Ravello -- Dinner -- Table Service -- Four Seasons Orlando
*This dining experience took place in October 2015. This was a special private dining event coordinated through the Food Allergy & Celiac Convention Dessert Party Weekend, which I co-hosted. Private dining space at Ravello at the Four Seasons Orlando can be booked through the Meeting Space & Events page on their website.
The Event
With the 2015 Food Allergy & Celiac Convention Dessert Party Weekend taking place during Epcot's International Food & Wine Festival, we knew that we wanted to host a private dining experience, similar to the chef table experiences held at Disney-owned restaurants that are held as a part of Food & Wine Festival. We wanted something refined, upscale, and, of course...delicious.There was no better option than Ravello, located at the Four Seasons Orlando.Having dined here during their preview dinner prior to officially opening and since, I knew our guests would really love Ravello. The food is impeccable, and they do an amazing job assisting special dietary needs guests. They also have a gorgeous small private dining space that we were able to book for a small group of 14.Little did we and the guests know how amazing the meal was going to be thanks to the dedication of the food and beverage team at Ravello.
The Food
Chefs Cristian and Marco worked with my co-host, Laurie, and I during the pre-planning of this meal to create a custom menu for our group, highlighting some of the restaurant's best dishes, along with some dishes created especially for our event that were both gluten free and vegan.We were completely wowed by the level of inventiveness and the detail they took to ensure we really had an exceptional experience. We also had a lot of food allergies to work with, and having given them everyone's special dietary needs ahead of time, they were fully prepared to create one epic (and safe!) meal.
To start off our meal, the chefs brought out a menagerie of various gluten free breads, some of which were vegan and others that included egg. They also brought out extra virgin olive oil with fresh herbs for the bread.During the meal, I sat next to Erica from Celiac and the Beast and both of us immediately were trying to figure out the brand of gluten free bread. Of course, now, I can't find the name of the brand but suffice it to say, it was really good. It wasn't a brand that anyone at the table knew, but we all found it to be delicious. Now, if only Disney could start serving some better bread options like this...
For my starter, I ordered the arugula and grilled plum salad. This was absolutely outstanding. I adore stone fruit, so having a dish highlighting them made me really happy. And grilled to boot! The moscato vinaigrette on this was the perfect accompaniment to the salad, and it's one I would hands down order again if it is highlighted on the regular menu.Many of the other guests at this private dining experience ordered the portobello mushroom fries and raved about them. I also heard really good things about the beet carpaccio, a playful twist on beef carpaccio.
For my entree, I ordered the vegan lasagna made with zucchini strips. I love zuchinni and thought this was a very fresh dish. The restaurant used Daiya cheese in place of dairy cheese, and the guests who ordered it really enjoyed it.I would have loved to have seen a nut milk ricotta made for this dish, as it would have really elevated the flavors. Check out the version they made for one of our guests and fellow blogger (and friend) Kathleen from Soul Food. Her roasted red pepper sauce looked so good!
The piece de resistance was certainly our dessert course. The coconut custard and banana "cream" pie were insanely good. The pastry chef really went above and beyond with these dishes (both gluten free and vegan).The coconut custard reminded me a bit of panna cotta and had a nice texture. I loved the toasted coconut and fresh fruit that topped it.The extra bonus on our plates were Whoopie Pies from the Piping Gourmets that the team picked up at Whole Foods. This was a nice touch and very sweet of them to include.The absolute hands down favorite dessert of everyone was the Banana "Cream" Pie. Wow. Just wow. The caramelized bananas and non-dairy whipped cream tasted like the real thing and the dessert was purely decadent. I, and I'm sure other guests, could have easily eaten several more dishes of the banana cream pie.Overall, I can't say enough great things about this dining experience. Robbie, the Private Dining Coordinator, Michael, General Manager of Ravello, and the entire culinary team went above and beyond to create a really amazing meal experience. I know that I speak for all of the guests at that dinner when I say that we had such a wonderful time and a delicious meal.I am looking forward to dining at Ravello again, along with the other restaurants at the Four Seasons Orlando, and hopefully, hosting another private dining event in the future.
