Group dining isn’t what it used to be. Today’s planners and their attendees are savvy. They want to be involved. They not only want to sink their teeth into the end product, but also get their hands dirty creating it. Hotels and restaurants throughout Central Florida are catering to these desires in a variety of ways.
Walt Disney World
Swan and Dolphin Resort, Orlando
True innovators in the banquet culinary world, the Swan and Dolphin Resort began experimenting with exceptional food experiences for groups in 2005, before it was trending. They hired 29-year-old Robert Ciborowski as executive chef. His mission: to bring his fresh perspective on food and forever change group dining. Collaborating with Tony Porcellini, director of food & beverage, and the rest of the team, they began encouraging guest participation in wine blending and champagne-making seminars.
Today, the program has evolved into food and beverage pairings and preparations, everything from port tasting and mozzarella making to sake tasting and sushi making. Attendees are broken into small groups and work with the staff chefs to prepare a meal. Other programs include Bordeaux blending; Dinner on the Green, which teaches about organic and sustainable foods; and Rock ’n’ Roll Dinner, where each course is paired with a different song.
Orlando Culinary Tour
Rather than spending another mealtime in a ballroom, groups can participate in a gastronomic journey with Orlando Culinary Tour. Led by a knowledgeable guide, this five-hour tour explores Central Florida’s burgeoning culinary scene.
Stops include The Quantum Leap Winery, The East End Market for a garden and market tour, and local star chef Jamie McFadden’s teaching lab. There is opportunity to learn about wine and food pairing, gardening, cooking and more. Included in the outing is wine tasting, a charcuterie plate, Spanish tapas and a mixology session.
Nine 18 Restaurant, Villas of Grand Cypress, Orlando
One of only two Forbes Four-Star restaurants in all of Orlando, Nine 18 Restaurant, an upscale eatery located in the Villas of Grand Cypress, not only offers delicious dining but is also available for meetings, events, private dinners or breakfasts.
Featuring exquisitely prepared contemporary Continental cuisine and an extensive, well-thought-out wine list, it is easy and enjoyable for the culinary team to create customized food and wine pairings upon request. Situated just off the golf course, guests are treated to a spectacular view of the North and South 9. Nine 18 is available for buyouts.
Swallowtail Farms, Alachua
For a beautiful back-to-nature off-site event, groups can head to Swallowtail Farms. Located in Alachua, near Gainesville, this working farm offers a literal farm-to-table experience for groups of 60 to 100 guests.
According to Swallowtail’s Noah Shitama, guests will dine on produce, meats and eggs that have been raised/grown right there on the farm. Vegetables and herbs are seasonal, so what is eaten directly relates to the time of year an event takes place.
Swallowtail has relationships with local chefs, but will let planners select any chef they would prefer. Meals may be served as tapas, family-style or in plated courses. Since Swallowtail also provides organically grown blooms, arrangements can adorn tabletops and be given away at the end of the event.
The Fat Tuscan Cafe, Gainesville
Open since 2009, The Fat Tuscan Cafe recently ceased operating as a restaurant in order to place all of its focus on the event portion of its business. This includes catering, specialty gourmet dinners, on- and off-site cooking classes, competitions and, of course, renting the venue for corporate or private events.
Cooking classes, which serve as an excellent teambuilding activity, include instructional teaching, hands-on creation of recipes and tasting the finished product. The sunny yellow exterior and warm, inviting interior of the historic 100-year-old house provides the ideal ambience for cooking, eating and enjoying. Quality is paramount, and ingredients are locally sourced whenever possible. There is a 15-person minimum for cooking classes.
The Corkscrew, Ocala
Located in historic downtown Ocala, The Corkscrew is a wine bar with an unusual twist. Here, guests not only imbibe on 20-plus varieties of wine made in-house, but can also create their own libations on-site. Owners Joe and Kelli Caravalho are there to orchestrate, instruct and assist with everything.
“This is a great experience because guests probably haven’t done this before,” said Joe Caravalho. “Choose a varietal and we’ll walk you through the steps.”
Each batch yields 30 bottles. Beer making is also an option and attendees can create takeaway gifts by using private labeling. Groups of 30 work best, but they can accommodate as many as 100. There is a second location in The Villages, in Spanish Springs.
Mission Inn Resort & Club, Howey-in-the-Hills
In Howey-in-the-Hills, a tiny town in Lake County, just 35 minutes northwest of Orlando, resides the Mission Inn Resort & Club, long-time a home to meetings and events. With an ever-present emphasis on good food, the property’s team does everything it can to ensure quality and creativity.
“We grow seasonal produce, fruit and vegetables, including tomatoes, watermelon, squash and more,” said David Trotter, director of food and beverage. “There’s also an herb garden behind the pool. Our grounds superintendent maintains everything.”
A broad banquet menu makes it easier for guests to dine their way. Food-centric events and mid-meal teambuilding activities include the Now That’s Italian Ravioli Challenge, Chef’s Chili Cook-Off and Build Your Own Pizza, which can be done for groups up to 200.
Gaylord Palms Resort & Convention Center, Kissimmee
Meals at the Gaylord Palms are a culinary celebration; an interactive fete.
“We cater to groups’ needs,” explained Executive Sous Chef Sergio Avila Favela. “We look at their background and goals before making recommendations. It’s very important that we get it right for them.”
“It” might be a Make Your Own Guacamole event, a Create the Best Dessert competition or a Taste of Gaylord Palms-style event, where tables/stations are set up throughout a ballroom and a variety of one- and two-bite items—along with beverages—are laid out, representing the five on-premise restaurants.
“We service groups of up to six or 7,000 people,” Favela said. “For years we hid in the kitchen. Food went into the dining room through the ‘magic door’ but now we’re front and center. We serve with pride and get involved because that’s what people want.”
