Scenes from the Wine Bar George dinner at Four Seasons

by

comment
Last week, we shared photos from the Wine Bar George x Morimoto Asia dinner collab featuring some superlative dishes courtesy of chef Yuhi Fujinaga with wine pairings by George Miliotes.

This week Miliotes, one of 230 master sommeliers in the world, paired up with Four Seasons Orlando executive chef Fabrizio Schenardi for a five-course dinner at Ravello that left the ravenous and ravishingly attired attendees gratified and satiated. Miliotes poured seven wines, including a "badass Barbera" (his words, not mine) he paired with a succulent Barbera-braised short rib.



If you're curious as to where Miliotes will pop up next, look for him at the 4th annual Field to Feast dinner at Long & Scott Farms March 25.

Until then, check out the visuals of "An Evening with Master Sommelier George Miliotes":
Charcuterie and cheese board
  • Charcuterie and cheese board

Veal liver mousse | apple marmellata | balsamic gelatin (paired with Antinori Vermentino)
  • Veal liver mousse | apple marmellata | balsamic gelatin (paired with Antinori Vermentino)

Red trout and roe | fingerling potatoes | haricots verts | quail egg | pickled vinaigrette (paired with Princip Friulano and Ceretto Arneis "Blangé")
  • Red trout and roe | fingerling potatoes | haricots verts | quail egg | pickled vinaigrette (paired with Princip Friulano and Ceretto Arneis "Blangé")

Bucatini pasta "paglia e fieno" | gorgonzola dolce | walnut kale | sage brown butter (paired with Medici Ermete Lambrusco)
  • Bucatini pasta "paglia e fieno" | gorgonzola dolce | walnut kale | sage brown butter (paired with Medici Ermete Lambrusco)

Barbera wine-braised short rib | acquerello rice "budino" | golden raisin | red mustard (paired with Poderi Elia Barbera D'Asto and Castello di Bossi Chianti Classico)
  • Barbera wine-braised short rib | acquerello rice "budino" | golden raisin | red mustard (paired with Poderi Elia Barbera D'Asto and Castello di Bossi Chianti Classico)

Strawberry citrus granita | candied orange | warm biscotti (paired with Perlina Moscato)
  • Strawberry citrus granita | candied orange | warm biscotti (paired with Perlina Moscato)

Featured wines for "An Evening with George Miliotes"
  • Featured wines for "An Evening with George Miliotes"

Executive chef Fabrizio Schenardi and Master Sommelier George Miliotes
  • Executive chef Fabrizio Schenardi and Master Sommelier George Miliotes




Tags

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at feedback@orlandoweekly.com.

Orlando Weekly works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.