This meal experience was a part of a private dining event hosted as a part of the Food Allergy & Celiac Convention Dessert Party Weekend. All guests (including the hosts) paid for their food and beverage experiences. I was not required to write this post and all opinions are my own.
Ravello -- Dinner -- Table Service -- Four Seasons Orlando
*This dining experience took place in September 2014.
*If you are looking for a more recent review of Ravello, including their character breakfast options, check out the review written by our friend Christy from Pack Your Pixie Dust.
Ravello located at the newly opened Four Seasons Orlando Resort (located in Walt Disney World in the Golden Oak community), is a modern Italian restaurant that recently opened this fall. I was lucky enough to attend the preview dinner of Ravello and was blown away by the level of service, attention to detail, and special diets offerings. It's not often that I get such a lovely meal outside of Disney World, and I was pleasantly surprised and delighted by the preview dinner. So much so, in fact, that I wanted to go back again after the menu had fully launched to try some of the other offerings. Both Executive Chef Fabrizio Schenardi and Executive Sous Chef Samuel Faggetti have mentioned rumblings of house-made gluten free pasta and pizza dough (made in dedicated areas of the kitchen), and I was hoping that they would have some on hand.
On this particular visit, I was joined by Alexis from Gluten Free in Orlando. We had spent the day visiting Epcot's Food & Wine Festival and attending the Back to Basics sessions offered for free during the festival. We had been busy at the parks, and we were ready for a nice relaxing meal.
Ravello Bar Sign
We dined here early in the day (5:30 p.m.) and found the restaurant to be quite quiet. I adore the decor in this restaurant and love the modern contemporary feel. I like the touch of upscale, and I think it would be a great place for an adults only dinner or for date night.
Ravello Four Seasons
When we were presented with the menu, we could see it had been expanded from the preview dinner, which was terrific. There were many more appetizers which also made me very excited, as I love ordering interesting starters to a meal. Our server, went over some of the options with us and did go back and forth to the kitchen to assist us with our questions. I didn't get a chance to say hello to Chef Fabrizio or Chef Sam, but our server did work to answer questions promptly for us.
Salad Ravello
For my appetizer, I ordered the grilled radicchio salad that came with pancetta, beets, and capers in a vinaigrette. To be honest, it wasn't what I pictured in my mind, but it was delicious regardless. It was very earthy, highlighting the beets and the grilled radicchio. As you can see, it was also gorgeously presented.
Seafood pasta Ravello
For my entree, I ordered the shrimp and lobster pasta. Ravello is not currently making house-made gluten free pasta (darn!) but they did have Italian imported gluten free pasta on-hand. I have to say that Italian gluten free pasta is ever so much better than some of the brands you buy here stateside. Some are great but others? Not so much. This dish normally comes with a pappardelle pasta but this came with penne. The pasta itself was cooked perfectly al dente and was delicious. The sauce was rich and flavorful, as was the seafood. I think my only complaint is that the portion was a wee bit on the small side for a $35 entrée. Still, the components were very fresh and well cooked. I'm glad I got to try this dish, though next time I may go back to the chicken dish I had on my first visit (which was beyond amazing) or another non-pasta dish.
Overall, I really enjoyed my meal at Ravello. The food quality is exceptional and the service is excellent. It may not be a restaurant for everyone, although I saw many families and children dining there, enjoying pizza, pasta, and the like. You can read Alexis review of Ravello on Gluten Free in Orlando .I can't wait to check out the breakfast. As a brunch fan, I'm dying to check out their gluten free section of the buffet. If you're looking for something more casual, head over to PB&G for excellent barbecue! If you do dine there, be aware that the resort is valet parking only. You can get parking validated when you dine at Ravello, making the cost $5 plus gratuity (at the time this article was written).
