At the Orlando Airport Marriott's Crimson Tavern, ingredients are not just locally sourced–some of them are grown just outside the doors. With a 2,500-square-foot Chef's Garden, the restaurant near Orlando International Airport is able to offer guests fresh herbs, fruits and vegetables, as well as a unique setting to host a special event. This month, the garden is hosting a special event of its own as it celebrates its year anniversary.
On March 27th, guests, locals and fellow foodies are gathering for a festive Garden Party from 5:30 to 7 p.m.
Chef Hull will be showcasing a Palmetto Creek Farm whole pig prepared 8 different ways, along with fresh garden produce and local seafood with craft beer and wine pairings. Menu includes:
- Pork Terrine pig butter, sausage, pickles & breads
- Porchetta and Stuffed Shoulder, Logan turnpike grits & braised garden greens
- Garden Lettuce with Maple Bacon, Picalilli vinaigrette & relish
- Pastrami Belly, Rye, kraut & russian dressing
- Slow Roast Carnitas, Tortilla, slaw & cojita cheese
Plus, Tavern favorites like Braised duck empanada, Canaveral poached shrimp, bloody mary cocktail, grilled oysters & clams, and more.
Located alongside the pool area and facing Lake Michelle, the Chef's Garden is overseen by Tony Hull, executive chef at the Orlando hotel's tavern restaurant, who peruses the rows of fresh herbs, peppers, fruits, and vegetables to create that evening's specials and see what will make it into the other dishes on the menu. What can't be found in the chef's garden is sourced from local farms and companies including Winter Park Honey, Satur Farm, Long & Scott Farm, Lake Meadows Naturals, Palmetto Creek, Creekstone Natural Angus, Tanglewood Farms Poultry, MyYard Farm, Loch Duarte Salmon, Uncle Matts Citrus, Muse Gelato, and Orlando Brewing Company.