloom carrots
1 ounce raw Tokyo turnips (sliced thin)
1 ounce raw purple daikon radish (sliced thin)
.5 ounce raw carrot (sliced thin)
2 ounces pomegranate vinaigrette (see recipe below)
1 pinch Flëur de sel sea salt
1 pinch za’atar seasoning
Mint from the garden
Fennel fronds from the garden
Plate Build:
Place the burrata at the center of the plate
Clockwise, begin artfully inlaying all root vegetables non sequentially around the burrata
Season the burrata with a pinch of sea salt
Using a squeeze bottle, dress all the root vegetables (leaving the burrata undressed)
Finish by sprinkling za’atar over the salad and garnish with fresh herbs from the garden
Pomegranate vinaigrette
Ingredients:
1 cup extra virgin olive oil
½ cup pomegranate juice
½ cup pomegranate vinnore (substitute with old vine zinfandel)
¼ cup orange blossom honey
½ Tbsp Dijon mustard
½ tsp sea salt & freshly ground black pepper
Method:
Mix all the ingredients together.