*If you are looking for a more recent review of Ravello, including their character breakfast options, check out the review written by our friend Christy from Pack Your Pixie Dust.
PB&G -- Lunch -- Table Service -- Four Seasons Orlando
*This dining experience took place in August 2014.
When I first heard about the dining options at the newly opened Four Seasons Orlando, the one I got the most excited about was PB&G, also known as the Pool Bar & Grill. Opening to the public on August 3, 2014 (along with the grand opening of the resort), PB&G serves premium American barbecue dishes, fresh salads, frozen cocktails, mocktails, and an extensive kids' and teens' menu with lots of healthy options. Open daily from 11 a.m. - 6 p.m., this is a terrific lunch and early dinner spot for resort and day guests. Under the direction of Executive Chef Gerald Sombright, PB&G features plenty of smokehouse and rotisserie favorites, such as pulled pork, smoked brisket, rotisserie chicken, house-made hot dogs, and more. Chef Gerald hails from St. Louis, one of the most celebrated barbecue capitals in the world, and brings his culinary expertise to this fun and casual restaurant. 
I recently dined at Ravello, Four Seasons Orlando's modern Italian restaurant, with my friends Krista Joy from Disneyways.com and Tony Caselnova from Disney by the Numbers, and I had an amazing experience as a special diets diner. From start to finish the team did an amazing job, and I knew that I had to go to PB&G when it opened. My family all wanted to check it out too, as we are all big fans of Southern cuisine and barbecue. 
When we arrived at this restaurant, located near the adult pool, the main pool and lazy river area of the Four Seasons Orlando, we were greeted with a brightly decorated restaurant, filled with picnic tables, teak floorboards, and other whimsical elements. The restaurant is outdoor seating, but covered, and gives guests a proper al fresco dining experience.Upon being seated, our server Jeff asked about my special dietary needs -- another great touch that the restaurants at the Four Seasons Orlando all have. Making sure that servers are as knowledge as they can be for special diets diners is really important, and it always makes me more at ease when I dine in a restaurant. Jeff made sure to note that the team would take great care of me.Of course, first things first, we ordered the house-made unsweetened iced tea. You simply can't eat at a barbecue joint without ordering iced tea.
As we went over the menu, members of the PB&G management team - Jessie & John - stopped by to go over the menu offerings with us and to check in with me about any dietary concerns. They assured me that Chef Gerald was on hand to make sure that I was well taken care of. One of the things I love is the theme of PB&G's menu. As one would expect, the menu is filled with classic Southern barbecue dishes including ribs, pulled pork, and beef brisket. These fall under the "homage" category and are Chef Gerald's take on these Southern favorites. The other main entree portion of the menu falls under the "treason" category -- dishes that are totally unexpected, and some might say barbecue sacrilege. These include smoked tofu with carrot & kale, octopus which has been smoked and grilled (and is a huge hit with guests), and the Peter Piper brisket burger (which I'm dying to try the next time I visit).
Add in lot of salads and terrific appetizer options, and you have a menu that really appeals to a broad audience. I can't lie; every time I look at the menu I find a new dish that I want to order at my next meal at PB&G.For a starter, our group tried the Crimson Red Corn Popcorn (which is an heirloom popcorn), seasoned with gaujillo chili and lime. Chef Gerald also came out to speak with me about the offerings as we happily munched on this excellent starter.
If you are a popcorn lover, you will absolutely adore this appetizer. But be warned, it is addicting. My family are notorious popcorn fans, so this was hands down hit with the group. The guajillo chili adds a nice kick and the lime balances out the heat. The spicy, salty popcorn was the perfect treat for a hot August day outside, and we all welcomed it as we explored the menu. This will be an appetizer we order again and again at PB&G. 
Chef Gerald also gave us a sample of his house-made gazpacho made with smoked watermelon, cucumber and basil. I am a huge gazpacho fan, and this was another perfect summertime dish for al fresco dining. I'm not typically a big watermelon fan, but this truly made this dish. The gazpacho started off with a smoky favor and ended with notes of sweetness from the watermelon. There was so much flavor and balance in this dish, and it was my hands down favorite part of the meal (which is hard to say, as I enjoyed each component in its own right). 
While there were plenty of options for me on the menu, Chef Gerald made me a dish off the menu -- a seasonal succotash. It was fabulous to talk with him about the development and inspiration of this dish. He truly knows his Southern cuisine and this entree really highlighted the seasonal vegetables. So often, succotash is corn, bacon, and a small smattering of lima beans -- and while I agree that bacon is a great accompaniment -- Chef Gerald's version is a true homage to the simple succotash's that you imagine your Southern grandmother making you with the vegetables from her garden. As a vegetarian dish, this succotash was not lacking in anyway. In fact, it was hearty and rich and did not need any meat in order to make it an entree. The humble lima bean was truly the star. Lima beans have that same stigma as Brussels sprouts, another one of my most favorite vegetables. If you don't think you like lima beans, this dish will change your mind! Chef Gerald used a literal cornucopia of vegetables in this dish, including pickled vegetables, which I adore. The dish was earthy with lots of sweet, sour, and spicy flavors throughout. After eating this, I mentioned to Chef Gerald how much I loved it, and that I hoped it would go on the menu either as a side dish or as a full entree. I hope the next time I visit PB&G, I see it listed because it was truly fabulous. It also shows how much skill and talent Chef Gerald has because it was just delicious.I also got a chance to sample the beef brisket, which was outstanding! Made with corned beef spices and smoked, this makes for a killer sandwich. If only marble rye was gluten free and dairy free!My family raved about each of their dishes, including the pulled pork sandwich, the ribs, and the spun chicken. Simply put: PB&G was a real hit with my family.
The next time I visit, I have to try some of the libations that are offered at PB&G. I'm a mojito fan through and through, and this will have to be the first one that I order. Like the main menu, the drink menu is as much of an homage to its Southern inspiration, and I have no doubt that I would be equally impressed with my beverage options that I order.I have to give this team praise for making this a truly relaxing and fun meal. Like Ravello, the service was impeccable and the team knowledgeable about special dietary needs. Our server Jeff was terrific, making sure we stayed cool with our beverages and answering any questions that we had. Management team Jessie & John brought such enthusiasm, and their excitement about PB&G was infectious! And of course, Chef Gerald deserves such high praise for his outstanding dedication to making authentic Southern cuisine and safe options for those of us who have special dietary needs. His culinary perspective offers terrific, casual fare and includes some of my favorite Southern dishes of all time. What he made for me as a special diets diner was delicious and comforting, just like you expect any Southern meal to be.PB&G reminds me of one of my favorite restaurants at Disney World, Boatwright's. Both have a Southern twist and both have authentic and honest food. With reasonable prices and a casual vibe, PB&G is set to be on my short list of go-to places for barbecue.Overall, I have to give this experience a 9.5 out of 10. This is a restaurant that I need to go back to try other dishes!To find out more about the Four Seasons Orlando visit: http://www.fourseasons.com/orlando/You can also see more of my photos from my visit on InstagramFor photos from the Four Seasons Orlando media event check out Amanda Tinney’s site, Where’s AmandaSpecial thanks goes out to the Four Seasons Orlando for inviting me to dine at PB&G. I was not required to write this post and all opinions are my own.
Ravello -- Preview Dinner -- Table Service -- Four Seasons Orlando
*This dining experience took place in July 2014.
When it comes to new resorts and dining experiences, there has been nothing more exciting for the Disney community than the grand opening of the newest resort on Disney World property, the Four Seasons Orlando. Located in the Disney community Golden Oak, this resort boasts an impressive array of amenities, including several unique dining options.As a foodie, I have been longing to visit this resort, set to open on August 3, 2014. With restaurants ranging from a Spanish steakhouse (Capa), Cuban American (Plancha), Southern smokehouse & rotisserie (PB&G), modern Italian (Ravello), and gourmet coffees and quick bites (Lickety-Split), the Four Seasons Orlando has an impressive variety of dining options to choose from.
As a special diets diner, I have been so excited to visit these restaurants first-hand, especially after hearing Stephen Wancha, Director of Food & Beverage, speak about the hotel's commitment to safe gluten free and special diets accommodations on the Disney Parks Podcast. Hearing Stephen say "dedicated gluten free section" referring to Ravello's breakfast buffet, was music to my gluten free and dairy free ears.Which brings me to my most recent visit to the Four Seasons Orlando. My friends Krista Joy from Disneyways.com and Tony Caselnova from Disney by the Numbers (and hosts of the Disney Parks Podcast) were invited to the Family & Friends preview dinner for Ravello, and they graciously invited me to join them. They know how much I adore good food, and how much I had been looking forward to the opening.As a preview dinner, this is a time for the restaurant to test and refine the kitchen, as they head closer to opening day. However, one would never have known this was only the second day the kitchen was fully functional for dinner - our meal couldn't have been more magical.
When we arrived, we found ourselves in the Ravello Bar, a cozy area on the main level of the resort. Here you can imbibe in cocktails, wine, and other beverages, making it the perfect pre-dinner spot. Heading down the stairs, we entered the main dining area of Ravello.Ravello truly reflects the modern Italian theme. The dining room feels open, yet intimate at the same time. The decor is simple and clean and doesn't distract from your dining experience, which is of course, the restaurant's pièce de résistance. Perhaps my most favorite part of the restaurant is the open kitchen -- a truly unique open kitchen at that. You feel like you are a part of the culinary experience from start to finish.When you think Italian cuisine, you probably think of wood-burning ovens, and Ravello has a fantastic one. You can even enjoy a truly unique experience at the 5 seat kitchen counter, facing the oven.
Upon being seated at for our meal, our server Lee greeted us warmly. One of his first questions was about special dietary needs. He additionally asked about cross-contamination and health concerns, which I always very much appreciate as a special diets diner. Lee made sure to note that he would take great care of me, as would the kitchen, and to not hesitate to ask any questions. He took his time going over the menu with me, discussing options and consulting with both Executive Chef Fabrizio Schenardi and Executive Sous Chef Samuel Faggetti, who were quite literally an arm's length away from me. Both Chef Fabrizio and Chef Samuel spoke with me at various points in my meal to make sure that it was going smoothly and that I was enjoying everything, as well.Because the restaurant is still in the preview phase, the menu was limited but will be expanded upon the resort opening. Some of the options, such as a house-made gluten free pasta were not yet available, though the team at Ravello had packaged gluten free pasta on-hand for diners. They are also planning on having gluten free pizza dough.
For my appetizer, I had ordered the Insalata Mista - a mixture of Trevisana (i.e. radicchio), arugula, lola rosa, and a Moscato vinaigrette. This was the perfect starter. If you enjoy bitter and spicy greens, this would be the perfect salad for you. The peppery-ness of the arugula combined with the bitter flavor of the trevisana married perfectly with the Moscato viniagrette which had a slightly sweet and lemony flavor. The salad was beautifully dressed and well seasoned as well, particularly with the addition of fresh cracked black pepper.
Prior to the appetizers coming to our table, I was greeted by Jill Davis, one of the sommeliers on property. She was on hand to answer any questions that we had about the wine list, and she blew me away with her ability to assist me as a special diets diner.You might not think that alcohol would be such a tricky area for those of us with special diets but it really is. Wine in particular can be tricky because, while it is naturally gluten free, there are a few points in the wine-making process that can come into contact with gluten. These include sealing oak barrels with a flour paste and adding gluten to fine the wine (casein is another culprit in this part of the wine-making process). Generally, wine will still test as under 20 ppm, but I always try to be as safe as I can be with my wine. Jill knew exactly what to recommend, suggesting the Soave Classico on the wine list, as it was aged in stainless steel, as opposed to oak barrels. This was a fantastic wine that really went well with the items I ordered.
For my entree, I ordered the Herb Grilled Chicken, which was recommended to me by our server Lee. Both the tuna and chicken entrees sounded great, but Lee certainly sold me with his description of the chicken. One thing that I always recommend, listen to your servers and chefs when they make a recommendation - I can't say they've ever steered me wrong!The chicken normally comes with gnocchi and a Gorgonzola sauce; however, mine came with garlic and olive oil barlotti beans and celery hearts.
As you can see, the presentation was gorgeous. I love that the food is rustic, yet refined (much like the decor). The components were all simple but so well done. The herb grilled chicken was exceptionally well seasoned and very moist. I tend to prefer not to order bone-in chicken, but this chicken was cut in a way that that made it easy to eat, offering all the benefits of bone-in chicken without feeling the hassle eating bone-in chicken.The barlotti beans were fantastic, earthy with a bit of saltiness from pancetta. The grilled lemon adding a nice bit of acidity to the dish. My favorite accompaniment? The celery hearts. Hands down. This was crisp and bright and added that textural component to the dish that really brought it all together.For dessert, the current offerings are limited; however, Chef Fabrizio did try to make a sorbet for me. It just didn't set in time. That to me was such an appreciated touch, and while it didn't work out this time, I have no doubt that when I return to dine at Ravello that I will get to try a dessert. Both Chef Fabrizio and our server Lee offered me fruit - though I declined, feeling quite full from the meal.
As a digestif (after dinner drink), our table was brought homemade limoncello made by Chef Fabrizio himself. This version of limoncello was made with Everclear, which is not gluten free; however, Chef Fabrizio brought me a glass of Prosecco (sparkling white wine) which was such a lovely touch.This was the first restaurant I've ever dined at in which not one but two of the culinary team made sure to find alcoholic beverages that fit into my dietary needs. Having to not sit on my smartphone scouring the web to make sure if a drink is safe or not is time consuming and having experts help me with this literally made my meal a breeze.
I cannot thank Chef Fabrizio (who is a complete rock star in my book), Chef Samuel, our server Lee, Jill, Stephen, Michael and all of the other Four Seasons staff whom I spoke with. It is rare that more than one person discusses my special dietary needs with me during my meal, and to have not one or two staff but seven who expressly asked or assisted me is simply astonishing to me.My dining experience as a gluten free and dairy free diner at Ravello at the Four Seasons was nothing short of exceptional. I cannot wait to experience the full dining menu and to come back with friends and family. I'm also looking forward to checking out some of the other dining options on property, especially PB&G (Pool Bar & Grill) which serves Southern BBQ during lunch and afternoon dinnertime. I'm a huge BBQ fan, so this one is right up my culinary alley.If you're visiting the Walt Disney World Resort and want a fantastic dining experience with great special diets accommodations, great food and atmosphere, head to Ravello. The menu is reasonably priced and is much more affordable than many signature dining locations on property such as California Grill. If I had to choose, I would truly pick Ravello over California Grill any day. And if you're looking for a great view, you'll soon have another option with Capa which is located on the 17th-floor rooftop of the Four Seasons Orlando. And yes, you'll be able to enjoy fireworks from this location.Overall, I have to give this location a 10 out of 10. It's a rarity for me to do, but this one exceeded my expectations and then some. Here's to many more visits!To find out more about the Four Seasons Orlando visit: http://www.fourseasons.com/orlando/You can also see more of my photos from my visit on InstagramStay tuned to Disneyways.com and Disney by the Numbers for their posts about our visit to the Four Seasons Orlando and Ravello (and a huge thank you again to these wonderful friends for inviting me to join them).For photos from the Four Seasons Orlando media event check out Amanda Tinney's site, Where's AmandaSpecial thanks goes out to the Four Seasons Orlando for inviting our group to the Friends & Family Dinner preview. I was not required to write this post and all opinions are my own.